Whether you still have a bounty of tomatoes and zucchini, you're looking for back to school lunches and treats, or you're itching to get into fall cooking, this month's...
Fall is officially right around the corner, but there's still a few beach days left and plenty of time to sink your teeth into these great foodie reads.
When I leaped at the opportunity to review Donatella Cooks, I took a little flack here at Project Foodie headquarters. Those not familiar with the über successful restaurateur and...
This hearty vegetarian Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work. Serve with a crusty baguette.
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Making this legendary southern French casserole is definitely a project. For the best flavor, Prepare the duck confit at least one week (or up to two months) before making cassoulet—the flavor and texture improve as the duck legs cure in their fat. For more tips on breaking up the work over a few days, see Make-Ahead Tips, below.And, since you'll need only about half the confit, check out our Test Kitchen blog for ideas on how to use the rest.
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Chicken paillards are breasts that have been pounded very thin. They cook quickly and provide a delicious canvas for this inspired tart-sweet salsa. Sprinkle the leftover pomegranate seeds over a mixed green salad.**pf**Watch our test kitchen demo to learn a mess-free technique for seeding a pomegranate.
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Chinese delis sell roasted ducks with glossy, crisp skin and succulent meat, which in these dumplings gets paired with meaty dried shiitakes and crunchy water chestnuts. Half a roast chicken, especially the thighs and legs, makes a fine substitute for the duck.Web extra: Watch Thy Tran’s step-by-step demonstration of how to make the dumplings.
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One of the easiest dumpling fillings to prepare, this version is a favorite with vegetarians and children.Web extra: Watch Thy Tran’s step-by-step demonstration of how to make the dumplings.
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Butcher counters in Asian markets often offer several grinds of pork. For dumplings, use a coarser grind with more fat to ensure a tender, juicy filling. Hand-minced or ground beef or lamb, both typical in northern Chinese cooking, can be substituted for the ground pork and shrimp.Web extra: Watch Thy Tran’s step-by-step demonstration of how to make the dumplings.
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Equal amounts of heavy cream and whole milk result in the perfect tender texture and creamy consistency. Resist the urge to use lighter versions of either ingredient if it’s the real thing you’re after.**pf**If you’re going to use a mandoline to slice the potatoes, be sure to watch our video for tips on applying even and consistent pressure while running your potato over the blade.
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Sumptuous yet light (hint: use yogurt instead of cream), this soup makes an elegant starter. Skillet-roasted pepitas with lime and chile add a welcome crunch.
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This deconstructed take on devil's food cake gets its name from a French dish where various components are layered in a glass (verre is the French word for glass). Here, those components are a dense chocolate cake, creamy chocolate mousse, a rich chocolate sauce, and a crunchy, salty cocoa nib streusel.
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Serve this tangy sauce with Chinese Pork and Shrimp Dumplings or Duck and Shiitake Dumplings. You can find Chinese black and red vinegar at an Asian market.
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Applesauce keeps these muffins tender and moist, allowing me to reduce the overall fat and sugar in the recipe. And using half whole-wheat flour and half white flour adds antioxidants, fiber, and essential minerals, while maintaining the tender lightness produced by white flour. These muffins are at their tastiest while still warm from the oven.Read the post Dream Muffins for more of Ellie's tips on making your favorite bakery-style treats both healthful and delicious.
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Rather than the expected jalapeño, this recipe uses roasted poblano or New Mexico chile for a more rounded flavor. A pinch of cumin, crumbled feta, and crisp slivered radishes flatter the avocado as well.
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This seafood stew, brimming with some of Spain's most celebrated flavors, is easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian, or check out the completely meatless version of the stew.
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When you think of pickled ginger, the sweet and sour neon-pink pile served alongside sushi at Japanese restaurants probably comes to mind. But did you know it's easy to make an all-natural version at home? Be sure to use unseasoned rice vinegar here; the seasoned kind contains added sugar and salt. If you like, you can use cider vinegar or white wine vinegar instead.
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Nothing beats warm, salty, homemade tortilla chips when you're serving guacamole or other dips, and they couldn't be easier to make. In fact, they're so good, you might want to make a double batch while the oil is hot.
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Mushrooms and vermouth make these short ribs hunter's style, and the mushroom flavor is boosted even further by using the mushroom soaking liquid to braise the ribs. Serve these ribs over fresh wide pasta noodles, like pappardelle. You can also customize your own braised short ribs with the Recipe Maker
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