You don't have to use lard here, but it's traditional and really delicious. (It's also not even bad for you, but I won't tackle that argument here.) What's not traditional—but is good—is butter. If you're going to cook these in advance and reheat them, do so with a little more fat.
Other beans you can use: any red or pink beans.
Combine the flavors of two popular Middle Eastern dips (baba ghanouj and hummus) in this tasty puree. Serve with raw veggies or spread on whole grain crackers.
I first had Swiss chard pesto two years ago while volunteering on an organic farm in Italy. It was a revelation. Pesto, usually made with basil, is also fantastic with any leafy greens — radish greens, turnip tops, kale. Swiss chard is the easiest to work with because of its enormous, easy-to-tear leaves. For vegans, omit the cheese in the pesto, as I do here. Then boil a pot of pasta and grate a good bit of Parmesan onto the servings for people who want it. Use fresh whole-wheat spaghetti or a dried shape with a little curve, such as fusilli.
A thick, rich, delightfully gooey cheese dip or sauce. Try it over nachos, as a dip for vegetables or tortilla chips, or as a sauce for steamed broccoli or cauliflower.
Kneading our pizza dough’s ingredients in the food processor was quicker and just as efficient as using a stand mixer. To keep our Thin-Crust Pizza recipe from puffing as it cooked and to infuse it with flavor, we let it proof in the refrigerator for up to three days. Finally, placing our pizza stone as close to the upper heating element as possible crisped our Thin-Crust Pizza and browned it.
Many fish-cake recipes begin with uncooked fish, which means the thick rounds spend a long time in the skillet. Use cooked salmon, a few cracker crumbs, generous spoonfuls of chili sauce (the kind you serve as a dip with shrimp cocktail), and the cakes need a brief saute only. Add red-pepper mayo and a handful of greens to the plate. If it’s breakfast you’re looking for, garnish each plump salmon cake with a rasher of bacon and an over-easy egg.
Use a food processor to make these, but pulse the motor gently so the fish does not turn into a puree.
This dip is on the mild side. For a little more kick, increase the amount of dried crushed red pepper. Great dip for parties.
Too many cooks give up at the end of a Thanksgiving meal and resort to canned cranberry sauce. That’s a shame. It’s surprisingly easy to create a simple cranberry sauce that looks and tastes nothing like the canned version. Here’s what we discovered:The standard back-of-the-bag recipe is a little soupy. Cranberries contain a lot of water, and cutting down on the additional liquid yields the ideal consistency.
Too many cooks give up at the end of a Thanksgiving meal and resort to canned cranberry sauce. That’s a shame. It’s surprisingly easy to create a simple cranberry sauce that looks and tastes nothing like the canned version. Here’s what we discovered:The standard back-of-the-bag recipe is a little soupy. Cranberries contain a lot of water, and cutting down on the additional liquid yields the ideal consistency.
In an NPR tradition, the Friday before Thanksgiving is the time for Susan Stamberg to share her mother-in-law's weird-sounding – but delicious – recipe for cranberry relish. This year, she's found a real fan: food writer and editor Ruth Reichl. The pair looked over some of the ingredients: sour cream, sugar and horseradish – preferably red horseradish.