Seriously. Addicted. To. This. Corn. It’s next level. There is nothing better than sweet, fresh corn on the cob. Corn is one of my favorite vegetables, up there with potatoes and ketchup! I love smelling the nuttiness of hot corn off the grill on a hot summer day. This corn gets brushed with my jerk-spiced mayo, and then I make it rain toasted coconut! Whoa, I told you, next level!!
If you have never made a cake before and love chocolate, this is the cake that you should bake. Because it is an easy cake for a beginning baker, I sometimes refer to it as the world’s easiest chocolate cake—but don’t think that it doesn’t deliver in the flavor department! The results are spectacular. Plus, this is the cake that I always make for a crowd, as you can cut it into as many as 48 pieces. In this variation on a Texas sheet cake, I’ve loaded both the cake and the icing with ground cinnamon, giving it a distinctive Tex-Mex flair.
When it comes to fried eggs, there are some people who prefer a pristine, pillowy white, without any trace of browning or crispness. I am not one of them. When I want a cushion of soft egg white, I poach. For me the perfect fried egg has a white that curls and ruffles as soon as it makes contact with the hot fat in the pan, turning lacy and crunchy at the edges while remaining plump and soft at the yolk, which should run like hot lava at the merest touch of your fork. This recipe achieves exactly that, using olive oil as the frying medium. But what really elevates this dish are the sweet fried scallions and woodsy fried sage leaves that get caught in the white. They turn a plain breakfast staple into an unusual and very quick dinner. Serve this with toasted country bread or flatbread, and maybe a big salad if you need some vegetables. Consider this a light dinner, for nights after you’ve had a big lunch, when you’re peckish rather than starving.
This recipe, which I got from a South African Gujarati family, is not really a soup but rather a sweet and sour soupy dish called fajeto. It is normally served with meals in small bowls and eaten with the fried puffy breads called pooris, but I strain out all the leaves and seeds that would normally float in it and serve it as a soup. My friends and family love it. It needs to be served hot, as it is thickened with very nutritious chickpea flour that does not behave well when it is cold. It is very quick and easy to make, since it uses canned mango puree. One of India’s finest mangoes is the Alphonso, and it is canned Alphonso puree that you should look for. All Indian grocers carry it. The brand I like and use is Ratna. It comes slightly sweetened. Conveniently, the 30-ounce Ratna cans hold exactly 3 cups, just what you need here.
The first time I saw a Caesar salad served with quartered heads of lettuce, I was horrified! Since then, I have come to embrace the “lazy lettuce method,” as I now call it. While this isn’t a classic Caesar (it pains me to eat a salad with more calories and fat than a burger), it is a lovely variation, and the eggs make it a complete and rather filling meal.
This is a great way to use up the last 1/4 cup (75 g) of jam often left in the refrigerator. I like apricot the best, but you can use raspberry, blueberry, cherry, or strawberry. Roast the carrots first, then dress and rebrown the carrots with the jam so the jam doesn’t burn beyond the point of pleasantness. Note: If your jam is particularly sweet, add a squeeze of lemon over the whole thing to tart it up.
Pretty sure I’m going to develop a scented candle based on how good this soup smells while it’s cooking. I actually wanted to create a whole line of delicious savory-smelling candles, but my dog talked me out of it. She says that would mess with her head.
Patrick Thibault, our gardener, is the James Underwood Crockett (erstwhile Victory Garden host) of Montreal; he dutifully tends to the daily greens and produce we harvest from the Vin Papillon and Joe Beef gardens, while also leisurely providing the end-of-season greens we might use to create a torte like this one.
RICE PILAF WITH ORZO ŞEHRİYELİ PİRİNC PİLAVI
Region: İzmir, all regions
Burned Bread Pudding | Kazandibi
Region: İstanbul, Marmara Region