Ingredients

• 1/4 cup extra-virgin olive oil
• 2 medium onions, coarsely chopped
• 1 pound Hungarian wax peppers or Italian frying peppers—cored, seeded and chopped
• 1 1/2 pounds wild mushrooms, cut into 1-inch pieces
• 1 1/2 pounds cremini or white button mushrooms, quartered
• Salt
• Freshly ground pepper
• 4 garlic cloves, smashed
• 1 teaspoon caraway seeds
• 1/4 cup sweet Hungarian paprika
• 1 tablespoon hot Hungarian paprika
• One 28-ounce can diced tomatoes
• 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 1 pound zucchini, cut into 1-inch pieces
• 6 cups vegetable broth
• 2 bay leaves
• 2 tablespoons fresh bread crumbs
• Sour cream and chopped parsley, for serving

Preparation

In a large enameled cast-iron casserole, heat the oil. Add the onions and peppers and cook over moderate heat, stirring, until softened, about 6 minutes. Add all of the mushrooms, season with salt and pepper and cook until browned, about 10 minutes.

Using the side of a chef’s knife, mash the garlic to a paste with the caraway seeds and a generous pinch of salt; scrape into the casserole. Stir in both paprikas, the tomatoes, potatoes and zucchini. Add the broth and bay leaves, season with salt and pepper and bring to a boil. Cover and cook over low heat, until the stew is richly flavored, about 1 hour.

Stir the bread crumbs into the stew and cook until slightly thickened, about 10 minutes; serve with sour cream and parsley.

Food & Wine

Ingredients

• 1 small red onion, diced
• 1/4 c. apple cider vinegar
• 2 tsp. sugar
• salt
• 1/4 c. olive oil
• 1 15-oz. can white beans, drained and rinsed
• 3/4 lb. green beans, trimmed and halved
• 2 tbsp. chopped parsley
• 2 tbsp. chopped chives
• pepper

Preparation

Soak the onion in water for 10 minutes. Drain and pat dry. Whisk the vinegar, sugar, and 1/2 tsp. salt in a bowl, then whisk in olive oil. Add the onion and white beans. Bring a saucepan of salted water to a boil. Add the green beans and cook until just tender, 4-5 minutes. Drain beans, and drop into an ice bath. Drain again, dry, and add to the salad. Marinate at room temperature for about 1 hour. Stir in chives and parsley just before serving, check seasoning with salt and pepper.

Ingredients

For salad:

• 2 small eggplants
• 1 tsp. salt
• 2 tomatoes, cut in large dice
• 4 scallions, sliced thin
• 1 cucumber, cut in large dice
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1/4 c. parsley, minced
• spinach leaves
• yogurt for topping

For dressing:

• 2 garlic cloves, crushed
• 3 tbsp. lemon juice
• 3 tbsp. tahini
• 1/2 c. olive oil
• 1/4 c. red wine vinegar
• 2 tsp. cumin seeds
• 1/2 tsp. ground pepper
• 1/2 tsp. oregano
• salt to taste

Preparation

Peel eggplant and slice into 1/2" rounds. Place on baking sheet, sprinkle with salt, and let stand for 30 minutes. Meanwhile, mix together all ingredients for dressing.

Rinse and dry eggplant. On an oiled baking sheet, broil eggplant until it browns lightly on both sides. Avoid overcooking. Eggplant should be tender enough to cut with a fork. Cut the warm eggplant into bite-size pieces. Toss with dressing and let cool for several hours, unrefrigerated.

Just before serving, toss all the other vegetables gently with the eggplant and dressing. Serve over spinach leaves, with yogurt on top.

Ingredients

• 2/3 c. mayonnaise
• 1/3 c. sour cream
• 1/4 c. cilantro, chopped
• 2 tbsp. milk
• 2 tbsp. lime juice
• 1 jalapeño pepper, seeded and minced
• 1 tsp. salt
• 7 oz bowtie pasta, cooked, rinsed, and drained
• 2 lg. tomatoes, seeded and chopped
• 1 yellow bell pepper, cut into sticks
• 1 zucchini, quartered length-wise and sliced thin
• 3 green onions, thinly sliced
• pine nuts to taste

Preparation

In a large bowl, combine the first seven ingredients and mix. Add the rest of the ingredients, toss, and cover. Chill.

Ingredients

• 1 chicken, cut into serving pieces (or 8-10 drumstick and thigh parts), trimmed
• salt and pepper to taste
• 1 tbsp. curry powder
• 1/2 tsp. ground allspice
• 2 tbsp. minced garlic
• 1 habanero pepper, stemmed, seeded, and minced, optional
• 1 egg
• 1 c. flour lard and butter combined, or vegetable oil
• lemon or lime wedges for garnish

Preparation

In a bowl, toss chicken with salt, pepper, curry, allspice, garlic, chili, egg, and 2 tbsp. water. When combined, blend in flour with your hands. Keep mixing until most of the flour is blended with other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery). Let sit while you heat fat; at this point chicken can marinate, refrigerated, for up to a day.

Choose a skillet or casserole at least 12" in diameter that can be covered. Add 1/2" of fat and turn heat to medium-high. If using butter, skim foam as it rises. When oil is hot, raise heat to high. Slowly add chicken to skillet. Cover, reduce to medium-high, and cook for 7 minutes.

Uncover, turn chicken, and cook uncovered for another 7 minutes. Turn again and cook for about 5 minutes more, turning as needed to make both sides golden brown.

Remove chicken from skillet and drain on paper towels. Serve chicken at any temperature, with lemon or lime wedges.

New York Times, 2003

Ingredients

• 2 tbsp. white peppercorns
• 1 tbsp. fennel seeds
• 1 tbsp. caraway seeds
• 2⁄3 cup kosher salt
• 1⁄3 cup sugar
• 2 lb. center-cut, skin-on salmon filet
• 1 cup dill sprigs, plus 1⁄3 cup chopped dill
• 1⁄4 cup aquavit (optional)

Preparation

In a small food processor, pulse peppercorns, fennel seeds, and caraway seeds until coarsely ground; combine with salt and sugar. Stretch plastic wrap over a plate; sprinkle with half the salt mixture. Place salmon filet on top, flesh side up. Cover with remaining salt mixture, dill sprigs, and aquavit.

Fold plastic wrap ends around salmon; wrap tightly with more plastic wrap. Refrigerate the fish on the plate for 48-72 hours, turning the package every 12 hours and using your fingers to redistribute the herb-and-spice-infused brine that accumulates as the salt pulls moisture from the salmon. The gravlax should be firm to the touch at the thickest part when fully cured.

Unwrap salmon, discarding the spices, dill, and brine. Rinse the filet under cold running water and pat dry with paper towels. Cover a large plate with the chopped dill. Firmly press the flesh side of the gravlax into the dill to coat it evenly.

Place gravlax skin side down on a board. With a long, narrow-bladed knife (use a granton slicer if you have one; the divots along the blade make for smoother, more uniform slices), slice gravlax against grain, on the diagonal, into thin pieces. Serve with mustard-dill sauce or on knackebrod with minced onion. Refrigerate any remaining gravlax, wrapped in plastic wrap, for up to 2 weeks.

Saveur

Ingredients

• 4 lb. chicken wings
• 2 tbsp. baking powder
• 3/4 tsp. salt

Preparation

Before you begin, uncover the chicken wings and leave them in the fridge for a few hours to dry out.

Adjust oven racks to upper-middle and lower-middle positions. Preheat oven to 250F. Line a baking tray with foil, then place a rack on the foil. Coat the rack with oil.

Place wings in a large bowl or in a ziplock bag. Add the baking powder and salt, then toss to coat evenly. Place the wings on the baking tray in a single layer with the skin side up. They should just fit snugly. Place wings on the lower middle oven rack and bake for 30 minutes.

Move wings up to the upper middle rack and increase the oven temperature to 425F/220C. Bake for 40 - 50 minutes, rotating the tray halfway through. Remove baking tray from the oven and let it stand for 5 minutes. Toss wings in sauce of choice or serve it on the side to dip / drizzle on the wings, then serve.

RecpieTin Eats/CI

Ingredients

• 10 tomatillos
• 2 small roma tomatoes
• 3-6 chipotle chiles in adobo (based on spice)
• 1 chile serrano
• 2 cups water (maybe less, control thickness here)
• 1 tbsp dry oregano
• 1 tbsp salt
• 1 tbsp black pepper
• 1/8 cup white vinegar
• 2 cloves of garlic

Preparation

Boil the tomatillos and the tomatoes together. Once boiled, drain them and place in blender. Add the rest of the ingredients, and blend it all.

Authentic Mexican Recipes

Ingredients

• 1 1/2 lb. lean ground beef
• 2 tbsp. plus 2 teaspoons water
• 1/2 tsp. baking soda
• 2 1/2 lb russet potatoes, peeled and cut into 1" chunks
• 4 tbsp. butter, melted
• 1/2 cup milk
• 1 egg yolk
• 8 scallions, green parts only, sliced thin
• 2 tsp. vegetable oil
• 1 onion, chopped
• 4 oz. white mushrooms, chopped
• 1 tbsp. tomato paste
• 2 garlic cloves, minced
• 2 tbsp. Madeira or ruby port
• 2 tbsp. all-purpose flour
• 1 1/4 c. beef broth
• 2 tsp. Worcestershire sauce
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 carrots, peeled and chopped
• 2 tsp. cornstarch

Preparation

Toss beef with 2 tablespoons water, 1 teaspoon salt, 1/4 teaspoon pepper, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.

Meanwhile, place potatoes in medium saucepan; add water to just cover and 1 tablespoon salt. Bring to boil over high heat. Reduce heat to medium-low and simmer until potatoes are soft and tip of paring knife inserted into potato meets no resistance, 8 to 10 minutes. Drain potatoes and return to saucepan. Return saucepan to low heat and cook, shaking pot occasionally, until any surface moisture on potatoes has evaporated, about 1 minute. Remove pan from heat and mash potatoes well. Stir in melted butter. Whisk together milk and egg yolk in small bowl, then stir into potatoes. Stir in scallion greens and season with salt and pepper to taste. Cover and set aside.

Heat oil in broiler-safe 10-inch skillet over medium heat until shimmering. Add onion, mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until vegetables are just starting to soften and dark bits form on bottom of skillet, 4 to 6 minutes. Stir in tomato paste and garlic; cook until bottom of skillet is dark brown, about 2 minutes. Add Madeira and cook, scraping up any browned bits, until evaporated, about 1 minute. Stir in flour and cook for 1 minute. Add broth, Worcestershire, thyme, bay leaf, and carrots; bring to boil, scraping up any browned bits. Reduce heat to medium-low, add beef in 2-inch chunks to broth, and bring to gentle simmer. Cover and cook until beef is cooked through, 10 to 12 minutes, stirring and breaking up meat chunks with 2 forks halfway through. Stir cornstarch and remaining 2 teaspoons water together in bowl. Stir cornstarch mixture into filling and continue to simmer for 30 seconds. Remove thyme and bay leaf. Season with salt and pepper to taste.

Adjust oven rack 5 inches from broiler element and heat broiler. Place mashed potatoes in large zipper-lock bag and snip off 1 corner to create 1-inch opening. Pipe potatoes in even layer over filling, making sure to cover entire surface. Smooth potatoes with back of spoon, then use tines of fork to make ridges over surface. Place skillet on rimmed baking sheet and broil until potatoes are golden brown and crusty and filling is bubbly, 10 to 15 minutes. Let cool for 10 minutes before serving.

CI

Ingredients

• 500 g dried linguine
• 3 lemons (zest and juice)
• 6 tbsp. extra virgin olive oil
• 100 g. parmesan cheese, grated
• salt and freshly ground black pepper

Preparation

Cook the linguine according to the instructions on the packet - in a generous amount of boiling, salted water. Drain and return to the saucepan. Mix the lemon juice and zest with the olive oil, then stir in the parmesan so that it becomes creamy. Season and add more lemon to taste. Add the lemon pasta sauce to the linguine shaking the pan to coat each strand. Garnish with some herbs to suit yourself.

Nudo