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  1. Arepas: Satisfying Latin flatbread is a versatile comfort food (Arizona Daily Star)Wed, 16 Apr 2014 08:00:00 +0100
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  2. CT's Craft Beer Culture Thriving With Tastings And Tours (courant-food)Tue, 08 Oct 2013 15:57:00 +0100
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  3. Jill L. Reed's fab five of 2013 (ocregister)Wed, 25 Dec 2013 08:00:00 +0100
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  4. More Southern Cooking Techniques (articlegeek)Sun, 06 Apr 2014 12:49:00 +0100
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  5. Pennsylvania Dutch goes gourmet with classy makeovers by high-end chefs (morningcall)Sun, 30 Mar 2014 02:22:00 +0100
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  6. Puddle Jumpers Corn Fritters (jsonline)Tue, 25 Mar 2014 21:53:00 +0100
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  7. Roasted Red Pepper (NoRecipes?format=xml)Sun, 13 Apr 2014 03:01:00 +0100
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  8. Slow ono luau (Honolulu Star-Advertiser)Sun, 06 Apr 2014 12:13:00 +0100
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  9. Spaghetti Squash (KathyMaistersStartCookingBlog)Thu, 02 Aug 2012 13:00:00 +0100
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  10. Squeezable sauerkraut ready to tailgate (jsonline)Tue, 25 Mar 2014 23:07:00 +0100
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Emerils Daily Recipes
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The Food Channel
  1. Rustic Italian Antipasto FlatbreadThu, 10 Apr 2014 06:47:48 -0500
    Prep Time:5 minutes Cook Time:8 minutes Serves:4   Tagged: baby lettuce blend, country olive blend, flatbread crusts, fontina cheese blend, marinated artichoke quarters, parmigiana, pepperoncini peppers, red onion, roasted red peppers, volpi chianti salami, volpi presliced prosciutto, volpi sopressata salami, Create a memorable old world moment for your friends and family with this simple-to-prepare rustic flatbread. It's layered with authentic sliced Italian salami and cheese baked golden and delicious garnished with prosciutto and a colorful assortment of Italian antipasto marinated artichokes, peppers and olives.   Read more here, and watch our :90 Seconds in the Kitchen video with Chef Cari to see how to easily make this recipe! Also, see our episode of Spill, with Joy Robertson, and see how to show off a great charcuterie platter for your next event.   Ingredients 2 flatbread crusts, approximately 7-inch x 8-inch each1 1/2 cups shredded fontina cheese blend2 ounces Volpi Chianti Salami, sliced2 ounces Volpi Sopressata Salami, sliced1/2 cup baby lettuce blend1/4 cup marinated artichoke quarters, drained1/4 cup mixed country olive blend, pitted, sliced1/8 cup roasted red bell pepper, diced1/8 cup pepperoncini peppers, drained, sliced1/8 cup red onion, thin sliced4 slices Volpi Pre-Sliced Prosciutto1/8 cup shaved Parmigiana Reggiano cheese Preparation Preheat oven to 400F.Top each flatbread evenly with shredded cheese and sliced salami; bake uncovered for 8 minutes, or until cheese is bubbly and crust is golden.Transfer each flatbread to cutting board and cut into slices.Combine lettuce, marinated artichoke hearts, olives, roasted peppers, pepperoncini peppers and red onion in large bowl and lightly toss to blend; arrange evenly in the center of each flatbread.Cut each slice of prosciutto in half lengthwise and drape over antipasto topping. Top with shaved Parmesan Reggiano cheese.Serve. More...
  2. Asian Sweet Chili Shrimp with Sesame Noodles Tue, 01 Apr 2014 00:00:00 -0500
    Prep Time:4 minutes Cook Time:6 minutes Serves:4   Tagged: asian, israel, noodles, sesame oil, stir fry recipe, taiwan, In little more time than it takes to boil water you’ve got dinner on the table with this quick-to-fix stir fry. While noodles are cooking, stir fry the shrimp in sesame oil until pink, add sweet chili sauce, heat until bubbly and serve over drained noodles tossed in sesame-soy sauce with green onions. Why Try? Shrimp stir fry...really fast, really easy, really good! See our related story, here. See our how to video, here.   Ingredients 1/2 pound angel hair pasta, dry1/4 cup green onions, minced3 tablespoons sesame oil, divided1 tablespoon good quality soy sauce or tamari1 tablespoon sesame seeds, toasted1 pound large raw shrimp (about 16 to 20 shrimp), peeled and deveined1/4 cup Holland House White Cooking Wine1/2 cup sweet chili sauce Preparation Cook angel hair pasta according to package directions.While pasta is cooking, combine green onions, 1 tablespoon sesame oil, soy sauce and sesame seeds in a large bowl and stir to blend. Add hot drained pasta and toss to evenly coat. Keep warm.Drain thawed shrimp and pat dry with a paper towel to remove excess moisture.Heat 2 tablespoons sesame oil in large skillet or wok; add shrimp and stir fry over medium heat for 3 minutes or until shrimp are pink, stirring frequently. Add Holland House White Cooking Wine and sweet chili sauce. Heat for 2 minutes or until bubbling and liquid is starting to reduce.To serve, divide pasta evenly on 4 plates; top each evenly with sweet chili shrimp mixture. More...
  3. Lobio (Red Kidney Bean Stew)Sat, 08 Mar 2014 17:47:29 -0600
    Prep Time:8 hours Cook Time:1 1/2 hours Serves:6   Tagged: california walnut board, chopped walnuts, cilantro, cranberry beans, fenugreek, mint, onion, pomegranate molasses, red kidney beans, saffron powder, saffron threads, white wine vinegar, This dish is served at every table in the Caucasus (the border region between Europe and Asia) for breakfast, lunch and dinner. It is traditionally served in a clay pot with lavash bread along pickled cabbage, cucumbers and cucumbers. Bakeries also sell bread stuffed with lobio for a delicious snack on the go. Nutrition information per serving:  460 calories, 23g protein, 58g carbohydrate, 19g fiber, 16g total fat, 1.5g saturated fat, 2g monounsaturated fat, 11.5g polyunsaturated fat, 0mg cholesterol, 10mg sodiumRecipe Courtesy of Chef Boris Portnoy for the California Walnut Board.   Ingredients 1 pound dry red kidney beans or cranberry beans*2 tablespoons olive oil1 large onion, finely chopped1 cup chopped walnutsPinch of saffron threads, or a pinch of saffron powder1 bunch fresh cilantro (coriander), chopped (about 1/2 cup)1 bunch fresh mint, chopped (about 1/3 cup)1 tablespoon ground fenugreek**Salt and pepper to taste3 4 tablespoons white wine vinegar2 3 tablespoons pomegranate molasses Preparation Rinse the beans well and put them in a large pot. Add enough water to cover them by about three inches and soak the beans overnight, or for at least 6 - 8 hours.Bring the beans to a boil, cover the pan partially, and boil gently until the beans are tender, about 1 hour. Drain the beans in a colander, reserving the cooking liquid. Set aside.Heat the olive oil in a large, deep pan over moderate heat. Add the onion and cook for 5 7 minutes, stirring frequently, until soft. Add the drained beans and about 1 1/2 cups of the reserved cooking. Using the flat part of a spatula, or a potato masher, mash some of the beans to a rough paste. Stir well, and repeat the mashing once or twice more. You should have a thick, rustic, stew-like mixture, similar to refried beans. If necessary, add a little more of the cooking liquid to achieve the right consistency. (Any remaining bean-cooking liquid may be used in another soup, or a vegetable stock.) Add the walnuts, saffron, cilantro, mint and fenugreek then season with salt and pepper to taste. Bring to a boil, then reduce the heat and simmer for 15 20 minutes, stirring frequently. Add the vinegar and pomegranate molasses and stir well. The beans should have a pleasant sweet and sour balance.Serve the stew, directly from the cooking pot if you wish, accompanied by flat bread, or a rustic country bread to mop up the juices. More...
  4. Kharcho (Chicken and Walnut Soup) Sat, 08 Mar 2014 17:43:54 -0600
    Prep Time:30 minutes Cook Time:55 minutes Serves:8   Tagged: bay leaves, black pepper, california walnut board, chicken stock, chicken thighs, cilantro, fresh mint, garlic, green chili peppers, ground coriander, ground fenugreek, long grain rice, parsley, prunes, red chili peppers, red onions, tomato paste, walnuts, This soup is famous all over Russia even though its origin is Georgian. The consistency of the soup resembles a thick stew and should be spicy and acidic, with most of the acid coming from tomato paste and plums. A special component of this dish is the liberal use of walnuts, which act much like dairy to round out the acid flavor of the stew and create a richer and silkier texture. Recipe Courtesy of Chef Boris Portnoy for the California Walnut Board. Nutrition information per serving:  460 calories, 33g protein, 40g carbohydrate, 4g fiber, 19g total fat, 3.5g saturated fat, 5g monounsaturated fat, 9g polyunsaturated fat, 120mg cholesterol, 490mg sodium   Ingredients 2 pounds, skinless, boneless chicken thighs (6 8 thighs, depending on size) 2 quarts chicken stock* 5 pitted prunes (dried plums) 1/2 cup tomato paste1 cup long grain rice3 large or 4 small- to medium-sized red onions, finely chopped2 bunches fresh cilantro (coriander), finely chopped (about 1 cup) 2 bunches fresh parsley, finely chopped (about 2 cups)3 - 4 garlic cloves, peeledSalt1 fresh green chili pepper (such as a Serrano or jalapeno) 1 fresh red chili pepper (such as a Fresno pepper), or another green pepper1 cup finely chopped walnuts2 tablespoons ground coriander2 tablespoons chopped fresh mint, or 1 tablespoon dried mint1 tablespoons ground fenugreek**2 bay leavesBlack pepper to taste Preparation Cut chicken thighs into 1 inch pieces and put into a large pot of at least 6-quart capacity. Add the chicken stock, prunes and tomato paste. Bring just to a boil, then reduce the heat and simmer for 30 minutes. Add the rice, red onion, half of the chopped cilantro and half of the chopped parsley, and simmer for 15 minutes longer. Meanwhile, sprinkle the garlic cloves with a pinch of salt and chop them finely. Halve the peppers, removing the seeds, and chop the peppers finely as well. In a bowl combine the garlic and peppers with the walnuts, and add the remaining chopped parsley and cilantro. Add about 1 cup of the hot soup broth to the chopped mixture and stir to combine. Stir the chopped mixture back into the simmering soup and add the coriander, mint, fenugreek and bay leaves. Simmer the soup for 10 minutes longer, then season with salt and pepper to taste. More...
  5. Green Pxali (Spinach and Walnut Dip) Sat, 08 Mar 2014 17:37:35 -0600
    Prep Time:20 minutes Cook Time:5 minutes Serves:8   Tagged: california walnut board, chili flakes, cilantro, coriander, crackers, fenugreek, flat bread, flat leaf parsley sprigs, garlic, parsley, pomegranate seeds, red pepper flakes, red wine vinegar, rustic country style brea, spinach, walnuts, white wine vinegar, Pxali is a general term used to describe this dish, which can be made from a variety of vegetables but is always bound by a rich walnut paste. Pxali can be red from the use of beet leaves, green if spinach is used, or white if young cabbage leaves are chosen. Pxali can be made from virtually any vegetable, but spinach is used in this recipe, as it is traditional. Pxali should resemble a thick mass, which can be used as a side dish at dinner or a main dish for lunch served with lavash or other bread. Makes about 3 1/2 cups dip. Recipe Courtesy of Chef Boris Portnoy for the California Walnut Board. Nutrition information per serving:  300 calories, 9g protein, 9g carbohydrate, 5g fiber, 29g total fat, 2.5g saturated fat, 4g monounsaturated fat, 21g polyunsaturated fat, 0mg cholesterol, 50mg sodium   Ingredients 3 cups walnuts 1 pound spinach leaves (available in supermarkets, bagged and ready to use)2 cloves garlic, peeled and minced1/3 cup water, plus more if needed2 tablespoons red wine or white wine vinegar1 teaspoon ground coriander1/2 teaspoon ground fenugreek*1/2 - 1 teaspoon chili flakes or red pepper flakes (the more use, the spicier the dip will be) 1/2 cup chopped fresh cilantro (coriander)1/2 cup chopped flat-leaf parsleysalt to taste pomegranate seeds, for garnishflat-leaf parsley sprigs, for garnishCrisp flat bread or crackers, or a rustic country-style bread, thinly sliced, for serving Preparation In a food processor, chop the walnuts finely until they are the consistency of coarse breadcrumbs. Transfer the walnuts to a large bowl. Put the spinach in a large pot, cover tightly and cook over moderate heat, stirring once or twice, until the leaves are wilted. (Alternately, microwave the spinach in a covered bowl until wilted.) Rinse the spinach with cold water, to cool it and stop the cooking. A handful at a time, squeeze the moisture out of the spinach. Chop the spinach finely in the food processor as well, and add to the walnuts. Stir in the garlic and water. Add the vinegar, coriander, fenugreek, chili flakes, cilantro and parsley to the mixture and blend thoroughly. Season with salt to taste. If it seems too thick add more water, 1 tablespoon at a time, to achieve a dip-like consistency. Transfer to a serving dish and garnish with pomegranate seeds and parsley. Serve with flat bread or crackers, or with a thinly sliced rustic loaf. More...
  6. Crostini with Ricotta Cheese and Tangerine MarmaladeFri, 07 Mar 2014 06:36:23 -0600
    Prep Time:30 minutes Cook Time:30 minutes Serves:8   Tagged: When tangerines reach their seasonal peak in winter, whip up a batch of marmalade. It makes a refreshing addition to this simple starter of crostini topped with ricotta cheese. The marmalade can be prepared in advance; let it cool, then transfer to a jar, cover and refrigerate for up to 1 week. This recipe is easily doubled to serve a larger crowd. Recipe courtesy of Williams-Sonoma   Ingredients For the tangerine marmalade:4 tangerines1 cup (8 fl. oz./250 ml) water1 cup (8 oz./250 g) sugar 24 baguette slices, cut 1/4 inch (6 mm) thick on the bias3 Tbs. olive oilKosher salt, to taste1/2 cup (4 oz./125 g) ricotta cheese1 Tbs. thinly sliced fresh mint Preparation Preheat an oven to 350FQuarter each tangerine and remove the peel from the flesh. Using a sharp thin knife, remove the white pith from the peel; discard the pith. Slice the peel lengthwise as thinly as possible. You should have about 3/4 cup peel.Using your fingers, separate the pulp from the membrane and place the pulp in a measuring cup; discard the membrane. You should have about 1 1/3 cups pulp.In a saucepan over medium-high heat, combine the peel, pulp, water and sugar and bring to a boil, stirring constantly. Boil, stirring occasionally, until the marmalade begins to thicken, 18 to 20 minutes. Transfer to a heatproof bowl and let cool. The recipe makes about 1 cup (10 oz./315 g) marmalade; you will need 1/3 cup (3 1/2 oz./105 g) for this recipe. Refrigerate the rest for up to 1 week.Line a baking sheet with parchment paper.Brush the baguette slices on both sides with the olive oil and season lightly with salt. Place on the prepared baking sheet. Bake, turning once halfway through, until the bread is golden brown and toasted, about 10 minutes. Let cool for 10 minutes.Spread 1 tsp. ricotta cheese on each crostini and top with a scant 1 tsp. marmalade, then garnish with a small pinch of mint. More...
  7. Grapefruit, Avocado and Fennel SaladThu, 06 Mar 2014 06:36:23 -0600
    Prep Time:20 minutes Cook Time:N/A Serves:4   Tagged: avocado, champagne vinegar, dijon, fennel, grapefruit, mche, shallot, walnut oil, Brighten winter days with this refreshing salad, which makes a wonderful beginning to a meal. Walnut oil lends a subtle nutty taste to the vinaigrette, although you can substitute a more neutral oil such as grapeseed. Recipe courtesy of Williams-Sonoma   Ingredients 2 Tbs. Champagne vinegar1 1/2 tsp. finely grated grapefruit zest2 Tbs. fresh grapefruit juice1 Tbs. finely chopped shallot2 tsp. sugar1 tsp. Dijon mustard1/4 cup (2 fl. oz./60 ml) walnut oil or grapeseed oilKosher salt and freshly ground pepper, to taste10 oz. (315 g) mche1 small fennel bulb, trimmed, cored and very thinly sliced2 ruby red grapefruits, peeled and segmented1 avocado, pitted, peeled and sliced Preparation In a small bowl, whisk together the vinegar, grapefruit zest, grapefruit juice, shallot, sugar and mustard. Slowly whisk in the walnut oil. Season the vinaigrette with salt and pepper.In a large bowl, toss together the mche, fennel, grapefruit segments and vinaigrette to taste. Divide among 4 individual bowls and top with the avocado slices. Serve immediately. More...
  8. Minted Meyer LemonadeWed, 05 Mar 2014 06:36:23 -0600
    Prep Time:30 minutes Cook Time:7 minutes Serves:8   Tagged: meyer lemon juice, meyer lemon peel, mint sprigs, sparkling water, sugar, Fresh mint lends an herbal note to this lemonade, which makes a refreshing drink even in the midst of winter. The recipe calls for Meyer lemons, thought to be a cross between a Eureka lemon and a mandarin orange. The fruit is prized for its floral fragrance and sweeter flavor. Recipe courtesy of Williams-Sonoma   Ingredients 1 cup (8 fl. oz./250 ml) water1 cup (8 oz./250 g) sugar6 large fresh mint sprigs, plus small sprigs for garnish8 large strips of Meyer lemon peel2 cups (16 fl. oz./500 ml) fresh Meyer lemon juice, plus more if needed4 cups (32 fl. oz./1 l) still or sparkling waterIce cubes for serving Preparation In a small saucepan over high heat, combine the water and sugar and bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer for 5 minutes. Add the large mint sprigs and lemon peel strips. Remove the pan from the heat and steep for 20 minutes. Strain through a fine-mesh sieve, pressing down on the solids with a wooden spoon. Let the simple syrup cool to room temperature.In a large pitcher, stir together the 2 cups (16 fl. oz./500 ml) lemon juice, 1 1/2 cups (12 fl. oz./375 ml) of the simple syrup and the still water. Adjust the sweetness or tartness with more simple syrup or lemon juice if needed.Pour the lemonade into ice-filled glasses and garnish each with a small mint sprig. More...
  9. Baked Chicken ParmesanMon, 03 Mar 2014 06:29:44 -0600
    Prep Time:20 minutes Cook Time:30 minutes Serves:4   Tagged: chicken breasts, kale, marinara sauce, mozzarella, parmigiano reggiano, For an easy side dish, cook egg noodles or another pasta shape until al dente (tender but firm to the bite), according to the package instructions. Toss the pasta with a little butter and chopped fresh flat-leaf parsley. Recipe courtesy of Williams-Sonoma Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).   Ingredients 4 boneless, skinless chicken breast halves, about 1 1/2 lb. totalSalt and freshly ground pepper, to taste2 tablespoons olive oil1 bunch kale, leaves stripped from stems and torn into large pieces2 cups marinara sauce, homemade or purchased, warmed8 slices fresh mozzarella cheese, each 1/4-inch thick1/2 cup grated Parmigiano-Reggiano cheese Preparation Brown the chickenPreheat an oven to 400F.Season the chicken generously with salt and pepper. In a large fry pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once, until golden brown, about 7 minutes total. Transfer to a plate.Bake the chickenAdd the kale to the fry pan and saut over medium-high heat until wilted, about 1 minute. Arrange the chicken and kale in a baking dish and pour the marinara sauce over the chicken. Place 2 mozzarella slices on each chicken breast. Sprinkle evenly with the Parmigiano-Reggiano. Bake until the cheese is golden and the chicken is opaque throughout, about 20 minutes. Serve immediately. More...
  10. Reuben SandwichSat, 01 Mar 2014 06:29:44 -0600
    Prep Time:10 minutes Cook Time:5 minutes Serves:1   Tagged: corned beef, rye bread, sauerkraut, swiss cheese, thousand island dressing, As with much of food lore, there is more than one story about the origin of the Reuben sandwich. According to one version, it was created by Arthur Reuben, owner of the now-closed Reubens delicatessen in New York. He purportedly made it for Annette Seelos, the leading lady in a Charlie Chaplin film that was being shot in 1914, and used ham, rather than corned beef. Other historians claim that an Omaha wholesale grocer named Reuben Kay invented the sandwich during a poker game in 1955. The following year, one of his poker partners entered the recipe in a national sandwich contest and won, and the Reuben entered the spotlight. Recipe courtesy of Williams-Sonoma   Ingredients 2 slices rye bread, each 12-inch thickOlive oil for brushing2 heaping tablespoons Thousand Island dressing2 slices Swiss cheese6 slices corned beef13 cup sauerkraut, drained Preparation Preheat an electric panini press according to the manufacturer's instructions.Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the tops of the slices with Thousand Island dressing. Arrange 1 of the cheese slices, the corned beef, sauerkraut and the remaining cheese slice on 1 bread slice, then top with the other bread slice, oiled side up.Place the sandwich on the preheated panini press and cook according to the manufacturer's instructions until golden brown and crispy, 3 to 4 minutes.Transfer the sandwich to a cutting board and cut in half. Serve immediately. More...