Curried Couscous with Roasted Vegetables, Peach Chutney, and Cilantro Yogurt Recipe IngredientsCilantro yogurt3 cups (loosely packed) fresh cilantro leaves (from 3 large bunches)1 tablespoon fresh lime juice1/2 cup plain whole-milk yogurtRoasted VegetablesNonstick vegetable oil spray2 1-pound eggplants, unpeeled, cut into 1-inch cubes1 1/4 pound medium zucchini, halved lengthwise, cut crosswise into 1-inch piecesCouscous1 tablespoon curry powder2 cups (12 ounces) plain couscous1/2 cup coarsely chopped roasted salted cashewsPeach Chutney (click for recipe)Recipe PreparationFor yogurtCombine cilantro, lime juice, and salt in processor; blend to coarse puree.
Category The best recipes
Scallion Mignonette Recipe If you can’t find white balsamic vinegar, substitute white wine vinegar and increase the sugar to 1 teaspoon.Ingredients1 teaspoon coriander seeds8 scallions, thinly sliced1/2 cup (or more) white balsamic vinegarRecipe PreparationToast coriander in a small dry skillet over medium heat until fragrant, about 1 minute.
Cranberry-Tangerine Christmas Cooler Recipe Ingredients1 48-ounce bottle cranberry juice cocktail, chilled3 cups freshly squeezed tangerine juice or purchased tangerine juiceRecipe PreparationCombine cranberry juice and tangerine juice in large pitcher. Add lime juice and stir to blend.
Liver and Blue Cheese Pâté Recipe Ingredients2 tablespoons (1/4 stick) butter1 1/2 cups chopped onions1 pound chicken livers, halved, trimmed1 tablespoon chopped fresh thyme4 ounces blue cheese, crumbledRecipe PreparationLine 2-cup dish or mold with plastic wrap, leaving overhang. Melt butter in large skillet over medium-high heat.
Sweet-and-Spicy Chex Mix Recipe Don’t scoff at the sour cherries in this Chex mix recipe! Their sweet bite and chewy texture are the perfect foil for all the crunch and salt and spice. But if you’re really not into it, sub mini chocolate chips instead.Ingredients2 cups mixed unsalted nuts (such as pecans and cashews)2 cups small checkerboard pretzels or other small pretzels½ cup roasted edamame or roasted green peas (not wasabi flavor)6 garlic cloves, finely grated½ cup (1 stick) unsalted butter, melted6 tablespoons Worcestershire sauce¼ cup hot sauce (such as Frank’s Hot Sauce)¼ cup (packed) light brown sugar½ teaspoon freshly ground black pepper2 tablespoons nutritional yeast2 cups dried sour cherries or cranberriesRecipe PreparationPosition racks in upper and lower thirds of oven; preheat to 250°.
Fresh Spinach and Roasted-Garlic Custards Recipe Ingredients2 cups heavy whipping cream2 cups (firmly packed) stemmed fresh spinach leaves (about 3 1/2 ounces)1 teaspoon coarse kosher salt1/2 teaspoon freshly ground white pepper1 tablespoon finely mashed Roasted GarlicExtra-virgin olive oil (for garnish)Recipe PreparationPreheat oven to 325°F.
Grilled Chicken Salad with Radishes, Cucumbers, and Tarragon Pesto Recipe Ingredients1/4 cup (packed) fresh tarragon leaves plus 2 teaspoons chopped1/4 cup (packed) fresh Italian parsley leaves4 tablespoons pine nuts, divided5 teaspoons fresh lemon juice, divided2 teaspoons chopped shallot6 tablespoons (or more) olive oil, divided, plus additional for brushing4 boneless chicken breast halves with skin4 1/2-inch-thick slices country-style French or sourdough bread1 5-ounce package mixed baby greens1 cup thinly sliced radishes (from 1 large bunch)1 cup thinly sliced Japanese cucumbers (about 1 1/2)Recipe PreparationPlace 1/4 cup tarragon leaves, parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice, and shallot in mini processor; chop coarsely.
Close Menu IconRecipesHealthyishBasicallyRestaurantsHighly RecommendPodcastVideosShopSubscribe to our newsletterPrivacy and user agreementServingsIngredientsRecipe PreparationNutritional ContentOne serving contains the following: Calories (kcal) 844.8 Calories from Fat 37.1 Fat (g) 34.9 Saturated Fat (g) 9.
Close Menu IconRecipesHealthyishBasicallyRestaurantsHighly RecommendPodcastVideosShopSubscribe to our newsletterPrivacy and user agreementMakes 1 ServingsA good rule of thumb, regardless of batch size, is three parts wine to one part club soda.October 2013Ingredients3 oz. aromatic white wine (such as Sauvignon Blanc, Riesling, or Gewürztraminer)1 oz.
Mashed Potatoes with Creamy Blue Cheese and Rosemary Recipe Ingredients3 pounds russet potatoes, peeled, cut into 1-inch cubes2 cups crumbled creamy blue cheese (such as Bleu d& 39;Auvergne; about 8 ounces)1/2 cup (or more) whole milk2 1/2 teaspoons chopped fresh rosemaryFresh rosemary sprigs (optional)Recipe PreparationCook potatoes in large pot of boiling salted water until very tender, about 15 minutes.
Pizza Dough Recipe Ingredients1 1/2 cups warm water (110°F to 115°F)3 teaspoons active dry yeast (about 1 1/2 envelopes)4 1/2 cups all purpose flour4 1/2 tablespoons olive oilNonstick vegetable oil sprayRecipe PreparationBrush large bowl with oil. Mix warm water and sugar in processor. Sprinkle yeast over; stir to dissolve.
Summer Rice Salad with Feta, Citrus, and Mint Recipe Ingredients2 cups uncooked white rice1/2 cup fresh orange juice1/4 cup fresh lemon juice4 teaspoons grated orange peel2 teaspoons grated lemon peel1/2 teaspoon ground cinnamon30 cherry tomatoes, halved7 small pickling cucumbers, diced (about 4 cups)1 cup sliced green onions1/2 cup chopped fresh mint16 ounces feta cheese, crumbledRecipe PreparationBring 4 cups water, rice, and salt to boil in heavy medium saucepan over high heat, stirring occasionally.
Rib-Eye Steaks with Gorgonzola Butter and Crispy Sweet Onion Rings Recipe IngredientsGORGONZOLA BUTTER2 heads of garlic, top 3/4 inch cut off to expose cloves1/2 cup (1 stick) unsalted butter, room temperature1/3 cup crumbled Gorgonzola cheese (about 2 ounces)2 tablespoons chopped fresh parsleyONION RINGS2 sweet onions (such as Vidalia or Walla Walla), thinly sliced into rounds, then separated into rings3 cups unbleached all purpose flour3 tablespoons onion powder3 tablespoons garlic powder1 1/2 teaspoons ground black pepper4 cups canola oil (for frying)STEAKS6 10-to-12-ounce rib-eye steaksRecipe PreparationGORGONZOLA BUTTERPreheat oven to 350°F.
Preserved Limes Recipe If you like lox, bacon, or anchovies, you should thank salt—and time. That& 39;s all that it takes to turn supermarket limes into this pleasantly salt-tart-funky pantry staple, the sibling of preserved lemons.IngredientsFresh lime juice (optional)Recipe PreparationRinse limes; pat dry.
Lamb Ribs with Rhubarb and Radish Salad Recipe It’s crucial that you render as much fat as possible during the initial cooking for this recipe; you can even let the ribs cool and scrape off the excess before glazing. While the lamb ribs are cooking, start working on the vinaigrette for the radish salad.
Golden Beet Soup Recipe Ingredients6 tablespoons (3/4 stick) pareve margarine9 2 1/2-inch-diameter golden beets, peeled, cut into 1/2-inch cubes (8 to 9 cups), green tops reserved4 1/2 cups chopped onions4 teaspoons minced peeled fresh ginger1 tablespoon finely grated lemon peel6 cups (or more) low-salt chicken broth2 to 3 tablespoons fresh lemon juiceRecipe PreparationMelt margarine in large pot over medium heat.
Boston Baked Beans Recipe Ingredients1 pound dried pinto beans (2 1/4 cups)12 bacon slices (about 8 ounces), cut into 1/2-inch pieces1/4 cup apple cider vinegar2 tablespoons mild-flavored (light) molasses1 1/2 tablespoons finely chopped garlicRecipe PreparationPlace beans in large bowl.
Carolina Pulled-Pork Sandwiches Recipe IngredientsDRY RUB3 tablespoons coarsely ground black pepper3 tablespoons (packed) dark brown sugar2 tablespoons coarse salt1 teaspoon cayenne pepper2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total)MOP1 cup apple cider vinegar2 tablespoons Worcestershire sauce1 tablespoon coarsely ground black pepper2 teaspoons vegetable oil8 pounds (about) 10 natural lump charcoal or charcoal briquettes6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes12 soft hamburger buns with seeds, splitCarolina Red Barbecue SauceRecipe PreparationDRY RUBMix first 5 ingredients in small bowl to blend.
Standing Rib Roast with Rosemary-Thyme Crust Recipe Ingredients1 9- to 9 1/2-pound standing beef rib roast (about 4 ribs), all but thin layer of fat trimmed2 tablespoons chopped fresh rosemary2 tablespoons chopped fresh thyme32 fresh baby carrots, green tops trimmed to 1 inch, peeled16 large shallots, peeled3 tablespoons all purpose flour3 1/2 cups Zinfandel Beef Stock (click for recipe)Recipe PreparationPlace beef, fat side up, in large shallow roasting pan or on rimmed baking sheet.
Seared Scallops with Spicy Honey-Citrus Glaze on Celery Salad Recipe IngredientsGLAZE1/2 cup orange blossom honey1/4 cup fresh orange juice4 teaspoons finely grated lemon peel2 teaspoons finely grated lime peel1 1/2 teaspoons hot chili sauce (such as sriracha)*SALAD2 cups finely chopped celery (about 4 large stalks)1 cup finely chopped red bell pepper (about 1 medium)1 cup finely chopped orange bell pepper (about 1 medium)1/4 cup apple cider vinegarSCALLOPS2 tablespoons extra-virgin olive oil12 large sea scallops, side muscle removedRecipe PreparationFOR GLAZE:Stir all ingredients in small saucepan over medium heat until heated through.
Close Menu IconRecipesHealthyishBasicallyRestaurantsHighly RecommendPodcastVideosShopSubscribe to our newsletterPrivacy and user agreementServingsDecember 2009IngredientsRecipe PreparationNutritional ContentOne crisp contains the following: Calories (kcal) 169.33 t Calories from Fat 55.5 Fat (g) 10.