Andrea Reusing, Cooking in the Moment Serves 4 with leftovers 1 medium head of red cabbage, cored and thinly sliced (about 16 cups) Juice of 1 lemon Juice of 1 lime 1½ teaspoons raw cane sugar (white may be substituted) 2 teaspoons kosher salt, or more to taste 2 small serrano chile peppers, finely chopped … Read More →
Refried Beans
Adapted from Joshua Weissman 4 slices bacon ½ medium onion, minced 1 jalapeno, minced 4 cloves garlic, minced 1 can beans, drained and rinsed (preferably pinto or black) ½ cup chicken stock Cook bacon until crispy, remove from pan and dice. Add onion, jalapeno, and garlic to remaining fat and cook over medium heat until … Read More →
Warm Yellow and Green Beans in Bacon Vinaigrette
Adapted slightly from Jody Williams via Food & Wine Serves 6 to 8 1 pound fine green beans, trimmed 1 pound yellow wax beans, trimmed 3 tablespoons extra-virgin olive oil 4 ounces thickly sliced bacon, cut into lardons (4 slices) 2 tablespoons sherry vinegar 10 ounces cherry tomatoes, halved 1 small shallot, very finely chopped … Read More →
Potato Salada
Tadashi Ono, Japanese Soul Cooking Serves 4 2 medium russet potatoes (about 1 pound), peeled and coarsely chopped 1 tablespoon plus 1 ½ teaspoon salt 4 ounces cucumber, thinly sliced (if using Japanese or Persian cucumbers, leave the skin on; otherwise, peel and remove seeds) ½ medium carrot (about 2 ounces), peeled and thinly sliced … Read More →
Smoked Mozzarella Pasta Salad
Grouprecipes.com, Inspired by a prepared salad at Whole Foods Serves 8 to 10 Dressing 1/4 cup grated parmesan cheese 1/2 cup chopped parsley 1/2 cup mayonnaise 1/4 cup white wine vinegar 3 cloves garlic, minced (1 1/2 teaspoon) Pinch of cayenne pepper salt and freshly ground pepper to taste Salad 1/2 pound penne pasta 2 … Read More →
Hasselback Potato Gratin
J. Kenji Lopez-Alt, The Food Lab Serves 4 to 6 3 ounces finely grated Gruyère or comté cheese 2 ounces finely grated Parmigiano-reggiano 2 cups heavy cream 2 medium cloves garlic, minced 1 tablespoon fresh thyme leaves, roughly chopped Kosher salt and freshly ground black pepper 3 to 3 1/2 pounds russet potatoes, peeled and … Read More →
Green Beans Amandine
America’s Test Kitchen Serves 8 3 tablespoons sliced almonds 1 tablespoon butter 1 teaspoon lemon juice 1 pound green beans, trimmed Salt Toast the almonds in a dry nonstick skillet on medium low heat until about golden brown, about 6 minutes. Add the butter and cook it until it browns, being careful not to burn … Read More →