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Chinese barbecued spareribs
numnums
omnivore
medium
versatile
Aug 08, 2018 02:14 AM
Carmelita Oguro
cook’s illustrated harira (moroccan lentil & chickpea soup)
numnums
vegan
medium
soup/stew
May 21, 2018 12:34 AM
Carmelita Oguro
cook’s illustrated moqueca (Brazilian seafood stew)
numnums
pescatarian
medium
entree
Apr 10, 2018 09:35 PM
Carmelita Oguro
curried cucumber sandwich
numnums
vegetarian
low
appetizer/snack
Mar 27, 2018 08:55 PM
Carmelita Oguro
mrs. braganza's thyme and tarragon chicken
numnums
omnivore
low
entree
Oct 19, 2016 06:43 PM
Carmelita Oguro
roasted baby bok choy
numnums
vegan
low
side
Nov 28, 2019 04:45 PM
Carmelita Oguro
salmon with breadcrumb, olive, and sun-dried tomato crust
numnums
pescatarian
low
entree
Jan 10, 2018 09:33 PM
Carmelita Oguro
shaking beef
numnums
omnivore
medium
entree
Apr 25, 2018 11:32 PM
Carmelita Oguro
tricked out crudite platter
numnums
vegan
medium
appetizer/snack
May 29, 2018 06:34 PM
Carmelita Oguro
tricked out rainbow frutas platter
numnums
vegan
dessert
Mar 27, 2018 10:05 PM
Carmelita Oguro
tuna tacos with pickled veggies
numnums
pescatarian
low
entree
Jun 07, 2018 06:33 PM
Carmelita Oguro
Chinese barbecued spareribs
cook’s illustrated harira (moroccan lentil & chickpea soup)
This soup is an improved, more complex version of the
Moroccan chickpea stew
we've been making for years. After the mise en place is done, the execution of the recipe is rather easy. The orzo in this soup gives it a lovely body and texture.
ground coriander
smoked paprika
ground cumin
ground cinnamon
red pepper flakes
olive oil
onion
celery
garlic
ginger
cilantro
parsley
chicken broth
water
chickpeas
brown lentils
crushed tomatoes
orzo
Swiss chard
lemon juice
cilantro
parsley
salt
pepper
lemon wedges
harissa
cook’s illustrated moqueca (Brazilian seafood stew)
curried cucumber sandwich
mrs. braganza's thyme and tarragon chicken
This is one of our favorite chicken dishes, and it is crazy easy to make. We've been cooking it since college and learned it from our friend's mom. Something magical happens when the flavors of the thyme, tarragon, mayo, and dijon combine and intensify. This recipe easily scales. Just remember the proportions of 1 teaspoon of each herb (dried) and 1 tablespoon of each sauce per chicken breast. You may need to adjust cooking times depending on the thickness and quantity of your chicken breast pieces.
fresh thyme
fresh tarragon
mayonnaise
dijon mustard
chicken breast
steamed rice or cooked quinoa
roasted baby bok choy
This is our favorite way to prepare bok choy! This technique is super easy and the leaves develop a light delicious char in the oven. Since we are usually cooking for 2-3 people and this dish is best fresh out of the oven, we have halved this recipe from the original. Use a second rimmed baking sheet if doubling this recipe.
baby bok choy
olive oil
salt
black pepper
salmon with breadcrumb, olive, and sun-dried tomato crust
shaking beef
This recipe is great for special weekend meals or for entertaining a small group. The original recipe uses filet mignon but it is easier and cheaper for us to get rib eye, and honestly, we like the fattier meat better. :) For the ultimate flavor bomb, we pair this with
Hands on Gourmet's garlic noodles
, but if we're strapped for time, we just serve it with rice.
rib eye
sugar
salt
black pepper
avocado oil
rice vinegar
mirin
light soy sauce
dark soy sauce
sugar
fish sauce
kosher salt
black pepper
lime
avocado oil
red onion
green onions
garlic
unsalted butter
watercress
tricked out crudite platter
tricked out rainbow frutas platter
tuna tacos with pickled veggies
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