Recipes Archives - Page 20 of 41

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Wolf declared this the best pesto he’s ever had. I laughed, made a “yeah, whatever” face and said, “You’re just hungry.” It’s the same basil pesto I’ve been making for years and there’s nothing all that unusual about it. I don’t put pine nuts in it and I add a squeeze of lemon juice to stave off discoloration. So, why talk about it? We made a discovery the other night. The secret here is maximum pesto, minimum noodle.

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Mar 2014

Cooking Pizza Recipes

Friday Night Slice: Whether You’re 8 or 38 Pizza

The crappy pizzas of childhood scar us all. Forgettable as they may be, greasy slapdash cardboard slices from Chuck E. Cheese or Peter Piper form our first experiences with pizza. …

18

Mar 2014

Cooking Main Course Recipes

Baring It All, Down to the Turkey Meatballs

Here’s the deal. Meatballs are not pretty. They’re like most of us – dented on one side, browned but splotchy, hiding beneath a red sauce, and hoping everyone is distracted by the parmesan sprinkled over the top. F that. Today, we’re stripping it bare, because what do you have to hide? A meatball is a meatball, and done right, there’s no shame in it. I’m not your nonna and this isn’t Sunday where we have all day to cook a gravy, so let’s make some Greek-inspired, Spinach and Feta Turkey Meatballs.

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Mar 2014

Cooking Pizza Recipes

Friday Night Slice: Soppressata Styles

We’re almost a week into Daylight Savings Time and I still haven’t quite adjusted. 7 am, when it’s just getting light, feels like the right time to get up. Any earlier, it’s pitch black and I just don’t want to roll out of bed, not even for coffee. This week’s Friday Night Slice falls on Pi(e) day, so if you happen to not be fan of flaky-crusted sweet or savory pies, or you just don’t have the time or inclination since we're all in a bit of a haze, a slice of pizza pie is here to mark the occasion. So let’s get to this week's topping inspiration – Fra'Mani soppressata, red onion and cherry tomatoes.

09

Mar 2014

Just for Fun Recipes

What’s Crackin’? Parmigiano Reggiano

Cracking open an 85-pound wheel of Parmigiano Reggiano is no simple task. On Saturday, Whole Foods hosted events across the US, Canada and UK, with stores cracking open more than 400 wheels of Parmigiano Reggiano. This year's event at Whole Foods Market Bellevue saw three competitors taking on the task and there was a clear cut winner. A look at the festivities, including the crackin' in action, after the jump.

07

Mar 2014

Cooking Pizza Recipes

Friday Night Slice: No Red Sauce? No Problem.

The thing about pizza it's easy to fall into a toppings rut. You can never go wrong with a good, basic slice of pepperoni with red sauce, but what about when you don't have any tomatoes or jarred marinara on hand? No sauce? No problem. Open the fridge. You got some jam or fruit butter in there? Now hold on, I'm not suggesting we go all peanut butter and jelly on this pizza, though I did have it once in the '80s at a place in Pacific Grove, CA. No, this week's Friday Night Slice is uncured Columbus Genoa salame, mozzarella and fig butter. You get a bit of the sweet from the fruit butter and a little salty from the salame. Top it after baking with some grated parmesan and a sprinkle of chopped Italian parsley.

02

Mar 2014

Cooking Recipes

The Rule of Fried Rice

Grandmas are liars. There, I said it. Look inside their recipes boxes or the careful cursive recipes on scraps of paper stuck inside other cookbooks and you’ll know their dark hearts. Lists of ingredients, no amounts, sometimes no instructions. These lies aren’t intentionally meant to deceive. Or to maintain an illusion, like Santa Claus or the Easter Bunny or the Tooth Fairy. These lies are lesser crimes, crimes of omission. But lies nevertheless. Like with my Grandma’s Fried Rice.

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Feb 2014

Cooking Main Course Recipes

It Was Savannah, Not New Orleans: One Pot Jambalaya

The other night Wolf and I were watching House of Cards and talking about Kevin Spacey. We’re doling out the episodes, one per evening rather than gorging on the whole season. When was it that Kevin Spacey broke out? We reckoned it was the trifecta of The Ref, Usual Suspects and Swimming with Sharks that really put him on the map. Two years later, in 1997, Midnight in the Garden of Good and Evil came out. Now I admit, I haven’t seen this film in years, and really all I could remember about it was that it was set in New Orleans. So I looked it up on IMDB and I haven’t stopped laughing since. Look at that ‘stache!

It turns out Midnight in the Garden of Good and Evil was set in Savannah, not New Orleans. Quirky characters walking invisible dogs, antebellum architecture, wrought iron gates, seersucker suits, you can see how my memory might have interchanged the cities after so long. Did my entire opening just get blown up? Well, whatever. We’re still having One Pot Jambalaya with Andouille Sausage.

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Feb 2014

Baking Dessert Recipes

Chocolate Chip Cookies with Miso Buttercream

Toying with chocolate chip cookie recipes has started something dangerous. It’s not the just having cookies around…it’s the dough. The current wisdom calls for aging the dough in the fridge for 24-36 hours. But unless you hide it in the back of the fridge, it’s impossible not to nibble. And this is only the first go – a chocolate chip cookie with red miso buttercream.

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Feb 2014

Recipes

The Homies: So What’s This DailyWaffle All About?

The About page and the front page of a blog only tell you so much. Really, it's just the last four or five things the author was thinking about -- a snapshot of a few moments in time. With nominations for the Kitchn's Homie Awards under way, this may be the first time you're reading the DailyWaffle, so hi, and thanks for stopping by. So what's the story here? The DailyWaffle is a not-so daily (more like twice a week) blog focused on modern home cooking, sharing seasonal discoveries and food you’d really make and eat. And that's important. I'm a home cook and I work a full-time job so I'm aiming for are dishes and recipes that are accessible and appealing to the home cook. As a consumer of food and food writing, I’m not interested in retreads of basic recipes you’ve seen on Pinterest a thousand times already -- been there, done that, right? Let's update some of those old favorites. Let’s use ingredients in a way you might not expect. That caramel at the top? Made with soy sauce and sugar. I wouldn't call this an Asian food blog by any stretch, but you'll see a lot of what I share is influenced by my half-Japanese heritage -- it's a mix of American standards with Asian flavors thrown in.