Chicken Shiraz with Porcini and Whole Shallots Recipe Ingredients1 14-ounce can low-salt chicken broth1 ounce dried porcini mushrooms3 ounces pancetta, chopped4 large chicken breast halves with skin and bones (about 4 pounds), each cut crosswise in half3 chicken thighs with skin and bones3 chicken drumsticks with skin and bones10 ounces crimini (baby bella) mushrooms, halved2 teaspoons chopped fresh thyme1/4 cup all purpose flour2 cups Shiraz or other hearty dry red wineChopped fresh Italian parsleyRecipe PreparationPreheat oven to 300°F.
Category Traditional recipes
Smoked Trout Dip with Toast Points, Nuts, and Dried Fruit Recipe Ingredients1 1/2 8-ounce packages cream cheese, room temperature2 tablespoons prepared white horseradish1 1/2 tablespoons fresh lemon juice1 teaspoon Worcestershire sauce2 4.5-ounce packages skinless smoked trout fillets,* broken into rough 1/2-inch pieces (about 2 cups)3 tablespoons drained capersAssorted sliced breads, toasted, cut into triangles, or thin baguette slices, toastedAssorted dried fruit (such as figs, prunes, apricots, and pears)Assorted nuts (such as walnuts, almonds, pecans, and cashews)Recipe PreparationUsing electric mixer, beat cream cheese, horseradish, lemon juice, and Worcestershire sauce in medium bowl to blend well.
Flourless Chocolate Cake with Coffee Liqueur Recipe Ingredients1 pound semisweet chocolate, chopped1 cup (2 sticks) unsalted butter1 teaspoon vanilla extract7 large eggs, room temperatureRecipe PreparationPreheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
Grilled Chicken Salad with Tomatoes, Spinach, and Feta Recipe Ingredients1 10.5-ounce jar marinated feta cheese cubes in oil with herbs and spices2 tablespoons chopped fresh oregano2 tablespoons red wine vinegar4 skinless boneless chicken breast halves1 large red onion, peeled, cut through root end into 1/2-inch wedges1 5-ounce package baby spinach leaves1 pound tomatoes (preferably heirloom) in assorted colors, cut into wedges1 9-ounce container teardrop tomatoes1/2 cup halved pitted Kalamata olivesRecipe PreparationPrepare barbecue (medium-high heat).
Lemon-Glazed Brussels Sprouts Recipe Ingredients2 pounds medium brussels sprouts, trimmed1/4 cup (1/2 stick) butter2 tablespoons fresh lemon juice2 teaspoons grated lemon peelRecipe PreparationCombine first 4 ingredients in large pot; cover and bring to boil over high heat. Reduce heat to medium.
Spaghetti with Ramps Recipe The pungent garlic notes in ramps make them the perfect accompaniment for any pasta dish.Ingredients4 tablespoons unsalted butter3 bunches ramps (about 18 ounces), greens and bulbs separated, greens torn into 2-inch pieces, bulbs thinly slicedFreshly ground black pepper½ cup finely grated Parmesan, plus more, shaved, for serving1 tablespoon finely grated lemon zest2 lemons, halved, for servingRecipe PreparationCook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
Mussels with White Wine Recipe Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the white wine-soaked mussels. Repeat.IngredientsLemon Aioli1 garlic clove, finely grated1 tsp (or more) fresh lemon juice1/4 cup extra-virgin olive oilMussels1 medium yellow onion, choppedKosher salt, freshly ground pepper2 garlic cloves, finely chopped2 tablespoons tomato paste4 pounds mussels, debearded, scrubbed2 teaspoons fresh thyme leavesSliced country-style bread, toasted (for serving)Recipe PreparationLemon AioliWhisk egg yolk, garlic, and lemon juice in a medium bowl.
Spiced Honey Cake with Cream Cheese Frosting Recipe Did we mention this honey cake recipe also happens to be gluten-free? (There is also a cream cheese frosting.)IngredientsCakeNonstick vegetable oil spray2 cups gluten-free all-purpose baking flour1½ teaspoons baking powder1½ teaspoons ground cinnamon⅛ teaspoon freshly grated nutmeg¼ cup (packed) light brown sugar½ vanilla bean, split lengthwiseFrosting and Assembly3 ounces cream cheese, room temperature3 tablespoons unsalted butter, room temperature1 teaspoon finely grated lemon zest½ vanilla bean, split lengthwise1 13.
Turkey Wraps with Curry-Chutney Mayonnaise and Peanuts Recipe Ingredients1 1/2 teaspoons curry powder (preferably Madras-style)4 9- to 10-inch-diameter spinach flour tortillas or plain flour tortillas2 cups diced cooked turkey meat (about 10 ounces), divided1 cup chopped fresh cilantro, divided6 tablespoons coarsely chopped lightly salted peanuts, divided1 1/3 cups coleslaw mix (preferably green and red cabbage with carrots) without dressing, dividedRecipe PreparationMix mayonnaise, chutney, and curry powder in small bowl.
Risotto with Duck and White Balsamic Vinegar Recipe Ingredients3 tablespoons unsalted butter, divided1 cup arborio rice or other short-grain rice4 1/2 cups beef broth, divided1 cup freshly grated Parmesan cheese, divided1 1/2 tablespoons white balsamic vinegar1 tablespoon extra-virgin olive oil4 5- to 6-ounce duck breastsRecipe PreparationMelt 2 tablespoons butter in heavy large saucepan over medium heat.
Turmeric Tonic Recipe Find turmeric at specialty, Asian, and health food grocers.Ingredients1 2” piece peeled turmeric3 tablespoons agave syrup (nectar)Sparkling water (for serving)Cayenne pepper (for serving)Recipe PreparationPass turmeric, ginger, and lemon (with peel) through a juicer.
Grilled Trout with White Beans and Caper Vinaigrette Recipe Ingredients1/4 cup (1/2 stick) unsalted butter2 tablespoons white balsamic vinegar1 tablespoon drained capers1 teaspoon chopped fresh rosemary1 15-ounce can white beans, rinsed, drained1 teaspoon finely grated lemon peel2 10-ounce cleaned boned butterflied trout1 cup coarsely sliced arugulaRecipe PreparationPrepare barbecue (medium-high heat).
Mixed Berry Gazpacho with Basil Recipe Ingredients3 cups mixed berries (about 1 lb.); if using strawberries, cut into 1/2& 39; pieces1 tablespoon fresh orange juice1 teaspoon finely grated lemon zest1 teaspoon fresh lime juice1 sprig basil, torn into pieces, plus small leaves for garnishExtra-virgin olive oil (for drizzling)Freshly ground black pepperRecipe PreparationCombine first 6 ingredients and basil sprig in a medium heatproof bowl; toss to coat.
Thanksgiving Butterball with Lemon and Pepper Recipe The zest cuts through the richness of the butter (and the rest of the Thanksgiving meal). Try this one tossed with roasted vegetables—your green beans, your brussels sprouts–just before serving.Ingredients½ cup (1 stick) unsalted butter, room temperature1 tablespoon finely grated lemon zest½ teaspoon freshly cracked black pepperRecipe PreparationStir mix-ins into butter in a small bowl.
Seared Halibut with Fall Mole and Radicchio Recipe What makes the dish is a 26-ingredient mole, a riff on the Oaxacan sauce that the chef calls a & 34;happy accident.& 34;Ingredients1½ pounds skinless center-cut halibut fillet, cut into 4 piecesKosher salt, freshly ground pepper4 tablespoons olive oil, divided, plus more1 head Treviso or Chioggia radicchio, leaves separated and cut on a diagonal into 1-inch pieces2 tablespoons unsalted, roasted pumpkin seeds (pepitas)1 tablespoon white balsamic vinegar2 tablespoons torn mint leavesRecipe PreparationSeason halibut all over with kosher salt and pepper.
Close Menu IconSubscribe to our newsletterIngredients1 garlic clove1/4 teaspoon coarse kosher salt1 cup mayonnaise2 tablespoons coarse-grained Dijon mustard1 tablespoon fresh lemon juiceRecipe PreparationUsing mortar with pestle, mash garlic with coarse kosher salt until paste forms (or mince garlic and mix with salt).
Coconut-Chocolate Chip Cupcakes Recipe IngredientsCupcakes1 cup whole wheat pastry flour1 cup unbleached all purpose flour1/2 cup coconut milk powder (sifted, then measured)1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature1 3-ounce package cream cheese, room temperature1/2 teaspoon vanilla extract4 drops coconut flavoring or 3/4 teaspoon coconut extract1 3/4 cups bittersweet chocolate chips (10 to 11 ounces)Frosting1/2 cup (1 stick) unsalted butter, room temperature1/2 cup coconut milk powder (sifted, then measured)1/2 teaspoon vanilla extract3 drops coconut flavoring or 1/2 teaspoon coconut extract4 to 5 cups powdered sugar (16 to 20 ounces)4 tablespoons (or more) whole milkFlaked sweetened coconut (optional)Recipe PreparationCupcakesPreheat oven to 350°F.
Panang Tofu Curry Recipe Ingredients1 1/2 tablespoons olive oil1/2 cup finely chopped shallots2 tablespoons finely grated peeled ginger4 garlic cloves, finely chopped1/4 cup organic peanut butter1 teaspoon hot chili paste (such as sambal oelek)*1 13-1/2- to 14-ounce can organic light coconut milk3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel1 tablespoon (firmly packed) golden brown sugar2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)1 large red bell pepper, cut into 3/4-inch piecesRecipe PreparationHeat oil in heavy large skillet over medium-high heat.
Lemon Tahini Recipe Makes about 1/2 cup ServingsIngredients2 tablespoons chopped fresh oregano1 1/2 tablespoons fresh lemon juiceKosher salt and freshly ground black pepperRecipe PreparationWhisk tahini, chopped fresh oregano, fresh lemon juice, and 5 tablespoons water in a small bowl, adding more water by teaspoonfuls if too thick.
Mochi-Covered Strawberries Recipe The key is to work quickly when encasing the strawberries with the mochi recipe before the dough cools and firms.Ingredients¾ cup mochiko (sweet rice flour)Potato starch (for dusting)8 medium strawberries, stems removed¼ cup koshian (sweet red or white bean paste; optional)Ingredient InfoFind mochiko and koshian at Japanese markets or online.
Alton Brown& 39;s Turkey Brine and Roasting Recipe Recipe This roasted turkey recipe stays moist, thanks to a genius, simple brine. A large cooler is necessary for the brining, but you& 39;ll also use it to thaw your turkey if it& 39;s frozen.IngredientsTurkeyFresh herbs (such as thyme, rosemary, and sage)2 large carrots, coarsely chopped2 celery stalks, coarsely chopped1 onion, coarsely choppedNonstick vegetable oil sprayBrine8 lb.