Adapted from Fergus Henderson of St. John, London Ingredients: several pieces of marrow bone half a bunch of flat-leafed parsley, coarsely chopped 2 shallots, finely chopped lemon juice olive oil salt and pepper 1. Drizzle olive oil and sprinkle salt all over bones. Roast in oven, about fifteen minutes each side. 2. Mix the rest ...
Adapted from The New York Times Ingredients: 1 1/2 pounds skirt steak 1 tbsp nam pla (Thai fish sauce) 1 tsp sugar 1 small Thai chili, stemmed and seeded 2 tbsps fresh lime juice 2 tsps chopped garlic, or to taste 2 medium shallots, chopped 1/2 cup mint leaves, finely chopped 1/2 cup cilantro, finely ...
I’ve watched the boy make this stuffed flank steak for me before. When I wanted to try it at home, I called him for the recipe. All I got was, “Stuff it, roll it, fry it.” Simple instructions for a meal that looks like a hundred bucks. I used everything I found in my fridge ...
Adapted from Marcus Samuelsson, Aquavit Restaurant Ingredients: For the meatballs: 3/4 pound ground beef 3/4 pound ground pork 1/2 cup dry bread crumbs 1/4 cup heavy cream 1 medium red onion, finely chopped 2 tbsps honey 1 egg 3 tbsps unsalted butter salt, pepper, olive oil For the sauce: 1 cup chicken stock 1/2 cup ...
This is my basic recipe for making meatballs at home using either ground pork, beef or lamb. Depending on the dish I am using the meatballs for, I add breadcrumbs and an egg to make sure they remain intact when added. For more tagine and stew dishes, I skip both, substitute the nutmeg for cumin ...