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    1,411 Recipes

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    Char Siu properly refers to roasted pork which has been marinated in this sauce... but this is the base flavor. Most Chinese restaurants add red food coloring to give the meat its characteristic hue, but it's entirely optional. Marinate any cut of pork in this sauce before grilling or roasting, and pass more sauce on the side. Adapted from a recipe by Joshua Bousel at Serious Eats. http://bit.ly/q6FBIp

    Recipe #459993

    Adapted from a recipe in the New York Times 5/19/09, which they adapted from Sasha Petraske. Ginger juice may be made by processing fresh ginger in a juice extractor, or purchased from a health food store or juice bar.

    Recipe #373401

    From "Master Class at Johnson & Wales" episode 325, "Demystifying Wine." Serve with a saffron risotto.

    Recipe #327799

    From Mom's recipes. Smear this wet rub on beef roasts, pork roasts, or chicken before dry roasting.

    Recipe #329118

    Makes a very tender, tasty steak. Great on New York strip steaks. Marinate 2-8 hours. Adapted from a recipe by Russ4433 on allrecipes.com.

    Recipe #322106

    A cocktail with red wine as the base. I like it a bit sweeter, so I increased the simple syrup from 3/4 oz to 1 oz. Use a fruity, full-bodied wine like a cabernet sauvignon.

    Recipe #366361

    My own invention, based on a mango lassi I love.

    Recipe #481438

    A holiday beverage from Greg Seider, co-owner of The Summit Bar on Avenue C in New York City.

    Recipe #404332

    A delicious cocktail. Traditionally served in a copper mug.

    Recipe #456402

    A Valentine's Day cocktail by Andrea Leigh at http://www.aldenteblog.com

    Recipe #355188

    An appropriately spooky cocktail for Halloween. Strega is an Italian liqueur. Created by A J Rathbun for his book _Dark Spirits_; this is transcribed from his video at Serious Eats.

    Recipe #396228

    This wintery drink is reminiscent of a milk punch, and inspired by the classic Rusty Nail. It won a recent contest sponsored by Drambuie; it was invented by Ashley Schirmer of Ulysses Folk House in New York. The original recipe uses Fee's Old Fashioned bitters, which has cinnamon notes; if you can't find it, use Angostura bitters and garnish with a cinnamon stick. Adapted from The Kitch'n http://bit.ly/gIe1Ql

    Recipe #445191

    Adapted from a recipe by Jeaninah on allrecipes.com. For a more tropical flavor, use coconut rum (such as Malibu) instead of vodka.

    Recipe #323420

    According to Ian Fleming in "Casino Royale," this is REALLY what James Bond drank; "vodka martini, shaken not stirred" is a shorthand for this. It's impossible to make a true Vesper today, as Kina Lillet was discontinued in the 80's, but according to Esquire magazine, this is the best possible approximation. (In "Casino Royale," Bond ordered this with Gordon's gin, but today, Gordon's is a low-class brand and should be substituted with something appropriately high-toned.) The recipe also calls for a pinch of quinine powder, if you happen to have any. The golden-colored Lillet Blanc will make this rather yellower than one might expect from a martini...

    Recipe #334374

    A great breakfast or snack. 2 Weight Watchers points on Flex, and it's free if you're on Core.

    Recipe #127389

    Make your own ricotta in your microwave! Store-bought ricotta is loaded with gums and additives to keep it from separating... but it inevitably will when heated, leaving you with gritty pellets of cheese floating in water... in the middle of your lasagna. Make your own ricotta (technically, this is a type of paneer, but who's counting?) in less than 5 minutes in the microwave. Lemon juice will add a noticeable citrus tang, which is nice for sweet pastry, but may not be ideal for savory applications. Also, lemon juice may need as much as an extra 2 tsp. Milk becomes more acidic as it ages and may need less coagulant, so if your milk is less than fresh, reduce the acid a bit. UHT-treated milk (the kind that comes in boxes, or any organic milk) will give less-than-ideal results (smaller yield, and sticky curds). Adapted from a recipe by J. Kenji Lopez-Alt at Serious Eats. http://bit.ly/cU38G1

    Recipe #413789

    For beef, pork, or chicken. Marinate at least 6 hours, up to 72. Enough for 1 to 1 1/2 lbs of meat. Ponzu is a soy sauce flavored with a Japanese citrus juice called yuzu; you can substitute plain soy sauce. Mirin is a sweetened Japanese rice wine; you can substitute sake or dry sherry.

    Recipe #322547

    This lettuce-free salad combined cooked beets with olive oil, balsamic vinegar, lemon juice, chopped mint and a bit of chevre. Adapted from a recipe by Kerry Saretsky at Serious Eats. http://bit.ly/jchz9p

    Recipe #459760

    From "Master Class at Johnson & Wales" episode 326, "Tomato Toppings." Use Recipe #327814.

    Recipe #327821

    This is a very quick, very simple sauce from Argentina, traditionally served with grilled beef. If you don't have fresh oregano, it's better to leave it out than to use dried, which will ruin the texture of the sauce. Since this is a fresh, uncooked, simple sauce, use the very best quality olive oil and vinegar you can afford.

    Recipe #458845

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