This Week’s Recipes: January 18th-21st
Steak Tacos with Cilantro-Radish Salsa Makes 4 servings Ingredients 2 tablespoons vegetable oil, divided 1 pound skirt or flank steak Kosher salt, freshly ground pepper 1/2 cup fresh cilantro leaves with tender stems, divided 4 radishes, trimmed, chopped 2...
This Week’s Recipes: January 11th-14th
Cauliflower Spinach & Artichoke Dip Makes 4 servings Ingredients 3 cups small cauliflower florets, ¾-inch pieces 2 garlic cloves 5 ounces fresh spinach 1 (14-ounce) can whole artichoke hearts, drained, patted dry, and chopped ⅓ cup chopped scallions ½ cup...
This Week’s Recipes: January 4th-7th
Sheet Pan Brussels Sprouts, Bacon, Egg Hash Makes 6 servings Ingredients 2 lb. brussels sprouts, trimmed and halved 6 slices bacon, cut into 1″ pieces 2 tbsp. extra-virgin olive oil 2 tbsp. buffalo sauce, plus more for serving 1/2 tsp. garlic powder Pinch...
This Week’s Recipes: December 21st-23rd
Beet & Carrot Latkes Makes 12 latkes Ingredients 3/4 pound russet potatoes, peeled 1/2 pound carrots, peeled 1 small onion Kosher salt and freshly ground black pepper 1 cup shredded beets 2 tablespoons chopped fresh parsley 1/3 cup all-purpose flour or matzo meal...
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