Daily Dish
How to plan a beer crawl along the Metro Red Line
Food
Food

The main course

  • Recipe: Barbecue pork filling (Char siu haam)

    Recipe: Barbecue pork filling (Char siu haam)

    Total time: About 15 minutes, plus cooling time Servings: Makes about 1 1/3 cups filling Note: For spectacular buns, make this filling with homemade char siu, or barbecue pork. The filling can easily be made using store-bought char siu, available at Chinese restaurants and many Chinese markets,...

  • Recipe: Steamed filled buns (Zheng bao)

    Recipe: Steamed filled buns (Zheng bao)

      Total time: About 1 hour, plus rising time Servings: 16 medium buns Note: With the dough and filling prepared, here's how to bring them together for steamed filled buns. This recipe requires 16 (3-inch) squares of parchment, cut from a larger sheet. Asian-style wooden dowels for rolling are generally...

  • Recipe: Merguez

    Recipe: Merguez

    Total time: About 1 hour, plus chilling time Servings: This makes about 5 pounds sausage Note: Adapted from "Charcuterie: The Craft of Salting, Smoking, and Curing" by Michael Ruhlman and Brian Polcyn. This recipe requires a meat grinder and sausage stuffer. Casings should be properly flushed and...

  • Recipe: Bratwurst

    Recipe: Bratwurst

    Total time: 45 minutes, plus chilling times Servings: Makes about 3 pounds of sausage Note: Adapted from recipes by Susan Mahnke Peery and Charles G. Reavis, as well as Bruce Aidells and Denis Kelly. This recipe requires a meat grinder and sausage stuffer. Casings should be properly flushed and...

  • Recipe: Chicken and apple sausage

    Recipe: Chicken and apple sausage

    Total time: 35 minutes, plus chilling time Servings: Makes about 4 pounds sausage Note: Adapted from "Bruce Aidells' Complete Sausage Book" by Bruce Aidells and Denis Kelly. This recipe requires a meat grinder. 1/2 cup apple cider 1 chicken bouillon cube 3 1/2 pounds boned chicken thighs with skin,...

  • Recipe: T'fina pkaila with beef

    Recipe: T'fina pkaila with beef

      T'fina pkaila with beef Total time: 3 hours, 15 minutes plus 2 to 2 1/2 hours cooking time for the spinach. Servings: 8 Note: Adapted from Got Kosher? Provisions. The original recipe includes osbana, a homemade sausage, in place of the kosher smoked andouille. 3 pounds fresh spinach leaves 3...

  • Recipe: Rubuh' (roast veal stuffed with spiced ground meat and rice)

    Recipe: Rubuh' (roast veal stuffed with spiced ground meat and rice)

    Total time: 3 1/2 to 4 hours Servings: 8 to 10 Note: Adapted from Poopa Dweck's "Aromas of Aleppo: The Legendary Cuisine of Syrian Jews." Veal breast can be advance-ordered from better meat counters. Ask your butcher to make a pocket in the veal breast along the rib bones to accommodate the stuffing....

  • Recipe: Pasta with fresh tomato sauce

    Recipe: Pasta with fresh tomato sauce

    Total time: 45 minutes 1 pound cherry tomatoes, quartered 2 cloves garlic, minced 2 teaspoons red wine vinegar 1 tablespoon extra-virgin olive oil Salt 1/2 pound dried pasta, preferably rigatoni or penne 1 tablespoon butter 2 tablespoons torn basil In non-reactive mixing bowl, combine tomatoes,...

  • Recipe: Lamb frankie

    Recipe: Lamb frankie

    Total time: 2 hours, 15 minutes Servings: 8 Note: The rotis can be made in advance and frozen, uncooked (no need to thaw before cooking). The lamb masala can be made in advance. The lime-cilantro onions should be made about 1 hour before serving. Serve with green chutney and tamarind and date chutney....

  • Recipe: Philly cheesesteak lettuce cups

    Recipe: Philly cheesesteak lettuce cups

    Total time: 20 minutes Servings: 1 Note: Adapted from "Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories" by Lisa Lillien. Lillien writes, "We're kicking unwanted calories and carbs to the curb here by serving up our cheesesteak in lettuce cups instead of on a giant doughy roll. Who's...

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