Search results
Fresh New Food Ideas - Yahoo Recipe Search
Food and WineThis luscious lemon cream, a staple in Belinda Leong’s crème brûlée–style lemon tarts, has a bracing tartness. It’s lovely as a topping for scones and biscuits at brunch or dolloped on fresh berries for dessert, as in the recipe here. Slideshow: Amazing Ideas for BerriesRecipe from Food & Wine America's Greatest New CooksFood52While listening to my favorite foodie podcast, The Splendid Table, a listener said she had an idea to make a Thai basil pesto and asked if this idea sounded too outside the box for a dish. Before the radio host could even answer, I was mentally taking note. I have been a Thai food addict for a few years now but have not attempted too many of my own dishes at home. After hearing confirmation that this sounded like a fantastic idea, I rushed home, wrote down ingredients ideas so I would not forget, and put the list on my refrigerator. Nine months later, the tiny list of ingredients was still hanging by a magnet, unused, on my fridge. I hadn’t ever stopped thinking about attempting the dish, however. I actually went as far as planting and growing my own Thai basil this year. And that plant was what I was waiting for to make the meal. I wanted a big enough harvest of basil leaves so that I didn’t have to supplement from a store. The first time I made the pesto, I instantly knew that I would fall in love with the dish. The sauce came out creamy, spicy, and bright with flavor. I poured the rich pesto over rice noodles, tossed them with some spicy shrimp, and cooled off the dish by topping it with fresh mango and more red bell pepper. This meal is the Thai food enthusiast’s new best friend. It also takes under 20 minutes to cook.CookingLightBehold: a refined new caprese that invites a meaty umami burst with pancetta and gives you an excuse to use up those juicy peaches. Hot and cold, savory and sweet, creamy and crunchy—the dish is an ode to the idea that food doesn’t get better than simple, fresh ingredients skillfully executed. Look for round pancetta slices and fresh mozzarella in the specialty meat and cheese section of your grocery store. Serve these fresh and flavorful stacks as an appetizer or dessert (think cheese-and-charcuterie board reinvented) at your next summertime gathering for a crowd-pleasing treat.Food52This evolved as sort of a hybrid. When I was a child, our favorite holiday breakfast was one my mother made of eggs poached in tomato juice served on toasted English Muffins. Fast-forward several years to when I was thinking about how to incorporate goat cheese and polenta into a celebratory breakfast because my daughter, especially, loves both. And so the hybrid was born, though I will always think of it as a tribute to my mother. I season up the tomato juice with a healthy dose of red pepper flakes and some lemon juice, and to the polenta I add chopped fresh rosemary and crisp pancetta. It's important to make the polenta a day ahead so it has time to set up firmly. Besides, who has time to stir polenta on a holiday morning! It's also a good idea to have all your mise en place done on the morning you want to serve these because it all comes together quickly. So have plates ready, the goat cheese sliced (or crumbled - you know how the first couple of slices are perfect, and it's all downhill from there, so don't be attached to perfection here), and the parsley chopped. Oh, and the table set, but you can delegate that. Right? Since this has definite Italian tones, Prosecco is an obvious companion. Alternatively, I've always got a case of Pelegrino in the basement. This is wonderful on Christmas Day, as a multi-layered red and green breakfast/brunch. But don't underestimate its qualities as great hangover food on New Year's Day!Food52My aunt made something that we called macaroons growing up. Really they are those Seven Layer Bars whose recipe is always emblazoned on sweetened condensed milk cans. I always loved those but going to Paris years ago opened my eyes to a whole new world of macaroon/macarons. Forward to now, this contest, and that I wanted to make these macarons before I went to work this morning. The oven was preheated but whipping egg whites in my stand up mixer? I don't think so. Enter the idea of dumping everything in the food processor, scooping them on to the baking sheet lined with Silpat, letting them "rest" as apparently macarons are supposed to do, and baking them. I made it to work on time and I was able to bring a fresh baked one with me. Macarons in under 30 minutes. I leave the skins of the almonds and pistachios on. If you actually rubbed them off you might end up with a green tinged macaron.YummlyNo meat is needed for these flavorful vegetarian stuffed mushrooms! While many stuffed mushroom recipes call for bacon, ground beef, or sausage, you'll instead use a blend of rich cheeses, fresh herbs, and shallots in this vegetarian recipe. These stuffed mushrooms make the perfect appetizer for any occasion — they make great finger food. Who doesn't love comfort food in bite-sized servings? Bring them to a Christmas or New Year's Eve party, or serve at a bridal shower or birthday party. Whether you follow a meatless diet yourself or you're serving vegetarians, this delicious recipe is a crowd-pleasing appetizer for any occasion. They're flavorful and satisfying! They take under an hour to assemble and cook, or you can prep the mushrooms and filling ahead of time to give you extra time to entertain. While they make for great shareable appetizers, you can easily serve these as a side dish for a weeknight dinner at home. Just add a salad or soup, and you're good to go! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas). ## Make Your Mushrooms Vegan If you want to make these vegetarian stuffed mushrooms vegan, swap the cheese for vegan cheese, or make your own vegan parmesan using cashews and nutritional yeast. Rather than eggs, use a flaxseed egg replacement instead: stir together 2 1/2 Tbsp. of water and one Tbsp. of flaxseed meal, let the mixture rest for 5 minutes to thicken, then add it to the recipe in place of one egg. ## Variations Customize your stuffed mushrooms by using one of these ideas to make the recipe your own! _Use Different Types of Mushrooms._ Instead of using cremini mushrooms, you could use white button mushrooms, baby bella mushrooms, or small portobello mushrooms. Any type of "stuffable" mushrooms will work — aim for a diameter of about 2 inches so you can stuff them. _Add Vegetables._ Add a boost of nutrition by adding chopped vegetables like red peppers, green onions, or sundried tomatoes to your stuffing mixture. You can roast any additional vegetables ahead of time, or sauté them along with the shallot and garlic. You could also add in finely chopped fresh parsley and thyme instead of using dried herbs. Red pepper flakes, rosemary, or sage would also make great additions to this recipe. _Use a Variety of Cheese._ Feel free to swap the parmesan and gruyere cheese for any type of cheese you would prefer. Swiss cheese or goat cheese are great alternatives or try using cream cheese for a smooth, creamy filling. _Go Gluten-Free._ If you'd like to make this recipe gluten-free, feel free to swap the standard baguette for a gluten-free bread option. Just be sure (whatever type you use) that the bread is day-old and dried out. This helps absorb the maximum amount of flavor. ## Preparing the Mushrooms To get the mushrooms ready to use, brush each one dry with a soft brush, or use a damp paper towel if they are extra dirty. Don't soak them, as they absorb water easily and won't brown well when they cook. Remove the stems by gently twisting them off, and don't worry if a piece gets stuck inside the cap, as you can cut it out. If you'd like, you can save the stems and use them to make veggie stock or gravy!YummlyWatch us make it here! A couple weeks ago in the FeedfeedBrooklyn test kitchen, our Community Manager, Sahara, was testing a recipe from Lauren of @rabbitandwolves for Vegan Bang Bang Broccoli Bites. As Food Editor and Chief of Quality Control/Taste Testing Affairs here at Feedfeed, I had no option but to sample a few while she was testing the recipe. All it took was one bite and I was completely hooked. In that very moment, I had a fairly obvious yet extremely important epiphany: raw veggies are good, roasted veggies are better, and breaded-and-fried veggies are simply in a league of their own. Instead of broccoli, I decided to give cauliflower a moment in the limelight. As I was mulling over what kinds of flavors I wanted to add to the breading mixture, I started to think of my favorite seasonings for chicken wings (I am clearly not a vegan, FYI). Lemon pepper came to mind and I knew that I was destined to add loads of fresh lemon zest and freshly cracked pepper to the breadcrumb situation. When it comes to a dipping sauce, it’s common knowledge that ranch is the superior dressing, so I decided to bring everything together with a sweet tahini ranch that’s bursting with fresh herbs. As I was thinking about how to bring this lemon pepper vision to life, I had another brilliant (if I do say so myself) idea. As a person who has a serious crush on the airfryer (it’s true and I’m not ashamed to admit it), I sent a batch of these into our trusted airfryer to see how they’d turn out. The result? Delicious. I’ll admit, it’s pretty unfair to taste something that’s been fried in an airfryer right after eating it’s counterpart that was just pulled from a pool of hot, bubbling oil, but I can confirm that this recipe is airfryer approved. Using almond milk and lemon juice as a buttermilk substitute might seem mildly sacrilegious to anyone that enjoys deep-fried foods, but I can assure you that it certainly does the trick. That said, if keeping these bites vegan is not a priority, then using regular buttermilk instead is totally fine. The bottom line, is that it’s basically impossible to eat just one of these crunchy poppers. They're about to become your new favorite fried snack.Food and WineI take inspiration from cuisines that use lots of spices and herbs; after all, deep, bold, worldly flavors are the new comfort food. At first glance, this one-pot dinner recipe may seem like just another humble oven-to-table casserole—crispy chicken resting upon a bed of tender rice and hearty greens. But this recipe is all about employing techniques that build complexity in a dish. It’s the perfect combination of simplicity and bold flavor that captivates your senses as you’re cooking.It all starts with a simple paste of serrano chiles, ginger, and garlic made in a mortar and pestle. Though you may be tempted to get out your food processor, don’t. The act of pounding and grinding the aromatic ingredients against the mortar reveals a depth far beyond that of a blade’s pulverizing motion. They’re bruised and mashed, unleashing the essence of their flavors.One of the takeaway techniques I learned in culinary school is the importance of toasting spices. I was taught to roll the whole seeds around in a dry pan over a low flame until they’ve perfumed the room and taken on a darker tinge. But I’ve since realized there are other ways to do it, too. Here the spices are toasted in the hot coconut oil and chicken drippings, along with the other aromatic ingredients.It’s always a good idea to finish a dish by repeating the same flavors and textures in a different way; in this case, with sliced chiles and crispy coconut flakes. It adds complexity and also freshness in contrast to the chile paste and coconut milk that were cooked in the pot. And as always, a pile of fresh herbs enlivens it all.My go-to wine for heavily spiced dishes is a dry sparkling Vouvray. Chenin blanc—the grape of the Vouvray region—is one of the more fascinating white wines to begin to explore if you’re unfamiliar. Its nutty, fruity quality proves a worthy partner to toasted spices and richly flavored foods, and the bubbles work to cleanse a coconut-coated palate. With this dish, I’m particularly fond of François Pinon’s Vouvray Brut Non Dosé. It’s the perfect partner to transform your one-pot-wonder into a surprisingly special supper.YummlyI'm soooo impressed with the Uniqueness in the Selections of these recipes !! I was bored & needed a fresh new stack of ideas!! Being a Chef, like a writer, get
