This recipe assumes that you have leftover risotto already. You can use just about any risotto recipe, as long as it is good and sticky and has sufficiently cooled. For the cheese, you want something that will melt well but is still easy to handle during stuffing.
Read more about this recipe at Cook & Eat.
This may be our favorite way to cook potatoes. High heat makes them crisp and golden on the outside and pillowy on the inside. Toss them with butter or melted duck fat instead of olive oil for more indulgence. To brighten them up at the end, drizzle them with a little Champagne vinegar.
Pounding the pork flat and dredging in flour lets you cook the medallions just until they're brown on each side. You could finish them with any good pan sauce. For the most flavor, use a stainless steel pan or some other "non-nonstick" surface.
This basic preparation for beef kebabs could easily be applied to the grill. Obviously, any marinade you can think of will serve this dish well. Try this Greek yogurt, mint and garlic marinade and then serve the beef wrapped in pita with a salad tucked in around it.
Fried chicken recipes can get quite elaborate, but we love this method. Soak chicken in buttermilk. Dredge in seasoned flour. Fry. Done.
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Traditionally, latkes are made with chopped onion, but using a leek instead gives this version a nice, slightly sweeter flavor. The egg makes this a great dish for breakfast or brunch. You could add any number of herbs or cheeses to this dish.
Based on my grandmother’s recipe for zucchini bread, updated only with a bit of whole wheat flour and a smidge more baking soda, this breakfast treat isn’t as avante garde as it sounds. You’ll love the sweetness the potato adds, but probably won’t notice its flavor.
Read more about this recipe at hogwash.
