Matching Recipes

A Nice Marinade

1/4 cup lime juice

1/3 cup water

2 tbsp olive oil

4 cloves of garlic, cushed

2 tbsp soy sauce

Alice Waters' Spaghetti With Green Garlic Recipe

salt

1 lb of spaghettie

1/3 cup extra-virgin olive oil

3 heads green garlic (or 4 cloves regular garlic), thinly sliced

1 tablespoon chopped parsley

small pinch of red pepper flakes

Appalachian Apple Stack Cake

1¼ cups (2½ sticks) unsalted butter, melted, slightly cooled, plus more for pans

4 cups (500 g) all-purpose flour (preferably king arthur)

1 cup (200 g) granulated sugar

1 tbsp. baking powder

1 tbsp. ground cinnamon

1 tbsp. ground ginger

1 tsp. ground allspice

3 large eggs

1 cup chilled buttermilk, preferably whole milk

1 cup (300 g) sorghum syrup or pure cane syrup

2 tsp. diamond crystal or 1 tsp. morton kosher salt

2 tsp. vanilla bean paste or vanilla extract

4½ cups store-bought apple butter (from about three 17-oz. jars, such as eden foods)

1 tsp. ground cinnamon

¼ tsp. freshly grated nutmeg

⅛ tsp. ground cloves

⅛ tsp. ground ginger

1 cup chilled heavy cream

½ cup chilled buttermilk, preferably whole milk

¼ tsp. diamond crystal or morton kosher salt

Apple And Cheddar Crisp Salad

1 small shallot, minced

3 tablespoons (45 grams) apple cider vinegar

1/2 teaspoon smooth dijon mustard

1 tablespoon (15 grams) mayonnaise or greek-style plain yogurt

6 tablespoons (80 grams) olive oil

salt and freshly ground black pepper

1 cup (115 grams or 4 ounces) sharp cheddar, coarsely grated

1 cup (85 grams) sliced almonds

2 tablespoons (15 grams) powdered sugar

1/4 teaspoon kosher salt

1/4 teaspoon ground cayenne

5 ounces (140 grams) kale leaves, any variety, cut into thin ribbons [see note]

Austrian Torn, Fluffy Pancake

1/2 cup (75 grams) raisins (optional)

2 tablespoons (30 ml) fruit juice or rum (only if using raisins)

4 large eggs, separated

2 tablespoons (25 grams) granulated sugar

1/4 teaspoon kosher salt

1 teaspoon baking powder

3/4 cup (100 grams) all-purpose flour

1/2 cup (120 ml) milk, any kind

2 to 3 tablespoons (30 to 40 grams) unsalted butter or ghee (clarified butter)

powdered sugar

jam, applesauce or another fruit sauce, or stewed plums/plum compote (recipe below) to serve

Baby Wedge Salad With Avocado And Pickled Onions

3 tablespoons (45 grams) red wine vinegar

1 tablespoon (15 grams) water

kosher salt

1/4 teaspoon granulated sugar or honey

1/2 small red onion, thinly sliced

1/4 cup (35 grams) pepitas

3 tablespoons (40 grams) olive oil

freshly ground black pepper

1 small (3/4 to 1 pound) head of iceberg

1 medium avocado, chopped in chunks

1/2 cup (60 grams) crumbled cotija cheese

Baked Feta With Tomatoes And Chickpeas

8-ounce (225-gram) block feta

1/2 cup (120 ml) olive oil

1 1/2 to 2 pints (3 to 4 cups) cherry or grape tomatoes

4 garlic cloves, thinly sliced

1/2 a red chili pepper, thinly sliced

kosher salt

freshly ground black pepper

2 (15-ounce) cans chickpeas, drained and rinsed

2 to 3 tablespoons fresh chopped herbs (parsley, cilantro, mint, dill, basil, or rosemary, or a mix)

Balsamic Braised Brussels With Pancetta

1 1/2 cups fresh bread crumbs (though i found i needed far less)

2 teaspoons thyme leaves

2 tablespoons extra virgin olive oil plus an extra glug or two for drizzling

4 tablespoons unsalted butter

2 pounds medium-sized brussels sprouts, washed and trimmed

salt and pepper

6 ounces pancetta in small dice (1 1/2 cups)

3 tablespoons minced shallots

1 tablespoon minced garlic

1/2 cup balsamic vinegar

1 1/2 cups veal stock, rich chicken or vegetable broth, more if needed

2 tablespoons chopped parsley

Bean And Cheese Burritos

¼ cup safflower or canola oil

½ cup finely chopped yellow onion (from 1/2 medium onion)

½ cup finely chopped green bell pepper (from 1/2 pepper)

kosher salt and black pepper

2 garlic cloves, minced

2 (15-ounce) cans pinto beans, 1/2 cup of bean liquid reserved and the rest drained

½ cup store-bought or homemade pico de gallo or salsa

¼ teaspoon smoked paprika

6 (9- to 10-inch) flour tortillas

2 cups (8 ounces) shredded sharp cheddar

Big Italian Sub Salad

½ small loaf country-style bread

6 tbsp. extra-virgin olive oil, divided

kosher salt

freshly ground black pepper

2 oz. fontina or provolone cheese

1 cup pitted kalamata olives

½ cup drained peppadew peppers in brine

1 very small head of iceberg lettuce, thinly sliced

½ medium red onion, thinly sliced

1 pint cherry tomatoes, halved, quartered if large

10 oz. pearl mozzarella, drained

7 oz. sliced deli ham, thinly sliced into strips

4 oz. sliced salami, thinly sliced into strips

3 tbsp. red wine vinegar