vinegar

Poutine

canola oil

salt

½ lbs cheese curds

cornstarch

tbsp (15 ml) water

tbsp (45 ml) unsalted butter

(30 ml) unbleached all-purpose flour

(10 oz) beef broth, undiluted

(10 oz) chicken broth, undiluted

pepper

A recipe for a lightened-up version of classic broccoli slaw, which can be made ahead and serves a crowd. 

Light & Easy Broccoli Salad

currants

water

mayonnaise

lemon juice

rice vinegar

sugar

kosher salt,

broccoli (about 1 large head), cut into large florets

red onion (1/2 small onion), finely chopped

almonds,

Place the currants in a small heatproof bowl. Pour the boiling water over the currants and set aside for 5 minutes. Drain off the water. Meanwhile, place the mayonnaise, lemon juice, vinegar, sugar, salt, and a generous amount of pepper in a large bowl and whisk to combine.

Using the shredding disk on a food processor, shred the broccoli stalks and florets. Add to the bowl of dressing. Add the currants, red onion, and almonds and toss to combine. Taste and season with more salt or pepper as needed. Let sit 30 minutes at room temperature or 1 hour in the refrigerator so the flavors can mingle before serving.

Tofu and Broccoli Salad with Peanut Butter Dressing

peanut butter

tamari or soy sauce

Sriracha hot sauce (optional)

sesame oil

broccoli slaw (no dressing)

red bell pepper, julienned

tofu

edamame

peanuts

cilantro leaves

Place the peanut butter, rice vinegar, tamari or soy sauce, water, Sriracha (if using), and sesame oil in a bowl and whisk until smooth; set aside.

Place the broccoli slaw and bell pepper in a large bowl and toss to combine. Cover and refrigerate until ready to serve.

When ready to serve, divide the slaw mixture between 4 plates. Top with the baked tofu, peanuts, and cilantro. Drizzle with the peanut sauce.

Mushroom and Kale Breakfast Skillet recipe | Epicurious.com

olive oil

cumin seeds

coriander seeds

red pepper flakes

onions, halved, sliced lengthwise into 1/4"-thick strips

lb. mixed wild or crimini mushrooms, sliced 1/4" thick

cherry tomatoes

Tbsp. red or white wine vinegar

kosher salt

curly kale, stems removed, torn into small pieces

eggs

Flaky sea salt, chopped parsley

How To Make a Fruit Shrub Syrup

fruit, cleaned, peeled, seeded, and chopped (if necessary)

Sterilize the container: Wash the canning jar in hot, soapy water and rinse thoroughly. Submerge in a pot of warm water to cover by 1 to 2 inches, bring to a boil, and boil for 10 minutes. For the lid or cap, wash it in hot, soapy water; rinse well; and scald in boiling water.

Add the fruit: Carefully remove the jar from the water using canning jar lifters or tongs and place on the counter. Transfer the prepared fruit in the container.

Add the vinegar: Place the vinegar in a saucepan and heat to just below the boiling point, or at least 190°F. Pour the vinegar over the fruit, leaving at least 1/4-inch headspace in the jar. Wipe the rim with a clean, damp cloth, and cap tightly.

Let it stand: Let the vinegar cool completely and then store the jar in a cool, dark place, such as a cupboard or the refrigerator. Let it stand at least 24 hours and up to 4 weeks until the desired flavor is reached.

Strain it: Strain the fruit from the vinegar through a damp cheesecloth or coffee filter. Do this at least once, or repeat as desired until the vinegar shows no cloudiness. Discard the fruit or save it for another purpose (it&#x27;s often delicious for use in chutneys).

Add the sugar: Place the fruit-infused vinegar and sugar in a saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat and let cool. Pour into a clean, sterilized container (use the original mason jar or other bottles; see step 1 for sterilization procedure) and cap tightly.

Store: Store the shrub syrup in the refrigerator. Tightly sealed, it can last for up to 6 months. Taste before using to make sure the flavor is still good. Discard immediately if it has mold or any signs of fermentation, such as bubbling, cloudiness, or sliminess.

Serve: To serve, mix 1 tablespoon shrub syrup into a glass of still or sparkling water. Taste and add more syrup, if desired. Shrub syrups may also be used as cocktail mixers, in salad dressings, and more.

Pork Chops and Padrón Chiles en Escabèche recipe | Epicurious.com

pork

kosher salt, divided

small Padrón chiles

onion,

garlic cloves, thinly sliced

carrots

Tbsp. red wine vinegar

Tbsp. sherry vinegar or red wine vinegar

Tbsp. honey

paprika

Tbsp. extra-virgin olive oil, divided

Tbsp. oregano

Braised Chicken Legs With Grapes and Fennel recipe | Epicurious.com

chicken legs (thigh and drumstick; about 3½ lb.), patted dry

4½ tsp. kosher salt, divided

fennel bulbs (about 1 lb.), plus ¼ cup coarsely chopped fronds

unsalted chicken broth

honey

tsp. Calabrian chile paste Calabrian chiles

A weeknight-friendly sheet pan dinner of tender chicken, broccoli, potatoes, and red onion, tossed in a sweet and savory honey-Dijon glaze.

Sheet Pan Honey-Dijon Chicken and Vegetables

Dijon mustard

whole-grain mustard

white wine vinegar

black pepper

red potatoes, halved

olive oil, divided

chicken breasts, cut into bite-sized pieces

broccoli, cut into bite-sized florets

red onion,

Arrange a rack in the middle of the oven and heat to 425°F. Place a rimmed baking sheet in the oven while it is heating. 

Whisk the honey, Dijon, whole-grain mustard, vinegar, pepper, and 1/2 teaspoon of the salt in a small bowl; set aside.

Place the potatoes, 1 tablespoon of the oil, and 1/4 teaspoon of the salt in a large bowl and toss to combine. Remove the baking sheet from the oven and arrange the potatoes in a single layer, cut-side down. Return to the oven and roast for 15 minutes. Meanwhile, place the chicken, broccoli, red onion, remaining 1 tablespoon oil and remaining 1/4 teaspoon salt in the same bowl and toss to combine.

Add the chicken, broccoli, and red onion to the baking sheet. Pour half the honey-Dijon mixture over the chicken and vegetables and toss to evenly coat them in the sauce. Spread the chicken and veggies into a single layer.

Roast for 10 minutes. Remove from the oven, toss with the remaining honey-Dijon mixture, and spread back into an even layer. Roast until the chicken is cooked through and the vegetables are tender, about 5 minutes more. 

Juicy chicken breasts brushed with a sweet and tangy balsamic glaze, baked alongside crispy chunks of potatoes and tender onions and bell peppers.

Sheet Pan Balsamic Glazed Chicken and Potatoes

potatoes

black pepper, divided

balsamic vinegar

(4-inch) rosemary, divided

boneless, skinless chicken breasts (about 2 pounds total)

Arrange a rack in the middle of the oven and heat to 400°F. 

Place the potatoes, onion, and bell pepper on a rimmed baking sheet. Drizzle with the oil, season with 1 teaspoon of the salt and 1/4 teaspoon of the pepper, and toss to combine. Spread into an even layer, arranging the potatoes cut-side down close to the edges of the baking sheet.

Bake until the cut side of the potatoes is golden-brown, about 15 minutes. Meanwhile, combine the vinegar, honey, 1 garlic clove, and 1 sprig rosemary in a small saucepan. Bring to a boil over medium-high heat. Cook until syrupy and reduced by half, about 7 minutes. Discard the rosemary and garlic.

Remove the baking sheet from the oven. Toss the vegetables and spread back into an even layer, leaving a space in the center of the baking sheet. Place the chicken in the center and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Scatter the remaining garlic clove and rosemary sprigs over the chicken. Bake until a knife slides easily into the potatoes and the chicken is almost cooked through, registering 155°F on an instant read thermometer, 12 to 15 minutes.

Remove the baking sheet from the oven and turn the oven to broil. Brush the reduced marinade onto each chicken breast, then drizzle the rest over the vegetables. Broil until the chicken darkens slightly in color, is cooked, registering 165°F on an instant read thermometer, and appears glazed, about 3 minutes. Remove from the oven and let cool 5 minutes. Serve the chicken, potatoes, and vegetables drizzled with the pan juices. 

A gorgeous pasta dish that&#x27;s easy to make. 

Beet Pesto Pasta

regular or gluten-free spaghetti

garlic

almonds

red wine vinegar

Kosher salt

chives,

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.

Meanwhile, place the garlic and almonds in the bowl of a food processor fitted with the blade attachment and pulse until the almonds are a fine meal and the garlic is minced. Add the beets, olive oil, and vinegar and pulse until you have a smooth pesto-like sauce. Season to taste with kosher salt.

When the pasta is ready, toss with the pesto and season to taste with kosher salt. Serve hot. (If you want to serve the pasta at room temperature or chilled, rinse the pasta with cold water before tossing with the pesto.)

How To Make a Basic Vinaigrette

olive oil, extra-virgin olive oil, oil

good-tasting vinegar or lemon juice

Measure all ingredients into a bowl, blender, or jar.

Combine the vinaigrette: If using a bowl, use a fork or whisk to rapidly blend the vinaigrette together. If using a jar, top with the lid and shake until the vinaigrette is combined. If using a blender, blend until the vinaigrette is thoroughly combined.

Taste the vinaigrette: Dip a leaf of salad into the vinaigrette and give it a taste; tasting the dressing with the greens gives you a better idea of how the vinaigrette will taste with a salad than if you taste it on its own.

Adjust the taste: Add more olive oil for a more mellow flavor, more vinegar or lemon juice for more tartness, and more of any of the other ingredients to taste. Whisk, shake, or blend to combine.

Use the vinaigrette: For a side salad for 2 to 4, start with a tablespoon of dressing, toss, and continue adding until the greens are evenly coated and look glossy. Serve immediately.

Store the vinaigrette: Transfer leftover vinaigrette to a jar or other container with a lid (if it&#x27;s not already in a jar). If the vinaigrette contains any fresh ingredients, like lemon juice or minced shallots, store it in the fridge. Vinaigrettes will keep for 3 to 5 days; shake to recombine the vinaigrette before using.

Halal Cart-Style White Sauce recipe | Epicurious.com

plain Greek-style yogurt

white vinegar

dill

garlic powder

Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken. If you’re painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire. Serve the full-strength stuff alongside the finished meat.

Simple Barbecue Sauce

ketchup

cider vinegar

brown sugar

pimentón (smoked Spanish paprika)

cumin

Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.

A simple and fresh recipe for Greek salad that&#x27;s topped with baked salmon.

Salmon Salad

lemon juice (from 1 lemon)

garlic,

oregano

red onion, thinly sliced

salmon

butter

tomatoes,

English cucumber, quartered lengthwise, then cut into 1/2-inch pieces

kalamata olives, halved lengthwise

feta cheese, crumbled (about 1 cup)

Arrange a rack in the middle of the oven and heat to 425°F. While the oven heats, marinate the salmon and soak the onions (instructions below). 

Whisk the olive oil, vinegar, lemon juice, garlic, oregano, salt, and pepper together in large bowl. Transfer 3 tablespoons of the vinaigrette to a baking dish large enough to hold all the pieces of salmon in one layer. Add the salmon, turning them over gently a few times to evenly coat in the vinaigrette. Cover and refrigerate. Place the onion and water in a small bowl and set aside for 10 minutes to make the onion less potent. Drain and discard the liquid.

Uncover the salmon and roast until it is cooked through and flakes easily, 8 to 12 minutes. An instant-read thermometer into the middle of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F if you prefer it more well-done. Total cook time will depend on the thickness of salmon, based on the thickest part of the fillet. Meanwhile, compose the salad.

Add the lettuce, tomato, cucumber, olives, and drained red onion to the bowl of vinaigrette and toss to evenly coat. Divide between 4 plates or shallow bowls. When the salmon is ready, place 1 fillet on top of each salad. Sprinkle with the feta and serve immediately.

It&#x27;s easy to make a very quick buttermilk substitute in less than 10 minutes. Here&#x27;s how.

How To Make a Quick & Easy Buttermilk Substitute

cream

freshlyl squeezed lemon juice white vinegar

Combine the milk or cream and acid. Stir the milk or cream and lemon juice or vinegar together in a measuring cup.

Let stand 5 to 10 minutes. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. This substitute will not become as thick as regular buttermilk, but you will also not notice the curdled bits in your finished recipe.

Use the buttermilk. Use this substitute (including curdled bits) as you would buttermilk in your recipe.

Beurre Blanc recipe | Epicurious.com

dry white wine

white-wine vinegar

shallot

heavy cream

white pepper,

Make everyone around the table excited about dinner with this recipe for pasta and meatballs inspired by spaghettios. 

One-Pot Meatballs & Pasta Os

unsalted butter, divided

onion

tomato paste

tomatoes

water chicken broth

apple cider vinegar

pasta

For serving: Parmesan cheese, red pepper flakes

Divide the sausage into 32 (1/2-ounce) portions and roll each one into a tablespoon-sized meatball.

Melt 2 tablespoons of the butter in a 10-inch high-sided skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned all over, about 3 minutes per side. The meatballs might not be completely cooked at this point. Transfer to a plate.

Return the pan to medium-high heat and melt the remaining 1 tablespoon of butter. Add the onion, salt, and pepper, and cook, scraping the browned bits from the bottom of the pan, until the onion softens, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute. Pour in the tomatoes, 2 cups of the water or broth, vinegar, sugar, and oregano. Stir in the pasta and meatballs, along with any juices that have accumulated on the plate. Bring to a boil.

Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is al dente and the meatballs are cooked through, 25 to 30 minutes, adding more water or broth as needed if you want a soupier consistency. Ladle into bowls and top with Parmesan cheese and red pepper flakes, if desired.

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