For a more assertive, slightly spicy alternative to traditional basil pesto, we first processed almonds (toasted first to enhance their rich flavor) with lots of garlic, anchovies, and a serrano chile until the mixture was finely chopped. Then we processed the mixture in a food processor with peppery arugula, lemon juice, and olive oil until the sauce was smooth.
We passed on the processed cheese for more flavorful cheddar in our Bacon-Ranch Cheese Balls. To add creaminess and help bind the ingredients, we turned to cream cheese. Incorporating mayonnaise provided additional sticking power for the coating. A few hours in the refrigerator ensured that the cheese balls set up perfectly.
Hanger Steak is relatively lean but packed with flavor. Lime juice and a heap of mint and cilantro leaves make the dish salady and satisfying, and give it an Asian twist.
Some Neapolitans say this dish is simplified French ratatouille, while others contend that ratatouille is complicated cianfotta. Either way, this stew is a tender medley of seasonal summer produce. While cooking cianfotta, as it’s known in the local dialect (ciambotta in Italian), you want everything to sort of steam in its own juices; you’ll need to control the heat so you don’t need to add any water. In the end, the vegetables should be very soft and almost falling apart and the flavors should all be beautifully married.
When I think of Vietnamese food, it’s fresh herbs that spring to mind. The coriander (cilantro) in this dish is essential, but ideally you should get all three herbs – they’re well worth it. Life is full of choices, and so is this recipe. For instance, you can add steamed broccoli or pak choi (bok choi), or have it with noodles instead of rice.
I describe chimichurri sauce as “parsley pesto” to people who have never had it before. I prefer using curly parsley over flat-leaf for its fresh grassy-green flavor. Flat leaf tastes a little like cilantro to me and is less versatile.
Steak and chimichurri sauce is a classic pairing that is legendary in Argentina. But you don’t have to be a gaucho or cowboy to enjoy it. Whether you cook the steak indoors or outdoors, I think this will become one of your favorite meals—I know it’s one of mine! And it’s quick and easy, to boot! A simple three-ingredient rub is made from spices that you most likely have in your pantry, but it delivers flavor that is anything but simple! Flank steak should be served medium-rare and cut across the grain for maximum tenderness. Pair this dish with Tex-Mex Chocolate Sheet Cake and a German Chocolate Variation.
Spatchcocking chicken, also called butterflying, calls for cutting the bird along its backbone, then opening it up so that it can lie flat in the pan. Spatchcocked chickens cook quickly and evenly, turning gorgeously brown in the process. You can ask your butcher to spatchcock the chicken for you, but it’s not a hard thing to do yourself (see instructions below). Good, sharp poultry shears are all you need.
Using a vanilla bean makes this creamy pudding extra special and aromatic. But if you don’t have one on hand, just stir 1 tablespoon vanilla extract into the pudding along with the egg yolks. Although rice pudding is traditionally served cold, I also like this when it’s still warm and a little runny, poured over sliced strawberries and raspberries, which add both juiciness and acidity.
Ever since I discovered the golden-edged, caramelized joys of roasted cauliflower, I’ve hardly prepared it any other way. Roasting condenses its juices, browns the crevices, and renders the whole thing sweet and irresistible. Whenever I serve roasted cauliflower to a group, I need to sit on my hands to avoid eating every last floret before my friends and family have had their fill.