Eaten in the South (United States) on New Year's Eve, the beans and scallions of this recipe symbolize coins and currency, and by extension, are eaten for good luck and prosperity in the new year. Delicious. Ingredients 2 cups of rice 2 15.8 oz cans of Bush's Blackeye Peas, or make your own 2 cups … Continue reading Hoppin’ John
Category: recipes
Hot Banana Water
I occasionally get asked, "What's your signature dish?" Hot Banana Water is the only acceptable answer.
Wild Mushroom Soup
Yield: 4 SERVINGS This recipe uses some of the most widely available mushrooms. Many other varieties, including chanterelle, hedgehog, maitake (also called hen of the woods), morel, porcini, or trumpet, can be used as well. Ingredients 2 cups sliced cremini mushrooms2 cups sliced oyster mushrooms2 cups sliced portobello mushrooms2 cups sliced shiitake mushrooms1 small red … Continue reading Wild Mushroom Soup
Simple Baked Acorn Squash & Basil
Preheat oven to 350 degrees F. Cut the Acorn squash in half and scoop out seeds (knife with serrated blade works best for me).Put squash in pan, add about a cup of water, cover in foil.Put in oven, cook for about 45 min. Take it out of oven, let cool. Process some basil in a … Continue reading Simple Baked Acorn Squash & Basil
Thanksgiving Olive Sourdough Cheese Bread
Basic olive bread recipe baked in the Kubaneh style (see a typical Kubaneh bread recipe) with grated Asiago cheese on top. Ingredients 3 & 3/4 cups of all-purpose flour 2 teaspoons of salt 1 & 1/3 cups of whole milk 2 tablespoons of butter 3 tablespoons of honey 1 envelope of yeast 1-2 cups of … Continue reading Thanksgiving Olive Sourdough Cheese Bread
Gourmet Makes
"In this creative series, Claire Saffitz attempts to recreate our favorite junk and comfort foods, such as gushers and twinkies, in the BA Test kitchen. Chef Saffitz will begin taking the necessary steps to turn your childhood snacks into culinary masterpieces."—Gourmet Makes via Bon Appétit
6 Rules for a Perfect Grilled Cheese, Every Time
"So make your late-night, five-minute grilled cheese as many times as you'd like. We're not stopping you. But in the light of day, when you've got ten minutes, a jar of mayo, and the desire to treat yourself to a little something extra, this recipe's here for you."-Emma Wartzman, "6 Rules for a Perfect Grilled … Continue reading 6 Rules for a Perfect Grilled Cheese, Every Time
Laura Olin’s Grandmother’s Berry Tart Recipe
Use blueberries, raspberries, or really any combo of berries you like: Tart: - 2/3 cup (5 oz) butter or margarine (one stick and a bit of another) - 6 Tbsp sugar - 1 egg - 1 cup flour - 1 tsp baking powder Topping: - 2 cups blueberries, not exact measure, can mix other berries, too … Continue reading Laura Olin’s Grandmother’s Berry Tart Recipe
The Best Way to Make Perfect Hard-Boiled Eggs Every Time, According to Waaayyy Too Many Tests
"In all eggs, the whites and yolks had a pleasant texture—no rubbery whites, here. The six-minute egg was an especially creamy specimen, if you're into a soft-boil. In one (the eight-minuter), the yolk weirdly sank down to the bottom of the white, though this didn’t affect anything other than appearance. Overall, this was the most … Continue reading The Best Way to Make Perfect Hard-Boiled Eggs Every Time, According to Waaayyy Too Many Tests
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