Toasting the rolled oats Ms. Field’s recipe calls for gives them a little added texture. Be sure the mixture is hot before dropping in your cookies, or the resulting texture will be too crumbly. Ingredients 1 ⅓ cups (160 grams) plus 1 tablespoon rolled oats 1 cup (219 gr) sugar 2 ounces (56 gr) unsalted…
Hasselback Potato Gratin
Celebrated food science writer J. Kenji Lopez-Alt brings us this gloriously golden mash up of Hasselback potatoes & a potato gratin – designed to provide you a creamy potato & singed edge in every single bite. The main revolution is placing the sliced potatoes vertically in the dish (on their edges) rather than laying them…
Korean Grilled Beef Lettuce Wraps
This dish is sinfully addictive. Marinated in a salty, sweet, spicy marinade, these thinly-sliced strips of beef are swiftly seared on a grill before being rolled up in a Korean-style wrap (ssam). Fold 1-2 pieces of steak, some rice, herbs & vegetables inside a crispy lettuce leaf to start your addiction! Make sure to place…
Peppers with Feta
Due to the heft of these peppers, this dish is sufficient enough to be served as a main. Extra small bell peppers are stuffed with a mild feta, and baked with a lavish handful of herbaceous bread crumbs. Although a simple dish, these peppers come with an amazingly complex taste – perfect at both room…
Shrimp & Quinoa Salad with Lime & Ginger
The Asian overtones in this salad come from the zingy lime ginger dressing, and the heat of the cilantro and scallions. Makes for a perfect light lunch, side dish or supper. The shrimp which garnish the top of the salad can be omitted for vegetarians. Ingredients For the dressing 2 tablespoons lime juice (freshly squeezed)…