If you have any leftover wine, that is.Let’s be honest: we all need to be a little better about repurposing our leftovers. Whether it’s a holiday ham or just a bunch of mashed potatoes, sometimes it’s a struggle to find something creative and yummy to do with what’s left behind after a big gathering or dinner.
RecipesDish typeCakeCakes with fruitCitrus cakesOrange cakeAn orange cake recipe that is easy to make and results in a super moist and rich cake. You can use your favourite buttercream icing recipe to make this into a celebration cake, though it is gorgeous as is!479 people made thisIngredientsServes: 10 110g butter150g caster sugar2 tablespoons grated orange zest2 egg yolks125g self-raising flour125ml fresh orange juice2 egg whites1 pinch saltMethodPrep:30min ›Cook:40min ›Ready in:1hr10minPreheat oven to 180 C / Gas 4.
Grilled Leg of Lamb with Red Wine, Garlic, Mustard, and Sage Recipe Ingredients1 cup dry red wine (such as Zinfandel)3/4 cup chopped shallots (about 3 large)1/2 cup whole grain Dijon mustard1/3 cup plus 1 tablespoon finely chopped fresh sage (about 1/2 ounce) plus sprigs for garnish (optional)1 7-pound leg of lamb, boned, evenly flattened, outside fat partially trimmed (yields about 5 2/3 pounds)1 cup low-salt beef broth2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/2-inch cubesRecipe PreparationWhisk wine, shallots, mustard, 1/3 cup chopped sage, oil, and garlic in medium glass bowl.
Champaign’s plea for a better pizza parlor that serves by-the-slice and is willing to serve many booze-lined bellies at the bewitching hour (2AM when the bars close), has finally been answered with Green Streets new addition, Antonio’s Pizza. It didn’t take long for students to realize that “gourmet” pizza was the only pizza they would want to eat after bar close, at lunch time, or just for a second dinner (no judgments).
RecipesIngredientsSeafoodUsing frozen seafood for this spicy Mexican-style dish makes it an affordable, no-fuss feast.2 people made thisIngredientsServes: 4 400g can chopped tomatoespinch of chilli powder, or to taste1 tbsp vegetable oil3 spring onions, thinly sliced2 garlic cloves, crushed400g frozen seafood selection, thawed and drained60ml whipping cream8 flour or corn tortillas125g mature Cheddar, grated2 tbsp chopped pickled jalapeñosMethodPrep:30min ›Cook:20min ›Ready in:50minPreheat the oven to 200°C (gas 6).
We spoke to Hill Country Barbecue executive chef Charles Grund Jr. about the history of the carnivorous celebration, MeatopiaKristen HomHill Country Barbecue offered a spicy chili short rib, topped with a tangy jalapeño and habanero chimichurri.Meatopia, with events at both the New York City Wine & Food and South Beach Wine & Food festivals, is widely regarded as one of the most carnivorous feasts in the world, where chefs and pitmasters cook entire pigs, cows, and goats over open fires.