Photo by Alex Lau, food styling by Chris. These are the recipes we're making on repeat, through 2019 and beyond. Replacing the lid and letting the cheese warm through for several minutes was the final step for this super-easy one-pan dish. Still, some recipes captured the hearts (and stomachs) of our staff the most. Stirring Parmesan into the dish worked well, but we discovered that the sweet creaminess of ricotta was lost unless we placed it in heaping tablespoonfuls on top of the lasagna. After a 20-minute simmer with the lid on, the pasta was tender, the sauce was properly thickened, and it was time for the cheese. We then diluted the sauce with a little water so that the noodles would cook through. We scattered regular curly-edged lasagna noodles, broken into pieces, over the top of the sauce (smaller pieces are easier to eat and serve). A large can of diced tomatoes along with tomato sauce provided juicy tomato flavor and a nicely chunky texture. We built a hearty, flavorful meat sauce with onions, garlic, red pepper flakes, and meatloaf mix (a more flavorful alternative to plain ground beef). Our goal was to transform traditional baked lasagna into a stovetop skillet dish without losing any of its flavor or appeal. Even with no-boil noodles, it takes a good amount of time to get the components just right. Lasagna isn’t usually a dish you can throw together at the last minute. Dropping the unsweetened chocolate was a big step in the right direction, and switching the bittersweet out for semisweet chocolate eliminated the bitter flavor altogether. Brownies made without cocoa lacked structure-so it had to stay. Both unsweetened chocolate and cocoa powder were candidates for elimination since they are on the more bitter end of the chocolate spectrum. But reducing the amount of flour also had an unwanted side effect: The chocolate flavor fell out of balance. Cutting back on the amount of flour helped give the brownies the right moist, fudgy texture, and resting the batter for 30 minutes before baking gave the starches in our flour blend time to hydrate and soften. But when made with our flour blend, the brownies were a bit dry and dense (even for a fudgy brownie), and there was a subtle graininess. With cocoa powder, unsweetened chocolate, and bittersweet chocolate, this recipe delivers intense chocolate flavor.
Every week, your challenge is to create an eye-opening dish within our capricious themes and parameters.Fudgy brownies contain less flour than cakey ones, so it made sense to start with our favorite recipe for fudgy brownies and use our flour blend instead. Blog your submission on Open Salon by Monday 10 a.m. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. (It takes only 30 seconds to start a blog.) Please note that by participating, you're giving Salon permission to re-post your entry if it's chosen as a winner, and acknowledging that all words and images in your post are your own, unless explicitly stated.ĮST - with photos and your story behind the dish - and we'll republish the winners on Salon on Tuesday. And yes, mashed potato sculpture counts as a dish. This week, we are celebrating the book "High on the Hog, A Culinary Journey From Africa to America" by our friend Dr. In her far-reaching, nuanced and thoughtful history of African-American food, she traces the origins of dishes we think of as "black" food, and many we don't often realize came from Africa. She tells stories of unknown African-American figures who have been instrumental in America's relationship with food, from the fashionable dandy slave chefs of Washington and Jefferson to street vendors in Northern cities. But most important, she inspires readers to look deeper at what's on their plate, to ask questions of our cooks and eaters, and to find the complex social histories, politics and relationships connecting us to each other through out shared tastes. and we're giving away a copy of the book to the winners! To honor that work (check it out here), we asked this week for your best recipes that have come to here from afar. Minchee (beef and potato hash, Macau-style) by Felicia Lee: Macau is one of the world's great, barely known places for food, a combination of the tastes of Chinese natives, Portuguese colonists, Creoles, with a touch of African and Indian influence, a couple of well-timed Britishisms from Hong Kong next door, and then brought to America by immigrants.
Here, Felicia lets us in on a familiar-seeming hash of ground beef and potatoes, but flavored with garlic and soy sauce and served on rice.
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