Category Traditional recipes

Caramelized Onion and Shallot Dip
Traditional recipes

Caramelized Onion and Shallot Dip

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°.

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Traditional recipes

Snapper Escabèche with Fennel, Radish, and Dill

Snapper Escabèche with Fennel, Radish, and Dill Recipe Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.Ingredients7 tablespoons olive oil, divided, plus more for grill½ small fennel bulb, thinly sliced½ small onion, thinly sliced into rings2 radishes, thinly sliced2 tablespoons drained capers, coarsely choppedKosher salt and freshly ground black pepper4 6-ounce skin-on snapper fillets¼ cup coarsely chopped fresh dillRecipe PreparationPrepare grill for medium-high heat; oil grate.
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Traditional recipes

Bresaola-Wrapped Persimmons with Arugula

Bresaola-Wrapped Persimmons with Arugula Recipe Ingredients1 tablespoon balsamic vinegar (preferably aged)1/2 teaspoon coarse kosher salt1/4 teaspoon freshly ground black pepper2 ripe Fuyu persimmons, peeled, each cut into 12 wedges, or 2 medium mangoes, peeled, pitted, each cut lengthwise into 12 spears48 paper-thin slices bresaola (8 ounces)3 cups baby arugula leaves (2 ounces)Recipe PreparationToss first 4 ingredients in medium bowl.
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Traditional recipes

Country Captain with Cauliflower and Peas

Country Captain with Cauliflower and Peas Recipe IngredientsSpice Mixture1 1/2 teaspoons coriander seeds1/2 teaspoon whole black peppercorns1/4 teaspoon cardamom seeds (from 3 whole green cardamom pods)1 1/2-inch piece cinnamon stick1/4 teaspoon (scant) cayenne pepperChicken5 tablespoons peanut oil or vegetable oil, divided1 small head of cauliflower, trimmed, cut into 1-inch florets (about 4 cups)2 pounds skinless boneless chicken thighs, trimmed, cut into 1- to 2-inch pieces1 bunch green onions, dark green and white parts chopped separately1 tablespoon finely grated peeled fresh ginger1 1/2 cups (or more) low-salt chicken broth1 2/3 cups crushed tomatoes with added puree (from 28-ounce can)1/3 cup dried cherries, finely chopped1 tablespoon smooth peanut butter1 1/2 cups frozen petite peas (9 to 10 ounces; do not thaw)1/3 cup coconut shavings, lightly toastedRecipe PreparationSpice MixturePlace coriander seeds, fennel seeds, cumin seeds, black peppercorns, cloves, cardamom seeds, and cinnamon stick in small dry skillet.
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Traditional recipes

Thanksgiving Stock

Thanksgiving Turkey Stock Recipe Make this stock recipe ahead of time and freeze it to get it out of the way. You’ll have stock on hand for weeks.Ingredients2 large turkey wings (about 3 pounds each) or 5 pounds chicken wings2 tablespoons extra-virgin olive oil, divided1 large onion, halved through root end2 medium carrots, scrubbed, very coarsely chopped2 celery stalks, very coarsely chopped1 head of garlic, halved crosswise8 ounces crimini mushrooms, halved1 teaspoon black peppercornsRecipe PreparationPreheat oven to 425°.
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Traditional recipes

Candied Citrus Peel

Candied Citrus Peel Recipe Makes about 1 1/2 cup ServingsIngredients1 blood orange or navel orangeRecipe PreparationUsing vegetable peeler, remove peel (colored part only) from fruit in 1 1/2- to 2-inch-long pieces. Cut peel into very thin strips (about 1/16 inch wide). Bring small saucepan of water to boil.
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Traditional recipes

Baklava with Rose Water and Tea Granita

Baklava with Rose Water and Tea Granita Recipe Ingredients6 tea bags (preferably black tea)Organic rose petals (optional)Recipe PreparationStir 5 cups water, sugar, and rose water in large pitcher until sugar dissolves. Add tea bags, pushing to submerge. Cover with foil; place on sunny windowsill.
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Traditional recipes

Peanut Dacquoise with Peanut Butter Mousse

Peanut Dacquoise with Peanut Butter Mousse Recipe Ingredientsmeringue layers1 1/4 cups roasted Spanish salted peanuts with skin (6 to 6 1/2 ounces), divided1/8 teaspoon cream of tartarPinch of coarse kosher saltmousse1/2 cup chunky natural-style peanut butter1/4 cup (packed) golden brown sugarPinch of coarse kosher salt1 cup chilled heavy whipping cream, divided1 teaspoon vanilla extractglaze1/4 cup natural unsweetened cocoa powder1 cup heavy whipping cream1 1/3 cups bittersweet chocolate chipsPinch of fleur de sel (optional)Recipe Preparationmeringue layersPreheat oven to 275°F.
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Traditional recipes

Bresaola and Cheddar Toast

Close Menu IconRecipesHealthyishBasicallyRestaurantsHighly RecommendPodcastVideosShopSubscribe to our newsletterPrivacy and user agreementServingsJanuary 2015IngredientsPumpernickel breadWhole grain mustardBresaolaWhite cheddarCornichonsRecipe PreparationSpread toasted pumpernickel bread with whole grain mustard.
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Traditional recipes

Mojo Marinade Recipe

Mojo Marinade Recipe This mojo marinade recipes makes enough to marinate 2 pounds of pork (tenderloin, shoulder, or bone-in chops) or fish (firm, white-fleshed fish such as sea bass; shrimp or scallops).Ingredients1½ cups fresh orange juice½ cup oregano, coarsely chopped⅓ cup corn or vegetable oil10 garlic cloves, finely chopped3 jalapeños, sliced into roundsRecipe PreparationCombine orange, lemon, lime juice, oregano, oil, garlic, japaleños, and salt in a medium bowl and whisk until salt is dissolved.
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Traditional recipes

Multi-Grain Pasta with Butternut Squash, Ground Lamb, and Kasseri

Multi-Grain Pasta with Butternut Squash, Ground Lamb, and Kasseri Recipe Ingredients4 8-ounce packages fresh peeled cubed butternut squash (5 to 6 cups)2 1/2 tablespoons olive oil, divided2 1/2 cups chopped onions3 large garlic cloves, minced1/4 teaspoon ground cinnamon1/8 teaspoon cayenne pepper1 cup canned crushed tomatoes with added puree (from 28-ounce can)2 cups low-salt chicken broth8 ounces multi-grain penne pasta (such as Barilla)1/2 cup chopped fresh cilantro, divided1/2 cup grated kasseri cheese, dividedRecipe PreparationPreheat oven to 450°F.
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Traditional recipes

Cherry-Almond Shortbread Cookies

Cherry-Almond Shortbread Cookies Recipe Ingredients24 dried tart cherries (about 1 1/2 ounces)1/3 cup crème de cassis (black-currant liqueur)1/2 cup raw almonds with skins, divided1/2 cup all purpose flour1/2 cup whole wheat flour1/2 cup (1 stick) unsalted butter, room temperature1/2 cup powdered sugar, sifted1 large egg, lightly beatenRecipe PreparationSoak cherries in cassis in small bowl at least 4 hours or overnight.
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Traditional recipes

Giant Southwestern Omelet

Giant Southwestern Omelet Recipe Ingredients1 15- to 15 1/2-ounce can black beans, rinsed, drained3/4 cup purchased tomatillo salsa1/4 teaspoon ground black pepper3 tablespoons butter, divided1/2 red bell pepper, cut into strips2 cups sliced mushrooms (about 5 ounces)1 cup (packed) coarsely grated Monterey Jack cheese (about 4 ounces)3 tablespoons chopped fresh cilantroRecipe PreparationStir black beans and tomatillo salsa in heavy medium saucepan over medium heat until heated through.
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Traditional recipes

Roasted Radishes with Brown Butter, Lemon, and Radish Tops

Roasted Radishes with Brown Butter, Lemon, and Radish Tops Recipe Ingredients2 bunches medium radishes (such as red, pink, and purple; about 20)1 1/2 tablespoons olive oil2 tablespoons (1/4 stick) unsalted butter1 teaspoon fresh lemon juiceRecipe PreparationPreheat oven to 450°F. Brush large heavy- duty rimmed baking sheet with olive oil.
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Traditional recipes

El Bigote

El Bigote Recipe Ingredients1 ounce Old Grand-Dad 114 or other high-proof bourbon1/2 ounce Cocchi Americano (Italian aperitif wine)2 dashes Bittermen& 39;s Xocolatl Mole or Angostura bittersOrange twist (for serving)Recipe PreparationCinnamon Bark SyrupBring cinnamon sticks, sugar and ½ cup water to a boil in a small saucepan.
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Traditional recipes

Marsala and Mascarpone Mousse with Pound Cake and Berries

Marsala and Mascarpone Mousse with Pound Cake and Berries Recipe Ingredients1/3 cup plus 3 tablespoons imported sweet Marsala1 cup (8 ounces) mascarpone cheese1/2 cup chilled whipping cream1/2 teaspoon vanilla extract24 4x1/2x1/4-inch strips purchased pound cake2 1/2-pint containers raspberriesRecipe PreparationWhisk sugar, 1/3 cup Marsala, and egg yolks to blend in large metal bowl.
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Traditional recipes

Vinegar-Marinated Chicken with Buttered Greens and Radishes

Vinegar-Marinated Chicken with Buttered Greens and Radishes Recipe Boredom? Never. Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish.Ingredients2 pounds skin-on bone-in chicken thighsKosher salt and freshly ground black pepper¼ cup plus 1 tablespoon distilled white vinegar1 tablespoon vegetable oil2 tablespoons unsalted butter8 radishes, quartered, halved if small1 bunch mustard greens, leaves torn4 tablespoons tarragon leaves, dividedRecipe PreparationSeason chicken with salt and pepper and place in a large baking dish.
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Traditional recipes

Scottish Apple Pie

Scottish Apple Pie Recipe Ingredients2 refrigerated pie crusts (one 15-ounce package), room temperature1 1/2 pounds Granny Smith apples, peeled, cored, cut into 1/3-inch cubes9 tablespoons sugar, divided1/2 cup gingersnap cookie crumbs1 teaspoon grated orange peel1 tablespoon whipping creamRecipe PreparationPreheat oven to 375°F.
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Traditional recipes

Cranberry-Orange Cape Cod

Close Menu IconRecipesHealthyishBasicallyRestaurantsHighly RecommendPodcastVideosShopSubscribe to our newsletterPrivacy and user agreementServingsIngredients1/2 cup cranberry juice cocktail1/4 cup vodka2 tablespoons Grand Marnier2 teaspoons lime juiceLime wedgesRecipe PreparationFill each glass with ice.
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Traditional recipes

Moroccan Chicken Brochettes

Moroccan Chicken Brochettes Recipe Dark-meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won’t dry out.IngredientsGarlic Sauce4 garlic cloves, finely chopped3 tablespoons plain yogurtChicken2 pounds skinless, boneless chicken thighs, cut into 2” pieces½ cup finely chopped fresh flat-leaf parsley¼ teaspoon crushed red pepper flakesVegetable oil (for grilling)Warm pita bread, labneh (Lebanese strained yogurt), chopped tomatoes, and fresh mint leaves (for serving)special equipmentSixteen 8” bamboo or metal skewersRecipe PreparationGarlic SaucePlace garlic in a mortar; season with salt and pound to a very fine paste.
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Traditional recipes

Miso-Ginger Consommé

Miso-Ginger Consommé Recipe Ingredients1 2-inch piece fresh ginger, peeled7 tablespoons white miso (fermented soybean paste)6 large shiitake mushrooms, stemmed, thinly sliced (about 4 cups)2 green onions, thinly sliced¾ teaspoon tamari soy sauceRecipe PreparationUsing a Microplane or the coarse holes of a box grater, finely grate ginger.
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