Category Latest recipes

Cheese-Stuffed Olives
Latest recipes

Cheese-Stuffed Olives

Cheese-Stuffed Olives Recipe Pre-dinner snacks serve two purposes: They should be salty enough to encourage cocktail drinking but have enough heft to temper the alcohol’s effects. These deliver on both fronts.Ingredients2 ounces fresh goat cheese, room temperature2 tablespoons finely grated Parmesan1 tablespoon finely chopped tender herbs (such as thyme, chives, marjoram, and/or parsley)1 small garlic clove, finely grated1 teaspoon fresh lemon juiceKosher salt, freshly ground pepper24 pitted Cerignola or other large green olives2 dried red chiles (such as chiles de árbol)Recipe PreparationMix goat cheese, Parmesan, herbs, garlic, and lemon juice in a small bowl; season with salt and pepper.

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Spicy Marinated Mozzarella with Oregano and Capers

Spicy Marinated Mozzarella with Oregano and Capers Recipe Ingredients12 ounces fresh water-packed mozzarella cheese, drained, cut into 1/4-inch-thick slices6 tablespoons extra-virgin olive oil1/4 teaspoon dried crushed red pepper1 tablespoon minced fresh oregano1/4 teaspoon ground black pepper2 tablespoons capers, choppedRecipe PreparationOverlap cheese slices on medium platter.
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Golden Brioche

Golden Brioche Recipe Ingredients1/3 cup warm water (105°F to 115°F)1/3 cup warm milk (105°F to 115°F)3 3/4 cups all purpose flour1 1/2 cups (3 sticks) unsalted butter, each stick cut into 4 pieces, room temperature1 egg, beaten to blend with 1 tablespoon water (for glaze)Recipe PreparationPlace 1/3 cup warm water, warm milk, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves.
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Lobster Rolls

Lobster Rolls Recipe Ingredients8 ounces cooked lobster meat, torn into bite-size pieces1 tablespoon butter, room temperature1/2 head of butter lettuce, thinly slicedRecipe PreparationCombine lobster meat and mayonnaise in medium bowl. Season to taste with salt and pepper.Butter outside surfaces of hot dog rolls.
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Potato and Turnip Gratin

Potato and Turnip Gratin Recipe Ingredients2 shallots, thinly sliced crosswise1 large garlic clove, minced1 1/2 teaspoons fresh thyme leaves1 pound russet potatoes, peeled, cut into 1/6-inch-thick slices1 pound turnips, peeled, cut into 1/6-inch-thick-slicesRecipe PreparationPreheat oven to 375°F.
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Sour Cream Tart with Santa Rosa Plum Compote

Sour Cream Tart with Santa Rosa Plum Compote Recipe Ingredientscrust3/4 cup unbleached all purpose flour3/4 cup assorted nuts (such as walnuts, almonds, and hazelnuts), toasted, cooled6 tablespoons (3/4 stick) chilled unsalted butter, dicedFilling1/4 teaspoon unflavored gelatin1 1/2 tablespoons cornstarch1/2 vanilla bean, split lengthwiseRecipe PreparationcrustButter bottom of 9-inch tart pan with removable bottom.
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Butter Lettuce, Chicken, and Cherry Salad

Butter Lettuce, Chicken, and Cherry Salad Recipe Ingredients1/4 cup fresh lemon juice3 tablespoons Dijon mustard3 tablespoons chopped fresh dill1/4 cup extra-virgin olive oilKosher salt and freshly ground black pepper4 Perfect Pan-Roasted Chicken Thighs, fat from pan reserved4 thick slices rustic bread, crusts removed, torn into 3/4& 39; pieces1 pound fresh cherries, stemmed, pitted, and lightly crushed3 heads butter lettuce, cored and torn into pieces4 radishes, thinly sliced1 tablespoon chopped chivesRecipe PreparationWhisk first 5 ingredients in a small bowl.
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Root Vegetable Gratin

Root Vegetable Gratin Recipe The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices.Ingredients4 tablespoons unsalted butter, divided, plus more for baking dish1½ cups coarse fresh breadcrumbs1½ cups grated Parmesan, divided6 sprigs thyme plus 1 Tbsp.
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Classic Ragù Bolognese

Classic Ragù Bolognese Recipe Recipe A certain magic happens as the beef and aromatic vegetables slowly cook down with wine, tomato paste, and broth in this classic bolognese recipe.Ingredients2 Tbsp. extra-virgin olive oil2 medium onions, finely chopped (about 1 1/2 cups)2 celery stalks, finely chopped (about 1 cup)2 carrots, peeled, finely chopped (about 3/4 cup)6 oz.
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Spiced Winter Squash with Fennel

Spiced Winter Squash with Fennel Recipe Ingredients1 1 1/2-pound butternut squash, peeled, halved lengthwise, seeded, halved crosswise, then cut lengthwise into 3/4-inch-wide wedges1 fennel bulb, trimmed, cut lengthwise into 1-inch-wide wedges1 large onion, root end left intact, then cut lengthwise into 1/2-inch-wide wedges1 teaspoon ground cinnamonRecipe PreparationPosition rack in bottom third of oven and preheat to 450°F.
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Spicy Pork with Asparagus and Chile

Spicy Pork with Asparagus and Chile Recipe Ingredients3 tablespoons soy sauce, divided1 tablespoon Shaoxing Chinese rice wine or dry Sherry12 ounces ground pork (preferably coarsely ground; sometimes labeled chili-grind)3 teaspoons Asian sesame oil, divided12 ounces thin to medium asparagus spears, trimmed, cut on extreme diagonal into 1/2- to 3/4-inch pieces1 red jalapeño chile, minced with seeds1 tablespoon minced peeled fresh ginger2 tablespoons oyster sauce2 green onions, thinly sliced on diagonalRecipe PreparationWhisk 1 tablespoon soy sauce, rice wine, and cornstarch in medium bowl.
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Caffè Shakerato

Caffè Shakerato Recipe To take this in a mocha direction, add 1 ounce chocolate syrup (we like Monin brand best), and cut the simple syrup to 1/2 ounce.Ingredients2 oz. strong cold-brew coffeeRecipe PreparationCombine coffee and simple syrup in a cocktail shaker. Fill shaker with ice and shake vigorously (this is important; put some muscle into it!
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Lemony Brussels Sprouts with Bacon and Breadcrumbs

Lemony Brussels Sprouts with Bacon and Breadcrumbs Recipe Cooking the brussels in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.Ingredients2½ pounds brussels sprouts, trimmed4 ounces slab bacon or pancetta (Italian bacon), coarsely chopped3 tablespoons olive oil, divided, plus more for serving1 cup coarse fresh breadcrumbs1 small Fresno chile, seeds removed, finely chopped1 tablespoon thyme leaves1 teaspoon finely grated lemon zest2 tablespoons fresh lemon juice, dividedRecipe PreparationRemove outer leaves from brussels sprouts; set aside.
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Potato, Zucchini, and Tomato Gratin

Potato, Zucchini, and Tomato Gratin Recipe Ingredients2 3/4 pounds medium tomatoes (about 10), halved, cored, seeded3/4 cup olive oil, divided, plus 2 tablespoons1 pound medium Yukon Gold potatoes, peeled, cut into 1/4-inch-thick rounds1 pound large zucchini, trimmed, cut diagonally into 1/4-inch-thick slices2 teaspoons fresh thyme leaves1/2 cup finely grated Parmesan cheeseRecipe PreparationPreheat oven to 250°F.
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Pumpkin Streusel Muffins

Pumpkin Streusel Muffins Recipe Grinding half of the walnuts into the streusel makes for extra tender, buttery muffin tops.IngredientsTopping¼ cup (½ stick) chilled unsalted butter, cut into pieces¼ cup (packed) light brown sugar2 tablespoons all-purpose flour2 tablespoons whole wheat flour¾ cup walnuts, chopped, dividedMuffinsNonstick vegetable oil spray (optional)1¼ cups all-purpose flour2 teaspoons baking powder1 teaspoon ground cinnamon¼ teaspoon ground allspice2 large eggs, room temperature1 cup (packed) light brown sugar1 cup canned pure pumpkin½ cup virgin coconut oil, warmed, slightly cooledRecipe PreparationToppingPulse butter, brown sugar, all purpose flour, whole wheat flour, salt, and ¼ cup walnuts in a food processor until a clumpy mixture forms.
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Bramble Smash

Bramble Smash Recipe Ingredients1 tablespoon simple syrup4 blackberries, plus more for garnish4 blueberries, plus more for garnish4 raspberries, plus more for garnishRecipe PreparationUsing a muddler or the handle of a wooden spoon, mash lemon wedges, lime wedges, simple syrup, 4 blackberries, 4 blueberries, and 4 raspberries in a 16-oz.
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Red Snapper and Shrimp Ceviche with Avocado

Red Snapper and Shrimp Ceviche with Avocado Recipe Taste the ceviche after you have let it sit 20 minutes. We like our ceviche just done but you can go a few minutes under or over depending on your preference. This recipe is from Commander& 39;s Palace in New Orleans, LA. Read more about the restaurant& 39;s legendary Family Meal here.
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Jalapeño-Cheddar Frittata

Jalapeño-Cheddar Frittata Recipe IngredientsNonstick vegetable oil spray1 pound extra-sharp white cheddar cheese, grated (about 4 cups)1 cup chopped drained pickled jalapeño chilies from jar, 5 tablespoons liquid reserved3/4 cup chopped drained oil-packed sun-dried tomatoes1/2 cup (packed) chopped fresh basilRecipe PreparationPreheat oven to 350°F.
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Chianti-Braised Stuffed Chicken Thighs on Egg Noodles

Chianti-Braised Stuffed Chicken Thighs on Egg Noodles Recipe Ingredients4 ounces (about 1 link) sweet Italian sausage, casing removed, meat crumbled1/2 cup fresh breadcrumbs from crustless day-old French bread1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)2 tablespoons chopped fresh parsley2 teaspoons chopped fresh thyme1/4 teaspoon ground black pepper8 large skinless boneless chicken thighs (about 2 1/2 pounds total)1/4 cup chopped pancetta or bacon3/4 cup finely chopped onion1 750-ml bottle Chianti or other dry red wine3 cups canned low-salt chicken broth2 cups canned crushed tomatoes in pureeRecipe PreparationMix first 9 ingredients in medium bowl.
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Fresh Chive Vinaigrette

Fresh Chive Vinaigrette Recipe Herbs in the dressing beg for herbs in the salad, too. We toss this vinaigrette with Bibb lettuce and lots of the tender green herbs--like mint, chervil, and parsley--that we grow in our window box.Ingredients1/2 small garlic clove, finely chopped2 teaspoons white wine vinegar or fresh lemon juice2 tablespoons extra-virgin olive oil1 tablespoon chopped fresh chivesFreshly ground black pepper8 cups salad greens and fresh herb leaves and tender stemsRecipe PreparationCombine garlic and a pinch of salt in a large salad bowl.
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Mole Negro

Mole Negro Recipe Chilhuacle negro chiles give this mole its traditional flavor and should not be substituted. They’re difficult to find in the U.S., but you can find them—and the other chiles you’ll need—at spicetrekkers.com.Ingredients4 dried chilhuacle negro chiles½ medium onion, sliced into 4 pieces3 tomatillos, husks removed, rinsed4–6 cups low-sodium chicken broth, divided3 tablespoons corn or vegetable oil, divided1 ripe plantain, peeled, sliced1 1& 34;-thick slice stale challah, torn into large pieces2 tablespoons raw pumpkin seeds (pepitas)2 tablespoons raw sesame seeds1 teaspoon dried aromatic herbs (such as marjoram, thyme, or oregano)1 piece (about 4 ounces), Oaxacan chocolate, broken into piecesRecipe PreparationWipe chiles with a damp cloth.
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