For lemon oil 1/2 cup neutral vegetable oil (I like grapeseed) 1/2 teaspoon turmeric 1 tablespoon finely grated fresh lemon zest (from 2 lemons, grated with a rasplike Microplane zester) For carrot orange sauce 1 c. fresh carrot juice 1 Read on!
For risotto: 6 cups chicken stock 2 cups hot water 3/4 stick unsalted butter, divided 1 medium onion, finely chopped (1 cup) 3 garlic cloves, finely chopped 1 pound Arborio rice (2 1/2 cups) 2/3 cup dry white wine 1/2 Read on!
1 tablespoon unsalted butter 1 tablespoon vegetable oil 3 cooked beets (about 3/4 pound), peeled and cut into 1/2-inch cubes 3 cooked carrots, cut into 1/2-inch cubes 2 cooked boiling potatoes, cut into 1/2-inch cubes 1/2 c. cooked chicken, beef Read on!
4 tablespoons (1/2 stick) butter 1/3 cup minced onion 2 large garlic cloves, minced 1/2 teaspoon dry mustard 4 tablespoons Dijon mustard 2 1/2 cups fresh breadcrumbs made from crustless sourdough bread 1 cup (packed) grated Parmesan cheese (about 3 Read on!
By Elizabeth Winslow “Change the station!” When my children are in the car, starving to death after school, the radio can be torture . . . “three all-beef patties sizzling on a fresh-baked, cheese and bacon-stuffed bun . . . Read on!
1/4 cup (1/2 stick) butter 2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes 1 1/2 cups chopped white onion 1 cup arborio rice or medium-grain white rice 3 cups chicken or vegetable stock 1 tablespoon balsamic vinegar Read on!
2 teaspoons toasted sesame oil 2 tablespoons minced fresh ginger 1 1/2 tablespoons minced green garlic 8 ounces shiitake mushrooms, stems trimmed, caps sliced 8 ounces white mushrooms, sliced 4 ounces cremini mushrooms 1 bunch spinach, stems trimmed 6 spring Read on!
2 large firm tomatoes 2 tablespoons (1/4 stick) butter 1/2 large onion, chopped 1/2 pound ground lamb 1/4 cup dry red wine 2 Tbs chopped fresh mint 4 tablespoons chopped fresh parsley 1/4 teaspoon ground cinnamon 1/2 cup cooked basmati Read on!
1 pound boneless chicken, cut into 1″ strips 4 tablespoons fresh lime juice 1 1/2 teaspoons crushed chipotle chilies* 6 teaspoons olive oil 1 bunch spring onions (white and pale green parts only), thinly sliced 1/2 cup chicken stock 1 Read on!