Air-Fryer Salmon

 

Active:10 mins

Total: 35 mins

Servings: 2

Ingredients

• 3 medium cloves garlic
• ¼ teaspoon kosher salt
• 1 teaspoon grated lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon ground coriander
• ½ teaspoon Aleppo pepper or chili powder, divided
• 2 (6 ounce) skin-on salmon fillets
• 1 tablespoon chopped fresh flat-leaf parsley
• Lemon wedges for serving

Directions

Step 1

Preheat air fryer to 375°F for 15 minutes. Meanwhile, finely chop garlic. Add salt to the garlic on a cutting board; chop and mash the mixture together with the flat side of a knife to form a paste. Transfer to a small bowl.

Step 2

Add lemon juice, oil, coriander and 1/4 teaspoon Aleppo pepper (or chili powder) to the garlic mixture; whisk to combine. Pat salmon dry; spoon the mixture evenly over the tops of the fillets.

Step 3

Coat the basket of the air fryer with cooking spray; arrange the salmon, skin-side down, in the basket. Cook until browned and just cooked through, about 12 minutes. Remove from the air fryer.

Step 4

Top the salmon evenly with lemon zest, parsley and the remaining 1/4 teaspoon Aleppo pepper (or chili powder). Serve immediately, with lemon wedges if desired.

Nutrition Facts

Serving Size: 1 Fillet Per Serving: 315 calories; fat 18g; cholesterol 94mg; sodium 336mg; carbohydrates 3g; dietary fiber 1g; protein 34g; sugars 1g; niacin equivalents 14mg; saturated fat 3g; vitamin a iu 428IU.

AIR FRYER BASIL-PARMESAN SALMON

PREP TIME:5 mins

COOK TIME:15 mins

TOTAL TIME:20 mins

YIELD:4 SERVINGS

INGREDIENTS

• olive oil spray
• 4 salmon fillets, skin removed, about 5 ounce each
• 1/2 lemon
• 1/4 teaspoon Kosher salt
• freshly ground black pepper
• 3 tablespoons mayonnaise, I like Sir Kensington
• 6 fresh basil leaves, minced, plus more for garnish
• 3 tablespoons grated Parmesan or Romano cheese

INSTRUCTIONS

Air Fryer directions:

1. Preheat air fryer to 400F.  Spritz the basket with olive oil.
2. Season the salmon with lemon juice, salt and pepper.
3. Mix the mayonnaise with basil and 2 tablespoons Parmesan cheese in a small bowl.
4. Spread completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
5. In batches, air fry 7 minutes, or longer depending on thickness of the salmon.

Air Fryer Teriyaki Salmon Fillets with Broccoli

INGREDIENTS

• 2 cups small broccoli florets
• 2 Tbsp vegetable oil
• Kosher salt and freshly ground black pepper
• 1 Tbsp soy sauce
• 1 tsp light brown sugar
• 1 tsp rice vinegar
• ¼ tsp cornstarch
• 1 1/2-inch piece ginger, peeled and grated
• 2 skin-on salmon fillets (6 oz each)
• 1 scallion, thinly sliced
• Cooked white rice, for serving

DIRECTIONS

1. Toss the broccoli with 1 tablespoon of the oil in a bowl until coated. Season with salt and pepper. Transfer the broccoli to a 5.3-quart air fryer.
2. Stir together the soy sauce, sugar, vinegar, cornstarch and ginger in a small bowl. Brush the salmon fillets on all sides with the remaining 1 tablespoon oil, then with the sauce. Arrange the salmon flesh-side down on top of the broccoli.
3. Cook at 375ºF until the broccoli is tender and the salmon is cooked through, 10 to 12 minutes for medium to well done, depending on the thickness of your fillets. Transfer to serving plates, sprinkle with the scallion slices and serve with rice.

 

TIPS AND SUBSTITUTIONS

Special equipment: a 5.3-quart air fryer

Air Fryer Buffalo Cauliflower

 

Prep: 5 minutes Cook: 15 minutes Total: 20 minutes

Servings:2

Ingredients

• ½ head cauliflower
• ½ cup buffalo sauce we used Frank's Red Hot Buffalo Wing Sauce, 120 mL
• 2 Tbsp olive oil 30 mL
• 1 tsp garlic powder
• ½ tsp salt
• To serve: creamy dip (like ranch or bleu cheese) and celery stalks

Instructions

1. Prep: Cut cauliflower into bite-sized florets. In a large bowl, gently stir together cauliflower and all remaining ingredients.
2. Cook: Lightly grease your air fryer basket or rack. Arrange cauliflower in a single layer (working in batches if they don't all fit in a single layer). Cook at 375°F (190°C) for 12 to 15 minutes, or until fork tender and slightly browned.

Serve: Serve warm with your favorite dipping sauce and celery sticks.

Tips & Tricks

To cook this in an oven, bake in a single layer at 450°F (230°C) for about 25 minutes.

Nutrition Information

Serving: 1serving Calories: 141kcal (7%) Carbohydrates: 4.5g (2%) Protein: 1.6g (3%) Fat: 14.1g (22%) Saturated Fat: 2g (13%) Cholesterol: 0mg Sodium: 717mg (31%) Potassium: 223mg (6%) Fiber: 1.8g (8%) Sugar: 1.9g (2%) Calcium: 16mg (2%) Iron: 0mg

Air Fryer Buffalo Chicken Wings

 Yield: 6 People

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Cook: Try 380 for 15 minutes at first

Ingredients

For the Chicken Wings

• 2 pounds chicken wings flat part and “drummies” separated, tips saved for stock
• 2 tablespoons olive or vegetable oil
• Kosher salt and freshly ground pepper to taste
• For the Buffalo Sauce
• ⅔ cup Frank’s Red Hot Sauce
• 4 tablespoons unsalted butter melted

Directions

1. In a large bowl, toss the chicken wings with the oil, salt and pepper. Place the chicken wings into the basket of the air fryer. Cook for 25 to 30 minutes at 400°F if your air fryer has temperature settings, or the dual cook setting if it doesn’t. Turn the wings halfway through the cooking. Remove them when they are browned and crisp.
2. Meanwhile, make the Buffalo sauce. Combine the Frank’s Red Hot Sauce and the melted butter in a large bowl.
3. Transfer the wings to the bowl and toss with the buffalo sauce. Transfer them to a serving platter and serve with the Blue Cheese Dip and carrot and celery sticks.

Nutrition Information

Calories: 289.43kcal | Carbohydrates: 0.01g | Protein: 15.05g | Fat: 25.28g | Saturated Fat: 9.1g | Cholesterol: 82.94mg | Sodium: 878.32mg | Potassium: 127.37mg | Sugar: 0.01g | Vitamin A: 353.26IU | Vitamin C: 0.57mg | Calcium: 12.04mg | Iron: 0.78mg

Air Fryer Salmon and Brussels Sprouts

 

YIELD-Serves 4

PREP TIME-5 minutes

COOK TIME-11 minutes

INGREDIENTS

• 4 cloves garlic
• 1 teaspoon chopped fresh thyme leaves
• 1 medium lemon
• 2 tablespoons olive oil, divided
• 2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 4 (7 to 8-ounce) salmon fillets
• Cooking spray
• 1 pound Brussels sprouts
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey

INSTRUCTIONS

1. Mince 4 garlic cloves. Place half in a large bowl and reserve for the Brussels sprouts. Place the remaining garlic in a small bowl. Chop 1 teaspoon fresh thyme leaves, and juice 1 lemon, and add to the small bowl. Add 1 tablespoon of the olive oil, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper, and whisk to combine. Brush all over the salmon fillets.
2. Preheat an Instant Vortex Plus 7-in-1 Air Fryer Oven to 400ºF and set for 10 minutes. Grease the air fryer racks with cooking spray. Place the salmon fillets skin-side down in the bottom rack of the air fryer, leaving space between the fillets.
3. Add the remaining 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper to the large bowl with garlic, and stir to combine. Trim and halve 1 pound Brussels sprouts, add to the bowl, and toss to combine. Place in the top rack of the air fryer above the salmon. Air fry until the salmon is cooked to desired doneness, 6 to 8 minutes.
4. Remove the tray of salmon. Continue air frying the Brussels sprouts until golden brown and crispy, 1 to 3 minutes more. Meanwhile, whisk 1 tablespoon balsamic vinegar and 1 tablespoon honey together until combined.
5. Drizzle the honey vinegar over the finished Brussels sprouts before serving.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.

Perfect Air Fryer Salmon

 

YIELD-Serves 2

PREP TIME-15 minutes

COOK TIME-7 minutes to 9 minutes

INGREDIENTS

• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 (6 to 8-ounce) skin-on salmon fillets (about 1 1/2 inches thick)
• 2 teaspoons olive oil

INSTRUCTIONS

1. Heat an air fryer for 10 minutes at 390ºF.
2. Place 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a small bowl and stir to combine. Check 2 salmon fillets for pin bones and remove any missed bones with tweezers or pliers. Season the salmon on all sides with the spice mixture. Drizzle the salmon with 2 teaspoons olive oil and rub to evenly coat.
3. Place the salmon skin-side down in the air fryer and cook until golden-brown on top and the flesh flakes at the end when gently tested with a fork, 7 to 9 minutes.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container up to 2 days.

CRISPY AIR FRYER ROASTED BRUSSELS SPROUTS WITH BALSAMIC

Prep Time-10 mins

Cook Time-15 mins

Total Time-25 mins

Servings: 4 Servings Calories: 83kcal

INGREDIENTS

• 1 pound (454 g) brussels sprouts , ends removed and cut into bite sized pieces
• 2 Tablespoons (15 ml) olive oil , or more if needed
• 1 Tablespoon (15 ml) balsamic vinegar
• kosher salt , to taste
• black pepper , to taste

INSTRUCTIONS 

1. Put cut brussels sprouts to bowl. Drizzle oil and balsamic vinegar evenly over the brussels sprouts. Don’t dump the oil and vinegar in one spot or else it will just coat one brussels sprout. You want to make sure to coat all the brussels sprouts.
2. Sprinkle salt and pepper evenly over the brussels sprouts. Stir to combine everything and long enough so that all the brussels sprouts soaks up the marinade. There shouldn’t be any marinade left in the bottom of the bowl.
3. Add brussels to the air fryer basket. Air fry at 360°F for about 15-20 minutes. Shake and gently stir half way through, about 8 minutes into cooking. Make sure you shake at the halfway mark! You don’t wany to end up with uneven cooking. If needed, shake and toss a 3rd time to make sure it all cooks evenly.
4. Continue to air fry the brussels for the remainder of the time, or until the brussels are golden brown and cooked through. You can check earlier if needed to make sure nothing burns. Or you can add more time if needed to make sure it’s cooked through.
5. Add additional salt and pepper if needed on the brussels sprouts and enjoy!

Midnight Stinger Cockail

Ingredients

• 1 oz. bourbon
• 1 oz. Fernet Branca
• 0.75 oz. lemon juice
• 0.75 oz. simple syrup

Directions

1. Shake 4 to 6 seconds on a handful of crushed ice, pour ice and cocktail into a rocks glass, pack with more crushed ice and garnish with a mint sprig.

Story

Fernet Branca, since it was invented in Milan 175 years ago, has been many different things to many different people, but the one thing it has always been to everyone is intense. Brashly, extravagantly, almost garishly intense.

Taxonomy-wise, Fernet Branca is an acutely bitter herbal liqueur with a strong mint-menthol character, but in practice it’s more of an initiation ritual. You’re nearly guaranteed to dislike your first sip, which feels, at the time, indistinguishable from punishment. People amuse themselves trying to describe it—I’ve heard, variously, “licorice-flavored mouthwash,” “hipster-Jägermeister simmered in wood chips,” and “the kind of after-dinner mint they’d offer you in Hell.” From the moment it hits your tongue it comes out swinging, all heart, the liquid equivalent of Sonny Corleone. If Fernet Branca were a piece of music, it would be a looped recording of the entire orchestra’s instruments being dropped down an elevator shaft. And all of this is coming from someone who loves it.

Originally, in 1845, it was created as medicine, supposedly alleviating everything from nervous indigestion to cholera. In the early 1900s, it was a taste of home for the millions of Italians who had relocated to Argentina, and to this day Argentina’s national cocktail is Fernet & Coke. In the 1920s it was salutary again, this time in America, as it tasted sufficiently medicinal to be sold in pharmacies during Prohibition, ostensibly impossible for teetotalers to understand why anyone would drink it for any other purpose.

U.S. demand all but dried up towards the end of the century, but was resurrected in the early 2000s by bartenders, chiefly in San Francisco, who fought through the initial shock and managed to acquire the taste. At first it’s startling, sure, but the next time you try it’s a little better, and the next time better still, and that’s when the cravings start, slowly at first, like an itch that’s impossible to scratch any other way. It’s a flavor you have to try to start liking, a product of effort, and therefore Fernet Branca was (and still kind of is) the so-called “bartender’s handshake,” a way to identify each other—it’s a taste so foreign, so unpleasant to the uninitiated, that it serves as a shorthand to distinguish between cocktail people and non-cocktail people. The perennial us and them. And if that sounds pretentious to you, well, I’m not here to say you’re wrong. All I can say in our defense is that it’s not an affectation—we really do enjoy it.

The vast majority of Fernet Branca in this country is taken as a shot, and indeed, getting it to play nice in cocktails can be a bit of a challenge. Usually it’s a quarter ounce here or a half ounce there, adding fireworks to stirred aged spirits or punching up things like coffee or Coke, which is one of the reasons the Midnight Stinger, calling for one full ounce of Fernet Branca, stands apart.

A Stinger is a classic cocktail, a two-step of cognac and creme de menthe. The Midnight riff comes to us from Sam Ross, then of the legendary Milk & Honey, and turns the classic into a sour, bringing lemon juice to tart up the old Stinger profile but subbing bourbon for cognac and Fernet Branca for the mint liqueur. And while it seems rude for mint to RSVP only for Fernet Branca to show up, it turns out that arriving with bourbon is a good way to be let in the door. The cocktail is a fantastic way to get acquainted with Fernet Branca, and who knows? Give it some time and you might even come to like it.

Maggianos’ Famous Baked Ziti

 

Serves 3 -4

Ingredients 

• 16 oz ziti pasta
• 20 oz canned or fresh marinara sauce
• 2 oz olive oil
• 1 oz butter
• 1 lb ground Italian sausage
• 1 oz chopped basil
• 2 Tbsp minced garlic
• 8 oz shredded Mozzarella
• 1 cup white wine
• 3 Tbsp grated Parmesan
• 12 oz diced tomatoes
• 1 basil sprig

Instructions 

1. Place ziti Pasta in boiling water and cook as stated on the back of the packaging or until your desired al dente. Place the Olive Oil into a heated sauté pan over medium-high heat and cook the Italian sausage.
2. Once the sausage is almost cooked, add the garlic and continue cooking for approximately 30 seconds. Add the white wine and bring to a simmer, reducing the wine until almost completely dry.
3. Lower the heat to medium, and add the diced tomatoes, marinara sauce, butter and chopped basil. Remove from the heat, and add the pasta and half of the Mozzarella. Then toss to blend.
4. Transfer to the baking dish and top with the remaining Mozzarella and Parmesan cheese.
5. Place underneath a broiler or in a convection oven for approximately 2-3 minutes until cheese is bubbly and golden brown. Garnish with basil sprig and serve immediately

Spanakopita Stuffed Peppers

 

Article

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• ¼ cup chopped shallot
• 1 (11 ounce) package baby spinach
• 2 teaspoons chopped fresh dill
• 2 teaspoons chopped fresh parsley
• 1 clove garlic, grated
• ¼ teaspoon ground pepper
• ½ cup part-skim ricotta cheese
• 6 tablespoons crumbled feta cheese
• 2 red bell peppers (about 8 ounces each), cut in half lengthwise and seeded
• ¼ teaspoon salt
• 4 tablespoons shredded part-skim low-moisture mozzarella cheese, divided

Directions

Step 1

Preheat oven to 400 degrees F.

Step 2

Heat 1 tablespoon oil in a large nonstick pan over medium-high heat. Add shallot and cook, stirring often, until softened, about 1 minute. Add spinach in batches and cook, stirring, until wilted, 3 to 5 minutes. Stir in dill, parsley, garlic and pepper. Cook, stirring, for 1 minute. Transfer the spinach mixture to a large mixing bowl. Stir in ricotta and feta.

Step 3

Rub bell peppers with the remaining 1 tablespoon oil and sprinkle with salt. Divide the spinach mixture among the peppers and top each with 1 tablespoon mozzarella. Place in an 8-inch-square baking dish.

Step 4

Bake until the peppers are tender, 30 to 35 minutes. Let cool for 5 minutes before serving.

Nutrition Facts

Serving Size: 1 Stuffed Pepper Per Serving: 210 calories; protein 10g; carbohydrates 11g; dietary fiber 3.4g; sugars 4g; fat 14g; saturated fat 5.4g; cholesterol 26.6mg; vitamin a iu 7205.5IU; vitamin c 99.9mg; folate 42.3mcg; calcium 287.3mg; iron 3.2mg; magnesium 74.3mg; potassium 228.8mg; sodium 415.8mg. Exchanges: 

1 1/2 Fat, 1 1/2 Medium-Fat Protein, 1 1/2 Vegetable

Shrimp Cauliflower Fried Rice

 

Ingredients

• ¼ cup sesame oil, divided
• 2 large eggs, lightly beaten
• 3 cups riced cauliflower (see Tip)
• 1 pound large shrimp (31-35 count), peeled and deveined
• 3 cups broccoli florets
• 1 medium red bell pepper, thinly sliced (about 1 cup)
• 3 cloves garlic, sliced
• 3 tablespoons reduced-sodium soy sauce or tamari
• 2 tablespoons water
• 1 tablespoon rice vinegar
• ½ teaspoon ground pepper

Directions

Step 1

Heat 2 teaspoons oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.

Step 2

Add 2 teaspoons oil to the pan; heat over high heat. Add cauliflower in an even layer; cook, undisturbed, until lightly browned, 3 to 4 minutes. Transfer to a plate.

Step 3

Add 2 teaspoons oil to the pan; heat over high heat. Add shrimp; cook, stirring often, until just opaque, about 3 minutes. Transfer to the plate with the cauliflower.

Step 4

Add the remaining 2 tablespoons oil to the pan; heat over high heat. Add broccoli, bell pepper and garlic; cook, stirring occasionally, until lightly charred, 4 to 5 minutes. Stir in soy sauce (or tamari), water, vinegar and pepper. Bring to a boil; boil for 30 seconds. Remove from the heat. Stir in the reserved eggs, cauliflower and shrimp.

Tips

Tip: Look for prepared cauliflower rice (or cauliflower crumbles) with other prepared vegetables in some supermarkets. To make your own, pulse cauliflower florets in a food processor until broken down into rice-size granules. One 1 1/2-pound head of cauliflower yields about 4 cups of cauliflower rice.

To make ahead: Refrigerate in an airtight container for up to 3 days.

Nutrition Facts

Serving Size: 1 1/2 Cups Per Serving: 309 calories; protein 30.1g; carbohydrates 9.6g; dietary fiber 3.5g; sugars 3.6g; fat 16.9g; saturated fat 2.9g; cholesterol 275.6mg; vitamin a iu 2665.8IU; vitamin c 119.8mg; folate 63.4mcg; calcium 136.8mg; iron 2.2mg; magnesium 64.8mg; potassium 604.2mg; sodium 605.4mg; thiamin 0.1mg. Exchanges: 

3 Lean Protein, 2 1/2 Fat, 1 1/2 Vegetable, 1/2 Medium-Fat Protein

Spaghetti with veal and ricotta meatballs

Serves 2

Ingredients

• 2 tbsp Spanish onions, minced
• 1/3 cup olive oil
• 1 tsp minced garlic
• 1 lb. ground veal
• 2/3 cups ricotta cheese
• 1 egg whites
• 3 ½ tbsp grated Parmigiano-Reggiano
• 2 ½ tbsp Italian parsley, minced
• 1/4 bunch chives, minced
• 2 tsp oregano, minced
• 1 tsp thyme, minced
• Salt and pepper
• 1 batch basic tomato sauce (quality store bought)
• 2/3 cup basil leaves, torn
• 1 1/2 tbsp whipped butter
• Grated Parmigiano-Reggiano

Directions

1. In a heavy-bottomed skillet, sweat the onions in 1 tbsp olive oil until translucent. Add the garlic, sweat a minute longer, and then cool the mixture in the refrigerator. 
2. In a large bowl, combine the veal, ricotta, egg whites, Parmesan, parsley, chives, oregano, thyme and the cooled onion and garlic; season generously. Work it all together well with your hands for at least 5 minutes. Remove a small portion and fry it in hot oil. Taste and adjust seasonings if necessary.
3. Rinse hands under cold running water and begin forming meatballs of desired size, rinsing hands again as necessary whenever the meat gets sticky. Collect meatballs on a baking sheet. Dust them with flour. Heat one or two large skillets on medium high. Heat the remaining oil and sear the meatballs in batches if necessary. Brown them nicely on all sides before setting them aside to drain on paper towels.
4. Cook the spaghetti; reserve some of the cooking water.
5. While the pasta cooks, heat the tomato sauce. Add the meatballs and torn basil to the sauce. Add the desired amount of sauce to the drained pasta. Fold to combine (add a little pasta water to lubricate if needed); fold in the butter. Serve topped with extra sauce and Parmesan to taste.

Ina Garten's Smashed Burgers with Caramelized Onions

 

Article

Hands-On:25 mins

Total:25 mins

Servings:4

Yield:4 burgers

In her latest cookbook Modern Comfort Food, Garten gives fans classic dishes with a new twist, like these smashed burgers with caramelized onions. "I think what makes comfort food is a remembered flavor, and then I update it by adding more intense flavors," she says. "During times of stress, there's just something about a hamburger and a Coke that makes us feel better."

Ingredients

• 3 ½ tablespoons canola oil
• 4 cups thinly sliced red onion
• 1 teaspoon granulated sugar
• 1 tablespoon red wine vinegar
• 1 ½ teaspoons dry mustard powder (such as Colman's)
• 1 ½ teaspoons Kosher salt
• ½ teaspoon freshly ground black pepper
• 1 ¼ lbs.s ground beef with 20% fat
• 4 oz.s Gruyere cheese, shredded (about 1 cup)
• 4 sandwich potato rolls
• Ketchup

DirectionsInstructions Checklist

Step 1

Heat 2 tablespoons of the oil in a large (12-inch) skillet over medium. Add onions, and cook, stirring occasionally, until onions are tender and starting to brown, 8 to 10 minutes. Add sugar; reduce heat to low, and cook, stirring occasionally, until onions are browned and caramelized, 10 to 15 minutes. Add vinegar, and cook 30 seconds to deglaze the pan.

Step 2

Stir together dry mustard powder, salt and pepper in a small bowl. Place ground beef in a medium bowl, and sprinkle with dry mustard mixture. With your fingers, lightly work the mixture into beef, and shape into 4 (1-inch-thick) patties. Place patties on a plate, and freeze exactly 15 minutes.

Step 3

Heat a large (12-inch) cast-iron skillet over medium high, and add remaining 1½ tablespoons oil. From the freezer, place burgers directly into hot skillet. With a large metal spatula, firmly press each burger into skillet. Cook burgers 2 ½ to 3 minutes, without disturbing, so bottoms get browned and crusty. Flip burgers; top evenly with onions, and then sprinkle evenly with Gruyère. Place a lid on skillet, and cook burgers until cheese is melted and burgers are medium-rare, 1½ to 2 minutes. Place 1 burger on each roll, and serve hot with ketchup on the side.

51 Tricks and Techniques for More Delicious Meals Every Day

https://www.epicurious.com/expert-advice/best-cooking-tricks-techniques-gallery

El Lúpolo, the Tequila Cocktail

 

https://robbreport.com/food-drink/spirits/best-el-lupolo-recipe-beer-tequila-campari-cocktail-ipa-1234598858/

• El Lúpolo
• 1.5 oz. blanco tequila
• 0.5 oz. lime juice
• 0.5 oz. Campari
• 0.5 oz. simple syrup
• Top with about 3 oz. IPA

Add all ingredients except for beer into a shaker tin and shake on ice for 6 to 8 seconds. Strain into a tall glass and top with about 3 oz. IPA. Garnish with a grapefruit peel.

Poulet au Vinaigre (Chicken in Vinegar)

 Poulet au Vinaigre (Chicken in Vinegar)

Rating: Unrated

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This classic French dish is typically made with a cut-up whole chicken. But using just one part of the bird, in this case thighs, ensures that the pieces are done at the same time. Serve this saucy braise with mashed potatoes.

Bill Millholland

EatingWell Magazine, April 2021

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Active:25 mins

Total:1 hr 25 mins

Servings:4

Ingredients

• 1 ¼ pounds boneless, skinless chicken thighs, trimmed
• ½ teaspoon salt plus a pinch, divided
• ¼ teaspoon ground pepper
• ¼ cup all-purpose flour
• 2 tablespoons unsalted butter
• 2 tablespoons grapeseed or canola oil
• 4 cloves garlic, sliced
• 1 large shallot, sliced
• 1 tablespoon tomato paste
• 1 large tomato, seeded and diced
• ¼ cup red-wine vinegar
• 1 tablespoon honey
• 1 ½ cups low-sodium chicken broth
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh tarragon

Directions

Step 1

Pat chicken dry and season with 1/2 teaspoon salt and pepper. Place flour in a shallow bowl and toss the chicken in it to coat, shaking off excess. (Discard the remaining flour.)

Step 2

Heat butter and oil in a large skillet over medium-high heat until foamy. Add the chicken and cook, flipping once, until brown on both sides, 9 to 12 minutes total. Add garlic, shallot and the remaining pinch of salt; cook for 1 minute. Add tomato paste; cook for 1 minute. Stir in tomato, vinegar and honey, scraping up any browned bits. Stir in broth. Bring to a simmer.

Step 3

Reduce heat to low, cover and cook for 15 minutes. Uncover and cook, flipping the chicken occasionally, until the sauce is slightly thickened, 20 to 25 minutes more. Stir in parsley and tarragon.

https://www.eatingwell.com/recipe/7891571/poulet-au-vinaigre-chicken-in-vinegar/

Nutrition Facts

Serving Size: 3 Oz. Chicken & 1/2 Cup Sauce Per Serving: 386 calories; fat 23g; cholesterol 110mg; sodium 472mg; carbohydrates 15g; dietary fiber 1g; protein 29g; sugars 7g; niacin equivalents 12mg; saturated fat 7g; vitamin a iu 1010IU.

Spiced Chickpea Salad With Tahini and Pita Chips

YIELD 4 main-course servings

TIME About 1 hour

This main-course salad has all the fresh flavors of a great falafel sandwich — tahini, mint, paprika, cucumber, cumin, garlic — plus the crunch of pita and the satisfying heft of chickpeas. The vegetarian cookbook writer Hetty McKinnon created this recipe, and the amount of olive oil she calls for might seem excessive. Don’t hold back: After cooking the chickpeas, the oil becomes part of the garlicky, paprika-warmed dressing for the finished dish. You could make her recipe even easier by using salad greens instead of cooked greens as the base. —Julia Moskin

Middle Eastern, Salads And Dressings, Vegetables, Chickpea, Green, Mint Leaves, Pita, Tahini, Dinner, Lunch, Weeknight, Main Course, Side Dish, Dairy Free, Healthy, High Fiber, Low Cholesterol, Vegan, Vegetarian Mark as Cooked 1,287 ratings 

INGREDIENTS

FOR THE CHICKPEAS:

• 2 (15-ounce) cans chickpeas, well drained, or 4 cups cooked chickpeas
• ¾ to 1 cup extra-virgin olive oil
• 2 garlic cloves, minced
• 2 teaspoons ground cumin, or 1 teaspoon each ground cumin and ground coriander
• 1 teaspoon sweet paprika
•  Salt and pepper

FOR THE TAHINI SAUCE:

• ⅓ cup tahini
•  Freshly squeezed juice of 1 lemon, plus more to taste
• 1 garlic clove, minced
•  Warm water, as needed
• TO FINISH:
•  Olive oil, for cooking
•  About 10 ounces kale, chard or spinach, well washed and thick stems removed
• 3 cups store-bought or homemade pita chips (see Tip)
•  Handful of roughly chopped flat-leaf parsley
•  Handful of roughly chopped mint
• 1 large or 2 small cucumbers, peeled and thinly sliced
•  Lemon, cut into wedges

PREPARATION

1. Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don’t worry: It forms part of the dressing.)
2. Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
3. Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
4. Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
5. When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.

The Marianito Preparado

 

The Marianito Preparado

More an idea than a recipe, marianito is a word that describes a smallish sweet vermouth served over ice. When you order a marianito in Spain, it is often served preparado: garnished with an olive and orange and enhanced with a few drops of this and that. To make your own marianito preparado, follow these steps:

1. Place a few ice cubes (the bigger, the better) in a glass.
2. Pour sweet red vermouth (between 4 and 6 ounces) over ice.
3. Add a dash of Campari, a dash of gin, and a dash of Angostura bitters. But here’s where you can freestyle, if you feel like it—use orange bitters instead, or any amaro-style drink, such as Amer Picon, Cynar, or Fernet-Branca.
4. Pierce a green olive and half an orange slice (or peel) with a toothpick, and place it in the drink, giving it a stir.

Carbonara alla spaghetti osteria gucci

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Serves 4

Ingredients

• 360 g pasta (bucatini or rigatoni are ideal)
• 6 egg yolks
• 200 g guanciale cut into lardons
• 200 g pecorino Romano, grated
• 200 g Parmigiano Reggiano, grated
• salt and pepper to taste

Directions

1. Put the yolks and half the pecorino romano and Parmigiano Reggiano in a large stainless-steel bowl and use a fork to mix well.
2. Heat the guanciale in a sauté pan and cook over medium high heat until it crisps. Do not strain off the fat.
3. Cook the pasta in well salted water following the instructions on the box. Before straining the pasta add one generous spoon of cooking water into the bowl with the egg yolk and mix well.
4. Toss the strained pasta and the crispy guanciale into the bowl with the yolk mixture adding the rest of the grated pecorino Romano and Parmigiano Reggiano. Keep mixing until the heat of the pasta creates a cream with the egg yolk mixture.
5. Season generously with black pepper and serve immediately.