25 Common Cooking Mistakes / Wintery Spring Rolls / Stifado, Greek Rabbit Stew

Article: The Most Common Cooking Mistakes [via]

The creative cook can often cook her way out of a kitchen error, but the smart cook aims to prevent such creativity from being necessary. Here are 25 ways to be smarter every time.

Blog Post & Recipe: Wintery Spring Rolls Recipe

Here's how this works. Each roll has a slather of ginger onion paste, a couple crunchy lettuce leaves, some mushrooms, tofu, and a bit of cilantro (or other herb of your choice - mint, basil). Roll tight, and you're set.

Blog Post & Recipe: Stifado, Greek Rabbit Stew

Stifado uses a lot of olive oil, so it is smooth going down. This moistens the rabbit as well, which is braised slowly until it is about to fall off the bone. You can pull the meat off the bone before serving, as I do, or just leave the pieces in the stew. The Greeks typically leave the pieces as-is. The spices give the stew zing without heat, and the tomatoes, which are obviously a post-1492 addition, add a bit more sweetness as well as needed acidity. There’s a reason stifado is such a strong part of Greek cooking.

Bok Choy with Garlic & Ginger / Savoury Bread Pudding with Morels & Beetroot Greens / Beef, Butternut Pumpkin, Barley, Beer & Olive Stew

Blog Post & Recipe: all good

They require almost no cooking (indeed, demand it), and take to all sorts of flavor arrangements. They're lovely with mushrooms, and unctuous with oyster sauce, and downright addictive with garlic and ginger.

Bok Choy with Garlic + Ginger

Blog Post & Recipe: Savory Bread Pudding with Morels and Beet Greens – Recipe

Really there isn’t much difference between a savory bread pudding and stuffing, except that bread pudding is bound with eggs. The tricky bit is to add the richness of the custard without crushing the lightness of bread. A few simple moves help: tear the bread instead of cutting it in too uniform cubes to create more airspace.

Blog Post & Recipe: Beef, Butternut Squash, Barley, Beer and Olive Stew

Somewhere between a stew and a risotto this was going to be your standard beef stew til I realised we didn’t have many vegetables , you could use less pearl barley for a sloppier stew. The beer gives a lovely malty taste to the chewy barley, salty olives, tender meat and sweet butternut squash [...] Alternatively is you are using a slow cooker 6 hours on low with the barley added for the last hour.

Red Wine & Garlic Braised Beef Shanks / Linguine with Fried Eggs & Rosemary / Kale, Sausage & Flageolets

Blog Post & Recipe: Red Wine and Garlic Braised Beef Shanks

Beef shanks are from the leg of the cow and have a big bone right in the middle. Get the meatiest ones with the biggest bones. Don’t worry. They are cheap.

Blog Post & Recipe: linguine with fried eggs & rosemary

This dish tastes fancy and indulgent, yet light at the same time. It comes together in a snap – the most time consuming part was waiting for the pasta to cook.

Blog Post & Recipe: Kale, Sausage and Flageolets

Or posh bean stew, if you will. [...] You might be surprised by the addition of cream, however it adds a touch of class to this definitely rustic dish – and makes delicious juices for you to mop up with your bread.

Make The Perfect Grilled Cheese Sandwich + Top 10 Grilled Cheese Sandwiches / Seafood Curry Laksa / Beef Stew with Gremolata

Blog Post & Recipe: How to Make The Perfect Grilled Cheese Sandwich and Top 10 Grilled Cheese Sandwiches

Since I have picked up a few tricks along the way, I thought that it was about time that I shared them with you.

Blog Post & Recipe: Seafood Curry Laksa [via]

Laksa can be categorized into two types which is Curry and Asam, they are both soup based dishes but the difference is that the Curry is made out of coconut milk while the Asam comes from the extract of some sour fruit like tamarind.

Blog Post & Recipe: beef stew with gremolata

Now don’t get all uppity about gremolata because it’s simply a fancy word for some freshly chopped herbs, lemon zest, sea salt and a small drizzle of olive oil. It seems humble enough, but when scattered over top the hot bowl of stew, it releases some seriously delicious scents and flavours.

Monggo Guisado – Filipino Mung Bean Stew with Prawns & Kale / Blue Grouse with Roasted Apples & Pears / Barbecued King Prawns

Blog Post & Recipe: Monggo Guisado – Filipino Mung Bean Stew with Shrimp and Kale

It’s a simple stew consisting of mung beans, a small green bean native to India and popular in the Philippines for sweet and savory dishes.

Blog Post & Recipe: “Blue Grouse with Roasted Apples and Pears”

There are several kinds of grouse: sage grouse (which tastes a lot like what it eats, sage), spruce grouse, sooty grouse, ruffed grouse, sharp-tail grouse, and the blue grouse, also known as the dusky grouse.

Blog Post & Recipe: Fishermen in for the long haul

The Spencer Gulf prawn fishery has formally acquired Marine Stewardship Council certification as a sustainable and well-managed fishery, the first prawn fishery in Australia, the southern hemisphere and the Asia-Pacific region to do so.

Neil Perry's barbecued king prawns

Toad-in-the-Hole / Korean Kimchi Stew / Mushroom & Beetroot Frittata

Blog Post & Recipe: Classic English Toad-in-the-Hole

I first posted a recipe for Toad in the Hole back in 2003. I wasn't quite satisfied with that recipe, and based on feedback from readers and a bit more experimentation, recently updated the recipe.

Blog Post & Recipe: Korean Kimchi Stew

I first came across Soondoobu Jiggae (or, soft tofu stew to me and you) at Koba, on Charlotte Place. A bubbling stew in a hot stone pot, it as packed with little clams, silky soft tofu and the punchy heat of kimchi. Further exploration with my chopsticks revealed a perfectly poached egg in the broth.

Blog Post & Recipe: Mushroom and beetroot frittata

Frittatas are easy-peasy, weeknight food. Something you can make in one pan, cram full of vegetables and top with whatever is in the fridge. Nutritionally this particular frittata combines antioxidant rich beetroot, with B vitamin and antioxidant containing mushrooms, plus protein packed eggs. I topped the frittata with a dairy free kind of pesto, made from coriander, miso, garlic and walnuts.

Stubby Beans / Ginger Tea / Tagine-Style Lamb Stew

Blog Post & Recipe: Cookbook : The Good Table by Valentine Warner Featuring Stubby Beans

The first recipe that grabbed me enough to try was Stubby Beans, this is Valentine’s preferred take on Baked Beans using “the stump” of the pig – the hock.

Blog Post & Recipe: ginger tea

There are better ways of doing it no doubt, but here's what I do: grate a little pile of the stuff, a palmful or so depending on how many need it, then steep in boiling water (a small teapot is best) for 3 minutes.

Blog Post & Recipe: John Willoughby's Tagine-Style Lamb Stew

There's lamb shoulder and butter and onion. There is a trio of warm spices (cumin, coriander, cinnamon) and apricot jam and red wine vinegar and garlic. There are chickpeas and red pepper flakes, prunes and parsley. In short, this stew holds everything but the kitchen sink.

Browned Sardines / Roasted Cauliflower / Spanish Chilindron Stew

Blog Post & Recipe: Turning a humble can of sardines into an epicurean delight

I heat up the fish with a little butter then add sliced onions and minced garlic during the last 30 seconds (with no stirring so as not to break up the fish) so that the onion slices are still lightly crisp when the sardines are served.

Blog Post & Recipe: Roasted Cauliflower

Cut cauliflower cooks faster and there’s a lot more surface that gets browned (it’s what I do when I forget to start the whole cauliflower in time). But cooking it whole is easier, and it looks so cool while it’s roasting and does make a tantalizing presentation at the table.

Blog Post & Recipe: Spanish Chilindron Stew

It is rich, woodsy, and bright, a perfect combination of the “red food” many of us crave (spaghetti sauce, chili, etc – think about the colors in your favorite foods and you’ll find many of them are reddish) with the slightly austere, piney flavors that mark European wild game cooking ... As for what meat to use ... There is no reason you cannot toss in whatever you like.

Zucchinis & Tomatoes Stuffed with Ground Lamb / Rabbit Stew / Brown Rice, Courgettes & Mint + Roast Plums with Star Anise & Vanilla Cream

Recipe: Zucchinis and Tomatoes Stuffed With Ground Lamb

Mix ground lamb, pine nuts, ground cumin, cinnamons, onion, garlic, and ginger. Loosely stuff the zucchinis and tomatoes with lamb filling.

Blog Post & Recipe: Rabbit stew with apparition of Dave Brock

I'll tell you what else is 'underrated' apart from Elvis, Stereolab, and Radiohead: Rabbit stew. Actually Rabbit isn't 'underrated' at all, rabbit is probably appreciated about as much as it deserves. It's all right, it's just not as nice as fillet steak.

Article & Recipes: Nigel Slater's brown rice and roast plum recipes

Within 15 minutes of starting a classic arborio or carnaroli rice risotto you can feel the grains start to soften. Using brown, round grain rice, I sometimes feel as if I am stirring forever before the grains become silent in the pan – it does take almost twice the time to soften, but the extra time involved for the nubby texture and the way you can scoop up the surrounding sauce with a spoon is worth it.

Brown rice, courgettes and mint ... Roast plums with star anise and vanilla cream

How to Pan-Fry Tofu / Finnish Salmon Soup / Spicy Kimchi Stew (Kimchi Jjigae)

Blog Post & Recipe: How to Pan-Fry Tofu with Crust is Simple

With one table spoon of oil, we will be able to fry these tofu and yield crisp golden crusts. I did not coat it with egg, batter or any flour. It is just naked firm tofu (bean curd). A non-stick pan is neither necessary.

Blog Post & Recipe: From riches to rags - Salmon Soup [via]

If you don't like to cook whole salmon piece, you could use the cubed version, you could add them add it after cream comes to boil, take care to cook since it is already diced, the layers might get dissolved in soup when it is over cooked.

Blog Post & Recipe: Spicy Kimchi Stew (Kimchi Jjigae)

The secret to kimchi jjigae is using very old kimchi(see kimchi bokkumbap). If you can't get a hold of the old kimchi that is sold, you can just let your kimchi age in your fridge until the cabbage loses its whiteness and turns dark and a bit transparent like the picture below. Taste the kimchi and if its really sour then it's perfect for jjigae.

Oyster Stew / Curry Fish Head / 3 Recipes for Roast Leg of Lamb

Blog Post & Recipe: Oyster Stew Recipe

It reminds me a lot of a really good cream of mushroom soup, but with oysters instead of mushrooms.

Blog Post & Recipe: Curry Fish Head

For sure, I am going to miss this dish when I return to the United States because some of the key ingredients such as bunga kantan is not available. Furthermore, it’s impossible to find very fresh fish head to prepare this dish…

Article & Recipe & Video: Celebrity Roast

The three lamb recipes I’m proposing for your holiday table look similar and indeed are similar to one another; after all, they’re all roasted lamb legs in a Mediterranean mode. But they’re quite distinct in terms of flavor and technique: one is made with a simple if exotic dry spice rub; one is slathered with yogurt and sweet seasonings; and the third is smeared with an herb paste not unlike classic pesto.

Recipe: Yogurt-Marinated Leg of Lamb With Cardamom and Orange ... Recipe: Lamb With Herb Paste and Spinach ... Recipe: Leg of Lamb With Moroccan Spices

How to Carve a Lamb in Three Cuts

Cod & White Bean Stew / Chicken Stock / Duck Charcuterie 5 Ways

Blog Post & Recipe: stew & snow

and it's versatile - throw in whatever combinations of vegetables, beans, grains and fish you have on hand.

Cod & White Bean Stew

Blog Post & Recipe: homemade chicken stock

Sometimes I do it with odds and ends from a chicken: wings, neck, gizzards, other random bits. But most often, and by far my favorite way to make stock – is to use 2 carcasses of roasted chickens

Article & Recipes & Video: Duck Charcuterie 5 Ways (and Recipes).

The tender "center cuts" (breast, tenderloin, etc.) are not the only parts worth eating; in fact they are often not even the best. In the case of duck, it's a great gateway cooking experience to full on nose-to-tail: all of the parts are delicious and easy to prepare, it just takes a little time. Watch this video to see ducks turned into sausage, pate, rillette, stock, prosciutto, and confit and check out the Ruhlman/Henderson/Keller influenced recipes.

Cep Ravioli, Sage & Toasted Nut Butter / Spring Vegetable Ragout & Spring Vegetables Baked in Parchment / Pasta e Broccoli

Article & Recipes & Pictures: Raymond Blanc's cep ravioli, sage and toasted nut butter recipe

Ravioli is a dish of endless variation, and learning how to make it from scratch is a technique well worth mastering

Article & Recipes: The California Cook: Seasonal vegetable stew is easy, delicious

The basic rules for vegetable stews are few, but they are simple: You want some onions; you want whole cloves of garlic, preferably unpeeled; you want some lettuces or greens for moisture; and you want butter … lots of butter.

Recipes: Ragout of spring vegetables and spring vegetables baked in parchment

Blog Post & Recipe: Dinner Tonight: Pasta e Broccoli

What really works with the famous pasta e broccoli is that if you cook it long enough, the parboiled broccoli breaks up into the pasta and almost melts into a pasta-clinging sauce when combined with the cooking water. Increasing the ratio of broccoli-to-pasta not only makes the dish a bit healthier, but better too.

Pelmeni Dumplings / Mafe Lamb Stew / Young US Farmers

Blog Post & Recipe: pelmeni

I’m worried that by writing about pelmeni, the famed Russian meat-filled dumplings with a cult following, I might inadvertently open the Pelmeni Pandora’s box and pandemonium will ensue. This is a dish that elicits passionate responses

Blog Post & Recipe: Mafe | Senegalese Lamb Stew

When it comes to mafe, a traditional stew from Senegal, there are very few absolutes. It’s typically made from lamb, mutton, beef, or chicken and vegetables stewed in peanut sauce, although the combination of veggies is variable–and arguable. Chef Thiam says the butternut squash is mandatory, whereas my cousin feels strongly about the presence of cabbage.

Article: In New Food Culture, a Young Generation of Farmers Emerges

Now, Mr. Jones, 30, and his wife, Alicia, 27, are among an emerging group of people in their 20s and 30s who have chosen farming as a career. Many shun industrial, mechanized farming and list punk rock, Karl Marx and the food journalist Michael Pollan as their influences. The Joneses say they and their peers are succeeding because of Oregon’s farmer-foodie culture, which demands grass-fed and pasture-raised meats.

Kai Pa-low / Lima Bean Stew / Braised Leg of Lamb With Olives & Celery Root Purée

Blog Post & Recipe: stewed chicken, pork belly, tofu & egg with 5 spices

Sprinkle with chopped fresh coriander leaves. Serve hot with a cup of steamed whole-grain rice.

Blog Post & Recipe: Christmas Lima Bean Stew Recipe

If you ignore everything else I write about today, pay attention to this. You can't skip out on the toppings. Please, just trust me on this one. The chopped black olives and fresh lemon wedges for squeezing are key.

Article & Recipe: Seven-Hour Lamb, in About Five

I chatted with a chef friend about what to make for Christmas Eve dinner. He suggested seven-hour leg of lamb ... He went on to explain that the recipe was originally devised for animals that were older, larger and tougher than today’s little lambs. With modern meat, he said, four to five hours is plenty.

Braised Leg of Lamb With Olives and Celery Root Purée

Korean Oxtail Soup / Rabbit Stew with Mushrooms / 7 Golden Rules of Freezing & Frozen Pea Salad with Bacon

Blog Post & Recipe: Korean Oxtail Soup (Tom Gang)

This soup is usually served unseasoned, with the diner adding salt at the table. I simply added some green onions for some freshness and crunch.

Blog Post & Recipe: Rabbit Stew with Mushrooms

There is an optional step to making this stew taken from classic French cooking (Antonin Careme) that transforms a good dish into a great one. Mash the rabbit or chicken’s liver, mix it with crème fraiche or sour cream, then push it through a fine sieve. The result is a pink slurry that will thicken and enrich your sauce.

Blog Post & Recipe: 7 golden rules of freezing food
[5 ingredients | 10 minutes]

1. don’t refreeze raw food ... 2. it is OK to thaw food, cook it and then refreeze ... 3. cool your food before freezing ... 4. freeze things asap ... 5. choose appropriate packaging / containers ... 6. allow for expansion ... 7. freeze smaller portions ... things that love to be frozen ... things that don’t freeze so well

frozen pea salad with bacon

Cabbage and Mince Stew / Tea Eggs / Steamed Pork Belly With Lily Buds

Blog Post & Recipe: Estonian Cabbage and Mince Stew

But somehow I always crave this dish in the early to mid-summer, when the cabbage tastes sweetest.

Blog Post & Recipe: Tea Eggs

Tea Eggs are a Chinese specialty that you can find it food stands across Asia. They are a very unique taste made with spices, tea and soy sauce.

Blog Post & Recipe: Steamed Pork Belly With Lily Buds

The lily buds lend a floral Chinese herbal note - the kind you get when you catch a whiff of Chinese herbal medicine shops - to the dish, with a subtle meaty aniseed flavour from the star anise.

Spelt Bread / Lamb Stew / Chalupas

Article & Recipes: Nigel Slater's spelt bread recipe

Bread dough will often resist our attempts at complete control, and will rise or fall as it wishes, take its time or surprise us with its spontaneity.

SPELT ROLLS ... A STEW OF MUSHROOMS WITH ONION AND FENNEL SEEDS

Blog Post & Recipe: Spring Lamb Stew

This spring lamb stew takes advantage of the young green garlic you can find at farmers markets, peas, and new potatoes. What takes it over the top is the flavoring that comes from adding a couple of heads of roasted garlic to the stock.

Blog Post & Recipe: Chalupas [Taco Bell style] and Puebla-style Chalupas

Let me start by saying that I’ve never actually had a Taco Bell Chalupa ... That means I based my chalupa version off of what I could see in their photos which was some sort of chewy shell, seasoned ground beef, and various toppings.

Has Your Baking Soda Expired? / Fried Chickpeas with Sausage & Spinich / Brodetto: Fish Stew

Blog Post: Baking Tricks: How to Tell if Baking Soda has Expired

If you don't see bubbles, then sadly, you'll need to take a trip to the store and buy a fresh box!

Blog Post & Recipe: Fried Chickpeas with Sausage and Spinach

I followed the method and the main ingredients of the recipe, but I did make one pretty big change. Instead of chorizo, I used spicy chicken sausage that I squeezed out of the casings and broke it into bits as it cooked.

Blog Post & Recipe: Alekasandar's Irresistible Brodetto

Brodetto is a fish stew found in many variations along the Adriatic coast. I got this recipe from my boyfriend's colleague who is from Herzegovina. He sent me his family recipe that is more traditional, along with this one, that uses canned tuna.

Cauliflower Risotto with Anchovy Crumbs / Chicken Stew / Top 10 2009 Posts on Serious Eats

Blog Post & Recipe: Cauliflower Risotto with Anchovy Crumbs

The risotto was delicious but the real revelation was the anchovy crumbs , very unami and I now want to eat them on everything , thinking baked potatoes, macaroni cheese.

Blog Post & Recipe: Chicken Stew

What makes this stew so heartwarming are the aromatic spices – fennel, clove, cinnamon and finally some rosemary, thyme, peppercorn and crushed pepper.

Blog Post: The Year That Was: Top 10 Posts on Serious Eats

1. The Food Lab: Perfect Boiled Eggs »
2. Recipe: Rice Krispies Sushi »
3. Sunday Brunch: The Greatest Waffle Recipe Ever »
4. Recipe: How to Make a Choco Taco »
5. One Dozen Trader Joe's Eggs, Each with a Double Yolk »
6. Adam's Top 8 Pizzas of 2009 »
7. The Food Lab: Turkey Brining Basics »
8. A List of Street Food Vendors Using Twitter »
9. The Ultimate NYC Chocolate Chip Cookie Tour »
10. Animal-Style Fries at In-N-Out Burger »