Ginger Snaps / Jam Tarts / 5 Breakfasts

Blog Post & Recipe: gingersnaps

These are the kinds your grandmother might have made, as evidenced by the healthy helping of dark, funky and impossibly thick molasses.

Blog Post & Recipe: jam tarts

Rub 40z of butter and 6oz of flour together in a big bowl. Do so quickly, as Tamasin Day-Lewis says, "as though the butter and flour are hot sand".

Article & Recipes: Wake up to a better breakfast

You need crumpet moulds – a slightly unusual piece of kitchen kit, but a handy one when the crumpet bug bites. The rings some people use for making perfectly round fried eggs would work too, of course.

Fried eggs with sumac ... Fried eggs with Turkish pepper ... Fried eggs with sage ... Huevos rancheros ... Crumpets

Bone Marrow Dumplings / 5 Quince Recipes / Roasted Blackfish with Olives and Sage

Article & Recipe: How to Cook the Rest of the Animal

From the section titled “Getting to the Marrow”

Marrow is more versatile than you might think. Apart from eating it straight from the bone, you can use it like you would any other fat, adding it to dumplings, hamburgers, and dessert. It is also an excellent fat for sautéing and frying.

How to choose ... How to prepare and cook ... Recipe: Bone Marrow Dumplings

Blog Post & Recipes: On the Savory Side: 5 Quince Recipes

Quince are too astringent and rather unpleasant to eat raw and their skins are quite tough and even waxy. But once you get beyond this, when cooked and baked, they're sheer bliss.

Fennel and Garlic-Crusted Pork Roast with Warm Quince and Apple Compote ... Rosemary Quince Glazed Chicken ... Slow-Roasted Leg of Lamb with Roasted Quince ... Spicy Quince and Apple Chutney ... Quince Skillet Tart with Savory Prosciutto Pastry

Blog Post & Recipe: Cook the Book: Roasted Blackfish with Olives and Sage

Instead of overpowering the delicate fish, the sage and olives do a wonderful job bringing out its oceanic sweetness with hints of brine and herbal green notes. The lemon lends that acid zip that every piece of fish benefits from and a sprinkling of hot chile at the end gives it a pleasantly warm top note.

Roast Tomato & Basil Tart / Adobo / The Science of Pie Dough

Blog Post & Recipe: Roasted Tomato & Basil Tart

Savory tarts are an all in one meal. Eggs, milk, and cheese come together in a flaky crust to create a delicious meal served warm or at room temperature.

Blog Post & Recipe: Adobo adoration

Adobo is perhaps the Philippines’ most popular dish, consisting of pork and/or chicken cooked in a pungent mix of vinegar and soy sauce. Don’t confuse it with the many other variations of adobo (a Spanish term that loosely translates into “marinade” or “dressing”), which range from a thick, chipotle-infused sauce in Mexico to a garlicky dry rub in the Caribbean.

Mom's adobo

Blog Post & Slideshow & Recipe: The Food Lab: The Science of Pie Dough

What I'm after: The kind of crust that's substantial enough that it doesn't sog-out from a juicy filling but tender enough that it flakes in your mouth into buttery shards. A crust with substance, but not chew. A crust that divides along deep faults into many distinct layers separated by tiny air spaces and that cracks when bent. A crust that is never leathery or pliant, but not so tender or crisp that it crumbles instead of flakes. And of course, it should have a deep butteriness coupled with a balanced sweet and salty flavor.

Sourdough Croissants / Cook Rice in a Frying Pan / Vegemite Beef & Ale Pie, Cider Roasted Pork with Stuffing, Chocolate Amaretto Pear Frangipane Tart

Blog Post & Recipe: Sourdough Croissant Recipe from Floriole, Chicago

In addition to proper technique, the use of premium European butter with higher fat content is key.

Blog Post & Recipe: How to cook perfect rice - in a frying pan

Note that the recipe/method here is for Japanese-style white rice. It should work with other white rice types too, but you may need to adjust the water amounts.

Blog Post & Recipes: Rustic Vegemite Beef & Aussie Ale Pie, Cider Roasted Pork Tenderloin with Apple, Prune & Pine Nut Stuffing, Chocolate Amaretto Pear Frangipane Tart

I combined the beef in a pie with a beautiful, recently sampled Aussie Ale - from Port Stephen's Winery, Swiss brown mushrooms and a teaspoon of Vegemite to add the salty element.

Elizabeth David Recipes / Using Nuts and Seeds / Dried Worms in Pho

Blog Post & Recipes: Elizabeth David

At Elizabeth David's Table: Classic Recipes and Timeless Kitchen Wisdom

Chicken with Tarragon ... Tarte à l'oignon ... Lettuce Soup ... Ratatouille ... more

Article & Recipes: Nuts and seeds

Here’s a roundup of eight delicious ways from around the globe to get the most from nuts and seeds.

Cashew Cream ... Pomegranate Khoresh with Chicken ... Boiled Peanuts (Stovetop Method) ... Three Sisters Black Mole ... Romesco ... Horchata ... Dukkah ... Picada

Blog Post: Pho Secret Ingredients: Dried Earthworms (Sa Sung)

If you read Saveur magazine, you may have seen the northern pho (pho Bac) article that I wrote for the March 2011 issue. One of the ingredients that I mentioned in the story was sa sung (Sipunculans), dried peanut earthworms that add a unique savory sweetness to the broth

Stuffed Sheep's Hearts / Apfelschmalz / Fennel & Anchovy Tart

Recipe: Stuffed sheep's hearts - Fyllt hjörtu

Chop up the prunes and stuff the hearts with them. Sew closed.

Blog Post & Recipe: Apfelschmalz - a typical German bread spread

Apfelschmalz (if you like to translate it: apple lard) is one of those typical and rustic bread spreads you will have for what is called 'Brotzeit', which is a snack with a rustic bread and often beer.

Recipe: Dan Lepard's fennel and anchovy tart recipe

The Italian 00 flour gives a more tender crust than regular bread flour. Strong white flour can be used instead, but you'll need a dash more water and you won't have that same mellow texture when you bite into it.

Easy Roast Chicken / Pork Crackling / Fifteen Vegetarian Recipes

Blog Post & Recipe: Thomas Keller's Easy Roast Chicken

Thomas Keller doesn’t believe in basting because it produces steam and steam is not what you want with this quick roasting method. I used roughly 1 tablespoon of salt on the outside and 1 teaspoon inside.

Article & Recipes: How to make perfect pork crackling

First of all, the scoring. There's no debate on this: everyone tells you to score the rind ... in vertical lines about a finger's width apart. This is to allow the heat to penetrate the fat, and, as it bubbles up through the cuts, to baste the top during cooking.

Recipes: Yotam Ottolenghi: Exclusive recipes from his brilliant new book

Shakshuka ... Very full tart ... Chickpea, tomato and bread soup ... Crunchy pappardelle ... Green pancakes with lime butter ... Stuffed onions ... Multi-vegetable paella ... Caramelised garlic tart ... Black pepper tofu ... Tamara's ratatouille ... Lemon and goat's cheese ravioli ... Bittersweet salad ... Mee goreng ... Hot yoghurt and broad bean soup ... Puy lentil galettes

Scrambled Eggs / Ramps / Twelve Grilled Cheese Recipes

Blog Post & Recipe: the secret ingredient – how to scramble eggs like tetsuya

And the first thing Australia’s most famous chef demonstrated was the humble scrambled egg ... the most surprising revelation of the evening was the creamed corn.

Article & Recipes: Ravenous for Ramps

Ramps (Allium trioccum) are a member of the lily family, which includes garlic, leeks, and onions ... They occupy a middle ground of flavor, with the sweetness of leeks and the bite of garlic.

Ramp Grits Soufflé ... Ramp Soup ... Ramp Tart ... Roasted Chicken, Ramps, and Potatoes ... Spaghetti with Ramps

Blog Post & Recipes: The Month of Grilled Cheese

But if you want to try a month of grilled cheese madness–or if you just want a few delicious and unusual sandwiches, check out the recipes below.

Cornbread Grilled Cheese with Poblano and Avocado ... Grilled Cheddar and Applie Sandwich with Raspberry Coulis ... Grilled Smoked Mozzarella with Maple-Caramelized Bacon ... Tomato Soup Grilled Cheese (the soup is in the sandwich) ... Grilled Sweet Five-Spice Sandwich ... Grilled Goat’s Cheese with Proscuitto and Eucalyptus Honey ... Grilled Fontina with Proscuitto-wrapped Melon ... Grilled Caprese Sandwich ... Greek-ish Grilled Feta Sandwich with Green Garlic ... Smoky Grilled Cheese with Sopressata and Sage ... Grilled Manchego with Fig Jam and Olives ... Brie and Nutella Grilled Cheese

Roast Chicken Risotto / Clean Burnt Stains off Stainless Steel Cookware / Blood Orange Tart

Blog Post & Recipes: Chicken Out

The risotto that results from the roast chicken is deeply satisfying and brings new meaning to leftovers.

Chicken Stock ... Roast Chicken Risotto with Sweet Corn

Blog Post: How To Clean Tough Burnt Stains Off Stainless Cookware

Materials

Stainless steel cookware blackened with burned on food from months and months of heavy use
Vinegar
Water
Baking soda
Mesh dish cloth

Blog Post: Blood Orange Tart

The flaky pastry crust is just the right base for the slightly bitter blood oranges which manage to taste remarkably fresh and vibrant despite spending over an hour in a hot oven. This is due, in part, to the fact that you freeze the assembled tart until it is solid which buys you some extra baking time for the crust.

Egg Fried Rice / Fig Tart with Caramelized Onions, Rosemary & Stilton / Pommes de Terre Boulangère

Recipe: Allegra McEvedy's weekly recipe: Egg fried rice with ginger-dressed broccoli

... it's such a simple, fragrant eat that in China, often a bowl of egg fried rice is served as the last dish of around 14. This is also a good way to use leftover rice (no more than a day old though). Let's face it, we're all guilty of cooking too much rice sometimes.

Blog Post & Recipe: fig tart with caramelized onions, rosemary and stilton

... a heap of fragrant, golden-brown [onions]. A bit of sharp cheese doesn’t hurt either and a few slivers of fresh figs accentuate the onions. Add some buttery puff pastry in the mix, bake it until flaky and golden. As a piece de resistance, drizzle a bit of your best honey ...

Blog Post & Recipe: Diner's Pommes de Terre Boulangère

What the chef does is make a panful of caramelized onions with thyme, and then he deglazes the pan with vinegar, lets it get all syrupy and wonderful. The onions turn silky-sweet, herbal and pungent ... in a different pan, you fry up a bunch of parboiled potatoes until they're brown and crispy and hot hot hot. Then you mix the vinegary, silky-sweet onions with the crispy, hot potatoes and sit down very, very quickly to eat them.

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

Scallion Tart / Pumpkin Cornbread / Gyoza

Blog Post & Recipe: Scallion tart: the everything dish

It’s easy, easy like making Playdoh cups. All you have to do is have the ingredients in the house and 35 or so minutes to cook in.

Blog Post & Recipe: Pumpkin Cornbread

It might not surprise you that my favorite cornbread is a) healthy and b) involves pumpkin. It's very moist and slightly sweet, and goes well with just about any chili I can think of. A bit of cinnamon gives it a hint of earthy, sweet spice that makes a really nice compliment to a meaty, spicy chili.

Blog Post & Recipe: Gyoza Recipe (Japanese Pan-Fried Dumplings)

My most recent adjustment to the gyoza recipe is in the technique I use when mixing the filling. In Elizabeth Andoh’s cookbook, Washoku, she describes a method that helps tenderize the meat and helps hold the filling together. She explains that it’s “a bit like baseball practice” because you are gathering the filling into a ball and throwing it back into the bowl repeatedly.

Ricotta tart / Homemade Ketchup / Dashi-Simmered Eel.

Blog Post & Recipe: The new vegetarian: Ricotta tart

Think of this as a savoury baked cheesecake, only not as rich. It is brilliantly light, in fact, and would make a wholesome lunch with a leafy salad.

Blog Post & Recipe: Homemade Ketchup and French Fries

I settled on a recipe by Hugh Fearnley-Whittingstall. He's the mastermind behind Britain's River Cottage, a series of TV shows and books. His enthusiasm for ketchup is infectious.

Blog Post & Recipe: The Nasty Bits: Dashi-Simmered Eel

In Shanghai, eel and pork are common combinations in a red-braised dish. I prefer to use dashi in place of water and sake in place of Chinese rice wine. Perhaps it's all the umami from the kelp in the stock, but a Chinese red braise never quite tastes as savory to me as that made with dashi.

Dashi-Simmered Eel and Pork

Tomato and Parmesan Tart. Garlic Mashed Potatoes. Beet-Tofu Burgers.

Blog Post & Recipe: Torta salata al grana padano e pomodori - WHB # 202

Scroll down through the post for the English-language version.

So let's enjoy the last ripe tomatoes in a lovely savory tart. It can be prepared in advance, just heat a few minutes before serving. When served as a main dish, it's nice with ham.

Tomato and Parmesan Tart

Blog Post & Recipe: Garlic Mashed Potatoes The Way That Mom Never Made Them

I don’t use roasted garlic, and I don’t saute it or even simmer it in butter as some folks do. I simply put peeled garlic cloves into the pot with the potatoes and boil them together and when the potatoes are done, I mash the garlic in with them.

Blog Post & Recipe: Roasted Beet-Tofu Burgers (and another blogger tries the same dish).

To pack in as much natural smoky flavor as I could, I decided to roast the beets as well as the onion and garlic. To avoid adding starch, I used ground flax seeds as a binder, so my burgers came out less stable and easier to fall apart than the restaurant version, but the flavor was very similar, with hints of earthiness and smoke.

Chard, Squash & Blue Cheese Tart. Baguettes. Peanut Butter's Potential.

Recipe: The new vegetarian: Swiss chard, Squash & Blue Cheese Tart

A lovely summer main course that needs no adornment other than a crisp green salad.

Blog Post & Recipes: ALMOST No-Knead Baguettes

I found this recipe even easier to execute than the NYT No-Knead Bread recipe and the dough was easier (firmer and not as wet) to work with.

The dry ingredients are added to the water and then stirred together, mixed, and then kneaded gently for a few minutes and then set aside to raise at room temperature for two hours. Then you stick the whole bowl of dough in the refrigerator overnight ...

Article & Video & Recipes: Exploring Peanut Butter’s Potential

There have been some small steps in discovering the possibilities of peanut butter. For example, home cooks have learned that it is an easy-to-find substitute for tahini (sesame seed paste) in some dishes, which can result in quick meals like cold noodles with peanut butter sauce and hummus and baba ghanouj made with peanut butter.

Grilled Pork Skewers with Peanut-Basil Sauce ... PBJ Sandwich Cookies ... Peanut Noodles with Shrimp

Three Pumpkin Recipes. Beetroot and Goat Cheese Tart. 10 Cheap & Green Kitchen Tips.

Article & Recipes: Economy Gastronomy: turn a pumpkin into a feast

For these recipes, I have assumed that you have bought a pumpkin weighing at least 3kg.

Pumpkin cannelloni with sage and ricotta ... Pumpkin risotto with roasted walnuts, red chicory and gorgonzola ... Spicy pumpkin chowder

Blog Post & Recipe: Beetroot and Goats Cheese Tart

Beetroot and Goats cheese love eachother and I was tempted to use thyme as the classic triad in the combination . However I decided to break with tradition and use a little sage and fennel , the combination worked well the sage is earthy and works well with the beetroot and I love the hit of crunchy fennel seeds ...

Blog Post: Serious Green: 10 Cheap & Green Kitchen Tips

1. Fill Your Oven ... 2. Get a Small Tub for Your Sink ... 3. Clean with White Vinegar and Baking Soda ... 4. Eat Less Meat ... 5. Keep Your Fridge and Freezer Full, Clean, and Sealed Tightly ... 6. Get a Power Strip ... 7. Ditch Paper Towels ... 8. Bring a Bag with You When You Shop ... 9. Embrace Yard Sales and Thrift Stores ... 10. Don't Waste Food

Provencal Swiss Chard Tart. Roasted Sweet Potato & Lentil Soup. Oxtail Adobo.

Blog Post & Recipe: a Provencal dessert MADE FROM CHARD

So here you have it - one healthy tart for dessert. Make it and amaze your friends and mother-in-law. I was given the recipe from the cat-sitter

Provencal swiss chard tart

Blog Post & Recipe: An end to Elimination?

... the sweet potatoes are roasted whole in their skins. That way, only the skins darken and the flesh stays bright and pure. (Also, if you don’t have time to roast the sweet potatoes, I think you could get a pretty good result by just chopping up the uncooked potatotes and adding them with the stock. )

Roasted sweet potato and red lentil soup with goats cheese

Blog Post & Recipe: Oxtail Adobo

Adobo is an indigenous Filipino method of simmering in vinegar, akin to pickling. Food spoils rather quickly in oppressive tropical heat so this is our way of dealing with that little dilemma. [...] The following recipe makes a light broth meant to be served like a soup, in contrast to versions enriched with coconut milk. Before serving, grill or broil the oxtails to crisp up the fatty bits.

Oxtail Adobo Recipe (Adobong Buntot ng Baka)

Beetroot Tart Tatin. The Congo Cookbook. Tofu & Purple Cabbage with Soba.

Blog Post & Recipe: Tofu & Purple Cabbage with Soba noodles

I basically just cubed up the tofu; sliced the onion, cilantro and cabbage (both purple and some white) into slivers; drizzled a little rice vinegar on it all and gave it a healthy squirt of ...

Blog Post & Recipe: Beetroot Tart Tatin with Frozen Broad Bean Crème Fraîche

We love beetroot and cook often with this wonderful vegetable. I only started growing them last year and found them easy to grow, the secret is not to water them too often otherwise the leaves grow and the root stays weak and skinny.

Website: The Congo Cookbook (beware of popups)

Welcome to The Congo Cookbook, a collection of African recipes (hundreds!) from All over Africa ...

Chicken | Fish | Meat | Rice | Soup & Stew | Sauce | Staple | Veg. & Side | Snack | Beverage | Other

Extreme Rice. Zucchini Pie. Lasagna Tart.

Blog Post & Video: Extreme Rice

EXTREME RICE! BECAUSE PART OF BEING EXTREME IS SHOUTING ALL THE TIME! AND CRUSHING RICE PLANTS WITH YOUR BARE HANDS!

Blog Post & Recipe: Kourkouto aka Greek Zucchini Pie

The author of the original recipe was a Greek chef Dina Nikolaou. Her recipe was picked up and adapted by Peter of the Kalofagas [...] I made some changes, leaving out the Kasseri cheese and upping the amount of feta cheese. I also added some dried oregano to the dish, a herb I always associate with my visits to Greece.

Blog Post & Recipe: Lasagna Tart Recipe

As it turns out, I was looking a noodle-free lasagna baked in a pie crust - layers of zucchini, ricotta, and tomato sauce. And lots of cheese. I've been meaning to do my own version ever since. When I finally got around to putting this idea in motion, I switched things up a bit. For starters, I did a tart version instead of pie.

French Tart Dough. Cinco de Mayo. Mexican cheeses.

Blog Post & Recipe: French Tart Dough...à la française

I was expecting her to say, "You begin by taking some cold butter and work it into the flour.

But she started by saying, "You take butter. And you take water. You put them in a bowl. Then you put it in the oven for 20 minutes and let everything boil until..."

Article & Recipes: Say 'queso!' Celebrate Cinco de Mayo with Mexican cheeses

See our primer on Mexican cheeses and how to use them. And if you can't find the Mexican cheese you need, there are substitutions, which are just as tasty.

Green Chili Cheese Puffs ... Mexican Rice with Salsa and Cheeses ... Mexican Torta with Asadero Cheese

Article & Recipes: Cinco de Mayo with Emilio Dominguez of Casa Maya Grill

These are the dishes that a young Emilio Dominguez watched his grandmother prepare in her kitchen in the Yucatan city of Progreso. She'd make them each day for her 14 children and 10 grandchildren who ate in her home.


Related links

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Cinco de Mayo Recipe: Poc Chuc (Sour Orange Marinated Pork With Pickled Red Onions)
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Cinco de Mayo Recipe: Pickled Red Onions
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Making Casa Maya Grill Poc Chuc (Sour Orange Marinated Pork with Pickled Red Onions) Step-by-Step Photos
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Cinco de Mayo Recipe: Tomatillo Sauce
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Cinco de Mayo Recipe: Spinach Enchilada With Tomatillo Sauce
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Mexican Ingredients: Sour Oranges and Tomatillos