Momofuku's Roasted Brussels Sprouts with Fish Sauce Vinaigrette
on Sunday, October 20, 2013
Chef David Chang introduced a deep-fried version of this recipe at his Momofuku Ssäm Bar in New York. Here it's adapted by Food52 -- in its "Genius Recipes" section -- from Chang and Peter Meehan's cookbook Momofuku.
Serves 4
2 pounds brussels ...
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Gluten-free Popovers
on Tuesday, October 8, 2013
Ingredients 4 large eggs 3T melted butter 1 1/4 lukewarm milk 1 cup gluten-free flour (King Arthurs is a good one) 1/4 tsp xanthan gum 1/2 tsp salt
Directions Preheat to 400 degrees. Grease a 12-cup muffin pan. Whisk eggs, butter, milk. Sift ...
Chef Yotam Ottolenghi's Chicken Sofrito and Smoky Corn Salad
on Sunday, July 28, 2013
"Butterfly the bird," rhapsodizes Yotam Ottolenghi in his recipe for the no doubt equally poetic Chicken Sofrito and Smoky Corn Salad. (See below or click on http://www.guardian.co.uk/lifeandstyle/2011/aug/05/chicken-sofrito-smoked-corn-recipes.) ...
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