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Food.comThis is another one of my daughter's student recipes! She made it up one evening, when deciding what to have for supper, based on her fridge and storecupboard contents!! She has cooked it for us at home, and now I have decided to post it on Zaar, as it is such an easy and inexpensive recipe! Obviously home-made curry powder is always best - but any good quality curry powder will do; this is a curry in a hurry, and aptly named in honour of Bridget Jones's Turkey Curry Buffet, the annual event that she is forced to attend at her parent's house every New Year's Day! Have fun and enjoy!AllrecipesThis is a simple and easy recipe for making Sloppy Joes for 24 or more people. Yes, I know, what kind of good Sloppy Joe recipe uses Manwich®? In this case it's used as a base (like ketchup) to make a really tasty dish. I used the best ideas of several Sloppy Joe recipes on the Allrecipes website, added my own twist, and expanded it for a crowd.Food52When it comes to cheap feasts, my husband and I turn to pork shoulder. We typically smoke it over hickory splits for pulled pork, or slather it with spices and herbs for roasted porchetta. But for this contest, my mind turned to braising –-- not only because it’'s good to have a make-ahead dish when serving a crowd, but also because a one-pot dish is the perfect way to stretch an already economical piece of meat. My mind turned to a beautiful dish I recently spotted in La Cucina Italiana for l’agnello di pasquetta, a braised lamb dish which is traditionally served in Puglia on Easter Monday. What intrigued me the most was the final step of adding whisked eggs and letting them bake over the entire dish. So I adapted the recipe for pork shoulder, and along the way, made changes in ingredients and instructions. I added fennel seeds and tucked some lemon peel into the braising liquid. While the original recipe uses just white wine, I cut mine with chicken stock. I also added new potatoes (which nicely stretch the dish to serve more people) and finished the dish with lemon juice and tarragon for brightness. My favorite part of the dish is the eggs. They form a glorious crust over the entire dish which is unbelievably delicious with bites of succulent pork, spring vegetables, and the lemony tarragon sauce. They’'re also a judicious way to add richness without relying on more meat or pricier ingredients. This dish is a feast on its own and needs no accompaniments. If you prefer a few sides, serve with polenta with freshly grated Pecorino Romano and a lightly dressed salad of spring greens. Either way, your guests will leave full, happy, and feeling very well loved.Food.comThis is my father-in-law's mother's cake recipe from Oklahoma, and I'm posting it for safe keeping. Word (word in our family, that is) has it that no one made a mayonnaise cake like she did. She would always send one back with my husband's family when they made a trip out to Oklahoma to visit from Colorado. The frosting she put on it was boiled sugar frosting, and my father-in-law's father apparently liked frosting so much it was like, "How about a little cake with your frosting?" That's what I've heard anyway. ;) I've tried to make the boiled sugar frosting a couple times, but it doesn't come out right (maybe it's the Colorado altitude, maybe it's my cooking skills, maybe it was a grandma thing [she did have 50 years of making it behind her]. Who knows.), but my husband - the grandchild that loves mayonnaise cake the most out of all of them, so much so that we were gifted the "mayonnaise cake pan" upon the grandmother's passing - likes it just as much with this chocolate frosting. The frosting recipe is adapted from Hershey's and works swimmingly, whether you're a grandma or not. ;) Oh, this cake is also great when it's chilled - it makes it more dense and SO good.Food.comDid you ever just start cooking without really having a clue where you were going to end up? My kids have gotten used to it by now. "Mom, what's for dinner?" "I don't know, it's not DONE yet. Let's wait and see what it turns out to be, okay?" Sometimes I let them name it. I really had absolutely NO idea how this would taste, but sometimes I come up with pretty decent stuff that way. Over the Memorial Day weekend, I thought I'd just whip up some coleslaw to go with my Bobbie-Q Beef (recipe for that may follow...eventually) But instead of reaching for a coleslaw recipe in a cookbook, I whipped out my handy-dandy Palm Pilot (how did I EVER get along without it?) and looked up the recipe for "Amish Macaroni Salad." I took that as my leaping-off point. First, I changed it from Miracle Whip to mayonnaise, then reduced the sugar. Also I added the celery salt, because, well, if it's good enough for a Chicago Style Hot Dog, it's good enough for me. Turned out that it tasted almost-but-not-quite exactly like Marzetti's Brand Slaw Dressing which comes in a glass jar from Your Grocer's Refrigerator Case. Which I just happen to like, so it was a good thing. Hope you give this a try.Food.comMy mother sent me this unusual recipe back in the 70's. I was baking rolls in a health food restaurant at the time. The restaurant wanted me to come up with a dessert for the menu, so I made my mother's recipe using wholewheat flour, turbinado sugar and organic walnuts*. It was an enormous success! You should note there is no liquid in this recipe. The moisture that binds the ingredients comes from the eggs, oil and fresh apple slices. A pretty good electric mixer and/or strong arm is required to incorporate all the flour no matter what kind of flour you use. The result is more like a stiff dough than any cake batter I've ever seen. I continue to make this cake with wholewheat flour and turbinado sugar because I like the result. You, of course, may use any flour and sugar you want. *Nostalgia Note: In 1974, organic walnuts came from a tree in their original packaging called a shell. To use the nut, the shell had to be broken with something hard called a nut cracker and then the nutmeat was picked out; repeat until the amount of nutmeats equal what the recipe calls for. Today, walnuts come in a bag and if there are any shells involved you can lodge a complaint.Yummly<img src='https://www.sprouts.com/wp-content/uploads/2020/05/640x710-2.jpg' alt='Burger with barbecue sauce and jalapeños' width='600' height='800' class='alignright size-full wp-image-33077' /> When it comes to building a better burger, we think that what’s spread on the buns is just as important as what’s stacked inside. So, in our better-burger quest, we turned to the experts! We reached out to a few of our well-known blogger friends to whip up some seriously good burger sauce recipes. Whether you’re in the mood for something tangy, spicy or sweet, check out these slather-worthy sauces and get the biggest bang for your burger. <br> <h2>Big 'n Smoky Five-alarm Sauce</h2> From <a href='https://www.cakenknife.com/'>CakeNKnife</a> <h4>Ingredients:</h4> <ul> <li>3/4 cup Sprouts Organic Bourbon Barbecue Sauce</li> <li>1/4 tsp. Cayenne pepper</li> <li>1 oz. Bourbon</li> <li>1/4 tsp. Black pepper</li> </ul> <h4>Instructions:</h4> <ol> <li>Combine all ingredients into a dish and mix well. Enjoy this as a spread, or simply drizzled over top your burger.</li> </ol> <hr /> <h2>Herbed Avocado Mayo Burger Sauce</h2> From <a href='http://www.fortuitousfoodies.com/hawaiian-shrimp-burgers/'>Foruitous Foodies</a> <h4>Ingredients:</h4> <ul> <li>A handful of chopped dill, basil, parsley and chives</li> <li>1 Avocado</li> <li>1 Lemon</li> <li>1 Tbsp. Horseradish mustard</li> <li>1/4 cup Light mayo</li> <li>1 Garlic clove</li> <li>1/2 tsp. Black pepper</li> <li>1 tsp. Salt</li> </ul> <h4>Instructions:</h4> <ol> <li>In a blender, combine the herbs, mayo, avocado, lemon, mustard, garlic, pepper and salt.</li> <li>Pulse until everything is well combined. If it’s too thick, you can add a bit more lemon or a splash of water.</li> <li>When smooth, taste and adjust seasoning to your liking.</li> <li>Enjoy—this makes for an excellent spread for the Hawaiian Shrimp Burger, a turkey burger or even a black bean burger with colby jack cheese—yum!</li> </ol> <hr /> <h2>Buffalo Blue Cheese Mayo</h2> From <a href='http://www.thedefineddish.com/'>The Defined Dish</a> <h4>Ingredients:</h4> <ul> <li>3/4 cup Mayonnaise</li> <li>2 Tbsp. Hot sauce</li> <li>1/4 cup Blue cheese crumbles</li> </ul> <h4>Instructions:</h4> <ol> <li>Combine all ingredients in a bowl, stir until well combined.</li> </ol> <hr /> <h2>Chili-Lime Burger Sauce</h2> From <a href='http://denver.citymomsblog.com/'>Denver Metro Moms Blog</a> <h4>Ingredients:</h4> <ul> <li>1/4 cup Mayo</li> <li>1 Lime, juiced ( use amount to taste)</li> <li>3/4 tsp. Chile powder</li> <li>1 Tbsp. Sour cream</li> </ul> <h4>Instructions:</h4> <ol> <li>Add all ingredients to a bowl and stir together.</li> <li>Refrigerate for an hour or more for the flavors to really open up.</li> <li>Serving suggestions: Sliced avocado, guacamole or pepper jack cheese.</li> </ol> <hr /> <h2>Cucumber Dill Burger Sauce</h2> From <a href='http://www.foodiefun.net/'>Foodie Fun</a> <h4>Ingredients:</h4> <ul> <li>3 Tbsp. Cucumber, seeded and finely chopped</li> <li>2 Tbsp. Sprouts Light Sour Cream</li> <li>1 clove Garlic, minced</li> <li>1/2 tsp. Fresh flat-leaf parsley, snipped</li> <li>1/4 tsp. Fresh mint, snipped</li> <li>1/8 tsp. Kosher salt</li> </ul> <h4>Instructions:</h4> <ol> <li>Add all ingredients to a bowl and stir together.</li> </ol> <hr /> <h2>Creamy Sriracha Ketchup Burger Sauce</h2> From <a href='http://deepfriedfit.com/'>Deep Fried Fit</a> <h4>Ingredients:</h4> <ul> <li>1/3 cup Mayo</li> <li>2 Tbsp. Sprouts Sriracha Ketchup</li> <li>Black pepper, to taste</li> </ul> <h4>Instructions:</h4> <ol> <li>In a small bowl, mix all the ingredients until it’s well blended. You can definitely add more Sriracha ketchup to punch it up the taste! Some recipes suggested hot mustard to add a little more spice.</li> <li>Refrigerate and spread on your burger. Keeps well for a week.</li> </ol> <hr /> <h2>Tangy Curry Burger Sauce</h2> From <a href='http://denver.citymomsblog.com/'>Denver Metro Moms Blog</a> <h4>Ingredients:</h4> <ul> <li>1/2 cup Greek yogurt</li> <li>1/8 cup Mayo</li> <li>1/2 tsp. Lime</li> <li>2 tsp. Lemon juice</li> <li>1 tsp. Curry</li> <li>1/2 tsp. Garlic powder</li> <li>Salt, to taste</li> </ul> <h4>Instructions:</h4> <ol> <li>Refrigerate for an hour or more for the flavors to really open up.</li> <li>Serve with fresh spinach and soft-baked sweet potato chips.</li> </ol> <hr /> <h2>Avocado Pesto Burger Sauce</h2> From <a href='http://nashville.citymomsblog.com/'>Nashville Moms Blog</a> <h4>Ingredients:</h4> <ul> <li>1 bunch Fresh basil</li> <li>1 Ripe avocado</li> <li>1/4 cup Walnuts or pine nuts (toasted for best flavor)</li> <li>1 Tbsp. Lemon juice (lime juice will work too!)</li> <li>3 Garlic cloves</li> <li>2 Tbsp. Freshly grated Parmesan</li> <li>1/4 tsp. Fine sea salt</li> <li>1/4 cup Extra virgin olive oil</li> </ul> <h4><strong>Instructions:</strong></h4> <ol> <li>In a food processor, combine basil leaves, cheese, walnuts (or pine nuts), lemon/lime juice, garlic and salt; pulse until finely chopped.</li> <li>Add oil and avocado and process until it becomes a creamy paste.</li> </ol> <strong>Make Ahead Tip:</strong> Press a piece of plastic wrap directly on the surface of sauce to prevent browning, and refrigerate for up to 3 days. Alternatively, you can use prepared pesto and combine with avocado using a fork.Food and WineAs a cookbook author and test kitchen cook, I make it my business to learn as much as I can about the recipes I test and develop. I can easily spend hours a day researching the history of a dish or reaching out to experts in their field. I even scour popular blogs (and their comment sections) for whatever information might be useful.Along the way, especially in the comments, I’m often shocked at what I discover: unceasing aggression between people who have strong opinions on food and cooking. Opinions on everything from tomato sauce and puree to hard-boiled vs. hard-cooked eggs.I don’t make it my business to argue with anyone—whether via email, on social media, or in the comments about what makes certain recipes what they are or should be. For instance, what makes a “chili” a “chili” and not just a stew? Some say it has to have meat and meat alone—such as Texas chili con carne—while others insist it must have beans. The quarrels can become quite heated, trust me. But I think it’s safe to say that everyone more or less agrees that a chili must have chile peppers (or chili/chile powder). And I agree. So, I am pointing to the chipotles in this dish and calling it: This recipe is a chili. This smoky, rich chili is one of my go-to weeknight dinners, and for good reason. It’s a one-pot dish that has 10 ingredients (not including salt and pepper) and comes together in just 30 minutes. Plus, you can make it a day or two in advance because it reheats beautifully. If that isn’t enough, it’s also relatively healthy—bacon adds plenty of smoky flavor, but also renders enough fat to cook the aromatics, that way there’s no need for any additional oil.So, give this recipe a whirl—keeping your mind open to what “chili” really is—and remember to not read the comments. Slideshow: More Chili RecipesFood and WineI chased the flavor of a proper Tuscan ribollita for 17 years until I ate the genuine article again, finally, at Leonti, chef-owner Adam Leonti’s swanky new Italian restaurant in New York City. Leonti’s deeply savory version of the Tuscan bread and bean porridge was even better than the one I remember from a small hillside restaurant in Siena, Italy, so many years ago. (And that ribollita, which I ate on my first visit to Italy, was so perfect and nourishing that it made me forget for an hour that I was wearing my girlfriend’s puffy sweater because the airline had lost my luggage.) Leonti learned how to make ribollita from a restaurateur from Lunigiana, a three-hour drive northwest of Siena, paying close attention to the porridge’s humble elements: grassy-green, peppery olive oil; earthy, rustic bread; small, thin-skinned white beans; and most importantly, sofrito, the finely chopped, slow-cooked mixture of carrots, onions, and celery that gives ribollita its extraordinary flavor.At Leonti, sofrito is the foundation of ragù, and of the hot broth served to guests upon arrival—and it’s such a crucial ingredient that his cooks make about 75 quarts of it a week. Leonti used to laboriously chop his sofrito with a knife by using a rocking motion. “Then I watched Eat Drink Man Woman, and the best part is the beginning, with the Chinese chef chopping with big cleavers,” he recalls. “I thought, ‘That’s the move!’”So, Leonti bought some large cleavers in Chinatown and a wood butcher block and set up a sofrito station in the kitchen, where today his cooks rhythmically chop and break down the whole vegetables into rubble using the same kind of chopping technique I saw a barbecue cook use at Skylight Inn BBQ in Ayden, North Carolina, to break down the meat of whole smoked hogs into a fine mince. The size of the mince matters—the smaller the better—Leonti says, because you’re multiplying the surface area of the vegetables by a thousand-fold. More surface area to caramelize in the pan equals more flavor.When I made Leonti’s ribollita at home in my Birmingham, Alabama, kitchen, I tried the double-cleaver technique but quickly switched to an efficient, two-handledmezzaluna after too many stray bits of onion, carrot, and celery fell to the kitchen floor. I followed his advice and sweated the vegetables in olive oil in a Dutch oven, slowly cooking the mixture, stirring almost as often with a wooden spoon as you would with a roux. After 30 or so minutes, I turned up the heat until I heard that rapid sizzle, signaling that the sofrito was beginning to caramelize, creating a massive amount of flavor. When you build flavor from the bottom of the pot like this, the flavors continue to transform, concentrating even further when you add then reduce aromatic liquids— in Leonti’s case, adding crushed tomatoes and white wine, which cook down to a tomato-wine-sofrito jam full of umami. That flavor base then gets rehydrated with water, then cooks down again with the kale, potatoes, and bread—the latter adds tangy flavor and disintegrates into the soup to add texture. Finally, cooked beans—both whole and pureed—go in, thickening and tightening the soup into a porridge.Leonti serves many of his courses in gold-rimmed Richard Ginori china to frame his food in the Tuscan context. His food is big city fine dining meets cucina povera, the Italian cooking tradition born of necessity that elevates humble ingredients into dishes fit for a king. I asked him about the restaurant’s tightrope walk between high and low. “What is luxury? Luxury to a few is foie gras or truffles,” he says. “But the ultimate luxury is time and space. Those are the two most expensive things on the planet. Ribollita is such an expense of time. It’s the ultimate luxury.”Especially when you’ve spent 17 years searching for a proper recipe. —Hunter LewisCook’s note: Decent bread and canned beans work fine here, but if you shop for the best rustic loaf baked with freshly milled flour you can find, and cook your beans in extra sofrito a day ahead—especially white beans sold byRancho Gordo—your ribollita will go from good to great.
