Category اپیکور

Veselka’s Famous Borscht Recipe

Borscht is Veselka: We serve 5,000 gallons of the stuff every year. While at Veselka we cook the beets and the meat on separate days, you can do it all at the same time, as long as you’ve got enough large pots to handle it all. None of the work is very time- consuming, although the individual components simmer for several hours, so you’ll need to pick a time when you’ll be home, though not necessarily in the kitchen. You can easily double or triple this recipe (again, as long as you have large enough pots). After all, at Veselka, we work with 250 pounds of beets at a time. And keep in mind that borscht, like most soups, freezes beautifully.

  

The beets for our borscht are cooked in two separate batches: One batch is used to make “beet water,” a kind of rich beet stock...

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Drunk Apricot Shito (Ghanaian Hot Pepper Sauce Recipe)

Here is my super-bougie restyling of an everyday Ghanaian hot chile condiment. When you have all the ingredients, this is a beautifully easy thing to make. And my bet is that once you’ve made it, you’ll be shouting at your West African friends because no one told you about it before. Until now, you thought XO sauce solved everything. Until now, you thought sambal belacan was the only smoked fish dip the world needed. But now, you’ve realized: I shito, therefore I am. This recipe is luxurious, it is decadent, it is rich and textured for lavish enjoyment. Right here is where hot pepper sauce dreams comes true.

  

The shito comes together quickly and requires your focus and love. But as long as you’ve prepped and measured everything in advance, it is actually very simple...

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Ghanaian Snapper With Baked Yam Chips

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Tomato Brown Butter

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Summer Bean Soup With Tomato Brown Butter

Baked beans, with their sweet, meaty elixir and mahogany complexion, are somewhat of an edible manifesto in New England. Bean stew, a perfect dish to let simmer unattended throughout the day, provided ballast to colonial life and remains a culinary cornerstone in these parts of the woods. So with baked beans on my mind, I set out to create my own version, which, in all honesty, strays quite far from tradition. Unlike its sweeter original form, this variation is deeply savory, with anchovies, bacon, and a brown butter–tomato sauce anchoring the whole thing. Forever a seeker of acidic bursts and layers of crunch, I decided to add a dilly salad plus salty feta...

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Maple-Roasted Acorn Squash Recipe

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Sour Cream and Onion Potato Salad Recipe

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Tropi-Cobb Salad Recipe

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Zucchini-Lentil Fritters With Lemony Yogurt Recipe

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Fish Tacos al Pastor Recipe

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