Search results for: "Eric Vellend"
Recipes
Potato & Artichoke Salad
The potatoes, artichokes and pesto can all be prepared a day in advance and chilled. Dress the salad up to two hours before brunch and serve at room temperature.
January 13, 2015
Recipes
Vermicelli Salad With Shiitakes And Baby Spinach
This dish is a spin on japchae, a popular appetizer traditionally served warm. Made with sweet potato starch, Korean vermicelli have a glassy appearance and chewy texture.
January 13, 2015
Recipes
Tea-Brined Chicken Breasts On Asparagus Salad
Lightly pounding the chicken breast turns it into a chicken steak of sorts that will cook more quickly and evenly. Since breast meat is so lean, brining helps keep it juicy.
January 13, 2015
Recipes
Heirloom Tomato & Blue Cheese Salad
If you can get your hands on it, use the piquant Dragon’s Breath blue cheese from That Dutchman’s Farm in Nova Scotia.
January 13, 2015
Recipes
Beet Salad With Sunflower Seed Picada
In Spain, a picada is a combination of chopped garlic, bread and nuts, and usually used to thicken and flavor a sauce. Here, it adds a crispy, nutty element to the salad.
January 13, 2015
Recipes
Cauliflower With Truffle Oil
For a less-heavy version of this soup, hold the butter or oil and simmer all the vegetables together in the stock. Skip the cream at the end, and serve the truffle oil on the side so diners can drizzle it themselves.
January 4, 2015
Recipes
MA-PO Tofu
A fiery stew of silken tofu, ground pork and heaps of green onion, ma-po tofu is one of the most popular dishes in the Sichuan canon. The secret ingredient is chili bean sauce, a spicy, umami-rich condiment available at Chinese supermarkets.
January 4, 2015
Food
Shrimp, Spinach & Chickpea Salad With Torn Croutons
Tearing the bread rather than cutting it yields crispier croutons with delicate edges. To save time, feel free to use precooked shrimp.
July 11, 2016
Food
Stuffed Eggplant With Chickpeas, Feta And Dill
Showcasing the gutsy flavors of Greece, these roasted eggplants are topped with plump chickpeas cooked in a cinnamon-kissed tomato sauce, salty feta and delicate tendrils of dill.
April 4, 2016
Food
Shooter’s Sandwich
Think of this recipe as a guideline and use your favorite cold cuts and cheeses. Avoid watery items such as tomatoes or lettuce, as they’ll make the sandwich soggy. Adapted from the food blog Serious Eats.
July 25, 2016
Food
5 Quick Appetizers For A Holiday Party
Round out your holiday feast with some fast and easy bites to serve before the main course. Smoky Chèvre Log – In a food processor, coarsely grind roasted, salted almonds with smoked paprika. Roll a chèvre log in the mixture. Serve at room temperature with crackers. Marinated Olives – Rinse and dry plain olives with…
December 17, 2015
Food
Mini Cheese Balls
Roll these tangy spheres of chèvre in earthy poppy seeds, smoky chopped almonds or minced chives. (You could also try toasted sesame seeds, chopped pistachios or za’atar, the Middle Eastern spice blend.) Add a little sweetness with a drizzle of fresh honey.
December 7, 2014
Recipes
Squash Wedges With Spicy Breadcrumbs
This recipe works best with moist squash such as butternut or acorn. It’s also delicious using the roasted flesh of spaghetti squash.
December 7, 2014
Recipes
Petite Pommes Anna
You can make these potato cakes up to the first stage of cooking and keep them at room temperature up to 4 hours. Then, brown them in the oven while the ham is resting.
December 7, 2014
Recipes
Steamed Green Beans With Ginger Butter
This Pan-Asian side dish is designed to be prepped ahead and quickly assembled while the ham is resting. You could also use broccoli instead of beans.
December 8, 2014