Seared Carpaccio of Beef with Remoulade & Pickled Cherries / 4 Vegetable Chips + 3 Condiments / Roasted Chickpea Fajitas

Article & Recipe: Succulent beef with a cherry twist

The beef is served delicately raw on the inside, with a seared crust.

SEARED CARPACCIO OF BEEF WITH REMOULADE AND PICKLED CHERRIES

Recipes: Make Your Own Veggie Chips

Veggie chips are very easily made in your very own oven. Peel, slice, and bake. Dip and eat. Done.

Carrot Chips ... Taro Chips ... Sweet Potato Crisps ... Kale Chips ... Basic Ranch Dressing ... White Bean and Edamame Hummus ... Jalapeño-Cilantro Yogurt Spread

Blog Post & Recipe: Roasted Chickpea Fajitas

Onion, peppers, and mushrooms are sautéed and served with spicy roasted chickpeas to create these healthy and delicious vegetarian fajitas. Garnish with diced tomatoes, avocado slices, and a dollop of Greek yogurt, if desired.

Mulligatawny / Butternut Pumpkin & Black Bean Enchiladas / Curried Eggplant Soup

Blog Post & Recipe: Mulligatawny Reboot

Meet my favorite chicken soup in the entire world.

Blog Post & Recipe: Butternut Squash and Black Bean Enchiladas

I can’t begin to explain how delicious they are. I mean, sweet butternut squash with spicy enchilada sauce? That doesn’t even sound good! But they are amazing!

Blog Post & Recipe: Recipe: Curried Eggplant Soup...Eat.Live.Be

It's sweet and spicy and has a lot of staying power due to the white beans that are pureed into it and all the fiber from the eggplant and apple that are mixed in there as well. (Yes, there's an apple in it. Trust me. It's a good move.)

Baked Sweet Potato with Black Beans / Spinach Egg Drop Soup / Halal Cart-Style Chicken & Rice with White Sauce

Blog Post & Recipe: Baked Sweet Potato with Black Beans

You can also bake the potatoes in the oven for a crispier skin (don’t forget to eat the skin – it’s full of nutrients!)

Blog Post & Recipe: Sickies

Swim in a bowl of chicken broth accentuated with ribbons of velvety, beaten egg and shreds of spinach. Let the bright green onions make your taste buds sing.

Spinach Egg Drop Soup

Blog Post & Recipe: Serious Eats' Halal Cart-Style Chicken and Rice with White Sauce

Manhattan is home to many smells, but perhaps the most delicious is the chicken-y, savory scent that emanates from from the city's countless halal carts. Serving lunch to late-night, these carts dish up a container full of chicken rice that tastes like nothing else, crave-worthy and totally singular ... Marinated in oregano, lemon, and coriander, chicken thighs are browned, chopped into chunks and served over a pile turmeric-yellow rice.

Cochinita Pibil Tacos / Slow-Cooked Goose in Brandy, Aromatics & Tomato / Five Spice Pork Belly with Pickled Vegetable Salad

Blog Post & Recipe: Cochinita Pibil (Puerco Pibil) and then Cochinita Pibil Tacos

A tasty slow roasted pork marinated in sour oranges and red annatto seeds.

Recipe: Slow-cooked goose in brandy, aromatics and tomato recipe

This goose has a wonderful, assertive taste from the brandy, which cuts through the fatty meat. It is cooked long enough for the legs to get wonderfully soft.

Article & Recipes: Five Spice Pork Belly with Pickled Vegetable Salad

Belly Pork is fatty and I think best served with something to cut through, I love these spicy pickled salads, they wake you up, if don’t fancy the thai taste, cabbage , carrot and apple works well too dressed with lemon juice and black pepper.

Key Lime Pie / Nyonya Style Pumpkin & Prawn Curry / Barbacoa Beef Cheek Tacos

Blog Post & Recipe: Key Lime Pie

I like this recipe because of the lime zest in the graham cracker crust. The filling is sweet and the zest gives some bitterness to the crust and creates a very nice flavour.

Blog Post & Recipe: Nyonya Style Pumpkin and Shrimp Curry

Now, let us get back to today’s recipe. This curry turned out relatively mild as the red chilies found here are not that spicy and the sweet pumpkin did neutralize the heat a little.

Blog Post & Recipe: Cook the Book: Barbacoa Beef Cheek Tacos

For those who are unaccustomed to cheek meat, braising it for tacos does wonders to accessibility because, after all, there's really nothing all that scary about a taco (right?). But odd cuts aside, these beef cheek tacos are pretty incredible. They're marinated in a mole-esque blend of spices, chiles, coffee, and peanut butter with a deep yet mellow spiciness that permeates the cheeks beautifully.

Concept: braise beef cheeks

3 Mushroom Recipes / Creamy Spinach Soup / Fresh Spring Rolls with Spicy Carrot Sauce

Blog Post & Recipes: What’s for Dinner? – Mushroom Masters Dinner Duel

We’ve arrived at the mid-way point of our Mushroom Masters 2011: A Tournament of Taste!

Mushroom Wellington ... Mushroom and Caramelized Onion Tacos ... Marsala Mushroom Cream Sauce over Beer Braised Beef

Blog Post & Recipe: Desperation Dinners: Salad Soup (i.e., Creamy Spinach Soup)

A quick perusal of my refrigerator and pantry saved the evening, producing a couple of bags of spinach, some pearl onions, a block of cream cheese, fresh garlic, chicken stock, and an assortment of dried herbs and spices. While I brought the chicken stock to a simmer, I gave the spinach a quick chop ... then dropped it into the stock, along with the pearl onions, garlic, and herbs. After a quick cook, I added the cream cheese.

Blog Post & Recipe: Fresh Spring Rolls with Spicy Carrot Sauce

I am a fan of cilantro, so for today's post, I thought I would serve up something cool and refreshing, that highlights vibrant herbs and vegetables. Perfect for these hot summers, you will find these Vietnamese-style Fresh Spring Rolls with Spicy Carrot Sauce satisfying with the crunch of carrots and cucumber, the coolness of slippery bean threads (rice vermicelli), succulent seafood, and peppy herbs such as mint, cilantro and basil.

Sweet Potato Parcels / Yoghurt Brulee / Blueberry & Basil Habanero Salsa + 2 Recipes Using It

Blog Post & Recipe: Sweet Potato Parcels

Cut the sweet potatoes in to 1.5cm chunks. Toss with olive oil, salt and pepper.

Blog Post & Recipe: Nigel’s Yogurt Brulee

Tangy and thick Greek yogurt is given the brulee treatment with a light dusting of sugar.

Blog Posts & Recipes: Blueberry and Basil Habanero Salsa followed by Salmon Bulgogi Tacos with Blueberry Habanero Salsa followed by Salmon Bulgogi Quesadillas with Blueberry Salsa

This summer I have had a lot of success in experimenting with fruit and berry salsas like the chipotle cherry salsa and there was one more that I wanted to try, a blueberry salsa with habanero peppers.

Cheesy Chickpea Quesadillas / Portobello Mushroom Eggs Benedict / How to Peel a Peach

Blog Post & Recipe: Cheesy-Chick Quesadillas

My daughter likes them simple with chickpeas and cheese only. I prefer my cheesy-chick quesadillas with the addition of roasted veggies.

Blog Post & Recipe: Portobello Mushroom Eggs Benedict

Roast the mushrooms while you’re making the sauce. Meanwhile, have a pan of water simmering away so you can crack your eggs into it when you’re ready.

Blog Post & Recipe: How to Peel a Peach

First, get everything ready to go. You're going to need a bowl with some ice water, a pot of boiling water, some fresh peaches, a paring knife, and a slotted spoon.

Potted Shrimp / Braised Eggplant & Tomatoes / Charred Corn Tacos with Zucchini-Radish Slaw

Blog Post & Recipe: How to cook perfect potted shrimps

Potted food, according to food historian Bee Wilson, is a descendant of the pie in which the heavy, air-excluding crust ("medieval cling film" as she wonderfully dubs it) has been replaced by a more elegant spiced butter.

Blog Post & Recipe: Recipe: Braised Eggplant and Tomatoes

I like this recipe a lot because it doesn't try and dress up the eggplant with too much oil or gobs of cheese. So often people will fry up their eggplant (which isn't half-bad, I'll be the first to admit) or douse it with loads of olive oil and cheese while baking in the oven. Especially in the hot summer months, it's nice to let eggplant stand on its own as it does here.

Blog Post & Recipe: charred corn tacos with zucchini-radish slaw

It’s this obsession that finally got me to unearth a dish I’ve been meaning to put my spin on for two years ... The dish is called esquites and from what I understand but have sadly not yet experienced yet in person, it is a street snack in Mexico. Corn is cooked in butter with onions, garlic, chiles, an herb called epazote and salt. It’s then seasoned with lime juice, chile powder and served with mayo in small cups.

Concept: potting!

Making Tortillas / Grilled Vegetables with Balsamic Vinaigrette / White Beans, Sweet Potato & Spinach Tacos

Blog Post & Recipes: Making Tortillas

It is important to note that you will save yourself a lot, a lot, a lot of heartbreak and broken tortillas by lining the top and bottom of your press or pin with plastic wrap, parchment paper or baggies. Especially when working with the stickier dough for flour tortillas, any time saved by skipping this step is just not worth it.

Blog Popst & Recipe: Meatless Monday: Grilled Vegetables with Balsamic Vinaigrette

I’ve started grilling mass quantities of vegetables every few days and keeping them in the fridge, so they’re always ready to go. Making an omelet? Why not throw in some grilled onions, peppers and mushrooms. Need a quick lunch? How about some grilled vegetables and tzatziki in a pita? Add them to fajitas or pasta. Or, warm up the vegetables, and add some crumbled goat cheese for a big grilled vegetable salad.

Blog Post & Recipe: White Beans, Sweet Potato, and Spinach Tacos - A Guest Post by Joanne Bruno of Eats Well with Others

You see, you cook this pound of beans. And then you have dinner halfway prepared for every night of the week! You can throw the beans in salads or pasta or soup! Or my new favorite, which is to grab whatever greens I got in my CSA this week (and we all know that we're all getting greens aplenty in our CSA's. Don't even try to pretend otherwise.), wilt them down and saute them. Mix in my bean-of-choice for the week along with a roasted root vegetable. Season with smoked paprika and chipotle chile powder. Throw into a tortilla shell. Call it a taco or burrito or tostada or whatever Mexican dish pops into your head at that moment. And voila.

Concept: Grilled vegetables kept in the fridge. Line "the top and bottom of your press or pin with plastic wrap, parchment paper or baggies" when making tortillas.

Çilbir (Turkish Poached Eggs on Yoghurt with Spiced Butter & Mint) / Puffy Tacos / Mushroom Escabeche

Blog Post & Recipe: Seriously Sloppy - Çilbir (Turkish Poached Eggs on Yogurt with Spiced Butter and Mint)

A traditional comfort food of the Ottoman Empire, çılbır pairs poached eggs with dense yogurt, topped with a simple sizzle of spiced butter followed by flecks of mint.

Blog Post & Slideshow: San Antonio: How to Make Puffy Tacos

The puffy taco starts with that fresh masa plus salt and water; but not too much water, otherwise the cornmeal putty will stick to your hands. Take about a golf ball's worth then smoosh it in the tortilla press until it's flat, but not too thin. Then into the deep-fryer it goes.

Blog Post & Recipe: School of tapas: Mushroom escabeche

Escabeche is an ancient cooking and preserving method which originates during the Muslim rule of Spain in the Middle Ages. In Spain it usually consists in cooking the food in a mixture of vinegar, white wine and olive oil, seasoned with bay leaves and black pepper, among other spices, and most of the times accompanied by some vegetables like carrots and onion. This method, used for fish and meat alike, easy and versatile as it can get, allows for the food to last at least a couple of weeks in the fridge.

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

Crispy Chicken Skin Tacos with Habanero Salsa / Pasta con le Sarde / Eggs Drumkilbo

Blog Post & Recipe: Crispy Chicken Skin Tacos with Habanero Salsa

I ask you, do you like bacon? Because if you do, think of fried chicken skin as "chicken bacon". They're just tasty fried, fatty, salty bits.

Blog Post & Recipe: Pasta con le Sarde: Sicily on a plate

A strikingly simple plate of spaghetti, fennel, onions, and sardines garnished with golden raisins (sultanas) and pine nuts, but its layers of flavor and texture speak of Sicily’s multifarious heritage.

Blog Post & Recipe: Eggs Drumkilbo

Eggs Drumkilbo was a favourite of the late Queen Elizabeth, the Queen Mother (Gawd bless 'er), and has recently been described by the food critic, Giles Coren, as "so awful it's almost good". It's a splendid old thing, with Lord knows how many flavours going on in there; completely over-the-top and utterly unfashionable. It was served at previous royal weddings. Here's how you make it

Tomato Soup / Chilaquiles / 3 Recipes with Hard & Soft Herbs

Blog Post & Recipe: Tomato Soup

This is a thick and creamy (yet creamless!) tomato soup. Made with canned tomatoes and the clever twist of white bread for heft, it’s an easy, bright, and flavorful dish.

Blog Post & Recipe: Chilaquiles

I think the best way to describe it is a casserole of stale/fried corn tortillas, a sauce of your choosing (red, verde, molé–whatever), and a whole bunch of whatever else you have handy (chicken, eggs, avocado, radish, cheese, crema, etc). This dish is meant to be relatively simple to prepare, a great way to make the most of leftovers/random odds and ends

Article & Recipes: Herbs are the next big zing

I think of herbs in two categories, hard and soft. “Hard” herbs are generally the tough ones that can grow through the winter. Think of myrtle, bay, rosemary and sage: these hardier leaves keep their flavour throughout prolonged cooking. They are the herbs I reach for at the start of a dish: they’ll give depth of flavour and a profound aroma by the time I’m finished.

“Soft” herbs such as thyme, dill, marjoram and parsley, need more gentle treatment. If you add them near the start of preparation they get lost: their delicate flavours don’t travel well. But stirred in at the end of cooking they can lift a dish, balance it, give it vibrancy and vigour.

Pork chop with hard and soft herbs ... Lentils with lots of soft herbs ... Rabbit roast with hard herbs

Corned Beef, Cabbage & Kimchi Burrito / Chicken in a Bread Crust / 3 Braising Recipes

Blog Post & Recipe: Corned Beef, Cabbage and Kimchi Burrito

In addition to the corned beef, this burrito includes cabbage sauteed with bacon, kimchi, which is a spicy fermented cabbage, onion and cilantro relish, melted cheese and some avocado salsa verde (because it's green and it's St. Patrick's Day).

Blog Post & Recipe: Chicken in a Bread Crust

I was going to cook a bread-crusted chicken of my own, using a sourdough crust ... The skin of the chicken was less golden than with the salt crust, which I suspect is more porous, but plenty of juices had collected inside, and the chicken was just as moist and flavorful.

Article & Recipes: Slowly does it: delicious braise recipes

So what are the key things to watch? For most braises the meat is browned before the liquid is added. The caramelisation and 'toasting' produced by frying in fat are essential to the end flavour. But meat won't brown if it is wet or if you crowd the pan, so dry your meat then cook it in batches. Don't use too much fat or you'll end up with an oily dish. If anything burns – garlic or onion or the fat itself – throw it out before adding liquid.

Soy-braised chicken thighs with star anise recipe ... Braised pork with apricots, ginger and lemon thyme recipe ... Braised lamb with squash, lemon and mint recipe

Homemade Doughnuts / Spanish Omelette / Tacos de Carnitas with Salsa Verde

Article & Recipe: The Quest to Best Krispy Kremes

What all of these doughnut shops have in common is the light yeasty dough that defines their doughnuts as perfect doughnuts.

Recipe: Homemade Doughnuts

Blog Post & Recipe: The perfect Spanish omelette

On the face of it, this simple frittata-style recipe should present fewer issues than the classic French version: it's an altogether more rustic affair, which scorns the delicate jiggling and rolling practised across the border.

Blog Post & Recipe: The Food Lab: Make Crisp, Juicy Carnitas—Without a Bucket of Lard

So the key to great carnitas (and French confit, for that matter) is to heat the meat to a specific temperature, and try and keep it there long enough for the collagen to break down, while minimizing the amount of moisture lost.

No-Waste Tacos de Carnitas with Salsa Verde

Herby Summer Udon / Braised Artichokes / Four Testicle Recipes & Fried Chicken

Blog Post & Recipe: Brighten that dish with a dash of fresh herbs

Fresh herbs add the layered flavor of herbaceousness

Herby Summer Udon

Article & Recipe & Video: Artichokes Take a Dip in a Pool of Stock

As each half was ready, I put it, cut side down, in a large skillet filmed with butter. Oil is fine if you pick one that tastes good. When they were all in, and browned, I added stock ...

Braised Artichokes

Article & Recipes: Testicle... It's What's for Dinner and Aching Thighs (Onstad's Fried Chicken). [via Metafilter]

Onstad says. "When I write these Achewood cookbooks I try to be, you know, meticulous. Making sure you have as much help as possible, because if you look at any recipe, there's a lot of gray area."

Preparing Your Testicles for Action ... Animelles en Persillade ... Unhappy Family Jewels ... Ranch Tackle ... Tacos de Cojones

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

Pie in a Jar. Corn & Broccoli Risotto. Taco Soup.

Blog Post & Recipe: Single Serving Pie in a Jar

These are individual-sized pies made in little glass jars that go straight from your freezer to your oven to your mouth. SO cute. Most people make these with store-bought crust and canned filling so we jazzed it up a little.

Blog Post & Recipe: Corn and Broccoli Risotto

I had leftover fresh corn which had been cut into kernels and microwaved. So I added some into the risotto to great result. The risotto was sweet from the vegetable, rich from the stock and parmesan, and textured from the corn kernels.

Blog Post & Recipe: Taco Soup for the Sniffly

It had to be something I could eat with Fritos®. Preferably while watching “The Biggest Loser.”

Thank God and Mama for trashy-good Taco Soup.

Taco Soup, a tailgating staple at Mom’s, is like chili with palm trees painted on its fingernails. Beef, onions, tomatoes, beans, corn, chiles and magical seasonings.

Gorditas. How to Stir Fry. Grilled Orata and Onions.

Recipe: Gorditas

Slice each tortilla in half lengthwise, creating an open pocket. Fill with the refried beans, potatoes, tomatoes, lettuce, and salsa or hot sauce. Replace the top half of the tortilla.

Blog Post & Recipe: Quick Meal Technique: How to Stir Fry

1. Start the rice or cook the noodles ... 2. Chop your vegetables ... 3. Heat the pan ... 4. Meat first, then vegetables ... 5. Don't crowd the pan ... 6. Don't stir too much ... 7. Add aromatics ... 8. Add the sauce

Blog Post & Recipe: Florence Fabricant's Grilled Orata and Onions

Florence Fabricant, always uncannily on my recipe wavelength, provided the recipe: grilled onions and fresh thyme stuffed into a gutted, oiled fish, which was then grilled until flaky over hot coals.