Once, while traveling along the north shore of Oahu, The Splendid Table team stopped for lunch at Giovanni’s Shrimp Truck for an island favorite, shrimp scampi--the most garlicky, luscious scampi we’d eaten. This is our divination of the recipe.
Smoking food with black tea leaves can result in a highly smoky and overpowering flavor. This dish goes for a tamer smoke quality, infusing potatoes by boiling them in brewed tea and then tossing them with aromatic spices and fresh ginger.
Once fully cooled, Springerle must be stored in airtight containers, where they will keep for months. Do not eat them right away; they need time to develop their flavor and, more important, their texture. When they are freshly made, in the first few weeks or so, they will be crunchy on the outside but, when pressed, their crust will shatter slightly, giving way to a soft interior. As time goes on, they will get harder and harder, eventually getting so hard that you’ll be able to eat them only after dunking them in hot tea. I prefer Springerle when they get this hard, but others prefer to keep them soft. To do so, store the cookies with a piece of bread or a chunk of apple, which will supply them with moisture and keep them soft (replace the bread or apple every few days) .
I used to miss my dad’s curried egg sandwiches until the guys at Thug Kitchen gave me the idea of using chickpeas in place of eggs in my sandwich.
I came upon a fantastic marinated artichoke bar there, and the thought just struck me how tasty marinated artichokes might be in a pasta.
Pork loin is flattened and then rolled with a mix of creamy ricotta, bright tomatoes, garlic, fresh herbs and lemon.
This amazing little dish will become legendary at your table.
This recipe embodies the stillness of women who were unselfish givers inside and outside the home.
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If you’ve never eaten turnips raw before, you will love their slightly peppery, earthy flavor, especially when combined with the radishes and raw asparagus.