7 Chicken Tikka Recipes You Must Try - NDTV Food

Beef Council Offers Recipe for Marketing Success | Beef & Cattle Farming News | lancasterfarming.com - Lancaster Farming

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• Beef Council Offers Recipe for Marketing Success | Beef & Cattle Farming News | lancasterfarming.com - Lancaster Farming
• The Best Weeknight Recipes, According to Eater Editors - Eater
• 5 great Passover recipes for Seder: Side dishes, dessert, Matzo Balls - Detroit Free Press
• Share your best Easter recipes - The Providence Journal
• 2 better-for-you personal pizza recipes to try at home - TODAY - TODAY

Beef Council Offers Recipe for Marketing Success | Beef & Cattle Farming News | lancasterfarming.com - Lancaster Farming Posted: 26 Mar 2021 03:04 AM PDT Recipes, social media and in-person events are great tools for drawing customers to a direct-marketing farm. Jean O'Toole, executive director of the New York Beef Council, recently presented a webinar on marketing beef locally. Recipe cards increase the chance that a customer will have a good experience with beef from the farm. The New York Beef Council offers recipes on its website. The two-sided cards offer both cooking instructions and information on the 10 essential nutrients. Farmers can also offer cards for Chuck Knows Beef, a digital assistant search tool that provides beef information and recipes. "All you have to say to (an Amazon) Alexa is 'Chuck Knows Beef' and it will engage," O'Toole said. Engage Through Social Media Social media is a useful tool for keeping customers engaged and attracting new ones. "Constantly inform folks through social media," O'Toole said. It could include photos of the cattle's total mixed ration or the herd out in the snow. "This is what I'm feeding our animals," O'Toole offered as a caption. "Our cows are out in the cold, but they're enjoying it. Get the outreach and engagement. Post fun stuff about cows. Recipes, memes, if you show cattle and why. Give updates on herd checks and what you're doing on the farm." Each platform has its own strengths. Instagram is all about photos. Twitter is for short messages. Facebook is a general, consumer-oriented platform where recipes, photos and articles abound. Farmers should post as often as they can with photos taken throughout the week, O'Toole said. Scheduling time to post can help make sure it gets done. But it is OK to be spontaneous as well. And farmers don't need to make all of the content themselves. O'Toole suggested sharing materials from the New York Beef Council and other farmers. "Take old pictures and put them forth," she added. "Post a diversity of ideas and photos. Be visual, diverse. It's about educating your consumers so they have a better understanding." When people respond to a post, farmers should reply, turning a comment into a conversation. The "day in a life" type of posts can also educate. Most consumers do not know what it's like to raise animals, though not every post has to defend beef or even cover a deep topic. Photos with family members will appeal to consumers too. "They'd like to see what's going on at your farm," O'Toole said. Polls and contests — share your recipe and win a pound of ground beef — increase engagement. Email blasts and newsletters can also help keep consumers connected. Connecting In-Person   While COVID-19 has curtailed in-person marketing efforts, O'Toole said farmers should take advantage of them once they resume. A table at a farmers market, for example, should include "fun, educational, interactive options," she said. Grilling demonstrations, quizzes, samples and giveaway items like seasoning packets and tongs can draw potential buyers to the display table. One example is a poster sharing the "three T's" of grilling steaks: time, temperature and tongs. "Time is based on thickness," O'Toole said. "The temperature should be 145 internal temperature for medium rare. Always turn with tongs so the juices don't go into the flame."

The Best Weeknight Recipes, According to Eater Editors - Eater Posted: 26 Mar 2021 09:11 AM PDT To sort through the noise of TikTok tortilla wraps and feta pastas, Eater has compiled a handful of the recipes — from blogs, magazines, publications, and cookbooks — that put the pep back in our pans this week, and which we hope will do the same for you. These are the dishes that Eater editors from across the country actually made recently, and we're passing along any first-hand tips, hacks, or dietary substitutions that, hey, worked for us. Here, then, are this week's must-try recipes from Eater's very-much-average but highly enthusiastic home cooks. March 19, 2021 Brooke Jackson-Glidden Orecchiette With Sausage and Chicory Michael White/Food & Wine I am such a sucker for bitter vegetables, likely because I am a touch bitter and I like surrounding myself with other bitter things. Here in Oregon, things like dandelion greens and radicchio are in their prime, so I've been making a ton of chicory salads, braises, and roasts, usually just on a whim, recipeless. However, I'm currently in a chicory war with a friend, which means we're trying to out-cook each other with more and more elaborate chicory recipes. I went for this Food & Wine oldie-but-goodie, which tempers the bitterness of chicory with sausage and pecorino. I decided to add dandelion greens for a little contrast, but otherwise, I didn't adjust much. I just love the way the chicken stock turns silken when it reduces with the cheese; that's a pretty simple pasta sauce on its own for a midweek dinner. — Brooke Jackson-Glidden, editor, Eater Portland Lemony Salmon With Fennel and Orange Salad Adeena Sussman/Adeenasussman.com Adeena Sussman's lemony salmon has been swimming through my memory ever since I had it during a Sunday-night dinner at my cousin's apartment, months before "house hangs," as we call them, became an anomaly. As Sussman says elsewhere in her wonderful book Sababa, lemon adds a lot; in this recipe, it's more of a co-star than a supporting player, thickly coating the fish and turning roasty-colored in the oven. Instead of salmon, I used red snapper, which has a sweet flavor that the paprika brings out even more. And I added just a little yuzu kosho to the preserved lemon paste, imparting a bit of spice to the picture. I ignored the fennel and orange salad completely in favor of Smitten Kitchen's crisped chickpeas with herbs and garlic yogurt, a minty, earthy counterpart. — Emma Alpern, Eater senior copy editor Edna Lewis and Scott Peacock's Shrimp Grits Food52 Last Friday night I had promised my partner a seafood dinner in honor of our Discord group's 10,000th bad movie screening of the pandemic: Waterworld. Of course, the idea of making seafood on a Friday night after a long day of work was extremely optimistic on my part. Fortunately, we happened to have all the ingredients (including a few nearing their expiration date) we needed for shrimp and grits, something I've never made before. I was enticed by this particular recipe's Edna Lewis endorsement, and it turned out to be really simple and very creamy. The recipe calls for blending the shrimp into a paste and mixing it in, something I only learned after I started cooking. Because I wanted to preserve some whole shrimp, I ended up only pureeing half the buttery shrimp in my food processor and left a few more whole to dress the top of the bowl. In the end, we never even watched Waterworld, but dinner was better anyway. — Brenna Houck, cities manager The inside of a breakfast dumpling Alyssa Nassner Breakfast Dumplings Lori Yates/Foxes Love Lemons I have an excess of frozen meat accumulating in my freezer, particularly ground breakfast sausage, so I've been trying to find fun ways to use up the surplus. I love sausage dumplings, and had a batch of readymade wrappers on hand from the Asian market up the street, so breakfast dumplings it was! Egg, sausage, and hash brown breakfast dumplings, to be exact. Was this something I made up? Are there recipes for this kind of thing? Yes, it turns out, there are, and this one by Foxes Love Lemons was the ideal template. I decided to pre-cook the individual components prior to assembly, undercooking the sausage just a bit to allow it to finish cooking inside the dumpling. I also opted for thicker wrappers because they're easier to pleat and hold up better to pan-frying. Pro-tip: Keep your wrappers and assembled dumplings covered with damp paper towels while you work so that they don't dry out! I pan-fried them for about five minutes and then dropped a few tablespoons of water into the pan and covered it for a quick steam. They turned out way better than I expected, and I would 10/10 recommend everyone go on a breakfast-for-dinner dumpling journey of their own. — Alyssa Nassner, art director, Vox Media Editorial Networks Vegan Coconut-Ginger Black Beans Ali Slagle/NYT Cooking A couple weeks ago, I did something I hadn't done in several years: clipped a recipe out of a newspaper, the kind with pages you can turn with your hands. The newspaper in question was the Sunday New York Times, and the recipe was Ali Slagle's vegan coconut-ginger black beans. Slagle had already earned my trust and admiration with her one-pot beans and rice recipe, so I decided to follow her into yet another can of black beans. It helped that I had every single one of the ingredients at home already (a rare occurrence) and that I was in the mood for something vegan after having spent the previous days eating almost nothing but cake. This is a very easy recipe, and also adaptable — though it calls for two cans of beans and a can of coconut milk, I had only one can of beans, so I just halved the coconut milk and all of the other ingredients, and it turned out fine. The most strenuous thing about the recipe — and by "strenuous" I mean mildly time-consuming — was peeling and microplaning fresh ginger, because I am a ginger freak and thus always use at least twice the amount called for. The result, which I served over rice, was highly satisfying, and I'll definitely be making it again. — Rebecca Marx, Eater senior editor Bouchon Chocolate Chip Cookies Thomas Keller/Bouchon Bakery Cookbook I made actual cookies for the first time in my life last weekend. Although I cook a lot, I rarely bake. But whether because of lockdown, a nascent fascination with breadmaking, a reduction in alcohol intake necessitating a greater need for sugar, or because I have a 2-year-old daughter, cookies have been on my kitchen to-do list for months. I first tried a variation on this recipe at the Quality Chop House (yes, those guys) shop about four years ago, when chef-butcher-baker-candlestick-maker Rich Bowman told me he'd adapted the recipe to include demerara sugar, which lent the cookie a very pleasing grainy crunch. I followed Bowman's advice and substituted molasses for malt and upped the amount of dark brown muscovado sugar in the mix. To freestyle yet further, and to give myself a purer cookie result, I added chocolate chips to just half of the mixture. My first foray into baking cookies — I have to be blunt — was an unqualified success. The result was crisp edged; chewy, toffee-like in the centers; buttery, biscuity; not too sweet: quite what I've always wanted from a cookie. The pinch of salt helped. So too did the ability to eschew precision, give in to uncertainty, and to adapt to improve. — Adam Coghlan, editor, Eater London March 12, 2021 James Park Easy Air-Fryer Durian Basque Cheesecake What to Cook Today Basque cheesecake, known for its nearly burnt top from baking at high temperatures, has that perfect balance of creamy texture, cheesy tang, and caramel-like, dulce de leche-like flavors that I love. I never thought I could pull it off myself, but then came the air fryer. For those who think that an air fryer is just for reheating soggy fries, think again. This easy-to-follow, versatile recipe makes the most incredible, foolproof Basque cheesecake — I even subbed ube for the durian here and it came out perfect. (Or if you just want to enjoy a classic basque cheesecake, you don't have to add any additional flavors.) There are just three extremely straightforward steps: blend all the ingredients, cook the batter in the oven-safe cheesecake pan, and chill in the fridge, preferably overnight. That's it. Because of the air fryer's consistent temperature control, the cake's top always comes out deliciously deep, creme brulee brown. After chilling in the fridge for hours, the center is still ooey, gooey, slightly melty, resulting in the most satisfying cheesecake bite. No dessert has ever brought me this level of satisfaction and achievement; you deserve to feel the same. — James Park, Eater social media manager Red Lentil Soup, Barrett Prendergast Barrett and the Boys To be honest, I've never been a huge fan of lentil soup. I'd only ever cooked it with green lentils, which I find a bit too, well, lentily — full of grainy, bitter health pebbles reduced to mush. But then this version popped up in my feed, from the effortlessly chic LA businesswoman/chef/influencer/mom Barrett Prendergast, and I decided to give it a try. It's magnificent. The secret is the concentrated mixture of crushed plum tomatoes, onions, and carrots that you saute for a while to make a sort of sofrito that gives the soup loads of sweetness and depth. Then you add tiny red lentils (so much better!) and stock — in my case, this amazing fermented-vegetable stock I get from the farmers market — and finish with parmesan. The resulting soup is the kind of rich, satisfying but also light and bright thing you want to eat for lunch all week, which I've been doing. And I'll probably make a pot for next week, too. — Lesley Suter, Eater travel editor Sesame Tofu with Broccoli Hetty McKinnon, Bon Appétit Tofu is such a great protein: It's cheap, lasts a long time in the fridge, has a luscious texture, and did I mention it's cheap? This Bon App recipe by Hetty McKinnon caught my eye when she started sharing other folks cooking it to her Instagram Stories. Her idea to use tahini when building a sesame sauce is genius. The final result has a delicious oomph, even if it's not as crispy as the recipe promises — I've never really understood how this works when you plop lightly fried tofu into a sauce? — but I do think the cornstarch coating gives the sauce something to stick to so it doesn't feel needlessly time-consuming and messy to do that step. (Sidebar: I love when recipes include step-by-step videos like this one does!) — Hillary Dixler Canavan, Eater restaurants editor Meat Loaf Ina Garten/Food Network My grocery store put the fancy grass-fed ground beef on sale, so I bought some without much idea what to do with it. Unfortunately, bringing it home didn't give me any more ideas, which felt embarrassing because ground beef is so versatile. But then I remembered: meatloaf. I used Ina Garten's recipe, which hits the sweet spot between being traditional but not too much work; it has you toss the sauteed onions with worcestershire and tomato paste before folding them into the ground beef, which I thought worked especially well. Meatloaf is not a beautiful dish, and it looked especially unbeautiful mounded on a sheet pan coming out of my oven glazed with a thick layer of ketchup. But it was delicious, and no matter how many meals we ate the leftovers with, we were always excited to have it again. — Meghan McCarron, Eater special correspondent Kimchii jjigae Bao Ong Kimchi Jjigae Sohui Kim, Bon Appétit I, like many others, am still working from home, which means I'm still on the lookout for quick, no-fuss recipes I can whip up on a Sunday night and reheat for lunch throughout the week. Chef Sohui Kim's kimchi jjigae recipe had gotten lost in my rotation of go-to dishes this winter, so last week I was ready to revive the fiery Korean stew. Many of the ingredients are among my pantry staples — an onion, gochujang, that jar of kimchi sitting in the back of my fridge — so cooking this on a weeknight is perfectly manageable. Just be sure to add the tofu at the end so it doesn't get too soggy, and gently reheat for lunch all week long. — Bao Ong, Eater New York editor Vegan Chocolate Cake Bea Vo, Leite's Culinaria I first stumbled upon Bea Vo's vegan chocolate cake several years ago, when I was doing some recipe testing for Leite's Culinaria. I feel like successful vegan baked goods always make people do the I-can't-believe-it's-vegan thing, but this really is one of those cakes, richer and more tender and moist than the majority of non-vegan chocolate cakes I've had the pleasure of eating. It is my go-to cake for birthdays, as well as any occasion that demands a chocolate cake; in addition to being exceptionally good, it is exceptionally easy, a two-bowl dump-and-stir that does not require a stand mixer. I made it last weekend for a couple of eight-year-olds who were demanding a "superhero" cake, which basically meant covering it in a ton of rainbow-colored buttercream and sprinkles. It was kind of a psychedelic mess, but beneath it all, the cake stood tall, trustworthy as ever. — Rebecca Marx, Eater senior editor March 5, 2021 Pork Ribs with Black Bean Sauce The Woks of Life I desperately miss going out for dim sum, but this plate of delicious pork ribs with black bean sauce brought back the feeling of sitting around a big dim sum table with friends. The ribs simmer for a full 40 minutes, which leaves you with falling-off-the-bone meat, and the cooking liquid becomes a delicious, creamy pork broth and base for the savory black bean sauce. Other hearty vegetables, such as onions and bell peppers, round out the dish, and I added radish and potatoes, which went well with the sauce. Serve it with rice to soak up every drop. — James Park, Eater social media manager Pizza Babka Bill Clark, A Piece of Cake You may have read on Eater that everyone and their mother (or maybe just a selection of his thousands of subscribers) were making pizza babka last month after reading Bill Clark's recipe in his lovely newsletter A Piece of Cake. It's a wildly tempting proposition — a chewy, rich, decadent babka but with cheese and pepperoni instead of chocolate or cinnamon. But the first time I made it, I completely failed (as did others in my group texts). When Clark suggested it would take around 30 minutes for the first dough rise, I followed his direction way too literally, even though my ball of oregano-studded dough had barely changed shape. Any experienced baker knows the rising time varies depending on your yeast, your climate, etc., and a recipe's timing is just a suggestion. My first pizza babka was a dense, oily mess. The second time around, I left the dough out all afternoon and then put it in the fridge to rise overnight. For the second rise, I gave it over an hour, following the shape of the bread instead of my timer. I also skipped making my own dipping sauce the second time, using an opened jar of marinara, because making your own pizza babka is impressive enough. I love the end result, maybe because I had to earn it, and plan on gifting more loaves over the next few months. — Amanda Kludt, Eater editor-in-chief Up any lunch bowl with chewy roasted chickpeas Esra Erol Crispy Roasted Chickpeas Emma Christensen, The Kitchn Breakfast is my favorite meal of the day, so I use all my energy to prepare elaborate plates in the morning. Unfortunately, by lunchtime, I have no desire to be in the kitchen again. To combat this self-inflicted cooking fatigue, I've been pushing myself to make bowls of things: salad, grains, and grains over greens. And to keep that from getting boring, I've been having fun making the toppings from scratch. Crispy roasted chickpeas are my favorite new trick because they add a satisfying crunch to all of the above and, because the Kitchn's recipe yields a heaping serving, I can eat them later as a snack with a glass of wine. While the chickpeas are crunchier fresh out of the oven (I recommend tossing them with za'atar), that doesn't necessarily mean they're better. As they cool down, they become chewy and nutty, exactly what you want out of a snack. — Esra Erol, Eater senior social media manager Homemade Labneh (with Everything) Rivka, Food52 Currently stuck in a very boring dining routine, I've been trying to think of low-lift ways to elevate my meal options. Enter labneh, an all-occasions spread that makes for a seriously luxurious snack. To make it, you mix a cup or two of Greek yogurt with a pinch of salt and some lemon juice — I used the proportions outlined in this Food52 recipe — and place it in a cheesecloth-lined strainer in the fridge. After about 24 hours, you'll end up with a rich, creamy spread that can serve as a pretty universal canvas — dress it up with za'atar (I like the sumac-heavy Spicewalla blend), some fancy olive oil, and crudites, or just sprinkle on a little Everything but the Bagel Seasoning from Trader Joe's after slathering it on toast. No one here will judge you for eating it straight out of the container, either. — Amy McCarthy, Eater Dallas + Houston editor Spiced Coconut Chicken Rice Shayma Owaise Saadat, Bon Appétit This recipe has two important selling points: It promises to be a one-pot meal and it includes a lot of ingredients you probably already have on hand. Less mess and less grocery shopping? Yes please. After adding most of the ingredients into the pot, including the rice, it looks like a big curry. But then you layer a kitchen towel between the pot and the lid and tie the ends with a rubber band. I was tempted to crack it open and take a peek as I watched the steam rise (my boyfriend also looked a little worried), but we resisted, and our patience and trust were rewarded with perfectly fluffy basmati rice, tender chicken, and an overall very pretty meal thanks to the turmeric and bright green kale mixed in at the end. — Milly McGuinness, Eater director of audience development Do not skip the meringue on this lemon cake. Adam Moussa Preserved Lemon Meringue Cake Claire Saffitz, Food52 When the craving for a lemony dessert hits me, it hits hard. That's how I ended up assembling the layers of this stunner from Dessert Person, Claire Saffitz's book that seemingly everyone I know is baking from at the moment. The cake batter contains lemon zest, lemon juice, and preserved lemon rind blended into yogurt. There's lemon curd between the layers and a touch of lemon juice in the Italian meringue. It's a lemon quintuple-threat. I skimped a little when layering the curd, worrying it would drip out the sides — a mistake since it was being covered up with the meringue anyway. Do not skip the meringue, even if — like me — you worry it'll make the whole cake too sweet; it provides necessary balance. I initially planned to scale down the recipe, since it only needed to feed four (the recipe says it serves 10), but overcame that impulse. The joy of bringing a decadent cake with slices for days into the world is its own reward in this dire winter. Well, that and enjoying a daily slice of six-layer cake for the better part of a week. — Adam Moussa, Eater lead social media manager February 26, 2021 Buttered Popcorn Cookies The Smitten Kitchen Cookbook "It follows basic snack math, which is that two forms of junk food together always exceed the greatness of them separately," writes Deb Perelman in her masterwork, The Smitten Kitchen Cookbook. She is, of course, correct. Popcorn cookies are excellent. The simple brown sugar-vanilla cookie dough provides just enough structure and sweetness to support the starring popcorn, which reminded me of the end of a box of movie-theater popcorn after it's been sitting for two hours, a somewhat-crunchy middle-ground texture I actually kind of love. (I do not know what the "correct" texture for such a cookie is.) While the recipe was fairly easy overall, good for late-night baking, dispersing the sticky, relatively scant batter throughout a bowl full of light popped corn was somewhat difficult — but even my slapdash efforts turned out pretty well. Following the snack-math logic, after a couple days I dipped the leftover cookies in chocolate ("Just like M&Ms in movie theater popcorn!" I shouted to an empty kitchen as the mania took hold). I feel like Deb would approve. — Nick Mancall-Bitel, Eater travel editorial associate Romanesco Con Le Sarde Ben Mims, Los Angeles Times I truly didn't think I could tire of cooking vegetables, but at some point in the Cook, Rinse, Repeat blur of the last few months, it happened. I got tired of cabbage. Tired of broccoli. Tired of lettuce, and I still refuse to make salad dressing more than once a month! Please, do not ask! But this recipe for romanesco, baked super hot and dressed with a sweet and tangy sauce (plus lots of buttery bread crumbs), brought me to my senses, reminding me that really, vegetables will never be boring. In the sauce, raisins plump up and soak in the flavor of tomato paste, shallots turn dark and caramelized, and sardines bring a balancing brininess. I went through all my romanesco making this dish, and I still want more. So until I make my next trip to the grocery store, I'm swapping in all the broccoli that I'd been neglecting. — Elazar Sontag, Eater staff writer Romanesco con le sarde Elazar Sontag Soy and Scallion Tofu Bowl Chris Morocco, Bon Appétit To make up for the fact that bacon cheeseburgers are my favorite food, I try to eat vegan breakfasts and lunches during the week. I ran across this Bon Appétit soy and scallion tofu bowl in the latest issue of the magazine, and the writer claimed tofu could take on the texture of meat without much work. My usual tofu routine is to press it dry under stacks of paper towels and cookbooks, toss it in oil, and then bake it — too many steps for a quick lunch. This BA version is way easier. You don't even need to use a box grater as the recipe suggests; just crumble the block up in your hands after you squeeze it dry. I left the butter out of the dish to keep it vegan, and it didn't seem to miss it much. I added some Trader Joe's umami mushroom powder, because we add that to everything in our house these days. I paired the tofu crumbles with rice and sauteed kale doused in apple cider vinegar and squeezed Sriracha over the whole thing. It's about 10 minutes of work for four servings of lunch for the week. — Erin Perkins, Eater Charleston editor Crispy Roast Lemon Chicken Thighs with Potatoes Tara Tuckwiller, Taste Cooking Forgive the obnoxious #CaliforniaProblem and potential for pandemic cliche, but I have too many lemons. The yard behind my house came with two fairly mature lemon trees, and once a year I look up and instantly begin sweating: They're coming. It's just about now that I realize I need to find a way to use up these falling projectiles before they start rotting and attracting critters. This week, I was dealing with the double whammy of having just returned home after some time away to a mostly empty fridge. So I googled a list of the things I had on hand: lemons, rosemary (via a small, sickly bush), chicken thighs (bless you freezer stash). Taste Cooking had my answer. As the description promises, the potatoes do get all crispy and caramely, and the chicken is, well, also crispy and very, very lemony. This is one of those handy one-pan easy weeknight meals that I know I'll now be making again, even when I don't have lemons literally falling from the sky. — Lesley Suter, Eater travel editor Shrimp Etouffee Vallery Lomas, New York Times I'm not sure what possessed me to buy shrimp at the market the other day, but when I found myself with two pounds of shrimp, I decided to tackle this version of etoufee from Vallery Lomas. It's an uncomplicated recipe that also came together quickly, though with all the bell pepper and celery chopping, not to mention the garlic mincing, this took me more like 45 to 50 minutes. Some advice: Definitely make your own Creole seasoning with the provided recipe instead of buying from the store, and don't panic when you're at the end of step two and it looks like a bundled mess of veggies and tomato paste. Everything comes together beautifully in step 3. I set aside a small amount of the sauce before adding the shrimp for my sister who is watching her cholesterol. I can also be weird about second-day seafood (please reheat not in the microwave), but I had this the following day in the late morning with scrambled eggs and it was even better. I called it eggtoufee. — Patty Diez, Eater project manager February 19, 2021 Robert Redford Cookies Sister Pie I love a cookie with a lot of stuff in it — the more textural intrigue, the better. Robert Redford is also pretty cool, even if I'll never fully forgive him for the choices he made in The Way We Were. So Sister Pie's Robert Redford cookies began calling to me as soon as I got a copy of Sister Pie cookbook, and I answered. Made with both whole-wheat and regular flour, rolled oats, pretzels, chocolate chunks, and walnuts, they're basically an entire bulk section stuffed into cookie form. As such, they offer much textural reward — so long as you commit to them. By that I mean that you need to refrigerate the dough for at least 24 hours after mixing it, which is something that snuck up on me the first time I attempted to make them. This time around, I planned ahead, and ended up with cookies that were as strapping and appealingly craggy as their namesake. They're really good, in other words, a bit of cinematic sunshine to light up a gray February day. — Rebecca Marx, Eater senior editor Honeydew Salad with Ginger Dressing and Peanuts Anna Stockwell, Bon Appétit I made this recipe for the first time in the summer of 2019; it went along with some hot dogs and nicely charred chicken and was the perfect side to my summer grilled meats. But while this salad might scream summer, it will definitely not do you wrong if, like me, you're in the middle of freezing winter and nonstop snowstorms. It hits differently, yes, but just as well. (I also think that summer is the absolute worst time for eating ice cream.) This recipe comes together in 10 minutes and one bowl, and I ended up making it three days in a row for lunch, each time reveling in the crunchy, creamy, salty, and sweet components of this not-at-all fussy salad. There's an endless amount of room for creativity and/or not having one or two of the ingredients, too. I've made it without mint leaves, with toasted sesame oil instead of fish sauce, with no ginger in sight, and with regular white vinegar. Each time it's refreshing and excellent. — Patty Diez, Eater project manager Seafood Chowder Erica Walker, Fav Family Recipes Knowing we had a huge winter storm bearing down on us in Texas, I decided to make a Valentine's-worthy dinner Sunday night with plenty of leftovers to get us through the next few days. Gulf seafood is currently at its winter peak, and my Florida-born husband loves fish, so chowder it was. I looked for the simplest recipe I could find, which is how I landed on this one, and ended up adding oysters and crab meat, subbing salmon for cod, and throwing in a cup of frozen corn. I served it with some garlicky Texas toast, a dash of Louisiana hot sauce, and a sprinkle of melted cheese, plus some cava, because Valentine's Day. The end result felt celebratory, and definitely helped keep us warm during the 24-hour power outage that followed thanks to Winter Storm Uri. — Brittanie Shey, associate editor, Eater Dallas and Eater Houston Turkey with glass noodles Joy Summers Turkey with Glass Noodles Brandon Jew, Bon Appétit I discovered this recipe as a way to use up leftover turkey in the November issue of Bon Appétit, but it was also the perfect opportunity to use my new favorite condiment, Minneapolis restaurant Hai Hai's coconut oil chili crisp. The combination of those crunchy shallots in fiery oil, plus the floral buzz from Sichuan peppercorns, tangy black vinegar, herbs, and roasty nuts make for a dressing that you could pour over any kind of noodle, bolstered with a little mild meat or tofu, for a quick weeknight dinner. A major bonus is that if I back off the heat just a bit, my kids will actually slurp these right up. Considering I'm averaging about six meals prepared every day, any dish that the entire family will eat is a major life accomplishment. — Joy Summers, editor, Eater Twin Cities Ragù alla Bolognese #2 Roads & Kingdoms Last week, with the approaching double whammy of Valentine's Day and a strong winter storm aimed at Texas, I decided to make a big batch of hearty ragù using the second recipe from the essential treatise on the subject from Roads & Kingdoms. Made from meat, meat, and more meat, the ragù provided essential calories and warmth as my boyfriend and I hunkered down to spend the next week snowed in. It's not overly difficult to make but yields decadent results — you really just brown the meat and let everything hang out for three hours. (The trickiest part is getting all the meat off the short ribs, but even if there is some gristle, no harm no foul.) I'd still say the cost of ingredients alone makes this a dish for a special occasion — like Valentine's Day, an anniversary, or the total failure of state government. (Tip: It's even better the second day). — Erin Russell, associate editor, Eater Austin Zucchini Bread Smitten Kitchen Zucchini bread is a rare bird in my diet, so I was surprised when I found myself craving some the other day, in the middle of February. I had never made it before, but the heart wants what the heart wants. Luckily, I found an able guide in Deb Perelman of Smitten Kitchen. Her recipe is stuffed with a heap of grated zucchini, the top is generously dusted with sugar, and she leaves the loaf exposed for a day after baking to make it extra crackly. My bread didn't dome quite as much as the master's, but the top did maintain its texture through the days it took me to carve away at it. It became breakfast, a lunch side with tomato soup, a fancy tea time snack, and dessert. — Nick Mancall-Bitel, Eater editorial associate February 12, 2021 Pan-Roasted Chicken with Harissa Chickpeas Dawn Perry, Bon Appétit My husband and I have been making this recipe, known in my apartment simply as "chickpea chicken," at a pretty regular cadence for years. While it does provide a great template for how to turn canned beans and chicken thighs into a complete dinner, I never futz with it much beyond occasionally adding lemon slices to the pan while it roasts or using more onion or garlic if I feel like it. The chickpeas make particularly excellent leftovers; this time I warmed them up in the microwave (it's fine!!) and put a steamed egg and some sauteed broccoli on top. — Hillary Dixler Canavan, Eater restaurant editor Tteokbokki Maangchi After a recent shopping trip to H-Mart, where I stocked up on the essentials (dumplings, all sorts of frozen and dry noodles, rice cakes), I decided to finally try my hand at making tteokbokki, spicy rice cakes, guided by the go-to Korean cooking expert Maangchi (aka Emily Kim). The recipe is a relatively easy one. Because I didn't have kelp or dried anchovies for the stock, I used almost an entire tube's worth of anchovy paste and two large sheets of nori. I let the stock boil far longer than the requested 15 minutes, until the nori sheets broke down and the stock reduced a bunch. I strictly followed the rest of the recipe, resulting in a really wonderfully spicy and chewy rice cake dish. I paired it with bulgogi made using already-sliced beef from 99 Ranch and the Omsom spicy bulgogi starter pack for a nice balance. — Nadia Chaudhury, editor, Eater Austin Citrus Sorbet The Superiority Burger Cookbook Brooks Headley knows that making sorbet is weird. In The Superiority Burger Cookbook — which I picked up for $3 (?) in a Chicago Urban Outfitters (????) in 2017 — he says the process of watering down and sweetening fruit to make it taste more like itself than itself alone is "kind of a trip." After nearly four years of leafing through its pages and two months of owning a long-yearned-for ice cream machine, I finally made a citrus sorbet — swapping the grapefruit for the wintry Tarocco orange, its heart streaked with red like a sunset. I blended equal parts sugar and water to make a syrup, with dextrose added for lusciousness; juiced the oranges; mixed their offering with the syrup, going fruitier than the the suggested 1:1 ratio because the oranges were sweet. After I added a touch of salt, it was ready to spin in the ice cream machine or put in the freezer, to be taken out every hour to blitz with an electric whisk or immersion blender. But what took this sorbet into trip territory was candying the peels and blitzing them into the juice and syrup mix, which added a bittersweet complexity that made the sorbet taste more whole. More like itself. Like Brooks says, making sorbet is weird. — James Hansen, associate editor, Eater London Josey Baker's Adventure bread Elazar Sontag Adventure Bread Josey Baker Bread "Adventure Bread" is the creation of San Francisco superstar baker Josey Baker, who co-owns the Mill, a wildly popular all-day cafe. If you're willing to wait in line for upward of 20 minutes, you can be the very satisfied owner of a thick slice of Baker's bread, smeared with nut butter and jam. But in my humble opinion, this seed-packed hippy food is the most delicious loaf to come out of his ovens, and it can be made at home, thanks to a recipe from Baker's cookbook, brought to the internet by David Lebovitz. When it's still a pre-baked mixture of rolled oats, seeds, and nuts, it's hard to imagine this gloopy "dough" will resemble anything like bread once it's pressed into a loaf pan and baked. But it does, and the recipe offers an extremely easy path to bread for those of us not blessed with the baking gene. While its distinct savoriness makes for an excellent turkey sandwich, its nuttiness, and its slight sweetness from a bit of maple syrup, also make it a fine base for a thick spreading of nut butter and good jam. Really, you can't go wrong. — Elazar Sontag, Eater staff writer Perfect Boiled Egg J. Kenji López-Alt, NYT Cooking The internet is bursting at the seams with hacks, tips, and a million one-weird-tricks for getting perfect boiled eggs. But unless chicken eggs radically change at some point, I don't think I'll ever try another method beyond J. Kenji López-Alt's Perfect Boiled Egg method. Actually, the eggs are not boiled, but steamed — I make a dozen at a time in a steamer basket. About five minutes in the pot yields slightly firm whites and soft-centered yolks. There's no ice bath to plunge them into after; the eggs are just left to cool at room temperature and peeled at whichever temperature your fingertips can stand. The soft-cooked eggs sit in my fridge through the week, reheated in boiled water from the kettle in the minutes it takes to make my coffee and ready to be peeled and smashed over toast or dropped into a bowl of cold noodles. It is no exaggeration to say that becoming a person who batch-boils their eggs changed my life. — Adam Moussa, lead social media manager Homemade Vegetarian Chili Cookie and Kate I made this chili in a real hurry after scanning about 15 recipes, and I was pleasantly surprised by the results. For years, my go-to vegetarian chili recipe was one from (now-defunct) Everyday Food magazine, part of the Martha Stewart universe. It came together fast, but it tasted like it, which is why I gave it up a couple years ago, once I attained the more sophisticated palate of a 30-something. This one is equally approachable, but it has a greater depth of textures and flavors and lots of room for customization. I skipped the celery, for instance, and added more spice in the form of ground cayenne and a finishing touch of Crystal hot sauce. I also took some liberties with the bean selection, using two cans of pintos and one can of black beans. The final step — where you blend part of the soup and add some vinegar and lime juice, or both, like I did — is key. — Emma Alpern, senior copy editor February 5, 2021 Beef and Aubergine Fatteh Nigella As someone who onc frequently hosted dinner parties, it saddens me to think I have no idea when it might ever be safe to have another one. That hasn't, however, stopped me from making party food, even if it's just for my husband and me. One such recent craving involved me making me Nigella Lawson's beef and aubergine fatteh, or as Nigella very aptly describes it "a form of Middle Eastern nachos." Baked, crunchy pita triangles are topped with garlicky yogurt, sauteed ground beef and tiny chunks of aubergine (that's eggplant to you) cooked with generous spoonfuls of ground coriander and cumin, and sprinklings of pomegranate seeds, toasted pine nuts, and mint leaves. There are so many textures and flavors with each bite that you'll be hard-pressed to stop even when you're full. My only suggestion is to toast the pita closer to when you're about to eat so the dish retains more heat as you dig in. — Tanay Warerkar, Eater NY reporter Liège waffles Smitten Kitchen A year ago, I'd have laughed at a 24-hour waffle recipe. But this week, 40 weeks pregnant in the middle of an epic NYC snowstorm, I'm in search of projects that take the most time. And these waffles — crunchy and caramelized on the outside, almost gooey, definitely stretchy on the inside — were 100 percent worth the investment. It's also, truth be told, the easiest brioche dough I've ever made. I ate six, each topped with more whipped cream than the one before, and they were so delicious that I was happy to spend the 25th hour cleaning my destroyed waffle maker. —Britt Aboutaleb, VP of development World's Best Green Cabbage Scott Hocker, Taste Cooking Do you have a whole head of cabbage? Do you have an onion? Maybe also a carrot and definitely an oven? Great news: you have the makings of a dish with one of the greatest effort-to-pleasure ratios I know of. For his column in Taste, Scott Hocker adapted a Molly Stevens recipe which he calls, correctly, the world's best braised cabbage. A cabbage cut into eighths is scattered with sliced onion, a roughly chopped carrot, and water or stock if you have it. After two hours in a low oven, it falls apart into a sweet, caramel-y, hearty side dish for anything from a pork chop to beans, or a meal on its own with the help of maybe some bread and an egg. It's my go-to cabbage recipe, and it keeps beautifully in the fridge to fuel lunches and dinners throughout the week. — Meghan McCarron, special correspondent Tortillas with all the fixings Gabe Hiatt Northern Mexico-Style Flour Tortillas Christian Reynoso, Serious Eats I had pretty much given up on the hope that I could ever make restaurant-grade flour tortillas at home — believing that short of buying a BE&SCO machine, the rounds found throughout the country's best Tex-Mex restaurants were simply not attainable on my own stove. Previous attempts always left me with stiff dough that didn't puff, or that always tasted underdone even if I burned them in spots. This week, though, I tried a Serious Eats recipe for Northern Mexico-style flour tortillas from Christian Reynoso that shook up my whole outlook. Lard, I already knew, was a key ingredient. But using hot whole milk instead of water upped the fat content and, according to Reynoso, contains additional proteins and sugars that help the tortillas brown. Because kneading still remains largely a mystery to me, I also appreciated that this recipe calls for paddling the living daylights out of the tortilla dough in a stand mixer. I think it's the first time I pushed my KitchenAid to full throttle. Subtle rolling cues — roll from the middle to the lip, rotate 45 degrees frequently — helped me form more even circles than I was used to. The finished product was rich and soft and folded as easily as a blanket. — Gabe Hiatt, Eater DC editor One-Pot Beans and Rice Ali Slagle, NYT Cooking My boyfriend introduced me to Ali Slagle's beans and rice in the first months of the pandemic, when all we wanted to do was eat our feelings, quickly and affordably. Its virtues are as numerous as its list of ingredients is brief. Oil, an onion, a can of beans, long-grain rice, and some vegetable stock all get dumped into a Dutch oven or lidded saucepan and hang out there for 20 minutes, and what emerges is a miracle of comfort and economy. It's a deceptively plain dish, one whose impressive flavor and intense degree of satisfaction sneak up on you; its secret, I think, lies in the fact that you cook it with the bean liquid, which does happy things to the rice. I usually dress it up with Cholula, and sometimes a soft-boiled egg or avocado if I'm feeling festive. And more often than not I start eating it straight from the pot because who needs niceties anymore, anyway. — Rebecca Marx, senior editor Black Pepper Tofu and Asparagus Sara Jampel, Bon Appétit Tofu has wiggled its way into a lot of my cooking the last several months, ever since I made this Yotam Ottolenghi favorite and felt ready to tackle other tofu dishes. Still, months later, this is the dish I go back to regularly. It comes together easily in about 30 minutes and does well with any number of riffs and modifications I throw at it. (More often than not, I'm swapping the asparagus for other veggies like brussels sprouts, eggplant, or green beans; really anything will do here.) As I write this I'm thinking I'll swap in some beef or chicken soon. However you prep it, it's excellent for a quick dinner over rice or with some more veggies. Oh and haphazardly chopping the peppercorns with a chef's knife or wrapping them in a paper towel and smashing the hell out of them with canned beans works very fine if you don't have a spice mill or mortar and pestle. — Patty Diez, project manager January 29, 2021 Blueberry Spelt Muffins Roxana Jullapat, Bon Appétit I probably haven't had a muffin in two years, which seems excessive for something so basic, but I'm just not usually a person who counts pastries as breakfast. I sugar crash by 10 a.m. if I don't get a little more nutritive bulk. But flipping through this month's Bon Appétit, I spied the blueberry spelt muffins from LA pastry chef Roxana Jullapat and felt a tug; it seemed approachable, nutritious (it's form her forthcoming cookbook dedicated to whole-grain baking), and gave me a chance to use up the random bag of spelt flour I purchased on a whim a while back. The muffins were all of that, and glorious — tender, sweet-but-not-too-sweet, moist, crumby, and chock full of blueberries. My kids loved picking off bits of the streusel topping then gobbling the muffins whole. The first time I made them, I mixed up most of the batter the night before and popped 'em in the oven on a Sunday morning and they turned out perfect. A few days later I made a second batch with a few vegan swaps and again, divine. They kept me way more satisfied than the morning usual pastry — but then again, I scarfed three. — Lesley Suter, Eater travel editor Crisp Gnocchi With Brussels Sprouts and Brown Butter Ali Slagle, NYT Cooking Ali Slagle's crisp gnocchi with Brussels sprouts and brown butter from NYT Cooking has all the hallmarks of a perfect weeknight recipe: one pan, an ingredient list focusing mostly on pantry and fridge staples, but not something I would have thought of myself. I must disclose, however, that like a total commenter, I made some modifications. I used broccoli as well as Brussels sprouts because a) I didn't have enough sprouts but b) did have too much broccoli in my fridge. I cut the butter from six tablespoons to four because I was trying to still have some of my precious Kerrygold left over, and I delayed adding the lemon zest so its flavor didn't get too muted by sizzling away in the skillet. When I make this again — because I will be making this again — I'll also add a squeeze of lemon juice just before serving. But no matter! Recipes that work well as templates for personalized futzing are the ones I'm most likely to incorporate into my regular cooking rhythm, and this one definitely does. — Hillary Dixler Canavan, Eater restaurant editor Malo's Beef and Pickle Tacos Joy the Baker When I was a baby Angeleno (read: a new transplant from New York), I discovered a Mexican restaurant in Silver Lake that had the most curious taco. It was drippy beef nestled in a fried corn tortilla, finished with shaggy cheddar strands, dill pickles, and hot sauce. It was gringo. It was great. I came back many times to chase a trio of these beef and pickle pockets with beer — because this was the Before Times (before I developed the gluten-intolerance endemic to Los Angeles). The restaurant closed in 2018, but one day, I found the recipe on a food blog: Joy the Baker's adaptation of Malo's beef and pickle tacos. So I started to make what is ostensibly cheeseburger tacos at home. The recipe is simple, straightforward, and fast, the beef mixture made more robust with chopped potato. It fell out of my cooking circuit a couple years ago, but recently, to answer a craving somewhere between burger and taco, I made them again, this time with turkey meat (and no potato) for a leaner iteration. I seasoned the meat with way more spices than the recipe calls for (use your taco night intuition), and topped it with spicy pickle chips and sharp cheddar. Slightly different than the Malo classic, but equally good. — Nicole Adlman, Eater cities manager Blueberry spelt muffins Lesley Suter Chicken and Pea Traybake Nigella Nigella's simple, incredibly gratifying sheet-pan recipe (trendy!) involves dumping a lot (seriously, a lot) of frozen peas on a half sheet pan along with chopped leeks, dill, garlic, and a big splash of dry vermouth, with chicken thighs roasted on top. The recipe calls for seasoning the chicken simply with salt and olive oil, but with half a carton of buttermilk hanging around in the back of my fridge, I opted for marinating the chicken thighs overnight a la Salt, Fat, Acid, Heat. The end result was a sheet of bronzed chicken with a heap of soft-but-not-mushy peas and leeks infused with the rendered chicken fat. It's excellent for dinner with some potatoes, and arguably better as lunch for a few days stretched out with rice. — Adam Moussa, lead social media manager Chicken and Dumpling Soup Jubilee A recent chilly Austin day seemed like the perfect excuse to make something warm and soothing from the gorgeous Jubilee cookbook that I had gotten for myself as a just-cause present. The chicken and dumplings soup was an all-day project, which I anticipated: there's properly chilling the ingredients, kneading and chilling the dumpling dough (which was fun), and simmering the chicken for a while. I'd recommend using a big Dutch oven and adding that optional cup of white wine the recipe suggests. Rather than using the entire frying chicken, I opted for boneless chicken thighs cut up into smaller pieces. I'm not sure I cut the dumpling dough correctly, but my weirdly sized and shaped dumplings worked for us. Also, as I tend to like my food on the spicier side, I also added more black pepper than the recipe calls for and did not regret it, plus a touch more whipping cream (I wanted to use up the entire little carton). The result was beautiful: creamy, spiced just right, with supremely juicy chicken thighs. I slurped down the broth. — Nadia Chaudhury, Eater Austin editor Peanut Butter Blackberry Bars Dawn Perry, NYT Cooking This recipe has the highest deliciousness-to-ease ratio of maybe any dessert I've ever made. It takes no time, requires one bowl, and uses ingredients you already have in your kitchen (assuming you keep frozen fruit in the freezer). They have the consistency of a gooey blondie, but... peanut butter. And for those of us deprived of fresh fruit right now, they bring some much-needed summery sweetness to a winter kitchen. — Amanda Kludt, Eater editor-in-chief Sign up for the Sign up for Eater's newsletter The freshest news from the food world every day

5 great Passover recipes for Seder: Side dishes, dessert, Matzo Balls - Detroit Free Press Posted: 26 Mar 2021 11:01 AM PDT CLOSE At sundown on Saturday, millions of Jews worldwide will be marking the start of Passover with a Seder meal. The eight-day Jewish holiday celebrates freedom commemorating the Jewish exodus from Egypt. During the Seder meal, the retelling of the exodus takes place through stories, songs and ceremonial foods. Certain foods symbolic of Passover include bitters herbs and matzo, arranged on a Seder plate. It's a strict food holiday that requires Jews to rid their pantries of all leavened products. No leavening ingredients (baking powder, yeast, baking soda) are used. Wheat products, like flour, are not used, so in many Passover recipes, matzo cake meal and matzo meal are used instead. Key ingredients for Passover include eggs and matzo. Eggs are symbolic because they signify springtime and rebirth. They also serve as a leavening agent – especially beaten egg whites. Matzo in sheets or ground is ubiquitous during Passover. The cracker-like sheets symbolize the bread that had no time to rise as the Jewish people fled Egypt. More: How to get a free doughnut when you get a COVID-19 vaccine More: Environmental group adds 3 vegetables to its annual Dirty Dozen list More: Award-winning chef Kate Williams' pop-up dinners will spotlight Detroit history Because leavening ingredients are forbidden, desserts can be a challenge. Our all-time favorite dessert for this holiday is Passover Lemon Cheesecake. It keeps to tradition and would be an ideal dessert to serve with a dairy, or parve, meal. (Jewish dietary rules forbid eating meat and dairy at the same meal.) We gleaned our archives for five favorite Passover recipes. We hope you enjoy them, too, any time of the year. Spinach or tri-color Matzo Balls Tri-color Matzo Balls in a chicken soup  (Photo: ED HAUN, Detroit Free Press) Serves: 6 / Prep time: 10 minutes / Total time: 1 hour (including freezing time) Due to the high water content of fresh spinach, the spinach matzo balls may be a little harder to roll than the other two flavors. If this occurs, add some extra matzo ball mix or matzo meal, 1 teaspoon at a time, until the batter can be rolled into balls. Use as little extra as possible so the matzo balls remain light and fluffy. See the cook's note for variations. 2 large eggs, plus 1 egg white 2 tablespoons olive oil 3 ounces fresh baby spinach leaves 1 cup matzo ball mix (usually both bags from a box) Water or chicken stock In a medium bowl whisk the eggs and the oil. In the bowl of a food processor fitted with the steel blade, process the spinach until it's pureed. Squeeze the water out of the spinach. Add the spinach puree into the egg mixture. Whisk to incorporate. Sprinkle in 1 cup of the matzo ball mix. Stir it with a fork, mixing as little as possible. Don't overwork it. Chill the mixture in the freezer for 20 minutes. Meanwhile, bring a pot of water or chicken stock to a boil. Wet your hands in a bowl of cold water. Using your hand, and manipulating the mixture as little as possible, scoop out a Ping Pong ball size of the mixture. Form it into a ball with your fingertips, using no real pressure. Turn the water down to a simmer. Drop the balls into the water. Cover the pot and simmer for 20 minutes. Serve with some of the broth or water. Cook's note: To make tri-color matzo balls, for each color use only 1/2 to 3/4 cup matzo ball mix and substitute for the spinach 3 tablespoons tomato paste to make red ones and 1 teaspoon turmeric to make yellow. From "Kosher by Design Entertains" by Susie Fishbein (Mesorah Publications, $34.99). Tested by Susan Selasky for the Free Press Test Kitchen. Passover Chicken Roulade Chicken Roulade  (Photo: PATRICIA BECK) Serves: 8 / Preparation time: 15 minutes / Total time: 45 minutes 1 cup dried apricots 4 whole boned chicken breasts, with skin on ¼ cup olive oil 3-4 large cloves garlic, minced ½ cup finely diced onion ½ cup finely diced celery ½ cup finely diced carrot 2 matzo sheets, crumbled 1 large egg, beaten Salt and pepper to taste Preheat oven to 375 degrees. Line a large baking sheet with foil; set aside. In a small saucepan, place the apricots and add enough water to cover by 1/2-inch. Bring to a boil, reduce heat to a simmer and cook until just soft. Remove from the heat and drain well. When apricots are cool, finely dice them. Cut each chicken breast in half. Place each breast, skin side down, between plastic wrap. Evenly pound out to an even thickness. In a large skillet, heat the olive oil. Add the garlic and sauté 1 minute. Add the onion, celery and carrot and sauté until just tender; do not let the onion brown. Add the apricots and combine well. Transfer mixture to a large bowl and cool about 5 minutes. Add the crumbled matzo, egg, salt and pepper to taste; combine well. Divide the filling into eight portions. Place the pounded chicken, breast skin side down, on the work surface. Add the stuffing in the center and roll-up. Tie the breast with strong twine and place on the baking sheet. Bake for 15 minutes. Increase the oven temperature to 400 degrees and continue baking 5 minutes more or until the chicken is tender and crisp. Remove from the oven and transfer the chicken breasts to a cutting board. Cut each breast on the bias and serve. Adapted from Kosher Too Catering, West Bloomfield. Tested by Susan  Selasky. Spicy Potato Stacks Spicy Potato Stacks can be served for a Passover dinner.  (Photo: REGINA H. BOONE, Regina H. Boone) Makes: 8 stacks / Prep time: 15 minutes / Total time: 45 minutes Use potatoes similar in diameter so they stack nicely. 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika ½ teaspoon freshly ground black pepper ½ teaspoon fine sea salt ½ teaspoon cayenne pepper to taste 2 large Yukon gold potatoes, unpeeled, sliced into 1/2-inch slices, ends discarded 2 large red potatoes, unpeeled, sliced into 1/2-inch slices, ends discarded 2 sweet potatoes, peeled, sliced into 1/2-inch slices, ends discarded ½ cup extra-virgin olive oil Fresh rosemary sprigs Fine sea salt Preheat oven to 400 degrees. Line a sided baking sheet with parchment paper. In a small bowl, mix together the garlic and onion powder, paprika, black pepper, salt and cayenne pepper. Place all the sliced potatoes into a large mixing bowl. Pour the oil over the potatoes. Toss to coat. Sprinkle in the spice blend. Toss to coat well. Arrange the potatoes in a single layer on prepared baking sheet. Roast the potatoes, uncovered, for 20 minutes. Season with a sprinkle of salt. Make layered stacks using the three kinds of potatoes. Stick a rosemary skewer through the top to secure each stack. Serve hot. From "Passover by Design" by Susie Fishbein (Mesorah Publications, $34.99). Tested by Susan Selasky for the Free Press Test Kitchen. Passover Lemon Cheesecake Passover Lemon Cheese Cake.  (Photo: Jessica J. Trevino) Serves: 10 (or more) servings / Prep time: 30 minutes / Total time: 5 hours (includes cooling time) For those observing Passover, be sure to use ingredients that are labeled kosher for Passover. CRUST ¾ cup slivered almonds, toasted and cooled  ⅔ cup sugar ⅔ cup matzo cake meal or matzo meal finely ground ¼ teaspoon salt 8 tablespoons unsalted butter, melted and cooled slightly FILLING 3 packages (8 ounces each) cream cheese, softened ¾ cup sugar 3 large eggs 1 heaping tablespoon grated lemon zest Curls or julienne of lemon zest 1 teaspoon pure vanilla extract Preheat the oven to 350 degrees with the rack in middle. In a food processor, pulse almonds, sugar, matzo cake meal and salt in a food processor until finely ground. Transfer to a bowl and stir in butter until combined well. Press the mixture onto the bottom and 1 inch up the side of a 9-inch springform pan. Bake until the crust is firm and a shade darker, 12-15 minutes. Cool crust completely in pan on a rack. Meanwhile, make filling. Reduce the oven temperature to 300 degrees. In a mixing bowl, beat together the cream cheese and sugar at medium speed until smooth and fluffy, about 3 minutes. Reduce speed to low and add the eggs one at a time, beating well after each addition. Mix in zest and vanilla. Put the springform pan in a shallow baking pan and pour filling into cooled crust. Bake until filling is set 1½ inches from edge but the center is wobbly, about 45 to 50 minutes (filling will continue to set as it cools). Remove from the oven and transfer cake in pan to a rack and immediately run a knife around edge; let it cool about 30 minutes. Then remove the side of the pan and cool completely, about 2 to 3 hours. Adapted from www.epicurious.com and tested by Susan Selasky for the Free Press Test Kitchen. Quinoa with Mushrooms and Kale Quinoa with Mushrooms and Kale, photographed in Grosse Ile, Mich., Thursday, March 22, 2018.  (Photo: Kathleen Galligan, Detroit Free Press) Quinoa (KEEN-Wah), according to https://oukosher.org, is kosher for Passover "when processed with special OU Passover supervision and bearing the OU-P symbol." Serves: 6 to 8 / Prep time: 20 minutes / Total time: 45 minutes ½ cup dried porcini mushrooms ¾ cup quinoa 3 tablespoons olive oil, divided 1 large onion, peeled, chopped into 1/2-inch pieces 1 large shallot, peeled, halved, sliced into 1/4-inch slices 8 to 10 ounces cremini mushrooms, bottoms trimmed, half and sliced 8 to 10 ounces shiitake mushrooms, bottoms trimmed, halved and sliced 2 cloves garlic, peeled, crushed, divided ¼ teaspoon salt ¼ teaspoon black pepper 2 to 3 cups chopped curly kale leaves 1 to 2 teaspoons white truffle oil (optional) Place the porcini mushrooms in a bowl and cover with hot water; soak 10 minutes. Meanwhile, place the quinoa and 1½ cups water in a small saucepan and bring it to a boil over medium heat. Reduce the heat to low, cover the pan, and cook the quinoa for 15 minutes, or until the liquid has been absorbed. Set it aside. In a large skillet, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the onions and shallots and cook for 5 minutes, stirring occasionally. Add the cremini and shiitake mushrooms and cook 5 minutes, stirring often. Stir in 1 clove of the garlic, salt and black pepper. Drain the porcini mushrooms from the soaking water and, using paper towels, squeeze out any excess liquid. Roughly chop the mushrooms and stir them into the mixture. Place the kale in a medium bowl, add the remaining tablespoon of oil and massage the oil into the leaves to soften them. Add the kale to the skillet and cook 2 minutes. When quinoa is cooked, stir it into the mixture. Add the remaining clove of garlic and cook over medium heat for 2 minutes, mixing everything together. Taste and adjust seasonings if needed. Place in a serving bowl and, if using, drizzle the truffle oil on top and mix it in. Contact Detroit Free Press food writer Susan Selasky and send food and restaurant news to: 313-222-6872 or sselasky@freepress.com. Follow @SusanMariecooks on Twitter. Support local journalism and become a digital subscriber to the Free Press. Read or Share this story: https://ift.tt/3rlWy3q

Share your best Easter recipes - The Providence Journal Posted: 26 Mar 2021 09:16 AM PDT What do you say we have an old-fashioned recipe swap for Easter here in The Journal food section? If you want to share a family recipe, and its history, we're all ears. Don't just think ham or lamb. Vegetarian recipes are most welcome, too, as are side dishes you enjoy for dinner. If brunch is your specialty, that sounds great, too. Please don't forget desserts.   There's one rule: Don't leave anything out. All those who submit need to be careful typing it in.  Do your best to follow traditional recipe format, List all the ingredients in the order you use them and write out teaspoon and tablespoon so there is no confusion. Describe all the steps clearly, including temperature settings. That's so easy to forget, or maybe just for me. I can only accept these by email, gciampa@providencejournal.com. We at The Journal are all still working remotely as our newsroom remains closed.  Get them in as soon as you can and I can print them on March 31, if we have enough.  Let's make this as fun as it was when did it for Thanksgiving. .

2 better-for-you personal pizza recipes to try at home - TODAY - TODAY Posted: 26 Mar 2021 06:09 AM PDT If you're looking for a reason to host a pizza party, here are two! These delicious personal pies are packed with protein, fiber and addictive, cheesy goodness. One is a classic cheese version, the other is a saucy, BBQ chicken spin. Nothing beats a homemade pie … and these are sure to steal a pizza your heart. Personal BBQ Chicken Pizza Courtesy Joy Bauer I love BBQ chicken and I love pizza, so combining the two was a total no-brainer. It's smoky, meaty, saucy and SO darn delish. I also add thinly sliced red onion (which boasts quercetin, a powerful antioxidant with anti-inflammatory effects) for an extra layer of flavor and nutrition. And if you're a heat lover, add a drizzle of hot sauce before digging in. Get the recipe here. Joy Bauer's Personal Cheese Pizza Courtesy Joy Bauer Craving a classic slice? Instead of dialing up delivery, here's a tasty — and incredibly simple — homemade version. This pie is laid-back and cheesy-going‚ and it's the perfect base for any and all toppings of your choosing. When I make mine, I add whatever veggies are in season, on sale or have been lingering in my fridge. However, if your preference is minimalist chic, top yours with an herby kiss of fresh, vibrant basil. Talk about pizza with pizzazz! For more tasty recipes, check out Joy's cookbook Joy Bauer's Superfood! and follow her on Instagram, Facebook, and Twitter. TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.

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