Tag: recipe

Ingredients: 1 1/4 to 1 1/2 pounds beef flank, skirt or flap (bavette) steak 1 teaspoon (scant 1/3 palm full) coriander seed 1 teaspoon cumin seed 1 teaspoon mustard seed 1 teaspoon black peppercorn 2 teaspoons chili powder (Gebhart’s preferred brand) or 1 teaspoon cayenne pepper or pepper sauce About 1 teaspoon garam masala About

Ingredients: Vegetable oil, for the baking sheet 2 tablespoons unsalted butter 2 cloves garlic, chopped 1 cup Dijon mustard 1/2 teaspoon cayenne pepper 1 1/2 cups panko breadcrumbs 3/4 cup freshly grated Parmesan 1/4 cup chopped fresh chives (or parsley) 2 teaspoons paprika 8 small bone-in chicken thighs (about 2 1/2 pounds), skin removed Kosher

Ingredients: 2 cups diced peeled cheese pumpkin or butternut squash (about 8 ounces) Extra-virgin olive oil Kosher salt 1/2 bunch broccoli rabe, tough lower stems removed, cut into thirds 3/4 cup pancetta, cut into 1/2-inch dice Pinch of red pepper flakes 2 cups orecchiette 1/2 cup grated parmigiana, plus more for topping 1/4 cup green

Ingredients: 1 tablespoon vegetable oil, for brushing the grill Kosher salt 1 1/2 pounds pappardelle 2 tablespoons olive oil 3 cloves garlic, minced 1/2 cup brandy One 28-ounce can diced tomatoes, drained 1/2 teaspoon sugar 1/4 teaspoon crushed red pepper flakes Freshly ground black pepper 1 teaspoon seasoning salt 1/2 teaspoon lemon pepper 12 ounces

Ingredients: For the tomatillo salsa: 1 1/2 pounds tomatillos (6 to 8 medium) 5 serrano or 10 jalapeno peppers, stemmed (plus seeds, if you can take the heat) 3 cloves garlic, peeled 1 large white onion, peeled and sliced 1/2 inch thick 1/4 cup extra-virgin olive oil Kosher salt 1/2 cup chopped fresh cilantro Freshly