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Food52If there ever is a classic Indian recipe that defines 'dirt cheap', this would be it. The dish originated in the streets outside the textile mills, that were a mainstay of Mumbai's manufacturing base in the 1950's. 'Blue collar' Mill workers, who could not afford having their lunch sent to them fresh or return home to eat, frequented these vendors, who would whip up a vegetable dish with whatever vegetables they could get their hands on. The veggies were cooked and mashed up thoroughly in a heavy cast iron concave griddle and served up with rustic 'pao', a Portuguese bread that has since happily domiciled itself in India even after the Portuguese rule ended. Unlike the numerous selection of 'chaat' (palate teasing snacks, with a wonderfully complex taste &amp; texture profile), The pao bhaji is a complete substantial meal. Not something that will send you into a hibernating state, nor will it be digested &amp; gone within the hour, leaving behind revived hunger pangs. The curry is served with the bread, slit in the middle, toasted (nay, drowned) in salty melted butter on the same griddle &amp; raw or pickled onions with a wedge of lime. Pao Bhaji has come a long way. These days, this street side fare is listed on the menu's of some of the well known Indian restaurants, the world over. The versatility of this dish can be likened to one of those cheesy TV ads advertising cars &amp; homes even with a terrible credit rating. "Wilting head of cauliflower? NO problem, Geriatric looking carrots? Toss it in". The flip side, one can never really make it just for one or 2 individuals. Even when using one or two of each vegetable, (try describing the recipe with terms like 1/4 of a potato, 2 florets of cauliflower, 2 inch piece of carrot!!) It cooks up into a HUGE batch. and is sure to be a party fave and it makes for a great lunch offering the next day, even cold, straight out of the refrigerator! The closest in taste and texture to the rustic pao in the US is the Portuguese saloio roll. Another great alternative is to serve it with sourdough roll. Please do NOT pick up one of those Pav offerings found in Indian grocery stores.Food and WineAndrew Zimmern’s Kitchen AdventuresI am eight years old. I am on a food recon trip with my dad in the middle of a fall day in Los Angeles. He is there for work, and I am tagging along for a few days of fun with my old man. We arrive at the place he has been searching for, a now-defunct restaurant called Thai Kitchen that used to be on Vermont between Eighth and Ninth. I have never seen, smelled or tasted Thai cooking. Walking in the door, I feel overwhelmed by the bright perfume of mint, lemongrass and chile, the now unmistakable bounce in the air when tamarind hits a wok. First thing I eat: chicken soup. There is a great New York City Jewish joke in there somewhere, but all I have energy for right now is recalling my first encounter with one of my favorite foods. To this day, I make this dish almost every time I have guests in my house. And despite its now-clichéd existence in the Ameri-Thai iconography, its exotic nature still rings my bell every time I wolf down a bowl or two or five. There is no better recipe to define my obsession with the romance of food, internationalism, travel or, for that matter, good, solid cookery. So it’s fitting that this is my first recipe for this space.Ask anyone today if they love Thai food, and they all say yes. The stunning complexity of Thai cuisine, studded at brief intervals with simple, elegant dishes, makes it one of the world’s most popular cuisines. Ask those same devotees to name a dish, and they all say "pad thai" and then quickly add "...and that amazing chicken soup with coconut." But they have trouble recalling its name. Well, here it is: gai tom ka. At its core, this is a basic Thai recipe, and a favorite with many Asian-food fans. All the ingredients can be collected from the Asian supermarkets that are springing up everywhere. If you can’t find chile-tamarind sauce, you can make your own by mixing Thai chile paste with a tamarind puree.—Andrew Zimmern More Thai RecipesFood NetworkMy mom, Angel, has always been the best cook in the neighborhood and everybody knew it. In the 1970s and '80s, when most of my friends were eating fast food and processed junk, all the kids wanted to come to my house for dinner. (We weren't going to go to the neighbors' houses to eat TV dinners.) This is one of the meals Mom would fix when I was growing up because it was easy, delicious and inexpensive, and it fed a crowd. This was my introduction to braising, the first braised dish I ever made-and I didn't even know we were braising. Mom called it pot roast and we had it weekly. And in true Italian pot roast fashion, we'd eat it over rigatoni. I now sometimes serve it over soft polenta with mascarpone, another excellent option. It showed me how much I loved the deep complex flavors of braises generally, which I prefer to eat over just about any other kind of dish. One of the pleasures of this meal is the big chunks of carrots and celery root that cook in that delicious liquid for four hours; they take on all the flavors of the braising liquid. They don't taste like carrots and celery root anymore; they taste like a steak, and that's why they're so good. A couple of critical steps in this recipe are getting a good sear on the meat and caramelizing the vegetables in the pot before deglazing. Beyond that, the red sauce is critical. And I also think it's important that a third of the meat be above the liquid-one of the factors that for me defines braising-so pot size is important; it shouldn't be so small that the meat is submerged or so big that the meat is sitting in just an inch of liquid.Food52This recipe has special meaning for me, because it was the first off-the-cuff recipe I created from scratch while starting my own culinary company. The idea of making this dish, came to me while meandering through Whole Foods, wondering what to make that would best define Spring. I then spied smoked salmon on sale and I was on my way, guessing on the ingredients while navigating through the grocery store aisles. By creating this recipe, I found out that I have what it takes and I have the cooking know-how, to be a successful business woman in the culinary industry. Which is what I want to be remembered for.Food.comSomeone once defined eternity as two people and a Christmas ham. When my husband and I received not one, not two, but three Christmas hams in one week, I came up with this recipe, which has since become one of our post-holiday favorites.BettyCrocker.com<p>The origin of chicken piccata is almost as confusing as trying to map your family tree and figure out how everyone is related. So, strap yourselves in for a convoluted ride. Before we can discuss what piccata is, we first have to define escalope. Escalope is a French term for very thin, flattened pieces of meat that are sautéed briefly on both sides. Most common was veal escalope. Piccata is an Italian word that means veal escalope—and it’s also used to describe a dish where the escalope technique is used where seasoned, floured meat and the resulting pan drippings are made into a simple sauce that usually contain lemon and herbs.</p><p>So how did it transition to chicken piccata? No one knows exactly. It’s thought that Italian immigrants in the U.S. took the techniques used for making veal piccata and applied them to chicken breast. Wherever the recipe came from, it’s a keeper. This quick-to-prepare dish looks like it came from a high-end restaurant and is quite delicious.</p><p>Had a stressful day? With this skillet chicken piccata, you get to pound things. You’re welcome. Chicken breasts are pounded thin, floured, and cooked quickly in a skillet so you get moist, tender chicken inside a crispy crust. It’s similar in taste to a chicken nugget; a fancy chicken nugget with no deep-frying involved. The sauce is made with the pan drippings, lemon juice, fresh parsley, and seasonings to give the sophisticated flavor. </p><p>This recipe is made start to finish in 30 minutes, making it a great one to turn your regular weeknight meal rotation on its side. And with its cosmopolitan flavors it’s also a clever one to tuck in your apron to pull out when you want to impress. It looks like a million bucks while only requiring pocket change. Serve it for a birthday or anniversary dinner or when you’re entertaining out-of-town guests. No one has to know just how easy it is to make.</p>Food52Buttery, succulent Alaska sablefish (also commonly known as black cod) lends itself to a variety of preparations, but my favorite is this easy recipe hack, modeled after a method my mom used when I was growing up: wrapping fish fillets, sliced vegetables, and a flavorful marinade in parchment paper, then baking the “packages” in the oven for diners to open at the table. The “en papillote” cooking method isn’t new, but it was always (and still remains) a fun and impressive way to prepare fish and take dinner to the next level. This easy recipe is both weeknight-friendly and dinner party-appropriate. Alaska sablefish fillets are marinated in a bold, spicy-sweet mixture of gochujang (Korean red chile paste), soy sauce, honey, mirin, and minced garlic, topped with sliced shiitake mushrooms and diced scallions, and wrapped individually in parchment paper and baked. For the best flavor, rest the marinated fish in the fridge for at least 30 minutes and spoon the leftover sauce over the vegetables and fish (don’t waste a single drop!) before folding up the packages. All it takes is 20 minutes in the oven to produce bundles of rich, velvety fillets (a defining quality of Alaska sablefish) and tender mushrooms swimming in a zippy, gochujang-based marinade. Don’t worry if the sauce pools around the fish after baking; keep the packages intact and allow guests to unwrap their own meal for both ease of serving and the best presentation. Serve the dish with toasted sesame seeds and sticky white rice (spoon the flavorful marinade from the packets on top, if you like) to round out the meal.AllrecipesSensation Salad originated decades ago at a now-closed restaurant in Baton Rouge, Louisiana, and many home cooks have since adopted it as a family recipe. Bright lemon and a kick of garlic, Worcestershire sauce, and Dijon mustard define the dressing, and a heavy-handed grating of salty, hard cheese like Parmesan or Pecorino Romano tops it off. My grandmother, Mama Te, often made her version of Sensation Salad for barbeques, serving it with chicken, rice pilaf, and garlic bread. This easy, everyday salad also pairs well with red meat, seafood, and Italian dishes. Top each serving more grated Parmesan if desired.Food52The very first ingredient what we think of when we talk about Italian food is often that very ingredient which somewhat defines what Italian food is all about - Olive oil ! There is no such Italian recipe where you would not find the inclusion of olive oil, be it as an ingredient, as a condiment or in any other form. Focaccia is one such bread which is not only the most famous, most presented or most consumed but also the most celebrated preparation that connects the mass on various cultural grounds to almost all types of classes. As complicated it may seem, there is nothing that comes to being so simple and humble in nature and yet holds the capability to surprise you with an aromatic, earthy and soulful taste leaving you bewildered at the very first dig in it. It's about time for home cooks and food lovers to try their hands on this beautiful bread recipe and relish the simple joys of fresh homebaked focaccia because - comfort starts here!
