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Herb-and-Pistachio Couscous Salad | Milk Street

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Fresh herbs and oil, processed to a paste, infuse couscous with bright flavor. Don’t use Israeli couscous, which won’t hydrate sufficiently in this recipe. Kosher salt and ground black pepper. Tablespoons extra-virgin olive oil, plus more for serving. Cups lightly packed cilantro leaves and tender stems. Cups lightly packed flat-leaf parsley leaves. Tablespoons finely chopped pickled jalapenos, plus 2 teaspoons brine. Ounces baby arugula, coarsely chopped (about 2 cups). Scallions, thinly sliced. Kosher ...

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Brown Butter-Cardamom Banana Bread | Milk Street

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Cardamom makes for a not-so-common banana bread. Brown Butter-Cardamom Banana Bread. 1 hour 15 minutes 25 minutes active. Don’t measure the bananas by number, as differences in sizes can throw off the balance of ingredients. Measure them using a dry measuring cup instead. 1 hour 15 minutes. Cups (10 ounces) all-purpose flour. Tablespoons (1 stick) salted butter. Cups mashed banana (about 4 very ripe bananas). Cup packed (5 ounces) dark brown sugar. Tablespoon white sugar (optional). Return to Full Recipe.

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Chocolate, Prune and Rum Cake | Milk Street

http://recipes.177milkstreet.com/recipes/chocolate-prune-rum-cake

You don’t have to be a professional baker to make this deliciously gooey cake. Chocolate, Prune and Rum Cake. 1 hour 20 minutes 30 minutes active. Don’t over-bake this cake. Don’t be alarmed if the center still jiggles a bit and yields to gentle pressure; the cake will continue to set after it comes out of the oven. 1 hour 20 minutes. Tablespoons salted butter (1 tablespoon softened). Ounces pitted prunes (about 1 cups), finely chopped. Ounces bittersweet chocolate, finely chopped. Large eggs, separated.

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Hot Oil-Flashed Chard with Ginger, Scallions, and Chili | Milk Street

http://recipes.177milkstreet.com/recipes/sizzling-greens

To crank up the flavor of your greens, you need to hear them sizzle. Hot Oil-Flashed Chard with Ginger, Scallions, and Chili. Don’t use the chard stems, but also don’t throw them away. The stems are tougher than the leaves and won’t cook through in the short time it takes to wilt the leaves. Chard stems do have good flavor, however, and can be sautéed, pickled or added to soups and stews. Large bunches Swiss chard (1 to 2 pounds total), stems removed and leaves cut crosswise into rough 3-inch pieces.

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Charred Brussels Sprouts | Milk Street

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Tame your bitter vegetables by playing rough with them. Don’t omit the anchovies. You may not like them on their own, and they may smell fishy, but as they cook they fade into a rich, salty background flavor. Pound small to medium Brussels sprouts, trimmed and halved. Tablespoons extra-virgin olive oil. Garlic cloves, minced. Anchovy fillets, minced. In a large bowl, toss the sprouts with 1 tablespoon of oil, 2 teaspoons of honey and teaspoon of salt. Set aside. Return to Full Recipe. Jump to step 1.

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Oven-Poached Salmon with Thyme, Dill and Vermouth | Milk Street

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A side of salmon, steamed with mirepoix and vermouth, stays tender and flavorful. Oven-Poached Salmon with Thyme, Dill and Vermouth. Don’t marinate the salmon longer than 20 minutes. The soy sauce adds an earthy dimension to the salmon’s flavor, but if left too long its saltiness will become overpowering. Pound salmon fillet, skin on, pin bones removed. Medium carrots, finely chopped. Celery rib, finely chopped. Shallot, peeled and thinly sliced. Sprigs dill, plus 3 teaspoons, minced. Jump to step 1.

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French Spice Cake (pain d’épices) | Milk Street

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A triple dose of ginger gives this long-lasting cake pleasant, complex spice. French Spice Cake (pain d’épices). 1 hr 25 min 10 min active. Don’t use baking spray in place of butter. While it’s fine in many situations, butter helps create the dark crust that sets pain d’épices apart from other quick breads. Use melted butter and a pastry brush to coat it liberally over the inside of the pan. 1 hr 25 min. Grams (1 cups) all-purpose flour. Grams (1 cup) almond flour. Teaspoon ground black pepper. Don’t use...