This incredible recipe quickly assumed the crown as our absolute favorite way to cook salmon. It was moving week and we had 8 slices of salmon fillets in the freezer. We knew that freezer had to be cleaned out before moving, one way or another. So we decided to cook all the … [Read more...]
Camarónes Adobados – Shrimp in Chile Sauce
Adapted from Gourmet, September 2001, the fiftieth anniversary edition that collected the best recipes. This recipe was originally printed in January 1985. Says Gourmet: In this intriguing shrimp in adobo from Elisabeth Lambert Ortiz, the ancho chiles—sweeter and milder … [Read more...]
Low Country Boil
This recipe is based on a YouTube video here by John Keener, owner of the Charleston Crab House. I love this video and several family members have been forced encouraged to watch it too. We use a Bayou Classic SP10 High-Pressure Outdoor Propane Gas Cooker with a 32-quart stockpot … [Read more...]
Slow Pizza Dough
Adapted for food processor and upsized from Sam Sifton's New York Times recipe for Roberta's Pizza Dough. This dough needs to rise for 3 to 4 hours at room temperature, or 8 to 24 hours in the refrigerator. I am pretty easy to please when it comes to pizza dough, but this recipe … [Read more...]
Curried Chicken (or Tuna) Salad
Adapted from The Foster’s Market Cookbook, by Sara Foster (2002). I started to prepare this chicken salad on a winter Saturday. The bowlful of peppers and coconut and scallions was so beautiful that I could not leave Dick out. Half the ingredients went into one bowl … [Read more...]
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