August 3, 2013
30 minutes. Makes about 2 1/2 cups jam 2 pounds blackberries 1 1/4 pounds sugar (a scant 3 cups) 4 teaspoons lemon juice 2 teaspoons lemon verbena leaves 1. Pulse the blackberries in a food processor or mash them up with your hands. You could even leave a few semi-mashed so the jam has a variety of textures. Add the sugar and lemon juice, and stir with a spatula to marry the ingredients. Pour into a large, heavy-bottomed pan. 2. Place the verbena leaves in a cheesecloth bag and tie the bag to the side of the pot, with the bag submerged in the fruit.
August 2, 2013
Total time: 1 1/2 hours, plus chilling time (up to 1 week) for the dough Servings: 3 1/2 dozen Note: From Amy Scattergood. 3 cups flour 1/2 teaspoon sea salt 1 tablespoon baking soda 3/4 cup (1 1/2 sticks) butter 1 cup brown sugar 1/2 cup molasses (not blackstrap) 1 egg 1 tablespoon finely grated fresh ginger 1 tablespoon ground ginger 1/2 teaspoon ground allspice 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground black pepper 1/2 teaspoon ground cloves 1/4 teaspoon ground cardamom 1. In a large bowl, mix the flour, salt and baking soda.
July 3, 2013 |
This Fourth of July leave the super-hot grill duty to the sturdy member of your family who goes in for that whole bubbling, dripping meat scene. You're more of an ice-cold beverage kind of person. Especially if the drink in question has a bit of a kick. Plus, serving pre-dinner cocktails makes you the hero of any party. But when you're working out of a home kitchen that isn't yours, it's classy to keep it simple. There will be enough happening on the stove without you trying to cook up lavender-honey simple syrup. In searching for some quality cocktail recipes that are delicious enough to satisfy a cocktail connoisseur while being straightforward enough to please everyone, I stumbled across a nifty little cookbook called "Happy Hour at Home" by Barbara Scott-Goodman.
June 21, 2013 |
Looking for dinner options that come together in 30 minutes or less. Whether you're thinking a simple pasta dish, or perhaps steamed corn with clams and bacon, or even a filling quesadilla, we've got ideas to help you out. Pasta, butter, lemon, basil, cream, Parmigiano and freshly ground black pepper. Could dinner possibly get any easier? Fresh basil and a touch of lemon are infused with the richness of heavy cream, then poured over pasta. Topped with fresh-grated Parmigiano and a little ground pepper, it makes for a remarkably easy but elegant meal!
May 11, 2013
1 hour. Serves 4 to 6 as an appetizer 1 cup bulgur, medium (No. 2) or fine (No. 1) (about 5.5 ounces) Salt 1 cup hot water 3 small green onions 5 tablespoons fruity extra-virgin olive oil, or more to taste, divided 1 brown onion (about 8 ounces), chopped (about 1 2/3 cups) 2 red bell peppers (about 1 pound), finely diced (about 2 2/3 cups) 1 teaspoon ground cumin 1 1/2 tablespoons Turkish-style pepper paste, preferably hot, or to taste 3 to 4 tablespoons lemon juice, or to taste, divided Freshly ground pepper Pinch of red pepper flakes, or to taste (optional)
May 4, 2013
Glazing vegetables is so simple it doesn't really require a recipe. But here are some ideas for flavor combinations that you can explore. Remember, this technique is incredibly flexible, so these are just a few of the many possibilities. Artichokes: Glaze with olive oil and garlic; finish with lemon juice, parsley and pine nuts. Carrots: Glaze with butter, serrano chile and shallots; finish with orange juice and mint. Celery root: Glaze with butter and shallots; finish with lemon juice and celery leaves.