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recipe_x_instruction.id | recipe.id | recipe.ts | recipe.title | recipe.description | recipe.time | recipe.from | instruction.id | instruction.ts | instruction.value |
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304 | 73 | 2017-11-07 04:39:13 | Crispy Prosciutto-Wrapped Asparagus | Making this easy, elegant party appetizer is a balancing act between getting crisp prosciutto and overcooking the asparagus. We found that the sweet spot lies in arranging the oven rack 5 or 6 inches below the broiler, blasting the prosciutto-wrapped asparagus spears with heat for just a few minutes, and flipping them halfway through broiling. Serve this fancy finger food with a sparkling wine cocktail. What to buy: For the perfect balance of crispy prosciutto and tender asparagus, choose asparagus spears that are 3/4- to 1-inch thick. Stay away from the pencil-thin or very thick mature spears. |
Total: 35 mins | 304 | 2017-11-07 04:39:13 | 1Heat the oven to broil and arrange a rack about 5 to 6 inches below the heating element. Set a large plate aside. | |
305 | 73 | 2017-11-07 04:39:13 | Crispy Prosciutto-Wrapped Asparagus | Making this easy, elegant party appetizer is a balancing act between getting crisp prosciutto and overcooking the asparagus. We found that the sweet spot lies in arranging the oven rack 5 or 6 inches below the broiler, blasting the prosciutto-wrapped asparagus spears with heat for just a few minutes, and flipping them halfway through broiling. Serve this fancy finger food with a sparkling wine cocktail. What to buy: For the perfect balance of crispy prosciutto and tender asparagus, choose asparagus spears that are 3/4- to 1-inch thick. Stay away from the pencil-thin or very thick mature spears. |
Total: 35 mins | 305 | 2017-11-07 04:39:13 | 2Place the asparagus on a baking sheet, drizzle it with the olive oil, and season with salt and pepper. Using your hands, toss until the spears are evenly coated with the oil. Transfer them to the large plate and set the baking sheet aside. | |
306 | 73 | 2017-11-07 04:39:13 | Crispy Prosciutto-Wrapped Asparagus | Making this easy, elegant party appetizer is a balancing act between getting crisp prosciutto and overcooking the asparagus. We found that the sweet spot lies in arranging the oven rack 5 or 6 inches below the broiler, blasting the prosciutto-wrapped asparagus spears with heat for just a few minutes, and flipping them halfway through broiling. Serve this fancy finger food with a sparkling wine cocktail. What to buy: For the perfect balance of crispy prosciutto and tender asparagus, choose asparagus spears that are 3/4- to 1-inch thick. Stay away from the pencil-thin or very thick mature spears. |
Total: 35 mins | 306 | 2017-11-07 04:39:13 | 3Starting just under the scaled tip of the asparagus, wrap each spear with 1 slice of prosciutto in a downward spiral toward the cut end, just barely overlapping the seams of the prosciutto. Place on the baking sheet. Repeat with the remaining asparagus, | |
307 | 73 | 2017-11-07 04:39:13 | Crispy Prosciutto-Wrapped Asparagus | Making this easy, elegant party appetizer is a balancing act between getting crisp prosciutto and overcooking the asparagus. We found that the sweet spot lies in arranging the oven rack 5 or 6 inches below the broiler, blasting the prosciutto-wrapped asparagus spears with heat for just a few minutes, and flipping them halfway through broiling. Serve this fancy finger food with a sparkling wine cocktail. What to buy: For the perfect balance of crispy prosciutto and tender asparagus, choose asparagus spears that are 3/4- to 1-inch thick. Stay away from the pencil-thin or very thick mature spears. |
Total: 35 mins | 307 | 2017-11-07 04:39:13 | 4Broil for 3 minutes, remove the baking sheet from the oven, and flip the asparagus over. Return the baking sheet to the oven and continue to broil until the asparagus is charred in spots and the prosciutto is crisped and browned, about 3 minutes more. | |
308 | 74 | 2017-11-07 04:39:21 | Moist Cornbread | A moist, crackly-topped cornbread recipe that calls for ingredients you probably already have lying around in the fridge and pantry. It’s lightly sweetened, but you can reduce the sugar if you like, or mix in some corn kernels or jalapeños to change it up. Try it in our Cornbread, Sausage, and Apple Stuffing or next to a big bowl of Jerk Turkey Chili. This recipe can also be made as muffins. Coat a 12-well muffin pan with butter and divide the batter among the wells. Bake until a toothpick inserted into the centers comes out clean, about 12 minutes. |
Total: 45 mins | 308 | 2017-11-07 04:39:21 | 1Heat the oven to 425°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter; set aside. | |
309 | 74 | 2017-11-07 04:39:21 | Moist Cornbread | A moist, crackly-topped cornbread recipe that calls for ingredients you probably already have lying around in the fridge and pantry. It’s lightly sweetened, but you can reduce the sugar if you like, or mix in some corn kernels or jalapeños to change it up. Try it in our Cornbread, Sausage, and Apple Stuffing or next to a big bowl of Jerk Turkey Chili. This recipe can also be made as muffins. Coat a 12-well muffin pan with butter and divide the batter among the wells. Bake until a toothpick inserted into the centers comes out clean, about 12 minutes. |
Total: 45 mins | 309 | 2017-11-07 04:39:21 | 2Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and whisk to combine. | |
310 | 74 | 2017-11-07 04:39:21 | Moist Cornbread | A moist, crackly-topped cornbread recipe that calls for ingredients you probably already have lying around in the fridge and pantry. It’s lightly sweetened, but you can reduce the sugar if you like, or mix in some corn kernels or jalapeños to change it up. Try it in our Cornbread, Sausage, and Apple Stuffing or next to a big bowl of Jerk Turkey Chili. This recipe can also be made as muffins. Coat a 12-well muffin pan with butter and divide the batter among the wells. Bake until a toothpick inserted into the centers comes out clean, about 12 minutes. |
Total: 45 mins | 310 | 2017-11-07 04:39:21 | 3Place the milk and eggs in a medium bowl and whisk until the eggs are broken up. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, stir until just incorporated. (Do not overmix.) Stir in the melted butter until just incorporate | |
311 | 74 | 2017-11-07 04:39:21 | Moist Cornbread | A moist, crackly-topped cornbread recipe that calls for ingredients you probably already have lying around in the fridge and pantry. It’s lightly sweetened, but you can reduce the sugar if you like, or mix in some corn kernels or jalapeños to change it up. Try it in our Cornbread, Sausage, and Apple Stuffing or next to a big bowl of Jerk Turkey Chili. This recipe can also be made as muffins. Coat a 12-well muffin pan with butter and divide the batter among the wells. Bake until a toothpick inserted into the centers comes out clean, about 12 minutes. |
Total: 45 mins | 311 | 2017-11-07 04:39:21 | 4Pour the mixture into the prepared dish. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Remove the dish to a wire rack and let cool for at least 15 minutes before serving. | |
312 | 75 | 2017-11-07 04:39:33 | Easy Spinach Lasagna | Lasagna is such a comfort food. But making it can seem like a long, complicated process to the uninitiated. Take the first step to homemade lasagna glory with this simple recipe. Remember, these are the basics. Feel free to improvise after you’ve made this recipe once as-is. This easy lasagna recipe is made with layers of creamy ricotta and spinach filling, tomato sauce, Parmesan cheese and mozzarella cheese. Making a proper lasagne is all about a harmonious ratio of filling, cheese, sauce, and noodles. For this spinach and cheese version, we’ve skipped the béchamel sauce found in traditional lasagna recipes to make the dish fast and easy to assemble. Bake until browned and bubbly, and serve with a simple salad or vegetable side for a cozy vegetarian meal. For dessert, we recommend following up with another easy comfort food classic like our Rice Pudding recipe. |
Total: 1 hr 40 mins | 312 | 2017-11-07 04:39:33 | 1Heat the oven to 350°F (it will take at least 20 minutes to warm up). Mix together the garlic, ricotta, spinach, half of the Parmesan, and the egg in the bowl until smooth. Season with salt and pepper. | |
313 | 75 | 2017-11-07 04:39:33 | Easy Spinach Lasagna | Lasagna is such a comfort food. But making it can seem like a long, complicated process to the uninitiated. Take the first step to homemade lasagna glory with this simple recipe. Remember, these are the basics. Feel free to improvise after you’ve made this recipe once as-is. This easy lasagna recipe is made with layers of creamy ricotta and spinach filling, tomato sauce, Parmesan cheese and mozzarella cheese. Making a proper lasagne is all about a harmonious ratio of filling, cheese, sauce, and noodles. For this spinach and cheese version, we’ve skipped the béchamel sauce found in traditional lasagna recipes to make the dish fast and easy to assemble. Bake until browned and bubbly, and serve with a simple salad or vegetable side for a cozy vegetarian meal. For dessert, we recommend following up with another easy comfort food classic like our Rice Pudding recipe. |
Total: 1 hr 40 mins | 313 | 2017-11-07 04:39:33 | 2Spread a fifth of the tomato sauce on the bottom of the baking dish. | |
314 | 75 | 2017-11-07 04:39:33 | Easy Spinach Lasagna | Lasagna is such a comfort food. But making it can seem like a long, complicated process to the uninitiated. Take the first step to homemade lasagna glory with this simple recipe. Remember, these are the basics. Feel free to improvise after you’ve made this recipe once as-is. This easy lasagna recipe is made with layers of creamy ricotta and spinach filling, tomato sauce, Parmesan cheese and mozzarella cheese. Making a proper lasagne is all about a harmonious ratio of filling, cheese, sauce, and noodles. For this spinach and cheese version, we’ve skipped the béchamel sauce found in traditional lasagna recipes to make the dish fast and easy to assemble. Bake until browned and bubbly, and serve with a simple salad or vegetable side for a cozy vegetarian meal. For dessert, we recommend following up with another easy comfort food classic like our Rice Pudding recipe. |
Total: 1 hr 40 mins | 314 | 2017-11-07 04:39:33 | 3Overlap a quarter of the noodles in a layer on top of the sauce. It’s OK if they don’t completely cover the surface area. | |
315 | 75 | 2017-11-07 04:39:33 | Easy Spinach Lasagna | Lasagna is such a comfort food. But making it can seem like a long, complicated process to the uninitiated. Take the first step to homemade lasagna glory with this simple recipe. Remember, these are the basics. Feel free to improvise after you’ve made this recipe once as-is. This easy lasagna recipe is made with layers of creamy ricotta and spinach filling, tomato sauce, Parmesan cheese and mozzarella cheese. Making a proper lasagne is all about a harmonious ratio of filling, cheese, sauce, and noodles. For this spinach and cheese version, we’ve skipped the béchamel sauce found in traditional lasagna recipes to make the dish fast and easy to assemble. Bake until browned and bubbly, and serve with a simple salad or vegetable side for a cozy vegetarian meal. For dessert, we recommend following up with another easy comfort food classic like our Rice Pudding recipe. |
Total: 1 hr 40 mins | 315 | 2017-11-07 04:39:33 | 4Spread a fifth of the tomato sauce on top of the noodles. | |
316 | 75 | 2017-11-07 04:39:33 | Easy Spinach Lasagna | Lasagna is such a comfort food. But making it can seem like a long, complicated process to the uninitiated. Take the first step to homemade lasagna glory with this simple recipe. Remember, these are the basics. Feel free to improvise after you’ve made this recipe once as-is. This easy lasagna recipe is made with layers of creamy ricotta and spinach filling, tomato sauce, Parmesan cheese and mozzarella cheese. Making a proper lasagne is all about a harmonious ratio of filling, cheese, sauce, and noodles. For this spinach and cheese version, we’ve skipped the béchamel sauce found in traditional lasagna recipes to make the dish fast and easy to assemble. Bake until browned and bubbly, and serve with a simple salad or vegetable side for a cozy vegetarian meal. For dessert, we recommend following up with another easy comfort food classic like our Rice Pudding recipe. |
Total: 1 hr 40 mins | 316 | 2017-11-07 04:39:33 | 5Dollop a third of the ricotta mixture in a few spots over the noodles and flatten the dollops (the ricotta mixture will spread out when it heats up). Lay a quarter of the mozzarella on top. | |
317 | 75 | 2017-11-07 04:39:33 | Easy Spinach Lasagna | Lasagna is such a comfort food. But making it can seem like a long, complicated process to the uninitiated. Take the first step to homemade lasagna glory with this simple recipe. Remember, these are the basics. Feel free to improvise after you’ve made this recipe once as-is. This easy lasagna recipe is made with layers of creamy ricotta and spinach filling, tomato sauce, Parmesan cheese and mozzarella cheese. Making a proper lasagne is all about a harmonious ratio of filling, cheese, sauce, and noodles. For this spinach and cheese version, we’ve skipped the béchamel sauce found in traditional lasagna recipes to make the dish fast and easy to assemble. Bake until browned and bubbly, and serve with a simple salad or vegetable side for a cozy vegetarian meal. For dessert, we recommend following up with another easy comfort food classic like our Rice Pudding recipe. |
Total: 1 hr 40 mins | 317 | 2017-11-07 04:39:33 | 6Repeat the process by laying a quarter of the noodles in the opposite direction than you did before, top with a fifth of the tomato sauce, a third of the ricotta mixture, and a quarter of the mozzarella. Repeat once more: a quarter of the noodles in the | |
318 | 75 | 2017-11-07 04:39:33 | Easy Spinach Lasagna | Lasagna is such a comfort food. But making it can seem like a long, complicated process to the uninitiated. Take the first step to homemade lasagna glory with this simple recipe. Remember, these are the basics. Feel free to improvise after you’ve made this recipe once as-is. This easy lasagna recipe is made with layers of creamy ricotta and spinach filling, tomato sauce, Parmesan cheese and mozzarella cheese. Making a proper lasagne is all about a harmonious ratio of filling, cheese, sauce, and noodles. For this spinach and cheese version, we’ve skipped the béchamel sauce found in traditional lasagna recipes to make the dish fast and easy to assemble. Bake until browned and bubbly, and serve with a simple salad or vegetable side for a cozy vegetarian meal. For dessert, we recommend following up with another easy comfort food classic like our Rice Pudding recipe. |
Total: 1 hr 40 mins | 318 | 2017-11-07 04:39:33 | 7Cover with the last quarter of the noodles, top with the last fifth of the tomato sauce, last quarter of the mozzarella, and sprinkle with the remaining Parmesan. | |
319 | 75 | 2017-11-07 04:39:33 | Easy Spinach Lasagna | Lasagna is such a comfort food. But making it can seem like a long, complicated process to the uninitiated. Take the first step to homemade lasagna glory with this simple recipe. Remember, these are the basics. Feel free to improvise after you’ve made this recipe once as-is. This easy lasagna recipe is made with layers of creamy ricotta and spinach filling, tomato sauce, Parmesan cheese and mozzarella cheese. Making a proper lasagne is all about a harmonious ratio of filling, cheese, sauce, and noodles. For this spinach and cheese version, we’ve skipped the béchamel sauce found in traditional lasagna recipes to make the dish fast and easy to assemble. Bake until browned and bubbly, and serve with a simple salad or vegetable side for a cozy vegetarian meal. For dessert, we recommend following up with another easy comfort food classic like our Rice Pudding recipe. |
Total: 1 hr 40 mins | 319 | 2017-11-07 04:39:33 | 8Cover the baking dish with aluminum foil and bake until the lasagna is bubbly around the edges, about 35 minutes. | |
320 | 75 | 2017-11-07 04:39:33 | Easy Spinach Lasagna | Lasagna is such a comfort food. But making it can seem like a long, complicated process to the uninitiated. Take the first step to homemade lasagna glory with this simple recipe. Remember, these are the basics. Feel free to improvise after you’ve made this recipe once as-is. This easy lasagna recipe is made with layers of creamy ricotta and spinach filling, tomato sauce, Parmesan cheese and mozzarella cheese. Making a proper lasagne is all about a harmonious ratio of filling, cheese, sauce, and noodles. For this spinach and cheese version, we’ve skipped the béchamel sauce found in traditional lasagna recipes to make the dish fast and easy to assemble. Bake until browned and bubbly, and serve with a simple salad or vegetable side for a cozy vegetarian meal. For dessert, we recommend following up with another easy comfort food classic like our Rice Pudding recipe. |
Total: 1 hr 40 mins | 320 | 2017-11-07 04:39:33 | 9Remove the foil and bake another 15 minutes, until the top is bubbly and light golden brown. Let the lasagna rest 10 to 15 minutes before slicing, or it will be too runny. | |
321 | 76 | 2017-11-07 04:40:00 | Sautéed Calamari with Parsley and Garlic | Tender squid shine with just a handful of ingredients and a few minutes on the stove. Serve with lemon wedges for acidity and crusty bread for sopping up any leftover garlic-butter sauce. We recommend also pairing with our easy Dill Pickle recipe. For a behind-the-scenes look at the Brombergs’ cooking philosophy, check out their Q&A with CHOW. | Total: 5 mins | 321 | 2017-11-07 04:40:00 | 1Pat squid dry with a paper towel. | |
322 | 76 | 2017-11-07 04:40:00 | Sautéed Calamari with Parsley and Garlic | Tender squid shine with just a handful of ingredients and a few minutes on the stove. Serve with lemon wedges for acidity and crusty bread for sopping up any leftover garlic-butter sauce. We recommend also pairing with our easy Dill Pickle recipe. For a behind-the-scenes look at the Brombergs’ cooking philosophy, check out their Q&A with CHOW. | Total: 5 mins | 322 | 2017-11-07 04:40:00 | 2Heat oil in a large frying pan over high heat until smoking. Carefully add squid in a single layer, then add butter, garlic, and parsley. Season with salt and pepper. Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minute | |
323 | 77 | 2017-11-07 04:40:09 | Alfajores | Alfajores are soft, delicate cookies from South America made, surprisingly, with cornstarch. The cornstarch gives the dough a smooth, satiny texture that makes it a dream to work with and produces a tender, crumbly cookie. Creamy Dulce de Leche holds the cookies together. If you’re feeling ambitious, you can take these to the next level by rolling the edges of the finished cookies in flaked coconut or covering them in chocolate. Special equipment: A plain or fluted 2-inch round cutter is needed to portion out the dough. This recipe was featured as part of our Argentine Grilling menu. |
Total: 1 hr 45 mins | 323 | 2017-11-07 04:40:09 | 1Place the cornstarch, measured flour, baking powder, baking soda, and salt in a medium bowl and whisk briefly to combine; set aside. | |
324 | 77 | 2017-11-07 04:40:09 | Alfajores | Alfajores are soft, delicate cookies from South America made, surprisingly, with cornstarch. The cornstarch gives the dough a smooth, satiny texture that makes it a dream to work with and produces a tender, crumbly cookie. Creamy Dulce de Leche holds the cookies together. If you’re feeling ambitious, you can take these to the next level by rolling the edges of the finished cookies in flaked coconut or covering them in chocolate. Special equipment: A plain or fluted 2-inch round cutter is needed to portion out the dough. This recipe was featured as part of our Argentine Grilling menu. |
Total: 1 hr 45 mins | 324 | 2017-11-07 04:40:09 | 2Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed, stopping the mixer to scrape down the sides of the bowl once with a rubber spatula, until the mixture is light in color and fluffy, about 3 minu | |
325 | 77 | 2017-11-07 04:40:09 | Alfajores | Alfajores are soft, delicate cookies from South America made, surprisingly, with cornstarch. The cornstarch gives the dough a smooth, satiny texture that makes it a dream to work with and produces a tender, crumbly cookie. Creamy Dulce de Leche holds the cookies together. If you’re feeling ambitious, you can take these to the next level by rolling the edges of the finished cookies in flaked coconut or covering them in chocolate. Special equipment: A plain or fluted 2-inch round cutter is needed to portion out the dough. This recipe was featured as part of our Argentine Grilling menu. |
Total: 1 hr 45 mins | 325 | 2017-11-07 04:40:09 | 3Turn the dough out onto a piece of plastic wrap, shape it into a smooth disk, and wrap it tightly. Place in the refrigerator until firm, at least 1 hour. | |
326 | 77 | 2017-11-07 04:40:09 | Alfajores | Alfajores are soft, delicate cookies from South America made, surprisingly, with cornstarch. The cornstarch gives the dough a smooth, satiny texture that makes it a dream to work with and produces a tender, crumbly cookie. Creamy Dulce de Leche holds the cookies together. If you’re feeling ambitious, you can take these to the next level by rolling the edges of the finished cookies in flaked coconut or covering them in chocolate. Special equipment: A plain or fluted 2-inch round cutter is needed to portion out the dough. This recipe was featured as part of our Argentine Grilling menu. |
Total: 1 hr 45 mins | 326 | 2017-11-07 04:40:09 | 4Meanwhile, heat the oven to 350°F and arrange a rack in the middle. Line 2 baking sheets with parchment paper and set aside. | |
327 | 77 | 2017-11-07 04:40:09 | Alfajores | Alfajores are soft, delicate cookies from South America made, surprisingly, with cornstarch. The cornstarch gives the dough a smooth, satiny texture that makes it a dream to work with and produces a tender, crumbly cookie. Creamy Dulce de Leche holds the cookies together. If you’re feeling ambitious, you can take these to the next level by rolling the edges of the finished cookies in flaked coconut or covering them in chocolate. Special equipment: A plain or fluted 2-inch round cutter is needed to portion out the dough. This recipe was featured as part of our Argentine Grilling menu. |
Total: 1 hr 45 mins | 327 | 2017-11-07 04:40:09 | 5Remove the dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. Lightly flour the top of the dough. Roll to 1/4-inch thickness (the dough will crack but can be easily patched back together). Stamp out 24 rounds using a | |
328 | 77 | 2017-11-07 04:40:09 | Alfajores | Alfajores are soft, delicate cookies from South America made, surprisingly, with cornstarch. The cornstarch gives the dough a smooth, satiny texture that makes it a dream to work with and produces a tender, crumbly cookie. Creamy Dulce de Leche holds the cookies together. If you’re feeling ambitious, you can take these to the next level by rolling the edges of the finished cookies in flaked coconut or covering them in chocolate. Special equipment: A plain or fluted 2-inch round cutter is needed to portion out the dough. This recipe was featured as part of our Argentine Grilling menu. |
Total: 1 hr 45 mins | 328 | 2017-11-07 04:40:09 | 6Place the cookies on the prepared baking sheets, 12 per sheet and at least 1/2 inch apart. Bake 1 sheet at a time until the cookies are firm and pale golden on the bottom, about 12 to 14 minutes. (The cookies will remain pale on top.) Transfer to a wire | |
329 | 77 | 2017-11-07 04:40:09 | Alfajores | Alfajores are soft, delicate cookies from South America made, surprisingly, with cornstarch. The cornstarch gives the dough a smooth, satiny texture that makes it a dream to work with and produces a tender, crumbly cookie. Creamy Dulce de Leche holds the cookies together. If you’re feeling ambitious, you can take these to the next level by rolling the edges of the finished cookies in flaked coconut or covering them in chocolate. Special equipment: A plain or fluted 2-inch round cutter is needed to portion out the dough. This recipe was featured as part of our Argentine Grilling menu. |
Total: 1 hr 45 mins | 329 | 2017-11-07 04:40:09 | 7Flip half of the cookies upside down and gently spread about 2 teaspoons of the dulce de leche on each. Place a second cookie on top and gently press to create a sandwich. Dust generously with powdered sugar before serving. | |
330 | 78 | 2017-11-07 04:40:17 | Perfect Roast Potatoes | Nothing says Sunday dinner quite like roast potatoes. They’re easy to assemble, take only 5 minutes of prep time, and are universally loved. Simply toss small to medium red or white potatoes, garlic cloves, and fresh rosemary sprigs in olive oil, season with salt and pepper, and roast at the bottom of a hot oven, to form a crispy, beautifully burnished crust. This recipe was based on the potatoes that traditionally accompany Italian Porchetta or Bistecca Fiorentina. They also pair beautifully with just about any fish or meat dish (try them with our Crispy-Skin Chicken Breasts), or are delicious on their own, topped with our simple pesto recipe. Timing note: If you’re making these to serve with our bistecca, start heating the oil a few minutes after you put the steak in the oven. Once the oil heats, add the potatoes and proceed with the bistecca recipe. By the time your steak is done, the potatoes will be nicely crisped and ready to eat. For more inspiration, check out our Olive Potatoes, Brown Butter Hasselback Potatoes, and Roasted Fingerling Potatoes. |
Total: 45 mins | 330 | 2017-11-07 04:40:17 | 1Heat the oven to 500°F and arrange a rack in the bottom. Clean the potatoes, dry them well, and cut them into halves or quarters lengthwise, depending on their size. | |
331 | 78 | 2017-11-07 04:40:17 | Perfect Roast Potatoes | Nothing says Sunday dinner quite like roast potatoes. They’re easy to assemble, take only 5 minutes of prep time, and are universally loved. Simply toss small to medium red or white potatoes, garlic cloves, and fresh rosemary sprigs in olive oil, season with salt and pepper, and roast at the bottom of a hot oven, to form a crispy, beautifully burnished crust. This recipe was based on the potatoes that traditionally accompany Italian Porchetta or Bistecca Fiorentina. They also pair beautifully with just about any fish or meat dish (try them with our Crispy-Skin Chicken Breasts), or are delicious on their own, topped with our simple pesto recipe. Timing note: If you’re making these to serve with our bistecca, start heating the oil a few minutes after you put the steak in the oven. Once the oil heats, add the potatoes and proceed with the bistecca recipe. By the time your steak is done, the potatoes will be nicely crisped and ready to eat. For more inspiration, check out our Olive Potatoes, Brown Butter Hasselback Potatoes, and Roasted Fingerling Potatoes. |
Total: 45 mins | 331 | 2017-11-07 04:40:17 | 2When the oven is hot (this will take 20 to 30 minutes), add the oil to a 3-quart baking dish and place it on the bottom rack of the oven to heat. Once the oil is hot and shimmering (about 3 minutes), carefully remove the dish from the oven and add the dr | |
332 | 78 | 2017-11-07 04:40:17 | Perfect Roast Potatoes | Nothing says Sunday dinner quite like roast potatoes. They’re easy to assemble, take only 5 minutes of prep time, and are universally loved. Simply toss small to medium red or white potatoes, garlic cloves, and fresh rosemary sprigs in olive oil, season with salt and pepper, and roast at the bottom of a hot oven, to form a crispy, beautifully burnished crust. This recipe was based on the potatoes that traditionally accompany Italian Porchetta or Bistecca Fiorentina. They also pair beautifully with just about any fish or meat dish (try them with our Crispy-Skin Chicken Breasts), or are delicious on their own, topped with our simple pesto recipe. Timing note: If you’re making these to serve with our bistecca, start heating the oil a few minutes after you put the steak in the oven. Once the oil heats, add the potatoes and proceed with the bistecca recipe. By the time your steak is done, the potatoes will be nicely crisped and ready to eat. For more inspiration, check out our Olive Potatoes, Brown Butter Hasselback Potatoes, and Roasted Fingerling Potatoes. |
Total: 45 mins | 332 | 2017-11-07 04:40:17 | 3Return the dish to the oven, placing it on the bottom rack, and roast the potatoes, checking occasionally so that they don’t burn, until a nice crust has developed and they are dark golden brown, about 35 minutes. Remove the rosemary, stir to coat the po | |
333 | 79 | 2017-11-07 04:40:23 | Strawberry Cheesecake | This cheesecake recipe has the tangy flavor of a New York–style cake and is topped with a chunky strawberry sauce made from fresh strawberries. It starts with a press-in crumb crust that’s filled with a batter made with cream cheese and a little lemon for a balance of sweet and tart. While the cake bakes—no need for a water bath—and then gradually cools to avoid cracks, make the strawberry sauce. When both are chilled, pour the sauce over the cheesecake and serve for birthdays, holidays, or any special occasion. Special equipment: You’ll need a 9-inch springform pan for this recipe. Game plan: The following baking method may seem time-consuming and (admittedly) strange, but it results in a smooth cheesecake without having to use a water bath. If time permits, make this cake a day in advance—it’s best after being refrigerated overnight. |
Total: 20 mins, plus 1 hr baking and 6 1/2 hrs cooling and chilling time | 333 | 2017-11-07 04:40:23 | 1Heat the oven to 325°F and arrange a rack in the middle. Generously coat the bottom and sides of a 9-inch springform pan with butter. Place the wafer crumbs and melted butter in a medium bowl and mix until thoroughly combined. Pour the crumb mixture into | |
334 | 79 | 2017-11-07 04:40:23 | Strawberry Cheesecake | This cheesecake recipe has the tangy flavor of a New York–style cake and is topped with a chunky strawberry sauce made from fresh strawberries. It starts with a press-in crumb crust that’s filled with a batter made with cream cheese and a little lemon for a balance of sweet and tart. While the cake bakes—no need for a water bath—and then gradually cools to avoid cracks, make the strawberry sauce. When both are chilled, pour the sauce over the cheesecake and serve for birthdays, holidays, or any special occasion. Special equipment: You’ll need a 9-inch springform pan for this recipe. Game plan: The following baking method may seem time-consuming and (admittedly) strange, but it results in a smooth cheesecake without having to use a water bath. If time permits, make this cake a day in advance—it’s best after being refrigerated overnight. |
Total: 20 mins, plus 1 hr baking and 6 1/2 hrs cooling and chilling time | 334 | 2017-11-07 04:40:23 | 2Mix together the sugar and flour in a medium bowl and set aside. Place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth, about 1 minute. With the mixer running, slowly pour in the sugar-f | |
335 | 79 | 2017-11-07 04:40:23 | Strawberry Cheesecake | This cheesecake recipe has the tangy flavor of a New York–style cake and is topped with a chunky strawberry sauce made from fresh strawberries. It starts with a press-in crumb crust that’s filled with a batter made with cream cheese and a little lemon for a balance of sweet and tart. While the cake bakes—no need for a water bath—and then gradually cools to avoid cracks, make the strawberry sauce. When both are chilled, pour the sauce over the cheesecake and serve for birthdays, holidays, or any special occasion. Special equipment: You’ll need a 9-inch springform pan for this recipe. Game plan: The following baking method may seem time-consuming and (admittedly) strange, but it results in a smooth cheesecake without having to use a water bath. If time permits, make this cake a day in advance—it’s best after being refrigerated overnight. |
Total: 20 mins, plus 1 hr baking and 6 1/2 hrs cooling and chilling time | 335 | 2017-11-07 04:40:23 | 3With the mixer on low, add the lemon zest and vanilla and then slowly pour in the cream; mix until just combined. Add the egg yolk, then the whole eggs 1 at a time, allowing each egg to incorporate completely before adding the next. Stop the mixer occasi | |
336 | 79 | 2017-11-07 04:40:23 | Strawberry Cheesecake | This cheesecake recipe has the tangy flavor of a New York–style cake and is topped with a chunky strawberry sauce made from fresh strawberries. It starts with a press-in crumb crust that’s filled with a batter made with cream cheese and a little lemon for a balance of sweet and tart. While the cake bakes—no need for a water bath—and then gradually cools to avoid cracks, make the strawberry sauce. When both are chilled, pour the sauce over the cheesecake and serve for birthdays, holidays, or any special occasion. Special equipment: You’ll need a 9-inch springform pan for this recipe. Game plan: The following baking method may seem time-consuming and (admittedly) strange, but it results in a smooth cheesecake without having to use a water bath. If time permits, make this cake a day in advance—it’s best after being refrigerated overnight. |
Total: 20 mins, plus 1 hr baking and 6 1/2 hrs cooling and chilling time | 336 | 2017-11-07 04:40:23 | 4Pour the filling into the prepared crust and spread it into an even layer. Bake until just the edges of the cake are browned and the center is barely set, about 45 to 60 minutes. Turn off the oven and let the cake cool in the oven for 1 hour. (It will ba | |
337 | 79 | 2017-11-07 04:40:23 | Strawberry Cheesecake | This cheesecake recipe has the tangy flavor of a New York–style cake and is topped with a chunky strawberry sauce made from fresh strawberries. It starts with a press-in crumb crust that’s filled with a batter made with cream cheese and a little lemon for a balance of sweet and tart. While the cake bakes—no need for a water bath—and then gradually cools to avoid cracks, make the strawberry sauce. When both are chilled, pour the sauce over the cheesecake and serve for birthdays, holidays, or any special occasion. Special equipment: You’ll need a 9-inch springform pan for this recipe. Game plan: The following baking method may seem time-consuming and (admittedly) strange, but it results in a smooth cheesecake without having to use a water bath. If time permits, make this cake a day in advance—it’s best after being refrigerated overnight. |
Total: 20 mins, plus 1 hr baking and 6 1/2 hrs cooling and chilling time | 337 | 2017-11-07 04:40:23 | 5Remove the cheesecake from the oven and place it on a cooling rack. Place a baking sheet over the cheesecake and let it cool, carefully removing the baking sheet every 30 minutes to wipe away any condensation that has formed on the underside, until the s | |
338 | 79 | 2017-11-07 04:40:23 | Strawberry Cheesecake | This cheesecake recipe has the tangy flavor of a New York–style cake and is topped with a chunky strawberry sauce made from fresh strawberries. It starts with a press-in crumb crust that’s filled with a batter made with cream cheese and a little lemon for a balance of sweet and tart. While the cake bakes—no need for a water bath—and then gradually cools to avoid cracks, make the strawberry sauce. When both are chilled, pour the sauce over the cheesecake and serve for birthdays, holidays, or any special occasion. Special equipment: You’ll need a 9-inch springform pan for this recipe. Game plan: The following baking method may seem time-consuming and (admittedly) strange, but it results in a smooth cheesecake without having to use a water bath. If time permits, make this cake a day in advance—it’s best after being refrigerated overnight. |
Total: 20 mins, plus 1 hr baking and 6 1/2 hrs cooling and chilling time | 338 | 2017-11-07 04:40:23 | 1Place the strawberries and sugar in a medium, nonreactive saucepan and stir until the berries are coated in sugar. Mash with a potato masher until about half of the strawberries are completely smashed but some medium-sized chunks remain, about 1 minute. | |
339 | 79 | 2017-11-07 04:40:23 | Strawberry Cheesecake | This cheesecake recipe has the tangy flavor of a New York–style cake and is topped with a chunky strawberry sauce made from fresh strawberries. It starts with a press-in crumb crust that’s filled with a batter made with cream cheese and a little lemon for a balance of sweet and tart. While the cake bakes—no need for a water bath—and then gradually cools to avoid cracks, make the strawberry sauce. When both are chilled, pour the sauce over the cheesecake and serve for birthdays, holidays, or any special occasion. Special equipment: You’ll need a 9-inch springform pan for this recipe. Game plan: The following baking method may seem time-consuming and (admittedly) strange, but it results in a smooth cheesecake without having to use a water bath. If time permits, make this cake a day in advance—it’s best after being refrigerated overnight. |
Total: 20 mins, plus 1 hr baking and 6 1/2 hrs cooling and chilling time | 339 | 2017-11-07 04:40:23 | 2Place the pan over high heat and cook, stirring occasionally, until bubbles form along the pan’s edge, about 5 minutes. Skim any foam from the surface of the sauce with a spoon and discard. Add the lemon zest and juice, stir to combine, and bring to a fu | |
340 | 79 | 2017-11-07 04:40:23 | Strawberry Cheesecake | This cheesecake recipe has the tangy flavor of a New York–style cake and is topped with a chunky strawberry sauce made from fresh strawberries. It starts with a press-in crumb crust that’s filled with a batter made with cream cheese and a little lemon for a balance of sweet and tart. While the cake bakes—no need for a water bath—and then gradually cools to avoid cracks, make the strawberry sauce. When both are chilled, pour the sauce over the cheesecake and serve for birthdays, holidays, or any special occasion. Special equipment: You’ll need a 9-inch springform pan for this recipe. Game plan: The following baking method may seem time-consuming and (admittedly) strange, but it results in a smooth cheesecake without having to use a water bath. If time permits, make this cake a day in advance—it’s best after being refrigerated overnight. |
Total: 20 mins, plus 1 hr baking and 6 1/2 hrs cooling and chilling time | 340 | 2017-11-07 04:40:23 | 3If the sauce needs thickening, whisk the measured water and cornstarch in a small bowl until combined and no lumps remain. Return the pan to medium heat, bring the strawberry mixture to a boil, and add the cornstarch mixture a little bit at a time, whisk | |
341 | 79 | 2017-11-07 04:40:23 | Strawberry Cheesecake | This cheesecake recipe has the tangy flavor of a New York–style cake and is topped with a chunky strawberry sauce made from fresh strawberries. It starts with a press-in crumb crust that’s filled with a batter made with cream cheese and a little lemon for a balance of sweet and tart. While the cake bakes—no need for a water bath—and then gradually cools to avoid cracks, make the strawberry sauce. When both are chilled, pour the sauce over the cheesecake and serve for birthdays, holidays, or any special occasion. Special equipment: You’ll need a 9-inch springform pan for this recipe. Game plan: The following baking method may seem time-consuming and (admittedly) strange, but it results in a smooth cheesecake without having to use a water bath. If time permits, make this cake a day in advance—it’s best after being refrigerated overnight. |
Total: 20 mins, plus 1 hr baking and 6 1/2 hrs cooling and chilling time | 341 | 2017-11-07 04:40:23 | 1When ready to serve, run a knife around the inner edge of the cake pan. Unlock and remove the outer ring. Place the cheesecake on a serving dish, pour the strawberry sauce over the top, slice, and serve. | |
342 | 81 | 2017-11-07 04:40:37 | Buttermilk Biscuits | This simple recipe uses just six ingredients, and creates fluffy, light biscuits. The key to any biscuit is to keep your butter cold, so be sure to work fast to ensure flaky results. Special equipment: This recipe uses a 2-1/2-inch round cutter to make 8 standard-sized biscuits, but you can use different-size cutters to make smaller or larger biscuits. | Total: 50 mins | 342 | 2017-11-07 04:40:37 | 1Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with parchment paper; set aside. | |
343 | 81 | 2017-11-07 04:40:37 | Buttermilk Biscuits | This simple recipe uses just six ingredients, and creates fluffy, light biscuits. The key to any biscuit is to keep your butter cold, so be sure to work fast to ensure flaky results. Special equipment: This recipe uses a 2-1/2-inch round cutter to make 8 standard-sized biscuits, but you can use different-size cutters to make smaller or larger biscuits. | Total: 50 mins | 343 | 2017-11-07 04:40:37 | 2Whisk the measured flour, baking powder, salt, and baking soda together in a large bowl to aerate and combine. Add the butter pieces and toss to just coat them in the flour mixture. Place the bowl in the freezer for 10 minutes. | |
344 | 81 | 2017-11-07 04:40:37 | Buttermilk Biscuits | This simple recipe uses just six ingredients, and creates fluffy, light biscuits. The key to any biscuit is to keep your butter cold, so be sure to work fast to ensure flaky results. Special equipment: This recipe uses a 2-1/2-inch round cutter to make 8 standard-sized biscuits, but you can use different-size cutters to make smaller or larger biscuits. | Total: 50 mins | 344 | 2017-11-07 04:40:37 | 3Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until it’s in pea-size pieces. Drizzle in the buttermilk and stir just until a moist, shaggy dough comes together. | |
345 | 81 | 2017-11-07 04:40:37 | Buttermilk Biscuits | This simple recipe uses just six ingredients, and creates fluffy, light biscuits. The key to any biscuit is to keep your butter cold, so be sure to work fast to ensure flaky results. Special equipment: This recipe uses a 2-1/2-inch round cutter to make 8 standard-sized biscuits, but you can use different-size cutters to make smaller or larger biscuits. | Total: 50 mins | 345 | 2017-11-07 04:40:37 | 4Generously dust a work surface with flour. Scrape the dough out onto the surface and dust the top with more flour. Using floured hands, gently pat the dough into a 1-inch-thick circle. | |
346 | 81 | 2017-11-07 04:40:37 | Buttermilk Biscuits | This simple recipe uses just six ingredients, and creates fluffy, light biscuits. The key to any biscuit is to keep your butter cold, so be sure to work fast to ensure flaky results. Special equipment: This recipe uses a 2-1/2-inch round cutter to make 8 standard-sized biscuits, but you can use different-size cutters to make smaller or larger biscuits. | Total: 50 mins | 346 | 2017-11-07 04:40:37 | 5Using a 2-1/2-inch round cutter dipped in flour, cut out as many biscuits as possible (press straight down through the dough—do not twist the cutter, or the biscuits will not rise properly). Transfer the biscuits to the prepared baking sheet, spacing the | |
347 | 81 | 2017-11-07 04:40:37 | Buttermilk Biscuits | This simple recipe uses just six ingredients, and creates fluffy, light biscuits. The key to any biscuit is to keep your butter cold, so be sure to work fast to ensure flaky results. Special equipment: This recipe uses a 2-1/2-inch round cutter to make 8 standard-sized biscuits, but you can use different-size cutters to make smaller or larger biscuits. | Total: 50 mins | 347 | 2017-11-07 04:40:37 | 6Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes. Transfer to a wire rack to cool slightly before serving. | |
348 | 82 | 2017-11-07 04:40:42 | Grilled Paella | Paella, the classic grilled rice dish from Spain, is perfect for a barbecue because everything cooks together in one pan and absorbs the smoky flavor from the fire. The key to this dish is the crusty caramelized layer of rice, called socarrat, that forms on the bottom of the pan. While the combination of ingredients ranges from the traditional rabbit and snails to vegetables and seafood, this version, known as paella mixta, contains seafood, Spanish chorizo, and chicken. For more Spanish flair, sip on glasses of sangría while the paella’s on the grill. Special equipment: This dish is named after the two-handled pan it’s cooked in. You’ll need a 15-inch paella pan because its wide surface area ensures that the rice cooks in a thin, even layer. What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked, ready-to-eat pork sausage. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage. Paella rice, sometimes labeled bomba or Valencia, is a white short-grain rice prized for its ability to stay firm when cooked. It can be found in gourmet grocery stores. If you can’t find paella rice, Arborio rice can be substituted, although the texture will be slightly softer when cooked. Game plan: If making paella on the grill is not an option, try this recipe for a stovetop, oven-finished paella. This dish was featured as part of our Father’s Day Grilled Paella Feast. |
Total: 2 hrs | 348 | 2017-11-07 04:40:42 | 1Core and halve the tomatoes. Grate the flesh side of each half on the large holes of a box grater set over a medium bowl, stopping when you get to the skin. Discard the skins. You should have about 3/4 cup of tomato pulp and juice; set aside. | |
349 | 82 | 2017-11-07 04:40:42 | Grilled Paella | Paella, the classic grilled rice dish from Spain, is perfect for a barbecue because everything cooks together in one pan and absorbs the smoky flavor from the fire. The key to this dish is the crusty caramelized layer of rice, called socarrat, that forms on the bottom of the pan. While the combination of ingredients ranges from the traditional rabbit and snails to vegetables and seafood, this version, known as paella mixta, contains seafood, Spanish chorizo, and chicken. For more Spanish flair, sip on glasses of sangría while the paella’s on the grill. Special equipment: This dish is named after the two-handled pan it’s cooked in. You’ll need a 15-inch paella pan because its wide surface area ensures that the rice cooks in a thin, even layer. What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked, ready-to-eat pork sausage. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage. Paella rice, sometimes labeled bomba or Valencia, is a white short-grain rice prized for its ability to stay firm when cooked. It can be found in gourmet grocery stores. If you can’t find paella rice, Arborio rice can be substituted, although the texture will be slightly softer when cooked. Game plan: If making paella on the grill is not an option, try this recipe for a stovetop, oven-finished paella. This dish was featured as part of our Father’s Day Grilled Paella Feast. |
Total: 2 hrs | 349 | 2017-11-07 04:40:42 | 2Place the shrimp in a medium bowl, add 1/4 teaspoon of the paprika, and season with salt and pepper. Toss to combine and refrigerate. | |
350 | 82 | 2017-11-07 04:40:42 | Grilled Paella | Paella, the classic grilled rice dish from Spain, is perfect for a barbecue because everything cooks together in one pan and absorbs the smoky flavor from the fire. The key to this dish is the crusty caramelized layer of rice, called socarrat, that forms on the bottom of the pan. While the combination of ingredients ranges from the traditional rabbit and snails to vegetables and seafood, this version, known as paella mixta, contains seafood, Spanish chorizo, and chicken. For more Spanish flair, sip on glasses of sangría while the paella’s on the grill. Special equipment: This dish is named after the two-handled pan it’s cooked in. You’ll need a 15-inch paella pan because its wide surface area ensures that the rice cooks in a thin, even layer. What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked, ready-to-eat pork sausage. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage. Paella rice, sometimes labeled bomba or Valencia, is a white short-grain rice prized for its ability to stay firm when cooked. It can be found in gourmet grocery stores. If you can’t find paella rice, Arborio rice can be substituted, although the texture will be slightly softer when cooked. Game plan: If making paella on the grill is not an option, try this recipe for a stovetop, oven-finished paella. This dish was featured as part of our Father’s Day Grilled Paella Feast. |
Total: 2 hrs | 350 | 2017-11-07 04:40:42 | 3Place the chicken in a medium bowl and season generously with salt and pepper; set aside. | |
351 | 82 | 2017-11-07 04:40:42 | Grilled Paella | Paella, the classic grilled rice dish from Spain, is perfect for a barbecue because everything cooks together in one pan and absorbs the smoky flavor from the fire. The key to this dish is the crusty caramelized layer of rice, called socarrat, that forms on the bottom of the pan. While the combination of ingredients ranges from the traditional rabbit and snails to vegetables and seafood, this version, known as paella mixta, contains seafood, Spanish chorizo, and chicken. For more Spanish flair, sip on glasses of sangría while the paella’s on the grill. Special equipment: This dish is named after the two-handled pan it’s cooked in. You’ll need a 15-inch paella pan because its wide surface area ensures that the rice cooks in a thin, even layer. What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked, ready-to-eat pork sausage. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage. Paella rice, sometimes labeled bomba or Valencia, is a white short-grain rice prized for its ability to stay firm when cooked. It can be found in gourmet grocery stores. If you can’t find paella rice, Arborio rice can be substituted, although the texture will be slightly softer when cooked. Game plan: If making paella on the grill is not an option, try this recipe for a stovetop, oven-finished paella. This dish was featured as part of our Father’s Day Grilled Paella Feast. |
Total: 2 hrs | 351 | 2017-11-07 04:40:42 | 4Heat an outdoor grill to high (about 450°F to 550°F). Place a 15-inch paella pan on the grill, cover, and heat until hot, about 2 minutes. Add the chorizo to the pan, close the grill, and cook, stirring occasionally, until the sausage is starting to brow | |
352 | 82 | 2017-11-07 04:40:42 | Grilled Paella | Paella, the classic grilled rice dish from Spain, is perfect for a barbecue because everything cooks together in one pan and absorbs the smoky flavor from the fire. The key to this dish is the crusty caramelized layer of rice, called socarrat, that forms on the bottom of the pan. While the combination of ingredients ranges from the traditional rabbit and snails to vegetables and seafood, this version, known as paella mixta, contains seafood, Spanish chorizo, and chicken. For more Spanish flair, sip on glasses of sangría while the paella’s on the grill. Special equipment: This dish is named after the two-handled pan it’s cooked in. You’ll need a 15-inch paella pan because its wide surface area ensures that the rice cooks in a thin, even layer. What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked, ready-to-eat pork sausage. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage. Paella rice, sometimes labeled bomba or Valencia, is a white short-grain rice prized for its ability to stay firm when cooked. It can be found in gourmet grocery stores. If you can’t find paella rice, Arborio rice can be substituted, although the texture will be slightly softer when cooked. Game plan: If making paella on the grill is not an option, try this recipe for a stovetop, oven-finished paella. This dish was featured as part of our Father’s Day Grilled Paella Feast. |
Total: 2 hrs | 352 | 2017-11-07 04:40:42 | 5There should be a thin layer of rendered fat in the pan. If there’s not enough, add 1 to 2 tablespoons of olive oil. Add the seasoned chicken to the pan in a single layer, close the grill, and sear, stirring occasionally, until both sides of the chicken | |
353 | 82 | 2017-11-07 04:40:42 | Grilled Paella | Paella, the classic grilled rice dish from Spain, is perfect for a barbecue because everything cooks together in one pan and absorbs the smoky flavor from the fire. The key to this dish is the crusty caramelized layer of rice, called socarrat, that forms on the bottom of the pan. While the combination of ingredients ranges from the traditional rabbit and snails to vegetables and seafood, this version, known as paella mixta, contains seafood, Spanish chorizo, and chicken. For more Spanish flair, sip on glasses of sangría while the paella’s on the grill. Special equipment: This dish is named after the two-handled pan it’s cooked in. You’ll need a 15-inch paella pan because its wide surface area ensures that the rice cooks in a thin, even layer. What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked, ready-to-eat pork sausage. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage. Paella rice, sometimes labeled bomba or Valencia, is a white short-grain rice prized for its ability to stay firm when cooked. It can be found in gourmet grocery stores. If you can’t find paella rice, Arborio rice can be substituted, although the texture will be slightly softer when cooked. Game plan: If making paella on the grill is not an option, try this recipe for a stovetop, oven-finished paella. This dish was featured as part of our Father’s Day Grilled Paella Feast. |
Total: 2 hrs | 353 | 2017-11-07 04:40:42 | 6Add the onion to the pan, season with salt and pepper, close the grill, and cook, stirring occasionally, until softened, about 5 minutes, adjusting the heat as needed on a gas grill or moving the paella pan to a cooler part of a charcoal grill so that th | |
354 | 82 | 2017-11-07 04:40:42 | Grilled Paella | Paella, the classic grilled rice dish from Spain, is perfect for a barbecue because everything cooks together in one pan and absorbs the smoky flavor from the fire. The key to this dish is the crusty caramelized layer of rice, called socarrat, that forms on the bottom of the pan. While the combination of ingredients ranges from the traditional rabbit and snails to vegetables and seafood, this version, known as paella mixta, contains seafood, Spanish chorizo, and chicken. For more Spanish flair, sip on glasses of sangría while the paella’s on the grill. Special equipment: This dish is named after the two-handled pan it’s cooked in. You’ll need a 15-inch paella pan because its wide surface area ensures that the rice cooks in a thin, even layer. What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked, ready-to-eat pork sausage. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage. Paella rice, sometimes labeled bomba or Valencia, is a white short-grain rice prized for its ability to stay firm when cooked. It can be found in gourmet grocery stores. If you can’t find paella rice, Arborio rice can be substituted, although the texture will be slightly softer when cooked. Game plan: If making paella on the grill is not an option, try this recipe for a stovetop, oven-finished paella. This dish was featured as part of our Father’s Day Grilled Paella Feast. |
Total: 2 hrs | 354 | 2017-11-07 04:40:42 | 7Add the reserved tomato pulp and juice and cook until the mixture has slightly darkened in color, scraping up any browned bits from the bottom of the pan, about 3 minutes. Add the rice and measured salt and stir to coat in the tomato mixture. | |
355 | 82 | 2017-11-07 04:40:42 | Grilled Paella | Paella, the classic grilled rice dish from Spain, is perfect for a barbecue because everything cooks together in one pan and absorbs the smoky flavor from the fire. The key to this dish is the crusty caramelized layer of rice, called socarrat, that forms on the bottom of the pan. While the combination of ingredients ranges from the traditional rabbit and snails to vegetables and seafood, this version, known as paella mixta, contains seafood, Spanish chorizo, and chicken. For more Spanish flair, sip on glasses of sangría while the paella’s on the grill. Special equipment: This dish is named after the two-handled pan it’s cooked in. You’ll need a 15-inch paella pan because its wide surface area ensures that the rice cooks in a thin, even layer. What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked, ready-to-eat pork sausage. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage. Paella rice, sometimes labeled bomba or Valencia, is a white short-grain rice prized for its ability to stay firm when cooked. It can be found in gourmet grocery stores. If you can’t find paella rice, Arborio rice can be substituted, although the texture will be slightly softer when cooked. Game plan: If making paella on the grill is not an option, try this recipe for a stovetop, oven-finished paella. This dish was featured as part of our Father’s Day Grilled Paella Feast. |
Total: 2 hrs | 355 | 2017-11-07 04:40:42 | 8Add the broth and stir to combine. Arrange the rice mixture in an even layer. Distribute the reserved chorizo and chicken over the rice, adding any accumulated juices from the bowl. (Do not stir the rice from this point on.) | |
356 | 82 | 2017-11-07 04:40:42 | Grilled Paella | Paella, the classic grilled rice dish from Spain, is perfect for a barbecue because everything cooks together in one pan and absorbs the smoky flavor from the fire. The key to this dish is the crusty caramelized layer of rice, called socarrat, that forms on the bottom of the pan. While the combination of ingredients ranges from the traditional rabbit and snails to vegetables and seafood, this version, known as paella mixta, contains seafood, Spanish chorizo, and chicken. For more Spanish flair, sip on glasses of sangría while the paella’s on the grill. Special equipment: This dish is named after the two-handled pan it’s cooked in. You’ll need a 15-inch paella pan because its wide surface area ensures that the rice cooks in a thin, even layer. What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked, ready-to-eat pork sausage. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage. Paella rice, sometimes labeled bomba or Valencia, is a white short-grain rice prized for its ability to stay firm when cooked. It can be found in gourmet grocery stores. If you can’t find paella rice, Arborio rice can be substituted, although the texture will be slightly softer when cooked. Game plan: If making paella on the grill is not an option, try this recipe for a stovetop, oven-finished paella. This dish was featured as part of our Father’s Day Grilled Paella Feast. |
Total: 2 hrs | 356 | 2017-11-07 04:40:42 | 9Close the grill and bring the mixture to a lively simmer. Continue to simmer, checking occasionally, until the rice grains have swelled, most of the liquid has been absorbed, and the rice begins to make a crackling sound, about 12 minutes. (Make sure to | |
357 | 82 | 2017-11-07 04:40:42 | Grilled Paella | Paella, the classic grilled rice dish from Spain, is perfect for a barbecue because everything cooks together in one pan and absorbs the smoky flavor from the fire. The key to this dish is the crusty caramelized layer of rice, called socarrat, that forms on the bottom of the pan. While the combination of ingredients ranges from the traditional rabbit and snails to vegetables and seafood, this version, known as paella mixta, contains seafood, Spanish chorizo, and chicken. For more Spanish flair, sip on glasses of sangría while the paella’s on the grill. Special equipment: This dish is named after the two-handled pan it’s cooked in. You’ll need a 15-inch paella pan because its wide surface area ensures that the rice cooks in a thin, even layer. What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked, ready-to-eat pork sausage. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage. Paella rice, sometimes labeled bomba or Valencia, is a white short-grain rice prized for its ability to stay firm when cooked. It can be found in gourmet grocery stores. If you can’t find paella rice, Arborio rice can be substituted, although the texture will be slightly softer when cooked. Game plan: If making paella on the grill is not an option, try this recipe for a stovetop, oven-finished paella. This dish was featured as part of our Father’s Day Grilled Paella Feast. |
Total: 2 hrs | 357 | 2017-11-07 04:40:42 | 10Arrange the reserved shrimp and the shellfish (hinge-side down) in the rice, nestling them slightly. Close the grill and cook until the shellfish have opened, the shrimp are just cooked through, and the rice is tender but still al dente, about 10 to 12 | |
358 | 82 | 2017-11-07 04:40:42 | Grilled Paella | Paella, the classic grilled rice dish from Spain, is perfect for a barbecue because everything cooks together in one pan and absorbs the smoky flavor from the fire. The key to this dish is the crusty caramelized layer of rice, called socarrat, that forms on the bottom of the pan. While the combination of ingredients ranges from the traditional rabbit and snails to vegetables and seafood, this version, known as paella mixta, contains seafood, Spanish chorizo, and chicken. For more Spanish flair, sip on glasses of sangría while the paella’s on the grill. Special equipment: This dish is named after the two-handled pan it’s cooked in. You’ll need a 15-inch paella pan because its wide surface area ensures that the rice cooks in a thin, even layer. What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked, ready-to-eat pork sausage. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage. Paella rice, sometimes labeled bomba or Valencia, is a white short-grain rice prized for its ability to stay firm when cooked. It can be found in gourmet grocery stores. If you can’t find paella rice, Arborio rice can be substituted, although the texture will be slightly softer when cooked. Game plan: If making paella on the grill is not an option, try this recipe for a stovetop, oven-finished paella. This dish was featured as part of our Father’s Day Grilled Paella Feast. |
Total: 2 hrs | 358 | 2017-11-07 04:40:42 | 11Remove the pan from the grill, cover with foil, and let stand for 5 minutes. Before serving the paella, discard any unopened shellfish and sprinkle the dish with the parsley. Serve with the lemon wedges. | |
359 | 83 | 2017-11-07 04:40:48 | Big Brother Ice Cream Sandwich Cookies | Don’t believe a sweet treat featuring slop could be delicious? Think of the secret ingredient as oatmeal instead and you’ll understand just how good these chewy peanut butter chocolate chip cookies (featuring a hefty dose of butter, of course) really are. Use the cookies to make Big Brother Ice Cream Sandwiches and they’re off the charts —and a perfect snack to go with the Big Brother Season 19 premiere on June 28. Get our Big Brother Slop recipe, and see another tasty way to work it into your menu with our Big Brother Lemon Chive Waffles recipe. |
Total: 45 min, plus 2 hours to chill dough | 359 | 2017-11-07 04:40:48 | 1In a large bowl, mix the peanut butter and slop (or cooked oatmeal) until fully incorporated. | |
360 | 83 | 2017-11-07 04:40:48 | Big Brother Ice Cream Sandwich Cookies | Don’t believe a sweet treat featuring slop could be delicious? Think of the secret ingredient as oatmeal instead and you’ll understand just how good these chewy peanut butter chocolate chip cookies (featuring a hefty dose of butter, of course) really are. Use the cookies to make Big Brother Ice Cream Sandwiches and they’re off the charts —and a perfect snack to go with the Big Brother Season 19 premiere on June 28. Get our Big Brother Slop recipe, and see another tasty way to work it into your menu with our Big Brother Lemon Chive Waffles recipe. |
Total: 45 min, plus 2 hours to chill dough | 360 | 2017-11-07 04:40:48 | 2Add the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt, and stir well until everything is incorporated. | |
361 | 83 | 2017-11-07 04:40:48 | Big Brother Ice Cream Sandwich Cookies | Don’t believe a sweet treat featuring slop could be delicious? Think of the secret ingredient as oatmeal instead and you’ll understand just how good these chewy peanut butter chocolate chip cookies (featuring a hefty dose of butter, of course) really are. Use the cookies to make Big Brother Ice Cream Sandwiches and they’re off the charts —and a perfect snack to go with the Big Brother Season 19 premiere on June 28. Get our Big Brother Slop recipe, and see another tasty way to work it into your menu with our Big Brother Lemon Chive Waffles recipe. |
Total: 45 min, plus 2 hours to chill dough | 361 | 2017-11-07 04:40:48 | 3In a medium bowl, with an electric mixer, beat the butter until light and fluffy. | |
362 | 83 | 2017-11-07 04:40:48 | Big Brother Ice Cream Sandwich Cookies | Don’t believe a sweet treat featuring slop could be delicious? Think of the secret ingredient as oatmeal instead and you’ll understand just how good these chewy peanut butter chocolate chip cookies (featuring a hefty dose of butter, of course) really are. Use the cookies to make Big Brother Ice Cream Sandwiches and they’re off the charts —and a perfect snack to go with the Big Brother Season 19 premiere on June 28. Get our Big Brother Slop recipe, and see another tasty way to work it into your menu with our Big Brother Lemon Chive Waffles recipe. |
Total: 45 min, plus 2 hours to chill dough | 362 | 2017-11-07 04:40:48 | 4In a small bowl, whisk the eggs until combined and then whisk in vanilla. | |
363 | 83 | 2017-11-07 04:40:48 | Big Brother Ice Cream Sandwich Cookies | Don’t believe a sweet treat featuring slop could be delicious? Think of the secret ingredient as oatmeal instead and you’ll understand just how good these chewy peanut butter chocolate chip cookies (featuring a hefty dose of butter, of course) really are. Use the cookies to make Big Brother Ice Cream Sandwiches and they’re off the charts —and a perfect snack to go with the Big Brother Season 19 premiere on June 28. Get our Big Brother Slop recipe, and see another tasty way to work it into your menu with our Big Brother Lemon Chive Waffles recipe. |
Total: 45 min, plus 2 hours to chill dough | 363 | 2017-11-07 04:40:48 | 5Stir the egg mixture into the dry ingredients until fully incorporated, then stir in the creamed butter until fully incorporated. | |
364 | 83 | 2017-11-07 04:40:48 | Big Brother Ice Cream Sandwich Cookies | Don’t believe a sweet treat featuring slop could be delicious? Think of the secret ingredient as oatmeal instead and you’ll understand just how good these chewy peanut butter chocolate chip cookies (featuring a hefty dose of butter, of course) really are. Use the cookies to make Big Brother Ice Cream Sandwiches and they’re off the charts —and a perfect snack to go with the Big Brother Season 19 premiere on June 28. Get our Big Brother Slop recipe, and see another tasty way to work it into your menu with our Big Brother Lemon Chive Waffles recipe. |
Total: 45 min, plus 2 hours to chill dough | 364 | 2017-11-07 04:40:48 | 6Mix in the chocolate chips and grated chocolate, and stir just until combined. Chill the cookie dough, covered, at least 2 hours and up to 1 week. | |
365 | 83 | 2017-11-07 04:40:48 | Big Brother Ice Cream Sandwich Cookies | Don’t believe a sweet treat featuring slop could be delicious? Think of the secret ingredient as oatmeal instead and you’ll understand just how good these chewy peanut butter chocolate chip cookies (featuring a hefty dose of butter, of course) really are. Use the cookies to make Big Brother Ice Cream Sandwiches and they’re off the charts —and a perfect snack to go with the Big Brother Season 19 premiere on June 28. Get our Big Brother Slop recipe, and see another tasty way to work it into your menu with our Big Brother Lemon Chive Waffles recipe. |
Total: 45 min, plus 2 hours to chill dough | 365 | 2017-11-07 04:40:48 | 7When dough is chilled, preheat the oven to 325°F. | |
366 | 83 | 2017-11-07 04:40:48 | Big Brother Ice Cream Sandwich Cookies | Don’t believe a sweet treat featuring slop could be delicious? Think of the secret ingredient as oatmeal instead and you’ll understand just how good these chewy peanut butter chocolate chip cookies (featuring a hefty dose of butter, of course) really are. Use the cookies to make Big Brother Ice Cream Sandwiches and they’re off the charts —and a perfect snack to go with the Big Brother Season 19 premiere on June 28. Get our Big Brother Slop recipe, and see another tasty way to work it into your menu with our Big Brother Lemon Chive Waffles recipe. |
Total: 45 min, plus 2 hours to chill dough | 366 | 2017-11-07 04:40:48 | 8Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets. Flatten balls slightly. Sprinkle each with a pinch of fleur de sel. | |
367 | 83 | 2017-11-07 04:40:48 | Big Brother Ice Cream Sandwich Cookies | Don’t believe a sweet treat featuring slop could be delicious? Think of the secret ingredient as oatmeal instead and you’ll understand just how good these chewy peanut butter chocolate chip cookies (featuring a hefty dose of butter, of course) really are. Use the cookies to make Big Brother Ice Cream Sandwiches and they’re off the charts —and a perfect snack to go with the Big Brother Season 19 premiere on June 28. Get our Big Brother Slop recipe, and see another tasty way to work it into your menu with our Big Brother Lemon Chive Waffles recipe. |
Total: 45 min, plus 2 hours to chill dough | 367 | 2017-11-07 04:40:48 | 9Bake cookies in batches in the middle of the oven about 15 minutes, or just until pale golden. Cool cookies on baking sheet for 5 minutes and then transfer to racks to cool completely. | |
368 | 83 | 2017-11-07 04:40:48 | Big Brother Ice Cream Sandwich Cookies | Don’t believe a sweet treat featuring slop could be delicious? Think of the secret ingredient as oatmeal instead and you’ll understand just how good these chewy peanut butter chocolate chip cookies (featuring a hefty dose of butter, of course) really are. Use the cookies to make Big Brother Ice Cream Sandwiches and they’re off the charts —and a perfect snack to go with the Big Brother Season 19 premiere on June 28. Get our Big Brother Slop recipe, and see another tasty way to work it into your menu with our Big Brother Lemon Chive Waffles recipe. |
Total: 45 min, plus 2 hours to chill dough | 368 | 2017-11-07 04:40:48 | 1Chill the cookies in the freezer for one hour. | |
369 | 83 | 2017-11-07 04:40:48 | Big Brother Ice Cream Sandwich Cookies | Don’t believe a sweet treat featuring slop could be delicious? Think of the secret ingredient as oatmeal instead and you’ll understand just how good these chewy peanut butter chocolate chip cookies (featuring a hefty dose of butter, of course) really are. Use the cookies to make Big Brother Ice Cream Sandwiches and they’re off the charts —and a perfect snack to go with the Big Brother Season 19 premiere on June 28. Get our Big Brother Slop recipe, and see another tasty way to work it into your menu with our Big Brother Lemon Chive Waffles recipe. |
Total: 45 min, plus 2 hours to chill dough | 369 | 2017-11-07 04:40:48 | 2Sandwich a generous scoop of slightly softened vanilla ice cream between two chilled cookies. Roll the edges in the mini chocolate chips to coat the outside of the ice cream. | |
370 | 84 | 2017-11-07 04:40:57 | Perfect Daiquiri | Simple drinks can often be the hardest to get right; with only a few ingredients, perfect proportions are key. This recipe for the Perfect Daiquiri comes from BlackTail in NYC. Fresh lime juice, cane syrup, and white rum strike a flawless balance of sweet, sour, and boozy. You’ll be quaffing these easy cocktails all summer. To make the rich cane syrup, just heat 2 parts cane sugar and 1 part water in a saucepan, stirring constantly so the sugar dissolves, and as soon as the mixture comes to a boil, remove from the heat to cool completely. You can store the cooled syrup in an airtight container in the refrigerator and use it to add a little sweetness to any drink, alcoholic or otherwise. For a recipe from the BlackTail’s sister bar, The Dead Rabbit Grocery, get this Bachelor Pad Cocktail recipe. See also our classic daiquiri recipe for a slight variation, and make your own adjustments to your home recipe. |
Total: 5 min | 370 | 2017-11-07 04:40:57 | 1Combine the lime juice, rich cane syrup, and Cuban white rum in a cocktail shaker with a scant handful of crushed ice. Shake vigorously for 15 to 20 seconds, then strain into a sour glass and serve. | |
371 | 85 | 2017-11-07 04:41:07 | Big Brother Lemon Chive Waffles | Say you made a big batch of Big Brother slop (just go with it) —you might get tired of eating it in bowls, no matter what garnishes you’re piling on. So here’s a recipe for Lemon Chive Waffles that works in about a cup of slop (or call it oatmeal, if that’s more appealing). The waffles get a nutritional boost and a bit of texture, while remaining light and fluffy from the addition of whipped egg whites, and bright with lemon zest and juice. Topped off with thick, tangy crème fraîche, luscious smoked salmon, and briny pops of caviar, this is the most decadent way to work slop into your diet yet —and perfect for serving at your viewing party of the Big Brother Season 19 premiere (Wednesday, June 28 at 8/7Central)! Get our Big Brother Slop recipe, and find another surprisingly delicious way to use it in our Big Brother Ice Cream Sandwich Cookies recipe. |
Total: 30 min | 371 | 2017-11-07 04:41:07 | 1In a medium mixing bowl, stir together the flour, slop (or cooked oatmeal), baking powder, and salt. Make a well in the center of the dry ingredients. | |
372 | 85 | 2017-11-07 04:41:07 | Big Brother Lemon Chive Waffles | Say you made a big batch of Big Brother slop (just go with it) —you might get tired of eating it in bowls, no matter what garnishes you’re piling on. So here’s a recipe for Lemon Chive Waffles that works in about a cup of slop (or call it oatmeal, if that’s more appealing). The waffles get a nutritional boost and a bit of texture, while remaining light and fluffy from the addition of whipped egg whites, and bright with lemon zest and juice. Topped off with thick, tangy crème fraîche, luscious smoked salmon, and briny pops of caviar, this is the most decadent way to work slop into your diet yet —and perfect for serving at your viewing party of the Big Brother Season 19 premiere (Wednesday, June 28 at 8/7Central)! Get our Big Brother Slop recipe, and find another surprisingly delicious way to use it in our Big Brother Ice Cream Sandwich Cookies recipe. |
Total: 30 min | 372 | 2017-11-07 04:41:07 | 2In another bowl, beat the egg yolks slightly. Stir in the buttermilk and canola oil. Add the egg yolk mixture all at once to the well in the dry mixture. Stir just until moistened (batter should be lumpy). | |
373 | 85 | 2017-11-07 04:41:07 | Big Brother Lemon Chive Waffles | Say you made a big batch of Big Brother slop (just go with it) —you might get tired of eating it in bowls, no matter what garnishes you’re piling on. So here’s a recipe for Lemon Chive Waffles that works in about a cup of slop (or call it oatmeal, if that’s more appealing). The waffles get a nutritional boost and a bit of texture, while remaining light and fluffy from the addition of whipped egg whites, and bright with lemon zest and juice. Topped off with thick, tangy crème fraîche, luscious smoked salmon, and briny pops of caviar, this is the most decadent way to work slop into your diet yet —and perfect for serving at your viewing party of the Big Brother Season 19 premiere (Wednesday, June 28 at 8/7Central)! Get our Big Brother Slop recipe, and find another surprisingly delicious way to use it in our Big Brother Ice Cream Sandwich Cookies recipe. |
Total: 30 min | 373 | 2017-11-07 04:41:07 | 3In a small bowl, beat the egg whites until stiff peaks form. | |
374 | 85 | 2017-11-07 04:41:07 | Big Brother Lemon Chive Waffles | Say you made a big batch of Big Brother slop (just go with it) —you might get tired of eating it in bowls, no matter what garnishes you’re piling on. So here’s a recipe for Lemon Chive Waffles that works in about a cup of slop (or call it oatmeal, if that’s more appealing). The waffles get a nutritional boost and a bit of texture, while remaining light and fluffy from the addition of whipped egg whites, and bright with lemon zest and juice. Topped off with thick, tangy crème fraîche, luscious smoked salmon, and briny pops of caviar, this is the most decadent way to work slop into your diet yet —and perfect for serving at your viewing party of the Big Brother Season 19 premiere (Wednesday, June 28 at 8/7Central)! Get our Big Brother Slop recipe, and find another surprisingly delicious way to use it in our Big Brother Ice Cream Sandwich Cookies recipe. |
Total: 30 min | 374 | 2017-11-07 04:41:07 | 4Gently fold the egg whites into the flour and egg yolk mixture, leaving a few fluffs of egg white. Do not overmix. | |
375 | 85 | 2017-11-07 04:41:07 | Big Brother Lemon Chive Waffles | Say you made a big batch of Big Brother slop (just go with it) —you might get tired of eating it in bowls, no matter what garnishes you’re piling on. So here’s a recipe for Lemon Chive Waffles that works in about a cup of slop (or call it oatmeal, if that’s more appealing). The waffles get a nutritional boost and a bit of texture, while remaining light and fluffy from the addition of whipped egg whites, and bright with lemon zest and juice. Topped off with thick, tangy crème fraîche, luscious smoked salmon, and briny pops of caviar, this is the most decadent way to work slop into your diet yet —and perfect for serving at your viewing party of the Big Brother Season 19 premiere (Wednesday, June 28 at 8/7Central)! Get our Big Brother Slop recipe, and find another surprisingly delicious way to use it in our Big Brother Ice Cream Sandwich Cookies recipe. |
Total: 30 min | 375 | 2017-11-07 04:41:07 | 5Season with salt and pepper. Stir in the lemon zest, lemon juice, and half of the chives. | |
376 | 85 | 2017-11-07 04:41:07 | Big Brother Lemon Chive Waffles | Say you made a big batch of Big Brother slop (just go with it) —you might get tired of eating it in bowls, no matter what garnishes you’re piling on. So here’s a recipe for Lemon Chive Waffles that works in about a cup of slop (or call it oatmeal, if that’s more appealing). The waffles get a nutritional boost and a bit of texture, while remaining light and fluffy from the addition of whipped egg whites, and bright with lemon zest and juice. Topped off with thick, tangy crème fraîche, luscious smoked salmon, and briny pops of caviar, this is the most decadent way to work slop into your diet yet —and perfect for serving at your viewing party of the Big Brother Season 19 premiere (Wednesday, June 28 at 8/7Central)! Get our Big Brother Slop recipe, and find another surprisingly delicious way to use it in our Big Brother Ice Cream Sandwich Cookies recipe. |
Total: 30 min | 376 | 2017-11-07 04:41:07 | 6Heat a waffle iron according to the manufacturer’s instructions and aggressively coat the cooking surfaces with cooking spray. Spoon the waffle batter into the waffle iron, making sure not to overfill it. | |
377 | 85 | 2017-11-07 04:41:07 | Big Brother Lemon Chive Waffles | Say you made a big batch of Big Brother slop (just go with it) —you might get tired of eating it in bowls, no matter what garnishes you’re piling on. So here’s a recipe for Lemon Chive Waffles that works in about a cup of slop (or call it oatmeal, if that’s more appealing). The waffles get a nutritional boost and a bit of texture, while remaining light and fluffy from the addition of whipped egg whites, and bright with lemon zest and juice. Topped off with thick, tangy crème fraîche, luscious smoked salmon, and briny pops of caviar, this is the most decadent way to work slop into your diet yet —and perfect for serving at your viewing party of the Big Brother Season 19 premiere (Wednesday, June 28 at 8/7Central)! Get our Big Brother Slop recipe, and find another surprisingly delicious way to use it in our Big Brother Ice Cream Sandwich Cookies recipe. |
Total: 30 min | 377 | 2017-11-07 04:41:07 | 7Let the waffle cook for 90 seconds, flip the waffle iron (if your model flips), and cook for another 90 seconds, or until the waffle is golden brown. | |
378 | 85 | 2017-11-07 04:41:07 | Big Brother Lemon Chive Waffles | Say you made a big batch of Big Brother slop (just go with it) —you might get tired of eating it in bowls, no matter what garnishes you’re piling on. So here’s a recipe for Lemon Chive Waffles that works in about a cup of slop (or call it oatmeal, if that’s more appealing). The waffles get a nutritional boost and a bit of texture, while remaining light and fluffy from the addition of whipped egg whites, and bright with lemon zest and juice. Topped off with thick, tangy crème fraîche, luscious smoked salmon, and briny pops of caviar, this is the most decadent way to work slop into your diet yet —and perfect for serving at your viewing party of the Big Brother Season 19 premiere (Wednesday, June 28 at 8/7Central)! Get our Big Brother Slop recipe, and find another surprisingly delicious way to use it in our Big Brother Ice Cream Sandwich Cookies recipe. |
Total: 30 min | 378 | 2017-11-07 04:41:07 | 8Top each waffle with a scoop of crème fraîche, smoked salmon slices, and caviar, and garnish with the remaining diced chives. | |
379 | 86 | 2017-11-07 04:41:13 | Reuben Sandwich | A deli favorite, the best Reuben sandwiches strike a balance with a good helping of corned beef or pastrami, a bit of cheese, heaps of sauerkraut, and gobs of Thousand Island Dressing. You can serve a Reuben cold, but we love it toasted in a pan and served warm so that the cheese is melty and the dressing oozes out as you take a bite. What to buy: We like the strong, nutty flavor of Gruyère in this sandwich, but a high-quality Swiss cheese is more traditional. This recipe was featured as part of our Make Your Own Corned Beef project, our Most Delicious Sandwiches recipe slideshow, and our How to Make Oven-Smoked Pastrami project. |
Total: 15 mins | 379 | 2017-11-07 04:41:13 | 1Spread 1 tablespoon of the dressing on one piece of bread and top with half of the cheese, half of the sauerkraut, and all of the meat. Spread another tablespoon of the dressing over the meat and top with the remaining sauerkraut and cheese, in that orde | |
380 | 86 | 2017-11-07 04:41:13 | Reuben Sandwich | A deli favorite, the best Reuben sandwiches strike a balance with a good helping of corned beef or pastrami, a bit of cheese, heaps of sauerkraut, and gobs of Thousand Island Dressing. You can serve a Reuben cold, but we love it toasted in a pan and served warm so that the cheese is melty and the dressing oozes out as you take a bite. What to buy: We like the strong, nutty flavor of Gruyère in this sandwich, but a high-quality Swiss cheese is more traditional. This recipe was featured as part of our Make Your Own Corned Beef project, our Most Delicious Sandwiches recipe slideshow, and our How to Make Oven-Smoked Pastrami project. |
Total: 15 mins | 380 | 2017-11-07 04:41:13 | 2Spread the remaining tablespoon of dressing on the remaining piece of bread and place it on top of the cheese, dressing side down. Press firmly to close the sandwich, then evenly spread the butter on the outside of the sandwich. | |
381 | 86 | 2017-11-07 04:41:13 | Reuben Sandwich | A deli favorite, the best Reuben sandwiches strike a balance with a good helping of corned beef or pastrami, a bit of cheese, heaps of sauerkraut, and gobs of Thousand Island Dressing. You can serve a Reuben cold, but we love it toasted in a pan and served warm so that the cheese is melty and the dressing oozes out as you take a bite. What to buy: We like the strong, nutty flavor of Gruyère in this sandwich, but a high-quality Swiss cheese is more traditional. This recipe was featured as part of our Make Your Own Corned Beef project, our Most Delicious Sandwiches recipe slideshow, and our How to Make Oven-Smoked Pastrami project. |
Total: 15 mins | 381 | 2017-11-07 04:41:13 | 3Heat a heavy-bottomed frying pan over medium heat, place the sandwich in the pan, and press down on the sandwich with a spatula. (Alternatively, you can cook the sandwich in a sandwich press.) Cook until the bread is crisp and golden brown, about 4 minut | |
382 | 87 | 2017-11-07 04:41:32 | Smoky-Sweet BBQ Beef Short Ribs | A big slab of beef ribs can be hard to find and intimidating to cook, so here I use short ribs. I also don’t follow any prescribed style of cooking or flavoring, which makes this recipe an easy shortcut for beginners, or people who don’t want to spend hours smoking their ribs. Start with a sweet and spicy rub to coat the meat, and let it sit overnight for the best flavor. In the meantime, make the slightly smoky chipotle barbecue sauce. Roast the ribs in the oven until the meat almost falls off the bone, then finish them on the grill, slathering them with sauce until the ribs are lacquered and slightly charred. Serve with a fresh corn salad and some herby potatoes. Special equipment: You’ll need a pastry brush or barbecue basting brush for this recipe. What to buy: Look for flanken-cut beef short ribs—they’re sliced through the bones, revealing four or five oval-shaped cross-sections. You’ll need ribs that are 2 to 2 1/2 inches thick and 5 to 7 inches long. But don’t worry if you can’t find that exact size or cut: Though their shape is not ideal for grilling, English-cut short ribs (sliced parallel to the rib) can also be used in this recipe. Just monitor the cooking time in step 3—if your ribs are thinner than 2 inches, check them for doneness after about 1 1/2 hours; if they’re thicker than 2 1/2 inches, check them after 2 hours. Game plan: You can make the ribs through step 3 up to 2 days in advance. After roasting, transfer them to a large, shallow container, set aside to cool for about 1 hour, then cover and refrigerate. When you’re ready to grill, remove the ribs from the refrigerator and let them come to room temperature before grilling, about 1 hour. The barbecue sauce can be made ahead and stored in the refrigerator for up to 4 days. Let it come to room temperature before using. |
Total: 3 hrs 10 mins, plus up to 24 hrs marinating time | 382 | 2017-11-07 04:41:32 | 1Place all of the ingredients except the ribs in a medium bowl and stir to combine. Place the ribs in a 13-by-9-inch baking dish and arrange them in an even layer. Evenly rub the spice mixture on all sides of the ribs and cover the dish with aluminum foil | |
383 | 87 | 2017-11-07 04:41:32 | Smoky-Sweet BBQ Beef Short Ribs | A big slab of beef ribs can be hard to find and intimidating to cook, so here I use short ribs. I also don’t follow any prescribed style of cooking or flavoring, which makes this recipe an easy shortcut for beginners, or people who don’t want to spend hours smoking their ribs. Start with a sweet and spicy rub to coat the meat, and let it sit overnight for the best flavor. In the meantime, make the slightly smoky chipotle barbecue sauce. Roast the ribs in the oven until the meat almost falls off the bone, then finish them on the grill, slathering them with sauce until the ribs are lacquered and slightly charred. Serve with a fresh corn salad and some herby potatoes. Special equipment: You’ll need a pastry brush or barbecue basting brush for this recipe. What to buy: Look for flanken-cut beef short ribs—they’re sliced through the bones, revealing four or five oval-shaped cross-sections. You’ll need ribs that are 2 to 2 1/2 inches thick and 5 to 7 inches long. But don’t worry if you can’t find that exact size or cut: Though their shape is not ideal for grilling, English-cut short ribs (sliced parallel to the rib) can also be used in this recipe. Just monitor the cooking time in step 3—if your ribs are thinner than 2 inches, check them for doneness after about 1 1/2 hours; if they’re thicker than 2 1/2 inches, check them after 2 hours. Game plan: You can make the ribs through step 3 up to 2 days in advance. After roasting, transfer them to a large, shallow container, set aside to cool for about 1 hour, then cover and refrigerate. When you’re ready to grill, remove the ribs from the refrigerator and let them come to room temperature before grilling, about 1 hour. The barbecue sauce can be made ahead and stored in the refrigerator for up to 4 days. Let it come to room temperature before using. |
Total: 3 hrs 10 mins, plus up to 24 hrs marinating time | 383 | 2017-11-07 04:41:32 | 2Heat the oven to 350°F and arrange a rack in the middle. (If you rubbed the ribs in advance, remove them from the refrigerator and set aside at room temperature while the oven is heating, at least 20 minutes.) | |
384 | 87 | 2017-11-07 04:41:32 | Smoky-Sweet BBQ Beef Short Ribs | A big slab of beef ribs can be hard to find and intimidating to cook, so here I use short ribs. I also don’t follow any prescribed style of cooking or flavoring, which makes this recipe an easy shortcut for beginners, or people who don’t want to spend hours smoking their ribs. Start with a sweet and spicy rub to coat the meat, and let it sit overnight for the best flavor. In the meantime, make the slightly smoky chipotle barbecue sauce. Roast the ribs in the oven until the meat almost falls off the bone, then finish them on the grill, slathering them with sauce until the ribs are lacquered and slightly charred. Serve with a fresh corn salad and some herby potatoes. Special equipment: You’ll need a pastry brush or barbecue basting brush for this recipe. What to buy: Look for flanken-cut beef short ribs—they’re sliced through the bones, revealing four or five oval-shaped cross-sections. You’ll need ribs that are 2 to 2 1/2 inches thick and 5 to 7 inches long. But don’t worry if you can’t find that exact size or cut: Though their shape is not ideal for grilling, English-cut short ribs (sliced parallel to the rib) can also be used in this recipe. Just monitor the cooking time in step 3—if your ribs are thinner than 2 inches, check them for doneness after about 1 1/2 hours; if they’re thicker than 2 1/2 inches, check them after 2 hours. Game plan: You can make the ribs through step 3 up to 2 days in advance. After roasting, transfer them to a large, shallow container, set aside to cool for about 1 hour, then cover and refrigerate. When you’re ready to grill, remove the ribs from the refrigerator and let them come to room temperature before grilling, about 1 hour. The barbecue sauce can be made ahead and stored in the refrigerator for up to 4 days. Let it come to room temperature before using. |
Total: 3 hrs 10 mins, plus up to 24 hrs marinating time | 384 | 2017-11-07 04:41:32 | 3Place the ribs in the oven and roast until fork-tender, about 2 hours. Meanwhile, make the sauce. | |
385 | 87 | 2017-11-07 04:41:32 | Smoky-Sweet BBQ Beef Short Ribs | A big slab of beef ribs can be hard to find and intimidating to cook, so here I use short ribs. I also don’t follow any prescribed style of cooking or flavoring, which makes this recipe an easy shortcut for beginners, or people who don’t want to spend hours smoking their ribs. Start with a sweet and spicy rub to coat the meat, and let it sit overnight for the best flavor. In the meantime, make the slightly smoky chipotle barbecue sauce. Roast the ribs in the oven until the meat almost falls off the bone, then finish them on the grill, slathering them with sauce until the ribs are lacquered and slightly charred. Serve with a fresh corn salad and some herby potatoes. Special equipment: You’ll need a pastry brush or barbecue basting brush for this recipe. What to buy: Look for flanken-cut beef short ribs—they’re sliced through the bones, revealing four or five oval-shaped cross-sections. You’ll need ribs that are 2 to 2 1/2 inches thick and 5 to 7 inches long. But don’t worry if you can’t find that exact size or cut: Though their shape is not ideal for grilling, English-cut short ribs (sliced parallel to the rib) can also be used in this recipe. Just monitor the cooking time in step 3—if your ribs are thinner than 2 inches, check them for doneness after about 1 1/2 hours; if they’re thicker than 2 1/2 inches, check them after 2 hours. Game plan: You can make the ribs through step 3 up to 2 days in advance. After roasting, transfer them to a large, shallow container, set aside to cool for about 1 hour, then cover and refrigerate. When you’re ready to grill, remove the ribs from the refrigerator and let them come to room temperature before grilling, about 1 hour. The barbecue sauce can be made ahead and stored in the refrigerator for up to 4 days. Let it come to room temperature before using. |
Total: 3 hrs 10 mins, plus up to 24 hrs marinating time | 385 | 2017-11-07 04:41:32 | 1Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. | |
386 | 87 | 2017-11-07 04:41:32 | Smoky-Sweet BBQ Beef Short Ribs | A big slab of beef ribs can be hard to find and intimidating to cook, so here I use short ribs. I also don’t follow any prescribed style of cooking or flavoring, which makes this recipe an easy shortcut for beginners, or people who don’t want to spend hours smoking their ribs. Start with a sweet and spicy rub to coat the meat, and let it sit overnight for the best flavor. In the meantime, make the slightly smoky chipotle barbecue sauce. Roast the ribs in the oven until the meat almost falls off the bone, then finish them on the grill, slathering them with sauce until the ribs are lacquered and slightly charred. Serve with a fresh corn salad and some herby potatoes. Special equipment: You’ll need a pastry brush or barbecue basting brush for this recipe. What to buy: Look for flanken-cut beef short ribs—they’re sliced through the bones, revealing four or five oval-shaped cross-sections. You’ll need ribs that are 2 to 2 1/2 inches thick and 5 to 7 inches long. But don’t worry if you can’t find that exact size or cut: Though their shape is not ideal for grilling, English-cut short ribs (sliced parallel to the rib) can also be used in this recipe. Just monitor the cooking time in step 3—if your ribs are thinner than 2 inches, check them for doneness after about 1 1/2 hours; if they’re thicker than 2 1/2 inches, check them after 2 hours. Game plan: You can make the ribs through step 3 up to 2 days in advance. After roasting, transfer them to a large, shallow container, set aside to cool for about 1 hour, then cover and refrigerate. When you’re ready to grill, remove the ribs from the refrigerator and let them come to room temperature before grilling, about 1 hour. The barbecue sauce can be made ahead and stored in the refrigerator for up to 4 days. Let it come to room temperature before using. |
Total: 3 hrs 10 mins, plus up to 24 hrs marinating time | 386 | 2017-11-07 04:41:32 | 2Add the remaining ingredients, whisk to combine, and bring to a simmer. Reduce the heat to low and continue to simmer, whisking occasionally, until the flavors have melded and the sauce has reduced to about 2 1/2 cups, about 30 to 40 minutes. Remove from | |
387 | 87 | 2017-11-07 04:41:32 | Smoky-Sweet BBQ Beef Short Ribs | A big slab of beef ribs can be hard to find and intimidating to cook, so here I use short ribs. I also don’t follow any prescribed style of cooking or flavoring, which makes this recipe an easy shortcut for beginners, or people who don’t want to spend hours smoking their ribs. Start with a sweet and spicy rub to coat the meat, and let it sit overnight for the best flavor. In the meantime, make the slightly smoky chipotle barbecue sauce. Roast the ribs in the oven until the meat almost falls off the bone, then finish them on the grill, slathering them with sauce until the ribs are lacquered and slightly charred. Serve with a fresh corn salad and some herby potatoes. Special equipment: You’ll need a pastry brush or barbecue basting brush for this recipe. What to buy: Look for flanken-cut beef short ribs—they’re sliced through the bones, revealing four or five oval-shaped cross-sections. You’ll need ribs that are 2 to 2 1/2 inches thick and 5 to 7 inches long. But don’t worry if you can’t find that exact size or cut: Though their shape is not ideal for grilling, English-cut short ribs (sliced parallel to the rib) can also be used in this recipe. Just monitor the cooking time in step 3—if your ribs are thinner than 2 inches, check them for doneness after about 1 1/2 hours; if they’re thicker than 2 1/2 inches, check them after 2 hours. Game plan: You can make the ribs through step 3 up to 2 days in advance. After roasting, transfer them to a large, shallow container, set aside to cool for about 1 hour, then cover and refrigerate. When you’re ready to grill, remove the ribs from the refrigerator and let them come to room temperature before grilling, about 1 hour. The barbecue sauce can be made ahead and stored in the refrigerator for up to 4 days. Let it come to room temperature before using. |
Total: 3 hrs 10 mins, plus up to 24 hrs marinating time | 387 | 2017-11-07 04:41:32 | 1Heat a gas or charcoal grill to medium (about 350°F to 450°F). | |
388 | 87 | 2017-11-07 04:41:32 | Smoky-Sweet BBQ Beef Short Ribs | A big slab of beef ribs can be hard to find and intimidating to cook, so here I use short ribs. I also don’t follow any prescribed style of cooking or flavoring, which makes this recipe an easy shortcut for beginners, or people who don’t want to spend hours smoking their ribs. Start with a sweet and spicy rub to coat the meat, and let it sit overnight for the best flavor. In the meantime, make the slightly smoky chipotle barbecue sauce. Roast the ribs in the oven until the meat almost falls off the bone, then finish them on the grill, slathering them with sauce until the ribs are lacquered and slightly charred. Serve with a fresh corn salad and some herby potatoes. Special equipment: You’ll need a pastry brush or barbecue basting brush for this recipe. What to buy: Look for flanken-cut beef short ribs—they’re sliced through the bones, revealing four or five oval-shaped cross-sections. You’ll need ribs that are 2 to 2 1/2 inches thick and 5 to 7 inches long. But don’t worry if you can’t find that exact size or cut: Though their shape is not ideal for grilling, English-cut short ribs (sliced parallel to the rib) can also be used in this recipe. Just monitor the cooking time in step 3—if your ribs are thinner than 2 inches, check them for doneness after about 1 1/2 hours; if they’re thicker than 2 1/2 inches, check them after 2 hours. Game plan: You can make the ribs through step 3 up to 2 days in advance. After roasting, transfer them to a large, shallow container, set aside to cool for about 1 hour, then cover and refrigerate. When you’re ready to grill, remove the ribs from the refrigerator and let them come to room temperature before grilling, about 1 hour. The barbecue sauce can be made ahead and stored in the refrigerator for up to 4 days. Let it come to room temperature before using. |
Total: 3 hrs 10 mins, plus up to 24 hrs marinating time | 388 | 2017-11-07 04:41:32 | 2Place the ribs on the grill and brush them with some of the sauce. Cover the grill and cook until grill marks appear on the bottom of the ribs, about 5 minutes. Turn the ribs, brush with sauce, cover, and cook another 5 minutes. Flip and brush every 5 mi | |
389 | 88 | 2017-11-07 04:41:38 | Bachelor Pad Cocktail | This uniquely delicious variation on a gin sour, the Bachelor Pad is sweet, frothy, and citrusy, and comes from The Dead Rabbit, voted the world’s best bar two years running. The backbone of the Bachelor Pad is a good gin, preferably one with a floral character and some citrus notes, like Bruicchladdich’s “The Botanist”. Cream sherry, a sweeter, darker, and more luscious variety of the classic Spanish fortified wine, along with poppy seed syrup, brings a sweet, nutty dimension to the cocktail. Complementary bright citrus notes come from Combier Pamplemousse Rose, a fragrant fruit liqueur that tastes of ripe red grapefruit, and a little fresh lemon juice. Finally, an egg white is added to lighten and froth up the drink. Be sure to “dry shake” all the ingredients first, which ensures the egg white will be fully incorporated and properly foamy, before adding ice and shaking again to chill the drink. And of course, since the egg white is consumed raw, make sure your eggs come from a trusted, safe, organic source. Gin up even more enthusiasm for cocktail hour with our Perfect Gin Martini recipe, and our Bramble recipe. |
Total: 5 min | 389 | 2017-11-07 04:41:38 | 1Combine the sugar, water, and poppy seeds in a saucepan over medium-high heat and stir until sugar is dissolved. When the mixture reaches a roiling boil, remove from the heat and allow to cool. | |
390 | 88 | 2017-11-07 04:41:38 | Bachelor Pad Cocktail | This uniquely delicious variation on a gin sour, the Bachelor Pad is sweet, frothy, and citrusy, and comes from The Dead Rabbit, voted the world’s best bar two years running. The backbone of the Bachelor Pad is a good gin, preferably one with a floral character and some citrus notes, like Bruicchladdich’s “The Botanist”. Cream sherry, a sweeter, darker, and more luscious variety of the classic Spanish fortified wine, along with poppy seed syrup, brings a sweet, nutty dimension to the cocktail. Complementary bright citrus notes come from Combier Pamplemousse Rose, a fragrant fruit liqueur that tastes of ripe red grapefruit, and a little fresh lemon juice. Finally, an egg white is added to lighten and froth up the drink. Be sure to “dry shake” all the ingredients first, which ensures the egg white will be fully incorporated and properly foamy, before adding ice and shaking again to chill the drink. And of course, since the egg white is consumed raw, make sure your eggs come from a trusted, safe, organic source. Gin up even more enthusiasm for cocktail hour with our Perfect Gin Martini recipe, and our Bramble recipe. |
Total: 5 min | 390 | 2017-11-07 04:41:38 | 2Strain the poppy seeds from the cooled syrup and store in an airtight container in the refrigerator. | |
391 | 88 | 2017-11-07 04:41:38 | Bachelor Pad Cocktail | This uniquely delicious variation on a gin sour, the Bachelor Pad is sweet, frothy, and citrusy, and comes from The Dead Rabbit, voted the world’s best bar two years running. The backbone of the Bachelor Pad is a good gin, preferably one with a floral character and some citrus notes, like Bruicchladdich’s “The Botanist”. Cream sherry, a sweeter, darker, and more luscious variety of the classic Spanish fortified wine, along with poppy seed syrup, brings a sweet, nutty dimension to the cocktail. Complementary bright citrus notes come from Combier Pamplemousse Rose, a fragrant fruit liqueur that tastes of ripe red grapefruit, and a little fresh lemon juice. Finally, an egg white is added to lighten and froth up the drink. Be sure to “dry shake” all the ingredients first, which ensures the egg white will be fully incorporated and properly foamy, before adding ice and shaking again to chill the drink. And of course, since the egg white is consumed raw, make sure your eggs come from a trusted, safe, organic source. Gin up even more enthusiasm for cocktail hour with our Perfect Gin Martini recipe, and our Bramble recipe. |
Total: 5 min | 391 | 2017-11-07 04:41:38 | 1Combine the cream sherry, Combier Pamplemousse Rose, lemon juice, poppy seed syrup, gin, and egg white in a cocktail shaker and vigorously shake for 15 to 20 seconds. This is the “dry shake” step. | |
392 | 88 | 2017-11-07 04:41:38 | Bachelor Pad Cocktail | This uniquely delicious variation on a gin sour, the Bachelor Pad is sweet, frothy, and citrusy, and comes from The Dead Rabbit, voted the world’s best bar two years running. The backbone of the Bachelor Pad is a good gin, preferably one with a floral character and some citrus notes, like Bruicchladdich’s “The Botanist”. Cream sherry, a sweeter, darker, and more luscious variety of the classic Spanish fortified wine, along with poppy seed syrup, brings a sweet, nutty dimension to the cocktail. Complementary bright citrus notes come from Combier Pamplemousse Rose, a fragrant fruit liqueur that tastes of ripe red grapefruit, and a little fresh lemon juice. Finally, an egg white is added to lighten and froth up the drink. Be sure to “dry shake” all the ingredients first, which ensures the egg white will be fully incorporated and properly foamy, before adding ice and shaking again to chill the drink. And of course, since the egg white is consumed raw, make sure your eggs come from a trusted, safe, organic source. Gin up even more enthusiasm for cocktail hour with our Perfect Gin Martini recipe, and our Bramble recipe. |
Total: 5 min | 392 | 2017-11-07 04:41:38 | 2Add a scant handful of crushed ice to the shaker and shake again for 15 seconds. | |
393 | 88 | 2017-11-07 04:41:38 | Bachelor Pad Cocktail | This uniquely delicious variation on a gin sour, the Bachelor Pad is sweet, frothy, and citrusy, and comes from The Dead Rabbit, voted the world’s best bar two years running. The backbone of the Bachelor Pad is a good gin, preferably one with a floral character and some citrus notes, like Bruicchladdich’s “The Botanist”. Cream sherry, a sweeter, darker, and more luscious variety of the classic Spanish fortified wine, along with poppy seed syrup, brings a sweet, nutty dimension to the cocktail. Complementary bright citrus notes come from Combier Pamplemousse Rose, a fragrant fruit liqueur that tastes of ripe red grapefruit, and a little fresh lemon juice. Finally, an egg white is added to lighten and froth up the drink. Be sure to “dry shake” all the ingredients first, which ensures the egg white will be fully incorporated and properly foamy, before adding ice and shaking again to chill the drink. And of course, since the egg white is consumed raw, make sure your eggs come from a trusted, safe, organic source. Gin up even more enthusiasm for cocktail hour with our Perfect Gin Martini recipe, and our Bramble recipe. |
Total: 5 min | 393 | 2017-11-07 04:41:38 | 3Strain into a chilled coupe and serve. | |
394 | 89 | 2017-11-07 04:42:10 | Big Brother Slop | Why would you want to eat slop, you may ask? Well, if you’re a losing contestant on Big Brother, you have no choice (and probably fondly recall the days of peanut butter and jelly sandwiches for the “Have-Nots”). But if you’re in the mood for an easy, no-frills oatmeal that contains all your essential protein, vitamins, and nutrients, try making a big batch of Big Brother Slop to carry you through the week. At least you get to garnish it any way you want to! And if you call it porridge, you may find it more appealing. You can also work it into legitimately tasty brunch and dessert options —get our Big Brother Lemon Chive Waffles recipe, and our Big Brother Ice Cream Sandwich Cookies recipe. |
Total: 35 min | 394 | 2017-11-07 04:42:10 | 1Bring 12 cups of water to a boil in a large pot. Stir in oats and reduce heat to medium-low. Simmer, uncovered, for 25-30 minutes, stirring occasionally, until liquid is absorbed and oats are tender. | |
395 | 89 | 2017-11-07 04:42:10 | Big Brother Slop | Why would you want to eat slop, you may ask? Well, if you’re a losing contestant on Big Brother, you have no choice (and probably fondly recall the days of peanut butter and jelly sandwiches for the “Have-Nots”). But if you’re in the mood for an easy, no-frills oatmeal that contains all your essential protein, vitamins, and nutrients, try making a big batch of Big Brother Slop to carry you through the week. At least you get to garnish it any way you want to! And if you call it porridge, you may find it more appealing. You can also work it into legitimately tasty brunch and dessert options —get our Big Brother Lemon Chive Waffles recipe, and our Big Brother Ice Cream Sandwich Cookies recipe. |
Total: 35 min | 395 | 2017-11-07 04:42:10 | 2Remove from heat and let cool for 1 minute. Stir in each of the 3 powders until fully incorporated. | |
396 | 90 | 2017-11-07 04:42:15 | Basic Boneless Roasted Leg of Lamb | Gremolata, a mixture of parsley, garlic, and lemon zest, offers heat and fresh herb and citrus flavors to assertive leg of lamb. The best part of this recipe is that putting it all together for a dinner party or weeknight meal is a snap. Serve the lamb with a carrot mash or roasted potatoes. This recipe was featured as part of our Easter Dinner Dishes recipe slideshow. See also our easy lamb loin chops recipe for more. |
Total: 1 hr 25 mins | 291 | 2017-11-07 04:38:29 | 1Heat the oven to 400°F and arrange a rack in the middle. | |
397 | 90 | 2017-11-07 04:42:15 | Basic Boneless Roasted Leg of Lamb | Gremolata, a mixture of parsley, garlic, and lemon zest, offers heat and fresh herb and citrus flavors to assertive leg of lamb. The best part of this recipe is that putting it all together for a dinner party or weeknight meal is a snap. Serve the lamb with a carrot mash or roasted potatoes. This recipe was featured as part of our Easter Dinner Dishes recipe slideshow. See also our easy lamb loin chops recipe for more. |
Total: 1 hr 25 mins | 397 | 2017-11-07 04:42:15 | 2Finely grate the zest from the lemons. (If you’re using a vegetable peeler, finely chop the peeled zest.) Place the lemon zest, garlic, parsley, and measured oil in a medium bowl and season with salt and pepper. Stir until an evenly combined paste forms; | |
398 | 90 | 2017-11-07 04:42:15 | Basic Boneless Roasted Leg of Lamb | Gremolata, a mixture of parsley, garlic, and lemon zest, offers heat and fresh herb and citrus flavors to assertive leg of lamb. The best part of this recipe is that putting it all together for a dinner party or weeknight meal is a snap. Serve the lamb with a carrot mash or roasted potatoes. This recipe was featured as part of our Easter Dinner Dishes recipe slideshow. See also our easy lamb loin chops recipe for more. |
Total: 1 hr 25 mins | 398 | 2017-11-07 04:42:15 | 3Unroll the lamb, lay it flat on a cutting board, and remove any large pieces of gristle, sinew, or fat. Season the top surface of the lamb generously with salt and pepper, then, using your hands, spread the lemon-garlic-parsley paste over the seasoned me | |
399 | 90 | 2017-11-07 04:42:15 | Basic Boneless Roasted Leg of Lamb | Gremolata, a mixture of parsley, garlic, and lemon zest, offers heat and fresh herb and citrus flavors to assertive leg of lamb. The best part of this recipe is that putting it all together for a dinner party or weeknight meal is a snap. Serve the lamb with a carrot mash or roasted potatoes. This recipe was featured as part of our Easter Dinner Dishes recipe slideshow. See also our easy lamb loin chops recipe for more. |
Total: 1 hr 25 mins | 399 | 2017-11-07 04:42:15 | 4Roast in the oven until the internal temperature reads 135°F to 140°F on an instant-read thermometer, about 1 hour. Transfer the lamb to a cutting board and let it rest for 10 to 15 minutes. Remove the twine, carve, and serve. | |
400 | 91 | 2017-11-07 04:42:17 | Spicy Oven-Roasted Chickpeas | Crunchy and spicy are the two things I love most in food. These baked chickpeas are both, plus a tasty and healthy snack. Just toss them with a little olive oil and some spices, then roast in the oven until crunchy. They’ll stay crispy for a few days stored in a resealable bag at room temperature. | Total: 45 mins | 291 | 2017-11-07 04:38:29 | 1Heat the oven to 400°F and arrange a rack in the middle. | |
401 | 91 | 2017-11-07 04:42:17 | Spicy Oven-Roasted Chickpeas | Crunchy and spicy are the two things I love most in food. These baked chickpeas are both, plus a tasty and healthy snack. Just toss them with a little olive oil and some spices, then roast in the oven until crunchy. They’ll stay crispy for a few days stored in a resealable bag at room temperature. | Total: 45 mins | 401 | 2017-11-07 04:42:17 | 2Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes. | |
402 | 92 | 2017-11-07 04:42:25 | Perfect Gin Martini | The martini is one of the most iconic cocktails around, but there are lots of different opinions on the best way to make one. Award-winning bartender Matt Seigel, formerly of NoMad and Eleven Madison Park, shows us his ideal version, made with a nice smooth gin, a good amount of dry (not sweet!) vermouth, and the secret key ingredient: a dash of orange bitters. It’s also important to use super-chilled glassware, so put both your mixing glass and your coupe in the freezer for at least thirty minutes ahead of time. If you prefer a martini with only vodka and the barest suggestion of vermouth, get our Filthy Martini recipe. |
Total: Under 5 mins | 402 | 2017-11-07 04:42:25 | 1Place a mixing glass and a coupe in the freezer to chill at least thirty minutes ahead of time. | |
403 | 92 | 2017-11-07 04:42:25 | Perfect Gin Martini | The martini is one of the most iconic cocktails around, but there are lots of different opinions on the best way to make one. Award-winning bartender Matt Seigel, formerly of NoMad and Eleven Madison Park, shows us his ideal version, made with a nice smooth gin, a good amount of dry (not sweet!) vermouth, and the secret key ingredient: a dash of orange bitters. It’s also important to use super-chilled glassware, so put both your mixing glass and your coupe in the freezer for at least thirty minutes ahead of time. If you prefer a martini with only vodka and the barest suggestion of vermouth, get our Filthy Martini recipe. |
Total: Under 5 mins | 403 | 2017-11-07 04:42:25 | 2In the chilled mixing glass, combine orange bitters, dry vermouth, and gin. Add ice to fill the mixing glass and stir quickly until well chilled, about 20 seconds. | |
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