4 servings Call it cheating—we call this no-stir polenta 30 minutes you don’t need to spend standing at the stove. And if you’re feeling indulgent, top with a little heavy cream mixed with a finely grated
Our entire Test Kitchen team is in love with this easy meatless Monday dish. Using a spiralizer to create strands of golden beets results in a beautiful texture that stands up to hearty sauces and flavors.
PSA: Grill your carrots. Servings: 4 Prep: 15 minutes Total: 1 1/2 hours Ingredients for the pickled shallot:1 cup champagne vinegar 1/2 teaspoon cracked coriander seeds 1 1/2 tablespoons honey 1 small
• 1 1/2 ounces sliced prosciutto • 1/2 ripe honeydew, peeled, seeded, and scooped into balls or chopped into big chunks (about 4 cups), chilled • 3 tablespoons pitted, roughly chopped oil-cured olives
Daube glacé is a labor-intensive dish, best reserved for special occasions While country ham and salami are hardly foreign to New Orleans these days, they were rarities in the along the Gulf Coast two
8 Servings Print Ingredients 1 1/2 cups coarsely grated Gruyère cheese 1 1/2 cups coarsely grated sharp cheddar cheese (about 6 ounces) 1 1/2 cups diced rindless Brie (cut from 1-pound wedge) 5 tablespoons
The flower — all beauty, promise and wile — makes for an unlikely meal. To pluck, stuff and fry it seems savage. Though, in truth, no more brutal than the rest of dinner prep. The nasturtium spikes the