1 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
1 |
2017-11-07 04:27:56 |
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 |
|
<L1> ingredient
id |
ts |
value |
1 |
2017-11-07 04:27:56 |
1 pound dried pinto beans (pink beans) or four 15-ounce cans cooked pinto beans |
|
2 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
1 |
2017-11-07 04:27:56 |
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 |
|
<L1> ingredient
id |
ts |
value |
2 |
2017-11-07 04:27:56 |
1/4 pound bacon, chopped |
|
3 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
1 |
2017-11-07 04:27:56 |
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 |
|
<L1> ingredient
id |
ts |
value |
3 |
2017-11-07 04:27:56 |
1 medium yellow onion, chopped |
|
4 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
1 |
2017-11-07 04:27:56 |
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 |
|
<L1> ingredient
id |
ts |
value |
4 |
2017-11-07 04:27:56 |
3 garlic cloves, peeled and minced |
|
5 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
1 |
2017-11-07 04:27:56 |
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 |
|
<L1> ingredient
id |
ts |
value |
5 |
2017-11-07 04:27:56 |
2 tablespoons tomato paste |
|
6 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
1 |
2017-11-07 04:27:56 |
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 |
|
<L1> ingredient
id |
ts |
value |
6 |
2017-11-07 04:27:56 |
2 teaspoons ground cumin |
|
7 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
1 |
2017-11-07 04:27:56 |
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 |
|
<L1> ingredient
id |
ts |
value |
7 |
2017-11-07 04:27:56 |
1/2 teaspoon ground coriander |
|
8 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
1 |
2017-11-07 04:27:56 |
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 |
|
<L1> ingredient
id |
ts |
value |
8 |
2017-11-07 04:27:56 |
2 teaspoons chili powder (the spice blend) |
|
9 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
1 |
2017-11-07 04:27:56 |
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 |
|
<L1> ingredient
id |
ts |
value |
9 |
2017-11-07 04:27:56 |
1/2 teaspoon cayenne, or shakes of your favorite hot sauce or chipotle purée to taste |
|
10 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
1 |
2017-11-07 04:27:56 |
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 |
|
<L1> ingredient
id |
ts |
value |
10 |
2017-11-07 04:27:56 |
2 teaspoons coarse sea or kosher salt (for lightly salted broth; use more for unsalted broth, and less for salted or canned beans) |
|
11 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
1 |
2017-11-07 04:27:56 |
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 |
|
<L1> ingredient
id |
ts |
value |
11 |
2017-11-07 04:27:56 |
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 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
1 |
2017-11-07 04:27:56 |
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 |
|
<L1> ingredient
id |
ts |
value |
12 |
2017-11-07 04:27:56 |
soft corn tortillas for tortilla chips (estimate 2 tortillas per person) |
|
13 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
1 |
2017-11-07 04:27:56 |
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 |
|
<L1> ingredient
id |
ts |
value |
13 |
2017-11-07 04:27:56 |
fine salt, to taste |
|
14 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
1 |
2017-11-07 04:27:56 |
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 |
|
<L1> ingredient
id |
ts |
value |
14 |
2017-11-07 04:27:56 |
1/2 medium-large white onion, minced |
|
15 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
1 |
2017-11-07 04:27:56 |
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 |
|
<L1> ingredient
id |
ts |
value |
15 |
2017-11-07 04:27:56 |
1 jalapeño, seeded and minced |
|
16 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
1 |
2017-11-07 04:27:56 |
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 |
|
<L1> ingredient
id |
ts |
value |
16 |
2017-11-07 04:27:56 |
2 tablespoons finely chopped fresh cilantro |
|
17 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
1 |
2017-11-07 04:27:56 |
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 |
|
<L1> ingredient
id |
ts |
value |
17 |
2017-11-07 04:27:56 |
1 tablespoon olive oil |
|
18 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
1 |
2017-11-07 04:27:56 |
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 |
|
<L1> ingredient
id |
ts |
value |
18 |
2017-11-07 04:27:56 |
juice of half a lime, plus more lime wedges |
|
19 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
1 |
2017-11-07 04:27:56 |
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 |
|
<L1> ingredient
id |
ts |
value |
19 |
2017-11-07 04:27:56 |
1 large avocado, diced or sliced |
|
20 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
1 |
2017-11-07 04:27:56 |
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 |
|
<L1> ingredient
id |
ts |
value |
20 |
2017-11-07 04:27:56 |
1 cup chopped fresh tomatoes |
|
21 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
1 |
2017-11-07 04:27:56 |
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 |
|
<L1> ingredient
id |
ts |
value |
21 |
2017-11-07 04:27:56 |
sour cream, Mexican crema, or plain yogurt |
|
22 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
1 |
2017-11-07 04:27:56 |
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 |
|
<L1> ingredient
id |
ts |
value |
22 |
2017-11-07 04:27:56 |
hot sauce |
|
23 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
2 |
2017-11-07 04:29:52 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
23 |
2017-11-07 04:29:52 |
2 8 ounce cans diced pimentos, drained |
|
24 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
2 |
2017-11-07 04:29:52 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
24 |
2017-11-07 04:29:52 |
2 cups shredded extra-sharp cheddar |
|
25 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
2 |
2017-11-07 04:29:52 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
25 |
2017-11-07 04:29:52 |
8 ounces cream cheese, softened |
|
26 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
2 |
2017-11-07 04:29:52 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
26 |
2017-11-07 04:29:52 |
1/2 cup mayonnaise |
|
27 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
2 |
2017-11-07 04:29:52 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
27 |
2017-11-07 04:29:52 |
1/4 teaspoon garlic powder |
|
28 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
2 |
2017-11-07 04:29:52 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
28 |
2017-11-07 04:29:52 |
1/4 teaspoon ground cayenne pepper |
|
29 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
2 |
2017-11-07 04:29:52 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
29 |
2017-11-07 04:29:52 |
1 tablespoon dried parsley |
|
30 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
2 |
2017-11-07 04:29:52 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
30 |
2017-11-07 04:29:52 |
1/4 teaspoon onion powder |
|
31 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
2 |
2017-11-07 04:29:52 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
31 |
2017-11-07 04:29:52 |
3 tablespoons lemon juice |
|
32 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
2 |
2017-11-07 04:29:52 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
32 |
2017-11-07 04:29:52 |
3 tablespoons Worcestershire sauce |
|
33 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
2 |
2017-11-07 04:29:52 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
33 |
2017-11-07 04:29:52 |
1 cup fresh grated Parmesan |
|
34 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
2 |
2017-11-07 04:29:52 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
34 |
2017-11-07 04:29:52 |
2 cups heavy cream |
|
35 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
2 |
2017-11-07 04:29:52 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
35 |
2017-11-07 04:29:52 |
2 tablespoons thyme leaves |
|
36 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
2 |
2017-11-07 04:29:52 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
36 |
2017-11-07 04:29:52 |
1 pound cavatappi, cooked per the instructions on the box |
|
37 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
2 |
2017-11-07 04:29:52 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
37 |
2017-11-07 04:29:52 |
toasted breadcrumbs, for garnish |
|
38 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
2 |
2017-11-07 04:29:52 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
38 |
2017-11-07 04:29:52 |
sliced chives, for garnish |
|
39 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
3 |
2017-11-07 04:29:58 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
39 |
2017-11-07 04:29:58 |
4 tablespoons pineapple juice |
|
40 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
3 |
2017-11-07 04:29:58 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
40 |
2017-11-07 04:29:58 |
2 tablespoons lemon juice |
|
41 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
3 |
2017-11-07 04:29:58 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
41 |
2017-11-07 04:29:58 |
3 tablespoons honey |
|
42 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
3 |
2017-11-07 04:29:58 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
42 |
2017-11-07 04:29:58 |
1 tablespoon chili vinegar |
|
43 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
3 |
2017-11-07 04:29:58 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
43 |
2017-11-07 04:29:58 |
1 tablespoon yuzu juice |
|
44 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
3 |
2017-11-07 04:29:58 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
44 |
2017-11-07 04:29:58 |
1 tablespoon sesame oil |
|
45 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
3 |
2017-11-07 04:29:58 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
45 |
2017-11-07 04:29:58 |
1/2 cup tamari |
|
46 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
3 |
2017-11-07 04:29:58 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
46 |
2017-11-07 04:29:58 |
2 tablespoons dried shrimp furikake |
|
47 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
3 |
2017-11-07 04:29:58 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
47 |
2017-11-07 04:29:58 |
1 head red cabbage |
|
48 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
3 |
2017-11-07 04:29:58 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
48 |
2017-11-07 04:29:58 |
1 tablespoon cornstarch |
|
49 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
3 |
2017-11-07 04:29:58 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
49 |
2017-11-07 04:29:58 |
salt |
|
50 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
3 |
2017-11-07 04:29:58 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
50 |
2017-11-07 04:29:58 |
freshly cracked black pepper |
|
51 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
3 |
2017-11-07 04:29:58 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
51 |
2017-11-07 04:29:58 |
12 fresh oysters, preferably Blue Point |
|
52 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
3 |
2017-11-07 04:29:58 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
52 |
2017-11-07 04:29:58 |
cilantro leaves, for garnish |
|
53 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
4 |
2017-11-07 04:30:07 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
53 |
2017-11-07 04:30:07 |
1 pound boneless dark meat chicken, diced and unseasoned |
|
54 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
4 |
2017-11-07 04:30:07 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
54 |
2017-11-07 04:30:07 |
2 teaspoons cornstarch |
|
55 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
4 |
2017-11-07 04:30:07 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
55 |
2017-11-07 04:30:07 |
2 teaspoons canola oil |
|
56 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
4 |
2017-11-07 04:30:07 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
56 |
2017-11-07 04:30:07 |
1 teaspoon fresh garlic, minced |
|
57 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
4 |
2017-11-07 04:30:07 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
57 |
2017-11-07 04:30:07 |
1 teaspoon fresh ginger, minced |
|
58 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
4 |
2017-11-07 04:30:07 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
58 |
2017-11-07 04:30:07 |
1/2 teaspoon green chilies, minced |
|
59 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
4 |
2017-11-07 04:30:07 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
59 |
2017-11-07 04:30:07 |
1 tablespoon sambal oelek |
|
60 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
4 |
2017-11-07 04:30:07 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
60 |
2017-11-07 04:30:07 |
5 teaspoons soy sauce |
|
61 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
4 |
2017-11-07 04:30:07 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
61 |
2017-11-07 04:30:07 |
1 teaspoon honey |
|
62 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
4 |
2017-11-07 04:30:07 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
62 |
2017-11-07 04:30:07 |
1 teaspoon cornstarch dissolved in 2 teaspoons water |
|
63 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
4 |
2017-11-07 04:30:07 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
63 |
2017-11-07 04:30:07 |
chopped scallions, for garnish |
|
64 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
4 |
2017-11-07 04:30:07 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
64 |
2017-11-07 04:30:07 |
julienned radish, for garnish |
|
65 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
4 |
2017-11-07 04:30:07 |
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 |
|
|
<L1> ingredient
id |
ts |
value |
65 |
2017-11-07 04:30:07 |
torn cilantro, for garnish |
|
66 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
5 |
2017-11-07 04:30:11 |
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 |
|
<L1> ingredient
id |
ts |
value |
66 |
2017-11-07 04:30:11 |
4 large eggs, separated |
|
67 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
5 |
2017-11-07 04:30:11 |
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 |
|
<L1> ingredient
id |
ts |
value |
67 |
2017-11-07 04:30:11 |
1/2 cup organic cane sugar |
|
68 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
5 |
2017-11-07 04:30:11 |
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 |
|
<L1> ingredient
id |
ts |
value |
68 |
2017-11-07 04:30:11 |
1/2 cup canola or other neutral oil |
|
69 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
5 |
2017-11-07 04:30:11 |
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 |
|
<L1> ingredient
id |
ts |
value |
69 |
2017-11-07 04:30:11 |
8 ounces dark chocolate (70%), melted |
|
70 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
5 |
2017-11-07 04:30:11 |
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 |
|
<L1> ingredient
id |
ts |
value |
70 |
2017-11-07 04:30:11 |
1/2 cup mashed avocado, pressed through a fine-mesh sieve |
|
71 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
5 |
2017-11-07 04:30:11 |
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 |
|
<L1> ingredient
id |
ts |
value |
71 |
2017-11-07 04:30:11 |
1/4 teaspoon cream of tartar |
|
72 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
5 |
2017-11-07 04:30:11 |
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 |
|
<L1> ingredient
id |
ts |
value |
72 |
2017-11-07 04:30:11 |
1/4 cup unsweetened cocoa powder, for garnish |
|
73 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
5 |
2017-11-07 04:30:11 |
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 |
|
<L1> ingredient
id |
ts |
value |
73 |
2017-11-07 04:30:11 |
Blackberry Whipped Cream, (see below) for serving |
|
74 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
5 |
2017-11-07 04:30:11 |
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 |
|
<L1> ingredient
id |
ts |
value |
74 |
2017-11-07 04:30:11 |
1 cup heavy cream |
|
75 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
5 |
2017-11-07 04:30:11 |
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 |
|
<L1> ingredient
id |
ts |
value |
75 |
2017-11-07 04:30:11 |
2 teaspoons confectioners’ sugar |
|
76 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
5 |
2017-11-07 04:30:11 |
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 |
|
<L1> ingredient
id |
ts |
value |
76 |
2017-11-07 04:30:11 |
2 teaspoons blackberry powder |
|
77 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
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 |
|
<L1> ingredient
id |
ts |
value |
77 |
2017-11-07 04:30:20 |
4 tablespoons unsalted butter, cut into several pieces |
|
78 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
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 |
|
<L1> ingredient
id |
ts |
value |
78 |
2017-11-07 04:30:20 |
1 small shallot, thinly sliced |
|
79 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
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 |
|
<L1> ingredient
id |
ts |
value |
79 |
2017-11-07 04:30:20 |
1 medium garlic clove, smashed and peeled |
|
80 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
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 |
|
<L1> ingredient
id |
ts |
value |
80 |
2017-11-07 04:30:20 |
8 ounces fresh porcini mushrooms, including stems, cleaned and thinly sliced |
|
81 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
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 |
|
<L1> ingredient
id |
ts |
value |
81 |
2017-11-07 04:30:20 |
kosher salt |
|
82 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
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 |
|
<L1> ingredient
id |
ts |
value |
82 |
2017-11-07 04:30:20 |
freshly ground black pepper |
|
83 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
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 |
|
<L1> ingredient
id |
ts |
value |
83 |
2017-11-07 04:30:20 |
4 tablespoons water |
|
84 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
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 |
|
<L1> ingredient
id |
ts |
value |
84 |
2017-11-07 04:30:20 |
1 large egg yolk |
|
85 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
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 |
|
<L1> ingredient
id |
ts |
value |
85 |
2017-11-07 04:30:20 |
1 1/2 teaspoons sherry vinegar, or as needed |
|
86 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
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 |
|
<L1> ingredient
id |
ts |
value |
86 |
2017-11-07 04:30:20 |
1 1/2 teaspoons Dijon mustard |
|
87 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
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 |
|
<L1> ingredient
id |
ts |
value |
87 |
2017-11-07 04:30:20 |
1 dash Tabasco sauce |
|
88 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
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 |
|
<L1> ingredient
id |
ts |
value |
88 |
2017-11-07 04:30:20 |
1/4 teaspoon Porcini Spice Powder (recipe follows; optional) |
|
89 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
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 |
|
<L1> ingredient
id |
ts |
value |
89 |
2017-11-07 04:30:20 |
1 cup grapeseed oil |
|
90 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
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 |
|
<L1> ingredient
id |
ts |
value |
90 |
2017-11-07 04:30:20 |
2 ounces dried porcini mushrooms |
|
91 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
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 |
|
<L1> ingredient
id |
ts |
value |
91 |
2017-11-07 04:30:20 |
4 allspice berries |
|
92 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
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 |
|
<L1> ingredient
id |
ts |
value |
92 |
2017-11-07 04:30:20 |
8 white peppercorns |
|
93 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
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 |
|
<L1> ingredient
id |
ts |
value |
93 |
2017-11-07 04:30:20 |
1 1/2 teaspoons kosher salt |
|
94 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
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 |
|
<L1> ingredient
id |
ts |
value |
94 |
2017-11-07 04:30:20 |
3/4 teaspoons granulated sugar |
|
95 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
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 |
|
<L1> ingredient
id |
ts |
value |
95 |
2017-11-07 04:30:20 |
1 ounce kombu (Japanese dried kelp), snipped into pieces |
|
96 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
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 |
|
<L1> ingredient
id |
ts |
value |
96 |
2017-11-07 04:30:20 |
1 1/2-inch knob ginger, peeled and smashed |
|
97 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
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 |
|
<L1> ingredient
id |
ts |
value |
97 |
2017-11-07 04:30:20 |
2 medium garlic cloves, smashed and peeled |
|
98 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
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 |
|
<L1> ingredient
id |
ts |
value |
98 |
2017-11-07 04:30:20 |
2 strips Meyer lemon peel (each about 3 by 1 inch), white pith removed |
|
99 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
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 |
|
<L1> ingredient
id |
ts |
value |
99 |
2017-11-07 04:30:20 |
1 small rosemary sprig |
|
100 |
<L1> recipe
id |
ts |
title |
description |
time |
from |
6 |
2017-11-07 04:30:20 |
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 |
|
<L1> ingredient
id |
ts |
value |
100 |
2017-11-07 04:30:20 |
4 cups water |
|