Mahi-Mahi with Blood Orange, Avocado, and Red Onion Salsa Recipe Ingredients1 blood orange, Cara Cara orange*, or regular orange1/2 cup 1/3-inch cubes avocado1/3 cup chopped red onion2 teaspoons minced red jalapeño2 teaspoons fresh lime juice2 6-ounce mahi-mahi filletsRecipe PreparationUsing small sharp knife, cut peel and white pith from orange.
Category Traditional recipes
Asiago-Pepper Frico Recipe Ingredients1 cup (packed) shredded Asiago cheese or Parmesan, Romano, and Asiago cheese blend (about 4 ounces)1/2 teaspoon freshly ground black pepper1/8 teaspoon cayenne pepperRecipe PreparationPreheat oven to 350°F. Line 2 large baking sheets with parchment paper.
Salmon, Goat Cheese and Leek Tart Recipe Ingredients1 sheet frozen puff pastry (half of 17.3-ounce package), thawed2 small leeks (white and pale green parts only), halved, thinly sliced crosswise1 5.2-ounce package soft herb cheese (such as Boursin), room temperature1 3.5-ounce package soft fresh goat cheese, room temperature4 ounces cream cheese, room temperature1 tablespoon fresh lemon juice2 teaspoons chopped fresh thyme4 ounces thinly sliced smoked salmon2 tablespoons plain dried breadcrumbsRecipe by Bistro Banlieue in Lombard ILReviews Section
Radish-Chive Tea Sandwiches with Sesame and Ginger Recipe Ingredients1/4 cup (1/2 stick) butter, room temperature3 tablespoons minced chives, divided1 tablespoon toasted sesame seeds3/4 teaspoon grated peeled fresh ginger1/4 teaspoon Asian sesame oil16 1/4-inch-thick baguette slices10 radishes, thinly slicedRecipe PreparationMix butter, 2 tablespoons chives, sesame seeds, ginger, and oil in small bowl; season with salt and pepper.
Big Batch of Caramelized Onions Recipe Little effort and big flavor. Use these in everything—sandwiches, salads, yogurt dips, roasted vegetables, and more.Ingredients4 large onions, thinly slicedKosher salt, freshly ground pepper1 tablespoon fresh thyme leaves3 garlic cloves, thinly slicedRecipe PreparationIn a large, heavy-bottomed soup pot or Dutch oven, heat oil over medium heat.
Spicy Mousse Recipe Use two arbol chiles for a hotter, slow-burning mousse.Ingredients2 dried ancho chiles, stems removed1-2 dried arbol chiles, stems removed, plus more for serving½ vanilla bean, split and scraped1 tablespoon powdered sugar8 ounces bittersweet chocolate, chopped2 tablespoons unsalted butter, cut into pieces4 large eggs, yolks and whites separatedSoftly whipped cream, for servingRecipe PreparationToast chiles in a medium dry saucepan over medium heat until fragrant and lightly browned, tossing often, about two minutes.
Mixed Bitter Greens and Kumquat Salad with Anchovy Vinaigrette Recipe Ingredientsvinaigrette1 small garlic clove, peeled2 tablespoons fresh lemon juice2 tablespoons freshly grated Parmesan cheese2 teaspoons Dijon mustard1/2 cup extra-virgin olive oilsalad10 cups bite-size pieces hearts of romaine (2 to 3 hearts)3 heads of Belgian endive, cut crosswise into 1/2-inch-wide strips3 cups (lightly packed) baby arugula14 kumquats, thinly sliced into rounds, seededRecipe PreparationvinaigretteWith machine running, drop garlic through feed tube of processor and chop finely.
Caramelized Onion and Shallot Dip Recipe Ingredients2 pounds large yellow or white onions, thinly sliced2 large shallots, thinly sliced (about 6 ounces total)Kosher salt and freshly ground black pepper2 tablespoons Sherry vinegar1/4 cup minced fresh chives1/4 cup plain whole-milk Greek yogurtRecipe PreparationPreheat oven to 425°.
Red Wine Brasato with Glazed Root Vegetables Recipe IngredientsBrasato1 750-ml bottle hearty red wine (such as Cabernet Sauvignon, Zinfandel, or Syrah)2 3-pound beef chuck pot roasts1 large carrot, peeled, coarsely chopped1 large celery stalk, chopped3 garlic cloves, peeled, smashed1 heaping tablespoon tomato paste1 14-ounce can beef broth2 large sprigs fresh sage2 large sprigs fresh parsley1/2 teaspoon whole black peppercornsVegetables1 1-pound celery root (celeriac), peeled, cut into 1-inch cubes1 pound turnips, peeled, cut into 1-inch cubes1 pound carrots, peeled, cut into 1-inch cubes2 tablespoons chopped fresh sage2 tablespoons chopped fresh parsleyRecipe PreparationFor brasato:Adjust rack to lower third of oven.
Classic Dressing Recipe This recipe is ripe for reinvention; use different breads and add-ins to vary the flavor.Ingredients2 1-pound loaves country-style bread2 tablespoons fresh sage, chopped½ teaspoon fresh thyme leavesKosher salt and freshly ground black pepper¾ cup (1½ sticks) unsalted butter, cut into pieces2½ cups low sodium chicken broth¾ cup fresh parsley leaves, choppedRecipe PreparationTear bread into 1” pieces (you should have about 20 cups); spread out on baking sheets and let sit overnight to dry out.
Onigiri Recipe Make sure to rinse the rice in several changes of water before cooking so that it isn’t too gluey.Ingredients2 Persian cucumbers, cut into ¼-inch pieces4 cups freshly cooked sushi riceToasted sesame seeds, furikake seasoning, and/or shichimi togarashi (for seasoning)2 toasted nori sheets, sliced 1½–2 inches thickIngredient InfoShichimi togarashi, a Japanese red-pepper seasoning mix, can be found at Japanese markets and in the Asian foods section of some supermarkets.
Celery and Fennel Salad Recipe This light, fresh salad is made even crunchier with a sprinkling of pine nuts.Ingredients1 large fennel bulb, very thinly sliced6 celery stalks, very thinly sliced½ cup fresh flat-leaf parsley leaves with tender stems3 tablespoons fresh lemon juiceKosher salt, freshly ground pepper2 ounces Parmesan, shavedRecipe PreparationPreheat oven to 350°.
Pea Pancakes Recipe Topping these fresh blini-like pancakes with smoked salmon would make an ideal appetizer for a party.Ingredients1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed1 teaspoon kosher salt plus more1 cup low-fat cottage cheese1/4 cup all-purpose flour2 tablespoons vegetable oil plus more for skillet4 scallions, thinly sliced, plus more for serving1/4 cup (1/2 stick) salted butter, meltedRecipe PreparationIf using fresh peas, cook in a small saucepan of boiling salted water until tender, about 3 minutes (if using frozen peas, do not cook).
Close Menu IconRecipesHealthyishBasicallyRestaurantsHighly RecommendPodcastVideosShopSubscribe to our newsletterPrivacy and user agreementMakes about 2 cupsIngredients2 cups finely diced celery3 tablespoons extra-virgin olive oil2 tablespoons minced fresh cilantro2 teaspoons Sherry wine vinegarRecipe PreparationCombine all ingredients in medium bowl.
Orange Polenta Cake with Vanilla-Scented Plums and Blackberries and Buttermilk Ice Cream Recipe Ingredients1 1/4 cups all purpose flour3/4 cup medium-fine polenta or organic cornmeal (such as Bob& 39;s Red Mill)1 1/2 teaspoons baking powder1 cup plus 2 tablespoons sugar1 cup (2 sticks) unsalted butter, room temperature2 teaspoons (packed) finely grated orange peel4 large eggs, room temperature1 teaspoon vanilla extract1/2 cup whole-milk plain yogurtVanilla-Scented Plums and BlackberriesRecipe PreparationPosition rack in center of oven and preheat to 350°F.
Quick 5-Ingredient Tomato Sauce Recipe You don’t need hours to simmer tomato sauce. This recipe shows you how to make an excellent one in 30 minutes, with 5 ingredients, in 1 pan, with very little effort.Ingredients1 28-ounce can whole peeled tomatoes2 tablespoons unsalted butterRecipe PreparationPurée tomatoes in a food processor until they’re as smooth or chunky as you like.
Beet and Tangerine Salad with Cranberry Dressing Recipe Ingredients3 2 1/2-inch-diameter red beets, tops trimmed3 large tangerines (such as Murcott)3 tablespoons extra-virgin olive oil3 tablespoons frozen cranberry juice cocktail concentrate, thawed1 tablespoon raspberry vinegar or red wine vinegar1/3 cup paper-thin slices red onion1 large bunch watercress, thick stems trimmedRecipe PreparationPlace beets in deep large microwave-safe bowl.
Cold-Brined Vegetables with Jalapeño Recipe Cold-brine is just another way of saying pickled. Packing the vegetables separately prevents the colors from bleeding.Ingredients2 tablespoons coriander seeds, crushed1 tablespoon mustard seeds2 cups distilled white vinegar2 tablespoons kosher salt2 teaspoons black peppercorns1 jicama, peeled, cut into ½”-thick sticks1 medium cucumber, seeded, cut into ½”-thick sticks1 jalapeño, seeded if desired, thinly sliced½ pound small multicolored carrots, tops trimmed, scrubbed, halved lengthwise if largeSpecial Equipment2 heatproof 24-ounce jarsRecipe PreparationToast coriander and mustard seeds in a dry medium saucepan over medium heat until seeds begin to pop, about 3 minutes.
Matzo-Almond Croccante Recipe Try this artful Italian brittle for Passover.IngredientsNonstick vegetable oil spray1/3 cup sliced almonds, lightly toasted5 ounces semisweet or bittersweet chocolate (do not exceed 72 cacao), melted1/4 teaspoon cayenne pepper1 1/2 teaspoons coarse sea salt (such as Maldon)Recipe PreparationLine a rimmed baking sheet with parchment paper; coat with nonstick spray.
Turnip and Kale Gratin Recipe If you come across turnips with good-looking greens still attached, use in place of the kale.Ingredients5 garlic cloves, thinly sliced2 tablespoons unsalted butter, divided3 medium onions, thinly sliced3 bunches Tuscan kale, ribs and stems removed, leaves torn4 medium turnips (about 1¾ pounds total), trimmed, peeled, cut into ½-inch pieces3 large eggs, beaten to blend4 ounces Fontina cheese, grated (about 1 cup)1 ounce Parmesan, finely grated (about 1 cup)8 ounces day-old white country-style bread, cut into ½-inch piecesFreshly ground black pepperRecipe PreparationBring garlic, cream, and thyme to a bare simmer over medium heat.
Orange Angel Food Cake with Caramel Sauce and Tropical-Fruit Compote Recipe This angel food cake recipe will take you right to the tropics.Ingredientssauce1 cup heavy whipping cream2 tablespoons (1/4 stick) unsalted butter3/4 teaspoon ground cardamomCake1 1/4 cups powdered sugar1 1/3 cups egg whites (about 9 large)1 1/2 teaspoons cream of tartar1 tablespoon finely grated orange peel1 1/2 teaspoons vanilla extractcompote1 kiwi, peeled, quartered lengthwise, then cut crosswise into 1/2-inch slices1 cup 1/2-inch cubes mango1/2 cup 1/2-inch cubes pineapple1 tablespoon chopped fresh mintRecipe PreparationsauceCombine sugar and 1/3 cup water in heavy medium saucepan.