Helping us celebrate National Oyster Day with some great oyster recipes are chefs Ben Pollinger of Oceana, Mark Richardson of the Carlyle Restaurant, and Dave Seigal of Cull + Pistol. Catch them all this fall at The Lobster Place Presents Oyster Bash, a main attraction at the eighth-annual Food Network & Cooking Channel New York City Wine & Food Festival Presented By Food & Wine (NYCWFF). Tonight, for National Oyster Day, make chef Ron Rosselli oyster escabeche.
Many Iraqi recipes call for curry powder, and this is the way I make it. An example of a recipe I use this in often is Layered Carrots and Rice – Jizer M’tubuq. It is best to buy whole spices and grind them yourself. You can see this recipe made here in this video. This is modified from a recipe found on Recipes by Rachel. I think I cut down the cayenne pepper powder even more, as we do not like heat. Feel free to do that also. It is still flavourful.-UmmBinatThis recipe is courtesy of UmmBinat via Food.com
These are traditional Iraqi pickles. Pickled veggies are usually served as part of a typical Iraqi meal. The spice mixture in these makes them irresistible. Also, the method used here can be used for other veggies as well.-CluichThis recipe is courtesy of Cluich via Food.com
The rava dosa is nothing but a delectable, crispy and easy to make counter part of the traditional dosa. The rava dosa is usually prepared with fine semolina, rice flour, and all purpose flour. Since the batter doesn't need any fermentation, these crepes can be prepared almost instantly. The addition of onions, chilies and coriander, increases the flavor quotient of the crepes and makes them quite irresistible.
Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this braised cabbage recipe.
“I love cabbage, and this is my favorite way to cook it. The flavors of these spices and the addition of tomato and jalapeño make it addictive. I have eaten a bowl of this on its own; I have paired it with chicken; I have even put a mound of it on a turkey sandwich instead of regular coleslaw. While I appreciate the romance of using fresh tomatoes in most cases, I actually welcome the juices from the can in this recipe. It’s almost as if the tomatoes sink in and become a part of the cabbage party much faster this way. This is not a dish that needs to cook forever because you develop deep flavors as you go along, especially when you toast the spices in the beginning to wake them from their deep sleep in your kitchen cabinet.” — Alex Guarnaschelli, Old-School Comfort Food: The Way I Learned to Cook
Click here for more Dish with Diane: Chef Inspired Healthy with Alex Guarnaschelli. Or click here to watch the video.
Kofta kebabs are a great representation of bison’s tender and moist texture. Mixed with Middle Eastern flavors like coriander and cinnamon, ground bison becomes an international meatball that’s easily enjoyed on a kebab.
This recipe was contributed by Kathleen Schaffer, Michelin-level chef and Creative Director of Schaffer LA.Dried Physalis are set to be renamed as a new superfood called Golden Berries, delicious little berries are related to the tomatillo. They are yellow in color with tan husks.The new superfood, Golden Berries contain tiny edible seeds packed with nutrients. Some of the Golden Berry's nutrient dense traits include: beta carotene, vitamin A, vitamin C, thiamin, niacin, linoleic acid, oleic acid, digestive enzymes, and antioxidants. It also has anti-inflammatory properties and a natural diuretic.The flavor of the berry is similar to tomatillos with a tropical perfume and a tangy finish. I love using dried Golden Berries in salads and desserts and I’ve created some savory recipes that are perfect for your summer entertaining.Below, I’ve included a recipe for our Golden Berry Salsa Amarillo. It’s the perfect accompaniment for grilled fish, chicken, carne asada tacos, or just by itself with some chips and a Margarita.
This recipe was inspired by my mother’s traditional Indonesian fried chicken, ayam goreng. But instead of deep-frying the wings, I tried to make these a little healthier while still retaining all the flavor, so I pan-roasted them in the oven.
Be warned: The unmistakable tang of turmeric will fill your kitchen. And the telltale stains will be everywhere, no matter how hard you try to work clean. But that’s okay. These are worth it.
Click here to see 7 Creative Ways to Make Wings.