FULL PLATE Add toasted bread, a green salad or both to make this delicious shrimp a satisfying meal. Photo: JENNY HUANG FOR THE WALL STREET JOURNAL, FOOD STYLING BY SEAN DOOLEY, PROP STYLING BY CATHERINE PEARSON THE CHEF: MELISSA RODRIGUEZ Drawing: Michael Hoeweller Her Restaurants: Mel’s, in New York City; Al Coro and Discolo, both … Read more
Peru’s lomo saltado is fusion cooking at its easiest and most approachable, a quick stir-fry of soy-marinated beef, tomatoes and hot peppers that reflects the country’s cultural — and culinary —influences, from Incan farmers to Chinese immigrants. Ancient settlers in the Andes Mountains cultivated peppers and potatoes. Spanish colonizers introduced beef and sheep. Centuries later, … Read more
The olive nut spread recipe from the Saratoga Restaurant near the corner of High and Euclid in Lexington is rich and savory with cream cheese and mayonnaise. Janet Patton jpatton1@herald-leader.com READ MORE Tasting the Past: Recipes from closed Lexington restaurants Lexington loves local restaurants and reminiscing about favorite dishes from closed dining spots we wish … Read more
MEAT CUTE This recipe for grilled maitake mushrooms includes a delicious vinaigrette made with bits of smoky, spicy soppressata. Photo: JENNY HUANG FOR THE WALL STREET JOURNAL, FOOD STYLING BY SEAN DOOLEY, PROP STYLING BY CATHERINE PEARSON THE CHEF: MELISSA RODRIGUEZ Drawing: Michael Hoeweller Her Restaurants: Mel’s, in New York City; Al Coro and Discolo, … Read more
The flavors and colors of Italy shine in the Crispy Shrimp Napoli at Bravo Cucina with its delightfully complex red charred tomato sauce, delicately coated butterfly shrimp, and bright green sliced onions. Photo by Pat Eby Yield: Serves 8 as a shared appetizer 1 pound peeled and deveined shrimp, size 16-20 per pound, tails removed … Read more
WORK THE ANGLES Ready in 20 minutes, these tender pasta triangles are filled with potato and cheese and drenched in brown butter. Photo: JENNY HUANG FOR THE WALL STREET JOURNAL, FOOD STYLING BY SEAN DOOLEY, PROP STYLING BY CATHERINE PEARSON April 27, 2022 4:34 pm ET THE CHEF: MELISSA RODRIGUEZ Drawing: Michael Hoeweller Her Restaurants: … Read more
ROAST CHICKEN and a big salad will always be one of my favorite dinners to serve guests at home. It’s a perfect mix of cozy and fresh, especially appropriate in the spring, when the salad can be abundant with baby lettuce. Two platters of food are all you need for this simple spring dinner party: … Read more
Alton Brown | Photo by Cole Cassell Alton Brown | Photo by Cole Cassell Chief Alton Brown is many things at once. He has the warmth and the charm of Chef Massimo Bottura, and the sass and humor of Gordon Ramsay. He is precisely like Heston Blumenthal, but also playful like Jamie Oliver. It’s hard … Read more
Is this “Salmon’s Lot”? Stephen King feels shudders across social media after sharing a “horrifying” recipe for microwaved salmon that Twitter users have dubbed his “scariest work yet.” His tutorial on cooking the culinary horror show currently boasts thousands of views on Twitter. “Dinner: get a nice salmon filet at the supermarket, not too big,” … Read more
SCHMEAR TACTIC A chimichurri cream cheese amped up with lemon, garlic, cilantro and parsley lends this vegetarian sandwich zest and heft. Photo: JENNY HUANG FOR THE WALL STREET JOURNAL, FOOD STYLING BY TYNA HOANG, PROP STYLING BY BETH PAKRADOONI April 20, 2022 1:08 pm ET THE CHEF: MASON HEREFORD Drawing: Michael Hoeweller His Restaurants: Turkey … Read more