Crispy Brussels Sprouts Salad

Alex Guarnascelli's sophisticated but not at all complicated brussels are pretty close to divine.

Every time I open up one of Alex Guarnascelli’s cookbooks I need to grab a little pack of post-its because I want to make dozens of the recipes within. As a cookbook author, and more relevantly as a cookbook and recipe editor in previous years, I am all too aware of the fact that many people say that they only use a few recipes in any given cookbook. As an author I work hard to make sure that’s not the case. And in the case of Alex Guarnaschelli, that is SURELY not the case. I am a Brussels sprouts devotee, …

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The Best Parmesan Roasted Potatoes

When roasted potatoes meet nutty Parmesan only good things can happen.

There is just not much to say about these Parmesan Roasted Potatoes other than that they might change your life. There is so much joy on one baking sheet, enhanced by the minimum of effort involved. Big pay off, guys. Big pay off.  I try to save the hyperbolic titles for the recipes I really think warrant it, and I’m putting my hat in the ring here. Cutting Potatoes for Roasting You could use Yukon Gold potatoes and cut them into 1-inch pieces, or you could use (as I did ion these photos), small yellow/golden potatoes and cut them in …

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How to Make Crispy Shallots

Crispy shallots are so simple to make, and add amazing flavor and crunch to all kinds of dishes from steaks to burgers to stews to salads.

There are a few food phrases that pulse out at me from a page or a restaurant menu. I feel a little like John Nash in A Beautiful Mind, only a lot less intelligent and a wee bit less crazy. Frizzle leeks or crispy shallots are two such phrases, and I’ll need to have a compelling reason NOT to order a dish topped with either one. And they are quite easy to make at home. Josh Cohen, the Test Kitchen Chef at Food 52 (a terrific website that I happily write for often) has a method that allow you to …

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Frisee, Radicchio and Escarole Salad with Citrus Dressing

When you are serving up a rich main course a bitter greens salad is the most amazing counterpoint.

I love escarole with a weird fiery passion. And I love radicchio and endive and frisée other bitter lettuces. I know they are not everyone’s cup of …tea/lettuce. But I think when you are serving up a rich main course like brisket or slow cooked teriyaki beef tips or lamb stew that an acerbic salad filled with strongly flavored greens is the most amazing counterpoint. It kind of keeps bringing your mouth back to a striking point, keeps your tongue on its toes, so that every bit of the deeply savory dinner is appreciated anew. This is a slightly deep …

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Burrata and Prosciutto Pizza

Creamy burrata cheese, delicate; savory; salty prosciutto, a handful of greens and a drizzle of honey add up to one of the best pizzas.

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