Marcus Nilsson Active Time 1 HR 10 MIN Total Time 1 HR 30 MIN Yield Serves : 6 to 8 By Alecia Moore and Robbie Grantham-Wise November 2019 With just enough cranberries in each bite to balance out the earthiness in the rice blend and mushrooms, this rice salad can be served warm or at…
Victor Protasio Active Time 30 MIN Total Time 1 HR Yield Serves : 8 By Justin Chapple November 2019 Pressing the boiled potatoes through a wire baking rack is a neat trick for easily peeling and coarsely crushing them all at once. A trio of toasted and ground seeds—caraway, fennel, and coriander—mixed with extra-virgin olive…
Victor Protasio Active Time 1 HR 15 MIN Total Time 2 HR 10 MIN Yield Serves : 10 By Kelsey Youngman November 2019 Tangy, crusty sourdough creates a dressing with contrast: chewy center pieces that have soaked up the stock and crispy, toasted edges. To ensure a balanced stuffing, keep stirring the mixture until stock…
Adapted from an old-fashioned recipe, this English muffin is made on the griddle with a very wet dough. For that reason, it is great for warmer months. The leavening which creates the nooks and crannies in this recipe comes solely from an initial rise, done overnight in cooler temperatures, so the dough must be handled…
(yields 3/4 cup of relish) Ingredients: 1 red bell pepper (or any other type of bell pepper), chopped in small pieces 1/2 onion, chopped in small pieces 2/3 cup of sugar 1/2 cup of white vinegar 1/2 tsp of red pepper flakes (if you like less heat, use 1/4 tsp. If you like more heat,…
This simple bread is Italian in origin and beautiful in simplicity and flavor. Sourdough enhances the flavors often found in focaccia – olive oil, sea salt, and herbs – and lends its leavening capability nicely. Baked in a tray, this bread can be eaten as-is next to a pot of soup or cut in half…