romesco sauce

from Cookie and Kate. ingredients One 16-ounce jar of roasted red peppers, drained½ cup raw or roasted almonds (unsalted)¼ cup oil-packed sun-dried tomatoes, rinsed and drained2 medium-to-large cloves garlic, peeled and quartered (roast if you want a less intense garlic taste!)1 Tablespoon sherry vinegar or red wine vingar1 teaspoon smoked paprika½ teaspoon fine sea salt, to taste¼ teaspoon cayenne pepper½ cup extra-virgin olive oil... Continue Reading →

artichoke & green chile dip

lightly adapted from The Meaning of Pie. ingredients 1 cup shredded Parmesan or sharp cheddar (aged at least 18 months) cheese¾ cup mayonnaise1 can (14 ounces) artichoke hearts1 can (4 or 4.5 ounces) chopped green chiles method Preheat the oven to 325 degrees F.Drain and squeeze as much moisture as possible from the artichokes, and... Continue Reading →

carrot & habanero tamales

lightly adapted from Bon Appétit. ingredients DOUGH 1 cup masa harina (about 5 ounces; preferably Bob’s Red Mill or Masienda)1 teaspoon Diamond Crystal or ½ tsp. Morton kosher salt¼ teaspoon baking powder2½ cups vegetable stock or low-sodium vegetable broth2 Tablespoons grapeseed or vegetable oil CARROT FILLING 4 medium carrots (about 1 pound), peeled and sliced... Continue Reading →

greek “wings”

adapted from Bon Appétit. ingredients FOR THE WINGS Seitan “chicken” wings (follow this recipe, stopping before battering them)Zest and juice of ½ lemon3 garlic cloves, crushed¼ cup extra-virgin olive oil½ Tablespoon cracked black pepper1 teaspoon fine kosher salt1 teaspoon dried oregano ASSEMBLY ¼ cup extra-virgin olive oil1½ Tablespoons fresh lemon juice1 small garlic clove, finely grated¼... Continue Reading →

stovetop spinach-artichoke dip

from Bon Appétit. ingredients FOR THE BREAD BOWL 1 large sourdough boule or other round country loaf (about 10" in diameter)5 Tablespoons extra-virgin olive oil, dividedKosher salt FOR THE DIP 4 Tablespoons. unsalted butter6 garlic cloves, finely grated2 15-ounce cans artichoke hearts, drained, quartered10 ounces baby spinach or frozen chopped spinach, thawed1 ½ teaspoons (or... Continue Reading →

mei mei’s dumplings

The tofu prep may seem annoying, but it's important to get as much water out of it as possible so that it can soak up all the flavor, so don't skip it! If you don't know any dumpling-folding techniques, the easiest is to just fold each wrapper in half over the filling and seal the... Continue Reading →

spinach artichoke stuffed pretzels

from Half Baked Harvest. ingredients PRETZELS 1/2 cup warm water2 Tablespoons light brown sugar2 1/4 teaspoons active dry yeast1 cup wheat beer, at room temperature1 stick (1/2 cup) salted butter1 1/2 teaspoons sea salt or kosher salt4 1/2 cups all purpose flour2/3 cups baking soda (for boiling the pretzels)1 egg, beatenCoarse sea salt FILLING 4 ounces cream cheese1/2 cup shredded mozzarella cheese1/2 cup grated parmesan cheese1 clove garlic, minced or grated1/2 teaspoon crushed red pepper flakes1/2 cup frozen chopped... Continue Reading →

broccoli and garlic-ricotta toasts with hot honey

adapted slightly from Bon Appétit. ingredients 1 baguette, sliced ½" thick on a diagonal (about 12 slices)3 Tablespoons extra-virgin olive oil, divided1 head of broccoli, stem peeled, stem and florets chopped into ½" pieces1 head of garlic, cloves separatedKosher salt2 Tablespoons honey2 Tablespoons white wine vinegar1 teaspoon crushed red pepper flakes1½ cups fresh ricottaFreshly ground... Continue Reading →

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