F.N.SharpNo ratings yet2 ½ cups all-purpose flour1 teaspoon kosher salt¾ cup boiling water2 ½ tablespoons peanut oil (divided – see directions)1 medium carrot (thinly diced)4 tablespoons grated fresh ginger (divided – see directions)1/3 cup finely sliced scallions (white and green parts separated)½ teaspoon kosher salt1 ½ cups Napa cabbage (rough stems removed and thinly sliced then roughly chopped)2 teaspoons diced garlic1 lb. ground chicken1/3 cup + 2 tablespoons tamari sauce¼ cup mirin3 teaspoons sesame oil (divided – see directions)1 teaspoon hot sesame oil1 teaspoon red pepper flakes1 teaspoon white or black sesame seeds
F.N.SharpNo ratings yet3 medium bosc pears with stems (peeled)4 ½ cups water1 cup dry vermouth¾ cup granulated sugar¼ cup lemon juice¼ cup organic honey3 tablespoon freshly grated ginger (divided – see directions)8 cardamom pods2 cinnamon sticks2 star anise pods12 tablespoons unsalted butter (room temperature)½ cup unsulfured molasses½ cup dark brown sugar3 large eggs (room temperature and cracked into a bowl)2 teaspoons vanilla extract2 ½ cups unbleached flour2 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon kosher salt½ teaspoon ground coriander½ teaspoon baking soda¼ teaspoon ground cardamom1 cup plain Greek yogurt
F.N.SharpNo ratings yet1/3 cup light brown sugar¼ cup bourbon. ¼ cup ground dark roast coffee1 teaspoon ground chili powder + 1/8 teaspoon for garnish1 teaspoon kosher salt + 1/8 teaspoon for garnish½ teaspoon hot smoked paprika + 1/8 teaspoon for garnish1 ½ teaspoons dried or roughly chopped fresh parsley for garnish1 (3-lb.) boneless prime rib
F.N.SharpNo ratings yet1 tablespoon olive oil1 tablespoon unsalted butter3 large white onions (halved and sliced into ¼-inch pieces)1 large shallot (halved lengthwise and sliced into ¼-inch pieces)½ teaspoon kosher salt½ teaspoon freshly ground black pepper¼ cup dry white wine or dry vermouth12 oz. sour cream (left at room temperature for 20 minutes)8 oz. cream cheese (softened)1 tablespoon Worcestershire sauce1 teaspoon hot sauce½ teaspoon onion powder2 teaspoons thinly sliced fresh or dried chives