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Food52Paratha is an Indian flatbread made from unleavened dough that is either layered with ghee, or stuffed with a savory or sweet filling. Ours contains umami-rich caramelized tomato and onion, with flavor amped up with warming and pungent Indian spices slow roasted in ghee. Our paratha is coated in an inviting thin layer of ghee, and its surface spotted in golden brown just like at restaurants. Traditionally, a paratha is deep-fried, but we are going to forgo the trouble and complete our cooking on a flat skillet, griddle, or frying pan. In India they use what is called tava, which is a flat frying pan with no edges and a slightly concave shape. A small wooden rolling pin, such as a French rolling pin or Indian belan is also really helpful for adeptly rolling small circles. A final note about the flour. Look for stone ground flour, or the best is “chakki atta,” which is a traditionally milled whole wheat flour from India. Only a finely ground flour gives the soft texture that puffs up so beautifully.Food and WineDriving through the plains of Nebraska, there’s nothing but cornfield after cornfield for miles. I know the sight very well, having grown up in the Cornhusker State. I looked forward to Grandma’s corn pudding with jalapeños and canned oysters on our Thanksgiving table, and creamed corn got us through winter until the year’s harvest of fresh sweet corn arrived in early July and stayed through late September.On those hot summer nights in my hometown of Columbus, Nebraska, we’d pull into a strip mall parking lot off Highway 30 where the Daniels family sold their daily harvest out of the back of a truck; everyone in town knew that theirs was the sweetest sweet corn around. We’d take home a dozen ears—two per person for our family of five, plus a couple extra for good measure. Sitting on our screened-in porch overlooking the lake, my sister and I would shuck the ears over a paper grocery bag, dropping in the husks, and then picking out every last string of silk threaded between the golden kernels. My mom would boil the corn in a big pot of salted water. When it was done, we’d stick yellow plastic holders in the ends of each cob, and take turns spinning the steaming corn over a stick of butter, coating them in a thick sheen.As I got older and interested in cooking, I started exploring the versatility of my favorite grain (or is it a vegetable?)—corn chowder with bacon and chives, spicy corn salsa, griddled corncakes topped with crème fraîche and smoked salmon. I’ve found that even raw corn can be a delicious addition to a salad of tomatoes and peaches when it’s truly fresh, before the sugars convert to starch. But my hands-down favorite way of cooking it is on the grill, to caramelize those sugars and get a deeper, sweeter corn flavor. That, plus I prefer to cook outside over a fire throughout the months when it is in season.Though I’d cooked corn in seemingly every which way, it took a trip to Mexico earlier this year, where maíz is truly king, to fully understand the breadth of its utility. With a group of food-industry friends, I consumed almost nothing but corn-based meals for days. We were in Oaxaca for an immersion in la comida.On a small, hilltop farm outside of Teotitlán del Valle, Doña Aurora taught us to make masa from dried heirloom maize by first softening the hard kernels in limewater using the pre-Columbian nixtamalization process, then grinding it to a thick paste on a metate. We turned the masa into tortillas, tostadas, and memelas, all cooked on a clay comal over a wood fire.The next day, at a market stall in Ocotlán, our breakfast was prepared by a woman who goes by the nickname Frida and styles herself nearly identical to the 20th century Mexican artist of the same name. She cooked a veritable breakfast feast that began with hot chocolate, atole, and fresh pressed green juices, and continued with crisp fried flautas, handmade tortillas, and a tasting of the region’s celebrated moles. Between passing plates of enchiladas and estofado came a surprise: Frida had wrapped a local semi-soft goat cheese in fresh corn husks—those things I’d been throwing out by the bagful my whole life—and placed it over a charcoal grill. Unwrapped, the cheese was soft and charred at the edges with a faint smoky flavor. I was taken aback by its utter simplicity and ingeniousness, and by the incredible taste.Back home, I used Frida’s technique with the French-style chèvre that’s easy to find at any supermarket. The log-shaped goat cheese perfectly replaces the corn cob in the husk. (Here are the step-by-step instructions on how to wrap the corn husks around the goat cheese.) I also grilled the corn to make a relish for topping, with just a touch of heat, lime juice, and plenty of fresh herbs. With the smoky essence of the husk infused into the hot molten cheese, a generous drizzle of honey melting in, and that charred sweet corn relish, all spooned onto a hunk of crusty bread, plus a bottle of pink bubbly (high in acid to stand up to the tartness of the dish), a patio, and a pile of friends, it’s the perfect pre-dinner snack on a summer evening. This Nebraska girl couldn’t be more pleased.YummlyWhen it comes to smoked meats, there is nothing like a slow cooked pork shoulder. When done well, the meat practically melts in your mouth and the flavor is unbelievable. Incredibly versatile, pulled pork can stand on its own, make a sandwich, or top a taco. You can find a vast assortment of pulled pork recipes across the internet. Almost any dish that has a meat component can be made using pulled pork instead of the usual chicken or beef. It is a relatively cheap cut of meat, can feed a lot of people, and is simple to cook, which makes it a favorite for families and large gatherings. Cooking your pulled pork in most smokers, or even in a slow cooker, can often take upwards of twelve hours, but with the Pit Barrel® it will be ready to eat in less than six!Many who are new to barbeque may wonder what cut of meat to use for pulled pork. Recipes may call for pork shoulders, pork butts, or Boston butts, and all this terminology can get confusing. The good news is these are all different names for the same thing. Pulled pork is usually made from the “butt” end of the pig’s shoulder, the top of the front leg. “Butt” sounds like it should come from the rear legs, but that is where a ham comes from. So next time you go to the grocery and come across a cut of pork labelled “pork shoulder butt,” you know it is all the same piece of meat.The Pit Barrel® provides a unique flavor that you won’t get with any other cooking method. Hanging your meat directly above the charcoal basket allows the drippings to fall onto the coals and vaporize. These vapors mix with your smoke and infuse back into your meat as it cooks. This flavor is often so good people won’t even bother with bbq sauce or rubs, but there are endless ways to change it up when you want to. It can be as simple as adding a handful of woodchips of your choice to adjust the smoke flavor. You can always coat your pork shoulder in your favorite dry rub, and we highly recommend checking out our signature Pit Rubs. Throw a little brown sugar in the rub if you like a sweeter meat. If you want even more flavor infused in your meat during the cook, try a different liquid when you wrap it. Beer, apple juice, and broth are common, but you can mix it up with some ginger ale, pineapple juice, apple cider vinegar, or get even more creative! If you are cooking for a pickier crowd, sauces may be a better option to add flavor. If you trust the smoke to flavor your meat, then each person can add whatever sauce in whatever amount they want to suit their taste.Pulled pork is an American household favorite. Great for sandwiches or comfort dishes, this recipe is perfect for the Pit Barrel®.Food.comThis is basically aigo bouido(which translates into garlic bouillon), kicked up a bit with a little tomato to make a hearty stock. This is a very old preparation once made by most housewifes in Provence. It's immensely fortifying, good for colds and hangovers, as well as a great foundation for potato dishes and winter stews. Economical and delicious! From Vegetarian Cooking for Everyone by Deborah Madison.Food52They are inspired by a recipe found in a Tuscan cookbook from the turn of the century, Leaves from our Tuscan Kitchen. This wonderful little book of vegetable recipes was originally published in 1899, though it's still in print. It’s written by English historian and Florentine expatriate Janet Ross, and includes recipes from her cook, Giuseppe Volpi. The book’s recipe for bean croquettes calls for 1 quart of dried beans (which would equal nearly 6 pounds, or 3 kilos, of cooked beans), which are cooked, mashed, and mixed with plenty of butter, a dash of vinegar, and some lemon balm before being crumbed and fried in butter. I loved the hint of vinegar and minty lemon balm perfuming the earthy, creamy cannellini beans, though I did adjust the recipe so it uses a smaller quantity of beans and grated Parmesan instead of butter. You could also use other herbs if lemon balm is difficult to find. I also found that pan-frying these delicate croquettes in a little butter and oil held together better than deep frying in oil. The result is a crunchy on the outside, smooth and creamy on the inside croquette, which would be perfect as part of an antipasto platter.Food.comThis is a simple but warming soup which tastes so good you will never want tinned again! I learned it at school and have cooked it for years, including at sea for 15 hungry sailors who loved it! This soup is hard to get wrong. Don't skimp on the flour and add a little extra milk if it's too thick. Make sure the flour is all incorporated before adding liquid. Use closed cup, button, chestnut, oyster or mixed mushrooms. Using dark gilled or flat mushrooms will make a darker soup.Food and WineThe best jerk recipe we've ever tasted, which we first published in 1995, is fragrant, fiery hot and smoky all at once. It's from our former colleague Paul Chung, an adventurous self-taught cook who grew up in Jamaica and has sampled jerk from just about every corner of the island. For maximum flavor, let the chicken marinate overnight.In 2018, Food & Wine named this recipe one of our 40 best: There are as many takes on jerk chicken in Jamaica as there are cooks on the island, but most share the same method: Chicken is coated in a seasoning mixture dominated by spices and chiles, then grilled. This version comes from Paul Chung, a self-taught cook of Chinese-Jamaican descent who worked in the mail room at Food & Wine. It’s wonderfully spicy, smoky, and fragrant—everything you want jerk chicken to be. But what puts this one above all others? The key is including Chinese five-spice in the marinade: “This spark of cinnamon enhances the rich clove flavor imparted by the allspice berries,” Marcia Kiesel wrote. For best results, let the chicken marinate overnight, so the seasoning has time to thoroughly penetrate the meat. The chicken can also be roasted in the oven if desired.Plus: More Chicken Recipes and TipsFood NetworkLasagne, as everyone knows, is a dish of wide flat noodles, sometimes green from spinach (lasagne Verdi), sometimes with ruffled edges (lasagne ricce). The classic, austere version from Bologna alternates layers of lasagne with meat sauce (ragu) and bechamel. I am giving a more exuberant example below. There are many others, including the lasagne di vigilia, Christmas Eve lasagne, involving very wide noodles that remind the faithful of the baby Jesus's swaddling clothes. Lasagne (Lasagne is the singular but it is almost never use. Ditto for other pasta types: who would ever lapse into speaking of a single spaghetto, except in humor) is first and foremost a noodle, not a specific dish, It may be the primordial Italian pasta noodle, or at least the oldest known word in the modern pasta vocabulary. In one way or another, lasagne seems to derive from the classical Latin laganum. But what was laganum? Something made of flour and oil, a cake. The word itself derived from a Greek word for chamber pot, which was humorously applied to cooking pots. And like many other, better-known cases of synecdochical food names, the container came to stand for the thing it contained. And eventually, by a process no one knows with any certainly, laganum emerged as a word for a flat noodle in very early modern, southern Italy. If you are persuaded by all the evidence collected by Clifford A. Wright, you will be ready to believe that in Sicily, an Arab noodle cuisine collided with the Italian kitchen vocabulary and co-opted laganum and its variant lasanon to describe the new "cakes" coming in from North Africa. Would you be happier about this theory if you had evidence of a survival of an "oriental" Arab pasta in Sicily? Mary Taylor Simeti provides one in Pomp and Sustenance, Twenty-Five Centuries of Sicilian Food. Sciabbo, a Christmas noodle dish eaten in Enna in central Sicily, combines ruffled lasagna (sciabbo-jabot, French for a ruffled shirtfront) with cinnamon and sugar, typical Near Eastern spices then and now.Food.comI love eating curd since I was a baby and Sindhi papad is a "Must have" with every meal. I make nearly 10 papads everyday. I like this recipe because it is sooo easy to make, so good, especially in summer months, it has curd which is something I love and it is believed by many South Indians to be good for health as well. 99/100 South Indians have this with every meal everyday:)
