Tunisian-Style Poached Eggs in Red Pepper Sauce Recipe Ingredients1 medium red onion, chopped2 garlic cloves, finely chopped4 red bell peppers, cored, cut lengthwise into 1/2”-wide strips1 1/2 teaspoons kosher salt, divided, plus more for seasoning1 large tomato, cored, grated using the large holes on a box grater1 tablespoon (or more) harissa paste1 teaspoon white wine vinegar or apple cider vinegarFlaky sea salt, such as MaldonINGREDIENT INFOHarissa, a spicy North African red chile paste, is available at Middle Eastern markets, some specialty foods stores, and mustaphas.
Category The best recipes
Spiced Fruit Compote Recipe Ingredients1 750-ml botle Vin due Glacier wine or Essencia (orange Muscat wine)1 cinnamon stick, broken in half2 8-ounce firm but ripe pears, peeled, halved, cored, each half cut into 4 wedges18 dried Calimyrna figs, quartered3/4 cup dried apricots, halved8 dried pear halves, each cut into 3 wedgesRecipe PreparationStir first 5 ingredients in large saucepan over medium heat until sugar dissolves.
Milk Bread Recipe Soft as clouds, white as snow, Japanese milk bread is the tender everyday loaf we want to bake right now. The precision required is an excellent excuse to buy a scale, but if you still want to measure out by volume, make sure to spoon the flour into the measuring cups and level off all ingredients—accuracy matters here.
The Gibson Recipe Go to the trouble of getting all the vinegars for this drinkable brine; you can continue to add onions to it over time, and it just gets better.IngredientsPickled Onions½ cup apple cider vinegar¼ cup unseasoned rice vinegar1 tablespoon black peppercorns1 tablespoon coriander seeds1 tablespoon juniper berries⅛ teaspoon crushed red pepper flakes1 pound small pearl onions, peeled, trimmedMartini8 ounces gin (preferably Beefeater)2 ounces blanc vermouth (preferably Dolin)2 ounces dry vermouth (preferably Dolin)Recipe PreparationPickled OnionsWhisk apple cider vinegar, red wine vinegar, rice vinegar, white wine vinegar, sugar, salt, peppercorns, coriander seeds, juniper berries, red pepper flakes, garlic, bay leaf, and 1¼ cups water in a medium bowl until salt and sugar dissolve.
Peppermint Ice Cream Candyland Cake Recipe IngredientsCake1 1/2 cups unbleached all purpose flour3/4 cup (1 1/2 sticks) unsalted butter6 tablespoons bittersweet or semisweet chocolate chips1/2 cup unsweetened cocoa powder1 1/2 teaspoons vanilla extract1 large egg, room temperature3 1/2 quarts (about) peppermint stick ice cream, slightly softenedCandy Brittle1 1/2 tablespoons light corn syrup1 to 2 cups assorted candies (such as sliced gummy candies, spice drops, Swedish mints, butter mints, rock candy pieces, and candy cane pieces)Chocolate Sauce8 ounces bittersweet or semisweet chocolate chipsRecipe PreparationcakePreheat oven to 350°F.
Halibut Confit with Leeks, Coriander, and Lemon Recipe Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.Ingredients1 tablespoon coriander seeds, plus more very coarsely chopped for serving4 leeks, white and pale-green parts only, halved lengthwise, cut crosswise into 2” pieces8 sprigs cilantro, cut into 2” pieces, plus leaves for serving1 lemon, thinly sliced, seeds removed1 3-lb.
Cinnamon-Chip and Pecan Loaf Cake Recipe Ingredients1 16-to-17-ounce package date-bread mix1/2 cup (1 stick) plus 2 tablespoons butter, room temperature1 teaspoon ground cinnamon1/2 teaspoon ground allspiceRecipe PreparationPreheat oven to 350°F. Butter and flour 9x5x2-inch metal loaf pan.
Buttermilk-Fried Ramps Recipe Somewhere a Bloomin’ Onion is weeping.Ingredients1 tablespoon kosher salt, plus more for serving½ teaspoon cayenne pepperVegetable oil (for frying)Lemon wedges (for serving)Recipe PreparationTrim greens from ramps; reserve for another use. Place buttermilk in a shallow dish.
Barbecue Pork with Blistered Chile–Pumpkin Seed Salsa Recipe You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.IngredientsSalsa¼ cup finely chopped unsalted, roasted pumpkin seeds (pepitas)3 tablespoons fresh lime juicePork and Assembly1¼ pounds boneless pork shoulder (Boston butt)2 tablespoons light brown sugar2 tablespoons mustard powder2 teaspoons garlic powder1 teaspoon freshly ground black pepper½ teaspoon cayenne pepperVegetable oil (for grill)Special EquipmentEight 8–12-inch-long metal skewersRecipe PreparationSalsaCook onion and jalapeños over a gas burner, turning often, until charred and beginning to soften, about 4 minutes (alternatively, cook in a hot dry medium skillet, preferably cast iron).
Sicilian Lamb Patties Braised with Eggplant, Peppers, and Tomatoes Recipe IngredientsLAMB PATTIES1/2 cup fresh breadcrumbs (from crustless French bread ground in processor)1/2 cup finely grated pecorino cheese1 large egg, beaten to blend1 tablespoon chopped fresh mint1 tablespoon chopped fresh marjoram1 teaspoon coarse kosher salt1/2 teaspoon freshly ground black pepper1/8 teaspoon ground cinnamonEGGPLANT MIXTURElarge eggplant (1 to 1 1/4 pounds), unpeeled, cut into 1-inch cubes6 tablespoons extra-virgin olive oil, divided1 large red bell pepper, halved, seeded, cut into 1/2-inch-wide strips1 cup finely chopped onion1 1/3 cups dry white wine3 large garlic cloves, minced2 cups chopped seeded peeled red heirloom tomatoes2 teaspoons chopped fresh marjoramPOLENTA1 cup polenta (coarse cornmeal)*Recipe PreparationLAMB PATTIESCombine breadcrumbs and 1/4 cup water in small bowl.
Brown Butter Pecan Shortbread Recipe Ingredients1 cup (2 sticks) unsalted butter, room temperature, divided2 cups sifted all purpose flour1/4 teaspoon coarse kosher salt1 teaspoon vanilla extractRecipe PreparationGrind pecans in processor until coarse meal forms. Melt 1/2 cup butter in small skillet over medium heat.
Kale Salad with Butternut Squash and Almonds Recipe Ingredients8 tablespoons extra-virgin olive oil3 tablespoons balsamic vinegar1/2 medium shallot, mincedKosher salt and freshly ground black pepper1 1/2 cups 1/2-inch cubed butternut squash1 bunch kale, stems removed, cut into 1/2-inch wide ribbons (about 5 cups)3/4 cup whole almonds, toasted, coarsely choppedRecipe PreparationPreheat oven to 425°.
Spicy Sautéed Cabbage with Chickpeas and Parmesan Recipe Ingredients2 tablespoons extra-virgin olive oil6 cups shredded green cabbage3 garlic cloves, thinly sliced1 15-ounce can chickpeas, rinsed, drained1/2 teaspoon freshly cracked black peppercorns1/4 teaspoon crushed red pepper flakes2 tablespoons finely grated ParmesanRecipe PreparationHeat oil in a large skillet over medium heat.
Kuri Squash Falafel Recipe Highly spiced and a touch sweet, this falafel can be made with other fall squash, such as butternut or delicata.Ingredients8 ounces dried chickpeas, soaked overnight, drained¼ small red kuri squash or sugar pumpkin (about 6 ounces), peeled, seeded, coarsely chopped (about 1½ cups)½ onion, coarsely chopped3 tablespoons chickpea flour2 tablespoons ras-el-hanout½ teaspoon freshly ground black pepper½ teaspoon ground cinnamonVegetable oil (for frying; about 8 cups)Warm thick pita with pockets (for serving)Recipe PreparationPulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven with some slightly larger pieces of chickpeas mixed throughout), about 1 minute.
Peas and Pea Tendrils with Lemon Dressing Recipe Ingredients2 tablespoons fresh lemon juice2 cups shelled fresh peas or one 10-ounce package frozen petite peas, unthawed8 ounces pea tendrils, cut into 4-inch lengthsRecipe PreparationWhisk oil, lemon juice, and sugar in small bowl to blend; set dressing aside.
Honey-Glazed Pepper Chicken Recipe “A halved chicken is really easy to handle on the grill,” says Brad Leone. “Since it’s on the bone, it comes out super flavorful. There are nutrients and flavors in the bones.” It’s crucial to dry-brine the chicken for at least eight hours, which seasons the meat and gives it time to absorb the floral kick of the mixed peppercorns.
Potlikker Noodles with Mustard Greens Recipe Ingredients1 tablespoon vegetable oil1 10–12-ounce smoked ham hock or smoked turkey wing1/2 onion, coarsely chopped8 garlic cloves, lightly crushed2 tablespoons hot pepper sauce (preferably Texas Pete or Frank& 39;s)5 cups low-salt chicken broth or water2 bunches mustard greens or kale, tough stems trimmed, chopped, and reserved, leaves chopped6 slices bacon (about 7 ounces), cut crosswise into 1/4& 39;-wide pieces2 large shallots, thinly slicedFreshly ground black pepper1 cup finely grated PecorinoRecipe PreparationHeat oil in a large saucepan over medium-high heat.
Spiced Molasses Cookies Recipe If you’d like an even more pronounced molasses flavor, use a robust instead of mild molasses. Just don’t use blackstrap; not only will it be too strong and bitter, but it will overwhelm the spices.Ingredients1¼ cups all-purpose flour2 teaspoons ground ginger1½ teaspoons ground cinnamon1½ teaspoons finely ground black pepper, plus more for sprinkling1 cup (packed) dark brown sugar½ cup (1 stick) unsalted butter, room temperature1 large egg, room temperature⅓ cup plus 1 Tbsp.
BLT Turkey Burgers Recipe Ground turkey is hardly the stuff of flavor fireworks, but turkey sausage, preseasoned and ready to cook, tends to have great flavor right out of the package.IngredientsSummer Pickles½ cup distilled white vinegar1 medium zucchini, thinly sliced into rounds1 small onion, thinly sliced into ringsAssemblyVegetable oil (for grill)8 ounces bacon (about 8 slices)1 pound spicy turkey sausage, casings removed if needed4 ounces sharp cheddar, sliced (optional)Sliced tomato, sliced avocado, and lettuce (for serving)Recipe PreparationSummer PicklesStir vinegar, sugar, salt, and garlic in a medium bowl until sugar and salt are dissolved.
Plantain Picadillo Pie with Cheese Recipe Ingredientscrust1/2 cup canola or vegetable oil4 large semi-ripe (yellow-black) plantains, peeled, cut on diagonal into 2- to 3-inch-long by 1/2-inch-thick ovals.filling1 cup finely chopped red onion1 pound ground beef chuck (80 lean)1/3 cup golden raisins, chopped1/3 cup pimiento-stuffed green olives, coarsely chopped, plus 3 tablespoons brine from jar2 teaspoons dried oregano1 1/2 teaspoons ground cinnamon1 1/2 teaspoons ground cumin1 1/2 teaspoons ground allspice1 tablespoon yellow cornmeal8 ounces queso fresco, crumbled, divided4 pimiento-stuffed green olives, drained, slicedRecipe PreparationcrustHeat oil in heavy large nonstick skillet over medium heat.
Grass-Fed Steaks with Kalamata-Olive Chimichurri Recipe Ingredients3 tablespoons fruity olive oil, divided4 garlic cloves; 2 thinly sliced, 2 pressed1/4 teaspoon dried crushed red pepper1 bay leaf, preferably fresh, broken in half1/3 cup finely chopped shallots1/4 cup finely chopped fresh Italian parsley2 tablespoons finely chopped pitted Kalamata olives2 tablespoons red wine vinegar2 14- to 16-ounce 2-inch-thick grass-fed New York strip steaks1 teaspoon coarse kosher salt1/4 teaspoon cayenne pepperRecipe PreparationHeat 2 tablespoons oil in heavy medium skillet over medium heat.