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Dec 21, 2014
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Make This

Make This: White Turkey Chili

Friday, November 28th, 2014



The guests are gone, the fine china is stowed away, and there’s a pile of leftover turkey in a Tupperware container. Don’t call it a day just yet! Break out the slow cooker to make a hearty White Turkey Chili for a Black Friday feast while you sleep off that Thanksgiving food coma. In a slow cooker, combine 2 to 3 cups chopped turkey, 3 cups cooked cannellini or Great Northern beans, 1 cup chopped onion, 1 cup frozen corn, 1 4.5-ounce can drained chopped green chiles, 2 minced garlic cloves, 1 tablespoon adobo sauce, 2 teaspoons ground cumin, 2 teaspoons chili powder and 1 teaspoon dried oregano. Add 4 cups chicken broth and stir. Cook on low for 5 to 6 hours. Stir in 6 ounces sour cream, adjust seasonings and serve with shredded cheddar cheese, chopped avocado, chopped cilantro and lime wedges.


-photo by Greg Rannells

Make This: Root Vegetable Fritters

Sunday, October 12th, 2014



Slightly sweet with a hint of heat, these root veggie fritters are perfectly crisp and utterly satisfying. Ladies and gents, start your graters. Peel 4 carrots and 1 parsnip, then grate by hand or use the grating attachment on a food processor. Transfer the grated vegetables to a large bowl. Add 3 beaten eggs, ¼ cup flour, ¼ cup chopped cilantro, 2 tablespoons grated fresh ginger, 1 tablespoon minced shallot, and kosher salt and freshly ground black pepper to taste. Mix well. In a skillet over medium-high heat, warm 2 to 3 tablespoons canola oil. Working in batches, ladle 1/3 cup of batter onto the skillet. When the fritter rises to ½-inch thickness, press down with a spatula. Cook until the bottom edges are golden, about 3 minutes. Flip and cook until the other side is browned. Transfer to a paper towel-lined plate. Repeat with remaining batter, adding oil as needed. In a small bowl, combine ½ cup sour cream and 1 tablespoon Sriracha. Serve each fritter with a dollop of sauce.

-photo by Greg Rannells

Make This: Zucchini Pasta

Sunday, August 3rd, 2014



Are you buried under a mountain of the most prolific green veggie to ever burst from the ground? Fear not! There’s a simple solution to curbing the zucchini avalanche, and it can be on the table in 10 minutes. Using a mandoline or a four-sided box grater placed on its side with the slicing blade facing up, move the zucchini lengthwise along the blade in long strokes to make “noodles.” Repeat with a second zucchini and set aside. In a skillet over medium heat, warm 2 tablespoons olive oil. Add 2 cloves minced garlic and saute 30 seconds. Add the zucchini, 1 cup frozen or fresh peas, 1/3 cup ricotta cheese, 2 tablespoons pesto and 1 teaspoon crushed red pepper. Saute 1 to 2 minutes. Season to taste with kosher salt and freshly ground black pepper. Sprinkle with Parmesan cheese, pine nuts and lemon zest.

-photo by Greg Rannells

31 Days of Salad: Shrimp & Citrus Salad

Thursday, January 2nd, 2014


The last bottle of Champagne is empty; the last Christmas cookie is devoured. It’s a new year, and we’re helping you keep those healthy resolutions. We’ll post a fabulous seasonal from around town or a salad recipe to make at home every day through January. Start 2014 off right with this Shrimp & Citrus Salad, featured in our January issue. 


Banish the winter blahs with this bright pink and green salad. In a large bowl, whisk together the juice of 1 lime, ¼ cup chopped cilantro, 3 tablespoons olive oil, 1 teaspoon agave and 1 teaspoon minced shallot. Supreme 1 pink grapefruit by peeling and removing the pith with a sharp knife, and then slicing between the membranes. Add the grapefruit sections to the bowl. Gently toss with 1 head torn Boston lettuce and 1 chopped avocado. Heat 2 tablespoons olive oil over medium heat. Sprinkle 8 peeled, deveined shrimp with a little salt and chile powder and saute until cooked through, about 2 to 3 minutes per side. Remove, toss with the salad and serve.

-Photo by Greg Rannells

In This Issue: Make This – Cranberry-Fig Chutney

Sunday, November 3rd, 2013



This Thanksgiving, instead of making straight cranberry sauce or (gah!) prying a jellied version out of a tin can while trying to keep the jiggly log intact, up your game with cranberry-fig chutney. To a large saucepan, add 1 12-ounce bag fresh cranberries, 1½ cups sugar, 1 orange (peeled, chopped and seeded), ¾ cup chopped dried figs, ¼ cup finely chopped onion, 1½ tablespoons finely chopped fresh ginger, ½ teaspoon kosher salt and ½ teaspoon ground cinnamon. Heat on medium-low until the sugar dissolves, then increase the heat and boil for 10 minutes, until the cranberries pop. Serve at room temperature.

-Photo by Elizabeth Jochun


In This Issue: Make This

Sunday, October 27th, 2013



Pasta is the ultimate comfort food, and you can make it in just a few short minutes, especially when it’s sauce-less orecchiette. Get this simple, quick recipe here.

-photo by Carmen Troesser

In This Issue: Make This

Sunday, September 22nd, 2013



This is the sandwich we wait all year to make. It may be just a basic open-faced tomato sandwich, but right now, it’s everything. Toast one slice of Miller’s Five Grain bread from Companion and slather it with a layer of high-quality mayonnaise. Pile it with slices of the season’s most colorful tomatoes, like Green Zebras, Cherokee Purples and grape-sized Sungolds, sweet reminders that tomatoes are, indeed, a fruit. Sprinkle it with crunchy Maldon sea salt flakes and freshly cracked black pepper. Before you take a bite, give thanks to the tomato gods, er, farmers.

Click here for more on how to make this wonderfully simple sandwich.

-Photo by Greg Rannells



Make This: Barbecue cryo-pickled onions

Wednesday, June 12th, 2013


Ideas in Food authors Aki Kamozawa and Alex Talbot have superb pickling and freezing ideas. Michael Natkin goes a step further in his cookbook, Herbivoracious, by combining the two methods into what he dubs “cryo-pickling”: freezing and thawing food in pickling liquid, a technique that results in a more concentrated flavor. Natkin gives his cryo-pickled onions a jolt of Japanese flavor. But being that it’s grilling season, we’re using his freeze-and-thaw trick to beef up a bulb destined for a burger. To make barbecue cryo-pickled onions: Combine 1/3 cup of vinegar and 2 teaspoons of your favorite barbecue rub in a bowl. (For a dash of local flavor, use Vernon’s BBQ rib or beef rub. $5: 6 oz., available at Vernon’s BBQ.) Thinly slice half of a medium-size yellow onion. Place the onions in a freezer bag and pour the seasoned vinegar over them. Seal the bag, removing as much air as possible. Shake the bag a bit to make sure the onions are covered in vinegar. Freeze for at least 12 hours, thaw in the refrigerator, then pile them high on a burger fresh off the coals.

- Photo by Greg Rannells


Make This: Lu Lu Seafood and Dim Sum’s Singapore Noodles

Tuesday, May 14th, 2013

Singapore Noodles
Courtesy of Lu Lu Seafood and Dim Sum
Serves 2

1 lb. baby shrimp, peeled, deveined, rinsed and drained
1 boneless skinless chicken breast, cut into ¼-inch strips
2 Tbsp. thin soy sauce
¼ cup white wine
1 Tbsp. cornstarch
½ tsp. ground white pepper
Canola oil
1 Tbsp. freshly minced ginger
½ cup scallions, cut into 1-inch strips
1 Tbsp. minced garlic
½ lb. bean sprouts
1 red bell pepper, de-stemmed, de-seeded and julienned
1 onion, peeled and julienned
Salt and freshly ground black pepper to taste
2 eggs, lightly beaten
1 lb. thin rice noodles, soaked in cold water for 2 hours and drained
2 Tbsp. Madras curry powder

• Place the shrimp and chicken in a medium-size bowl. Add the soy sauce, white wine, cornstarch and white pepper and stir to coat. Let marinate in the refrigerator for 20 minutes.
• Place a wok over medium-high heat and coat with canola oil. When the oil is hot, add the ginger, scallions and garlic, and stir-fry for 30 seconds.
• Add the shrimp and chicken (with their marinade) to the oil, and stir-fry quickly for 30 seconds to 1 minute. Remove the shrimp and chicken from the wok and set aside.
• Add the bean sprouts, bell pepper and onion to the hot wok. Season to taste with salt and pepper, and stir-fry for 1 minute. Remove from the wok and set aside.
• Wipe the wok clean and coat well with a new layer of canola oil. When the oil is smoking hot, add the eggs and rotate the pan so as to quickly spread the egg into a pancake shape. While the egg is still partially fluid, add the rice noodles to the wok.
• Stir and fold the noodles and egg into small pieces, so they are uniformly dispersed. Continue to stir to keep the noodles from sticking to the pan.
• Add the curry powder. When the noodles are steaming hot, add the shrimp, chicken and vegetables back into the wok, and stir until everything is steaming hot.
• Serve immediately.

Lu Lu Seafood and Dim Sum, 8224 Olive Blvd., U City, 314.997.3108, luluseafood.com

— photo by Carmen Troesser

Make This: Lemon Curd

Monday, May 13th, 2013

Anyone can whip up a pint (plus a bit to spare) of this tart pantry perk, but it takes some serious willpower not to grab a spoon and eat the entire silky spread straight from the pan. Spread it on toast, scones, biscuits, pancakes, crepes or French toast, stir it into plain yogurt, or use it to spike your morning parfait.

Get the recipe for Lemon Curd, here.

— photo by Greg Rannells

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