Italian for "pen" but referring to a quill, penne pasta is a short tubular pasta cut on an angle. They may be smooth or ridged and are a good match…
Ricotta is a soft, fresh cheese made from the whey leftover in the production of other cheeses.
As opposed to cheese labeled simply "Parmesan," Parmigiano-Reggiano must meet certain requirements to earn the name.
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.
A bold, peppery leafy green that's excellent both raw and cooked.
A fragrant, tender herb, basil has a distinct flavor that includes hints of licorice, cloves, and mint.
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.
Already-picked, fresh crabmeat is a convenient option when you don't have the time or inclination to cook and pick whole crabs.
Mayonnaise is a thick, creamy white condiment made by emulsifying oil, egg yolks, and some form of acid—usually vinegar or lemon juice.
Originally from Dijon, France, Dijon mustard is a condiment made from mustard seeds, white wine, grape must, and seasonings.
Old Bay seasoning is spice mix traditionally used to flavor seafood, particularly crabs and shrimp
Breadcrumbs are an amazingly versatile ingredient. They can thicken, add bulk, and bind or they can serve as a crunchy coating or topping.
One of two common varieties of parsley (the other is curly).
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.
Rolled oats are oat groats that have been steamed and flattened with large rollers.
Related to the gooseberry, currants can be either red, white or black. Black currants are sweetest, then white, and then red, which tend to be tart.
Originally made from semi-refined sugar that still had some of the natural molasses left in it, brown sugar is now typically made by spraying white sugar with molasses.
When unhomogenized milk is left to stand it separates. The thick stuff on top is the cream.
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
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Double CheckAre you sure you want to delete your notes for this recipe?