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Comfort Food Recipes: Sheet-Pan Shrimp Gratin, Focaccia, Ramen, Plus More
Good morning. There are those who say you should never put cheese on shrimp, but they maybe have never tried the shrimp Parmigiana at Dan Tana’s in Los Angeles or the shrimp tacos at Toloache in New York, both of which are superb. They might wail at Eric Kim’s latest recipe for The Times, for a sheet-pan shrimp gratin (above). They needn’t. It’s a marvelous meal: an exterior of crunch-melty cheese, with a creamy shrimp mixture beneath it that uses shiitakes to add a savory oomph. I think, whatever your feelings on the subject, that ought to be your dinner
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1111 Mississippi tops focaccia with rosemary and onions | Food and cooking
Special Request : The ‘Naked Pig’ sandwich photographed on Thursday, June 8, 2017, Mac’s Local Eats in Dogtown. Photo by Laurie Skrivan, [email protected] Laurie Skrivan • Yield: 8 large sandwiches 5 pounds meaty pork bones, preferably hocks, trotters and neck bones 1 large white onion, not sweet, unpeeled and cut into quarters 1 large carrot, unpeeled, washed and quartered 1 celery stalk, leaves removed, washed and quartered For the horseradish aioli ½ teaspoon mustard powder or 1 teaspoon Dijon mustard 1 tablespoon freshly squeezed lemon juice 1 cup vegetable or canola oil 1 clove garlic, peeled and finely minced 1
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The best summer bread recipes, from cherry focaccia to a tomato and basil twist
summer bread – Haarala Hamilton Bread is fundamental, the most basic food in many cultures, hallowed in some (if a piece of bread falls to the floor in Morocco, it’s retrieved and kissed). It’s cheap to make, filling and is used as either plate or container for other foods – think of flatbreads, sandwiches and wraps. Access to it is almost a right. Its scarcity contributed to the French revolution and its removal – in Syria, the Assad regime has deliberately bombed bakeries – is a weapon of war. In the UK, jam sandwiches have provided sustenance for the working
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