[ { "title": "3-Ingredient Stovetop Macaroni and Cheese", "id": "ACF0F4AB-CF8F-4E99-B4B3-D1C73EAD7C91", "description": "", "portions": 2, "type": "pasta", "imageURL": "__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2021__02__20210214-stovetop-mac-cheese-reshoot-vicky-wasik-9-0760b642ca704cf8b2c5121a363a60a2.jpg", "source": "https://www.seriouseats.com/ingredient-stovetop-mac-and-cheese-recipe", "ingredients": [ { "name": "elbow macaroni", "amount": "6 ounces (170g)" }, { "name": "evaporated milk", "amount": "6 ounces (180ml)" }, { "name": "grated mild or medium cheddar, or any good melting cheese such as Fontina, Gruyere, or Jack", "amount": "6 ounces (170g)" } ], "directions": [ "Place macaroni in a medium saucepan or skillet and add just enough cold water to cover. Add a pinch of salt and bring to a boil over high heat, stirring frequently. Continue to cook, stirring, until water has been almost completely absorbed and macaroni is just shy of al dente, about 6 minutes.", "Immediately add evaporated milk and bring to a boil. Add cheese. Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has reduced to a creamy sauce, about 2 minutes longer. Season to taste with more salt and serve immediately." ] }, { "title": "BBQ Cheese Biscuits", "id": "0E06CDC9-E26A-4698-A0E7-9D357462F93A", "description": "", "portions": 12, "type": "bread", "imageURL": "5Rri5NnSC6ogTSG82j1X-image.jpg", "source": "https://www.food.com/recipe/jim-n-nicks-cheese-biscuits-333359", "ingredients": [ { "name": "flour", "amount": "1 1/2 cups" }, { "name": "sugar", "amount": "1 cup" }, { "name": "shredded cheddar cheese", "amount": "1 cup" }, { "name": "milk (2% works best)", "amount": "3/4 cup" }, { "name": "egg, well beaten", "amount": "1" }, { "name": "butter, softened", "amount": "4 tablespoons" }, { "name": "baking powder", "amount": "1 1/2 teaspoons" }, { "name": "vanilla", "amount": "1/4 teaspoon" } ], "directions": [ "Mix all ingredients together", "Pour into greased muffin pan and bake at 400 for 15 - 20 minutes." ] }, { "title": "Spatchcocked (Butterflied) Roast Chicken Recipe", "id": "7CDEDF7A-88FA-45D0-9774-A70F38D6A3AF", "description": "Who doesn't love roast chicken? Crackly, crisp, salty skin. Moist tender meat. Deep aromas filling the house. Little bits of fat and meat to tear off with your fingers and teeth. It's about as classy and classic as food can get, and my go-to meal for company.", "portions": 6, "type": "meat", "imageURL": "__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2017__01__20170110-spatchcock-chicken-23-a0379c4b03b04ce69edde86b0b2044ec.jpg", "source": "https://www.seriouseats.com/butterflied-roasted-chicken-with-quick-jus-recipe", "ingredients": [ { "name": "large chicken, about 4 to 5 pounds", "amount": "1" }, { "name": "light olive oil or other neutral-flavored oil, such as canola or vegetable, divided", "amount": "2 tablespoons" }, { "name": "Kosher salt and freshly ground black pepper", "amount": "To taste" }, { "name": "baking powder", "amount": "1 tablespoon" }, { "name": "chopped fresh parsley, thyme, rosemary, oregano, marjoram, savory, or a mix ", "amount": "2 teaspoons" }, { "name": "medium onion, roughly chopped", "amount": "1" }, { "name": "medium carrot, peeled and roughly chopped", "amount": "1" }, { "name": "medium rib celery, roughly chopped", "amount": "1" }, { "name": "bay leaf", "amount": "1" }, { "name": "dry vermouth or sherry", "amount": "1 cup" }, { "name": "water", "amount": "1 cup" }, { "name": "soy sauce", "amount": "1 teaspoon" }, { "name": "unsalted butter", "amount": "3 tablespoons" }, { "name": "juice from 1 lemon", "amount": "2 teaspoons" } ], "directions": [ "Place oven rack in upper-middle position and preheat oven to 500°F (260°C). Using sharp kitchen shears, remove backbone from chicken and cut spine into 5 to 6 one-inch-long pieces. Set backbone aside. Flatten chicken by placing skin side up on a cutting board and applying firm pressure to breastbone. Transfer to a wire rack set in a foil-lined rimmed baking sheet. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge. Drizzle chicken with 1 tablespoon (15ml) oil.", "Combine 1 tablespoon (15g) kosher salt, 1/2 teaspoon ground black pepper, and 1 teaspoon (5g) baking powder (if using) in a small bowl. Sprinkle all over chicken. Sprinkle chicken with herbs, if using. Rub chicken to distribute seasoning evenly all over skin.", "Roast chicken until thickest part of breast close to bone registers 150°F (66°C) on an instant-read thermometer and joint between thighs and body registers at least 175°F (80°C), about 45 minutes, reducing heat to 450°F (232°C) if chicken starts to darken too quickly.", "Meanwhile, heat remaining 1 tablespoon (15ml) oil in a small saucepan over high heat until shimmering. Add chicken backbone and cook, stirring frequently, until well browned, about 3 minutes. Add onion, carrot, and celery and cook, stirring frequently, until beginning to brown, about 3 minutes. Add bay leaf and deglaze with vermouth or sherry and 1 cup (240ml) water, using a wooden spoon to scrape up any browned bits from bottom of pan. Reduce heat to maintain simmer and cook for 20 minutes. Strain out solids and return liquid to pan. Boil over medium-high heat until approximately 1/3 cup (80ml) remains, about 7 minutes. Whisk in soy sauce, butter, and lemon juice off heat. Season to taste with salt and pepper.", "Remove chicken from oven, transfer to cutting board, tent loosely with foil, and allow to rest 5 minutes before carving. Serve with hot jus." ] }, { "title": "Chocolate Chip Cookies", "id": "F742180E-7F9A-4C76-9475-4FFFA07D13AB", "description": "The beauty of making classic Toll House cookies is discovering how malleable the recipe can be. Once I’d learned that layering sheets of butter into dough makes puff pastry irresistibly flaky and rich, I resolved to create a chocolate chip cookie with equal textural appeal. I tried layering pieces of chocolate into cookie dough in a similar style, and I was delighted with the results: crisp around the edges, moist and tender inside, and so marbled that every bite contained the consummate balance of sweet dough, melting bittersweet chocolate, and crystalline salt.", "portions": 24, "type": "dessert", "imageURL": "JGLRYDDZV6CV2337MREETOEQRU.jpg", "source": "https://www.saveur.com/article/Recipes/Classic-Chocolate-Chip-Cookies/", "ingredients": [ { "name": "flour", "amount": "2 1/4 cups" }, { "name": "baking soda", "amount": "3/4 tsp." }, { "name": "kosher salt", "amount": "3/4 tsp." }, { "name": "unsalted butter, softened", "amount": "16 tbsp." }, { "name": "packed dark brown sugar", "amount": "3/4 cup" }, { "name": "sugar", "amount": "3/4 cup" }, { "name": "vanilla extract", "amount": "1 tsp." }, { "name": "egg yolks", "amount": "4" }, { "name": "bittersweet chocolate, roughly chopped", "amount": "9 oz." } ], "directions": [ "Heat oven to 375°. Whisk together flour, baking soda, and salt in a bowl; set aside. Combine butter, both sugars, and vanilla in a large bowl; beat on medium-high speed with a hand mixer until smooth and fluffy, about 3 minutes. Add yolks two at a time, beating after each addition; add dry ingredients; beat on low speed until just combined. Transfer dough to a work surface; divide into 3 equal pieces. Flatten each into a 4″ x 6″ rectangle; wrap in plastic wrap. Chill for 30 minutes.", "Place one dough rectangle on a floured work surface; sprinkle with half the chocolate. Top with another rectangle, sprinkle with remaining chocolate, and cover with last rectangle. Using a floured rolling pin, flatten rectangles into a 9″ x 6″ x 1 1⁄2″ rectangle. Using a 2″ round cutter, cut out cookies; transfer to parchment paper—lined baking sheets, spaced 3″ apart. Gather scraps, reroll into a 1 1⁄2″-thick disk; cut out more cookies. Bake, rotating baking sheets halfway through cooking, until lightly browned and set, about 15 minutes." ] }, { "title": "Easy Sausage, Kale, and Black-Eyed Pea Soup With Lemon and Rosemary Recipe", "id": "CA8C7158-3AA7-47B3-899C-DCBFE7D63536", "description": "don't have much to say about this recipe other than it's delicious and it's ridiculously simple to execute, which may mean that this will be the shortest Food Lab post EVER. Fancy that! The trick to this recipe is to start with a crazy flavorful ingredient—Italian sausage—add to it a few other crazy flavorful aromatics—garlic, rosemary, and lemon zest—then cook it all down with a couple of ingredients that just love sopping up flavor—dried beans and kale. Ok, there are a few more tricks than that, like soaking the beans in salted water overnight in order to improve their texture (the salt weakens the structure of the beans' skins, which allows it them tenderize more effectively when simmering later on), or adding the rosemary and lemon zest in two stages: once at the beginning to flavor the broth, and once just before serving to give your soup a punch of flavor at the end. But really, it's simple. I swear.", "portions": 4, "type": "soup", "imageURL": "__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__01__20140109-sausage-kale-and-black-eyed-pea-soup-3-dea3a836aa5c4215bed0817d5e69e1db.jpg", "source": "https://www.seriouseats.com/easy-sausage-kale-and-black-eyed-pea-soup-wit", "ingredients": [ { "name": "dried black eyed peas", "amount": "1/2 pound" }, { "name": "extra-virgin olive oil, plus more for serving", "amount": "2 tablespoons" }, { "name": "kosher salt and freshly ground black pepper", "amount": "To taste" }, { "name": "mild Italian sausage, removed from casing", "amount": "12 ounces" }, { "name": "medium onion, finely diced", "amount": "1" }, { "name": "celery, finely diced", "amount": "2 large stalks" }, { "name": "garlic, minced", "amount": "3 cloves" }, { "name": "minced fresh rosemary leaves, divided", "amount": "2 tablespoons" }, { "name": "grated lemon zest from 2 lemons, divided", "amount": "2 tablespoons" }, { "name": "homemade or store-bought low sodium chicken stock", "amount": "1 1/2 quarts" }, { "name": "bay leaves", "amount": "2" }, { "name": "kale, trimmed, washed, and roughly chopped ", "amount": "1 bunch" } ], "directions": [ "Place beans in a large bowl and cover with 3 quarts of water. Add 2 tablespoons kosher salt and set aside at room temperature overnight.", "Heat 2 tablespoons oil in a large Dutch oven over medium-high heat until shimmering. Add sausage and cook, breaking it up with a wooden spoon or potato masher until starting to brown, about 8 minutes total. Add onion and celery and cook, stirring, until softened, about 4 minutes. Add garlic, half of the rosemary, and half of the lemon zest and cook, stirring, until fragrant, about 30 seconds. Add chicken stock and bay leaves.", "Drain and rinse beans, then add to pot. Bring to a boil over high heat, reduce to a simmer and cook, stirring occasionally, until beans are fully softened, about 1 hour. Discard bay leaves.", "Transfer 2 cups of soup to a blender and blend on high speed until smooth. Return to pot. Add kale and cook until tender, about 10 minutes longer. Season soup to taste with salt and pepper and serve immediately, drizzling with olive oil and sprinkling with remaining rosemary and lemon zest." ] } ]