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Posted by Alison SickelkaCooking the recipes from issue No. 2 (March/April 2003) was a lesson both in cooking and entertaining.
I must have gotten overconfident with the success of the last recipe, because I thought I could get groceries, prep ingredients, and prepare pasta in the hour and a half from when I got off work to when my guests were going to arrive.
Two pastas with a time crunch in a poorly equipped kitchen. Silly rabbit.
Posted by Emma FeigenbaumThe day I realized that I could make a ton of hummus that tasted better than store-bought for way less money was a very happy day around my apartment. Hummus in the morning, hummus in the evening, hummus at suppertime! I went through quite the hummus-making phase. With a recipe this simple and good, who could blame me?
Added bonus: no oven required. The easy no-cook recipe saves energy and keeps your house cool. Make it a meal with a mezze platter.
Do you ever go on a recipe bender?
PREP: 5 minutes
TOTAL: 5 minutes
SEE THE RECIPE:
Homemade Hummus
SERVE WITH:
Mediterranean Mezze Platter
Posted by Regan BurnsAre you going to a backyard party anytime soon? Maybe bringing something for the buffet?
If so, don't even approach the grocery store without reading The Pasta Salad Manifesto on slate.com.
In it, the author offers a 12-step program of sorts to take the iconic (though overlooked, misunderstood, and too-often insipid and bland) cold noodle classic from boring to brilliant.
Posted by Alison SickelkaAlthough I don't have a culinary background, I am not completely lost in a kitchen. And if I were to pick one meal I am on my way toward mastering, it would be the omelet.
We at Dinner Tonight have discussed the importance of breakfast in the morning, but I am all for breakfast any time of the day. Eggs, bacon, English muffins -- these are a few of my favorite things.
But omelets elevate things to a whole new place.
Posted by Caroline Wright
It reminded me of one of our go-to recipes for cupcakes, Cupcakes Three Ways (September 2007) and all of the messy, finger-licking fun we had in the test kitchen while decorating them.
Posted by Sandy GluckThis is a jazzed-up version of a dish (pronounced chee-lah-KEE-lehs) that typically takes advantage of stale tortillas and serves them in a chili broth. Well, we like to think outside the box so we used crisp corn tortillas and made the dish into dinner by adding cooked chicken to the spicy broth along with a helping of feta cheese. If you have access to queso fresco or blanco (a mild Mexican cheese), by all means use it. And if you can stop yourself from eating the remainder of the bag of chips, well, you're a better person than I.
PREP: 30 minutes
TOTAL: 30 minutes
SEE THE RECIPE:
Chilaquiles
SERVE WITH:
Romaine Salad with Corn and Pepitas
Posted by Deb PuchallaWhenever we go out for Thai -- or order in, which is more likely these days -- John gets chicken with basil.
This homemade one-pan version includes chicken, onions, red and green peppers, and lots of basil, plus a couple of Asian pantry staples.
I keep soy sauce and rice vinegar on hand, which star in this dish's sauce along with several cloves of garlic. I try to have the cupboard stocked with toasted sesame oil, fish sauce, and hoisin so I'm ready when a hankering for Asian hits.
Over on the radio blog, Sandy discussed how to put together a pantry of everyday Asian ingredients.
Which Asian grocery items do you like best?
Prep Time: 40 minutes
Total Time: 40 minutes
See the Recipes:
Chicken and Basil Stir Fry
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Posted by Sandy GluckYesterday's "Everyday Food" radio show sandwich was a joint venture. Dr Brent Ridge brought a couple of ingredients from his farm -- the eggs and the greens -- and that was my starting point.
I hard-cooked the eggs, put some greens on whole-grain bread along with thick slices of
vine-ripened tomatoes, and whipped up some bacon mayo to top it all off. Bacon, egg, lettuce, and tomato sandwich -- a B.E.L.T!
What is a bacon mayo? Well, instead of serving each sandwich with the egg and a couple of slices of bacon, I simply cooked up three slices of bacon, coarsely chopped them, and doctored up the store-bought light mayo. It did the trick -- the crunch was there, the taste was there, but most of the fat was not! Here's the recipe:
Posted by Regan BurnsI'm constantly on the search for the perfect homemade veggie burger (I even wrote an article on the subject). I adore trying new recipes, and this one is a keeper, packed with pinto beans and bulgur. Be sure not to skimp on the tahini mayo (and if you're like me, put the accompanying carrot salad right on top of your burger!).
PREP: 20 minutes
TOTAL: 1 hour
SEE THE RECIPE:
Veggie Burgers with Tahini Mayonnaise
SERVE WITH:
Carrot Raisin Salad
Posted by Deb PuchallaI'm unashamed to admit I love buffalo chicken in any form. Buffalo wings, with their sticky, buttery hot sauce, have been around since the '60s -- thanks, Buffalo, New York -- but I came to love them at my college watering hole, after Terps football games.
Using strips instead of wings and including a salad instead of veggie sticks, this recipe is slightly more grown-up and easy to make at home, and might be my favorite.
It packs a punch but uses boneless, skinless chicken and is easy to make into a twofer for my kids, who find the sauce too spicy. Instead of using pricey cutlets or tenders, you cut breasts into strips -- I buy 2 pounds instead of 1 1/2 and leave some sauceless for Will and Joe.
The boys stick with the classic accompaniment (celery sticks), but I prefer our blue cheese salad, with plenty of greens. End with a big cookie. Touchdown!
Prep Time: 45 minutes
Total Time: 45 minutes
See the Recipes:
Buffalo Chicken Strips
Giant Chocolate Chip Cookies
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