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| recipe_x_ingredient.id | recipe_x_ingredient.ts | recipe.id | recipe.ts | recipe.title | recipe.description | recipe.time | recipe.from | ingredient.id | ingredient.ts | ingredient.value |
|---|---|---|---|---|---|---|---|---|---|---|
| 1 | 2017-11-07 17:27:56 | 1 | 2017-11-07 17:27:56 | Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado | These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe. |
Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans | Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman | 1 | 2017-11-07 17:27:56 | 1 pound dried pinto beans (pink beans) or four 15-ounce cans cooked pinto beans |
| 2 | 2017-11-07 17:27:56 | 1 | 2017-11-07 17:27:56 | Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado | These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe. |
Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans | Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman | 2 | 2017-11-07 17:27:56 | 1/4 pound bacon, chopped |
| 3 | 2017-11-07 17:27:56 | 1 | 2017-11-07 17:27:56 | Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado | These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe. |
Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans | Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman | 3 | 2017-11-07 17:27:56 | 1 medium yellow onion, chopped |
| 4 | 2017-11-07 17:27:56 | 1 | 2017-11-07 17:27:56 | Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado | These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe. |
Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans | Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman | 4 | 2017-11-07 17:27:56 | 3 garlic cloves, peeled and minced |
| 5 | 2017-11-07 17:27:56 | 1 | 2017-11-07 17:27:56 | Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado | These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe. |
Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans | Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman | 5 | 2017-11-07 17:27:56 | 2 tablespoons tomato paste |
| 6 | 2017-11-07 17:27:56 | 1 | 2017-11-07 17:27:56 | Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado | These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe. |
Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans | Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman | 6 | 2017-11-07 17:27:56 | 2 teaspoons ground cumin |
| 7 | 2017-11-07 17:27:56 | 1 | 2017-11-07 17:27:56 | Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado | These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe. |
Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans | Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman | 7 | 2017-11-07 17:27:56 | 1/2 teaspoon ground coriander |
| 8 | 2017-11-07 17:27:56 | 1 | 2017-11-07 17:27:56 | Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado | These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe. |
Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans | Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman | 8 | 2017-11-07 17:27:56 | 2 teaspoons chili powder (the spice blend) |
| 9 | 2017-11-07 17:27:56 | 1 | 2017-11-07 17:27:56 | Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado | These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe. |
Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans | Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman | 9 | 2017-11-07 17:27:56 | 1/2 teaspoon cayenne, or shakes of your favorite hot sauce or chipotle purée to taste |
| 10 | 2017-11-07 17:27:56 | 1 | 2017-11-07 17:27:56 | Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado | These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe. |
Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans | Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman | 10 | 2017-11-07 17:27:56 | 2 teaspoons coarse sea or kosher salt (for lightly salted broth; use more for unsalted broth, and less for salted or canned beans) |
| 11 | 2017-11-07 17:27:56 | 1 | 2017-11-07 17:27:56 | Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado | These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe. |
Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans | Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman | 11 | 2017-11-07 17:27:56 | 4 cups vegetable broth (for dried beans) plus 1 cup water (if beans weren’t presoaked), or 1 1/2 cups vegetable broth (for precooked/canned beans) |
| 12 | 2017-11-07 17:27:56 | 1 | 2017-11-07 17:27:56 | Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado | These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe. |
Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans | Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman | 12 | 2017-11-07 17:27:56 | soft corn tortillas for tortilla chips (estimate 2 tortillas per person) |
| 13 | 2017-11-07 17:27:56 | 1 | 2017-11-07 17:27:56 | Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado | These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe. |
Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans | Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman | 13 | 2017-11-07 17:27:56 | fine salt, to taste |
| 14 | 2017-11-07 17:27:56 | 1 | 2017-11-07 17:27:56 | Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado | These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe. |
Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans | Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman | 14 | 2017-11-07 17:27:56 | 1/2 medium-large white onion, minced |
| 15 | 2017-11-07 17:27:56 | 1 | 2017-11-07 17:27:56 | Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado | These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe. |
Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans | Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman | 15 | 2017-11-07 17:27:56 | 1 jalapeño, seeded and minced |
| 16 | 2017-11-07 17:27:56 | 1 | 2017-11-07 17:27:56 | Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado | These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe. |
Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans | Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman | 16 | 2017-11-07 17:27:56 | 2 tablespoons finely chopped fresh cilantro |
| 17 | 2017-11-07 17:27:56 | 1 | 2017-11-07 17:27:56 | Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado | These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe. |
Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans | Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman | 17 | 2017-11-07 17:27:56 | 1 tablespoon olive oil |
| 18 | 2017-11-07 17:27:56 | 1 | 2017-11-07 17:27:56 | Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado | These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe. |
Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans | Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman | 18 | 2017-11-07 17:27:56 | juice of half a lime, plus more lime wedges |
| 19 | 2017-11-07 17:27:56 | 1 | 2017-11-07 17:27:56 | Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado | These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe. |
Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans | Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman | 19 | 2017-11-07 17:27:56 | 1 large avocado, diced or sliced |
| 20 | 2017-11-07 17:27:56 | 1 | 2017-11-07 17:27:56 | Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado | These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe. |
Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans | Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman | 20 | 2017-11-07 17:27:56 | 1 cup chopped fresh tomatoes |
| 21 | 2017-11-07 17:27:56 | 1 | 2017-11-07 17:27:56 | Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado | These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe. |
Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans | Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman | 21 | 2017-11-07 17:27:56 | sour cream, Mexican crema, or plain yogurt |
| 22 | 2017-11-07 17:27:56 | 1 | 2017-11-07 17:27:56 | Bacon Pinto Beans with Jalepeño-Onion Relish and Avocado | These eminently satisfying pinto beans from Smitten Kitchen‘s new cookbook are baked with bacon, onions, garlic, tomato paste, and plenty of spices for a rich and satisfying side dish or dinner. Truly, once they’re topped with creamy avocado, tangy sour cream, a piquant onion-jalapeño-cilantro relish, and whatever else you like (cheese, tomatoes), all you need are fresh-baked tortilla chips to make it an easy, filling meal everyone will love. And feel free to leave out the bacon if you don’t eat meat; there are so many other flavors, it’s not at all necessary for a delicious feast. For more perfect pinto beans, get our Chipotle, Beef, and Bean Chili recipe, and our Warm Cheesy Bean Dip recipe. |
Total: 30 min to 2 hrs, depending on beans used (dried or canned), plus soaking time for dried beans | Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman | 22 | 2017-11-07 17:27:56 | hot sauce |
| 23 | 2017-11-07 17:29:52 | 2 | 2017-11-07 17:29:52 | Pimento Mac and Cheese | This recipe is brought to you by our friends from Stella Artois. This rich dish from chef Sam Talbot, of Pretty Southern in Brooklyn, combines two beloved Southern dishes: pimento cheese (a hearty spread made from mayo, shredded cheddar, and pimentos) and macaroni and cheese. The cavatappi pasta is a great shape for catching all the sauce, which is creamy and lush but has a bite from extra-sharp cheddar, plus piquancy from the pimentos, garlic, cayenne, and Worcestershire sauce. It’s quick and easy to make, too. See our chat with Sam about his path to the kitchen, and get another recipe from the chef: his Oysters with General Tso’s Cabbage and Furikake recipe. |
Total: 25 min | 23 | 2017-11-07 17:29:52 | 2 8 ounce cans diced pimentos, drained | |
| 24 | 2017-11-07 17:29:52 | 2 | 2017-11-07 17:29:52 | Pimento Mac and Cheese | This recipe is brought to you by our friends from Stella Artois. This rich dish from chef Sam Talbot, of Pretty Southern in Brooklyn, combines two beloved Southern dishes: pimento cheese (a hearty spread made from mayo, shredded cheddar, and pimentos) and macaroni and cheese. The cavatappi pasta is a great shape for catching all the sauce, which is creamy and lush but has a bite from extra-sharp cheddar, plus piquancy from the pimentos, garlic, cayenne, and Worcestershire sauce. It’s quick and easy to make, too. See our chat with Sam about his path to the kitchen, and get another recipe from the chef: his Oysters with General Tso’s Cabbage and Furikake recipe. |
Total: 25 min | 24 | 2017-11-07 17:29:52 | 2 cups shredded extra-sharp cheddar | |
| 25 | 2017-11-07 17:29:52 | 2 | 2017-11-07 17:29:52 | Pimento Mac and Cheese | This recipe is brought to you by our friends from Stella Artois. This rich dish from chef Sam Talbot, of Pretty Southern in Brooklyn, combines two beloved Southern dishes: pimento cheese (a hearty spread made from mayo, shredded cheddar, and pimentos) and macaroni and cheese. The cavatappi pasta is a great shape for catching all the sauce, which is creamy and lush but has a bite from extra-sharp cheddar, plus piquancy from the pimentos, garlic, cayenne, and Worcestershire sauce. It’s quick and easy to make, too. See our chat with Sam about his path to the kitchen, and get another recipe from the chef: his Oysters with General Tso’s Cabbage and Furikake recipe. |
Total: 25 min | 25 | 2017-11-07 17:29:52 | 8 ounces cream cheese, softened | |
| 26 | 2017-11-07 17:29:52 | 2 | 2017-11-07 17:29:52 | Pimento Mac and Cheese | This recipe is brought to you by our friends from Stella Artois. This rich dish from chef Sam Talbot, of Pretty Southern in Brooklyn, combines two beloved Southern dishes: pimento cheese (a hearty spread made from mayo, shredded cheddar, and pimentos) and macaroni and cheese. The cavatappi pasta is a great shape for catching all the sauce, which is creamy and lush but has a bite from extra-sharp cheddar, plus piquancy from the pimentos, garlic, cayenne, and Worcestershire sauce. It’s quick and easy to make, too. See our chat with Sam about his path to the kitchen, and get another recipe from the chef: his Oysters with General Tso’s Cabbage and Furikake recipe. |
Total: 25 min | 26 | 2017-11-07 17:29:52 | 1/2 cup mayonnaise | |
| 27 | 2017-11-07 17:29:52 | 2 | 2017-11-07 17:29:52 | Pimento Mac and Cheese | This recipe is brought to you by our friends from Stella Artois. This rich dish from chef Sam Talbot, of Pretty Southern in Brooklyn, combines two beloved Southern dishes: pimento cheese (a hearty spread made from mayo, shredded cheddar, and pimentos) and macaroni and cheese. The cavatappi pasta is a great shape for catching all the sauce, which is creamy and lush but has a bite from extra-sharp cheddar, plus piquancy from the pimentos, garlic, cayenne, and Worcestershire sauce. It’s quick and easy to make, too. See our chat with Sam about his path to the kitchen, and get another recipe from the chef: his Oysters with General Tso’s Cabbage and Furikake recipe. |
Total: 25 min | 27 | 2017-11-07 17:29:52 | 1/4 teaspoon garlic powder | |
| 28 | 2017-11-07 17:29:52 | 2 | 2017-11-07 17:29:52 | Pimento Mac and Cheese | This recipe is brought to you by our friends from Stella Artois. This rich dish from chef Sam Talbot, of Pretty Southern in Brooklyn, combines two beloved Southern dishes: pimento cheese (a hearty spread made from mayo, shredded cheddar, and pimentos) and macaroni and cheese. The cavatappi pasta is a great shape for catching all the sauce, which is creamy and lush but has a bite from extra-sharp cheddar, plus piquancy from the pimentos, garlic, cayenne, and Worcestershire sauce. It’s quick and easy to make, too. See our chat with Sam about his path to the kitchen, and get another recipe from the chef: his Oysters with General Tso’s Cabbage and Furikake recipe. |
Total: 25 min | 28 | 2017-11-07 17:29:52 | 1/4 teaspoon ground cayenne pepper | |
| 29 | 2017-11-07 17:29:52 | 2 | 2017-11-07 17:29:52 | Pimento Mac and Cheese | This recipe is brought to you by our friends from Stella Artois. This rich dish from chef Sam Talbot, of Pretty Southern in Brooklyn, combines two beloved Southern dishes: pimento cheese (a hearty spread made from mayo, shredded cheddar, and pimentos) and macaroni and cheese. The cavatappi pasta is a great shape for catching all the sauce, which is creamy and lush but has a bite from extra-sharp cheddar, plus piquancy from the pimentos, garlic, cayenne, and Worcestershire sauce. It’s quick and easy to make, too. See our chat with Sam about his path to the kitchen, and get another recipe from the chef: his Oysters with General Tso’s Cabbage and Furikake recipe. |
Total: 25 min | 29 | 2017-11-07 17:29:52 | 1 tablespoon dried parsley | |
| 30 | 2017-11-07 17:29:52 | 2 | 2017-11-07 17:29:52 | Pimento Mac and Cheese | This recipe is brought to you by our friends from Stella Artois. This rich dish from chef Sam Talbot, of Pretty Southern in Brooklyn, combines two beloved Southern dishes: pimento cheese (a hearty spread made from mayo, shredded cheddar, and pimentos) and macaroni and cheese. The cavatappi pasta is a great shape for catching all the sauce, which is creamy and lush but has a bite from extra-sharp cheddar, plus piquancy from the pimentos, garlic, cayenne, and Worcestershire sauce. It’s quick and easy to make, too. See our chat with Sam about his path to the kitchen, and get another recipe from the chef: his Oysters with General Tso’s Cabbage and Furikake recipe. |
Total: 25 min | 30 | 2017-11-07 17:29:52 | 1/4 teaspoon onion powder | |
| 31 | 2017-11-07 17:29:52 | 2 | 2017-11-07 17:29:52 | Pimento Mac and Cheese | This recipe is brought to you by our friends from Stella Artois. This rich dish from chef Sam Talbot, of Pretty Southern in Brooklyn, combines two beloved Southern dishes: pimento cheese (a hearty spread made from mayo, shredded cheddar, and pimentos) and macaroni and cheese. The cavatappi pasta is a great shape for catching all the sauce, which is creamy and lush but has a bite from extra-sharp cheddar, plus piquancy from the pimentos, garlic, cayenne, and Worcestershire sauce. It’s quick and easy to make, too. See our chat with Sam about his path to the kitchen, and get another recipe from the chef: his Oysters with General Tso’s Cabbage and Furikake recipe. |
Total: 25 min | 31 | 2017-11-07 17:29:52 | 3 tablespoons lemon juice | |
| 32 | 2017-11-07 17:29:52 | 2 | 2017-11-07 17:29:52 | Pimento Mac and Cheese | This recipe is brought to you by our friends from Stella Artois. This rich dish from chef Sam Talbot, of Pretty Southern in Brooklyn, combines two beloved Southern dishes: pimento cheese (a hearty spread made from mayo, shredded cheddar, and pimentos) and macaroni and cheese. The cavatappi pasta is a great shape for catching all the sauce, which is creamy and lush but has a bite from extra-sharp cheddar, plus piquancy from the pimentos, garlic, cayenne, and Worcestershire sauce. It’s quick and easy to make, too. See our chat with Sam about his path to the kitchen, and get another recipe from the chef: his Oysters with General Tso’s Cabbage and Furikake recipe. |
Total: 25 min | 32 | 2017-11-07 17:29:52 | 3 tablespoons Worcestershire sauce | |
| 33 | 2017-11-07 17:29:52 | 2 | 2017-11-07 17:29:52 | Pimento Mac and Cheese | This recipe is brought to you by our friends from Stella Artois. This rich dish from chef Sam Talbot, of Pretty Southern in Brooklyn, combines two beloved Southern dishes: pimento cheese (a hearty spread made from mayo, shredded cheddar, and pimentos) and macaroni and cheese. The cavatappi pasta is a great shape for catching all the sauce, which is creamy and lush but has a bite from extra-sharp cheddar, plus piquancy from the pimentos, garlic, cayenne, and Worcestershire sauce. It’s quick and easy to make, too. See our chat with Sam about his path to the kitchen, and get another recipe from the chef: his Oysters with General Tso’s Cabbage and Furikake recipe. |
Total: 25 min | 33 | 2017-11-07 17:29:52 | 1 cup fresh grated Parmesan | |
| 34 | 2017-11-07 17:29:52 | 2 | 2017-11-07 17:29:52 | Pimento Mac and Cheese | This recipe is brought to you by our friends from Stella Artois. This rich dish from chef Sam Talbot, of Pretty Southern in Brooklyn, combines two beloved Southern dishes: pimento cheese (a hearty spread made from mayo, shredded cheddar, and pimentos) and macaroni and cheese. The cavatappi pasta is a great shape for catching all the sauce, which is creamy and lush but has a bite from extra-sharp cheddar, plus piquancy from the pimentos, garlic, cayenne, and Worcestershire sauce. It’s quick and easy to make, too. See our chat with Sam about his path to the kitchen, and get another recipe from the chef: his Oysters with General Tso’s Cabbage and Furikake recipe. |
Total: 25 min | 34 | 2017-11-07 17:29:52 | 2 cups heavy cream | |
| 35 | 2017-11-07 17:29:52 | 2 | 2017-11-07 17:29:52 | Pimento Mac and Cheese | This recipe is brought to you by our friends from Stella Artois. This rich dish from chef Sam Talbot, of Pretty Southern in Brooklyn, combines two beloved Southern dishes: pimento cheese (a hearty spread made from mayo, shredded cheddar, and pimentos) and macaroni and cheese. The cavatappi pasta is a great shape for catching all the sauce, which is creamy and lush but has a bite from extra-sharp cheddar, plus piquancy from the pimentos, garlic, cayenne, and Worcestershire sauce. It’s quick and easy to make, too. See our chat with Sam about his path to the kitchen, and get another recipe from the chef: his Oysters with General Tso’s Cabbage and Furikake recipe. |
Total: 25 min | 35 | 2017-11-07 17:29:52 | 2 tablespoons thyme leaves | |
| 36 | 2017-11-07 17:29:52 | 2 | 2017-11-07 17:29:52 | Pimento Mac and Cheese | This recipe is brought to you by our friends from Stella Artois. This rich dish from chef Sam Talbot, of Pretty Southern in Brooklyn, combines two beloved Southern dishes: pimento cheese (a hearty spread made from mayo, shredded cheddar, and pimentos) and macaroni and cheese. The cavatappi pasta is a great shape for catching all the sauce, which is creamy and lush but has a bite from extra-sharp cheddar, plus piquancy from the pimentos, garlic, cayenne, and Worcestershire sauce. It’s quick and easy to make, too. See our chat with Sam about his path to the kitchen, and get another recipe from the chef: his Oysters with General Tso’s Cabbage and Furikake recipe. |
Total: 25 min | 36 | 2017-11-07 17:29:52 | 1 pound cavatappi, cooked per the instructions on the box | |
| 37 | 2017-11-07 17:29:52 | 2 | 2017-11-07 17:29:52 | Pimento Mac and Cheese | This recipe is brought to you by our friends from Stella Artois. This rich dish from chef Sam Talbot, of Pretty Southern in Brooklyn, combines two beloved Southern dishes: pimento cheese (a hearty spread made from mayo, shredded cheddar, and pimentos) and macaroni and cheese. The cavatappi pasta is a great shape for catching all the sauce, which is creamy and lush but has a bite from extra-sharp cheddar, plus piquancy from the pimentos, garlic, cayenne, and Worcestershire sauce. It’s quick and easy to make, too. See our chat with Sam about his path to the kitchen, and get another recipe from the chef: his Oysters with General Tso’s Cabbage and Furikake recipe. |
Total: 25 min | 37 | 2017-11-07 17:29:52 | toasted breadcrumbs, for garnish | |
| 38 | 2017-11-07 17:29:52 | 2 | 2017-11-07 17:29:52 | Pimento Mac and Cheese | This recipe is brought to you by our friends from Stella Artois. This rich dish from chef Sam Talbot, of Pretty Southern in Brooklyn, combines two beloved Southern dishes: pimento cheese (a hearty spread made from mayo, shredded cheddar, and pimentos) and macaroni and cheese. The cavatappi pasta is a great shape for catching all the sauce, which is creamy and lush but has a bite from extra-sharp cheddar, plus piquancy from the pimentos, garlic, cayenne, and Worcestershire sauce. It’s quick and easy to make, too. See our chat with Sam about his path to the kitchen, and get another recipe from the chef: his Oysters with General Tso’s Cabbage and Furikake recipe. |
Total: 25 min | 38 | 2017-11-07 17:29:52 | sliced chives, for garnish | |
| 39 | 2017-11-07 17:29:58 | 3 | 2017-11-07 17:29:58 | Oysters with General Tso's Cabbage and Furikake | This recipe is brought to you by our friends from Stella Artois. These Oysters with General Tso’s Cabbage and Furikake from chef Sam Talbot of Pretty Southern, is a fun, delicious twist on an old favorite—and on oysters, too. The crunchy deep-fried cabbage is dressed in an umami-rich sauce with sweet, sour, and spicy notes from pineapple juice, lemon juice, honey, and chili vinegar, then topped with freshly shucked oysters for a briny, minerally contrast. The furikake garnish is a traditional Japanese mix of sesame seeds, seaweed, salt, and sugar, as well as some sort of dried fish, often bonito, which is sprinkled over rice, vegetables, and other dishes for an extra boost of sweet-savory flavor. If you can find a version made with shrimp (which may be labeled “ebi” furikake), use that in this recipe. Also, Blue Point oysters are the chef’s choice, but you should choose the freshest oysters you can find in your area. If you’re not up for deep-frying cabbage, the oysters, sauce, and furikake make elegant appetizers on their own. Get Sam’s Pimento Mac and Cheese recipe, and read more about his Southern food philosophy. |
Total: 20 min | 39 | 2017-11-07 17:29:58 | 4 tablespoons pineapple juice | |
| 40 | 2017-11-07 17:29:58 | 3 | 2017-11-07 17:29:58 | Oysters with General Tso's Cabbage and Furikake | This recipe is brought to you by our friends from Stella Artois. These Oysters with General Tso’s Cabbage and Furikake from chef Sam Talbot of Pretty Southern, is a fun, delicious twist on an old favorite—and on oysters, too. The crunchy deep-fried cabbage is dressed in an umami-rich sauce with sweet, sour, and spicy notes from pineapple juice, lemon juice, honey, and chili vinegar, then topped with freshly shucked oysters for a briny, minerally contrast. The furikake garnish is a traditional Japanese mix of sesame seeds, seaweed, salt, and sugar, as well as some sort of dried fish, often bonito, which is sprinkled over rice, vegetables, and other dishes for an extra boost of sweet-savory flavor. If you can find a version made with shrimp (which may be labeled “ebi” furikake), use that in this recipe. Also, Blue Point oysters are the chef’s choice, but you should choose the freshest oysters you can find in your area. If you’re not up for deep-frying cabbage, the oysters, sauce, and furikake make elegant appetizers on their own. Get Sam’s Pimento Mac and Cheese recipe, and read more about his Southern food philosophy. |
Total: 20 min | 40 | 2017-11-07 17:29:58 | 2 tablespoons lemon juice | |
| 41 | 2017-11-07 17:29:58 | 3 | 2017-11-07 17:29:58 | Oysters with General Tso's Cabbage and Furikake | This recipe is brought to you by our friends from Stella Artois. These Oysters with General Tso’s Cabbage and Furikake from chef Sam Talbot of Pretty Southern, is a fun, delicious twist on an old favorite—and on oysters, too. The crunchy deep-fried cabbage is dressed in an umami-rich sauce with sweet, sour, and spicy notes from pineapple juice, lemon juice, honey, and chili vinegar, then topped with freshly shucked oysters for a briny, minerally contrast. The furikake garnish is a traditional Japanese mix of sesame seeds, seaweed, salt, and sugar, as well as some sort of dried fish, often bonito, which is sprinkled over rice, vegetables, and other dishes for an extra boost of sweet-savory flavor. If you can find a version made with shrimp (which may be labeled “ebi” furikake), use that in this recipe. Also, Blue Point oysters are the chef’s choice, but you should choose the freshest oysters you can find in your area. If you’re not up for deep-frying cabbage, the oysters, sauce, and furikake make elegant appetizers on their own. Get Sam’s Pimento Mac and Cheese recipe, and read more about his Southern food philosophy. |
Total: 20 min | 41 | 2017-11-07 17:29:58 | 3 tablespoons honey | |
| 42 | 2017-11-07 17:29:58 | 3 | 2017-11-07 17:29:58 | Oysters with General Tso's Cabbage and Furikake | This recipe is brought to you by our friends from Stella Artois. These Oysters with General Tso’s Cabbage and Furikake from chef Sam Talbot of Pretty Southern, is a fun, delicious twist on an old favorite—and on oysters, too. The crunchy deep-fried cabbage is dressed in an umami-rich sauce with sweet, sour, and spicy notes from pineapple juice, lemon juice, honey, and chili vinegar, then topped with freshly shucked oysters for a briny, minerally contrast. The furikake garnish is a traditional Japanese mix of sesame seeds, seaweed, salt, and sugar, as well as some sort of dried fish, often bonito, which is sprinkled over rice, vegetables, and other dishes for an extra boost of sweet-savory flavor. If you can find a version made with shrimp (which may be labeled “ebi” furikake), use that in this recipe. Also, Blue Point oysters are the chef’s choice, but you should choose the freshest oysters you can find in your area. If you’re not up for deep-frying cabbage, the oysters, sauce, and furikake make elegant appetizers on their own. Get Sam’s Pimento Mac and Cheese recipe, and read more about his Southern food philosophy. |
Total: 20 min | 42 | 2017-11-07 17:29:58 | 1 tablespoon chili vinegar | |
| 43 | 2017-11-07 17:29:58 | 3 | 2017-11-07 17:29:58 | Oysters with General Tso's Cabbage and Furikake | This recipe is brought to you by our friends from Stella Artois. These Oysters with General Tso’s Cabbage and Furikake from chef Sam Talbot of Pretty Southern, is a fun, delicious twist on an old favorite—and on oysters, too. The crunchy deep-fried cabbage is dressed in an umami-rich sauce with sweet, sour, and spicy notes from pineapple juice, lemon juice, honey, and chili vinegar, then topped with freshly shucked oysters for a briny, minerally contrast. The furikake garnish is a traditional Japanese mix of sesame seeds, seaweed, salt, and sugar, as well as some sort of dried fish, often bonito, which is sprinkled over rice, vegetables, and other dishes for an extra boost of sweet-savory flavor. If you can find a version made with shrimp (which may be labeled “ebi” furikake), use that in this recipe. Also, Blue Point oysters are the chef’s choice, but you should choose the freshest oysters you can find in your area. If you’re not up for deep-frying cabbage, the oysters, sauce, and furikake make elegant appetizers on their own. Get Sam’s Pimento Mac and Cheese recipe, and read more about his Southern food philosophy. |
Total: 20 min | 43 | 2017-11-07 17:29:58 | 1 tablespoon yuzu juice | |
| 44 | 2017-11-07 17:29:58 | 3 | 2017-11-07 17:29:58 | Oysters with General Tso's Cabbage and Furikake | This recipe is brought to you by our friends from Stella Artois. These Oysters with General Tso’s Cabbage and Furikake from chef Sam Talbot of Pretty Southern, is a fun, delicious twist on an old favorite—and on oysters, too. The crunchy deep-fried cabbage is dressed in an umami-rich sauce with sweet, sour, and spicy notes from pineapple juice, lemon juice, honey, and chili vinegar, then topped with freshly shucked oysters for a briny, minerally contrast. The furikake garnish is a traditional Japanese mix of sesame seeds, seaweed, salt, and sugar, as well as some sort of dried fish, often bonito, which is sprinkled over rice, vegetables, and other dishes for an extra boost of sweet-savory flavor. If you can find a version made with shrimp (which may be labeled “ebi” furikake), use that in this recipe. Also, Blue Point oysters are the chef’s choice, but you should choose the freshest oysters you can find in your area. If you’re not up for deep-frying cabbage, the oysters, sauce, and furikake make elegant appetizers on their own. Get Sam’s Pimento Mac and Cheese recipe, and read more about his Southern food philosophy. |
Total: 20 min | 44 | 2017-11-07 17:29:58 | 1 tablespoon sesame oil | |
| 45 | 2017-11-07 17:29:58 | 3 | 2017-11-07 17:29:58 | Oysters with General Tso's Cabbage and Furikake | This recipe is brought to you by our friends from Stella Artois. These Oysters with General Tso’s Cabbage and Furikake from chef Sam Talbot of Pretty Southern, is a fun, delicious twist on an old favorite—and on oysters, too. The crunchy deep-fried cabbage is dressed in an umami-rich sauce with sweet, sour, and spicy notes from pineapple juice, lemon juice, honey, and chili vinegar, then topped with freshly shucked oysters for a briny, minerally contrast. The furikake garnish is a traditional Japanese mix of sesame seeds, seaweed, salt, and sugar, as well as some sort of dried fish, often bonito, which is sprinkled over rice, vegetables, and other dishes for an extra boost of sweet-savory flavor. If you can find a version made with shrimp (which may be labeled “ebi” furikake), use that in this recipe. Also, Blue Point oysters are the chef’s choice, but you should choose the freshest oysters you can find in your area. If you’re not up for deep-frying cabbage, the oysters, sauce, and furikake make elegant appetizers on their own. Get Sam’s Pimento Mac and Cheese recipe, and read more about his Southern food philosophy. |
Total: 20 min | 45 | 2017-11-07 17:29:58 | 1/2 cup tamari | |
| 46 | 2017-11-07 17:29:58 | 3 | 2017-11-07 17:29:58 | Oysters with General Tso's Cabbage and Furikake | This recipe is brought to you by our friends from Stella Artois. These Oysters with General Tso’s Cabbage and Furikake from chef Sam Talbot of Pretty Southern, is a fun, delicious twist on an old favorite—and on oysters, too. The crunchy deep-fried cabbage is dressed in an umami-rich sauce with sweet, sour, and spicy notes from pineapple juice, lemon juice, honey, and chili vinegar, then topped with freshly shucked oysters for a briny, minerally contrast. The furikake garnish is a traditional Japanese mix of sesame seeds, seaweed, salt, and sugar, as well as some sort of dried fish, often bonito, which is sprinkled over rice, vegetables, and other dishes for an extra boost of sweet-savory flavor. If you can find a version made with shrimp (which may be labeled “ebi” furikake), use that in this recipe. Also, Blue Point oysters are the chef’s choice, but you should choose the freshest oysters you can find in your area. If you’re not up for deep-frying cabbage, the oysters, sauce, and furikake make elegant appetizers on their own. Get Sam’s Pimento Mac and Cheese recipe, and read more about his Southern food philosophy. |
Total: 20 min | 46 | 2017-11-07 17:29:58 | 2 tablespoons dried shrimp furikake | |
| 47 | 2017-11-07 17:29:58 | 3 | 2017-11-07 17:29:58 | Oysters with General Tso's Cabbage and Furikake | This recipe is brought to you by our friends from Stella Artois. These Oysters with General Tso’s Cabbage and Furikake from chef Sam Talbot of Pretty Southern, is a fun, delicious twist on an old favorite—and on oysters, too. The crunchy deep-fried cabbage is dressed in an umami-rich sauce with sweet, sour, and spicy notes from pineapple juice, lemon juice, honey, and chili vinegar, then topped with freshly shucked oysters for a briny, minerally contrast. The furikake garnish is a traditional Japanese mix of sesame seeds, seaweed, salt, and sugar, as well as some sort of dried fish, often bonito, which is sprinkled over rice, vegetables, and other dishes for an extra boost of sweet-savory flavor. If you can find a version made with shrimp (which may be labeled “ebi” furikake), use that in this recipe. Also, Blue Point oysters are the chef’s choice, but you should choose the freshest oysters you can find in your area. If you’re not up for deep-frying cabbage, the oysters, sauce, and furikake make elegant appetizers on their own. Get Sam’s Pimento Mac and Cheese recipe, and read more about his Southern food philosophy. |
Total: 20 min | 47 | 2017-11-07 17:29:58 | 1 head red cabbage | |
| 48 | 2017-11-07 17:29:58 | 3 | 2017-11-07 17:29:58 | Oysters with General Tso's Cabbage and Furikake | This recipe is brought to you by our friends from Stella Artois. These Oysters with General Tso’s Cabbage and Furikake from chef Sam Talbot of Pretty Southern, is a fun, delicious twist on an old favorite—and on oysters, too. The crunchy deep-fried cabbage is dressed in an umami-rich sauce with sweet, sour, and spicy notes from pineapple juice, lemon juice, honey, and chili vinegar, then topped with freshly shucked oysters for a briny, minerally contrast. The furikake garnish is a traditional Japanese mix of sesame seeds, seaweed, salt, and sugar, as well as some sort of dried fish, often bonito, which is sprinkled over rice, vegetables, and other dishes for an extra boost of sweet-savory flavor. If you can find a version made with shrimp (which may be labeled “ebi” furikake), use that in this recipe. Also, Blue Point oysters are the chef’s choice, but you should choose the freshest oysters you can find in your area. If you’re not up for deep-frying cabbage, the oysters, sauce, and furikake make elegant appetizers on their own. Get Sam’s Pimento Mac and Cheese recipe, and read more about his Southern food philosophy. |
Total: 20 min | 48 | 2017-11-07 17:29:58 | 1 tablespoon cornstarch | |
| 49 | 2017-11-07 17:29:58 | 3 | 2017-11-07 17:29:58 | Oysters with General Tso's Cabbage and Furikake | This recipe is brought to you by our friends from Stella Artois. These Oysters with General Tso’s Cabbage and Furikake from chef Sam Talbot of Pretty Southern, is a fun, delicious twist on an old favorite—and on oysters, too. The crunchy deep-fried cabbage is dressed in an umami-rich sauce with sweet, sour, and spicy notes from pineapple juice, lemon juice, honey, and chili vinegar, then topped with freshly shucked oysters for a briny, minerally contrast. The furikake garnish is a traditional Japanese mix of sesame seeds, seaweed, salt, and sugar, as well as some sort of dried fish, often bonito, which is sprinkled over rice, vegetables, and other dishes for an extra boost of sweet-savory flavor. If you can find a version made with shrimp (which may be labeled “ebi” furikake), use that in this recipe. Also, Blue Point oysters are the chef’s choice, but you should choose the freshest oysters you can find in your area. If you’re not up for deep-frying cabbage, the oysters, sauce, and furikake make elegant appetizers on their own. Get Sam’s Pimento Mac and Cheese recipe, and read more about his Southern food philosophy. |
Total: 20 min | 49 | 2017-11-07 17:29:58 | salt | |
| 50 | 2017-11-07 17:29:58 | 3 | 2017-11-07 17:29:58 | Oysters with General Tso's Cabbage and Furikake | This recipe is brought to you by our friends from Stella Artois. These Oysters with General Tso’s Cabbage and Furikake from chef Sam Talbot of Pretty Southern, is a fun, delicious twist on an old favorite—and on oysters, too. The crunchy deep-fried cabbage is dressed in an umami-rich sauce with sweet, sour, and spicy notes from pineapple juice, lemon juice, honey, and chili vinegar, then topped with freshly shucked oysters for a briny, minerally contrast. The furikake garnish is a traditional Japanese mix of sesame seeds, seaweed, salt, and sugar, as well as some sort of dried fish, often bonito, which is sprinkled over rice, vegetables, and other dishes for an extra boost of sweet-savory flavor. If you can find a version made with shrimp (which may be labeled “ebi” furikake), use that in this recipe. Also, Blue Point oysters are the chef’s choice, but you should choose the freshest oysters you can find in your area. If you’re not up for deep-frying cabbage, the oysters, sauce, and furikake make elegant appetizers on their own. Get Sam’s Pimento Mac and Cheese recipe, and read more about his Southern food philosophy. |
Total: 20 min | 50 | 2017-11-07 17:29:58 | freshly cracked black pepper | |
| 51 | 2017-11-07 17:29:58 | 3 | 2017-11-07 17:29:58 | Oysters with General Tso's Cabbage and Furikake | This recipe is brought to you by our friends from Stella Artois. These Oysters with General Tso’s Cabbage and Furikake from chef Sam Talbot of Pretty Southern, is a fun, delicious twist on an old favorite—and on oysters, too. The crunchy deep-fried cabbage is dressed in an umami-rich sauce with sweet, sour, and spicy notes from pineapple juice, lemon juice, honey, and chili vinegar, then topped with freshly shucked oysters for a briny, minerally contrast. The furikake garnish is a traditional Japanese mix of sesame seeds, seaweed, salt, and sugar, as well as some sort of dried fish, often bonito, which is sprinkled over rice, vegetables, and other dishes for an extra boost of sweet-savory flavor. If you can find a version made with shrimp (which may be labeled “ebi” furikake), use that in this recipe. Also, Blue Point oysters are the chef’s choice, but you should choose the freshest oysters you can find in your area. If you’re not up for deep-frying cabbage, the oysters, sauce, and furikake make elegant appetizers on their own. Get Sam’s Pimento Mac and Cheese recipe, and read more about his Southern food philosophy. |
Total: 20 min | 51 | 2017-11-07 17:29:58 | 12 fresh oysters, preferably Blue Point | |
| 52 | 2017-11-07 17:29:58 | 3 | 2017-11-07 17:29:58 | Oysters with General Tso's Cabbage and Furikake | This recipe is brought to you by our friends from Stella Artois. These Oysters with General Tso’s Cabbage and Furikake from chef Sam Talbot of Pretty Southern, is a fun, delicious twist on an old favorite—and on oysters, too. The crunchy deep-fried cabbage is dressed in an umami-rich sauce with sweet, sour, and spicy notes from pineapple juice, lemon juice, honey, and chili vinegar, then topped with freshly shucked oysters for a briny, minerally contrast. The furikake garnish is a traditional Japanese mix of sesame seeds, seaweed, salt, and sugar, as well as some sort of dried fish, often bonito, which is sprinkled over rice, vegetables, and other dishes for an extra boost of sweet-savory flavor. If you can find a version made with shrimp (which may be labeled “ebi” furikake), use that in this recipe. Also, Blue Point oysters are the chef’s choice, but you should choose the freshest oysters you can find in your area. If you’re not up for deep-frying cabbage, the oysters, sauce, and furikake make elegant appetizers on their own. Get Sam’s Pimento Mac and Cheese recipe, and read more about his Southern food philosophy. |
Total: 20 min | 52 | 2017-11-07 17:29:58 | cilantro leaves, for garnish | |
| 53 | 2017-11-07 17:30:07 | 4 | 2017-11-07 17:30:07 | Old Monk's Honey Chili Chicken | This honey chili chicken from chef Navjot Arora of Indian soul food restaurant Old Monk is crunchy, sticky, sweet, and spicy, and impossible to stop eating. Make sure to have all your ingredients ready before you start, since the actual cooking process is quite quick. For another recipe from the chef, check out this Pumpkin Naan recipe. | Total: 20 min | 53 | 2017-11-07 17:30:07 | 1 pound boneless dark meat chicken, diced and unseasoned | |
| 54 | 2017-11-07 17:30:07 | 4 | 2017-11-07 17:30:07 | Old Monk's Honey Chili Chicken | This honey chili chicken from chef Navjot Arora of Indian soul food restaurant Old Monk is crunchy, sticky, sweet, and spicy, and impossible to stop eating. Make sure to have all your ingredients ready before you start, since the actual cooking process is quite quick. For another recipe from the chef, check out this Pumpkin Naan recipe. | Total: 20 min | 54 | 2017-11-07 17:30:07 | 2 teaspoons cornstarch | |
| 55 | 2017-11-07 17:30:07 | 4 | 2017-11-07 17:30:07 | Old Monk's Honey Chili Chicken | This honey chili chicken from chef Navjot Arora of Indian soul food restaurant Old Monk is crunchy, sticky, sweet, and spicy, and impossible to stop eating. Make sure to have all your ingredients ready before you start, since the actual cooking process is quite quick. For another recipe from the chef, check out this Pumpkin Naan recipe. | Total: 20 min | 55 | 2017-11-07 17:30:07 | 2 teaspoons canola oil | |
| 56 | 2017-11-07 17:30:07 | 4 | 2017-11-07 17:30:07 | Old Monk's Honey Chili Chicken | This honey chili chicken from chef Navjot Arora of Indian soul food restaurant Old Monk is crunchy, sticky, sweet, and spicy, and impossible to stop eating. Make sure to have all your ingredients ready before you start, since the actual cooking process is quite quick. For another recipe from the chef, check out this Pumpkin Naan recipe. | Total: 20 min | 56 | 2017-11-07 17:30:07 | 1 teaspoon fresh garlic, minced | |
| 57 | 2017-11-07 17:30:07 | 4 | 2017-11-07 17:30:07 | Old Monk's Honey Chili Chicken | This honey chili chicken from chef Navjot Arora of Indian soul food restaurant Old Monk is crunchy, sticky, sweet, and spicy, and impossible to stop eating. Make sure to have all your ingredients ready before you start, since the actual cooking process is quite quick. For another recipe from the chef, check out this Pumpkin Naan recipe. | Total: 20 min | 57 | 2017-11-07 17:30:07 | 1 teaspoon fresh ginger, minced | |
| 58 | 2017-11-07 17:30:07 | 4 | 2017-11-07 17:30:07 | Old Monk's Honey Chili Chicken | This honey chili chicken from chef Navjot Arora of Indian soul food restaurant Old Monk is crunchy, sticky, sweet, and spicy, and impossible to stop eating. Make sure to have all your ingredients ready before you start, since the actual cooking process is quite quick. For another recipe from the chef, check out this Pumpkin Naan recipe. | Total: 20 min | 58 | 2017-11-07 17:30:07 | 1/2 teaspoon green chilies, minced | |
| 59 | 2017-11-07 17:30:07 | 4 | 2017-11-07 17:30:07 | Old Monk's Honey Chili Chicken | This honey chili chicken from chef Navjot Arora of Indian soul food restaurant Old Monk is crunchy, sticky, sweet, and spicy, and impossible to stop eating. Make sure to have all your ingredients ready before you start, since the actual cooking process is quite quick. For another recipe from the chef, check out this Pumpkin Naan recipe. | Total: 20 min | 59 | 2017-11-07 17:30:07 | 1 tablespoon sambal oelek | |
| 60 | 2017-11-07 17:30:07 | 4 | 2017-11-07 17:30:07 | Old Monk's Honey Chili Chicken | This honey chili chicken from chef Navjot Arora of Indian soul food restaurant Old Monk is crunchy, sticky, sweet, and spicy, and impossible to stop eating. Make sure to have all your ingredients ready before you start, since the actual cooking process is quite quick. For another recipe from the chef, check out this Pumpkin Naan recipe. | Total: 20 min | 60 | 2017-11-07 17:30:07 | 5 teaspoons soy sauce | |
| 61 | 2017-11-07 17:30:07 | 4 | 2017-11-07 17:30:07 | Old Monk's Honey Chili Chicken | This honey chili chicken from chef Navjot Arora of Indian soul food restaurant Old Monk is crunchy, sticky, sweet, and spicy, and impossible to stop eating. Make sure to have all your ingredients ready before you start, since the actual cooking process is quite quick. For another recipe from the chef, check out this Pumpkin Naan recipe. | Total: 20 min | 61 | 2017-11-07 17:30:07 | 1 teaspoon honey | |
| 62 | 2017-11-07 17:30:07 | 4 | 2017-11-07 17:30:07 | Old Monk's Honey Chili Chicken | This honey chili chicken from chef Navjot Arora of Indian soul food restaurant Old Monk is crunchy, sticky, sweet, and spicy, and impossible to stop eating. Make sure to have all your ingredients ready before you start, since the actual cooking process is quite quick. For another recipe from the chef, check out this Pumpkin Naan recipe. | Total: 20 min | 62 | 2017-11-07 17:30:07 | 1 teaspoon cornstarch dissolved in 2 teaspoons water | |
| 63 | 2017-11-07 17:30:07 | 4 | 2017-11-07 17:30:07 | Old Monk's Honey Chili Chicken | This honey chili chicken from chef Navjot Arora of Indian soul food restaurant Old Monk is crunchy, sticky, sweet, and spicy, and impossible to stop eating. Make sure to have all your ingredients ready before you start, since the actual cooking process is quite quick. For another recipe from the chef, check out this Pumpkin Naan recipe. | Total: 20 min | 63 | 2017-11-07 17:30:07 | chopped scallions, for garnish | |
| 64 | 2017-11-07 17:30:07 | 4 | 2017-11-07 17:30:07 | Old Monk's Honey Chili Chicken | This honey chili chicken from chef Navjot Arora of Indian soul food restaurant Old Monk is crunchy, sticky, sweet, and spicy, and impossible to stop eating. Make sure to have all your ingredients ready before you start, since the actual cooking process is quite quick. For another recipe from the chef, check out this Pumpkin Naan recipe. | Total: 20 min | 64 | 2017-11-07 17:30:07 | julienned radish, for garnish | |
| 65 | 2017-11-07 17:30:07 | 4 | 2017-11-07 17:30:07 | Old Monk's Honey Chili Chicken | This honey chili chicken from chef Navjot Arora of Indian soul food restaurant Old Monk is crunchy, sticky, sweet, and spicy, and impossible to stop eating. Make sure to have all your ingredients ready before you start, since the actual cooking process is quite quick. For another recipe from the chef, check out this Pumpkin Naan recipe. | Total: 20 min | 65 | 2017-11-07 17:30:07 | torn cilantro, for garnish | |
| 66 | 2017-11-07 17:30:11 | 5 | 2017-11-07 17:30:11 | Sheba From Queens Cake | The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed. |
Total: 1 hr 25 min, plus 1 hour cooling time | The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky | 66 | 2017-11-07 17:30:11 | 4 large eggs, separated |
| 67 | 2017-11-07 17:30:11 | 5 | 2017-11-07 17:30:11 | Sheba From Queens Cake | The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed. |
Total: 1 hr 25 min, plus 1 hour cooling time | The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky | 67 | 2017-11-07 17:30:11 | 1/2 cup organic cane sugar |
| 68 | 2017-11-07 17:30:11 | 5 | 2017-11-07 17:30:11 | Sheba From Queens Cake | The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed. |
Total: 1 hr 25 min, plus 1 hour cooling time | The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky | 68 | 2017-11-07 17:30:11 | 1/2 cup canola or other neutral oil |
| 69 | 2017-11-07 17:30:11 | 5 | 2017-11-07 17:30:11 | Sheba From Queens Cake | The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed. |
Total: 1 hr 25 min, plus 1 hour cooling time | The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky | 69 | 2017-11-07 17:30:11 | 8 ounces dark chocolate (70%), melted |
| 70 | 2017-11-07 17:30:11 | 5 | 2017-11-07 17:30:11 | Sheba From Queens Cake | The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed. |
Total: 1 hr 25 min, plus 1 hour cooling time | The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky | 70 | 2017-11-07 17:30:11 | 1/2 cup mashed avocado, pressed through a fine-mesh sieve |
| 71 | 2017-11-07 17:30:11 | 5 | 2017-11-07 17:30:11 | Sheba From Queens Cake | The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed. |
Total: 1 hr 25 min, plus 1 hour cooling time | The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky | 71 | 2017-11-07 17:30:11 | 1/4 teaspoon cream of tartar |
| 72 | 2017-11-07 17:30:11 | 5 | 2017-11-07 17:30:11 | Sheba From Queens Cake | The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed. |
Total: 1 hr 25 min, plus 1 hour cooling time | The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky | 72 | 2017-11-07 17:30:11 | 1/4 cup unsweetened cocoa powder, for garnish |
| 73 | 2017-11-07 17:30:11 | 5 | 2017-11-07 17:30:11 | Sheba From Queens Cake | The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed. |
Total: 1 hr 25 min, plus 1 hour cooling time | The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky | 73 | 2017-11-07 17:30:11 | Blackberry Whipped Cream, (see below) for serving |
| 74 | 2017-11-07 17:30:11 | 5 | 2017-11-07 17:30:11 | Sheba From Queens Cake | The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed. |
Total: 1 hr 25 min, plus 1 hour cooling time | The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky | 74 | 2017-11-07 17:30:11 | 1 cup heavy cream |
| 75 | 2017-11-07 17:30:11 | 5 | 2017-11-07 17:30:11 | Sheba From Queens Cake | The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed. |
Total: 1 hr 25 min, plus 1 hour cooling time | The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky | 75 | 2017-11-07 17:30:11 | 2 teaspoons confectioners’ sugar |
| 76 | 2017-11-07 17:30:11 | 5 | 2017-11-07 17:30:11 | Sheba From Queens Cake | The Queen of Sheba cake was popularized by Julia Child in her first book, The French Chef. This modernized, healthier take on the classic dessert, from the new cookbook, The Sweet Spot, reduces the added sugar by 75% and replaces the butter with silky mashed avocado. What you get is a rich, voluptuous, dark chocolate cake (first made in Queens, NY, hence the punny name), served with a beautiful Blackberry Whipped Cream. You can purchase ready-made blackberry powder at health food stores and online, but you can also simply blend freeze-dried blackberries to a fine powder in a food processor or blender and use that in the recipe. NOTE: To cut parchment to fit a round pan or bowl, fold a rectangular sheet of parchment in quarters and then into quarters again, as if making a paper snowflake. Cut the folded wedge to a length equal to the radius of your pan (half the diameter), them trim the open end into a curved shape. Unfold the parchment and place in the pan or directly on the mixture as instructed. |
Total: 1 hr 25 min, plus 1 hour cooling time | The Sweet Spot: Dialing Back Sugar and Amping Up Flavor by Bill Yosses & Peter Kaminsky | 76 | 2017-11-07 17:30:11 | 2 teaspoons blackberry powder |
| 77 | 2017-11-07 17:30:20 | 6 | 2017-11-07 17:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 77 | 2017-11-07 17:30:20 | 4 tablespoons unsalted butter, cut into several pieces |
| 78 | 2017-11-07 17:30:20 | 6 | 2017-11-07 17:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 78 | 2017-11-07 17:30:20 | 1 small shallot, thinly sliced |
| 79 | 2017-11-07 17:30:20 | 6 | 2017-11-07 17:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 79 | 2017-11-07 17:30:20 | 1 medium garlic clove, smashed and peeled |
| 80 | 2017-11-07 17:30:20 | 6 | 2017-11-07 17:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 80 | 2017-11-07 17:30:20 | 8 ounces fresh porcini mushrooms, including stems, cleaned and thinly sliced |
| 81 | 2017-11-07 17:30:20 | 6 | 2017-11-07 17:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 81 | 2017-11-07 17:30:20 | kosher salt |
| 82 | 2017-11-07 17:30:20 | 6 | 2017-11-07 17:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 82 | 2017-11-07 17:30:20 | freshly ground black pepper |
| 83 | 2017-11-07 17:30:20 | 6 | 2017-11-07 17:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 83 | 2017-11-07 17:30:20 | 4 tablespoons water |
| 84 | 2017-11-07 17:30:20 | 6 | 2017-11-07 17:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 84 | 2017-11-07 17:30:20 | 1 large egg yolk |
| 85 | 2017-11-07 17:30:20 | 6 | 2017-11-07 17:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 85 | 2017-11-07 17:30:20 | 1 1/2 teaspoons sherry vinegar, or as needed |
| 86 | 2017-11-07 17:30:20 | 6 | 2017-11-07 17:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 86 | 2017-11-07 17:30:20 | 1 1/2 teaspoons Dijon mustard |
| 87 | 2017-11-07 17:30:20 | 6 | 2017-11-07 17:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 87 | 2017-11-07 17:30:20 | 1 dash Tabasco sauce |
| 88 | 2017-11-07 17:30:20 | 6 | 2017-11-07 17:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 88 | 2017-11-07 17:30:20 | 1/4 teaspoon Porcini Spice Powder (recipe follows; optional) |
| 89 | 2017-11-07 17:30:20 | 6 | 2017-11-07 17:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 89 | 2017-11-07 17:30:20 | 1 cup grapeseed oil |
| 90 | 2017-11-07 17:30:20 | 6 | 2017-11-07 17:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 90 | 2017-11-07 17:30:20 | 2 ounces dried porcini mushrooms |
| 91 | 2017-11-07 17:30:20 | 6 | 2017-11-07 17:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 91 | 2017-11-07 17:30:20 | 4 allspice berries |
| 92 | 2017-11-07 17:30:20 | 6 | 2017-11-07 17:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 92 | 2017-11-07 17:30:20 | 8 white peppercorns |
| 93 | 2017-11-07 17:30:20 | 6 | 2017-11-07 17:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 93 | 2017-11-07 17:30:20 | 1 1/2 teaspoons kosher salt |
| 94 | 2017-11-07 17:30:20 | 6 | 2017-11-07 17:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 94 | 2017-11-07 17:30:20 | 3/4 teaspoons granulated sugar |
| 95 | 2017-11-07 17:30:20 | 6 | 2017-11-07 17:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 95 | 2017-11-07 17:30:20 | 1 ounce kombu (Japanese dried kelp), snipped into pieces |
| 96 | 2017-11-07 17:30:20 | 6 | 2017-11-07 17:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 96 | 2017-11-07 17:30:20 | 1 1/2-inch knob ginger, peeled and smashed |
| 97 | 2017-11-07 17:30:20 | 6 | 2017-11-07 17:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 97 | 2017-11-07 17:30:20 | 2 medium garlic cloves, smashed and peeled |
| 98 | 2017-11-07 17:30:20 | 6 | 2017-11-07 17:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 98 | 2017-11-07 17:30:20 | 2 strips Meyer lemon peel (each about 3 by 1 inch), white pith removed |
| 99 | 2017-11-07 17:30:20 | 6 | 2017-11-07 17:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 99 | 2017-11-07 17:30:20 | 1 small rosemary sprig |
| 100 | 2017-11-07 17:30:20 | 6 | 2017-11-07 17:30:20 | Porcini Fried Rice with Balsamic Spring Onions, Ramps, and Porcini Aioli | This porcini fried rice may look a bit involved, but nearly all of the component parts can be prepared ahead of time, and will make enough for other dishes too. The fried rice itself is earthy, crispy in spots, tender in others, and full of delicious porcini mushrooms, which show up sautéed, blended into a luscious porcini aioli, in a dry porcini spice powder, and sliced raw as one of the finishing touches, along with balsamic-and-thyme-glazed ramps and spring onions. For more elegant and satisfying dishes from State Bird Provisions, get their Black Butter-Balsamic Figs with Basil and Fontina Fondue recipe and Quinoa Tabbouleh with Marinated Tuna, Shiitakes, and Bonito-Rosemary Aioli recipe. Really can’t get enough porcini mushrooms? Then try our Pot Roast with Porcini and Beer recipe, and our Tomato-Porcini Sauce recipe too. |
Total: 20 min, plus additional time to prepare components | State Bird Provisions: A Cookbook by Stuart Brioza & Nicole Krasinski with JJ Goode | 100 | 2017-11-07 17:30:20 | 4 cups water |
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