Chicken and Rice Soup with Garlicky Chile Oil Recipe

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Time to make the garlic-chile oil! (Doubling or tripling it wouldn’t be a bad idea, just saying.) Heat ¼ cup plus 2 Tbsp. vegetable oil in a large saucepan over medium. Add garlic and cook, swirling pan often, until golden brown, 3–5 minutes; the garlic will continue to cook and darken slightly after it’s off the heat, so be conservative here. Transfer to a small heatproof bowl, leaving 1 Tbsp. garlic oil in pot. Stir 2 tsp. crushed red pepper flakes into garlic oil in bowl; set aside.

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Fresh Fruit with Cheese and Nuts Recipe

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Combine nuts and oil in a small skillet and set over medium heat. Cook, stirring often, until golden brown, about 5 minutes. Remove from heat and mix in honey; season with salt and lots of pepper. Add 1 tsp. vinegar. Dressing should be sweet and fatty and lip-smacky and spiced. Adjust with more oil, honey, salt, pepper, and/or vinegar until you’re pleased.

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Red Wine and Soy–Braised Short Ribs Recipe

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Add onion, garlic, and ginger to same pot and cook, stirring often, until softened and lightly browned, 6–8 minutes. Add wine; bring to a boil. Reduce heat and simmer until liquid is reduced by half, 8–10 minutes. Add mirin, soy sauce, brown sugar, and 2 cups water. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to maintain a very gentle simmer and adding splashes of water and skimming as needed, until ribs are very tender (they should shred easily) and stew is saucy, 3–3½ hours. Add radish about 1 hour before ribs are done. Remove from heat.

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Spiced Chicken Wings Recipe | Bon Appetit

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Mix oregano, granulated garlic, paprika, sugar, 4 tsp. salt, and ½ tsp. MSG in a small bowl. Arrange chicken wings on a foil-lined rimmed baking sheet. Season all over with spice mix. Let sit at room temperature 30 minutes, or cover and chill up to 2 days.

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Kimchi Jjigae Recipe | Bon Appetit

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Slice pork belly into long strips about ½ » thick, then thinly slice strips crosswise. Heat a small pot over medium. Add pork belly and cook, stirring often, until some fat has cooked out into the pan and meat is cooked through but not browned, about 3 minutes. Pour off all but 1 Tbsp. fat (if needed). Add onion and cook, stirring often, until translucent, about 5 minutes. Add kimchi and juices and cook, stirring occasionally, until liquid evaporates and kimchi is softened, about 5 minutes.

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A Butternut Squash Recipe for the Worst Winter Days | Healthyish

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February isn’t an easy month to be healthyish, even when it’s your job. I started January extremely ambitiously, but now I’m staring down the contents of my fridge, unable to contemplate another root-vegetable-centric meal. So it makes sense that, when this Butternut Squash Parmesan recipe emerged from the Test Kitchen a few weeks ago, I had a complete meltdown…a happy meltdown. « It’s SO goooooood, » I told freelance recipe developer Lauren Schaefer, who developed this riff on eggplant Parm for Healthyish. Then basically everyone else on staff got their hands on a piece, and they agreed. It’s everything we want in a Parm, with the ideal ratio of tomato sauce to cheese and squash that cuts like butter and melts in your mouth. Winter, touché.

Remember our friend squash pasta from last year? He’s still great, but I give Parm a slight edge for coming together faster (no need to pre-cook the squash) and being optionally gluten-free (if you omit the bread crumbs). « Making eggplant Parm is usually an all-day affair, and there are so many dishes involved because you’re frying, transferring, baking, all of that, » Schaefer says. This Parm, on the other hand, can be done in under two hours and involves mostly just assembly. You start by making a quick tomato sauce using a can of whole tomatoes, anchovies (it won’t taste fishy, we promise!), garlic, and red pepper flakes. While that cooks, you peel and cut the squash, which is the only real labor here. « Everything else is pure satisfaction, » Shaefer promises, and she’s right.

Eggplants have tons of water in them, which is why you have to salt and fry the slices before baking. Squash, on the other hand, is a very different vegetable (it’s actually a fruit, but what kind of annoying person says that?). It will release a little liquid in the baking pan, but just enough to soak up the sauce and cheese and bind all the delicious flavors together.

Speaking of the cheese, Schaefer uses Parmesan because, uh, it’s a Parm; mozzarella for that photogenic cheese pull; and a dark-horse addition of Greek yogurt, which adds richness and tang. (And protein? Sure!) The dairy gets mixed together, then all that’s left to do is put it together—sauce on the bottom, then squash, then cheese, then repeat until you’re out of stuff to layer—and bake. Ten minutes before it’s done, Schaefer adds some breadcrumbs for a crispy bite.

I’d make this Parm on a Sunday night and serve it alongside a romaine salad with a bright, lemony dressing, and I’d be very happy reheating it for lunch the next day. But the nice thing about this Parm is that it’s sized for a very reasonable 8×8″ dish—not one of those massive casserole pans—so you’re not drowning in leftovers for weeks. If you’re into long-range meal prep, you could assemble it, seal it tightly, and pop it in the freezer for the next time you have an impromptu winter dinner party. It’ll thaw beautifully, and hopefully, someday, I will too.

Get the recipe:

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This hearty winter squash recipe is a twist on traditional eggplant Parmesan with fewer steps (there’s no need to wait around for the squash pieces to dry, plus you don’t have to fry them!) but no less satisfaction.

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Chorizo & Chickpea Braised Chicken Thighs Recipe

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Preheat oven to 425. Remove the skin from the chorizo, if necessary, and cut into ¼-inch pieces. Drain roasted peppers and discard the brine. Pat dry and thinly slice 1 cup of the peppers into strips, reserve the remaining for another use. Peel and thinly slice garlic. Rinse and drain chickpeas.

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Creamy White Pizza with Squash and Sopressata Recipe

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While the onions and squash roast, heat the remaining tablespoon of oil in a small skillet, until shimmering. Add the grated garlic and a large pinch of red pepper flakes. Stir to incorporate, then immediately pour the oil into a small heatproof bowl, the garlic will keep cooking from the residual heat of the oil.

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Tomato-Curry Chicken Recipe | Bon Appetit

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Meanwhile, while the chicken cooks, melt 1 tablespoon of the butter in a small saucepan, over medium-high. Add the rice, the ginger coins, and a large pinch of salt and cook, stirring, for 1 minute. Pour 1 ¼ cup of water into the saucepan and bring to a boil. Cover and reduce the heat to a gentle simmer. Cook until the grains are tender and the water is evaporated about 15 minutes.

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Quick-Cooked Kale Recipe | Bon Appetit

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Trim woody ends from kale stems. Remove ribs and stems from leaves and thinly slice crosswise. Coarsely chop leaves; keep separate from stems. Heat grapeseed oil in a large skillet over medium. Cook stems, tossing occasionally, just until crisp-tender, about 3 minutes. Add leaves a handful at a time, tossing and letting wilt slightly before adding more; cook until all of the leaves are wilted, about 2 minutes. Add garlic, perilla oil, and soy sauce and cook, tossing often, until leaves are soft, about 3 minutes. Season with salt if needed.

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