You may think of chilis as stews of meat and beans, but in this instance, the beef is the star in a vegetable and chile-laced sauce. The Korean chile pepper is worth seeking out, but don’t worry if you can’t find it. Makes 8 Servings Ingredients 1/3 cup canola oil […]
Makes 4 Servings Ingredients 1 lb dry or fresh ramen noodles 2 quarts water 1/3 cup white vinegar 4 eggs 1 1/2 quarts chicken broth 2 tablespoons soy sauce 1 tablespoon shredded ginger 1 clove garlic, thinly sliced 1 carrot, shredded 1 cup medium-dice tofu Pinch freshly ground black pepper […]
Makes 2 quarts
Makes about 2 quarts This creamy soup is silky-smooth, with light, delicate flavors just perfect for those early spring days. Since frozen beans are often more available than fresh, it’s perfectly fine to use them in this soup. Ingredients 2 tablespoons olive oil 2 cups thinly sliced leeks 2 shallots, […]
Makes 8 Servings Ingredients 8 oz poblano peppers 1 medium onion, minced 6 tablespoons vegetable oil 8 oz Spanish chorizo, cut into small dice 2 red bell peppers, cut into small dice 2 garlic cloves, minced 2 lb canned hominy, drained 1 1/2 cups half-and-half 1 cup barbecue sauce Salt, […]
Makes 2 ½ quarts broth Ingredients 4 lb bony beef cuts, such as short ribs or shank 1/2 cup tomato purée 3 qt cold water, plus more as needed 1 large yellow onion, cut into medium dice 1 leek, chopped 1 celery stalk, cut into medium dice 1/4 cup celery […]
Makes 6 servings Ingredients 3 lb boneless beef shoulder 1 tablespoon whole cumin seeds, or 2 teaspoons ground cumin 1 tablespoon whole coriander seeds, or 2 teaspoon ground coriander 1 tablespoon sweet chili powder 1 tablespoon medium hot chili powder 1 tablespoon smoked Spanish paprika 1 teaspoon dried oregano 1/2 […]
Ingredients 1 lb goat or pork meat, like shoulder 1/2 lb goat or pork fore shank 1/2 lb goat or pork ribs Kosher salt, as needed 2 pasilla chiles, veins and seeds removed 3 ancho chiles, veins and seeds removed 2 guajillo chiles, veins and seeds removed 3 chiles de […]
Ingredients 3 lb beef (top blade chuck or shank) One 3- to 4-lb chicken 3 medium yellow onions 3 carrots 3 celery stalks 3 fresh or canned plum tomatoes 1 sachet containing 3 whole cloves, 8 black peppercorns, 2 bay leaves, 1 small bunch flat-leaf parsley, and 3 thyme sprigs […]
Makes 8 servings Callaloo is the greens of the taro root. It is popular in the Caribbean, where it is cooked and eaten in much the same way as collard or turnip greens are in the Southeastern United States. It is also used to make a wonderful soup of the […]
Makes 4 servings This Spanish dish marries a flavorful cut of beef from the shoulder with some typical Catalonian ingredients: oranges, olives, red wine, and bacon. Bitter oranges are traditional, but if you don’t have access to a bitter orange, use a Valencia (juice) orange and a touch of lime […]
Makes 4 Servings Ingredients 2 tablespoons almond oil 2 stalks celery, chopped (about 1 cup) 1 leek, white and light green parts, sliced (about 1½ cups) 1 small head cauliflower separated into florets (about 4 cups) 1 quart low-sodium chicken broth 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black […]