16 vegan and gluten-free Christmas recipes
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Fourth of July: Giada De Laurentiis Recipe Idea.....Curried Chicken Sandwich with Radicchio and Panchetta
kty | July 4, 2012 8:23 am
Fourth of July: Giada De Laurentiis Recipe Idea.....Curried Chicken Sandwich with Radicchio and Panchettawww.instyle.comIngredients•8 ounces thinly sliced pancetta, about 8 slices
•1/2 cup plus 2 tablespoons mayonnaise
•1 tablespoon curry powder
•1 tablespoon freshly squeezed lime juice
•2 teaspoons honey
•1 1/2 teaspoons minced peeled fresh ginger
•3 1/2 to 4 cups diced roasted chicken (from a 2-pound store-bought roasted chicken)
•1 1/2 cups shredded radicchio
•4 ciabatta rolls
Directions1. Fry the pancetta slices in a large skillet over high heat until crispy. Drain the pancetta on paper towels and set aside.
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Fourth of July: Giada De Laurentiis Recipe Idea.....Couscous with Watermelon, Watercress, and Feta Cheese
kty | July 4, 2012 8:19 am
Fourth of July: Giada De Laurentiis Recipe Idea.....Couscous with Watermelon, Watercress, and Feta Cheesewww.instyle.comIngredients•Kosher salt and freshly ground black pepper
•1 cup Israeli couscous
•Grated zest and juice of 2 lemons
•1/4 cup extra-virgin olive oil
•2 tablespoons honey
•1 (4-pound) piece watermelon, rind removed, flesh cut into 1/2-inch cubes
•2 (4-ounce) blocks feta cheese, cut into 1/2-inch cubes
•2 packed cups (2 ounces) watercress or arugula
Directions1. In a medium saucepan, bring 3 cups of water and 1 teaspoon salt to a boil over medium- high heat. Stir in the couscous and reduce the heat so that the mixture simmers.
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Fourth of July: Giada De Laurentiis Recipe Idea......Focaccia Lobster Rolls
kty | July 4, 2012 8:13 am
Fourth of July: Giada De Laurentiis Recipe Idea......Focaccia Lobster Rollswww.instyle.comIngredients•1/2 cup marscapone cheese, at room temperature
•1/4 cup extra-virgin olive oil
•2 tablespoons fresh tarragon leaves
•2 tablespoons coarsely chopped fresh chives
•Zest of 1 lemon
•1 teaspoon fresh lemon juice
•1 garlic clove, minced
•Salt and freshly ground black pepper
•1/2 pound cooked lobster meat (or diced cooked prawns)
•4 focaccia rolls (about 4 by 5 inches each)
Directions1. In a medium bowl, stir together the marscapone and olive oil until combined and smooth. Stir in the tarragon, chives, lemon zest, lemon juice, garlic, salt, and pepper.
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Celebrity Chef David Myers's Rosemary Shrimp Skewers
kty | June 26, 2012 9:45 am
Claim to fame: Myers is the chef and owner of Comme Ca Los Angeles and at The Cosmopolitan of Las Vegas.
Celebrity Chef David Myers's Rosemary Shrimp Skewerswww.instyle.comIngredients•24 shrimp, peeled (16-20 count)
•8 rosemary sprigs, leaves removed
•1/4 cup olive oil
•1/2 lemon, in sections
•sea salt
•fresh ground black pepper
Directions1. Soak the rosemary sprigs in water for 15 minutes prior to preparation.
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Celebrity Chef Alain Ducasse's Herb Tartines
kty | June 26, 2012 9:43 am
Claim to fame: Ducasse is the only chef to have three restaurants with 3 Michelin Stars. He oversees Adour and miX.
Celebrity Chef Alain Ducasse's Herb Tartineswww.instyle.comIngredients•2 handfuls of arugula
•half bunch of basil
•half bunch of chervil
•one sprig of tarragon
•2 oz.
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Celebrity Chef Jose Garces's Tortilla Espanola
kty | June 26, 2012 9:40 am
Claim to fame: Jose Garces is one of the main chefs on Food Network's Iron Chef America. He is also the owner of Amada, Distrito and Chifa in Philadelphia.
Celebrity Chef Jose Garces's Tortilla Espanolawww.instyle.comIngredients•6 tablespoons extra virgin olive oil, divided
•1/2 cup small diced onion
•1 clove garlic, minced
•2 eggs, lightly beaten
•2 potatoes, peeled, diced and blanched
•salt to taste
Directions1.
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Celebrity Chef Wolfgang Puck's Spicy Tomato and Basil Bruschetta
kty | June 26, 2012 9:37 am
Claim to fame: Puck is the owner of Spago restaurant in Beverly Hills and has catered the post-Academy Awards celebrity banquet for the past 14 years.
Celebrity Chef Wolfgang Puck's Spicy Tomato and Basil Bruschettawww.instyle.comIngredients•12, 1-inch thick slices, country-style Italian bread
•3 tablespoons extra-virgin olive oil
•1 tablespoon roasted garlic
•3 tablespoons julienned basil, for garnish
•4 ripe tomatoes, cored and cut into 1/2-inch dice
•1/2 cup oven-dried tomatoes, coarsely chopped
•1 tablespoon Wolfgang Puck Tomato Basil Sauce
•1/2 cup julienned basil leaves
•1/2 teaspoon salt
•1/4 teaspoon freshly ground black pepper
•1/4 teaspoon crushed dried red pepper flakes
Directions1. Pre-heat broiler or grill.2.
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Father's Day Recipes:Bacon Deviled Eggs, pork belly sliders and Lowcountry Iced Tea
kty | June 18, 2012 10:56 am
You know the saying about a man's heart and the ideal route to get there. So this Father's Day, why not skip the gift and let Dad unwrap something delicious instead? Oliver Gift, executive chef at Lowcountry restaurant in New York City's West Village, has two dishes to wow him.
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