BEET MUHAMMARA
WHY THIS RECIPE WORKS Traditional muhammara is a sweet-smoky blend of roasted red peppers, toasted walnuts, pomegranate molasses, and Turkish or Syrian spices. It makes a delicious dip for crudités or pita, a spread for sandwiches, or a sauce for meat and fish. Ours incorporates beets, which gives it a splendid color and deeper flavor. […]
SUPER GUACAMOLE
WHY THIS RECIPE WORKS No party is complete without a bowl (or two) of guacamole. And now that avocado is such a food celebrity, this tried-and-true standby has become even more adored. Our super guac is all about bold flavor and great texture. First, we chopped the avocados into small pieces. Next, we minced our […]
BRUSCHETTA WITH ARTICHOKE HEARTS AND PARMESAN
WHY THIS RECIPE WORKS We wanted punchy, concentrated flavors for our artichoke bruschetta, a favorite hors d’oeuvre, so we turned to jarred artichoke hearts and sharp Parmesan cheese. We also wanted to be able to eat it without making a mess, so we pulsed some of the topping ingredients in a food processor until they […]
TOASTED PEPPERCORN AND WHISKEY SAUCE
Makes 3 to 4 cups INGREDIENTS 1 tablespoon cracked black peppercorns 1 tablespoon olive oil ½ cup finely chopped shallots 2 teaspoons minced garlic 1 cup Irish whiskey or scotch 3 cups dry red wine 4 cups homemade beef stock (see [>]) or canned low-sodium chicken broth Reserved mushroom soaking liquid from stuffing 2 […]
ROASTED ARTICHOKE DIP
WHY THIS RECIPE WORKS This retro party favorite is too often overwhelmed by excess mayonnaise or sour cream or the tinny flavor of canned artichokes. This version is an irresistible crowd-pleaser, loaded with distinct artichoke flavor under a golden, crispy crust. For a simple, freshened-up take that could easily be made ahead of time, we […]
Steak with Porcini-Shallot Sauce
My coauthor, Anne-marie Ramo, likes to serve this recipe when she entertains on weeknights and doesn’t have a lot of time but wants something decadent. An elegant presentation of a simple sautéed steak and a quick pan sauce, it’s suitable for any dried mushroom you may have in your pantry: morels, portobellos, or shiitakes, or […]
SMOKY BACON SPICE PASTE
INGREDIENTS 3 teaspoons salt 2 teaspoons Dijon mustard ½ teaspoon dark brown sugar 1 teaspoon finely chopped chipotle chile in adobo (I use Herdez brand) 1 teaspoon minced garlic 1 teaspoon Worcestershire sauce 2 teaspoons freshly ground black pepper 2 tablespoons melted bacon fat INSTRUCTIONS In a small bowl, whisk together all the ingredients […]
MUSTARD AND SAGE SPICE PASTE
INGREDIENTS 2 teaspoons salt 2 teaspoons freshly ground black pepper 2 tablespoons Dijon mustard 2 teaspoons finely chopped fresh sage 2 tablespoons finely chopped Chinese fermented black beans 2 teaspoons minced garlic 1 tablespoon olive oil PREPARATION In a small bowl, whisk together all the ingredients until well combined. Use the marinade immediately or […]
ORANGE AND SHALLOT SPICE PASTE
INGREDIENTS 3 teaspoons salt ¼ cup orange juice 1 tablespoon minced shallot 1 teaspoon red miso or 2 teaspoons soy sauce 1 teaspoon minced garlic 1 teaspoon finely grated orange zest 1 teaspoon chopped fresh rosemary 2 teaspoons freshly ground black pepper 1 tablespoon olive oil INSTRUCTIONS In a small bowl, whisk together all […]
SPANISH-STYLE SPICE PASTE
INGREDIENTS 4 teaspoons salt 2 teaspoons minced garlic 2 tablespoons Spanish paprika Pinch of saffron threads 1 teaspoon chopped fresh marjoram 2 teaspoons freshly ground black pepper 1 teaspoon chopped fresh thyme 2 teaspoons sherry vinegar 2 tablespoons extra-virgin olive oil PREPARATION In a small bowl, whisk together all the ingredients until well combined. […]