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In eastern North Carolina, spiced vinegar sauce offsets the richness of pork. This recipe first appeared in our June/July 2011 BBQ issue.
Wisconsin produces very good versions of Asiago, the hard cheese with a slightly sharper flavor than Parmesan. Sanford D'Amato recommends the Stella brand.
Green Zebras are heirloom tomatoes with a striped pattern; they are sweet like red tomatoes but give this gazpacho a lovely jade hue. To make the chilled soup extra tangy, use tomatillos or unripe red tomatoes instead of Green Zebras.
Perfect prime rib is an easy undertaking if you follow a few key steps. The most important is using an accurate digital thermometer. This is the only way to ensure the desired doneness, which hopefully is a perfectly pink medium-rare, when the flavor and texture are at their best. This prime rib recipe will work no matter what size roast you're using. A great rule of thumb is each rib will feed 2 guests. So, a 4 rib roast will serve 8 guests.
Eight days before Christmas, some New Mexicans light a luminaria, a candle nestled in a paper sack, then add an additional glowing luminaria every evening until Christmas, when nine burning lights illumine the holiday darkness. If this process of kindling flames sounds familiar, it is no coincidence. These New Mexicans are crypto-Jews: descendants of converso colonists who practiced Judaism in secret, fearing the relentless persecution of the Inquisition, whose long reach extended into the New World. Even many of those who became Catholics have kept alive their Jewish traditions to this day, lighting candles on Friday nights, abstaining from pork, observing a feast or fast of Esther, covering mirrors during the mourning period, and maintaining many other Jewish practices. The fascinating story of these crypto-Jews is still being written. Many are rediscovering and exploring their Jewish roots, some even confirming their Jewishness through DNA
Marcus Samuelsson's curry-laced chutney reflects India's influence on East African cooking. Honey makes the chutney slightly sweet, and sesame seeds, sprinkled over the top just before serving, add crunch.
Order a Caesar salad at a restaurant these days, and it's likely to be a whole meal, topped with chicken or shrimp. We choose meaty shiitake mushrooms here and also make another break from tradition: The eggs in the dressing are cooked, not raw.
Try this side: Toss together 1 (5-oz.) package arugula; 1 pt. grape tomatoes, halved; 2 Tbsp. fresh lemon juice; 2 Tbsp. olive oil; and 1/2 tsp. salt. Serve immediately.
A sausage casserole with rice and cheese.
Originally made with sweeter Old Tom Gin, the Hi Ho was an elegant twist on the Martini. Hollywood in the mid-1930s was celebrating the demise of one of the most unbearable plagues to descend upon Earth—Prohibition. Prior to Prohibition, cocktails had taken a turn toward ostentation. Perhaps it was the straightforwardness of gin or rye with ginger ale, or the modest cocktails served up at the classier speakeasies, but drinks entered a new age of simplicity and, subsequently, refinement following Prohibition. In this respect, the speakeasy was something of a rough stone waiting to be cut into the fine gem of the nightclub. The Hi Ho, from the Hi Ho Club in Hollywood, was a shining example of everything a cocktail should be. It was cold, crisp, and a pleasure to behold. The use of Old Tom Gin has just about sent this cocktail to the “endangered species list,” but since London dry gin is being substituted these days, the Hi Ho may yet endure. This drink requires white port. While red port is much more common, white is readily available, and you should not compromise.
Like American split pea soup, Polish split pea soup or zupa grochowka makes use of a leftover ham bone. This version differs slightly in that it's left chunky and potatoes, bacon and carrots are added. Since ham is omnipresent on Polish tables, especially for major holidays, this soup is very common. If you can't make the soup right away, freeze the bone for when the spirit moves you. Serve with Polish rye bread and butter. Makes 6 servings
Although this pleasantly wilted salad is best made shortly before serving, you can prepare and chill the vinaigrette up to a day in advance; microwave at HIGH for 30 seconds and stir well before tossing with the salad ingredients.
Chinese flowering chives add a delicate flavor to this recipe for scrambled eggs with sour cream. Serves 2. You can use regular chives if flowering chives are unavailable. This is a fun fusion recipe. If you're looking for something a little more authentic, try Scrambled Eggs With Chinese Chives, made with lots of Chinese chives and minus the sour cream.
This holiday classic is all about technique—roast at a low temperature to ensure gently cooked meat with a medium-rare center. We kept the seasonings simple to allow the meat to star. Although called "prime" rib, there are few prime-grade beef rib roasts sold to consumers; most go to restaurants. The two grades just below prime, choice and select, are leaner than prime and still quite tasty. Ask your butcher to French the roast (that is, trim the meat to expose the bones).
Not only is it Extremely Easy Fudge, but it only has 4 ingredients too.
This is a very simple and delicious recipe. Start with the freshest fruit you can find and you?ll wonder why you don?t make this everyday!
Have your eggs whichever way you like them best: with red sauce, green sauce, or both (Christmas style). You can use white, yellow, or blue corn tortillas.
This classy little hors d'oeuvre is perfect for the big night. Puff pastry looks fancy, but is easy to work with, and the sweet caramelized onions are jazzed up with tangy tomato, briny olives, and - surprise - a hint of anchovy.
The bourbon and sugar round out the sharp coffee flavor to make a rich sauce for the beef. Roast refrigerated potato wedges for a quick side.
Prep: 15 min., Fry: 10 min. per batch.
We cut the carrots and radishes into fine strips on a mandoline; you can also shred them on the large holes of a box grater.
Kajmak is a Serbian / Croatian fresh, unripened or "new" cheese made from unpasteurized, unhomogenized milk. It's usually served with bread as an appetizer ( lepinja sa kajmakom ), but also as a condiment melted on the Balkan version of a hamburger patty ( pljeskavica sa kajmakom ), as well as simmered with beef shank meat ( ribic u kajmaku ), or tucked in pita bread with cevapcici sausages. If left to ferment, aged kajmak has a stronger taste and is yellow in color, and is required for a pastry ( pita ) called gibanica. Makes about 2 cups
Like the Long Island Iced Tea, this alcoholic cocktail is designed to taste like a soft drink.
A large two-crusted savory pie from Galicia, the Spanish empanada is typically filled with fish or meat, red or green peppers, and lots of onion. Substitute pizza dough if you're pressed for time, though the pastry crust is easy to make. Empanadas are best at room temperature; serve with a mixed salad for dinner.
In our family, svestkove knedliky was served as a full dinner -- even though it seems more like a breakfast, lunch or side. We'd do it with plums, peaches, apricots, or cherries, and covered in lots of butter and sugar (a simultaneous eek! and yay! ). It was THE dinner treat when staying with grandparents or on special occasions. I'm on a current mission to make this part of my dinner rotation at home...
Farina undergoes an unexpected transformation from hot cereal to airy pudding in this tart-sweet Latvian dessert, which is typically served with milk poured on top. This recipe first appeared in our May 2011 issue, with the article Riga Revisited.
See Ryan Hardy, executive chef at the Little Nell hotel in Aspen, Colorado, prepare this recipe.
These stuffed jalapenos make a great party appetizer. The recipe can easily be doubled for a crowd.
New Orleans chef John Besh says the combination of a bitter green with a sweet fruit and a strong cheese is a personal favorite of his. The version here features fresh quince, a winter fruit that's like a cross between an apple and a pear. If fresh quince is unavailable in the produce section, Besh suggests trying preserved quince from a jar.
Grilling broccoli gives it a wonderful sweet-smoky flavor. Hugo Matheson elevates this simple dish by drizzling the broccoli with an easy, earthy dressing of anchovies, lemon juice and rosemary.
? Many of you swooned over our recipe for Big Pancake (Dutch baby). Now, if you cross one of those with a tarte Tatin, you get another splendid dish: apple pancake. This recipe comes from my friend Jennie, whose Swedish-American family speaks of this longstanding breakfast tradition in hushed and respectful tones. It is the apple pancake.
I absolutely love to cook runner beans this way. They take on fantastic flavour and go so well, when eaten hot, with roasted fish or white meat. They?re also really good served cold as an antipasto. Please give them a try. To finish off this dish I?m going to use a great flavour enhancer called gremolata. The classic combination is garlic, lemon zest and flat-leaf parsley, all chopped together really finely. It can be sprinkled over stews, broths, soups or pasta dishes at the last minute. It really brings a dish to life. You get the fragrance and sharpness of the lemon and the hum of the garlic.
This is a quick fix pud that you can knock together in just 45 seconds. It?s a nice little recipe to have up your sleeve if you need to rustle something up with no notice. It?s also a fantastic way of bringing back to life any leftover puds you?ve got sitting in the fridge.
Bangers and Mash is the familiar term for Sausage and Mash, a favorite British food. The name bangers is believed to come from the habit of sausages bursting in the pan with a bang if cooked too quickly. Bangers and Mash is quick and easy to make, and also makes a cheap yet very substantial meal. A great favorite with children. Where once it was only possible to buy beef or pork sausages, there are now many different flavors available, from spicy through to fruity. Ask your local butcher for his recommendations. Any thick rich gravy is perfect for Bangers and Mash but my favorite is an onion gravy
This is a sparkling beginning to an alfresco meal. A few ripe tomatoes and bell peppers, be they yellow, orange, or red, are the keys to this marvelous Mediterranean soup.
The nutty, cheesy filling spices up chicken breasts and is a snap to make. Toast the almonds in a skillet before you cook the chicken and you'll have just one pan to clean. Serve with couscous and haricots verts.
Add a touch of India to your chicken salad by stirring in curry powder, fresh ginger, and dried apricots and serving it on rounds of naan bread. Total time: 35 minutes.
If you like your Belgium Waffles light and crispy, this is the recipe for you.
Prep: 10 min., Bake: 15 min.
This recipe for Polish hamburgers -- mielone kotlety (literally "ground cutlets") -- was a favorite in my family when I was growing up. While they can be made with any combination of pork, veal or beef, we just used pork and beef. They can be served as a salisbury steak with mashed potatoes and gravy or as we did -- on rye bread with sliced dill pickles or sweet pickle relish, sliced tomatoes with lots of black pepper, and onions. Here's a larger picture of Polish hamburgers. These hamburgers taste great the next day as a sandwich for lunch. Makes 4 to 6 large Polish Hamburgers - Mielone Kotlety
While this is a fairly standard bread-style dressing, the addition of the sautéed apples really makes it something special. Not only does it add another layer of flavor, but also makes for a more nutritious dish. Apples and fresh sage are a natural pairing that go well with almost any roasted meat or poultry. Serve 10 Portions of Apple Cider and Sage Dressing
Enjoy a quick steak dinner infused with fragrant Asian flavor. Spiced wonton chips that bake while the steak rests are an easy accompaniment.
In my family, this bread is enjoyed on Christmas morning with a cup of coffee amidst a flurry of wrapping paper. The tart cranberries and bright orange flavor cut the sweetness. This also makes a great dessert. This recipe was featured as part of our story on The Last Kodachrome Christmas.