Selyodka Pod Shuboy (Layered Herring Salad)
Salt-cured herring becomes a lavish centerpiece when layered with apples and a sour cream?mayonnaise dressing in this beautiful composed salad. This recipe first appeared in our May 2011 issue, with the article Riga Revisited.
- 1 cup mayonnaise
- 1 cup sour cream
- kosher salt and black pepper, to taste
- 3 filets salted herring
- 1/2 small yellow onion
- 2 medium yukon gold potato
- 3 medium carrot
- 6 eggs, whites and yolks , each passed through a fine strainer
- 1/2 granny smith apple
- 2 medium beet
- 1/4 cup dill weed
- carrot rose
Beef Taco Bake
Beef Taco Bake
Ground beef, spicy tomato sauce, tortillas and cheese are layered and baked for a hearty one-dish meal.
- 1 pound ground beef
- 1 10 3/4 ounces can campbell's condensed tomato soup
- 1 cup pace chunky salsa
- pace picante sauce
- 1/2 cup milk
- 6 8 inch flour tortilla
- 8 6 inch corn tortilla
- 1 cup cheddar cheese
- Prep Time: 10 minutes
- Total Time: 40 minutes
- Methods:
- cook
- pour
- stir
- bake
- cover
- sprinkle
- Equipment:
- skillet
- baking dish
- Brands:
- Campbell
- Pace
Brussels Sprout Hash With Caramelized Shallots
Thinly sliced brussels sprouts are sautéed with shallots in this comforting hash.
- 6 tablespoon butter
- 1/2 pound shallot
- coarse kosher salt
- 2 tablespoon apple cider vinegar
- 4 teaspoon sugar, granulated
- 1 1/2 pound brussels sprout
- 3 tablespoon extra virgin olive oil
- 1 cup water
Marinated Anchovies
Marinated Anchovies
Boquerones en Vinagre are a Spanish speciality, ideal as tapas or as a lunchtime dish. Good with lightly toasted slices of crusty bread, rubbed with a cut garlic clove and drizzled with olive oil.
- 2 pound fresh anchovies
- 1 tablespoon salt
- white wine vinegar
- 1/3 cup extra virgin olive oil
- 2 garlic clove
- 3 tablespoon parsley
- Total Time: 24 hours
- Methods:
- fillet
- wash
- pat
- sprinkle
- cover
- refrigerate
- pour
- rinse
- serve
- juice
- marinate
- Equipment:
- towel
- shallow dish
Turkey Gyros Recipe
Turkey Gyros Recipe
Greek seasoning, feta cheese and dill-cucumber sauce make this gyro taste deliciously authentic. "This was my family's introduction to how really good pita bread can be," relates Donna Garvin of Glens Falls, New York. "instead of feta cheese, they sometimes prefer cheddar of Monterey Jack."
- 1/2 pound turkey breast tenderloin
- 1 teaspoon olive oil
- 1 1/2 teaspoon greek seasoning
- 1 medium cucumber
- 2/3 cup reduced fat sour cream
- 1/4 cup onion
- 2 teaspoon dill weed
- 2 teaspoon lemon juice
- 1 1/2 cup lettuce
- 8 thin tomato
- 2 tablespoon feta cheese
- 4 6 inches pita breads
- Total Time: 15 minutes
- Methods:
- juice
- sauté
- sprinkle
- chop
- combine
- Equipment:
- nonstich pan
- bowl
- Supplies:
- toothpick
Chopped Taco Salad With Shrimp
- vegetable cooking spray
- 2 lemon
- 2 lime
- 3 tablespoon oregano
- 3 tablespoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 ounce romaine lettuce
- 20 large shrimp
- 4 6 inch corn tortilla
- 1 large tomato
- 1 avocado
- 1 ounce cotija cheese
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Methods:
- cook
- grill
- coat
- chop
- mash
- combine
- serve
- brush
- stir
- Equipment:
- grill
- pan
- bowl
- serving platter
Chicken Cutlet Sandwich with Herb Mayonnaise
- 1 1/2 pound bone in chicken breast
- kosher salt and black pepper
- canola oil, chicken
- 1/2 cup mayonnaise
- 1 tablespoon spicy brown mustard
- 1 lemon
- 2 tablespoon parsley
- 1 fennel fronds from 1 bulb
- 1 long, 16 inches baguette
- 1/2 medium red onion
- 1/2 small lettuce
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Methods:
- brush
- juice
- grill
- combine
- spread
- Equipment:
- grill
- pan
- brush
- bowl
- Supplies:
- plastic wrap
- waxed paper
Totally Tender Meatballs in Tomato Sauce
On a cold night, there's nothing quite like a plate of hot, tender meatballs in tomato sauce. They're pure comfort food. Here's our go-to recipe for tender, flavorful meatballs with garlic, rosemary, and onion — broiled until brown and crunchy on the outside, then simmered in a tangy tomato sauce.
- 2 pound ground beef
- 1 pound ground pork
- 1 pound ground lamb
- 2 onion
- 6 garlic clove
- 2 teaspoon salt
- black pepper
- 1 tablespoon smoked paprika
- 2 tablespoon rosemary
- 3 egg
- 3/4 cup flour
- 2 tablespoon olive oil
- 6 clove garlic
- 2 28 ounce canned plum tomato
- 1 bay leaf
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar, granulated
- salt
- black pepper
- Methods:
- smoked
- mix
- blend
- knead
- stir
- roll
- bake
- broil
- cook
- simmer
- serve
- Equipment:
- food processor
- melon baller
- oven
- skillet
Plum Crumble
- 1/4 teaspoon salt
- 1 1/4 cup all purpose flour
- 1/2 cup unsalted butter
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 2 large egg
- 1/2 cup heavy whipping cream
- 1/2 teaspoon almond extract
- 1/2 teaspoon pure vanilla extract
- 1 1/2 pound dark plums , pitted
- cream
- Methods:
- bake
- serve
- mix
- pour
- sprinkle
- Equipment:
- oven
- bowl
- blender
- baking dish
Caraway Soda Bread
Caraway Soda Bread
One of the things I love about making soda bread is that it is just so darn easy. With yeast breads you have to proof the yeast, knead the dough, let the dough rise, etc. But with soda breads, there's no proofing, kneading, or waiting. In fact, because the leavening comes from mixing the base of the baking soda with the acid in the buttermilk (remember those fascinating-at-the-time childhood experiments of sprinkling vinegar onto baking soda?), you pretty much pop it in the oven as soon as you put the dough together. The trick is to use a light hand, just work the dough barely enough to bring it together. It looks like a sheep-doggy shaggy mess, but it bakes up beautifully?lightly browned and crusty on the outside, while soft and tender on the inside.
- 3 1/2 cup all purpose flour
- 1 tablespoon sugar, granulated
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoon caraway seed
- 4 tablespoon butter
- 1 1/2 cup buttermilk
- Methods:
- bake
- pour
- mix
- knead
- bread
- cook
- Equipment:
- oven
- bowl
- wooden spoon
- pan
- skewer
- rack
- Supplies:
- baking sheet
Garlicky Olivada
Garlicky Olivada
- 1 cup mixed pitted brine cured olives
- 1 tablespoon caper
- 2 small garlic clove
- 1/2 teaspoon crushed red pepper
- 3 tablespoon red wine vinegar
- 1/2 cup extra virgin olive oil
Chocolate-Pecan Race Day Pie Recipe
Our take on the Derby-Pie®, this chocolate, nut, and bourbon pie is a classic come Kentucky Derby time. Game plan: The pie can be made up to 2 days in advance. Cool completely, cover with plastic wrap, and refrigerate until ready to serve. This recipe was featured as part of our Kentucky Derby Day menu.
- 1 basic pie dough
- 6 large egg
- 1 large egg yolk
- 1 1/3 cup dark corn syrup
- 1/3 cup golden brown sugar
- 4 tablespoon unsalted butter
- 2 tablespoon bourbon
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
- 2 cup pecans
- 4 ounce semisweet chocolate chip
- Methods:
- roll
- bake
- mix
- pour
- serve
- Equipment:
- oven
- rack
- bowl
- Supplies:
- parchment paper
Dr Pepper Barbecue Sauce
Sodas, like the Dr Pepper in this recipe from chef Elizabeth Karmel of New York City's Hill Country Barbecue, often sweeten barbecue sauces across the country. This recipe first appeared in our June/July 2011 BBQ issue.
- 4 tablespoon unsalted butter
- 4 clove garlic
- 1 large yellow onion
- 1 cup tomato ketchup
- apple cider vinegar
- golden brown sugar
- worcestershire sauce
- 3 tablespoon tomato paste
- 2 teaspoon ancho chile powder
- 1 teaspoon kosher salt
- 1 teaspoon white pepper
- 1 12 oz. can dr pepper soda
Creole Mustard and Garlic Crusted Beef Tenderloin
This delicious Creole mustard-crusted beef tenderloin is a great choice for a very special holiday meal. Serve this beef tenderloin with mashed or baked potatoes and sauteed mushrooms, along with a tossed salad and a good Cabernet or Pinot Noir. This lean and tender roast beef makes fabulous sandwiches if you have any leftovers.
- 1 6 pounds beef tenderloin
- salt and pepper
- 6 medium garlic clove
- 1/3 cup use a grainy mustard
- 1 teaspoon balsamic vinegar
- 2 tablespoon loose fresh thyme leaves
- 2 tablespoon loose fresh rosemary
- 1 tablespoon chive
- 1 olive oil
- Methods:
- combine
- roast
- tie
- sear
- mince
- rub
- grill
- Equipment:
- oven
- nonstich pan
- pan
- bowl
- pot
- Supplies:
- foil
Hearty Chicken Tortilla Soup
When you're looking for a hearty, satisfying soup that's packed with flavorful ingredients, this is the soup for you. It's loaded with chicken, corn, and rice, and it gets a burst of great flavor from salsa, cilantro and lime.
- vegetable cooking spray
- 4 boneless skinless chicken breast halves
- 3 1/2 cup swanson chicken broth
- 1 teaspoon cumin powder
- 1/2 cup uncooked regular long grain white rice
- 1 11 ounces can corn kernel
- 1 cup pace chunky salsa
- 1 tablespoon cilantro
- 2 tablespoon lime juice
- strips crisp tortilla strips
- Prep Time: 10 minutes
- Total Time: 40 minutes
- Methods:
- cook
- juice
- stir
- boil
- cover
- serve
- bake
- Equipment:
- oven
- kitchen
- Supplies:
- baking sheet
- Brands:
- Swanson
- Pace
- Campbell
Guanabana Sherbet With Tropical Fruit
This gorgeously scented, lush dessert radiates the tropics: As the guanabana—otherwise known as soursop—sherbet melts on the tongue, it releases notes of exotic fruits and flowers that are beautifully complemented by the other fresh fruits served with it.
- 1 1/4 cup sugar, granulated
- 1 1/2 cup water
- 1 teaspoon gelatin
- 3/4 cup whole milk
- 2 14 ounce package frozen guanabana purée
- 2 1/2 pound papaya
- 2 mango
- 1/2 cup fresh pomegranate seeds
- 2 teaspoon lime juice
- Active Time: 30 minutes
- Total Time: 3 hours
- Methods:
- juice
- boil
- refrigerate
- sprinkle
- simmer
- freeze
- serve
- Equipment:
- refrigerator
- saucepan
- bowl
- freezer
- Brands:
- Goya
- brand
Roasted Pepper Rolls Stuffed with Tuna
Antipasti are, for me, the best part of a Piedmontese meal. At any family gathering (and in restaurants as well), the platters of different antipasti just never stop coming. And at some point in the procession, roasted peppers stuffed with tuna will arrive at the table. The combination of sweet, meaty peppers and well-seasoned oil-cured tuna is always delightful.
- 3 assorted color peppers
- 1/3 cup extra virgin olive oil
- 1 teaspoon kosher salt
- two 6 ounce cans tuna packed in olive oil
- 2 small anchovy
- 2 small tablespoon caper
- 1 tablespoon apple cider vinegar
- 1 tablespoon prepared mustard
- 1/3 cup mayonnaise
- 1 tablespoon parsley
- Total Time: 2 hours
- Methods:
- rub
- bake
- roast
- sieve
- drain
- mix
- stir
- roll
- serve
- sprinkle
- Equipment:
- oven
- sieve
- bowl
- Supplies:
- baking sheet
Bacon Meat Loaf Recipe
Bacon Meat Loaf Recipe
For this fast family fare, Candace thaws a portion of Ground Beef mix, shapes it into a loaf and covers it with tomato sauce and bacon. Since there's little preparation before popping it in the oven, this main dish is ideal for busy weeknights.
- 1 portion ground beef mix
- 1 8 ounces can tomato sauce
- 4 strips bacon
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 60 minutes
- Methods:
- mix
- bake
- cook
- Equipment:
- baking dish
Mango Rice Salad with Grilled Shrimp
This dish teams sweet mangoes with curry-marinated shrimp and crunchy vegetables. Customize the recipe to suit your preferences--try chicken in place of shrimp, or omit the shrimp and serve the salad cold or at room temperature as a side dish. For added flavor, use basmati or jasmine rice.
- 1 tablespoon garlic
- 1 tablespoon ginger
- 1 tablespoon low sodium soy sauce
- 4 teaspoon curry powder
- 1/8 teaspoon ground red chili pepper
- 1/8 teaspoon cumin powder
- 1 1/2 medium pound shrimp
- 2 cup water
- 2/3 cup light coconut milk
- 1 1/4 cup uncooked long grain rice
- 3/4 cup carrot
- 2 cup mango
- 1 1/2 cup red bell pepper
- 1/2 cup scallion
- 1 tablespoon cilantro
- 1 tablespoon parsley
- 2 tablespoon lime juice
- 1/2 teaspoon salt
- vegetable cooking spray
- cilantro
- Methods:
- juice
- cook
- combine
- coat
- cover
- refrigerate
- boil
- simmer
- grill
- serve
- Equipment:
- bowl
- saucepan
- grill
- pan
- rack
Roasted Chicken Nachos With Green Chili-Cheese Sauce
- 4 medium tomatillo
- 2 jalapeño pepper
- 1/2 medium onion
- 2 garlic clove
- 1 handful cilantro
- 1 lime
- 1 teaspoon cumin seed
- kosher salt
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 2 cup chicken stock
- 4 cup monterey jack cheese
- 1 1 pound bag salted corn tortilla chips
- 1 whole chicken, meat , skin and bones discarded
- 1 pint cherry tomato
- 2 green onions, white and green parts
- 1 jalapeño pepper
- 2 handful cilantro
- 2 lime
- kosher salt and black pepper
- sour cream and guacamole
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 60 minutes
- Methods:
- roast
- serve
- boil
- simmer
- drain
- juice
- puree
- blend
- pour
- sprinkle
- cook
- mix
- stir
- combine
- cover
- coat
- bake
- Equipment:
- pot
- blender
- saucepan
- wooden spoon
- bowl
- oven
Cranberry Tart with Hazelnut Crust
It's been an incredible year for cranberries, at least in the spot where I spent the last two weekends, on my knees in my wellies, gathering those ruby jewels of an autumn wetland. I speak like an expert but the truth is, I've foraged for cranberries exactly twice in my life; last weekend, and the weekend before.
- 4 cup fresh whole cranberries
- 2/3 cup sugar, granulated
- 2/3 cup golden syrup
- 1/2 from 1/2 unwaxed lemon
- 1 cup unbleached all purpose flour
- 3/4 cup nut flour/meal
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 4 ounce unsalted butter
- 1 3 tablespoons water
- Methods:
- combine
- stir
- coat
- mix
- refrigerate
- roll
- bake
- pour
- spread
- serve
- Equipment:
- pan
- food processor
- bowl
- mixing bowl
- blender
- refrigerator
- oven
- rack
- Supplies:
- plastic wrap
- parchment paper
Stained-Glass Wreaths
Stained-Glass Wreaths
Try one of our cutout cookie variations: Sugared Wreaths Fluted Wreaths Cookie Houses Christmas Trees Stained-Glass Snowmen
- 1 batch tinted vanilla dough
- hard candies
- technique: stained glass
- 2 1/2 inch cookie cutters: 2 1/2 inch and 3/4 inch fluted round cutters
- Methods:
- refrigerate
- roll
- glaze
- Equipment:
- glass
- Supplies:
- plastic wrap
Cardamom Honey Chicken
Cardamom Honey Chicken
On a trip to New Zealand, my hosts sent me home with a wonderful cookbook from BeesOnline, a local café and honey factory right outside Auckland. The Cardamom and Honey-Glazed Chicken recipe caught our eye and we made it a few days ago. I've never thought to use cardamom as a spice for chicken before; the result was quite fragrant and delicious. The leftovers made for a flavorful chicken salad the next day.
- 4 tablespoon honey
- 2 tablespoon sherry
- 1 teaspoon cardamom seeds, ground
- 1 teaspoon peppercorns, ground
- 6 chicken
- 2 tablespoon olive oil
- 1 lemon
- salt and pepper
- Methods:
- stir
- coat
- cover
- fry
- sear
- brush
- bake
- serve
- pour
- Equipment:
- mortar and pestle
- oven
- bowl
- frying pan
- pan
- brush
- Supplies:
- plastic wrap
Giardiniera with Ham and White Beans
- 3/4 cup white wine vinegar
- 1/3 cup sugar, granulated
- kosher salt
- 6 scallions, white and tender green parts only
- 4 cup mixed green, yellow and white baby cauliflower
- 4 ounce sugar snap peas
- one 15 ounce can white beans
- 4 ounce ham
- 1/2 cup flat leaf parsley leaves
- 2 tablespoon salted sunflower seeds
- 1/4 cup extra virgin olive oil
- black pepper
- Total Time: 40 minutes
- Methods:
- roast
- boil
- blanch
- seal
- freeze
- drain
- pat
- pour
- serve
- Equipment:
- bowl
- saucepan
- Supplies:
- plastic bag
Sopa de Garbanzo (Chickpea Soup)
This soup can be cooked beneath the barbacoa recipe in a bullet smoker, much like Tia Adelita, the Los Angeles-area cook who gave us this recipe, prepares hers. This recipe first appeared in our June/July 2011 BBQ issue along with Molly O'Neill's story Sunday After Church.
- 2 tablespoon canola oil
- 1 teaspoon dried oregano
- 6 clove garlic
- 1 large yellow onion
- kosher salt and black pepper, to taste
- 4 large tomato
- 1 8 cups pound dried chickpeas, and 8 cups chicken stock
- 4 dried ancho chiles
Beef Tenderloin With Red Wine Sauce
The Bordelaise-style sauce is made with red wine and beef broth, along with mushrooms and seasonings. Use a meat thermometer or instant-read thermometer to keep a close eye on this roast's temperature.
- 1 1/2 beef tenderloin
- 1 clove garlic
- salt and pepper
- 2 tablespoon olive oil
- 4 button mushroom
- 1 scallion
- 1 clove garlic
- 3 tablespoon flour
- 1 1/2 cup cabernet sauvignon
- 1 can condensed beef broth
- 1/4 teaspoon dried thyme
- salt and pepper
- Methods:
- rub
- roast
- sprinkle
- sauté
- stir
- simmer
- serve
- grill
- slow cook
- Equipment:
- oven
- shallow pan
- pan
- pot
- slow cooker
Vietnamese Coffee Sundaes with Crushed Peanut Brittle
The Vietnamese love drinking superstrong iced coffee combined with copious amounts of sweetened condensed milk. Joanne Chang created this simple ice cream sundae as a way to enjoy the same flavors. Shards of peanut brittle made with a generous pinch of cinnamon add great flavor and crunch.
- 1/2 cup water
- 1 cup unsalted peanut
- 1/2 teaspoon cinnamon
- 1 teaspoon kosher salt
- 3/4 cup condensed milk
- 2 tablespoon instant coffee
- 1/2 cup heavy whipping cream
- 2 pint vanilla ice cream
- Total Time: 40 minutes
- Methods:
- roast
- grease
- bake
- combine
- boil
- cook
- stir
- spread
- roll
- sprinkle
- serve
- Equipment:
- saucepan
- rolling pin
- bowl
- Supplies:
- baking sheet
- plastic bag
Pho
Pho
This soup from Tien Dinh at Pho, in Las Vegas, delivers vitamin A.
- 6 ounce rice noodles
- 1 1/2 cup snow peas
- 1 cup carrot
- 1 piece ginger
- 1 star anise
- 3 whole whole clove
- 8 cup reduced sodium chicken broth
- 1 pound boneless skinless chicken breast halves
- 1 red bell pepper
- 1 tablespoon lime juice
- 1/2 cup scallion
- 2 tablespoon cilantro
- 4 sprig basil
- 1 lime
- Methods:
- juice
- boil
- drain
- rinse
- tie
- simmer
- Equipment:
- bowl
- cheesecloth
- pot
Fried Mozzarella Sandwich Skewers
We made this dish at Ristorante Buonavia in the early 1970s with white bread. Now I find I like the flavor and texture of wheat bread, and I like it even more if the bread is lightly toasted before you put the sandwiches together. Vegetable stock is nice here—it cuts the acidity of the white wine without adding a definitive flavor. If you don’t have vegetable stock, use water or, if you want to add a richer flavor, chicken stock.
- 16 slice whole wheat bread
- 1 thick mozzarella cheese
- 1 quart as needed
- 4 large egg
- milk
- 1 teaspoon salt
- pinch black pepper
- 1 cup all purpose flour
- 5 tablespoon extra virgin olive oil
- 4 clove garlic
- 8 anchovy
- 3 small tablespoon capers in brine
- 3 tablespoon lemon juice
- 1/3 cup dry white wine
- water
- 2 tablespoon parsley
- Total Time: 60 minutes
- Methods:
- bread
- brine
- juice
- cover
- cook
- pour
- fry
- bake
- dredge
- coat
- dip
- soak
- drain
- stir
- boil
- serve
- Equipment:
- oven
- wooden skewer
- serrated knife
- skewer
- skillet
- towel
- bowl
- pan
- Supplies:
- baking sheet
Worth It Lasagna Recipe
Worth It Lasagna Recipe
I break out this lasagna recipe whenever I need to feed a crowd. It has such an abundance of tasty ingredients. Often, I'll serve one pan to guests and freeze the other for a family meal later.
- 2 24 ounces each jar meatless spaghetti sauce
- 1 14 1/2 ounces can tomatoes
- 1/2 cup wine
- 2 tablespoon brown sugar
- 3 garlic clove
- 2 pound italian turkey sausage links
- 3/4 cup raisin
- 2 teaspoon italian seasoning
- 1 1/2 pound mushroom
- 1 medium onion
- 2 egg
- 2 15 ounces each carton ricotta cheese
- 1 10 ounces package frozen spinach, and dry
- 1 cup parmesan cheese
- 2 24 ounces each package frozen cheese ravioli
- 1 cup parmesan cheese
- 18 slice provolone cheese
- 6 cup monterey jack cheese
- 5 large tomato
- Prep Time: 60 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 55 minutes
- Methods:
- boil
- simmer
- cook
- drain
- stir
- sauté
- combine
- bake
- cover
- serve
- Equipment:
- oven
- skillet
- bowl
Greek Salad with Grilled Chicken
- 1/4 cup fat free, less sodium chicken broth
- 2 tablespoon red wine vinegar
- 1 teaspoon sugar, granulated
- 1 teaspoon dried oregano
- 2 teaspoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 garlic clove
- 4 4 ounce boneless skinless chicken breast halves
- vegetable cooking spray
- 8 cup romaine lettuce
- 1 cup cucumber
- 8 pitted kalamata olive
- 4 plum tomato
- 2 slice red onion
- 1/4 cup feta cheese
- Methods:
- cook
- grill
- combine
- brush
- serve
- sprinkle
- Equipment:
- grill
- broiler
- bowl
- brush
- rack
- pan
Gaucho Steak with 4-Herb Chimichurri
- 1 teaspoon garlic
- 1 teaspoon cilantro
- 2 tablespoon olive oil
- 3 tablespoon tequila
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 1/2 pound skirt steak
- 2 tablespoon cilantro
- 2 tablespoon parsley
- 1 tablespoon basil
- 1 tablespoon oregano
- 2 tablespoon white onion
- 2 tablespoon red bell pepper
- 2 tablespoon garlic
- 1 teaspoon salt
- 1 tablespoon black pepper
- 1/2 teaspoon cumin powder
- 2 tablespoon red wine vinegar
- 1 tablespoon pasilla peppers, dried
- 2 tablespoon extra virgin olive oil
- Methods:
- juice
- combine
- marinate
- grill
- cook
- mix
- Equipment:
- grill
- pan
- food processor
Barely Cooked String Beans
Barely Cooked String Beans
The beans I planted this year in the garden were not doing so well, given the bunnies on parade. With a few rounds of the staple gun and some poultry wire, we seem to have brought things under control and, ta-dah, beans. Just-picked beans are truly best munched straight off the bush, but if you absolutely must cook them, do it just barely. If you aren't growing them yourself, just take care to use the most fresh beans you can find because it really makes a difference in both taste and texture.
- 1 1/2 pound bean
- 1 tablespoon olive oil
- 3 small garlic clove
- 1/4 cup sliced almonds
- Supplies:
- string
Spice Cookie Dough
Spice Cookie Dough
For tinted cookies, add drops of gel-paste food coloring once the flour is incorporated.
- 3 cup all purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 stick unsalted butter
- 1 cup sugar, granulated
- 1 large egg
- 2 teaspoon pure vanilla extract
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon powdered ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon black pepper
Cauliflower with Pine Nuts and Bacon
Cauliflower lovers unite! I'm always looking for ways to dress up my favorite white vegetable. Here's a quickie, inspired by Southern Italian flavors. A little bacon (or pancetta), some roasted pine nuts, some garlic (of course), oregano, and red pepper flakes, and your cauliflower is ready for a debutante ball. Or a midweek meal. Enjoy.
- 1 cauliflower head
- 1/4 cup pine nut
- 1/4 pound bacon
- 4 garlic clove
- 1 2 teaspoons dried oregano
- 1 2 teaspoons crushed red pepper
- salt and pepper
- lemon juice
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Methods:
- juice
- boil
- cook
- drain
- sauté
- fry
- combine
- Equipment:
- pot
- pan
- Supplies:
- pine wood
Seven-Vegetable Couscous
- 1 stick unsalted butter
- 4 medium tomato
- 2 pound , boneless lamb shoulder
- 1 large onion
- 1 teaspoon cumin powder
- kosher salt and freshly ground pepper
- 10 3/4 cup water
- 3 cup couscous
- 2 tablespoon vegetable oil
- 3 large carrot
- 2 medium white turnips
- 1/2 head cabbage
- one 1/2 pound eggplant
- 1/2 medium butternut squash
- 3 medium zucchini
- Cook Time: 60 minutes
- Total Time: 2 hours 15 minutes
- Methods:
- melt
- cook
- stir
- simmer
- cover
- drain
- sieve
- stew
- spread
- steam
- sprinkle
- serve
- pour
- Equipment:
- bowl
- fine sieve
- steamer
- cheesecloth
- shallow bowl
- wooden spoon
- Supplies:
- plastic wrap
Lexington-Style Red Slaw
In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing. This recipe first appeared in our June/July 2011 BBQ issue along with Dana Bowen's story East Vs. West.
- tomato ketchup
- apple cider vinegar
- sugar, granulated
- 2 teaspoon mild hot sauce
- 2 teaspoon kosher salt
- 2 teaspoon black pepper
- 1 medium cabbage
Seasoning Blend for Seafood
Seasoning Blend for Seafood
This quickly made blend of spices and herbs has everything you need to turn a plain piece of fish, or some shellfish, into a delicious dish with just the slightest bite--without enough spice to overpower delicate seafood. This mixture can also be added to flour in which to coat fish before frying it. Blend it into mayonnaise, oil, or melted butter to make a dip for shellfish, or a simple topping for fish (instead of using a sauce).
- 3/4 cup garlic powder
- 1/2 cup salt
- 1/4 cup black pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon white pepper
- 1 tablespoon dried marjoram
- 2 teaspoon dried thyme
- 1 teaspoon mustard powder
Mexican Lime Jerky
Mexican Lime Jerky
Spiked with jalapeños and fresh lime juice, this zingy jerky was inspired in part by Rachel Graville's stint as sous- chef at a Mexican resort.
- 2 large jalapeño pepper
- 1 cup lime juice
- 1 quart pacifico
- 1/2 cup soy sauce
- 2 thick pound bottom round, about 1 1/2 inches thick
- coarse salt, before drying the meat
- Total Time: 10 hours
- Methods:
- juice
- sprinkle
- puree
- stir
- marinate
- coat
- cover
- refrigerate
- bake
- pat
- serve
- Equipment:
- food processor
- bowl
- oven
- rack
- towel
Cheese Fondue
Emmental and Gruyère are the most commonly used cheeses in a classic fondue, but Appenzeller, Comté, Beaufort, Tête de Moine, and Hoch Ybrig — all relatively low in moisture — also work fine. Not every fondue recipe calls for cornstarch, but we find it keeps the cheese and wine from separating. As an additional treat, when you're almost done eating the fondue, leave a thin coating of cheese on the bottom of the pot. Lower the flame and allow the coating to turn into a brown crust, then break it into pieces and share it with your guests. The crust is considered a delicacy in Switzerland.
- 1 garlic clove
- 1 1/2 cup dry white wine
- 1 tablespoon corn starch
- 2 teaspoon kirsch
- 1/2 pound emmental cheese
- 1/2 pound gruyère
- Active Time: 30 minutes
- Total Time: 30 minutes
- Methods:
- dip
- rub
- simmer
- stir
- cook
- boil
- flame
- bread
- roast
- Equipment:
- pot
- Brands:
- Farmhouse
Pan-Roasted Asparagus with Fried Eggs and Anchovy Bread Crumbs
David Chang is the last chef on earth you'd think would inspire a vegetarian dish, but so it was with this asparagus dish and me. Famous for being anti-vegetarian, at his restaurant Momofuku he makes sure not to go out of his way to cater to them. Of the twenty or so items on the menu, those herbivorously inclined can order exactly two: the house-made oshinko pickle and the shiitake mushroom steamed buns. Everything else has pork or chicken broth or bacon tucked away inside, even something as seemingly vegetarian-friendly as a dish of pan-roasted asparagus with miso.
- 3 tablespoon extra virgin olive oil
- 3 tablespoon unseasoned
- 1 anchovy
- 1 small garlic clove
- kosher salt
- lemon
- 1 bunch asparagus
- pinch black pepper
- 2 large egg
- Total Time: 15 minutes
- Methods:
- bread
- fillet
- cook
- stir
- sauté
- cover
- serve
- sprinkle
- fry
- Equipment:
- skillet
- bowl
- towel
- pan
Special Occasion Salad Recipe
"This simple salad consistently gets rave reviews. Feel free to change the types of lettuce, dried fruit and even substitute candied pecans for almonds." - Jean Follmer, Lafayette, California
- 1 6 ounces package fresh baby spinach
- 1 package additional baby spinach
- 1/2 cup dried cherry
- 1/3 cup sliced almonds
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup goat cheese (chèvre)
- Total Time: 20 minutes
- Methods:
- combine
- coat
- sprinkle
- serve
- Equipment:
- bowl
Patrick Henry Pigs in a Blanket
- 2 8 oz. can refrigerated crescent roll dough
- 1 14 oz. package cocktail franks
- mustard
R/R Crossing
R/R Crossing
- 2 egg
- 4 ounce deli ham breast
- 1 medium croissant
- 2 slice swiss cheese
- 2 large cup red bliss potatoes
- 2 tablespoon canola oil
- 1/2 medium cup red bell pepper
- 1/4 medium cup green bell pepper
- 1/4 medium cup red onion
- 2 teaspoon salt
- 2 teaspoon black pepper
- 2 teaspoon dried thyme
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Methods:
- cook
- boil
- drain
- pat
- sauté
- combine
- Equipment:
- pan
- skillet
- toaster
- oven
- towel
- bowl
Sticky Lemon Rolls with Lemon Cream Cheese Glaze
Have you ever wondered what cinnamon-less cinnamon rolls would taste like? Why aren't there more recipes for sticky, gooey, sweet breakfast rolls without cinnamon or caramel? There are so many other good options! So, craving a buttery, flaky breakfast bun and the sweet, tangy, taste of lemon, we made one up.
- 3 lemon
- 1 envelope active yeast
- 3/4 cup milk
- 1/2 cup unsalted butter, very soft
- 1/4 cup sugar, granulated
- 2 teaspoon vanilla extract
- 4 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 egg
- 1 cup sugar, granulated
- 1/4 teaspoon nutmeg
- 1/2 teaspoon powdered ginger
- 3 tablespoon unsalted butter, very soft
- 4 ounce cream cheese
- 1 cup powdered sugar
- three parts lemon
- small inch a small bowl, mix the sugar
- 9 large, thick inch butter. on a floured surface the dough out a large yet still thick rectangle — about 10x15 inches
- small while the rolls are baking, prepare the glaze. in a small food processor , the cream cheese until light and fluffy. add the remaining lemon juice and until . add the powdered sugar and until smooth and creamy
- roll
- Methods:
- glaze
- juice
- mix
- pour
- grease
- bake
- pat
- blend
- finish
- sprinkle
- serve
- stir
- knead
- cover
- spread
- refrigerate
- Equipment:
- bowl
- baking dish
- food processor
- towel
- pan
- refrigerator
- oven
- Supplies:
- plastic wrap
Chocolate-Dipped Ball Cookies
Try one of our ball cookie variations: Marbelized Ball Cookies Peppermint Ball Cookies
- 1 batch chocolate cookie dough
- 1 1/2 cup chocolate
- 1/3 cup peppermint
- Methods:
- roll
- bake
- refrigerate
- dip
- sprinkle
- Equipment:
- refrigerator
Crunchy French Toast
Crunchy French Toast
On a recent visit with my goddaughter Piper and her sisters Alden and Reilly, the girls surprised me one morning by making me their favorite version of French toast for breakfast - a "crunchy" French toast coated with corn flakes (actually a Corn flakes like cereal with dried blueberries in it) and baked in the oven. The three sisters, ages 4, 7, and 9, did everything to prepare this meal, while I sat astounded, watching them, lifting not a finger to help. These little French toast squares were actually quite good, especially with butter and real maple syrup. The recipe comes from a book they received for Christmas - Kitchen for Kids. Thank you girls! ( More photos )
- 2 bread
- 1 cup cornflake cereal
- 2 large egg
- 1/3 cup milk
- 1/2 teaspoon all purpose flour
- 2 drop vanilla
- butter and pancake syrup
- Methods:
- bread
- bake
- seal
- roll
- pour
- mix
- soak
- coat
- Equipment:
- oven
- rolling pin
- pan
- shallow dish
- bowl
- Supplies:
- baking sheet
- parchment paper
- plastic bag
Caesar Salad with Meatballs
- 3 garlic clove
- 2 anchovy
- 2 tablespoon lemon juice
- 2 tablespoon mayonnaise
- 1 teaspoon worcestershire sauce
- 1 cup mild olive oil
- salt and pepper
- 3 romaine hearts
- 1 cup grape tomatoes
- 2 slice bacon
- 3 tablespoon dry bread crumb
- 3 tablespoon milk
- 1 large egg
- 1 tablespoon basil
- 1/2 teaspoon thyme
- 1/2 teaspoon hot sauce
- 3/4 pound lean ground sirloin
- 1/4 cup all purpose flour
- Total Time: 30 minutes
- Methods:
- juice
- bread
- puree
- blend
- pour
- knead
- roll
- dust
- cook
- drain
- serve
- Equipment:
- blender
- bowl
- food processor
- skillet
- towel
Lexington Pulled Pork
In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce. This recipe first appeared in our June/July 2011 BBQ issue along with Dana Bowen's story East Vs. West.
- 4 teaspoon sweet paprika
- 1 tablespoon dark brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon dry mustard powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 1 bone in, skinless pork shoulder
- 3 cup tomato ketchup
- 2 cup apple cider vinegar
- 2 cup water
- 2 tablespoon sugar, granulated
- 4 teaspoon kosher salt
- 2 black pepper
- 1 cayenne pepper
- Methods:
- rub
- mix
- simmer
- cook
- grill
- grate
- serve
- Equipment:
- bowl
- saucepan
- grill
- smoker
- Supplies:
- apple wood
Smoky Mushroom Jalapeño Poppers Recipe
After a quick turn in a sauté pan, mushrooms are combined with smoked Gouda and cream cheese to add savory notes that balance out the spiciness of the jalapeños in this snack. This recipe was featured as part of our Jalapeño Popper Recipes photo gallery.
- 12 jalapeño pepper
- 8 ounce cream cheese
- 6 tablespoon button mushroom
- 1/4 cup smoked gouda cheese
- 1/2 teaspoon kosher salt
- Methods:
- smoked
- broil
- bake
- roll
- mix
- serve
- Equipment:
- oven
- rack
- butter knife
- bowl
- pan
- Supplies:
- baking sheet
- aluminium foil
- plastic bag
- toothpick
- Brands:
- AMP
Cream Cheese Pound Cake
Cream Cheese Pound Cake
Scroll down to see more pound cake recipes.
- 1 cup butter
- 1/2 cup vegetable shortening
- 3 cup sugar, granulated
- 1 8 ounces package cream cheese
- 3 cup all purpose flour
- 6 egg
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 15 minutes
- Methods:
- mix
- stir
- pour
- bake
- slow cook
- Equipment:
- mixing bowl
- tube pan
- pan
- rack
- oven
- slow cooker
- Supplies:
- wooden pick
Hiziki Tapenade
Hiziki Tapenade
Tapenade is a heady Provencal blend of olives, capers, and anchovies. In this version, I’ve used the mildly briny, jet-black sea vegetable called hiziki instead of anchovies. The result is a bold and rustic dip for raw vegetables or chips and a memorable spread for bread or wafer-thin rice crackers.
- 1 ounce hiziki
- 1 small garlic clove
- ½ cup pitted, oil cured black olives
- 3 tablespoon caper
- 2 tablespoon olive oil
- 1 lemon juice
- salt
- thyme
- Total Time: 30 minutes
- Methods:
- brine
- juice
- pour
- boil
- cover
- drain
- chop
- serve
- dip
- roast
- cook
- Equipment:
- bowl
- food processor
- Brands:
- mounds
Tropical Fruit Drink Recipe
This yummy thirst-quencher with its smoothie-like texture stars strawberries, kiwifruit and mango. "Pour you kids tall glasses--it's a good way to get them to eat fruit," suggests Janet Eggers of Suring, Wisconsin.
- 1 1/2 cup orange juice
- 1 cup strawberry
- 1 medium mango, , pitted
- 2 medium kiwi
- 1 tablespoon honey
- 14 ice
- 1/2 cup club soda
- Total Time: 5 minutes
- Methods:
- juice
- combine
- cover
- stir
- pour
- serve
- Equipment:
- blender
- glass
Herbed Cream Sauce
Herbed Cream Sauce
- 1/4 cup dry white wine
- 1/4 cup low sodium chicken broth
- 1/4 cup heavy whipping cream
- 1/2 cup chopped fresh herbs
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- simple chicken
Green Olive Paste on Crostinis
- 1 loaf bread
- salt and pepper
- 2 tablespoon slivered almond
- 8 ounce pitted green olive
- 2 anchovy
- 1 tablespoon caper
- 2 tablespoon parsley
- 1 tablespoon lemon juice
- 1 teaspoon garlic
- 1 teaspoon lemon
- 1/2 teaspoon thyme
- 1/4 teaspoon black pepper
- 1/4 cup manchego cheese
- 3 tablespoon pimiento
- paprika
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Methods:
- bread
- juice
- bake
- brush
- sprinkle
- spread
- shave
- dust
- serve
- Equipment:
- oven
- brush
- bowl
- food processor
- Supplies:
- baking sheet
Peach and Blackberry Cobbler
- 2 1/2 cup all purpose flour
- 3/4 teaspoon salt
- 1/2 cup ice water
- 1 cup sugar, granulated
- 1/4 cup corn starch
- 5 1/2 pound ripe peaches—, pitted
- 3 cup blackberry
- 2 tablespoon unsalted butter
- 2 tablespoon half and half
- Methods:
- sprinkle
- juice
- brush
- pat
- refrigerate
- mix
- bake
- roll
- steam
- Equipment:
- food processor
- bowl
- glass
- baking dish
- oven
- brush
- paring knife
- rack
- Supplies:
- baking sheet
- aluminium foil
Hamburger Steaks
Hamburger Steaks
Hamburger steaks are made extra flavorful with a little red wine or brandy added to the skillet. Scroll down to see more burger recipes and hamburger steak recipes.
- 2 pound lean ground beef
- 1/2 cup onion
- 1 egg
- 2 egg yolk
- 1 fine dry bread crumb
- salt and pepper
- 6 tablespoon butter
- 3 tablespoon dry red wine, good quality
- Methods:
- bread
- combine
- blend
- mold
- serve
- fry
- simmer
- grill
- slow cook
- Equipment:
- bowl
- mold
- skillet
- frying pan
- slow cooker

