25411 ants on a raft Recipes

brown sugar, vegetable oil, soft tofu, baking soda, baking powder, flour, cinnamon, ginger, allspice

beef, potato, carrots, onions, shiitake mushrooms, soy sauce, sugar, rice wine

thick) center slices sourdough bread (from a 9- to 10-inch round), extra-virgin olive oil, onion or fig jam, chilled taleggio or italian fontina, sliced, escarole , center ribs discarded and leaves cut crosswise into 1-inch pieces (about 2 cups)

a 10-oz package frozen peas, chicken broth, chopped fresh mint leaves, buttermilk

two 6-oz cans solid white tuna packed in oil, drained well, a 10 1/4-oz package soft tofu, drained, scallions, minced, carrot, shredded fine, minced fresh parsley leaves, drained capers, chopped, fresh lemon juice, crackers or assorted crudites

a 1/4-lb piece of prosciutto, cut into 1/4-inch dice (about 2/3 cup), red onion, chopped fine (about 1 cup), olive oil, arugula , coarse stems discarded and the rest washed well, spun dry, and chopped (about 2 cups), four 8 1/2-inch flour tortillas, freshly grated parmesan cheese (about 3 oz)

a ripe bartlett pear, lemon wedge, dark brown sugar, rolled oats, chopped walnuts or pecans, unsalted butter, cinnamon, cottage cheese or plain whole milk yogurt, for serving

water, salt, very coarse grits (gonsalves brand is best), milk, sugar (or more to taste)

a 6-oz can pitted ripe black olives (about 1 1/3 cups), firm-ripe california avocado, red bell pepper, chopped fresh cilantro sprigs, chopped red onion, fresh lime juice, four 6- to 7-inch flour tortillas, vegetable oil, grated pepper jack cheese (about 5 oz)

a 3/4-lb firm eggplant , cut into 1/2-inch-thick slices, canned chick-peas, rinsed and drained, fresh parsley leaves, washed well and spun dry, garlic clove, chopped and mashed to a paste with 1/2 teaspoonsalt, water, fresh lemon juice, arugula, washed well and spun dry, olive oil, red-wine vinegar, fat-free country-style white bread (about 1 oz each),toasted lightly

live mussels, extra virgin olive oil, heaping tbsp chopped garlic, chopped italian flat-leaf parsley, fine, dry, unflavored bread crumbs, grated fiore sardo or pecorino romano or other hard, grating sheep s milk cheese, dry white wine, tomatoes cut up with their juice, either ripe, firm, fresh plum tomatoes or canned imported san marzano italian tomatoes, grilled crusty bread, 1 or more slices per serving

fresh cucumbers, cut into long, skinny shreds, kimchi , chopped coarse with its juice, soy sauce, sesame oil, crushed garlic, sesame seeds, vinegar, sugar, korean wheat-flour noodles in dried pasta form

a 6-oz can tuna in olive oil (not drained ), balsamic vinegar, california avocado

a whole-grain baguette or other whole-grain country-style loaf, cold raclette cheese, whole-grain mustard

a 2-lb jicama, fresh lime juice , or to taste, jumbo lump crab meat, cupsfresh tomato salsa, garnish: about 40 fresh coriander leaves

a 16- to-18 inch ficelle (very thin french bre d), olive oil, ripe avocados (preferably california ), diced onion, fresh lemon juice, garlic clove, chopped, ground cumin

a 3/4-lb eggplant, red bell peppers, olive oil (preferably extra-virgin) plus additional forcoating the vegetables, garlic cloves, minced (about 1 1/2 tbsp), fresh lemon juice , or to taste, fresh jalapeno chile, seeded and minced (wear rubber gloves ), pita loaves, cut into wedges, as an accompaniment

a 12-oz bottle of beer (not dark ), bay leaves, coriander seeds, mustard seeds, cayenne , or to taste, salt, lemon wedges, mussels , preferably cultivated, scrubbed well in several changes of water and the beards scraped off if necessary, minced fresh parsley leaves for garnish