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11 Jan

Sanity-Saving Poached Chicken And Rice For When Life Is Just Too G-D Loud

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There are a lot of specific things I look for in a recipe by the time January rolls around. I want food that soothes, dishes that are direct (and, ideally, delicious) correctives to the excesses and extremities of the season. After consuming my body weight in punch and pigs in a blanket during the holidays, I want food that feels, if not "healthy," at least "clean." After dragging my bundled and be-coated body through the frigid streets of New York, I need something warming, dishes that bring my internal temperature back to equilibrium. But there's a third thing I'm looking for this time of year that has almost nothing to do with the food I'm going to put in my body and everything to do...
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22 Dec

Homemade Breakfast Sausage Is Almost Laughably Easy And Impresses Everyone

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If I'm betting on a breakfast sandwich race, I'm always rooting for sausage, egg, and cheese. There's nothing wrong with a BEC, but something about a griddled sausage patty feels more substantial, and I appreciate the way it covers a roll from edge to edge. My enthusiasm for breakfast sandwiches was the theme of a New Year's Day party last year, in which guests were encouraged to wear pajamas while eating BA's best buttermilk biscuits, slices of sheet pan frittata, and the best breakfast sausage recipe of all time.

The leaning tower of breakfast sandwich is completed by the homemade sausage patty up top!
The leaning tower of breakfast sandwich is completed by the homemade sausage patty up top!
Homemade sausage sounds complicated, but these patties can be made in five minutes (or less!) All you do is mix garlic powder, paprika, fennel seeds, crushed red pepper flakes, salt, pepper, and brown sugar into a pound of...
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12 Dec

Have You Ever Had Real Cream Of Mushroom Soup?

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Sometimes you need a break from the craziness of this modern age, which is why we're celebrating nostalgic foods this week at BonAppetit.com. When I hear "cream of mushroom," I think canned soup and casseroles. Almost every casserole my mom made had some form of "cream of" soup in it (and sometimes multiple types). But condensed, gloppy soup is notwhat cream of mushroom should be, and senior food editor Rick Martinezis here to prove that. Let me back up: This is actually creamy mushroom soup, which is meant to be eaten as an appetizer or main course (depending on your level of hunger and fanciness; I don't make three-course meals at home on the reg). It's made with a mix of mushrooms, each of which adds nuance and dimension, Martinez says....
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30 Nov

This Cheese-Filled Pumpkin Is Fondue x1000

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Once the temperature dips below 40 degrees and a significant layer of red-gold leaves litter the ground, the texts from my friends trickle in. "Cheese pumpkin?!" one writes. "Hey, it's been a while. Let's get together!" says another. "Remember that cheese pumpkin you made that one time? Could you send me the recipe?" writes a friend who lives in Atlanta. Like Linus in the Peanuts comic strip, the mere mention of this great pumpkin, a whole roasted, burnished gourd filled to the brim with bubbly cheese and broth-cream soaked bread, inspires frenzied delight. My friends wait for it every year. For one, the thing is super impressive looking. Who else has dared to roast an entire pumpkin this month? I’d venture to say very few....
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28 Nov

Ginger Scallion Ramen Noodles

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4 servings
The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you’ll always have a way to brighten up simple grilled or pan-roasted chops, roasted veggies, or grain bowls.

INGREDIENTS

1 5-inch piece ginger, peeled, finely chopped (about ⅓ cup)

1 small shallot, finely chopped

4 garlic cloves, finely chopped

1 large bunch of scallions, very thinly sliced (about 1½ cups), divided

¾ cup grapeseed or other neutral oil

2 tablespoons low-sodium soy sauce

2 teaspoons unseasoned rice vinegar

1 teaspoon toasted sesame oil

½ teaspoon sugar

Kosher salt, freshly ground pepper

4 5-ounce packages wavy ramen noodles, preferably fresh

Toasted sesame seeds and chili oil (for serving)

RECIPE PREPARATION Stir ginger, shallots, garlic, and two-thirds of scallions in a large bowl. Heat grapeseed oil in a small saucepan...
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24 May

This Is The Ultimate Cookbook For Impatient Foodies Everywhere

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If you follow the latest food trends and always wish you had time to cook, but often end up grabbing a quick-fix option after a long day, you're by definition an impatient foodie. Elettra Wiedemann coined the term because, as a busy millennial who also loves good food, she found herself wrapped up in a recurring dilemma. "Why did good food always go hand-in-hand with slowing down? Wasn’t there a way to have slow, sustainable, delicious food without the 'slow'?" her cookbook states. Elettra set out to solve this problem via her website, Impatient Foodie and now a whole cookbook full of recipes that are delicious, fast, and easy to execute. Need a healthy weeknight dinner, a quick foolproof dessert,...
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17 May

One-Skillet Shrimp And Cannellini Beans iIn Tomato-Chile Broth

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One-Skillet Shrimp And Cannellini Beans In Tomato-Chile Broth

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

Ingredients
4 SERVINGS

4 tablespoons olive oil, divided, plus more for drizzling
1 15-ounce can cannellini (white kidney) beans, rinsed, patted dry
1 large or 2 small shallots, finely chopped
2 small Fresno chiles, 1 chopped, 1 sliced into rings
4 garlic cloves, thinly sliced
Kosher salt, freshly ground pepper
2 pints multicolored cherry tomatoes
1 pound large peeled deveined shrimp
1 tablespoon sherry vinegar or red wine vinegar
½ cup torn pitted Castelvetrano olives
Basil leaves and country-style bread (for serving)

Preparation Heat 2 Tbsp. oil in a large cast-iron skillet over medium-high. Add beans and cook, shaking often to...
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27 Apr

Katsu Curry Recipe

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Katsu Curry

Curry originated in India, but the curry popular in Japan took hold when English merchants brought curry powder to Kobe and other cities to cook with during their stays. It’s a bit thick, resembling a stew, and is traditionally seasoned with S&B curry powder and some fruit, for sweetness. A pork cutlet (katsu) is a perfect pairing, but you can substitute chicken instead.

Ingredients 4 SERVINGS Stock 3 quarts low-sodium beef stock or broth 2 ounces dried shiitake or porcini mushrooms (about 1 cup) 1 lemongrass stalk 1 2-inch piece ginger, peeled, sliced 1 3-inch cinnamon stick 5 garlic cloves, crushed 5 cardamom pods 2 whole cloves 1 tablespoon fenugreek leaves (optional) Curry 6 tablespoons unsalted butter ½ cup all-purpose flour ¼ cup canola oil 8 ounces button mushrooms, quartered (about 2 cups) Kosher salt, freshly...
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31 Mar

What to Make Tonight: Harissa Chickpeas, Kale and Fried Egg

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Harissa Chickpeas, Kale and Fried Egg Originally whipped up for brunch, this tasty dish has also been known to pop up at our lunch and dinner. It’s easy to make for one as well (unless you’re particularly famished), just halve the ingredients and pop the leftover chickpeas in a bowl in the fridge. Harissa is a spicy chilli paste or sauce found in northern African countries. There are lots of brands and variations available, but we like to keep it simple, that’s why Harry Brand is great – it’s just water, red chillies, fresh garlic and salt. Serves two Ingredients ghee or olive oil, for frying 1 x 400g tin chickpeas, drained and rinsed 1 tsp harissa sauce grated zest and juice of 1 lemon 2 big handfuls of...
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9 Mar

Cream Of Mushroom Soup

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Cream Of Mushroom Soup

This is definitely an upgrade from the condensed cream of mushroom soup of your childhood! It’s best to use a nice mix of mushrooms, but if you’re going to buy only one type, use crimini, which has more flavor than the others.

Ingredients 8 SERVINGS ½ cup plus 2 tablespoons olive oil, divided 2 pounds mixed mushrooms, such as crimini, shiitake, maitake, and/or oyster, trimmed, torn into bite-sized pieces Kosher salt, freshly ground pepper 4 medium shallots, chopped 1 large leek, light-green and white parts only, halved, thinly sliced ¼ cup (½ stick) unsalted butter 4 garlic cloves, grated, divided ⅓ cup dry white wine ½ cup all-purpose flour 5 cups low-sodium chicken stock 1½ cups heavy cream 1½ cups whole milk 1 bay leaf 5 sprigs thyme, divided 5 ounces crusty bread,...
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