Blog Posts by Epicurious.com

Gourmet | March 2006

yield: Makes 4 to 6 main-course servings

active time: 30 min

total time: 30 min

Hearty ingredients load this quick Italian dinner with spicy, cheesy flavor.

Ingredients:

3 tablespoons olive oil

1 lb hot turkey or pork sausage, casings discarded and sausage crumbled

1/2 lb kale, tough stems and center ribs discarded and leaves coarsely chopped

1/2 lb dried egg fettuccine

2/3 cup reduced-sodium chicken broth

1 oz finely grated Pecorino Romano (1/2 cup) plus additional for serving

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Preparation:

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps

Delicious Vegetarian-Friendly Recipes and Tips
By Esther Sung

Vegetarians do not all subscribe to the same eating philosophy. They range from vegans, who eschew consumption of all animals and animal by-products (including honey, eggs, and dairy), to pescetarians, who eat fish and shellfish but no meat or poultry. And then there is the "flexitarian"-someone who keeps a mostly vegetarian diet with the occasional indulgence of meat, poultry, and seafood.

But "vegetarian" still tends to mean no meat, poultry, or seafood. So what do vegetarians eat? Definitely more than just salads . Legumes, seitan , and tofu add meatiness. Grains such as millet , wheat berries , and quinoa pack a nutritional punch. Season it all with herbs and spices along with a touch of creativity, and you won't miss the taste and texture of meat and poultry at all.

Learn more about vegetarianism at The Vegetarian Society .

Read the full article on Epicurious.com >

A Meatless Beginning:

From the classic Ashkenazic apple-walnut version to Sephardic and even modern variations, we've got a recipe for every Passover table
Text by Sarah Kagan; recipes by Adeena Sussman

Traditional Apple-Walnut Charoset

yield: Makes about 4 cups

This is a standard Ashkenazi (Eastern European) recipe, with a little brown sugar added for depth.

Click here to see five other Charoset recipes on epicurious.com >

Ingredients:

3 medium Gala or Fuji apples, peeled, cored, and finely diced

1 1/2 cups walnut halves, lightly toasted, cooled, and coarsely chopped

1/2 cup sweet red wine such as Manischewitz Extra Heavy Malaga

1 1/2 teaspoons ground cinnamon

1 tablespoon packed brown sugar

Preparation:

In large bowl, stir together all ingredients. Store, covered, at room temperature until ready to serve.

Notes: For the most even texture, we recommend dicing the apples by hand. However, to save time, they can be chopped in the food

Here are recipes and tips for the season's best ingredients.

Young, tender salad greens such as peppery arugula, lemony sorrel, and delicate mâche are a sure sign of spring's arrival. They often first show up at farmers' markets in "baby" forms, harvested before the leaves reach full size. Once the summer heat arrives, many will become unavailable or will be less tender and sweet, so be sure to enjoy them at their freshest.

Learn more with our visual guide to salad greens.

Tips:
Make Your Own Mix
Mesclun, a mixture of young salad greens,
originated in the South of France. Traditional
mesclun included chervil, arugula, and endive but
nowadays, pretty much any mix of tender greens fall
under the category. For the freshest salads, consider
growing your own greens in a garden. Otherwise,
look to the farmers' market for a distinctive mix. For
more salad ideas, check out some of our
favorite salads .

Store Properly
After

Bon Appétit | April 2011

by The Bon Appétit Test Kitchen

View this recipe on epicurious.com

yield: Makes about 3 cups

active time: 15 minutes

total time: 5 hours (includes freezing time)

Add any leftover grape puree to a glass of sparkling water or to a quick pan sauce for chicken or duck breast.

Ingredients:

4 cups seedless red grapes

3/4 cup Champagne or sparkling wine

1/2 cup sugar

1/4 cup frozen Concord grape juice concentrate, thawed

Few pinches of ground cinnamon

Additional seedless red grapes (for garnish; optional)

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Preparation:

Puree 4 cups grapes in blender. Combine Champagne, sugar, juice concentrate, 1/4 cup water, and cinnamon in bowl; add 11/2 cups grape puree (reserve any remaining puree for another use). Stir until sugar dissolves.

Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze

PARADE | June 2009

by Sheila Lukins

Click here to view recipe on epicurious.com

Ingredients:

8 ounces cream cheese, softened

1/3 cup sugar

1 cup sour cream

2 teaspoons pure vanilla extract

8 ounces prepared whipped topping, thawed

1 prepared graham cracker crust (6 ounces)

1 pound fresh strawberries, hulled and halved lengthwise

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Preparation:

1. Beat the cream cheese until smooth with an electric mixer. Gradually beat in the sugar. Beat in the sour cream and vanilla until just combined. Fold in the whipped topping. Scrape mixture into the piecrust. (There may be some fi lling left over. If so, reserve it to be decoratively piped onto the top of the pie.) Chill in the refrigerator for 4 hours.

2. Starting in the center, arrange the strawberries in a circular pattern. Pipe with extra filling, if desired.

Note: If you prefer to make a graham cracker crust, combine 1 1/4 cups

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Gourmet | March 2008

Ruth Cousineau

yield: Makes 4 servings

active time: 30 min

total time: 1 hr

Though coq au vin made with red wine is perhaps the best-known incarnation of the French dish in this country, most regions of France have unique versions that take advantage of local wines. Alsace's dry Riesling lends a gentle richness to this creamy, comforting meal.

Ingredients:

1 whole chicken (about 3 1/2 pound), backbone discarded and chicken cut French style into 8 pieces (see cooks' note, below)

1 tablespoon vegetable oil

3 tablespoons unsalted butter, divided

4 medium leeks (white and pale green parts only), finely chopped (2 cups)

2 tablespoons finely chopped shallot

4 medium

Bon Appétit | March 2009

by Joanne Weir

yield: Makes 6 appetizer servings

In this take on bruschetta, the toasts are spread with a fava puree and topped with a fresh salad.

Ingredients:

1 3/4 cups frozen double-peeled fava beans (about one 14-ounce bag), thawed, divided

1 cup water

1 garlic clove, minced

6 tablespoons extra-virgin olive oil, divided

2 tablespoons fresh lemon juice

3 blood oranges or navel oranges

1 tablespoon white balsamic vinegar

6 cups mixed baby greens (about 3 ounces)

18 slices sourdough or French baguette, toasted

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Preparation:

Place 1/4 cup fava beans in small bowl; reserve for salad. Combine 1 1/2 cups fava beans, 1 cup water, and garlic in large skillet. Bring to boil. Reduce heat to medium; simmer uncovered until fava beans are tender, stirring occasionally, about 10 minutes. Drain favas, reserving cooking liquid.

Transfer favas to processor;