Kitchen Convergence is your new, better recipe box.
Lobster RisottoBy Pepper GarretsonHeat the stock in a pot. Melt butter in a heavy saucepan next to it, add onions and cook them translucent, salt the whole and add Arborio rice, then stir to combine. Now start adding hot broth to the rice, a cup at a time, stirring endlessly all the while, never adding more stock until everything you have added has been absorbed. When everything is tender and creamy, add Parmesan and any leftover lobster meat you happen to have.Foolproof Pan PizzaBy Matthew SmithA pan pizza recipe for those who love a thick and crispy crust that's golden on the bottom, but puffy and soft under the layers of sauce and mozzarella.Takeout-Style Sesame NoodlesBy Pepper GarretsonNoodles dressed with sesame are popular in many parts of China, but this particular style, made with peanut butter and served cold, became a Chinese-American staple in the United States in the 1970s. The family of Shorty Tang — an ambitious restaurateur who emigrated from Sichuan to Taipei to New York — firmly believes that he invented the dish and still serve it at Hwa Yuan, the restaurant he opened in 1967 in Manhattan’s Chinatown. They have never divulged the exact recipe; this is our own lush but refreshing version.Krystal Burger StuffingBy Matthew SmithThis holiday season, Krystal is sharing its Signature Secret Stuffing recipe that delights the entire dinner table. This Secret Stuffing recipe has been a family favorite for generations and ensures everyone comes home for the holidays. If you are cooking your holiday meal this year, be sure to swing by Krystal and pick up a 24-count Sackful without cheese and pickles and make everyone happy this holiday season.Béarnaise SauceBy Pepper GarretsonBéarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper. Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master. You don’t need the clarified butter many recipes call for — a good unsalted butter, melted, works just fine. Apply the sauce to steaks or burgers, asparagus or salmon. The sauce’s richness improves virtually everything it touches.Fluffy Sourdough Dinner RollsBy Pepper GarretsonThese soft and buttery sourdough rolls are perfect for Thanksgiving or any holiday meal.
https://www.epicurious.com/recipes/food/views/sourdough-dinner-rolls
