Table of Contents
Tips & techniques4
Cooking Up Crab Cakes6
Can't find a good crab cake? With minimum work, the best can come out of your kitchen.
Shrimp Cake Club Sandwich9
What a lunch! Shrimp cakes dressed up in a fancy club sandwich.
Asian Salad with Salmon Cakes10
These aren't Mom's salmon patties. Fresh salmon cakes with an Asian flair -- great for company or family.
Cider, rice, wine, sherry -- do you know which vinegar to use? You will once you read this article.
Chopped Salads: Fajita Salad14
More refined and better tasting, this fajita salad puts the old taco salad to shame.
Chopped Salads: Greek Salad16
Overdressed, underwhelming Greek salads are history. This is the Greek salad you've been waiting for.
Crack an egg? Make a roux? Maybe there's more to it than you know. It's time to get back to the basics.
Velvet Cream Soups20
Two smooth and delicate soups bursting with spring flavor that can easily fill dinner-sized appetites.
Howard Helmer -- Making Omelets24
This Guiness Book record holder shows you how to make the perfect omelet. It's fast, easy, and oh so good!
Braising Lamb Shanks28
Don't skip this recipe. These shanks are full of flavor and hearty enough to be a hit with the whole family.
Side Dishes for Lamb Shanks31
Nothing about these two lamb shanks is difficult -- except deciding which one to make!
Gremolata Mashed Potatoes
Boil; Drain, Reserving Cooking Water:
2 1⁄2 lb. russet potatoes, peeled, cut into large chunks
2 T. garlic, minced
2 t. kosher salt
Heat; Mash Potatoes with:
1⁄2 cup heavy cream
2 T. unsalted butter
Ground nutmeg and cayenne to taste
1⁄4 –1/2 cup reserved cooking water
2 T. minced fresh parsley
2 t. fresh lemon zest, minced
Boil potatoes in cold water to cover with garlic and salt in a large heavy saucepan over high heat. Cook until easily pierced with a knife, 10–15 min. Drain potatoes and reserve the cooking water for mashing.
Heat cream, butter, and seasonings in a small saucepan over medium-low heat while potatoes cook. Place drained potatoes in a large bowl and add the warm cream mixture. Beat with an electric mixer until smooth, adding reserved potato cooking water as necessary until desired consistency is reached.
Fold parsley and lemon zest into mashed potatoes and serve.
Lamb Shanks with Tomato-Herb Sauce
Sear in 3 T. Olive Oil; Remove:
4 lamb shanks, trimmed (about 1 lb. each)
Saute in 2 T. Olive Oil:
2 cups yellow onion, diced small
1 cup carrot, diced small
1 cup celery, diced small
1 T. garlic, minced
1 T. fresh minced rosemary
1 T. fresh minced thyme
2 bay leaves
Add; Braise Shanks in:
2 cans (14 oz. each) low-sodium beef broth
1 cup dry white wine
1 cup canned crushed tomatoes
1 T. tomato paste
Combine and Whisk in:
1⁄4 cup balsamic vinegar
2 T. all-purpose flour
Minced fresh thyme, rosemary, salt, and pepper to taste
Sear trimmed shanks in oil in a large stockpot or Dutch oven over high heat. Sear them two at a time, otherwise the pan will be too crowded to brown them properly. Once browned (about 5 min. per side), transfer shanks to a platter. Pour off any residual fat in the pan and return the pan to the burner.
Saute vegetables and herbs in 2 T. oil over medium-high heat, scraping up any brown bits in the pan. Cook until vegetables soften, about 8 minutes.
Add broth, wine, tomatoes, and paste; bring to a simmer. Return shanks to the pan (it’s okay if they stack on top of each other), cover, and bring liquid to a boil. Reduce heat to maintain a low, gentle simmer, adjusting the heat as needed. Cook shanks 1 hour, checking periodically to make sure the liquid is gently bubbling. After 1 hour, turn and rearrange the shanks, then cover and simmer another hour.
When shanks have braised for two hours, transfer them to a platter and skim off any visible fat floating on top of the braising liquid. Increase heat to high and bring liquid to a boil.
Combine vinegar and flour in a small dish, crushing lumps with your fingers. Whisk into boiling liquid to thicken slightly; boil for one minute to eliminate the starchy taste of the flour.
Finish the sauce with minced herbs and seasonings to taste. Add shanks back to the sauce and simmer 10–15 minutes to warm through.
Per serving: 693 calories; 51 calories from fat; 39g total fat; 24g carb.; 404mg sodium
Four chicken sautes that can be made in 30 minutes or less. Ideal for any weeknight meal -- like tonight!
Too many whisks to pick? We'll show you the right whisk for the job.
When was the last time you had /really/ good tiramisù? Can't remember? This recipe just may jog your memory.
Questions & answers42
Individual Tiramisù with Raspberries44
Sized down and all dressed up for any occasion.