recipe.id,recipe.ts,recipe.title,recipe.description,recipe.time,recipe.from
128,"2017-11-07 04:57:31","Tuna Tataki with Heirloom Tomato Crudo","This simple and super fresh first course, Tuna Tataki with Heirloom Tomato Crudo from chef Richard Blais’s new cookbook, So Good: 100 Recipes from My Kitchen to Yours, demands top-tier ingredients, particularly sushi-grade tuna and pristine tomatoes. If you find saku blocks (a staple in sushi chef’s kitchens: flash-frozen yellowtail tuna blocks all cut to the same exact size), get those. Otherwise, you can ask your fishmonger to cut any sushi-grade tuna into bricks of about 12 ounces each. Although the recipe calls for grape or cherry tomatoes, buy whichever tomatoes look best; you can always cut them down to size if they’re larger heirloom varieties. The sweet, juicy tomatoes and seared tuna are accented with light, bright Asian flavors, including shoyu (or white soy sauce, milder and thinner than the usual soy sauce), sesame seeds, sesame oil, garlic, and yuzu juice. Togarashi, a Japanese spice powder, is optional, but a great addition if you can find it —or you can always make your own! The shiso leaves are another delicious ingredient that might be hard to find; their flavor is unique, and while neither basil nor cilantro will replicate it, they’re both fine substitutes for the herb in this dish. For more Japanese-inflected flavors, get our Miso Soup with Napa Cabbage and Udon recipe, and our Pan-Seared Radishes with Miso Butter recipe.","Total: 25 min","So Good: 100 Recipes from My Kitchen to Yours by Richard Blais"
129,"2017-11-07 04:57:39","Slow Cooker Pork Ramen","The finest Japanese pork ramen takes considerable culinary skill and many hours to create. Here is a simplified, yet still delicious, version that boasts plenty of succulent braised pork. If you can’t find high-quality fresh ramen noodles, use fresh thin Chinese egg noodles or fresh linguine. Serve the soup with your favorite ramen embellishments. I like to top my bowl with a soft-boiled egg and some baby spinach. See also Chowhound’s slow cooker chicken soup recipe. Courtesy of Weldon Owen; photo by Eva Kolenko","Total: 9 hrs","Quick Slow Cooking by Kim Laidlaw"
130,"2017-11-07 04:57:48","Toasts with Grilled Chicken Livers and Peach Agrodolce","Award-winning chef Thomas Boemer gave us some great grilling tips and fantastic recipes, including these Toasts with Grilled Chicken Livers and Peach Agrodolce. The chicken livers get a long marinade in buttermilk seasoned with salt, pepper, and fresh thyme, before being perfectly grilled. The peaches are grilled too, and tossed in a sweet-and-sour mixture of white balsamic vinegar, sugar, lemon zest, and more thyme, then piled along with the livers on grilled toasts, for a crunchy, creamy, juicy, smoky, sweet, and piquant bite. These would be a uniquely delicious appetizer, or you could make a meal of them with a simple green salad on the side. For more uncommon ways to prepare peaches, get our Daniel Humm’s Peach Gazpacho with Toasted Almonds recipe, or our Baklava Sundae with Grilled Peaches recipe.","Total: 7 hr",
131,"2017-11-07 04:57:51","Chicken Tortilla Soup","There are a lot of ingredients in this soup, but each one plays a part in its big flavor. To make it, first soften vegetables including onion, carrot, and bell pepper in a pot, then add dry spices to bring out their flavors. Add chicken broth, tomatoes, and tortillas, then let the mixture simmer until everything melds and the tortillas disintegrate to make a thick and hearty soup. Finally, throw in shredded chicken and garnish with fried tortilla strips, or if you want to skip frying the strips, just use regular crushed-up tortilla chips. Game plan: For a thicker soup, use 5 corn tortillas rather than 4. You can easily double this recipe to make a big pot of soup for a crowd. Looking to use up leftover roast chicken? Try out our rotisserie chicken noodle soup using specifically leftover. This dish was featured as part of our Cozy Chicken recipe gallery.","Total: 2 hrs",
132,"2017-11-07 04:57:59","Pork Chops with Apples and Mustard Sauce","These gorgeously Gallic Pork Chops with Apples and Mustard Sauce from the Tartine All Day cookbook are rich, hearty, and abundantly delicious. Bacon, apples, cream, Dijon mustard, white wine, and a touch of Armagnac (or Cognac) imbue the luscious pork chops with layers of flavor and create a creamy sauce you’ll want to get every last drop of. Tarragon and parsley stirred in at the end add a note of freshness and a bit of color to the dish. Seasoning your pork chops ahead of time (ideally overnight, but at least a few hours before you’re ready to cook them), improves the flavor of the meat and encourages better browning. For more inspired pork chop ideas, get our Braised Pork Chops and Fennel recipe, or our Pork Chops with Cherry Sauce recipe. Reprinted with permission from Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt, copyright © 2017. Published by Lorena Jones Books/Ten Speed Press, an imprint of Penguin Random House LLC. Photography credit: Paige Green © 201","Total: 45 min","Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt"
133,"2017-11-07 04:58:06","Grilled Lamb Chops with Broccolini and Olive-Pistachio Sauce","We chatted with award-winning chef Thomas Boemer to get some great grilling tips, and a few excellent recipes too, like these Grilled Lamb Chops with Broccolini and Olive-Pistacho Sauce. Picholine olives, an elongated, green French variety with a firm texture and mild, fruity flavor, lend just the right amount of brininess to this chunky yet elegant sauce. Golden raisins and a dash of honey bring sweetness, while a whisper of lemon zest brightens the dish, and fresh thyme and parsley elevate the sweet, nutty, and salty notes. Perfectly grilled, juicy lamb chops and charred, crisp-tender broccolini are delicious in their own right, but their simple seasoning lets the sauce really shine. If you love lamb chops as much as we do, you should also get our Vietnamese Lamb Chops recipe, or our Lamb Chops with an Olive-and-Herb-Crust recipe.","Total: 1 hr",
134,"2017-11-07 04:58:10","BBQ Pork Shoulder Sandwiches with Mustard Slaw","Award-winning chef Thomas Boemer knows pork, and he knows barbecue (check out our interview, with great BBQ tips from the chef). His recipe for BBQ Pork Shoulder with Mustard Slaw is a perfect marriage of smoky, flavorful, unctuous pork and tangy, crunchy slaw that both complements and cuts through the rich savor of the meat. The pork shoulder is rubbed with a mixture of sugar and spices (like cayenne, paprika, and celery seed) before it spends a good long time on the grill over indirect heat. Once it’s rested, it’s chopped and mixed with a mustard-based BBQ sauce that has a hefty dose of cider vinegar too, and deftly balances tangy, spicy, and sweet. Finally, the marvelous meat is piled up on potato rolls with the creamy, crunchy mustard slaw (and maybe some pickles on the side), for the perfect backyard barbecue dish to serve a hungry crowd. For more great ways to cook pork shoulder, get our Carnitas recipe, or our Sisig (Filipino Sizzling Pork) recipe.","Total: 8 hr",
135,"2017-11-07 04:58:18","Easy Pie Crust","This pie crust recipe is known as a 3-2-1 dough because it’s made up of 3 parts flour, 2 parts fat, and 1 part water (by weight). There is a bit of sugar for a slightly sweet crust, but you could also take out the sugar and use the dough with a savory filling (in a tart, for example). Try it with our Brown Butterscotch Pie or Tart Cranberry Pie. What to buy: It’s worth the time to make this dough from scratch—it’ll lend a butteriness to your pie. (Here are some pointers on how to do it right.) But if you’re short on time, just get the best store-bought crust you can find. For some recipes, you’ll need pie weights to line the crust so that it doesn’t puff up while cooking. If you don’t have pie weights, just use some dried beans. Game plan: The dough can be made and baked up to 1 day ahead. For quicker prep, you can make the dough in a food processor. Add all of the dry ingredients and pulse to combine. Add the butter and pulse until it’s in pea-size pieces. Drizzle in 3 tablespoons of ice water and pulse again. Add more ice water if the dough seems too dry, shape it into a disk, wrap it up, and refrigerate.","Total: 1 hr",
136,"2017-11-07 04:58:26","Champagne Gelée with Strawberries","Elegant and cool, simultaneously old-fashioned and modern, this sophisticated yet unpretentious Champagne gelée from the Tartine All Day cookbook is incredibly simple, but yields such impressive results. A good Champagne, Prosecco, or Cava is lightly sweetened and barely set with gelatin, for a refreshing and beautiful jewel of a dessert. At the height of strawberry season, some gently macerated fresh berries are a perfect partner, like red rubies nestled atop the glittering diamonds of the cubed gelée, but feel free to try other fruit that’s in season, or one of the variations (Lillet and Orange Gelée, or Campari and Raspberry Gelée) noted in the cookbook. And some fresh whipped cream never hurts! For more ways to make the most of strawberries, check out our Strawberry Whipped Cream Cake recipe, or our Slushy Strawberry Vodka Lemonade recipe. Reprinted with permission from Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt, copyright © 2017. Published by Lorena Jones Books/Ten Speed Press, an imprint of Penguin Random House LLC. Photography credit: Paige Green © 201","Total: 1 hr 15 min","Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt"
137,"2017-11-07 04:58:29","Fluffy Whole Grain Flour Pancakes","These pancakes, from Tartine All Day: Modern Recipes for the Home Cook, are made with a mixture of whole grain flours so they’re much higher in protein, but they’re still fluffy, moist, and very adaptable. Mix in your favorite berries (or chocolate chips), and serve with all the usual pancake toppings and accompaniments. The tapioca flour/starch is a key ingredient, as it ensures the pancakes remain light in spite of their nutritional heft. Make-ahead: You can assemble a quadruple batch of the whole grain flour mixture (the first 7 ingredients listed) and store in an airtight container at room temperature for up to 3 months. When you are ready to cook the pancakes, measure out 1 heaping cup of the dry mix and place in a large bowl. Proceed with the recipe, adding the egg, butter, and milk in the amounts given. Looking for more breakfast ideas? Get our (vegan) Chocolate Banana Crunch Muffins recipe, or our Tropical Spelt Granola recipe. Reprinted with permission from Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt, copyright © 2017. Published by Lorena Jones Books/Ten Speed Press, an imprint of Penguin Random House LLC. Photography credit: Paige Green © 201","Total: 30 min","Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt"
138,"2017-11-07 04:58:37","Madame's Choice","Tea time takes on a whole new meaning with Madame’s Choice, an Earl Gray based cocktail featuring gin, lemon juice, and sage-infused honey. This may just be your new favorite remedy if you’ve fallen ill, though we’re not sure your general physician would approve. This cocktail is served at Le Grande in New York’s Time Hotel.","Total: 5 min",
139,"2017-11-07 04:58:44","The Rosemary Elite","Your standard glass of champagne gets a fancy upgrade with vanilla syrup, vodka, and notes of smoked rosemary. Happy Hour just got a lot classier. This cocktail is served at Le Grande in New York’s Time Hotel.","Total: 5 min",
140,"2017-11-07 04:58:49","The Blue Bullet","The Whiskey Sour gets a summertime upgrade with the refreshing additions of blueberry and basil. This cocktail is served at Le Grande in New York’s Time Hotel.","Total: 5 min",
141,"2017-11-07 04:58:56","Fresh Mango Lemonade","Mango lends a luscious and elegant dimension to fresh lemonade, and a dash of Angostura bitters underscores the sweet tartness of the drink. This perfect spring or summer refresher from Ayesha Curry is delicious as-is, but you could certainly spike it with vodka or a complementary liqueur for a sunny, vibrant cocktail. The recipe calls for honey mangoes, also commonly labeled as Ataúlfo or Champagne mangoes, a smaller, bright golden-yellow variety from Mexico. For more fruity ways to quench your thirst, get our Kiwi Soda recipe, or our Watermelon-Soju Cocktail recipe.","Total: 15 min",
142,"2017-11-07 04:59:02","Grilled Jerk Chicken Skewers with Fresh Mango Salsa","These easy chicken skewers, courtesy of Ayesha Curry, are rubbed in a warm blend of jerk spices (including garlic, allspice, and clove, with a little brown sugar and fresh thyme in the mix), then grilled to juicy perfection. A cool, vibrant salsa with silky fresh mango and crunchy red onion provides a great sweet-tangy contrast to the meat. Although these turn out beautifully on a grill pan, feel free to fire up your gas or charcoal grill if you have one handy. Looking for more grilled chicken options? Get our Adobo-Marinated BBQ Chicken recipe, or our Maple-Mustard BBQ Chicken recipe.","Total: 1 hr 13 min",
143,"2017-11-07 04:59:06","Crab Salad with Mango, Avocado, and Lemon-Herb Dressing","Fresh lump crab is a glorious ingredient, sweet, briny, delicate, and meaty all at once. This crab salad from Ayesha Curry (of Food Network’s Ayesha’s Home Kitchen and the new meal delivery service, Homemade) brings lush, juicy mango and silky avocado to the party for a light yet luxurious bite. A lemony dressing accented with cilantro, jalapeño, and honey adds a little spark. For more great ways to use fresh crab, get our Easy Crab Cakes recipe, or our Crab Benedict on Lemon-Chive Biscuits recipe.","Total: 25 min",
144,"2017-11-07 04:59:14","Roasted Cauliflower with Tahini and Goji Berries","Cauliflower is having a culinary moment. Whether it’s riced, grilled, steamed, or roasted, chefs around the globe have found innovative and delicious ways to present broccoli’s versatile cousin. Baba Cool’s roasted cauliflower with tahini and goji berries is no exception, offering the perfect balance between sweet and salty while honoring the smokiness of roasting-induced char and spicy turmeric. Planning a vegan dinner? This dish would make a perfect vegetable side dish. Click here for other tips and tricks. Fans of cauliflower should also try our Creamy Mashed Cauliflower recipe and our Roasted Cauliflower with Salsa Verde recipe.","Total: 40 min",
145,"2017-11-07 04:59:36","Chocolate Banana Crunch Muffins","Do you know the Muffin Man? If you do, you may want to tip him off to these delicious vegan treats. Chocolate and banana are a match made in culinary heaven, while the addition of granola brings in an earthy and necessary crunch. Breakfast never tasted so good (or healthy)! Planning a vegan dinner party? Get expert tips and tricks here. For other delicious muffin recipes, try our Blackberry Orange Muffins and Spiced Zucchini Muffins.","Total: 1 hr",
146,"2017-11-07 04:59:45","Lentil Dip","When it comes to healthy dips and spreads, hummus gets all of the love and attention. But it’s the mighty lentil that packs a higher protein punch with less fat and calories per serving. The simple, albeit delicious recipe from Baba Cool‘s executive chef Gabriella Mann highlights the velvety texture of the legume as it’s paired with refreshing mint, lemon juice, and garlic. Subtle notes of nutmeg round out the dish to create an appetizer that’s perfect for any summer gathering. For other healthy dip ideas, try our Garlicky Kale and Spinach Dip recipe or our Cannellini Bean Dip recipe.","Total: 10 min",
147,"2017-11-07 04:59:47","Nasi Lemak with Sambal","It’s hard not to love nasi (rice) lemak (coconut), so popular that its greatest advocates insist on calling it Malaysia’s national dish. Growing up, I would savor nasi lemak wrapped in green banana leaves, bundled and lined with plastic, at least three times a week throughout my school years. Inside the bundle was warm coconut rice infused with the vanilla-like aroma of pandan leaves and citrusy ginger, accompanied by a hard boiled egg, crispy fried anchovies and peanuts, a few slices of cucumber, and a dollop of sambal (a spicy chili-based sauce). The flavors are still etched in my mind: every sublime spoonful was warm, creamy, crunchy, spicy-sweet, and with just the right amount of sambal. In this recipe, all the side condiments can be served at room temperature and made well in advance. For instance, you can fry the peanuts and anchovies and store them in an airtight container or canning jar. I always prepare more of these side condiments than I need, as it makes it easier to enjoy this dish whenever I want. They bring complexity and crunch to the dish. The sambal, the key player, can also be made in advance and stored in the refrigerator or freezer; then just heat the portion you need in a microwave. When all of the main preparations are done ahead of time, you are only left with cooking the coconut rice. This is important because the dish works best when the rice is served piping hot, along with warm hard boiled eggs and fresh slices of cucumber. The assortment of these dishes coming together on a plate for a palate of flavor makes an evocative nasi lemak, that is sure to become a favorite. For more dishes featuring luscious coconut milk, get our Eggplant Curry with Lemongrass and Coconut Milk recipe, or our Coconut Rice Pudding recipe.","Total: 1 hr 40 min","The Malaysian Kitchen: 150 Recipes for Simple Home Cooking by Christina Arokiasamy"
148,"2017-11-07 04:59:54","Malaysian Potato Casserole","This Malaysian Potato Casserole from Christina Arokiasamy’s cookbook is full of flavor from a rich sambal made of onions, tomato, ground chiles, fish sauce, and palm sugar (an unrefined brown sugar also known as jaggery). Coconut cream, thicker and richer than coconut milk, adds a luscious texture to the delicious sweet and spicy sauce, which coats every morsel of potato —but you’ll still want to lick the last bits from the pan. Make an easy meal by serving these potatoes with our Basic Whole Roasted Chicken recipe, and our Late-Night Green Beans recipe.","Total: 1 hr","The Malaysian Kitchen: 150 Recipes for Simple Home Cooking by Christina Arokiasamy"
149,"2017-11-07 04:59:58","Malaysian Chili Prawns","The “al fresco” restaurants of Malaysia serve these chili prawns right from the blazing wok. This is one of Malaysia’s most popular dishes, filled with layers of flavor, using ingredients from the cupboards of Chinese, Indian, and Malay cultures. It’s best to use a wok for this recipe since the hot wok will create a marvelous caramelized crust on the surface of the prawns. The sauce in which the prawns are cooked includes ginger, garlic, curry leaves, tomato ketchup, a small amount of fresh chilies, and is thickened with eggs and sesame seeds at the end to give body to the dish. Chili prawns are traditionally served with Chinese-style steamed buns, but a French baguette is a fantastic substitute. In my home, we cannot resist dipping into the sauce, making a delicious mess. I also can make this interchangeably with crabs, since the key is the delightfully complex, creamy chili sauce. If you’d prefer to serve this saucy stir-fry with a different starch, get our Coconut Rice recipe. Or, if you’re cutting back on carbs, get our Cauliflower Rice recipe.","Total: 25 min","The Malaysian Kitchen: 150 Recipes for Simple Home Cooking by Christina Arokiasamy"
150,"2017-11-07 05:00:01","French Chocolate Macarons with Chocolate Ganache","I love watching people stare at macarons in shops like Pierre Hermé and Ladurée in Paris and Chantal Guillon and Miette in San Francisco. The little sandwich cookies in myriad pastel colors turn perfectly sophisticated adults into eager children. Macarons are not difficult to make, but they can be so finicky that they have a reputation for turning bakers’ hair gray. They often spread into odd shapes or form dark stains on top. But don’t be scared to try these, because even if they don’t turn out as beautiful as the ones in the shop windows, they’ll still taste delicious. Some tips: Let the raw macaron rounds sit at room temperature for at least 30 minutes, don’t overmix the meringue or batter, and, when possible, use older egg whites. Special equipment: You will need a pastry bag fitted with a 1/2-inch tip. If you don’t have one, you can either spoon round dollops of batter onto the baking sheet or make a pastry bag by snipping off one corner of a large resealable plastic freezer bag. What to buy: You will need almond meal or almond flour, which are the same ingredient—raw blanched whole almonds that have been ground into a fine powder. If you cannot find almond flour/meal, you can grind blanched almonds until very fine. This recipe was featured as part of our Parisian Sweets photo gallery. See our Valentine’s Day recipes for more impressive homemade treats.","Total: About 1 1/2 to 2 1/2 hrs, plus chilling time",
151,"2017-11-07 05:00:05","Sweet & Salty 420 Sundae","Humphry Slocombe, a treasured San Francisco scoop shop, has made a name for itself with its uncommon ice cream offerings, like Peanut Butter Curry, Secret Breakfast (with bourbon and cornflakes), even proscuitto and foie gras —but the real story is how delicious all their flavors are. Even their more pedestrian options are exceptional, like the intensely fragrant, malt-kissed Tahitian V*n!ll@ in this sundae, which will be featured at Clusterfest this June. Hot fudge is a perennial sundae topping (for good reason), but the unexpected addition of salty, crunchy potato chips and pretzels, plus sweet frosted peanuts, elevates this one higher. You’ll devour it in no time, even if you don’t have the munchies. Instead of buying jarred hot fudge, get our Bittersweet Chocolate Sauce recipe. If you want to experiment with adding even more flavors, get our Marshmallow Sauce recipe too.","Total: 2 hr 30 min",
152,"2017-11-07 05:00:13","Charred Brussels Sprouts with Bacon & Dates","This dish is so popular (we sell about four hundred orders of it a week) that our cooks grumble when the first crates of Brussels sprouts roll in. They know that these tiny cabbages will soon dominate their days and nights. For this recipe, look for smaller-than-golf-ball-size sprouts that are firm and tight. Be patient and let them get a good char on the cut side, almost to the point of burning. It brings a toasty, nutty flavor that contrasts with the sweet dates and sharp vinegar. You may have to adjust the cooking time to accommodate smaller sprouts, in early winter, or the larger ones as they mature throughout the season. We generally leave very tiny ones whole and quarter the larger ones, which we do not like as much.",,"Gjelina: Cooking from Venice, California by Travis Lett"
153,"2017-11-07 05:00:19","Ricotta Gnocchi with Cherry Tomato Pomodoro","This tomato sauce made from extra-sweet cherry tomatoes is slightly indulgent but still doable in summer, when tomatoes are everywhere and growing out of control. The sauce takes on a silky texture that complements the pillowy texture of the ricotta gnocchi very well. This seems to be a dish that pleases young children as much as more astute diners.",,"Gjelina: Cooking from Venice, California by Travis Lett"
154,"2017-11-07 05:00:27","Slow-Cooked Lamb Shoulder with Orange, Yogurt & Herbs","Pairing rich meats with a generous quantity of bright herbs cuts the fatty flavor. This is a radical idea for someone like me, who was trained to use herbs as garnishes rather than as a main flavor in a dish. This particular recipe was inspired by the Persian lamb stews I’ve had in L.A., made with copious amounts of herbs cooked with the meat. This tender, flavorful meat is great with crispy shallots and brown rice or served over couscous. You can also use lamb neck in this recipe, if you can get your hands on it. Lamb neck is layered with muscle and fat, not unlike pork belly, and this braising method suits it beautifully.",,"Gjelina: Cooking from Venice, California by Travis Lett"
155,"2017-11-07 05:01:32","Grilled Jumbo Asparagus with Gribiche and Bottarga","Chef Travis Lett of Gjelina shares his spin on the classic Asparagus with Sauce Gribiche: This riff on Asparagus with Sauce Gribiche incorporates the lovely red mullet bottarga from my friends at Cortez Bottarga. Try to score the fattest jumbo asparagus possible in early spring; if you’re not seeing it, ask a local farmer if they have some extra jumbo or if they are willing to cultivate it. Big, fat asparagus really is ideal for this preparation. If you are lucky enough to stumble onto jumbo white asparagus, it’s truly amazing prepared this way. I’ve only encountered beautiful white asparagus in France, where it has a very short season, and is celebrated by the chefs there.",,"Gjelina: Cooking from Venice, California by Travis Lett"
156,"2017-11-07 05:01:37","Chocolate Brioche Cinnamon Rolls","Brioche is a beautiful dough. Smooth, supple, versatile, down for anything—it has all the shining, sexy qualities you hope your mate sees in you. Others may see just dough, but it really is special. Because this rich dough is so amiable, we’re studding it with dark chocolate and filling it with a sweetly spiced cinnamon roll filling. Bonus! This dough can be made—and even assembled—the evening before and stored, covered, in the refrigerator. Just bring the dough or rolls to room temperature before kneading or baking. Reprinted from Joy the Baker: Over Easy. Copyright © 2017 by Joy the Baker, Inc. Interior and cover photographs by Jon Melendez. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. For more ways to get your cinnamon-chocolate fix, try our Mexican Chocolate Slice-and-Bake Cookies recipe, or our Churro-Style Waffles with Spiced Chocolate and Coconut Crema recipe.","Total: 3 hr 35 min","Joy the Baker: Over Easy by Joy Wilson"
157,"2017-11-07 05:01:43","Happy Birthday Pancakes","The existence of a weekend is reason enough to celebrate with decadent brunch, but some brunches are extra special. For those times when a brunch day is also a birthday, these pancakes are a must. Speckled with rainbow sprinkles and made in a small, stackable batch, they’re a surprise just for the birthday boy or girl. Reprinted from Joy the Baker: Over Easy. Copyright © 2017 by Joy the Baker, Inc. Interior and cover photographs by Jon Melendez. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. For more festive breakfast ideas, check out our Carrot Cake Pancakes recipe or our Dutch Puff Pancake recipe.","Total: 47 min","Joy the Baker: Over Easy by Joy Wilson"
158,"2017-11-07 05:01:49","Huevos Rancheros with Elote Topping","Huevos rancheros—the combination of soft fried corn tortillas and eggs—is very simple, and very delicious. I’ve amped it up a bit by adding smoky chipotle peppers to a tomato-based sauce and a spicy topping of sweet corn. It makes for a very satisfying late morning meal. I find that a bold and spicy egg dish is just the ticket after a night of boozy overindulgence. While we’re at it, maybe a little hair of the dog is in order; I recommend a Peach and Orange Paloma (page 15 of my book). Reprinted from Joy the Baker: Over Easy. Copyright © 2017 by Joy the Baker, Inc. Interior and cover photographs by Jon Melendez. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. Don’t have a copy of the cookbook yet? Try our Paloma recipe, or maybe you’d prefer our Perfect Margarita Cocktail recipe. For a little something different, make our Mojito Margarita recipe.","Total: 1 hr","Joy the Baker: Over Easy by Joy Wilson"
159,"2017-11-07 05:03:29","Cajun Soufflé","I’ve learned a thing or two about New Orleans cooking. I’ve learned enough to know that, as a Californian and not a native New Orleanian, I’m not really allowed to call any of my cooking Cajun. I’ve eaten too many avocados and not enough crawfish in my life to call anything Cajun. Luckily, I’m not listening. I’ve combined the trinity—bell pepper, onion, and parsley—with creole seasoning, and I made this in my kitchen in New Orleans. So, dangit . . . it’s Cajun! Hungry for more Cajun food? Try our Gumbo Z’herbes recipe or our Chicken and Andouille Jambalaya recipe. Reprinted from Joy the Baker: Over Easy. Copyright © 2017 by Joy the Baker, Inc. Interior and cover photographs by Jon Melendez. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.","Total: 1 hr 15 min","Joy the Baker: Over Easy by Joy Wilson"
160,"2017-11-07 05:03:35","Banana Bread Granola","Granola and banana bread, separately, are easy crowd pleasers, so it seemed obvious (to me) to combine them. This granola recipe bakes up in big batches and can be jarred and stored for weeks, if not eaten by the handful first. I like to use dehydrated banana slices in this recipe, as they’re softer and more tender than crisp banana chips. If you prefer them crisp, banana chips are the way to go. Either way, this is a fragrant and comforting granola that is lovely served with tart Greek yogurt. Not in the mood for banana bread granola specifically? Try our Dried Apricot and Kamut Granola recipe or our Maple, Barley, and Wheat Granola recipe. Reprinted from Joy the Baker Over Easy. Copyright © 2017 by Joy the Baker, Inc. Interior and cover photographs by Jon Melendez. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.","Total: 1 hr","Joy the Baker: Over Easy by Joy Wilson"
161,"2017-11-07 05:04:10","Roasted Beet Tzatziki Salad","This psychedelic Mediterranean-inspired salad marries bright, fresh ingredients with sweet, earthy roasted beets and perfectly cooked eggs. It tastes as good as it looks on the plate, and all the ingredients make for good snacks.",,"Egg Shop: The Cookbook by Nick Korbee"
162,"2017-11-07 05:04:17","Pop's Double-Stuffed, Double-Fluffed American Omelet","This is that big boy you’ve heard about . . . stuffed with bacon, sausage, cheddar cheese, spinach, and mushrooms. Not meant for hot-weather consumption, this incredibly filling omelet should be cut in wedges for multiple servings. It’s truly an omelet to feed them all, with humble origins in my father’s home kitchen, where he uses a 1950s milkshake blender to fluff his eggs back to the glistening dawn of the atomic age.",,"Egg Shop: The Cookbook by Nick Korbee"
163,"2017-11-07 05:04:24","Egg Shop Fried Chicken","Brine lean meats. Always. Forever. This bit of culinary know-how will always be there for you. Like a bestie asking if you’ve lost weight or letting you know your ass looks great in those new jeans: but you have to be willing to put in the time, if you want to reap the rewards of this friendship. It’s a two-day thing, gurrrl. Our fried chicken thighs begin with brining boot camp, make a pit stop in a buttermilk marinade, and end their journey fried to perfection and garnished with wildflower honey and sea salt. We’ll show you how, and yes, those jeans look great on you!",,"Egg Shop: The Cookbook by Nick Korbee"
164,"2017-11-07 05:04:29","The Harvey Wallbanger","Sometimes you just want something simple and comforting at 5pm. The Harvey Wallbanger is an easy, sweet cocktail that almost tastes like an orange creamsicle thanks to the addition of the light vanilla flavor of Galliano liqueur. Check out the video to see Martin Cate of Smuggler’s Cove in San Francisco give a history lesson on the Fern Bar era of cocktails: the 1970s and ’80s. While explaining why sweet, slushy drinks were such a hit at the time, he demos a classic Fern Bar cocktail, the Harvey Wallbanger.",,
165,"2017-11-07 05:05:07","Navy Grog","Martin Cate of Smuggler’s Cove in San Francisco shares his rendition of the classic tiki cocktail, the Navy Grog. This drink can be made multiple ways, but at it’s base is always three types of rum and lime and grapefruit juice. Check out our video to see Cate make the drink while sharing a story of political intrigue.",,
166,"2017-11-07 05:05:14","Easy Sriracha Chicken","This is an Asian twist on buffalo chicken—sweet, spicy, garlicky, and buttery. Best of all, the dish makes its own sauce: the kicky sriracha marinade combined with the gelatin-rich meat juices that collect in the bag while the chicken is cooking become the basis for a quick pan sauce. All you need to do is sear the chicken in a hot skillet just before serving. It’s fantastic spooned over rice or couscous, with lime wedges on the side.","Total: 1 hour","Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals by Lisa Q. Fetterman"
167,"2017-11-07 05:05:21","Hassle-Free Vanilla Ice Cream","Making ice cream using a sous vide machine is a complete game changer. Not only do you get perfectly cooked custard without the risk of curdled yolks, it also takes almost no work to achieve: no tempering, no patient stirring over low, low heat, nada. Just drop the bag in the water and wait, and you’ll have perfect results. I can never get enough of homemade ice cream, so I’m including plenty of options in this chapter. Feel free to use this vanilla ice cream recipe as a blank canvas for all your ice cream–making endeavors. Vanilla does a great job of subtly enhancing the flavors of other complementary ingredients, but there are some instances where the flavors might clash. For this reason, I make vanilla an optional ingredient in the other ice cream recipes that follow. Other aromatic ingredients I like to use in lieu of vanilla are citrus zests; coffee beans; spices such as cardamom pods, ginger, cinnamon sticks, and coriander; and herbs such as mint, lemongrass, bay, basil, and thyme. Add these at your discretion when whipping up your own inspired creamy creations, and be sure to strain the custard to remove any coarse bits before pouring it into the ice cream machine. You can also make any fruit-flavored ice cream by swapping out some of the milk for a juice or puree. Feeling boozy? Up to 2 tablespoons of nearly any alcoholic beverage can be stirred into the base after chilling. Some of my favorites are Cognac, amaro, Grand Marnier, amaretto, and crème de cassis. The only ingredient I wouldn’t recommend you omit is the honey (or corn syrup), as it greatly improves the texture of ice cream because the glucose helps prevent the formation of larger ice crystals, resulting in a smoother end product.","Total: 1 hour","Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals by Lisa Q. Fetterman"
168,"2017-11-07 05:05:25","The Perfect Sous Vide Steak","Lisa Q. Fetterman shares her recipe for the perfect sous vide steak: I consider steak the gold standard of sous vide cooking because it ensures reliable, exact cooking for a cut of meat where doneness counts for everything. This amount of control not only means that I can make my perfect steak every time, but that you can customize your perfect steak every time, too. I consider 55°C (131°F) the ideal temperature for medium rare when cooking rib eye and other tender steak cuts (for example, strip, top sirloin, tenderloin, and porterhouse). That said, experiment with temperature and let your own taste be your guide. You’ll find that even a few degrees up or down can make a dramatic difference. If you or your guests prefer your meat more done, try cooking it at 60°F (140°F) for medium and 65°C (149°F) for medium well. The results will still be far juicier than conventionally cooked steaks.","Total: 1 hour","Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals by Lisa Q. Fetterman"
169,"2017-11-07 05:05:33","Oreo Snowman Balls","An adorable, festive and super easy recipe for memorable party treats. Crushed Oreos get combined with cream cheese, rolled into balls and covered in white chocolate. These Oreo truffles dressed up as snowmen are great addition to any party and sure to be the first to go!","Total: 35 mins",
170,"2017-11-07 05:05:42","La Perla Rosa","This cocktail, dreamed up by former Smuggler’s Cove bartender Jackie Patterson, is an ode to her Italian-Hawaiian heritage. Sweet, citrusy, and ever so slightly bitter, the La Perla Rosa is a great drink to add to your cocktail rotation. Check out the video above to see Jackie make the cocktail with Martin Cate of Smuggler’s Cove.",,
171,"2017-11-07 05:05:48","Quick Vegetarian Pho","One of the secrets to making good and fast vegetarian pho is selecting the right broth at the store. Purchase an amber brown and robust broth, such as those made by Whole Foods or Swanson, which tends to be on the clear side and seasoned with spices that are more in line with pho; use two cans or one large carton. Avoid golden-hued vegetarian broths that are often celery forward and mute pho spices. Stocked at many supermarkets, La Baleine sea salt, Annie Chun pad Thai rice noodles, and Kikkoman soy sauce work well for this recipe.","Total: 40 minutes","The Pho Cookbook by Andrea Nguyen"
172,"2017-11-07 05:06:23","Rigatoni with Merguez, Ricotta Salata, and Brown Butter","Here it is—my favorite pasta dish. Ever. I learned to make it with torchio, an unusual funnel-shaped Venetian pasta, but any tube-shaped kind will do. The dish isn’t saucy, so you can really taste the individual flavors, and the merguez, with its spicy harissa flavor, has an unexpected kick. Both parsley and mint provide fresh accents.",,"SHARE: Delicious and Surprising Recipes to Pass Around Your Table by Chris Santos"
173,"2017-11-07 05:06:27","Smoky Rubbed Chicken Wings with Honey, Bourbon, and Molasses Sauce","I order chicken wings anytime I see them on a menu, and this recipe will make you realize just how incredible they can be. After a lot of trial and error, when I finally got the rub right I felt like I had unlocked a magic puzzle. There are a lot of ingredients in the rub, but they provide a perfect mix of sugar and spice, and the bourbon-spiked sauce coats the wings in yet another layer of bold flavor. If you prefer the grill to the oven, grill the wings over medium indirect heat (about 400F) for about 40 minutes, until they are almost done, before adding the sauce.",,"SHARE: Delicious and Surprising Recipes to Pass Around Your Table by Chris Santos"
174,"2017-11-07 05:06:34","Black-Bottomed Butterscotch Pots de Creme","When it comes to dining, everyone loves a good surprise. These layered butterscotch desserts feature a hidden chocolate base and an unexpected coconut-infused whipped cream topping. Make sure you instruct your guests to really dig down into the bottom of their glasses, as the best bites include all three elements. The butterscotch layer is thickened with egg yolks only, so be patient when cooking, as it takes time for the mixture to reach the thickening point.",,"SHARE: Delicious and Surprising Recipes to Pass Around Your Table by Chris Santos"
175,"2017-11-07 05:06:37","Quick Chicken Pho","Great for pho beginners, this recipe is also terrific for cooks in a hurry. It involves less than 45 minutes, during which you’ll doctor up store-bought broth so it says, “I’m pho-ish.” Choose a broth that tastes like chicken, such as Swanson brand, which is less fussed up and easy to manipulate. You need two 14.5-ounce (411 g) cans or one 32-ounce (907 ml) carton. Stocked at many supermarkets, La Baleine sea salt, Annie Chun pad Thai rice noodles, and Megachef fish sauce work well for this recipe.","Total: 40 minutes","The Pho Cookbook by Andrea Nguyen"
176,"2017-11-07 05:06:42","Rear Admiral Swizzle","This spirited coffee-and-citrus cocktail created by bartender Reza Esmaili will wake you right up. He joins Martin Cate, owner of Smuggler’s Cove in San Francisco and recounts how this drink was invented after a heavy night of drinking. Check out the video for more.",,
177,"2017-11-07 05:06:48","Spaghetti and My Ex-Boyfriend’s Meatless Balls","This cheeky take on vegetarian spaghetti is from Molly Yeh’s cookbook, Molly on the Range: During my second year of college, I dated a vaguely macho Philly-based vegetarian who survived almost entirely on cheese and beer and Rita’s “wuhter ice”. We had met at a summer orchestra festival at the University of Maryland and bonded over spiking our slushies before rehearsals and eating cheese sandwiches from the hippie food co-op in the basement of the student union. When we returned to our respective cities at the end of the summer we did the duty of schlepping back and forth via BoltBus in the name of Young Love. (Which is a terrible idea because Philadelphia and New York are jusssst close enough that you think you can get away with a quick 12-hour round trip, but in practice that requires more sleep deprivation than is acceptable for a day of long rehearsals.) On my weekends in Philadelphia we’d usually play xylophone excerpts for each other, as he was always preparing for the next big orchestra audition, and I was still dabbling with the idea of taking some auditions. Then we’d venture off to Monk’s for a beer bought with Stoopie’s old ID, and a bucket of Belgian french fries. They were nice little adventures away from the City, because compared to New York, even just going to Philly felt rejuvenating and relaxing. But the best weekends were when we’d unwind at his parents’ house in the suburbs, which brought about the two main components of his legacy that remain in my life today: his dad’s wondrous latkes (see page 204) and his mom’s meatless meatballs. This guy was a real curious type of vegetarian in that you’d rarely catch him eating fake meat or beans or vegetables, but his mom’s fake meatballs were the absolute 
tits and everyone knew it. They were dense and flavorful and so perfect that if they 
had been invented before actual meatballs, you’d think that actual meatballs were trying to impersonate them. Typically they were served at parties in red sauce with toothpicks as an appetizer, but I probably made a meal out of them on more than 
one occasion. In the years after our breakup, my desire to relive these balls eventually transcended any negative ex-y feelings and made the awkward Facebook conversation to acquire the recipe 100 percent worth it. There was no beating around the bush with formalities, I just dove into the trenches of ex-boyfriend territory, went for the meat, so to speak, and came back with this here recipe for you. This version has been tweaked slightly from the original and includes my favorite way to turn the balls into a meal (with soft white spaghetti). But try stuffing them into a hoagie or putting them out in a slow cooker for a party, and see how many people can catch that they’re meatless.
",,"Molly on the Range by Molly Yeh"
178,"2017-11-07 05:07:55","Party Trick Peanut Butter Cake","This cake is great because it is so rich and peanut buttery that it does not need to be frosted. Of course, I won’t complain if you do frost it, but my point is, this puppy can be whipped out and ready to eat in very little time. It is idiotproof, hangoverproof, and can be made in even the most unequipped kitchens, for brunch dessert, lunch dessert, or dinner dessert. Memorize this recipe and make it if ever you find yourself bored in a foreign kitchen or around people you want to impress in a short-ish amount of time. It’s the tastiest with the least amount of effort. Top it with a plop of yogurt, whipped cream, berries, a dusting of powdered sugar, or nothing at all.",,"Molly on the Range by Molly Yeh"
179,"2017-11-07 05:08:03","Easy Baked Alaska","So what is Baked Alaska and why do you need it in your life? Christina Lane is here to answer this all-important question. An old-fashioned dessert, Baked Alaska is a slice of pound cake with a scoop of ice cream or sorbet on top and a torched meringue (think: marshmallow) coating. Yes, there are fancier versions of it—with multiple layers of ice cream and sorbets and such — but this is the simple version. So, you’re going to buy a pre-made pound cake at the store. Check the bakery section or even the freezer for the one that looks the best. Grab a chocolate or lemon one, whatever you like the most. Next, grab your favorite ice cream or sorbet. Lane always reaches for raspberry. And then get those egg whites. Do you have a kitchen torch for making crème brûlée? If so, you’re going to use it again here. If not, Lane recommends you make the investment now. It’s one of our recommended tools to make impressing your Valentine’s Day date fool-proof. Lane wrote the recipe as if you’re making it for two, but obviously the number of servings you make depends on how many slices of pound cake and how many pints of ice cream you bought. Scale it up, scale it down, whatever you need to do. Note: If you don’t have a blowtorch, spread the egg whites onto the sorbet, then freeze for 2 hours. Heat the broiler and place the desserts on a rimmed baking sheet a few inches from the broiler until browned evenly. Watch them closely and rotate as needed. Before dessert, try our Olive and Mushroom-Smothered Pork Tenderloin recipe.",,"Sweet & Simple: Dessert for Two by Christina Lane"
180,"2017-11-07 05:08:12","Between the Sheets","Rum, cognac, curacao and some lemon juice is all it takes to calm nerves and mend a relationship. Or so San Francisco cocktail and spirits evangelist Yael Amyra claims. Watch the video above to see Yael show us how to make a Between the Sheets (while also dishing out relationship advice) with Martin Cate of Smuggler’s Cove.",,
181,"2017-11-07 05:08:21","Rice Bowl with Poached Egg, Slow-Roasted Tomatoes, and Feta","Breakfast rice bowls such as this have taken over Los Angeles in the last half decade. People are obsessed with them. And for good reason: they’re satisfying and healthy, and there’s just something about spooning rice and runny eggs from a bowl and into your mouth that makes you feel all wrapped up and warm; it’s like a free hug. The tomatoes called for here roast for hours to concentrate their sweetness, so if you haven’t already made them or don’t have several hours before hunger strikes, substitute sun-dried tomatoes or sliced fresh tomatoes.",,"Bowls of Plenty by Carolynn Carreño"
182,"2017-11-07 05:08:32","Coconut Panna Cotta","Are you surprised to see such a fancy dessert? Don’t be! To put it the way David Lebovitz has, if you spend more than 5 minutes making panna cotta, you’re taking too long! We like the way you think, David. Christina Lane made this one dairy-free and naturally sweetened so that she doesn’t feel badly about eating it for breakfast. And she tops it with fruit soaked in honey just because it tastes good. (Honey is acidic and it breaks down the fruit while it rests.) Lane used figs because summer was in full swing when she perfected this recipe, but mango and raspberries are great here too.",,"Sweet & Simple: Dessert for Two by Christina Lane"
183,"2017-11-07 05:08:39","Easy Toffee","Toffee is one of those things that Christina Lane used to be too intimidated to make at home. She’d had a few failures, she will admit. When Lane figured out that she could make toffee based on watching the sugar change color instead of using a thermometer, she was a changed woman. Lane makes this often over the holidays, but it’s welcome any time of year.","Total: 3 hrs, 25 mins","Sweet & Simple: Dessert for Two by Christina Lane"
184,"2017-11-07 05:08:43","Chino Ranch Vegetable Bowl","This recipe is from Carolynn Carreño’s book, Bowls of Plenty: Chino Ranch is a farm in my hometown, San Diego, made famous in the early 1970s when Alice Waters fell in love with their green beans because, unlike grocery store green beans, they actually had tasted like green beans. Extraordinary as those beans are, the Chinos are most famous for their corn, which, were you to try it, will ruin you to any other corn for life. I am lucky enough to call the Chinos friends, and to have easy access to their delicious vegetables. Naturally, I serve many a bowl in honor of them and their ever-changing, unparalleled produce. Pesto is so easy to make I can’t understand why anyone would buy it. You just throw a bunch of stuff in a blender or food processor and go. Try it, you’ll see. I make this with kale but use any combination of basil, parsley, kale, or arugula; as long as you start with 2 cups of leaves, you’ll have pesto. Gluten-free alternative: To make this gluten-free, substitute cooked sorghum, quinoa, or wild rice (or a combo) for the farro in the recipe.",,"Bowls of Plenty by Carolynn Carreño"
185,"2017-11-07 05:08:51","Five-Spice Riblets with Sticky Rice and Apple Slaw","This recipe is from Carolynn Carreño’s book, Bowls of Plenty: I call these ribs “candied meat” because they’re so sticky and sweet. I adapted the recipe from one my friend Susan Spungen, who worked for Martha Stewart Living for years (and who also beautifully styled the food in this book), published in one of the books she did with Martha. Have your butcher split the ribs down the middle so you can make bite-size riblets. If you buy your ribs at the grocery store with no butcher to be seen, it won’t be the end of the world—you’ll just have longer ribs to gnaw on. I serve the riblets with a refreshing rice and apple slaw, but if you prefer a hot entrée serve them over plain brown rice and a green vegetable. This bowl is the perfect example of serving meat as a side dish.",,"Bowls of Plenty by Carolynn Carreño"
186,"2017-11-07 05:09:58","Catalan Brussels Salad","This recipe from Marcel Vigneron, Chef & Owner of LA’s WOLF and Beefsteak is a great option if you want something light and fresh, but bursting with flavor from the pomegranate seeds and apples. Apples and pomegranate seeds are in the peak of their season right now, so it’s a really great salad that celebrates the end of winter. The brussels add texture, and the pine nuts add sustenance, which makes it absolutely delicious! Make the salad warm by quickly blanching the leaves and sautéing the apples. You just sauté the apples then dunk the Brussels sprout leaves in boiling water for about 3-5 seconds and then toss with other ingredients and enjoy.",,
187,"2017-11-07 05:10:07","Blistered Shishitos","Shishitos are so delicious, but enjoy with caution! About one in 10 of these little peppers is spicy. The seeds tend to be the spiciest part so avoid those if you can’t handle a lot of heat. Serve alongside a little dish to discard stems and seeds.",,"The Forest Feast Gatherings by Erin Gleeson"
188,"2017-11-07 05:10:13","Polenta Pizzas","These polenta pizzas work equally well as a great appetizer or main course and are dead easy to make to boot! You just need some precooked polenta tubes, onions, sun-dried tomatoes, and walnuts (and whatever other toppings you’d like to add to the mix). Simply slice up the polenta tube into rounds, lay them out on a baking pan, pile on the toppings, and bake. The caramelized red onions mixed with the sun-dried tomatoes add a subtle sweet flavor and the walnuts add texture and some bitterness.",,"The Forest Feast Gatherings by Erin Gleeson"
189,"2017-11-07 05:10:16","Cauliflower Hummus","Here’s a quick and simple spin on traditional hummus from Chef Dakota Weiss, Executive Chef and Partner of Sweetfin Poké and Estrella in Los Angeles. “I love this Cauliflower Hummus because it’s so tasty and it’s EASY to make. It has the basics of what a traditional hummus consists of, but with an extra added bite from the cauliflower and it’s so creamy!”","Total: 15 mins",
190,"2017-11-07 05:10:41","Crispy Kale with Paprika + Truffle Salt","The perfect accompaniment to a meal, or a healthy snack on its own, these kale chips are easy, fast, and healthy. Smoked paprika and truffle salt give added depth of flavor, but don’t feel like you have to use those spices. Add some heat with some red pepper flakes or cayenne, maybe sprinkle on a little cheese if you so desire. Just make sure to keep an eye on these while they’re in the oven as they tend to burn fast!",,"The Forest Feast Gatherings by Erin Gleeson"
191,"2017-11-07 05:10:51","Cucumber Salad with Trout Two Ways and Sesame Yogurt","This dish is deceivingly simple, as long as you get the right ingredients, it can be executed for the home cook seamlessly. This salad started as a play on the classic “Cucumber, yogurt and smoked fish” combination, but at dinnertable in NYC, their team adds in a unique Japanese twist: mixing in sesame yogurt, marinated trout roe, and a seaweed (hijiki) dressing.",,
192,"2017-11-07 05:11:24","Foil Pouch Sea Bass","Sea bass has such a delicate flavor that it doesn’t need to be cooked with much more than fresh herbs and olive oil. The spiralized bell peppers soften as their flavors develop with the caper, lemon, and parsley–infused juices from the fish. With everything layered together in a foil pouch, cleanup couldn’t be easier, making this meal a great weeknight dinner.","Total: 35 mins","Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals by Ali Maffucci"
193,"2017-11-07 05:11:29","Gluten-Free Chicken Parmesan with Zucchini Noodles","I’ve always loved chicken Parm, but I rarely order it in restaurants because it’s breaded, fried, covered with melted cheese, and usually served with a bowl of pasta alongside. This gluten-free version uses a nutrient-dense almond meal blend to coat the chicken, which gets baked in the oven and is then served with a mound of tomato-basil zucchini noodles. The ultimate Italian-American meal, without the heavy calorie or carb count, it’s my go-to Friday night dinner—and you’re about to find out why. Suggested equipment: A julienne peeler, sharp paring knife, or a spiralizer. For more options, check out Guide’s list of the best spiralizers.","Total: 50 minutes","Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals by Ali Maffucci"
194,"2017-11-07 05:11:36","Blackened Tilapia with Chayote-Mango Pasta Salad","Being from the Caribbean, my partner Lu loves tropical flavors—he goes crazy for anything that comes with mango. I’ve made him swordfish with mango-avocado salsa, zucchini pasta cooked with mango and coconut flakes, and this tilapia recipe, which is probably his favorite. The spicy, blackened fish gets along famously with the sweet mango and refreshing chayote and bell pepper. With fresh herbs like cilantro and mint, you’ll have to check out your window to make sure you’re not at the beach! Suggested equipment: A julienne peeler, sharp paring knife, or a spiralizer. If you need to buy the tool to make this happen, check out Guide’s list of Best Spiralizers.","Total: 35 mins","Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals by Ali Maffucci"
195,"2017-11-07 05:11:43","Paper Bag Popcorn","This way of making popcorn will change your life. Well, not really, but it will change the way you make popcorn! No need to buy those overpriced (and not to mention wasteful) prepackaged microwave popcorn bags. You can do it yourself with much more healthy and enjoyable results. Top off your popcorn with some nutritional yeast for an added protein boost and cheese-like flavor.","Total: 4 minutes",
196,"2017-11-07 05:11:54","Baked Gouda with Sun-Dried Tomato Pesto","This appetizer from Chef Adam Richman is easy to prepare and will impress even the most sophisticated guests.",,
197,"2017-11-07 05:12:04","Creamy Tomato Soup with Grilled-Cheese Sandwich Dumplings","Mini grilled cheese float in this soup like dumplings for a new take on classic comfort food.",,
198,"2017-11-07 05:12:06","Pistachio Macarons","The central coast of California, near Paso Robles, may be best known for its wines, but the region is also the second largest pistachio grower in the world. Instead of using all almond flour in the batter, the addition of ground pistachios adds an extra chewiness and intense nutty flavor. The basic meringue-style French macaron is merely the springboard for your wildest color and flavor combinations. Here, green food coloring signals the tantalizingly crisp cookies are primed with pistachio.",,"The Lemonade Cookbook by Alan Jackson and JoAnn Cianciulli"
199,"2017-11-07 05:12:12","Egg Casserole with Spaghetti Squash, Mushrooms, Goat Cheese, and Dill","I created this casserole for my dad, who in recent years has cut back on starchy breakfasts in favor of those rich in protein and vegetables. He is picky about the vegetables he likes, and these are a couple of his favorites. The spaghetti squash blends into the eggs to the point that you barely know it’s there; it just adds a gentle sweetness and some bulk. If you prefer, you can leave it out.",,"Modern Potluck: Beautiful Food to Share by Kristin Donnelly"
200,"2017-11-07 05:12:21","Applesauce Chocolate Chip Bundt Cake","A version of this one-bowl cake has been my absolute favorite since I was a kid. It’s moist and spicy, with just the right amount of chocolate so it’s not overwhelming, and it holds up for days on the counter (if you can resist eating all of it at once). I’ve since updated the recipe a little, dialing back the sugar a bit, adding black pepper and cardamom to the spice blend, and using some whole wheat flour.",,"Modern Potluck: Beautiful Food to Share by Kristin Donnelly"
201,"2017-11-07 05:12:29","Pig Candy","Candied bacon is a fantastic snack to eat with drinks because it hits so many spots on the tongue: It’s sweet, smoky, and salty, and usually a little spicy. I add another element to make it even harder to stop eating: tangy sherry vinegar. The hardest part of this recipe is waiting for the bacon to fully cool and crisp before trying it. For the most evenly cooked bacon, use bacon that’s the same width on either end.",,"Modern Potluck: Beautiful Food to Share by Kristin Donnelly"
202,"2017-11-07 05:12:34","Brussels Sprouts Caesar Salad","Liven up that plain ’ol caesar salad by swapping out the lettuce for brussels sprouts. This recipe from Chef Sohui Kim of Brooklyn restaurant The Good Fork is the perfect addition to your fall salad repertoire. Half of the brussels sprouts are blanched and the other half are roasted for added texture and flavor. Combine with a well-balanced caesar dressing, toss in some bacon, and top with a couple soft-boiled eggs.",,"The Good Fork Cookbook by Sohui Kim"
203,"2017-11-07 05:12:45","Dutch Puff Pancake","Originally made by the German community in America, where Dutch is actually a corruption of the word Deutsche, the Dutch puff (or Dutch baby) found new life as a diner classic in 1940s Seattle. However, if you, like me, grew up with Yorkshire puddings and roast beef most Sundays, then it can seem a bit odd to have these sweet and for breakfast, but, believe me, it’s as versatile as any other pancake. Chuck those traditions out of the window! I use beef dripping as my fat of choice here too. It will make your babies über–puffy and the smoky meatiness is a great background to all the sugar you are about to consume, but any favorless oil is a fine substitute. Serve with your favorite coffee.",,"SymmetryBreakfast: 100 Recipes for the Loving Cook by Michael Zee"
204,"2017-11-07 05:13:22","Staffordshire Oatcakes","Staffordshire, right in the middle of England, is a county famous for the invention of bone china, cute bull terriers. In harsh winters of years gone by, farmers in the area would grow oats rather than wheat and so the oatcake was born. They have a delicious natural malty sweetness that is traditionally topped with melted cheese and bacon and were traditionally sold directly from kitchen windows, how idyllic! You can literally top them with anything but I prefer a savoury finish and one of my favourites is roasted pumpkin with a fried egg, soft goat’s cheese and crispy bacon. The beauty in preparing this yeasty batter is that its minimal fuss. You can get on with something else or even better, go back to bed for an hour or two.",,
205,"2017-11-07 05:13:28","Acorn Squash Soup","This soup is perfect for those cold fall nights. Roasting the acorn squash adds depth and brings out the nutty flavor. Fresh sage adds a distinctively warm autumnal flavor. Top the finished soup with crème fraiche, pumpkin seeds, and pomegranate seeds for additional texture and tangy flavor.",,
206,"2017-11-07 05:13:36",Fatteh,"Breakfast is often overlooked when we look at cuisines from other countries. We would rather celebrate the show-stopper at dinner than the simple bowl at sunrise. I was recently asked to submit a recipe to an amazing cause called #CookForSyria to help raise funds for UNICEF and I wanted something that would be instantly recognizable rather than adding too much of a creative spin. This recipe does not deviate from what many would eat across the Middle East and the ingredients are now widely available everywhere. It is both comforting and delicious, rich and complex but with just a handful of basic ingredients. A real gem of a breakfast.",,"SymmetryBreakfast: 100 Recipes for the Loving Cook by Michael Zee"
207,"2017-11-07 05:13:45","Churros with Ham and Caramel Dipping Sauce (Churros con Jamón y Cajeta)","Cajeta is the Mexican cousin of dulce de leche; however, it is made using goat’s milk, prepared in a copper pan, and develops its flavor through a Maillard reaction – the same chemical reaction that gives bread its crust and coffee its roast – rather than through caramelization. In Central and South America, panela is unrefined cane sugar that comes pressed in small blocks, but I would suggest a light muscovado sugar as a substitute. The baking soda is there to prevent the milk solids from coagulating before they’ve had a chance to develop the deepest possible flavor. This is perfect for dipping churros as well as a topping for ice cream or just to eat by the spoonful. I make a big batch because it’s quite time–intensive, but it will sit in the fridge for 6 months. Trust me, you’ll never look back.",,"SymmetryBreakfast: 100 Recipes for the Loving Cook by Michael Zee"
208,"2017-11-07 05:13:54","Sweet Potato Hash","Give your morning a healthy and comforting start with this sweet potato hash. This versatile recipe can also be made with russet potatoes and you can mix things up by using rosemary or sage instead of thyme. Be sure to pull the eggs just before they are done because they will continue cooking in the hot pan. You can also make this dish ahead – just cook everything up until the point of adding the eggs. Just cool in the pan and reheat and add the eggs when you’re ready!",,
209,"2017-11-07 05:13:57","Pecan Pie Tart","Old fashioned pecan pie is definitely always right up our alley, but sometimes you want to mix things up a little and bake it as a tart. Our Easy Pie Dough recipe will work equally well in a tart pan as a pie dish. Caramel-y and buttery, full of brown sugar and crunchy pecans, this recipe from Chef Amanda Frederickson can be baked in a 18″ × 8″ rectangular or round 9"" tart pan.",,
210,"2017-11-07 05:14:04","Matcha Hong Kong Egg Waffles","In Hong Kong, street food is serious business. Street hawkers and dai pai dongs (open–air food stalls) serve locals and tourists day and night. Egg waffles are perhaps the most unique and popular food to emerge from the city. Strangely, though, the first encounter I had with them was at Beijing International Airport. Served with a disposable plastic glove (they’re impossible to eat with chopsticks) and a cup of Hong Kong milk tea (see page 123), the texture is crisp and light with an aroma of custard. You will need the right pan to make them. Mine is from Nordic Ware and is available online with international shipping. If you are in Hong Kong, then head to Shanghai Street, where you can pick one up for as little as $15. It is a must–have addition to the kitchen for any cook with an adventurous side.",,"SymmetryBreakfast: 100 Recipes for the Loving Cook by Michael Zee"
211,"2017-11-07 05:14:12","Dark Chocolate Avocado Mousse with Coconut Cream","My husband, Jack, isn’t the biggest fan of avocados. I prep this one while he’s not looking, and he’s yet to realize that this decadent chocolaty dessert is made from pureed avocado.",,"The Love & Lemons Cookbook by Jeanine Donofrio"
212,"2017-11-07 05:14:17","Crème de Marron au Rhum","If the Italians have gianduia, then the French have crème de marron. The intensely sweet chestnut puree is seriously addictive stuff. It is the star ingredient in the famous dessert, the Mont Blanc but add a spoon to some yogurt, spread it on toast, pancakes, waffles or a little added to coffee for a delicious festive treat. For me, chestnuts are one of the ultimate Christmas foods. Whether they’re stuffed into a roasted bird or exploding in the oven I almost can’t bring myself to eat them at any other time of year. This recipe makes an excellent homemade Christmas gift with a twist. Make a big batch, write out some beautiful labels and treat your friends.",,"SymmetryBreakfast: 100 Recipes for the Loving Cook by Michael Zee"
213,"2017-11-07 05:14:23","Salted Caramel Brownies","Who doesn’t love the combination of sweet and savory? Add chocolate to the equation (by now you know, there has to be chocolate), and you have my personal favorite!","Total: 55 minutes","Sheila G’s Butter & Chocolate: 101 Creative Sweets and Treats Using Brownie Batter by Sheila G. Mains"
214,"2017-11-07 05:15:02","Peanut Butter Cup Brownies","These brownies are a spin on that famous chocolate and peanut butter cup. Now, my philosophy is if you’re going to indulge, use only the best ingredients. That’s why I always reach for all-natural peanut butter. It makes all the difference. All-natural peanut butter should have one ingredient: peanuts! There are several national brands that offer “real” peanut butter. Many supermarkets also grind their own natural peanut butter and stock it near the deli counter. Because the peanut oil rises to the top, be sure to mix your peanut butter thoroughly before adding it to the recipe.","Total: 55 minutes","Sheila G’s Butter & Chocolate: 101 Creative Sweets and Treats Using Brownie Batter by Sheila G. Mains"
215,"2017-11-07 05:15:58","Pumpkin Layer Cake","Embrace fall with a fluffy, warmly-spiced pumpkin layer cake. This versatile recipe doesn’t have to be for a three-layer cake, though. You can use the same measurements to fill two 9-inch cake rounds or one 13-by-9-inch sheet pan for a sheet cake. You might want to double the frosting recipe if you want to ensure that there’s more than enough to go all around the cake. Imagine savoring a slice of this pumpkin spice layer cake with a steaming mug of hot chocolate, something special like our Coconut Hot Chocolate recipe.","Total: 1 hr, 45 mins",
216,"2017-11-07 05:16:04","Roasted Pear and Cranberry Brussels Sprouts","I can eat an entire bowl of these Brussels sprouts and still go back for seconds. It is a great side dish at dinner, especially in the fall and winter. The sweetness of the pear, the tartness of the dried cranberries, and the caramelized edges of the Brussels sprouts make for smiling faces around my family table. For the best-tasting Brussels sprouts, bake them on a large rimmed baking sheet to ensure they have plenty of room to spread out. Crowding them into a small baking pan will cause them to steam, which won’t let them get that crisp texture. This recipe comes from Ayesha Curry’s new cookbook, A Seasoned Life. Buy it here.","Total: 1 hr","The Seasoned Life: Food, Family, Faith, and the Joy of Eating Well by Ayesha Curry"
217,"2017-11-07 05:16:10","Olive and Mushroom-Smothered Pork Tenderloin","When I want to please a crowd but don’t have a lot of time, this is one of my go-to recipes. Blending olives and mushrooms makes a tapenade-like spread that I can prepare ahead, and I love how the salty olives contrast with the mild pork tenderloin. I pair this dish with simple mashed potatoes or Roasted Pear and Cranberry Brussels Sprout)—or both.",,"The Seasoned Life: Food, Family, Faith, and the Joy of Eating Well by Ayesha Curry"
218,"2017-11-07 05:17:32","Brownie Doughnuts","Wouldn’t you rather stay in your PJs on Saturday morning instead of racing to the doughnut shop? Now you can! In less time than it takes to get dressed and walk the dog, you can have homemade doughnuts cooling on the counter. And these aren’t just any doughnuts—they’re rich, chocolatey brownie doughnuts! Plus, you can sweeten the deal with your favorite toppings.",,"Sheila G’s Butter & Chocolate: 101 Creative Sweets and Treats Using Brownie Batter by Sheila G. Mains"
219,"2017-11-07 05:17:40","Citrus–Olive Oil Cake","I could go on and on about how much I love olive trees. I even have olive trees growing in my yard — and that’s just the beginning of my obsession. So, it didn’t take much convincing for me to try making a dessert with olive oil, and citrus is a natural pairing. I like to serve this cake with plain whipped cream and basil leaves for garnish. Or simply dust the top with confectioners’ sugar and call it a day.",,"The Seasoned Life: Food, Family, Faith, and the Joy of Eating Well by Ayesha Curry"
220,"2017-11-07 05:17:45","Devil's Food Cake","This cake is a showstopper! I bake the cakes one day and make the buttercream and assemble the cakes the next, so it is not too daunting. I adore the combination of moist chocolate cake and lighter-than-air buttercream. Most buttercreams aren’t the real thing; they’re made from shortening, butter, and flavorings and they’re generally pretty awful. Real buttercream is lighter than air and just melts on your tongue. It takes a little time to make, but it’s so worth it! If you’ve never made buttercream, do a practice round and you’ll be fine when the pressure is on. Make Ahead: Bake and frost the cake completely, cover with plastic wrap, and refrigerate for up to 3 days. Serve at room temperature. I use skewers and a long, thin flexible knife to cut the cakes evenly. Photographs by Quentin Bacon. Cooking for Jeffrey, Copyright © 2016 by Ina Garten. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.",,"Cooking for Jeffrey by Ina Garten"
221,"2017-11-07 05:18:58","Roasted Broccolini","Broccolini is a cross between broccoli and Chinese kale. Besides being a little more elegant, it’s more interesting — sweeter and a little more peppery than regular broccoli. All you need to do is toss it with olive oil, salt, and pepper, toss it on a sheet pan, and roast it. Side dishes don’t get any easier than this! Make Ahead: Prep the broccolini and store in a plastic bag with a damp paper towel. Roast before serving. Photographs by Quentin Bacon. Reprinted from Cooking for Jeffrey, Copyright 2016, is published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.",,"Cooking for Jeffrey by Ina Garten"
222,"2017-11-07 05:19:36","Crusty Baked Shells with Cauliflower","When I met David Tanis in Paris, he was the head chef at Alice Waters’s legendary restaurant Chez Panisse in Berkeley, California. David now writes cookbooks and my favorite food column in the New York Times. This wildly popular recipe is from his column. I love the creamy cauliflower with the crispy pasta plus sage, capers, garlic, and Fontina. Gameplan: Grate (or rather, grind) the Pecorino in the bowl of a food processor fitted with the steel blade. Also, you can make this dish ahead of time. Assemble the dish, cover, and refrigerate. Bake before serving. Photographs by Quentin Bacon. Cooking for Jeffrey by Ina Garten, Copyright @2016, published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.",,"Cooking for Jeffrey by Ina Garten"
223,"2017-11-07 05:19:44","Healthy Root Vegetable Gratin with Buttery Walnuts","My former co-worker at Food & Wine, Melissa Rubel-Jacobsen, is a genius cook, and she showed me how gratins don’t need to be thick with cream and cheese to be delicious. All you need are some flavorful root vegetables. This recipe is based on one she created for Food & Wine, but instead of using her bread-crumb topping, I sprinkle herbed walnuts on top. The process of thinly slicing the vegetables is admittedly time-consuming, but I promise that the results are worth the effort. A mandoline makes the job even easier. The recipe is vegetarian and gluten-free. Potluck Prep: The assembled gratin can be refrigerated overnight. To keep the nuts from getting soft, I like to sprinkle them on just before serving. While you can transport the gratin in an insulated carrier and serve it hot, it’s also terrific at room temperature. (Photo: Yossy Arefi)",,"Modern Potluck: Beautiful Food to Share by Kristin Donnelly"
224,"2017-11-07 05:19:52","Roasted and Raw Brussels Sprouts Salad with Pecorino and Pomegranate","This satisfying salad shows off two great ways to use Brussels sprouts: as caramelized, roasted chunks and as sweet, raw shreds. To turn this into an even heftier salad, add some cooked lentils or grains, like barley or faro. It’s vegetarian and gluten-free. Game Plan: To remove the arils from a pomegranate, use a sharp knife to halve it crosswise. Fill a bowl with cold water. Hold one of the pomegranate halves with the seeds side down over the bowl and whack it hard all over with a wooden spoon, until most of the seeds fall into the bowl. Repeat with the other pomegranate half. Skim off the white pith and drain the seeds. Also: The salad can be refrigerated overnight. Bring to a cool room temperature and taste and re-season, if necessary, before serving. It can stand at room temperature for 2 hours. (Photo: Yossy Arefi)",,"Modern Potluck: Beautiful Food to Share by Kristin Donnelly"
225,"2017-11-07 05:19:57","Orange-Thyme Chicken Thighs with Carrot Puree","This simple, flavorful dish utilizes two key herbs and spices: thyme and cumin. It’s also healthy while it still has butter and cream. Go figure. The correct plating is critical in making this dish look wonderful rather than eh. The recipe comes from Ayesha Curry’s new cookbook. Curry is a Canadian-born, Charlotte, North Carolina-raised wife and mom currently living in the Bay Area. A mom to two daughters, Riley and Ryan, and wife to NBA MVP and superstar Stephen Curry, Ayesha hosts her own show, “Cookin’ with the Currys,” on Comcast SportsNet Bay Area. If you need a little more to this meal, add our Wild Rice, Pecan, and Cranberry Salad recipe to your repertoire.",,"The Seasoned Life: Food, Family, Faith, and the Joy of Eating Well by Ayesha Curry"
226,"2017-11-07 05:21:04","Brussels Sprouts Salad with Anchovy Dressing","Summer salads get a lot of love for their sweetness and breezy demeanor, but I like the flintiness and incorrigibility of winter greens. You have to work with them, be assertive, and show that you are up to the challenge. Winter greens will yield—just dress them with anchovy, a lashing of garlic and chile, and a stream of lemon juice. They’ll even do you a favor and last for a few days. This Brussels sprouts salad is best dressed at least 15 minutes before serving and will hold up in the fridge for two or three days—and that’s why I sneak it into lunches in this menu. You can prep the Brussels sprouts in a food processor or with a mandoline, but slicing is best and makes me less nervous than a mandoline. The Brussels sprouts and greens can be prepped and kept in zipper plastic bags or a container for up to 3 days. Brussels sprouts haters at home? It happens. This salad is also great with shaved celery root, or fold the dressing into roasted beets, cauliflower, or broccoli. You can serve this with our Pan Roasted Chicken recipe, which will also provide leftovers for another meal. Get more helpful hints for everyday cooking and for the coming holidays in our Storing and Re-Heating Tricks and Tips to Survive the Holidays article.",,"A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead by Amanda Hesser and Merrill Stubbs"
227,"2017-11-07 05:21:38","Pan-Roasted Chicken","This is more technique than recipe and is a great one to have in your back pocket, because it works as both a make-ahead recipe (the chicken reheats well and can be sliced and added to salads) and a last-minute save. Pan-roasting chicken produces brown, crisp skin and juicy insides in a single pot in very little time. It’s easiest if you use all chicken thighs, as they’ll cook at the same pace, but if you believe it’s better to buy all the parts of a bird, then just plan to remove the pieces from the pan as they finish cooking. You can make this Brussels Sprouts Salad with Anchovy Dressing recipe ahead of time if you want an easy side, and the leftovers (even dressed!) will also keep for a couple days — ideal for a next-day work lunch of shredded chicken over salad. Get more helpful hints for everyday cooking and for the coming holidays in our Storing and Re-Heating Tricks and Tips to Survive the Holidays article.",,"A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead by Amanda Hesser and Merrill Stubbs"