Category Latest recipes

Linguine Avgolemono with Artichoke Hearts and Green Beans
Latest recipes

Linguine Avgolemono with Artichoke Hearts and Green Beans

Linguine Avgolemono with Artichoke Hearts and Green Beans Recipe Ingredients1/4 cup fresh lemon juice12 ounces frozen artichoke hearts8 ounces green beans, trimmed, cut on diagonal into 2-inch-long pieces3/4 cup freshly grated Parmesan cheese plus additional for serving1/4 cup chopped fresh Italian parsleyRecipe PreparationPlace yolks in medium bowl.

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Quick-Pickled Rhubarb Salad

Quick-Pickled Rhubarb Salad Recipe Rhubarb’s signature tartness is actually brought down by pickling!Ingredients2 rhubarb stalks, sliced on a diagonal1½ teaspoons kosher salt, plus more1 fennel bulb, halved, cored, very thinly sliced3 celery stalks, thinly sliced on a diagonal, plus celery leaves for servingOlive oil (for drizzling)Freshly ground black pepperRecipe PreparationPack rhubarb into jar.
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Grilled Corned Beef and Fontina Sandwiches

Grilled Corned Beef and Fontina Sandwiches Recipe Ingredients8 slices Jewish-style rye bread, divided1 pound thinly sliced corned beef reserved from Homemade Irish Corned Beef and Vegetables8 ounces thinly sliced Fontina cheese1/2 sweet onion (such as Maui or Vidalia), thinly sliced4 tablespoons (1/2 stick) butter, dividedRecipe PreparationPlace 4 bread slices on work surface.
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Chicken with Salsa Verde

Chicken with Salsa Verde Recipe Ingredients4 5–6-ounce skinless, boneless chicken breastsKosher salt and freshly ground black pepper2 tablespoons vegetable oil2 cups low-salt chicken broth1 pound tomatillos, cut into 1-inch pieces, or 1 1/2 cups salsa verde1 medium onion, thinly sliced2 medium garlic cloves, crushed1 small jalapeño, with seeds, thinly slicedBrown rice or corn tortillasRecipe PreparationSeason chicken breasts with salt and pepper on both sides.
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Korean BBQ Marinade

Korean BBQ Marinade Recipe Ingredients1/2 cup reduced-sodium soy sauce1 1/2 tablespoons raw or turbinado sugar1 tablespoon minced garlic1 teaspoon Asian sesame oil1 teaspoon grated peeled fresh ginger1/2 teaspoon freshly ground black pepper1/2 cup chopped scallionsRecipe PreparationWhisk soy sauce, 2 tablespoons water, sugar, garlic, sesame oil, ginger, and black pepper in a medium bowl.
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Smoked Tomato Soup

Smoked Tomato Soup Recipe Skillet smoking is a chef’s trick that’s easy to do at home.Ingredients4 pounds plum tomatoes, halved, seeded, divided1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced2 teaspoons coriander seeds2 teaspoons finely grated fresh horseradish or prepared horseradish1½ cups low-sodium chicken broth5 tablespoons unsalted butter, room temperatureKosher salt and freshly ground black pepperThinly sliced basil leaves (for serving)Special Equipment½ cup hickory, pecan, or applewood chipsRecipe PreparationScatter wood chips in a medium cast-iron skillet and heat over high until chips begin to smoke, about 5 minutes.
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Roast Beef with Dijon-Caper Sauce

Roast Beef with Dijon-Caper Sauce Recipe Need a crowd-pleasing roast beef dish for the holidays with fussy extended family? Look no further than this roast beef recipe.Ingredientsroast beef1 3-pound eye of round beef roast, trimmed of excess fat and sinew1/2 teaspoon freshly ground pepper1 tablespoon vegetable oilsauce1 tablespoon all purpose flour2 cups low-salt beef broth2 tablespoons Dijon mustard2 tablespoons drained capersRecipe Preparationroast beefSprinkle beef with 1/2 teaspoon salt; let stand 1 hour.
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Soy-Sesame Brussels Sprout Chips

Close Menu IconRecipesHealthyishBasicallyRestaurantsHighly RecommendPodcastVideosShopSubscribe to our newsletterPrivacy and user agreementMakes 4 cupsIngredients4 cups brussels sprout leaves (pluck individual leaves off sprouts)2 tablespoons peanut oil2 1/2 teaspoons toasted sesame oil2 tablespoons reduced-sodium soy sauce1 teaspoon prepared Chinese or hot mustardCrushed toasted unsalted peanutsRecipe PreparationRecipe by Marissa Lippert,Photos by Laura Loesch-QuintinReviews SectionReviewsWhere are the directions?
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Dipping Biscuits

Dipping Biscuits Recipe Ingredients2 1/2 cups white whole wheat flour or regular whole wheat flour*1/2 cup unbleached bread flour2 1/2 teaspoons baking powder3/4 teaspoon onion powder1/2 teaspoon dried ground thyme1/2 teaspoon dried rubbed sage3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes1 cup buttermilk plus additional for brushing biscuit topsRecipe PreparationPosition rack in center of oven and preheat to 400°F.
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Latest recipes

Summer Bolognese

Summer Bolognese Recipe Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil. It will also take you under an hour to make!Ingredients½ cup extra-virgin olive oil8 garlic cloves, thinly sliced1 lb.
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Latest recipes

Linguine Avgolemono with Artichoke Hearts and Green Beans

Linguine Avgolemono with Artichoke Hearts and Green Beans Recipe Ingredients1/4 cup fresh lemon juice12 ounces frozen artichoke hearts8 ounces green beans, trimmed, cut on diagonal into 2-inch-long pieces3/4 cup freshly grated Parmesan cheese plus additional for serving1/4 cup chopped fresh Italian parsleyRecipe PreparationPlace yolks in medium bowl.
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Grilled Halloumi with Watermelon and Basil-Mint Oil

Grilled Halloumi with Watermelon and Basil-Mint Oil Recipe video and learn how to make this recipe.& 34; />video and learn how to make this recipe.& 34; />Watch the video and learn how to make this recipe.Ingredients1/2 cup coarsely chopped fresh basil3 tablespoons coarsely chopped fresh mint plus thinly sliced mint for garnish1 garlic clove, coarsely chopped1/2 cup extra-virgin olive oil plus more for brushingKosher salt and freshly ground black pepper3/4 pound cherry tomatoes on the vine1 8-9-ounce package Halloumi cheese, cut crosswise into 8 slices6 small triangles thinly sliced watermelon, rind removedRecipe PreparationBuild a medium-hot fire in a charcoal grill, or heat a gas grill to high.
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White Salad with Castelmagno Cheese

White Salad with Castelmagno Cheese Recipe Ingredients7 ounces Castelmagno cheese* or Maytag blue cheese, crumbled, divided (about 1 scant cup)5 tablespoons Champagne vinegar1/2 cup extra-virgin olive oil1 large parsnip, peeled, thinly sliced crosswise1 small fennel bulb, halved, cored, thinly sliced crosswise1 large head of white Belgian endive, quartered lengthwise, thinly sliced lengthwise1 small turnip, halved, thinly sliced1 medium leek (white part only), halved, thinly sliced crosswise1/4 large celery root, peeled, thinly sliced1/4 medium head of cauliflower, trimmed, thinly sliced lengthwise2 medium Jerusalem artichokes, peeled, thinly sliced crosswiseRecipe PreparationPuree 1/2 cup cheese and vinegar in blender until smooth.
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Pasta Shells with Halibut and Oven-Rasted Ratatouille

Pasta Shells with Halibut and Oven-Rasted Ratatouille Recipe IngredientsNonstick vegetable oil spray1 1-pound eggplant, unpeeled, trimmed, cut into 1/2-inch pieces1 pound plum tomatoes, cut into 1/2-inch pieces2 small zucchini, trimmed, cut into 1/2-inch pieces1 small red bell pepper, chopped2 garlic cloves, flattened1 1/2 teaspoons herbes de Provence*1 12-ounce halibut fillet2 cups medium-size pasta shellsRecipe PreparationPreheat oven to 400°F.
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Korean Steak Tartare

Korean Steak Tartare Recipe Ingredients1 Asian pear, cored, quartered1 1/4 teaspoons fresh lemon juice, divided2 tablespoons finely chopped scallions2 tablespoons reduced-sodium soy sauce2 teaspoons toasted sesame seeds, divided1 1/2 teaspoons toasted sesame oil1 garlic clove, finely grated1/8 teaspoon freshly ground black pepper8 ounces filet mignon, cut into very small cubes (about 1/8& 39;)Recipe PreparationPeel 1 pear quarter; cut into very small cubes (about 1/8& 34;).
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Mulled Wine

Mulled Wine Recipe Ingredients2 tangerines, clementines, or small oranges2 cinnamon sticks plus 8 for garnish (garnish optional)2 green cardamom pods, crackedRecipe PreparationPress stem (pointed) end of 10 cloves into each tangerine, piercing through the skin. Place tangerines, wine, cider, Lady apples (if using), 2 cinnamon sticks, and cardamom pods in a large pot.
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Sriracha-Grilled Tofu

Sriracha-Grilled Tofu Recipe Ingredients1 14-16 ounce container extra-firm tofu1 tablespoon roasted sesame seeds plus more1 tablespoon white miso paste3 chopped scallions plus moreRecipe PreparationCut tofu into 1& 34; blocks. Drain well on paper towels.Put Sriracha, 1 tablespoon sesame seeds, soy sauce, and white miso paste in a blender with 3 chopped scallions and garlic cloves.
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Blue Cheese Toasts

Blue Cheese Toasts Recipe Ingredients1/4 cup crumbled blue cheese2 tablespoon (1/4 stick) butter, room temperature12 1/2-inch-thick rounds sourdough baguetteRecipe PreparationPreheat broiler. Mix cheese and butter in small bowl. Spread cheese mixture over bread rounds, dividing equally.
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Herb Jam

Herb Jam Recipe This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency. Get all 10 recipes here.Ingredients1 lb. mixed hardy greens (such as Swiss chard, mature spinach or arugula, and/or broccoli rabe)3 cups tender herbs (such as parsley, mint, cilantro, fennel fronds, and/or tarragon)¾ cup extra-virgin olive oil, divided1 red or green chile, thinly sliced1 1& 34; piece fresh ginger, peeled, finely gratedWhole-milk ricotta, farmer’s cheese, or feta (for serving)4 ½& 34;-thick slices country-style bread, toastedRecipe PreparationPlace garlic in a large pot.
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Pumpkin Spice Layer Cake with Caramel and Cream Cheese Frosting

Pumpkin Spice Layer Cake with Caramel and Cream Cheese Frosting Recipe Ingredientscake2 teaspoons baking powder1/2 teaspoon ground ginger1/4 teaspoon ground cloves1/4 teaspoon freshly grated nutmeg1/4 teaspoon ground allspice1/4 teaspoon ground cardamom1 15-ounce can pure pumpkin2 teaspoons finely grated orange peelfrosting1 1-pound box powdered sugar, divided1/2 cup plus 1 tablespoon heavy whipping cream1 teaspoon vanilla extract1 8-ounce package cream cheese, room temperature1/4 cup (1/2 stick) unsalted butter, room temperatureRecipe PreparationcakePreheat oven to 350°F.
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