Archive for: June, 2017

Honeydew-Jalapeño Margaritas

Ingredients 1/2 cup silver tequila 1 jalapeño pepper, sliced 5 tablespoons fresh lime juice, divided 1 tablespoon turbinado sugar 1 teaspoon grated lime rind 1/2 teaspoon coarse sea salt 1/2 pound (about 1 1/2 cups) frozen honeydew melon cubes 1 1/2 cups ice cubes 1/2 cup water 1 tablespoon light agave syrup How to Make […]

Vanilla Frozen Yogurt with Fresh Cherry Swirl

Ingredients 1 1/4 cups fresh sweet cherries, pitted and coarsely chopped (about 8 oz.) 1 tablespoon light brown sugar 2 teaspoons fresh lemon juice 3 cups plain whole-milk yogurt 1/2 cup half-and-half 1/3 cup granulated sugar 2 tablespoons light corn syrup 1 teaspoon vanilla bean paste How to Make It Bring cherries and brown sugar […]

Sweet-and-Sour Cherry Tartlets

Ingredients 4.25 ounces unbleached all-purpose flour (about 1 cup) 2 ounces white whole-wheat flour (about 1/2 cup) 1/2 teaspoon kosher salt, divided 4 1/2 tablespoons chilled unsalted butter, diced 1/4 cup ice water 2 tablespoons chilled vodka 5 tablespoons plus 2 tsp. turbinado sugar, divided 2 tablespoons cornstarch 2 1/2 cups fresh or frozen sour […]

Grilled Sweet Potatoes with Fresh Cherry Salsa

Ingredients 2 medium sweet potatoes, cut into 3/4-in.-thick wedges (about 18 oz.) 1 tablespoon canola oil 2 teaspoons ground cumin 5/8 teaspoon kosher salt, divided Cooking spray 2 cups fresh sweet cherries, pitted and coarsely chopped (about 13 oz.) 3/4 cup fresh corn kernels 1/4 cup thinly sliced green onions 1/4 cup thinly sliced white […]

Grilled Chicken Drumsticks with Bourbon-Cherry BBQ Sauce

Ingredients 3 cups fresh or frozen sour cherries, pitted and thawed (about 20 oz.) 1/4 cup water 2 tablespoons sugar 1/3 cup honey 1/3 cup unsalted ketchup 1/4 cup unsalted tomato paste 1/4 cup unseasoned rice vinegar 3 tablespoons bourbon 1 1/2 teaspoons kosher salt 1 teaspoon black pepper 1 teaspoon onion powder 1/2 teaspoon […]

Egg Noodle Stir-Fry with Broccoli

Ingredients 2 tablespoons dark sesame oil, divided 1 (3.5-ounce) package shiitake mushrooms 1/2 cup diagonally cut carrot (about 2 ounces) 4 Thai red chile peppers, halved 3 garlic cloves, minced 1 (1-inch) piece fresh ginger, thinly sliced 2 cups chicken stock (reserved from Dinner 3) 2 1/2 tablespoons lower-sodium soy sauce 2 teaspoons honey 7 […]

Mushroom Ramen Bowl

Ingredients 7 cups water, divided 5 ounces center-cut bacon (about 8 slices) 1 ounce dried shiitake mushrooms 2 tablespoons lower-sodium soy sauce 4 large eggs 2 heads baby bok choy, thinly vertically sliced (about 2 cups) 8 ounces fresh Chinese egg noodles 1 bunch enoki mushrooms, trimmed (about 5 ounces) 1 (8-ounce) can sliced bamboo […]

Slow Cooker Ramen Bowls

Ingredients 2 tablespoons canola oil 1 (2-pound) boneless pork shoulder roast 2 onions, peeled and halved horizontally 4 cups unsalted chicken stock 4 cups water 1/4 cup lower-sodium soy sauce, divided 12 ounces shiitake mushrooms 2 tablespoons dark sesame oil 1 (7 x 3-inch) piece kombu 1 (2-inch) piece peeled ginger, cut into 6 slices […]

Ramen Noodle Bowl

Ingredients 4 cups boiling water 1/2 ounce dried porcini mushrooms 1 smoked bacon slice 1/2 cup chopped onion 1 carrot, coarsely chopped 2 tablespoons yellow miso 2 tablespoons lower-sodium soy sauce 2 cups no-salt-added chicken stock 3 garlic cloves, crushed 1 (1/2-inch) piece ginger, cut into thin slices 8 ounces fresh Chinese egg noodles or […]

Tangy Chicken-Farro Bowl

Ingredients 5 tablespoons white vinegar, divided 2 tablespoons sugar, divided 5/8 teaspoon kosher salt, divided 1/8 teaspoon ground allspice 2 Persian cucumbers, thinly sliced 2 tablespoons Dijon mustard 1/2 teaspoon dry mustard 1 tablespoon canola oil 2 teaspoons finely chopped fresh dill 2 (8.5-ounce) packages precooked farro 2 (6-ounce) skinless, boneless rotisserie chicken breasts, sliced […]