RecipeHive

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Key Lime Pie

Posted by in Shared Member Recipes

(TESTED & PERFECTED) Made with ordinary supermarket limes, this Key lime pie tastes every bit as authentic as the real deal — plus it’s easier to make.

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Shrimp and Basil Stir-Fry

Posted by in Shared Member Recipes

There’s so much more you can do with your farmers’ market basil than making pesto! Just toss a bunch in a hot pan as the finishing touch for charred shrimp that’s been flavored with a spicy, garlicky marinade, resulting in a fuss-free summertime dinner.

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Tandoori Chicken Wings

Posted by in Shared Member Recipes

These spicy, tangy wings benefit from just 2 hours in the marinade, but if you’ve got the time and the determination, a full 8 hours will make magic happen. The yogurt tenderizes the chicken as it sits, so the further in advance you make this recipe, the better!

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Indian Peanutty Noodles

Posted by in Shared Member Recipes

A fusion of vegetable-packed noodles and Indian peanut chutney, this simple dish is perfect for busy weeknights. You can use your favorite noodles (I go with udon or sometimes soba), and add whatever vegetables you have on hand. The real star is the chutney: A simple blend of raw peanuts, cumin, and red chile powder, it’s the condiment my family fights over, it’s that good. The chutney’s sweet creaminess cuts through the savory pungency of the soy sauce-laden noodles, resulting in a delightful meal that tastes even better with red chile garlic sauce.

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Gingery Noodle Salad

Posted by in Shared Member Recipes

Reprinted with permission from Mark Bittman’s Dinner for Everyone. As for riffing, Bittman says, “With the gingery noodle salad, cutting the vegetables in thin strips and then flash-cooking them is the key technique for ultimate twirling. So go ahead and use carrots, Asian greens, or other sturdy vegetables the same way.”

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Rotisserie Porchetta Recipe

Posted by in Shared Member Recipes

How can you go wrong with pork wrapped in fatty pork? You can’t, which makes this porchetta such a great holiday treat.

This porchetta gets a double dose of pork: a brined pork loin on top of pork belly that’s been scored and rubbed with an aromatic mixture of spices, herbs, garlic, and lemon zest. The whole affair was rolled, tied tightly, and slowly cooked on the rotisserie until the skin blistered and crackled.

You probably don’t need me to tell you how delicious this was. How can you go wrong with pork wrapped in fatty pork with crunchy skin? The impressiveness of this monster roast makes it perfect for the holiday table, but it’s so good that’ll you’ll want to eat it all year.