Spirit of the Stomach Blog
News, Articles, & Recipes
Lemon Squares
Yield: 3 dozen Crust 2 cups Flour ½ cup Powdered Sugar 1 cup Butter - softened Sift together flour and powdered sugar. Cut in butter until mixture clings together. Press into greased 9x13 Pyrex(can line with pa. Bake at 350 degrees 25-30 minutes...
Marinated Beet Salad with Pistachios and Tarragon
These get better with time, so don’t hesitate to make them ahead. Ingredients 6 SERVINGS 1 pound baby yellow or red beets, trimmed, scrubbed ½ cup Sherry or red wine vinegar, divided 2 tablespoons plus ¼ cup olive oil Kosher salt 1 medium shallot, finely chopped...
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Recipes
NYT Broccoli Salad with Garlic and Sesame
This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid “cooks” the florets a little as ceviche does fish. After an hour, the broccoli...
Watermelon and Feta Salad – Michael Symon
Yield: 4 servings 1 clove garlic, minced or grated 1 small Fresno chile or jalapeno pepper, seeded and minced 6 to 9 tablespoons extra-virgin olive oil (depending on how acidic you like your salad dressings) 3 tablespoons red wine vinegar Kosher salt and freshly...
Mrs. Wheelbarrow’s Pickled Green Onions
Green onions, or scallions, make a tangy accompaniment when pickled. A pickled onion is a classic side to the British Ploughman's Lunch. Pair pickled onions with meatloaf or sausages. Chop one of the onion pickles into a tablespoon each of sour cream and mayonnaise to...
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