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@bonnierush | 1,658 Articles | 26 Magazines | 144.5k Followers | Jesus follower • married to my best friend • homeschooling mom • photographer • DIY home creator • gardener • local farming advocate • San Diego born
Saba is wine-grape juice that’s been reduced until syrupy and concentrated. If you can’t find it, use a few drops of aged balsamic vinegar.
Whisk pomegranate juice and saba in a large pitcher, then stir in Lillet and bitters. Pour into rocks glasses filled with ice; top off with club soda.
Recipe by …Recipes
Crushing ice, refreezing it, and crushing it again gives it a texture like that of a snow cone.
Prep:30 minsTotal Time:1 hour 30 mins
Photography: Nicole Franzen
Source: Martha Stewart Living, July 2013
1 can (20 ounces) lychees in heavy syrup, strained, syrup reserved
• 2-inch piece fresh …
When you bake fish and vegetables in parchment, you are steaming them in their own juices. It preserves nutrients and requires little added fat. Serve with cooked brown rice, barley, or another whole grain.
Prep:25 minsTotal Time:35 mins
Photography: Raymond Hom
Source: Martha Stewart Living, May …Asparagus
Because this dough is eggless, it has great al dente texture. If you can’t find durum wheat flour, all-purpose will work well, too.
Fine durum wheat flour is available at natural foods stores and some specialty foods stores. Semolina flour is available at Italian markets, specialty …Recipes
More than just a garnish, chives awaken every dish they touch. Here are some of our favorite ways to use them.
Fresh goat cheese with crushed red pepper and chives…sautéed chicken livers with black pepper and chives…asparagus, sliced eggs, and chives…
Blini with trout roe, creme …
Have you ever spooned peanut butter out of the jar while munching on a chocolate bar? Next time, try sandwiching ice cream swirled with crunchy peanut butter between slim, fudgy, indulgent chocolate brownies. You'll never go back.
Yield:Makes about 3 dozen
Source: Martha Stewart Living, July …
Never cooked baby artichokes? Now’s a great time to start. Their chokes and thorn-free leaves clean up in a snap, yielding tender hearts and stems. Here’s the play-by-play.
1. Pull off the green outer leaves to expose the pale yellow ones. Have a bowl of lemony water at the ready.
2. Using a serrated …
The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.
Cut dark-green tops from green garlic and slice crosswise ½” thick; slice bulbs and pale-green stalks crosswise ¼” thick.
Heat 2 Tbsp. oil in a …Garlic
Mix crème fraîche and horseradish in a small bowl; season with salt and pepper.
Toss onion with vinegar in a large bowl; let sit 5 minutes …Recipes
The balance of this green sauce is all in the mix. Sorrel is citrusy and bright, but can be quite sharp. Celery is cooling, and the leeks deliver structure, heat, and body.
Combine celery juice, sorrel juice, leek juice, and vinegar in a small bowl; season with salt and more vinegar, if …Recipes
This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.
Heat oil in a large pot over medium-high heat. Cook potatoes, tossing occasionally, until beginning to soften, about 3 minutes. Add fennel and garlic; season with salt and pepper and cook, stirring …
Son of a Gun chefs, Jon Shook and Vinny Dotolo, serve potato chips on Tabasco-spiked lobster salad tucked into buttery toasted buns.
This recipe is as close to the waffles of chef Michael Mina’s childhood as he could get it. Cornmeal makes the waffles crispy; ricotta keeps them moist.
When Kogi’s …U.S. Travel
• In a blender, puree the scallions, jalapeño, vinegar, water and honey; gradually add the oil. Add the cilantro and pulse. Season with salt and pepper and serve.Celebrity Chefs
2 ounces guava nectar
• 2 ounces rhum agricole
• 3/4 ounce lime juice
• 1/2 ounce Simple Syrup
• 1/2 ounce Navan
• 2 dashes Angostura bitters
• 2 ounces club soda
• Freshly grated cinnamon
• Mint sprig, cinnamon stick or lime wheel, for garnish
Fill a shaker with ice. Add the guava nectar, rhum agricole, lime …Recipes
Heat oven to 200°. Stir Demerara sugar and vanilla seeds in a bowl; sprinkle with Shrubb and toss to combine. Spread sugar evenly on a parchment paper-lined baking sheet; bake with the oven door ajar until dried, about 30 minutes. Let sugar cool and then crumble.
Grease a 9″x13″ parchment …Fruit
• Make the lavender syrup Combine all of the ingredients in a medium saucepan and bring to a boil. Cook over moderate heat, stirring, until the sugar dissolves, about 3 minutes. Remove from the heat, cover and let steep for 2 hours. Strain the syrup through a fine sieve.
• Make the mocktails In a mini …
One 1 1/2-pound center-cut skinless halibut fillet (1 inch thick)
1 tablespoon sugar
2 teaspoons fennel seeds
1 teaspoon whole black peppercorns, plus ground pepper for seasoning
1 teaspoon whole coriander seeds
2 1/2 tablespoons kosher salt, plus more for seasoning
4 ears of corn, kernels cut off 3, 1 …Wine
Kids love to get a pint-size sweet.
Preheat oven to 375°.Roll out dough on a floured surface to a 15x12-inch rectangle. Cut into 6 rectangles.
Toss blueberries, lemon zest, lemon juice, sugar, and salt in a medium bowl. Brush edges of rectangles with water; mound some blueberries in center of each. …Recipes
• Make the caramel In a medium saucepan, cook the sugar with the water over moderate heat, swirling the pan frequently, until a dark amber caramel forms. Slowly drizzle in the cream, then whisk in the butter and sea salt. Transfer the caramel to a small bowl and refrigerate until thickened, about 2 …Brownies
• Preheat the oven to 325°. In a small skillet, toast the coriander and cumin seeds over moderately high heat, shaking the pan constantly, until fragrant, about 2 minutes. Transfer the seeds to a spice grinder and let cool. Add the peppercorns, ginger, cardamom, cinnamon, cloves, crushed red pepper …Recipes
September 17, 2014 /
Written by Danielle Walsh
It’s one thing to belly up to your favorite oyster bar and order a dozen. It’s another if you want to order a dozen from your fish monger and crack them open yourself—or cook them into a stew, or fry them into crunchy bundles of happiness. These bivalves …Cooking
No wonder more and more folks are making a beeline for beekeeping — a single hive of these tiny, social pollinators can provide 40 to …Beekeeping
Tie together oregano, thyme, rosemary, and bay leaves with kitchen twine.
Heat 1/4 cup oil in a large heavy pot over medium-high. Season …
1. Dry Out
Starting with parched skin is the key to a pro result— try to cook wet fish and it's going to steam, stick, rip, and generally …
March 30, 2015 /
Written by Bon Appétit Photographed by Michael Graydon + Nikole Herriott Illustration by Joe Wilson
This is Cook Like a Pro, in which experts share tips, tricks, and techniques that elevate a good dish to an unforgettable one.
The Pro > Audrey Saunders
Owner / Pegu Club / New York …Martinis
March 30, 2015 /
Written by Christina Chaey
Here’s the good news: You can absolutely make this sumptuous, custardy French omelet at home. Even better news: Though it may take a few tries to get it perfect, even your “failures” will be delicious. We put Petit Trois chef Ludo Lefebvre’s fine-tuned …Recipes
April 3, 2015 /
Written by Rochelle Bilow
We love spring for lots of reasons: Fresh, tender greens, asparagus all of the ways, and the first warm days of the year. But there’s one springtime perk that trumps them all, and that’s the fresh fruit desserts we get to finally (finally!) bake and eat. One …Dessert
We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.
Cook fregola in a large pot of boiling salted water until very al dente, 6–8 minutes. Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid.
Heat 2 …Recipes
Varieties + Soil
The first key to success is to pick the right variety for your climate and to give it company. Blueberries produce more and bigger …