Rosy-red, sweet-tart rhubarb is a harbinger of spring, the first fruit to come into season. Actually, though it's usually treated as a fruit and used mainly in desserts, rhubarb is…
Pure vanilla extract, made by macerating vanilla beans in an alcohol-water mixture, is an easy way to add vanilla flavor to baked goods, as it mixes easily into batters.
Warm, tingly, sweet cinnamon is a spice recognized by just about anyone who has enjoyed French toast, a snickerdoodle, or an aptly named cinnamon bun. But is the spice true…
Baking soda is a white, water-soluble powder also known as sodium bicarbonate or bicarbonate of soda.
Cream that has soured by the action of lactic-acid bacteria, sour cream is thick and has a slight tang.
With its bold, rich flavor and buttery texture, pink hued salmon is an easy fish to love. Farmed salmon has a rich, fatty texture, while wild salmon has a leaner…
Though often referred to as a root, ginger is actually a rhizome of a tropical plant.
Sesame seeds are the seeds from an annual herb that grows in warm climates; sesame seeds come from China, Japan, the Middle East, Mexico, and Central America.
Round, tan, papery seeds of the cilantro plant, coriander has a warm, spicy-sweet scent and flavor that's slightly lemony, warm, and piny with a whiff of caraway.
Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. Cumin seeds which resemble caraway seeds, are oblong, ridged, and yellow-brown in color. Cumin…
The general name "fennel" applies to two varieties of the plant: Florence fennel, or finocchio, and common fennel. Florence fennel has a bulbous base, long celery-like stalks, and delicate bright…
Dried and crushed red chile peppers, often hot with a pungent, smokey flavor.
Countless recipes begin with the step of sautéing a little garlic because the cloves of this edible bulb (a member of the lily family) are so very flavorful.
A fragrant, tender herb, basil has a distinct flavor that includes hints of licorice, cloves, and mint.
A bold, peppery leafy green that's excellent both raw and cooked.
This mild-tasting Italian cheese is made from either cow's or (in Italy) water buffalo's milk.
“Green bean” is a generic term used for the skinny, long green beans almost universally available canned, frozen, and fresh. But the world of beans is much wider (and more…
Red, orange, yellow, or green, these round bite-size tomatoes are about an inch or less in diameter.
A bright yellow citrus fruit, tart lemons brighten both sweet treats and savory dishes.
Black peppercorns come in many varieties with varying degrees of heat and flavor complexity.
In the mid-nineteenth century, a Dutch chocolate manufacturer came up with a process by which he could better control and standardize the color and flavor of cocoa.
Specially formulated morsels that retain their shape and creamy texture without burning, chips are ideal as mix-ins for cookies and quick breads. Though most are semi or bittersweet, there are…
In the U.S. that milk is synonymous with cow's milk, though in other parts of the world goat, buffalo, or sheep's milk is more common.
Confectioners' sugar is pulverized granulated sugar that's been milled with a bit of cornstarch (about 3% to 4%).
The classic Tex-Mex hot chile and one of the world's best-known.
These small, glossy purplish-black beans are one of the hundreds of varieties of the common bean.
When fresh tomatoes are out of season, diced canned tomatoes make an excellent and convenient substitute in sauces, soups, side dishes, and even salsas.
Sea salt is salt that is harvested from the evaporation of sea water (as opposed to mined salt).
When you see a spice jar labeled simply "chili powder," it's actually a mix of ground chiles with several spices like oregano, garlic powder, and cumin.
Oregano is a warm, aromatic herb used widely in Italian, Greek, and Latin American cooking.
There's a reason this tender herb is so widely used around the world in Asian, Latin American, and Indian cuisines—it has the magical effect of brightening other flavors, cutting through…
Great recipe! I made it exactly as described for the first time and it was absolutely wonderful and a great combination with Halibut. it is also good with a meat added and then served over a bed of spinach as a salad. Lots of options!! great flavors.
These came out pretty well. I made some substitutions based on what was in my pantry (farro instead of freekeh, toasted pine nuts instead of sunflower seeds, fresh bread crumbs instead of panko), but otherwise followed the recipe closely. The burgers held together very well and were pretty flavorful. I served them with tzatziki and chopped kalamata olives, which were good accompaniments. I would make them again, maybe adding more spinach and spices.
This was delicious!! I would definitely make it again. I did marinate it for much longer than the 12 hours max that is listed in the recipe. cdwilliams is right, because it is thick it needs more marinating time. The chicken also came out super tender.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
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