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Empanadas are Mexican-style pastries filled with meat, vegetables, or even dessert. This family-sized version is known as an empanada gallega. It's served in wedges like a stuffed pizza. Pork Carnitas would also be a delicious filling. Leftovers are best reheated in the oven.
The Bellini is a rich blend of peach purée and Prosecco, a sparkling, dry Italian wine. Named for the Venetian painter Giovanni Bellini, the Bellini was created at Harry’s Bar in Venice in 1948 by owner Giuseppe Cipriani. This classic, refreshing drink was served only in the summer months, when white peaches were available. The juice and pulp of the peaches were extracted through a sieve and blended with Prosecco. The rosy-colored elixir became a year-round drink once frozen peach purée became available. What to buy: Frozen peach purée is difficult to find, so you may be limited to savoring a Bellini during the summer months, when fresh peaches are at their finest. Despite what others tell you, only use white peaches for a Bellini, or the color and taste will be off.
Alain Coumont's cool vegan soup gets its creaminess from pureed zucchini, sautéed onion and garlic. It's brightened with purslane, a lemony weed that Coumont plucks from his Languedoc country garden; if purslane is not available at your local farmers' market, substitute baby arugula leaves instead.
For a vegetarian version, use vegetable broth in place of chicken broth. Garnish with thin asparagus spears for a graceful presentation.
can vary seasonings: Tony's, italian
The Twist: A short-order breakfast special gets an easy hands-off finish in the oven.
Prep and Cook Time: 20 minutes.
by Isa Chandra Moskowitz and Terry Hope Romero! This recipe is a perfect example of the kind of effortless vegan cooking that the book is all about. It uses basic ingredients, comes together in a snap, and is so tasty we were stealing fork-fulls straight from the pan!
This cake doesn’t require any intricate steps or complex baking techniques. Just whip up some Rice Krispies Treats mixture, press it into molds, and use the results as building blocks for a unique cake. Special equipment: For molds you can use baking pans, boxes, mixing bowls, plastic storage containers, or whatever you can think of. Just make sure the molds are clean. Line them with waxed paper, then lightly coat the waxed paper with nonstick cooking spray. Game plan: After you have removed the mixture from the molds, stack them any way you like and decorate with your favorite candies, like jelly beans or M&M’s (you can even order custom-printed M&M’s on the web). Use store-bought royal icing (a sugar-and-egg-white glaze) to adhere the candies to the cake.
In Mexico, copas de frutas (fruit cups) are popular street food. They typically consist of fresh fruit sprinkled with lime juice and chili powder and are the inspiration for this jewel-colored fruit salad. Jicama (pronounced HEE-kah-mah), also known as a Mexican potato or turnip, tastes like a cross between an apple and a potato and adds crunch to the salad.
The key to this sauce is the sugar's color. You're looking for a large patch of golden-colored sugar (this usually develops in one section of the saucepan).
Ginger, soy sauce, star anise, and Chinese five-spice powder infuse this dish with Asian flavor. If you can't find fresh Chinese egg noodles, substitute rice noodles or even linguine.
There’s just something about creamed spinach: A mere handful of ingredients yield a side dish that’s simple, satisfying, and indulgent. This recipe was featured as part of our Thanksgiving Southern-Style menu.
Baked apple sweetened with raisins, orange juice, and cinnamon is graced with a simple crumb topping. For a sweeter flavor, try Braeburn apples.
Ripe, fresh blueberries are perfect for this dish, though frozen berries will also work. But keep them frozen, and bake the crisp 10 or 15 minutes longer as needed. Thawed berries are too fragile to toss and give off lots of liquid. Serve warm or at room temperature with low-fat vanilla ice cream--a 1/4-cup scoop adds only about 55 calories a serving.
To prevent skins from forming while the custards cool, gently press plastic wrap to the top of each.
Pea sprouts, with their delicate, sweet flavor, are the epitome of spring. Toss them with mushrooms, fennel, and herbs for a simple, elegant salad that’s perfect on its own or served with scallops in vodka sauce. What to buy: Pea sprouts can be found at gourmet grocery stores and farmers’ markets. Depending on where you live, you may be able to find them year-round, but they peak in the springtime. This recipe was featured as part of our menu celebrating 100 days of the Obama White House.
Prep: 30 minutes; Cook: 15 minutes; Chill: 4 hours; Bake: 7 minutes.
To help us learn more about Persian (a.k.a. Iranian) food, we turned to culinary authority Najmieh Batmanglij. In addition to insight on Persian culinary traditions, she provided us with recipes from her book New Food of Life. What to buy: When purchasing saffron, choose threads rather than powder, which is too often adulterated with turmeric. Nigella seeds can be found in Middle Eastern or Asian markets and online from Kalustyan’s.
Eight-year-old Dani Shaub loves making these juicy fajitas—a recipe she based on the ingredient list from a packet of fajita seasoning—because it involves lots of slicing (one of her favorite cooking tasks) and "everyone gets to participate and pick their own toppings," she says.
Pork is typically served with cabbage at the German table. Use red cabbage, if you like, for slightly sweeter flavor. You can prepare the dish a day ahead, and chill overnight. Cut the roast into 1/4-inch slices. Gently reheat the meat in cabbage mixture in a Dutch oven over medium-low heat.
Hands-on Time: 25 min.; Total Time: 2 hr. Use a serrated knife to trim top and sides of cake.
Try a variety of cookie cutters for a beautifully festive presentation.
This vegetarian twist on the corn dog, with melty pepper jack cheese and a crispy jalapeño-laden crust, has flavors reminiscent of Chiles Rellenos and far surpasses boring fried mozzarella sticks served with marinara sauce. Try dipping these snacks in spicy Roasted Tomato Salsa and serving them with a round of margaritas for a little Tex-Mex flair. Special equipment: You will need a deep-frying/candy thermometer and a tall, narrow container or drinking glass, such as a pint glass, for this recipe. You will also need wood coffee-stirrers. If you can’t find them, substitute 6-inch wood skewers instead. What to buy: If you can’t find 8-ounce blocks of pepper jack cheese, cut a 1-pound block into 16 smaller rectangular blocks that are approximately 2 inches long and 1 inch wide and tall. This recipe was featured as part of our Make Your Own Corn Dogs project.
If you don't have cooked rice on hand, use boil-in-a-bag rice (such as Success Rice) and follow the microwave directions. Cool the rice slightly before adding egg. Total time: 45 minutes.
Coconut Cake makes an indulgent end-of-meal dessert. Coconut milk, found with the Asian foods in the supermarket, makes this cake moist and rich.
Shallots in Season: Pan-fried until crisp, shallots are served as a crunchy garnish; coconut milk, ginger, plus the heat of jalapeno add up to Asian flavor.
In the 2010 Oscar-nominated film A Serious Man, Larry Gopnik’s life seems pretty miserable. After unsuccessful therapy sessions with three different rabbis and bad news from his doctor, Larry could use an elixir. We would prescribe him a Martinowitz—a gin martini straight up, dirtied with a kosher dill pickle. This recipe was featured as part of our Best Picture Cocktails story.
Hot milk dissolves the shortening in the pastry, resulting in a soft, easy-to-work dough.
This is our all-purpose “go-to” vegan frosting. It’s great for piping into lush, swirling mountains of frostiness, and just as good for spreading onto a cupcake like rolling hills of heaven. This recipe makes a lot, so you can halve it if you are going to be spreading the frosting rather than piping it. It’s especially delicious adorned with some chocolate sandwich cookies and put atop our tender Basic (Vegan) Chocolate Cupcake.
You can assemble this entire dish up to a week ahead. Bake the corn muffin mix ahead; store in an airtight container in the freezer for a couple of days. Assemble the casserole according to directions; cover and freeze. A day in advance, take it out of the freezer and thaw in the refrigerator (about 24 hours). Uncover and let stand 30 minutes at room temperature before cooking; bake as directed.
The uniform heat of a panini press gives these vegetable sandwiches just the right crispness. But they can easily be made without a press: Heat the panini in a heavy skillet (preferably cast iron) over medium heat, and set another heavy skillet on top of them as they cook.
Here’s how a pit mistress named Wendy Lokechan Thow makes Malaysian-style wings at the popular W•A•W Restaurant.
This time of year is made for low-key meals, with long pre-dinner sessions of rosé and nibbles on the back porch. My repertoire of easy, reliable hors d'ouevres has been expanding every day, as I find that I like to eat small bites more than big meals. Here's my latest favorite: A garlicky, pungent tapenade that you can make in literally 5 minutes.
Sweet cheese filling goes well with sweet Polish nalesniki, also known as Polish blintzes or filled crepes. Once filled and rolled, they can be baked or pan fried, or dipped in beaten egg and bread crumbs and fried. Naleski fillings are ideal for any type of filled Polish dumpling, like pierogi, uszka, kolduny and kulebiak. These nalesniki are a good option for a vegetarian meal. Makes about 2 cups Nalesniki Sweet Cheese Filling
Layers of thinly sliced Meyer lemons lend a mellow complexity to this otherwise classic coffee cake. Thought to be a cross of a lemon and a mandarin, the fruit has an orange cast, a thin rind, and a heavily perfumed flesh that's valued by chefs.