Category Traditional recipes

Chicken Shiraz with Porcini and Whole Shallots
Traditional recipes

Chicken Shiraz with Porcini and Whole Shallots

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.

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Traditional recipes

Ginger-Garlic Hummus Recipe

Ginger-Garlic Hummus Recipe Makes about 2 1/2 cup ServingsIngredients1 1-inch-long piece peeled fresh ginger2 cups garbanzo beans (chickpeas; from two 15-ounce cans), drained, 3 tablespoons liquid reserved3 tablespoons unseasoned rice vinegar1 1/2 teaspoons soy sauce1/2 teaspoon chili-garlic sauce1/2 teaspoon freshly ground star anise1/4 cup chopped fresh cilantro2 whole star anise (optional)Recipe PreparationUsing on/off turns, mince garlic and ginger in processor.
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Traditional recipes

Peanut Butter-Honey Tart with Ganache Glaze

Peanut Butter-Honey Tart with Ganache Glaze Recipe Recipe IngredientscrustNonstick vegetable oil spray1 1/4 cups all purpose flour1/2 cup (1 stick) chilled unsalted butter, diced2 (or more) teaspoons ice waterfilling1/4 cup (1/2 stick) unsalted butter1/2 cup (packed) golden brown sugar1/2 cup heavy whipping cream1 cup lightly salted dry-roasted peanuts1/3 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)*2 tablespoons plus 1 to 2 teaspoons milkganache glaze6 ounces bittersweet chocolate, finely chopped1/2 cup heavy whipping cream3 tablespoons lightly salted dry-roasted peanuts, coarsely choppedRecipe PreparationcrustSpray 9-inch square or 10-inch-diameter tart pan with removable bottom with nonstick spray.
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Traditional recipes

Orecchiette with Broccoli Rabe and Fried Chickpeas

Orecchiette with Broccoli Rabe and Fried Chickpeas Recipe Ingredients1 pound orecchiette pasta (little ear-shaped pasta) or penne2 tablespoons (1/4 stick) butter2 15 1/2-ounce cans garbanzo beans (chickpeas), well drained1/3 cup thinly sliced fresh sage1 1-pound bunch broccoli rabe, trimmed, cut into 1-inch pieces1 cup (packed) freshly gated Parmesan cheese (about 3 ounces)Recipe PreparationCook orecchiette in large pot of boiling salted water until pasta is tender but still firm to bite.
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Traditional recipes

Lemon Oil

Lemon Oil Recipe Use this oil and tender lemon confit to top pizzas, salads, or roasted vegetables.Ingredients1 lemon, thinly sliced, seeds removed2 garlic cloves, lightly crushed½ teaspoon crushed red pepper flakesRecipe PreparationBring lemon, garlic, oil, salt, and red pepper flakes to a very bare simmer in a small saucepan over low heat and cook (without stirring) until lemon is just tender, 20–30 minutes.
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Traditional recipes

Butter-Braised Spring Onions with Lots of Chives

Butter-Braised Spring Onions with Lots of Chives Recipe Onion flavor is layered in this dish: The greens have a brightness to balance the bulbs& 39; sweetness, the cooking liquid becomes a butter sauce, and fresh chives deliver a high note to finish.Ingredients8 spring onions (about 1 pound), root ends trimmed4 tablespoons (1/2 stick) unsalted butter, divided1/4 teaspoon chopped fresh chivesRecipe PreparationLay onions in a large skillet, trimming top of dark greens to fit.
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Traditional recipes

Split Pea Soup with Smoked Sausage and Greens

Split Pea Soup with Smoked Sausage and Greens Recipe Ingredients1 16-ounce bag dried green split peas (2 1/3 cups)12 ounces fully cooked smoked pork linguiça or andouille sausages8 cups (or more) low-salt chicken broth3 to 4 cups coarsely chopped kaleRecipe PreparationCombine split peas, whole sausages, 8 cups broth, and bay leaves in heavy large pot.
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Traditional recipes

Grilled Summer Lobster

Grilled Summer Lobster Recipe IngredientsChipotle-Lime Oil6 large garlic cloves, chopped1 tablespoon fresh lime juice1 1/2 teaspoons minced canned chipotle chilies1 teaspoon grated lime peel2 tablespoons chopped fresh cilantroGinger-Green Onion Butter2 teaspoons (packed) minced peeled fresh ginger1/4 cup Chinese rice wine or sake1/3 cup finely chopped green onions3 tablespoons butter, room temperatureLobster2 1 1/2- to 2-pound live lobstersRecipe PreparationChipotle-Lime OilCook oil and garlic in heavy small sauce-pan over medium-low heat until garlic begins to brown, about 8 minutes.
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Traditional recipes

Grilled Panzanella

Grilled Panzanella Recipe Grilling the bread dries it out a bit, so it can absorb more dressing.Ingredients4 tablespoons olive oil, divided, plus more for brushingKosher salt and freshly ground black pepper4 slices thick country-style bread, crusts removed2 tablespoons red wine vinegarRecipe PreparationToss scallions with 2 Tbsp.
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Traditional recipes

Retro Highball

Retro Highball Recipe Ingredients2 ounces soda or to tasteRecipe PreparationA matter of preference, naturally. A ratio of 2 ounces spirit to 2 ounces soda is a good place to start if you truly want to savor the base spirit in all its glory. If it& 39;s too much, add soda 1 ounce at a time until it suits your taste.
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Traditional recipes

Pear, Cranberry, and Crystallized Ginger Cobbler

Close Menu IconRecipesHealthyishBasicallyRestaurantsHighly RecommendPodcastVideosShopSubscribe to our newsletterPrivacy and user agreementServingsDecember 2009IngredientsRecipe PreparationNutritional ContentOne crisp contains the following: (Analysis includes 1/ 4 cup of ice cream per serving.) Calories (kcal) 448.
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Traditional recipes

Southwestern Barbecued Brisket with Ancho Chile Sauce

Southwestern Barbecued Brisket with Ancho Chile Sauce Recipe Ingredients4 teaspoons coarse kosher salt1 tablespoon (packed) golden brown sugar2 teaspoons ancho chile powder1 teaspoon granulated garlic1 teaspoon coarsely ground black pepper1 5- to 5 1/2-pound flat-cut (also called first-cut) brisket with 1/4- to 1/2-inch layer of fat on 1 side4 cups hickory or oak wood chips, soaked in water 1 hour4 disposable 6 x 3 3/4 x 2-inch mini aluminum loaf pans (for wood chips, if using gas grill)2 11 3/4 x 8 1/2 x 1 1/4-inch disposable aluminum pans (for brisket)Recipe PreparationMix first 7 ingredients in small bowl.
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Traditional recipes

Cornbread with Pancetta

Cornbread with Pancetta Recipe Ingredients4 ounces sliced pancetta, chopped2 tablespoons butter, plus more for pan¾ cup stone-ground or regular yellow cornmeal¼ teaspoon coarse kosher saltRecipe PreparationPreheat oven to 425°. Butter an 8& 34; square baking pan.Saute pancetta in a medium skillet over medium-high heat until lightly browned, about 4 minutes.
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Traditional recipes

Eggs with Serrano Ham and Manchego Cheese, Green Olive Relish, and Migas Recipe

Eggs with Serrano Ham and Manchego Cheese, Green Olive Relish, and Migas Recipe IngredientsRelish1/4 cup chopped pitted brine-cured green olives1/4 cup chopped drained roasted red bell pepper from jar1 tablespoon extra-virgin olive oil1 teaspoon chopped fresh oreganoMigas2 tablespoons extra-virgin olive oil2 small garlic cloves, pressed4 3/4-inch-thick slices pain rustique or ciabatta, cut into 3/4-inch cubes (about 4 generous cups)Salad1 tablespoon extra-virgin olive oil1 tablespoon Sherry wine vinegar1/4 cup finely chopped shallots4 cups (lightly packed) arugula leaves4 cups (lightly packed) torn baby friséeFleur de sel or coarse kosher saltEggs1 tablespoon extra-virgin olive oil4 ounces very thinly sliced Manchego cheese*4 very thin slices Serrano ham or prosciuttoRecipe PreparationRelishCombine all ingredients in small bowl.
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Traditional recipes

Sweet Potato–Turmeric Miso Soup

Sweet Potato–Turmeric Miso Soup Recipe Be careful not to let this soup boil when reheating—you want to retain the delicate properties of the miso, which can be destroyed by high heat.Ingredients¾ ounce bonito flakes (about 1½ packed cups)1 5.5-ounce can unsweetened coconut milk1 tablespoon finely grated fresh turmeric or 1 teaspoon ground turmeric1 tablespoon fresh lime juiceToasted coconut flakes, crushed salted, roasted peanuts, and chili oil (for serving)Recipe PreparationPreheat oven to 450°.
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Traditional recipes

Fast Chicken Pot Pie

Fast Chicken Pot Pie Recipe The only not-last-minute thing about this recipe? Thawing the puff pastry. Make sure to put it in the refrigerator the night before making this dish. This is part of BA& 39;s Best, a collection of our essential recipes.Ingredients¼ cup (½ stick) unsalted butter1 large shallot, finely chopped1 tablespoon chopped fresh thyme⅓ cup Wondra or all-purpose flour, plus more for surface3 cups low-sodium chicken brothKosher salt and freshly ground black pepper6 oz.
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Traditional recipes

Portobello Mushrooms Stuffed with Parmesan Whipped Potatoes

Portobello Mushrooms Stuffed with Parmesan Whipped Potatoes Recipe Ingredients8 ounces red-skinned sweet potatoes (yams), peeled, chopped8 ounces white-skinned potatoes, peeled, chopped6 garlic cloves, peeled, left whole4 tablespoons freshly grated Parmesan cheese2 large eggs, beaten to blend4 4- to 5-inch-diameter portobello mushrooms2 tablespoons chopped fresh parsley1 teaspoon minced fresh rosemary2 6-ounce bags fresh baby spinachRecipe PreparationCook all potatoes, garlic, and bay leaf in large saucepan of boiling salted water until very tender, about 12 minutes.
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Traditional recipes

Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives

Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives Recipe Ingredients1 cup (about) extra-virgin olive oil2 large fresh fennel bulbs with fronds attached, trimmed; bulbs quartered lengthwise, then thinly sliced; fronds chopped and reserved for garnish1 large red onion, halved lengthwise through root end, thinly sliced (about 3 cups)3 1 1/4- to 1 1/2-pound whole striped bass, cleaned, gutted, scaled1/4 cup (about) all purpose flour6 large garlic cloves, peeled, crushed, divided3/4 cup chopped fresh Italian parsley, divided1 pound cherry tomatoes, halved1/2 cup oil-cured black olives, pitted, halvedRecipe PreparationPosition rack in center of oven and preheat to 400°F.
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Traditional recipes

Tuscan Kale Caesar Slaw

Tuscan Kale Caesar Slaw Recipe Ingredients1/4 cup fresh lemon juice8 anchovy fillets packed in oil, drained3/4 cup extra-virgin olive oil1/2 cup finely grated Parmesan, dividedKosher salt and freshly ground black pepper1 hard-boiled egg, peeled14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)Recipe PreparationCombine the first 4 ingredients in a blender; purée until smooth.
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Traditional recipes

Grilled Peaches with Whipped Cream and Caramel

Grilled Peaches with Whipped Cream and Caramel Recipe Ingredients6 firm but ripe large peaches, peeled, halved, pitted1 cup chilled whipping cream3/4 cup caramel sauce, warmedRecipe PreparationPrepare barbecue (medium-high heat). Arrange peach halves, cut side up, on baking sheet; sprinkle peaches with sugar.
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Traditional recipes

Caramel-Walnut Pie with Dried Cherries

Caramel-Walnut Pie with Dried Cherries Recipe IngredientsCrust1 1/2 cups all purpose flour1/4 teaspoon baking powder5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes4 tablespoons (or more) ice waterFilling1 1/4 cups dried tart cherries, chopped2/3 cup (packed) golden brown sugar1/4 cup (1/2 stick) butter, melted, room temperature1 1/2 teaspoons vanilla extract1 cup walnuts, toasted, choppedRecipe PreparationCrustBlend flour, salt, and baking powder in processor.
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