Spinach Dip

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Ingredients10 asparagus spears, each trimmed and cut into 3 pieces on the diagonal100g broad beans, poddedhandful watercress100g crabmeat (I used a mixture of white and brown)For the salad dressing1 large egg2 tsp Dijon mustard1½ tsp golden caster sugar1 tbsp lemon juice1 tbsp extra-virgin olive oil3 tbsp double creamMethodSTEP 1Boil the asparagus and beans in salted

Home Recipes The Best Redeye Gravy Is Made with Leftover Coffee Rating: 1 stars 1 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 1 My Granny and Granddaddy both drank coffee, and they made this redeye gravy the next morning with the dregs

Preheat oven to 425 degrees F. Shred zucchini using the large holes of a box grater. Squeeze dry in a clean kitchen towel (you should have about 2 cups). Heat oil in a large nonstick skillet over medium-high heat. Add the zucchini, beef, chili powder, onion powder, cumin and salt. Cook, stirring, until the beef

Ingredients:1 poblano chile80 grams panela cheese, diced, plus more for serving2 cups vegetable oil, for frying, plus 3 tablespoons for sauteing100 grams tomato1 clove garlic1/2 onion, slicedPinch cinnamonSalt1 egg, separatedAll-purpose flour, for dredgingSour cream, for serving1 fried plantain, sliced, for serving

Ingredients:FOR THE ICE CUBES:3 tbsp. mint leaves, cut into chiffonade1 tbsp. lemon juice⅛ tsp. saltFOR THE SOUP:3 medium cucumbers, peeled, seeded, and diced (about 3 ½ cups or 1 lb.)1 ¼ cup plain Greek-style strained yogurt¼ cup lemon juice¼ cup mint leaves2 tbsp. chives, roughly chopped2 tbsp. extra virgin olive oil¼ tsp. salt

Using a vegetable peeler, peel half of the whole cucumbers; leave the skin on the rest. Halve all of the cucumbers lengthwise; scoop out and discard the seeds. Coarsely chop the cucumbers. In a bowl, toss the cucumbers with the vinegar and salt and let stand for 30 minutes. Using a slotted spoon, transfer the

Ingredients:1?2 cup canola oil1?4 cup rice vinegar3 tbsp. soy sauce3 tbsp. smooth peanut butter1 1?2 tbsp. Asian sesame oil1 tbsp. fresh lime juice1 tbsp. dry mustard1?2 tbsp. honey1?2 tbsp. toasted sesame seeds1?2 tsp. minced ginger1 clove garlic, mincedKosher salt and freshly ground black pepper,to tasteFOR THE SALAD:Canola oil, for frying5 wonton wrappers, cut into 1?4″

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Makes 1 quart Author Notes This is what I refer to as “peasant food” – simple, basic, but it acts as a comfort food for me and it’s actually quite filling. My mom made this exceptionally well when I was a kid and I would ask for it almost weekly. If you have leftovers you…

Lobster rolls are a classic summer meal, but the truth is, you don’t really need the split-top hot dog buns (or melted butter if you’re eating it Connecticut-style). Lightly dressed with mayo and finished off with a big squeeze of lemon juice, lobster salad tastes incredible on its own, especially paired with slices of creamy avocado. 😉You

What Type of Cabbage Is Best for Salad? We use green cabbage for this salad, which is the most common variety of cabbage. Green cabbage is a cruciferous vegetable that’s versatile, inexpensive and boasts many health benefits. Green cabbage is round and compact with tightly packed smooth leaves, light green in color with a mild

I’ve wanted to talk to you about Isot for a long time, but the little packet I opened sat on my counter for a few weeks, waiting to go into something else. But it wasn’t until I found myself with an overload of eggs, and an odd craving for an egg salad sandwich (something I

Ingredients500g punnet cherry tomato, halved1 garlic clovedrizzle extra-virgin olive oil5 tbsp walnut3 large handfuls baby spinach or other salad leaveslarge handful basil leaves200g pack bacon lardons100g roquefort, cut into chunks with a small, sharp knifeFor the vinaigrette2 tbsp sherry vinegar4 tbsp mild-tasting olive oil, such as Filippo BerioMethodSTEP 1Put tomatoes in a small roasting tin

When I was in Beirut, I stayed at a hotel with amazing breakfasts. Although I’m not one that likes to inflict myself on the public in the early hours of the day (when I’m not exactly at my best), the breakfasts with their freshly baked Arabic bread and za’atar-filled croissants helped me make the transition…