Thursday, June 21, 2018, 8:00am
In a small saucepan, set over medium heat, add the balsamic vinegar. Cook until it reduces by half and is very syrup-y; do not walk away since this happens in about 2 minutes. Transfer to a small bowl (it’ll thicken as it cools) and set aside.
Saturday, June 16, 2018, 8:00am
Preheat oven to 375°F. Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
Thursday, June 7, 2018, 8:00am
To a blender, add the can of tomatoes, water and chipotle in adobo. Blend until very smooth. Pour into a medium skillet, set over medium heat, along with the garbanzo beans, kale and a few pinches of salt. Bring to a gentle simmer and cover, cooking for about 15 to 20 minutes. Give it a taste and adjust the salt to your liking.
Saturday, June 2, 2018, 8:00am
Place the potatoes in a large saucepan, add cold water to cover by about 2 inches, and bring to a boil over high heat, then reduce the heat to medium and allow the potatoes to cook for 20 minutes, or until tender when pierced with a fork.
Friday, May 25, 2018, 8:00am
Preheat grill to medium-high. Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portabellas and then on one side of each slice of bread.
Saturday, May 19, 2018, 8:00am
Sauté the onion, garlic and curry leaves in a large stockpot over medium-high heat until the veggies turn translucent.
Saturday, May 12, 2018, 8:00am
Preheat an oven to 450°F. In a bowl, toss the mushrooms with salt, pepper and 2 Tbs. of the olive oil. Transfer to a baking sheet.
Thursday, May 3, 2018, 8:00am
To a medium bowl, add the lemon juice, olive oil and harissa paste. Whisk until smooth.
Saturday, April 28, 2018, 8:00am
Place the chicken in a large saucepan with the lemon, bay leaves, 1 tsp. of the salt and 1/2 tsp. of the pepper.
Saturday, April 21, 2018, 8:00am
Cook the rice noodles according to the directions on the package, then run them under cold water, and drain them well. In a medium bowl, toss the noodles with the olive oil.
Saturday, April 7, 2018, 8:00am
In a small bowl, stir together the soy sauce, sugar, mirin, and sake until the sugar dissolves.
Saturday, March 31, 2018, 8:00am
Cut tofu into 3/4-inch cubes; place in a shallow baking dish. In a small bowl, whisk together soy sauce, rice vinegar, ginger, garlic, sesame oil and crushed red pepper. Pour over tofu. Cover and marinate for 10 minutes. Drain, reserving marinade. In a large skillet, heat 3 teaspoons canola oil over medium-high heat. Add tofu to skillet.
Saturday, March 16, 2019, 8:00am
In a medium sauté pan, set over medium heat, add the sesame oil. When hot, add the chicken; cook for 5 to 7 minutes, until mostly cooked. Mix in the garlic, soy sauce or tamari, ginger, Sriracha and sesame seeds. Cook for 2 to 3 minutes longer until it’s fragrant. Add in the crushed peanuts.
Saturday, March 17, 2018, 8:00am
Bring an 8 quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions. Drain pasta.
Saturday, March 10, 2018, 8:00am
Place the chicken in a 6-quart pot, breast side down. Add the stock, lightly seasoned with salt and pepper, and bring to a boil, skimming often.
Saturday, March 23, 2019, 8:00am
Preheat the oven to 350 degrees F. Add the green onion, broccoli, tomato, spinach, salt, garlic powder, oregano, black pepper, and paprika to a bowl. Toss the ingredients well, making sure the greens are well covered with the spices.
Saturday, January 26, 2019, 8:00am
Preheat oven to 450°F. Coat an 8-inch-square baking dish with cooking spray.
Saturday, February 17, 2018, 8:00am
Preheat oven to 350. Make custard: whisk 3/4 cup of the sugar, the cornstarch, milk and egg yolks in a pot set over medium heat, and cook, stirring constantly, until it just begins to bubble, 10 to 15 minutes.
Saturday, February 10, 2018, 8:00am
Trim the carrots and chop them into rough 1/2 inch chunks. Trim the root-end off the leeks and cut the white section into quarters. Slice across into small 1/2 inch pieces. (Save the greens for homemade stock.) Place the chopped leeks in a colander and rinse thoroughly--they are often sandy.
Thursday, February 1, 2018, 8:00am
In a large pot of boiling salted water, cook the spaghetti according to package directions for al dente pasta. Reserve 1 cup of pasta water for later.
