Legumes brighten in flavor with the fresh herbs that season this salad. In Weir’s class, participants learn that the easiest way to pit a niçoise olive is to smack it with the side of a chef’s knife. Ingredients 1/4 cup red wine vinegar 1 tablespoon extravirgin olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper […]
Customize this basic salad by using other fruit, such as dried cranberries, apricots, or raisins, or different cheeses, like blue or goat. Ingredients 3 tablespoons balsamic vinegar 2 tablespoons olive oil 1 tablespoon minced shallots 1 tablespoon chopped fresh parsley 1 teaspoon Dijon mustard 1/8 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 garlic […]
For this Pan-Roasted Fish with Mediterranean Tomato Sauce recipe, Chef Ed Kenney uses Hawaiian fish such as mahimahi and onaga (long-tailed snapper), but any type of meaty, white fish like snapper will work. Use U.S. wild-caught yellowtail snapper; avoid red snapper. Ingredients 1 1/2 tablespoons olive oil 1 1/2 teaspoons butter 2 cups chopped seeded […]
ingredients 1 tablespoon unsalted butter 1 cup chopped celery 1 cup chopped carrots 1/2 cup diced onion 1 garlic clove, minced 4.25 ounces (about 1 cup) plus 2 Tbsp. all-purpose flour, divided 7 cups water 1 1/2 tablespoons reduced-sodium turkey or chicken bouillon (such as Better Than Bouillon) 1 1/4 pounds boneless, skinless turkey breast […]
Don’t have an Instant Pot? No worries! Make this recipe in your Dutch oven instead. Preheat the oven to 350°F, make the peppers as instructed, then place in your Dutch oven with 1/2 to 1 cup water (depending on size of Dutch oven). Cover and bake until cooked through, about 45 to 50 minutes. Gina […]
Ingredients 3 (8-oz.) sweet potatoes 1 1/2 tablespoons olive oil, divided Cooking spray 1 teaspoon freshly ground black pepper, divided 3/4 teaspoon kosher salt, divided 1 pound 90% lean ground sirloin 1/2 cup chopped red onion 1 1/2 teaspoons chopped fresh rosemary 1 (8-oz.) pkg. presliced cremini mushrooms 1/4 cup water 1 cup unsalted chicken […]
Look for andouille near the smoked sausages in the refrigerated section of your grocery store. Ingredients 6 ounces smoked andouille sausage, chopped 4 cups unsalted chicken stock (such as Swanson) 2 (10-oz.) cans unsalted diced tomatoes and green chiles (such as Rotel) 1 cup chopped yellow onion 1 cup chopped yellow bell pepper 1/2 cup […]
Orange and lemon in the marinade make for a bright counterpoint to the earthy cumin. Stuff leftovers into pitas, and drizzle with yogurt. Ingredients 3 tablespoons chopped fresh flat-leaf parsley 3 tablespoons chopped fresh shallots 2 tablespoons chopped fresh oregano 1 tablespoon grated lemon rind 1 tablespoon grated orange rind 2 tablespoons balsamic vinegar 2 […]
Blanching the citrus rind mellows its flavor and tames bitterness. Ingredients 1 teaspoon olive oil 1/4 teaspoon freshly ground black pepper 1/8 teaspoon salt 1 1/2 pounds asparagus spears, trimmed (about 30 medium spears) 1 cup water 2 teaspoons julienne-cut orange rind 1 teaspoon julienne-cut lemon rind 1/4 cup fresh orange juice 1 teaspoon sugar […]
OK, so technically we can’t call this a gumbo because there is no roux. But it certainly tastes like a gumbo, right down to the Cajun trinity of onion, celery, and green bell pepper. Serve with a crusty baguette for mopping up every last delicious drop. Ingredients 1 teaspoon canola oil 12 ounces skinless, boneless […]