This Week's Best Recipes on Serious Eats  - Cornell Chicken (Grilled Chicken With White Barbecue Sauce): While the meat of this grilled chicken is moist and delicious, it's the skin that's really killer, with its bright and tangy flavor and nice crunch.
- Gallopinto (Nicaraguan Rice and Beans): The name gallopinto ("red rooster") alludes to the color of the mixture of white rice and small red kidney beans, which mirrors that of the king of the coop.
- Gingery Roast Pork with Thyme: Pork tenderloin with a crust of earthy fresh thyme and zingy-sweet ginger preserves is cooked as a one-pot oven meal with whole baby zucchinis.
- Honey Baked Chicken: This basic recipe will help you expand your Thai cooking repertoire by creating many different flavor variants using other Thai seasonings.
- Japanese Miso-Glazed Eggplant (Nasu no Dengaku): Nasu no Dengaku is traditionally made by broiling slender Japanese eggplants, spreading them with a sweet miso glaze, then broiling them again until the glaze is caramelized and sizzling.
- Doughnut Strawberry Shortcake: Holey rounds of lightly crispy fried dough act as perfect bookends for the light-as-air whipped cream and juicy strawberry slices which act as filling.
- Pluma Moos (Fresh Fruit Mousse): The ingredients are simple: fruit, sugar, spices, vanilla and water, and there's ample room for variation. Pour it over ice cream for dessert or add it to yogurt for a breakfast parfait.
- Mint Oreo Ice Cream: Fresh mint takes this spin on Cookies n' Cream to the next level.
- Homemade Mallomar Bars: Bite through the crunchy buttery graham cracker, the silky vanilla marshmallow, and the deep dark chocolate, and you just might find yourself muttering "Nabisco who?"
- DIY Raspberry Liqueur: Making your own liqueur gives you control over how sweet and boozy the end result is—you're likely to end up with something that better suits your sugar tolerance.
Featured Recipe  [Photograph: Michael Natkin] It is officially potato salad season. And while we're all for the all-American mayo dressed version, sometimes we like to mix up our picnics and barbecues with something a little different. Adapted from Michael Natkin's Herbivoracious, this Potato and Green Bean Salad with Arugula Pesto is gorgeous and green, with snappy green beans and tender new potatoes tossed in a peppery pesto. It's one of those great warm weather sides that feels exactly the way it should: bright, sunny, and satisfying without being overly heavy. And it's that lightness that makes it the ideal accompaniment for a day full of meaty grillables. What Worked: Not your average potato salad, this one dresses up new potatoes and green beans with a bright, lightly peppery arugula pesto, and it tastes like summer. What Didn't: Nada, this potato salad is a keeper. Suggested Tweaks: We're going to make a double batch of the arugula pesto next time to keep on hand for saucing pasta. Reprinted with permission from Herbivoracious by Michael Natkin. Copyright © 2012. Published by Harvard Common Press. Available wherever books are sold. All rights reserved. Potato and Green Bean Salad with Arugula Pesto - serves 4 - Active time: 15 minutes
Total time: 1 hour Ingredients For the vegetables:
1 pound small, waxy potatoes, such as red-skinned
2 tablespoons kosher salt
8 ounces green beans, trimmed and halved
For the arugula pesto:
2 ounces baby arugula (about 3 cups loosely packed leaves)
1/4 cup loosely packed fresh mint leaves
3 tablespoons extra-virgin olive oil
1 or 2 garlic cloves, coarsely chopped (use the larger amount if you are a garlic lover)
1/4 teaspoon kosher salt
1 ounce Grana Padano or Parmigiano-Reggiano, grated (about 1/4 cup)
To complete the salad:
Freshly ground black pepper
1/2 cup toasted walnut pieces (optional) Procedure 1. For the vegetables: Place the potatoes in a large pot of cold water with the salt. Bring to a boil over high heat, then lower the heat to maintain a vigorous simmer. When the potatoes are fork-tender, 10 to 15 minutes (depending on size), transfer them to a bowl with a slotted spoon. Add the green beans to the water and boil for 2 1/2 minutes. Transfer the green beans to a separate bowl. Rinse both vegetables in cold water until cool; drain well. Cut the potatoes in half if they are much larger than bite-size. Set aside. 2. For the arugula pesto: Combine the arugula, mint, olive oil, garlic, salt, and cheese in a mini food processor. Process until the mixture forms a fairly smooth paste with some texture left. Alternatively, you can use an immersion blender, or a regular blender if you make a double batch. Taste and adjust the seasoning. 3. To complete the salad: Toss the potatoes and green beans with the arugula pesto, several grinds of black pepper, and the walnut pieces, if using. Taste, add more salt if needed, and serve. Last Week's Recipe Last week's Recipe Newsletter recipe was for Robb Walsh's Buttermilk Dressing. Check out more recipes at Serious Eats! | 
0 comments:
Post a Comment