If broccoli rabe is too bitter for you, try using other winter greens like chard or even beet greens instead.
- olive oil
- Kosher salt and freshly ground black pepper
- homemade or store-bought low-sodium chicken stock
- fresh squeezed lemon juice from 1 lemon
- Pecorino-Romano to garnish
Use nothing but glutinous rice flour (Erawan brand is best). You cannot use regular rice flour, tapioca flour, or anything else.
- glutinous rice flour
- cooked pumpkin purée
- coconut milk
- salt
Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer. Tip: To cook whole sweet potatoes, pierce the skin in several places with a fork. Bake on a baking sheet at 400°F for 45 minutes to 1 hour or microwave on High for 12 to 15 minutes.
- “lite” coconut milk
- large eggs
- salt
- packed light brown sugar
- unsweetened shredded coconut
- For Topping:
- freshly grated nutmeg
- dark or light rum
- raisins
- For Cake:
- ground cinnamon
- packed brown sugar
- all-purpose flour
- cold water
- turkey base
- cooked white rice
- minced fresh garlic
- curry powder
- heavy cream
- white pepper
- salt
- diced celery
- diced sweet onion
- unsalted butter
- milk
- soy sauce
- ground black pepper
- cooked cut green beans
- French's French Fried Onions
Bosc pears are strong-flavored and hold their shape when cooked, making them well suited for this savory side dish. It’s a terrific accompaniment for a glazed ham or grilled sausage or most any roasted meat or poultry.
We like to use the Ian’s brand of coarse dry breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets.
To make your own breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup. Spread the breadcrumbs onto a baking sheet and bake in a 250°F oven until dry and crispy, about 15 minutes.
- large red onion
- ripe Bosc pears
- chopped fresh thyme
- salt
- Freshly ground pepper to taste
- grated parmigiano-reggiano
Boiling potatoes have less starch than baking, or Idaho, potatoes and consequentially hold together better when boiled. This is why they’re often used in soups and for potato salads. Not in this soup, though. Since we want some of the potato to break down into smaller pieces and thicken the soup, baking potatoes are the perfect choice.
- water
- salt
- chopped chives or scallion tops
- whole eggs
- minced fresh parsley leaves
- minced fresh oregano leaves
- Kosher salt and freshly ground black pepper
- medium cloves garlic garlic,
- chopped fresh rosemary or 1/2 teaspoon dried
- salt
- Freshly ground pepper to taste
- dry white wine
This recipe is not for a Kosher Bird, which is already brined. Use only for a frozen or fresh bird.
- Kosher salt
- sugar
- Freshly ground pepper
- chopped fresh parsley
- dried sage
- dried thyme
- paprika
- ground cloves