- Bon Appétit Magazine | In The Pantry | Tue, Oct 8, 2013 10:46 AM EDT | Comments
Literally "cheese and pepper," this minimalist pasta is like a stripped-down mac and cheese.
6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
3 Tbsp. unsalted butter, cubed, divided
1 tsp. freshly cracked black pepper
3/4 cup finely grated Grana Padano or Parmesan
1/3 cup finely grated Pecorino
SEE MORE: Reduced Guilt Fried Chicken
Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
SEE MORE: The Best NEW Restaurants in America
Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirrin...Read More »
- Epicurious.com | In The Pantry | Fri, Sep 20, 2013 4:18 PM EDT | Comments
Kemp Minifie, recipe by Genevieve Ko
Make a dynamite homemade version of classic orange chicken with ingredients found at your supermarket-no wok required
On busy nights, it's understandable why so many of us resort to ordering takeout. It's so darn easy. But there are downsides, including the fact that food tastes best when freshly made. In reality, the longer the span of time from stove to table, the less ideal our favorites become. One dish that suffers from travel time is Chinese orange chicken.
For more about orange chicken, including tips on frying and making the sauce, see Takeout At Home: Chinese Orange Chicken.
yield: 4 servings
active time: 35 minutes
total time: 35 minutes
For the chicken:
1 pound boneless, skinless chicken thighs, patted dry and cut into 1 1/2-inch pieces
1 teaspoon soy sauce
1 teaspoon Chinese Shaoxing wine or dry sherry
1/2 cup cornstarch
About 2 cups canola oil for frying
For the orange sauce:
2 teaspoons cornstarch
1 tablespoon canola oil
2 cloves g...Read More »
- Martha Stewart | In The Pantry | Mon, Sep 23, 2013 1:37 PM EDT | Comments
The canned stuff will do in a pinch, but you won't believe the rich flavor and velvety texture that homemade puree gives pies, cakes and puddings. Read on for our tried and true method -- and don't you dare skip a step.
1 sugar pumpkin (3 1/2 to 4 pounds)
1. Preheat oven to 400 degrees. Snap off the pumpkin's stem and halve the gourd lengthwise. With a spoon or melon baller, remove seeds and rinse for roasting or discard.
2. Place pumpkin halves cut-side down on a large rimmed baking sheet. Roast until tender, about 1 hour.
3. When cool enough to handle, scoop out cooked pumpkin flesh; discard skin. Transfer pumpkin flesh to a food processor; process until smooth.
4. Set a colander in a large bowl and line with a double-layer of cheesecloth. Place pumpkin puree in cheesecloth. Cover with plastic wrap and place in refrigerator to drain, at least 4 hours, and up to 3 days.
Cook...Read More »
Every week Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius.
Today: The best, fastest, lightest eggplant technique you haven't tried yet. (It's in the microwave. Don't be mad.)
I'd like to make an announcement: You can cook eggplant in the microwave -- and you should.
I know what you're going to say. You'll want to talk about the relationship you have with your eggplant -- how you love to rake it around the roasting pan or plunge it in hot oil with all your senses engaged. You want to be right there with it, watching its stubborn, spongy belly meat give in and melt into soft gold.
That's lovely. I want that too, sometimes. But what if it's still 90 degrees in your kitchen? What if you're hungry now? What if you don't want to trick your eggplant into submission with a lot of oil, for the umpteenth time this summer?
Eggplant, we love you, but you're a lit...Read More »
- Yumsugar | In The Pantry | Thu, Sep 19, 2013 1:42 PM EDT | CommentsSource: The Secret to a One Hour Dinner Party
It's late, you're hungry, and that pile of delivery menus is singing its siren song, but hold up. What if you could whip up a comforting five-course British meal (including a cocktail!) in roughly the same time takeout will arrive on your doorstep? Mission impossible? We think not: provided you've done the shopping ahead of time, this can (and should) be done. Your wallet, taste buds, and dinner companions will thank you.
A luxuriously rich pot pie seems an unlikely candidate for a fast and easy dinner, but thanks to a few smart tweaks, that fantasy can become reality.
Adapted from Meals in Minutes by Jamie Oliver
Chicken Pot Pie
4 6-ounce boneless, skinless chicken breasts...Read More »
1 pat of butter
1 bunch of scallions
6 ounces button mushrooms, rinsed
1 heaping tablespoon all-purpose flour, plus extra for dusting
2 teaspoons English mustard, such as Colman's
1 generous tablespoon heavy cream
1 1/4 cups chicken broth
A few spri