Jamie's Recipes

And everyday inspirations

GRIND YOUR WAY TO A BETTER BURGER

Want to make the best burgers, meatballs or even meatloaf? Well then, Grind Your Own Beef!

HOW TO MAKE AIOLI

Aioli is a classic preparation, a mayonnaise base with roasted garlic infused into each creamy, heavenly bite. The name comes from its two main ingredients, "ail" meaning garlic and "oli" meaning olive oil in the langue d'oc, the ancient dialect of Southern France . Think of this aioli as your secret sauce.

Made by transforming egg yolks, garlic, and oil into a creamy dip, it's Provence's answer to everything. The secret is creating a tight emulsion of the yolk and oil. The technique, thankfully, is less scientific and a food processor comes in handy here. I like to use half flavor-neutral grapeseed oil, so that the olive oil doesn't dominate. The finished sauce is delicious with asparagus, boiled potatoes, tomatoes, spooned onto fish, meat, bread...no matter what you pair it with, this sauce is the star.

 ITALIAN SAUSAGE CHOWDER

ITALIAN SAUSAGE CHOWDER

So you bought the family-size package of Italian Sausages....Now what do you do with the leftovers?! Make this creamy, rich and hearty soup and serve it with garlic bread, for dipping.
 KIMCHI 101

KIMCHI 101

You can simply cut this recipe in hatch to make a smaller batch~ Recipe courtesy of Chef Jason Montelibano
 MAMA HINDA’S CHALLAH

MAMA HINDA’S CHALLAH

According to Jewish tradition, the three Sabbath meals (Friday night, Saturday lunch, and Saturday late afternoon) and two holiday meals (one at night and lunch the following day) each begin with two complete loaves of bread.
 MINI CRAB TOSTADAS
  • Time: 10 minutes
  • Complexity: medium
  • Origin: Appetizers

MINI CRAB TOSTADAS

A delicious appetizer that's quick and easy to make for Cinco de Mayo festivities.
 PINEAPPLE PORK CHILI

PINEAPPLE PORK CHILI

With just a few store-bought ingredients and 20 minutes you can have a sweet and spicy pot of chili simmering away on the stove, perfect for Football parties or cool winter nights. Top big bowls of chili with sour cream and chopped green onions and an extra shot of hot sauce, for some real fire!
 ROASTED BUTTERNUT SQUASH and APPLE SOUP
  • Time: 50 minutes
  • Complexity: medium
  • Origin: Soups

ROASTED BUTTERNUT SQUASH and APPLE SOUP

The creamy texture and heartiness of butternut squash are the essence of fall in a bowl. This beautiful soup gets added sweetness from the flavors of apple and leek. Roasted butternut squash soup is made for toppings, so be sure to offer guests a variety-such as chutney, roasted pumpkin seeds, crème fraiche, or pomegranate seeds-and they'll enjoy trying different combinations.
 ROASTED BUTTERNUT SQUASH RISOTTO

ROASTED BUTTERNUT SQUASH RISOTTO

Naturally sweet chunks of butternut squash meld into this creamy risotto, giving it a beautiful orange color and delectable taste. It can be served as a first course or the main event.
 SHRIMP, FETA & WATERMELON SALAD

SHRIMP, FETA & WATERMELON SALAD

Over the past few weeks, as the individual Melissa's Watermelons have grown sweeter and sweeter, I keep finding innovative ways to serve summertime's favorite fruit (aside from gnawing on a wedge!). This ultimate Summer Salad is a quick mix of refreshing ingredients with an intriguing contrast of textures and flavors. Serve the salad with thick slices of country bread, brushed with garlic oil and grilled, for the perfect weeknight meal or a great addition to any barbecue menu.
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