Sconty empire

The Silver Palate’s Chicken Marbella Yield: 6 to 8 serving Time : 1 hour   20 minutes, plus overnight refrigeration If there’s such a thing as boomer cuisine, it can be found in the pages of “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso. With its chirpy tone and “Moosewood”-in-the-city illustrations, the book, published in time for Mother’s Day in 1982, gave millions of home cooks who hadn’t mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto. This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition. The briny-sweet combination once seemed as risky (capers! prunes!) as the East Village, but now it's considered as classic as Grand Central. INGREDIENTS   ½   cup olive oil ½   cup red wine vinegar 1   cup pitted prunes ½   cup pitted Spanish green olives ½   cup capers, with a bit of juice 6 ...

Instant Pot Dakdori Tang Yield : 4 to 6 servings  Time : 35 minutes  Dakdori tang, sometimes called dakbokkeum-tang, is an easy-to-make Korean braised chicken stew. It gets its deeply savory flavor and brick-red color from gochugaru, Korean red-pepper flakes, and gochujang, the spicy, pungent and sweet fermented red chile paste. Most traditional recipes call for braising bone-in, skin-on chicken parts without browning them first, resulting in a rich dish with a layer of very delicious chicken fat on top. If you prefer a leaner broth, you can remove the skin from half the chicken parts before starting, or simply ladle some of the fat off the top before serving INGREDIENTS   1   pound Yukon Gold potatoes (about 2 large potatoes), scrubbed and cut into 1 1/2-inch chunks 1   pound carrots (about 4 large carrots), peeled and sliced into 1 1/2-inch chunks 10   garlic cloves, smashed and roughly chopped 1   yellow or red onion, roughly chopped 1   long g...

Fish Skewers With Herbs and Lime . In this simple, speedy recipe, meaty cubes of fish are marinated with fish sauce and red-pepper flakes, then lined up on skewers and grilled until seared at their corners, but still juicy and tender inside. Topped with herbs and lime juice, it’s a minimalist take that lets the flavors of good, fresh fish shine through. If you have a fish basket and would rather line up the cubes inside that, go right ahead. Just watch it carefully and adjust the cooking time if needed. If you’re looking to add a sauce, this is lovely served with some  garlic-spiked yogurt  on the side INGREDIENTS  2   garlic cloves, finely grated, pressed or minced 1   tablespoon fish sauce ¼   teaspoon red-pepper flakes 3   tablespoon extra-virgin olive oil 1   pound thick, dense fish steaks, such as tuna or swordfish, cut into 1 1/2-inch pieces   Lime wedges, for serving 2   scallions, white and green parts, trimmed and thinly sl...

One-Pot Turkey Chili and Biscuits yield : 4 to 6 serving  Time : 1 hour  In this streamlined recipe, turkey chili and buttery cornmeal biscuits are nestled together in the same skillet, and baked into a blissfully cozy one-pot meal.  You can make the cornmeal batter and the chili several hours ahead — or even the night before — then bake them together right before serving, so the biscuits are at their most tender.  A dollop of sour cream at the end isn’t strictly necessary, but the cool milkiness is lovely with the spicy, meaty chili. Yogurt makes a fine substitute. And if you’re looking to make this vegetarian, substitute faux meat or another can of beans for the turkey. INGREDIENTS : FOR THE BISCUITS: 1   cup/120 grams all-purpose flour ⅔   cup/92 grams fine cornmeal 2   teaspoons baking powder 1   teaspoon granulated sugar ½   teaspoon fine sea or table salt ¼   teaspoon baking soda 8   tablespoons/113 grams cold, unsalted butter...

Bean and Cheese Burritos Yield : 6 burritos Time : 40 minutes  Mexican refried beans are a snap to make at home on a weeknight on account of a few staple storage space things and a couple of essential new fixings.  Rich canned pinto beans are wonderful in this dish, separating into a velvety, satiny blend.  (Dark beans would likewise work incredible.) While the beans are frequently singed in fat or bacon drippings, this veggie lover adaptation assembles flavor with caramelized onion, chime pepper, garlic and smoked paprika all things considered. Pico de gallo adds a bit of tang to counter the rich beans.  Searing the wrapped burritos ensures a brilliant, compellingly fresh outside and an inside that slimes with liquefied cheddar. INGREDIENTS : ¼   cup safflower or canola oil ½   cup finely chopped yellow onion (from 1/2 medium onion) ½   cup finely chopped green bell pepper (from 1/2 pepper)   Kosher salt and black pepper 2   garlic cloves, m...

Tuna-Macaroni Salad On the off chance that there is such a mind-bending concept as solace salad, this is it:  A cold and velvety, mayonnaise-loaded pasta that inspires your grandmother's "fish macintosh," however made a touch more complex with the expansion of cornichons and scallions.  Amanda Hesser got the formula, in 2006, from Clementine, a pastry shop and bistro in Los Angeles known for "its slick interpretation of home-style cooking."  They were selling it for around 9 bucks a quart, however you can make it at home for about a fourth of that. Fortunately, it's not any more hard to make than Grandma's.  Simply bubble up certain macaroni and channel. Join with two jars of fish (assuming you feel flush, you can add pieces of cooked new fish as we accomplished for the photograph) one cup of mayonnaise, slashed celery, cubed cheddar, cut scallions and cornichons and two spoonfuls of chowchow, a green tomato relish that is a discretionary option.  Season...

Roasted Salmon Glazed With Brown Sugar and Mustar d This is what we call around here a no formula, the kind of dinner you can cook once off a card and you'll know it forwards and backwards: salmon coated with earthy colored sugar and mustard.  The arrangement couldn't be easier. Heat your stove to 400. Make a combination of Dijon mustard and earthy colored sugar to the level of hot pleasantness that satisfies you. Salt and pepper the salmon filets. Place them skin-side down on a gently oiled, foil-lined baking sheet, slather the tops with the mustard and earthy colored sugar coating and slide them into the top portion of your broiler.  They should be done in a short time or something like that, and they pair wonderfully with straightforward braised greens. INGREDIENTS   Salmon fillets, preferably wild or farmed organically   Dijon mustard   Brown sugar   Salt and black pepper Preparation  STEP 1 Heat your oven to 400 degrees. STEP 2 Make a mixture...

Takeout-Style Sesame Noodles Yield : 4 serving  Time: 10  minutes Noodles dressed with sesame are famous in many pieces of China, however this specific style, made with peanut butter and served cold, turned into a Chinese-American  staple in the United States during the 1970s. The group of Shorty Tang - an aspiring restaurateur who emigrated from Sichuan to Taipei to New York - immovably accepts that he concocted the dish and still serve it at Hwa Yuan, the eatery he opened in 1967 in Manhattan's Chinatown.  They have never disclosed the specific formula; this is our own lavish however reviving rendition. INGREDIENTS  1   pound noodles, frozen or (preferably) fresh 2   tablespoons sesame oil, plus a splash 3 ½   tablespoons soy sauce 2   tablespoons Chinese rice vinegar 2   tablespoons Chinese sesame paste 1   tablespoon smooth peanut butter 1   tablespoon granulated sugar 1   tablespoon finely grated ginger 2   teasp...