Ingredients:1/4 cup extra-virgin olive oil2 tbsp. sherry vinegar2 tbsp. balsamic vinegar2 tbsp. finely chopped black truffles, plus 2 oz. thinly slicedKosher salt and freshly ground black pepper, to taste1 1/2 lb. celery root, peeled and roughly chopped2 cups chicken stock1 cup heavy cream8 split beef marrow bones1/2 cup distilled white vinegar6 diver scallopsChicory or other
Tag: Egg-Free
Korean Pork
Serves 4 Author Notes I originally made this to satisfy my best friend’s cravings for beef bulgogi, but it’s turned into our ultimate comfort food, especially with homemade kimchi. There are two versions, depending on how much time you have. —angiecita Ingredients 1/4 cup soy sauce 1/4 cup rice vinegar 1 teaspoon toasted sesame oil
Entomatadas With Cheese
Ingredients:2 pounds tomatoes, cored and cut in half, lengthwise or 2 15-ounce cans of diced tomatoes, preferably fire roasted1 jalapeño, seeds and stem removed, cut in half lengthwise3 garlic cloves1/3 medium yellow onion1/2 teaspoon ground cumin1/4 teaspoon ground allspice1 cup chicken broth1 teaspoon vegetable oil or lard2 tablespoons chopped cilantroSalt to taste1 tablespoon vegetable oil
Warmth Couscous Salad With Salmon and Mustard-Dill Dressing Recipe
An under 30-minute dish that’s perfect for a picnic or weeknight meal. Serious Eats / Yasmin Fahr Why This Recipe Works Cooking the salmon first allows it to rest while the couscous cooks.Making the dressing in the serving bowl means one less dish to wash. I don’t know who first put dill, mustard, and salmon
Ruby red grapefruit mimosas
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Mango vanilla thickshake
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Invent It This Weekend: A Sloooooow-Cooker Pork Stew
There’s nothing like the colder weather to make you turn towards your crock pot, right? Thanks to Alexis Kornblum and Lexi’s Clean Kitchen, we’ve got a recipe for the easiest, slooooowest beef stew you’ll be making well into winter—and then for years to come.Prep Time: 10 minutesCook Time: 8 hoursINGREDIENTS:2 lb. boneless grass-fed chuck2 cups
Pumpkin Risotto
Pumpkin Risotto If you’re not adding pumpkin to your risotto, you’re missing out on a perfect autumn dish. 2 teaspoon olive oil 2 cup canned pumpkin 2 tablespoon coconut oil 2 cup rice 6 cup vegetable broth 1/4 cup pumpkin seeds 1/4 cup chopped pecans In a large saucepan, heat olive oil and then add
Ginger Scallion Sauce
Francis Lam ain’t no fool. When he recommends a recipe as strongly as he did this ginger-scallion sauce, I listen. I like making condiments. That is a weird thing to write, but it is true. I especially like condiments that are versatile and can help you with dinner (or breakfast or lunch). This seemed to
Low-Guilt Hot Chocolate
This hot chocolate definitely takes a while to get used to (especially if you’re used to the classic sugary stuff), but at 100 calories a serving (35 if you don’t like whipped cream), it’s a bargain. It gives me something hot to drink in the morning and after years of drinking bitter hot chocolate, I