Basic core recipes like stocks, etc.
Ground nuts and a touch of whole-wheat pastry flour give this crust a healthier edge. It also has less fat than traditional pastry, yet there’s enough to make it satisfyingly tender.Continue reading » »
This is a good choice for an all-purpose curry paste. If your fresh chiles are red, it will turn out red in color; if they’re green, it will turn out green. The texture will depend on whether you’re pounding the paste in a mortar and pestle or whizzing it in a food processor (note: if using a food processor, still adhere to the order the ingredients are added, just pulse together instead of pounding). This recipe makes enough curry paste to use for several dishes. Store it, tightly sealed, in the refrigerator for up to two months or in the freezer for up to six.Continue reading » »
By Alison Ashton
Chicken stock has a mellow quality that makes it particularly versatile. This is a “white” stock, since it’s made with raw chicken bones. You can substitute the carcass from a roast chicken, like our Simplest Roast Chicken. This stock is purposely unsalted, since you will use it as an ingredient in other…
This side dish uses red-and-brown Indonesian Volcano Rice, which is cultivated in mineral-rich volcanic soil and is high in magnesium, manganese, and zinc. You can substitute any brown rice. We added seasonal fresh English peas for color; edamame, fresh green chickpeas, or thawed frozen peas would work well, too.Continue reading » »
Years ago, during a class at the Culinary Institute of America at Greystone, I made a polenta recipe by Gary Danko that cooked–fuss-free–in the oven. I adopted it and have never looked back (or slaved over another pot of polenta). This one incorporates No-Work Oven Roasted Tomatoes (which live in my freezer over the winter). Go for good-quality polenta instead of the instant variety; the texture and taste will be immeasurably better (and there’s no stirring for you anyway!).Continue reading » »
Homemade mayonnaise is rich, creamy, and tangy in a way stuff from the jar can’t duplicate. Whipping up your own mayo also is a use of leftover egg yolks from making meringues and other egg-white-based recipes (like our Chocolate Angel Food Cake). I enjoy the satisfaction of whipping the egg yolks by hand, but you could use a blender, food processor, or stand mixer fitted with a whisk attachment (a good idea if you decide to double or triple this recipe). The amount of oil you’ll use depends on the size of the yolks and how thick you like your mayonnaise; for a stiff sauce, use more oil. This mayo is great spread on a sandwich, as well as in other recipes, like Bestest Buttermilk-Chive Dressing. To make alioli, substitute extra-virgin olive oil for canola, and add a clove or two of garlic that’s been mashed to a paste.Continue reading » »