One of the classics of Greek meat cookery is a one-pot stew called kokinisto, which means “red,” so named for the tomato that goes into it. This is a variation of that recipe, enriched with a complex nexus of herbs and spices that give the dish a rich, multifaceted flavor.
Author: Chef M
Beef shin is a cut of meat we don’t really see often, except on menus in some Chinese restaurants. Here it is cooked in what could be described as a classic red braise a Chinese method of slow-cooking meat in a mixture of soy sauce, rice wine and aromatics. A stout is the beer to do this rich dish justice.
For all still-to-be-converted tofu sceptics, this recipe is for you. A simple yet elegant side dish of extra-soft silken tofu, creamy mascarpone and burrata cheese, topped with salmon caviar and Clementine Teriyaki Sauce. I promise you, it tastes as delicious as it looks!
Udon Noodles are so easy to make at home, but if you prefer not to, just buy good-quality frozen udon. They should have a bouncy, springy texture, a cross between Italian gnocchi and spaghetti, which works brilliantly with truffles. Truffle must never be cooked, and it should be combined with only a couple of other ingredients so as not to overpower its flavour. I have made this recipe dozens of times at home since creating it for this book, it is so addictive!
It’s no secret that nearly everyone at Martha Stewart Living especially Martha loves meringue, and these billowy puffs, with their distinctive peaks and berries-and-cream filling, illustrate why. The cupcakes need to bake for about three hours, so plan accordingly. And avoid making meringues on a humid day, as they will never become crisp.
Although you might think these cakes have a German pedigree, they’re actually named for German’s chocolate, a sweet baking chocolate developed in the nineteenth century for an American company called Baker’s Chocolate. Modern versions call for semisweet chocolate instead, which gives the cupcakes a well-rounded flavor, perfectly complemented by the traditional sticky-sweet coconut-pecan filling and frosting.
Arcachon is postcard-pretty, sandwiched between the sweeping blue water of the Atlantic and a fragrant forest of pine trees. Inspired by the flavors and textures of this beautiful landscape, I sneaked some pine nuts into the base of my recipe for ice-cream cake.
The town of Agen, about an hour and a half drive southeast of Bordeaux, is famous for its prunes. Now, I realize that prunes don’t have the best image they are a little less glamorous than figs and not quite as fashionable as dates. But pruneaux d’Agen are a whole different matter; jet black and rich, they are considered such a delicacy that they even boast their own annual festival, the Foire aux Pruneaux.
There was a time a generation or two ago when many Jewish-American homes had a jar of gribenes crispy bits of chicken skin yielded through the rendering of schmaltz, or chicken fat on the table. Stirred together with deeply caramelized onions, the whole mess was spread on rye bread or toast and sprinkled with salt for an indulgent snack. Portland, Oregon’s Kenny & Zuke’s is part of a new wave of artisanal Jewish delis intent on revamping the classics for a new generation. Its chef, Ken Gordon, created these slyly elegant, crunchy rillettes just for us, adding a hint of…