Green Bean Salad with Tomatoes and Feta This Green Bean Salad is the best! Serves 4 to 6 TIME 40 minutes WHY THIS RECIPE WORKS To make the beans in this salad tender, bright green, and deeply flavored, we blanched them in highly concentrated salt water (¼ cup of salt to 2 quarts of […]
Paleo Oven-Roasted Salmon with Tomato Relish Serves 4 WHY THIS PALEO OVEN-RAOSTED SALMON RECIPE WORKS Fresh, wild-caught salmon is a staple of the paleo diet, but cooking it can be intimidating for even the most seasoned home cook. Oven roasting is a great hands-off approach, but often the price is an overcooked interior. To ensure […]
Ingredients White wine vinegar and capers pack tangy and briny flavors into this braise. Ingredients 4 Servings 4 tablespoons olive oil, divided 1 large onion, minced (1 1/2 cups) 4 chicken legs, drumsticks and thighs separated (about 2 pounds) I used thighs Kosher salt 1/2 cup minced flat-leaf parsley plus more for garnish 1/3 cup […]
Steamed Asparagus Recipe courtesy of Alton Brown Total: 9 min Prep: 5 min Cook: 4 min Yield: 4 servings Ingredients 1/4 cup water 1 pound fresh asparagus, 1 to 1 1/2 inches cut off the bottom. I use large asparagus as they taste better. 1/2 teaspoon kosher salt Directions Pour or spritz the water onto […]
Joey’s Italian Cookbook Page 153 In Central New York, restaurants are often judged by the Utica greens they serve. This signature dish of my native city is a staple at Joey’s—and a popular lunch with our regulars at the bar. I grew up on spicy Utica greens. Back in the day, I would often end […]
There are many recipes for Baked Tortellini Lasagna on the internet. This is a composite of what is out there. You can make this even easier by using store-bought marina sauce and meatless by leaving out the ground beef. Some recipes call for using ricotta cheese, however, I find this unnecessary as the Tortellini already […]
