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8 recipes found
Sweet Chili Baby Back Ribs
Ted Liberda grew up in the Kansas City suburbs, the son of a Thai restaurateur and a Midwestern backyard pitmaster. He opened Buck Tui BBQ in suburban Overland Park, Kan., with his wife, Pam, who immigrated from Lampang, Thailand, nearly 30 years ago and met Ted in one of his family’s restaurants. The menu reflects who they are with its blend of Thai and Midwestern influences. They season their baby back ribs, which are more tender and forgiving than the traditional Kansas City spare ribs, with a coriander-forward rub inspired by a jerky seasoning from Pam’s hometown. Then, they glaze them with a Thai-inspired sweet chili sauce while they cook in a cloud of Missouri hickory and oak smoke. The Liberdas have made ribs this way at home for years, and the layers of flavor in their recipe come together just as well in a Weber Kettle as they do in Buck Tui’s commercial-grade smokers.
Classic Italian American Meatballs
The world may not need another classic Italian American meatball recipe, but this one is truly delicious and simple to prepare. The Pecorino Romano adds a subtle sharpness and funk that elevates the flavor. As for the sauce, passata, an often-overlooked tomato purée, creates a simple yet incredibly fresh tomato sauce that allows the meatballs to be the star. The best part? The sauce only gets better as the meatballs simmer in it. Nothing can replace a beloved family recipe, but the delicate texture of these meatballs, thanks to the ricotta, may convince you there’s another version to love.
Beef Chops (Meat-Stuffed Potato Cutlets)
Also known as potato chops, these treats trace their roots to the kitchens of Christian communities across India, Pakistan and Iraq, where they became a celebratory staple at weddings, holidays and family feasts. Golden and crisp on the outside, soft and savory within, potato chops are the ultimate comforting classic. Beloved as both a snack and a centerpiece dish, these shallow-fried patties are made by encasing a spiced ground meat filling — often beef or lamb — in a smooth, seasoned layer of mashed potatoes, then pan-frying until golden brown. (The spices often vary depending on the cook’s background or preferences.) The result is a satisfying contrast of textures: creamy potatoes that give way to a fragrant, spiced ground meat center. Making them is a labor of love: There’s some peeling, mashing and filling involved, and you’ll use more than one pan, but the reward is undeniable.
Ravioles du Dauphiné
A specialty from the region of Dauphiné in France, these sheets of mini raviolis can be found in grocery stores there and, now, in other parts of the world too. The store-bought sheets are perforated and break apart once they hit boiling water, though they also can be baked as whole sheets layered with additional cream or cheese. Making Ravioles du Dauphiné at home is easier than you might guess. Instead of buying a specific ravioli mold, you can pipe the cheese filling directly onto a pasta sheet, cover with another pasta sheet, then press the dough to seal in the filling using chopsticks. Coat the adorable ravioli sheet with a light butter and white wine sauce and have fun carving each little piece of pasta, bite by bite. Watch Carolina Gelen make this dish in this video.
Dubai Chocolate
This crunchy, creamy stuffed chocolate bar, created by Sarah Hamouda, has charmed sweet tooths worldwide. Inspired by her favorite childhood dessert, Mrs. Hamouda called her creation “Can’t Get Knafeh of It” and began selling it through her online store FIX Dessert in Dubai, United Arab Emirates. As it went viral globally, it became known as “Dubai Chocolate” and inspired many to create their own versions at home. And it’s easy to understand why — the confection is a dreamy combination of pistachio cream and delicate shredded phyllo encased in a snappy shell of silky chocolate. This rendition joins the many homespun recipes from near and far, and includes an exceptionally rich homemade pistachio filling with the ideal balance of salty-sweetness, and an approachable technique to tempering chocolate that anyone can accomplish. (You’ll need silicone chocolate molds and a pastry brush to make this recipe; see the Tips for more details.) And while you understandably may want to keep all four bars to yourself, they do wrap up beautifully for an elegant and impressive gift.
Family Meal Falafel
Brandied Peaches
This recipe appeared in an article in The Times by Jane Nickerson. Updated canning instructions were added by Eugenia Bone. You will need two pint-size wide-mouthed Ball or Kerr jars with bands and new lids, available at many hardware stores or at freundcontainer.com.
Fast No-Knead Whole Wheat Bread
This recipe is a variation on the original no-knead bread, which Mark Bittman learned from the baker Jim Lahey. It's an attempt to bake a loaf with a higher percentage of whole grain. The results are wonderful: you can use 100 percent whole grains, you can vary their percentages all you want (though all-rye bread doesn’t rise much at all) and you can add nongrain flours, sweeteners or dairy. If the proportions of liquid, solid and yeast stay the same, the timing and results will be consistent.