Category: The best recipes

How to Make ItStep 1Place cashews in a bowl with water to cover by 1 inch. Let stand 8 hours or overnight.Step 2Preheat oven to 450°F. Line a 13- x 9-inch baking dish with aluminum foil. Trim ends from carrots to fit hot dog buns. Using a vegetable peeler, peel carrots, and round edges to create a hot dog shape.

Step 1Whisk together first 5 ingredients. Place chicken and half (about 1/3 cup) of the curry paste mixture in a large ziplock plastic bag. Reserve remaining mixture. Seal bag, removing any excess air, and massage mixture into chicken. Chill 2 to 24 hours, turning occasionally.Step 2Preheat grill to medium-high (about 450°F).

How to Make ItStep 1Heat a large cast-iron skillet over medium. Add bacon; cook, stirring often, until crisp, about 8 minutes. Drain on paper towels; reserve drippings in skillet.Step 2Increase heat to medium-high. Add corn and squash to drippings; cook until lightly charred and al dente, about 2 minutes.

Photo: Hector Manuel SanchezYieldServes 4 (serving size: 1 filled avocado half)We couldn& 39;t resist stuffing cup-shaped avocado halves, here gently seared until lightly caramelized. Sweet crabmeat dressed with zingy lemon and tarragon is a nice complement to the buttery avocado; chopped cooked shrimp or shredded chicken breast would also work.

If you can find Meyer lemons, juice one and seed the other, chopping up the entire fruit (flesh, pith, peel, and all) to make a thicker, more vibrant sauce. This recipe makes enough to dress 2 bunches of shredded lacinato kale mixed with 1 cup of finely grated Parmesan.

Photo: Hector Manuel SanchezPortobello caps are simply made for stuffing—the raised rim is perfect for holding a creamy, cheesy filling. The wide surface area of each mushroom also allows for a generous crispy topping. Use the edge of a large spoon to gently scrape the dark gills from the underside of each mushroom before roasting.

Whisk together vinegar and miso in a small bowl. Heat a large cast-iron skillet over medium. Generously coat radishes and skillet with cooking spray. Add radishes to skillet; cook, stirring occasionally, for 10 minutes or until just tender. Add butter, and sprinkle with sugar; cook 30 seconds, stirring to coat.

Step 1Heat oil in a large skillet over medium-high. Add shallots, thyme, and mushrooms; cook 4 minutes or until lightly browned. Add asparagus and garlic; cook 2 minutes. Add stock; cook 2 to 3 minutes or until liquid has reduced to about 2 tablespoons. Remove pan from heat; stir in butter, lemon juice, salt, and 1/4 teaspoon pepper.

Whisk together yogurt, goat cheese, lemon rind, and 2 teaspoons oil until smooth. Spread on a serving platter. Top with radish slices, and drizzle with remaining 2 teaspoons oil. Sprinkle radishes with salt, mint, and za& 39;atar, if desired.

YieldServes 4 (serving size: about 3/4 cup)For the perfect layer of creamy froth on top of each cocktail, be prepared to shake the cocktail shaker (with no ice) vigorously; the half-and-half helps set the egg white for a more stable foam. We call for pasteurized egg whites for food safety reasons; you’ll find cartons of pasteurized eggs with the other eggs in the grocery store.

Most breakfast proteins—ham, sausage, bacon—are loaded with flavor, but that indulgence comes at a sodium- and saturated fat-filled cost. Have your bacon (and eat it, too) by using a small amount to season an entire pan of plants. Bonus: The fat helps you absorb the fat-soluble vitamins A and K. If you don& 39;t have feta, you can try substituting goat cheese.

Heat a large skillet over medium-high. Add chiles; cook 90 seconds or until fragrant. Place chiles in a heatproof bowl; add onion. Cover with 3 cups boiling water; let stand 30 minutes. Drain well; place in blender. Add peanuts, sugar, salt, and 1 1/2 cups water; process until smooth, stopping to scrape down sides.

Luscious, velvety carrot soup gets its body from tahini, not yogurt or cream. Tahini’s ability to stand in for dairy makes it a go-to for vegans and those who keep kosher. Thankfully, this is a sub that sacrifices nothing; it keeps the soup in super-savory territory despite the sweetness of the carrots.

How to Make ItStep 1Heat a large skillet over high; add chiles; cook 90 seconds or until fragrant, turning often. Place in a large heatproof bowl. Cover with 1 cup boiling water; let stand 30 minutes. Drain well; place chiles in a blender.Step 2Heat 1 1/2 teaspoons oil in a medium skillet over medium.

Long-grain jasmine rice is wonderfully fragrant, almost sweet, making it a great complement to seafood. We use the pilaf method (coating the grains in fat first before simmering) so the rice can slowly release its starch and become fluffy, not sticky. The pilaf method also toasts the grains just as you would toast nuts or spices in a pan, adding a wonderful nuttiness.

We love a great gumbo, but the dish can feel a little too hearty for warm summer days. This dish keeps the classic elements of gumbo but with a fresh identity. Traditional? No. Completely delicious? Yes! It’s important to set your oven rack about 6 inches from the heat, usually the second position. This is close enough that the vegetables and shrimp will crisp and far away enough that they won’t burn.

Photo: Hector Manuel SanchezYieldServes 4 (serving size: 1 fillet and 1/2 cup tomato mixture)Fresh tomatoes and balsamic vinegar mirror and amplify each other; both are a bit tangy and sweet, and both benefit from a little high heat in the pan. Shallots mellow as they sauté and provide a backbone for the sauce.

Photo: Courtesy of Oxmoor HouseFrittatas lend themselves easily to vegetarian meals, allowing you to load in practically any veggies you like. Combining the eggs, cottage cheese, and roasted garlic in a food processor helps distribute the roasted garlic throughout the mixture for maximum favor. You can substitute broccoli rabe (for a pleasantly bitter bite) or broccoli florets (for a family-friendly take) in place of the Broccolini, if you like.

Photo: Hector Manuel SanchezYieldServes 4 (serving size: 3/4 cup)Make this crisp, fresh tomato salad for your next summer cookout. If you can& 39;t find smaller basil leaves, you can gently tear the larger leaves in half.Ingredients3 cups halved multicolored cherry tomatoes1/8 teaspoon kosher salt1/2 cup fresh basil leaves1 tablespoon extra-virgin olive oil1 tablespoon balsamic vinegar1/2 teaspoon black pepper1/4 teaspoon kosher salt1 ounce diced fresh mozzarella cheese (about 1/3 cup)Nutritional InformationCalories 80Fat 5.

YieldServes 4 (serving size: about 1 cup)Get the most out of your grill space by adding a little char to every element of this quick, fresh corn salad. Add all the vegetables at once; remove each as it finishes cooking. Got a summer vegetable bounty? Add grilled summer squash or more multicolored peppers to the salad.