151 |
2017-11-08 21:13:50 |
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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 |
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152 |
2017-11-08 21:14:02 |
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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. |
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Bowls of Plenty by Carolynn Carreño |
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153 |
2017-11-08 21:14:11 |
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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. |
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Bowls of Plenty by Carolynn Carreño |
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154 |
2017-11-08 21:14:38 |
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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. |
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155 |
2017-11-08 21:14:49 |
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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. |
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The Forest Feast Gatherings by Erin Gleeson |
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156 |
2017-11-08 21:15:02 |
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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. |
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The Forest Feast Gatherings by Erin Gleeson |
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157 |
2017-11-08 21:15:06 |
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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 |
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158 |
2017-11-08 21:15:29 |
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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! |
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The Forest Feast Gatherings by Erin Gleeson |
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159 |
2017-11-08 21:15:36 |
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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. |
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160 |
2017-11-08 21:15:40 |
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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 |
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161 |
2017-11-08 21:15:48 |
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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 |
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162 |
2017-11-08 21:16:55 |
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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 |
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163 |
2017-11-08 21:17:05 |
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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 |
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2017-11-08 21:17:17 |
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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. |
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2017-11-08 21:17:29 |
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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. |
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166 |
2017-11-08 21:17:40 |
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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. |
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The Lemonade Cookbook by Alan Jackson and JoAnn Cianciulli |
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167 |
2017-11-08 21:17:47 |
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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. |
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Modern Potluck: Beautiful Food to Share by Kristin Donnelly |
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2017-11-08 21:18:02 |
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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. |
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Modern Potluck: Beautiful Food to Share by Kristin Donnelly |
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2017-11-08 21:18:11 |
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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. |
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Modern Potluck: Beautiful Food to Share by Kristin Donnelly |
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170 |
2017-11-08 21:18:21 |
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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. |
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The Good Fork Cookbook by Sohui Kim |
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171 |
2017-11-08 21:19:31 |
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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. |
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SymmetryBreakfast: 100 Recipes for the Loving Cook by Michael Zee |
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172 |
2017-11-08 21:19:40 |
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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. |
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2017-11-08 21:19:50 |
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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. |
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2017-11-08 21:20:01 |
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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. |
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SymmetryBreakfast: 100 Recipes for the Loving Cook by Michael Zee |
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2017-11-08 21:20:07 |
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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. |
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SymmetryBreakfast: 100 Recipes for the Loving Cook by Michael Zee |
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2017-11-08 21:20:32 |
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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. |
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2017-11-08 21:20:41 |
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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. |
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SymmetryBreakfast: 100 Recipes for the Loving Cook by Michael Zee |
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2017-11-08 21:20:47 |
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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. |
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The Love & Lemons Cookbook by Jeanine Donofrio |
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179 |
2017-11-08 21:21:01 |
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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. |
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SymmetryBreakfast: 100 Recipes for the Loving Cook by Michael Zee |
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2017-11-08 21:21:13 |
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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 |
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2017-11-08 21:21:17 |
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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 |
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182 |
2017-11-08 21:21:29 |
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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 |
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2017-11-08 21:21:41 |
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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 |
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2017-11-08 21:21:50 |
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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. |
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The Seasoned Life: Food, Family, Faith, and the Joy of Eating Well by Ayesha Curry |
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2017-11-08 21:21:58 |
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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. |
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Sheila G’s Butter & Chocolate: 101 Creative Sweets and Treats Using Brownie Batter by Sheila G. Mains |
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2017-11-08 21:22:14 |
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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. |
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The Seasoned Life: Food, Family, Faith, and the Joy of Eating Well by Ayesha Curry |
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2017-11-08 21:22:26 |
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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. |
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Cooking for Jeffrey by Ina Garten |
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2017-11-08 21:22:39 |
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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. |
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Cooking for Jeffrey by Ina Garten |
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2017-11-08 21:22:50 |
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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) |
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Modern Potluck: Beautiful Food to Share by Kristin Donnelly |
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2017-11-08 21:23:05 |
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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) |
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Modern Potluck: Beautiful Food to Share by Kristin Donnelly |
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2017-11-08 21:23:14 |
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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. |
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The Seasoned Life: Food, Family, Faith, and the Joy of Eating Well by Ayesha Curry |
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2017-11-08 21:23:22 |
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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. |
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A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead by Amanda Hesser and Merrill Stubbs |
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2017-11-08 21:23:31 |
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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. |
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A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead by Amanda Hesser and Merrill Stubbs |
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2017-11-08 21:23:56 |
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2017-11-07 05:21:46 |
Mario Batali's Apple Dumplings |
Apple dumplings are an early American food stemming from the Northeast, especially in Pennsylvania Dutch towns. Of course, you could trace it even further to Britain and other parts of western Europe too. It’s a great dish during the apple harvest in the fall. And, you can serve apple dumplings for breakfast or dessert. Game Plan: First, you’ll need to make a pie crust. Use our Basic Pie Crust recipe. |
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Big American Cookbook by Mario Batali |
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2017-11-08 21:24:10 |
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2017-11-07 05:21:49 |
Mario Batali's Fried Grouper Sandwich |
Any Southern beach town overlooking the Gulf of Mexico should have a few places that make a great fried grouper sandwich. But if traveling isn’t on the agenda, make this Gulf Coast favorite. Celebrated Chef Mario Batali tells us how. This sandwich would be great with another Southern Favorite, Key lime pie. Try our Key Lime Pie recipe. |
Total: 45 minutes |
Big American Cookbook by Mario Batali |
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2017-11-08 21:24:19 |
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2017-11-07 05:21:57 |
Mario Batali's She-Crab Soup |
This rich and creamy soup punctuated with dry sherry is similar to bisque except for those sweet chunks of lump crab meat. It’s a staple of natives of South Carolina’s coast and one example of celebrated Chef Mario Batali’s new cookbook, The Big American Cookbook, featuring 250 recipes from all corners of the country. Stay with the Southern theme and start off with this Bourbon cocktail recipe. |
Total: 45 mins |
Big American Cookbook by Mario Batali |
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2017-11-08 21:25:32 |
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2017-11-07 05:22:04 |
Stuffed Eggplant with Couscous, Pistachios, and Pomegranate Seeds |
We are huge fans of food stuffed within other food. A beautiful purple globe eggplant creates the perfect bowl for this Middle Eastern or Moroccan-inspired vegetarian recipe sweetened with raisins, soured with preserved lemon, nut-ified with pistachios, and savored-up with garlic. If you don’t want to make stuffed eggplants, you can still make the couscous filling by dicing up only one eggplant and sautéing until soft. Game plan: Preserved lemon is often found at the grocery store in the pantry section with other jarred fruits and vegetables. You can use whatever onion you want for this recipe, although you might not want to use red onion. Add some meat to this meal with this Middle Eastern Lamb Kebabs recipe, and finish with our Almond and Walnut Baklava recipe. |
Total: 1 hr |
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2017-11-08 21:25:34 |
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2017-11-07 05:22:09 |
Hasselback Garlic Red Potatoes |
They look like little armadillos, but that’s where the similarities end. Originally a Swedish potato dish, the name “hasselback” comes from the Hasselbacken Hotel Restaurant in Stockholm, Sweden. These hasselback potatoes are crispy in places, but still soft and buttery at their core, thanks to the increased surface area open to the oven’s heat. You can line up two knives on both sides of the potato to ensure you don’t slice all the way through. Cooking the garlic in the bacon fat adds extra flavor. Any potato will do, not just red potatoes. If you want, you can swap out the butter for olive oil and instead of sour cream, you could add shredded cheese. Pair the potatoes with our Warm Spinach Salad with Honey-Garlic Vinaigrette recipe, and finish with our amazing Pecan and Salted Caramel Cheesecake recipe. |
Total: 1 hr, 15 mins |
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2017-11-08 21:25:45 |
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2017-11-07 05:22:15 |
Slow-Cooker French Onion Dip |
When you cook onions for a long time, they turn translucent and trade their bite for a sweet-savory flavor that’s so good you want to dive into it. Well, you can dive your chips and crackers and crudités in this recipe. Slow-cooking onions for 7 to 9 hours is taking caramelizing to the next level. We suggest that you double the recipe and freeze half of the onion mixture for the next time you make French onion dip. Gameplan: If you don’t own a slow cooker like a Crock-Pot, you can caramelize the onions in a large sauté pan or Dutch oven pan over low heat for 1 hour. Make your own chips with our Taro Chips recipe or our Carrot Chips recipe. |
Total: 7 hrs, 30 mins |
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2017-11-08 21:25:50 |
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2017-11-07 05:22:41 |
Hash Brown Casserole |
A cheesy, potato, bacon casserole is what you crave when you crave comfort food. While bacon is the best, you can use other types of meat, such as sausage or ground beef, if you have those on hand. No worries. This can part of dinner, or even better, a great breakfast or brunch. Game Plan: Assemble the night before, store in the fridge, and then bake off in the morning. Wash this down with this orangey treat, like this Orange Julius recipe, and maybe have a fruit salad on the side, such as our Triple Melon Salad recipe. |
Total: 1 hr, 20 mins |
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