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and relatable for
KATHERINE MARTINELLI About. I’m Katherine and I’m an award-winning freelance journalist. I’ve written about nature-based preschools for The New York Times; explored the history and future of Chelsea Market for Smithsonian; shed light on the common yet stigmatizing experience of miscarriage for The Washington Post; and questioned the relevance ofthe Certified
GARLICKY WHITE BEANS WITH SPINACH AND TOMATOES RECIPE Directions. Heat the oil in a skillet over medium heat. Add the garlic and sauté for a few minutes until aromatic; do not burn. Add the beans and toss to coat in garlic and oil. Add the spinach; cook until wilted, about 2 minutes. Stir in the tomatoes and bring to a simmer. Remove from the heat and stir in the basil, parsley, and salt. RANCH STEAK WITH ONIONS AND MUSHROOMS Remove the steak from the pan and loosely tent with foil. Allow to rest. Meanwhile, melt the butter (if using) in the pan along with any juices and add the mushrooms, onions, and remaining 3 tablespoons garlic. Cook, stirring frequently, until softened. Add the red wine to deglaze the pan and scrape up any bits from the bottom of the pan. MARAK KUBBEH ADOM, A TASTE OF IRAQI-JEWISH TRADITION For the Marak Kubbeh Adom. Heat the olive oil in a large pan over medium-high heat. Add the ras al hanout and toast, stirring, 1 minute. Add the onions and sauté until translucent. Add the ground beef and cook, stirring and breaking up with a spoon, until meat is cookedthrough.
CHICKEN TAGINE, MINUS THE TAGINE Chicken Tagine with Apricots and Prunes. Heat the oil in a large pan or pot over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, 5 to 7 minutes (cook in batches if pan is too crowded). Turn over and cook 3 minutes more. Transfer to a SLOW-ROASTED TOMATOES AND 10 THINGS TO DO WITH THEM Preheat the oven to 250F. Put the tomatoes and garlic on a baking sheet. Toss with the olive oil and season with salt and pepper. Transfer the tray to the oven and roast for 2 to 3 hours, until shriveled but still moist. Allow to cool and peel the garlic cloves. RISOTTO IN THE STYLE OF MILAN I brought a small container of saffron back from New York and have been waiting to use it. As the world’s most expensive spice (a pound of dry saffron requires at least 50,000 flowers and 15 hours of manual labor) you can’t just use the stuff willy nilly. On the other hand,a little does
HOMEMADE PANEER AND RICOTTA All you do is heat the milk and add the acid, which separates it into curds and whey. Then you strain it through a cheesecloth and voila! If you want ricotta, strain it for 15 to 30 minutes, until it’s the consistency you like. If you want paneer, strain it for 30 minutes then press it under something heavy for another hour or two.Seriously.
BAKED STUFFED SQUASH BLOSSOMS Mix together ricotta, 1 lightly beaten egg, and parsley. Season with salt. Put the remaining 2 eggs in a bowl and whisk. Put the breadcrumbs in another bowl. Carefully spoon filling into each squash blossom and twist loosely at the end to close. Dip each stuffed squash blossom in egg, then breadcrumbs, and transfer to a parchment or tinfoil
KATHERINEMARTINELLI.COM: FOOD AND TRAVEL WRITER ANDABOUTWRITINGSERVICESCONTACTRECIPE DEVELOPMENTCONTENT & GHOSTWRITING Testimonials. “Katherine is a pure joy to work with. She’s super-responsive, eager to tackle new topics and brilliant about turning in clean copy on deadline. Most importantly, she understands how to craft well-reported service content that’s highly readableand relatable for
KATHERINE MARTINELLI About. I’m Katherine and I’m an award-winning freelance journalist. I’ve written about nature-based preschools for The New York Times; explored the history and future of Chelsea Market for Smithsonian; shed light on the common yet stigmatizing experience of miscarriage for The Washington Post; and questioned the relevance ofthe Certified
GARLICKY WHITE BEANS WITH SPINACH AND TOMATOES RECIPE Directions. Heat the oil in a skillet over medium heat. Add the garlic and sauté for a few minutes until aromatic; do not burn. Add the beans and toss to coat in garlic and oil. Add the spinach; cook until wilted, about 2 minutes. Stir in the tomatoes and bring to a simmer. Remove from the heat and stir in the basil, parsley, and salt. RANCH STEAK WITH ONIONS AND MUSHROOMS Remove the steak from the pan and loosely tent with foil. Allow to rest. Meanwhile, melt the butter (if using) in the pan along with any juices and add the mushrooms, onions, and remaining 3 tablespoons garlic. Cook, stirring frequently, until softened. Add the red wine to deglaze the pan and scrape up any bits from the bottom of the pan. MARAK KUBBEH ADOM, A TASTE OF IRAQI-JEWISH TRADITION For the Marak Kubbeh Adom. Heat the olive oil in a large pan over medium-high heat. Add the ras al hanout and toast, stirring, 1 minute. Add the onions and sauté until translucent. Add the ground beef and cook, stirring and breaking up with a spoon, until meat is cookedthrough.
CHICKEN TAGINE, MINUS THE TAGINE Chicken Tagine with Apricots and Prunes. Heat the oil in a large pan or pot over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, 5 to 7 minutes (cook in batches if pan is too crowded). Turn over and cook 3 minutes more. Transfer to a SLOW-ROASTED TOMATOES AND 10 THINGS TO DO WITH THEM Preheat the oven to 250F. Put the tomatoes and garlic on a baking sheet. Toss with the olive oil and season with salt and pepper. Transfer the tray to the oven and roast for 2 to 3 hours, until shriveled but still moist. Allow to cool and peel the garlic cloves. RISOTTO IN THE STYLE OF MILAN I brought a small container of saffron back from New York and have been waiting to use it. As the world’s most expensive spice (a pound of dry saffron requires at least 50,000 flowers and 15 hours of manual labor) you can’t just use the stuff willy nilly. On the other hand,a little does
HOMEMADE PANEER AND RICOTTA All you do is heat the milk and add the acid, which separates it into curds and whey. Then you strain it through a cheesecloth and voila! If you want ricotta, strain it for 15 to 30 minutes, until it’s the consistency you like. If you want paneer, strain it for 30 minutes then press it under something heavy for another hour or two.Seriously.
BAKED STUFFED SQUASH BLOSSOMS Mix together ricotta, 1 lightly beaten egg, and parsley. Season with salt. Put the remaining 2 eggs in a bowl and whisk. Put the breadcrumbs in another bowl. Carefully spoon filling into each squash blossom and twist loosely at the end to close. Dip each stuffed squash blossom in egg, then breadcrumbs, and transfer to a parchment or tinfoil
RECIPE INDEX
For your convenience, a list organized alphabetically and by type, of all the recipes on my blog. Soups, Stocks and Stews Beef Rendang Beef Stew Butternut Squash and Chestnut Soup Chicken and Corn Chowder Chicken Tortilla Soup Chicken Stock Curried Cauliflower Soup Curried Sweet Potato Soup Irish Beef Stew Kitchen Sink Lentil Soup MarakKubbeh
MARAK KUBBEH ADOM, A TASTE OF IRAQI-JEWISH TRADITION For the Marak Kubbeh Adom. Heat the olive oil in a large pan over medium-high heat. Add the ras al hanout and toast, stirring, 1 minute. Add the onions and sauté until translucent. Add the ground beef and cook, stirring and breaking up with a spoon, until meat is cookedthrough.
BUTTERNUT SQUASH, SWEET POTATO, AND CHICKPEA TAGINE Directions. Heat the oil in a large skillet with lid over medium heat. Add the onions and cook until soft, about 10 minutes. Add the cumin, coriander, crushed red pepper, cinnamon, garlic, and tomato paste; cook for a minute or two until fragrant. Add the squash, sweet potato, carrots, and dried apricots and toss well to coat. ASPARAGUS WITH GARLIC TWO WAYS Directions. Fill a large pot with water and bring to a boil. Add the asparagus and cook for 3 to 5 minutes, just until tender. Drain the asparagus and rinse under cold water to keep it bright green. Dry and transfer to a serving plate. Heat the olive oil in a frying pan and add the garlic. Cook until lightly browned and crispy on both sides(be
HEALTH SALAD, A SECOND AVENUE DELI FAVORITE Health Salad. Combine the red and white cabbage and onion in a large bowl. Add the oil and vinegar and toss to fully combine. Season generously with salt and pepper and toss again. Cover and refrigerate for at least 4 hours, preferably overnight. Before serving taste for seasoning and add more vinegar, salt or pepper as needed. CHOCOLATE-CHERRY BABKA Chocolate and Cherry Babka. Heat the milk to 105–115°F in a small pot. Stir together the warm milk and 2 teaspoons sugar in a heat-proof bowl. Sprinkle yeast over mixture and let stand until foamy, about 5 to 10 minutes. If the yeast does not foam then you should discard it HOMEMADE CHICKEN STOCK Combine all ingredients in a pot with 8 cups water (or up to 14) on high heat. Bring to a boil then lower to a simmer. Cook for 30 to 60 minutes, until the chicken is done. Cool, strain, and season with salt and pepper. Set aside the chicken for another use and discard the vegetables. Wordpress Recipe Plugin by EasyRecipe. CURRY PUFFS: A TAKE OUT MAINSTAY, AT HOME Heat about 1-inch vegetable or other high-temp oil in a heavy-bottomed pan until it is about 350F, very hot but not smoking (or, if you have a deep fryer, go nuts). Add the curry puffs one at a time; work in batches so as not to crowd the pan. Transfer to a paper towel-lined plate and keep warm in a 200F oven if desired. APPLE-DATE CHAROSET AND PASSOVER RECIPES Directions. Put all the ingredients in a large bowl and mix thoroughly, breaking up any sticky date clumps. Serve immediately (with matzo) or cover and keep at room temperature until ready to serve (alternately make up to a day ahead and store in a sealed container in the fridge).SHORTCUT PAD THAI
Soak the rice noodles in hot water for 30 minutes or so, then drain and toss with some oil or mirin to prevent from sticking. I cut chicken breast into bite size pieces and cooked in the Pad Thai sauce and mirin. The chicken absorbed the thick sauce and got nice andbrown.
KATHERINEMARTINELLI.COM: FOOD AND TRAVEL WRITER ANDABOUTWRITINGSERVICESCONTACTRECIPE DEVELOPMENTCONTENT & GHOSTWRITING Testimonials. “Katherine is a pure joy to work with. She’s super-responsive, eager to tackle new topics and brilliant about turning in clean copy on deadline. Most importantly, she understands how to craft well-reported service content that’s highly readableand relatable for
THE BEST HOMEMADE PIZZA RECIPE EVER For the Dough: Mix your dry ingredients well so that the yeast and salt are well distributed. Add the water a bit at a time, stirring each time to incorporate the water. When all the water is added, mix until there is very little remaining dry flour. It should be a fairly sticky and "ragged" lump of dough. RANCH STEAK WITH ONIONS AND MUSHROOMS Remove the steak from the pan and loosely tent with foil. Allow to rest. Meanwhile, melt the butter (if using) in the pan along with any juices and add the mushrooms, onions, and remaining 3 tablespoons garlic. Cook, stirring frequently, until softened. Add the red wine to deglaze the pan and scrape up any bits from the bottom of the pan. GARLICKY WHITE BEANS WITH SPINACH AND TOMATOES RECIPE Directions. Heat the oil in a skillet over medium heat. Add the garlic and sauté for a few minutes until aromatic; do not burn. Add the beans and toss to coat in garlic and oil. Add the spinach; cook until wilted, about 2 minutes. Stir in the tomatoes and bring to a simmer. Remove from the heat and stir in the basil, parsley, and salt. SLOW-ROASTED TOMATOES AND 10 THINGS TO DO WITH THEM Preheat the oven to 250F. Put the tomatoes and garlic on a baking sheet. Toss with the olive oil and season with salt and pepper. Transfer the tray to the oven and roast for 2 to 3 hours, until shriveled but still moist. Allow to cool and peel the garlic cloves.POTATO LEEK SOUP
Directions. Heat the oil and butter in a large pot over medium heat. Add the leeks, onion and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 7 minutes. Add the wine and bring to a boil. Add the broth and potatoes. Simmer HOMEMADE CHICKEN STOCK Combine all ingredients in a pot with 8 cups water (or up to 14) on high heat. Bring to a boil then lower to a simmer. Cook for 30 to 60 minutes, until the chicken is done. Cool, strain, and season with salt and pepper. Set aside the chicken for another use and discard the vegetables. Wordpress Recipe Plugin by EasyRecipe. CHICKEN TAGINE, MINUS THE TAGINE Chicken Tagine with Apricots and Prunes. Heat the oil in a large pan or pot over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, 5 to 7 minutes (cook in batches if pan is too crowded). Turn over and cook 3 minutes more. Transfer to a BAKED STUFFED SQUASH BLOSSOMS Mix together ricotta, 1 lightly beaten egg, and parsley. Season with salt. Put the remaining 2 eggs in a bowl and whisk. Put the breadcrumbs in another bowl. Carefully spoon filling into each squash blossom and twist loosely at the end to close. Dip each stuffed squash blossom in egg, then breadcrumbs, and transfer to a parchment or tinfoil
ARANCINI (RICE BALLS) AND A RICE BLOG HOP Directions. Put the risotto, egg, and Parmesan in a large bowl and mix to combine. Scoop up a small handful of the cold risotto and form into a ball. Push a cube of mozzarella into the center, and smooth the risotto over so it is fully covered. Roll around in your hands to make sure the ball is even. Repeat with remaining risotto and mozzarella KATHERINEMARTINELLI.COM: FOOD AND TRAVEL WRITER ANDABOUTWRITINGSERVICESCONTACTRECIPE DEVELOPMENTCONTENT & GHOSTWRITING Testimonials. “Katherine is a pure joy to work with. She’s super-responsive, eager to tackle new topics and brilliant about turning in clean copy on deadline. Most importantly, she understands how to craft well-reported service content that’s highly readableand relatable for
THE BEST HOMEMADE PIZZA RECIPE EVER For the Dough: Mix your dry ingredients well so that the yeast and salt are well distributed. Add the water a bit at a time, stirring each time to incorporate the water. When all the water is added, mix until there is very little remaining dry flour. It should be a fairly sticky and "ragged" lump of dough. RANCH STEAK WITH ONIONS AND MUSHROOMS Remove the steak from the pan and loosely tent with foil. Allow to rest. Meanwhile, melt the butter (if using) in the pan along with any juices and add the mushrooms, onions, and remaining 3 tablespoons garlic. Cook, stirring frequently, until softened. Add the red wine to deglaze the pan and scrape up any bits from the bottom of the pan. GARLICKY WHITE BEANS WITH SPINACH AND TOMATOES RECIPE Directions. Heat the oil in a skillet over medium heat. Add the garlic and sauté for a few minutes until aromatic; do not burn. Add the beans and toss to coat in garlic and oil. Add the spinach; cook until wilted, about 2 minutes. Stir in the tomatoes and bring to a simmer. Remove from the heat and stir in the basil, parsley, and salt. SLOW-ROASTED TOMATOES AND 10 THINGS TO DO WITH THEM Preheat the oven to 250F. Put the tomatoes and garlic on a baking sheet. Toss with the olive oil and season with salt and pepper. Transfer the tray to the oven and roast for 2 to 3 hours, until shriveled but still moist. Allow to cool and peel the garlic cloves.POTATO LEEK SOUP
Directions. Heat the oil and butter in a large pot over medium heat. Add the leeks, onion and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 7 minutes. Add the wine and bring to a boil. Add the broth and potatoes. Simmer HOMEMADE CHICKEN STOCK Combine all ingredients in a pot with 8 cups water (or up to 14) on high heat. Bring to a boil then lower to a simmer. Cook for 30 to 60 minutes, until the chicken is done. Cool, strain, and season with salt and pepper. Set aside the chicken for another use and discard the vegetables. Wordpress Recipe Plugin by EasyRecipe. CHICKEN TAGINE, MINUS THE TAGINE Chicken Tagine with Apricots and Prunes. Heat the oil in a large pan or pot over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, 5 to 7 minutes (cook in batches if pan is too crowded). Turn over and cook 3 minutes more. Transfer to a BAKED STUFFED SQUASH BLOSSOMS Mix together ricotta, 1 lightly beaten egg, and parsley. Season with salt. Put the remaining 2 eggs in a bowl and whisk. Put the breadcrumbs in another bowl. Carefully spoon filling into each squash blossom and twist loosely at the end to close. Dip each stuffed squash blossom in egg, then breadcrumbs, and transfer to a parchment or tinfoil
ARANCINI (RICE BALLS) AND A RICE BLOG HOP Directions. Put the risotto, egg, and Parmesan in a large bowl and mix to combine. Scoop up a small handful of the cold risotto and form into a ball. Push a cube of mozzarella into the center, and smooth the risotto over so it is fully covered. Roll around in your hands to make sure the ball is even. Repeat with remaining risotto and mozzarellaRECIPE INDEX
For your convenience, a list organized alphabetically and by type, of all the recipes on my blog. Soups, Stocks and Stews Beef Rendang Beef Stew Butternut Squash and Chestnut Soup Chicken and Corn Chowder Chicken Tortilla Soup Chicken Stock Curried Cauliflower Soup Curried Sweet Potato Soup Irish Beef Stew Kitchen Sink Lentil Soup MarakKubbeh
THE BEST HOMEMADE PIZZA RECIPE EVER For the Dough: Mix your dry ingredients well so that the yeast and salt are well distributed. Add the water a bit at a time, stirring each time to incorporate the water. When all the water is added, mix until there is very little remaining dry flour. It should be a fairly sticky and "ragged" lump of dough. MARAK KUBBEH ADOM, A TASTE OF IRAQI-JEWISH TRADITION For the Marak Kubbeh Adom. Heat the olive oil in a large pan over medium-high heat. Add the ras al hanout and toast, stirring, 1 minute. Add the onions and sauté until translucent. Add the ground beef and cook, stirring and breaking up with a spoon, until meat is cookedthrough.
HOMEMADE CHICKEN STOCK Combine all ingredients in a pot with 8 cups water (or up to 14) on high heat. Bring to a boil then lower to a simmer. Cook for 30 to 60 minutes, until the chicken is done. Cool, strain, and season with salt and pepper. Set aside the chicken for another use and discard the vegetables. Wordpress Recipe Plugin by EasyRecipe. BLACK GARLIC-MUSHROOM DIP Directions. Put the onions in a dry pan over medium-high heat and cook, stirring often, until any liquid they exude evaporates. Add the butter and, once it has melted, lower the heat. Cook, stirring occasionally, until the onions are caramelized. Add the mushrooms and black garlic and sauté for another 5 to 10 minutes, until very softand dark.
MULBERRY AND SOUR CHERRY PIE Remove from the oven and set aside. Meanwhile, mix together the cherries, mulberries, and sugar and allow to sit for 15 minutes. Mix in the corn starch until you cannot see any white. Pour the filling into the pie crust. Roll out the other half of the puff pastry and layon top.
BUTTERNUT SQUASH, SWEET POTATO, AND CHICKPEA TAGINE Directions. Heat the oil in a large skillet with lid over medium heat. Add the onions and cook until soft, about 10 minutes. Add the cumin, coriander, crushed red pepper, cinnamon, garlic, and tomato paste; cook for a minute or two until fragrant. Add the squash, sweet potato, carrots, and dried apricots and toss well to coat. HOMEMADE PANEER AND RICOTTA All you do is heat the milk and add the acid, which separates it into curds and whey. Then you strain it through a cheesecloth and voila! If you want ricotta, strain it for 15 to 30 minutes, until it’s the consistency you like. If you want paneer, strain it for 30 minutes then press it under something heavy for another hour or two.Seriously.
INDIVIDUAL PAVLOVAS WITH STRAWBERRY COMPOTE AND MANGO COULIS For the Strawberry Compote: Put the strawberries, sugar, water, and lemon juice in a small pot over medium-high heat. Bring to a boil then lower the heat to reduce to a simmer and cook, stirring occasionally, until strawberries are soft, about 5 minutes. Remove from heat and set aside. (Can be made up to 2 days ahead and stored in a sealed ROASTED BRUSSELS SPROUTS WITH RED ONION AND BACON Directions. Preheat the oven to 400F. Toss the Brussels sprouts, bacon, onion, and olive oil together and season with salt. Lay flat on a baking sheet and roast, 30 minutes or until lightly browned. Shake pan halfway through to flip Brussels sprouts. KATHERINEMARTINELLI.COM: FOOD AND TRAVEL WRITER ANDABOUTWRITINGSERVICESCONTACTRECIPE DEVELOPMENTCONTENT & GHOSTWRITING Testimonials. “Katherine is a pure joy to work with. She’s super-responsive, eager to tackle new topics and brilliant about turning in clean copy on deadline. Most importantly, she understands how to craft well-reported service content that’s highly readableand relatable for
GARLICKY WHITE BEANS WITH SPINACH AND TOMATOES RECIPE Directions. Heat the oil in a skillet over medium heat. Add the garlic and sauté for a few minutes until aromatic; do not burn. Add the beans and toss to coat in garlic and oil. Add the spinach; cook until wilted, about 2 minutes. Stir in the tomatoes and bring to a simmer. Remove from the heat and stir in the basil, parsley, and salt. RANCH STEAK WITH ONIONS AND MUSHROOMS Remove the steak from the pan and loosely tent with foil. Allow to rest. Meanwhile, melt the butter (if using) in the pan along with any juices and add the mushrooms, onions, and remaining 3 tablespoons garlic. Cook, stirring frequently, until softened. Add the red wine to deglaze the pan and scrape up any bits from the bottom of the pan. SLOW-ROASTED TOMATOES AND 10 THINGS TO DO WITH THEM Preheat the oven to 250F. Put the tomatoes and garlic on a baking sheet. Toss with the olive oil and season with salt and pepper. Transfer the tray to the oven and roast for 2 to 3 hours, until shriveled but still moist. Allow to cool and peel the garlic cloves. CHICKEN TAGINE, MINUS THE TAGINE Chicken Tagine with Apricots and Prunes. Heat the oil in a large pan or pot over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, 5 to 7 minutes (cook in batches if pan is too crowded). Turn over and cook 3 minutes more. Transfer to a BLACK GARLIC-MUSHROOM DIP Directions. Put the onions in a dry pan over medium-high heat and cook, stirring often, until any liquid they exude evaporates. Add the butter and, once it has melted, lower the heat. Cook, stirring occasionally, until the onions are caramelized. Add the mushrooms and black garlic and sauté for another 5 to 10 minutes, until very softand dark.
RISOTTO IN THE STYLE OF MILAN I brought a small container of saffron back from New York and have been waiting to use it. As the world’s most expensive spice (a pound of dry saffron requires at least 50,000 flowers and 15 hours of manual labor) you can’t just use the stuff willy nilly. On the other hand,a little does
BUTTERNUT SQUASH, SWEET POTATO, AND CHICKPEA TAGINE Directions. Heat the oil in a large skillet with lid over medium heat. Add the onions and cook until soft, about 10 minutes. Add the cumin, coriander, crushed red pepper, cinnamon, garlic, and tomato paste; cook for a minute or two until fragrant. Add the squash, sweet potato, carrots, and dried apricots and toss well to coat. HOMEMADE PANEER AND RICOTTA All you do is heat the milk and add the acid, which separates it into curds and whey. Then you strain it through a cheesecloth and voila! If you want ricotta, strain it for 15 to 30 minutes, until it’s the consistency you like. If you want paneer, strain it for 30 minutes then press it under something heavy for another hour or two.Seriously.
VEGETARIAN BRAISED CABBAGE RECIPE Melt the butter in a wide-rimmed pan over medium heat. Add the onions and cook until soft. Add the cabbage and toss as best as you can. Pour the broth over and cover. Simmer gently over low heat for about 30 minutes, or until the cabbage is wilted (about halfway through toss gently). Remove from the heat and toss again. KATHERINEMARTINELLI.COM: FOOD AND TRAVEL WRITER ANDABOUTWRITINGSERVICESCONTACTRECIPE DEVELOPMENTCONTENT & GHOSTWRITING Testimonials. “Katherine is a pure joy to work with. She’s super-responsive, eager to tackle new topics and brilliant about turning in clean copy on deadline. Most importantly, she understands how to craft well-reported service content that’s highly readableand relatable for
GARLICKY WHITE BEANS WITH SPINACH AND TOMATOES RECIPE Directions. Heat the oil in a skillet over medium heat. Add the garlic and sauté for a few minutes until aromatic; do not burn. Add the beans and toss to coat in garlic and oil. Add the spinach; cook until wilted, about 2 minutes. Stir in the tomatoes and bring to a simmer. Remove from the heat and stir in the basil, parsley, and salt. RANCH STEAK WITH ONIONS AND MUSHROOMS Remove the steak from the pan and loosely tent with foil. Allow to rest. Meanwhile, melt the butter (if using) in the pan along with any juices and add the mushrooms, onions, and remaining 3 tablespoons garlic. Cook, stirring frequently, until softened. Add the red wine to deglaze the pan and scrape up any bits from the bottom of the pan. SLOW-ROASTED TOMATOES AND 10 THINGS TO DO WITH THEM Preheat the oven to 250F. Put the tomatoes and garlic on a baking sheet. Toss with the olive oil and season with salt and pepper. Transfer the tray to the oven and roast for 2 to 3 hours, until shriveled but still moist. Allow to cool and peel the garlic cloves. CHICKEN TAGINE, MINUS THE TAGINE Chicken Tagine with Apricots and Prunes. Heat the oil in a large pan or pot over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, 5 to 7 minutes (cook in batches if pan is too crowded). Turn over and cook 3 minutes more. Transfer to a BLACK GARLIC-MUSHROOM DIP Directions. Put the onions in a dry pan over medium-high heat and cook, stirring often, until any liquid they exude evaporates. Add the butter and, once it has melted, lower the heat. Cook, stirring occasionally, until the onions are caramelized. Add the mushrooms and black garlic and sauté for another 5 to 10 minutes, until very softand dark.
RISOTTO IN THE STYLE OF MILAN I brought a small container of saffron back from New York and have been waiting to use it. As the world’s most expensive spice (a pound of dry saffron requires at least 50,000 flowers and 15 hours of manual labor) you can’t just use the stuff willy nilly. On the other hand,a little does
BUTTERNUT SQUASH, SWEET POTATO, AND CHICKPEA TAGINE Directions. Heat the oil in a large skillet with lid over medium heat. Add the onions and cook until soft, about 10 minutes. Add the cumin, coriander, crushed red pepper, cinnamon, garlic, and tomato paste; cook for a minute or two until fragrant. Add the squash, sweet potato, carrots, and dried apricots and toss well to coat. HOMEMADE PANEER AND RICOTTA All you do is heat the milk and add the acid, which separates it into curds and whey. Then you strain it through a cheesecloth and voila! If you want ricotta, strain it for 15 to 30 minutes, until it’s the consistency you like. If you want paneer, strain it for 30 minutes then press it under something heavy for another hour or two.Seriously.
VEGETARIAN BRAISED CABBAGE RECIPE Melt the butter in a wide-rimmed pan over medium heat. Add the onions and cook until soft. Add the cabbage and toss as best as you can. Pour the broth over and cover. Simmer gently over low heat for about 30 minutes, or until the cabbage is wilted (about halfway through toss gently). Remove from the heat and toss again.RECIPE INDEX
For your convenience, a list organized alphabetically and by type, of all the recipes on my blog. Soups, Stocks and Stews Beef Rendang Beef Stew Butternut Squash and Chestnut Soup Chicken and Corn Chowder Chicken Tortilla Soup Chicken Stock Curried Cauliflower Soup Curried Sweet Potato Soup Irish Beef Stew Kitchen Sink Lentil Soup MarakKubbeh
BUTTERNUT SQUASH, SWEET POTATO, AND CHICKPEA TAGINE Directions. Heat the oil in a large skillet with lid over medium heat. Add the onions and cook until soft, about 10 minutes. Add the cumin, coriander, crushed red pepper, cinnamon, garlic, and tomato paste; cook for a minute or two until fragrant. Add the squash, sweet potato, carrots, and dried apricots and toss well to coat. HOMEMADE SODA RECIPES AND A GIVEAWAY Directions. Fill a glass with ice. Pour in the simple syrup, then the seltzer, and stir to thoroughly combine. Add berries or sliced orange or lemon if you wish. Serve immediately. CHICKEN TAGINE, MINUS THE TAGINE Chicken Tagine with Apricots and Prunes. Heat the oil in a large pan or pot over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, 5 to 7 minutes (cook in batches if pan is too crowded). Turn over and cook 3 minutes more. Transfer to a ASPARAGUS WITH GARLIC TWO WAYS Directions. Fill a large pot with water and bring to a boil. Add the asparagus and cook for 3 to 5 minutes, just until tender. Drain the asparagus and rinse under cold water to keep it bright green. Dry and transfer to a serving plate. Heat the olive oil in a frying pan and add the garlic. Cook until lightly browned and crispy on both sides(be
HOMEMADE CHICKEN STOCK Combine all ingredients in a pot with 8 cups water (or up to 14) on high heat. Bring to a boil then lower to a simmer. Cook for 30 to 60 minutes, until the chicken is done. Cool, strain, and season with salt and pepper. Set aside the chicken for another use and discard the vegetables. Wordpress Recipe Plugin by EasyRecipe. CHOCOLATE-CHERRY BABKA Chocolate and Cherry Babka. Heat the milk to 105–115°F in a small pot. Stir together the warm milk and 2 teaspoons sugar in a heat-proof bowl. Sprinkle yeast over mixture and let stand until foamy, about 5 to 10 minutes. If the yeast does not foam then you should discard it CURRY PUFFS: A TAKE OUT MAINSTAY, AT HOME Heat about 1-inch vegetable or other high-temp oil in a heavy-bottomed pan until it is about 350F, very hot but not smoking (or, if you have a deep fryer, go nuts). Add the curry puffs one at a time; work in batches so as not to crowd the pan. Transfer to a paper towel-lined plate and keep warm in a 200F oven if desired. APPLE-DATE CHAROSET AND PASSOVER RECIPES Directions. Put all the ingredients in a large bowl and mix thoroughly, breaking up any sticky date clumps. Serve immediately (with matzo) or cover and keep at room temperature until ready to serve (alternately make up to a day ahead and store in a sealed container in the fridge). TO ABU GHOSH, IN SEARCH OF ISRAEL’S BEST HUMMUS But, somehow, there seems to be some sort of consensus that the Arab village of Abu Ghosh, just outside Jerusalem, is the hummus capital of Israel. This, in fact, is the town’s claim to fame. OK, so they have a few Christian pilgrimage sites, including a monastery from the Crusader period and The Church of Notre Dame de l’Arche d’Alliance KATHERINEMARTINELLI.COM: FOOD AND TRAVEL WRITER ANDABOUTWRITINGSERVICESCONTACTRECIPE DEVELOPMENTCONTENT & GHOSTWRITING Testimonials. “Katherine is a pure joy to work with. She’s super-responsive, eager to tackle new topics and brilliant about turning in clean copy on deadline. Most importantly, she understands how to craft well-reported service content that’s highly readableand relatable for
SLOW-ROASTED TOMATOES AND 10 THINGS TO DO WITH THEM Preheat the oven to 250F. Put the tomatoes and garlic on a baking sheet. Toss with the olive oil and season with salt and pepper. Transfer the tray to the oven and roast for 2 to 3 hours, until shriveled but still moist. Allow to cool and peel the garlic cloves. RANCH STEAK WITH ONIONS AND MUSHROOMS Remove the steak from the pan and loosely tent with foil. Allow to rest. Meanwhile, melt the butter (if using) in the pan along with any juices and add the mushrooms, onions, and remaining 3 tablespoons garlic. Cook, stirring frequently, until softened. Add the red wine to deglaze the pan and scrape up any bits from the bottom of the pan. GARLICKY WHITE BEANS WITH SPINACH AND TOMATOES RECIPECANNELLINI BEANS RECIPES FOR SIDESCREAMY CANNELLINI BEANS Directions. Heat the oil in a skillet over medium heat. Add the garlic and sauté for a few minutes until aromatic; do not burn. Add the beans and toss to coat in garlic and oil. Add the spinach; cook until wilted, about 2 minutes. Stir in the tomatoes and bring to a simmer. Remove from the heat and stir in the basil, parsley, and salt. BLACK GARLIC-MUSHROOM DIP Directions. Put the onions in a dry pan over medium-high heat and cook, stirring often, until any liquid they exude evaporates. Add the butter and, once it has melted, lower the heat. Cook, stirring occasionally, until the onions are caramelized. Add the mushrooms and black garlic and sauté for another 5 to 10 minutes, until very softand dark.
BUTTERNUT SQUASH, SWEET POTATO, AND CHICKPEA TAGINE Directions. Heat the oil in a large skillet with lid over medium heat. Add the onions and cook until soft, about 10 minutes. Add the cumin, coriander, crushed red pepper, cinnamon, garlic, and tomato paste; cook for a minute or two until fragrant. Add the squash, sweet potato, carrots, and dried apricots and toss well to coat. RISOTTO IN THE STYLE OF MILAN I brought a small container of saffron back from New York and have been waiting to use it. As the world’s most expensive spice (a pound of dry saffron requires at least 50,000 flowers and 15 hours of manual labor) you can’t just use the stuff willy nilly. On the other hand,a little does
BAKED STUFFED SQUASH BLOSSOMS Directions. Preheat the oven to 400F. Mix together ricotta, 1 lightly beaten egg, and parsley. Season with salt. Put the remaining 2 eggs in a bowl and whisk. Put the breadcrumbs in another bowl. Carefully spoon filling into each squash blossom and twist loosely at the end toclose.
ROASTED BRUSSELS SPROUTS WITH RED ONION AND BACON Directions. Preheat the oven to 400F. Toss the Brussels sprouts, bacon, onion, and olive oil together and season with salt. Lay flat on a baking sheet and roast, 30 minutes or until lightly browned. Shake pan halfway through to flip Brussels sprouts. HOMEMADE PANEER AND RICOTTA All you do is heat the milk and add the acid, which separates it into curds and whey. Then you strain it through a cheesecloth and voila! If you want ricotta, strain it for 15 to 30 minutes, until it’s the consistency you like. If you want paneer, strain it for 30 minutes then press it under something heavy for another hour or two.Seriously.
KATHERINEMARTINELLI.COM: FOOD AND TRAVEL WRITER ANDABOUTWRITINGSERVICESCONTACTRECIPE DEVELOPMENTCONTENT & GHOSTWRITING Testimonials. “Katherine is a pure joy to work with. She’s super-responsive, eager to tackle new topics and brilliant about turning in clean copy on deadline. Most importantly, she understands how to craft well-reported service content that’s highly readableand relatable for
SLOW-ROASTED TOMATOES AND 10 THINGS TO DO WITH THEM Preheat the oven to 250F. Put the tomatoes and garlic on a baking sheet. Toss with the olive oil and season with salt and pepper. Transfer the tray to the oven and roast for 2 to 3 hours, until shriveled but still moist. Allow to cool and peel the garlic cloves. RANCH STEAK WITH ONIONS AND MUSHROOMS Remove the steak from the pan and loosely tent with foil. Allow to rest. Meanwhile, melt the butter (if using) in the pan along with any juices and add the mushrooms, onions, and remaining 3 tablespoons garlic. Cook, stirring frequently, until softened. Add the red wine to deglaze the pan and scrape up any bits from the bottom of the pan. GARLICKY WHITE BEANS WITH SPINACH AND TOMATOES RECIPECANNELLINI BEANS RECIPES FOR SIDESCREAMY CANNELLINI BEANS Directions. Heat the oil in a skillet over medium heat. Add the garlic and sauté for a few minutes until aromatic; do not burn. Add the beans and toss to coat in garlic and oil. Add the spinach; cook until wilted, about 2 minutes. Stir in the tomatoes and bring to a simmer. Remove from the heat and stir in the basil, parsley, and salt. BLACK GARLIC-MUSHROOM DIP Directions. Put the onions in a dry pan over medium-high heat and cook, stirring often, until any liquid they exude evaporates. Add the butter and, once it has melted, lower the heat. Cook, stirring occasionally, until the onions are caramelized. Add the mushrooms and black garlic and sauté for another 5 to 10 minutes, until very softand dark.
BUTTERNUT SQUASH, SWEET POTATO, AND CHICKPEA TAGINE Directions. Heat the oil in a large skillet with lid over medium heat. Add the onions and cook until soft, about 10 minutes. Add the cumin, coriander, crushed red pepper, cinnamon, garlic, and tomato paste; cook for a minute or two until fragrant. Add the squash, sweet potato, carrots, and dried apricots and toss well to coat. RISOTTO IN THE STYLE OF MILAN I brought a small container of saffron back from New York and have been waiting to use it. As the world’s most expensive spice (a pound of dry saffron requires at least 50,000 flowers and 15 hours of manual labor) you can’t just use the stuff willy nilly. On the other hand,a little does
BAKED STUFFED SQUASH BLOSSOMS Directions. Preheat the oven to 400F. Mix together ricotta, 1 lightly beaten egg, and parsley. Season with salt. Put the remaining 2 eggs in a bowl and whisk. Put the breadcrumbs in another bowl. Carefully spoon filling into each squash blossom and twist loosely at the end toclose.
ROASTED BRUSSELS SPROUTS WITH RED ONION AND BACON Directions. Preheat the oven to 400F. Toss the Brussels sprouts, bacon, onion, and olive oil together and season with salt. Lay flat on a baking sheet and roast, 30 minutes or until lightly browned. Shake pan halfway through to flip Brussels sprouts. HOMEMADE PANEER AND RICOTTA All you do is heat the milk and add the acid, which separates it into curds and whey. Then you strain it through a cheesecloth and voila! If you want ricotta, strain it for 15 to 30 minutes, until it’s the consistency you like. If you want paneer, strain it for 30 minutes then press it under something heavy for another hour or two.Seriously.
KATHERINE MARTINELLI I’m Katherine and I’m an award-winning freelance journalist. I’ve written about nature-based preschools for The New York Times; explored the history and future of Chelsea Market for Smithsonian; shed light on the common yet stigmatizing experience of miscarriage for The Washington Post; and questioned the relevance of the Certified Master Chef exam for Food & Wine. KATHERINE MARTINELLI ~ FOOD PHOTOGRAPHY With a preference for natural light and unfussy styling, my food photography has appeared in cookbooks, alongside my articles and recipes, and to illustrate sponsored editorial content. THE BEST HOMEMADE PIZZA RECIPE EVER For the Dough: Mix your dry ingredients well so that the yeast and salt are well distributed. Add the water a bit at a time, stirring each time to incorporate the water. When all the water is added, mix until there is very little remaining dry flour. It should be a fairly sticky and "ragged" lump of dough. BUTTERNUT SQUASH, SWEET POTATO, AND CHICKPEA TAGINE Directions. Heat the oil in a large skillet with lid over medium heat. Add the onions and cook until soft, about 10 minutes. Add the cumin, coriander, crushed red pepper, cinnamon, garlic, and tomato paste; cook for a minute or two until fragrant. Add the squash, sweet potato, carrots, and dried apricots and toss well to coat. MARAK KUBBEH ADOM, A TASTE OF IRAQI-JEWISH TRADITION For the Marak Kubbeh Adom. Heat the olive oil in a large pan over medium-high heat. Add the ras al hanout and toast, stirring, 1 minute. Add the onions and sauté until translucent. Add the ground beef and cook, stirring and breaking up with a spoon, until meat is cookedthrough.
HOMEMADE CHICKEN STOCK Combine all ingredients in a pot with 8 cups water (or up to 14) on high heat. Bring to a boil then lower to a simmer. Cook for 30 to 60 minutes, until the chicken is done. Cool, strain, and season with salt and pepper. Set aside the chicken for another use and discard the vegetables. Wordpress Recipe Plugin by EasyRecipe. ASPARAGUS WITH GARLIC TWO WAYS Directions. Fill a large pot with water and bring to a boil. Add the asparagus and cook for 3 to 5 minutes, just until tender. Drain the asparagus and rinse under cold water to keep it bright green. Dry and transfer to a serving plate. Heat the olive oil in a frying pan and add the garlic. Cook until lightly browned and crispy on both sides(be
VEGETARIAN BRAISED CABBAGE RECIPE Melt the butter in a wide-rimmed pan over medium heat. Add the onions and cook until soft. Add the cabbage and toss as best as you can. Pour the broth over and cover. Simmer gently over low heat for about 30 minutes, or until the cabbage is wilted (about halfway through toss gently). Remove from the heat and toss again. BULGUR SALAD WITH POMEGRANATE MOLASSES Uncover and fluff with a fork. Transfer to a large bowl and allow to cool slightly, about 10 minutes. Add the remaining ingredients to the bulgur and toss to combine. Season with additional salt and pepper as needed, and add more pomegranate molasses or lemon juice to taste. Serve immediately or store, covered, overnight and allow to reach room WHERE TO SHOP FOR FOOD IN BE'ER SHEVA Onions should be about NIS 2.99. Other produce varies widely from store to store – even within the same brand! Mangoes, for example, were NIS 10.99/kilo at the Mega in the Big and 12.99 at Mega Bowl. Between all the markets they range in price KATHERINEMARTINELLI.COM: FOOD AND TRAVEL WRITER ANDABOUTWRITINGSERVICESCONTACTRECIPE DEVELOPMENTCONTENT & GHOSTWRITING “Katherine is an editor’s dream writer! Beyond delivering quality content on time, every time, she’s in tune with our brand’s voice and message and always goes out of her way to come up with ways to lead readers to other content on our site. RANCH STEAK WITH ONIONS AND MUSHROOMS Combine the soy sauce, Worcestershire sauce, and 6 cloves of minced garlic in a large bowl. Add the steak and allow to marinate at room temperature for 30 minutes, or covered in the refrigerator overnight (bring to room temperature before cooking). SLOW-ROASTED TOMATOES AND 10 THINGS TO DO WITH THEM Preheat the oven to 250F. Put the tomatoes and garlic on a baking sheet. Toss with the olive oil and season with salt and pepper. Transfer the tray to the oven and roast for 2 to 3 hours, until shriveled but still moist. GARLICKY WHITE BEANS WITH SPINACH AND TOMATOES RECIPECANNELLINI BEANS RECIPES FOR SIDESCREAMY CANNELLINI BEANS Get the recipe for garlicky, gluten free white beans with spinach and tomatoes - ready in just 10 minutes! Vegetarian, vegan, parve, andslow carb friendly.
RISOTTO IN THE STYLE OF MILAN I brought a small container of saffron back from New York and have been waiting to use it. As the world’s most expensive spice (a pound of dry saffron requires at least 50,000 flowers and 15 hours of manual labor) you can’t just use the stuff willy nilly. On the other hand,a little does
BLACK GARLIC-MUSHROOM DIP Black garlic is one of those ingredients that inspires you to play around. The sweet, umami-rich flavor bares practically no resemblance to raw garlic, much in the same way that kimchi tastes very different than plain old cabbage. BUTTERNUT SQUASH, SWEET POTATO, AND CHICKPEA TAGINE Heat the oil in a large skillet with lid over medium heat. Add the onions and cook until soft, about 10 minutes. Add the cumin, coriander, crushed red pepper, cinnamon, garlic, and tomato paste; cook for a minute or two until fragrant. HOMEMADE PANEER AND RICOTTA In the end, I used 2 liters of plain 3% cow’s milk. 3 tablespoons of lemon juice didn’t provide enough acidity for this batch.After much stirring and re-heating,there was about 1/2 cup of curds, and almostno separation.
ROASTED BRUSSELS SPROUTS WITH RED ONION AND BACON There isn’t much that I love more than Brussels sprouts. Ok, that may be exaggerating, but only a little. These adorable little veggies have gotten quite the PR treatment in recent years, shooting from America’s most hated vegetable to veggie darling of the foodie community. I always knew that Brussels sprouts resembled babycabbages, but
BAKED STUFFED SQUASH BLOSSOMS The theme for this month’s World on a Plate is stuffed vegetables and I couldn’t be more excited. I considered classic stuffed peppers (I found a recipe in an American cookbook from the early 1900s) but then I decided on one of my favorite summer favorites: Stuffed squashblossoms.
KATHERINEMARTINELLI.COM: FOOD AND TRAVEL WRITER ANDABOUTWRITINGSERVICESCONTACTRECIPE DEVELOPMENTCONTENT & GHOSTWRITING “Katherine is an editor’s dream writer! Beyond delivering quality content on time, every time, she’s in tune with our brand’s voice and message and always goes out of her way to come up with ways to lead readers to other content on our site. RANCH STEAK WITH ONIONS AND MUSHROOMS Combine the soy sauce, Worcestershire sauce, and 6 cloves of minced garlic in a large bowl. Add the steak and allow to marinate at room temperature for 30 minutes, or covered in the refrigerator overnight (bring to room temperature before cooking). SLOW-ROASTED TOMATOES AND 10 THINGS TO DO WITH THEM Preheat the oven to 250F. Put the tomatoes and garlic on a baking sheet. Toss with the olive oil and season with salt and pepper. Transfer the tray to the oven and roast for 2 to 3 hours, until shriveled but still moist. GARLICKY WHITE BEANS WITH SPINACH AND TOMATOES RECIPECANNELLINI BEANS RECIPES FOR SIDESCREAMY CANNELLINI BEANS Get the recipe for garlicky, gluten free white beans with spinach and tomatoes - ready in just 10 minutes! Vegetarian, vegan, parve, andslow carb friendly.
RISOTTO IN THE STYLE OF MILAN I brought a small container of saffron back from New York and have been waiting to use it. As the world’s most expensive spice (a pound of dry saffron requires at least 50,000 flowers and 15 hours of manual labor) you can’t just use the stuff willy nilly. On the other hand,a little does
BLACK GARLIC-MUSHROOM DIP Black garlic is one of those ingredients that inspires you to play around. The sweet, umami-rich flavor bares practically no resemblance to raw garlic, much in the same way that kimchi tastes very different than plain old cabbage. BUTTERNUT SQUASH, SWEET POTATO, AND CHICKPEA TAGINE Heat the oil in a large skillet with lid over medium heat. Add the onions and cook until soft, about 10 minutes. Add the cumin, coriander, crushed red pepper, cinnamon, garlic, and tomato paste; cook for a minute or two until fragrant. HOMEMADE PANEER AND RICOTTA In the end, I used 2 liters of plain 3% cow’s milk. 3 tablespoons of lemon juice didn’t provide enough acidity for this batch.After much stirring and re-heating,there was about 1/2 cup of curds, and almostno separation.
ROASTED BRUSSELS SPROUTS WITH RED ONION AND BACON There isn’t much that I love more than Brussels sprouts. Ok, that may be exaggerating, but only a little. These adorable little veggies have gotten quite the PR treatment in recent years, shooting from America’s most hated vegetable to veggie darling of the foodie community. I always knew that Brussels sprouts resembled babycabbages, but
BAKED STUFFED SQUASH BLOSSOMS The theme for this month’s World on a Plate is stuffed vegetables and I couldn’t be more excited. I considered classic stuffed peppers (I found a recipe in an American cookbook from the early 1900s) but then I decided on one of my favorite summer favorites: Stuffed squashblossoms.
KATHERINE MARTINELLI About. I’m Katherine and I’m an award-winning freelance journalist. I’ve written about nature-based preschools for The New York Times; explored the history and future of Chelsea Market for Smithsonian; shed light on the common yet stigmatizing experience of miscarriage for The Washington Post; and questioned the relevance ofthe Certified
KATHERINE MARTINELLI ~ FOOD PHOTOGRAPHY With a preference for natural light and unfussy styling, my food photography has appeared in cookbooks, alongside my articles and recipes, and to illustrate sponsored editorial content. THE BEST HOMEMADE PIZZA RECIPE EVER For the Dough: Mix your dry ingredients well so that the yeast and salt are well distributed. Add the water a bit at a time, stirring each time to incorporate the water. When all the water is added, mix until there is very little remaining dry flour. It should be a fairly sticky and "ragged" lump of dough. BUTTERNUT SQUASH, SWEET POTATO, AND CHICKPEA TAGINE Directions. Heat the oil in a large skillet with lid over medium heat. Add the onions and cook until soft, about 10 minutes. Add the cumin, coriander, crushed red pepper, cinnamon, garlic, and tomato paste; cook for a minute or two until fragrant. Add the squash, sweet potato, carrots, and dried apricots and toss well to coat. MARAK KUBBEH ADOM, A TASTE OF IRAQI-JEWISH TRADITION For the Marak Kubbeh Adom. Heat the olive oil in a large pan over medium-high heat. Add the ras al hanout and toast, stirring, 1 minute. Add the onions and sauté until translucent. Add the ground beef and cook, stirring and breaking up with a spoon, until meat is cookedthrough.
HOMEMADE CHICKEN STOCK Combine all ingredients in a pot with 8 cups water (or up to 14) on high heat. Bring to a boil then lower to a simmer. Cook for 30 to 60 minutes, until the chicken is done. Cool, strain, and season with salt and pepper. Set aside the chicken for another use and discard the vegetables. Wordpress Recipe Plugin by EasyRecipe. ASPARAGUS WITH GARLIC TWO WAYS Directions. Fill a large pot with water and bring to a boil. Add the asparagus and cook for 3 to 5 minutes, just until tender. Drain the asparagus and rinse under cold water to keep it bright green. Dry and transfer to a serving plate. Heat the olive oil in a frying pan and add the garlic. Cook until lightly browned and crispy on both sides(be
VEGETARIAN BRAISED CABBAGE RECIPE Melt the butter in a wide-rimmed pan over medium heat. Add the onions and cook until soft. Add the cabbage and toss as best as you can. Pour the broth over and cover. Simmer gently over low heat for about 30 minutes, or until the cabbage is wilted (about halfway through toss gently). Remove from the heat and toss again. BULGUR SALAD WITH POMEGRANATE MOLASSES Uncover and fluff with a fork. Transfer to a large bowl and allow to cool slightly, about 10 minutes. Add the remaining ingredients to the bulgur and toss to combine. Season with additional salt and pepper as needed, and add more pomegranate molasses or lemon juice to taste. Serve immediately or store, covered, overnight and allow to reach room WHERE TO SHOP FOR FOOD IN BE'ER SHEVA Onions should be about NIS 2.99. Other produce varies widely from store to store – even within the same brand! Mangoes, for example, were NIS 10.99/kilo at the Mega in the Big and 12.99 at Mega Bowl. Between all the markets they range in price KATHERINEMARTINELLI.COM: FOOD AND TRAVEL WRITER ANDABOUTWRITINGSERVICESCONTACTRECIPE DEVELOPMENTCONTENT & GHOSTWRITING “Katherine is an editor’s dream writer! Beyond delivering quality content on time, every time, she’s in tune with our brand’s voice and message and always goes out of her way to come up with ways to lead readers to other content on our site. RANCH STEAK WITH ONIONS AND MUSHROOMS Combine the soy sauce, Worcestershire sauce, and 6 cloves of minced garlic in a large bowl. Add the steak and allow to marinate at room temperature for 30 minutes, or covered in the refrigerator overnight (bring to room temperature before cooking). SLOW-ROASTED TOMATOES AND 10 THINGS TO DO WITH THEM Preheat the oven to 250F. Put the tomatoes and garlic on a baking sheet. Toss with the olive oil and season with salt and pepper. Transfer the tray to the oven and roast for 2 to 3 hours, until shriveled but still moist. GARLICKY WHITE BEANS WITH SPINACH AND TOMATOES RECIPECANNELLINI BEANS RECIPES FOR SIDESCREAMY CANNELLINI BEANS Get the recipe for garlicky, gluten free white beans with spinach and tomatoes - ready in just 10 minutes! Vegetarian, vegan, parve, andslow carb friendly.
RISOTTO IN THE STYLE OF MILAN I brought a small container of saffron back from New York and have been waiting to use it. As the world’s most expensive spice (a pound of dry saffron requires at least 50,000 flowers and 15 hours of manual labor) you can’t just use the stuff willy nilly. On the other hand,a little does
BLACK GARLIC-MUSHROOM DIP Black garlic is one of those ingredients that inspires you to play around. The sweet, umami-rich flavor bares practically no resemblance to raw garlic, much in the same way that kimchi tastes very different than plain old cabbage. BUTTERNUT SQUASH, SWEET POTATO, AND CHICKPEA TAGINE Heat the oil in a large skillet with lid over medium heat. Add the onions and cook until soft, about 10 minutes. Add the cumin, coriander, crushed red pepper, cinnamon, garlic, and tomato paste; cook for a minute or two until fragrant. HOMEMADE PANEER AND RICOTTA In the end, I used 2 liters of plain 3% cow’s milk. 3 tablespoons of lemon juice didn’t provide enough acidity for this batch.After much stirring and re-heating,there was about 1/2 cup of curds, and almostno separation.
ROASTED BRUSSELS SPROUTS WITH RED ONION AND BACON There isn’t much that I love more than Brussels sprouts. Ok, that may be exaggerating, but only a little. These adorable little veggies have gotten quite the PR treatment in recent years, shooting from America’s most hated vegetable to veggie darling of the foodie community. I always knew that Brussels sprouts resembled babycabbages, but
BAKED STUFFED SQUASH BLOSSOMS The theme for this month’s World on a Plate is stuffed vegetables and I couldn’t be more excited. I considered classic stuffed peppers (I found a recipe in an American cookbook from the early 1900s) but then I decided on one of my favorite summer favorites: Stuffed squashblossoms.
KATHERINEMARTINELLI.COM: FOOD AND TRAVEL WRITER ANDABOUTWRITINGSERVICESCONTACTRECIPE DEVELOPMENTCONTENT & GHOSTWRITING “Katherine is an editor’s dream writer! Beyond delivering quality content on time, every time, she’s in tune with our brand’s voice and message and always goes out of her way to come up with ways to lead readers to other content on our site. RANCH STEAK WITH ONIONS AND MUSHROOMS Combine the soy sauce, Worcestershire sauce, and 6 cloves of minced garlic in a large bowl. Add the steak and allow to marinate at room temperature for 30 minutes, or covered in the refrigerator overnight (bring to room temperature before cooking). SLOW-ROASTED TOMATOES AND 10 THINGS TO DO WITH THEM Preheat the oven to 250F. Put the tomatoes and garlic on a baking sheet. Toss with the olive oil and season with salt and pepper. Transfer the tray to the oven and roast for 2 to 3 hours, until shriveled but still moist. GARLICKY WHITE BEANS WITH SPINACH AND TOMATOES RECIPECANNELLINI BEANS RECIPES FOR SIDESCREAMY CANNELLINI BEANS Get the recipe for garlicky, gluten free white beans with spinach and tomatoes - ready in just 10 minutes! Vegetarian, vegan, parve, andslow carb friendly.
RISOTTO IN THE STYLE OF MILAN I brought a small container of saffron back from New York and have been waiting to use it. As the world’s most expensive spice (a pound of dry saffron requires at least 50,000 flowers and 15 hours of manual labor) you can’t just use the stuff willy nilly. On the other hand,a little does
BLACK GARLIC-MUSHROOM DIP Black garlic is one of those ingredients that inspires you to play around. The sweet, umami-rich flavor bares practically no resemblance to raw garlic, much in the same way that kimchi tastes very different than plain old cabbage. BUTTERNUT SQUASH, SWEET POTATO, AND CHICKPEA TAGINE Heat the oil in a large skillet with lid over medium heat. Add the onions and cook until soft, about 10 minutes. Add the cumin, coriander, crushed red pepper, cinnamon, garlic, and tomato paste; cook for a minute or two until fragrant. HOMEMADE PANEER AND RICOTTA In the end, I used 2 liters of plain 3% cow’s milk. 3 tablespoons of lemon juice didn’t provide enough acidity for this batch.After much stirring and re-heating,there was about 1/2 cup of curds, and almostno separation.
ROASTED BRUSSELS SPROUTS WITH RED ONION AND BACON There isn’t much that I love more than Brussels sprouts. Ok, that may be exaggerating, but only a little. These adorable little veggies have gotten quite the PR treatment in recent years, shooting from America’s most hated vegetable to veggie darling of the foodie community. I always knew that Brussels sprouts resembled babycabbages, but
BAKED STUFFED SQUASH BLOSSOMS The theme for this month’s World on a Plate is stuffed vegetables and I couldn’t be more excited. I considered classic stuffed peppers (I found a recipe in an American cookbook from the early 1900s) but then I decided on one of my favorite summer favorites: Stuffed squashblossoms.
KATHERINE MARTINELLI I’m Katherine and I’m an award-winning freelance journalist. I’ve written about nature-based preschools for The New York Times; explored the history and future of Chelsea Market for Smithsonian; shed light on the common yet stigmatizing experience of miscarriage for The Washington Post; and questioned the relevance of the Certified Master Chef exam for Food & Wine. KATHERINE MARTINELLI ~ FOOD PHOTOGRAPHY With a preference for natural light and unfussy styling, my food photography has appeared in cookbooks, alongside my articles and recipes, and to illustrate sponsored editorial content. THE BEST HOMEMADE PIZZA RECIPE EVER I’d heard tell of Andy’s amazing homemade pizzas, and knew firsthand just how passionate he is about food, and pizza in particular. But tasting is believing and the other night I had the good fortune to sit in on Andy’s new pizza making class based out of his home in Be’er Sheva, Israel. BUTTERNUT SQUASH, SWEET POTATO, AND CHICKPEA TAGINE Heat the oil in a large skillet with lid over medium heat. Add the onions and cook until soft, about 10 minutes. Add the cumin, coriander, crushed red pepper, cinnamon, garlic, and tomato paste; cook for a minute or two until fragrant. HOMEMADE CHICKEN STOCK Combine all ingredients in a pot with 8 cups water (or up to 14) on high heat. Bring to a boil then lower to a simmer. Cook for 30 to 60 minutes, until the chicken is done. MARAK KUBBEH ADOM, A TASTE OF IRAQI-JEWISH TRADITION Prior to moving to Israel, I had never had Iraqi-Jewish cuisine. But in the brimming aisles of Jerusalem’s Machane Yehuda market there is an Iraqi-Jewish enclave with tons of restaurants serving traditional fare. Kubbeh (also called kibbe) is one of those dishes. It’s beautiful, it’s addictive, and it’s unlike anything I’ve everhad.
VEGETARIAN BRAISED CABBAGE RECIPE Enjoy this Irish gluten free & vegetarian braised cabbage to celebrate St. Patrick's Day, or as a delicious, budget-friendly side for your meal any time of year. ASPARAGUS WITH GARLIC TWO WAYS Fill a large pot with water and bring to a boil. Add the asparagus and cook for 3 to 5 minutes, just until tender. Drain the asparagus and rinse under cold water to keep it bright green. BULGUR SALAD WITH POMEGRANATE MOLASSES Bulgur may sound humble but it is full of flavors especially if you combine it with pomegranate! This article is such a coincidence, I am organizing a culinary trip to Athens during September doing exactly what you din in Instambul, only this one will have cooking classes with a chef, wine tasting and sightseeing. WHERE TO SHOP FOR FOOD IN BE'ER SHEVA A comparative guide on where to shop for food in Be'er Sheva, Israel from September 2011. Find out where to get the best deals in town.Skip to content
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“Katherine is a pure joy to work with. She’s super-responsive, eager to tackle new topics and brilliant about turning in clean copy on deadline. Most importantly, she understands how to craft well-reported service content that’s highly readable and relatable for today’s parents.” ASHLEE NEUMAN | SENIOR EDITOR | THE BUMP*
“Working with Katherine has been an absolute pleasure. We at Serious Eats love that she is a regular contributor to our branded content program. Not only is she super responsive over email—which is great for last-minute assignments—the recipes and content she provides are always well-researched and compelling.” ARIEL KANTER | MARKETING DIRECTOR | SERIOUS EATS*
“Katherine is an editor’s dream writer! Beyond delivering quality content on time, every time, she’s in tune with our brand’s voice and message and always goes out of her way to come up with ways to lead readers to other content on our site. Plus, she’s kind, thoughtful, and a pleasure to work with—we’re lucky to haveher!”
SARAH PURKRABEK | EDITORIAL ASSISTANT (AND EDITOR OF AFAR LOCAL) |AFAR MEDIA
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