Ingredients

• 1 kg. flour
• 500 ml milk
• 200 ml yogurt
• 1 tsp. salt
• 1 tsp. sugar
• 1 tsp. yeast
• 2 eggs
• 1/4 c. vegetable oil

Preparation

Put the flour into a huge bowl and add the salt.

Set aside. Heat the milk until lukewarm. In a separate container, add the yeast and sugar, and pour in half of the lukewarm milk. Let sit for five minutes for the yeast to rise.

In a separate bowl, mix the yogurt, eggs, and vegetable oil.

Make a well in the middle of the flour, and add the yeast mix, followed by the rest of the milk, followed by the yogurt mixture. Mix thoroughly (electric mixer works).

Once everything is consistent, move it to a large bowl (or even a big clean bag). Let sit for at least five hours, or (better) overnight in the fridge.

When you take it out, it’s ready to work with. You’ll have to punch it down, and it will take dry flour to work with it because it’s sticky. It works for pizza dough, panzerotti, calzones, crazy bread, doughnuts, etc.

xwater

Ingredients

• 2 pt. cherry or grape tomatoes
• 1 shallot, quartered
• 3 cloves garlic, smashed (optional)
• 1/2 c. extra virgin olive oil, divided
• Kosher salt
• Crushed red pepper flakes
• 1 (8-oz., 225g) block feta
• 3 sprigs thyme
• 10 oz. pasta
• Zest of 1 lemon (optional)
• fresh basil (optional)

Preparation

1. Preheat oven to 400°/205C. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and most of the olive oil. Season with salt and red pepper flakes and toss to combine.
2. Place feta into center of tomato mixture and drizzle top with remaining olive oil. Scatter thyme over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
3. Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve ½ cup pasta water before draining.
4. To skillet with tomatoes and feta, add cooked pasta, reserved pasta water (if the sauce needs it), and lemon zest (if using) to skillet and stir until completely combined. Garnish with basil before serving.

TikTok, via Delish

Ingredients

• 600g de saucisses
• 1 kg pomme de terre farineuses
• 300g de poireaux émincés
• 1 échalote
• 5 cl de lait
• 25 cl d’eau
• 1/2 cube de bouillon de bœuf
• 1 c à s de moutarde
• 70g de beurre
• 1 feuille de laurier
• 2 branches de thym
• noix de muscade moulue
• poivre et sel

Preparation

Faites revenir l’échalote hachée 5 min à feu doux dans une casserole avec 20g de beurre. Ajoutez les poireaux émincés. Faites revenir 5 minutes à feu doux. Joignez les pommes de terre pelées et coupées en morceaux réguliers, ainsi que le laurier et le thym. Couvrez d’eau, portez à ébullition et laissez mijoter 20 min.

Pendant ce temps, faites fondre 20g de beurre dans une poêle. Faites-y cuire les saucisses à feu doux, en les retournant régulièrement pour qu’elles soient dorées de partout. Retirez-les et tenez les au chaud. Jetez le gras de la poêle, ajoutez-y l’eau et le 1/2 cube de bouillon émietté. Grattez et faites réduire un peu. Ajoutez la moutarde et rectifiez l’assaisonnement.

Égouttez les poireaux et les pommes de terre. Remettez-les dans la casserole, sur feu doux. Ajoutez le lait, le reste du beurre, du poivre, du sel et de la noix de muscade, selon vos goûts. Écrasez au presse-purée jusqu’à obtention d’un stoemp onctueux.

Servez le stoemp avec les saucisses et la sauce.

Delhaize

Ingredients

• 400g de filet de saumon, en dès
• 400g de filet de cabillaud, en dès
• 10 crevettes tigrées décortiquées
• 400g pommes de terre épluchées
• 300g épinards frais
• 50ml lait
• 50g fromage râpé
• 1 boîte bisque de homard concentrée (env. 500ml)
• beurre

Preparation

Préchauffez le four à 190C (chaleur tournante 180C). Coupez le saumon et le cabillaud en dès.

Faites cuire les pommes de terre durant 20 minutes dans assez d’eau. Réchauffez entre-temps 1 cuillère à soupe de beurre, faites y ensuite réduire les épinards.

Mélangez le contenu de soupe en boîte avec 100ml d’eau (pas le 500ml normal!) dans un bol. Faites une purée avec les pommes de terre et 50ml de lait.

Graissez le plat allant au four et couvrez le fond avec la purée. Déposez ensuite les épinards et répartissez le poisson (le poisson ne doit pas être précuit) et les crevettes au dessus des épinards. Ajoutez la soupe et répandez ensuite le fromage râpé.

Laissez cuire au milieu du four durant 25 min.

Knorr

Ingredients

• 4 aubergines, long, slim ones, ideally
• 1 lemon, halved
• Salt and black pepper
• 120ml olive oil
• 1 onion, peeled and thinly sliced
• 2 red peppers, core and seeds removed, cut into long 1cm-wide strips
• 2 big garlic cloves, peeled and sliced thin
• 1½ tsp ground cumin
• 1 tsp paprika
• 400g canned tomatoes
• ½ tsp sugar
• 2 sprigs fresh oregano
• ¾ tsp dried oregano (Greek, ideally; or fresh oregano, picked and chopped)

Preparation

Shave long, alternate strips of peel off the aubergines, top to bottom, so they end up striped, like zebras. Starting 2cm from the top, make an incision halfway into the flesh and cut down to 2cm shy of the bottom.

Put the aubergines in a large bowl and cover with two and a half litres of cold water. Squeeze in the lemon, drop in the skins and stir in two teaspoons of salt. Put a plate on top, to keep the aubergines immersed, and leave to soak for 45 minutes. Drain, then dry in a clean tea towel.

Heat the oil in a large saute pan on a medium-high flame. Fry the aubergines for eight to 10 minutes (take care, because the oil may spit), turning regularly, until nicely browned on all sides. Remove from the pan, turn down the heat to medium-low, add the onion and peppers, and cook for 10 minutes, stirring often, until soft but not coloured. Add the garlic and spices, cook for a minute, then stir in the tomatoes, two tablespoons of water, the sugar, fresh oregano, half a teaspoon of salt and a good grind of pepper. Turn the heat to low, put the aubergines on top of the veg, cover the pan and cook for 45 minutes, until the aubergines are steamed through.

In the meantime, heat the oven to 180C/350F/gas mark 4. Carefully lift out the cooked aubergines and place them cut side up in a 20cm x 30cm ceramic baking dish; they should be nice and snug. Prise open the aubergines, so they look like long canoes, then sprinkle the insides with a generous pinch of salt. Discard the oregano from the sauce, then spoon it into the aubergines, filling them as much as you can; don’t worry if some sauce spills out around them – it’s kind of unavoidable. Cover with foil and bake for 35 minutes. Remove the foil and leave the aubergines to cool to room temperature. Serve topped with a sprinkling of dried oregano, and with soft Turkish bread and Greek yogurt. Best eaten the day after, at room temperature.

Ottolenghi, via Twitter

Ingredients

• 1 (1-lb.) bag Great Northern Beans, rinsed and sorted
• 1 tablespoon onion powder
• 2 teaspoons garlic powder
• 1-2 teaspoons salt
• 1 bay leaf
• 6 cups unsalted vegetable broth, chicken broth, or water

Preparation

Add all ingredients to the Instant Pot. Cover, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button and set to 30 Minutes.

When the timer beeps, allow the pressure to release naturally for at least 20 minutes. Then, turn the valve to venting.

Use as you would canned beans.

Notes: If you want to eat these as a freestanding side dish, you can use full-strength broth; if you’re using them as canned beans, think about using half-broth or just water. If the beans are bigger (large white beans, kidney beans) then add 5 minutes or so to the cook time. Small beans deduct 5.

Camellia Brand Beans

Ingredients

• 2 tablespoons olive oil
• 1 pound Brussels sprouts, trimmed and halved
• 2 garlic cloves, chopped
• 3/4 teaspoon Spanish smoked paprika (pimenton)
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground black pepper, plus more to taste
• 1 1/2 cups cooked or canned no-salt-added white beans (from one 15-ounce can), drained and rinsed
• 3/4 cup drained bean cooking liquid or water
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh chives

Preparation

In a large skillet over medium-high heat, heat the oil until shimmering. Add the Brussels sprouts, cut-side down and in one layer. Cook, without disturbing, until deep golden brown on the bottom, 5 minutes. Turn them over, add the garlic and cook until the sprouts are just barely tender, 2 to 3 minutes.

Stir in the smoked paprika, salt, red pepper flakes and pepper and cook until fragrant, 30 seconds. Add the beans and bean liquid or water and cook, stirring often, until the beans are heated through, the liquid has reduced and turned creamy, and the sprouts are tender, about 5 minutes.

Stir in the lemon juice and chives, taste, and add more salt and pepper if needed. Serve hot.

WaPo

Ingredients

• 1/3 cup dried porcini mushrooms (about 1/2 ounce)
• 2 tablespoons kosher salt
• 1 tablespoon whole black peppercorns
• 1 teaspoon marjoram or oregano leaves
• 1 (4-rib) bone-in rib roast (about 10 pounds)

Preparation

Pulse mushrooms, kosher salt, peppercorns, and marjoram in a spice mill or mini food processor until coarsely ground. Pat meat dry, then rub mushroom mixture all over. Transfer to a wire rack set inside a rimmed baking sheet. Let sit at room temperature 1 hour (for even more flavor, chill, uncovered, overnight, then let sit at room temperature 1 hour before roasting).

Preheat oven to 225°F. Roast meat until an instant-read thermometer inserted into the center registers 120°F (for medium-rare), about 4 hours. Tent with foil and let sit at room temperature at least 30 minutes and up to 1 hour.

Increase oven temperature to 500°F. Remove foil and roast meat until browned and crisp, 5–10 minutes. Immediately transfer to a cutting board. Cut off ribs in 1 piece, then slice into individual ribs. Carve roast into 1/2" slices and arrange on a serving platter along with ribs. Season with sea salt and serve with Horseradish-Yogurt Sauce, if desired.

Epicurious

Ingredients

• Kosher salt
• 1 large eggplant (1 1/2 pounds), sliced crosswise 1/2 inch thick
• 1/4 cup plus 2 1/2 tablespoons vegetable oil
• 4 lamb shanks (about 1 1/4 pounds each)
• Freshly ground pepper
• 1 large white onion, chopped
• 1/2 cup pomegranate molasses
• 1/2 cup dried yellow split peas (3 ounces)
• 4 dried red chiles
• 2 teaspoons baharat spice blend or garam masala
• 2 teaspoons ground coriander
• 8 small pita breads, warmed and torn into large pieces

Preparation

In a bowl, dissolve 2 teaspoons of salt in 1 quart of water. Add the eggplant, cover with a small plate to keep the slices submerged and let soak for 30 minutes.

Meanwhile, in a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Season the lamb with salt and pepper and cook over high heat, turning once, until well browned, about 5 minutes per side. Add the onion and cook over moderate heat, stirring, until softened, 10 minutes. Add 3 quarts of water, the pomegranate molasses, split peas, dried chiles, baharat and coriander and bring to a boil. Reduce the heat to low and simmer for 45 minutes, skimming and stirring a few times.

Drain the eggplant and pat dry. In a large nonstick skillet, heat 11/2 tablespoons of the oil. Add one third of the eggplant and cook over moderately high heat until browned, 3 minutes per side; transfer to paper towels to drain. Brown the remaining eggplant in the 3 tablespoons of oil. Add the eggplant to the lamb and simmer over low heat, stirring, until the lamb is tender, 45 minutes.

Transfer the lamb to a rimmed baking sheet. Remove the meat from the bones and cut into 1-inch pieces. Boil the stew over high heat, skimming, until the liquid has reduced to 3 cups, about 40 minutes.

Return the lamb to the stew and season with salt and pepper. Divide the pita among 4 bowls. Ladle the stew on top and serve.

Food & Wine

Ingredients

• 1 cup butter, melted
• 1/2 cup sugar
• 2 teaspoons almond or vanilla extract or 1 teaspoon of each
• 1/2 teaspoon salt
• 2 cup flour
• 1 cup raspberry preserves
• 1 cup fresh raspberries divided
• 8 tablespoons butter, chilled
• 1/2 cup brown sugar
• 1/2 cup old fashioned rolled oats
• 3/4 cup flour
• 1/4 teaspoon salt
• 1 cup powdered sugar
• 1/2 teaspoon vanilla or almond extract
• 3-6 tablespoons milk, as needed

Preparation

Preheat oven to 350 degrees and line an 8x8 inch square baking pan with foil or parchment paper.

In a large bowl combine melted butter, sugar, and extract. Stir together. Add salt and flour and stir. Press dough into prepared pan and bake for 10 minutes.

Stir and gently mash half of the fresh raspberries into the raspberry preserves. Spread filling onto prepared crust. Top with remaining fresh raspberries.

Dice the chilled butter into small cubes. In a medium bowl stir together brown sugar, oats, flour, and salt. Add butter and mash with a fork (or pulse in a food processor!) until coarse crumbs form. Sprinkle over filling.

Bake for 25 minutes. Remove from oven and allow to cool before cutting into bars. While cooling, prepare the glaze by stirring together the powdered sugar, vanilla, and enough milk to make the glaze easily pourable. Drizzle over bars and serve.

Creme de la Crumb