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Explore 5195 recipes, 117 articles, 100 galleries, 1020 videos, and more

Tuna and Egg Sandwich with Garlic Vinaigrette

Time:30 mins
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Escarole Pizza

Other Ideas:
Escarole, Italian, Pizza
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons best-quality salt-cured anchovies
  • 3 tablespoons chopped black olives such as Gaeta or Nicoise
  • 1 tablespoon small capers, well rinsed
  • 1/4 to 1/2 teaspoon red pepper flakes (to taste)
  • 1 bunch fresh escarole, sliced 3/4-inch crosswise and washed, with water still clinging to the leaves (about 8 cups)
  • 1/3 cup freshly grated Parmesan cheese
  • 1 Basic Pizza Dough, divided into 6 pieces
  • 1/3 cup yellow cornmeal
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Noodles with Greens and Gravy

Other Ideas:
Asian, Baby bok choy
Ingredients
  • 1/2 pound fresh rice noodles or 1/4 pound wide dried rice noodles
  • 2 tablespoons peanut oil or vegetable oil
  • 1 tablespoon minced garlic
  • 2 ounces boneless pork butt or shoulder, thinly sliced across the grain into 1-by-1/2-inch pieces (or substitute lean beef or boneless chicken, similarly sliced)
  • 1 scant teaspoon plus a pinch of sugar
  • 2 heads baby bok choy, quartered lengthwise and well washed (about 3 cups packed)
  • 1 tablespoon fermented soybean paste (dao jiao), mashed until smooth
  • 1 tablespoon Thai fish sauce
  • 1 teaspoon soy sauce
  • 1 tablespoon rice or cider vinegar
  • 1/2 cup mild chicken, beef, or pork broth or water
  • 1 teaspoon cornstarch dissolved in 1/4 cup water
  • Generous grinding of white or black pepper
  • Chile Vinegar Sauce
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Angel-Hair Pasta with Sauteed Oysters and Chorizo

Other Ideas:
Chorizo, Oysters
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 4 ounces dried, hot chorizo sausage, thinly sliced into rounds
  • 1/4 cup ( 1/2 stick) unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground white pepper
  • Pinch of cayenne pepper
  • Coarse salt
  • 2 tablespoons sherry
  • 1 1/4 cups heavy cream
  • 2 dozen shucked fresh oysters
  • 8 ounces angel-hair pasta
  • 1/4 teaspoon finely grated orange zest
  • 2/3 cup strained oyster liquor
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Cod with Crushed Potatoes and Anchovy-Olive Oil Emulsion

Ingredients
  • 1 cup plus 2 tablespoons olive oil
  • 1 teaspoon capers
  • 1 clove garlic, sliced
  • 1/4 cup pitted and roughly chopped picholine olives
  • 2 teaspoons chopped white anchovy
  • 2 to 3 tablespoons chicken stock or water, plus more as needed
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup plus 2 to 3 tablespoons extra-virgin olive oil
  • 1/4 cup very finely chopped shallots
  • Zest of 1 lemon
  • 1 1/2 teaspoons chopped chives, plus more for garnish
  • 12 fingerling potatoes
  • 1 teaspoon pitted and finely chopped nicoise olives
  • Coarse salt
  • 4 cod fillets (5 ounces each), skin on
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Smoked Fish Platter

Other Ideas:
Jewish, Smoked salmon
Ingredients
  • 1 whole smoked whitefish (1 1/2 pounds), with head and tail
  • 2 stalks celery, finely chopped
  • 1/2 small white onion
  • 1/4 cup mayonnaise
  • Romaine lettuce leaves, for garnish
  • 1/2 pound smoked sable, thinly sliced
  • 1/2 pound smoked Gaspe nova, thinly sliced
  • 1/2 pound hot smoked salmon, thinly sliced
  • 1/2 pound smoked wild Baltic salmon, thinly sliced
  • Salmon roe, for garnish
  • Caperberries, for garnish
  • Variety of olives, such as black, green and Kalamata, for garnish
  • Lemon slices, for garnish
  • Fresh dill and parsley sprigs, for garnish
  • Variety of breads, such as bagels, black bread and rye bread
  • Variety of cream cheeses, such as Caviar Cream Cheese, plain cream cheese, chive cream cheese
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Duck Breasts with Ancho Chile Dulce De Leche Glaze

Ingredients
  • 3 dried ancho chiles (1 1/4 ounces), stemmed and seeded
  • 2 cups boiling water
  • 1 clove garlic, minced
  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup prepared dulce de leche
  • 1/2 cup homemade or store-bought low-sodium chicken stock
  • 6 Muscovy duck breast halves (3/4 pound each), rinsed, patted dry, trimmed of excess fat, and scored
  • Coarse salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped cilantro
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Tuna and Farfalle Puttanesca

Ingredients
  • 3 tablespoons olive oil
  • 2 teaspoons finely chopped (3 medium cloves) garlic
  • 2 medium red onions, (1 pound), peeled and cut into 1/4-inch-thick slices lengthwise
  • 1 pound farfalle (bowtie) pasta
  • 10 canned whole plum tomatoes, seeded, sliced 1/4 inch thick lengthwise, plus 1 cup juice
  • 3 tablespoons nonpareil capers
  • 1 tablespoon finely chopped rosemary
  • 1/2 cup Kalamata olives, (3 ounces), pitted and cut into quarters
  • Salt and freshly ground black pepper
  • 2 oil-packed Italian-style light tuna, drained
  • 2 tablespoons roughly chopped fresh flat-leaf parsley
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Red and Golden Beet Cheese Tart

Ingredients
  • All-purpose flour, for dusting
  • Pate Brisee
  • 1 1/2 pounds beets (without greens), preferably a combination of red, golden, and Chioggia
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Coarse salt and freshly ground pepper
  • 1 pound fresh goat cheese, room temperature
  • Scant 1/2 cup ricotta cheese (4 ounces)
  • 2 teaspoon finely chopped fresh thyme, plus about 1 teaspoon whole leaves
  • 1/2 cup grated fontina cheese (about 2 ounces)
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Pomegranate-Glazed Chicken

Time:45 mins
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