epicurious cooking through it

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Master recipe: Sheet-Pan Chicken with Tomatoes and Mozzarella. Swap the garlic… with a teaspoon or so of garlic powder, or just leave the garlic out. Master recipe: Shrimp Poached in Coconut Milk with Fresh Herbs. Toasted nuts or coconut flakes are a great way to add texture. Make it vegetarian… Slice planks of extra-firm tofu and dry them really well before adding to the pan in place of the chicken. If you’re an omnivore and can get everything on this list, great—you’re ready to start cooking. Swap the tenderloin… other cuts of pork, such as a loin, boneless chops, or belly. Swap the yellow lentils… for anything labeled dal in the dried beans section of your grocery store (common ones are toor dal, moong dal, and chana dal), dried red lentils, green lentils (not French), brown lentils, or anything labeled split pea. Want to go meat free? can beans, any variety (white beans, black beans, chickpeas, etc. Epicurious.com: Recipes, Menus, Cooking Articles & Food Guides epicurious.com Recipes and food-related articles, some original to the site, some from Bon Appetit and Gourmet magazines. Swap the garlic… with handful of a thinly-sliced onion or 1 teaspoon dried, powdered garlic or onion. Swap the onions and garlic… with shallots, red onion, leeks, or scallions. Try a yogurt sauce, tahini sauce, green sauce, or a spicy chile oil. The extra flaky, buttery texture is achieved by using a technique borrowed from puff pastry—spreading butter onto the rolled-out dough and folding it in layers. Cooking Through It: Election Week Edition Epicurious. You could also use a spoonful of a spicy green chutney or ½ teaspoon of red pepper flakes. You can also make this a canvas for toppings. While you’re at it, consider roasting extra, un-mozzarella’d chicken to shred and save for future meals later this week (say, on Day 6). Add ons… Golden-raisin chutney is a delicious way to add dynamic flavor to your dal. You can even make fresh chorizo with ground meat, plus garlic and chipotles in adobo. Ribboned salad is just as delicious as shaved salad, trust. This “soup” is really all about the noodles. Potatoes—we’re partial to sweet potatoes—are the most delicious blank canvas in your kitchen. Or add crunch another way with butter-toasted nuts, crispy white beans, or crispy lentils. Or, honestly, just leave it out. Add a sauce… Use the master recipe for grilled cabbage to make the pancetta vinaigrette with bacon, salami, or any other cured meat you have on hand. Take wedges of cabbage out back, char them, and drizzle with a pancetta (or bacon or salami) vinaigrette. For that matter, any kind of chutney is a great addition. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. You can also stir in some spinach, arugula, watercress, or other leafy green thing. Swap the fresh oregano… for an equal amount of fresh rosemary, thyme, or marjoram if you have it, or half the amount of any of those herbs, dried (with the exception of dried oregano, which is actually less potent that fresh, so you’ll use more as indicated by the recipe). Ultimately every shopping list for Cooking Through It will be different, so make the grocery list that makes sense for you, and use the list below to help. Swap the tadka spices… with whatever spices you have on hand, or skip making the tadka entirely and use the Crunchy Spice Oil from Day 1 to garnish the finished dish. You can cook through the master recipes, following them exactly as they’re written. You can also toss some sliced sweet or hot peppers or quartered artichoke hearts in with the garlic and tomatoes if the mood strikes you. You already know that tortillas are a lifesaver when you have random bits of vegetables and cooked meats that are screaming to be made into tacos. Grab it, cut it into cubes (it should be a solid block by now), coat the cubes with grated Parmesan, and then sear them into crispy-on-the-outside, creamy-on-the-inside golden nuggets to toss through your weekly dose of something fresh and green. If you’re cooking ground meat, these vegetables can be thrown in the pan with it, to be cooked all at the same time. (Bonus: this recipe uses up any and all odds and ends in the fridge.). You can also dice cooked sausage, or crumble up any ground meat. Try a combo of warm spices (such as cinnamon, cardamom, clove, ground ginger, and black pepper) or smoky spices (such as smoked paprika and ground dried chilies) or dried herbs (such as thyme, oregano, mint, and dill), or bright and earthy spices (such as cumin, coriander, fennel seed, and ground turmeric). Press the meat into an even layer and cook, undisturbed, until well browned on the bottom, about 4 minutes. Is squash out of the picture? Dal (or dhal), the South Asian stew of pulses or legumes, comes together in very little time. Before you start cooking for this next 10-day stint with us (we'll start on Monday, April 27th), you'll probably need to do some shopping. Add some bread (optional)… Did you make flatbread on Day 3? or red pepper flakes (use however much you think you can handle). It’s a guide to cooking with what you have, and inspiration for people who don’t know what to cook next. You can also use halloumi, queso blanco, queso fresco, or another non-melting cheese. This is a great place to use any seafood that’s in your freezer. For red pepper flakes, swap in any chile flake you like. Diced lunch meat or shredded leftovers are great here, too. Swap the cherry tomatoes… for caramelized onions or fennel, sautéed apples or pears, or just leave it out. You can also forget the seafood altogether and use 1-inch cubes of chicken or tofu. Swap the cilantro… with any combination of tender herbs you have: parsley and mint are great options. Just drop dollops of the ground-meat mixture on the pan for a freeform version. Pork chops are another great option—you’ll want to slice them thinly after poaching since they won’t really shred. Swap the vegetables… for any crisp veg you have: cauliflower, radishes, fennel, cucumber, beets, celery, carrots, turnips, daikon—and feel free to mix ‘em up! Swap the shallots… with thinly-sliced red or sweet onion. Swap the pea shoots and basil… for any tender herbs (tarragon, parsley, etc. Swap the flour and butter… The master recipe instructs you to make a flaky pie dough, but you can achieve equally good results with store-bought pie dough (the kind that rolls out), puff pastry, several stacked layers of phyllo, or even pizza dough (make your own or buy some from the grocery store or your nearest pizza joint). If you feel like it, add whatever spices you have on hand: cumin, red pepper flakes, paprika, cinnamon, coriander, or a spice blend. Whole spices are preferable to ground since they’ll get crunchy and add pops of flavor and texture to each bite. Swap the chicken legs… for 2 ½ pounds bone-in, skin-on chicken thighs, wings, or a mix of bone-in chicken parts (cut breasts in half so that they’re roughly the same size as thighs). To revisit this article, visit My Profile, then View saved stories. Making it feels like you’re probably doing something wrong, but the finished spicy, crunchy, rich, and saucy casserole is oh so right. Swap the toast… with any other carb, such as rice, flatbread, pita, or tortillas. They're looking for objectionable titles, ingredient lists and stories told through a white American lens. Add some (optional) meat… You probably have leftovers from the meat you slow-cooked a couple of nights ago—get it warm and crispy in a hot skillet with some oil and throw some of it on top of the hummus, either in place of or in addition to the eggs. Make it vegetarian: Scallops are out; tofu is in. You’ll want to add some flavor to the tofu, though, so use the sauce and cooking method here. (If using small potatoes, aim for about 3 pounds. Make it vegetarian… First, use vegetable broth instead of chicken broth. Low-moisture mozzarella is an easy choice, but you could easily use provolone. Together. If you do this, skip the first step of the recipe and jump to sautéing the onion and spices. The recipe serves eight, so save any extra wedges to serve as sandwiches the next day for lunch. Swap the beans… for any other bean (kidney, chickpeas, etc. You can also make this dish with roasted red peppers, zucchini or yellow squash cut into large pieces, canned ackee, sliced hearts of palm, or even large torn meaty olives. If you have garlic powder, add a teaspoon. ground meat (chicken, lamb, pork, etc.) Swap the arugula and basil… for any tender greens and herbs. Add an (optional) fresh green thing… If there are leaves on your celery, save them to sprinkle over the top of each bowl. Swap the food processor dough… with any pizza dough recipe you like. Swap the spaghetti… for a pound of any pasta, including whole grain and gluten-free pastas. Of course, you can also toss your sauce with pasta if you prefer. If you want to go saucy, grab a jar of marinara; or, go rogue with canned pumpkin, make romesco with jarred red peppers, or throw together a quick pesto with whatever greens or herbs you have on hand. Other options: frozen edamame, cubed tofu, or a fried or poached egg, or some crispy mushrooms. To serve, steam some rice, sauté some hearty greens, and make a spiced oil to spoon over the lot. All rights reserved. ), 1 (28-oz.) Swap the onion, celery, and carrot… for any aromatic vegetables you have in the crisper. NEW YORK — With a new Black editor in chief and ambitious promises to do better, a little corner of the Conde Nast universe is taking on racial and cultural injustice one recipe at a time. The one included here was developed for a thin crust and can be made in either a food processor or stand mixer. in 2 tablespoons oil in a large skillet over medium-high. To go with, make a crunchy salad out of shaved root vegetables and other fresh things that keep for a long time in storage. Swap the butter… with creme fraiche or heavy cream, or omit it entirely. Eggplant is great, but you can also grill (or roast) green beans, zucchini, beets, mushrooms, or any lingering veg you have in the house. Use some in the spice rub. Swap the pasta… for any other short pasta: bowties, casarecce, fusilli, rotini—just no long noodles. Swap the spices… for dried herbs such as thyme, mint, oregano, or a blend such as herbs de Provence. Bring the season indoors with this lighter take on seafood chowder. Make sure you’re stocked up! Add some crunch (optional)… with our Seedy Power Sprinkle, croutons, or some toasted chopped nuts. Swap the eggs… If you don’t have eggs just leave them out; for added protein, you can toss on extra cheese after it’s baked. This recipe only uses half the kabocha, so save the remainder of the uncooked squash (wrapped, in the fridge) until Day 7. Swap the onion… You know the drill: any allium goes. The bulk of Epicurious site traffic goes to the archive, mostly recipes but also articles and other editorial work, Tamarkin and Chopra said. Swap the potatoes… Okay, it’s not technically chowder without the potatoes, but if you don’t have them, zucchini or yellow squash would be great here. Swap the garlic… for more onions, shallots, or 1 teaspoon garlic powder. Got garlic powder? And I know I’m not the only one. (Softer greens like chard, spinach, and arugula won’t hold up to the heat in the oven.) Swap the brown sugar… for dark brown sugar, white sugar, honey, agave, maple syrup, or apricot or plum jam. Swap the canned artichokes… for jarred or frozen artichokes. Toss the sliced tenderloin with the bulgogi-inspired marinade in the master recipe, then freeze the slices completely. There’s broth there to keep things saucy, but the bright yellow rice noodles are really the star. Instead of sesame seeds, use pepitas, sunflower seeds, or chopped cashews. Master recipe: Roasted Red Pepper Frittata. Eat half with sauce tonight, and pour the other half into a rectangular storage container and stash in the fridge to make into crispy-edged “croutons” on Day 4. (Experts now recommend that we shop for at least 10 days at a time, to decrease the frequency of our trips to the grocery store, which in effect should decrease grocery store crowding.) Or add more of those vegetables above. We start this round of Cooking Through It with seafood, picked up fresh from the fish counter or pulled from your freezer stash. Great choices include parsnips, fennel, and turnips. The master recipe calls for roasted red peppers and potatoes, but if you have any cooked vegetables or greens from earlier in the week, this is a prime place to use them. Swap the onion… for any allium you have on hand: red onion, 2-3 shallots, a leek, etc. Add ons… canned artichoke hearts, coins or crumbles of cooked sausage, sautéed mushrooms, sliced olives, strips of prosciutto or salami. You can also roast some tofu and add that to the sautéed veg at the last minute. If you have a liquid starter, just swap in up to 2½ cups discard for the flour and milk in the recipe (this makes 8 pancakes). Swap the flour for dusting… with fine cornmeal, masa harina, semolina, chickpea flour, bread flour, whole wheat flour, or cornstarch. Swap the Parmesan… for any hard cheese such as Romano, Asiago, or Cotija. When it comes to a frittata, almost anything goes. Try using this method. This recipe was written with Mexican flavors in mind, and dried chilies, coriander, and/or oregano will keep you in that camp. And it provides warmth in the form of tea, coffee, and hot cocoa. Swap the spices… with a teaspoon or two of ground cumin, fennel seed, fenugreek, asafetida, smoked paprika, and/or almost any spice blend you have in your cabinet. This collection of cooking ideas is here for you to use however you like. Swap the sambal oelek… for sriracha, piri piri hot sauce, harissa, gochujang, 2 teaspoons chili powder, or ½ teaspoon cayenne pepper. Swap the rice… with any cooked grain (barley, quinoa, farro, freekeh, couscous), or serve with bread or flatbread (roti, naan, tortillas) instead. (about 4 links) uncooked fresh sausage (plant-based sausages are okay), 1 lb. Note: The Epicurious editors started cooking through this round on April 13th, 2020 and completed it on April 22nd, 2020. Or straight from the baking dish as your partner-in-quarantine opens a second bottle of wine. Canned tomatoes are also fine here: if you have a choice, opt for whole tomatoes, strain them (save the juice to add to some steamed rice later in the week), and lightly crush them before scattering across the sheet pan. Or just leave the meat out entirely. Swap the bay leaf… for a few sprigs of fresh oregano or thyme, a cinnamon leaf, or just leave it out. Mussels and clams will be great here—scrub them and grab the biggest soup pot you’ve got. This recipe already has a lot of swaps built into it (harissa or tomato paste; diced or whole canned tomatoes), but there are a few more ways you can make it your own. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. You may even want to grill extra vegetables now so you can have them ready for the rest of the week (one head of cabbage will make about eight servings). Swap the scrambled egg… with fried, poached, or soft-boiled eggs, or make an omelet. After removing the potato and onion from the pan, add a few tablespoons of oil back to the skillet and sauté ½ pound of ground meat along with whatever vegetable swaps you might be using, then pour off any grease and pour the eggs, potato, and onion over the mix. Swap the lime juice… with lemon juice, white wine vinegar, cider vinegar, rice vinegar, cane vinegar, or coconut vinegar. Swap the tortillas, etc… Your slow-cooked meat doesn’t have to go into tacos. If you have a stiff starter, use about 3 parts discard to 1 part milk or alt milk or until it reaches a pancake-batter consistency. As somebody who believes that cooking is triply-beneficial—good for the body, mind, and wallet—I think all of this cooking is a good thing. Swap the radicchio… for half a head of escarole, 2 or 3 endive spears, 2 cups of massaged kale, or extra arugula. See the full meal plan below. Serve it. In fact, this recipe was developed with our favorite chickpea pasta in mind. 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