Peanut Dip Recipe This creamy, spicy-sweet dip will be loose and pourable when warm, but it will thicken once fully chilled. We love to pair it with leftover roast or rotisserie chicken, jammy eggs, cucumber spears, and roasted sweet potatoes for the perfect (desk-friendly) lunch. This dish is part of the Bon Appétit Guide to Actually Enjoying Your Lunch at Work.
Category New recipes
Frittata with Pancetta and Mint Recipe Ingredients1 1/2 tablespoons olive oil6 ounces pancetta* or bacon, cut into 1/4-inch pieces (about 1 1/2 cups)1 1/2 cups chopped red onion1/8 teaspoon ground black pepper1/2 cup plus 2 tablespoons chopped fresh mintRecipe PreparationHeat olive oil in large nonstick broilerproof skillet over medium heat.
Butter-Poached Lobster with Asparagus and New Potatoes Recipe Lobster will get tough if overcooked, so be gentle with it during the last step.Ingredients1 pound very small waxy potatoes1 bunch asparagus, trimmed1/2 cup (1 stick) unsalted butter, cut into pieces2 tablespoons chopped fresh flat-leaf parsleyFlaky sea salt (such as Maldon)Recipe PreparationPlace a metal steamer basket in a large pot; add water to a depth of 2& 34; and bring to a boil.
Lamb Tagine with Tomatoes and Caramelized Sweet Onions Recipe Ingredients9 cups chopped sweet onions (such as Vidalia or Maui; about 3 pounds), divided3 pounds boneless lamb stew meat, cut into 3/4-to-1-inch pieces1 teaspoon ground cinnamon1 teaspoon coarsely ground black pepper1/8 teaspoon crumbled saffron threads4 cups chopped plum tomatoes (about 1 1/2 pounds)4 tablespoons chopped fresh Italian parsley, dividedRecipe PreparationCombine 3 cups chopped onions, lamb, and 2 cups water in heavy large pot.
Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce Recipe This 35-minute stir-fry calls for Asian sweet chili sauce, which you& 39;ll soon want to put on everything you cook.Ingredients1 1 1/4-pound pork tenderloin, trimmed, cut crosswise into 1/2-inch-thick rounds, then cut into 1/2-inch-wide strips2 tablespoons Asian sesame oil, divided1 tablespoon minced peeled fresh ginger4 small unpeeled tangerines or clementines, cut (with peel) into 3/4-inch pieces1/4 cup Asian sweet chili sauce1/4 teaspoon Chinese five-spice powder6 baby bok choy, cut crosswise into 1-inch-thick ribbons, tough bases discarded5 green onions, thinly sliced on diagonal, dividedRecipe PreparationPlace pork tenderloin strips in medium bowl; sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat.
Vanilla Cupcakes Recipe IngredientsCupcakes10 tablespoons (1¼ sticks) unsalted butter, room temperature2 large eggs, room temperature1 teaspoon vanilla extract1 cup plus 3 tablespoons self-rising flourFrosting7 tablespoons unsalted butter, room temperature4 teaspoons fresh orange juice4 teaspoons fresh lemon juiceRecipe PreparationFor Cupcakes:Preheat oven to 350°F.
Sichuan-Sesame Salt Recipe Try this zesty seasoning sprinkled over watermelon or mango—or even grilled seafood.Ingredients1 tsp. crushed red pepper flakes2 Tbsp. flaky sea salt (such as Maldon)1 Tbsp. Sichuan peppercornsRecipe PreparationCoarsely grind peppercorns and red pepper flakes.
Banana–Chocolate Chip Cake with Peanut Butter Frosting Recipe This cake is perfect for beginners—it’s moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting.IngredientsCAKENonstick vegetable oil spray1 cup (2 sticks) unsalted butter, room temperature½ cup (packed) light brown sugar1½ teaspoon vanilla extract2 cups mashed very ripe bananas1 10-oz.
Potato and Zucchini Salad Recipe Whole grain mustard and olive oil take the place of traditional mayonnaise in this lightened version of potato salad. It’s an ideal complement to roast chicken for serving at any early fall picnic or casual Sunday supper.Ingredients2 lbs red-skinned potatoes, cut into 1& 34; pieces1/4 cup apple cider vinegar1 1/2 tablespoons whole grain Dijon mustard1/4 cup plus 1 tablespoon olive oilFreshly ground black pepper1 Fresno chile or red jalapeño, with seeds, thinly sliced into rounds2 summer squash (such as zucchini or yellow crookneck squash; about 1 lb.
Upside-Down Apricot Tart Recipe A beautiful dessert where half of the work is done for you. That’s right, we’re using store-bought puff pastry. This tart can be made in a cake pan or cast-iron or other ovenproof skillet. While this is meant to be flexible, it’s important that the pastry on top be larger than the circumference of the pan you’re using (you’ll be tucking it into the pan), as the pastry will shrink considerably when baked.
Whitefish Salad and Roasted Beet Coleslaw Recipe Ingredientscoleslaw3 large beets (2 to 2 1/4 pounds)3 1/2 tablespoons balsamic vinegar1 tablespoon prepared white horseradish4 cups very thinly sliced red cabbage1 1/2 cups thinly sliced red onionwhitefish2 pounds whitefish fillets with skin1/4 cup slightly drained prepared white horseradish1/4 cup chopped fresh tarragonRecipe PreparationcoleslawPreheat oven to 425°F.
Bittersweet Chocolate and Carob Ganache Tart with Malted Candy Brittle Recipe Ingredientscrust1 1/2 cups all purpose flour1 teaspoon coarse kosher salt3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes3 tablespoons chilled heavy whipping creamfilling2/3 cup bittersweet chocolate chips (about 4 ounces)1/3 cup carob chips* (about 2 ounces)1 cup heavy whipping cream1 tablespoon butter, room temperature1/2 teaspoon vanilla extractRecipe PreparationcrustWhisk flour, sugar, and 1 teaspoon coarse salt in large bowl to blend.
Ciabatta Deli Sandwiches with Pepperoncini and Artichokes Recipe Ingredients1 6-ounce jar marinated artichoke hearts, drained, coarsely chopped1/4 cup (packed) sliced pepperoncini plus 5 teaspoons juice from jar3 tablespoons chopped white onion2 tablespoons drained capers2 tablespoons chopped fresh oregano2 teaspoons chili-garlic sauce2 ciabatta rolls, halved horizontally4 ounces sliced provolone cheese6 ounces assorted sliced deli meats (such as soppressata, prosciuitto, and salami)1 1/2 cups (packed) fresh arugulaRecipe PreparationMix artichoke hearts, pepperoncini with juice from jar, onion, capers, oregano, and chili-garlic sauce in small bowl; season to taste with pepper.
Spirited Brown Sugar Pecan Pie Recipe Ingredients1 refrigerated pie crust (half of 15-ounce package), room temperature2 cups (packed) dark brown sugar1/4 cup (1/2 stick) unsalted butter, melted1 tablespoon Scotch whisky2 teaspoons vanilla extract1/4 teaspoon ground cinnamonRecipe PreparationPreheat oven to 350°F.
Sliced Baguette with Radishes and Anchovy Butter Recipe Ingredients1/2 cup (1 stick) unsalted butter, room temperature2 to 3 anchovy fillets, finely chopped2 tablespoons chopped fresh chives16 1/2-inch-thick diagonal slices baguette10 radishes (such as French Breakfast), trimmed, thinly sliced on diagonalAdditional chopped fresh chives (for garnish)Recipe PreparationMix butter, 2 chopped anchovy fillets, and 2 tablespoons chives in small bowl, adding 1 more chopped anchovy fillet to taste, if desired.
Mediterranean Egg Salad Recipe “I could eat this twist on a classic any day, any meal.” –Brad Leone, test kitchen managerIngredients2 teaspoons fresh lemon juice4 hard-boiled large eggs, chopped½ cup chopped green olives2 tablespoons fresh cilantro leaves2 tablespoons chopped red onion2 tablespoons toasted pine nutsKosher salt and freshly ground black pepperRecipe PreparationWhisk together oil, za’atar, and lemon juice.
Pine Nut and Feta Cheese Ball Recipe Let your cheese ball hang out in the fridge until firm. It will be easier to roll in the nuts.Ingredients4 ounces cream cheese, room temperature4 ounces feta, crumbled, room temperature2 tablespoons unsalted butter, room temperature2 tablespoons fresh oregano leaves2 teaspoons fennel seeds, toasted1 teaspoon finely grated lemon zest¾ cup pine nuts, toasted, choppedRecipe PreparationProcess cream cheese, feta, and butter in a food processor until smooth.
Grilled New York Steaks with San Marzano Sauce Recipe Ingredients1/4 cup extra-virgin olive oil plus additional for brushing2 garlic cloves, peeled, crushed2 pounds ripe plum tomatoes (preferably San Marzano-style), coarsely chopped, or one 28-ounce can San Marzano tomatoes in juice with basil leaves6 large fresh basil sprigs plus additional for garnish1/2 teaspoon dried crushed red pepper6 10- to 11-ounce New York steaks (preferably prime; 1 1/4 inches thick)6 5x3x1/2-inch slices pain rustique, ciabatta, or other rustic country-style breadRecipe PreparationHeat 1/4 cup olive oil in heavy large saucepan over medium heat.
Slow-Cooked Brisket Sandwiches with Blue Cheese Coleslaw Recipe Ingredientsspice rub1 cup (packed) dark brown sugar2 tablespoons ground ancho chile2 tablespoons ground chipotle chile1 tablespoon Old Bay seasoning1 teaspoon coarse kosher salt1 teaspoon ground allspice1 teaspoon ground corianderBarbecue Sauce2 large dried ancho chiles,* stemmed, seeded, coarsely torn, soaked in 1 cup hot water 30 minutes (do not drain)2 cups pomegranate juice**1 1/2 cups (packed) dark brown sugar3/4 cup unsweetened pineapple juice1/2 cup mild-flavored (light) molasses2 6-ounce cans tomato pastebrisket2 3-pound flat-cut beef briskets, trimmed2 tablespoons olive oil, divided3 cups (packed) dark brown sugar2 cups apple cider vinegar2 large celery stalks, chopped1 1/2 cups chopped fresh Italian parsley2 teaspoons coarse kosher salt24 rye bread slices, lightly toastedRecipe Preparationspice rubMix brown sugar, ground ancho chile, ground chipotle chile, Old Bay seasoning, paprika, coarse kosher salt, allspice, coriander, and cumin in medium bowl to blend.
Acme Hot Fudge Sundaes Recipe IngredientsIce cream2 1/4 cups whipping cream1/4 cup malted milk powder1 vanilla bean, split lengthwiseBourbon hot fudge sauce1 cup unsweetened cocoa powder1 tablespoon instant espresso powder or instant coffee powder10 ounces bittersweet or semisweet chocolate, choppedDried cherry topping1 cup dried tart cherriesRecipe PreparationFor ice creamWhisk first 3 ingredients in medium saucepan to blend.
Shrimp Sandwiches with Tarragon-Caper Mayonnaise Recipe Ingredients2 tablespoons drained capers, finely chopped1 1/2 tablespoons grated sweet onion (such as Vidalia or Maui)1 tablespoon chopped fresh tarragon1/4 teaspoon celery seeds1/4 teaspoon (or more) hot pepper sauce1/2 cup finely chopped celery heart with leaves2 tablespoons (1/4 stick) butter, room temperature12 small (3-inch round) soft sandwich rolls or 6 hot dog buns, split horizontally1 pound cooked peeled deveined large shrimp, each cut horizontally in halfAvocado slices (optional)Thinly sliced butter lettuce (optional)Recipe PreparationMix first 5 ingredients and 1/4 teaspoon hot sauce in medium bowl.