It’s loaded with some of my favorite flavors and textures — soft Italian bread, salty cured meats, and crunchy pickled veggies. The best part is you make one huge loaf, slice it and serve it. Dinner is done! Or lunch! Or party snacks! Why did I ever make individual sandwiches?! What Is an Italian Sandwich? Generally, an Italian sandwich has a combination of cured meats – I like salami and pepperoni, but other options include mortadella and capicola....
Japanese Salmon recipe This is an authentic, simple Japanese marinade that can be used for any fish but is especially great with salmon. In this recipe I’ve cooked this by pan frying but it is really great broiled/grilled too. With pan frying you get a really crispy skin (which I love) and the wonderful caramelisation, and with broiling/grilling, the exterior is less caramelised making it softer and a bit juicier which is also delicious....
It’s basically a simplified strata of sorts, a casserole layering thin slices of rustic ciabatta bread with sautéed kale, mushrooms, and onions, and cheddar cheese, soaked with milk and egg, and then baked until bubbly and browned. It’s the ultimate kale lover’s comfort food. The recipe is from Jennie’s cookbook, Homemade with Love: Simple Scratch Cooking from In Jennie’s Kitchen, a beautiful book with photographs by Penny De Los Santos, heart warming prose, and tummy warming recipes for the home cook....
Sweet and Spicy To me, Kansas City barbecue sauces are thick, tomato-based sauces that are just as sweet as they are spicy. Endless variations are possible, but the sweet-thick-tomatoey elements need to be there for KC BBQ. This is a sort of apple-y version, with sweetness from both brown sugar and apple juice as well as an acid kick from cider vinegar. I add a little smoky chipotle powder, too, just because I like it; chipotle is not generally used in traditional KC barbecue....
I make it with cod and flavor it with onions and bacon. Heavy cream makes it wonderfully creamy and paprika gives it a beautiful color. This delicious chowder is so hearty and filling! It’s one of my favorite winter meals to make for my family and I love that it’s indeed a full meal - you don’t need to serve it with any side dishes (but you can definitely serve it with these keto cheese biscuits)....
So there’s this amazing food truck in Utah called Cupbop. It’s so popular it has expanded to multiple states with several permanent locations. I grew up eating bulgogi at home so a Korean food truck is something I could totally dig. They serve beef bulgogi (thinly sliced Korean beef) over noodles, rice, and cabbage with these totally delicious sauces. Cupbop is one of my favorite food trucks and I’ve chased it all over the place....
They’re ready in just 30 minutes, and they keep well in the fridge or in the freezer. So you can double the recipe to ensure tasty leftovers. I really like lamb and find it a refreshing change from the ubiquitous beef. Although I usually opt for using ground beef, sometimes I crave the bold flavor of lamb. This easy recipe relies on that bold flavor. Simply mix Greek yogurt and a few spices into some ground lamb, form the mixture into meatballs, and saute them in olive oil....
1. Don’t Be a Hero! Use Your Food Processor For classic potato latkes, Koenig’s number one tip is to not be a hero and try to grate your potatoes by hand. “If you only have a standard box grater, you can absolutely make great potato latkes that way. But it takes a long time to grate the number of potatoes and onions that you need. And there’s always the risk of nicking your knuckle in the process,” Koenig explains....
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This recipe is based on the same muffin recipe on which I based our lemon ginger muffins. The balance of flour, leavening, eggs and yogurt results in a light and fluffy muffin. The important things to remember with making these lemon poppyseed muffins is to make sure your baking powder is no older than 6 months (it may not work if older), and to not over-mix the batter. 2 tablespoons fresh lemon juice 1 cup confectioner’s sugar (powdered sugar)...
Lightly Sweet ‘n Salty Butter Popcorn Anyone who has attempted butter popcorn probably did what we all tried at some point: Douse fresh popcorn with regular melted better. Seems obvious enough, right? Only … you found after 10 minutes your popcorn turned soggy and sad (and totally ruined your movie night). The reason it goes soggy is because butter contains 15% water. Yes, water is what is making your popcorn soggy!...
And then there is orange. I can’t remember a Thanksgiving without a vibrant dish of garnet yams (a.k.a. sweet potatoes). Usually we just mash them up with some brown sugar and spices. But a few years ago, we tried out this recipe from Bon Appetit and loved it! We’ve since adjusted the recipe a bit, removing the flour from the topping and replacing it with ground pecans for our gluten-intolerant family members....
How to Make Masa for Tamales Back when I learned how to make tamales from my grandmother and mom, they scoffed when I asked for exact measurements. They measured the ingredients al tanteo, meaning “a calculated guess” in Spanish. They measured the masa harina, baking powder, and salt with a favorite soup spoon, a coffee cup, the palm of their hands, or pinch with their fingers. This masa recipe yields a basic tamale dough—one that I meticulously wrote down as I watched them....
But I’m still a sucker for the homemade version. On chilly winter nights, I love a sheet pan pizza piled high with toppings, like this meat lovers’ version. Easy Sheet Pan Pizza The sheet pan is a low maintenance way to make great pizza. The crust gets crispy and you don’t have to bother with special pizza stones. It also makes a BIG pizza, so you’ll probably have leftovers....
Leftovers are excellent too, whether gently reheated in the microwave or served cold. Nose-to-tail eating is the responsible way for meat-eaters to consume meat. And this particular cut makes it very palatable indeed. It’s wonderfully flavorful and tender, and it’s also surprisingly easy to make. I learned to cook lengua from my friend Irina, a wonderful cook who makes many traditional recipes. My entire family loves it - yes, even the kids!...
When I first made it, I thought the mint flavor would hit me hard in the face. But in fact, combined here with parsley, it has a subtle freshness that makes it versatile. Tiny bits of chopped almonds give it texture, too. How to Keep Pesto Bright Green Another alluring quality to this pesto is its bright green color. To keep it bright for a few days, blanch the mint and parsley briefly in boiling water, and then shock them in an ice water bath....
Sizzle aside, this homemade version is a near perfect replica. Even the velveted texture of the lamb! Mongolian Lamb Mongolian Lamb is a Chinese stir fry that’s made with tenderised, marinated strips of lamb in a dark sweet-savoury sauce perfumed with Chinese Five Spice. It’s not an authentic Chinese dish, and almost certainly has nothing to do with Mongolia. The truth is nobody really knows why it’s called Mongolian Lamb....
It comes together quickly thanks to the quick-cooking instant polenta—no need to stand over the stove stirring it for 30 minutes. Most brands of instant polenta cook in under 5 minutes and they’re still as rich and creamy. The polenta is seasoned with butter, Parmesan cheese, and a little parsley. It’s topped with sautéed white button and cremini mushrooms, garlic, and onions in a light herby sauce punched up with a dash of red wine vinegar....
Shortly after changing the way I ate and cleaning up that aspect of my life, I started to notice a lot of improvements in the way I felt. The migraines I would often get suddenly stopped occurring, and I was sleeping better with more stable energy throughout the day. So many things were looking up, I wondered what else I could change to make things even better. Fueled by my positive results with my diet, I sought natural deodorants....
But sometimes, the recipe development goes awry and the dish just fails. Yes, so bad it would ruin my rep as the kitchen superstar. In those moments, I whip out my never-fail-save-my-dinner-party dish. Of course, I hide all evidence of the earlier recipe disaster in the trash. So, what’s that dish? Well, honestly it’s not even MY recipe, it’s part of a recipe from Heidi’s 101 Cookbooks blog called Otsu....
