Sea Salt

Recipe: Maine lobsters grilled with herbs and lemon

2013-06-01 00:00:00

� 45 minutes. 4 servings 4 (1�-pound) Maine lobsters, preferably female 1 cup (400 grams) garlic-infused olive oil (see note) 2 cups lightly packed (40 grams) basil leaves, stems removed 1 1/2 cups, lightly packed (40 grams) parsley leaves,...

Easy dinner recipes: Get grilling and other quick ideas

2013-05-24 09:30:00

Looking to take advantage of the warm summer weather for dinner tonight? Or this weekend? Then get grilling! From burgers to mahi-mahi to summer vegetables, we've got a bunch of recipe ideas to help you out. And speaking of burgers, have you thought about...

Recipe: Nancy's burgers

2013-05-20 08:49:00

Total time: 40 minutes Servings: 6 Note: From Nancy Silverton. Silverton says burgers are the perfect party food because the toppings can be done in advance, then guests use them to personalize their burgers. Though she offers three cheeses, she says...

So many ways to chill

2013-05-13 10:42:00

Who doesn't love a cucumber? Picklers, slicers, green or yellow, smooth or bumpy, thin- or thick-skinned, chubby Kirbys, little cornichons, English, Japanese, Persian. Good thing then that with the impending heat comes cucumber season. They peak with...

Counter Intelligence: The just-right cooking at Bestia

2013-01-12 00:00:00

If you want to understand Bestia, you should probably take a look at the cassoeula, a version of a traditional cabbage stew popular in Milan. At Alfredo de Gran San Bernardo, the Milanese businessmen's restaurant where I first tried the dish,...

Cookbook Watch: 'Japanese Farm Food'

2012-12-19 16:33:00

Holiday traffic, gift shopping, partying…. It’s a relief to slow down with a good cookbook that reflects an idyllic life on a�farm�in northern�Japan, where the cooking revolves around�food�that’s grown at home and prepared simply....

Culinary SOS: Sally Lunn rolls from Kentucky

2012-11-10 00:00:00

Dear SOS: I recently returned from a trip to Louisville, Ky., and dined at a new restaurant called Rye. They make the most divine Sally Lunn rolls. They were one of the highlights of our dining experience — truly life-changing. Any chance you...

Japan's ingredient du jour: shio koji

2012-08-25 00:00:00

The latest trendy cooking ingredient in Japan is a fungus. And that fungus is spreading. Professional and home cooks in Japan are crazy for it, and it's flying off the shelves at Japanese markets in the U.S., too. They're using shio koji -- a fermented...

Recipe: Eggplant-zucchini-pepper enchiladas

2012-08-17 11:00:00

Total time: About 1 1/2 hours Servings: 4 to 6 Note: Dried ancho chiles are available at Latino markets and in the Latino food sections of grocery stores. Ancho sauce 4 dried ancho chiles 3 large cloves garlic, unpeeled 1 teaspoon dried oregano,...

Recipe: Crespelles with prosciutto and zucchini

2012-08-17 10:44:00

Total time: About 1 hour, 30 minutes Servings: 6 1 ounce dried porcini mushrooms 1 1/2 cups flour Sea salt 3 eggs 1 1/2 cups milk About 8 tablespoons butter, divided 2 cups heavy cream 4 medium slender zucchini, (about 1 pound), trimmed,...

Dinner tonight! Skirt steak carpaccio with raw asparagus and fava salad

2012-07-19 16:39:18

Battle of the Burgers: Taste of Italy turkey burger

2012-06-26 15:11:04

Place asparagus and red pepper in ungreased 13x9-inch pan; drizzle with olive oil and sprinkle with sea salt. Bake vegetables 12 to 16 minutes or until crisp-tender, turning once halfway through baking. Cool 5 minutes.

2012-03-27 00:00:00

The Milk Maid By Craig Hiljus, SmallBar Division Based on Left Hand's "udderly delightful" Milk Stout, Hiljus' cocktail is finished in warm flavors (spiced rum, coffee liqueur, ginger) and served on the rocks. $10; 2049 W. Division St., 773-575-2727; thesmallbar.

2011-11-30 19:59:13

Heat the olive oil in a heavy skillet (cast iron is nice) over medium heat. When the oil is hot, add the cumin seeds and crushed red pepper and cook over medium heat, stirring constantly, for about one minute or until the seeds are toasted.

2011-11-09 11:40:06