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Butterflied Turkey with Fennel, Sausage, and Ricotta Stuffing

Butterflied Turkey with Fennel, Sausage, and Ricotta Stuffing Recipe IngredientsStuffing1 1/2 pounds sweet Italian sausages, casings removed, broken into pieces2 medium fresh fennel bulbs, trimmed, diced, plus 1/4 cup chopped fronds2 cups chopped leeks (white and pale green parts only)5 garlic cloves, thinly sliced2 cups fresh breadcrumbs made from crustless country-style French bread1 cup freshly grated Parmesan cheese1 cup whole-milk ricotta cheese2 teaspoons chopped fresh sage2 teaspoons chopped fresh rosemary3/4 teaspoon ground black pepperTurkey1 tablespoon fennel seeds, ground2 teaspoons minced fresh rosemary2 teaspoons ground black pepper1 12- to 14-pound turkey; neck, heart, and gizzard reserved for Ultimate Turkey Stock2 cups (or more) Ultimate Turkey Stock or low-salt chicken brothFresh Fennel Pan Gravy if roasting the turkey, or Mixed-Mushroom and Tarragon Gravy if grilling the turkeySpecial EquipmentCharcoal chimney (if grilling)13x9x2-inch disposable aluminum baking pan (to catch drips; if grilling)Recipe PreparationStuffingHeat oil in large skillet over medium-high heat.
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New recipes

Spinach grapefruit salad recipe

RecipesDish typeSaladGreen saladSpinach saladIn this light vegan winter salad, the juice from the grapefruit serves as the vinaigrette, which also prevents the mushrooms from turning dark.Be the first to make this!IngredientsServes: 2 1 (260g) bag young spinach1/2 pink grapefruit6 closed cap chestnut mushrooms, sliced thinlypink peppercorns, crushedMethodPrep:5min ›Ready in:5minPeel grapefruit and segment.
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The best recipes

Barbecue Pork with Blistered Chile–Pumpkin Seed Salsa

Barbecue Pork with Blistered Chile–Pumpkin Seed Salsa Recipe You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.IngredientsSalsa¼ cup finely chopped unsalted, roasted pumpkin seeds (pepitas)3 tablespoons fresh lime juicePork and Assembly1¼ pounds boneless pork shoulder (Boston butt)2 tablespoons light brown sugar2 tablespoons mustard powder2 teaspoons garlic powder1 teaspoon freshly ground black pepper½ teaspoon cayenne pepperVegetable oil (for grill)Special EquipmentEight 8–12-inch-long metal skewersRecipe PreparationSalsaCook onion and jalapeños over a gas burner, turning often, until charred and beginning to soften, about 4 minutes (alternatively, cook in a hot dry medium skillet, preferably cast iron).
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Traditional recipes

Spicy Mousse

Spicy Mousse Recipe Use two arbol chiles for a hotter, slow-burning mousse.Ingredients2 dried ancho chiles, stems removed1-2 dried arbol chiles, stems removed, plus more for serving½ vanilla bean, split and scraped1 tablespoon powdered sugar8 ounces bittersweet chocolate, chopped2 tablespoons unsalted butter, cut into pieces4 large eggs, yolks and whites separatedSoftly whipped cream, for servingRecipe PreparationToast chiles in a medium dry saucepan over medium heat until fragrant and lightly browned, tossing often, about two minutes.
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New recipes

Level Up Your Grilling Game

Rob Levitt, the owner of Chicago’s esteemed Butcher & Larder, shares six tips for mastering the flamesShutterstockCut vegetables in half lengthwise and roast on the grill’s cool side for four to five minutes, then use heat to char the outside.Prep your grill like a proWhether you’re cooking with charcoal or gas, your aim is the same: keep part of the grill hot, for cooking over direct heat, and part unheated.
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New recipes

How to make vegan chilli-stuffed peppers

Despite being a meat-eating household, I cook a lot of vegetarian meals at home. After the decadent days of summer, I always try to incorporate more vegetables into my meals, and in the busy first few days of back-to-school, I’m keen to make big batches of healthy meals so I’ll have them on hand. The challenge is keeping those batch-cooked meals interesting, but there are loads of ways to do it.
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