I tweaked a family recipe and named it after my aunt Darla from Bristol, Tennessee. I’ve given the Southern spread a touch of her beloved Smoky Mountains by adding smoked paprika. There’s a touch of zing in there, too, courtesy of some quick-pickled onions.
smoked paprika
Extra Helping: UnMeatballs
Unmeatballs happily flex to accommodate both whole-grain and gluten-free bread, and the addition of some stealth pumpkin puree brings additional nourishment along with a very nosh-able texture.
Mark Raymond’s Favorite Corn Salad
This refreshing corn salad is easy to make your own. Use more or less feta, onion, or basil. Go heavy on the cherry tomatoes. Add sliced avocado, if you like.
Make Shake Shack’s Chick’n Shack Burger at Home
Shake Shack’s core question was: What makes a great chicken sandwich? The chicken! Where to find enough good, all-natural meat? And how to portion it? The Shacks steep the chicken in a tenderizing sous vide bath; at home, it’s a buttermilk marinade.
Thanksgiving Prosciutto-Wrapped Turkey with Apple Cider Gravy
From Faith: I was excited; I thought I’d created something new, a way to give turkey a boost of flavor, yet preserving its… Thanksgivingness. But it turns out others have thought about wrapping a turkey with thin slices of Italian prosciutto. After searching what’s out there, I think we’ve found the best of the best, and you […]
