Whole-Wheat Pita Bread / How to Sauté / 11 Lentil Recipes

Blog Post & Recipe: Whole-Wheat Pita Bread

This recipe, adapted from Deborah Madison’s Vegetarian Cooking for Everyone, yields an easy and pleasing dough to work with. Store leftover balls of dough (individually wrapped) in the freezer, then thaw and cook to order.

Blog Post & Recipes: Sear, Sauce, and Serve: Mastering High-Heat, High-Flavor Cooking

The visual might not be enough to get you in the restaurant (I’ve never been), but it is instructive on the basics of sautéing: start with a sturdy pan and high heat (no worries, you don’t need the dancing flames); add seafood, vegetables, or meat (or all of the above); sear and toss; and then finish with a splash of booze or a sauce. That’s the formula, but there are a couple of smaller but equally important steps.

Sautéed Steaks and Chops ... Brandy and Dried Cherry Pan Sauce

Blog Post & Recipes: 11 Lentil Recipes We Love

Overlooked by many a supermarket shopper, protein-rich lentils are faster than other types of dried legumes to prepare, and they easily absorb your favorite flavors from other foods and seasonings. As a result, you can never really run out of ways to make them.

French Lentils With Roasted Roots, Caramelized Onions And Thyme ... Lentil And Sun-Dried Pesto Salad With Roasted Peppers ... Green-Lentil Curry ... Lentil Soup With Kielbasa And Kale ... Lentil Coconut Soup With Lentil Apple Salad ... Lentils With Red Wine And Herbs ... Lemony Lentil Salad With Salmon ... Lentil And Almond Burgers ... Lentil, Cilantro And Chili Salad With Warm Cauliflower Florets ... Squash, Chickpea And Red Lentil Stew ... Black Lentil And Bell Pepper With Mint Salad

20 Sandwiches / Veggie Summer Rolls with Shiso & Thai Basil / Buckwheat-Filled Mushrooms

Recipes: 20 Fun Sandwiches for Your Sack Lunch

Steak Sandwich with Cucumber, Ginger Salad, and Black Chile Mayonnaise »
Grilled Portobello and Peach Sandwich »
Roasted Tomato and Lentils in a Pita »
Salame ala Diavolo »
Avocado and Sprout Club Sandwich »
Curried Egg Salad »
Roasted Beet, Goat Cheese, and Avocado Sandwiches »
Roast Beef Sandwich with Boursin »
The TMT: Tomato, Mayo, And Toast »
Tomato Mozzarella Sandwich »
Whatta Tuna Sandwich »
Bacon, Pear, and Cheese Sandwich »
Turkey and Coleslaw Sandwich »
Asparagus and Bacon on Buttered Toast »
Grandmother's Egg Salad (Sandwich) »
Deconstructed Club Sandwich Salad »
Deviled Ham Salad Sandwich »
Crunchy Chicken Salad Sandwiches with Bacon »
Broccoli Rabe, Roasted Red Pepper, Mozzarella, and Arugula Sandwich »
Flounder Sandwich Marinated in Fish Sauce, with Sriracha Mayo »

Blog Post & Recipe: Fresh Veggie Summer Rolls with Shiso and Thai Basil

In order to make summer rolls, though, you must have at least two essential ingredients: rice wrappers, and mung bean starch noodles ... You basically make like a burrito.

Blog Post & Recipe: Buckwheat filled mushrooms

I love the crunchy buckwheat and I rather under-cook it just a little than let it go all mushy and porridge-like. Pared with rosemary (a little garlic and lemon zest too , if you wish) and tiny bit of cheese they are such a simple thing to enjoy.

Za’atar / Steak Ceviche & Plantain Fries / Day Lily Stir-Fry

Blog Post & Recipe: Za’atar

Combine. Slap on, so far I’ve had it on chicken, steak and tofu. All great!

Blog Post & Recipe: Food CAN Induce Orgasm: Steak Ceviche & Plantain Fries

Place a bed of plantain fries in a small bowl. Using an ice cream scoop (preferably non-metal), scoop a dollop of ceviche on top of the plantains.

Blog Post & Recipe: The tasty flower in my backyard

The orange day lily, hemerocallis fulva, is native to Asia, where dried buds, or "golden needles" are used in cooking. The bud makes an attractive addition to stir-fries, and it's high in protein and rich in calcium, phosphorus and Vitamin A. The nutritious day lily is so easy to cultivate that it now flourishes wild in 47 American states and two Canadian territories.

Day Lily Stir-fry

Butterbean & Almond Hummus / Bangus (Milkfish) Sisig / Recipes for Beginner Cooks

Blog Post & Recipe: A New Favourite: Butterbean and Almond Hummus

I’m hardly a hummus connoisseur, but I preferred it, hands-down, to any chickpea version I’ve ever had. Served with some toasted pine nuts and a sprinkling of sumac, it was a perfect complement to whatever else what on my plate.

Blog Post & Recipe: Bangus Sisig

When prepared correctly, nothing quite captures the varied flavors and textures of Filipino cuisine like a sizzling-hot platter of chopped pig's face ... But sisig made from Bangus (or milkfish), is perhaps my favorite non-pork face option for the classic street food.

Blog Post & Recipes: Your Questions: Best Recipes For Beginning Cooks

Before we recommend some specific recipes, here are three pieces of general advice for getting started in the kitchen:

1. Only buy fresh ingredients with a plan in mind ... 2. Know what's in your fridge ... 3. Get a cookbook that can be a go-to resource for simple recipe ...

Here are a few recipes we've loved -- they're perfect for beginners and they require few ingredients:

Chicken Breasts with Zucchini Pappardelle ... Flank Steak with Paprika Butter ... Baked Eggs in Tomato-Parmesan Sauce ... Learn to roast a chicken ... Sugar Snap Peas with Mint and Orange ... Fajita Sweet Potatoes ... Buy some great salad greens ... Tipsy Affogato ... Make a crumble!

Missi Roti / Rogan Josh / 10 Quesadillas

Blog Post & Recipe: Garam Masala Tuesdays: Missi Roti [via]

Naan takes the cake among foreigners but try this unleavened Indian flat bread made on a hot iron plate (tawa) from whole grain wheat and legume (chickpea) and you might change your likes. Plus, for the health nuts, its more nutritious than traditional Naan as gram flour is high in protein and iron.

Blog Post & Recipe: Rogan josh, or, Kashmiri lamb curry — a sinfully delicious blend of very fragrant spices and flavors

Traditionally the dish is prepared in ghee, Indian clarified butter, with the spices fried in fat to awaken flavors and infuse the fat with the essence before adding other ingredients. Yogurt, the foundation of the sauce, gives a lovely tang together with the tomato. Almond adds texture, flavor and also thickens the sauce.

Recipes: Quick n' Easy: 10 Ways to Make a Great Quesadilla Tonight

Quesadillas with Chicken Sausage and Roasted Vegetables ... Kimchi and Avocado Quesadillas ... Unda-Style Quesadillas ... Potato, Greens, and Goat Cheese Quesadilla ... Grilled Chicken and Pineapple Quesadillas ... Tandoori Quesadillas ... Squash Blossom Quesadillas ... Cheese and Hominy Quesadillas ... Caramelized Onion and Steak Quesadillas ... Pear, Brie, and Honey Quesadilla

3 Recipes for Mussels and Oysters / Brussels Sprouts in Black Bean Sauce / Steak & Guinness Pie

Article & Recipes: Hugh Fearnley-Whittingstall's mussels and oysters recipes

Today I'm worshipping those two sublime bivalves

Mussel and smoked pollack chowder ... Mussel, spinach and bacon gratin ... Hangtown fry

Blog Post & Recipe: Brussels Sprouts in Black Bean Sauce

Over the last while I have really come to enjoy dishes with a nice blend of sweet, salty, spicy and tart and I have been trying to incorporate that concept in my cooking.

Blog Post & Recipe: Steak & Guinness Pie

You end up with a fall-apart meat and veg potpie in a sticky, savory, half-caramelized gravy, sharp cheddar oozing throughout, and the nutmeg in the not-too-heavy biscuits providing a prickly warmth.

Salting Meat / Roast Onion Soup / Cold-Grilled Ribeye Steaks

Blog Post & Recipe: Salting meat - Saltkjöt

Meat may be dry salted or brined. Dry salting is best for lean meat and brining for fatty meat.

Blog Post & Recipes: Roast onion soup

Autumn is pottering, puttering weather ... A simple soup then, as Nigel Slater says, to invigorate.

Roast onion soup ... A basic – very – vegetable stock

Blog Post & Recipe: "Cold-Grilled" Ribeye Steaks with Gremolata

Lynne's advice on the steak (in addition to olive oil, salt and pepper) is to leave it in the fridge until the very last moment before you put it on the grill. That way, you can get a great char on the outside of the meat, while allowing the inside to cook more slowly.

UK Mexican Food / Three Salsa Recipes

Article & Recipes: Someone named Thomasina Miers in the UK has put together a book of Tex-Mex recipes and both the Guardian and the Times have agreed to promote it: Thomasina Miers' simple Mexican recipes and How to cook like a Mexican.

The first link:

Steak Burritos ... Black beans ... Coconut ceviche ... How to eat a taco ... Torta (the Mexican club sandwich) ... The great Mexican breakfast ... Tlayudas (Oaxacan pizzas)

The second link (you'll need to click around to find the recipes -- look in the box below the article):

The perfect guacamole ... Churros and chocolate ... Ham and cheese empanadas ... Chorizo, potato and thyme quesadillas ... Fresh tomato salsa

Meanwhile, at the New York Times ...

Article & Recipes: Rediscovering Salsa, the Soul of Mexico in a Bowl

Salsa is a cornerstone of the Mexican kitchen, a contrast for a repetitive diet of corn, squash and beans. Just as French cooks understand that béarnaise sauce suits some dishes, hollandaise others, Mexican cooks know salsas have different qualities and functions.

Related
Recipe: Salsa Ranchera
Recipe: Salsa Verde
Recipe: Salsa Roja

Judging a Beef Carcass / 10 BBQ Tips / 10 Tips for a Healthy Diet

Blog Post: Reading the Carcass (via this post at The Paupered Chef).

This post marks the start of a new column by artisan butcher Tom Mylan, who will be writing regularly on all things flesh ... Here is a quick and dirty primer to what a side of beef can tell you without saying a single word.

Blog Post & Recipes: 10 essential tips for an australia day barbie

don’t cook cold meat ... preheat properly ... thin is in ... don’t poke & prod ... don’t fuel the fire with fat ... remember food hygiene ... rest ... clean your BBQ ... earn the right to be BBQ queen (or king) ... expand your BBQ repetoire

minimaist BBQ steak ... toasted breadcrumb salsa

Blog Post: 10 Tips for a Healthy Diet

Drink More Water ... Create a Salad Bar in Your Fridge ... Remember, Color Equals Nutrition ... Keep a Food Journal ... Investigate Funky Grains ... Ask, “Would I Eat an Apple?” ... When in Doubt, Sauté with Garlic ... Eat Breakfast in Bed ... Bag Half to Go ... If It Has a Label, Don’t Eat It.

Swede Tart / Steak Slice with Lemon & Thyme / 10 Pumpkin Dishes

Blog Post & Recipe: Swedeaphobia Cure

Here is a delicious recipe for one of UK’s most unpopular vegetables.

The blogger doesn't name the recipe, but it looks like a savoury swede/rutabaga tart with a layer of crumbs on top

Blog Post & Recipe: Have you ever marinated your meat after cooking it?!

Nigella's Steak Slice with Lemon & Thyme

Serve up the sliced steak with a bit of the marinade drizzled over the top. And your au naturale sweet potato...with just a slathering of moisturizer.

Blog Post & Recipe: Top 10 Pumpkin Dishes

Pumpkin Pie ... Pumpkin Puree ... Toasted Pumpkin Seeds ... Pumpkin Pie Milkshake ... Pumpkin Pie Ice Cream ... Pumpkin Caramel Cheesecake Turtle Bread ... Pumpkin Butter ... Pumpkin Pie Cheesecake ... Savoury Pumpkin Pie (Kolokithopita) ... Pumpkin and Black Bean Soup

Rib-Eye, Potato and Portobello Kebabs. Carrot and Chantarelle Quiche. Cooking in a Hotel Room.

Blog Post & Recipe: Rib-Eye, New Potato and Portobello Kebabs

The recipe makes four skewers, with about 3 1/2 ounces of steak per skewer. That might seem a little chintzy, but since the rib-eye and mushroom pieces are marinated together, the recipe makes the most of the mushroom’s “meatiness.”

Blog Post & Recipe: Carrot and Chantarelle Quiche

A week or two ago I was staring at a pile of yellow chantarelle mushrooms and a bunch of young orange carrots in my fridge, trying to decide which one should become the centrepiece of our dinner table. Earthy wild mushrooms or succulent sweet carrots? [...] I [...] combined them both in a quiche ...

Blog Post & recipe: Cooking in Your Hotel Room - Foodie Flicks

British comedian George Egg recently posted a YouTube video in which he cooks dinner in his hotel room.

We're not talking about a quick salad and sandwich here. Without bringing any special tools from home, Egg [...] makes pasta and biscuits in his room -- from scratch. No hot plate. No microwave. If it wasn't captured in a video, we probably wouldn't believe it.

The entrée? A tortellini pasta with spinach, rocket and crème fraîche that he cooks in the room's tea kettle.

Steak Salad with Chive-Yogurt Dressing. Pork Belly Roast. Thai Beef Salad.

Blog Post & Recipe: Dinner Tonight: Steak Salad with Chive-Yogurt Dressing

After trying a few different recipes I've found that dairy-based dressing work the best [in a steak-and-greens salad] to tie all the flavors together.

Blog Post & Recipe: Crackling Pork Belly Roast

The belly is brined with juniper berries, cloves, peppercorns, and bay leaves, presumably to thoroughly season instead of prevent the meat from drying out. Short of dipping the belly in a drum of napalm, you’d be hard-pressed to overcook something that is half lard.

Blog Post & Recipe: Fish Sauce (Recipe: Thai beef salad)

Asian fish sauce, called nuoc mam in Vietnam, and nam pla in Thailand, is the water, or juice, in the flesh of fish, extracted in the process of prolonged salting and fermentation. Most often, the fish used are anchovies, as they are plentiful in the waters off the coast of Thailand.

THAI BEEF SALAD

Curry ketchup. Cheap Steak. Paneer & Spring Onion Corn Bread.

Recipe: Paneer & Spring Onion Corn Bread

This month I chose to do Beth's Chives and Feta Cornbread, but naturally fresh chives being unavailable here,I replaced it with scallions or spring onion and also replaced the feta cheese with paneer.

Article: Smart steak cuts for lean times

Done right, cheap steaks cooked on the grill taste great ... The first step is learning a few new cuts of meat. Forget about the big names: porterhouse, New York strip, T-bone and rib-eye. If you find these at an affordable price, they're probably going to be of such a low grade that you're really buying the name only.

Blog Post & Recipe: Ketchup With a Kick: Add Curry Powder!

... we discovered that curry ketchup is commonly found in Belgium and Germany, home of the popular currywurst, a pork sausage seasoned with curry sauce ... Being DIY types, we thought we could probably make a decent version at home and tried out a couple of techniques. The first one was as simple as adding toasted curry powder to store-bought ketchup, with a ratio of 1 or 1 1/2 teaspoons curry powder to 1/4 cup ketchup ...

Cook Steak. Make Ricotta. Pumpkin, leek & chicken risotto

Article: Cook the perfect steak

What are the prime cuts? ... The grade ... Prepping ... The grill ... Doneness

Recipe: Oven-baked pumpkin, leek & chicken risotto

Forget stirring, this easy risotto is cooked in the oven, giving you more time to do, well, other things!

Article & Recipes: The Kitchen Thinker: making your own ricotta

I say it is one of the easiest things in the world, far easier than boiling an egg accurately ...

True ricotta – which means twice-cooked in Italian – is made from the rich whey left over from cheese-making (the ricotta-making process in turn creates more curds – the ricotta – and more whey, which is now exceedingly watery). Those of us without access to large volumes of rich whey can make a good approximation from whole milk cooked together with some kind of souring agent – vinegar, yogurt, buttermilk or lemon.

Steak and Kidney Pie

Article & Recipe: Masterclass: How to make the perfect steak and kidney pie.

It's not difficult to make a good one but it does take time. Fortunately, the cooking breaks neatly into make-ahead stages. It's one of those occasions when it really is worth making your own stock, and a good beef stock needs several hours' gentle simmering and an overnight chill, allowing the fat to solidify.

Wasabi Bloody Marys. American Steak

Recipe: Wasabi Bloody Marys.

Article and Recipes: A view to a grill.

A short article about the superiority of the American steak, with some steak recipes at the end.

I discovered that one of the secrets of American steak cookery lay in the cooking process. To achieve that deliciously tasty and coveted "crust", the steak must first be cooked over coals on a grill, before being finished at super-hot temperatures, as high as 1,200F, in a large mechanism called a broiler.