When this recipe was first created by The Silver Palate catering and take out shop on the Upper East Side of Manhattan, it earned an immediate following. When the recipe was later published in “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso, it was a revelation, mostly thanks to its eccentric ingredient list: Vinegar? Olives? Prunes? Capers? Garlic? Brown sugar? White wine?
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By Katie Workman The Associated Press
I have wanted to make this soup forever, and I have no idea what’s been stopping me.
Nothing speaks to me of spring like a salmon salad. It’s light and pretty and herby, and when you add pasta it becomes a real meal. It’s also quite portable, so you’ll want to think of this when you’re envisioning lunch at your desk the next day, or when you’re invited to a potluck event. And talk about easy to make. Poach the salmon. Boil the pasta. Puree dressing.
Chicken paprikash is the kind of dish that reveals itself immediately and inarguably as comfort food, even if you’ve never eaten it before in your life.
Sometimes simple is just what the doctor ordered. And sometimes cake is just what the doctor ordered.
Cabbage is almost as popular on St. Patrick’s Day as green beer! And that’s because cabbage ‚Äî unlike green beer! ‚Äî is a quintessential part of Irish cuisine (along with bacon and potatoes).
Petite beef sirloin is a great cut of meat to get to know. It usually is less expensive than the larger filet mignon cuts sometimes significantly and it cooks up quite quickly. That’s a lot to love!
Once upon a time (like, yesterday) I had a hefty hunk of pork, no time and no specific thing I wanted to make.
This is one of those recipes that makes you feel like a bit of a genius, because it’s so easy, requires so little active time, and tastes like you worked your little fingers to the bone.
They sound simple. Crostini, that is. Slices of bread that have been brushed with olive oil and toasted, then topped with something that need be no more complex than a sprinkle of salt and a generous rub with a fresh garlic clove. Of course, something more complex is nice, too. I’m talking to you, tomato and Parmesan and anchovy.