more recipes found
- 1
Total time: 20 minutes Servings: 12 Note: From Mary Sue Milliken and Susan Feniger of Ciudad.
- 2
Total time: 45 minutes Servings: 6 Note: If you have access to fresh, unsprayed rose petals, they add a lovely, subtle flavor and beautiful color.
- 3
Total time: 45 minutes, plus 2 hours chilling Servings: 10 Note: From Douglas Keane at Market. 6 cucumbers, seeded and cut into 2-inch chunks (unpeeled) 3 avocados, peeled, pitted and cut up 2 cups plain yogurt 2 cups buttermilk 1/2cup red wine vinegar 2 tablespoons sugar 1 tablespoon salt 6 fresh mint leaves, diced small 1.
- 4
Total time: 5 minutes Servings: 1 Note: From Colin Campbell of BLT Steak.
- 5
Total time: 20 minutes Servings: Makes 2 quarts Note: Inspired by Jimmy Shaw, of Loteria Grill.
- 6
It’s a little effervescent, a little sweet, a little tart -- everything you want from a summer drink, with the winning combination of lemon, cucumber and mint.
- 7
Total time: About 15 minutes Servings: Each vegetable makes about 2 cups loosely packed pickle slices Note: This can top any of the soups or be eaten on the side.
- 8
Total Time: 30 minutes, plus freezing time Servings: 9 (3-ounce) paletas Our recipes, your kitchen: If you try this or any other recipe from the L.A.
- 9
Total time: 20 minutes, plus refrigeration time Servings: 6 Note: Dark, thin-peel Persian cucumbers are best for this recipe.
- 10
Total time: About 45 minutes, plus marinating time for the fish Servings: 4 to 6 Note: This is also good with loup de mer (or branzino) or rockfish. 1 cup dry bread crumbs 2 cloves garlic 2 tablespoons fresh parsley 1/2 teaspoon grated lemon zest 1/3 cup plus 3 tablespoons olive oil, divided 2 (1 1/2-to-2-pound) whole Tai snappers, cleaned Salt Juice of 1 lemon 1/4 cup stems and trimmings from assorted herbs (such as basil, parsley and rosemary) 1 pound cherry tomatoes 1/2 pound cucumbers 2 teaspoons red wine vinegar 1 tablespoon minced fresh basil Pepper 1.
- 11
Total time: 5 minutes Servings: 1 Note: Adapted by Ryan Magarian from a drink developed for Katsuya.
- 12
Total time: 45 minutes Servings: Makes 2 cups Note: Adapted from “A Korean Mother’s Cooking Notes” by Chang Sun-Young.
- 13
Total time: 30 minutes, plus overnight refrigeration Servings: 6 to 8 3 large hothouse cucumbers, peeled, seeded and cut into 1/2 -inch chunks 1 1/2 tablespoons kosher salt 3/4 cup Greek yogurt 3 tablespoons fresh lime juice Generous pinch freshly ground black pepper 1 tablespoon chopped fresh dill 1/2 cup fresh mint leaves 1.
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- 15
Total time: 35 minutes, plus 2 to 4 hours marinating Servings: 6 Note: If you use wooden skewers, remember to soak them in water first. 2 tablespoons fresh lemon juice 1/2cup plain whole-milk yogurt 3 tablespoons chopped cilantro 1 tablespoon grated fresh ginger 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 2 tablespoons canola oil, divided 1 teaspoon salt 2 pounds boneless, skinless chicken breasts, cut into 2-inch cubes 1.
- 16
Total time: 1 hour Servings: Makes 24 corn cakes Note: These flavorful bites are from a recipe in “The Working Parents Cookbook.” 1 tablespoon oil 1 cup cornmeal 1 1/2 cups unbleached all-purpose flour 2/3 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 2 eggs 1 1/2 cups whole milk 1/2 cup (1 stick) unsalted butter, melted, cooled slightly 1 medium onion, diced 2 jalapeño chiles, seeded and finely chopped 1 clove garlic, minced 1 1/2 cups freshly grated Cheddar cheese 1 can (14 to 15 ounces) creamed corn 1.
- 17
Mom’s Cuisinart chocolate mousse Total time: 20 minutes, plus chilling time Servings: 6 Note: Adapted from Sherry Yard’s “Desserts by the Yard.”
- 18
Total time: 1 hour, plus chilling time Servings: Makes 40 (1-inch) cookies Note: Adapted from “Desserts by the Yard.”
- 19
Total time: 1 hour Servings: 4 1/4 cup flour 3/4 cup plus 2 tablespoons sugar 1/4 teaspoon salt 4 tablespoons grated lime zest, divided 2 teaspoons finely grated ginger 2 eggs, separated 1 cup milk 1/4 cup freshly squeezed lime juice Whipped cream for garnish 1.
- 20
Total time: 45 minutes Servings: 4 Note: Tomato or avocado can substitute for the mango. 1/2pound super-fresh, top-quality tuna 2 firm but ripe round red mangoes 2 to 3 serrano chiles, seeded and finely chopped 2 tablespoons finely chopped cilantro, or to taste 1 teaspoon minced red onion, or to taste 3 tablespoons extra-virgin olive oil 3 tablespoons freshly squeezed lime juice, or to taste Sea salt and freshly ground black pepper to taste 1.
- 21
Total time: 2 hours, plus cooling Servings: 8 Note: The tart crust recipe is adapted from one in “The Silver Palate Cookbook” by Julee Rosso and Sheila Lukins (Workman, 1982).
- 22
Total time: 5 minutes Servings: 1 Note: To make a simple syrup, combine equal amounts of sugar and water in a small saucepan.
- 23
Total time: 10 minutes Servings: 4 1 pound ahi fillet 2 teaspoons sweet and sour lemon sauce (see recipe) Freshly ground black pepper for sprinkling 4 thin shavings of tuna bottarga (preferably using a truffle shaver) 1.
- 24
Total time: 45 minutes Servings: 4 Note: From chef Michael Reardon of Catch.
- 25
Total time: About 1 hour, plus macerating and cooling times Servings: Makes about 1/2 cup sauce Note: Adapted from “Adventures of an Italian Food Lover,” by Faith Heller Willinger.
- 26
Total time: 25 minutes Servings: 4 Note: From “The Young Man & the Sea” by David Pasternack and Ed Levine.
