40 min – makes 8 arepas 1 cup yellow cornmeal, finely ground ½ teaspoon salt ½ cup grated Cheddar or Monterey Jack cheese 1 cup milk 2 tablespoons butter, more for serving, optional ½ cup fresh sweet corn kernels, or frozen kernels, thawed ¼ cup chopped scallion ¼ cup chopped fresh cilantro 1 small serrano or jalapeño chili, seeded and minced, optional 3 tablespoons corn, canola, grapeseed or other neutral oil Cooked black beans or vegetables for stuffing, optional 1. Put cornmeal in a large bowl with salt and cheese. Put milk in a small saucepan over medium-low heat until steam rises, then add butter and stir until melted. Remove from heat and stir into cornmeal mixture until a thick batter is formed. Fold in the corn kernels, scallion, cilantro and chili if using. 2. Let batter rest until it thickens into a soft dough, about 15 minutes. Gently form 3- to 4-inch balls from mixture and flatten with palm of your hand to a 1/2-inch-thick disk. 3. Heat oil in a large skillet and co...
This and the recipes that follow were the most successful this thanksgiving. Everyone knows the sides are the best! 25 minutes – makes about 4 cups 1 cup frozen cranberry juice concentrate, thawed 1/2 cup sugar 3 cups chopped peeled firm but ripe Bartlett pears (1/3-inch pieces) 1 12-ounce package fresh cranberries 2 teaspoons ground cardamom 1. Combine cranberry juice concentrate and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. 2. Mix in remaining ingredients. Simmer until pears are tender and cranberries burst, stirring occasionally, about 8 minutes. 3. Remove from heat. Cool completely. Chill thoroughly. (Can be prepared 3 days ahead. Cover and keep refrigerated.) a modified bon appétit recipe
i am not salad's #1 fan. i don't like that americans consume salads as their entire meal. i detest the idea of bottled non-refrigerated dressings. actually, i don't like dressings in general. and i don't like that the main ingredients in salads are usually flavorless lettuce, mealy tomato slices, and then who the hell wants to eat black olive slices from a can? now that i've gotten that out of the way, we can get on to what's important. this morning, my cat friend, lucy, woke me up and led me to the kitchen. in the fridge, i found three zucchinis whose skin was beginning to pucker, along with some gorgeous basil in its ziploc terrarium (see note below). what could i do? luckily, i always have parmesan, some sort of citrus, and pine nuts on hand. epicurious.com helped a sister out and i had exactly everything i needed for a perfect summer salad, with no lame lettuce, terrible tomato or canned kalamata. 40 minutes – serves 6 1/3 cup extra-virgin olive oi...
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