RecipeHive

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Dan Dan Noodles

Posted by in Shared Member Recipes

A slightly creamy, spicy pork sauce-and-broth hybrid coats toothsome Asian noodles in our recipe for one of China’s most beloved Sichuan street food dishes, dan dan noodles.
Dan dan mian, or dan dan noodles, are one of Sichuan (sometimes spelled Szechuan) province’s most famous culinary exports. Sichuan cuisine is defined by its heat, and our spicy Szechuan noodle recipe is no exception! There are many, many versions of dan dan noodles out there-some are face-numbingly spicy, and others  (like ours) have heat, but don’t completely set your mouth on fire. Our dan dan noodles recipe packs a flavorful punch thanks to a garlicky, gingery, brothy pork sauce with peanut butter and as for spice, you can easily adjust the heat factor to suit your own tastes.

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Cold Peanut Soba Noodles with Chicken

Posted by in Shared Member Recipes

12 ounces soba (buckwheat) noodles

1 cup frozen shelled edamame

1/2 cup peanut butter

2 tablespoons rice vinegar (not seasoned)

1 tablespoon soy sauce

2 teaspoons grated peeled ginger

1 teaspoon sesame oil

1 teaspoon Asian chili sauce (such as Sriracha or sambal oelek)

Kosher salt

1 cup shredded rotisserie chicken

1 cup diced cucumber

1/2 cup chopped scallions

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One Pot Creamy Mediterranean Chicken Pasta

Posted by in Shared Member Recipes

This one-pot creamy Mediterranean chicken pasta is brought to you by the five o’clock dinner scramble. You know the one. You look at the clock and suddenly realize you need to get those kids (and yourself) fed ASAP. Thankfully, this uncomplicated dish is coming to the rescue. From fridge to table, it comes together in 30 minutes flat. Briny capers and olives, bright hits of lemon, and rich cream all join forces for a sure fire way to chase away that dinner-time panic.

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Andy Ward & Jenny Rosenstrach’s Pork Shoulder Ragu

Posted by in Shared Member Recipes

On their blog Dinner: A Love Story, Andy Ward & Jenny Rosenstrach call this “Instant Dinner Party,” because you can make the ragu completely ahead, even a day or two before. Whether you serve it that day or reheat it for a party tomorrow, “It will make the house smell amazing,” Jenny told me, “Which, in my opinion, counts for more than flower arrangements when having dinner guests. Best of all, if there are kids coming over, and they don’t like the ragu, we can usually count on them liking the pasta with a little Parm-so it minimizes drama on that end, too.” Whatever ragu is left is a boon: over polenta, in tacos, on sandwiches, or frozen and awaiting more dinners. Recipe adapted slightly from Dinner: A Love Story (Ecco, 2012).

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Cathy’s Southern Waldorf Salad

Posted by in Shared Member Recipes

I wanted to make a summertime version of the classic Waldorf – with peaches and this is what I came up with. I’ll admit that the dressing I found is from a MyRecipes version that called for boiled shrimp and potatoes, which I didn’t want to include in my salad. So here is my adaptation of that recipe. Enjoy!

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Danish Salted Cucumber Salad

Posted by in Shared Member Recipes

As is true in much of northern Europe, pickles are very traditional in Danish cooking. “In many classic dishes, cucumbers are thinly sliced and pickled in a sweet-sour brine, then served as a side to fried meats like chicken,” says Copenhagen chef Niclas Grønhøj Møller. Instead of using a brine to season his cucumbers, he salts them heavily and squeezes them with lemon, giving them a pickly saltiness and slight acidity.

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Roasted Fish Over Root Vegetables

Posted by in Shared Member Recipes

The slow-roasting method that turns salmon all buttery and luxurious works equally well on the whole wide delicious world of flaky white fish, from cod to haddock. Here we give vegetables a head start in a hot oven before turning the heat way down, laying the fish on top, and letting everything finish cooking together. The result: an entire (healthy!) dinner in one pan. We call for fennel, potatoes, and red onion here, but you can swap in any seasonal vegetable that you love to eat in roasted form. As long as all your veg pieces are roughly the same size, you’re golden. Try: sweet potatoes, carrots, cauliflower florets, or butternut squash.