Cookbook for dan

As a preview of what’s to come from Locanda during the Mission’s first Roman Spring, we’re sharing a recipe that debuted last year on Tasting Table. While this is an easy at home recipe, don’t be fooled by it’s simplicity. For as Tasting Table said, “This soup’s concentrated spring flavors will have us clamoring for our soupspoons long into the ...

We wanted a boldly flavored Cuban-style pork roast recipe with crackling-crisp skin and tender meat infused with flavor.To speed up cooking, we abandoned cooking the pork on the grill (which required constant refueling and rotating over several hours) in favor of the oven. To give our Cuban-style pork roast recipe added flavor, we combined methods, first marinating the pork in ...

With the goal of developing a no-fuss chili recipe that would taste far better than the sum of its common parts, we discovered that adding the spices to the pan with the aromatics boosted their potency. For our chili recipe, we added the beans with the tomatoes so that they cooked enough to absorb flavor but not so much that ...

For an authentic tasting Thai coconut soup recipe made with readily available ingredients, we developed an acceptably rich base by using equal parts chicken broth and coconut. Our "magic bullet" substitution: jarred red curry paste, which includes all the exotic ingredients we were missing. Just adding a dollop at the very end of cooking and whisking it with pungent fish ...

For a full-flavored chicken soup recipe that could be made in less than 90 minutes, we borrowed an idea from an Edna Lewis recipe, beginning by sautéing a chicken, minus the breast (which we used later as meat for the soup), hacked into small pieces, rather than by simmering chicken bones, aromatic vegetables, and herbs for hours. The pot was ...

Serves 4 If you don’t have time to make your own biscuits for the topping, then use packaged refrigerated biscuits and bake them according to the package instructions. We prefer the flavor of Pillsbury Golden Homestyle Biscuits but you can use your favorite brand (you will need anywhere from 4 to 8 biscuits depending on their size). Serve this pot ...

Why this recipe works: Reducing the cooking liquid until it became a syrupy glaze gave our carnitas recipe great pork flavor. Broiling the glazed meat on a rack allowed the excess fat to drip off. Refining our cooking liquid’s flavors with a mixture of lime and orange juices, bay leaves, and oregano was the finishing touch on our Mexican pulled ...

Serves 8 to 12 We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flavor), though both will work in this recipe. Add more water to the roasting pan as necessary during the last hours of cooking to prevent the fond from burning. Serve the pork with the accompanying peach sauce ...

Serves 12 to 16 This recipe requires a springform pan at least 3 inches high. It is imperative that each layer is made in sequential order. Cool the base completely before topping it with the middle layer. We recommend Ghirardelli Bittersweet Chocolate Baking Bar for the base and middle layers; our other recommended brand of chocolate, Callebaut Intense Dark L-60-40NV, ...

Serves 6 Purchase pancetta that is cut to order, about 1/4 inch thick. If pancetta is not available, substitute an equal amount of salt pork (find the meatiest piece possible), cut it into 1/4-inch cubes, and boil it in 3 cups of water for about 2 minutes to remove excess salt. After draining, use it as you would pancetta. This ...

Serves 4-6 You can substitute three 11-ounce cans of tomatillos, drained and rinsed, for the fresh ones in this recipe. Halve large tomatillos (more than 2 inches in diameter) and place them skin-side up for broiling in step 2 to ensure even cooking and charring. If you can’t find poblanos, substitute 4 large jalapeño chiles (with seeds and ribs removed). ...

Serves 6 Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet. Be patient when caramelizing the onions in step 2; the entire process takes 45 to 60 minutes. Use broiler-safe crocks and keep the rim of the bowls 4 to 5 inches from the heating element to obtain a proper gratinée of melted, bubbly cheese. ...

Makes about 2 cups, serving 8 to 10 Tahini can be found in Middle Eastern markets as well as the international foods aisles of many supermarkets.

Winter food at its best

This is our take on a classic Italian amatriciana, a sauce usually made with guanciale (unsmoked bacon made from pics' cheeks) or pancetta, an Italian bacon. Unlike American bacon, however, pancetta doesn't get smoked, so it lends a subtler porky flavor to dishes. It's cool to have in the fridge because it has a pretty long shelf life of about ...

1. FOR THE TOPPING: Place the flour, sugars, spices, and salt in a food processor and process briefly to combine. Add the butter and pulse 10 times, about 4 seconds each pulse. The mixture will first look like dry sand, with large lumps of butter, then like coarse cornmeal. Add the nuts, then process again, four or five 1-second pulses. ...

Serves 6 to 8. If your chicken breasts and thighs are on the large size, you may need to increase their corresponding cooking times. If the olives are particularly salty, give them a rinse. If you cannot find pitted olives, and don’t want to pit them yourself, substitute pimiento-stuffed green olives, being sure to rinse them very well under cold ...

Cut each chicken into 10 pieces: 2 legs, 2 thighs, 4 breast quarters, and 2 wings. Pour the brine into a container large enough to hold the chicken pieces, add in the chicken, and refrigerate for 12 hours (no longer, or the chicken may become too salty). Remove the chicken from the brine (discard the brine) and rinse under cold ...

We prefer to split whole chicken breasts ourselves because store-bought split chicken breasts are often sloppily butchered. However, if you prefer to purchase split chicken breasts, try to choose 10- to 12-ounce pieces with skin intact. If split breasts are of different sizes, check the smaller ones a few minutes early to see if they are cooking more quickly, and ...

Makes twenty-four 2-inch-square brownies. Published March 1, 2004. Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it), the texture of the brownies will be dense and gummy; if overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey.

Makes 16 2-inch brownies. Published January 1, 1999. Knowing when to remove a pan of brownies from the oven is the only difficult part about baking them. If you wait until an inserted toothpick comes out clean, the brownies are overcooked. But if a toothpick inserted in the middle of the pan comes out with fudgy crumbs, remove the pan ...

Makes sixteen 2-inch bars. Published July 1, 2006. If you cannot find fresh Key limes, use regular (Persian) limes. Do not use bottled lime juice. Grate the zest from the limes before juicing them, avoiding the bitter white pith that lies just beneath the outermost skin. The optional coconut garnish adds textural interest and tames the lime flavor for those ...

Makes about 3 1/2 dozen. Published September 1, 1999. If you like bursts of warm melted chocolate in your cookies, include chocolate chips in the batter. The addition of chips will slightly increase yield of cookies.To melt the chocolate in a microwave, heat at 50 percent power for 2 minutes, stir, then continue heating at 50 percent power for 1 ...

A wok might be the implement of choice in restaurants and the old country, but a large 12-inch skillet (nonstick makes cleanup easy) is more practical for home cooks. Although pad thai cooks very quickly, the ingredient list is long, and everything must be prepared and within easy reach at the stovetop when you begin cooking. For maximum efficiency, use ...

Makes 24 cookies. In order for the cookies to spread and brown properly it is important to bake them one tray at a time.

Great strawberry margaritas start with real strawberries—and lots of them. Here’s what we discovered. Test Kitchen Discoveries * For a smooth consistency, equal amounts of ice and frozen berries work best. * For more strawberry flavor, we tried adding bottled mixes and juices, but they were too watery. Cooking down additional frozen berries into an intensely flavored syrup was the ...

Strawberry poke cake was invented by Kraft Kitchens in 1969 as a way to increase Jell-O sales. Most corporate recipes are quickly forgotten, but this cake became extremely popular thanks to its festive look and easy assembly. But when we made the recipe in our test kitchen, we encountered two problems: dull strawberry flavor and soggy boxed-mix cake. Test Kitchen ...

Could we streamline this hearty casserole—traditionally a rich beef, bean, and tomato-flavored filling underneath a blanket of cornmeal mush—to make it in one skillet? Here’s what we discovered: Test Kitchen Discoveries * To prevent the casserole from being greasy, we prefer to use lean ground beef (90 percent) for the filling. * Canned pinto beans work fine; just drain and ...

Every Southern city seems to put its own spin on ribs. In Memphis, they season the ribs with a spicy dry rub both before grilling and just before the ribs come off the grill. This is about the only point on which Memphis-style rib recipes agree. We found dozens of recipes, each a little different than the last. We wanted ...

Barbecued ribs differ in style from state to state, even town to town. One of our favorite styles is from Kansas City: the pull-apart tender ribs are slowly smoked and slathered with a thick, sticky-sweet, spicy sauce. We would make them all the time if they didn’t take all day. Is there a way to make them a little faster ...

They boast about their barbecue pretty loudly in Chicago, where baby back ribs are slow- smoked to fall-apart tenderness and slathered with a spicy sauce. To understand what makes Chicago ribs the source of so much pride, we visited some of the Windy City’s finest rib joints, learning that Chicago ribs are typically smoked at about 200 degrees for at ...

Use canned tomato sauce for this recipe—do not use jarred spaghetti sauce. * Traditional Cincinnati chili meat is packed with warm spices—we narrowed ours down to chili powder, cinnamon, allspice, and oregano. Tomato paste added richness and color, while dark brown sugar gave it a molasses tang. * Boiling the beef in water keeps it extremely tender during the cooking ...

Makes 1 1/2 quarts, serving 4 to 6. If you don’t own a folding steamer basket, a pasta pot with a removable pasta insert works well. Some nice garnishes for the soup are freshly grated nutmeg, a drizzle of balsamic vinegar, a sprinkle of paprika, or Buttered Cinnamon-Sugar Croutons, (see related recipe).

Drying the bread before making the stuffing is crucial for texture and flavor. If you plan ahead, you can simply leave the bread cubes out on the counter for a few days to become stale. Otherwise, spread them out on baking sheets and dry in a 300-degree oven for 30 to 60 minutes. Let the bread cool before using in ...

Flank steaks smaller or larger than 2 pounds can be used, but adjust the amount of salt and pepper accordingly. We prefer flank steak cooked rare or medium-rare. If the steak is to retain its juices, it must be allowed to rest before being sliced. If using a gas grill, cook the steak over high heat, following the times in ...

I picked up my mystery box the other night, and it was no joke. So heavy, I suspect it weighed in the thirty pound range. It was overflowing with a rainbow of produce - little gem lettuce, Hungarian spicy peppers, lacinato kale, Danish carrot beets, minicor carrots, tomatoes, sweet peppers, chard and scallions. Hidden beneath the rest of it, at ...

Preheat oven to 350°F. Place baking cups in muffin pan. Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine pumpkin, vanilla extract and milk in a separate bowl. Mix flour, spices, baking powder, baking soda and salt in a bowl. Add to butter/sugar mixture alternately with pumpkin/milk batter, mixing thoroughly after ...

for any of us who have ever chased after an ice cream truck as a kid, you know how much you look forward to the hot hot heat of summer and all the ice cream cones that come with the season. even at the ripe age of 26, i know that it would only take a few rings by the ...

Welch's and Fresh Samantha's are our favorite brands of tomato juice for this recipe -- not too thick, with a bright, lively flavor. This recipe makes a large quantity because the leftovers are so good, but it can be halved if you prefer. Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, ...

Mushrooms Stuffed with Bacon, Spinach, and Blue Cheese