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Food52There is not much to this recipe! It is the most basic chicken stock that becomes the building block for many of my recipes I am a purist...I like recipes clean and simple. But you never know just how important something as simple as chicken stock will play in my recipes.Food52I wanted to share this recipe for a scrumptious tart that I made this past thanksgiving. Not a traditional turkey day pie, so I think it would be grand for the Christmas table as well. Previous years I had dabbled in rum raisin custard and other interesting cream pies but my French tart pans had yet to grace the table and I wanted to create something new. In a sea of brown apple and orange pumpkin I thought how wonderful to offer something with a reddish hue. As the great poetess of tarts Tamasin Day-Lewis has said the holidays call for something, “scarlet and latticed… distinctly elevating to the spirits”. Scarlet, Yes I would make a scarlet jam tart. And this, the word scarlet, is what brought me to thoughts of Hester Prynne. It seems du rigueur these days to have some sort of wild inspiration for your dishes with all the reality cooking competitions, “that panna cotta is so Carrie Bradshaw season three” or “I see the fall of Rome in that souffle.” So I had found mine in Hester Prynne. What sort of dessert would she bring to supper, what would Prynne’s offering be? Living amongst puritans with that pesky “pleasure is sin” belief I am sure that one was expected to bring something proper and prim, prim and proper. But this I know. The cooking always reveals something about the cook. So I imagine that our dear Hester couldn’t help herself. The tart would be humble in appearance; one might fear the noose turning up with Nipples of Venus or some other overtly provocative thing but be sure there would be a hidden surprise, wild fruits or exotic spice. Subtlety lost not on Tinsdale, he would get her message, something unbridled within. So Voluptuaries this is one for the recipe box, jam made with wild ligonberries and star anise draped in a crisp linzer crust, Puritans proceed with caution sinful pleasure contained within. Adapted from the Linzertorte recipe in Martha Stewart’s Baking HandbookFood52If you live in Israel, then chances are you have a bottle (or three) of arak lying around. And, if you’re like me, you don’t reach for it all that often. Similar to other anise-flavored spirits like Greek ouzo, French pastis, Turkish raki and Italian sambucco, arak is often consumed in shot form or sipped as an aperitif. It gets its nickname, the Milk of Lions, because a splash of water turns the liquid from clear to milky white and mellows the flavor slightly. I’ve often thought about cooking with arak, but had yet to find the right application. As soon as I saw mussels in my local Russian market I knew I would cook them in arak. And so this recipe was born. It turned out beautifully. As much as I love the meaty mussels, my favorite part is usually sopping up the sauce afterward with some bread (preferably slathered in cilantro pesto, a combination I was introduced to at August restaurant in New York). This recipe creates a sop-worthy sauce that you’ll be licking out of the bowl if you run out of bread. If you don’t like arak, never fear – the flavor totally mellows, leaving behind only the slightest hint of anise. This serves 2 people as a main course or 4 as an appetizer.AllrecipesThis is the best recipe for boneless prime rib I know. Seasoned with a simple garlic and herb rub, it cooks in about 90 minutes and the meat comes out oh so tender.The KitchnThis recipe delivers spiced, tender shredded beef from the Instant Pot in less than an hour. Here's everything you need to know to make it.AllrecipesYou know that something with a name like this is going to be good and this truly is! The traditional recipe itself is very simple but the method for making it is not, so I developed this "cold oven cheater method" which is much safer and easier. The end result is an amazing flavor and texture combination of fatty sausage links, crispy, puffed, and tender Yorkshire pudding, and delicious onion gravy. And the gravy is so good you'll want to eat it on just about anything (and everything!)YummlyI love chili and I love beans. I know its Keto, but for the simplicity of the recipe as its stands, this chili is awesome in its flavor. I useFood.comI know...you say another fried rice recipe. No matter how many recipes you come across here at Zaar, this one is the best, I assure you. What makes it the best, you ask? That it is EXACTLY down to the peas and carrots what you get at the China Buffet. It looks like it, smells like it, and best of all, tastes like it because a little old Chinese lady gave me the recipe and actually showed me in her kitchen how to do it. I will say that the amount of soy sauce, peas, carrots, and onion is to your liking, but this is my favorite way to fix it. A note about soy sauce: there are imitation soy sauces on the market. YES, that's what I said, believe it or not. Alton Brown, my fave chef, brought it to my attention on his show, GOOD EATS, and I went directly to the fridge and I had the fake stuff. I tossed it IMMEDIATELY! The real stuff is actually brewed soy beans and the fake stuff is some kinda vegetable protein and caramel color junk. The cheap stuff is usually the real stuff. Get that, or when you add heat, the cheap stuff loses it's flavor.Food and WineIn 2018, Food & Wine named this recipe one of our 40 best: To celebrate chocolate in its most delectable guises, we asked some of the best cooks—Julia Child, James Beard, Maida Heatter, and more—to share their favorite chocolate recipes. Craig Claiborne, who was the New York Times restaurant critic and one of the top food journalists at the time, shared his remarkable chocolate mousse, which could be reliably whipped up without tremendous effort. In his original headnote for the recipe, Claiborne says, “once in a rare while, I discover a formula for a dish that seems the ultimate, the definitive, the ne plus ultra. I am convinced that the finest chocolate mousse creation ever whipped up in my kitchen is the one printed here. As if you didn’t know, mousse means foam in French. This mousse is the foamiest.” The key to this recipe is to use the very best semisweet dark chocolate you can find—we like Valrhona. The better the chocolate, the better the mousse.
