Chef John Stage of New York's famous Dinosaur Bar-B-Que lends us his favorite Thanksgiving recipe that incorporates the Thanksgiving staple, sweet potatoes, into another Thanksgiving favorie, Pecan Pie.
Pull together a sunburn treatment to cure those red-hot shoulders. During bikini season, some people avoid potatoes because of their carbs, but not Jamie Ahn, owner of Townhouse Spa in NYC.
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Don’t pay attention to the temperature! Grilling is the perfect year-round activity, especially when using a robust brew like Samuel Adams Boston Lager that has a rich malt and roast character; it’s the perfect beer to emphasize the wonderful flavors the food gets from being grilled. The balance between the malt and the hops and moderate alcohol level make it a flavorful and complex brew that is perfect for pairing with all kinds of food. Experiment! Enjoy!!
Bravo to Jack Bishop, author of Vegetables Every Day, for writing such a compelling headnote for his malanga fritters: On reading it, I immediately shredded the malanga I had on hand and made these fritters. These "crisp, wispy fritters," as he calls them, are simple to make, splatter-free when fried, and addictively delicious. There are lots of possible variations beyond the chiles and garlic, such as adding bits of ham and cheese, diced bacon and chives, grated Mexican cotija cheese, or diced bell peppers and onions. I also like to serve the fritters as canapés, like a little potato latke, topped with a thin slice of smoked salmon, a tiny dollop of sour cream or crème fraîche, and a sprinkle of finely minced chives.
This recipe is one of Chef Fausto Ferraresi’s favorite winter pastas. It Colatura d’Alici, a highly concentrated anchovy syrup produced in the small town of Cetara on the Amalfi coast. Colatura d’Alici and anchovies adds a lot of flavor to this meatless meal.
Recipe courtesy of Chef Fausto Ferraresi of The Leopard at Des Artistes
People are unnecessarily intimidated by pie crusts. Your first 10 crusts may look like kindergarten art projects, but so long as the edges are presentable — so long as there are edges — no one who eats the pie will know or care.Many recipes are very specific about what type of fat to use. Cooks swear by all-butter pie crusts, Crisco crusts, lard crusts, even vegetable oil crusts. My favorite is this butter-lard crust, which has the most flavor and shatters when you bite into it. But, use whatever fat you want; the crust will be better than anything you can buy.Homemade crust tasted against Safeway’s frozen shell was delicate and rich, as opposed to brittle and bland. Likewise, it outperformed Pillsbury roll-out dough.Make it or buy it? Make it.
Farro's nutty flavor is accentuated when toasted lightly in olive oil, and it is the perfect match for the earthy, delicate flavors of chanterelle mushrooms in this elegant yet easy main dish. Serve with a simple arugula salad dressed with lemon juice and extra-virgin olive oil to start.
Click here to see A Pasta Cookbook for All Seasons.
For those who haven’t eaten it, Del Posto's 100-layer lasagna was introduced to the restaurant in 2010 as part of a very fancy, very expensive meal at the restaurant. Unable to afford such a meal, but having had the lasagna as part of the $35 prix fixe where they serve leftovers of it the next day, I was inspired to come up with a "practical" (in as much as a four-hour recipe is practical) recipe for the home cook that subs in 7 1/3-by-7 1/3-inch Nasoya wrappers for the pasta, and makes the restaurant’s need for using skewers to hold things in place unnecessary.
If you want to make the pasta from scratch, check out the recipe on The Chew (he featured it there as part of their 10th episode celebration), but note that they're missing a meat ingredient from their recipe). If you want to get extra fancy, you can add a bit of pancetta for flavor to the ragù. It’s a nice touch, but not necessary.
Why 101 layers and not 100? Well, Del Posto has been one of restaurants on The Daily Meal's 101 Best Restaurants in America, and the number has become de facto the site's official mascot.
To create this monster (though a delicate one), all you need is one of those aluminum roasting pans that you can bend to the shape of the wrappers, a pastry brush for applying the béchamel, three hours to spare, and determination and patience. The result is pretty impressive, but definitely improved by allowing everything to set and meld overnight, and slicing it thin and reheating it either on the flattop or crisped up in the oven.
Oh, and make sure you have plenty of wine, and a piece of paper next to you with, "Ragù, Pasta, and Béchamel" written out in the order that they’re supposed to be layered so you can put check marks next to each one or you’re a goner — you'll never keep track otherwise. Buona fortuna!
Click here to see 6 Irresistible Lasagna Recipes.
The great thing about this pasta dish is that you can easily take one of the components and serve it on its own: the pasta for another pasta dish, the mushroom ragù as a side to steak. Together in the ravioli dish, though, the flavors meld together beautifully and prove that homemade ravioli is worth the effort.
A seasoned chef and Wolfgang Puck Worldwide alum with more than 17 years of culinary experience, chef Taylor Boudreaux displays a straightforward approach with all his recipes, with an emphasis on local and seasonal. While always keeping in mind composition and the interplay of flavors on the plate, this hearty lamb ragù intertwines rustic flavors revamping a conventional dish with untraditional wild game.