Favorite online recipes

Is anyone interested in posting recipes they really like from online sources?

If you have made it several times, perhaps also post some notes on variations or suggestions to changes.

http://www.seriouseats.com/recipes/2012 ... ecipe.html

I love this recipe and have made it at least 10 times, including tonight. My notes are as follows: Both the sauce and the rub produce to much. I cut both in half. I use about 3/4 of a chimney full of charcoal. More than that produces to hot of a fire. With that amount of charcoal, cooking time on the grill is about 50-60 minutes ( you cannot do this recipe without an instant read meat thermometer ). I do not turn the bird over - usually the skin is crispy enough and if it is not, I throw it in the broiler for a few minutes. I don't want to loose any skin the the grill grates.

I really love this cookie recipe posted on the NYTimes website for Almond-Lemon Macaroons (Almendrados).

https://cooking.nytimes.com/recipes/1016064-almond-lemon-macaroons-almendrados
**NOTE: You will need to login via your facebook or Google account to see the nytimes site.

The key to the recipe is you need to make sure to refrigerate for at least 12 hours the dough before cooking so it absorbs the lemon and egg and will hold its shape when cooking.

My Adjustments:
• Used Trader Joe's ground almond meal (1 ½ cups) -- (instead of blanched Almonds)
• Grated Zest of 2 Lemons -- (instead of 1 Lemon)
• Added Juice of 2 Lemons
• 2 Large Eggs -- (instead of 1 Egg)


Original Recipe:
• 2 cups whole blanched almonds, plus about 30 almonds for decoration
• 1 cup granulated sugar
• 1 large egg
• Finely grated zest of 1 lemon
Preparation
1. Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add 3/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough. Transfer to a medium bowl, cover and refrigerate for at least 12 hours.
2. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner. Place remaining 1/4 cup sugar in a small bowl.
3. Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into sugar. Gently press an almond point first into top of each cookie, so that half the almond can be seen. Arrange cookies one inch apart on baking sheet.
4. Bake until cookies have barest hint of color but still remain soft, 8 to 10 minutes. (Cookies must be soft when removed from oven to avoid excess hardening when they cool.) Cool completely, and store in an airtight container.

grilled skewers

Really wonderful group of recipes for skewers for grilling here on the serious eats site. The photos always are inspiring. And what could be easier than some skewers on the grill for a Tuesday night dinner?

--Joy

Which of the 16 have you done and recommend?

From the seriouseats site, we have only made the chicken yakitori with homemade teriyaki sauce several times not only because it is delicious and really easy but because I had the mirin and sake on hand. While we intend to try every skewer recipe shown, I have not yet moved on.

In terms of a long time family favorite, we make Nach Waxman’s brisketat least twice a year. It is great for a crowd but it also freezes well. I will make packets of five slices or so with a little of the ‘onion jam’ and these are really handy for a quick dinner or sandwiches. This recipe made me a hero to my family! hahaha