Category Traditional recipes

Herb-Roasted Whole Branzino with Potatoes, Tomatoes, and Olives
Traditional recipes

Herb-Roasted Whole Branzino with Potatoes, Tomatoes, and Olives

Herb-Roasted Whole Branzino with Potatoes, Tomatoes, and Olives Recipe IngredientsNonstick vegetable oil spray1 1/4 pounds russet potatoes, peeled, cut crosswise into 1/4-inch-thick rounds2 1/2 tablespoons extra-virgin olive oil, divided1 teaspoon minced fresh thyme2 13- to 14-ounce branzino (loup de mer) or striped bass, scaled, gutted4 thin lemon slices, halved2 teaspoons fresh lemon juice12 cherry tomatoes, halved2 tablespoons pine nuts, toastedRecipe PreparationPreheat oven to 350°F.

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Traditional recipes

Smoked Beef Ribs with Salt and Pepper

Smoked Beef Ribs Recipe Recipe Here’s everything you need to know to make these Texas-inspired ribs on a charcoal or gas grill. If you ever considered getting a pellet smoker such as a Traeger grill, recipes like this will make you glad you did.Ingredients¼ cup Diamond Crystal or 2½ tablespoons Morton kosher salt10 pounds bone-in, 10-inch-long beef shortribs (about 6 large)½ cup hot sauce, such as Frank’sSpecial EquipmentA spice mill or mortar and pestle; a chimney starter if using a charcoal grill, or a smoker box if using a gas grill; hardwood chunks or chipsRecipe PreparationGrind peppercorns in spice mill or with mortar and pestle until coarsely ground.
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Traditional recipes

Twice-Baked Potatoes

Twice-Baked Potatoes Recipe If you’ve got a microwave, you can cook the potatoes in less time, but use the oven for the second bake.Ingredients2 tablespoons vegetable oil¼ cup finely chopped fresh chives1 tablespoon finely chopped fresh tarragon (optional)Kosher salt and freshly ground black pepperRecipe PreparationPlace a rack in middle of oven; preheat to 425°.
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Traditional recipes

Pea and Radish Salad with Goat Cheese

Pea and Radish Salad with Goat Cheese Recipe Ingredientsvinaigrette2 tablespoons extra-virgin olive oil1 tablespoon hazelnut oil1 tablespoon red wine vinegar1 tablespoon Dijon mustardvegtables1 cup shelled fresh peas (from about 1 pound peas in pods) or frozen peas1 cup fresh or frozen shelled edamame1 cup sugar snap peas, stringed1 tablespoon hazelnut oil1 1/2 cups pea sprouts or pea tendrils4 red radishes, trimmed, thinly sliced1 5- to 6-ounce package soft fresh goat cheese, crumbledRecipe PreparationvinaigretteWhisk both oils, vinegar, and mustard in small bowl to blend.
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Traditional recipes

Chocolate Brownies with Peanut Butter Frosting

Chocolate Brownies with Peanut Butter Frosting Recipe IngredientsBrowniesNonstick vegetable oil spray5 ounces unsweetened chocolate, coarsely chopped4 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped1/2 cup (1 stick) unsalted butter1 teaspoon vanilla extract1/2 cup all purpose flourFrosting1 cup creamy peanut butter (do not use old-fashioned or freshly ground)3 tablespoons unsalted butter, room temperature1 teaspoon vanilla extractRecipe PreparationBrowniesPreheat oven to 350°F.
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Traditional recipes

Steamed Carrots and Mint

Steamed Carrots and Mint Recipe Ingredients4 large fresh mint sprigs plus 1 tablespoon chopped fresh mint1 pound baby carrots with some green tops attached, peeled1 1/2 tablespoons butter, room temperatureFleur de sel or coarse kosher saltRecipe PreparationPlace mint sprigs in bottom of large saucepan; place steamer rack in pan.
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Traditional recipes

Potato Gnocchi

Potato Gnocchi Recipe Ingredients3 pounds medium russet potatoes, scrubbed (about 6 or 7)¾ cup all-purpose flour, plus more for surface1 tablespoon kosher salt, plus moreRecipe PreparationPreheat oven to 350°. Prick potatoes all over with a fork, then bake directly on oven rack until very tender, about 1 hour.
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Traditional recipes

Mashed Potatoes with Thyme-Lemon Butter

Mashed Potatoes with Thyme-Lemon Butter Recipe Ingredients10 tablespoons (1 1/4 sticks) butter, room temperature4 teaspoons minced fresh thyme1 tablespoon minced lemon peel (yellow part only)4 pounds russet potatoes, peeled, cut into 2-inch piecesRecipe PreparationMix butter, thyme, and lemon in small bowl.
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Traditional recipes

Chilled Leek Soup with Lemon-Dill Yogurt

Chilled Leek Soup with Lemon-Dill Yogurt Recipe Ingredients6 1/2 cups thinly sliced leeks (white and pale green parts only; about 5 large)1 large russet potato, peeled, cut into 1/2-inch cubes4 cups (or more) low-salt chicken broth or vegetable broth3 tablespoons coarsely chopped fresh dill, divided1/4 teaspoon (or more) freshly grated nutmeg1/4 cup plain nonfat yogurt1 tablespoon very thinly sliced lemon peel (yellow part only)Small fresh dill sprigs (for garnish)Recipe PreparationHeat olive oil in heavy large pot over medium heat.
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Traditional recipes

Chocolate-Cinnamon Bundt Cake with Mocha Icing

Chocolate-Cinnamon Bundt Cake with Mocha Icing Recipe Ingredients1/2 cup natural unsweetened cocoa powder4 teaspoons instant espresso powder, divided2 cups unbleached all purpose flour2 teaspoons baking powder2 teaspoons ground cinnamon2 1/2 cups (packed) golden brown sugar, divided1 tablespoon vanilla extract1 1/4 cups mini semisweet chocolate chips, divided1/4 cup (1/2 stick) unsalted butter, room temperatureRecipe PreparationPreheat oven to 350°F.
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Traditional recipes

Rosé All Day Sangria

Rosé Sangria Recipe Use your favorite combination of herbs for this refreshing twist on sangria. We like to think of it as spa water but with a little buzz! It’s perfect to serve at picnics or on any warm summer night.Ingredients4 Persian cucumbers, divided1 bunch mixed herbs, such as basil, mint, tarragon, and/or parsley, divided2 12-oz.
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Traditional recipes

Green Pico de Gallo

Green Pico de Gallo Recipe A cooling and crunchy green version of the typical salsa.Ingredients8 ounces tomatillos, husks removed, rinsed, cut into ¼-inch pieces¼ medium red onion, finely chopped2 jalapeños, seeds removed, finely chopped2 garlic cloves, finely grated3 tablespoons fresh lime juice1 tablespoon finely chopped cilantro1 tablespoon finely chopped mintRecipe PreparationToss tomatillo, onion, jalapeños, garlic, lime juice, cilantro, and mint in a small bowl to combine; season with salt.
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Traditional recipes

Sole Meunière with Rice Pilaf

Sole Meunière with Rice Pilaf Recipe Cooking a whole Dover sole like they do at Petit Trois is no easy task (and can turn into an expensive mistake). We modified their sole meunière recipe using fillets instead; equally delicious—and no tears.IngredientsPilaf½ small onion, finely choppedKosher salt, freshly ground white pepper4 tablespoons unsalted butter, cut into piecesSauce and Assembly1 cup plus 4 tablespoons (2½ sticks) unsalted butterKosher salt, freshly ground white pepper4 skinless Dover or lemon sole fillets4 tablespoons clarified butter or ghee2 tablespoons finely chopped fresh parsleyRecipe PreparationPilafPreheat oven to 375°.
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Traditional recipes

Creamy Fish Chowder

Creamy Fish Chowder Recipe Summer evenings in Maine can be chilly, especially early and late in the season. When it’s sweater weather, it’s time for this creamy fish chowder recipe.Ingredients4 oz. slab bacon, sliced bacon, or salt pork, chopped2 tablespoons unsalted butter1 large onion, finely chopped4 celery stalks with leaves, finely choppedKosher salt, freshly ground pepper2 large Yukon Gold potatoes (about 1 lb.
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Traditional recipes

Ode to Halo-Halo

Ode to Halo-Halo Recipe It doesn& 39;t get any cooler than halo-halo, the Filipino treat with a base of fluffy shaved ice. Our reimagined version plays off the original with store-bought toppings like coconut flakes and gummies. Macerating the fruit makes it extra juicy and saucy, but you could just throw in any unadulterated berry.
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Traditional recipes

OddFellows' Waffle Cones

OddFellows& 39; Waffle Cones Recipe True Vanilla, along with some easy variations.& 34; />True Vanilla, along with some easy variations.& 34; />Bespoke cones beg to be filled with homemade ice cream, don’t you think? Here’s our recipe for True Vanilla, along with some easy variations.
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Traditional recipes

Bittersweet Ganache

Bittersweet Ganache Recipe The intensity of this ganache balances out the other sweeter components in our Bûche de Noël. If you prefer rounder, less sharp flavors, use semisweet or milk chocolate instead of bittersweet.Ingredients2 ounces bittersweet chocolate, chopped3 tablespoons unsweetened cocoa powder2 teaspoons instant espresso powder (optional)1 teaspoon vanilla extractRecipe PreparationCombine chocolate, cocoa powder, espresso powder (if using), vanilla, and salt in a medium heatproof bowl.
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Traditional recipes

Chocolate Panforte Candies

Chocolate Panforte Candies Recipe Ingredients1/2 cup quartered dried black Mission figs (3 1/2 ounces)1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1 1/4 teaspoons grated orange peel, divided1/2 teaspoon ground cinnamon2/3 cup (scant) hazelnuts, toasted1 cup bittersweet or semisweet chocolate chips14 standard paper muffin baking cupsRecipe PreparationCook first 5 ingredients and 1 teaspoon orange peel in heavy small saucepan over medium-high heat until liquid forms thick syrup that coats figs, stirring occasionally, about 6 minutes.
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Traditional recipes

Rhubarb-Almond Cake

Rhubarb-Almond Cake Recipe It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it!Ingredients1 cup (2 sticks) unsalted butter, room temperature, plus more for pan¾ cup plus 3 tablespoons sugar, plus more for pan1 pound rhubarb stalks, trimmed1¼ cups all-purpose flour½ vanilla bean, split lengthwise¼ cup plain Greek yogurt or sour creamSpecial EquipmentOne 11x8& 34; tart pan or one 9& 34;-diameter tart pan with removable bottomRecipe PreparationPreheat oven to 350°.
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Traditional recipes

Bok Choy with Chili-Black Bean Paste

Close Menu IconRecipesHealthyishBasicallyRestaurantsHighly RecommendPodcastVideosShopSubscribe to our newsletterPrivacy and user agreement4 ServingsIngredientsRecipe PreparationHeat oil in a large skillet over medium-high heat. Add ginger and garlic; stir until fragrant, about 30 seconds. Add bok choy and 1/4 cup water; immediately cover skillet.
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