The secret to this bread? Knead the dough for 2 minutes, let it rest, then knead again for 3 minutes. Letting the dough rest allows the gluten to relax, making a smoother dough.
Read more about this recipe at Steamy Kitchen.
Mache Salad With Smoked Salmon, Caramelized Fennel And Blood Orange Vinaigrette
Mache Salad With Smoked Salmon, Caramelized Fennel And Blood Orange Vinaigrette
This recipe is from Todd Gray, chef-owner of Equinox Restaurant in downtown Washington.
Read more about this recipe at the Washington Post.
Roasted New Potatoes With Vinegar And Garlic
Roasted New Potatoes With Vinegar And Garlic
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."
This is one of those classic dishes for which no two recipes are the same. The flavorful strip streaks and their juices mingle so well with the coarse spicy pepper and the creamy, tart sauce. Right at the end, add a handful of chopped parsley to the sauce to give it bright herbal flavor.
Romaine, Radish And Mint Salad With Lemon Vinaigrette
Romaine, Radish And Mint Salad With Lemon Vinaigrette
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."
The spice mix would be good over all types of potatoes, or even over popcorn. It gives a mild heat and flavor to the potatoes, but if you’re looking for really zippy fries, double the spices.
Read more about this recipe at VeganYumYum.
