Wednesday, June 19 2013 11:20 AM EDT2013-06-19 15:20:57 GMT
by Gary Duke at Alley Oops 1 pound Ravioli, cooked as directed on package and drained 2 tablespoons olive oil 1 bunch fresh Swiss Chard, washed, large veins removed and torn into bite sized pieces 1/2More >>
by Gary Duke at Alley Oops 1 pound Ravioli, cooked as directed on package and drained 2 tablespoons olive oil 1 bunch fresh Swiss Chard, washed, large veins removed and torn into bite sized pieces 1/2More >>
Saturday, June 15 2013 12:13 PM EDT2013-06-15 16:13:40 GMT
Silver Dollar Buttermilk Pancakes Williams Family Recipe Ingredients: 1 cup all purpose flour ½ tsp. salt 1 tsp. baking powder 1 tbsp. sugar 1 tbsp. water ½ tsp. soda 2 tbsp. cooking oilMore >>
Silver Dollar Buttermilk Pancakes Williams Family Recipe Ingredients: 1 cup all purpose flour ½ tsp. salt 1 tsp. baking powder 1 tbsp. sugar 1 tbsp. water ½ tsp. soda 2 tbsp. cooking oilMore >>
Friday, June 14 2013 10:38 AM EDT2013-06-14 14:38:12 GMT
Chef Mark Abernathy Loca Luna & Red Door ¾ cup sugar ¼ teaspoon salt 1 ¾ cups whole milk 2 eggs (beaten) ½ cup sweetened condensed milk 1 ½ cup heavy whipping cream 1 vanilla bean seeded orMore >>
Chef Mark Abernathy Loca Luna & Red Door ¾ cup sugar ¼ teaspoon salt 1 ¾ cups whole milk 2 eggs (beaten) ½ cup sweetened condensed milk 1 ½ cup heavy whipping cream 1 vanilla bean seeded orMore >>
Friday, June 14 2013 9:20 AM EDT2013-06-14 13:20:03 GMT
by Gary Duke at Alley Oops This a wonderful twist on traditional pancakes, instead of a sweet and buttery pancake, lets make them savory and perfect for a quick dinner. Basic pancake recipe 1 1/2 cupsMore >>
by Gary Duke at Alley Oops This a wonderful twist on traditional pancakes, instead of a sweet and buttery pancake, lets make them savory and perfect for a quick dinner. Basic pancake recipe 1 1/2 cupsMore >>
Wednesday, June 12 2013 3:09 PM EDT2013-06-12 19:09:21 GMT
Sara MassanaWhole FoodsServes 12 to 14 This classic dessert works beautifully with sliced apples, apricots, plums or berries, too, so use whatever fruit is in season. Ingredients: 10 tablespoons coldMore >>
Sara MassanaWhole FoodsServes 12 to 14 This classic dessert works beautifully with sliced apples, apricots, plums or berries, too, so use whatever fruit is in season. Ingredients: 10 tablespoons coldMore >>
Wednesday, June 12 2013 11:35 AM EDT2013-06-12 15:35:26 GMT
Michael LanariKitchen & Bath Concepts Ingredients 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup white sugar 3/4More >>
Michael LanariKitchen & Bath Concepts Ingredients 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup white sugar 3/4More >>
Wednesday, June 12 2013 11:34 AM EDT2013-06-12 15:34:11 GMT
An Indian beverage1/2 cup mango pieces 1/2 cup water 1/4 milk or soy milk 1/2 plain yogurt or curd (should be thick) Sugar and cardamom to taste Peel and cube the mango. Remove and discard the seed (pit).More >>
An Indian beverage1/2 cup mango pieces 1/2 cup water 1/4 milk or soy milk 1/2 plain yogurt or curd (should be thick) Sugar and cardamom to taste Peel and cube the mango. Remove and discard the seed (pit).More >>
Native to central Asia, scallions are at once crisp and tender, cooling and hot -- perhaps that's why they travel so seamlessly between salads, soups and main dishes. More >>
Native to central Asia, scallions are at once crisp and tender, cooling and hot -- perhaps that's why they travel so seamlessly between salads, soups and main dishes. More >>
The tiny seed can be toasted and used whole, tossed into a jar of fermenting pickles, ground into a powder, or crushed and mixed with vinegar to form the familiar condiment that we spread onto sandwiches. More >>
The tiny seed can be toasted and used whole, tossed into a jar of fermenting pickles, ground into a powder, or crushed and mixed with vinegar to form the familiar condiment that we spread onto sandwiches. More >>
Chef Chris Shepherd gives his take on what to eat, where to go, and what to do in his city, from family-run dim sum and BBQ joints to a pristine local farm.More >>
Chef Chris Shepherd gives his take on what to eat, where to go, and what to do in his city, from family-run dim sum and BBQ joints to a pristine local farm.More >>
The humble, hearty oat deserves a closer look.More >>
The humble, hearty oat deserves a closer look.More >>
By Adam Platt
"This is like a banquet at Hogwarts," my 11-year-old daughter said, invoking Harry Potter's school meals as we stared at the grand breakfast buffet during our visit this past summer to The Greenbrier, an elegant 233-year-old resort in White Sulphur Springs, West Virginia.
Her gaze lingered over cinnamon buns and stacks of biscuits for smothering in sausage gravy. But the dish that I hungered for was the resort's à la carte version of that breakfast classic, corned beef hash.
Devised as a palatable way of using leftover meat, hash got its name in the 17th century from the French word hacher, meaning to chop.
But though the fried, chopped meat dish lent its moniker to down-market restaurants called "hash houses" in the 1800s, it's been enjoyed by diners across class lines since Samuel Pepys first mentioned eating a rabbit version in his 1663 Diary.
Hash made with corned beef, in particular, was a breakfast staple of affluent colonial households and a feature of menus at grand hotels like The Greenbrier, where its presentation is ever evolving.
When we visited last summer, it was served in patties alongside fried potatoes and asparagus tips. Lately, the cooks have topped it with poached eggs and chive-strewn hollandaise, served with elegant toast points.
But the recipe for the hash itself remains deliciously consistent, combining diced peppers, onions, and potatoes, chicken stock, and sizzled shreds of corned brisket. Seared on the griddle, the faintly peppery hash is soft beneath its decadent crust.
I ate mine with a dab of ketchup, after which the waiter brought me a finger bowl of warm lemon water and a fresh linen napkin. My breakfast of "leftovers" could not have felt more elegant.
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >>
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