If you have leftovers, whip up a batch of empanada dough for picadillo empanadas. Ingredients 1 quart beef stock 1/4 cup vegetable oil, plus more as needed 10 oz Russet potato, peeled, small dice 1 lb ground beef 6 oz ham, small dice 10 oz yellow onions, small dice 8 […]
Makes about 3 cups This pickled carrot mix is shredded and prepared like a relish, for use on sandwiches, salads, and grain bowls, or as a filling for rice paper-wrapped summer rolls. Ingredients 1/2 cup rice wine vinegar 1/4 cup sugar 1 teaspoon salt 1 lb carrots, peeled and cut […]
Makes about 1 cup
Makes about 3 cups This relish will quickly become a refrigerator staple. Bright and acidic, this mixture of red onion and chiles is at home as flavorful garnish on tacos, but you’ll also love it mixed into the filling of deviled eggs, folded into a bright corn salad, or crushed […]
Makes 2 cups Ingredients 1 lb tomatoes, small dice 2 serrano chiles, seeded and minced 1 cup small dice red or white onion 1/2 bunch cilantro, chopped Juice of 2 limes 2 tablespoons olive oil 1 1/2 teaspoons kosher salt, or to taste Directions Combine all of the ingredients in […]
Makes 12 pieces These two southern favorites are a match made in heaven. We like ours a little spicy, but you can omit the red pepper flakes, if you prefer. Make the eggs and filling a day or two ahead, but pipe the eggs the day you plan to serve […]
Makes 8 servings Simple ingredients prepared in a simple way— that’s the best way to take your everyday cooking to a higher level. Buy large unpitted olives for this dish. It’s more work for you, but the olives are usually better quality and have meatier flesh. Piquillo peppers come in […]
Makes about 3/4 cup Pistou is the subtly different French version of pesto, the fragrant Italian herb paste. While pesto typically includes nuts, pistou may or may not. The key ingredients for both are basil, olive oil, garlic, and cheese. In fact, the first version of pistou was essentially a […]
Makes 8 servings Persimmons are sweet and mild in flavor with a plump texture that pairs beautifully with ice cream and a crisp topping. If you like, crumble gingersnaps in place of the baked crisp topping. If you can’t find ripe persimmons, you can substitute apple, pear, quince, or virtually […]
Apples get an unfair amount of attention during the fall, but pears want to be covered in caramel, too! Pears are kind of the dark-horse of the fall produce scene. Some people don’t like their mealy texture, and we’ve probably all bitten into way more bad pears than bad apples. […]
Makes 6 servings This is a classic filling for these Polish dumplings, but you can jazz it up with your favorite flavors, like drained sauerkraut, roasted garlic, or crumbled crispy bacon. Ingredients Dough 1/2 cup water 1 2/3 cups semolina flour 2 cups all-purpose flour 4 eggs 1 tablespoon kosher […]
Makes 1 1/4 pounds dough Ingredients 10 oz (about 2 medium) russet potatoes 8 oz (1 3/4 cups) all-purpose flour 1 large egg Directions Put the potatoes in a large pot and add enough cold water to cover them by about 2 inches. Salt the water and bring it to […]