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cookbook club
Sweet & Sour Eggplant and Onion Stew (Imam Baldi)
A classic sweet-and-sour eggplant dish, this works as a side dish with any gamey meat. The cinnamon here is reminiscent of Middle Eastern flavors.
October 2009
Keywords
cookbook club
,
vegetables
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web-exclusive recipes
,
Michael Psilakis
cookbook club
Besh Barbecue Shrimp
The heads and shells really make this dish, giving it the deep, nutty flavor you can get only from toasted shrimp shells.
October 2009
Keywords
cookbook club
,
seafood
,
web-exclusive recipes
,
john besh
,
cookbooks
cookbook club
Basic Creole Spices
Using this spice blend is the truly easiest way to consistently achieve the Creole flavor. Spices will last for six months in an airtight container.
October 2009
Keywords
cookbook club
,
spices
,
web-exclusive recipes
,
john besh
,
cookbooks
cookbook club
Cucumber Kimchi (aka oi kimchi)
This recipe is at the intersection of the ease of quick pickling and the full-on flavor of a long-fermented kimchi.
October 2009
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cookbook club
,
seafood
,
web-exclusive recipes
,
David Chang
,
Peter Meehan
cookbook club
Basic Shellfish Stock
I hang on to the fish heads and bones and the shells of shrimp, crab, and crawfish as flavor bases for the best stocks.
October 2009
Keywords
cookbook club
,
my new orleans
,
john besh
,
seafood
,
web-exclusive recipes
cookbook club
Basic Fish Stock
I hang on to the fish heads and bones and the shells of shrimp, crab, and crawfish as flavor bases for the best stocks.
October 2009
Keywords
cookbook club
,
my new orleans
,
john besh
,
seafood
,
web-exclusive recipes
recipes
Candied Ginger
Oven-drying the leftover ginger used to make ginger syrup results in a terrific cocktail garnish.
October 2009
Keywords
web-exclusive recipes
,
ginger
,
garnish
,
feniger
recipes
Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting
This is the cake you want on a cool autumn Sunday evening. Full of the flavors everyone craves—brown sugar, cinnamon, ginger, and cloves.
September 2009
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web-exclusive
,
homey dessert
,
fruit
,
andrea albin
cookbook club
Crab-And-Shrimp-Stuffed Flounder
It’s a very intricate job to remove the bones of the fish and keep the fish intact, but I’ll walk you through it.
August 2009
Keywords
cookbook club
,
my new orleans
,
john besh
,
seafood
,
web-exclusive recipes
recipes
Chile con Carne with Cheddar Scallion Biscuit Topping
To compensate for not browning the meat, add “power” ingredients that produce a similar depth—cocoa powder, canned chipotles in
adobo
, and Worcestershire sauce....
September 2009
Keywords
web-exclusive recipes
,
meat
,
vegetables
,
andrea albin
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