During the holidays, you have to allow yourself indulgences. We think brunch is a great time to do so because, technically, it takes the place of two meals, so you can splurge. Helping us with this mission is Molly Yeh (pronounced & 34;yay& 34;—how appropriate), an award-winning blogger and author of Molly on the Range known for infusing recipes with multicultural accents and a whole lot of fun.
Category Unusual recipes
How to Make ItStep 1Place 1/4 cup water and potatoes in a microwave-safe 8-inch square baking dish. Cover with plastic wrap; pierce plastic 3 or 4 times with a fork. Microwave at HIGH 15 minutes or until potatoes are very tender. Remove plastic wrap; cool.Step 2Melt butter in a large Dutch oven over medium heat.
Curry paste is a flavor powerhouse, full of roasted aromatics, earthy spices, fiery chiles, and more. Yellow curry powder is commonly used in green curry paste recipes, serving as the flavor backbone; it& 39;s convenient, too, providing lots of spices in a single handy ingredient. Like store-bought, our version will keep in an airtight container in the fridge for several months.
Acid in a salad is crucial: It makes the greens and vegetables in any salad sing, and it cuts through creamy, earthy, or fatty components beautifully. Beyond the juice or vinegar in your vinaigrette, you can add acid with sliced tart apples, orange segments, or pickles. Once macerated to remove their powerful pucker, lemon segments are a beautiful addition to an earthy beet salad.
Total Time1 Hour 15 MinsYieldServes 6 (serving size: 1 cup soup, about 1 1/2 tbsp. relish, and 1/2 tsp. oil)This soup just screams & 34;summer& 34; with its bright, refreshing flavor and cool temperature. Holding out a little bit of the bell pepper and tomato for a fresh relish garnish adds textural variety—some crunch and chew to contrast the smooth soup.
Photo: Hector Manuel SanchezYieldServes 4 (serving size: 1 sandwich)Firm white fish like grouper, tilapia, and mahi mahi are perfect for crusty sandwiches because they won& 39;t fall apart after cooking. “Blackened” shouldn’t be confused with “burnt;” it usually refers to a generous seasoning of hearty spices like paprika and black pepper and a strong sear so that a light crust is formed.
Photo: Hector Manuel SanchezYieldServes 4 (serving size: 1 chop and 1/2 cup pepper mixture)A sautéed mix of peppers spiked with vinegar adds instant interest to the pork. We use a tricolored peperonata, a sautéed mix of peppers spiked with vinegar, for the pork chops, and cook the vegetables until just slightly firm for great texture.
How to Make ItStep 1Preheat broiler with oven rack 6 inches from heat. Coat a rimmed baking sheet with cooking spray. Place tomatillos, poblanos, onion, and garlic on prepared baking sheet. Broil for 12 minutes, turning vegetables after 6 minutes, until well charred. Let stand 5 minutes. Scrape mixture and any accumulated juices into a blender.
Make the most of your farmers& 39; market haul with this sweet and tangy tomato salad, which also boasts summer peaches, fresh mint, and goat cheese. This stunning, southern-inspired salad would make a welcome addition to any summer cookout or picnic. If you don& 39;t have fresh mint on hand, you can substitute fresh basil or parsley.
How to Make ItStep 1Place steaks in a single layer on a sheet of plastic wrap on a cutting board. Top with another sheet of plastic wrap. Using a meat mallet or small heavy skillet, pound steaks to 1/4-inch thickness. Discard plastic wrap. Sprinkle steaks evenly with 1/2 teaspoon each salt and pepper.
Total Time5 Hours 10 MinsYieldServes 6 (serving size: 1/2 cup)This sorbet is refreshing and smooth with an almost creamy texture. The white balsamic vinegar is subtle, but adds a depth of flavor that brightens and enhances the flavor of the melon. It’s best to seek out white balsamic vinegar, as there’s no good substitute here; regular balsamic would discolor the sorbet, and other vinegars lack the sweet, round flavor of white balsamic.
Photo: Hector Manuel SanchezYieldServes 4 (serving size: 1 burger)A great bean burger is a fantastic vegetarian main to include in your weeknight rotation and can be customized again and again depending on your mood. We use Pepper Jack to kick up these patties. You could use provolone or mozzarella and top the patties with basil leaves instead of lettuce, or take the Mexican theme further with sliced ripe avocado and a dash of hot sauce.
Easy to make and absolutely stunning to look at, this fresh riff on a Greek salad offers beautiful flavor combinations. Mild Castelvetrano olives are meaty and buttery, green tomatoes are bright and acidic, green onions are pungent and savory, and feta cheese is creamy and salty. We love the subtlety of Champagne vinegar, but you can substitute white wine vinegar if you don’t have it.
YieldServes 6 (serving size: about 1 1/4 cups)Classic salads don’t go out of style; you’ll likely find some version of a Caesar, chopped, or Greek salad on most menus. The fun part is reworking the traditional elements into something new, without losing the components everyone loves. We switch from romaine in the classic Caesar to lacinato kale, and swap the usual mayonnaise base for tangy buttermilk.
Total Time1 Hour 10 MinsYieldServes 6 (serving size: about 1/2 cup gelatin and 1/3 cup strawberries)This year for Mother& 39;s Day, make Mom what she really wants--a beautiful, seasonal dessert that& 39;s basically Champagne in a bowl. Unlike some classic gelatin desserts, this one--relying on a high-quality sparkler--is quite elegant.
Adobo is a popular preparation for chicken or pork in Filipino cuisine. Adobo is typically a stewed dish, with the meat simmered in a mix of soy sauce, vinegar, and aromatics. For maximum flavor here, we save the marinade, add extra vinegar, and cook the mixture down into a syrup for basting the grilled pork and drizzling over the finished dish.
Photo: Hector Manuel SanchezYieldServes 4 (serving size: 3/4 cup)This refreshing Greek Tomato Salad pairs perfectly with grilled meat or fish. It’s delicious as-is, but feel free to riff on the recipe—add peaches, fresh mozzarella, or sauteed bacon to really make the dish shine.Ingredients2 cups halved multicolored cherry tomatoes1/8 teaspoon kosher salt1 cup chopped English cucumber1/2 cup thinly sliced red onion1/4 cup chopped kalamata olives2 tablespoons fresh oregano leaves2 tablespoons olive oil1 1/2 tablespoons red wine vinegar1/8 teaspoon crushed red pepperNutritional InformationCalories 109Fat 9.
Total Time1 Hour 34 MinsYieldServes 12 (serving size: about 2 tsp.)Turn surplus veggies like red onions into a quick pickle to use throughout the week—or a sealed batch to last months. A simple brine of vinegar, salt, and sugar punched up with common pantry spices and fresh aromatics makes magic happen.
YieldServes 4 (serving size: 1/2 cup)A gorgeous tangle of crunchy peas, leafy pea tendrils, and fresh herbs cascades over a creamy mixture of ricotta cheese and lemon zest. It’s such a memorable salad that it will hold its own as the centerpiece of a meal. Serve alongside seared salmon fillets or sea scallops, grilled shrimp or chicken, or a slice of white pizza.
Think seasonally with the peak produce that’s available and you’ll have a great salad every time. In spring, that includes asparagus, radishes, herbs, and delicate greens. Herbs are underutilized in salads, just sprinkled over the top or stirred into vinaigrettes. Keep leaves whole and incorporate into the greens so their flavor comes through.
Photo: Jennifer Causey; Styling: Claire SpollenYieldServes 4 (serving size: about 4 wedges)Look for long, thin sweet potatoes; they make better oven fries than shorter, more squat ones.Ingredients2 (8-ounce) sweet potatoes, unpeeled1 tablespoon olive oil1 tablespoon brown sugar3 tablespoons almonds, finely chopped3/8 teaspoon kosher salt1/8 teaspoon ground red pepperNutritional InformationCalories 169Fat 6.