Online cookbooks for people who love food, cooking and culture.
Articles by Chris McBride
8 indicted in human trafficking ring operating in Valley
WARREN– Eight people have been indicted on 83 felony charges related to a human trafficking ring that allegedly forced women into prostitution at illicit massage parlors in northeast Ohio, authorities announced Thursday. Ohio Attorney General Dave Yost and Mahoning County Sheriff Jerry Greene said the defendants operated Tiger Spa and Sunny Spa on West Market Street in Warren as fronts for sex trafficking and money laundering.
Swap-A-Palooza downtown celebrates sustainable fashion
YOUNGSTOWN — Amid the rustic warehouse of the Penguin City Brewery in Youngstown, the inaugural Swap-A-Palooza was hosted Saturday, celebrating sustainable fashion and community spirit while embracing the ethos of rewear, reuse and circularity. Allison Green, a member of The Neighborhood, the organization behind the event, highlighted the unique blend of fashion and environmental awareness that defines Swap-A-Palooza.
Lobster and Avocado Terrine with Arañitas
In a medium bowl, combine the mayonnaise and Key lime juice. Add salt and pepper to taste. (The lime mayo can be refrigerated, tightly covered, for up to 2 days.) Add the lobster meat to the lime mayo and gently mix with a wooden spoon. In a medium bowl, combine the avocados, scallions, tomato, cilantro, and lime juice. Mix gently with a rubber spatula to blend. Add with salt and pepper to taste.
Meatballs with Tomato Sauce and Greens
1. In a large bowl, combine the ground beef, ground pork, egg, bread pieces, pecorino cheese, parsley, salt, and pepper. Mix until just combined (do not overmix). Tear off golfball–sized pieces and shape them into meatballs. 2. In a large pan, heat the olive oil over medium-high heat. When the oil is hot (but not smoking), add the meatballs to the pan and cook them until they are browned on all sides.* Remove them from the pan and place them on a paper towel to drain. 3.
Zucchini Frittata
2. In a medium pan, heat 2 tablespoons (30 mL) of the olive oil. Add the zucchini and onion and cook until they are soft, about 7 to 8 minutes. Set aside. 3. Meanwhile, break up the bread into small pieces with your hands. Reserve the milk it was soaking in. 4. In a large bowl, combine the zucchini and onion mixture, the bread and milk, the eggs, the pecorino cheese, and the salt. Stir to combine. The mixture should be quite liquid (slightly thicker than milk), If necessary, add more milk. 5.
Bukharan Vegetable and Fruit Stew
In a large, heavy saucepan, heat the oil over medium heat. Add the onions and sauté until soft and translucent, 5 to 10 minutes. Add the carrots, potatoes, and turnip and sauté until well coated, about 2 minutes. Stir in the tomatoes, optional quince, apples, the 1⁄ cup parsley, the 1⁄ cup cilantro, and the salt. Add water to cover the mixture. Bring to a boil, cover, reduce the heat to low, and simmer until tender, about 45 minutes. Sprinkle with the 2 tablespoons parsley and cilantro. Serve warm.
Book Cover
Copyright © 2005 by Gil Marks. Published by Houghton Mifflin Harcourt Publishing Company. Published simultaneously in Canada. All rights reserved.
Grilled Adobo-Marinated Skirt Steak
pat the steaks dry, season them with the salt, then coat them generously with adobo. Let them marinate in the refrigerator for 1 to 2 hours. heat a grill or grill pan over medium-high heat. Lightly oil the grill or grill pan and cook the steaks, 3 to 5 minutes on each side for medium-rare, depending on their thickness. Let the steaks rest for 5 minutes before slicing for tacos or serving as whole steaks. Serve it with Corn Tortillas, Salsa, rice, beans, or any other side dish you like.
Tennessee Shrimp and Grits
It’s nothing less than heresy even to suggest that the folks in Tennessee might know as much about shrimp and grits as those in the Carolina and Georgia Lowcountry, where the specialty originated, but when my obsessed Mississippi cohort Julia Reed put me on to the cheesy, tomatoey creation served at Pearl’s Foggy Mountain Café in the unlikely small town of Sewanee, Tennessee, I knew I’d encountered something altogether different, but special.
Perfect Southern Fried Chicken
Why people get so worked up about cooking good fried chicken is a real mystery to Southerners, and quite frankly I’m getting a little tired of all the helpless moaning and groaning.
Cover
Copyright © 2010 by Vanessa Maltin. All rights reserved. Published by John Wiley & Sons, Inc., Hoboken, New Jersey
Ingredient Guide: Tortillas
Most Mexican cooks use vegetable oil. I prefer safflower oil, which they used for many years before moving on to the more affordable oil, but vegetable and mild olive oil both work well. They’re certainly better than corn oil, which is gaining ground in Mexico, but I find corn oil adds an unpleasant flavor to whatever you’re cooking. You can use any kind of salt you want, but it’s important to note that one teaspoon of fine salt is half the volume of the same weight of coarser kosher salt.
Classic Guacamole
mash the onion, chile, salt (the coarseness of kosher salt helps you make the paste), and half of the cilantro to a paste in a molcajete or other mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl. score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl.
Roasted Tomatillo Salsa with Toasted Chile Powder
set the oven or toaster oven to broil and preheat (alternatively, you can preheat the oven to 500°F), or heat a comal, griddle, or heavy skillet over medium-low heat. If you’re using the oven broiler, position the rack 8 inches from the heat source. PUT the tomatillos on a foil-lined baking pan or comal and roast, turning them over once halfway through, until their tops and bottoms have blackened and the tomatillos are a khaki-green color and cooked to the core, 20 to 30 minutes.
Garlic and Limes
There are still remote communities in Mexico, like those in the mountainous region called the Sierra Mixteca, where cooks don’t use garlic. But this foreign import has become an important ingredient in the country’s cuisine. In Spain, it’s an upfront flavor in many dishes, but in Mexico it plays more of a supporting role—whether it’s dry-roasted to highlight its mellow sweetness or used raw for a punch of flavor—to ingredients like chiles, tomatoes, and tomatillos.
Chile Powder
dried árbol (30 to 40), cascabel (about 5), or chipotle mora (8 to 10, purplish-red color) chiles, wiped clean and stemmed 1 ounce dried árbol (30 to 40), cascabel (about 5), or chipotle mora (8 to 10, purplish-red color) chiles, wiped clean and stemmed HEAT a comal, griddle, or heavy skillet over low heat for árbol chiles and medium-low heat for cascabel and chipotle chiles.
Roasted Cauliflower with Tahini Sauce
The combination of tahini and cauliflower shows up often in Middle Eastern cookbooks. The vegetable is usually boiled or fried, but I love how the slight smokiness of the sesame seed paste, coupled with the sharp taste of garlic and zing of lemon, enhances the mellow flavor of roasted cauliflower. Great for a summer picnic or as part of a mezze, this is also a perfect side with grilled fish or roast chicken, or stuffed into a pita with lettuce for a vegetarian sandwich.
Braised Chicken Hash with Wild Mushrooms and Herbed Rice
Flavor Tip: Substitute white wine, and you will get a more delicate version, similar to the Braised Guinea Hen Ragù . Braising chicken legs in red wine makes for a robust wintry hash. Though I wasn’t always a fan of dark meat—an admitted gastronomic crime—this rich braise made a convert of me. Serve it over the herbed rice or warm polenta with sautéed bitter greens. Season chicken with salt and pepper. Heat oil in a large Dutch oven or other heavy ovenproof pot over medium-high heat.
Adobo-Marinated Fish
if you’re using fillets, score the skin in a crosshatch pattern with a sharp knife. Pat the fillets or steaks dry and season them with the salt, then coat both sides with the adobo and let them marinate in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 200°F. heat a large heavy skillet over medium heat, then add 1 tablespoon of oil and cook 2 to 3 pieces of fish, flesh side down, for 2 minutes.
Indian as Apple Pie Green Juice Smoothie
1. Combine all the ingredients in the order listed above in a powerful blender, such as a Vitamix, and blend at the highest setting for 2 to 3 minutes, until completely smooth and slightly frothy. If you don’t have a Vitamix, you can make this in any quality blender, but you may need to add more water to help smooth it out. Remember, this is more of a smoothie than juice from a juicer—it still has pulp and fiber, so it’s a little thick. 2.
Cheesy Braised Pork Shoulder with Parmesan Brodo and Kale
Half an hour before cooking, grind the fennel and coriander seeds in a spice grinder or mortar and pestle. Rub the spice mix into the pork shoulder and season with salt. Cover and rest at room temperature for 30 minutes. Coat the bottom of a large Dutch oven with 2 to 3 tablespoon olive oil and place over high heat. Once the oil is hot, add the pork shoulder and sear on all sides until golden brown, 5 to 7 minutes per side. Watch carefully to make sure the spice rub doesn’t burn.
North Indian Chicken Curry
This is like no other chicken curry you’ve ever had. It’s at once thick, rich, and utterly comforting. The yogurt adds just the right amount of tartness balanced with the spices. Make extra for leftovers. Your family will thank you. It’s my husband’s top pick in this section, and a huge crowd pleaser when I conduct my cooking classes at our Lincoln Park Whole Foods in Chicago.
Long Pasta with Bacon, Red Cabbage, Walnuts, and Rosemary
Flavor Tip: When purchasing nuts, buy them from a good shop with high turn-over. Store the unused portion, well sealed, in the freezer, to keep the nuts tasting fresh. When stored in the pantry, nuts, like nut oils, quickly turn rancid. In the spirit of making do with what you’ve got, this is a pasta dish comprised almost completely of basic winter ingredients. It is creamy and rich, so small portions are best. For variation, try it with 1 cup of Toasted Seasoned Bread Crumbs in place of the cheese.
Chocolate Fondue with Raspberry Marshmallows
POUR the cream into a fondue pot and light the heating element. Add the sugar and salt and bring to a boil. Add the chocolate, stirring to melt it. Stir in the butter, corn syrup, and Grand Marnier, if using. SERVE at once with marshmallows and shortbread cookies and any other accompaniments. (See Embellishments.)
My Father's Favorite Orange Cake by Katy Sparks
Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans. In a large bowl with an electric mixer on low, blend the cake mix, eggs, orange zest and juice, and olive oil until incorporated. Turn the speed to medium high and beat for 3 minutes. Scrape down the sides of the bowl. Divide the batter between the two prepared pans. Bake in the middle of the oven for 30 to 35 minutes, until a toothpick inserted into the middle of the layers comes out clean.
Coffee Cardamom Crème Caramel
In Beirut, sweet dense coffee perfumed with cardamom is the beverage of choice for the men sitting around the coffeehouses playing backgammon and smoking their hookahs. Crème caramel, the French bistro staple, is perfectly suited to mixing with the flavors of the Old Colony. Heat sugar and water in a small saucepan over low heat, stirring until sugar dissolves, 2 to 3 minutes.
Figs, Kale and Pork
Tuscan Skirt Steak with Arugula and Parmigiano Uploaded by user
Alta Editions on Pinterest
Juices, Smoothies and Milkshakes Alta Editions
The Artisanal Pantry
When I speak of the artisanal pantry, I refer not only to the traditional pantry of dry goods such as spices, oils, pastas, legumes, and so on, but also to those staples kept in the refrigerator and freezer, many of which you might make yourself, such as stocks, infused oils, pickled vegetables, chutney, and marmalades. A well-stocked pantry offers variety, enabling the cook to select the best ingredient for any given recipe.
Chocolate Olive Oil Spread
In a medium saucepan, combine the olive oil and cream and bring to a boil. Immediately remove from the heat and pour over the chocolate. Stir with a rubber spatula in a circular motion until the chocolate is melted. Pour the mixture into a ½-quart Mason jar. Put a lid on the jar and allow to harden at room temperature for 24 hours. To serve, spread on a slice of good-quality country bread or sourdough bread and sprinkle coarse sea salt over the spread to taste.
Fragolino
Use the best local fruit you can find for this delicious strawberry cordial. For a peach version, use ¾ pound ripe peaches (about 4), cut in half, with the pits left in. They give a faint bitter almond flavor. Combine vodka and strawberries in a covered container and place in a cool, dark spot in your pantry for 3 weeks. Bring sugar and water to a simmer in a small saucepan over medium-high heat, stirring to dissolve sugar. Reduce heat and simmer for 1 minute.
Cover
Artisanal Cooking by Terrance Brennan and Andrew Friedman. Copyright © 2005 by Houghton Mifflin Harcourt Publishing Company. Photographs © 2005 by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
These Pixels Are Looking Delicious. The Alta Editions Beta Is Here.
That moment when butter starts to brown and smell like hazelnuts. That moment when onions soften into silkiness. When ingredients start coming together to make a meal. Here at Alta Editions, we’re at that point in our proverbial kitchen.
The Journey Cover | Alta Editions
You're previewing the online cookbook, The Journey. You've viewed all 5 sample recipes. Learn more.
Spoon Hors Doeuvres
These eye-catching hors d'oeuvres offer more than just an unusual presentation; they also allow you to pass foods that are traditionally plated. I first served them at Picholine, where they elicited gasps of pleasant surprise from our guests. At home, they will do the same, and cut down on the number of dishes you’ll have to clean after dinner. If time allows, I recommend making all of these recipes and serving an assortment, pleasing the eye and the palate.
The Cheese Course
If desired, artfully arrange a few pieces of greenery such as fig leaves or lemon leaves around the cheese and scatter some nuts around the plate. Serve cheese with crusty artisanal bread or walnut bread. If cheese is part of a buffet, or will not be followed by dessert, serve it with dried and fresh fruits, nuts, quince paste, and/or fig cake. If fresh tigs are in season, serve them with cheese for a sublime combination.
Picholine's Marinated Olives
Just as Artisanal restaurant’s name has a meaning near and dear to my heart, so too does Picholine’s. The restaurant takes its moniker from one variety of green olives, which are one of the most emblematic ingredients in all Mediterranean cuisine. Not only do they turn up in dish after dish in that region, but they also suggest the golden oil so closely associated with it. When I first opened Picholine, I devised this house recipe for olives to be served at the dining tables.
When to Serve Cheese
Cheese has been the subject o f a number of books. Space here doesn’t allow for a comprehensive discussion of the topic, but no artisanal pantry should be without cheese (nor, dare I say, should any day go by without cheese). So, here are some general musings and advice about one of my favorite topics. there was a time not so long ago, when the extent of most Americans’ experience with cheese was limited to eating it on crackers during cocktail parties or on a sandwich or hamburger.
Cheese
My passion for cheese began during my time working and living in Europe in my early twenties. There, cheese has been a part of daily life for ages, just as fine wine has. Cheese making goes back centuries, longer than the United States has been around, and I have no trouble seeing why: from my first exposure to great cheese, I’ve been fascinated by it. My profession has given me the pleasure of meeting and getting to know many artisanal cheese makers.
Flavored Salt Introduction
these essentially turn flavorful ingredients such as garlic and lemon into a variety of salt. Use them as a quick way to add extra flavor to dishes as you’re seasoning them. You’ll see that these and other recipes in the book call for using a spice or a coffee grinder.
Cheese Bouillon with Parmesan Flan
Parmigiano-Reggiano and prosciutto di Parma, both produced in Italy’s rightfully renowned Parma region, are sublime examples of the natural affinity products from the same region often have for one another. Usually encountered together in pasta dishes or as part of an antipasto platter, the earthy, salty meat and cheese seem made for each other.
Candied Celery Parfait
In a medium saucepan, bring the sugar and 2 cups water to a boil over high heat. Reduce the heat and add the celery, star anise, and cinnamon. Simmer, stirring occasionally, until the celery is soft and sticky, about 45 minutes. The candied celery and its syrup can be stored in an airtight container in the refrigerator for . Remove the celery from the syrup with a slotted spoon and transfer to parchment paper. In a small bowl, combine the pomegranate molasses and melted butter.
Show More
loading
Actions
Is this you?
As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.Get in touch with Chris
Contact Chris, search articles and posts on X, monitor coverage, and track replies from one place.
Learn more about Muck Rack