I love lemony spaghetti as much as I love asparagus, so I thought I'd combine these two flavors in this dead-simple pasta. No blanching is necessary for the asparagus -- you just sauté it in olive oil while the spaghetti cooks. Toss in garlic and lemon zest, and reiterate the lemon flavor later on by sprinkling in the juice once the spaghetti is in there. Grate some cheese, dollop on some ricotta, and a vibrant and grassy dinner is yours.
I have been intrigued with the idea of using fresh juice as a sauce since reading a Bon Appétit article, "Cook Like a Pro," last March (2014). Shortly after purchasing a juicer a few weeks ago, I made this carrot broth, a Jean-Georges Vongerichten recipe, a mix of freshly juiced carrots, lime, lemongrass, and serrano chiles.
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On special occasions or holidays, my mom made shirred or baked eggs. She would make them in individual cups or small baking dishes, and it was one of my favorite breakfasts.
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twisted grilled cheese sandwich loaded with the classic comfort flavors of lasagna.
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"Found this recipe on the back of a box of Old El Paso taco shells. Sounds good!"
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For zucchini fries that crisp to perfection in the air fryer, we coat them with a cheesy, herby panko coating. Dunk in warm marinara sauce for a full-flavored bite.
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This appealing fruit salad is a lovely addition to breakfast, lunch or even supper. Light and refreshing, it's perfect alongside egg bakes, sausages and other hearty staples you find on breakfast buffets.
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Taste your way around the world with these recipes from global cuisines, from classic dishes to creative fusions.Create a delicious everyday breakfast or pull together an amazing brunch with top-rated recipes for pancakes and waffles, bacon and eggs, brunch casseroles, coffee cakes, muffins, quiche, and so much more.
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A recipe forged from all those crunchy blogs I follow using coconut products and raw stuff (sigh), this granola hits the sweet spot for me. And the crispy, light, toasty, chunky spots. Quinoa lends lovely textural pop, not to mention protein and aw-shucks beauty. And all the flavors going on are balanced by the permeating goodness of maple syrup. This stuff is practically dessert for breakfast. Or breakfast for dessert. Or granola for every meal for two days.
Adapted from Jim Lahey at the Sullivan Street Bakery.
Growing up, I loved it when my mom made a big pot of navy beans cooked in salt pork. The beans would get sort of mushy, and we would crumble our cornbread into the salty, stick-to-your-ribs, bowl of comfort.
'm a fan of pickled fruit. It's a great tart accompaniment to rich foods. I used maple syrup instead of sugar to add a little extra flavor punch.
I have cooked for a few drunks in my day... and this recipe right here is a great one to accompany a beer or cocktails.
In terms of overall structure and popularity, Zhajiang noodles are to northeast China as Bolognese is to Italy: A rich meat sauce balanced on top of chewy strands of dough. But the comparison pretty much ends there.
This is a gorgeous hors d'oeuvre I've adapted from Weber's Art of the Grill. The original calls for a lot of garlic and dill to flavor the shrimp. I've reduced the garlic, added lemon zest, and replaced the dill with mint (the garden variety spearmint, which is growing rampant in my side yard). The salty prosciutto makes a great foil to the sweet shrimp and mint.
Making this salad is a lot like putting in a garden. I plant everything in nice, neat sections, just as I do with seedlings.
This dish falls into the asparagus comfort food category in my mind. Its flavors are sweet, salty, and deep. The mushrooms help it feel satisfying and filling. But the star is the green spring asparagus. Both the asparagus and the mushrooms are sautéed in a dry pan to get some caramelized edges while retaining their lovely textures.
This recipe comes from Meera Sodha's Made in India. If you can't find tamarind paste, substitute equal parts lime juice and brown sugar. And serve it with her perfect rice:
