Kosher Blog

Epicurious Recipe Tests

I’ve been using epicurious.com for about two years now, ever since I graduated from foodtv.com. I was instantly drawn to their excellent advanced search functionality, with which one can specify such criteria as cooking method (braise, saute, etc.) and absence of dairy or shellfish. In addition, the community comments accompanying each recipe are typically quite insightful. In September, I started using their “recipe box” feature since I kept searching for the same successful recipes again and again. Here are some of my recipe box favorites so far:

ROASTED ASPARAGUS WITH LEMON
GREEN BEANS WITH WHOLE-GRAIN MUSTARD
Two delicious vegetable recipes that are incredibly simple. Just follow the directions for perfect results.

SPICY SESAME NOODLE, GREEN BEAN AND CARROT SALAD
PEANUT SESAME NOODLES
Two noodle recipes that are ideal for prepping ahead of time and serving at Shabbat lunch. Just keep the cooked noodles separate from the sauce, etc., until ready to serve.

GRILLED SPICE-RUBBED SKIRT STEAK
MARINATED SKIRT STEAK
Two ways to make tremendous skirt steaks. As for the first, normally I avoid eating cinnamon/meat combinations, but this particular mixture of spices yielded a mysteriously tasty result, no one spice overpowering another. Both are best hot, but I also like to serve them a day later out of the fridge with Shabbat lunch.

SPICED CRANBERRY SAUCE
Made this at Rosh Hashana, then again at Thanksgiving. The spices really brought plain cranberry sauce to a new level, just make sure to pick over your cranberries well to eliminate any stems.

SWEET POTATO SALAD WITH ORANGE-MAPLE DRESSING
I’ve made this several times for Shabbat lunch, roasting the potato chunks rather than steaming. Grade B maple syrup works best in the dressing, since it has a more intense flavor. Like the noodle dishes above, keep the sauce separate until shortly before serving.

SPINACH SALAD WITH MANGO AND CANDIED PECANS
I’ve blogged about these balsamic candied pecans before — they’re the ultimate sweet-sour snack on their own or tossed in the salad.

SMOKY BLACK BEAN DIP
I eliminate the bacon in this one, add some more chipotle goodness, and replace the cilantro with flat parsley. Great with Green Mountain Gringo Tortilla Strips.

CREAMY WHITE BEAN DIP
If you ever get tired of chumus, try this. The cannelini beans and subtle spices are much smoother than the typical over-garlicked garbanzo dip. Serve with homemade pita chips.

CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE
I made this for a dinner guest who avoids red meat. I can’t remember if I replaced the cream with NDC or cornstarch solution, but the brandy, wine, and dijon mustard gave the sauce plenty of flavor and body. The sauce separated a bit after its time on the warming tray, but a quick stir did the trick.

RAVIOLI WITH HERBED WALNUT SAUCE
A few months ago, I had a hankering for homemade ravioli, but I wanted a sauce that wouldn’t overpower the ravioli’s subtle flavor. This one was just right.