recipe_x_author_image.id,recipe.id,recipe.ts,recipe.title,recipe.ingredient,recipe.recipe_intronote,recipe.recipe_method,recipe.recipe_description,recipe.author,recipe.date_time,recipe.description,recipe.photography_credit,recipe.recipe_name,recipe.recipe_prep_time,recipe.recipe_cook_time,recipe.yield,author_image.id,author_image.ts
1,1,"2017-09-25 02:40:51","Slow and Low Country Ribs","4 country ribs, about 3 pounds Kosher salt Vegetable oil The barbecue sauce of your choice",,"1 Cut and salt the ribs: Country ribs are usually more than a foot long. We recommend slicing them in half before cooking, as they'll be easier to handle. Coat the ribs in oil and then salt them well. Much of the fat will render away in cooking, leaving a crispy-salty-fatty bit you will be fighting over with your friends. 2 Slow cook the ribs for 90 min to start: To cook the ribs, you have several choices. You can bake them in a 250°F oven (line a baking pan with foil and cover the pan). You can slow-roast them in a gas grill (covered) with half the burners turned off (put them on the side that is not over direct flame). You can set up a large charcoal grill like a smoker and cook the country ribs on the cool side (again covered). But best of all would be to build a wood fire on one side of the grill and slowly barbecue these ribs over woodsmoke. No matter what you do, let the ribs cook untouched for 90 minutes. At the 90-minute mark, turn them and paint them with your barbecue sauce – we like the sweet-spicy Dr. Pepper BBQ sauce for this, but you could also use a South Carolina mustard-based barbecue sauce, a Bourbon BBQ sauce, or a traditional Kansas City-style sauce. 3 Then, every 30 minutes or so, turn your ribs and paint them again with the sauce. How long to cook? Depends on how hot your fire is. At least 3 hours. Maybe as many as 5 hours. You really, really want to slow-cook these ribs because they are pretty fatty. The slower you cook them, the more fat renders out and the smoother your ribs will be. Take your time. 4 Move to hot side of grill or broil: When the meat begins to fall apart – you’ll notice this when you turn the rib – you’re ready for the final step. Paint the ribs one more time and then move them to the hot side of the grill. If you are using the oven method, move the ribs to the broiler. Let the ribs cook a minute or two so the sauce can caramelize. Pay attention, and do not let the ribs get too blackened. A little char is good, but you don’t want a briquette. Serve with coleslaw, potato salad, deviled eggs or whatever you’d like. Oh, and napkins. Lots of napkins.","When it comes to the grill or barbecue, I defer to my colleague Hank, especially when it concerns meat. Here he shows us how to cook pork country ribs, slow and low. A favorite from the archives! ~Elise Country ribs. Big slabs of porky goodness cut from the shoulder of the hog. Sold boneless or bone-in, these are nothing like a rack of ribs. They are pork logs, laced with fat, and require slow, low-temperature cooking to become delicious. That’s the downside: You can’t do a fast country rib. The upside is that they are all meat, so you only need one to fill you up. In fact, I slice them in half because a full rib, which can weigh a pound, can be too much for some people. The best way to cook country ribs is over a wood fire, but you can cook them on a charcoal or gas grill, or even in the oven. Just repeat after me: Slow and low.. slow and low… You’ll want to sauce these ribs with something. It can be as simple as cider vinegar, or you could use your favorite barbecue sauce. We chose to use a sweet and spicy Dr. Pepper BBQ sauce.","Hank Shaw","August 29, 2017","Pork country ribs, cut from the shoulder, cooked slow and low, and glazed with the barbecue sauce of your choice!","Elise Bauer","Pork country ribs, cut from the shoulder, cooked slow and low, and glazed with the barbecue sauce of your choice!","10 minutes","3 hours, 30 minutes","Serves 6-8",1,"2017-09-25 02:40:51"
2,2,"2017-09-25 02:40:58","Spatchcocked Grilled Chicken with Orange and Ginger","For the chicken: 1 (4-pound) chicken Salt and pepper, to taste Oil, for the grill  For the marinade: 1 orange, zest and juice (about 1/2 tablespoon zest and 1/3 cup juice) 1 lemon, juiced (about 2 tablespoons) 3 tablespoons finely chopped fresh ginger 2 tablespoons olive oil 1 tablespoon honey 1 tablespoon whole coriander seeds, crushed (or 1/2 teaspoon ground coriander) 2 teaspoons paprika 1/4 teaspoon salt Special equipment: Kitchen shearsCharcoal grill or gas grill","Ask your butcher to spatchcock the chicken for you, or do it yourself following the directions in Step 1 of the recipe.","1 Spatchcock the chicken (if not already spatchcocked at the butcher): With kitchen shears or a sharp knife, cut along each side of the backbone (cutting through the rib bones) and remove it. Save it for stock, if you like. Turn the chicken over so it is lying breast side up on the cutting board. Press firmly on the breastbone to flatten it. Pat the chicken dry, and sprinkle with salt and pepper on both sides. Place it in a baking dish. 2 Make the marinade: In a small bowl, stir together the orange zest, orange juice, lemon juice, ginger, olive oil, honey, coriander, paprika and salt. Pour the marinade over the chicken, turning to coat. Cover with plastic wrap, and refrigerate for at least 2 hours or up to overnight, turning occasionally in the marinade. 3 Prepare a gas or charcoal grill: If using a gas grill, set one side to high temperature and the other side to low temperature. Heat the grill to at least 450F. If using a charcoal grill, prepare a two-level fire. Arrange two-thirds of the charcoal on one side of the grill and spread the remaining one-third on the other side. When your gas or charcoal grill is hot, use tongs to oil the grill grates with a small folded piece of paper towel dipped in oil. 4 Grill the chicken: Set the chicken on the cool side of the grill with the skin side up and legs facing the hot side. Cover with the lid and cook for 20 minutes. Rotate the chicken, still skin-side up, so that the breast side is closer to the hot side. Continue to cook for another 10 to 20 minutes, or until an instant read thermometer registers at least 165F when inserted into both the thigh and breast. (Exact cooking time will depend on the heat of your grill and the size of the bird, so always double-check the internal temperature.) 5 Crisp the skin: Once the chicken has cooked through, carefully flip the chicken over onto the hot side of the grill. Cook for an additional 1 to 3 minutes, or until the skin is brown and crisp. 6 Let the chicken rest: Transfer the chicken to a cutting board and let rest for 10 minutes. Cut into pieces and serve.","This chicken with a funny name (“spatchcocked”?!) is a boon for grillers. Spatchcocked chickens say moist when grilled over low heat – no fear of dry, tasteless grilled chicken with this recipe! Combine this with a tasty ginger-orange marinade, and you’ve got one fantastic summer meal. So what is spatchcocking, anyway? Spatchcocked chicken is really just the same as butterflied chicken with another name. The name originated from the name for small, young birds, but it eventually morphed into the name of the cooking technique. The process involves removing the backbone from the chicken and then pressing it flat (a.k.a. butterflying, which is where the other name for this technique comes from). The advantage, both in the oven and on the grill, is that the bird cooks more evenly, and sometimes faster. Maybe more importantly, it is much easier to cut into serving pieces! You can ask the butcher at the meat counter to spatchcock the chicken for you, or you can do it yourself. All you need is a sturdy pair of kitchen shears or a sharp knife. Cut along the backbone on either side and remove it completely, then flatten the chicken by pressing down on the breast bone. Once you get the hang of it, it’s very easy! If your grill is large enough, you could double up and make two chickens at once. The leftovers are great in salads or sandwiches all week long. Also, leave the chicken in the orange ginger marinade for as long as you can — at least two hours or overnight. This guarantees a juicy, flavorful bird Need some more help to spatchcock your own chicken? Check out our video: How to Spatchcock (Butterfly) a Chicken!","Sally Vargas","August 5, 2017","Orange-Ginger Chicken, spatchcocked and grilled! ""Spatchcocked"" is just a fancy way of saying ""butterflied."" It's easy and helps the chicken cook evenly. The orange-ginger marinade also makes the chicken moist and flavorful.","Sally Vargas","Orange-Ginger Chicken, spatchcocked and grilled! ""Spatchcocked"" is just a fancy way of saying ""butterflied."" It's easy and helps the chicken cook evenly. The orange-ginger marinade also makes the chicken moist and flavorful.","10 minutes","45 minutes","4 to 6 servings",2,"2017-09-25 02:40:58"
3,3,"2017-09-25 02:40:59","Grilled Fish Tacos with Strawberry Pineapple Salsa","For the salsa (makes 2 1/2 cups salsa): 1 cup finely diced strawberries 1 cup finely diced pineapple 1/2 cup finely diced red onion 1 clove minced garlic 1 cup roughly chopped cilantro, loosely packed 1 small red chili, diced (optional) 1 lime, juiced (about 1 1/2 tablespoons juice) 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon sugar (optional if the salsa is tart) For the tacos: 1 pound firm-fleshed fish (like sea bass, swordfish, halibut, mahi mahi or salmon) 1 teaspoon ground cumin 1 teaspoon sweet paprika 1 teaspoon smoked paprika Heavy pinch of cayenne (optional) 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive oil Grapeseed or other high heat oil for grill 12 small (4- to 6-inch) corn tortillas To serve: Shredded red cabbage Sliced radishes Avocado Sour Cream Lime wedges Cilantro","Any leftover salsa will keep for several days and can be served with chips or mixed into salads.","1 Make the salsa: In a bowl, mix together all salsa ingredients, except for the sugar, and refrigerate for at least 30 minutes or up to 2 days. Taste and add sugar or additional seasonings to taste when ready to serve. 2 Heat the grill. If you have a gas grill, make sure to preheat it for at least 10 minutes with the lid closed. If you have a charcoal grill, push the coals to one side to make high heat and lower heat zones for cooking. 3 Prepare the fish: Remove fish from the refrigerator and pat dry with paper towels. In a small bowl or jar, mix spices until completely combined. Brush the fish with a little oil, then sprinkle all over with seasoning. Rest the fish at room temperature while the grill heats up. 4 Oil the grill: When your grill is hot, wipe the grates with oil. You can either use a grill brush or a small wad of paper towels dipped in the oil. Wipe the grates 5 to 10 times until they look black and glossy. 5 Grill the fish: Place your fish, skin side down, on the grill. If using a charcoal grill, place over indirect heat. On a gas grill, turn the heat down to medium (about 350F) and close the lid. Grill 2 minutes, then check the fish by lifting one corner of the fish to see if it will come up without sticking. The skin should be crisp and brown. If it lifts easily, flip the fish and cook for another 3 to 5 minutes with the lid closed. If the fish doesn’t lift easily, continue cooking and checking every 30 seconds. Grill until the fish is cooked through and flakes easily with an internal temperature of 145F. Transfer the fish to a plate to rest. 6 Grill the tortillas: Turn heat to high and brush grates with oil again (or cook over direct heat on a charcoal grill). Cook tortillas for 30 seconds on each side to warm and soften. 7 Serve: Cut the fish into several pieces. Serve on tortillas, topped with salsa and other toppings.","I love tacos, but if you ask for my favorite, it’s got to be tacos made with grilled fish. The recipe I’m sharing today is one of my favorite versions. It has a bright strawberry and pineapple salsa that truly makes it taste of summer! I like to use sea bass for the fish in my tacos, but these are also fantastic with swordfish, halibut, or any other firm, hearty fish. The salsa is made with pineapple and bright, juicy summer strawberries. If strawberries aren’t in season where you live, you can use blackberries, peaches, or even kiwi. (If the salsa is ends up being too tart, try adding up to 1/2 teaspoon sugar.) Fish tacos are delicious on both corn and flour tortillas, but I almost always opt for corn because I love the taste and texture they add. I also tried these out with paleo tortillas and with lettuce wraps. Both tasted great! I like to preheat the grill while I’m making my salsa and prepping the fish. Fish tacos are best eaten as soon as they’re made.","Sabrina Modelle","July 15, 2017","Grilled Fish Tacos topped with a sweet and tangy Strawberry Pineapple Salsa! This is the perfect summer meal: light, fresh, and fast. Great for a party.","Sabrina Modelle","Grilled Fish Tacos topped with a sweet and tangy Strawberry Pineapple Salsa! This is the perfect summer meal: light, fresh, and fast. Great for a party.","30 minutes","10 minutes","Serves 4 to 6",3,"2017-09-25 02:40:59"
7,4,"2017-09-25 02:52:52","Grilled Sausage and Mushroom Bowls","For the grain bowls: 1 cup uncooked millet or other favorite grain (or 4 cups cooked grains) 1/2 cup chimichurri, pesto, or other favorite flavorful sauce For the grilled sausages and vegetables: 1 pound cremini or baby bella mushrooms 2 heads romaine lettuce 1 bunch green onions 2 1/2 tablespoons olive oil 4 chicken or pork sausages, any favorite kind Salt and pepper","Stovetop instructions: Heat a grill pan over medium-high heat until very hot. Sear the sausage and mushrooms for 3 to 5 minutes per side, until cooked through and showing grill marks. Cook the lettuce and green onions for 1 to 2 minutes per side, until tender and showing grill marks.","1 Cook the grains: Prepare the grains according to package instructions, letting them cook while you prepare the rest of the recipe. The grains can be cooked several days in advance. Reheat before serving. 2 Preheat your grill: Prepare one side of the grill for direct grilling and one side for indirect heat. The grill is ready when you can hover your hand 3 to 4 inches above the hot side of the grill for only a couple of seconds before feeling discomfort. 3 Prepare the vegetables for grilling: Cut smaller mushrooms into halves and larger mushrooms into thick, 3/4-inch slices. Skewer the mushrooms through the stem, from bottom to top, so they will lay flat on the grill. Cut the heads of romaine into quarters through the root. The wedges should remain attached at the root; it's ok if a few outer leaves fall off (save those for sandwiches!). In a small bowl, mix two and a half tablespoons olive oil with a heavy pinch of salt and black pepper. Brush the oil evenly over all of the mushrooms, the green onions, and the romaine, and set aside. 4 Grill the sausages and mushrooms: Brush grates with a bit of extra oil and place the sausages and mushrooms on the cooler side of the grill. Close the lid and cook for 5 minutes, then flip the sausages and mushrooms. Close the lid and cook for another 3 to 5 minutes, or until sausages are almost entirely cooked through. (If your sausages are pre-cooked, they just need to be warmed through.) Move the sausages and mushrooms to the hot side of the grill and cook on each side for 1 to 2 minutes until they show grill marks and are caramelized. Transfer the sausages and mushrooms to a platter to rest while you grill the rest of the vegetables. 5 Grill the green onions and romaine: Place the green onions and romaine halves on the hot side of the grill, and grill for about one minute on each side. Transfer to a serving platter. 6 To serve: Slice each sausage into three large pieces. Fill each bowl with 1/2 to 1 cup of cooked grains and top with a few pieces of sausage, some green onions, some mushrooms, and a wedge of romaine. Drizzle with chimichurri and top with fresh herbs.","I get so excited when grilling season arrives because it means easy dinners and easy cleanup! These grilled sausage and veggie grain bowls are quick, healthy, and vibrant. I find them to be a perfect weeknight meal, but they’re also nice enough to serve company! For my bowls, I picked up some spinach and feta chicken sausages, but you can use any sausage you like. To accompany that sausage, I grilled cremini mushrooms, green onions, and romaine lettuce. Yes, I said grilled romaine! This hearty lettuce takes on a gorgeous sweetness when it’s kissed by the grill. If you haven’t tried it before, you’re in for a treat. I served my grilled sausages and veggies on top of cooked millet, which is one of my favorite grains. We don’t eat a ton of millet in the US, but it is a staple food in India, Nepal, Mali, Niger, and other semi-arid hot climates around the world. Cooked millet tastes nutty and earthy with a hint of sweetness. It is naturally gluten-free and cooks up quickly due to its small size. You can find it near the rice and other grains at well-stocked grocery stores like Whole Foods, or you can order it online. You should give millet a try if you’ve never had it before! This said, quinoa, brown rice, or oat groats would also be great here. I recommend serving these grain bowls with a drizzle of chimichurri or pesto. It’s an extra step, but the sauce really helps the whole dish come together. I used a combination of mint, dill, parsley, and chives in my chimichurri.","Sabrina Modelle","July 8, 2017","Grilled sausages and mushrooms over a bowl of grains makes the perfect summer meal! Try millet for something new, or stick with rice or quinoa in your bowl.","Sabrina Modelle","Grilled sausages and mushrooms over a bowl of grains makes the perfect summer meal! Try millet for something new, or stick with rice or quinoa in your bowl.","15 minutes","20 minutes","4 servings",3,"2017-09-25 02:40:59"
8,5,"2017-09-25 02:52:58","Memphis-Style Pork Ribs","1/4 cup sweet paprika 1/2 cup brown sugar 1 Tbsp black pepper 1 Tbsp garlic powder 2 teaspoons cumin 2 teaspoons salt 2 teaspoons cayenne 1 teaspoon dry mustard 1/2 teaspoon celery seed 1/2 teaspoon dried oregano 2 St. Louis-cut or spare rib racks","Try to get St. Louis-cut ribs for this recipe, not baby back ribs. Regular spare ribs are fine, too.","1 Make the dry rub, rub all over ribs: Mix all the dry ingredients together. Rub them all over the ribs and, if you have time, set them in the fridge overnight. 2 Grill over low, indirect heat initially for one hour: Get your grill or smoker going. You want pretty low heat, about 200-220°F if you can measure it. Make sure you have a spot to put the ribs that is not directly over the heat source. Lay the ribs down. They should not sizzle. If they do, cool the grill down until the ribs no longer sizzle when placed down. Cover the grill or smoker and walk away for an hour. 3 Every hour or so after that, turn and rotate the ribs so they cook evenly. You should not have to baste them if you do this: The fat in the ribs will do the basting for you. Depending on how hot your set-up is and at what stage of doneness you like your ribs, they will be done in 4-8 hours.","There are wet ribs, sticky with a succulent, spicy barbecue sauce, and there are dry ribs, where the flavor is all in the dried mixture of herbs and spices, melded into something greater than the sum of their parts by time, smoke and pork fat. This is what they do in Memphis, Tennessee, and it’s why Memphis-style ribs are some of the best in the world. What goes into a Memphis rib rub is up to you, but most recipes rely on paprika, brown sugar, black pepper, cayenne, garlic and onion powder. All sorts of other ingredients find their way into everyone’s “secret recipe,” but the most common are cumin, dry mustard, celery salt or celery seed, dried oregano or rosemary, chili powder, ginger, allspice or even white pepper. Serious pit masters spend years perfecting the exact ratio of spices for their own personal styles. Cooking these ribs is simple: Rub the spice mix all over the ribs and cook them slowly over low heat until they’re done. Sounds easy, right? It is, sorta. We prefer to let the spice mix sit on the ribs overnight before we cook them, but you don’t have to. We also prefer to cook our ribs over a hardwood fire, but you can use charcoal or even a gas grill if you need to. Just don’t use an oven. In all cases, cook the ribs away from the heat source. If you use a grill, have the fire going slowly on one side of the grill and cook the ribs on the other side. Again, slow is good. I’ve cooked ribs for 12 hours before, and I’ve never had good ribs cooked less than 3 hours. Use our rib rub as a guide, and play with it to your own taste. What are your favorite ingredients in your barbecue rubs? Updated from the recipe archive, first published 2011","Hank Shaw","June 28, 2017","Memphis-style dry rubbed pork ribs barbecued slowly to perfection!","Elise Bauer","Memphis-style dry rubbed pork ribs barbecued slowly to perfection!","10 minutes","5 hours","Serves 4",1,"2017-09-25 02:40:51"
9,6,"2017-09-25 02:53:02","Greek Chicken Skewers with Flatbread and Yogurt Sauce (Chicken Souvlaki)","For the chicken: Finely grated zest of 1 lemon 1/4 cup lemon juice (from 2 lemons) 1/2 teaspoon dried oregano 1 clove garlic, finely chopped Salt and pepper, to taste 1 teaspoon Maras pepper (or substitute 1/2 teaspoon paprika plus 1/8 teaspoon cayenne pepper) 1/3 cup olive oil 1 pound boneless, skinless breasts, cut into 3/4-inch cubes For the yogurt sauce: 1 cup plain yogurt, any variety 2 tablespoons tahini 3 to 4 teaspoons lemon juice (from half a lemon) Salt and pepper, to taste To serve: 4 (6-inch) pita breads (leave whole; do not split) 12 cherry tomatoes, halved 1 Persian cucumber, thinly sliced 1/4 small red onion, thinly sliced 1 cup packed arugula Leaves from 3 to 4 sprigs of mint Special equipment: Bamboo or metal skewers (if cooking on a grill) Cast-iron grill pan (if cooking indoors)","Look for Maras, or Marash, pepper at Middle Eastern groceries and specialty markets. If you can't find it, substitute paprika with a few good pinches of cayenne pepper for some heat. Tahini is a condiment made from ground sesame seeds and can be found in most grocery stores near the nut butters, or with other Middle Eastern ingredients. Leftover yogurt sauce can be used as a dip for raw vegetables, thinned with oil to make a salad dressing, or as a spread for burgers and sandwiches.","1 Make the chicken marinade: In a medium bowl whisk, combine the lemon zest, lemon juice, oregano, garlic, Maras pepper (or cayenne and paprika), salt, and pepper. Gradually whisk in the olive oil. 2 Marinate the chicken: Scoop out and set aside 1/4 cup of the marinade to use when serving. Add the chicken pieces to the bowl with the remaining marinade. Cover and refrigerate for 30 minutes, or for up to 2 hours. (Longer is better if you have time!) 3 Make the yogurt sauce: In a small bowl, whisk the tahini and yogurt together until smooth. Stir in 3 teaspoons of lemon juice, salt and pepper. Taste and add more lemon juice, salt, or pepper as needed. 4 If cooking on an outdoor grill, soak 6 bamboo skewers in warm water (or use metal skewers). 5 Cook the chicken: To cook the chicken on a grill: Light a charcoal grill or turn a gas grill to medium-high. Oil the grates before grilling. Thread the chicken pieces on metal or soaked bamboo skewers while the grill is heating. Grill, turning occasionally, for 3 to 4 minutes, or until seared on the outside and cooked through to an internal temperature of 165F. Transfer the cooked chicken to a platter and set aside.  To cook the chicken on the stovetop: Set a cast iron grill pan over medium-high heat and heat until hot. A flick of water should sizzle instantly on contact. Turn on a vent fan or open a window; the chicken will be smoky. Add a teaspoon of oil to the grill pan and swirl to coat. Working in batches if necessary, lay the chicken pieces on the hot grill pan and cook, turning often with tongs, for 4 to 6 minutes, or until seared on the outside and cooked through to an internal temperature of 165F. Transfer the cooked chicken to a platter and set aside. 6 Warm the pita bread: On the hot grill pan or on the outdoor grill, warm the pita bread for a minute or two, turning once, until slightly puffed and warm to the touch. 7 Assemble the souvlaki sandwiches: Spread each pita with 2 tablespoons or more of the yogurt sauce, to taste. Top each with a quarter of the chicken pieces, tomatoes, cucumber, onion, arugula, and mint. Drizzle with a few spoonfuls the reserved marinade and serve.","Enjoy a virtual visit to the Mediterranean with these Greek-inspired open faced “sandwiches” with grilled chicken. They’re perfect for a summer supper! Souvlaki — small pieces of meat or vegetables grilled on skewers — are popular all over Greece and often served with warm flatbread. Top this with a tangy yogurt sauce and a riot of fresh vegetables and you’ve got a knockout dinner. This is fast food at its finest: simple, delicious and healthy! Eat them by folding the flatbread in half around the chicken and chowing down. I’ve added Maras, or Marash, pepper to the chicken marinade to introduce you to a new flavor. This is a deep red pepper from Turkey with a medium, balanced heat that lingers. It’s a favorite of mine. I’m lucky to live in a neighborhood with several Middle Eastern markets, where spices like Maras pepper are easy to find. You can also sometimes find it at specialty markets or at online sellers. If you happen to come across Maras pepper, give it a try! But if you can’t find it, just subsitute paprika with a few good pinches of cayenne pepper to give the marinade a hint of heat. I’ve given instructions for both inside cooking and outdoor grilling. The day I made these was cold and rainy, so I made everything on the stovetop in a grill pan I keep for occasions like this. Turn the heat up high and you’ll still get great grill marks! Grilled or griddled, this meal always brings back memories of blue skies, the sea, and carefree Greek vacations. This is going to be on the menu all summer long.","Sally Vargas","June 17, 2017","Greek Chicken Skewers (a.k.a. Souvlaki!) served with warm flatbread and tangy yogurt sauce. A simple and healthy weeknight meal. Cook on a grill or indoors on the stovetop.","Sally Vargas","Greek Chicken Skewers (a.k.a. Souvlaki!) served with warm flatbread and tangy yogurt sauce. A simple and healthy weeknight meal. Cook on a grill or indoors on the stovetop.","20 minutes","10 minutes","4 servings",2,"2017-09-25 02:40:58"
10,8,"2017-09-25 02:53:04","Spicy Grilled Chicken Tacos","For the chicken: 2 tablespoons ancho chili powder 1 teaspoon dried oregano 1 teaspoon dried cumin 1 teaspoon sugar 1/2 teaspoon salt 1 clove garlic, finely chopped 1 tablespoon finely grated orange zest 3 tablespoons fresh-squeezed orange juice 2 tablespoons olive oil 4 to 6 skinless, boneless chicken thighs (1 1/4 pounds) To serve: 8 small corn tortillas 3 cups packed baby arugula (3 ounces) 2 medium ripe avocados, sliced 4 radishes, thinly sliced 1/2 pint cherry tomatoes, halved 1/4 red onion, thinly sliced Roughly chopped cilantro 1/2 cup sour cream thinned with 1/4 cup milk 1 lime, cut into wedges","Look for ancho chile powder with the Mexican ingredients at your grocery store, on buy it online. (If you can't find ancho chili powder, you replace the ancho chili, the oregano, and the cumin with 2 1/2 tablespoons regular chili powder, though the flavor won't be quite the same.)","1 Prepare a gas or charcoal grill for medium-high, direct heat. 2 Make the marinade and coat the chicken: In a large bowl, stir together the chili powder, oregano, cumin, sugar, salt, garlic and orange zest. Stir in the orange juice and olive oil to make a loose paste. Add the chicken to the bowl and toss to coat all over. Set aside to marinate while the grill heats and you prepare the rest of the toppings. 3 Grill the chicken: Grill the chicken for 3 to 4 minutes per side, or until a thermometer inserted into the thickest part of the meat registers 165F. Transfer to a plate and rest for 5 minutes. 4 Warm the tortillas: Place each tortilla on the grill or on a hot, dry skillet over medium-high heat. As soon as you see pockets of the air start to puff up in the tortilla, turn it with tongs and heat for a few seconds on the other side. Wrap warmed tortillas in a tea towel to keep them warm until serving. 5 Assemble the tacos: Slice the chicken into strips. On each tortilla, place a small handful of arugula. Top with chicken slices, sliced avocado, radishes, tomatoes, and onion slices. Drizzle with the thinned sour cream. Serve with lime wedges.","We have a family motto and it is this: Everything goes better in a tortilla. Any and every kind of leftover can go inside a warm tortilla, usually with a healthy dose of pickled jalapenos. I can always sniff out a late-night snacker when the aroma of tortillas heating in a hot pan on the stove comes wafting through the house. Today’s tacos are more purposeful – a deliberate meal instead of a secretive midnight snack! First, I marinate the chicken briefly in a spicy paste of ancho chile powder, oregano, cumin, and sweet orange juice while the grill is heating. You can also use this time to prepare the taco toppings. Grill the chicken, then let it rest while you warm the tortillas. Now you are ready to assemble the tacos and dig in. The whole meal comes together in about 30 minutes! The ancho chiles I use in the marinade are named for their wide shape. They are large, have a deep reddish brown color when dried, and are mild in flavor with just a hint of heat. You can find ancho chile powder at any markets that sell Mexican ingredients, or online. I like to put all the toppings in little bowls on a big platter at the center of the table: avocados, radishes, tomatoes, red onions, wedges of lime, and a sour cream sauce. I add arugula, as well – this green isn’t traditional for tacos, but we always seem to have some in the fridge and I think it adds a nice green crunch to the tacos. Everyone can grab a warm tortilla from the pile and make their own tacos just they way they like them. You could also easily double or even triple this recipe for a larger party. A taco and a cold beer on a warm day? Now that’s living!","Sally Vargas","May 22, 2017","Spicy grilled chicken tacos! Quick marinade, then grill. Ready in about 30 minutes. Great for a quick weeknight dinner, backyard cookouts, and tailgate parties.","Sally Vargas","Spicy grilled chicken tacos! Quick marinade, then grill. Ready in about 30 minutes. Great for a quick weeknight dinner, backyard cookouts, and tailgate parties.","20 minutes","15 minutes","4 to 6 servings",2,"2017-09-25 02:40:58"
11,9,"2017-09-25 02:53:09","Greek Lamb Burgers with Tzatziki Sauce","For the tzatziki: 1 English cucumber, thinly sliced 1/2 teaspoon salt, plus more to taste 2 cups plain Greek yogurt (full fat is best here) 1/3 cup lightly packed chopped fresh herbs (I used a equal amounts of mint, parsley, and dill) 1 tablespoon white wine vinegar 3 cloves chopped garlic For the lamb burgers: 1 tablespoon dried onion granules 1 tablespoon dried garlic granules or powder 1/4 teaspoon dried lemon peel, optional 1/8 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon pepper 1 1/2 pounds ground lamb (or a combination of beef and lamb) 4 burger buns To serve: Sliced tomatoes Lettuce Crumbled feta Red onion Tzatziki sauce","Recipe can be doubled or tripled to serve larger crowds. Look for dried lemon peel in the spice section of your grocery store, or order it online. Skip it if you can’t easily find it. You will likely have some leftover tzatziki sauce after making this recipe. It will keep refrigerated for about a week, and it can be used on sandwiches or as a dip with pita chips","1 Make the tzatziki (up to 3 days ahead): Salt the cucumber slices with about 1/2 teaspoon salt and place in a sieve over a bowl to drain. Refrigerate for 1 hour or up to 24 hours, occasionally turning cucumbers. (If you need to prepare the tzatziki right away, salt the cucumbers for just 10 minutes, then squeeze out excess moisture with a clean tea towel.) In a large bowl, mix cucumbers, yogurt, herbs, vinegar, and garlic. Stir to combine. Taste and season with salt if needed. 2 Whisk together all spices for the burgers in a small bowl and set aside. 3 Shape the lamb burgers: Sprinkle the ground lamb with 2 teaspoons of the spice mix and gently work it into the meat with your finger tips or a spatula; try not to over-mix the meat or compact it too much as you work in the spices. Turn the seasoned meat out on a work surface and form into four (6 ounce) patties. Press a shallow dimple in the center of each patty to help the patties cook evenly and prevent them from forming domes in the middle. 4 Season and rest the burgers: Sprinkle additional seasoning onto both sides of the patties. Rest on counter for 20 to 30 minutes to allow burgers to come to room temperature. 5 Meanwhile, prepare your grill: If you have a gas grill, preheat at high temperature for at least 10 minutes with the lid closed. For charcoal grills, fill a grill chimney with charcoal and light it. When the coals are hot (they should be covered with a layer of fine gray ash) empty the coals into the grill. Set the grate in place and cover the grill. Heat for 5 minutes. 6 Grill the burgers: When your grill is ready, lightly brush the grates with oil. Add the burgers and close the grill. Cook the burgers to your desired doneness, flipping halfway through cooking. (Cook 3 to 4 minutes on each side for medium rare.) 7 Finish and serve: Rest your lamb burgers for 3 minutes while you toast the buns. Then serve immediately with tzatziki sauce and other toppings.","Up your burger game and be the hero of your next barbecue with Greek lamb burgers and homemade tzatziki! I season these lamb burgers with some of Greece’s most-loved flavors – like garlic, dried lemon peel, and oregano – before grilling them up and serving them on toasted buns. I like to set out a little buffet of Greek-inspired toppings near the grill for everyone to help themselves. Some of my favorites are fresh tomatoes, lettuce, feta, red onion, and of course, that tzatziki. You can make your tzatziki up to three days in advance. I like to pre-salt and drain my cucumbers for a few hours or as long as overnight. If you’re pressed for time, you can salt the cucumber, let it drain for just 10 minutes, and then use a tea towel to press out as much moisture as you can. If you’re wary of lamb because you find it too gamy and strong-tasting, I recommend trying lamb from New Zealand. It has a clean, grassy flavor and stays nice and juicy after cooking. And If you’re really unsure about lamb, you try mixing it with some ground beef — up to half of the total weight of the meat in this recipe. Lamb burgers may not be the most popular burger in the US, but this recipe might very well convince you that it should be!","Sabrina Modelle","May 15, 2017","Grilled lamb burgers with homemade tzatziki cucumber sauce! Top with feta, sliced tomato, lettuce, and red onion. Easy summer cook-out recipe.","Sabrina Modelle","Grilled lamb burgers with homemade tzatziki cucumber sauce! Top with feta, sliced tomato, lettuce, and red onion. Easy summer cook-out recipe.","1 hour","10 minutes","4 burgers",3,"2017-09-25 02:40:59"
12,11,"2017-09-25 02:53:24","Grilled Mexican Street Corn (Elotes)","6 to 8 medium ears sweet corn, husks removed 1/2 cup Mexican crema, or sour cream 1/2 cup mayonnaise 1/2 cup minced cilantro 1 clove garlic, minced 1/4 teaspoon ground chipotle pepper, to taste 2 teaspoons lime zest, from one lime 2 tablespoon lime juice, from one lime 1/2 cup cotija cheese, crumbled Lime wedges, to serve","If you aren’t able to find traditional Mexican crema in your local grocery store, by all means, use regular sour cream. You can also substitute grated Parmesan cheese for the cotija.","1 Heat a gas or charcoal grill to 400F. Clean the grates once it has heated. 2 Whisk together the sauce: In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. (Crema has a little salt already, so add extra judiciously.) Set aside. 3 Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate. 4 Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.","Please welcome my friend and fellow blogger Megan Keno from Country Cleaver who is sharing a recipe for one of my favorite things to eat—Mexican Street Corn! ~Elise Whenever we go back to my husband’s hometown for any of the summer holidays – Flag Day, July 4th, or Labor Day – there is always a little taco cart sitting at the park with the rest of the food trucks. This one cart always a line stretching out in front and around the corner with people waiting to get their mitts on classic street tacos, burritos, and grilled Mexican street corn (elotes) slathered in sauce. There is absolutely no way to eat this messy corn on the cob delicately, but usually you’re not alone since half of the other people gathering for the event are equally covered in it as well. Small town events, and their street cart food, mean that summer is really here! When we are far away from the lively celebrations of his hometown, my husband and I can relive the fun by grilling corn on the grill and making our own version of Mexican street corn in just a few minutes. The charred kernels and the tangy sauce really make this different from your everyday corn on the cob. If you aren’t able to find traditional Mexican crema in your local grocery store, by all means, use regular sour cream. Crema is a little thinner than sour cream and has added salt, which makes it extra divine. It’s usually what we keep in our house now! And if cotija isn’t available, feel free to omit it, or just use grated Parmesan instead.","Megan Keno",,"Char-grilled corn on the cob with a tangy, creamy sauce. Make this at your next backyard cook-out!","Megan Keno","Char-grilled corn on the cob with a tangy, creamy sauce. Make this at your next backyard cook-out!","10 minutes","10 minutes","6 to 8 servings",12,"2017-09-25 02:53:24"
13,13,"2017-09-25 02:53:32","Grilled Chicken with South Carolina-Style BBQ Sauce","For the BBQ sauce: 1 cup prepared yellow mustard 1/4 cup packed dark brown sugar 2 tablespoons apple cider vinegar 1 tablespoon ketchup 1 teaspoon Worcestershire sauce 1/2 teaspoon garlic powder 1/2 teaspoon bottled hot sauce, plus more to taste For the chicken: 4 chicken thighs, bone-in with skin 4 drumsticks, bone-in with skin 1 tablespoon sea salt","To save some prep time, the BBQ sauce can be made ahead and kept refrigerated for up to two weeks.","1 Make barbecue sauce at least 30 minutes ahead of grilling: Combine all the ingredients for the sauce in a 2-quart saucepan and set over medium-high heat on a back burner. Cook, stirring constantly for 2 minutes or until mixture is very steamy. (The sauce can bubble and spit, so use caution. To avoid burns, stir the sauce constantly to distribute heat.) Turn the heat to medium-low, and cook until sauce has thickened, 5 to 7 minutes more. When done, the sauce should be thick enough that a spoon will leave trails through the sauce when you stir. Set aside to cool. Once cool, measure 3/4 cup into a small bowl for the chicken. Set aside remaining sauce for serving. (Prepared sauce can also be made ahead and kept refrigerated for up to 2 weeks.) 2 Twenty minutes before cooking, rub the chicken pieces on both sides with sea salt. Set in fridge while you prep grill. 3 Prepare a charcoal grill. When coals are gray and very hot, carefully move them to one side of the grill so that one side has hot, direct heat and the other side has indirect heat. (Alternatively, prepare a gas grill with two temperature zones for cooking.) 4 Brush chicken generously on both sides with 3/4 cups of prepare barbecue sauce. 5 Grill the chicken over high heat to sear: Place the chicken on the hot side of grill directly over coals, placing thighs skin-side down. After 2 to 3 minutes, flip chicken and grill another 2 to 3 minutes, or until chicken is nicely browned or even slightly blackened on both sides. 6 Finish cooking the chicken over indirect heat: Move the chicken over to side without coals to finish cooking over indirect heat. Brush once more with barbecue sauce. Cover the grill. After 5 to 7 minutes, flip chicken. Cook another 12 to 15 minutes until chicken is a rich golden brown, cooked through, and reaches an internal temperature of at least 175 degrees F. (I usually cook these thighs and drumsticks to a slightly higher internal temperature to be sure the meat is thoroughly cooked; the sauce and indirect heat keep the chicken from drying out.) 7 Serve immediately with extra barbecue sauce.","Barbecue sauce is contentious in a way that few condiments are. Local pride is on the line. Sauce-wise, I’m mostly stateless and am just as happy with North Carolina-style vinegar sauce as I am with a Kansas City sauce made with tomatoes and molasses. But when it comes to grilled chicken, nothing feels as perfect as the tang of a mustard-based South Carolina-style barbecue sauce. This recipe pairs zesty, mustard-based barbecue sauce with grilled chicken. The resulting dish has a hint of sweetness and spice, and every bite is wonderfully smoky with an ideal balance of piquant flavors. Keep in mind that grilling chicken slathered in sauce is a messy business. Be sure to begin with a clean grill grate and then scrub the hot grate with a wire brush after grilling, too. When preparing your grill, create two zones of heat for hot and indirect heat cooking. First, sear the chicken over hot coals, and then smoke it over indirect heat until cooked through.","Elizabeth Stark",,"Grilled Chicken with South Carolina BBQ Sauce pairs zesty, mustard-based South Carolina-style barbecue sauce with grilled chicken. You get a hint of sweetness and spice from the sauce, and every bite is wonderfully smoky from the grill!","Elizabeth Stark","Grilled Chicken with South Carolina BBQ Sauce pairs zesty, mustard-based South Carolina-style barbecue sauce with grilled chicken. You get a hint of sweetness and spice from the sauce, and every bite is wonderfully smoky from the grill!","30 minutes","25 minutes","Serves 4 to 6",13,"2017-09-25 02:53:32"
14,14,"2017-09-25 02:53:36","Korean Beef Skewers","For the steak: ¼ cup tamari or soy sauce ¼ cup mirin ¼ cup rice wine vinegar 2 tablespoons sesame oil 2 tablespoons gochujang or light miso 1 1/2 pounds skirt steak (flap steak or flank steak works well here, too) Canola or other neutral oil To serve (optional): 2 tablespoons sesame seeds Cilantro or mint leaves Kimchi Extra gochujang Cooked rice, optional Nori (seaweed sheets), optional","These Korean beef skewers are best when cooked on a grill, but they are also great cooked on the stovetop. Use a very hot cast iron skillet and cook for 3 to 4 minutes per side. If you can't find gochujang or you don’t like the ingredients in the store-bought stuff, use miso in the marinade instead or make your own. It’s an indispensable condiment in our house!","1 Whisk together the marinade: In a large bowl, combine the tamari (or soy sauce), mirin, rice wine vinegar, sesame oil, and gochujang (or miso) for the marinade. Whisk until the ingredients are well-combined. 2 Marinate the steak for 20 to 30 minutes: Cut the skirt steak into 2-inch wide strips. Add the strips to the bowl of marinade and stir until evenly coated. Marinate the strips of beef for 20 to 30 minutes at room temperature. If you are using wooden skewers, soak them in water for at least 20 minutes. 3 Preheat the grill for at least 20 minutes while the meat is marinating. The grill is hot enough when you can only hold your palm over the grill grates for a second or two. 4 Grill the beef skewers: Thread meat onto the skewers and brush with oil. Grill the skewers for 4 minutes. Flip and grill another 3 to 4 minutes on the second side, until the steak reaches your preferred doneness. 5 Serve the skewers: Sprinkle the skewers with sesame seeds and cilantro or mint, if using. Serve with rice, kimchi, nori, and extra gochujang","These grilled Korean beef skewers are a little sweet, a little spicy from the gochujang (which is a Korean chili paste), and full of umami. The best part is that you can have them on the table in about a half hour. I’ll never forget the first time I ate Korean food. We were visiting my mom’s friend in Los Angeles and she took us out for Korean barbecue. My first taste of kimchi, banchan, and bulgogi and I was hooked. I live in California where great Korean food is not difficult to come upon, but in 2012 I learned I would have to be gluten free for the rest of my life. Instead of saying goodbye to my favorite foods, I set about learning to make them at home. Korean food was one of the first cuisines I tackled. I love serving these skewers with rice, kimchi, and some extra gochujang on the side. For a real treat, wrap everything up in a sheet of nori for a Korean taco, like in the photo below!","Sabrina Modelle",,"Grilled beef skewers with a spicy Korean marinade. Quick and easy Paleo dinner.","Sabrina Modelle","Grilled beef skewers with a spicy Korean marinade. Quick and easy Paleo dinner.","10 minutes","8 minutes","Serves 4 to 6",3,"2017-09-25 02:40:59"
15,27,"2017-09-25 02:54:25","Chicken Minestrone with Basil Pesto","2 tablespoons olive oil 1 large yellow onion, diced small 3 ribs celery, diced small 3 medium carrots, diced small 2 small (12 ounces) zucchini, diced small 1/2 teaspoon salt, plus more to taste Black pepper, to taste 1 can (15 ounces) cannellini beans, drained and rinsed, or 1 1/2 cups cooked white beans 1 can (28 ounces) whole San Marzano tomatoes, with juices 6 cups chicken stock or water 1/2 cup small pasta, such as small shells, ditalini, or ancini di pepe, 2 handfuls (8 ounces) green beans, trimmed and cut into 1-inch lengths 3 cups cooked, shredded chicken 1 cup pesto, homemade or store-bought","Use leftover chicken for this recipe, or quickly poach a few chicken breasts: How to Poach Chicken Breasts, the Quick and Easy Way. Leftover soup will keep for up to 5 days in the fridge. It also freezes well, and can be frozen for up to 3 months. Vegetarian Variation: Skip the chicken, and add cubes of potatoes and some thinly sliced cabbage. Use vegetable broth in place of chicken broth.","1 Cook the vegetables: In a large soup pot over medium heat, heat the oil. Add the onion, celery, carrots, zucchini, and 1/2 teaspoon salt. Cook, stirring occasionally, for 5 minutes, or until the vegetables begin to soften. 2 Crush the tomatoes in a bowl: Pour the tomatoes and their juices into a bowl. Using your hands, a dinner fork, or a potato masher, crush the tomatoes into small pieces. 3 Simmer the soup: Add the beans, crushed tomatoes and stock or water to the pot and bring to a simmer.  Cook for about 8 minutes. Add the green beans and the pasta and continue to cook for 8 to 10 minutes, or until the pasta is tender. Stir in the shredded chicken and cook for another minute, or until the soup is hot all the way through. Taste the soup and add more salt and black pepper to taste. If you haven't already done so, make your pesto while the soup simmers. 4 Serve the soup: Ladle the soup into bowls and garnish with a few spoonfuls of pesto.","You don’t really need a recipe for minestrone, so think of this recipe as more of a guideline. The key ingredients to this ubiquitous Italian soup are beans, pasta, and tomatoes. Beyond that, you can add whatever vegetables are in season, leftover chicken from another meal, or any number of things. What’s fresh and in season? What do you have in your crisper drawer or pantry already? Take this recipe and make it your own! No bean in my cupboard escapes candidacy for the soup (except maybe black beans). I call for cannellini beans in today’s recipe, but chickpeas, kidney beans, cranberry or navy beans are all good options. The same is true for the pasta. I used small shells, but any small shaped pasta will lend the soup a thick and hearty texture. I am, however, highly opinionated about canned tomatoes. It would be easy enough to use any random can of diced tomatoes, but I always prefer to use canned whole San Marzano tomatoes. These tomatoes are flavorful, soft enough to squish with your hands, and suspended in their own thick sauce. With cheaper brands, you often end up with under-ripe tomatoes in a thin sauce: acceptable but not optimal. Even when you pay an extra dollar for high-quality tomatoes, they are still probably one of the best bargains at the grocery store. Finally, to the pesto. You can use store-bought pesto, or make your own by throwing the pesto ingredients in a blender while the soup is simmering. This is also a great way to use up any pesto you froze earlier in the summer. By the way, if you’d like to preserve your pesto’s bright green color, try blanching the basil leaves for just a few seconds in boiling water before blending the pesto. Plunge the basil in ice water after blanching, then squeeze out as much moisture as possible. Yes, the pesto is pretty spooned over your bowl of minestrone, but it also adds a deep herbal and cheesy flavor to every bite.","Sally Vargas","September 11, 2017","Here's an easy chicken minestrone with basil pesto! It's easy to adapt with whatever beans, pasta, and fresh vegetables you have in the pantry. Feeds a crowd and freezes well.","Sally Vargas","Here's an easy chicken minestrone with basil pesto! It's easy to adapt with whatever beans, pasta, and fresh vegetables you have in the pantry. Feeds a crowd and freezes well.","20 minutes","25 minutes","8 to 10 servings",2,"2017-09-25 02:40:58"
16,28,"2017-09-25 02:54:31","Buffalo Chicken Lasagna","4 tablespoons (1/2 stick) unsalted butter 1/4 cup all-purpose flour 1 quart whole milk 8 ounces blue cheese crumbles 1/2 teaspoon kosher salt Ground black pepper 4 cups cooked, shredded chicken 1 cup hot sauce 8-ounce package oven-ready lasagna noodles 8 ounces shredded mozzarella cheese Special equipment: 9x13-inch (3 quart) baking dish","To freeze individual portions: Cool completely and wrap individual portions tightly in plastic wrap. Transfer to a freezer bag or other freezer container, and freeze for up to 3 months. Thaw before reheating.","1 Preheat the oven to 400˚F. 2 Make the bleu cheese sauce: Melt the butter in a saucepan over medium heat; add the flour and cook, stirring occasionally, until bubbly and slightly golden, 1 to 2 minutes. Slowly whisk the milk into the butter-flour mixture. At first, the mixture will seize up and look crumbly, but will smooth out as you keep adding milk and whisking. Once all the milk is added, bring to a simmer. Whisk frequently, scraping along the bottom of the pan, so as not to burn. Cook until the mixture has thickened slightly and seems creamy, 10 to 15 minutes. Remove from the heat and add the blue cheese, salt, and a few grinds of black pepper. Stir until the cheese has melted. Taste and add additional salt and pepper as needed. 3 In a separate bowl, toss the chicken with the hot sauce until evenly coated. 4 Assemble the lasagna: Spread a few spoonfuls of cheese sauce over the bottom of a 9x13-inch (3-quart) baking dish. Arrange a single layer of pasta sheets on top of the sauce. Layer with a third of the shredded chicken mixture, about 1 cup of the blue cheese sauce, and then about 1/2 cup of mozzarella cheese. Repeat this process 2 more times. Finish with a final layer of noodles, the remaining blue cheese sauce, and the remaining mozzarella. 5 Bake the lasagna: Cover the dish with foil and bake for 35 minutes. Remove the foil and bake until bubbling and lightly browned around the edges, about 10 minutes more. Cool about 15 minutes before serving.","Yes, you read the title of this recipe correctly. Today, we’re combining two of our favorite foods, buffalo chicken wings and cheesy lasagna, to make the ultimate crowd-pleasing casserole. This buffalo chicken lasagna has just the right amount of spice to balance the creaminess of the blue cheese sauce. In flavor, it perfectly mimics eating hot wings with a side of blue cheese dressing, but with the added toothsomeness of pasta. As impressive as this dish sounds and tastes, it’s actually quite simple to prepare. For the chicken, I picked up one of those rotisserie chickens from the grocery store. Shredding the breasts and the thighs, you should get about four cups of chicken. You can also use any leftover chicken you happen to have, or roast your own if you want to go the extra mile. This recipe also calls for oven-ready lasagna noodles to cut down on prep time. This means there’s no need to boil the pasta beforehand. All that’s left to worry about is making the blue cheese sauce and assembling the lasagna. This recipe has all of the things you love about buffalo chicken, but in pasta form. It would be great for a Game Day buffet table, or just add a side of roasted vegetables to turn this into a complete meal. And if you decide to keep this goodness for yourself, you can wrap individual portions in plastic wrap and toss them in the freezer. Take one out whenever you have a craving.","Aaron Hutcherson","September 9, 2017","Buffalo Chicken Lasagna! Two great dishes, together at last. Creamy blue cheese sauce and spicy chicken layered with lasagna noodles. Perfect for game day and potlucks.","Aaron Hutcherson and Emma Christensen","Buffalo Chicken Lasagna! Two great dishes, together at last. Creamy blue cheese sauce and spicy chicken layered with lasagna noodles. Perfect for game day and potlucks.","30 minutes","45 minutes","8 to 12 servings",16,"2017-09-25 02:54:31"
17,29,"2017-09-25 02:54:35","Sheet Pan Chicken with Roasted Eggplant Caponata","For the roasted eggplant caponata: 1 large eggplant (about 2 pounds), cut in 1/2-inch cubes 1/2 tablespoon salt 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1/2 teaspoon honey or sugar 1 pint mixed cherry tomatoes, halved 2 celery stalks, finely diced 1/2 cup sliced green olives 2 tablespoons capers 1/4 cup parsley, finely chopped 2 cloves garlic, minced 1/4 cup toasted pine nuts Additional chopped parsley, to garnish For the chicken thighs: 2 to 2 1/2 pounds chicken thighs, skin-on and bone-in 1/2 tablespoon sweet paprika 1/2 teaspoon crushed red pepper (optional) 1 teaspoon fennel seed (optional) 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons olive oil","The eggplant is even better if you salt it the night before and let it drain overnight!","1 Prepare the eggplant: In a large bowl, combine diced eggplant with 1/2 tablespoon salt. Place the eggplant in a colander set inside a large bowl. Strain at least 15 minutes or up to 24 hours. The longer you strain the eggplant, the crispier it will get. When ready to roast, press the eggplant firmly to squeeze out moisture. 2 Place a large baking sheet on a middle rack in the oven and preheat to 450ºF for 15 to 20 minutes. 3 Prepare the chicken: In a shallow bowl, combine chicken with paprika, red pepper, fennel, salt, pepper, and one tablespoon olive oil and toss to coat. The chicken can also be prepared, covered, and refrigerated overnight. 4 Roast the eggplant and chicken: When you’re ready to cook, toss the eggplant with 2 tablespoons olive oil. Working quickly, pull the baking sheet from the oven and place chicken skin side down. Add the eggplant in a single layer around the chicken. Return the hot pan to the oven and immediately lower the heat to 425ºF. Roast for 30 minutes, or until the thighs are cooked through and register 165ºF with an instant-read thermometer. 5 Prepare the rest of the caponata: In a large bowl, whisk together the balsamic and the honey or sugar. Add the cherry tomatoes, celery, green olives, capers, parsley, and garlic. Toss to combine well. 6 Finish and serve: When chicken is ready, transfer it to a plate and rest for 10 minutes. Add the roasted eggplant and the pan juices to the bowl with the cherry tomato mixture, and stir well. Taste and add salt and pepper as needed. Mix pine nuts into the caponata just before serving so they retain their crunch. Serve the chicken thighs and top with the caponata. Sprinkle with extra parsley.","Caponata is a beloved sweet-sour Sicilian dish that brings together eggplant, tomatoes, celery, olives, and capers. It’s usually served as a relish or as a topping for bruschetta. I decided to turn it into a complete meal and use it to top roasted chicken thighs. I’ve opted for roasting the eggplant rather than frying, which is both easier when preparing a weeknight meal and a little lighter. The rest of the veggies are left raw. I love the bright acid of the tomatoes, the fresh crispness of the celery, and the briny goodness that come from the olives and capers. Rounding it all out is the nutty crunch of toasted pine nuts and the bite from raw garlic. This is one of those dishes where each bite has a little something different to offer. Tips for making the best caponata If you have time, try salting and straining your eggplant up to 24 hours ahead of time. This helps it become extra crispy when roasted. Place the pan for the eggplant in the oven while the oven heats so both are very hot when you’re ready to roast. This also helps with crisping. Choose the summer’s sweetest cherry tomatoes. In this recipe, this is part of what gives the caponata its sweetness.","Sabrina Modelle","September 5, 2017","Easy chicken with roasted eggplant caponata! The chicken and eggplant roast together on a sheet pan. The sweet-sour caponata comes together with tomatoes, green olives, celery, and capers. Perfect for cooler weather.","Sabrina Modelle","Easy chicken with roasted eggplant caponata! The chicken and eggplant roast together on a sheet pan. The sweet-sour caponata comes together with tomatoes, green olives, celery, and capers. Perfect for cooler weather.","20 minutes","30 minutes","Serves 4 to 6",3,"2017-09-25 02:40:59"
18,30,"2017-09-25 02:54:35","Sheet Pan Chicken with Roasted Broccoli and Potatoes","2 pounds chicken thighs, bone-in and skin on 1 pound marble-sized baby potatoes (or small waxy potatoes cut into bite-sized pieces) 1 tablespoon olive oil, divided 1/2 teaspoon paprika (sweet, hot, or smoked – your choice) 1 teaspoon garlic granules, or garlic powder 1 teaspoon onion granules, or onion powder 3/4 teaspoon salt 1/4 teaspoon pepper A pinch of cayenne (optional) 1 1/2 pounds broccoli, cut into small florets Zest of 1 lemon, to serve Mince chives, to serve Lemon wedges, to serve","Mix up the seasonings in this recipe with any favorite spice mix!","1 Place baking sheet in oven and preheat to 500F for at least 15 minutes. 2 Season the chicken and potatoes: Combine the chicken and potatoes in a bowl. Sprinkle with 1/2 tablespoon of oil, paprika, garlic granules, onion granules, 1/2 teaspoon of the salt, pepper, and cayenne. Use your hands to toss the chicken and potatoes with the oil and spice, mixing until everything is evenly coated. 3 Roast the chicken and potatoes: Pull the hot pan out of the oven and place the chicken skin-side down. Scatter the potatoes around the chicken. Place the pan with the chicken and potatoes in the oven. and immediately lower the heat to 425F. Roast for 15 minutes. 4 Add the broccoli: Toss the broccoli in a clean mixing bowl with the remaining 1/2 tablespoon of olive oil and sprinkle with the remaining 1/4 teaspoon salt. Remove the pan from oven (and close the oven door so the heat doesn't escape). Use tongs to flip the chicken and potatoes. Arrange the broccoli on the pan around the chicken. Roast for another 15 to 20 minutes until the chicken is cooked through and registers at least 165F in the thickest part of the thigh. The potatoes and broccoli should also be tender. 4 To serve: Rest chicken thighs for 5 minutes before serving. Sprinkle the chicken, broccoli, and potatoes on the sheet pan with lemon zest and chives, then serve with lemon wedges","Everyone should have at least one meal that they can make without having to think too hard – a recipe that is easy, reasonably healthy, and totally delicious. These chicken thighs with roasted potatoes and broccoli truly fit the bill. And the best part is that you only have one pan to clean up after dinner! Chicken thighs are a fantastic protein because, in addition to being affordable, they are so forgiving when cooking. Unlike breast meat, which get dry and stringy when over cooked, chicken thighs will still be tender and juicy even if they’re in the oven a minute or two too long. Of course, chicken thighs are not complete without crispy skin. In order to get that gorgeous golden crackly skin, preheat the sheet pan and cook the thighs skin side down so the skin has a chance to sear. Flip them over halfway through cooking, and you’ll have perfectly crispy skin! The potatoes can cook right alongside the chicken thighs. Since broccoli cooks quickly, wait to add it until you flip the chicken. All told, dinner is on the table in just about 35 minutes, most of which is hands-off time. Serve this with a simple side salad and a glass of white wine for a nice treat!","Sabrina Modelle","August 28, 2017","Sheet pan chicken with roasted potatoes and broccoli! Everything cooks together on one baking sheet - so easy. Use chicken thighs for tender, juicy results every time.","Sabrina Modelle","Sheet pan chicken with roasted potatoes and broccoli! Everything cooks together on one baking sheet - so easy. Use chicken thighs for tender, juicy results every time.","15 minutes","30 minutes","4 servings",3,"2017-09-25 02:40:59"
19,31,"2017-09-25 02:54:42","Chinese Smashed Cucumber Chicken Salad","For the salad: 2 large English cucumbers or other thin skinned cucumbers, such as Persian or Japanese (2 to 2 1/2 pounds) 1 teaspoon salt 1 pound (about 2 cups) shredded cooked chicken, cold from the fridge 2 tablespoons sesame seeds, to serve Cilantro leaves, to serve (optional) Dried red chili flakes, to serve (optional) For the dressing: 1/4 cup rice vinegar 2 tablespoons soy sauce, tamari, or coconut aminos 2 tablespoons honey 2 teaspoons finely grated ginger 1 clove garlic, minced 1/4 cup chopped cilantro","For a vegan version, substitute 1 block cubed tofu for the chicken. Two poached chicken breasts will make enough for this recipe. See: How to Poach Chicken Breasts.","1 Smash the cucumbers: Wash cucumbers well and pat dry. Use the flat edge of a large knife or cleaver to smash the cucumbers in several places along their length. The cucumbers should split into several strips. Use your hands to break the cucumbers into bite-sized pieces. 2 Salt and drain the cucumbers: Transfer the cucumber pieces to a colander and place the colander inside a large bowl. Sprinkle with 1 teaspoon salt and toss gently so all the pieces are salted evenly. Refrigerate for 30 minutes. As they sit, the salt will draw moisture from the cucumbers, which will collect in the bottom of the bowl. 3 Make the dressing: Whisk together rice vinegar, soy, honey, ginger, minced garlic, and cilantro. Chill in the fridge while cucumbers are draining. 4 Assemble the salad: Transfer the cucumbers to a serving bowl. Add the shredded chicken and dressing. Toss to combine and dress the salad. Taste and add an extra splash of vinegar or soy sauce if needed. Divide between serving plates and top with sesame seeds, dried chili, and more cilantro. Serve immediately. (Leftovers do not keep well.)","Is there anything more refreshing than ice cold cucumber on a hot day? This Chinese-style cucumber salad with bits of shredded chicken (or tofu!) takes almost no effort to prepare and makes a fantastic light summer meal. This salad is one of my favorite ways to use up leftover chicken. Shrimp is also great if you have it, and tofu is excellent option for a meatless meal. A few keys to success when making this salad: Use thin-skinned cucumbers like English, Persian, or Japanese Make sure your ingredients stay nice and cold right up until you toss the salad together and serve. Salt your cucumbers for 20 to 30 minutes (no longer!) Eat it immediately! Smashed cucumbers can get an off texture if they sit around too long. Why “smashed” cucumbers? Sweet and mild, cucumbers are already a perfect vehicle for flavorful dressing, and smashing them gives a nice uneven surface for the sesame vinaigrette to cling to. Smashing also brings out the flavors and aromas in the cucumber itself.","Sabrina Modelle","August 21, 2017","This Chinese smashed cucumber salad with bits of shredded chicken is so fast and easy. Great for hot summer nights.","Sabrina Modelle","This Chinese smashed cucumber salad with bits of shredded chicken is so fast and easy. Great for hot summer nights.","5 minutes",,"4 servings",3,"2017-09-25 02:40:59"
20,32,"2017-09-25 02:54:43","Quick Green Curry Chicken with Zucchini Noodles","1 1/4 pounds boneless skinless chicken thighs 2 cloves garlic, minced 2 teaspoons minced ginger 1 1/4 teaspoons kosher salt, divided 1 1/4 pounds zucchini 1/2 medium yellow onion (about 2/3 cup sliced) 1 large red bell pepper 1 large carrot 1 1/2 tablespoons canola oil (or any high heat oil), divided 1 1/2 tablespoons green curry paste (like Thai Kitchen or Maesri) 3/4 cup full-fat coconut milk 1/2 cup water 1 1/2 tablespoons lime juice 3 tablespoons chopped Thai basil, divided Special equipment: Spiralizer","If Thai basil is difficult to find, you can use sweet basil instead. If you don’t have a spiralizer, use a julienne peeler or a vegetable peeler to shave the zucchini into thin noodles.","1 Prepare and marinate the chicken: Cut the chicken thighs into 1/2-inch to 1-inch pieces. Transfer the chicken to a bowl. Add the garlic, ginger and 3/4 teaspoon salt to the bowl and mix to combine the ingredients. Set the chicken aside while you prep the vegetables. 2 Spiralize the zucchinis: Rinse the zucchini and trim off the tops and ends. If you have any zucchini that is slightly curved, slice those in half. Make thin zucchini noodles using a spiralizer. Once you have spiralized all the zucchini, give the noodles several rough chops to shorten them. Set the zucchini aside. 3 Prepare the vegetables: Cut the onion into thin slices. Peel the carrot, cut it into thirds, and then cut each third into thin matchsticks. Remove the seeds from the red pepper, cut it into thick 1-inch slices, and then cut each crosswise into thin matchsticks. 4 Make and simmer the curry: Heat a large skillet or sauté pan with 1 tablespoon of oil over medium-high heat. Once the pan is hot, add the sliced onions and cook for about 2 minutes, until they start to soften. Transfer the chicken to the pan and spread it around. Cook the chicken for about 3 to 4 minutes, stirring occasionally. The chicken does not need to be fully cooked. Add green curry paste and stir to coat with the chicken. Add the remaining vegetables and toss with the chicken. Add the coconut milk and water. Reduce the heat to medium-low, cover, and let everything simmer while you cook the zucchini. 5 Cook the zucchini noodles: Heat another large skillet or pan with 1/2 tablespoon of oil over medium-high heat. Once the pan is hot, add the zucchini noodles and cook for about 3 minutes. The noodles should be softened but not mushy. Season with a pinch of salt and 1 1/2 tablespoons chopped basil, if using. Turn off the heat. 6 Finish and serve: Uncover the chicken curry and mix in the remaining chopped basil, lime juice and 1/2 teaspoon salt. Taste the chicken curry and add more salt, if necessary. Serve the chicken with zucchini noodles, spooning extra curry sauce over top.","This green curry chicken dish is one of my favorite things to cook on a weeknight. It comes together so fast and it is packed with vegetables! For this recipe, I’m using store-bought green curry paste, which you can find at the Asian section of a supermarket or at Asian markets. The paste should be thick, not saucy. Once opened, a jar of curry paste will keep in the fridge for a month or more, and you can use it to make other curries. (If your curry came in a tin, I recommend transferring it to a small storage container or freezing it in tablespoon portions.) I tried two different brands for this dish, Thai Kitchen and Maesri, and they both turned out great. I didn’t notice anything different in taste. To get the full flavor of the dish, make sure to use full-fat coconut milk. It adds a sweet fragrance and taste, and it will balance out the flavor of the curry paste. If you are in the mood for spice, add 2 or 3 sliced Thai chilis (also known as bird’s eye chili) at the same time as the chicken. The chilis will add a bright spice to the dish! Want to try making your own green curry paste from scratch? Try this recipe for Thai Green Curry with Chicken!","Lisa Lin","August 16, 2017","Quick Green Curry Chicken with Zucchini Noodles! Use store-bought green curry for a fast dinner and keep it light with zucchini noodles instead of rice noodles.","Lisa Lin","Quick Green Curry Chicken with Zucchini Noodles! Use store-bought green curry for a fast dinner and keep it light with zucchini noodles instead of rice noodles.","20 minutes","15 minutes","4 servings",20,"2017-09-25 02:54:43"
21,34,"2017-09-25 02:54:45","How to Spatchcock (Butterfly) a Chicken","1 whole chicken Special equipment: Kitchen shears","This method will work with any size bird, even turkeys.","1 Lay the chicken breast side down on a cutting surface. You should be looking down at the chicken's backbone. 2 Using kitchen shears, cut out the backbone. You can start from the top of the chicken or the bottom. Cut slightly to one side of the backbone, so that you're cutting through rib bones and not  the backbone itself. If it feels very difficult to cut through the bones, try repositioning your scissors slightly further away from the backbone. Cut all the way up one side of the backbone and then all the way up the other. Remove the backbone and set it aside. 3 Use your hands to open up the bird slightly, then flip it breast side up. Now the breast of the chicken should be facing up. Fold the legs so they are facing inward and the majority of the meat is facing up. 4 Flatten the chicken: Use the palm of your hand and press down firmly over the breast bone. The aim is to flatten the chicken so the breast meat and the thighs are at roughly the same level. You will likely hear some crunching (though it's ok if you don't). You can also pick up the chicken and use your hands if that feels more comfortable. 5 Tuck the wings under (optional): The tips of the tiny, thin wings tend to cook quickly and burn during cooking. Tuck them behind the body of the chicken to help slow down their cooking and keep the tips protected. 5 Roast or grill the chicken. If roasting, place the chicken in a roasting pan, rub it all over with olive oil, and sprinkle with salt and pepper. Roast at 450F for 35 to 45 minutes, until the chicken registers at least 165F in both the thighs and the breast.","Have you ever spatchcocked a chicken before? It’s surprisingly easy! It’s also exactly the same as butterflying a chicken, but with a name that is way more fun to say. There are two major advantages to spatchcocking a chicken that, for me, put this method head and shoulders above all others. First of all, even cooking. For a spatchcocked chicken, you remove the backbone and open up the chicken so it lies it flat for cooking. This means that the breast meat and the thigh meat are on the same horizontal plane, so both cook at pretty much the same rate. This means no more waiting around for the thighs to finish cooking while the chicken breasts dry out. Which means that the white meat and the dark meat lovers in your family will all be very happy. Second, lots and lots of crispy skin. Since the vast majority of the skin is exposed and facing upward, you don’t wind up with those flabby, sad areas on the undersides of the thighs and drumsticks. All crispy, all the time. Most butchers will spatchcock a chicken for you at no charge, but truthfully, it’s really easy to do at home. It will make you feel like a boss, and all you need is a strong pair of kitchen shears (I love my OXO shears). Turn the bird over so the breasts are down and you’re looking at the back. See the backbone? You’re going to cut along both sides of that backbone to remove it. You can go from the top of the chicken or the bottom; just pick a direction and go for it. Now, you’ll need to exert a bit of force to cut through the rib bones, but I’m always surprised at how not-terribly-hard this is to do. Make sure you’re cutting near the pivot point of your scissors, where the two blades are screwed together. You’ll have the most force here; don’t try to snip with the tips of the scissors. Cut all the way up one side of the backbone, and then all the way up the other. Remember, you’re cutting beside the backbone, not actually through it. Once the backbone has been cut free, lift it out and set it aside. (It’s great for making chicken stock.) Use your hands to open up the chicken a little bit, and then flip it over so that the breasts are now facing up. Use the palm of your hand and press firmly down on the breast meat, right over the breast bone. You should hear a little bit of crunching. The goal here is to flatten this area so that the breasts and the thighs are basically at the same level. Some pros recommend snipping the cartilage beneath the breast bone or even entirely removing the wish bone. This does help the chicken to lay more flat, but personally, I don’t feel like the extra fuss makes a huge difference in how the chicken cooks. And now you have a perfectly spatchcocked chicken! From here, you can either roast it or grill it. I’ve included some very basic roasting instructions below, which you can certainly gussy up as much as you like. Still a bit nervous? Just watch the video below!","Emma Christensen","August 5, 2017","Ever spatchcocked a chicken? It's easier than you might think! It's the same method as butterflying a chicken, and you only need a pair of kitchen shears.","Emma Christensen","Ever spatchcocked a chicken? It's easier than you might think! It's the same method as butterflying a chicken, and you only need a pair of kitchen shears.","5 minutes","45 minutes","4 or more servings, depending on the size of the bird",21,"2017-09-25 02:54:45"
22,36,"2017-09-25 02:54:53","Vietnamese-Style Noodle Bowls with Chicken","2 tablespoons granulated sugar, or more to taste 1/2 cup seasoned rice vinegar 1 tablespoons fish sauce 1 piece (1-inch) fresh ginger, cut into 2 thick slices 1 clove garlic, halved 2 tablespoons hoisin sauce 2 tablespoons oyster sauce 2 tablespoons canola oil 2 large skinless, boneless chicken breasts (about 1 pound or 1/2 kilo) 8 ounces rice vermicelli noodles 2 carrots, grated 2 cups fresh bean sprouts (6 ounces or 170 grams) 1 jalapeno or other chili pepper, cored and thinly sliced 2 scallions, thinly sliced 3 tablespoons chopped fresh cilantro leaves 3 tablespoons chopped fresh mint leaves 1/4 cup peanuts, coarsely chopped 1 lime, quartered, for garnish Special equipment: 8x8 baking dish or other small baking dish12-inch nonstick skillet or well-seasoned cast iron skillet","If you need to make this recipe gluten-free, be sure to check your bottles of hoisin and oyster sauce to make sure they are gluten-free.","1 Make the dressing: In a saucepan over medium heat, combine the sugar, rice vinegar, fish sauce, ginger, and garlic. Cook, stirring often, just until bubbles appear at the edges and the sugar has dissolved. (Alternatively, microwave in 30-second bursts until the sugar has dissolved and the dressing is hot.) Remove from heat and cool to room temperature. With a slotted spoon, remove and discard the ginger and garlic. Taste the dressing for seasoning and add more sugar, 1/2 teaspoon at a time, if you like. The dressing should be a nice balance of vinegary and sweet. This can be prepared several days in advance; keep refrigerated. 2 Bake the chicken: Warm the oven to 400F. In a bowl, combine the hoisin and oyster sauces with the canola oil. Add the chicken and turn well to coat all over. Arrange the chicken in an 8x8 baking dish in one layer. Cover with foil and cook for 35 minutes, or until a meat thermometer inserted into the middle of the breasts registers 165F. 3 While the chicken bakes, cook the noodles: Bring a large saucepan of water to a boil. Remove from heat, add the noodles, and let stand for 3 to 5 minutes, or until the noodles are tender when you taste one. Drain into a colander, rinse with cold water, and shake the colander to remove excess water. (If the chicken isn't quite ready yet, cover the noodles with cool water to keep them from drying out. Drain before serving.) 4 Sear the chicken: Heat a large nonstick or well-seasoned cast iron skillet over medium-high heat. Arrange the cooked chicken breasts in one layer and cook 2 minutes. Turn and cook 2 minutes more. Watch carefully so they do not burn. Remove from the pan, and allow to cool briefly. Slice the chicken thinly, keeping the slices together if possible. 5 Assemble the salad: Divide the noodles among 4 large bowls. Top with sliced chicken, carrots, bean sprouts, jalapeno, and scallions. Sprinkle with a few spoonfuls of dressing, then garnish with cilantro, mint, and peanuts. Serve with lime and remaining dressing on the side.","An entire meal in one bowl is a brilliant system. That’s one reason the bowl trend has taken off and shows no signs of declining. Another is the ease. You can put a bowl together without any heavy lifting, and at the end of your assembly line you have happy eaters. Here is a riff that I like to do on Vietnamese “bún” – one of the original meals in a bowl! This is a cold salad of vermicelli rice noodles, chicken, fresh herbs and vegetables, and a tangy rice vinegar dressing. Vermicelli noodles are now widely available at most grocery stores, or you can find them online. When shopping, make sure to get vermicelli noodles made with rice, not mung beans. The two noodles look similar, but mung bean noodles tend to be sticky once cooked and are better suited to other dishes. Rice vermicelli separates into fine threads after cooking, which are easier to pick up with chopsticks or a fork. The meat for making bún is often grilled, but for an easy weeknight meal, I like to just cook it in the oven. First I coat the chicken with a mix of oyster sauce and hoisin (a combination that I like), then I bake it covered with foil. This helps keep the chicken moist as it cooks. When it’s done, I sear the breasts quickly in a skillet to caramelize the outside and add some charred flavor. By the way, if you do want to grill your chicken, I recommend using bone-in, skin-on chicken breasts. Cook it without sauce over high heat, then transfer to low heat, baste with the sauce, and finish cooking. The chicken noodle bowls are finished with a simple rice vinegar dressing seasoned with ginger, and garnished with fresh mint, cilantro, scallions, and chopped peanuts. (Many bún recipes use lime in the dressing, but I like squeezing fresh lime over the top instead.) You get crunch and sweetness, a hit of vinegar, a soft pillow of noodles, and bites of caramelized chicken – all in one bowl. This is a “meal in a bowl” at its best!","Sheryl Julian","July 19, 2017","Easy Vietnamese-Style Noodle Bowls with Chicken are the perfect meal in a bowl. Made with vermicelli rice noodles, chicken, fresh herbs and vegetables, and a tangy rice vinegar dressing.","Sheryl Julian","Easy Vietnamese-Style Noodle Bowls with Chicken are the perfect meal in a bowl. Made with vermicelli rice noodles, chicken, fresh herbs and vegetables, and a tangy rice vinegar dressing.","30 minutes","40 minutes","4 servings",22,"2017-09-25 02:54:53"
23,37,"2017-09-25 02:54:59","Skillet Chicken Puttanesca","1 can (28 ounces) whole peeled tomatoes, with their juices 4 anchovy fillets, coarsely chopped (optional) 1 cup pitted Kalamata or other black olives, coarsely chopped 1/4 cup capers 1 teaspoon crushed red pepper, or more to taste 3 tablespoons chopped fresh oregano 4 skinless, boneless chicken breasts (about 3 pounds) 1/2 teaspoon salt, or more to taste 1/4 teaspoon ground black pepper, or more to taste 3 tablespoons olive oil, divided 2 cloves garlic, finely chopped Extra sprigs fresh oregano, for garnish Crusty bread, to serve (skip if serving gluten-free) Special Equipment: 12-inch skillet with a lid","The anchovy fillets in this recipe are highly recommended. They add a savory, somewhat salty depth and hardly any fishiness. You can double the recipe easily if you have a larger skillet.","1 Prep the tomato sauce: Pour the tomatoes into a bowl and crush with your hands or with a wooden spoon until you have uneven 1-inch pieces (you can also use scissors to snip the tomatoes into small pieces). Mix in the anchovies, olives, capers, red pepper, and 2 tablespoons of the oregano to the bowl. Set aside. 2 Sear the chicken: Sprinkle the chicken all over with salt and black pepper. In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil until hot. Add the chicken and cook without disturbing for 3 minutes, or until browned. If you are using a cast-iron or stainless steel skillet, do not turn until the chicken moves easily without prodding. Turn and cook the other side for 3 minutes. Transfer to a plate. 3 Make the sauce: In the skillet over medium heat, heat the remaining 1 tablespoon oil. Add the garlic and cook, stirring, for 1 minute. Add the tomato mixture – be careful since the juices will splutter when you add them to the pan. Cook for 1 minute or until the spluttering stops. Stir well, turn down the heat, and simmer for 5 minutes. Taste for seasoning and add more salt, black pepper, or red pepper, if you like. 4 Add the chicken and finish the sauce: Add the chicken breasts and any juices to the skillet and spoon a little sauce over top. Cover the pan and simmer for 5 to 8 minutes, or until a meat thermometer inserted into the thickest part of the chicken registers 165F. 5 Serve: Serve straight from the skillet or transfer to a serving platter. Sprinkle the remaining 1 tablespoon oregano over the top and garnish with oregano sprigs. Serve with plenty of crusty bread.","Puttanesca is a spicy and highly seasoned Italian tomato sauce. It’s usually tossed with pasta, but today, I’m serving it with boneless chicken breasts. This sauce is so good, it will make you want to grab crusty bread and wipe the plate. You can’t ask for a meal that gives you more, considering how little time you spend making it. The sauce is named for Italian ladies of the night, and though there are many stories about how it got its name, the one that seems plausible to me is that those women needed a quick, satisfying pasta to make between clients. True to its history, this chicken version of puttanesca is ready in a flash! You only need to simmer the sauce for five minutes, and then simmer five minutes more once you add the chicken. It’s surprising how much flavor you get from this quick simmer with just canned tomatoes, olives, capers, anchovies, fresh oregano, and plenty of olive oil. The chicken breasts give the sauce a light meaty flavor, while the tomatoes turn gutsy and pick up a pleasing amount of heat from the red pepper flakes. You can double the recipe easily if you have a larger skillet. Serve it right from the pan or arranged on a platter. Don’t forget to put some crusty bread on the table for swiping up the last of the sauce. You’ll get rave reviews!","Sheryl Julian","July 12, 2017","This Skillet Chicken Puttanesca comes together so quickly, you'll hardly believe how good it tastes. Made with chicken breasts, canned tomatoes, olives, capers, anchovies, fresh oregano, and plenty of olive oil. Ready in 30 minutes.",,"This Skillet Chicken Puttanesca comes together so quickly, you'll hardly believe how good it tastes. Made with chicken breasts, canned tomatoes, olives, capers, anchovies, fresh oregano, and plenty of olive oil. Ready in 30 minutes.","10 minutes","20 minutes","4 servings",22,"2017-09-25 02:54:53"
24,39,"2017-09-25 02:55:04","Pressure Cooker Chipotle Chicken and Rice Bowls","For the chipotle chicken: 2 cloves garlic 1/2 medium yellow onion 2 chipotles in adobo sauce (from a can) 1/3 cup water 1/3 cup fresh lime juice (from 2 medium limes) 1 tablespoon honey 2 teaspoons ground cumin 2 tablespoons paprika 1 teaspoon salt 1/2 teaspoon ground black pepper 1 1/2 to 2 pounds boneless skinless chicken thighs For the rice: 1 cup long-grain white rice 1 cup water 1/2 cup cilantro, chopped 2 medium green onions, sliced 1 jalapeño pepper, seeded and minced 1 tablespoon fresh lime juice 1/2 teaspoon salt To serve: 2 ounces crumbled cotija cheese 12 thin slices jalapeño pepper 1/2 lime, cut into 4 wedges Special equipment: 6-quart pressure cookerRaised steam rackWire mesh strainerSmall 1 1/2-quart stainless steel bowl","This recipe is spicy! If you'd prefer less spice, replace the chipotle peppers with a heaping spoonful of smoked paprika and omit the jalapeno. This recipe works best in a 6-quart pressure cooker. If you are using a larger pressure cooker, add a 1/2 cup of water or broth to the sauce mixture in the blender, or double the recipe to ensure there is enough liquid to get the pot up to pressure. You can also use bone-in, skin-on chicken in this recipe (up to 3 1/2 pounds). The chicken can also be used for things like tacos, burritos, quick chicken chili, or enchiladas. Stovetop Instructions: Simmer the chicken thighs in the sauce in a covered soup pot or dutch oven for 30 minutes, until tender. Cook the rice in a separate pot.","1 Make the sauce: In a blender, combine the garlic, onion, chipotle peppers, water, lime juice, honey, cumin, paprika, salt, and pepper. Blend for about a minute, until it becomes a smooth sauce. If necessary, scrape down the sides of the blender halfway through blending. 2 Mix the chicken with the sauce: Put the chicken thighs in the pot of a 6-quart or larger electric pressure cooker, then pour the sauce over the chicken and stir to evenly coat the chicken in the sauce. 3 Nestle a raised steam rack in with the chicken. Make sure all of its legs are touching the bottom of the pot. 4 Rinse the rice. Place the rice in a wire mesh strainer and rinse under running water. Let it drain for a minute or so, then combine the rice with a cup of water in a small (1 ½-quart) stainless steel mixing bowl. Place the bowl of rice and water on top of the steam rack in the pot. The bowl should fit snugly inside the pot; make sure that you can still lock the lid of the pressure cooker closed. 5 Cook the chicken and rice: Secure the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. If you are using an Instant Pot, select the “Poultry” or “Manual” program, then adjust the time to 15 minutes. If your pressure cooker does not have a “Poultry” program, set it manually to “High Pressure” for 15 minutes. For stovetop pressure cookers, cook for 12 minutes at high pressure. It will take about 15 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the end of cooking is about 30 minutes. 6 Release the pressure: When the cooking time ends, let the pressure release naturally for at least 10 minutes, then perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting.” 7 Fluff the rice: Wearing a pair of heat-proof mitts, remove the bowl of rice and the steam rack from the pot. Fluff the rice with a fork and mix in the cilantro, green onions, jalapeño, lime juice, and salt. 8 Working in the pot, shred the chicken thighs into bite-sized pieces with two forks. 9 Serve: Divide the rice between individual bowls and spoon the chicken on top, along with a some of its sauce. Top each bowl with the cotija cheese, sliced jalapeño, and a wedge of lime.","My husband is a big fan of chipotle – both the spicy, smoky peppers themselves and the restaurant chain. He declared this dish to be better than Chipotle’s fast-casual burrito bowls, so I’m calling it a win! This is certainly more budget-friendly than ordering take-out for four people. It also cooks in about the same time that it would take us to drive over and pick up dinner! The chicken and rice both pack a spicy wallop with this recipe. Boneless chicken thighs are cooked in a homemade chipotle sauce (it’s a blender sauce that comes together in a flash), and the rice is tossed with diced jalapeño peppers, cilantro, and green onions just before serving. You can definitely cut down on the spice if you’re not a chili head like me. Just use a heaping spoonful of smoked paprika in place of the chipotle peppers, and omit the jalapeno. I use the “pot-in-pot” method to make this recipe, and cook the rice and chicken together at the same time in my 6-quart Instant Pot. It sounds complicated, but it’s actually very easy! You just combine the chicken and chipotle sauce in the bottom of the pot, nestle a raised metal steam rack over top, and then set a bowl of water and rice on the trivet. After cooking, fluff the rice and mix it up with its spicy add-ins. For this pot-in-pot method, make sure to use a steam rack that’s about 3 inches high and a small (1 1/2-quart) stainless steel bowl for cooking the rice. It’s important that the bowl is raised over the chicken and that you are still able to lock the lid closed. Any long-grain white rice will work well for this recipe. I’ve also had success with quick-cooking brown rice (Trader Joe’s brand). You can also cook the rice separately on the stovetop while the chicken is cooking in the pressure cooker, if you prefer. Without the rice, the pot takes about 10 minutes less to come up to pressure. Serve the chicken over the rice, and top each bowl with sliced jalapeños, lime wedges, and a generous sprinkle of cotija or other mild cheese.","Coco Morante","June 28, 2017","Pressure Cooker Chipotle Chicken and Rice Bowls! Just like fast food take-out, but better. Use the pot-in-pot method to cook the chicken and rice together in your Instant Pot or pressure cooker.","Coco Morante","Pressure Cooker Chipotle Chicken and Rice Bowls! Just like fast food take-out, but better. Use the pot-in-pot method to cook the chicken and rice together in your Instant Pot or pressure cooker.","15 minutes","40 minutes","4 servings",24,"2017-09-25 02:55:04"
25,42,"2017-09-25 02:55:04","Chicken Breasts with Mustard Cream Sauce","4 skinless, boneless chicken breasts (about 1 1/2 pounds total) Salt and pepper, to taste 1/4 cup all-purpose flour 1 1/2 tablespoons unsalted butter 1 1/2 tablespoons oil 1 cup white wine 1 cup heavy cream 1 rounded teaspoon Dijon mustard 3 tablespoons capers, rinsed well 2 tablespoons chopped fresh parsley",,"1 Heat the oven to 350F. Place a baking sheet near the stove, ready for the chicken. 2 Prepare the chicken: Season the chicken breasts on both sides with salt and pepper. Pour the flour onto a large plate and dredge the chicken breasts until well coated. Shake off the excess. 3 Brown the chicken: In a large skillet over medium high-heat, heat the butter and oil. When the butter has melted and looks foamy, add the chicken. (Work in batches if your pan isn't big enough so that you don't crowd the pan.) Brown the chicken for 3 minutes per side, or until golden. 4 Finish the chicken in the oven: Transfer the chicken to the baking sheet and place in the oven for 5 minutes (longer if the chicken breasts are thick), or until a thermometer inserted into the thickest part of a breast registers 165 degrees. If the chicken is done before the sauce, transfer it to a serving platter and tent it loosely with foil to keep warm. 5 Make the sauce: While the chicken finishes cooking, return the skillet to medium heat and add the wine. Be careful since the oil in the pan will sputter a little when you add the wine. Cook for 5 minutes, or until the wine is reduced by about half. Add the cream and simmer for 2 to 3 minutes, or until the sauce coats the back of a spoon. Stir in the mustard, capers and parsley, reserving a little parsley for sprinkling over top. Taste and add more salt and pepper, if you like. 6 Serve the chicken: Place each chicken breast on a plate, drizzle with the sauce, and sprinkle with the remaining parsley.","This elegant dish is so easy to make, it’s almost criminal. But luckily, I don’t think anyone will get in trouble just for making really special chicken fit for anything from a weeknight meal to a dinner party — even if it does only take a half an hour. The first trick is to brown the chicken in a mix of butter and oil. This gives you the best combination of flavor and browning for your chicken. If the breasts are slightly thick (which they probably will be), they won’t cook all the way through at this point. That is a good thing! Place them on a baking sheet and let them gently finish cooking in the oven while you make the sauce. For that sauce, just add some wine to the skillet and let it reduce by half. Don’t worry about exact measurements here, so just eyeball it. Most of the alcohol evaporates at this point and just leaves flavor and acidity behind. Next, add some cream to the pan. Don’t skimp and try to use half and half. You need the fat in the cream to keep the sauce smooth. Last but not least, stir in the mustard, capers and parsley. Spoon this over your (now finished) chicken, and serve! Oh, and try not to lick the plate","Sally Vargas","May 17, 2017","Easy recipe for chicken breasts with a quick mustard cream sauce! Ready in under 30 minutes. Great with rice, pasta, or a green salad.","Sally Vargas","Easy recipe for chicken breasts with a quick mustard cream sauce! Ready in under 30 minutes. Great with rice, pasta, or a green salad.","5 minutes","25 minutes","4 servings",2,"2017-09-25 02:40:58"
26,44,"2017-09-25 02:55:16","Sheet Pan Chicken with Asparagus and Potatoes","16 small new potatoes (red or golden), halved 3 small sweet onions (such as Vidalia or Walla Walla), quartered through the roots; or 1 large super sweet onion, cut into thin wedges 1 medium lemon, very thinly sliced Large handful fresh lemon thyme or other fresh herb (oregano, marjoram, or thyme). 5 tablespoons olive oil 1 teaspoon salt, or more to taste 1/2 teaspoon black pepper, or more to taste 2 large bone-in chicken breast halves (1 1/2 pounds, 680 g) 2 whole chicken legs, thighs and drumsticks attached; or 2 legs and 2 drumsticks (1/2 pounds, 227 g) 1 bunch (1 pound) fresh asparagus Special equipment: Sheet pan, at least 11-by-17 inches or larger","If you can't find the chicken parts called for in this recipe, you can buy a whole chicken and cut it into parts yourself (or ask a butcher to do it for you). If you don't have fresh herbs, you can substitute dried thyme. Use 1/2 teaspoon of dried thyme with the vegetables and 1/2 teaspoon sprinkled over the chicken.","1 Prepare the vegetables for roasting: Heat the oven to 375F. In a bowl, combine the new potatoes, onions, lemon, a few of the herb sprigs, 2 tablespoons of the olive oil, and half the salt and pepper. Toss well and spread on a rimmed baking sheet. 2 Roast the vegetables for 40 minutes, or until the potatoes are almost tender when pierced with a skewer. 3 Prepare the chicken: While the vegetables roast, sprinkle the chicken with 2 tablespoons of the remaining olive oil, and the remaining salt and pepper. Remove the leaves from several thyme springs and scatter them on the chicken. 4 Add the chicken to the vegetables and roast: Move the vegetables in the pan aside to make room for the chicken. Set the chicken in the pan, skin side up, so it isn’t sitting on vegetables. Continue cooking for 30 minutes. 5 Prepare the asparagus: Snap the spears near the base, where they break without much effort. Cut the spears in half to make shorter lengths. In a bowl, toss the asparagus with the remaining 1 tablespoon oil. 6 Add the asparagus and roast: After the chicken has been roasting for 30 minutes, pull out the sheet pan and scatter the asparagus around the chicken. 7 Continue roasting for 10 to 20 minutes, or until the chicken pieces all register at least 165F in the thickest part of the meat on an instant-read thermometer (the thighs will cook slightly faster than the breasts; you can pull them off the sheet pan as they reach temperature and keep them on a plate covered with foil, if you like). All of the vegetables should also be cooked through. (Total cooking time is roughly 1 1/2 hours.) If your chicken isn’t brown enough, slide the pan under the broiler for 2 minutes, watching it carefully to avoid burning. 8 To serve the chicken: Discard the cooked thyme sprigs. Use kitchen shears to separate the legs to form 2 drumsticks and 2 thighs. Snip the breasts in half horizontally. Arrange the chicken and vegetables on a platter. Remove the thyme from the remaining fresh sprigs and sprinkle it over the chicken.","If you’re feeling grateful for spring and eager to put fresh spring vegetables on your table, pull out your favorite sheet pan and make this simple supper. Start with new potatoes, super-sweet onions, sliced lemons, and aromatic sprigs of lemon thyme. Roast them all together on your sheet pan until they’re tender, then add the chicken pieces. Continue roasting, and wait until everything is close to done before scattering the asparagus all around the pan. It’s a clever way of making an entire meal at once, and you don’t even need a sauce because you’ll have chicken juices in the pan to spoon over the meat. Your trusty sheet pan does it again! My sheet pan gets just as big of a workout as my favorite chef’s knife in my kitchen. In fact, most of the time, I pull out my sheet pan even before pulling out my knife because I know it will come in handy for something, even if it’s only as a tray to carry supper to the table! The sheet pan I use most often are about the same size as a jelly roll pan – 11-by-17-inches – and it has stiff rolled edges. I think the aluminum pans are better than the nonstick because food on aluminum browns more.","Sheryl Julian","May 1, 2017","Sheet pan chicken with asparagus and potatoes to celebrate spring! Everything cooks together until tender. Really easy and only one pan to clean!",,"Sheet pan chicken with asparagus and potatoes to celebrate spring! Everything cooks together until tender. Really easy and only one pan to clean!","20 minutes","1 hour, 30 minutes","4 servings",22,"2017-09-25 02:54:53"
27,45,"2017-09-25 02:55:19","Cheesy Bruschetta Chicken Cutlets","For the bruschetta topping: 1 (14.5 ounce) can diced tomatoes, drained 1 clove garlic, minced or pressed in a garlic press 1 tablespoon olive oil 1/2 teaspoon Italian seasoning or 1/4 teaspoon each dried basil and oregano 1/4 teaspoon ground black pepper For the chicken: 1 1/2 pounds chicken breast cutlets (about 4 cutlets) 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons olive oil 3/4 cup (3 ounces) shredded mozzarella cheese 1/4 cup (1 ounce) shredded Parmesan cheese 1/4 cup chopped fresh parsley","Look for chicken cutlets next to the chicken breasts and tenders at the grocery store. If you have trouble finding them, you can also make your own by butterflying chicken breasts in half and pounding them flat. Serve this chicken on top of fettuccine or zucchini noodles or alongside steamed rice and vegetables.","1 Heat your oven broiler to its highest setting. Place a rack a few inches below the broiler. 2 Make the bruschetta topping: In a medium mixing bowl, stir together all of the bruschetta topping ingredients. Set aside. 3 Sear the chicken: Season the chicken cutlets on both sides with the salt and pepper. Heat the olive oil in a large (12-inch), oven-safe skillet over medium high heat. I like to use either a cast iron or stainless steel skillet -- nonstick and enameled cast iron cookware usually aren't meant to be used above 500ºF, so they aren’t broiler safe. When the oil is shimmering, sear the chicken cutlets for 3 minutes on one side, just so they get a little bit of color. It’s ok if they are not cooked through, since they will finish cooking in the oven. 4 Flip the cutlets over, then spoon on the bruschetta topping and sprinkle with the mozzarella and Parmesan cheese. 5 Broil the chicken: Place the skillet under the broiler. Broil until the cheese is bubbly and brown and the chicken is cooked through, about 3 minutes. Check for doneness by cutting into one of the cutlets to see if it’s opaque in the center, or by checking the temperature of one of the cutlets with an instant-read thermometer (the chicken should be 165ºF or higher in the center). 5 Serve: Sprinkle the parsley on top of the chicken and serve the cutlets hot.","This is a fast-as-it-gets weeknight dinner, perfect for those midweek nights when you’re ready to cave and order a pizza instead of cooking. Put the phone down, open the pantry, and you’ll have these cheesy bruschetta-topped chicken cutlets ready in about fifteen minutes! Bruschetta chicken cutlets are just what they sound like: thin cuts of chicken breast, seared and topped with diced tomatoes and lots of melty cheese. The recipe makes use of a convenient pantry staple: canned diced tomatoes. Doctor them up with some olive oil, garlic, and Italian seasoning, and they make a great stand-in when fresh tomatoes are out of season. Use chicken cutlets for this recipe because they cook so quickly. Look for them next to the chicken breasts and tenders at the grocery store. If you have trouble finding cutlets, you can also make your own by butterflying chicken breasts in half and pounding them flat. With its warm topping of tomatoes and cheese, this dinner is plenty rich and flavorful. Serve on top of fettuccine or zucchini noodles, or alongside steamed rice and vegetables. I actually like these more than their fussier cousin, chicken parmigiana!","Coco Morante","April 22, 2017","QUICK and EASY cheesy bruschetta chicken cutlets! Ready in 15 minutes flat. Canned tomatoes, garlic, mozzarella and parmesan.","Coco Morante","QUICK and EASY cheesy bruschetta chicken cutlets! Ready in 15 minutes flat. Canned tomatoes, garlic, mozzarella and parmesan.","5 minutes","10 minutes","4 servings",24,"2017-09-25 02:55:04"
28,46,"2017-09-25 02:55:20","Matzo Ball Soup","For the matzo balls: 2 large eggs 2 tablespoons schmaltz (chicken fat), melted, or any neutral-flavored oil 2 tablespoons water 1 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/2 cup matzo meal For the soup: 6 cups chicken broth, homemade or store-bought 1 large carrot, peeled and sliced thinly (about 1/8-inch thick) 2 inner ribs of celery, peeled and sliced thinly (about 1/8-inch thick) To serve: 1 tablespoon chopped fresh parsley or dill Ground black pepper",,"1 Make the matzo ball mixture: Make the matzo ball mixture: In a medium mixing bowl, whisk together the eggs, schmaltz, water, salt, and pepper. Stir in the matzo meal. Cover the bowl tightly and chill it in the fridge for at least two hours, or up to a day ahead. 2 Shape and cook the matzo balls: In a large saucepan or soup pot, bring 3 quarts of water and 1 1/2 teaspoons of salt to a boil. When the water is boiling, turn the heat down to medium-low. Use your hands to roll the matzo ball mixture into approximately 1-inch balls. As you finish rolling each ball, gently drop it into the simmering water. When all of the matzo balls are in the water, immediately cover the pot and reduce the heat to low. Let the matzo balls simmer, covered, for 40 minutes, until they have floated to the top and roughly doubled in size. Avoid uncovering the pot while the matzo balls are cooking (a covered pot helps the matzo balls cook more evenly and quickly). 3 Warm the broth and vegetables: While the matzo balls are simmering, bring the chicken broth up to a simmer in a medium (3-quart) saucepan over medium heat. Add the sliced carrots and celery and reduce the heat to low. Simmer the vegetables in the broth until they’re tender, about 5 minutes. Turn off the heat and keep the broth covered so it stays hot while the matzo balls finish cooking. 4 Serve the soup: Use a slotted spoon to transfer three matzo balls into each soup bowl, then ladle 1 1/2 cups of broth into each bowl. Garnish each bowl with a sprinkle of parsley or dill and a few grinds of black pepper. Serve piping hot.","When it comes to matzo ball soup, the medium-fluffy matzo balls are the real stars of the show. They float in a clear chicken broth with some carrots and celery, but that’s about it! Passover dinner would not be the same without a bowl of this light, brothy matzo ball soup. If you want to make a heartier bowl of soup, you can add chicken meat. Just poach some chicken breasts or tenders in the chicken broth until cooked through, and then shred or cut them into bite-sized pieces before adding the meat back to the soup. If you’re making your chicken stock from scratch, you could also poach some chicken breasts or thighs along with the bones and add them to your soup before serving. Once Passover is over and you no longer need to observe the dietary laws of the holiday, think about adding some noodles or kreplach (a.k.a. meat-filled dumplings) for a really deluxe bowl! One last note about making the matzo balls: Dense matzo balls are “sinkers.” They stay on the bottom of the pot. Proper matzo balls (a.k.a. “floaters”) should bob to the surface of the pot while they’re cooking. The matzo balls won’t be fully cooked when they first float – they’ll still need a full 40 minutes of cooking time – but floating matzo balls are a good indication you didn’t mess up your matzo balls!","Coco Morante","April 3, 2017","Homemade matzo ball soup for Passover or anytime! Light, clear broth. Fluffy matzo balls. Add chicken meat for a heartier meal.","Coco Morante","Homemade matzo ball soup for Passover or anytime! Light, clear broth. Fluffy matzo balls. Add chicken meat for a heartier meal.","15 minutes","50 minutes","4 servings",24,"2017-09-25 02:55:04"
29,47,"2017-09-25 02:55:25","Chicken Milanese","4 large skinless boneless chicken breasts (1 1/2 pounds, 680 g) 1 1/2 cups (190 g) all-purpose flour 1 teaspoon salt 1/2 teaspoon ground pepper 3 large eggs 2 cups (144 g) Panko breadcrumbs 8 tablespoons (120 ml) olive oil, or more if needed 1 lemon, cut into wedges, for serving","Look for Panko crumbs in the Asian foods section of your grocery store, though they are also sometimes near the other packaged breadcrumbs. You can also order online. Serve with a simple tossed salad, like this Kale Caesar Salad","1 Prepare the chicken: Set aside any smaller breasts or cutlets that are 1/2-inch thick. Set larger breasts on a cutting board. Hold the top of the chicken steady with one hand and hold a sharp knife parallel to the table in the other hand, then butterfly the breast in half like opening a book (watch your fingers!). Cut all the way through to make two thin pieces. Continue with the remaining large breasts. Pat them dry with paper towels. Set them on a rimmed baking sheet. 2 Pound the chicken: Set one of the chicken breast slices between 2 sheets of plastic wrap. Use a meat mallet or small heavy pan to pound the breast to flatten it – six or so good whacks should do it.  Continue with the remaining breasts, returning them to the baking sheet. 2 Set up an assembly line for coating the chicken: In a pie pan or shallow bowl, place the flour, 1/2 teaspoon of the salt, and pepper. Stir thoroughly. In another pie pan or shallow bowl, beat the eggs with the remaining 1/2 teaspoon salt. In a third pie pan or bowl, place the Panko. Set the pan of chicken on the counter. Set the flour next to it on the right. Set the egg to the right, then the Panko as the last thing in the row. 3 Coat the chicken: With tongs, dip one slice of chicken in flour, making sure both sides are coated and shaking the excess into the bowl. Next, coat the chicken in egg and lift it up so the excess falls back into the bowl. Finally, transfer to the Panko and coat both sides. Return the chicken to the baking sheet. Continue with the remaining breasts until they are all coated. 3 Cook the chicken in batches: Heat the oven to 250F with a baking sheet on a middle rack. Set a heavy 12-inch skillet over medium-high heat. Add enough of the olive to the pan to make a 1/4-inch layer (about 4 tablespoons). Heat until the oil shimmers and flows; when hot, a piece of Panko thrown in the oil should sizzle. Add 3 pieces of chicken in a single layer and cook without moving for 4 minutes, or until the bottoms are golden. Turn and brown the other sides for another 4 minutes, or until the chicken is cooked through. 4 Keep the chicken warm: Transfer the finished chicken to the oven so they stay warm while you cook the remaining breasts. Cook the remaining breasts, adding more oil to the pan as needed to keep it coated. 5 To serve: Serve right away with lemon and a green salad. If making ahead, let the cooked chicken cool completely on a parchment-lined baking sheet, then store in the fridge. If you're planning on reheating in a few hours, you can leave them on the baking sheet. Otherwise, layer them in an airtight container with parchment between the layers, and refrigerate for 1 to 3 days. To reheat, let the chicken cutlets sit out for half an hour to lose their chill, then warm in a 400F oven for 8 to 10 minutes or until piping hot and crispy.","It’s hard to believe that five basic ingredients can produce such pleasing results. Milanese — a crusty crumb coating on chicken cutlets — is one of the simplest Italian preparations and it wows guests every time. The term Milanese, from Milan, originally applied to veal, which has fallen out of popularity and few markets in this country carry now. These days, the dish typically features boneless skinless chicken breasts, pounded to an even thickness. Besides tenderizing the chicken and helping it cook more quickly and evenly, pounding lessens the shrinkage. You know how when you put chicken into a hot skillet, it suddenly tightens up? When they’re pounded, that tends not to happen as much. The chicken breasts should be about a half-inch thick before pounding. Most chicken breasts will be about twice this thick when you get them, but it’s easy to cut them into thinner pieces. Hold a sharp knife parallel to the cutting board and cut the breast into two thinner slices, like opening a book. Once you have your half-inch thick pieces, place them between two pieces of plastic wrap and pound with a mallet or skillet to make them even thinner. You’re aiming for about 1/4-inch thick. When you’re ready to cook the chicken, set up an assembly line with bowls of flour, beaten egg, and Panko crumbs. Dip the chicken slices in each bowl, in order, then pan-fry in olive oil until golden and crispy. Chicken Milanese is at its best when you serve it right away, while still crispy and hot from the pan. However, the dish reheats surprisingly well if you want to cook the cutlets ahead of time. If making ahead, let the cooked chicken cool completely on a parchment-lined baking sheet, then store in the fridge. If you’re planning on reheating in a few hours, you can leave them on the baking sheet. Otherwise, layer them in an airtight container with parchment between the layers, and refrigerate for 1 to 3 days. To reheat, let the chicken cutlets sit out for half an hour to lose their chill, then warm in a 400F oven for 8 to 10 minutes or until piping hot and crispy. Sprinkle the cutlets with lemon and serve with a green salad. In the end, you won’t have done much, but you’ll have a knock-out meal any day of the week.","Sheryl Julian","March 29, 2017","Classic Italian Chicken Milanese is surprisingly EASY and FAST to make at home. Serve with a side salad for an easy weeknight meal. Make-ahead options.","Sheryl Julian","Classic Italian Chicken Milanese is surprisingly EASY and FAST to make at home. Serve with a side salad for an easy weeknight meal. Make-ahead options.","30 minutes","15 minutes","4 servings",22,"2017-09-25 02:54:53"
30,48,"2017-09-25 02:55:32","Weeknight Chicken Biryani","1 1/2 cups (150g) long-grain white rice, like basmati 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds) 1 teaspoon salt, or more to taste 1/2 teaspoon black pepper, or more to taste 2 tablespoons vegetable oil 1 large yellow onion, coarsely chopped 1 piece (2 inches) fresh ginger, peeled and finely chopped 1 teaspoon ground turmeric 1/2 teaspoon ground cardamom, plus more to taste 1 stick cinnamon 1 bay leaf 1/2 cup golden raisins 2 1/2 cups chicken stock or water 1/4 cup skinned or unskinned whole almonds, or sliced almonds 2 tablespoons chopped fresh cilantro","Boneless thighs can be substituted for the bone-in thighs if you prefer, though you'll lose the richness the bones give the dish. Prep and cook boneless thighs the same way. This recipe is great served with raita yogurt sauce and naan!","1 Rinse the rice: In a bowl of water, swirl the rice with your hands several times. Tip the rice into a fine-mesh strainer. Refill the bowl with water, then add the rice back in and swirl again -- the water should be clear now. If so, tip the rice back into the strainer and leave to drain until needed. If the water was not clear, repeat rinsing with fresh water until the water is clear. 2 Prepare the chicken: Cut each thigh in half along the bone; the pieces will be uneven in size with the bone in one half. Sprinkle the chicken all over with salt and pepper. 3 Sear the chicken: In a large Dutch oven or heavy pot over medium heat, heat the oil. When it is hot, add the chicken, skin side down. Cook for 5 minutes without disturbing. Turn the chicken and cook the other side for 4 minutes. Transfer to a bowl. Discard all but 2 tablespoons fat from the pan. 4 Cook the onion and spices: Add the onion and ginger to the pot and turn the heat to medium-low. Cook, stirring often, for 8 minutes, or until they soften. Add the turmeric and cardamom. Cook, stirring, for 1 minute more. 5 Add the rice and seared chicken: Add the rice to the pan and stir it into the onion and spices. Return the seared chicken to the pan, along with any juices that have accumulated in the bowl. Turn the chicken in the spices so the pieces are coated all over. Add the cinnamon, bay leaf, raisins, and water. 6 Cook the biryani: Bring the water to a boil, then lower the heat and cover the pan. Simmer for 18 minutes, or until the rice is tender and the chicken is cooked through. Remove the pan from the heat; set aside for 5 minutes. 7 Toast the almonds: In a dry skillet over medium heat, toast the almonds, shaking the pan often, for 5 minutes or until they are aromatic. Chop coarsely. 8 Serve the biryani: Remove the bay leaf and cinnamon stick from the rice. Taste and add additional salt, pepper, or cardamom to suit your taste. Sprinkle the dish with almonds and cilantro.","Biryani is a beautiful South Asian rice pilaf often served at celebrations in India. It’s usually made by layering golden-hued rice, tender meat or seafood, and vegetables all in one pot, and baking or steaming until the whole dish is fragrant and infused with flavor. My Indian friends here in the United States talk about this dish with much nostalgia. Biryani can also be a fantastic one-pot meal to make on busy weeknights. With a few shortcuts, you can have it ready in under an hour. Today, I’m sharing my easy stovetop version of biryani with chicken. The ratio of rice to meat in biryani might surprise you. This isn’t a dish of meat served with rice on the side. It’s a dish of rice flavored with meat. Think of the chicken as a seasoning for the rice. I use bone-in chicken thighs, which turn out juicy no matter how long they cook. To prepare them for cooking, cut each thigh in half along the bone — this will give you some pieces of meat with the bone still in and some that are boneless. This way, the bones add richness to the pot and the meat still cooks through in the time it takes for the rice to absorb its water. And you get bones for the people who love them! You can use boneless thighs instead (cut them in half and cook them the same way), but you won’t get the richness from the bones in the broth. I like golden rice, so I make the dish with turmeric, cardamom, ginger, and a cinnamon stick. Golden raisins go in along with the rice and then chopped almonds and fresh cilantro are sprinkled on top at the end. My weeknight version has spices, but not heat. If you want some heat, add a generous pinch of crushed red pepper to the onion while it softens. This is the ideal dish to make if you’ve decided to eat less meat. You get lots of interesting tastes and texture in the pilaf, and just enough protein to feel satisfied.","Sheryl Julian",,"Weeknight Chicken Biryani! This stovetop version of the well-known Indian rice dish is made with chicken and seasoned with turmeric and ginger. Ready for the table in under an hour.","Sheryl Julian","Weeknight Chicken Biryani! This stovetop version of the well-known Indian rice dish is made with chicken and seasoned with turmeric and ginger. Ready for the table in under an hour.","20 minutes","40 minutes","4 to 6 servings",22,"2017-09-25 02:54:53"
31,49,"2017-09-25 02:55:37","Chicken Noodle Casserole","3 cups uncooked egg noodles 5 tablespoons unsalted butter, divided 1 large shallot, minced 3/4 cup minced cremini mushrooms 3 tablespoons all-purpose flour 1/2 cup chicken or vegetable broth, plus more if needed 1 cup whole milk 1/4 teaspoon salt 1/4 teaspoon ground pepper 4 cups, loosely packed, cooked shredded chicken breast (from 2 whole chicken breasts or 1 pound raw chicken) 1 cup shredded cheddar cheese 1/2 cup shredded Parmesan cheese 1/2 cup Panko bread crumbs",,"1 Preheat oven to 400F. 2 Cook the noodles: Bring a large pot of water to a boil. Salt generously and add the egg noodles. Cook until al dente, or according to package directions. Strain and set aside. 3 Cook the shallots and mushrooms: In a 10-inch skillet over medium heat, melt 3 tablespoons of the butter (save the remaining 2 tablespoons for later). Add the shallots and sauté until softened and translucent, about 5 minutes. Add the minced mushrooms, and cook until they start to soften and shrink, 4 to 5 minutes. 4 Make the sauce: Sprinkle the flour over the mushrooms and shallots, and stir to coat completely. Cook until the flour turns into a thick paste, in about 2 minutes. Slowly whisk in the broth, followed by the milk. Continue whisking until the mixture is smooth and creamy. Bring to a simmer and allow it to thicken, 5 to 7 minutes. The finished sauce should be creamy and loose; if it seems to thick, stir in up to a half cup additional broth. 5 Assemble the casserole: In a 3-quart casserole dish, combine the mushroom sauce, shredded chicken, cooked egg noodles, and cheeses and stir until mixed. Spread out into an even layer. 6 Top the casserole with buttered breadcrumbs: In a small dish, microwave the last 2 tablespoons of butter for 20 to 30 seconds, until melted. Stir in the Panko crumbs to coat with butter. Sprinkle the buttered breadcrumbs over the top of the casserole. 7 Bake the casserole for 25 to 30 minutes. Cover loosely with a sheet of aluminum foil if the panko topping is browning too quickly. When done, the edges of the casserole should be bubbling. 8 Cool briefly, then serve. Leftovers will keep refrigerated for about a week. Reheat in the microwave or a low oven.","It’s hard to find a dish more reminiscent of childhood for me than a good, creamy chicken noodle casserole. With winter weather still in full effect for much of the country, it’s time to bring this classic back into our kitchens again. I gave this recipe an update by making it with a from-scratch cream of mushroom base that doesn’t come from a can. This is simple to make in just a few minutes. All you do is whisk flour into some cooked shallots and mushrooms, and then whisk in some milk and broth to make a creamy sauce. I used brown cremini mushrooms, but you can mix and match with whatever you have available to you. Chantarelles or Portobellos are also wonderful.","Megan Keno",,"Classic Creamy Chicken Noodle Casserole. Ditch the can and make your cream of mushroom from scratch. It's easy!","Megan Keno","Classic Creamy Chicken Noodle Casserole. Ditch the can and make your cream of mushroom from scratch. It's easy!","20 minutes","25 minutes","6 to 8 servings",12,"2017-09-25 02:53:24"
32,50,"2017-09-25 02:55:39","How to Poach Chicken, the Quick and Easy Way","1 to 4 boneless, skinless chicken breasts (roughly 12 ounces each) 1 teaspoon salt Optional seasonings: smashed garlic, bay leaf, peppercorns, sliced ginger, sliced lemons or oranges, sliced onions or celery, fresh rosemary, fresh thyme","One 12-ounce (raw) chicken breast will give you roughly 2 cups shredded chicken.","1 Place the chicken in a single layer in the bottom of a pan. It's ok if the pieces overlap a little. 2 Cover with an inch of water. Add the salt and any seasonings you'd like to use. 3 Bring to a boil over medium-high heat. As the water comes to a boil, foam will start to collect on the surface. If you're planning to use the cooking liquid for something else, you can skim the foam off the surface. Otherwise, it's fine to just leave it. 4 Cover and simmer for 8 to 15 minutes: Once boiling, reduce the heat to low and cover the pan. Cook for 8 minutes, then begin checking the chicken to see if it's done. Thin cutlets will cook in about 8 minutes; large chicken breasts will need up to 15 minutes. The chicken is done when it registers 165F in the thickest part of the meat with an instant read thermometer. You can also cut into the chicken to see if it's cooked through. Continue cooking and checking the chicken every minute or so until the chicken is cooked. 5 Cool briefly, then shred or slice: Remove the chicken from the broth and place on a plate or cutting board. When cool enough to handle, shred or slice the chicken, as needed. Use immediately, or cool completely and refrigerate for up to 5 days. Shredded or sliced chicken can also be frozen for up to 3 months.","I have a lot of recipes in my regular rotation that use just a small amount of shredded or sliced cooked chicken, like my go-to lunch salad, these BBQ burrito bowls, and any number of quick weeknight soups. If I have some leftover chicken in the fridge, I use that for these easy meals. Otherwise, I use this poaching method to quickly cook a few chicken breasts when I need them! When you want silky, tender chicken without a lot of fuss or fanfare, poaching is the way to go. The chicken cooks gently, retaining much more moisture than with other cooking methods. Adding herbs and other seasonings to the poaching liquid also helps season the chicken as it cooks — and you’re left with a tasty broth at the end! My method is very simple and straightforward: Just cover the chicken with about an inch of water and bring it to a boil. Lower the heat until the water is simmering, cover the pot, and let the chicken cook. That’s it! Thinner chicken breast cutlets are ready in about eight minutes, while larger, whole chicken breasts can take up to fifteen minutes. Just check frequently toward the end of cooking either by checking the internal temperature with a thermometer or slicing into the chicken to make sure it’s cooked through, and continue to cook until its done. I use this method most frequently for cooking chicken breasts, but you can also use it for cooking chicken thighs if you prefer. Cook as many breasts (or thighs) at once as you like. They cook best when in a single layer, so use a pan big enough to hold everything. For seasoning the poaching liquid during cooking, I most frequently use peppercorns, bay leaves, lemon slices, and garlic. You could also think about using sliced ginger, sliced scallions, fresh rosemary or thyme, or orange slices. Use the chicken meat right away, or let it cool and refrigerate for up to five days. You can also freeze the cooked chicken for up to three months. I recommend shredding or slicing the chicken before to freezing. And don’t throw away the cooking liquid! This method will make a lightly-flavored chicken broth, which you can use in place of chicken broth for other recipes or as the cooking liquid for rice and other grains. You can also sip it all on its own! Recipe Conversion Hints One 12-ounce chicken breast will weigh about 8 ounces after poaching. This amount of meat will give you about 2 cups of shredded chicken when lightly packed into the measuring cup. (Or about 2 1/3 cups if loosely packed.) In other words: 1 average chicken breast = 8 ounces cooked = 2 cups shredded.","Emma Christensen",,"Poaching chicken is the EASIEST way to cook chicken for quick weeknight meals! Great for making shredded or sliced chicken for easy soups, lunch salads, burrito bowls, and more.","Emma Christensen","Poaching chicken is the EASIEST way to cook chicken for quick weeknight meals! Great for making shredded or sliced chicken for easy soups, lunch salads, burrito bowls, and more.",,"15 minutes",,21,"2017-09-25 02:54:45"
33,51,"2017-09-25 02:55:42","Chicken Tikka Masala","For the chicken: 1 1/4 pounds boneless skinless chicken breasts, thighs, or a mix 6 tablespoons plain whole milk yogurt ½ tablespoon grated ginger 3 cloves of garlic, minced 1 teaspoon cumin 1 teaspoon paprika 1 1/4 teaspoons salt For the curry: 2 tablespoons canola oil, divided 1 small onion, thinly sliced (about 5 ounces, or 1 1/2 cups sliced) 2 teaspoons grated ginger 4 cloves garlic, minced 1 tablespoon coriander 2 teaspoons paprika 1 teaspoon garam masala 1/2 teaspoon turmeric 1/2 teaspoon freshly ground black pepper 1 14-ounce can crushed fire-roasted tomatoes (regular crushed tomatoes work, too) 6 tablespoons plain whole milk yogurt 1/4 to 1/2 teaspoon cayenne pepper 1/2 teaspoon salt Cooked rice, to serve Cilantro, to garnish","Leftover chicken tikka masala tastes phenomenal the next day because the spices develop more flavor overnight.","1 Prepare the chicken: Trim chicken thighs of any extra fat. Chop into bite-sized pieces about ½ to 1 inch wide. Place the chicken thigh pieces to a medium bowl. Add the yogurt, ginger, garlic, cumin, paprika and salt. Using your hands, combine the chicken with the spices until the chicken is evenly coated. 2 Marinate the chicken: Cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least 45 minutes or as long as overnight. (Marinating for 4 to 6 hours is perfect.) 3 Cook the chicken: In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Add the chicken thigh pieces and cook for about 6 to 7 minutes, until they’re cooked through. Transfer to a plate and set aside. 4 Toast the spices: Wipe down the pan you used to cook the chicken. Heat remaining canola oil over medium heat. Add the onions and cook for 5 minutes, until softened, stirring often. Add the grated ginger, minced garlic, coriander, paprika, garam masala, turmeric, black pepper, salt and cayenne. Let the spices cook until fragrant, about 30 seconds to a minute. 5 Make the sauce: Add the crushed tomatoes to the pan with the spices and let everything cook for 4 minutes, stirring often. Add the yogurt and stir to combine. 6 Simmer the sauce: Reduce the heat to medium-low and let the sauce simmer for another 4 minutes. Add the chicken pieces to the pan and coat with sauce. 7 Serve: Serve over cooked basmati rice and garnish with cilantro.","My husband is British, and therefore incredibly picky about Indian food. He bemoans the lack of restaurants that serve “proper curries” in our neighborhood. This is why, on our annual trek back to UK to visit his family over the holidays, we’ve started the tradition of going to an Indian restaurant on New Year’s Eve. We skip the champagne, the sparkles, and the countdown in favor of eating our fill of spicy curry. In an effort to ensure that we’re not deprived of Indian food the rest of the year, I am learning how to cook more Indian dishes at home. I’m starting off with the quintessential British Indian dish: chicken tikka masala. The recipe calls for a number of spices, but they all add to the deep flavors of the tikka masala. This recipe is worth the raid on your spice cupboard. My husband and I both preferred it with a half teaspoon of cayenne pepper. However, if you prefer less spice, you can cut that back to just a quarter teaspoon or just leave it out entirely. For the best flavor, you’ll also want to marinade the chicken for 4 to 6 hours, or even overnight. This gives the meat time to fully absorb the spicy marinade. However, if you’re in a time crunch, you can just marinate the meat for about 45 minutes. My husband gave this dish his seal of approval. I hope you like it too!","Lisa Lin",,"Chicken Tikka Masala! Very EASY to make on the stovetop. Just like take-out! Ready in 30 minutes, plus marinating time.","Lisa Lin","Chicken Tikka Masala! Very EASY to make on the stovetop. Just like take-out! Ready in 30 minutes, plus marinating time.","15 minutes","20 minutes","4 to 6 servings",20,"2017-09-25 02:54:43"
34,52,"2017-09-25 02:55:49","How to Make Chicken Soup in the Pressure Cooker","1 3- to 4-pound chicken, or an equivalent mix of bone-in thighs, legs, or breast meat 4 ribs celery, sliced 3 medium carrots, peeled and sliced 1 medium parsnip, halved lengthwise and sliced 1 medium yellow onion, diced 3 cloves garlic, smashed and peeled 12 sprigs fresh flat leaf parsley 3 large sprigs fresh thyme 4 teaspoons salt 2 quarts water Special Equipment: 6-quart electric or stovetop pressure cooker (like an Instant Pot)","Stovetop Instructions: Put the chicken in a large soup pot or Dutch oven, breast side up. Add the rest of the ingredients to the pot, pouring in the water last to avoid splashing. Cover the pot and place it on the stove over medium heat. When the soup comes to a boil, turn it down to low and simmer, covered, until the chicken is tender and the meat is just beginning to come away from the bones, about 1 hour and 15 minutes. Continue with the remaining steps as described in the recipe below.","1 Put the chicken in the pot of a pressure cooker, breast side up. 2 Layer all of the other ingredients into the pot, pouring in the water last to avoid splashing. Adding four teaspoons of salt at this point will result in a well-seasoned soup broth. Use less salt or eliminate if you'd like to make basic chicken broth to use for other purposes. 3 Cook the soup: Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. Select the “Manual” program, then set the time to 25 minutes at high pressure. (Instant Pot users can also select the ""Soup"" program and follow the same cooking time. For stovetop pressure cookers, cook at high pressure for 22 minutes.) It will take about 35 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about one hour. 4 When the soup has finished cooking, wait about 15 minutes before ""quick"" releasing the pressure. This helps prevent a lot of steamy broth spitting out of the valve. Even so be careful when releasing the steam! You can also let the pressure release naturally, though this will take quite a while. Wait until the pressure cooker’s float valve has returned to its ""down"" position before opening the pressure cooker. 5 Prepare the chicken meat: Use a pair of tongs or a slotted spoon to remove the chicken from the pot, and transfer it to a dish to cool until you can comfortably handle it, about 20 minutes. It may come apart as you are removing it from the pot, so go slowly and carefully. Take the meat off of the bones, and discard the bones, skin, and cartilage. Cut or tear the meat into bite-sized pieces. 6 Stir the chicken meat back into the soup. Ladle into bowls and serve. Let any leftover soup cool completely, then store in the fridge for up to 5 days or freeze for up to 3 months. The soup may gel as it cools; it will liquefy again when heated.","The minute anybody in my house comes down with the slightest sniffle, I run to the store for ingredients for chicken soup. It’s the go-to cure-all around here! The recipe I make is classic and very simple, but to get it ready even more quickly, I make it in the pressure cooker. Pressure cooking in the Instant Pot (or any electric pressure cooker) reduces the cooking time a fair amount. Using an electric one also allows you to leave the pot unattended while it cooks. The cooker will even switch to a “Keep Warm” setting once cooking has finished so you don’t have to worry about turning off the cooker right away when the soup is done. Just throw all the ingredients in the pot, press a button, and come back to piping hot soup later on! I use a whole chicken for my soup for a few reasons: First, It’s the most economical way to go. Second, I like having a mix of white and dark meat. And third, all of the bones and cartilage help to create a rich, nourishing broth. You can also use any mix of bone-in drumsticks, thighs, or breast meat. Remove the skin if you like, but I like a little bit of rendered chicken fat in my soup! You’ll need a 6-quart or larger pressure cooker for this recipe. The pot should be just big enough to fit a 3- to 4-pound chicken. If you have a larger pressure cooker (8-quart or bigger), you can also get away with using a slightly larger chicken. Be careful when doing a quick-release because liquid-heavy pressure cooker recipes like this soup can release a lot of steam during the venting step after cooking. If you want to avoid the jet of steam entirely, you can wait for the pressure to release naturally. Just wait until the pressure cooker’s float valve has returned to its “down” position. This will take quite a while, though, since this recipe contains a lot of liquid. Good chicken soup made with the whole chicken will often develop a jelly-like consistency once chilled, so don’t be alarmed if this happens to you! The soup will turn back into liquid when warmed. For a more filling meal, you can stir some cooked noodles into the soup, or even make dumplings to cook on top. I prefer to cook the noodles separately so that they don’t absorb a ton of moisture from the soup itself. I mix them in just before serving, and store them separately from the soup in the fridge. To make chicken and dumplings, mix up a basic dumpling dough, spoon it over the finished soup, and lock the lid back on. Cook on “low pressure” for 10 minutes (or 8 minutes for stovetop pressure cooker, or 20 minutes simmered over low heat for stovetop).","Coco Morante",,"Quick chicken soup in the pressure cooker! Classic recipe with whole chicken (or chicken pieces), carrots, onions, and celery. Ready in 60 minutes.","Coco Morante","Quick chicken soup in the pressure cooker! Classic recipe with whole chicken (or chicken pieces), carrots, onions, and celery. Ready in 60 minutes.","20 minutes","1 hour","4 to 6 servings",24,"2017-09-25 02:55:04"
35,53,"2017-09-25 02:55:53","Salisbury Steak with Mushroom Gravy","For the steaks: 1 pound ground beef 1/3 cup plain breadcrumbs 1 large egg 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons neutral-flavored oil cooking oil (I use avocado oil) For the mushroom sauce: 8 ounces crimini or brown mushrooms, sliced 1 small yellow onion, sliced 1 clove garlic, chopped 2 tablespoons tomato paste 1 1/2 teaspoons prepared yellow mustard 1 1/2 cups low sodium beef broth 2 teaspoons cornstarch 1 tablespoon water 2 tablespoons chopped fresh parsley, for garnish (optional)","Serve with buttered noodles or mashed potatoes.","1 Make the beef patties: In a mixing bowl, use your hands to mix together the ground beef, breadcrumbs, egg, salt, and pepper. Divide the mixture into four equal pieces, then use your hands to gently shape each piece into a 1/2-inch-thick patty. 2 Sear the patties in a skillet: Heat the oil in a large skillet over medium heat. When the oil is shimmering, sear the patties on one side for 3 minutes, then flip them with a thin, flexible spatula. Sear them on the other side for another 3 minutes. Transfer the patties to a plate. 3 Cook the mushrooms, onions, and garlic: There should be a few teaspoons of fat left in the pan from cooking the patties, but add additional oil if needed. Still over medium heat, add the mushrooms, onions, and garlic to the skillet. Cook, stirring often, until the mushrooms have given up their liquid and just begun to brown, 6 to 8 minutes. 4 Stir in the liquids and braise the patties: Stir the tomato paste, mustard, and beef broth into the mushrooms and onions. Use a spoon to scrape up any brown bits from the skillet. Return the patties to the skillet, spooning a bit of the cooking liquid, mushrooms, and onions over each one. Cover the skillet turn the heat down to low. Let the patties braise in the covered skillet for 30 minutes. While the patties are simmering, you can boil a pot of noodles, make mashed potatoes, and/or prepare any other vegetable quick side dishes. 5 Thicken the cooking liquid into a gravy: Uncover the skillet and use a spoon to nudge the patties to the side of the skillet. In a small bowl, stir together the cornstarch and water. Stir in the cornstarch mixture and let it boil for about a minute, until the gravy has thickened, then turn off the heat. 6 Serve the Salisbury steaks: Transfer the patties to plates and ladle the gravy over top. Sprinkle with chopped parsley, if you like, and serve hot with egg noodles or mashed potatoes alongside.","Salisbury steak is such a satisfying skillet dinner! Did you grow up eating it? The name is a little misleading — these “steaks” are actually ground beef held together with egg and breadcrumbs. They’re basically single serving patties of meatloaf that are seared and then braised in a savory mushroom gravy. We eat a lot of ground meat in my house, so it’s nice to have a variety of dishes in rotation. When we’re tired of pasta with meatballs, Joe’s Special, chili, and our other standbys, that means it’s time to circle back to Salisbury steak. This recipe is a little (okay, a lot) retro, but it totally hits the spot. It’s also much more economical than actual steak, especially since we prefer to buy grass-fed beef in our house and dinner for two can get spendy. While the steaks are cooking, I like to boil up a pot of egg noodles or mashed potatoes. I also either microwave some bagged frozen vegetables or throw together a quick salad to round out the meal. Whether you enjoyed Salisbury steak growing up, or you have only glimpsed it among the frozen TV dinners at the grocery store, I urge you to give this homemade version a try!","Coco Morante","August 23, 2017","Classic Salisbury Steak with Mushroom Gravy! Ready in under an hour, cooks all in one skillet. Serve with buttered noodles or mashed potatoes.","Coco Morante","Classic Salisbury Steak with Mushroom Gravy! Ready in under an hour, cooks all in one skillet. Serve with buttered noodles or mashed potatoes.","10 minutes","45 minutes","4 servings",24,"2017-09-25 02:55:04"
36,55,"2017-09-25 02:55:55","Sous Vide French Dip Sandwiches",,"Look for top or bottom round roast for this recipe since these cuts are less fatty and easier to cut into thin slices. Use chuck roast if round roast can't be found and cut thicker slices. The roast from this recipe is also fantastic for lunch sandwiches, tacos, salads, and any other recipe calling for tender slices of steak or beef. Instead of doing the second sear on the stovetop, try grilling it! This gives the meat a nice smoky flavor. Make-ahead instructions: Cook the roast as per the recipe through the end of the sous vide cook time. Lift the roast from the water and transfer it to a bowl of cold water to cool it down. Once cooled, refrigerate until ready to serve. Re-warm in a 140F sous vide bath for an hour or so, then continue with searing the roast and assembling the sandwiches.","1 Calculate your cooking time: This roast cooks sous vide for 18 to 24 hours, so it's important to begin cooking with your serving time in mind. Calculate backward from your dinner time to figure out when you should start cooking the roast. For make-ahead instructions if you don't plan on serving your sandwiches right away, see the instructions in the headnotes. 2 Trim and season the roast: Trim any large pieces of fat from the exterior of the roast, but don't worry about getting every last speck. Season it on all sides with the salt and pepper. 3 Sear the roast: Warm a large skillet over medium-high heat and add 1 tablespoon of oil. When the oil shimmers and glides smoothly, and a flick of water evaporates on contact with the pan, add the roast. Sear the roast very well on all sides, 4 to 5 minutes per side. The seared surfaces should look dark reddish-brown. If the oil starts to get smoky, lower the heat slightly; otherwise, maintain a medium-high heat for the best sear. 4 Transfer the seared beef to a plate to cool slightly. If the roast is still scorching hot from the pan when you put it in the plastic bag, it can melt a hole in the plastic. 5 Deglaze the pan with the wine: With the pan still over medium-high heat, add the wine all at once. It will bubble and steam as it hits the pan. As it bubbles, use a stiff spatula to scrape up any dark bits that were stuck. Once you've scraped up all the bits and the wine is simmering, pour it carefully into a measuring cup. Let it cool slightly. 6 Pack up the roast for sous vide cooking: Place a 1-gallon plastic freezer bag on your counter and fold the top outwards to form a cuff; this will help it stand up and make it easier to fill. (Alternatively, place the bag in a bowl while filling). Place the slightly cooled roast into the bag. Pour the wine and broth over top, and tuck the bay leaf inside. Zip the bag almost entirely shut, leaving about an inch open at one edge. 7 Seal the bag: Fill a large stock pot three-quarters full with water. Submerge the bag with the roast until just the zipper part of the bag is above the water. As you submerge the bag, the pressure of the water will press the sides of the plastic bag up against the roast and the liquid, ""hugging"" the ingredients. You may need to use your hands or a spatula to poke the roast below the surface of the water and force out any bubbles. Once all the air bubble are out, submerge the bag up to the zipper, then zip it all the way closed so the bag is sealed. Lift the roast from the water and place it on a dishtowel while you heat the water. As you lift the bag, the plastic should look like it's hugging the ingredients inside the bag. A few small air pockets are fine; vacuum-sealing isn't necessary. Check carefully to make sure the bag isn't leaking; if it is, transfer it to a new bag and repeat this sealing step. 8 Heat the water with the immersion circulator: Place the pot of water on a trivet or other heatproof surface. Place the immersion circulator in the water and set it to heat the water based on your preferred doneness for the roast beef: 135°F (medium-rare), 140°F (medium), 145°F (medium-well) or 150°F (well-done). It will take approximately 5 to 10 minutes for the water to heat, depending on the volume of water in your pot. (You can also use warm water out of the tap to cut down on heating time.) Once the water is up to temp, your immersion circulator will indicate that you're ready to start cooking. With Joule, this is controlled through the Joule app: Open the app on your phone and press the orange circular button in the bottom right corner. Input the temperature and press the orange button again to start the device and begin heating the water. 9 Cook the roast: Once the water has finished heating, lower the roast into the water. It's fine if the zipper is above the surface of the water, but the roast itself should be completely submerged by at least an inch or so. Add more water if needed. Cook the roast for 18 to 24 hours (yes, hours!). It will become more tender the longer you let it cook. Set a timer so you know when it's ready. 10 Check the roast and monitor the water during cooking: Every so often during cooking, take a peek at your roast and make sure that it's still submerged in the water and the bag isn't leaking. (If it's leaking, the liquid will start to look diluted and you'll notice air bubbles in the bag. Just transfer the roast and liquid to another bag and carry on with cooking. This doesn't happen very often, but is something to watch out for.) Keep an eye on the water level and add additional water if it looks like it's getting low. The immersion circulator will heat the water right back up to temperature. To help prevent evaporation, you can also cover your pot with plastic wrap, a silicon bowl cover (as I have), or any other cover. 11 Cook the onions at any point while the roast is cooking: At any point during this cooking time when you have a spare 10 minutes, cook the onions. Warm a teaspoon or two of oil in a skillet and cook the onions with 1/4 teaspoon salt until they are very soft and browned. If you're not serving them right away, cool and refrigerate until needed. To reheat, add them to a hot skillet and stir until warmed through. 12 Sear the roast (again!): When you're done cooking the roast, lift the bag from the water and set it on a kitchen towel on the counter. Warm a tablespoon of oil in a large skillet over medium-high heat. Open the bag with the roast; be careful not to spill any of the cooking liquid. Use tongs to lift the roast from the bag and transfer it to a cutting board. Pat it dry on all sides. Transfer the roast to the hot skillet and sear on all sides, 2 to 3 minutes per side, until the outside is very crusty. Add more oil as needed to the pan. Once seared, set the roast on a cutting board until ready to slice. 13 Strain the ""jus"": While the roast sears, strain the cooking liquid (""jus"") into a measuring cup. Taste and add salt or pepper if needed. If the jus seems overly concentrated to you, add a little water to thin it out again. Use a little of the jus to deglaze the pan after searing the roast, if you like. Transfer the jus to individual cups for serving. 14 Toast the French rolls: Warm the oven to 400F. Open up all the French rolls and arrange them in a single layer on a baking sheet with the cut sides facing up. Toast in the hot oven until they are warm and feel crispy when you press the surface of the bread, about 5 minutes. Remove from the oven, but leave the oven on. If you like, spoon a little of the beef jus over the bottom buns for flavor. 15 Slice the beef: Use a sharp chef's knife and slice the beef against the grain as thinly as possible. 16 Assemble the sandwiches: Pile slices of beef on the bottom half of the rolls. The meat should divide equally between all the rolls, but you may have some leftover. Top each pile of beef with some onions and a slice or two of cheese, if desired. 17 Broil the sandwiches: Set aside the tops of the buns so they don't burn. Switch the oven to ""broil"" and slide the pan of sandwiches under the broiler. Broil until the cheese starts to melt, about 1 minute. 18 Serve the sandwiches: Top each sandwich with the top bun. Serve with the jus alongside for dipping. (Refrigerate leftovers and consume within 3 to 4 days, or freeze for up to 3 months.)",,"Emma Christensen","May 30, 2017","Sous Vide French Dip Sandwiches! Cooking sous vide makes the most tender roast beef EVER. This is a perfect starter recipe if you're new to sous vide cooking.","Emma Christensen","Sous Vide French Dip Sandwiches! Cooking sous vide makes the most tender roast beef EVER. This is a perfect starter recipe if you're new to sous vide cooking.","45 minutes",,"6 to 8 sandwiches",21,"2017-09-25 02:54:45"
37,57,"2017-09-25 02:56:03","Pressure Cooker Beef Brisket","2 1/2 to 3 1/2 pounds beef brisket (certified kosher, if needed) 1 1/2 teaspoons kosher salt, divided 1/2 teaspoon ground black pepper 1 tablespoon olive oil 3 medium yellow onions, sliced 3 large garlic cloves, peeled 1/2 cup water 1/2 cup dry red wine 1/4 cup ketchup 1 teaspoon dried rosemary 1 teaspoon dried thyme leaves 1 teaspoon paprika Special equipment: 6-quart electric or stovetop pressure cooker, or larger (like an Instant Pot) Immersion blender, or regular blender","Oven-cooking Instructions: Using a Dutch oven or other heavy pot with a lid placed over medium-high heat, follow the instructions for searing the brisket, cooking the onions, and mixing in the other ingredients as described in the pressure cooker recipe. Make sure the fat cap is facing up when you add the brisket back to the pan. Cover the pot and transfer to a 325F oven to cook for 3 hours, until the brisket is tender. Make-ahead Instructions: Cook the brisket as indicated, allow it to cool, and refrigerate on its own. Refrigerate the strained onions and garlic separately. Transfer the cooking liquid to a storage container and refrigerate separately. The next day, scrape the solidified fat from the top of the liquid and discard. Warm the cooking liquid, onions, and garlic in the pressure cooker or in a medium saucepan. With an immersion blender or in a blender, blend the cooking liquid, onions and garlic into a thick gravy. Warm the brisket in the gravy before serving.","1 Prepare the brisket: Rinse the brisket and pat it dry with paper towels. If your brisket has more than 1/4-inch layer of fat, trim off the excess. Season it on both sides with 1 teaspoon of the salt and the ground pepper. 2 Sear the brisket: Select the “Sauté” program on your pressure cooker, adjust it to its highest heat setting, and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium high heat.) Use a pair of tongs to lower the brisket into the pot with the side with the most fat facing down, and let it sear for 6 minutes. Turn it over and sear it for 6 more minutes. Both sides should be a rich, dark brown color. Transfer the seared brisket to a plate. 3 Cook the onions and garlic: Adjust your pressure cooker to its medium ""Sauté"" setting. (If you are using a stovetop pressure cooker, lower the heat to medium.) There should be plenty of fat left in the pan after searing the brisket; if not, add another teaspoon or two of olive oil to cook the onions. Add the onions, garlic, and the remaining 1/2 teaspoon of salt. Cook, stirring frequently, until the onions are soft and beginning to brown, about 10 minutes. Scrape the bottom of the pot as you stir the onions to help release all of the browned bits from the bottom of the pot. 4 Stir the water, wine, ketchup, and spices into the onions and garlic. 5 Cook the brisket: Use a pair of tongs to lower the seared brisket back into the pressure cooker, with the side with the most fat facing up. Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Manual” program, then set the time to 50 minutes at high pressure. (For stovetop pressure cookers, cook for 45 minutes at high pressure.) It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 60 minutes. 6 Release the pressure: You can either perform a quick pressure release by moving the vent from “Sealing” to “Venting,” or you can let the pot depressurize naturally (this takes about 20 minutes). (For stovetop pressure cookers, perform a quick pressure release.) 7 Separate the brisket, onions, and cooking liquid: Use tongs to transfer the brisket to a plate or carving board. Strain the cooking liquid into a fat separator, collecting the cooked onions and garlic in the strainer. 8 Make the gravy: Return the drained onions and garlic to the pressure cooker pot. Pour the cooking liquid from the fat separator back into the pot, discarding the fat that is left behind. (If you don't have a fat separator, wait for the fat to rise to the top of the liquid, then skim off as much as you can.) With an immersion blender, blend the cooking liquid, onions and garlic into a thick gravy. (Alternatively, transfer the liquid, onions, and garlic to a blender to puree. Don't fill the blender more than halfway, and be careful of the steam when opening the blender pitcher. 9 To serve: Slice the brisket against the grain into thin (1/4-inch) slices. Pour the gravy over the brisket and serve hot.","My family has always cooked our Passover brisket in the oven, low and slow. It’s delicious, but takes over three hours to make! This year, I wanted to see if I could speed up the process using a pressure cooker. And you know what? You can. Using a pressure cooker, like the Instant Pot, you can make tender, deeply flavorful brisket with a thick, rich gravy in about half the time! If you’re making this brisket recipe for Passover, be sure to buy a kosher brisket, along with “kosher for Passover” brands of red wine and ketchup. If you are celebrating according to very strict kosher laws, you may also want to make sure your spices are designated “kosher for Passover.” Online stores like Rockland Kosher Supermarket are great resources for ingredients if you’re unable to track them down in your area. The gravy gets lots of flavor from the seared meat, so whatever you do, don’t skip on that step! Give the brisket a good six minutes on each side so that it becomes deeply and thoroughly browned. After the brisket is seared, quickly sauté the onions and garlic until they give up their liquid and the onions begin to brown. While they cook, scrape up any browned bits leftover from searing the brisket – these make the broth extra flavorful! Oh, and one more great bonus of pressure cooking: You can make the gravy right in the pot! Use an immersion blender to whiz the onions and garlic into the cooking liquid, making a thick, rich gravy. This also means zero stuck-on mess to clean up at the end of cooking. How much better does it get?","Coco Morante",,"Tender brisket in half the time with the pressure cooker! Perfect for Passover dinner or Sunday suppers. Easy blender gravy.","Coco Morante","Tender brisket in half the time with the pressure cooker! Perfect for Passover dinner or Sunday suppers. Easy blender gravy.","15 minutes","1 hour, 30 minutes","6 to 8 servings",24,"2017-09-25 02:55:04"
38,58,"2017-09-25 02:56:10","Steak Salad with Miso Vinaigrette","For the miso dressing: 3 tablespoons white miso, or other light-colored miso 2 tablespoons rice vinegar 1 teaspoon Dijon mustard 1 teaspoon maple syrup (optional) 1 tablespoon neutral flavored oil For the steak: 1 pound skirt steak 1 teaspoon paprika (sweet, hot, or smoked — your choice) 1 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper 2 teaspoons high-heat cooking oil For the salad: 6 to 8 cups spring greens 2 carrots, peeled and sliced 4 to 6 radishes, thinly sliced 1 apple, any kind, cored and thinly sliced","Look for miso in the refrigerated section of your grocery store, sometimes near the produce section. Buy for white miso, or use any light-colored miso. I like the chickpea miso from Miso Masters.","1 Make the miso dressing: Whisk together miso, rice vinegar, Dijon, maple syrup, and oil. Use a blender for a creamier consistency. (This can be done several days in advance; whisk before tossing the salad if the dressing has separated.) 2 Warm the pan for the steak: Heat a large cast iron or stainless steel skillet (or grill pan) over medium-high heat until it is very hot and a drop of water evaporates on contact, 3 to 5 minutes. 3 Season the steak: While the pan is heating, mix together paprika, garlic powder, salt, and pepper and pat the onto the steak on all sides. 4 Cook the steak: Turn on a vent fan or open a window – searing the steak will create a lot of smoke. Add the oil to the hot pan and tilt the pan to coat the bottom. Place the steak in the middle of the pan and cook for 3 to 4 minutes. Flip and cook for 3 to 4 minutes on the second side, or until it has reached your desired doneness. (My steak reached 125ºF, rare, in about 7 minutes total.) 5 Rest the steak: When steak is done, move it to a cutting board to rest for 10 minutes. 6 Slice the steak: After the resting period, slice against the grain, and trim off any excess fat or gristle. The steak can be served immediately with the salad, or cooled and refrigerated for up to 5 days for quick meals. 7 Toss the salad: When you’re ready to eat, toss greens, carrots, radishes, and apples together in a large bowl with a tablespoon of the miso vinaigrette. Taste one of the leaves and add more vinaigrette, one tablespoon at a time, to taste. 8 Serve the salad: Divide the salad between four plates. Top with slices of steak, dividing the steak evenly between all the plates. For dinner parties, serve the salad on a large platter and let guests help themselves. (This recipe can also be easily doubled for larger parties.)","I come from California, the land of salad for dinner. You can’t ask for a much simpler homemade meal (I mean, unless cereal counts). With this easy and delicious steak salad, pan-seared skirt steak sits atop a bed of spring greens, carrots, radishes, and apples. The miso vinaigrette- tangy, sweet, substantial, and full of umami, provides another layer of wow. You may only know miso from its ubiquitous appearance as a soup at your favorite sushi joint, but miso is so much more! Miso is a thick fermented paste made from a combination of legumes and grains – it can take over a year to make! Miso can range in color and flavor from dark-hued and super funky to light, buttery, and almost sweet. It can provide amazing depth of flavor to all sorts of dishes, and in the case of this dressing, it also acts as a thickener – which means less need for oil! One of the things I love about this skirt steak salad is that it’s so incredibly quick to make. If I’m feeling organized, I prep and cook the individual ingredients on Sunday so I can toss together quick meals all week long, but you can also easily make the recipe, start to finish, in 30 minutes. I chose apples, carrots, and radishes to round out this salad because I always have them on hand and because they pair so well with miso. You can get creative, though, and try this salad with seasonal fruits and veggies of your choice. Miso also pairs particularly well with corn, mushrooms, beets, citrus, eggplant, and pineapple. Come to think of it, that sounds like a pretty fantastic salad, too. California is having one of its wettest years on record, so I have yet to pull out the grill, but I’m not going to let the weather stand in the way of delicious steak. Instead, I pull out my cast iron skillet or grill pan to cook a steak with a nice crust and juicy interior. You’ll need to open the windows and turn your hood fan onto high while you heat the pan and during the cooking – searing steak can create a lot of smoke! It also helps to leave your steak on the counter for about 30 minutes to take some of the chill off.","Sabrina Modelle",,"QUICK and EASY steak salad with a light miso vinaigrette. Ready in 30 minutes, or make-ahead for an even quicker weekday meal. Gluten-free.","Sabrina Modelle","QUICK and EASY steak salad with a light miso vinaigrette. Ready in 30 minutes, or make-ahead for an even quicker weekday meal. Gluten-free.","15 minutes","20 minutes","Serves 4",3,"2017-09-25 02:40:59"
39,60,"2017-09-25 02:56:18","Quick & Easy Hamburger Soup","1 to 1 1/3 pound ground beef 1 cup diced yellow onion (from 1 small onion or 1/2 large onion) 2 stalks celery, diced 2 large carrots, diced 1 sweet bell pepper, seeded and diced 3 cloves garlic, minced 1 can (14.5 oz) diced tomatoes 2 tablespoons tomato paste 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 cups beef broth 1/2 cup red wine, optional 1 cup elbow macaroni, optional",,"1 Brown the beef: In a large Dutch oven  or stock pot over medium heat, brown the ground beef, breaking it apart with a wooden spoon into large chunks. When browned, use a slotted spoon to transfer the ground beef onto a paper towel lined plate to drain. Set it aside. 2 Cook the vegetables: Pour off all but 1 tablespoon of the rendered fat from the ground beef (or add enough olive oil to make 1 tablespoon if there's not much fat). Add the diced onion, celery, carrot and bell pepper and cook over medium heat until softened, about 5 minutes. 3 Add the seasonings, tomatoes, and broth: Stir in the tomato paste and garlic, and cook about 30 seconds, until fragrant. Add in the oregano, salt, and pepper, and stir to combine. Stir in the diced tomatoes, beef broth, and red wine (if using). Lastly, add the cooked ground beef back to the pan. Taste and adjust seasonings as needed. 4 Simmer the soup: Bring the soup to a rapid simmer. Reduce the heat to medium-low, cover the pot, and cook for about 20 minutes. If you are adding elbow macaroni, add it halfway through cooking, and cook until the pasta is tender. 5 Serve immediately. Leftovers will keep up to 5 days refrigerated, or up to 3 months frozen.","No matter what season, the chances are soup is a good answer to “what’s for dinner?” It may be the answer on a cold and chilly day, or just when you have no other ideas for dinner and need something fast. Soup is warm, comforting and always delicious. This hamburger soup is a quick meal when you need it, but that tastes like it has been tucked away on the stove for hours, Make this soup your own by adding in some macaroni or other pasta, or give it a spicy kick with a dash of cayenne. Serve it with some crusty garlic bread on the side for a perfect home-cooked meal!","Megan Keno",,"Hamburger Soup -- so QUICK and EASY! Great last-minute weeknight meal. Ready in 30 minutes.","Megan Keno","Hamburger Soup -- so QUICK and EASY! Great last-minute weeknight meal. Ready in 30 minutes.","10 minutes","30 minutes","4 to 6 servings",12,"2017-09-25 02:53:24"
40,62,"2017-09-25 02:56:27","Joe’s Special (Scrambled Eggs with Spinach, Beef, and Mushrooms)","2 tablespoons unsalted butter 8 ounces crimini mushrooms, sliced 1 medium yellow onion, diced 4 cloves garlic, chopped 1 teaspoon salt, divided 6-ounce bag (8 cups) baby spinach 1 pound (85 to 95%) lean ground beef 1 teaspoon Worcestershire sauce 1/4 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 6 large eggs 1 teaspoon Tabasco sauce, optional Sliced sourdough bread or rolls, to serve",,"1 Cook the mushrooms, if using: Melt the butter in a large (12-inch) skillet over medium heat. Add the mushrooms into the skillet in a single layer and leave them alone, without stirring, until they begin to brown, about five minutes. 2 Cook the onions: Add the onions, garlic, and 1/2 teaspoon of the salt to the mushrooms. Cook, stirring occasionally, until the onions are softened and the garlic has lost its raw bite, about five more minutes. 3 Wilt the spinach: Add the spinach to the skillet, stirring it into the other ingredients for a couple minutes so that it wilts and reduces in volume. When the spinach has just barely wilted, transfer everything from the skillet to a large, shallow serving bowl.  4 Cook the ground beef. Add the ground beef to the empty skillet over medium heat. Sprinkle the Worcestershire sauce, pepper, nutmeg, and remaining 1/2 teaspoon of salt over top. Cook the beef, breaking it up with your spatula into crumbles. Continue to cook until the beef is fully cooked through with no trace of pink remaining, 8 to 10 minutes. Transfer the cooked beef to the serving bowl with the sautéed vegetables. Pour off any fat still in the pan, leaving just a thin film to cook the eggs. (Add a teaspoon of cooking oil or butter if the pan seems dry.) 5 Scramble the eggs. Return the pan to the stove and reduce the heat to medium low. In a medium mixing bowl, whisk the eggs with tabasco, just until thoroughly combined. Pour the eggs into the skillet, and scramble just until the curds are barely wet and beginning to break apart, stirring often, about five minutes. 6 Mix everything together and serve. Add the cooked beef and vegetables back to the skillet, breaking up the eggs into bite sized pieces and stirring everything together until evenly combined. Transfer everything back to the serving bowl and serve hot, with sourdough bread alongside.","Have you ever heard of Joe’s Special? This is a classic San Francisco diner dish dating back to the 1920s. It’s a hearty scramble of eggs, ground beef, spinach, mushrooms, and onions. This scramble is great any time of day, but in my house growing up, we always had it for dinner, with thick slices of San Francisco sourdough bread alongside. Back in the 80’s, my dad used frozen spinach, canned mushrooms, and granulated garlic in his version of Joe’s Special. The mushrooms were optional at the diner, but my dad always included them. The recipe I make now is a fresh and modern take on my dad’s version. I use fresh baby spinach, sliced crimini mushrooms, and lots of fresh diced garlic. I buy the bags of triple-washed baby spinach, which are almost as convenient as frozen spinach. The whole thing cooks in one skillet, with the vegetables, meat, and eggs cooked one after the next. So easy and fast! First, cook the mushrooms, onions, and garlic. Next, throw in some spinach and let it wilt. Then, you cook the ground beef, and finally, scramble the eggs. Stir it all together and dinner is served. Joe’s Special is best served with sliced bread. Sourdough is my favorite, and it’s the classic San Francisco choice. Use a fork to scoot some of the scramble onto the bread and enjoy!","Coco Morante",,"Make a diner classic for dinner tonight - Joe's Special! Scrambled eggs with spinach, beef, onions, garlic, and mushrooms. 30 minutes.","Coco Morante","Make a diner classic for dinner tonight - Joe's Special! Scrambled eggs with spinach, beef, onions, garlic, and mushrooms. 30 minutes.","10 minutes","30 minutes","4 to 6 servings",24,"2017-09-25 02:55:04"
41,63,"2017-09-25 02:56:28","Pressure Cooker Porcupine Meatballs","2 tablespoons olive or vegetable oil 1 medium yellow onion, chopped (reserve half) 2 cloves garlic, minced (reserve half) 1 can (15 ounces) tomato sauce 1/2 cup water 1 tablespoon Worcestershire sauce 1 pound ground beef (85% lean) 1/2 cup long grain rice 1 teaspoon salt 1/2 teaspoon ground black pepper Special Equipment: 6-quart Instant Pot, or other pressure cooker","Stovetop Instructions: Sauté half of the onions and garlic in oil in a thick-bottomed pot over medium heat. Add the tomato sauce, water, and Worcestershire sauce, increasing the water to one full cup. While the sauce is coming up to a simmer, make the meatballs. Drop the meatballs into the simmering sauce, cover the pot, and reduce the heat to low. Let simmer until meatballs are cooked through, about 45 minutes.","1 Sauté the onion and garlic: Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.) Add half of the chopped onions and garlic. Sauté until the onions are softened and translucent, about five minutes. 2 Stir in the tomato sauce, Worcestershire sauce, and water. Let this warm until it comes to a simmer. 3 Make the meatballs: While tomato sauce is coming up to a simmer, make the meatballs. In a mixing bowl, combine the beef, rice, salt, pepper, and the rest of the chopped onions and garlic. Roll into ping-pong ball-sized meatballs (1 1/2 inches or so). 4 Cook the meatballs: Gently place the meatballs in to the pot a single layer. Spoon a little bit of sauce over the top of each one. Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. Select the “Manual” program, then set the time to 15 minutes at high pressure. (For stovetop pressure cookers, cook at high pressure for 12 minutes.) It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 25 minutes. 5 To serve: You can either perform a quick pressure release by moving the vent from “Sealing” to “Venting,” or you can let the pot depressurize naturally (this takes about 20 minutes), then open it when you’re ready to serve the meatballs. (For stovetop pressure cookers, perform a quick pressure release.)","Don’t worry – these meatballs aren’t actually made out of porcupines! The name refers to the grains of rice that get mixed in with the meatballs and poke out as they simmer, resembling spines on a porcupine. With rice and meat all in one dish, you just need a vegetable side to complete the meal. This recipe is an update on a classic 1970s Betty Crocker dish, Oven Porcupines. The original version is baked in the oven for an hour, but my recipe is made in an electric pressure cooker (I’ve included stovetop instructions, too). These pressure cooker meatballs are done in about half the time of the original, making it perfect for a midweek meal. If you’re new to pressure cooking, an electric, programmable model is a great place to start. There are a few well-rated brands on the market. I use the 6-quart Instant Pot IP-DUO60 most of the time, which is a good size if you’re serving 4 to 6 people. We’re a household of two and we like having leftovers, so this size works out well for us. My favorite way to serve these porcupine meatballs is with mixed steamed vegetables on the side. You know that classic frozen mix of carrots, corn, peas, green beans and lima beans? I microwave a big bowl of them while the meatballs are cooking, so everything is done at the same time. I also like to serve these meatballs on top of spiralized zucchini noodles, or with riced cauliflower. For a retro dinner a la Betty Crocker, serve them with iceberg wedge salads and steamed, buttered green beans.","Coco Morante",,"Classic retro dinner, made in the pressure cooker. Ground beef and rice meatballs in a simple tomato sauce. (No porcupines!) 30 minute dinner.","Coco Morante","Classic retro dinner, made in the pressure cooker. Ground beef and rice meatballs in a simple tomato sauce. (No porcupines!) 30 minute dinner.","10 minutes","30 minutes","4 (makes about 1 dozen meatballs)",24,"2017-09-25 02:55:04"
42,64,"2017-09-25 02:56:29","Pressure Cooker Ground Beef Chili","1 tablespoon olive or vegetable oil 1 medium green bell pepper, chopped 1 medium yellow onion, chopped 2 ribs celery, chopped 1 clove garlic, finely chopped 1 pound ground beef (85% lean) 2 tablespoons chili powder 1 1/2 teaspoons salt 1/2 teaspoon oregano 3 tablespoons tomato paste 1 (14-ounce) can diced tomatoes 1 can kidney beans, drained and rinsed 1 cup shredded cheese, any favorite mix, to serve 2 green onions, sliced thinly, to serve Special equipment: 6-quart Instant Pot, or other pressure cooker","If you have leftover tomato paste after making this recipe, you can freeze it in tablespoon portions for another recipe. Note that no extra liquid needs to be added to this recipe. The liquid from the canned tomatoes is sufficient. Stovetop Instructions: In a medium saucepan or soup pot, cook the bell pepper, onion, celery and garlic in olive oil over medium heat until the onions are softened and translucent. Add the ground beef and cook until no longer pink. Add the spices, tomato paste, tomatoes, and beans, along with a cup of water or broth. Bring to a simmer. then turn the heat down to low, cover the pot, and let simmer for one hour.","1 Cook the vegetables: Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.) Add the bell pepper, onion, celery, and garlic. Sauté until the onions are softened and translucent, about five minutes. 2 Cook the ground beef: Add the ground beef to the pot, breaking it up in small pieces. Cook until no longer pink, about five minutes. 3 Stir in the spices and tomato paste. Add the chili powder, salt, oregano, and tomato paste to the pot. Stir until the tomato paste is evenly mixed into the other ingredients and no clumps remain. 4 Add the tomatoes and beans: Strain the tomatoes, then add enough water or broth to make 1 cup total liquid. Add the liquid, the strained tomatoes, and the beans to the pressure cooker. 5 Cook the chili: Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. If you are using an Instant Pot, select the “Chili” program, then adjust the time to 20 minutes. If your pressure cooker does not have a “Chili” program, set it manually to “High Pressure” for 20 minutes. For stovetop pressure cookers, cook for 17 minutes at high pressure. It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 30 minutes. 6 Release the pressure after cooking: When the timer goes off, you may either perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting,” or let the pot depressurize naturally on its own (this takes about 20 minutes; open the vent to ""Venting"" when you’re ready to serve the chili.) For stovetop pressure cookers, perform a quick pressure release. 6 To serve: Top bowls of chili with shredded cheese and green onions, if desired. Serve alone, over rice, or with cornbread.","A warm bowl of chili is such a comforting meal on cold nights. Beef chili usually takes at least an hour and a half to simmer on the stove, but you can cut that time down by half when you use a pressure cooker! Electric pressure cookers are having a renaissance these days. The newest models are programmable smart appliances that are safe and easy to use. They’re completely different than the traditional stovetop models many of us grew up with. Find out just how great pressure cooking can be with this super-quick chili recipe. The pressure cooker I use is an Instant Pot. I have both the 6- and 8-quart models (IP-DUO60 and IP-DUO80), and I find that the 6-quart size is plenty big for most meals. It handles recipes making 4 to 6 serving recipes easily, including this beef chili. Using an Instant Pot isn’t any harder than cooking a pot of chili on the stove. You can sauté and simmer right in the appliance, just you would when cooking on the stovetop. The only difference here is that instead of turning a knob on the stove, you press a few buttons on the Instant Pot. If you have another model of electric or stovetop pressure cooker, the sautéing instructions might be slightly different. Just check your user manual for guidance. The most intimidating aspect of pressure cooking is probably releasing the pressure once your food is cooked, but it’s really not so tricky. There are two different ways to release the steam. The quickest way to release the steam is with the “quick release” method. For this, protect your hand with a heat-proof oven mitt or use a pair of long-handled tongs, and nudge the pressure release knob on the top of the pressure cooker from “Sealing” to “Venting.” As you do this, a big plume of steam will issue from the pot, releasing the pressure. The second way to release the steam is the “natural release” method. For this, just let your pot sit on the counter and do nothing. The pressure cooker will slowly depressurize on its own in about 20 minutes (you’ll see the float valve next to the pressure release knob go down), and you will be able to safely open the pot. Use this method if you’re scared of that plume of steam. Whichever method you choose, you’ll know that the pot is depressurized when the float valve on the lid (right next to the pressure release knob) returns to its lowered position. I’ve included stove-top instructions as well, in case you’d like to make this chili without a pressure cooker. No matter how you make it, serve the chili piping hot, with plenty of grated cheese and green onions on top.","Coco Morante",,"30-minute beef chili in the pressure cooker! Made with green peppers, onions, celery, ground beef, and tomatoes. Top with shredded cheese and sliced green onions. Gluten-free.","Coco Morante","30-minute beef chili in the pressure cooker! Made with green peppers, onions, celery, ground beef, and tomatoes. Top with shredded cheese and sliced green onions. Gluten-free.","10 minutes","30 minutes","4 to 6 servings",24,"2017-09-25 02:55:04"
43,67,"2017-09-25 02:56:39","Slow Cooker Taco Soup","1 tablespoon olive oil 1 pound (450g) lean ground beef 1 1/2 cups (180g) diced yellow or red onions 2 to 3 cups (475ml to 710ml) chicken or beef broth (use more if you want a thinner soup) 1 15-oz. (425g) can diced tomatoes 1 15-oz. (425g) can black beans, drained and rinsed 1 15-oz. (425g) can kidney beans, drained and rinsed 1 4-oz. (115g) can chopped green chiles 1 1/4 cups (135g) corn kernels, fresh or frozen 2 1/2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon salt To serve: Tortilla chips, lightly crushed Sour cream Chopped cilantro Finely diced red onion Lime juice Chopped red onions Special equipment: 4-quart or larger slow cooker",,"1 Brown the beef with the onions (can be done a day or two ahead): Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add beef and onions and cook 2 to 3 minutes, until the ground beef is browned but not completely cooked and the onions are starting to look soft around the edges. Use your spatula to break up the ground beef into smaller pieces as it cooks. Remove from heat and use immediately, or refrigerate for a day or two until needed. 2 Combine the browned beef, onions and the remaining soup ingredients in a slow cooker and stir. Cover and cook on low for 6 to 7 hours. It's fine if the soup cooks a little longer or the slow cooker switches to the ""warm"" setting. 3 Serve the soup: Serve soup in bowls and top with crushed tortilla chips, sour cream, cilantro, red onion and lime juice. This soup will keep refrigerated for 1 week or frozen for up to 3 months.","This slow cooker taco soup with ground beef is one of my favorite recipes to make in the slow cooker, especially in the fall and winter months. The soup is so hearty and flavorful, and the beef gets so tender over the long hours of cooking. Let it cook all day and it just gets better. Note that you’ll need a few minutes to brown the beef before putting this soup into the slow cooker. Even briefly browning the beef gives it a better texture and flavor in the finished soup, and it also helps render out some of the fat before it goes into the slow cooker. Since I’m already browning the meat, I also like to cook the onions a little bit. This draws out their sweet flavor. You can brown the meat and onions a day or two ahead and keep them refrigerated until you’re ready to make the soup.. I love serving this soup with crushed tortilla chips for some crunch and also to complete the “taco” part of the soup. Add a healthy dollop of sour cream and it’s ready to eat!","Lisa Lin",,"This slow cooker taco soup with ground beef is so easy - and SO GOOD! Perfect for busy weeks. Flexible cooking times.","Lisa Lin","This slow cooker taco soup with ground beef is so easy - and SO GOOD! Perfect for busy weeks. Flexible cooking times.","10 minutes",,,20,"2017-09-25 02:54:43"
44,68,"2017-09-25 02:56:41","Slow Cooker Cajun-Spiced Stuffed Peppers","1 pound (450g) lean ground beef 1 1/2 (225g) cups cooked brown rice 1 1/4 cups (150g) diced yellow onions 1 1/4 (115g) cups shredded mozzarella cheese 3/4 cup (80g) corn kernels (fresh or frozen) 1 1/2 teaspoons Cajun seasoning 1 teaspoon dried oregano 1 teaspoon sea salt 1/2 teaspoon paprika 5 to 6 large bell peppers Special Equipment: 4- to 6-quart slow cooker, though any size will work as long as the peppers will stand upright","Look for Cajun seasoning in the spice section at the grocery store. It is typically a mix of paprika, cayenne, garlic, cumin, oregano, and a few other dried spices. Be sure to buy bell peppers that are shaped like big cups and can stand upright on their own. You can also cook these peppers in the oven: Put them in a baking dish, cover with foil, and bake at 400F for 50 to 60 minutes. Slice one pepper open to make sure the beef has cooked through.","1 Mix the filling: In a large bowl, mix the ground beef, cooked rice, onions, 3/4 cup of the mozzarella cheese, corn, Cajun seasoning, oregano, sea salt and paprika together. The beef can be a bit difficult to break apart in the beginning. Using a fork can help. Set filling aside (or cover and refrigerate for up to 24 hours). 2 Prepare the peppers: Slice off the tops of the bell peppers. You don’t need to cut off a lot; just enough to get the stem off. Remove the seeds and membrane from the insides of the peppers. The peppers should look like little cups that are ready for stuffing. 3 Stuff each pepper with beef and rice filling. Carefully place each stuffed pepper into the slow cooker. (The stuffed peppers can also be covered and refrigerated for up to 24 hours before cooking.) 4 Set the slow cooker on low and cook for 4 to 5 hours. The peppers are done when the meat is cooked through. About 10 minutes before the peppers are done, sprinkle the remaining cheese on top of the peppers and close the lid. 5 Drain of excess liquid and serve: Carefully remove peppers from the slow cooker. Some of your peppers may have filled with some liquid. That’s perfectly normal. I like to gently tip the peppers over to drain the excess liquid before serving. Be careful when doing this, as the peppers may still be quite hot.","Have you ever tried making stuffed peppers in your slow cooker? These slow cooker Cajun stuffed peppers are great alternative to the usual oven-cooked method for busy weeknights. Just pop them into your slow cooker for a few hours, and you’ll have a tasty meal waiting for you. There are a few things to note when making this dish. First, when you’re shopping, look for bell peppers that are shaped like big cups and can stand upright on their own. Avoid peppers that are long and thin since they won’t hold much filling. To make sure the peppers can stand on their own, just prop them on any flat surface. When I’m shopping, I sometimes pull out my cell phone and see if the pepper can stand on the phone without wobbling. If a pepper doesn’t tip over, then you’ve got a good one! Also, make sure you note the cooking time on these peppers. These are ready in 4 to 5 hours, as soon as the meat is cooked through, and are best served soon after they are ready. This makes these stuffed peppers perfect for a day when you’ll be home for lunch and can start them cooking for dinner. The filling can also be prepared the night before and kept refrigerated. You could even stuff the peppers ahead of time so that all you have to do the next day is put them in the slow cooker. I know it’s tempting, but don’t try to push the cooking time much longer or leave these in the slow cooker all day while you’re at work. The peppers become very mushy and the meat overcooks when left in the slow cooker for too long – as I discovered to my dismay the first time I tried this recipe! Finally, you’ll notice that as the peppers cook, some liquid collects inside the peppers. Right before serving, I like to gently tip the peppers over to drain out the liquid. Serve the peppers on their own or with your favorite sauce!","Lisa Lin",,"Slow Cooker Cajun-Spiced Stuffed Peppers! 15 minutes to prepare, 4 to 5 hours in the slow cooker.","Lisa Lin","Slow Cooker Cajun-Spiced Stuffed Peppers! 15 minutes to prepare, 4 to 5 hours in the slow cooker.","15 minutes","4 hours","5 to 6 servings",20,"2017-09-25 02:54:43"
45,69,"2017-09-25 02:56:48","Cheesy Hamburger Pasta Skillet","1 pound lean ground beef 1 medium green bell pepper, diced 1/2 large sweet onion, diced 2 medium cloves garlic, minced 1/2 teaspoon salt 1/2 teaspoon ground pepper 2 1/2 cups chicken broth 1 1/2 cups half-and-half 2 tablespoons all-purpose flour 8 ounces wide egg noodles 2 cups shredded cheddar or mozzarella Special Equipment: 12-inch skillet",,"1 Brown the ground beef: Heat a large 12-inch skillet over medium heat. Add the ground beef and brown, breaking into smaller pieces with a spatula or spoon. When browned, place onto a paper towel lined plate, and drain the beef. Set aside. 2 Cook the pepper and onion: In the same pan, add in the bell pepper and onion. Cook until golden brown and softened. Add the garlic and cook until fragrant, about 30 seconds. Season with salt and pepper. Transfer this mixture to another plate and set aside. 3 Make the sauce: Still in the same the pan, whisk together the chicken broth and half-and-half. Bring this mixture to a simmer. Whisk in flour and continue to simmer, about three minutes until the mixture begins to thicken slightly. 4 Cook the noodles: Add the egg noodles to the milk mixture. Cover pan and cook for about 8 minutes, or until the noodles are cooked through. Stir occasionally to ensure all noodles are submerged and cooking. 5 Add the ground beef, green peppers, and onions back to the pan. Stir to combine. Lastly, stir in the shredded cheese and combine until the cheese has melted. Serve immediately.","There is a slightly guilty side of me that loves the kind of macaroni and ground beef skillet dish that comes from a box. It always reminds me of rowdy dinners at home growing up, with my brothers and sisters all around. This from-scratch version is nearly as easy as the boxed kind, and just as comforting. It also feeds a crowd and makes excellent leftovers! I like to use cheddar for this recipe, or you can make it with mozzarella for a more mild flavor. Whichever cheese you have on hand is going to be delicious. And don’t worry that you’ll need too many dishes. You can make the whole thing in one large skillet, noodles and all.","Megan Keno",,"Cheesy Hamburger Pasta Skillet! Way better than a box mix and just as quick and easy! 1-pot, make it for dinner and have the leftovers for lunch.","Megan Keno","Cheesy Hamburger Pasta Skillet! Way better than a box mix and just as quick and easy! 1-pot, make it for dinner and have the leftovers for lunch.","10 minutes","30 minutes",6,12,"2017-09-25 02:53:24"
46,78,"2017-09-25 02:57:13","Broccoli Beef","3/4 pound flank or sirloin, sliced thinly across the grain 3/4 pound broccoli florets 2 tablespoons high-heat cooking oil 2 cloves garlic, very finely minced or smushed through garlic smusher 1 teaspoon cornstarch, dissolved in 1 tablespoon water For the beef marinade 1 teaspoon soy sauce 1 teaspoon Chinese rice wine (or dry sherry) 1/2 teaspoon cornstarch 1/8 teaspoon freshly ground black pepper For the sauce 2 tablespoons oyster sauce 1 teaspoon Chinese rice wine (or dry sherry) 1 tablespoon soy sauce 1/4 cup chicken broth","Pro tip: put the steak in the freezer for 15-30 minutes before slicing, it will be firmer and easier to slice thin.","1 Marinate the beef: Stir together the beef marinade ingredients (1 teaspoon soy sauce, 1 teaspoon Chinese rice wine, 1/2 teaspoon cornstarch, 1/8 teaspoon black pepper) in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes. 2 Prepare the sauce: Stir together the sauce ingredients (2 Tbsp oyster sauce, 1 teaspoon Chinese rice wine, 1 teaspoon soy sauce, 1/4 cup chicken broth) in a small bowl. 3 Blanch or steam the broccoli: Cook the broccoli in a small pot with at least an inch of boiling water until tender-crisp, about 2 minutes. Drain thoroughly. 4 Stir-fry the beef: Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink. 5 Add sauce, cornstarch, and broccoli: Pour in the sauce and the cornstarch slurry (1 teaspoon cornstarch dissolved in 1 tablespoon of water), stirring, until the sauce boils and thickens, 30 seconds. Stir in the the broccoli.","Please welcome guest contributor Jaden Hair of Steamy Kitchen, author of The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight’s Dinner, who shows us how to make this Chinese-American classic, Broccoli Beef. ~Elise After moving out of the dorms in college, I found an apartment to share with 3 others. My job was to cook, and as long as what I put out on the dinner table was better than instant ramen, I didn’t have to clean the kitchen or vacuum. A mighty fine trade of labor, if you ask me! But then pretty soon, friends of roommates discovered my cooking talent and would conveniently drop by at around 7pm. I knew cooking was my calling back then, because each new friend would try to find a suitable trade to be able to snag a coveted spot at our dinner table. No more grocery bill, laundry, ironing, washing the car or studying! Broccoli Beef was one of my specialties, mainly because broccoli was cheap and beef could be sliced thinly to stretch and feed unexpected guests. So, how do you get the broccoli crisp-tender and the beef juicy, succulent? Well, the secret is to blanch or steam the broccoli first, before stir frying the beef. This helps you control the cooking times for the broccoli, instead of praying that the broccoli and beef finish cooking at the same time. You’ll add the broccoli back into the pan as the beef finishes cooking. And how do you prevent the garlic from burning? Most recipes will have you add the garlic in the pan or wok before you add the beef. If you do this, you’ll surely burn your garlic, as the beef takes about 1 minute to 1 ½ minutes to cook through on high heat. In this recipe, you’ll add the garlic after you add the beef. There should be plenty of oil in the wok to fry the garlic (if you use a large frying pan or wok) and the timing will be perfect.","Jaden Hair",,"Great Chinese Broccoli Beef recipe, takes only 30 minutes from start to finish!","Elise Bauer","Great Chinese Broccoli Beef recipe, takes only 30 minutes from start to finish!","15 minutes","15 minutes","Serves 3 to 4",46,"2017-09-25 02:57:13"
47,79,"2017-09-25 02:57:14","Long Island Iced Tea","1/2 cup tequila blanco (silver, blanco, or white) 1/2 cup white rum 1/2 cup vodka 1/2 cup gin 1/2 cup triple sec 3/4 cup lemon juice 3/4 cup simple syrup (see Recipe Note) 1 1/2 cups cola soda Halved lemon slices for garnish","You can buy prepared simple syrup for this recipe, or make it yourself! Combine equal parts sugar and water in a small saucepan over medium heat (1/2 cup of each will make a good amount). Bring to a simmer and stir until the sugar is dissolved. Cool and refrigerate; it will keep for several weeks.","1 Mix and chill: Fill a large bowl with ice. Add the tequila, rum, vodka, gin, triple sec, lemon juice, and simple syrup and stir until the mixture is well-chilled. 2 Strain the mixture into a pitcher and add the cola. Finish with a quick, short stir. 3 Serve: Pour individual drinks into highball or hurricane glasses filled with ice. Garnish with lemon wedges. Feel free to top off with a splash of cola, if desired. Serve. Variations: Texas Tea: Add 1/2 cup of your favorite bourbon whiskey to the recipe. (Strangely, one would think this would make it a Kentucky Tea?) Best sipped outside while doing absolutely nothing. Long Beach Tea: Substitute cranberry juice for the cola for a fruitier and more intensely tart version of this cocktail. A novel option for backyard cookouts.","Let’s clarify one thing I wish I had known when I was younger: there is no iced tea anywhere in the Long Island Iced Tea. It is simply the color of iced tea. This is critical knowledge to have if you plan to drink one. Or three. Because not knowing this will get you in a whole heap of trouble. The Long Island Iced Tea is a curious cocktail. Theoretically, it shouldn’t taste all that good considering how many different liquors are being mixed together. Yet, it works! The triple sec (an orange-flavored liqueur), lemon juice, and cola bind everything just perfectly. This cocktail is an easy one to throw together in a big pitcher for a party. I wait until just before the guests arrive, then mix everything together in a bowl with ice. Strain it into a pitcher and serve! The step of mixing with the ice helps to quickly chill the drink and adds just the right amount of dilution to the finished cocktail.","Garrett McCord","September 1, 2017","Long Island Iced Tea! Served in a pitcher, this is the ultimate party cocktail. Made with tequila, rum, vodka, gin, and triple sec. It packs a punch!","Elise Bauer","Long Island Iced Tea! Served in a pitcher, this is the ultimate party cocktail. Made with tequila, rum, vodka, gin, and triple sec. It packs a punch!","5 minutes",,"8 to 12 cocktails",47,"2017-09-25 02:57:14"
48,84,"2017-09-25 02:57:16","Turkey Taco Salad","For the bean and turkey topping: 2 tablespoons olive oil 1 medium onion, finely chopped 1 clove garlic, finely chopped 2 1/2 teaspoons ancho chili powder (or substitute regular chili powder) 2 teaspoons ground cumin 1 teaspoon oregano 1/4 teaspoon salt Fresh ground black pepper 1/2 pound ground turkey 1 can (15 ounces) diced fire-roasted tomatoes 1 can (15 ounces) black beans, rinsed and drained 1 cup fresh or frozen corn kernels For the salad: 2 tablespoons sherry vinegar 1/4 teaspoon salt Fresh ground black pepper 5 tablespoons olive oil 2 hearts of romaine, chopped or sliced 1/2 pint cherry tomatoes, halved 1/2 red onion, sliced 6 radishes, thinly sliced 2 ripe avocados, sliced 1 cup (4 ounces) shredded Monterey jack cheese, or more, to taste Handful of cilantro leaves, stems removed 1/2 cup sour cream 1 lime, cut into wedges","For a lighter version of this salad, skip cheese or swap the sour cream for yogurt – or both!","1 Cook the onion, garlic and spices: In a large, deep skillet over medium heat, heat the olive oil. Add the onion, garlic, chili powder, cumin, oregano, salt and a few grinds of fresh black pepper. Cook, stirring occasionally for 5 minutes, or until the onions soften. 2 Add the ground turkey and continue cooking. Break up the meat into small bits as it cooks using a stiff spatula. Cook for about 4 minutes, or until the turkey is no longer pink. 3 Stir in the diced tomatoes, black beans and corn. Reduce the heat to medium-low and cook for about 10 more minutes to allow the flavors to mingle and the mixture to thicken. If the mixture seems dry, add water 2 tablespoons at a time. Remove the skillet from the heat. Taste for seasoning and add more salt, if you like. Cool briefly. This topping can be made ahead and kept refrigerated for up to 5 days. Serve cold, or warm briefly in the microwave or a warm skillet before serving. 4 Dress the greens: In a bowl large enough to hold the lettuce, whisk together the vinegar, 1/4 teaspoon salt and a few grinds of fresh black pepper. Gradually whisk in the olive oil until the dressing looks combined. Add the lettuce to the bowl. Toss to coat it with the dressing. Taste for seasoning and add more salt and pepper, if you like. 5 Assemble the salad: Divide the lettuce among 4 to 6 plates. Divide the filling between the plates, and garnish with the tomatoes, onions, avocado, radishes, shredded cheese and cilantro. Top each salad with spoonful of sour cream and a lime wedge, and serve.","For a quick supper, especially in warm weather, you can’t beat a big taco salad like this one. Make the bean and turkey topping in a big skillet, and serve it warm over lightly dressed crisp romaine. Or make it ahead and serve it cold. It’s up to you. To finish off your salad, add a few crunchy fresh vegetables and top with some sharp cheddar and a dollop of sour cream. Actually, this salad has everything but actual tacos! You could always serve tortilla chips on the side, but who needs them with this saladpalooza?! Not too many pots and pans, not too much effort. That’s the way summer should be.","Sally Vargas","August 14, 2017","Taco Salad made with healthy ground turkey, black beans, and corn. Serve warm or cold over romaine lettuce with fresh tomatoes, avocados, and shredded cheese. Perfect for a mid-week meal or make-ahead lunch.","Sally Vargas","Taco Salad made with healthy ground turkey, black beans, and corn. Serve warm or cold over romaine lettuce with fresh tomatoes, avocados, and shredded cheese. Perfect for a mid-week meal or make-ahead lunch.","15 minutes","20 minutes","4 to 6 servings",2,"2017-09-25 02:40:58"
49,86,"2017-09-25 02:57:25","Ceviche with Avocado and Grilled Corn","4 whole ears corn 4 to 6 limes, juiced (3/4 to 1 cup of juice) 1/4 red onion, very thinly sliced 1 pound firm white fish, cut into 1/2-inch pieces (I used halibut) 2 medium ripe avocados, diced 1 cup loosely packed cilantro leaves, chopped 1/2 teaspoon salt Thick-cut tortilla chips, to serve","Although ""cooking"" fish in this way changes its texture and flavor, it's still essentially raw from a food safety standpoint. Therefore, it is extremely important to find a fishmonger you trust and who will sell you high quality fresh fish. Serve ceviche with thick-cut tortilla chips, as you would salsa, or eat it on its own as a salad.","1 Cook the corn: Fill a large pot with about an inch of water. Place a steamer basket in bottom of pot and layer corn on top. Cover tightly and cook on high for 10 minutes. When cool enough to handle, shuck the corn. If desired, brush the corn with oil and cook on a hot grill (or under a broiler set to high) for a couple of minutes on each side until the corn starts to caramelize and get crunchy in spots. Allow to cool (you can carry on with making the ceviche). When it’s cool enough to handle, slice the corn off the cob. The corn can be prepared up to a day in advance. 2 Make and marinate the ceviche: In a large bowl, mix together the lime juice, red onion, and salt. Add the fish and stir so the fish is evenly coated with lime juice. Cover and refrigerate for 15 to 30 minutes, until the fish is firm and opaque. Stir occasionally as you think about it. Start tasting the fish after 15 minutes, and continue until it is as firm as you like it. Once it has reached your preferred firmness, it's best to serve the ceviche right away. (Ceviche left for too long will eventually become mushy and unappealing.) 3 Serve: When ready to serve, mix in the diced avocado, corn kernels, and chopped cilantro. No need to strain, before serving, though if it seems like there's a lot of liquid, serve with a slotted spoon. Serve immediately with thick cut tortilla chips.","Have you heard of ceviche? It’s a popular dish in many Latin American countries that uses lemon or lime juice is used to “cook” raw fish. Done well, ceviche means fish with a perfectly firm but tender texture, a bright citrus taste, and a pure fish flavor that you might associate with the freshest sashimi. I just got back from an amazing trip to Costa Rica where I ate ceviche literally every single day. I ate it at a couple of high end restaurants as well as at countless bars and roadside sodas (family-run restaurants). My favorite meal was in a little bar in the tiny surfer village of Estarillos Oeste. Here, the ceviche came with grilled corn, avocado, and local sea bass. This was the inspiration for the recipe I’m making here! Ceviche is just all about timing. If you make your ceviche too far in advance, the fish will first become too firm and then begin to turn to mush as the citrus denatures the proteins. But if the fish hasn’t marinated in the citrus juice for long enough, it will still be a little gelatinous. Ceviche is perfect when the outside of the fish is an opaque white, but the inside is still just a smidge translucent. I prefer to cut my fish for ceviche into good-sized chunks, about 1/2-inch wide. With pieces this size, I find the fish reaches the right texture after about 20 to 30 minutes. If I’m in a hurry, I sometimes cut the chunks of fish smaller to cut the “cook” time down to 15 to 20 minutes instead. It might take you a few tries to find your perfect texture! Start tasting the fish around the 15-minute mark, and taste every few minutes until your fish tastes good to you. Also, although “cooking” fish in this way changes its texture and flavor, it’s still raw from a food safety standpoint. It is extremely important to find a fishmonger you trust and who will sell you high quality fresh fish. And one note on the corn for this recipe: When sweet corn is in season, it really only needs a few minutes to steam before it’s perfect. If you have the time, I think the extra step of throwing it on the grill or under the broiler for a couple of minutes is worth it for the charred flavor, but if you’re hurried, you can definitely skip that step.","Sabrina Modelle","August 9, 2017","Ceviche with Avocado and Grilled Corn! White fish is ""cooked"" in lime juice until opaque and firm, then tossed with avocado and corn. Fresh, simple, and fast.","Sabrina Modelle","Ceviche with Avocado and Grilled Corn! White fish is ""cooked"" in lime juice until opaque and firm, then tossed with avocado and corn. Fresh, simple, and fast.","10 minutes","15 minutes","6 to 8 as an appetizer",3,"2017-09-25 02:40:59"
50,87,"2017-09-25 02:57:28","Fresh Salmon Cakes with Spicy Mayo","For the spicy mayo: 1 cup mayonnaise 1 teaspoon Dijon mustard 1 tablespoon bottled cocktail sauce, or more to taste 1/4 teaspoon Sriracha or other chili-garlic sauce, plus more to taste 1 tablespoon lemon juice, or more to taste 1/4 teaspoon salt 1/4 teaspoon ground black pepper For the salmon (or substitute about 3 cups leftover cooked salmon): Canola oil (to oil the baking dish) 1 1/2 pounds boneless salmon, skin intact 5 tablespoons canola oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper For the cakes: 1 day-old dinner roll (about 3-inches across) or 2 slices sandwich bread 1/4 cup fresh dill leaves, stripped from the stem 1 large egg, lightly beaten 3 tablespoons bottled cocktail sauce 1/2 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup all-purpose flour, for shaping","Looking for a recipe with canned salmon? Try this recipe!","1 Make the spicy mayo: In a bowl, whisk the mayonnaise, mustard, cocktail sauce, Sriracha, lemon juice, salt, and pepper. Taste for seasoning and add more Sriracha or lemon juice, if you like. Cover and refrigerate until needed, or up to a 5 days. 2 Cook the salmon: Turn on the broiler with an oven rack positioned about 8 inches below. Rub a baking dish with oil (any baking dish large enough to hold the salmon is fine). Rub the salmon on both sides with 1 tablespoon of the oil, and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Set it in a baking dish, skin side up, and slide it under the broiler. Broil for 4 minutes, or until the skin is charred. Turn the oven temperature down to 400 degrees. Continue cooking the salmon for 8 minutes, or until the flesh is opaque in the center and the flesh flakes apart easily. 3 Break the salmon into flakes: Let cool until cool enough to handle. Peel away and discard the skin. Transfer the fish to a bowl and gently flake it into small pieces with your hands or a fork. You should have about 4 cups of flaked salmon. 4 Make the salmon mixture: Tear the dinner roll into 1-inch pieces and add to the bowl of a food processor. Add the dill, egg, cocktail sauce, Worcestershire sauce, the remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Pulse until the mixture is blended and still a little chunky. (Do not process so long that the mixture becomes a paste.) Add the egg mixture to the salmon mixture and stir thoroughly with your hands or a spatula. 5 Shape the patties: Dust a cutting board with the flour. With your hands, shape the salmon mixture into 8 patties. Sprinkle them lightly with flour and set on a large plate or baking sheet. 6 Pan-fry the cakes: Set the oven at 250F. In a large nonstick skillet over medium-high heat, heat 2 tablespoons of the canola oil. Add 4 of the cakes and cook without disturbing for 4 minutes, or until golden on the undersides. Turn and cook 4 minutes more, or until golden. Transfer to the baking dish and keep warm in the oven. Discard the oil in the pan (the flour tends to brown too much) and carefully wipe the pan with a paper towel. Fry the remaining 4 cakes in the remaining 2 tablespoons oil in the same way. 7 Serve warm with spicy mayo. ","My mother loved to mix canned salmon with a few seasonings and shape it into cakes headed for a hot skillet. This meal thrilled us as kids and it was an easy cooking night for her. Now I make salmon cakes with fresh cooked salmon, which only adds a few minutes to the prep time and makes incredibly moist cakes. This is also a great way to use up leftover salmon from another meal! In a hot oven, most cuts of salmon take about 10 minutes per inch to cook. I start it under the broiler to char the skin, which flavors the flesh. If the grill is on, I grill the fish instead of broiling – which is ideal because it adds smoke to the cakes. If I’m planning a few days’ worth of menus or cooking for guests, I cook the salmon a day in advance. You can also prep the mayo the day before (both salmon and mayo double easily for a crowd). Some day-old bread – one of last night’s dinner rolls or a slice or two from a loaf — torn into small pieces and an egg helps to hold the cakes together. Some cocktail sauce, fresh dill, and Worcestershire get added for flavor. Pat the cakes lightly with flour and fry them in oil until the outsides are crisp. These fresh salmon cakes need a sauce with a little spice to balance their mildness, so I whisk mayo with a little extra cocktail sauce, some Sriracha, lemon juice, and mustard. The mayo isn’t very spicy, but go ahead and shake in more Sriracha for more heat, if you like. The golden cakes and their rosy sauce are perfect on the back porch or patio, by the lake or sea, or at the kitchen table.","Sheryl Julian","August 7, 2017","Fish cakes made with fresh-cooked salmon! So incredibly tender and flavorful, especially with spicy mayo sauce! Great way to use up leftover salmon, too.","Sheryl Julian","Fish cakes made with fresh-cooked salmon! So incredibly tender and flavorful, especially with spicy mayo sauce! Great way to use up leftover salmon, too.","15 minutes","20 minutes","4 servings (2 cakes each)",22,"2017-09-25 02:54:53"
51,88,"2017-09-25 02:57:31","No-Bake Chocolate and Peanut Butter Cookies","1 1/2 cups sugar 1/2 cup unsalted butter 1/2 cup milk 1/4 cup cocoa powder 1/2 cup creamy peanut butter 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 3 cups rolled oats (gluten-free, if needed) For the peanut butter drizzle (optional): 3 tablespoons creamy peanut butter 2 teaspoons coconut oil Special equipment: Medium cookie scoop",,"1 Line a baking sheet with parchment and set to the side. 2 Make and mix the cookie base: In a medium saucepan over medium heat, combine the sugar, butter, milk, and cocoa powder. Cook until the sugar and butter are melted, stirring to combine. Bring the mixture to a boil, and then continue to boil for 1 minute. Pour the mixture into a large mixing bowl and stir in the peanut butter, vanilla, and salt. Stir in the rolled oats. 3 Scoop the cookies: Using a medium cookie scoop, scoop and place the cookie dough on the lined parchment baking sheet. If you don’t have a cookie scoop, use a tablespoon measure and scoop well-mounded tablespoons of dough for each cookie. You can either leave them the shape of the scoop or shape them by gently rolling and flattening between your palms. 4 Make the peanut butter drizzle (optional): If you'd like to add the peanut butter drizzle, melt the peanut butter and coconut oil together in the microwave for 30 seconds. Stir to combine, then drizzle over the cookies using a spoon. Skip this drizzle if you're planning to pack up the cookies for eating on the go; the drizzle softens a little when the cookies are at room temperature, which can make them a little messy when eating on the go. 5 Refrigerate for 20 minutes to firm up the cookies and set the drizzle. Transfer to an airtight container. Cookies will keep for about a week at room temperature, or a month if refrigerated. If you added the peanut butter drizzle, keep refrigerated so the drizzle stays firm.","No bake cookies will always and forever remind me of my mom, who made tons of them when my brother and I were teenagers — probably because they were super easy, could be made with pantry staples, and were perfect for that time between extra-curriculars and dinner. Plus, they included both cocoa and peanut butter, which is basically one of the best combinations ever. Just like the cookies of my youth, the ones I’m sharing today are easy to make with just a few ingredients. They’re full of oats, and have a flavor almost like peanut butter brownies but with a texture that’s more like pecan sandies. The recipe is similar to the one my mom used, but with a little less sugar and a little more cocoa. I suggest using your favorite brands of cocoa and peanut butter in these – these ingredients give the most flavor to the cookies, so using something you like will make the difference! Lastly, because I can’t help myself, I drizzle these cookies with some extra peanut butter at the end.","Cindy Rahe","August 2, 2017","No-Bake Chocolate and Peanut Butter Cookies! Such a classic after-school (or work) snack! Cocoa powder, peanut butter, oats, sugar, butter, and milk.","Cindy Rahe","No-Bake Chocolate and Peanut Butter Cookies! Such a classic after-school (or work) snack! Cocoa powder, peanut butter, oats, sugar, butter, and milk.","10 minutes","3 minutes","16 to 20 cookies",51,"2017-09-25 02:57:31"
52,90,"2017-09-25 02:57:36","Pasta and Bean Picnic Salad","3 teaspoons salt 1 pound small-shaped pasta (curly, twisted, corkscrew, shells, or bow-ties) 7 tablespoons olive oil, divided 2 cans (15-to 16-ounces each) white beans, like Great Northern, navy, or cannellini, drained and rinsed Zest of 1 lemon 2 tablespoons apple cider vinegar 1 heaping teaspoon Dijon mustard 1/4 teaspoon ground black pepper 1 pint mixed cherry or grape tomatoes, sliced or cut into quarters 2 stalks celery, halved lengthwise and very thinly sliced 1/2 red onion, very thinly sliced 1/4 cup chopped fresh parsley","This recipe can be prepared up to a day ahead.","1 Cook the pasta: Bring a large pot of water with 2 teaspoons of the salt to a boil. Add the pasta and cook, stirring occasionally, for 8 minutes or until the pasta is tender. Drain but do not rinse; shake the colander to remove excess water. 2 Combine the pasta and beans: Transfer the pasta to a large bowl and sprinkle with 3 tablespoons of the olive oil. Shake the bowl to distribute the oil. Add the rinsed beans and lemon zest to the hot pasta. Stir the salad gently. Leave to cool. 3 Make the dressing: In a bowl, whisk the vinegar, mustard, remaining 1 teaspoon salt, and pepper. Slowly whisk in the remaining 4 tablespoons oil until it is all added. Taste for seasoning and add more salt and pepper, if you like. 4 Finish mixing the salad: Pour the dressing over the pasta and beans and stir. Add the tomatoes, celery, onion, and parsley to the pasta mixture and stir gently but thoroughly. Taste for seasoning and add more salt and pepper, if you like. You can also squeeze some lemon juice over the top if it needs a touch more brightness.","A picnic table without pasta salad feels like something is missing. You can put out all kinds of beautiful dishes, but pasta salad has to be one of them. It’s dependable, kids love it — and so does Nana. This recipe combines pasta with beans and fresh vegetables for a more substantial picnic salad. The dressing is a simple vinaigrette – no mayo – so the flavors stay fresh and bright. I like to use a small hollow pasta like pipe rigate, which are stubby little curlicues that look like the end of a pipe! I like that the beans magically fall into the round openings when you stir and serve the pasta, as if you had painstakingly placed them there. This said, you can also use any of the flat or corkscrew shapes – penne, fusilli, rotini, cavatappi – or pretty bow-ties. Prep work for this salad is minimal. You just need to cook pasta, make a vinaigrette, chop up some herbs and vegetables, and open a few cans of beans. Mix it all together and serve. This recipe calls for a pound of pasta and two cans of white beans – it will serve a crowd, for sure! But with any luck, the table will have so much food that you’ll get to take some of your salad back home for lunch tomorrow.","Sheryl Julian","July 26, 2017","Pasta and Bean Picnic Salad! This is a spin on classic pasta salad with a white beans, fresh summer vegetables, and a light vinaigrette. No mayo.","Sheryl Julian","Pasta and Bean Picnic Salad! This is a spin on classic pasta salad with a white beans, fresh summer vegetables, and a light vinaigrette. No mayo.","30 minutes","10 minutes","8 to 12 servings as a side dish",22,"2017-09-25 02:54:53"
53,91,"2017-09-25 02:57:41","Angel Hair Pasta with Quick Cherry Tomato Sauce","2 1/2 teaspoons salt 1 pounds angel hair pasta (capellini or capelli d’Angelo), or another thin spaghetti 4 tablespoons olive oil 2 pints red and yellow cherry tomatoes 1/2 teaspoon crushed red pepper 1/4 teaspoon ground black pepper 2 cloves garlic, very thinly sliced 1 cup fresh basil leaves, removed from the stems 1 cup grated Parmesan cheese","If you're good at multitasking, start the sauce as soon as the pasta goes into the pot so everything comes together at about the same time. If this feels stressful, cook the pasta first and then start the sauce. Either way, dinner is ready fast! For a fancier presentation, if serving this at a dinner party, remove half of the tomatoes before tossing with the pasta. Plate the pasta, then top with the reserved tomatoes.","1 Cook the pasta: Bring a large pot of water with 2 teaspoons of salt to a boil. Add the pasta and stir well until the water returns to a boil. Cook for 3 to 4 minutes, stirring occasionally, or until the pasta is tender. With a ladle or a heat-proof liquid measuring cup, remove about 1/2 cup of the pasta cooking water and set aside. Drain the pasta but do not rinse it; transfer to a bowl. Sprinkle with 1 tablespoon of the oil and toss well. 2 Prep the tomatoes: Pierce small whole tomatoes with a skewer or the tip of a paring knife. Halve the tomatoes if they’re large. 3 Make the sauce: In a deep skillet over medium-high heat, heat the remaining 3 tablespoons of oil. Add the cherry tomatoes – they will splutter – along with the remaining 1/2 teaspoon salt, red pepper, and black pepper. Cook, shaking the pan, for 2 to 3 minutes, or until the tomatoes start to collapse and form juices. Add the garlic and continue cooking for 2 minutes more. 4 Toss the pasta with the sauce: Add the pasta and 1/4 cup of the pasta water to the skillet with the tomato sauce. Toss well. Add more pasta water if needed, a tablespoon at a time, to thin the mixture so the sauce coats the pasta. Add half the basil leaves and toss again. 5 Serve: Divide the pasta among 4 to 6 large bowls. Add a few basil leaves on top of the pasta and sprinkle generously with Parmesan.","Every once in a while, I improvise a pasta dinner that I like so much, I end up making it twice in one week. That’s what happened with this recipe. It’s so quick and simple: Just sauté colorful cherry tomatoes with garlic and toss them with angel hair pasta. Top it with Parmesan and you’re done To say the sauce is quick doesn’t quite get the point across. It’s practically instant. This is one of those surprising meals that is more than the sum of its parts. Angel hair pasta is sometimes labeled capellini or capelli d’Angelo – either is fine. If you can’t find angel hair, use thin spaghetti, sometimes labeled spaghettini. All of these different pastas cook in minutes. You need two pints of mixed cherry tomatoes. Pierce them with a knife so they don’t burst their juices all over you while they cook. Four minutes in a hot skillet makes them a little saucy and deliciously intense. Save some of the pasta cooking water before you drain the angel hair – it’s starchy and adds some richness and silkiness to this simple sauce. Toss the pasta with the tomatoes and basil leaves right in the pan, and sprinkle some Parmesan goes on top. You can serve this quick and pretty pasta dish straight from the skillet. Again and again.","Sheryl Julian","July 24, 2017","This Angel Hair Pasta with Cherry Tomato Sauce is so quick and easy! Ready in about 20 minutes flat, and SO GOOD! Best with fresh summer cherry tomatoes.","Sheryl Julian","This Angel Hair Pasta with Cherry Tomato Sauce is so quick and easy! Ready in about 20 minutes flat, and SO GOOD! Best with fresh summer cherry tomatoes.","10 minutes","10 minutes","4 to 6 servings",22,"2017-09-25 02:54:53"
54,92,"2017-09-25 02:57:46","German Potato Salad","1 1/2 pounds (about 8) small red potatoes 3 slices (about 4 ounces) thick cut bacon, diced 2 medium (3/4 pound) red onions, diced 2 tablespoons white wine vinegar 1/3 cup low sodium vegetable or chicken broth (store-bought or homemade) 1 tablespoon prepared yellow mustard 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/3 cup chopped fresh herbs (I like a mixture of chives and parsley) Special equipment: Steamer basket","This salad can be made up to a day ahead. It can also be easily doubled or even tripled. Vegetarian variation: Instead of bacon, sauté the onions in butter or oil. Stir in 2 tablespoons of capers along with the fresh herbs, or increase the salt in the vinaigrette to taste.","1 Steam the potatoes: Fill a pot with an inch or two of water and set a steamer basket inside. Bring to a simmer over medium-high heat. Rinse the potatoes and place them in the steamer basket. Steam the potatoes, covered, for 20 minutes. To test for doneness, use a paring knife to pierce one of the potatoes; steam for a few more minutes if not quite done. Remove the steamer basket from the pot and let the potatoes cool for 20 minutes. 2 While the potatoes are cooling, make the bacon dressing: In a large skillet over medium heat, sauté the bacon until it begins to render some of its fat, about 5 minutes. (For crispier bacon, cook for 8 minutes.) Add the onions and sauté for 5 more minutes, until the onions are softened and translucent, and the bacon is cooked through. Add the vinegar to the skillet. Stir it in with the onions and bacon and let it reduce, about 2 minutes. Stir in the vegetable broth, mustard, salt, and pepper, and turn off the heat. (If your potatoes aren't quite ready yet, turn off the heat, but then warm briefly again before mixing in the sliced potatoes in Step 4.) 3 Peel and slice the potatoes: Use your fingers or a paring knife to gently peel the potatoes. (You can also leave the skins on if you like a more rustic potato salad.) Slice the potatoes 1/4-inch thick. 4 Stir the potatoes and herbs into the warm dressing: Add the potatoes and chopped herbs to the skillet with the vinaigrette. Gently stir until the potatoes are coated evenly with the herbs, onions, and bacon. 5 Serve the salad warm or chilled. This salad can be made up to a day ahead.","I like all kinds of potato salads, but German might be my favorite! For German potato salad, sliced potatoes are tossed with bacon, sautéed onions, fresh herbs, and a mustardy white wine dressing. It’s a nice change-up from the mayonnaise-based version, and you can serve it warm or chilled. I follow a couple rules to ensure an excellent potato salad. First, I make sure to use waxy potatoes, the smaller the better. The baby red potatoes I used in the photos are about six to a pound, and they steam in just 20 minutes. You can use creamer or fingerling potatoes instead if you like — those will cook even faster! Second, I let the potatoes cool for at least 20 minutes before handling them. They’re easier to deal with when they’re cool, and you can easily peel off the skins with your fingers or a paring knife. The potatoes are also more firm and less likely to fall apart once they’re a bit cooled, so you can easily cut them into even slices. (Don’t worry if the slices don’t have perfectly clean edges — that’s part of the charm!) Some recipes for German potato salad use butter or oil, but I find that the bacon provides plenty of richness all on its own. For a vegetarian version, you could cook the onions in butter or oil instead. Just up the salt, or else add a handful of capers for a salty, savory twist! Serve the salad hot, warm, or chilled. It’s a perfect side dish for grilled sausages (a classic pairing!), or any of your standard cookout fare.","Coco Morante","July 17, 2017","Classic German Potato Salad! Thick-sliced potatoes tossed with bacon, onions, herbs, and vinaigrette. Serve hot, warm, or cool.","Coco Morante","Classic German Potato Salad! Thick-sliced potatoes tossed with bacon, onions, herbs, and vinaigrette. Serve hot, warm, or cool.","10 minutes","25 minutes","4 to 6 servings",24,"2017-09-25 02:55:04"
55,95,"2017-09-25 02:57:47","Mixed Berry Chia Seed Jam","1 cup blueberries 3/4 cup chopped strawberries (stems removed) 3/4 cup raspberries 2 tablespoons sugar, plus more to taste 2 tablespoons lemon juice (from about 1/2 a lemon), plus more to taste 1 1/2 tablespoons chia seeds","The blueberries and raspberries break down quite easily. If you want chunks of fruit in the jam, don’t chop the strawberries too finely. Consider halving small strawberries and cutting large strawberries into quarters. Look for chia seeds at natural food stores in the baking aisle or with the other nuts and seeds. You can also order them online.","1 Combine the blueberries, strawberries, raspberries, sugar, and lemon juice in a medium saucepan. Give everything a quick stir to distribute the sugar. 2 Cook the fruits over medium heat for about 10 to 12 minutes, stirring occasionally, until the fruit breaks down. The fruit should look like a syrupy, runny sauce. (If you want a smooth jam without chunks, use the back of a wooden spoon or a fork to mash large chunks of fruit. 3 Remove the saucepan from heat. Mix in the chia seeds and let the jam sit for 10 minutes to thicken. Taste and add additional sugar or lemon juice to taste. 4 Cool to room temperature, then transfer to a jar and refrigerate. The jam will continue to thicken in the refrigerator. Store for up to 3 to 4 weeks.","Berries, berries, berries! Nothing beats a bowl of ripe berries on a hot summer day. I often get carried away at the farmers market and buy far more berries than I can eat within a week. One way I use up the extras is making this easy chia seed jam! I am no expert when it comes to making jam, which is why I LOVE chia seed jam. All you do is toss some chopped up fruit with sugar (or honey) and lemon juice, and cook the fruit until the pieces break down. Then, you stir in some chia seeds and let the jam cool. The chia seeds absorb the extra liquid from the fruit and expand, acting as a natural thickener for the jam. That’s it! It will keep in the fridge for a few weeks, and it’s great for spreading on toast or stirring into yogurt. This mixed berry chia seed jam is a blend of blueberries, strawberries, and raspberries. However, you can use any combination of berries or fruits that you like. Just make sure that you start off with about 2 1/2 cups of fruit. The jam tastes better if you use ripe berries, but you can always add another teaspoon or two of sugar if your berries are not quite ripe yet. If you want an extra bit of zing in the jam, consider adding a teaspoon of grated ginger before you cook the fruits. The flavor of the ginger works very well with the berries!","Lisa Lin","July 7, 2017","This mixed berry chia seed jam is so quick and easy to make! No elaborate jam-making or canning required. Perfect for using up your summer fruit.","Lisa Lin","This mixed berry chia seed jam is so quick and easy to make! No elaborate jam-making or canning required. Perfect for using up your summer fruit.","5 minutes","12 minutes","1 to 2 cups jam",20,"2017-09-25 02:54:43"
56,96,"2017-09-25 02:57:51","Sautéed Zucchini with Dill","6 medium zucchini (7-inches long, 2 1/2 pounds or 1.10 kg total) 4 tablespoons olive oil 1/2 teaspoon salt, plus more to taste 1/4 teaspoon ground black pepper, plus more to taste 2 tablespoons chopped fresh dill Zest from one lemon Special equipment: Mandoline, or food processor with a slicing disc","You can halve this recipe if cooking for four or fewer people.","1 Prepare the zucchini: Cut away the stem from the zucchini and trim the bottom end. Slice the zucchini into 1/8-inch rounds using  a mandolin, food processor, or your very best knife skills. 2 Cook the zucchini in two batches: In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add half the zucchini. Cook without stirring for 4 minutes, or until some of the rounds are golden when you lift them with a spatula. Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Turn and cook 2 minutes more without disturbing or until more rounds are brown. Do this two more times. Not all the rounds will be browned but a lot of them will be. Transfer to a bowl. Cook the second batch of zucchini with the remaining 2 tablespoons oil in the same way. Return all the zucchini to the pan. 3 Season the zucchini: Combine the dill and lemon rind on a cutting board and chop them together just to mix them. Sprinkle the hot zucchini with the dill and lemon mixture, and toss well. Taste for seasoning and add more salt and pepper, if you like. 4 Serve hot or warm.","When the zucchini in your garden is still slender and about 7-inches long – before they get big as baseball bats — the seeds will be small and the flesh will be sweet. Zucchini at this stage hardly needs any adornment. I like to cut my zucchini into thin coins and toss them in a hot skillet with some oil until they start to turn golden brown. That’s it! This simple sauté takes just a few minutes. The zucchini can go to the table on its own, or you can use it as a bed for grilled chicken or fish. Any leftover zucchini is great served with a fried egg for breakfast the next day! I like to use a mandoline to slice the zucchini into thin, uniform circles, but you can also use a food processor with a slicing blade. If the opening of your food processor is too small for whole zucchini, halve them lengthwise to make half-coins. I like to add fresh dill and lemon zest to my sauté. They add just the right aromatics to the zucchini. With only six ingredients and about 15 minutes of your time, you have a beautiful vegetable dish for your summer table.","Sheryl Julian","July 5, 2017","This sautéed zucchini with dill is such a simple and easy side dish for summer meals. Six ingredients. Takes 15 minutes. Great on its own, or serve with grilled chicken or fish.","Sheryl Julian","This sautéed zucchini with dill is such a simple and easy side dish for summer meals. Six ingredients. Takes 15 minutes. Great on its own, or serve with grilled chicken or fish.","5 minutes","25 minutes","Serves 6 to 8",22,"2017-09-25 02:54:53"
57,98,"2017-09-25 02:57:53","Classic Wedge Salad with Blue Cheese Dressing","6 thick strips bacon 2 ounces blue cheese, crumbled 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon cider vinegar 1/2 teaspoon Worcestershire sauce, or more to taste Dash hot sauce, like Tabasco, or more to taste 1/4 teaspoon salt, or more to taste 1/4 teaspoon black pepper, or more to taste Heavy cream or milk, as needed to thin the dressing 1 head iceberg lettuce 12 red or yellow cherry tomatoes, quartered 2 tablespoons chopped fresh chives","Make-ahead Tip: The bacon and the dressing can both be prepared several days ahead. Reheat the bacon briefly in the microwave before serving, if desired.","1 Prepare the bacon: In a heavy skillet, fry the bacon strips, turning often, for 5 minutes, or until they are evenly golden and crisp all over. Transfer to a plate lined with paper towels. Cool and crumble. 2 Make the blue cheese dressing: In a food processor, combine the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire, hot sauce, salt, and pepper. Pulse the mixture until smooth. Taste for seasoning and add more Worcestershire, hot sauce, salt, or pepper, if you like. If you need to thin the mixture, add heavy cream or milk, 1 teaspoon at a time. 3 Prepare the iceberg lettuce: Discard the outer leaves of the lettuce. Halve the lettuce through the core. Cut each half into 3 wedges so each piece has some core attached to it. With the wedges flat on the cutting board, trim out the tough part of the core from each wedge, but leave enough so that the wedges stay intact. 4 Assemble the salads: Arrange the wedges on six salad plates. Spoon some dressing over the wedges. Sprinkle with bacon, tomatoes, and chives.","For years, iceberg lettuce got a real thrashing from chefs who thought of it as tasteless and nothing but texture. What’s wrong with great texture? Cut up a head of iceberg for a classic wedge salad, add blue cheese dressing, smoky bacon, and a few cherry tomatoes, and even the worst kitchen snobs will change their minds! Wedge salads go back to the early 20th century, when iceberg lettuce was simply dressed with a creamy dressing such as Roquefort, Russian, or Green Goddess before serving. Blue cheese and bacon became wildly popular additions in the 1950s, but then the dish fell out of favor as the trend faded and as leafier, more flavorful lettuces (like red and green leaf, oak leaf, and others) came into popularity. But all good things return to the table, and so have wedge salads. There’s so little prep with this salad that you can make it in the time it takes to fry bacon. If you’re serving this at a dinner party, you can make life even easier on yourself by frying the bacon and whisking the dressing ahead of time. For the dressing, I like to use a combination of sour cream, mayonnaise, blue cheese, and cider vinegar. It needs to be fairly thick, but still pourable, so when the dressing goes over the wedges, it sticks to the top, but still drizzles down the sides and onto the plate. Crumble bacon, add a few colorful cherry tomatoes and a sprinkle of chives and you have really wonderful textures and tastes: creamy, crisp, crunchy, smoky, juicy, aromatic. The classics are classic for a reason.","Sheryl Julian","June 21, 2017","Wedge salad with blue cheese dressing is such a classic! Made with iceberg lettuce, bacon, cherry tomatoes, and homemade blue cheese dressing. Takes 15 minutes.","Sheryl Julian","Wedge salad with blue cheese dressing is such a classic! Made with iceberg lettuce, bacon, cherry tomatoes, and homemade blue cheese dressing. Takes 15 minutes.","10 minutes","5 minutes","Makes 6 servings",22,"2017-09-25 02:54:53"
58,100,"2017-09-25 02:57:56","Mediterranean Chickpea Bowls with Tahini Sauce","For the tahini dressing: 1/4 cup tahini (at room temperature) 1/4 cup warm water Juice 1/2 to 1 lemon (1 to 2 tablespoons) 1 teaspoon honey, agave, or maple syrup 1 clove garlic, finely minced 1/4 cup finely minced parsley 1/4 teaspoon salt 1/4 teaspoon pepper For the chickpeas: 1 16-ounce can chickpeas (or 2 cups homemade chickpeas) 1/2 tablespoon paprika (either sweet or hot) 1/2 tablespoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive oil, divided 1 clove garlic, minced 1 teaspoon finely minced fresh chili (optional) 1/2 cup finely chopped fresh herbs (I like the combination of parsley, mint, and cilantro) For the bowls: 6 cups baby spinach 2 cups cooked brown rice 1 pint cherry or grape tomatoes, halved 1 English cucumber, diced 1/4 red onion, finely diced (about 2 tablespoons) Fresh mint leaves","All components to this recipe can be made ahead and kept refrigerated until serving. Double the recipe as needed to make more servings. If you don't already have brown rice prepared, start a pot before you begin prepping this recipe so that it's ready when you're finished.","1 Make the tahini dressing: In a small bowl, whisk tahini with 2 tablespoons of the warm water, 1 tablespoon of the lemon juice, honey, minced garlic, parsley, salt, and pepper. Give the dressing a taste. Add salt if needed. If it needs more acid or tastes slightly bitter, add more lemon juice one teaspoon at a time. If the dressing is too thick, add more water a tablespoon at a time. Dressing can be made several days ahead and kept refrigerated. You may need to allow it to warm slightly at room temperature (or very briefly in the microwave) to loosen it up before using. 2 Warm the chickpeas: Drain chickpeas and rinse well in a colander. Rub the chickpeas gently with a clean, lint-free towel to dry, or let them air dry for about 10 minutes. When dry, toss the chickpeas in a mixing bowl with the paprika, cumin, coriander, salt, pepper. Add 1/2 tablespoon of the olive oil and mix until well-coated. Warm a large skillet over medium-high heat until hot enough that a drop of water sizzles on contact. Add the remaining 1/2 tablespoon of olive oil and tilt the pan to evenly coat. Immediately add the chickpeas. Stir constantly until they are warmed through, 3 to 5 minute). Turn off heat, then add garlic and chili (if using), and mix well. Toss with fresh herbs just before serving. (The chickpeas are best if served while still warm, but are also good if you make them ahead and serve cold.) 3 Assemble the bowls: Divide the spinach evenly between four bowls. Top each bowl with 1/2 cup of the brown rice, 1/2 cup warm chickpeas, a quarter of the tomatoes, a quarter of the cucumber, and a quarter of the red onion. Drizzle with tahini dressing, and top with fresh mint leaves.","While I love all the various flavors and spices found in Mediterranean food, one of the things I find that like most about this cuisine is the way textures, colors, and even temperatures are often combined a single dish. I’ve made these vegan and gluten-free bowls in this same spirit. They showcase some of my favorite Mediterranean ingredients all in one bowl, like spiced chickpeas, cucumbers, tomatoes, and tahini, as well as an awesome mix of hot and cold, crisp and creamy! One of my favorite parts of this dish is really the bright and creamy tahini sauce. We make this sauce on a regular basis at my house. It’s great drizzled on fresh greens, roasted veggies, or baked sweet potatoes, too! Once you get the hang of the dressing, you might find yourself craving it often. If so, try mixing it up with different spices. (I particularly love it with turmeric, which makes the dressing extra-tasty and turns it a beautiful shade of gold!) If you’re into batch cooking or need some easy make-ahead meals for later in the week, I highly recommend prepping the ingredients for these bowls at the beginning of the week. You can bask in the glory of beautiful and vibrant packed lunches at the office all week long!","Sabrina Modelle","June 3, 2017","Mediterranean chickpea bowls with creamy tahini sauce! Made with spiced chickpeas, spinach, cherry tomatoes, cucumbers, red onions, and brown rice. Great make-ahead meal for lunches or dinners.","Sabrina Modelle","Mediterranean chickpea bowls with creamy tahini sauce! Made with spiced chickpeas, spinach, cherry tomatoes, cucumbers, red onions, and brown rice. Great make-ahead meal for lunches or dinners.","20 minutes","5 minutes","4 servings",3,"2017-09-25 02:40:59"
59,101,"2017-09-25 02:58:01","Shrimp with Zucchini Noodles and Lemon-Garlic Butter","4 to 5 medium zucchini 1/2 to 1 teaspoon salt 3 tablespoons butter 2 cloves garlic, finely minced 1 pound shrimp, peeled and deveined (I used 26/30 count shrimp) 1/4 teaspoon black pepper Zest from 1 lemon 1 to 1 1/2 teaspoons fresh-squeezed lemon juice Fresh chopped parsley, to garnish Special Equipment: Vegetable peeler or mandolin Large 12-inch skillet","This recipe also works well with spiralized zucchini noodles made with a spiralizer or a julienne peeler.","1 Prepare the zucchini: Slice each zucchini down its length using a vegetable peeler or on a mandolin, creating long, thin ribbons. Stop when you get to the core, which doesn't peel well (and eat it as a snack!). Lay the noodles out on paper towels in a single layer and sprinkle them with salt. Leave them to “sweat” for about 10 minutes. 2 Melt the butter and steep the garlic: In a large skillet over medium heat, melt the butter. Tilt and swirl the pan gently to move the butter around. The butter will foam a bit, then begin to smell nutty and turn amber with small brown solids on the bottom. Once this happens, immediately pour butter into a heat-proof bowl, jar, or cup. Use a spatula to scrape all of the browned bits into the bowl. Add the minced garlic to butter and set aside. 3 Season the shrimp: Pat the cleaned shrimp with a paper towel to remove any excess moisture, then toss them with a heavy pinch of salt and 1/4 teaspoon pepper in a large bowl. 4 Cook the shrimp: Wipe the skillet used to melt the butter clean. Return it to medium-high heat. When the skillet is hot (but not smoking) add just enough oil to coat the bottom of the pan. Working in batches, cook the shrimp for about 2 minutes on each side. They should be pink and opaque, but not curled up too tightly. Transfer to a plate. 5 Cook the zucchini noodles: Pat the excess moisture from the noodles. Place the skillet back over medium high heat, and add a bit of cooking oil (just enough to coat). Toss the zucchini gently in the pan so that it just begins to lose its stiffness. You want it to be al dente, just like pasta. The whole process shouldn’t take more than 3 minutes. Remove the pan from heat. 6 Toss everything together and serve: Whisk lemon zest and juice into the brown butter and garlic. Off the heat, add the shrimp back to the pan with the zucchini and pour the lemon-garlic butter over top. Toss to combine. Transfer to a serving platter or individual plates. Top with fresh parsley and serve.","A couple of years ago, I had a major bumper crop of zucchini. I found a million ways to eat it and cook with it, but this simple meal of shrimp with zucchini noodles and lemon-garlic butter was one I went back to again and again. I’ve tried making zucchini ribbons with a simple vegetable peeler, a mandolin, and a spiralizer. I personally like using a vegetable peeler or mandolin the best. Making these wide pappardelle-like noodles wastes less of the vegetable than curly, spiralized zoodles. Also their texture is just so lovely. Most mandolins will produce a slightly thicker noodle than the peeler. You might need to cook the noodles a minute or so longer if your noodles seem fairly thick. The lemon-garlic butter is extra delicious because I brown the butter a little bit first and then steep the minced garlic in the butter while everything else cooks. The lemon juice goes in a the very last moment. This way, there’s no risk of burning the garlic and the lemon juice tastes fresh. This recipe works well as a light mid-week dinner, especially when you’re in the mood for vegetables with a little protein, or as a side dish at a dinner party or potluck.","Sabrina Modelle","May 27, 2017","Zucchini noodles with shrimp! Toss with lemon-garlic butter for a quick, easy dinner. Ready in 30 minutes.","Sabrina Modelle","Zucchini noodles with shrimp! Toss with lemon-garlic butter for a quick, easy dinner. Ready in 30 minutes.","30 minutes","15 minutes","4 servings",3,"2017-09-25 02:40:59"
60,109,"2017-09-25 02:58:19","Turmeric Cauliflower Curry","1 head cauliflower (about 1 3/4 pounds) 3 medium Yukon gold potatoes (about 1 1/4 pounds) 1 1/2 cups water 1 medium onion, coarsely chopped 1 poblano chili pepper, seeded and coarsely chopped 1 2-inch piece fresh ginger, sliced 1 teaspoon ground turmeric 2 teaspoons garam masala 1/2 teaspoon salt, or to taste 2 tablespoons olive oil 1 cup frozen green peas 12 cherry tomatoes, halved 1 cup plain yogurt 3 tablespoons chopped fresh cilantro 2 limes, quartered, for garnish Special equipment: Blender or food processor",,"1 Bring a large pot of salted water to a boil. 2 While waiting for the water to boil, prepare the cauliflower and potatoes: Cut the potatoes into 1 1/2-inch cubes. To prepare the cauliflower, use a chef's knife to cut a deep cross into the base of the cauliflower. Place your thumbs into the crevice and pull the head apart into 4 quarters Stand each quarter upright, and slice off and discard the core and outer leaves. Break or cut the cauliflower into bite-size florets. 3 Cook the potatoes and cauliflower: Carefully transfer the potatoes into the boiling water and cook for 4 minutes. Add the cauliflower and cook for 10 minutes longer, or until the vegetables are tender. (Total cooking time is 14 to 15 minutes) Drain into a colander. 3 Make the curry sauce: In a blender or food processor, combine the water, onion, chili pepper, ginger, turmeric, garam masala, and salt. Puree until smooth. 4 Cook the curry sauce: Warm the olive oil in a large pot over medium heat. Add the sauce and cook for 2 minutes. Stir in the cooked cauliflower and potatoes. Taste and add more salt and garam masala, if you like. 5 Finish the dish: Stir the peas and tomatoes into the pot. Heat for 2 to 3 minutes, or until hot. Just before serving, stir in the yogurt and reheat gently (do not let it boil, or the yogurt may curdle.) Transfer to a serving dish and sprinkle with cilantro. Serve with lime wedges.","Many years ago, I ran a vegetarian restaurant in Bloomington, Indiana. One of our Indian friends and customers gave me this recipe, which I’ve revised over the years. (Thank you, Santosh, wherever you are!) This is a nice curry for a weeknight since it doesn’t involve too much heavy lifting. There are many versions in India, of course, but this one makes a substantial vegetarian meal. The official name for this dish is “shahi” cauliflower curry. The word shahi roughly translates as “royal,” and it is indeed a royal dish! Turmeric is the lead spice in this curry. It’s what gives the curry its sunny yellow color, and is well known for its anti-inflammatory properties. It’s the superfood of spices. By the way, here’s a good trick for cutting apart the cauliflower, which I learned on the job at my first restaurant near Woodstock, New York. Our friendly neighbor, chef, and mentor taught us to cut a deep cross at the base and then separate the head into quarters. Slice away the core and outer leaves. Then, with a paring knife, cut between the little “branches” to make florets. Serve this easy vegetarian curry with naan bread, cucumber raita, and a salad, and dinner is done!","Sally Vargas",,"Easy vegetarian Cauliflower Curry with lots of anti-inflammatory Turmeric! With cauliflower, potatoes, tomatoes, and peas. 30 minutes.","Sally Vargas","Easy vegetarian Cauliflower Curry with lots of anti-inflammatory Turmeric! With cauliflower, potatoes, tomatoes, and peas. 30 minutes.","15 minutes","20 minutes","6 servings",2,"2017-09-25 02:40:58"
61,110,"2017-09-25 02:58:25","Pasta Skillet with Chicken Sausage, Cheese & Spinach","For the marinara sauce (or substitute 2 1/2 to 3 cups store-bought sauce): 1 1/2 tablespoons olive oil 1 1/2 cups (180g) diced red onions 2 cloves garlic, minced 1 28-oz. (795g) can of crushed tomatoes 1 tablespoon honey or sugar 1/4 cup (5g) chopped fresh parsley 1/4 cup (5g) chopped fresh basil 1 teaspoon dried oregano For the pasta: 8 ounces (225g) penne pasta 1 1/2 tablespoons olive oil 1 pound (450g) chicken sausage, cut into bit-sized pieces 4 to 6 cups (100g to 150g) baby spinach 1 1/2 cups (140g) shredded mozzarella cheese Chopped parsley, to garnish",,"1 Preheat the oven to 350F. 2 Make the marinara sauce (or substitute store-bought sauce): Heat 1 1/2 tablespoons of olive oil in a large oven-safe sauté pan over medium-high heat. Add the onions and cook for 3 to 4 minutes, stirring occasionally, until the onions are softened and translucent. Add the minced garlic and cook for 30 seconds. Add crushed tomatoes and cook until the sauce starts bubbling at a rapid simmer, 1 to 2 minutes. Reduce heat to low and let the sauce continue slowly simmering for 5 to 7 minutes, stirring occasionally. Mix in honey, parsley, basil and oregano and cook for another minute. Season sauce with salt to your taste. Turn off heat. (Makes 2 1/2 to 3 cups; keeps 4 to 5 days refrigerated or 3 months frozen.) 3 Cook the pasta: Bring 2 quarts of water to boil in a pot. Season with a generous pinch of salt. Once the water boils, add pasta and cook for 7 to 9 minutes, depending on how you like your pasta. Drain and run pasta under cold water. Set aside. 4 Make the sausage and spinach sauce: Heat 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Add chopped sausage and cook for 5 to 7 minutes, until the meat is cooked through. Add pasta sauce and heat for a minute. Add spinach and fold it into the sauce. The spinach should start wilting in 30 seconds. 5 Bake the pasta: Add pasta to the pan and stir until combined. Top with mozzarella cheese. Put the skillet in the oven and bake for 10 to 12 minutes until the cheese is bubbly and slightly browned at the edges. For a quicker alternative, skip the oven and just stir the cheese into the pasta until the cheese is melted. 6 Top the pasta with chopped parsley and season with salt and pepper to taste. Serve hot.","Do you ever have those days when you feel very lazy about cooking dinner? I’ve been there! Before you pick up the phone to order takeout, let me show you one of my favorite quick and satisfying meals. It’s a skillet pasta dinner and it only takes about 30 minutes to pull together. This pasta with chicken sausage dish is my go-to dinner when I need an easy dinner. All I need is a bit of oil and 5 basic ingredients: chicken sausage, pasta, marinara sauce, spinach and cheese. That’s it. Depending on the amount of time I have to prepare dinner, I may throw in some diced peppers and zucchini to make it more filling. I’ve included a quick marinara sauce in my recipe below, but if I’m in a rush, store-bought sauce is fine. You can also make the marinara sauce ahead and keep it frozen for quick, entirely from-scratch weeknight meals. It’s very easy to customize the recipe to whatever ingredients you have on hand and how quickly you need dinner on the table. Try this pasta dish the next time you want a fast home-cooked meal. I promise, it’ll be quicker and healthier than ordering takeout!","Lisa Lin",,"Try this one-skillet pasta dinner with chicken sausage, cheese, and spinach! Takes only 30 minutes to make.","Lisa Lin","Try this one-skillet pasta dinner with chicken sausage, cheese, and spinach! Takes only 30 minutes to make.","10 minutes","30 minutes","4 to 6 servings",20,"2017-09-25 02:54:43"
62,111,"2017-09-25 02:58:30","Fattoush Bread Salad","For the pita chips: 2 rounds pita bread (8- to 12-inches) Olive oil (for toasting the pita) Salt and pepper, to taste For the salad: 4 Persian, pickling, or other small cucumbers, thinly sliced (or 1 English cucumber, trimmed, halved vertically, and thinly sliced) 4 radishes, trimmed and thinly sliced 2 large tomatoes, cored and cut into 1-inch pieces 1/2 pint cherry tomatoes, halved 1/4 red onion, very thinly sliced For the dressing: Juice of 1 lemon, or more to taste 4 tablespoons olive oil Large handful fresh mint leaves, coarsely chopped Large handful fresh parsley leaves, coarsely chopped",,"1 Prepare pita chips: Set the oven to 375F. With kitchen shears, cut the pita round into 1-inch pieces. In a bowl, sprinkle the pita with just enough olive oil so a drop lands on each piece. Toss well. Sprinkle with salt and toss again. 2 Toast the pita chips: Spread the pieces out on a rimmed baking sheet. It's fine if the pieces overlap or cluster together. Bake for 2 minutes, then toss the chips. Bake another 2 minutes and toss again. Remove any pieces that are starting to look crisp and golden. Continue baking another 1 to 2 minutes until all the pieces are crisp and golden. Set aside to cool. 3 Prepare the vegetables: In a large bowl combine the cucumbers, radishes, large and cherry tomatoes, scallions, and red onion. 4 Dress the salad just before serving: Sprinkle the lemon juice, olive oil, salt, and pepper over the vegetables and toss gently but thoroughly. Add the mint and parsley and toss again. Taste for seasoning and add more salt and pepper, if you like. Add the pita chips and toss gently to avoid crushing them. Serve immediately.","Using up bits of stale bread in dishes both sweet and savory is a frugal cook’s trick as old as bread itself. Though less well known than, say, Thanksgiving stuffing or bread pudding, bread salads fall in this category. These satisfying salads are made by tossing together leftover bread, colorful vegetables, and a tangy dressing. Fattoush is a version of this salad made throughout the Middle East using leftover pita bread. Fattoush is served all over Jordan, Lebanon, Israel, and the surrounding countries. The pita flatbreads are cut into pieces and either fried or baked. I like baking the pita since this avoids the need for a vat of hot oil. Baking also gives you small chips that add a delightful crunch to the salad. The chips are so addictive you’ll find yourself making them often, for all kinds of purposes. Use scissors to snip the pita rounds into small squares and rectangles, then toss them with olive oil and spread onto a baking sheet to bake. Don’t worry about whether they’re in a single layer or clustered together. Stir and flip them a couple of times during baking until they’re golden and crisp. Assemble the salad with cucumbers, radishes, tomatoes, scallions, and red onion, but wait until just before serving to toss it with the dressing so that everything stays crisp. Be sure to use plenty of mint and lemon juice! All together, you have one of summer’s most refreshing bowls.","Sheryl Julian",,"Easy Middle Eastern fattoush! Crispy pita chips, fresh vegetables, and a tangy dressing. 30 minutes.","Sheryl Julian","Easy Middle Eastern fattoush! Crispy pita chips, fresh vegetables, and a tangy dressing. 30 minutes.","20 minutes","10 minutes",4,22,"2017-09-25 02:54:53"
63,112,"2017-09-25 02:58:33","BBQ Chicken Burrito Bowl","For the BBQ sauce (or substitute 3/4 to 1 cup bottled sauce): 1 cup ketchup 1/2 cup tomato sauce 2 tablespoons distilled white vinegar (apple cider vinegar also works) 2 tablespoons Worcestershire sauce 1 tablespoon honey (light brown sugar or maple syrup also works) 2 1/2 teaspoons paprika 1/2 teaspoon granulated garlic 1/2 teaspoon salt 1/4 teaspoon ground cumin For the burrito bowls: 1 pound (450g) chicken breasts (or substitute 2 cups cooked, shredded chicken) 4 cups chicken broth or water, for cooking the chicken 1 cup uncooked brown rice (or substitute 3 cups cooked rice) 1 1/4 cup fresh or frozen corn kernels 1 15-ounce (425g) can black beans, drained and rinsed 6 to 8 romaine lettuce leaves, chopped into strips 1 cup pico de gallo or your favorite salsa 1 cup shredded cheddar or monterey jack cheese, optional Crushed tortilla chips, for topping","If you're making this for lunch, assemble the bowls in a lunch container, but pack the lettuce and salsa separately. Heat the bowls, then add top with the lettuce and salsa.","Do-ahead steps: 1 Make the barbecue sauce (or substitute 3/4 to 1 cup bottled sauce): Mix all of the sauce ingredients in a saucepan and heat over medium heat. When the sauce starts bubbling, reduce the heat to low and simmer for 5 minutes, stirring frequently. Turn off heat. You should have about 1 2/3 cups of sauce. (A word of warning: this sauce splatters everywhere once it heats up. Be prepared to wipe down your stovetop and countertops after making this!) The sauce will keep for 1 to 2 weeks refrigerated. 2 Cook the chicken (or substitute 2 cups shredded cooked chicken): Place the chicken breasts in a 4-quart or larger pot with a lid and pour the chicken broth over top. The chicken should be covered by about an inch; add additional broth or water if needed. Place over high heat and bring to a boil. Reduce heat to low, cover, and cook for 10 minutes. Check that the chicken is cooked through and registers 165F in the thickest part. Cook another few minutes if needed. Use tongs to transfer the cooked chicken breasts to a cutting board to cool briefly. When the chicken is cool, shred the meat into bite-sized pieces. Refrigerate in an air-tight container for up to 5 days. 3 Cook the rice (or substitute 3 cups cooked rice): Combine the rice with 1/2 teaspoon of salt and 2 cups of water (or enough to cover by about an inch). Bring to a simmer over medium heat, then lower the heat and cover. Cook until the rice is tender, 35 to 45 minutes (or according to package instructions). Check occasionally and add more water if the pan seems dry before the rice is cooked. Cool the cooked rice, and then transfer to a storage container. Refrigerate for up to 5 days. To assemble the burrito bowls: 1 Mix the chicken with the barbecue sauce: Warm the barbecue sauce for a few minutes in a small pan or skillet over medium-high heat. Add the shredded chicken and stir to coat with the barbecue sauce. Leave the chicken in the pan until it has warmed through, about 2 to 3 minutes. Turn off heat. 2 Warm the corn and beans: Heat the corn and black beans together or separately in a pan or skillet over medium-high heat for 2 to 3 minutes. Add a pinch of salt to your corn and beans and turn off heat. 3 Warm the rice in the microwave or on a pan. If you are using the microwave, pour the rice into a large bowl and cover it with a damp paper towel. Microwave the rice on high for about 1 minute. Check to see if the rice has warmed through. If it is still cold in some spots, give everything a stir and continue microwaving at 15-second intervals, until the rice is heated to your liking. 4 Assemble the burrito bowls: Divide the rice, chicken, corn, beans, romaine lettuce, and pico de gallo into 4 bowls. Top with cheese, if using, and then crush a few tortilla chips on top of each bowl for extra crunch.","Weeknight dinners can be the most difficult to cook. After a long day of work, I don’t want to spend too much time in the kitchen figuring out what to make for dinner. That’s why Sunday meal prepping can be a beautiful thing, and these easy BBQ Chicken Burrito Bowls are a perfect example. What I do for meal prep is not complicated most weeks. I usually cook some protein like chicken, make a big batch of grains, roast a few pounds of potatoes, and mix several jars of sauces and dressings. During the week, I mix and match these different ingredients with freshly cooked vegetables for quick, easy meals – like these BBQ chicken burrito bowls. They make a great lunch, too! I usually make my own barbecue sauce because store-bought versions can contain too much sugar or vinegar for my taste, but feel free to use another recipe you like or your favorite bottled sauce. I usually use a reduced sugar ketchup so that the barbecue sauce will be less sweet. Also, don’t skip the Worcestershire sauce! It makes a big difference in flavor.","Lisa Lin",,"Make-ahead BBQ Chicken Burrito Bowl with corn, black beans, and pico de gallo. Great for lunch or dinner during busy weeks!","Lisa Lin","Make-ahead BBQ Chicken Burrito Bowl with corn, black beans, and pico de gallo. Great for lunch or dinner during busy weeks!","15 minutes","10 minutes","4 servings",20,"2017-09-25 02:54:43"
64,120,"2017-09-25 02:59:02","Pasta e Fagioli","3 Tbsp olive oil 1 cup chopped onion 1 large carrot, peeled and chopped 1 large celery stalk, chopped 2 large garlic cloves, minced 1/4 teaspoon chile flakes 1 teaspoon Italian seasoning 6 cups chicken or vegetable stock for vegetarian option 1 cup chopped peeled tomatoes, fresh or canned 1/2 pound ditalini pasta 2 15-ounce cans cannellini or borlotti beans, drained and rinsed (or 3 1/2 cups of freshly cooked beans*) 1/4 cup chopped parsley Salt and black pepper to taste * To cook the beans from scratch, start with 1 3/4 cups dry beans. Either soak them overnight in water, or cover them with boiling water and let them sit for an hour, then drain. Place the soaked beans in a pot, cover with two inches of water, bring to a simmer, and cook until tender, about an hour.","Ditalini pasta is commonly used for pasta e fagioli, but you can use any short pasta—or you can break up vermicelli into small bits.","1 Sauté onions, carrots, celery, garlic: Heat the olive oil in a large pot over medium-high heat. Sauté the onion, carrot and celery for 2-3 minutes, until its soft and translucent. Add the garlic, chile flakes and Italian seasoning and sauté another minute. 2 Add stock, tomatoes, pasta: Add the chicken stock and tomatoes and bring to a boil. Add the pasta and keep the soup at a strong simmer. 3 Add beans, parsley: When the pasta is al dente, add the beans and cook another 2-3 minutes. Turn off the heat and stir in the parsley. Add salt and black pepper to taste.","Please welcome Hank as he shares a simple Italian classic, pasta e fagioli, or pasta and bean soup! ~Elise Pasta e fagioli. I knew—and loved—this dish years before I knew how to spell it. Growing up in New Jersey, pasta e fagioli is a staple on every red sauce place’s menu, along with spaghetti and meatballs, lasagna, alfredo and cannolis. Fagioli, aka fazool (which is Neapolitan dialect for the standard Italian word for “beans”), is a peasant dish, a just simple soup of pasta and beans and veggies. It’s also a dish of a thousand variations. Some cooks’ pasta e fagioli is so thick it’s basically a pasta dish. Some people use so much tomato the fazool looks like a tomato soup with pasta and beans. Sometimes you’ll see white beans, sometimes borlotti beans (basically the same thing as cranberry beans), and sometimes even kidney beans. Once in a while you’ll see meat, either leftover bits of meatloaf or tiny meatballs, like the ones you see in Italian wedding soup. This version is more of a chicken soup with beans and pasta and a little tomato. You can add more tomato if you’d like. I will often drizzle a little good olive oil over the soup at the end, or grate some parmesan cheese over it. One thing to remember about this soup: Because it has pasta in it, you either need to eat it all at one sitting, or resign yourself to the fact that the pasta will continue to absorb the soup as it rests in the fridge. So the next day it will be thicker, almost like a French potage. Still good, but different. Buon appetito! Updated from the recipe archive. First published March, 2013.","Hank Shaw",,"Pasta e fagioli, or pasta ""fazool"". A classic Italian soup of beans and short pasta with tomatoes and vegetables.","Elise Bauer","Pasta e fagioli, or pasta ""fazool"". A classic Italian soup of beans and short pasta with tomatoes and vegetables.","15 minutes","35 minutes","Serves 4-6",1,"2017-09-25 02:40:51"
65,123,"2017-09-25 02:59:09","African Chicken Peanut Stew","2-3 pounds chicken legs, thighs and/or wings 3 Tbsp vegetable oil 1 large yellow or white onion, sliced A 3-inch piece of ginger, peeled and minced 6-8 garlic cloves, chopped roughly 2-3 pounds sweet potatoes, peeled and cut into chunks 1 15-ounce can of crushed tomatoes 1 quart chicken stock 1 cup peanut butter 1 cup roasted peanuts 1 Tbsp ground coriander 1 teaspoon cayenne, or to taste Salt and black pepper 1/4 to 1/2 cup of chopped cilantro","Use chicken legs, thighs or wings for this recipe. They have more flavor and will hold up better with the flavors of the stew than breast meat.","1 Brown the chicken. Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown. 2 Sauté the vegetables. Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine. 3 Cook the stew. Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender. 4 Remove bones and chop the cooked chicken. Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot. 5 Adjust seasonings. Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.","Like peanut butter? Chicken? Then this African chicken peanut stew by Hank is for you. Perfect for chilly weather. ~Elise Chicken, sweet potatoes and peanuts are one of those magical flavor combinations that make me feel all warm and happy, especially because I never would have thought to do this 20 years ago, when I met some fellow University of Wisconsin students from Ghana who made this stew at their apartment. Chicken groundnut stew is, in various forms, common all over West Africa, and this is my version, inspired by my colleagues at UW. The best way to make this stew is with two whole stewing hens—older chickens available at Asian and Latin markets. You start by simmering the birds to make stock, which then becomes the base of the stew, and then you use the meat from the hens. This is a bit labor-intensive for most, so I normally use pre-cut chicken parts: legs, wings and especially thighs. This stew is just made for chicken thighs. What is a little unusual about how you make the stew is that you first brown the chicken and then stew it on the bone. You can certainly eat it off the bone in the stew, but this is messy, so I prefer to fish out the meat and shred it. Why bother with the bones and skin at all? They add a ton of flavor to the stew. Sweet potatoes or yams are a must in the African version, but if you hate them, use regular potatoes or turnips. The stew is supposed to be pretty spicy, so I normally use a lot of hot sauce thrown in at the end of the cooking. I only call for 1 teaspoon of cayenne here, because no matter how chile-adverse you are, it ought to have at least a faint bite of heat. If you truly can’t take chiles, skip the cayenne. But someone in Ghana will cry. From the recipe archive, first posted 2010.","Hank Shaw",,"A hearty West African-inspired stew of chicken thighs and legs, sweet potatoes and peanuts that is perfect for a chilly day.","Elise Bauer","A hearty West African-inspired stew of chicken thighs and legs, sweet potatoes and peanuts that is perfect for a chilly day.","20 minutes","1 hour, 55 minutes","Serves 6-8",1,"2017-09-25 02:40:51"
66,131,"2017-09-25 02:59:39","Dump Cake from Scratch","For the fruit: 3 pounds (1.36 kilograms) fresh or frozen fruit (like berries, sliced peaches, sliced apples, sliced plums, etc.) 1/2 cup (100 grams) sugar, plus more to taste 2 1/2 tablespoons cornstarch 1/8 teaspoon kosher salt For the cake: 1 cup (200 grams) sugar 1 1/4 cups (175 grams) all-purpose flour 1 teaspoon baking powder 1/4 teaspoon kosher salt 3/4 cup (170 grams) melted unsalted butter Vanilla ice cream, to serve",,"1 Preheat the oven to 375°F. 2 Prepare the fruit: Combine the fruit, sugar, cornstarch, and salt in a 9-x-13 baking dish, stirring to coat the fruit in the sugar and cornstarch. Add up to an extra 1/4 cup sugar, as needed, if using very tart fruits. (Frozen fruit is fine; it doesn't not need to be thawed before baking.) Spread the mixture into an even layer. 3 Add the cake topping: Whisk together the flour, sugar, baking powder, and kosher salt for the cake layer in a mixing bowl. Sprinkle the mixture evenly over the top of the fruit. Drizzle the melted butter evenly over the top. 4 Bake the cake: Bake for 35 to 45 minutes, or until the fruit is bubbling through the center and the top is golden (frozen fruit might take an extra 10 minutes or so). If you notice a few dry pockets of flour toward the end of cooking, push them down into the fruit with a spoon so they cook. Serve warm with vanilla ice cream. Leftover cake can covered and refrigerated for a few days.","I was first introduced to the concept of a dump cake when I was in high school. It quickly became a favorite of my mom’s because it was so easy and convenient – and, of course, everyone loved eating it! Classic dump cakes, my mom’s included, were made with canned pie filling, a box of dry cake mix, and melted butter. The ingredients were dumped into the pan — fruit first, then cake mix, followed by the melted butter. No mixing; just layer and bake. The whole thing came out of the oven resembling something between a cobbler and streusel. As much as I loved dump cakes back then, I have a few issues with them now. Besides the cringe-worthy name, most dump cakes are way too sweet and can be kind of a one-note experience. Using canned pie filling and cake mix also means loads of preservatives and who knows what else going into your cake. Dump cakes from scratch are so much better! First of all, you get to use whatever fruit you want and you can control the amount of sugar you use. Use whatever fresh fruit is in season, use frozen fruit, or go for a mix. For today’s recipe, I used frozen berries with a few ripe peaches. Instead of cake mix, I use a simple mix of flour, baking powder, and salt. Sprinkle this over the fruit, add some generous puddles of melted butter, and put it in the oven to bake. The real beauty of this recipe? It is just as easy as the original. It uses ingredients you already have on hand and can be assembled in minutes. It resembles the dump cakes of my youth, but tastes so much better. No more one-note dump cake!","Cindy Rahe","September 10, 2017","Classic dump cake from scratch! No canned pie filling, no cake mix. Real ingredients, but just as easy!","Cindy Rahe","Classic dump cake from scratch! No canned pie filling, no cake mix. Real ingredients, but just as easy!","15 minutes","35 minutes","About 12 servings",51,"2017-09-25 02:57:31"
67,132,"2017-09-25 02:59:43","Chocolate Cranberry Zucchini Muffins","1 cup (150g) all-purpose flour 1 cup (110g) almond flour 1/3 cup (28g) unsweetened Dutch process cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 2 large eggs 1/3 cup (113g) honey 1/4 cup (50g) olive oil 1/4 cup buttermilk 1 teaspoon vanilla extract 3 cups grated zucchini (3 to 4 medium zucchini; see Recipe Note) 1 cup fresh or frozen whole cranberries 2 tablespoons coarse sugar, such as turbinado sugar 3 tablespoons chopped green pistachios Special equipment: 12-cup muffin tin","From Sally Vargas: ""These muffins prove that any time of day is a good time for chocolate. Use an ice cream scoop to fill the muffin cups to achieve beautiful rounded tops. Almond flour gives them a rich flavor and moist texture; it is simply finely ground almonds, which you could make yourself in a food processor. To give these muffins sparkle and color, sprinkle them with coarse sugar and a few pinches of chopped pistachios."" Sally also mentions that if you have trouble finding frozen cranberries at the store, frozen raspberries would make a good substitute. If your grated zucchini seems very wet, use your hands to squeeze out the excess. Recipe from The Cranberry Cookbook © 2017 by Sally Pasley Vargas. Reproduced by permission of Globe Pequot, an imprint of Rowman & Littlefield. All rights reserved.","1 Adjust a rack to the middle position of the oven, and heat oven to 400F. 2 Prepare the muffin tin: Generously butter the cups and rims of a standard 12-cup muffin tin, or line the tin with paper cupcake liners. Have on hand a 21/2-inch ice-cream scoop. 3 Combine the dry ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. 4 Add the wet ingredients: Make a large well in the center of the bowl and break the eggs into it. Add the honey, oil, buttermilk, and vanilla. Beat with a fork to mix thoroughly. With a spatula, stir until the flour is well incorporated. 5 Stir in the zucchini and cranberries. 6 Scoop into the muffin cups: Using the ice cream scoop, fill each muffin cup, rounded side up, with about 1/3 cup batter. Sprinkle the muffins with the turbinado sugar and pistachios, and set the tin on a baking sheet. 7 Bake for 23 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few crumbs. 8 Set the muffin tin on a rack to cool for 10 minutes. Remove the muffins from the pan and cool on the rack.","These absolutely gorgeous Chocolate Cranberry Zucchini Muffins are from a new cookbook that I’m really enjoying right now. It’s called The Cranberry Cookbook, and it’s by none other than Sally Vargas, one of our Simply Recipes contributors! The pages of this cookbook are full of ideas for incorporating cranberries into every meal of the day. Didn’t think you needed that many cranberry recipes? Think again! As usual, Sally has hit it out of the park and given us a collection of recipes that are sure to become favorites. Get the book! The Cranberry Cookbook by Sally Pasley Vargas Most of us probably associate cranberries with Thanksgiving dinner, but Sally makes a convincing argument for giving cranberries some year-round attention. The frozen and dried varieties are easily available any month of the year, she reminds us, and you can use them in savory recipes just as easily as sweet recipes. To prove her point, she includes recipes in her cookbook for breakfast, lunch, and dinner, and for every season. Here’s a sampling: Cranberry-Chocolate Babka, Grilled Beef Kebabs with Cranberry Barbecue Sauce, Turkey Sliders, Pickled Cranberries, Dark Chocolate Gelato with Bourbon-Infused Cranberries, and Cranberry Lime Ricky. And, of course, these Chocolate Cranberry Zucchini Muffins. As I flipped through Sally’s book, I kept returning again and again to these Chocolate Cranberry Zucchini Muffins. They looked so rich and decadent — the kind of muffin that walks the line between breakfast and dessert. And so pretty! I’m happy to say that they hold up to their promise. The zucchini keeps the muffins incredibly moist and rich, and the cocoa makes them feel like a real treat. I was surprised by the whole cranberries called for in the recipe — I’m used to seeing dried fruit in muffin recipes like this. But they were perfect. They melted into jammy pockets during baking and made the perfect contrast to the richness of the muffin. Oh, and don’t skip the pistachios on top! They add just the right amount of texture and crunch to every bite. Convinced that you need more cranberries in your life? I hope so! Check out Sally’s book and make sure your pantry is stocked! Get the book! The Cranberry Cookbook by Sally Pasley Vargas","Emma Christensen","September 4, 2017","These Chocolate Cranberry Zucchini Muffins let you get away with chocolate for breakfast! Great for using up surplus zucchini. The cranberries are tart and a perfect contrast to the chocolate.","Emma Christensen","These Chocolate Cranberry Zucchini Muffins let you get away with chocolate for breakfast! Great for using up surplus zucchini. The cranberries are tart and a perfect contrast to the chocolate.","15 minutes","25 minutes","12 muffins",21,"2017-09-25 02:54:45"
68,133,"2017-09-25 02:59:49","Bakery-Style Cinnamon Rolls","For the dough: 1 cup whole milk 2 teaspoons active dry yeast 1/4 cup sugar 2 large eggs 4 cups all-purpose flour 1 1/2 teaspoons kosher salt 6 tablespoons room temperature unsalted butter, very soft For the filling: 1/2 cup room temperature unsalted butter 3/4 cup brown sugar 1 tablespoons ground cinnamon 1/4 teaspoon kosher salt (or slightly less table salt) For the frosting: 4 ounces cream cheese, softened at room temperature 4 tablespoons unsalted butter, softened at room temperature 1 to 4 tablespoons milk, whole or 2% 2 cups powdered sugar 1/2 teaspoon vanilla extract Pinch of kosher salt Special equipment: Stand mixer9x13 baking dish","This recipe works best if the butter for the dough is very soft. Take the butter out of the fridge a few hours before you want to make the dough to give it time to soften, or even the night before. If you forget, or don't have time to let the butter soften, slice it into tablespoons and knead each piece between your fingers before adding it to the dough.","1 Make the dough: Warm the milk for 15 to 30 seconds in the microwave, until it's slightly warm to the touch but not steaming. In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, yeast, and sugar. Let the mixture stand until foamy, about five minutes. Add the eggs, flour, and salt to the bowl and mix on medium speed until a sticky dough is formed. Beat in the butter, 2 tablespoons at a time, waiting until the butter is incorporated before adding the next batch. The butter needs to be very soft for this to work; if the butter isn't incorporating, knead each piece in your fingers until soft before adding it to the dough. Once all the butter is incorporated, knead the dough for 10 minutes on medium speed (or knead by hand). 2 Rise overnight: Shape the dough into a ball, place in a large, lightly oiled bowl, and cover with plastic wrap. Let the dough rise in the refrigerator overnight, at least 8 hours. It will slowly double in size. 3 Cut and shape the rolls: In the morning, remove the dough from the refrigerator. The dough will be quite stiff and firm, but should roll easily. Dust your work surface and a rolling pin lightly with flour, and roll the dough out into a rectangle approximately 12x16 inches in size. Spread the dough with butter, leaving a 1-inch border on one of the shorter edges. Combine the brown sugar, cinnamon, and salt in a bowl. Sprinkle the mixture over the butter in an even layer. Starting from the short edge (the one with butter all the way to the edge), roll the dough into a tight spiral. Pinch the spiral closed (the unbuttered edge should stick to the log of dough). Trim the ends if they are shaggy. Cut the roll in half crosswise to make 2 pieces. Cut each piece in half again to make 4, and each piece again to make a total of 8 rolls. Place the rolls in a greased 9x13-inch baking dish. 4 Cover the rolls with plastic wrap, and let them rise in a warm place for 30 to 90 minutes. Rising time will depend on the temperature in your kitchen. When ready, the rolls should be puffed and pillowy. They should be touching each other with very little space between each roll. 5 While the rolls look half-risen, preheat the oven to 350°F. 6 Bake the rolls: Bake the rolls for 20 to 25 minutes until they are golden on top and puffy. Remove from the oven and cool on a rack for 5 minutes before frosting. 7 Make the frosting: While the rolls bake, use a hand mixer or stand mixer to beat the cream cheese and butter together until creamy. Add half of the powdered sugar and 1 tablespoon of milk. Beat for 1 minute. Add the remaining sugar and vanilla, and beat for 1 additional minute. Add additional milk, 1 tablespoon at a time, until the frosting is as spreadable as you like. 8 Serve warm: Frost the cinnamon rolls generously while they're still a bit warm. Serve immediately.","My mom lives in a small mining town nestled among the mountains of rural Nevada, and in that town is a gem of a deli-cafe run by a Mennonite family. This family makes the most enormous, fluffy cinnamon rolls slathered in sticky cream cheese frosting that I have ever seen. Those cinnamon rolls were exactly what I channeled while working on this recipe. I wanted to deliver a recipe for big, puffy, bakery-style cinnamon rolls that anyone can make at home. In my vision for these perfect cinnamon rolls, I wanted a dough that would bake up into pillowy spirals, each roll squishing up to its neighbor, leaving a feathery stretch of bread when pulled apart. The dough I ultimately created is best made over two days. I like to mix the dough the night before baking and let it slowly rise in the refrigerator overnight. The next morning, I roll, fill, and bake the rolls. Not only does this break up the work, but I think the flavor from a slow-risen dough tastes better. It’s also much easier to work with cold dough when you’re rolling and shaping the rolls. You can get a lot more spirals in your cinnamon rolls with cold dough! Read More! 4 Tips for Making the Best Cinnamon Rolls Ever Also, if you’ve never tried adding butter to your cinnamon roll dough before, just wait until you try this recipe. It’s very similar to a brioche dough, and it makes rolls that are rich, fluffy, and incredibly tender. Yes, this dough is rich, but it’s not actually all that sweet. This makes it the perfect canvas for the buttery brown sugar and cinnamon filling. Spread the cream cheese frosting over the rolls while they’re still warm. This way some of the frosting melts into the cinnamony-spirals.","Cindy Rahe","September 2, 2017","These Bakery-Style Cinnamon Rolls are so soft and fluffy! Topped with a thick layer of cream cheese frosting. A make-ahead dough breaks up the work.","Cindy Rahe","These Bakery-Style Cinnamon Rolls are so soft and fluffy! Topped with a thick layer of cream cheese frosting. A make-ahead dough breaks up the work.","30 minutes","20 minutes","8 cinnamon rolls",51,"2017-09-25 02:57:31"
69,136,"2017-09-25 03:00:03","Old-Fashioned Peach Pie","1 full recipe Perfect Pie Crust (2 single crusts) 3 pounds fresh or frozen ripe peaches, peeled and sliced (about 8 cups sliced peaches; see Recipe Note) 1/2 cup sugar 1/2 teaspoon cinnamon (optional) 1 to 2 teaspoons lemon juice Tiny pinch of kosher salt 4 tablespoon cornstarch 1 large egg 1 tablespoon milk Sanding sugar or any coarse sugar Special equipment: 9-inch pie platePie crust shield (optional)","If you are using fresh peaches, it is a little bit extra work but I think it’s worth it. Simply cut an “x” on the blossom end of the peach (the tip of the fruit opposite the stem side) and dunk each peach into boiling water for 30 to 60 seconds before dunking into an ice bath. The skins should easily peel off. If you are using frozen peaches, let them thaw and then drain off the liquid before adding to the pie crust. If you'd like to make a very tight lattice crust, as I did, or if you want to decorate your pie with extra cut-out decorations, prepare 3 single crusts of dough (1 1/2 recipes of the Perfect Pie Crust) so that you're sure to have enough. Elise's No-Fail Sour Cream Pie Crust also works well with this recipe.","1 Prepare the pie dough through dividing the dough into two disks and chilling: Instructions for preparing your pie dough can be found here. 2 Roll out the bottom crust: Remove one of the chilled disks of pie dough from the refrigerator and let it stand a few minutes at room temperature until it is pliable. Roll the dough out into a large circle, about 11 to 12 inches in diameter. Fit the dough into the pie plate and refrigerate while you prepare the filling. Don’t bother trimming the edges just yet; leave it until the end. 3 Make the peach filling: In a large mixing bowl combine the peeled and sliced peaches, sugar, cinnamon, lemon juice, and salt, folding gently to combine. Taste one of the peaches and add additional sugar for sweetness or lemon juice for tartness if you think it's necessary. Sprinkle the corn starch evenly over stop and gently stir to mix it in. Spread the filling into the chilled pie crust and place the entire thing back into the refrigerator to chill. 4 Roll out the top crust (and lattice weave, if desired): Remove the second pie crust (and third, if using; see Recipe Note) from the fridge. For a simple rolled-out top crust, roll the pie crust into a 9-inch circle and transfer it to the top of the chilled pie. Slash vents in a few places using a sharp knife. For a lattice crust, like the one pictured, and roll out the dough into a wide rectangle. Cut evenly-sized strips of dough -- I like to use a pizza wheel to cut the strips and a ruler as a guide (the width of most rulers is also a good width for the strips of lattice). Weave the strips into a lattice top for the pie. Trim the edges of the top crust and the bottom crust, leaving enough bottom crust to cover the edge of the top crust neatly. Crimp the dough to seal the edges. 5 Chill the assembled pie in the refrigerator for at least 30 minutes. 6 While the pie chills, preheat the oven to 400°F. Place an oven rack in the bottom third of the oven. Line a baking sheet with aluminum foil to catch any pie leakage. Whisk the egg and tablespoon of milk together. 7 Bake the pie: Remove the chilled pie from the fridge and brush the top with the egg-milk mixture. Sprinkle with sanding sugar. Place the pie on the prepared baking sheet. Bake the pie in the bottom third of the oven for about 1 hour, or until the filling is bubbling in the center of the pie. 8 Remove from the oven and cool completely on a wire rack before serving. If you'd like to serve warm pie, let the pie cool completely and the warm briefly in the oven before serving. (Or warm individual slices in the microwave.)","I could wax on and on about my love for pie. The flake of the crust, the sweet filling, that sparkle of sugar on the crust — but I’ll spare you. Peach pie is right up there on my list of favorite things to make and eat. One of my very first memories is of riding my grandfather’s shoulders, picking peaches right off the trees in a California orchard, taking that first bite, and letting the juices flow down my arm. This is the memory of summer for me, and peach pie is a recipe I think every baker should have in their recipe box. I like to use fresh, ripe peaches, and I peel them before slicing. It is extra work, but I think it’s well worth it. This said, frozen peaches totally work as well. (I’ve tested this pie with both.) I like to thicken my peach pies with cornstarch instead of tapioca or flour. I find that tapioca can become gummy as the pie cools (especially if the pie has leaked) and I just don’t like using flour as a thickener in pies. Cornstarch, on the other hand, has a neutral flavor, bakes up clear, and doesn’t get as gummy as tapioca when the pie cools. I know there’s a lot of pie fear out there, but I think with some know-how and a little acceptance, there’s really nothing to fear at all. Sometimes pies just end up looking less than perfect. Sometimes the crust slides a little or shrinks. Sometimes the pie is too tart, or too runny, or it’s not perfectly-Earth-shattering in its flakiness. But I am here to tell you that it is OKAY. As with all things, practice makes perfect. And no matter what, you still have pie at the end of the day! I’d also argue that a perfect pie isn’t nearly as charming or beautiful as a rustic one. That said, read on for my tips to reduce pie stress and increase pie success! Best Tips for Pie Success: Work with cold ingredients, especially butter! Chill the dough at every opportunity. This is how you get a stunner of a pie that holds its shape. Pies can seem like they’re taking forever to bake, and that can feel a little stressful. Don’t worry. It can take an hour or more for a fruit pie like this one to fully bake — especially if your filling was cold to start (like if you’re using frozen fruit). In the oven, watch for your filling to bubble all the way through the center of the pie. This is how you know that it’s done. Thickeners like cornstarch don’t react and start to thicken until they reach the boiling point. Don’t stress about the crust burning. It’s unlikely the bottom will burn because it’s well insulated thanks to the pie plate (especially if you’re using a glass or ceramic dish), and also thanks to the weight of the filling. If the edges of the crust begin to darken too much, fashion a foil ring to place over the edges. Or invest in a cheap pie crust shield (I love mine). Finally, resist the urge to cut the pie before it has cooled completely. The filling needs to set or all those juices will pour out! If you want a warm slice of pie, gently rewarm it in the oven or microwave. Bonus tip! If you want a super-tightly woven lattice (like the one you see here) or one with lots of decorative touches, it’s best to make three single crusts (or 1 1/2 recipes of the no-fail pie dough).","Cindy Rahe","July 25, 2017","Peach Pie! This is what summer tastes like! Fresh peaches, easy homemade crust. Simple and perfect.","Cindy Rahe and Elise Bauer","Peach Pie! This is what summer tastes like! Fresh peaches, easy homemade crust. Simple and perfect.","45 minutes","1 hour","1 9-inch double-crust pie (about 8 servings)",51,"2017-09-25 02:57:31"
70,137,"2017-09-25 03:00:05","Tomato Galette With Parmesan Whole Wheat Crust","For the whole wheat crust: 1 cup (135g) whole wheat flour 1 cup (120g) all-purpose flour 1/3 cup (50g) coarse cornmeal 1/4 cup (20g) shredded Parmesan 3/4 teaspoon salt 8 ounces (2 sticks) cold unsalted butter, cut into cubes 1/2 cup ice water, more as needed For the tomato filling: 4 cups (about 1 3/4 pounds) cherry tomatoes, halved Salt (for the tomatoes) 1/2 cup (40g) shredded Parmesan 2 tablespoons chopped fresh thyme leaves 1 large egg, well beaten with 1 tablespoon water 1 tablespoon chopped parsley, to garnish","Note: While this pie crust comes together easily in the food processor, using cornmeal and whole wheat flour can be a bit challenging if you're a beginner. If you've never made a pie crust before, you might want to start with a pie crust like this recipe instead to get a feel for the process. (A recipe for a single pie crust can be substituted for this one.) Use only the best, freshest, ripest cherry tomatoes for this recipe. It won't be nearly as good with out-of-season grocery store tomatoes. A mix of colors makes the tart especially pretty. Don't forget to salt the tomatoes before making the galette so they release some of their juices. Not only does this help keep the crust from getting soggy, but it also adds a lot of flavor to the tomatoes themselves.","1 Chill the crust ingredients: In a bowl, combine the whole-wheat flour, all-purpose flour, cornmeal, Parmesan and salt. Add the butter pieces and toss with your hands to separate and coat them with flour. Place the bowl in the freezer for 30 minutes. 2 Make the dough: Pour the flour and butter mixture into the bowl of a food processor. Process in 4 to 5 long pulses, or until the butter is cut into small pieces (a few larger pieces are okay.) Open the top of the machine and drizzle the ice water over the flour and butter. Close and pulse in a series of short bursts, until the mixture looks like wet sandy gravel. Press a small amount of the dough together in your hand. It should form a clump that holds together firmly and without cracking at the edges. If it feels crumbly or dry, put it back in the food processor, sprinkle the mixture with an additional tablespoon or two of the ice water, and pulse briefly to mix. To mix by hand: Follow step one, and use a pastry cutter or wire whisk to break up the butter into small pieces. Drizzle the ice water over the mixture and toss it together with your hands as if you were tossing a salad. If it still feels dry, add water, one tablespoon at a time. When the dough starts to come together, shape it as directed in the next step. 3 Shape and chill the dough: Empty the dough onto the countertop. Quickly press the dough together to form a disk about an inch or so thick. Resist the temptation to knead or squish the dough. The idea is to firmly compress all the little bits of dough together into a disk shape without overworking the dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes. 4 Salt the tomatoes: Line a baking sheet with paper towels. Spread the tomatoes on the baking sheet and sprinkle evenly with about a teaspoon of salt. (This might seem like too much at first, but the saltiness mellows out perfectly once the tomatoes have rested for a little while.) Let stand while the dough chills (about 30 minutes). The tomatoes will start to release their juices as they sit. Before assembling the galette, blot the tomatoes dry with paper towels until much of the liquid is absorbed. 5 Preheat the oven to 425ºF. Line a baking sheet with parchment. 6 Roll and fill the galette: On a lightly floured surface, roll the dough into a 15-inch circle. Transfer to the baking sheet (it will drape over the sides, but that’s okay). Sprinkle the Parmesan for the filling in a rough 11-inch circle over the bottom of the dough, leaving the edges clear. Arrange two-thirds of the tomatoes, cut-side up, over the cheese (reserve the remaining third). Sprinkle with the thyme. Fold the edges over the tomatoes, pleating as necessary. Brush the edges of the crust with beaten egg. 7 Bake the galette: Bake for 30 minutes, or until the crust is golden. Scatter the reserved tomatoes over the top of the galette and sprinkle with parsley. Serve warm or at room temperature. This galette is best served the day it is made. Leftovers will keep for several days, refrigerated.","Summer tomatoes! So many things to do with them, so little time. Here’s one more for your “make soon” list: a rustic tomato galette made with candy-sweet cherry tomatoes and a crispy, cheesy whole wheat crust. I love the combination of Parmesan and whole wheat in this crust, plus cornmeal for crunch. It’s cheesy and nutty at the same time, and it goes perfectly with the summer tomatoes. This tart crust also freezes well, so you might want to make a few extra batches of the dough to freeze for unexpected tomato events. Or when company comes. Or when you just feel like a savory indulgence. Galettes are a kind of rustic, free-form tart. Once you have the dough in hand, you’re ready to roll – literally! Roll the dough out into a rough circle and then transfer it right to the baking sheet – no pie plate required. Top the crust with the cheese and about two-thirds of the tomatoes, then fold the edges over to enclose the tomatoes. One tip: Halve and salt the cherry tomatoes lightly before making the galette so they release some of their juices. Not only does this help keep the crust from getting soggy, but it also adds a lot of flavor to the tomatoes themselves. And the coup de resistance with this galette? Once it comes out of the oven, top it with a final layer of fresh cherry tomatoes. The cooked tomatoes on bottom are soft and sweet, and the fresh tomatoes on top are, well, fresh. It’s two layers of tomato goodness! This tart doesn’t keep well, so you’ll want to serve it on the day it is made. But of course, with summer tomatoes on the menu, I’d be surprised if you could wait longer than that to eat it!","Sally Vargas","July 10, 2017","This tomato galette with its crispy Parmesan whole wheat crust is almost too pretty to eat. Almost. Easy food processor crust. This is the perfect tart to serve all summer long.","Sally Vargas","This tomato galette with its crispy Parmesan whole wheat crust is almost too pretty to eat. Almost. Easy food processor crust. This is the perfect tart to serve all summer long.","25 minutes","30 minutes","Serves 6 to 8",2,"2017-09-25 02:40:58"
71,140,"2017-09-25 03:00:13","Lemon Blueberry Scones","For the scones: 2 1/3 cup (300g) unbleached all-purpose flour 1/4 cup (56g) granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 8 tablespoons (1 stick, 4 ounces) unsalted butter, cut into 1/2-inch cubes 3/4 cup (170g) whole milk Greek yogurt 1 large egg 1 (6 ounce) container fresh blueberries, picked over for stems, rinsed, and dried For the glaze: 1 tablespoon lemon zest, from 1 medium lemon 2 tablespoons lemon juice, from 1 medium lemon 1 cup (120g) powdered sugar Special equipment: Food processor","To make the scones without a food processor: Whisk the dry ingredients in a medium mixing bowl. Use a pastry cutter to work the butter into the flour mixture until the mixture looks sandy with only small gravel-sized bits of butter remaining. Pour the whisked yogurt and egg mixture over top, and use a wooden spoon or dough whisk to mix the wet and dry ingredients. Fold in the blueberries.","1 Make the dough in a food processor: Measure the flour, sugar, baking powder, baking soda, and salt into a food processor. Process the ingredients to combine them evenly. Sprinkle the cubed butter over the flour mixture, and process the mixture in 1-second pulses until the butter is no longer visible and the mixture looks somewhat sandy. In another mixing bowl, whisk together the yogurt and egg until no streaks of egg yolk remain. Pour this mixture into the food processor with the flour and the butter. Run the food processor for about three seconds, just until all of the flour is absorbed and the dough begins to come away from the sides of the bowl. 2 Fold in the blueberries: Turn out the dough onto a lightly floured surface. Scatter the blueberries over top and fold the dough a few times with a spatula to incorporate. (You can also do this in a separate mixing bowl instead of on the counter, if you prefer.) 3 Shape the dough into disks and chill: With a bench scraper or knife, divide the dough in half and pat into two disks, about 1/2-inch thick and six inches across (you can use the length of your hand as a guide). Wrap the disks of dough in plastic wrap and refrigerate for at least two hours, or up to 24 hours. 4 Preheat the oven to 350F: Line a baking sheet with a silicon baking mat or parchment paper. 5 Cut and bake the scones: Unwrap the disks of chilled dough and cut each one into eight wedges (16 wedges total). Place the wedges an inch apart on the lined baking sheet. Try not to touch the sides or handle the scones too much as you transfer them since this can inhibit how much they rise in the oven. Bake the scones for 15 to 18 minutes, until they are lightly browned. 6 Make the glaze: While the scones are baking, whisk together the lemon zest, lemon juice, and powdered sugar in a small bowl. The glaze should be a pourable consistency; add additional lemon juice (or milk, or water) 1 teaspoon at a time if needed. 7 Glaze and cool the scones: Transfer the scones to a cooling rack with something underneath to catch any dripping glaze (I use wax paper). While the scones are still warm, drizzle each one with a teaspoon of the glaze. Let the scones cool until the glaze has fully set, about 30 minutes.","I’ve made so many variations of these scones over the years that I can’t even remember which ones were first! The basic dough is extremely adaptable, and I love coming up with different fruit, spice, and glaze combinations depending on the season. For this early summer version, I just folded fresh blueberries right into the dough, then topped the scones with a puckery-sweet lemon glaze. Yogurt takes the place of heavy cream in my recipe, and the scones always come out fluffy and delicate — not at all like those dense hockey pucks sold in coffee shops. For extra-fluffy scones, it’s also important to chill the dough thoroughly before cutting the scones and then to handle them as little as possible as you transfer them to the baking sheet. You can make the dough in a food processor, or do it by hand with a pastry cutter. It’s up to you! I made them by hand for many years, but now I use the food processor since it’s so much faster. These scones don’t need any extra jam or butter — they’re perfect on their own, with a big mug of tea alongside.","Coco Morante","June 16, 2017","Glazed lemon blueberry scones! Made with yogurt to keep them light and fluffy. Easy food processor dough.","Coco Morante","Glazed lemon blueberry scones! Made with yogurt to keep them light and fluffy. Easy food processor dough.","15 minutes","18 minutes","16 scones",24,"2017-09-25 02:55:04"
72,141,"2017-09-25 03:00:15","Chocolate Chip Cookies","2 1/2 (350g) cups all-purpose four 2 tablespoons nonfat milk powder 1 teaspoon salt 1 teaspoon baking soda 3/4 cup (150g) granulated sugar 3/4 cup (161g) dark brown sugar 1 cup (2 sticks, or 8 ounces) unsalted butter, very soft 2 large eggs 1 teaspoon vanilla extract 12 ounce bag (about 2 cups) semisweet chocolate chips Special Equipment: Baking sheets Silicon baking mat Medium cookie scoop Wire cooling rack","If you're feeling wild, add up to 3/4 cup of any of the following: chopped nuts, peanut butter chips, crumbled graham crackers, rice krispies, cornflakes, toffee chips, or other small candy. Freezer instructions: Freeze individual scoops of dough on a parchment-lined baking sheet until firm. Transfer to a freezer bag, squeeze out as much air as possible, and freeze for up to 3 months. Bake straight from the freezer, adding an extra minute or two to the cooking time. Adapted from Nestle Toll House.","1 Mix the dry ingredients: In a small mixing bowl, combine the flour, milk powder, salt, and baking soda and whisk to mix. Set aside. 2 Mix the sugars and the butter: With an electric mixer or in a stand mixer with a beater attachment, beat together the granulated sugar, brown sugar, and softened butter on medium speed until combined, 30 to 60 seconds. Pick out any large pebbles of hard brown sugar that you see. Scrape down the sides of the bowl and the beaters. 3 Mix in the eggs and vanilla: Add the two eggs and vanilla to the butter-sugar mixture and beat at medium speed until no clumps or streaks remain, 10 to 20 seconds. Scrape down the sides of the bowl and the beaters. 4 Mix in the flour mixture: Add the flour mixture all at once. Beat on low speed just until no more dry streaks of flour are visible, 20 to 40 seconds. You may still see some flecks of milk powder -- this is fine. 5 Mix in the chocolate chips: Add all of the chocolate chips and beat on low speed for just a few seconds until the chips are evenly incorporated. 6 Chill the dough: Scrape down the sides of the bowl and the beater. Cover the bowl and refrigerate for at least 30 minutes or up to three days. (Or freeze in individual scoops for up to 3 months.) 7 Heat the oven to 375F: Place a rack in the middle of the oven. Line two baking sheet with silicon baking mats or parchment. I usually bake my cookies one sheet at a time to help them bake evenly. If you prefer, or are crunched for time, bake two sheets at a time with one sheet in the upper third of the oven and the other in the lower third of the oven. 8 Scoop the dough: Use a medium cookie scoop (or a well-mounded tablespoon measure) to scoop the dough out onto one of the baking sheet. Space the cookies about 2 inches apart. 9 Bake the cookies for 10 to 12 minutes: While the first batch bakes, scoop the cookies for the next batch. The cookies are done when they look slightly puffed in the middle and are starting to turn toasty at the edges. 10 Cool the cookies: Cool the cookies on the baking sheet for about 5 minutes, or until the puffed middle collapses down and the cookies have firmed a little. Transfer the cookies to a wire cooling rack to cool completely. 11 Continue baking cookies in batches until all the cookie dough has been used. 12 Enjoy! These cookies are at their crispiest best on the day they are made. Store leftovers in an airtight container; they will soften a little overnight but are still very delicious. They keep for about a week before becoming crumbly (at which point, I recommend crumbling them over ice cream!).","There were two major influences on this recipe: the Nestle Toll House back-of-the-package recipe (which I think we can all agree is pretty much The Standard as far as chocolate chip cookies go) and a recipe from Christina Tosi’s cookbook Milk Bar Life. It’s thanks to Christina’s recipe that I discovered the wonders of this one special ingredient that makes all the difference. Milk powder! Have you ever used powdered milk in cookies? Before coming across Christina’s recipe, it had never occurred to me to use milk powder in anything except my California Emergency Earthquake Preparedness Kit. But nibbling on the first cookie in the batch, I was amazed by the subtle caramel flavor and slightly chewy texture it gave the cookies. Right then and there, I decided that milk powder deserved a spot in more of my cookie recipes — and particularly my signature chocolate chip cookies! Milk powder, also called powdered milk, keeps forever in the pantry (which is why it’s so good in emergency kits). Even once the package is opened, milk powder will keep for several months if kept in an airtight container. Aside from the milk powder, this is a pretty straightforward adaptation of the Toll House chocolate chip cookie recipe — though I daresay I’ve managed to make a few improvements on the classic. I prefer an equal mix of brown sugar and regular white sugar, just like the original recipe, but I’ve found that I like ever-so-slightly more flour in my cookies. This gives the cookies a sturdier structure that is both satisfying to eat and also less likely to crumble when squished into a lunchbox or shipped to a friend. I also highly recommend giving the batter at least a 30-minute chill in the fridge before scooping the cookies and baking them. This lets the dough have time to hydrate and firm up. If you’re in a rush, it’s fine to bake them right away, but they will spread out more and have a thinner, more delicate structure. Bake these cookies only until you see that the tops are fully puffed and the edges are starting to look toasty, then let them cool for a few minutes on the baking sheet before transferring them to a cooling rack. As they cool, the puffy dome will collapse on top of the chocolate chips inside, giving the cookies their signature crinkled, craggy appearance. These chocolate chip cookies are absolutely irresistible on the day they are made: the edges are buttery and crispy, the middles are soft and chewy, and the chocolate chips are perfectly semi-melty. They lose some of their crispness overnight, becoming softer. But I promise they are no less delicious and no less capable of satisfying your cookie cravings.","Emma Christensen","June 14, 2017","These Chocolate Chip Cookies are the BEST! One special ingredient helps deepens the flavor and gives the cookie a chewier texture. So good!","Emma Christensen","These Chocolate Chip Cookies are the BEST! One special ingredient helps deepens the flavor and gives the cookie a chewier texture. So good!","5 minutes","12 minutes","3 to 3 1/2 dozen (3-inch) cookies",21,"2017-09-25 02:54:45"
73,142,"2017-09-25 03:00:22","How to Make Fluffy Gluten-Free Biscuits","3 cups all-purpose gluten-free flour, with xanthan gum 2 1/2 teaspoons baking powder 2 tablespoons sugar 1/2 teaspoon salt 8 tablespoons very cold butter, cut into small pieces, plus more to grease the pan 1 1/2 cups sour cream 2 tablespoons heavy cream, plus extra to brush the tops Special equipment: 9-inch cast iron skillet (or a 9-inch cake pan)","Use any all-purpose gluten-free flour mix for this recipe, but check the ingredients to make sure it contains xanthan gum. I use Better Baker in my kitchen.","1 Whisk flour, baking powder, sugar, and salt together. 2 Work the butter into the flour mixture: Scatter the butter over the top of the dry ingredients. Using only your fingers, work the butter into the flour using a snapping motion (like snapping your fingers). Try to work quickly and don’t be afraid to leave some larger chunks of butter (up to the size of a hazelnut) in the mix. When the mixture looks like gravel, you’re ready for the next steps. 3 Add the sour cream and heavy cream: Add the sour cream to the flour mixture and sprinkle the heavy cream over top. Using only a fork, mix the liquids into the flour. The dough will look ragged and shaggy, but it will come together. 4 Fold and shape the dough: Turn the dough out onto a lightly floured surface, and use cold hands to gently knead the dough a few times until it comes together in a rough ball shape. Use a floured rolling pin to roll the dough out into a thick rectangle. Fold it into thirds, like folding a letter. Turn the dough one quarter and roll it out again. Fold it once more into thirds. 5 Wrap the dough tightly in plastic and refrigerate for 30 minutes. 6 While dough is resting, preheat oven to 400F and generously grease a 9-inch cast iron skillet with butter. 7 Cut out the biscuits: Unwrap the dough and roll out into a rectangle roughly 1 inch thick. Using a well-floured 2- to 3-inch biscuit cutter, cut out as many biscuits as possible. Push straight down to cut your biscuits. Twisting the cutter impedes the rise. (If you don’t have a biscuit cutter, you can use a sturdy glass, or use a knife to cut square biscuits). Once you’ve cut as many biscuits as you can, gather the scraps together, roll them out again, and cut more biscuits. 8 Bake the biscuits: Transfer the biscuits in the greased skillet and brush the tops with a little cream. The biscuits should be fairly tightly packed together with just a little space in between. It's fine if the biscuits touch. Bake for 22 to 26 minutes until the biscuits are puffed and the tops are golden brown. These biscuits are best enjoyed hot and fresh from the oven. Leftover biscuits will keep well for up to three days and can be reheated in the microwave or toaster.","Flaky, buttery, sky-high biscuits are one of life’s simple joys. When I learned that I would need to be gluten-free for rest of my life, biscuits were one of those simple joys that I was not willing to give up. So, I set to working on gluten-free biscuit recipes! Over the years, I’ve made some truly awesome gluten-free biscuits, but of all those biscuits, these may be my favorite. In developing this recipe, I used every trick in the book to make my gluten-free biscuits just as good as the gluten-y ones I remember. All those tricks came with a big payoff! 3 Tips for Mile-High Gluten-Free Biscuits Replace the buttermilk with sour cream and a touch of heavy cream. This results in a light texture, a very tender crumb, and a lovely flavor. Treat the biscuit dough like a pie crust. Work with very cold butter and cold hands. Also, turn and fold the dough to create distinct flaky layers. Bake the gluten-free biscuits in a cast iron skillet with very little room in between each biscuit. The biscuits have almost no room to expand sideways and must puff up high instead. I like using a 9-inch cast iron skillet. Since this recipe is made entirely by hand, if your hands tend to run warm, soak them in cold water for a minute, then dry them thoroughly before mixing. Speaking of mixing, I find the best way is to rub the butter and flour between your fingers making a motion that mimics snapping. Also, don’t skimp on the resting time when making these biscuits. Gluten-free flours benefit greatly from resting since they can take longer to hydrate than wheat flour. Also, working with very cold, well-chilled dough makes those biscuits even flakier. This combination of techniques and ingredients produces a biscuit that is flaky, buttery, and slightly tangy. They are a complete pleasure to eat on their own, drizzled with honey, or topped with strawberries and whipped cream, shortcake-style. If you’d like to use this biscuit for a savory recipe, like biscuits and gravy or a pot pie, just reduce the sugar to 2 teaspoons.","Sabrina Modelle","June 10, 2017","Here's how to make fluffy, flaky, mile-high gluten-free biscuits! They're everything you want in a biscuit, just without the gluten. Use any favorite gluten-free flour mix.","Sabrina Modelle","Here's how to make fluffy, flaky, mile-high gluten-free biscuits! They're everything you want in a biscuit, just without the gluten. Use any favorite gluten-free flour mix.","20 minutes","25 minutes","10 (2 1/2-inch) biscuits",3,"2017-09-25 02:40:59"
74,143,"2017-09-25 03:00:29","Fresh Strawberry Pie","1 9-inch pie crust, homemade or store-bought 3 pounds (about 4 pints) strawberries, hulled 3/4 cup sugar 2 teaspoons low-sugar or no-sugar powdered pectin (like Sure-Jell) 2 tablespoons cornstarch 2 tablespoons lemon juice 1 to 2 tablespoons water Special equipment: 9-inch pie plate Pie weights",,"1 Blind bake the crust: Roll out the crust and ease it into a 9-inch pie plate. Trim and crimp the edges, then refrigerate for at least a half hour. Line the pie crust with parchment paper or foil, then fill with pie weights or dry beans. Bake for 20 minutes at 350F. Remove the pie weights and continue baking for 10 to 15 minutes until the crust is lightly golden. (For full blind-baking instructions, see this post. If using a store-bought pie crust, follow the directions on the package for blind baking.) Cool the pie crust completely before assembling the pie. 2 Prepare the strawberries: Cut in half 15 of the largest strawberries (about 1 pound) and set aside for the top of the pie. Cut the remaining strawberries into thin slices. 3 Make the glaze: In a blender, puree 2 cups of the sliced berries with the sugar, pectin, cornstarch, and lemon juice until smooth. Transfer to a saucepan and set over medium high heat. Stir the glaze constantly until the mixture comes to a rolling boil. Boil for 1 minute. The glaze should be easy to stir and slightly thickened. If it seems like the the glaze is thickening up too much (to more of a jelly-like consistency) remove it from heat immediately. Transfer the glaze to a large bowl using a spatula and allow to cool for 20 minutes. Scoop out and set aside 1/4 cup of the glaze; you'll use this for the top of the pie. 4 Fill the pie: Stir the remaining sliced strawberries into the bowl of glaze until evenly coated. Spoon the filling into the pie. Level it so that the slices are flat, and arrange the reserved, halved strawberries on top. Thin the reserved glaze with 1 to 2 tablespoons of water, and brush it over the pie. 5 Refrigerate for 1 hour, or until the glaze is set. The pie is best served on the day it is made.","Oh my, strawberry pie! Will someone please make this for me for my birthday? Any June baby would be honored to feast on this pie on their special day. Personally, I’d take it above cake any day of the week, but especially on my birthday. I love strawberry rhubarb pie, don’t get me wrong, but for the sheer bliss of strawberries at their peak, you really cannot do better service to them than with this pie. The filling is simple: sliced strawberries held together with a glaze made from pureed strawberries, low-sugar pectin, cornstarch and lemon juice. Pack those slices into a buttery baked crust, and then decorate the top halved strawberries. The whole thing is prettier than a picture! Let the pie chill for as long as you can stand it (about an hour), and then dig in without delay. The strawberries will cling to each other and you’ll be fine cutting the pie into slices, but just a heads up that this pie won’t be as firm and solid as versions made with Jello or gelatin. Expect something in the middle: jammy ripe strawberries loosely held together in a buttery crust. A few will likely tumbled out onto your plate! Don’t try to make this the day before; it doesn’t do well overnight in the refrigerator. In any case, I doubt you’ll be able to wait that long to eat it!","Sally Vargas","June 7, 2017","Fresh strawberry pie is a once-a-year summer treat! Made with low-sugar pectin and cornstarch. Serve in slices when chilled - don't wait!","Sally Vargas","Fresh strawberry pie is a once-a-year summer treat! Made with low-sugar pectin and cornstarch. Serve in slices when chilled - don't wait!","45 minutes","40 minutes","1 9-inch pie (6 to 8 slices)",2,"2017-09-25 02:40:58"
75,144,"2017-09-25 03:00:35","Fudgy Chocolate Brownies","3/4 cup (105 grams) all-purpose flour 1/8 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons (3 ounces) unsalted butter, cut up 2 ounces unsweetened chocolate, broken into 1-inch pieces 1 cup (200 grams) granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 cup (6 ounces) mini bittersweet-chocolate chips Special equipment: 8x8 baking pan Medium saucepan, 2-quarts or larger Heatproof spatula Wire cooling rack",,"1 Heat the oven to 350F and prepare the pan: Line an 8x8 baking pan with a sling of parchment, long enough so that the parchment hangs over the sides of the pan. Coat the exposed sides of the pan with cooking spray (also, a little cooking spray under the parchment will help it stick in place, if needed). 2 Combine the dry ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside. 3 Melt the chocolate and butter: In a medium saucepan over medium-low heat, melt the butter. It should not brown at the edges. Add the chocolate and let it melt, stirring occasionally with a heatproof spatula, until the mixture is smooth. 4 Set the pan on a cooling rack to cool until you can touch the bottom of with your hand comfortably. 5 Make the batter: Using a rubber spatula, stir the sugar into the chocolate mixture until it combined. The mixture may look crumbly or smooth after mixing; either is fine. Add the eggs, one at a time, followed by the vanilla. Add the flour mixture, and stir until no more white patches show. Stir in the chips until well distributed. 6 Pour the batter into the pan. Use a spatula to spread it to the edges of the pan and smooth the top. Tap the pan once or twice hard on the counter to settle any air pockets; you can also poke the air pockets with the tip of a paring knife. 7 Bake the brownies: Transfer the pan to the oven and bake for 25 to 30 minutes, or until the top is slightly puffed and just set. If in doubt, it's better to under-bake these brownies a touch rather than over-bake. (The toothpick test doesn't work well for these brownies because the chocolate chips get melty!) 8 Cool the brownies completely: Set the pan on a wire rack until completely cooled. 9 Once cool, cover the pan and refrigerate for several hours or until firm and cold. This makes the brownies easier to slice cleanly. If you're eager for brownies and can't wait for them to chill, skip this chilling step and serve them warm or just-cooled! They will be a little crumbly when you cut them.) 6 Cut the squares: Run a thin knife around the edge of the pan to make sure the block of brownies is loose, then lift from the pan using the parchment paper sling. On a cutting board, slice the brownies into a 4x4 grid (to make 16 squares) or into a 5x5 grid (to make 25 mini-brownies). Brownies can be served right away. Leftovers can be stored in an airtight container at room temperature for at least a week. (They will keep for longer, but may start getting dry and crumbly after a while.)","My mother often made these brownies on the spur of the moment. She’d see a bunch of kids in the house, and an hour later, she’d offer all of us a treat. “Let’s have a bite of brownie!” she would announce, and proceed to hand out small, warm squares. I have no doubt that this recipe came from the back of a box at some point, but I only have the small index card she wrote in her beautiful penmanship. It’s a simple formula: chocolate, butter, sugar, eggs, and flour, all stirred together in one pot. These brownies are fudge-like, dense, and very chocolatey. They’re also very sturdy, which makes them ideal to send to someone who needs some TLC or to take to a picnic or potluck. Bake the brownie mixture in an 8-inch square pan lined with parchment paper, and use the parchment paper handles to lift the block of brownies from the pan before slicing. It also helps to refrigerate the brownies until cold before slicing; this helps them cut beautifully with clean edges and look professionally-made. Begin in one saucepan that will hold all the ingredients later. Melt the butter, then melt the unsweetened chocolate. Cool this mixture until the bottom of the pan is no longer hot, then stir in sugar, eggs, vanilla, flour, and baking powder. Finally, stir in mini bittersweet-chocolate chips. The chips are my own addition since I think they’re irresistible in brownies. Stack them on a plate and serve them up. You’ll thrill the kids – and everyone else in the house, as well!","Sheryl Julian","May 24, 2017","These super-fudgy brownies are for chocolate lovers only! Made with melted chocolate, butter, sugar, eggs, flour, and chocolate chips. Great for picnics, potlucks, or mailing to a friend.","Emma Christensen","These super-fudgy brownies are for chocolate lovers only! Made with melted chocolate, butter, sugar, eggs, flour, and chocolate chips. Great for picnics, potlucks, or mailing to a friend.","15 minutes","25 minutes","16 regular brownies or 25 brownie bites",22,"2017-09-25 02:54:53"
76,145,"2017-09-25 03:00:41","Shaved Asparagus and Potato Pizza","2 1-pound balls pizza dough, homemade or store-bought Cornmeal (for the baking sheets) Flour (for rolling) 1 1/2 pounds (about 16) baby red or yellow potatoes, thinly sliced 3 tablespoons olive oil, plus more for drizzling Salt and pepper, to taste 16 thick asparagus stalks (about 1 pound) 6 ounces gouda or fontina cheese, sliced",,"1 Prepare and heat the oven: If you have one, place a pizza stone on a lower rack in your oven. Preheat the oven to 550F or as hot as it will go. 2 Pre-shape the pizza rounds and let them rest: Turn out the dough onto a generously floured counter  and cut it into 4 pieces. Working with 1 piece at a time, shape into a ball and then press flat into a 1-inch thick disk, dimpling with your fingertips as you flatten it. This isn't the final shaping; just a pre-shaping to help make the dough easier to work with later on. Cover the first disk with a clean dishtowel, and repeat with the remaining pieces of dough. Let the disks of dough rest for 10 to 15 minutes while you prepare the vegetables. This gives the dough time to relax before shaping. 3 Precook the potatoes: Mound the potato slices in the middle of a baking sheet. Sprinkle with 1 tablespoon of oil, and salt and pepper to taste. Toss together and spread in an even layer with no pieces overlapping. Bake for 10 minutes, or until the potatoes are tender. Let cool briefly. 4 Prepare the asparagus: Trim about 1/2 inch from the bottom of the asparagus spears. With a vegetable peeler, shave the spears into long, thin strips: hold a spear by the bud end and scrape down the length with the peeler. Turn the stalk often until you can no longer scrape it. Cut the remaining core of the spear into 1-inch pieces. In a bowl, toss all of the asparagus with the remaining 2 tablespoons of oil, salt and pepper. Set aside. 5 Shape the pizza rounds: Sprinkle a layer of cornmeal over a pizza peel, a rimless baking sheet, or the back of a baking sheet. (If you don't have a pizza stone in your oven, just bake the pizza on the baking sheet.) Hold up one piece of dough at the edge and turn it as if you were holding a steering wheel, letting gravity pull the dough down (alternatively, roll with a rolling pin). Keep stretching it until the round is roughly a 12-by-8-inch oval or a 10-inch circle. Place it on the pizza peel and shuffle the pan back and forth to ensure the dough is not sticking (sprinkle extra cornmeal underneath if it sticks.) Leave the remaining rounds covered. 6 Add the toppings and bake the pizza: Arrange one-fourth of the potatoes, one fourth of the cheese, and one fourth of the asparagus on top of the pizza round. Slide the pizza onto the baking stone to bake (or bake on a baking sheet if you don't have a pizza stone). Bake for 10 to 12 minutes, or until the crust is golden and the cheese is bubbling. Use a pizza peel to remove the pizza from the oven and transfer it to a cooling rack. Prepare and bake the other pizzas in the same manner. If your pizza stone is large enough, you can bake two pizzas side-by-side at the same time. 7 To serve: Pizzas are best served hot from the oven! Rather than waiting for all the pizzas to be done, slice and serve each pizza as it comes out of the oven. If you'd rather serve pizzas all at once, briefly re-warm any pizzas that cooled by placing them back in the oven for a minute or two.","This time of year, asparagus begs to be used in all sorts of ways. Shaving the spears with a vegetable peeler produces a lovely green tangle that I like to put on top of a pizza. Add some roasted potato slices and gouda cheese, and you have a winning combination and a winning start to spring. Heat your oven as high as it will go — this helps the pizzas cook quickly and makes the crusts extra-crispy. Each pizza will take 10 to 12 minutes to bake, by which time the pizza should have turned golden browned and cheese will be melted and bubbly. Heaven. If you have hungry hordes waiting, let them dig into the first pizza while you continue to cook the remaining pies.","Sally Vargas","April 26, 2017","Shaved asparagus, baby potatoes, and gouda cheese. A perfect spring meal or easy party appetizer. Eat asparagus while it lasts!","Sally Vargas and Emma Christensen","Shaved asparagus, baby potatoes, and gouda cheese. A perfect spring meal or easy party appetizer. Eat asparagus while it lasts!","20 minutes","40 minutes","4 to 6 servings",2,"2017-09-25 02:40:58"
77,146,"2017-09-25 03:00:43","Easy No-Knead Pizza Dough","4 cups (500g) flour 1 1/2 teaspoons (slightly less than a full packet) instant yeast 1 1/2 teaspoons salt 1 1/2 cups (350g) lukewarm water 1 teaspoon olive oil","This recipe makes two 1-pound balls of pizza dough, which is enough for two large pizzas or four ""personal sized"" 10-inch pizzas. Instant or rapid-rise yeast is actually a different strain of yeast from the usual granulated yeast. It is designed to be mixed directly into the flour. If you can’t find it, use the equivalent amount of active dry yeast and proof it in warm water according to the package directions. Leftover dough can be placed it in a zip-top freezer bag and frozen for up to 3 months. Allow the dough to thaw in the fridge before using. If halving the recipe (which is fine!), mix the dough by hand since the volume may be too small for your mixer to properly mix.","1 Make the dough: In a stand mixer on low speed with the paddle attachment, mix the flour, yeast, and salt to combine. Add the water all at once and mix until the dough comes together and cleans the sides of the bowl, 30 to 60 seconds -- you don't need to knead it, just get all the ingredients mixed it together. The dough will be soft and slightly sticky, with no more visible streaks of flour on the surface. To mix by hand, follow the same procedure using a large bowl and a wooden spoon. 2 Let the dough rise: Drizzle a large, clean mixing bowl with oil. Flour your hands and form the dough into a rough ball. Transfer it to the oiled bowl and twirl it around a few times to coat it with oil. Cover the bowl with plastic wrap and leave to rise for 2 to 3 hours at room temperature, until doubled in bulk. After rising, you can refrigerate the dough for up to 3 days; take dough out of the refrigerator about 1 hour before shaping. 3 Use the dough: Once risen, the dough is ready to be shaped into pizzas and baked. Use this dough for any pizza recipe you want to make and follow recipe instructions for shaping and baking times. Any leftover dough can be placed it in a zip-top freezer bag and frozen for up to 3 months. Allow the dough to thaw in the fridge before using.","It seems that every time I decide to make pizza at home (usually on a Friday night) my well-laid plans are disrupted by a last-minute impulse to go to the movies or to meet with friends. That’s why I love this dough recipe. You can make it and let it rise, then use it — or change your mind and leave it in the fridge for the next day. Or even the day after that. Or even freeze it for a few weeks. It’s a very forgiving dough! And if that weren’t enough to sell you on this pizza, you don’t have to do a bit of kneading. Furthermore, an overnight rise in the refrigerator helps develop fantastic flavor. The dough is soft and full of delicious air bubbles. This recipe makes about two pounds of dough, which is enough for four 10-inch personal pizzas or two larger pizzas. Use it to make any pizza recipe you like! By the way, if you like this no-knead approach, check out Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois and My Bread by Jim Lahey. This pizza recipe was based on their no-knead techniques.","Sally Vargas","April 26, 2017","No-knead pizza dough! So EASY. Make it ahead so it's ready when you want it. Use with any pizza recipe.","Emma Christensen","No-knead pizza dough! So EASY. Make it ahead so it's ready when you want it. Use with any pizza recipe.","5 minutes",,"2 1-pound balls of dough (enough for 4 10-inch pizzas)",2,"2017-09-25 02:40:58"
78,148,"2017-09-25 03:00:53","Asparagus Quiche with Fontina Cheese","1 9-inch pie crust, chilled for 30 minutes and ready to roll out Flour (for sprinkling) 1 pound (445 g) fresh asparagus 1/4 pound Fontina cheese, cut into 1/4-inch cubes 4 large eggs, lightly beaten in a large bowl 1 cup heavy cream 1/2 teaspoon salt 1/4 teaspoon black pepper Special Equipment: 9 1/2- or 10-inch porcelain or metal tart pan Pie weights or dried beans for baking",,"1 Roll out the pie crust: Roll out the pie crust on a lightly floured counter to an 11-inch round, moving it often to prevent it from sticking. Lift it onto the rolling pin and gently ease it into a 9 1/2 or 10-inch porcelain tart pan. Press the dough all around the bottom edge so it sticks to the pan. With scissors, cut the pastry around the top edge so it has an even 1-inch overhang. 2 Crimp the dough: Tuck the overhang inside the pan all around, like a hem. Crimp the top edge with your fingers. 3 Chill the pie crust: Set the pie crust on a rimmed baking sheet. Cover loosely with plastic wrap and freeze for 1 hour. (At this point, you can freeze it overnight, loosely covered; if you want to freeze for up to 1 month, wrap tightly after the crust is frozen). 4 Blind bake the pie crust: Heat the oven to 375F. Prick the dough all over with a fork. Line the dough with parchment paper or crumpled foil, and fill with pie weights or dried beans. Bake for 12 to 15 minutes, or until the top edge of the pastry is beginning to take on some color. Lift off the paper or foil and beans, and set aside. Return the pie crust to the oven and continue baking for 5 to 10 minutes, or until the bottom of the dough is beginning to cook through. If the dough forms puffs, prick them with the tip of a knife. Set on a wire rack to cool. Leave the oven on. 5 Prepare the asparagus: Snap off the dry and woody part of the spears near the base, where they break without much effort. Cut the spears into 1-inch pieces. Bring a saucepan of water to a boil. Add the asparagus and cook for 1 minute. Drain and transfer the asparagus to ice water to cool. Dry the asparagus with paper towels. Set aside 3 asparagus tips to garnish the quiche. Halve the remaining pieces lengthwise. 6 Finish the filling: Scatter the blanched asparagus (not the tips) and Fontina over the bottom of the cooled pie crust. Thoroughly stir the cream into the eggs, add salt and pepper, and pour the egg mixture over the asparagus and cheese. 7 Bake the quiche: Return the pan to the oven and bake for 35 to 40 minutes, or until the filling is set all over and the top is starting to brown. Set on a wire rack to cool completely. 8 Serve: Garnish the top of the quiche with the reserved asparagus tips before serving. The quiche can be served immediately, or once cool, cover and refrigerate for up to 5 days. Quiche can be served cold, room temperature, or warm. (If serving warm, heat in a 300F oven until just warm to the touch.)","There’s a bakery near my house in Boston that makes a quiche with the most wonderful smooth and creamy filling. Every time I ask the owner for her recipe, she shrugs and says something about having made it this way forever. She has no intention of telling me more. But I figured it out! If you want an exceptionally creamy filling in quiche, use all heavy cream. That might seem obvious, but in all my quiches before this, I used either a mix of cream and milk or all half-and-half, and it was never quite right. I’ve found that you also need to pay attention to the egg-to-cream ratio: 1/4 cup of cream per egg is just right. I now make my quiches with by beating four eggs with a single cup of heavy cream. In the spring when asparagus is at its peak, I add blanched spears and tiny cubes of Fontina cheese to my quiche. It’s one of my favorite combinations! I like to make quiche in a traditional white porcelain tart pan (my classic 9 1/2-inch pan with 1 1/2-inch-high sides has a 1-quart capacity). I think the pastry turns especially flaky when baked in porcelain. You can also use a French fluted pan with a removable base, or a regular glass or metal pie pan. If your pie pan holds a greater capacity than 1-quart, add more liquid using the ratio of 1 egg per 1/4 cup heavy cream. I like to slice the quiche into thin little wedges when I have guests for brunch. This way, the tart can serve six with other dishes on the table. See if this recipe becomes your new favorite quiche, too!","Sheryl Julian","April 8, 2017","This asparagus quiche with fontina cheese is perfect for Easter brunch or a spring meal. The secret to really creamy quiche? Heavy cream!","Sheryl Julian","This asparagus quiche with fontina cheese is perfect for Easter brunch or a spring meal. The secret to really creamy quiche? Heavy cream!","30 minutes","40 minutes","4 to 6 servings",22,"2017-09-25 02:54:53"
79,149,"2017-09-25 03:00:57","Irish Brown Bread","Vegetable oil spray (for the loaf pan) 1 1/2 cups (350g) warm water (about 100°F) 2 tablespoons milk 2 tablespoons molasses 2 teaspoons active dry yeast (slightly less than one package) 1/2 cup (25 grams) coarse wheat bran, plus more for sprinkling 2 teaspoons salt 2 tablespoons unsalted butter, softened 3 1/2 cups (450g) stoneground whole wheat flour 1 teaspoon vegetable oil","Look for bran and stone ground whole wheat flour with the specialty flours in the baking section of your grocery store. Two good brands are Bob's Red Mill and Arrowhead Mills, both of which can also be ordered online.","1 Prepare the pan(s): Generously spray a 9-inch loaf pan (or two 8 by 3 3/4-inch loaf pans—disposable aluminum pans are the perfect size) with non-stick spray. 2 Mix and knead the dough by hand: In a large bowl, stir the warm water, milk, molasses and yeast together and let stand until the mixture starts to bubble, about 5 minutes. Add the wheat bran, salt, butter and 2 cups of the flour.  Beat vigorously with a wooden spoon in the same direction for 1 minute. Add enough of the remaining flour, 1/2 cup at a time, until the dough is difficult to stir with a wooden spoon and pulls away from the side of the bowl. Using one hand to hold the bowl, use your other hand to knead the dough in the bowl for a minute or two. The dough will stick to your hands but should pull away from the side of the bowl after about a minute. If necessary, add more flour, 1 tablespoon at a time. While the dough will be damp, it should not feel muddy. Alternatively, mix with a stand mixer on medium speed with the paddle attachment, beating for about 1 minute until the dough pulls away from the sides of the bowl. 3 Shape the loaf: On a lightly floured work surface, pat the dough into an oval shape approximately 9 inches long with the long side of the oval parallel to the edge of the work surface. Starting with the long side closest to you, roll the dough into a tight cylinder. Pinch the seam closed. Flip the loaf over, so it's seam-side down. Tuck the ends under so the loaf is uniform and even. Place the dough in the pan with the seam side down. (To make 2 small loaves, divide the dough in half and shape as above, making the oval 7 inches long.) 4 Let the dough rise: Drizzle the vegetable oil on top of the dough and smooth it over the dough as you pat it into the corners of the pan. Sprinkle with extra bran, if you like. Cover the pan loosely with plastic wrap and let rise for 1 to 1 1/2 hours, or until the dough rises about 1 inch above the top of the pan, 5 Heat the oven: About 20 minutes before the loaf is ready to be baked, position a rack in the lower third of the oven and preheat it to 400°F. 6 Bake the loaf: Place the loaf in the oven and immediately reduce the heat to 375°F. Bake for 35 minutes for a large loaf, or 25 to 30 minutes for 2 small loaves, or until the loaf sounds hollow when tapped on the bottom. 7 Harden the crust: Remove the bread from the oven and immediately turn it out of the pan. Place it directly on the oven rack and continue to bake for 7 to 10 minutes, or until the crust browns. 8 Cool the loaf: Remove and set on a wire rack to cool. When thoroughly cool, store the loaves in plastic bags. The bread is best eaten on the day it’s made, but after a day or two it is still good toasted for breakfast or tea. Well-wrapped in plastic and then foil, the bread may be stored in the freezer for up to a month.","My grandfather was born and raised in Ireland. Although he died before I was born, his Irish roots ran deep in our family. My father and uncles made regular trips to the old country to visit relatives and returned with plenty of amusing stories to tell. In time, I made several journeys back to Ireland myself and developed a decided kinship to the land of my forefathers. Like every traveller, I was introduced to the full Irish breakfast accompanied by slices of brown bread slathered in thick slabs of butter. I aspired to master the art of the Irish loaf, and this year for St. Patrick’s day, I’d like to share the results with you! It’s a bit tricky to get a high, well-risen loaf out of bread that is made of one hundred percent whole wheat flour. Normally, when water and white flour are mixed and worked together, strands of gluten develop, which give bread the muscle to rise. However, whole grain flour contains bran, which cuts into these strands. This translates into a rather flat, slightly crumbly loaf. In fact, this bread will hardly rise at all in the oven, so what you see before you bake it is what you get. The trade-off is the full, sweet, nutty taste of unadulterated whole wheat, which is enhanced when the bread is toasted. Note that Irish flour is more coarsely ground than most American brands. To more closely approximate a true Irish loaf, I use stoneground flour and add extra wheat bran, both of which are available through Bob’s Red Mill or Arrowhead Mills. You could also order King Arthur’s Irish-style flour from their catalogue. The traditional method of making this bread—brief kneading and a single rising— makes sense in this context. It also simplifies the job of the baker. Don’t skip the final step of turning the loaf out of the pan and setting it directly on the oven rack to bake for a few minutes longer. This ensures you will obtain the characteristic thick crust that is the hallmark of this bread. I often make two small loaves because they can be sliced thinly and served in place of crackers for an appetizer—the perfect accompaniment to smoked salmon, fish pate, or bold cheddar. In full disclosure, when we children were young, St. Patrick’s Day was usually celebrated with garish green-iced cupcakes (and if we were lucky, the sight of my nana doing an Irish jig). These days, I’d much prefer a slice of this Irish brown bread.","Sally Vargas",,"REAL Irish Brown Bread! 100% whole wheat. Slice, toast, and spread with Irish butter.","Sally Vargas","REAL Irish Brown Bread! 100% whole wheat. Slice, toast, and spread with Irish butter.","15 minutes","35 minutes","Makes 1 large or 2 small loaves",2,"2017-09-25 02:40:58"
80,150,"2017-09-25 03:00:59","Apple-Cinnamon French Toast Muffins","1 loaf country-style bread (1 pound loaf) 5 large eggs 2 cups whole or 2% milk 2 teaspoons vanilla 4 teaspoons cinnamon 1 to 2 apples, cored and cut into 1/4-inch dice (1 1/2 cups diced) 4 tablespoons unsalted butter, melted 5 tablespoons plus 1 teaspoon turbinado sugar or sugar in the raw, divided Maple syrup, to serve (optional) Special equipment: 2 12-cup muffin pans","Any apple will work for this recipe, so pick a favorite!","1 Slice the bread into cubes: Use a serrated bread knife to cut the bread into small 1/2-inch bread cubes. You can leave the crusts on or remove them, as you prefer. Measure out 9 cups of bread cubes; you may not need the entire loaf. 2 Make the French toast batter: In a large bowl, whisk the eggs, milk, vanilla and cinnamon together until well blended. Add the 9 cups of bread cubes. With a large spoon, stir well to coat the bread with the batter. 3 Cover with plastic wrap and refrigerate for 4 hours, or overnight. Stir from time to time to help the bread absorb the custard. 4 When ready to bake the muffins, heat the oven to 350F. 5 Stir the diced apples into the bread and custard mixture. 6 Line and fill the muffin cups: Line 16 of the muffin cups with a double layer of muffin papers, splitting the batch between two muffin pans. Spray the muffin papers with a little cooking spray. Fill each muffin cup with about 1/2 cup of the filling, mounding slightly to form a peak. 7 Top with sugar just before baking: With a pastry brush, dab the melted butter over the tops of the muffins and sprinkle each muffin with 1 teaspoon of the turbinado sugar. 8 Bake for 25 to 30 minutes, or until golden. Let the muffins cool for 10 minutes in the muffin tin, and serve warm with maple syrup to drizzle over top, if desired. (Refrigerate leftovers for several days, or freeze them for up to one month, and reheat in the oven or microwave.)","You’ve got to admit it: they’re cute. These individual bites of not-quite-muffins and not-quite-French-toast are almost too good to be true. Not only are they scrumptious, but they work on your schedule. Throw them together tonight and bake them tomorrow morning for an easy warm breakfast. They also reheat well, so you can make a batch this weekend and have them for breakfast all week long. Whatever your breakfast situation, these French toast muffins are up to the challenge. My secret weapon for French toast has always been cinnamon. Not some fairy dusting of cinnamon, but a full-on downpour. Since cinnamon and apple go so well and this recipe lends itself well to add-ins, I also like to put little bits of apple in the mix. A few dabs of melted butter on top and a generous sprinkling of coarse sugar on top also yields a sweet crunch. Soak the bread in the French toast batter for at least four hours, or overnight. You can make and bake them on the same day if you’re an early riser, or you could let them rest overnight and bake them the next morning. Either way, once baked, they keep, refrigerated, for two to three days, or they can be frozen for up to a one month. Reheat in the oven or microwave.","Sally Vargas",,"Apple-Cinnamon French Toast Muffins! Bake them right away or the next morning. Leftovers reheat well for weekday breakfasts.","Sally Vargas","Apple-Cinnamon French Toast Muffins! Bake them right away or the next morning. Leftovers reheat well for weekday breakfasts.","15 minutes","25 minutes","16 muffins",2,"2017-09-25 02:40:58"
81,151,"2017-09-25 03:01:05","Chocolate Snack Cake with Chocolate Frosting","For the cake: Butter (for the cake pan) Flour (for the cake pan) 2 2/3 cups (330 g) all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 ounces (85 g) bittersweet or semisweet chocolate, broken up 3 tablespoons (20 g) unsweetened cocoa powder 1/4 cup boiling water 1 cup (227 g or 2 sticks) unsalted butter, softened at room temperature 1 cup (193 g) dark brown sugar 3/4 cup (172 g) granulated sugar 3 large eggs 2 egg yolks 1 teaspoon vanilla extract 1 1/3 cups (325 g) sour cream For the frosting: 8 ounces (227 g) semisweet chocolate, coarsely chopped 1 cup (225 g) sour cream, left at room temperature for 20 minutes 3/4 cup (95 g) powdered sugar, sifted into a bowl 1 teaspoon vanilla extract Pinch of salt","Be sure to let the cake cool completely before spreading the top with frosting. I often measure out all the ingredients the night before I bake so that making the cake the next day is fast work.","MAKE THE CAKE (Makes one 9-by-13-inch rectangle)      1 Prepare the pan and preheat the oven: Heat the oven to 350F. Butter a 9-by-13-inch cake pan, dust the pan with flour, and tap out the excess. (Or line the pan with parchment paper and butter the paper.) 2 Combine the dry ingredients: In a bowl, sift together the flour, baking powder, baking soda, and salt. 3 Melt the chocolate and cocoa powder: Put the bittersweet or semisweet chocolate and the cocoa in a heatproof bowl and pour the boiling water over top. Let it sit for a minute, then stir. The chocolate might seem to seize at first, but you're adding enough liquid that it should thin out as you stir. 4 Begin making the batter: In a stand mixer a beater attachment or with an electric mixer, beat the butter on medium speed for 2 minutes. Add the brown and granulated sugar and beat for 2 minutes more. Add the eggs, one at a time, followed by the yolks and vanilla. Beat only until incorporated, scraping down the sides of the bowl often. The mixture may look curdled; that’s OK. 5 Finish mixing the batter: With the mixer on low speed, blend in the melted chocolate and cocoa powder. Blend in a third of the flour mixture, followed by half of the sour cream. Blend in another third of the flour, followed by the remaining sour cream. Finish with the last third of the flour, blending just until the dry flour is no longer visible. The batter will be fairly thick. 7 Transfer the batter into the pan: Scoop the batter to the prepared pan, spreading it evenly and smoothing the top. Tap it once hard on the counter to settle any air pockets. 8 Bake the cake: Bake the cake for 40 to 45 minutes, or until a skewer inserted into the center of the cake comes out clean clean and the top springs back when pressed with a fingertip. Transfer the pan to a wire rack for the cake to cool. Allow the cake to cool completely before frosting. (At this point, the cake can also be covered and stored at room temperature for 24 hours before frosting and serving.) MAKE THE FROSTING (Makes about 1 1/2 cups) 1 Melt the chocolate: Put the 8 ounces of semisweet chocolate in a heatproof bowl and set the bowl over a saucepan of hot but not boiling water. The bowl should not touch the water. Let the chocolate melt, stirring occasionally with a rubber spatula. Remove the bowl from the water and wipe the bottom dry. Cool, stirring often, for 5 minutes. 2 Add the sour cream gradually, stirring well with the rubber spatula. 3 Add the powdered sugar gradually, then the vanilla and salt. Stir until the mixture is smooth and thickens like frosting. FINISH THE CAKE 1 Frost the cooled cake: When the cake is completely cool, use an offset icing spatula or the back of a spoon to spread the frosting on the cake, making a swirl or striped pattern, if you like. To make “stripes” with frosting, as I have done, spread the frosting on the cake and smooth the top with an offset spatula. Wipe off the excess frosting on the spatula. Set the cake so one short side is closest to you. Holding the spatula at a 45-degree angle to the frosting, and working horizontally across the cake, start at the end farthest from you. Move the spatula from left to right across the cake. Immediately move the spatula down half an inch, and sweep it from right to left across the cake. Continue in this way – right to left, left to right, moving down half an inch – until the entire cake looks striped. The long sides will be scalloped with frosting. To make frosting swirls, spread the frosting on the cake and use the back of a spoon to make slight indentations all over the cake, which will look swirled when you’re done. 2 Let the cake sit for 30 minutes before cutting into squares. ","This isn’t one of those fudgey, intense, death-by-chocolate cakes, but something closer to devil’s food cake in ingredients and character. It’s more cocoa-flavored than chocolate, and more light and airy than dense. The chocolate frosting, however, is pure decadence. It perfectly balances more refined nature of the cake. Cover the whole pan with a thick layer of this frosting and serve slices right out of the pan. I love to make this cake! The main ingredients are unsweetened cocoa powder, bittersweet (or semisweet) chocolate, and sour cream. If you have those on hand, you’re good to go. You can bake it at the drop of a hat, though I often measure out the ingredients the night before I bake so that making the cake is even faster work. The sour cream adds richness and moisture, but the dark brown and granulated sugars offset any sour flavor. This finished cake is chocolate, through and through! In the frosting, powdered sugar and semisweet chocolate do the same thing. Recipes for sour cream chocolate frosting have been around for ages and there are many slightly different variations. The one I like best, and use here, is basically just melted chocolate, sour cream, and powdered sugar. The quality of your chocolate matters a great deal; use the best-quality chocolate you can find. This produces such a thick, delicious, spreadable frosting, it almost seems like magic. You’ll have fun making swirls or stripes or whatever whimsical patterns your spoon or spatula leads you to. Be sure to cool the cake completely before topping with the lustrous frosting. You can store the unfrosted, cake, wrapped in foil and kept in a cool place, for up a day before frosting.","Sheryl Julian",,"Easy chocolate sour cream cake made with sour cream, cocoa powder, and melted chocolate. The perfect balance of decadence and simplicity! Don't forget the chocolate frosting...","Sheryl Julian","Easy chocolate sour cream cake made with sour cream, cocoa powder, and melted chocolate. The perfect balance of decadence and simplicity! Don't forget the chocolate frosting...","30 minutes","45 minutes","one 9x13 cake (10 to 12 servings)",22,"2017-09-25 02:54:53"
82,153,"2017-09-25 03:01:15","Coconut Whipped Cream","1 to 2 (15-ounce) cans full-fat coconut milk 1 teaspoon vanilla extract (optional) Maple syrup or powdered sugar, to taste (optional) Special equipment: Stand mixer","Once whipped, the coconut cream keeps well in the fridge for up to 2 days. If you don't have a stand mixer, you can use a hand mixer, but it will likely take longer for the coconut to whip.","1 Refrigerate the coconut milk overnight: Chilling helps the coconut milk separate into layers of cream and water. The coconut cream will float to the top and harden. 2 Open the cans of chilled coconut milk and scoop out the coconut cream. Do not scoop any of the liquidy coconut water. (The coconut water can be saved for another purpose.) 3 Begin whipping the coconut cream: Place the coconut cream in the bowl of a stand mixer fitted with the whisk attachment. Beat on low for 5 to 10 minutes or until the big chunks of coconut cream start to break down into small pieces. 4 Increase speed to medium and continue whipping. Scrape down the sides of the bowl from time to time. If liquid starts to separate from the coconut cream, drain it off. The coconut cream may look curdled and ugly in the initial stages, but just keep whipping – it will eventually become smooth and creamy. 5 Once the coconut cream starts to look smooth and uniform , increase the speed to medium high and beat until soft peaks form. Add vanilla extract and sweetener, if using, and beat until just combined. 6 Store the coconut whipped cream for up to 2 days in the fridge. Remove from fridge at least 30 minutes before serving.","If you are dairy-free, you might have thought whipped cream was a thing of the past. Surprise! It turns out that you can whip the heck out of a can of coconut cream and make yourself an extraordinary topping for pie, hot chocolate, or any dessert. To make coconut whipped cream, you just need a can of coconut and a little planning. The can of coconut milk needs to be chilled for at least 8 hours before making the whipped cream. This helps the dense coconut cream to separate from the thin coconut water and solidify. You only need the coconut cream to make whipped cream. The coconut water left in the can is great for smoothies or even to use as the liquid in bread recipes. You can poach veggies in it too! When whipping the cream, start slowly and gradually increase the speed. The cream will start off very crumbly and grainy, but will gradually smooth out and then whip up just like regular whipped cream. Don’t try to rush it. Total whipping time can be 1o to 25 minutes, depending on your brand of coconut milk and how well it whips. I find that the best coconut milk for making whipped cream is full-fat coconut milk that does not contain any guar gum or xanthan gum. Two brands to look for that don’t contain any gums are Natural Value and Native Forest Simple Organic. If you cannot find canned coconut milk without guar gum, it will still work, but it’s best to refrigerate the cans a bit longer to be sure the coconut cream separates. Avoid coconut milk sold in tetra packs or cartons since these usually have stabilizers that prevent the coconut cream from separating from the coconut water. Also, avoid cans labeled “coconut cream.” You’d think these would be the perfect shortcut for getting your hands on some coconut cream, but this product is generally sweetened and full of stabilizers, which will prevent the cream from whipping up.","Sabrina Modelle",,"Here's how to make dairy-free whipped cream with a can of coconut milk! Keeps for several days. Great for topping vegan or Paleo desserts.","Sabrina Modelle","Here's how to make dairy-free whipped cream with a can of coconut milk! Keeps for several days. Great for topping vegan or Paleo desserts.","20 minutes",,"Several cups of whipped cream",3,"2017-09-25 02:40:59"
83,154,"2017-09-25 03:01:20","Coconut Cake with Lemon Curd and Vanilla Buttercream","For the cake: Butter (for the cake pans) Flour (for the cake pans) 2 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 large eggs 1/2 cup (1 stick) unsalted butter, at room temperature 1/2 cup coconut oil (solidified, not liquidy) 1 1/2 cups sugar 1 cup canned cream of coconut, such as Coco Lopez 1 teaspoon vanilla extract 1 cup buttermilk Pinch of salt For the lemon curd filling: 1 tablespoon finely grated lemon zest 1/2 cup lemon juice (from 3 to 4 lemons) 3/4 cup sugar 2 large eggs 2 egg yolks Pinch of salt 6 tablespoons unsalted butter, cut in small cubes For the buttercream: 3/4 pound (3 sticks) cold unsalted butter, cut into pieces 4 egg whites 1 cup sugar 1 1/2 teaspoons vanilla extract To finish the cake: 1 cup unsweetened coconut flakes, toasted 1 cup lemon curd 1 cup shredded unsweetened coconut","The coconut oil in the ingredient list should be solid; it sometimes liquefies at room temperature. If it has liquefied, measure what you need and then let it solidify in the fridge. Cream of coconut is different than coconut milk or coconut cream, so read labels carefully when shopping. My favorite brand is Coco Lopez. If you don’t see it in your supermarket, look for it at the liquor store since it is also a component for pina coladas. You won't need the full can of cream of coconut. The leftover is great drizzled over morning oatmeal or made into a cocktail.","MAKE THE CAKE (Makes two 9-inch cake rounds) 1 Prepare the pans and preheat the oven: Heat the oven to 350F. Butter two 9-inch circular layer cake pans. Dust each pan with flour, and tap out the excess. Line the bottom of each pan with a circle of parchment paper. 2 Combine the dry ingredients: In a bowl, whisk the flour, baking powder, baking soda, and salt to blend them. 3 Separate the eggs: Place the egg yolks in one bowl and the egg whites in another. Refrigerate the egg whites until needed. 4 Make the batter: In an electric mixer with a paddle attachment, beat the butter and coconut oil on medium speed for 3 minutes. Add the sugar and beat for 2 minutes. (This beating action will aerate the cake and make it lighter.) Switch to low speed, and beat in the eggs yolks, one at a time, mixing only until incorporated. Blend in the cream of coconut and vanilla. With the mixer on its lowest speed, add a third of the dry ingredients (from step 2) followed by half of the buttermilk. Mix just until blended and scrape down the sides of the bowl. Add another third of the dry ingredients, followed by the remaining buttermilk. Scrape down the sides of the bowl and add the remaining third of the dry ingredients. Remove the bowl from the mixer stand and scrape it into a large bowl. 5 Beat the egg whites: Wash out the mixing bowl with dish soap, being careful to wipe away all traces of fat. Dry thoroughly. In the clean bowl with the whisk attachment, beat the egg whites and salt on medium high speed until stiff but not dry. They should look creamy and hold their peaks; if they start to look crumbly, stop immediately and continue with the recipe. 6 Fold the egg whites with the batter: Scoop a third of the beaten egg whites on top of the cake batter and mix gently to lighten the batter. Scoop the remaining egg whites on top of the batter and gently fold them together. (To ""fold,"" just scoop deep into the bowl with your spatula, lift up, and gently turn the batter over on top of itself. Rotate the bowl slightly and repeat. Continue until you see no more streaks of egg white.) 7 Divide the batter evenly between the cake pans. Smooth the tops with the back of a spoon. 8 Bake the cakes: Bake for 30 to 35 minutes, or until a skewer inserted into the middle of the cake comes out clean. The baked cake should pull slightly away from the sides of the pan. 8 Cool the cakes: Set the pans on a wire rack to cool for 10 minutes. Carefully invert onto another rack, then invert again so the layers stand right-side up. Leave to cool completely. Peel off the parchment paper and assemble the cake. Make-ahead: The cakes can be made a day or two ahead of assembly. Cool completely, wrap in aluminum foil, and refrigerate until needed. MAKE THE LEMON CURD FILLING (Makes 1 1/4 cups) 1 Set a strainer over a bowl and place it next to the stove. Have this ready before you start the lemon curd. 2 Mix all ingredients: In a heavy bottomed medium saucepan, whisk the lemon zest, lemon juice, sugar, eggs, egg yolks, and salt. Add the butter pieces. 3 Cook the lemon curd: Set the pan on the stove over medium heat. Stirring constantly with a spatula, cook the mixture for 5 to 6 minutes, or until it thickens and comes just to a boil around the edges (170F on a thermometer). 4 Strain and cool: Quickly remove the pan from the heat and scrape the curd into the strainer. Strain, using your spatula to press the curd through the strainer. Chill in the refrigerator for 1 to 2 hours, or until cold. Make-ahead: Once prepared, the lemon curd can be kept refrigerated for several days. (This recipe makes slightly more than you'll need; use any leftover on toast or sandwich between cookies. MAKE THE BUTTERCREAM (Makes about 4 cups, enough for the sides and top of a 9-inch layer cake) 1 Beat the cool butter until smooth: This is a Swiss meringue buttercream, and it's incredibly creamy and light. You will be adding smooth butter to the whipped egg whites (meringue); the butter should be creamy but not too warm when you add it to the meringue. To do this, remove the butter from the refrigerator, cut it into pieces and let stand for 10 minutes, or until slightly softened but still cool to the touch. In the bowl of a stand mixer with the paddle attachment, beat until creamy and smooth. Scrape into a separate bowl. The butter should stay cool and smooth until needed. It should be fine at room temperature, but if your kitchen is very warm, refrigerate briefly while doing the next step and remove before the butter becomes too hard. 2 Warm the egg whites and sugar: Bring a saucepan of water to a simmer. Meanwhile, thoroughly wash the mixer bowl used for the butter in hot soapy water to remove all traces of butter and dry thoroughly. Combine the egg whites and sugar in the mixer bowl. Set the bowl over the simmering water and whisk constantly until the mixture is very warm to the touch and the sugar is dissolved (110F). Dip your finger into the mixture and rub it against your thumb. It should feel completely smooth, not gritty. 3 Make the meringue: Set the bowl on the stand mixer and beat on medium high-speed with a whisk attachment for about 5 minutes, or until stiff peaks form. Set the speed on low and continue to beat the meringue for 15 minutes longer, or until cool. 4 Add the butter: On low speed, beat in butter, a heaping tablespoon at a time, until it is all incorporated and the buttercream is smooth. Beat in the vanilla extract. If the mixture looks slightly grainy or curdled, it may be that the butter is too cool. Simply set the bowl of buttercream over simmering water for a few seconds to warm it. If the buttercream becomes soupy, it is probably too warm. Chill for 20 minutes or so, and try mixing again. Make-ahead: You can refrigerate this buttercream for up to 3 days. Allow it to come to room temperature and beat with a paddle attachment to bring it to spreading consistency. If necessary, warm it carefully over simmering water. ASSEMBLE THE CAKE 1 Toast the coconut: Heat the oven to 350°F. On a baking sheet, spread the coconut flakes (not the shredded coconut). Bake for 3 to 4 minutes, or until the coconut is golden. Watch carefully, since it burns easily. Cool on the baking sheet. 2 Prepare the cake for decorating: Cut 4 parchment paper strips that are about 3 inches wide. If the cake has domed in the oven, shave off the domed peaks with a serrated knife to make the layers flat and even. On a flat surface or a flat cake stand, place the bottom layer, trimmed side down. Slip the parchment strips partially under the cake. Brush off any excess crumbs. 3 Spread 1 cup of lemon curd on top of the cake. Place the second layer on top, trimmed side down. (You will have leftover lemon curd; this will keep in the fridge for at least a week and can be spread on toast or sandwiched between cookies.) 4 Spread a ""crumb coating"" of frosting over the cake: Spread about 1/3 of the buttercream on top and around the sides of the cake in a thin coating. Refrigerate for 20 minutes, or until the buttercream is firm. This step helps to both minimize crumbs and to firm up the lemon curd so that it does not ooze into the icing. 5 Frost the cake and coat with coconut: Spread the remainder of the buttercream over the top and sides of the cake. With a cupped hand and the aid of a spatula, cover the cake with the shredded coconut. 6 Finish the cake: Remove the strips of parchment from under the cake and brush off the coconut that is around the bottom of the cake. Decorate the top with the toasted coconut flakes.","If you love coconut, then this cake is for you. The cake is moist, the lemon curd filling is tart and bright, and the vanilla icing is silky smooth. This coconut cake pulls out all the stops. It is the best dessert for any special occasion. If I learned anything from my days as a pastry chef, it is that in baking, you can often play around with timing and make most recipes work on your schedule. This is because pastry making is all about components. At the restaurant, we made many of our building blocks throughout the week: puff pastry, pastry cream, pie dough, even buttercream, could all be made ahead at separate times and then combined in different ways depending on the particular dessert we needed to make. The same holds for this cake. It’s a big bite to take all in one day, unless you have an entire morning for the job. Instead, spread out the tasks over a few days. Here’s what I do: Make the cake, and while it is baking, make the lemon curd (which is pretty quick and easy). Wrap the cake in foil and pack the curd into a storage container, and refrigerate both. Now you have done the lion’s share of work! On the following day, make the buttercream, and then fill, ice and decorate the cake. Or refrigerate the buttercream for another day (or up to three days); let it come to room temperature before decorating the cake. Once decorated, cover the cake with a cake dome or an inverted mixing bowl, and it can sit on the counter for several hours until serving. You can also refrigerate the covered cake for a few days before serving (up to 3 days). Before you know it, your pièce de résistance is ready for its grand entrance at the dinner party, without too much fluster!","Sally Vargas",,"This coconut cake is a total showstopper at any gathering. With lemon curd filling and vanilla buttercream frosting. Make-ahead options; keeps well.","Sally Vargas","This coconut cake is a total showstopper at any gathering. With lemon curd filling and vanilla buttercream frosting. Make-ahead options; keeps well.","1 hour",,"1 9-inch cake, 10 to 12 servings",2,"2017-09-25 02:40:58"
84,155,"2017-09-25 03:01:21","Classic Vanilla and Chocolate Marbled Bundt Cake","To grease the pan: 1 tablespoon unsalted butter, at room temperature 2 tablespoons all-purpose flour For the chocolate syrup: 1/2 cup (100 g) granulated sugar 1/2 cup (55 g) natural cocoa powder (not Dutch-process) 1/2 cup freshly brewed strong hot coffee 1/4 cup (85 g) mild-tasting honey 1/2 teaspoon vanilla extract For the cake batter: 2 cups (400 g) granulated sugar 1 cup (225 g or 2 sticks) unsalted butter, at room temperature 2 teaspoons vanilla extract 4 large eggs, at room temperature 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 2 3/4 cups (385 g) all-purpose flour 1 cup buttermilk 1 cup (210 g) semisweet chocolate chips For the vanilla bean glaze: 1 vanilla bean or 1 tablespoon vanilla extract 1/4 cup whole milk 2 to 2 1/2 cups (230 g to 290 g) powdered sugar For decoration: Chocolate pearls, chocolate shavings, or chocolate sprinkles (optional) Special equipment: 12-cup bundt pan (I have this one)","""Growing up in the Midwest, no potluck was complete without a marbled Bundt cake. My mom made them all the time, one of only two desserts that she was known for, so when I hosted a dessert potluck at a local nonprofit community center with the theme “Like Mom used to make!” I knew I had to replicate her Bundt cake. The secret to this recipe is the homemade chocolate syrup, which you make on the stove before adding it to the batter. Made with coffee and cocoa powder (and a touch of honey), it lends a rich, deep chocolate flavor because the cocoa blooms in the hot coffee. You don’t necessarily taste the coffee or honey, but they both boost the chocolate goodness!"" - Irvin Text excerpted from MARBLED, SWIRLED, AND LAYERED © 2016 by Irvin Lin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.","1 Grease the pan: Preheat the oven to 350°F. Place the butter in a 12-cup Bundt pan and grease the pan with your fingers, making sure to grease all the nooks and crannies. Sprinkle the flour all over the pan and knock out the excess. 2 Make the chocolate syrup: Combine the sugar, cocoa powder, coffee, and honey and in a small saucepan and cook over medium heat until the sugar has dissolved and the syrup starts to boil. Bring to a simmer, whisking to make sure there are no lumps. Remove from the heat and stir in the vanilla. 3 Make the cake batter: Place the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter looks light in color and fluffy, about 2 minutes. Add the vanilla and mix until incorporated. Add the eggs one at a time, beating until completely incorporated and scraping down the sides and bottom of the bowl between each addition. Add the baking powder, baking soda, and salt and beat until the dry ingredients are absorbed. Add the flour in three additions and the buttermilk in two, alternating between the flour and buttermilk and ending with the flour. Beat until incorporated and scrape down the sides and bottom of the bowl between each addition. Gently fold in the chocolate chips. 4 Spoon one-third of the batter into a medium bowl and add the chocolate syrup. Stir to incorporate completely and set aside. 5 Layer the batter in the bundt: Spoon half of the remaining vanilla batter into the prepared Bundt pan. Scrape the chocolate batter on top. Spread the remaining vanilla batter on top of the chocolate batter. 6 Swirl the vanilla and chocolate layers: Insert a butter knife or chopstick into the batter and make “figure eight” motions throughout the entire cake to marble the batter. You may want to sometimes dig deep to the bottom and sometimes lift up to make sure the batter really moves around. Just don’t overmix the batters, or else they will blend together instead of marbling. 7 Bake the bundt cake: Place the pan on a rimmed baking sheet. Bake until a toothpick or skewer inserted in the center comes out clean and the cake springs back when pressed down lightly, 50 to 60 minutes. 8 Let cool in the pan on a wire rack for 20 to 30 minutes and then invert onto a serving plate while still warm. If the cake doesn’t unmold, gently slip a very thin knife between the cake and the pan all the way around to loosen it and then try again. 9 Make the vanilla bean glaze: Slice the vanilla bean lengthwise, if using, and scrape the seeds into the milk in a large bowl. Chop the bean in half and toss the pod in with the milk as well. Let steep in the refrigerator as the cake cools. Once the cake has cooled completely (after about 2 hours), remove the vanilla bean from the milk and sift 2 cups powdered sugar into the milk. (If using the vanilla extract, add it to the milk right before sifting the powdered sugar; no need to steep it.) The glaze should be thin enough to pour, but thick enough to hold its shape on the cake, similar to honey in consistency. If the glaze is too thin, add more powdered sugar, 1 tablespoon at a time, until it reaches the desired thickness. 10 Drizzle the glaze on top of the cake, making sure the glaze drips down the sides of the cake. [Emma's Tip: Tuck parchment paper under the cake while you drizzle to catch the drips, then remove once the icing is set.] If decorating with chocolate pearls, shavings, or sprinkles, sprinkle them randomly on the cake before the glaze dries.","I do love a good bundt cake. I feel like they’re somehow less fussy and formal than layer cake, but still, you know… Cake. That’s why I zeroed right in on this recipe for Vanilla and Chocolate Marbled Bundt Cake in my friend Irvin Lin’s new cookbook, Marbled, Swirled, and Layered.  He makes it with a chocolate-coffee syrup swirled into the batter. Plus chocolate chips. Plus a thick vanilla glaze over top. Game, set, match. Get the book! Marbled, Swirled, and Layered: 150 Recipes and Variations for Artful Bars, Cookies, Pies, Cakes, and More by Irvin Lin If you’ve been reading Simply Recipes for the past few months, you have no doubt noticed some of the recipes Irvin Lin has shared here, like his Easy Peanut Butter Fudge and these very-tempting Chocolate Gingerbread Cookies. He does good things with butter and sugar. In Marbled, Swirled, and Layered, he takes desserts up a notch or three. Not only are all the recipes visually stunning – as you no doubt guessed, they all incorporate some element of being beautifully marbled, swirled, or layered – but also, the flavor combinations are just out of this world. Allow me to run through a few of the recipes that caught my eye as I paged through the book: Roasted White Chocolate Brownies with Strawberry-Balsamic Swirl, Apple Roses and Spiced Brown Butter Tart, Malted Milk Chocolate Cake with Salted Caramel Frosting, 8-Layer Orange-Scented Smith Island Cake, and Hazelnut-Cocoa Linzer Cookies with Blackberry-Mint Jam. No, Irvin is not one to shy away from flavor. With every recipe, I feel like I learn something new about the way seemingly very different ingredients can actually come together in interesting and unexpected ways. I especially love the way Irvin brings savory flavors into play, like that balsamic swirl in the brownies. It’s never so much savory that the recipe becomes savory, but just enough to make you perk up and pay attention. If you are the kind of baker who loves to mix-and-match and have a little fun in the kitchen, then I advise you to pick up a copy of this book immediately. You might be concerned that this is a book for serious bakers only, and yes, most of the recipes require a bit of focus as you’re making them so you don’t accidentally swirl when you should have layered. But I think that Irvin has include a nice mix of “dedication levels” in this collection. There are some recipes that require very little planning or baking know-how (particularly in the cookie chapter and breakfast goods chapter), a good majority that ask you to set aside an hour or two for some baking fun-times (like today’s bundt cake), and then a few that ask you to clear your schedule and pull all your baking pans out of the cupboard. Now, let’s talk about this bundt cake. I confess that I like to eat cake more than I like to bake it, and this recipe was just my speed. Low effort, high reward. You only need to make one batter (I’ve seen other recipes that have you make two, one chocolate and one vanilla), and then you scoop about a third of it into a separate bowl to mix with the chocolate syrup. This chocolate batter gets sandwiched between two layers of vanilla, which then get swirled together just before going in the oven. I fretted over my marbling technique the entire time the cake was baking and cooling, but I didn’t need to worry. It was perfect. I love that there were distinct chocolate bits and distinct vanilla bits – tasty and so very pretty. (Follow Irvin’s advice to “sometimes dig deep to the bottom and lift up” as you’re swirling.) The cake itself was also incredibly moist and tender, which has me thinking that this might just become my new go-to cake for all future cake-worthy events, forever and always. To sum up, I’m a big fan of both Irvin and his new book. I highly recommend putting this one on your wish list this year. Get the book! Marbled, Swirled, and Layered: 150 Recipes and Variations for Artful Bars, Cookies, Pies, Cakes, and More by Irvin Lin","Emma Christensen",,"Marbled vanilla and chocolate bundt cake with chocolate chips and vanilla glaze. Very easy. Great for big parties and potlucks.","Emma Christensen","Marbled vanilla and chocolate bundt cake with chocolate chips and vanilla glaze. Very easy. Great for big parties and potlucks.","20 minutes","1 hour","1 bundt cake, 10 to 12 servings",21,"2017-09-25 02:54:45"
85,156,"2017-09-25 03:01:24","Slice-and-Bake Pistachio Butter Cookies","3/4 cup (90 g) shelled raw pistachio nuts 2 cups (280 g) all-purpose flour 2/3 cup (85 g) powdered sugar 1/4 teaspoon salt 14 tablespoons (1 3/4 sticks, 198 g) unsalted butter, softened to room temperature 1 egg yolk 1 teaspoon vanilla extract","This recipe needs to be made in a food processor in order to fully combine the ingredients for the dough. Do not attempt to make it by hand. You'll have leftover chopped nuts after making this recipe. Save them for your next batch of cookies, or sprinkle them over your oatmeal! Almond Butter Cookie Variation: Replace the pistachios with almonds. Reduce the vanilla extract to 1/2 teaspoon and add 1/2 teaspoon almond extract.","1 Finely chop the pistachios: Place the pistachios in a food processor. Pulse until very finely chopped, but not so much that the nuts become powder or start to break down into nut butter. Transfer to a rimmed baking sheet and set aside. 2 Make the cookie dough: Into a food processor, measure the flour by scooping up the flour in the measuring cup and then sweeping across the top with the dull edge of a butter knife. Measure the sugar in the same manor. (Or weigh your ingredients.) Add the salt. Pulse a few times to mix the dry ingredients. Cut the butter into a few chunks and scatter over the top of the dry ingredients. Pulse just until the mixture forms crumbs. Whisk the yolk with the vanilla with a fork (this helps them mix more easily), and add to the food processor, scraping the small bowl with a rubber spatula so all the yolk is added. Pulse again in 15 or so long bursts, just until the dough forms large moist clumps. (If your dough isn't forming clumps or seems very dry and crumbly, let it sit at room temperature for 10 to 15 minutes to let the butter warm and soften a little more, then try pulsing again.) 3 Shape the dough into logs: Turn the dough out onto the counter and use your hands to gather the clumps together to form a ball. Knead once or twice against the counter so the dough sticks together and looks smooth, but be careful of overworking. The dough should be smooth and pliant, like firm play-dough. Use the bench scraper or a knife to cut the dough in half. Shape each half into a log that is 13-to-14-inches long and 3/4-inch wide, rolling them under your palms until they are smooth. Cut each log in half again to make 4 shorter logs. 4 Roll the logs in nuts: Working one log at a time, roll the logs in the chopped nuts. Gently press the pistachios into the dough so the logs are coated. 5 Chill the logs: Wrap the logs in plastic wrap and refrigerate until firm, at least an hour. Logs can also be left refrigerated for up to 3 days or frozen for up to 3 months. (If frozen, thaw overnight in the fridge before baking.) 6 Slice and bake the cookies: Set the oven to 350°F (175°C). Line 2 baking sheets with parchment paper. Use a small sharp knife to cut the chilled logs into 1/4-inch slices. If any nuts fall off, just press them back into the dough. Arrange the cookies 1-inch apart on the baking sheet. 7 Bake the cookies for 12 to 15 minutes, or until the nuts begin to brown at the edges. The cookies should be set and firm but not golden. Lift the cookies, still on the parchment paper, to wire racks to cool completely. Store in an airtight container for up to 4 days.","These slice-and-bake pistachio cookies are buttery, but not too sweet, and have a firm texture like shortbread. The chopped pistachios around the edges also give them a bright spot of color. The cookies are about the size of quarters, making them the perfect one-bite treat – though they’re also fun to eat by the handful! The dough for these cookies is made in a food processor with flour, powdered sugar, butter, and a single yolk. Pulse everything together until it starts to clump together, then tip it out on your counter and gather into a ball. From there, just roll it into logs! Let the logs firm up overnight in the fridge before slicing. They’ll also keep just fine for several days, or for a couple of months in the freezer. Whenever you’re ready for cookies, just slice and bake! (Thaw frozen logs overnight in the fridge.) My instructions here make almost 100 of miniature, quarter-sized cookies. You can also roll the logs slightly larger to yield about five dozen cookies. These little cookies make a fine gift packaged in cellophane bags, or save them for a party. Serve the cookies nestled on plates or a cake stand and don’t be surprised if guests grab them by the fistful.","Sheryl Julian",,"Easy slice-and-bake pistachio butter cookies! Keep the dough in the fridge or freezer for a cookies whenever you want them. Food processor dough.","Sheryl Julian and Emma Christensen","Easy slice-and-bake pistachio butter cookies! Keep the dough in the fridge or freezer for a cookies whenever you want them. Food processor dough.","30 minutes","15 minutes","about 8 dozen",22,"2017-09-25 02:54:53"
86,159,"2017-09-25 03:01:29","Christmas Crack","28 to 35 saltine crackers (about one sleeve, enough to line your tray) 1 cup (220 g) packed dark brown sugar 1 cup (225 g or 2 sticks) unsalted butter 1/4 teaspoon kosher salt 1 teaspoon vanilla extract 2 cups (10 to 12 ounces) chopped dark chocolate Special equipment: Jelly roll pan (10x15-inches)","Feel free to add 1/2 cup of chopped nuts or coconut flakes on top once you’ve poured the melted chocolate.","1 Preheat the oven to 400F. Line a 10x15-inch jelly roll pan with nonstick aluminum foil (preferred) or regular heavy duty foil, making sure that the foil completely covers the bottom and sides of the pan. If using regular foil, spray lightly with baking spray. Line the saltine crackers in a single layer on the bottom. 2 Make the caramel sauce: Place the brown sugar, butter and salt in a medium sized saucepan. Cook on medium heat, stirring frequently, until the butter melts. Continue to cook, stirring occasionally, for another 3 to 5 minutes, just until the mixture comes to a boil and starts to darken. Remove from heat and stir in the vanilla extract. (Note: You're not actually making true caramel here, so you don't need to be as precise or worry about the temperature of the caramel. Just make sure it comes to a boil and wait for it to darken slightly, then continue.) 3 Pour the hot brown sugar mixture over the saltine crackers. Spread to evenly coat the crackers. 4 Move the pan to the oven and bake for 5 minutes. The caramel will be hot and bubbly. 5 Melt the chocolate: Place the chocolate in a microwave-safe bowl. Cook it in the microwave in 30-second intervals at full power, stirring between each cook time, until the chocolate has melted. 6 Pour the chocolate over the baked crackers: Once the crackers are done baking, remove from oven and allow to cool for 1 minute, until the caramel is no longer bubbling. Then pour the melted chocolate over the crackers. Use a spatula to spread the chocolate evenly over the top. 7 Cool the crackers overnight: Let the crackers cool to room temperature then move to the refrigerator and cool over night. 8 ""Crack"" the crackers: The crackers will form a single sheet once cool. Remove from pan and gently peel the foil away, being careful not to tear the foil. (If any bits of foil tear and get stuck in the caramel, break those bits away and discard.) Cut the candy into snack-sized pieces using a chefs knife (you can use your hands, too, but I find it easier with a knife). Store in an airtight container in the refrigerator for about a week.","I don’t know if this is called “crack” because of the way it breaks into big, wonderful pieces, because it’s made with crackers, or because it’s so darn addictive. Regardless, I’m a fan. With this classic Christmas treat, Saltine crackers get a double dunking: first in caramel and then in chocolate. The result is a salty, crunchy, chocolate-covered treat that’s nearly impossible to stop eating. Constant stirring as you make the caramel mixture gives you a finished candy that’s closer to the texture of pralines than English toffee. You have a deep caramel flavor, but the bites are fairly soft and easy to chew. The crispiness comes from the crackers themselves. You can get fancy and sprinkle nuts, coconut flakes, or holiday-colored sprinkles on top if you want, but I’m a purist when it comes to my Christmas crack. I like it just as is. The only thing I might consider is a sprinkling of crunchy Maldon sea salt on top of the chocolate to make them even more crunchy and salty. But I’m fearful that if I do that, I might not stop eating them!","Irvin Lin",,"Christmas Crack! Saltine crackers coated with caramel and chocolate. A salty, crunchy holiday treat. What's not to love?","Irvin Lin and Emma Christensen","Christmas Crack! Saltine crackers coated with caramel and chocolate. A salty, crunchy holiday treat. What's not to love?","10 minutes","15 minutes","About 35 pieces",86,"2017-09-25 03:01:29"
87,161,"2017-09-25 03:01:31","Rum Balls","1 cup (170 g or 6 ounces) dark chocolate chips 1/2 cup (57 g) plus 1/3 cup (40 g) powdered sugar, divided 2 tablespoons corn syrup 1/2 cup dark rum 1/2 teaspoon kosher salt 3 cups (310 g or 11 ounces) crushed Nilla wafers 1 cup (110 g) crushed walnuts 1/4 cup (30 g) cocoa powder","Store your rum balls in the refrigerator. They become even better and more deeply infused with alcohol flavor after a few days. Feel free to customize your rum balls by switching up the alcohol (rum, tequila, bourbon, and whiskey are all great choices) and/or by rolling them in a coating of your choice (nuts, coconut, sprinkles, sugar, or cocoa).","1 Melt the chocolate: Place the chocolate in a large microwave safe bowl. Microwave the chocolate in 30-second intervals at full power, stirring between each cook time until all the chips have melted. 2 Make the rum ball dough: Sift 1/2 cup of the powdered sugar over the melted chocolate (sifting helps prevent clumps). Add the corn syrup, rum and salt. Stir with a whisk until the sugar dissolves and the rum is incorporated and the mixture is smooth. Add the crushed wafers and the walnuts. Stir with a spatula or wooden spoon until incorporated. The mixture will look crumbly. 3 Cover with plastic wrap and refrigerate for 1 hour or overnight. 4 Shape the rum balls: Place the cocoa powder and remaining 1/3 cup of powdered sugar in separate bowls and keep them nearby. Use a spoon or small ice cream server to scoop out enough chilled mixture to roll a 1-inch ball. The mixture will be crumbly and hard but once you roll and squeeze it in your hands, it will come together. Coat the rum ball with powdered sugar or cocoa powder and repeat with the rest of the mixture. 5 Store rum balls in an airtight container in the refrigerator for about 5 days. The rum balls improve in flavor over the next few days.","Some of my friends make chocolate rum balls every year for their holiday parties, and these sweet little bites are always the first things to go. Maybe that says more about my friends who always reach for the boozy treats first, but I can’t blame them. These rum balls are as easy to make as they are to eat. They’re the original no-bake treat! Rum balls are also really easy to adapt to your personal tastes or to what you have in your cupboard. My friend Joanne uses Nilla wafers in her recipe, and I’ve followed her lead with my own recipe. But I also know other folks who use gingersnaps, Oreos or even stale brownies. I’m not sure who these people are who leave stale brownies around the house, but the point is that you can substitute pretty much any crumbled cookie or baked good in this recipe and expect good results. Something else to play around with: the choice of alcohol in your rum balls! Any rum will work, so use your favorite. (Malibu coconut rum is great if you also plan to coat your rum balls with shredded coconut.) You can even mix things up with tequila, bourbon, or whiskey! I like to roll half of my rum balls in dark Dutch-processed cocoa and the other half in powdered sugar so they contrast with each other in the cookie tin. You can also roll them in crushed nuts, sprinkles, or shredded coconut if you like. Any way you make them, rum balls are a hit. They really are so easy and a guaranteed crowd-pleaser at your holiday party!","Irvin Lin",,"Chocolate rum balls! These easy no-bake treats are perfect for your next holiday party.","Irvin Lin","Chocolate rum balls! These easy no-bake treats are perfect for your next holiday party.","15 minutes",,"36 pieces",86,"2017-09-25 03:01:29"
88,162,"2017-09-25 03:01:37","Chocolate Gingerbread Cookies","1/2 cup (115 g or 1 stick) unsalted butter, at room temperature 1/2 cup (110 g) packed dark brown sugar 1 1/2 teaspoon ground ginger 3/4 teaspoon ground cinnamon 1/4 teaspoon ground black pepper 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/4 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 cup (150 g) dark, full, or robust molasses (not ""blackstrap"") 1 tablespoon fresh grated ginger 1 1/2 cups (210 g) all-purpose flour 2 tablespoons Dutch-processed cocoa 1 cup (200 g) semi-sweet chocolate chips 1/4 cup (50 g) white granulated sugar, for rolling the cookies","Make sure to use dark, full, or robust molasses, but avoid blackstrap molasses. It will give the cookies an overwhelming bitter flavor.","1 Cream together the butter, brown sugar, and spices: Place the butter, brown sugar, ground ginger, cinnamon, black pepper, cloves, nutmeg, salt and baking soda in the bowl of a stand mixer fitted with a paddle attachment. Cream the ingredients together until they form a uniform colored paste that clings to the side of the bowl. 2 Make the cookie dough: Add the molasses and fresh grated ginger and beat to incorporate. Add the flour and cocoa, and beat until you see no more dry streaks of flour. Add the chocolate chips and mix until they are evenly distributed in the dough. 3 Chill the dough: Scrape the dough onto a piece of plastic wrap. The dough will be soft and sticky. Flatten the dough until it is about 1-inch thick then tightly wrap with the plastic wrap. Refrigerate the dough for 2 hours or overnight. 4 Roll the chilled dough into balls: Line two baking sheets with parchment paper or silicon baking sheets. Place the white granulated sugar in a small bowl. Roll a piece of chilled dough into a 1 1/2-inch ball between your palms, then roll the ball in the sugar to coat. Transfer to the baking sheet and repeat with the remaining dough, spacing each ball slightly apart. 5 Chill the cookie dough balls: Place the baking sheets with the cookie dough balls in the refrigerator for 20 minutes. While the dough is chilling, heat the oven to 325F. 6 Bake the cookies: Bake the cookies for 11 to 13 minutes, or until the top of the cookies have started to crack slightly. Let the cookies cool on the baking sheet for 10 minutes, then transfer a wire rack to cool completely. These cookies will keep for about 5 to 7 days in a sealed container at room temperature","When I bake these chocolate gingerbread cookies, the entire kitchen smells of wintry spices. It’s impossible not to feel like the holidays have arrived. Deep dark chocolate and fresh grated ginger sets these cookies apart from the other cookies on the holiday cookie plate. Most gingerbread and gingersnap cookies don’t quite have enough gingery “snap” to them for me. My solution is to use actual fresh-grated ginger in the dough. It sounds fussy, but once you start using the fresh ginger, it’s hard to go back to plain ground ginger. The fresh ginger also gives the cookies a warm heat that makes a great contrast to the earthier chocolate. The ingredient list for these cookies may seem daunting, but don’t worry. You probably already have most of the spices in your spice drawer, and the others are easy to find at the grocery store. The whole recipe comes together quickly, but keep in mind that you’ll need to chill the dough for a minimum of 2 hours before shaping the cookies into balls, plus another 20 minutes of chilling before baking them. The dough is soft and you need to chill it to be able to handle it. Trust me: one bite of these soft, chewy cookies and you’ll realize they are well worth any amount of fuss!","Irvin Lin",,"Soft, chewy chocolate gingerbread cookies! Made with dark chocolate, cocoa powder, and fresh ginger.","Irvin Lin","Soft, chewy chocolate gingerbread cookies! Made with dark chocolate, cocoa powder, and fresh ginger.","15 minutes","12 minutes","24 cookies",86,"2017-09-25 03:01:29"
89,163,"2017-09-25 03:01:38","Mexican Wedding Cookies","1 cup (115 g) pecan pieces 1 cup (225 g or 2 sticks) unsalted butter at room temperature 3/4 cup (85 g) powdered sugar, sifted 2 teaspoons vanilla extract 2 cups (280 g) all-purpose flour 1/2 teaspoon kosher salt 1 1/4 cup (145 g) powdered sugar, to coat the cookies","You can substitute any other nut in place of the pecans. Times for toasting in Step 1 will vary based on the size of the nut you use.","1 Toast the nuts on the stovetop: Place the nuts in a medium skillet and place over medium heat. Toast the nuts, stirring frequently, until they darken slightly and smell fragrant and nutty, about 5 minutes. Remove the pan from heat and let the nuts cool in the pan. 2 Crush the nuts: Once the toasted nuts are warm to the touch, but not hot, pour them into a quart-size sealable freezer bag. Seal the bag, and then use a rolling pin to roll and crush the nuts until they are crushed into a chunky powder. Set aside until needed. (Alternatively, pulse in a food processor until powdery. Be careful of over-processing or the nuts will turn into nut butter!) 3 Mix the butter and sugar: Place the butter and powdered sugar in the bowl of stand mixer fitted with a paddle attachment. Beat together on medium speed until the sugar is absorbed into the butter and the buttery paste clings to the side of the bowl. Add the vanilla and beat for an additional 30 seconds to incorporate. 4 Add the flour and salt: Mix on low speed. As the dry ingredients start to absorb into the butter-sugar mixture, you can increase the speed back to medium. Once all the flour is mixed in and a dough has formed, stop the mixer. 5 Empty the crushed nuts into the bowl with the dough: Mix on low speed to incorporate. 6 Chill the dough: Scrape the dough onto a piece of plastic wrap and flatten into a disk about 1-inch thick. Wrap tightly with the plastic wrap and place in the refrigerator for at least 1 hour or until the dough is firm. 7 About 10 minutes before you're ready to bake, preheat the oven to 350F. Line 2 baking sheet with parchment paper or a silicon baking mat. 8 Remove the chilled dough out of the refrigerator and form into 1-inch balls of dough. (If your dough chilled longer than 1 hour, you may need to let it soften for a few minutes at room temperature.) Roll the balls of dough in powdered sugar and place on the baking mat, spaced slightly apart. 9 Bake for 17 to 19 minutes, or until the cookies start to brown slightly on top and are golden brown on the bottoms. Let the cookies cool on the baking sheet for 10 minutes after baking. 10 While the cookies are still warm, roll each cookie in the powdered sugar again. Return the cookies to the cooling rack and let cool completely before serving. Store at room temperature in an airtight container. They will keep well for at least a week.","There’s something irresistible about Mexican Wedding cookies. I can’t help but reach for them whenever they appear on a cookie platter. These cookies have a crumbly, buttery, nutty texture that just melts in your mouth. Like I said: completely irresistible. The soft, melt-away texture of Mexican Wedding cookies is thanks to a rich, buttery dough and lots of crushed nuts. These cookies don’t have egg to bind them, so they’re crumbly instead of chewy. This makes them more like shortbread than, say, sugar cookies. Those crushed nuts in the dough also give these cookies their addictive flavor. Though I’ve tried these cookies with crushed almonds and crushed walnuts, for me, pecans are the way to go. Definitely take the extra step to toast your nuts before mixing the dough. It seems fussy, but toasting really does help boost the flavor of the nuts and give the cookies the best nutty flavor. Although some cooks add spices to their Mexican Wedding cookies, I’m really a purist and made this version without any spices at all. Feel free to add 1/2 teaspoon of cinnamon if you’re that sort of daredevil! Nutmeg, cardamom, and cloves also work well. By the way, I’ve always been rather confused by the difference between Mexican Wedding cookies and Russian Tea Cakes. Apparently most of the Internet is too! In looking at various recipes in cookbooks and on the web, the recipes look pretty much identical, leading me to believe that these cookies are basically the same despite their different names.","Irvin Lin",,"Crumbly, buttery, and nutty - Mexican Wedding Cookies are irresistible. Also called Russian Tea Cakes. Make with pecans, walnuts, almonds, or any other nut.","Irvin Lin","Crumbly, buttery, and nutty - Mexican Wedding Cookies are irresistible. Also called Russian Tea Cakes. Make with pecans, walnuts, almonds, or any other nut.","10 minutes","18 minutes","24 to 30 cookies",86,"2017-09-25 03:01:29"
90,164,"2017-09-25 03:01:42","Chocolate-Covered Pretzels","12 ounces semi-sweet chocolate chips 12 ounces white chocolate chips (see headnote above) 4 ounces (72 individual) mini pretzel twists","When buying white chocolate, check the ingredients and make sure cocoa butter is listed. A lot of inferior white chocolate just uses vegetable oil which doesn’t melt very well and won’t work for coating pretzels. Feel free to swap the semi-sweet chocolate and white chocolate in this recipe for any favorite chocolate that you enjoy eating. If you're topping the pretzels with sprinkles or something similar, be sure to do it while the chocolate covering the pretzels is still wet so that they stick.","1 Line a baking sheet with parchment paper or silicon baking sheet. 2 Melt the semi-sweet chocolate: Place the semi-sweet chocolate in a microwave-safe bowl. Microwave for 1 minute and 30 seconds at 50% power. Stir the chips. Microwave for 30 seconds at 100% power. Stir until chocolate is melted and smooth. If the chocolate still has lumps, microwave in 15-second intervals at 100% power, stirring between each interval until smooth. 3 Dip half the pretzels in semi-sweet chocolate: Place a mini pretzel in the semi-sweet chocolate and push it below the surface with a fork to coat. 4 Remove the excess chocolate: Use a fork to remove the pretzel from the chocolate. Then tap it gently against the sides of the bowl until most of the chocolate has dripped off. Wipe the bottom of the fork on the edge of the bowl to remove any excess chocolate then slide the pretzel onto the lined baking sheet (use a second fork if needed). Repeat until you have coated half the pretzels. You should still have a little melted chocolate left. 4 Repeat with the white chocolate: Repeat the process for melting the chocolate using the white chocolate chips in a clean bowl. Repeat the coating process with the remaining pretzels in the white chocolate. 5 Drizzle the pretzels using the remaining chocolate: Dip a fork the remaining semi-sweet chocolate and drizzle it over the white chocolate-coated pretzels; repeat with the remaining white chocolate.. If you want more control over the drizzle, scoop the chocolate into a quart size freezer re-sealable bag. Snip a very small corner of the bag (1/16-inch) to make a tiny hole. Squeeze the bag to drizzle the chocolate in a more controlled manner. 6 Refrigerate all the pretzels until the chocolate is hard. Then remove form pan and store in an air-tight container in the fridge. The pretzels will keep for 7 to 10 days.","My sister absolutely loves snacks that are both sweet and salty. Chocolate-covered potato chips and chocolate-covered peanuts are on the list, but chocolate-covered pretzels are her all time favorite. Making your own chocolate-covered pretzels is a fun afternoon project and makes a nice alternative to the store-bought varieties, especially around the holidays when homemade treats feel extra-special. You can make chocolate-covered pretzels using any pretzel shape that you like. Both the traditional pretzel twist and the long pretzel rod are popular, but the mini twists are my personal favorite. They guarantee that perfect ratio of chocolate to crunchy salty pretzel. You can also use any chocolate you like – the only rule is that you need to pick a chocolate that you really love to eat on its own! I made half my pretzels with white chocolate and half with semi-sweet chocolate. If you love milk chocolate, use that instead. Or if you are the kind of person who thinks “the darker the better” when it comes to chocolate, reach for that 85% super dark bar! You can leave your pretzels plain or drizzle them with a little extra chocolate, as I have done. If you want to get fancy, dress them up with candy sprinkles, coconut flakes or chopped nuts. Sprinkles are a great way to dress up these treats for Halloween, Christmas, or any holiday!","Irvin Lin",,"Chocolate-Covered Pretzels are a fun and easy snack to make at home! Decorate with drizzles or sprinkles for a holiday treat.","Irvin Lin","Chocolate-Covered Pretzels are a fun and easy snack to make at home! Decorate with drizzles or sprinkles for a holiday treat.","15 minutes","5 minutes",,86,"2017-09-25 03:01:29"
91,165,"2017-09-25 03:01:44","Soft and Chewy Sugar Cookies","1 cup (225 g, or 2 sticks) unsalted butter at room temperature 1 cup (200 g) granulated white sugar 1/4 cup (55 g) packed light brown sugar 2 teaspoons vanilla extract 1 large egg 2 1/4 cups (315 g) all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon kosher salt To finish: 1/2 cup (100 g) granulated white sugar","Leave these cookies plain, frost them after cooling, or dress them up with colored sparkling sugars sprinkled over top before baking.","1 Preheat the oven: Preheat oven to 375°F (190°C). Line a baking sheet with a silicon baking mat or parchment paper. 2 Beat the butter and sugar: Place butter, both sugars and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment. Beat the ingredients together until the butter is light, fluffy and clings to the side of the bowl. 3 Add the egg and beat to incorporate. Scrape down the sides of the bowl with a spatula. 4 Add the flour, baking powder and salt. Mix on low speed until the dry ingredients are mostly absorbed, then increase the speed until fully incorporated. 5 Chill the dough: Chill in the fridge for at least one hour or overnight. 6 Shape the cookies: Pinch off a lump of dough. Roll it between the palms of your hands to form a ball roughly 1 1/2 inches in diameter, about the size of a pingpong ball. Roll the dough in the granulated white sugar and place on the baking sheet. Repeat, spacing the cookies about 2 inches apart. 7 Press the cookies into disks: Use the flat bottom of a glass to press down and form thick disks about 2 inches wide. Sprinkle some extra sugar on each disk 8 Bake the cookies: Bake at 375°F (190°C) 11 to 13 minutes, or until the edges of the cookies are starting to turn golden brown. Let cool for 10 minutes on the baking sheet before moving cookies to a wire rack to cool completely. Store in an airtight container for up to 3 days at room temperature.","Rolling this cookie dough in my hands makes me so happy. I’m immediately thrust back to grade school, making cookies with my mom and my friends. I love biting into the chewy cookie and having those vanilla notes hit my nose. It’s a little bite of nostalgic satisfaction that you can’t get anywhere else. Sugar cookies come in all sorts and sizes, but my favorite is the kind that’s soft and chewy. This is the type of cookie that you roll into balls between your hands and then press flat before baking. It’s one the most basic of cookies, with all the standard ingredients you’d expect: butter, sugar, flour, eggs and vanilla. Combined, they make the perfect sugar cookie.","Irvin Lin",,"Soft and chewy sugar cookies, ready for a birthday party, potluck, or bake sale!","Irvin Lin","Soft and chewy sugar cookies, ready for a birthday party, potluck, or bake sale!","10 minutes","12 minutes","24 cookies",86,"2017-09-25 03:01:29"
92,166,"2017-09-25 03:01:45","Oatmeal Lace Cookies","1/2 cup (115 g or 1 stick) unsalted butter 1 cup (220 g) packed dark brown sugar 2 tablespoons all-purpose flour 2 teaspoons vanilla extract 1/2 teaspoon kosher salt 1 large egg 1 1/2 cups (170 g) thick-cut rolled oats (or substitute regular rolled oats)","I like thick-cut oats in this recipe since they make a more substantial cookie, but it's fine to substitute regular rolled oats if you have trouble finding thick-cut. Make sure to spread the batter into a thin layer on the cookie sheet so the oats are in a single flat layer before you bake them. The cookies will continue to spread during baking, so make sure to place the cookie batter at least two inches apart.","1 Preheat the oven to 350F. Line a baking sheet with parchment paper. 2 Melt the butter and sugar: Place the butter and brown sugar in medium saucepan over medium heat. Warm, stirring frequently, until the butter and brown sugar melt into a thick brown paste. It's fine if you see some streaks or puddles of separated butter; the butter and sugar don't need to fully combine. 3 Mix in the flour: Remove the pan from heat and stir in the flour, vanilla, and salt. The batter will be very thin. Set aside for 10 minutes to cool. 4 Mix in the egg and oats: Once the liquid has cooled (it’s OK if it is still warm, just not piping hot), add the egg and mix with a fork until incorporated. Add the oats and stir until well distributed. 5 Divide and shape the cookies: Spoon 1 tablespoon of the batter onto the baking sheet, leaving about 2 inches or more of space between each one. Use the back of a spoon to spread each cookie into a very thin circle, so the oats are in a single layer. If you don't have enough room on one baking sheet, bake the cookies in batches. 6 Bake the cookies: Bake in the oven for 8 minutes or until the edges of the cookies start to turn dark golden brown. Remove from the oven and let the cookies cool completely on the parchment paper. The cookies should peel easily from the parchment, but use an offset spatula if any are sticking. Store in an airtight container for up to 3 days between sheets of parchment paper.","Thin and crispy oatmeal lace cookies can seem magical if you have never made them before, but they are actually very simple. Just melt sugar and butter, and then add the oats and flour to make a thin batter. Don’t be scared of how thin it seems! The cookies spread and caramelize in the oven, creating a thin and crispy network of sugar that’s just substantial enough to hold the oats together. I use thick-cut rolled oats because I think they give more “bite” and substance to the cookies. Look for thick-cut oats in both the cereal section and the baking section – I like Bob’s Red Mill oats, personally. It’s fine to substitute regular rolled oats if you have trouble finding the thick-cut, though instant or quick-cooking oats might make the cookies too fragile. (But let me know if you try them and what you think!) When you’re melting the butter and sugar together, you don’t need to worry about cooking it, checking the sugar temperature, or anything so fussy. You only need to heat them long enough to melt the butter and dissolve the sugar. Stir a few times as this is happening to make sure the butter and sugar are melting evenly. It’s ready when you have a thick brown paste. Also, it’s fine if you see some streaks or puddles of separated butter; the butter and sugar don’t need to fully combine for this recipe to work. The other secret to making this cookies is to spread the batter into a thin layer on the baking sheet so the cookies bake evenly. If you just pile the cookie batter in heaping spoonfuls, the center of the cookie will be thicker than the edges and the cookies won’t become fully crispy. You want an even distribution of oats and a thin layer of batter to create the crispy, lacy magic.","Irvin Lin",,"Crispy, lacy oatmeal cookies. So impressive on a cookie tray.","Irvin Lin","Crispy, lacy oatmeal cookies. So impressive on a cookie tray.","10 minutes","10 minutes","24 cookies",86,"2017-09-25 03:01:29"
93,167,"2017-09-25 03:01:48","Soft and Chewy Lemon Cookies","For the cookies: 3/4 cup (170g or 1 1/2 sticks) unsalted butter, room temperature 1/4 cup (60g) cream cheese, room temperature Zest of 1 medium lemon 2 teaspoons lemon extract 1/2 teaspoon vanilla extract 1 cup (200g) granulated white sugar 1/4 cup (55g) packed light brown sugar 1/4 teaspoon kosher salt 1 large egg 1/4 cup lemon juice, from 1 medium lemon 2 1/2 cups (350g) all-purpose flour 1/8 teaspoon baking soda To finish: 1/2 cup (100 g) granulated white sugar Special equipment: Medium cookie scoop, optional (this tool makes it much easier to scoop this soft dough)","Be sure to let the cream cheese and butter warm to room temperature before making the cookies. Chilling the dough for an hour before shaping the cookies makes it easier to work with.","1 Beat the butter and sugar together: Place the softened butter, cream cheese, lemon zest, lemon extract, vanilla extract, both sugars and salt in the bowl of a stand mixer fit with a paddle attachment. Beat the ingredients together until the butter is light, fluffy, and clings to the side of the bowl. 2 Beat in the egg and lemon juice: Add the egg and beat to incorporate. Scrape down the sides of the bowl with a spatula. Add the lemon juice and mix to incorporate, about a minute. The batter may look “broken” but don’t worry about that. Again scrape down the sides of the bowl. 3 Mix in the flour: Add the flour and baking soda. Mix on low speed until the dry ingredients are mostly absorbed, then increase the speed for a few seconds until fully incorporated. 4 Cover the bowl and chill the dough in the fridge for at least 1 hour, or overnight. This makes the sticky, soft dough easier to roll out. 5 Heat the oven to 375: Line a baking sheet with a silicon baking mat or parchment. 6 Roll the cookies: Use a cookie scoop or a tablespoon measure to scoop up a heaping tablespoon dough. Lightly roll the dough in the palms of your hands to form a ball roughly 1 1/2 inches in diameter, about the size of a ping-pong ball. If the dough is too sticky to work with even after chilling, wet your hands, dry them slightly with a paper towel, and try rolling again with damp hands. Roll the dough in the granulated white sugar and place on the baking sheet. Repeat, leaving about 2 inches between each ball. Using the flat bottom of a glass, press down and form thick disks, about 2 inches wide. If the dough starts sticking to the bottom of the glass, dip the glass in the sugar before continuing. Sprinkle some extra sugar over each cookie. 7 Bake 12 to 15 minutes, or until the edges of the cookie are starting to turn golden brown. Let cool for 10 minutes on the baking sheet, then use a very thin spatula (like a fish spatula) to transfer the cookies to a wire rack to cool completely. Store in an airtight container for up to 3 days at room temperature.","Unlike other lemon cookies, which have just the barest hint of lemon flavor, these cookies pack quite a lemony punch, but without tasting too sour or too artificial. The secret is to use three different types of lemon flavoring in the dough: lemon zest, lemon juice and lemon extract. Most lemon cookies also tend to be crispy and crumbly. I have anything against those cookies, but I want a cookie that I can really sink my teeth into. These soft and chewy lemon cookies are certainly that. It seems like my friends are evenly split between chocolate lovers and lemon lovers when it comes to dessert. On one side are those folks who crave dark, rich, earthy, dense chocolate. On the other side are those folks who desire bright and sunny lemon treats. Their eyes light up when they see lemon bars. They start salivating at the idea of lemon meringue pie. When I mentioned these soft and chewy lemon cookies, these friends immediately clamored for the recipe. If you love lemon, this one is for you! The secret ingredient for making these cookies soft and chewy is cream cheese. This also adds a subtle tang that works really well with the lemon flavor. Just makes sure to let the cream cheese warm to room temperature before making the cookies or it will never properly incorporate into the dough. Because of the lemon juice, the dough will seem really sticky and hard to work with. Let the dough chill in the fridge for an hour to help firm up the dough and make it easier to shape. If you find the dough is still really sticky, you can also wet your palms before rolling them. Don’t worry if things get a little messy, you can always wash it all off later!","Irvin Lin",,"For lemon lovers only! Made with zest, juice, and extract.","Emma Christensen and Irvin Lin","For lemon lovers only! Made with zest, juice, and extract.","10 minutes","12 minutes","about 30 cookies",86,"2017-09-25 03:01:29"
94,168,"2017-09-25 03:01:52","Peanut Butter Balls (Buckeyes)","1 1/2 cups (390 g) smooth peanut butter (not ""natural"") 1/2 cup (115 g / 1 stick) unsalted butter, melted 1 teaspoon vanilla extract 3/4 teaspoon kosher salt 3 1/2 cups (400 g) powdered sugar 3 cups (525 g) semi-sweet chocolate chips","It may sound fussy, but make sure to sift the powdered sugar into the peanut butter using a strainer or you'll wind up with clumps in your buckeyes. Also, keep in mind that you need to chill the peanut butter balls after forming them, and again after you dip them in the chocolate, so plan accordingly.","1 Make the peanut butter filling: Place the peanut butter, melted butter, vanilla and salt in a large bowl and stir until well blended. Sift 2 cups of powdered sugar into the bowl using a fine-mesh strainer and stir until the sugar is absorbed. Sift the remaining powdered sugar and mix in and a smooth stiff paste forms. 2 Shape the filling into balls: Scoop up a small portion of dough and form 1-inch balls. Place on a rimmed baking pan lined with a piece of parchment paper. Repeat until all the peanut butter filling is gone. 3 Chill for at least 1 hour or overnight in the refrigerator so the balls become firm enough to dip. 4 Melt the chocolate for the coating: Once the peanut butter balls have chilled, place the chocolate chips in a microwave safe bowl and microwave in 30 second increments on high power, stirring between each cook cycle, until the chocolate has melted and is smooth. 5 Dip the peanut butter balls in the melted chocolate: Skewer one of the peanut butter balls with a toothpick and dip it in the melted chocolate until 3/4 of the ball is covered in chocolate. Leave the top of the ball uncovered so you can see a little of the peanut butter. Place back on the baking sheet and repeat with the remaining balls. 6 Chill the buckeyes: Refrigerate for at least 1 hour or overnight for the chocolate to solidify. Once the chocolate is solid, wet your finger and smooth over the hole the toothpick has formed with your finger. 7 Store buckeyes in an airtight container in the refrigerator until ready to eat.","The combination of chocolate and peanut butter is an obvious winner for anyone who has ever tasted a peanut butter cup, and buckeyes are no exception. Named for their resemblance to the nut of the buckeye tree, these chocolate-dipped peanut butter treats are easy to make at home with very little work. Even though I grew up in the Midwest, where Peanut Butter Buckeyes are popular, I was strangely oblivious to them until I moved to California. One day, a coworker at my day job brought a tray of buckeyes into the office, and I quickly devoured a few too many, rendering myself relatively useless from the sugar aftershock for the rest of the afternoon. I remember going home and proclaiming my love for this new confection to my partner. He gave me the side eye. “How have you never heard of these before?” was his response. Apparently I have been missing out all my life. These chocolate-coated rounds of sweetened peanut butter look nearly identical to the nut from a buckeye tree, a tree native to the midwestern United States and the state tree of Ohio. This explains why the confection is so popular in Ohio and the surrounding states like Indiana, where my partner is from. The candy looks so much like the nut that, when he was a kid, my partner’s parents would always instruct him, “Now, remember, you can eat these peanut butter candies, but don’t eat the actual nuts on the ground!” To this day, he still remembers that warning and repeats it every time he eats one. My own warning is to to limit yourself to eating just a few buckeyes at a time. Otherwise, you may find yourself falling into the same sugar aftershock that I did when I initially discovered my love for them!","Irvin Lin",,"Chocolate-dipped peanut butter buckeyes are so easy to make at home and are essential for any cookie tray.","Irvin Lin","Chocolate-dipped peanut butter buckeyes are so easy to make at home and are essential for any cookie tray.","12 minutes",,48,86,"2017-09-25 03:01:29"
95,169,"2017-09-25 03:01:59","Magic Bars","2 cups (225 g) graham cracker crumbs 1/2 cup (115 g / 1 stick) melted unsalted butter 14 ounces (396 g / 1 can) sweetened condensed milk 1 cup (185 g) semi-sweet chocolate chips 1 cup (185 g) butterscotch chips 1 cup (115 g) chopped pecans 1 cup (105 g) shredded sweetened coconut 1 teaspoon flaky sea salt (like Maldon), optional","These bars are so rich and sweet, you can cut them into 24 small bars and still feel satisfied. I like to add a sprinkle of flaky Maldon salt on top to add some crunch and help cut the sweet richness. The salt is totally non-traditional, though, so omit if you want that nostalgic, ultra-sweet Magic Bar experience.","1 Preheat oven to 350F. Spray a 9 x 13-inch baking pan with cooking oil then line it with parchment paper. 2 Make the graham cracker crust: Place the graham cracker crumbs and the melted butter in a bowl. Toss with a fork until the crumbs are moist and hold together when squeezed with your hand. Dump the crumbs in the middle of the pan and then press them into an even layer with your fingers or the back of a flat-bottomed cup. 3 Pour the sweetened condensed milk over the graham cracker crust. Spread to edges of the pan with a spatula. 4 Layer on the rest of the toppings: In this order, sprinkle the chocolate chips, butterscotch chips, pecans, and then sweetened coconut over the top of the condensed milk. Gently press the ingredients down with your palm so they stick to the condensed milk. 5 Bake in the oven for 30 to 35 minutes. Bake until the edges of the bars turn golden-brown and start to pull away slightly from the sides of the pan. Remove from the oven and sprinkle with the sea salt (if using). 6 Cool completely before lifting the bars out of the pan using the parchment paper. Cut into 24 pieces and store in an airtight container with wax paper or parchment paper between layers. The flavor of the bars is even better the day after baking. Bars stored at room temperature will be fairly soft and are best eaten within 3 to 5 days. For firm and chewy bars, store in the fridge for up to a week.","Please welcome my friend and master baker Irvin Lin of Eat the Love who shares his favorite Magic Bars! ~Elise These bars go by a few different names, like 7-Layer Bars or Hello Dollies, but I’ve always known them as Magic Bars. They are a pure Midwestern treat for me, often brought to potlucks to round out a shared meal. All the names for the same dessert might seem confusing, but luckily, there’s nothing confusing about making them. The true magic of these rich, sweet Magic Bars is how easy they are to make. There’s no mixing, no creaming butter with sugar, no adding the eggs one at a time. Instead, Magic Bars are pretty much assembled from a pantry of stock ingredients, which are then sprinkled and layered one on top of the next. (Usually there are seven different ingredients, which explains at least one of the alternate names!) Bake in the oven until toasty brown and the bars are done. The one essential ingredient in the whole recipe is sweetened condensed milk. This sticky, gooey, honey-thick condensed milk is what binds all the ingredients together. It also caramelizes in the oven, giving a sweet depth to each bite similar to dulce de leche. Also, make sure you read the labels and buy sweetened condensed milk, not evaporated milk—the cans look very similar.","Irvin Lin",,"Classic 7-layer magic bars with chocolate, nuts, butterscotch, and coconut! They're the perfect make-ahead dessert for your next party.","Irvin Lin","Classic 7-layer magic bars with chocolate, nuts, butterscotch, and coconut! They're the perfect make-ahead dessert for your next party.","5 minutes","30 minutes","24 bars",86,"2017-09-25 03:01:29"
96,170,"2017-09-25 03:02:03","Spritz Cookies","Cookies: 2 cups all-purpose flour or cake flour 1/2 cup white granulated sugar A pinch of salt 1 teaspoon vanilla extract 1 egg 1/2 pound unsalted butter, at room temperature and cut into small cubes Optional Garnishes: Colored sugar Sprinkles Pieces of nuts (walnuts, hazelnuts, etc) Frosting Maraschino cherries Powdered sugar","Make sure your butter has warmed to room temperature before making this recipe. It matters a lot!","1 Preheat the oven to 350°F. Whisk together the flour, sugar and salt in a large bowl, then sprinkle with vanilla extract. Crack the egg into the center of the bowl and then dot the flour mixture with the pieces of butter. Mix everything together with your clean hands until you get a dough. Try not to knead it too much, as you will then make tough cookies. You just want everything to come together cohesively. 2 You will need a cookie press to make traditional spritz. Put on the die of your choice—I like a star or snowflake pattern—then load the press with the dough. Ratchet out the dough onto an ungreased cookie sheet. This takes practice, so be prepared to mess a bunch up at first. Just return the not-so-good ones back to the dough ball and run it through again. Some people like larger cookies that require 2-3 cranks, others just one; this makes a dainty cookie. My mum sometimes twisted her wrist a little when making these to get a swirly pattern going on. 3 Bake the cookies at 350°F for 10-12 minutes. As they bake, get your garnish of choice ready, because you will need to act fast once they come out of the oven. As soon as the cookies are done—they will not brown, so don't wait for that to happen—take the cookies out and garnish them. My favorite toppings are colored sugar and pieces of walnut stuck in the center of a star pattern. 4 Let the cookies cool on the sheet for 5 minutes, then carefully move them to a rack. Let them cool completely before putting the cookies away. They freeze well.","Who knew the boy could bake? Here’s classic Christmas cookie from Hank. Enjoy! ~Elise This cookie is my other favorite Christmas cookie, along with walnut snowballs. I am sure my mum made all kinds of Christmas cookies over the years, but none were as memorable as these two. Spritz, she called them, and little did I know that this was far more than a pet name she had for the cookie. Flash forward 20 years, and here I am, looking to make these cookies again. I asked mum for her recipe and she gave it to me, and I then began researching this cookie. Wow. I had no idea spritz was one of the most popular cookies in all Cookiedom, made in thousands of variations of shape, ingredient and garnish. I was blown away, but I needed to make mum’s version, which is a very simple butter cookie with a little vanilla added, topped with red or green colored sugar or a piece of walnut. Only thing was, mum warned, I’d need a cookie press. Huh. I remember hers, a brass thing that looked like a fancy caulking gun. I reckoned I could do the same with a piping bag and a star tip. Wrong. Epic fail. So we went out and bought a cookie press, and then found out that using one requires practice and skill. After much fiddling, I learned to make decent enough cookies, but I’m certainly no expert. So here it is: My mum’s spritz recipe. Simple, archaic—no mixer needed, just use your hands—but light, rich and full of memories. Surely there must be some of you out there who make spritz, right? How are yours different? From the recipe archive, first posted 2010.","Hank Shaw",,"A classic Christmas cookie, originated in Germany and Scandinavia. Spritz is a simple butter cookie pressed into festive shapes and topped with all sorts of garnishes.","Elise Bauer","A classic Christmas cookie, originated in Germany and Scandinavia. Spritz is a simple butter cookie pressed into festive shapes and topped with all sorts of garnishes.","25 minutes","10 minutes","Makes about 35 cookies, depending on how big you make them.",1,"2017-09-25 02:40:51"
97,173,"2017-09-25 03:02:23","Chocolate Crinkles","1 cup unsweetened cocoa powder 1 1/2 cups white granulated sugar 1/2 cup vegetable oil 4 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon espresso powder (optional) 1/2 teaspoon salt 1 cup confectioners’ sugar","If you want, you can jazzify these cookies in a number of ways. Add some cinnamon to confectioner's sugar. Roll the cookies around in colored sprinkles or sugars. For something a little more exotic, pulse the confectioner's sugar in a food processor with 2 teaspoons of Earl Grey, chai tea, or matcha powder.","1 Beat together cocoa powder, white sugar, vegetable oil: In the bowl of an electric mixer fitted with the paddle attachment (or beat by hand with a wooden spoon) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts. 2 Add eggs, one at a time, add vanilla: Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly. 3 Whisk together flour, baking powder, salt, espresso powder: In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using. 4 Beat dry ingredients into cocoa oil mix: Mix into the chocolate mixture on low speed until just combined. Do not overbeat. 5 Cover and chill: Cover the dough with plastic wrap and chill the dough for four hours or overnight. 6 Roll dough into balls, roll into powdered sugar, place on cookie sheet: Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the confectioner's sugar in a wide bowl. Using a rounded teaspoon get clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands. Roll the balls in the confectioner's sugar and place on the cookie sheets (you should be able to get 12-16 on each sheet). 7 Bake: Bake at 350°F for 10-12 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.","Please welcome guest author Garrett McCord as he shares some of his best-loved holiday chocolate crinkle cookies. One of the best parts about any holiday—be it Christmas, Thanksgiving, a birthday, Diwali, Columbus Day, whatever—is that you get an excuse to eat some of your favorite foods. For me, that means chocolate. Now, I’m generally not a big chocolate eater during the year, but when December rolls around it’s totally game on. The chilly weather and holiday spirit just make me crave it for some reason. That craving means I’m whipping up old favorites like chocolate peppermint bark cookies, truffles, and homemade hot chocolate. It also means it’s time to make those adorable looking cookie fiend favorites, chocolate crinkles. These chocolate crinkles are a holiday staple in winter, but are great any time of the year. Soft, devil’s food-like cakey cookies are rolled around in confectioner’s sugar. When they bake the dough rises and the chocolate dough peeks out in little crinkled fissures beneath the white sugar. Crinkles are easy-peasy to throw together and make for a flashy addition to any cookie platter. A warning though: these cookies are so good and chocolaty they may not make the cocoa cravings go away. In fact, they might just make them worse. ;)","Garrett McCord",,"Chocolate crinkle cookies! Chocolate dough rolled in powdered sugar and baked into a festive black and white cookie. Perfect Christmas cookies!","Elise Bauer","Chocolate crinkle cookies! Chocolate dough rolled in powdered sugar and baked into a festive black and white cookie. Perfect Christmas cookies!","4 hours, 15 minutes","20 minutes","Makes approximately 50 cookies",47,"2017-09-25 02:57:14"
98,175,"2017-09-25 03:02:26","Chocolate Peanut Butter Bars","Peanut butter layer: 1 1/4 cup of graham cracker crumbs (use toasted matzo crumbs* or ground Passover crispy cereal if following the Passover dietary rules) 1 1/4 cup of confectioner's sugar (use Passover-friendly confectioner's sugar** if following Passover dietary rules) 3/4 cup plus 2 Tbsp of crunchy, natural peanut butter (no added preservatives or corn syrup) 8 Tbsp (4-ounces) unsalted butter, melted 2 Tbsp honey Chocolate topping: 9-ounces semi-sweet chocolate chips (1 1/2 cups) (use Kosher chocolate chips if making for Passover) 1 Tbsp butter Equipment needed: A 9x9-inch square baking pan with straight sides (can also use an 8x10 or 8x11 baking pan) Food processor Parchment paper or non-stick aluminum foil * Take 4 or 5 sheets of matzo, roughly break into chunks, toast in a hot dry skillet on high heat until the crumbs begin to brown and you can smell the matzo toasting. Remove from heat, let cool for a minute, place in a food processor or mini-chopper, and pulse until ground to the consistency of coarse bread crumbs. **2 cups of granulated sugar in a food processor or blender, and 2 Tbsp of potato starch. Process until very fine. Use 1 1/4 cups for this recipe. You'll have some leftover which can be used for other recipes for Passover.","These bars freeze well if you want to make ahead.","1 Line the baking pan with parchment paper or non-stick aluminum foil. Line the pan in a way so that you have an overhang on at least 2 opposite sides of the pan to make it easy to lift up the bars once they have set. 2 In the bowl of a food processor place the crumbs and the powdered sugar. Pulse until well mixed. Add the peanut butter, melted butter, and honey. Process until well blended. The mixture should hold together, almost like a dough. If it's too dry, add a little more melted butter. If it's too wet, after you press it into the bottom of the pan in the next step, you can chill it in the fridge for 10 minutes to firm up a bit. 3 Press the peanut butter mixture into the bottom of your lined pan in an even layer. You can use the flat bottom of a measuring cup, small saucepan, or smaller baking pan to press on the mixture to help make the surface more even. 4 Place a metal bowl over a saucepan with simmering water (not boiling, but gently simmering). Place the chocolate chips and butter into the bowl.  Melt the chocolate chips, stirring occasionally, until smooth. 5 Spread the melted chocolate evenly over the peanut butter layer in the pan. (An offset spatula is a good tool for this.) Refrigerate for at least an hour. 6 Lift the contents from the pan onto a cutting board. Cut into 36 bars, 1-inch by 2 1/4 inches.","Please welcome guest author, my good friend and neighbor, master baker, and fellow food blogger Evie Lieb, who shares a recipe for a favorite treat—no-bake chocolate peanut butter bars—with easy substitutions to make them kosher for Passover! ~Elise These chocolate peanut butter bars are a classic treat, and so easy to make—no baking required! They hold a popular place on my holiday cookie platter, and with just a couple of substitutions, they can be easily made kosher for Passover too. Graham cracker crumbs are mixed in with the peanut butter to give the base structure and crunch. For a Passover substitution for the graham crackers, we use either ground up toasted matzo, or ground Passover crispy cereal. Confectioner’s sugar and a little honey provide the sweetness in the base. When observing Passover we make our own confectioner’s sugar by grinding granulated sugar with potato starch. This recipe makes a delicious confection (a cookie? candy bar?) whether preparing them the classic way, or Passover-friendly. In any case these goodies are a great choice for dessert after a meal and they make a perfect snack anytime. My husband has given the matzo version the ultimate compliment: they do not taste like a Passover dessert!","Evie Lieb",,"Tasty no-bake chocolate peanut butter bars, including kosher substitutions for Passover","Elise Bauer","Tasty no-bake chocolate peanut butter bars, including kosher substitutions for Passover","30 minutes","5 minutes","Makes 3 dozen bars.",98,"2017-09-25 03:02:26"
99,182,"2017-09-25 03:02:55","Chocolate Orange Shortbread Cookies","1 cup all-purpose flour 3/4 cup unsweetened natural cocoa powder 1/2 teaspoon kosher salt 12 tablespoons unsalted butter, room temperature 1/2 cup + 2 Tablespoons granulated sugar 1 teaspoon pure vanilla extract 1 Tablespoon of orange zest","I like Hershey's Special Dark for this recipe as it gives baked goods a dark, nearly black color and a rich cocoa flavor. However, Ghiradelli unsweetened cocoa or any other brand will do just fine and give more prominence to the orange flavor.","1 Preheat oven to 325°F and line two baking sheets with parchment paper. 2 Sift together the flour, cocoa powder, and salt in a bowl. (Do not skip this step as cocoa powder has a tendency to clump. You want the dry ingredients sifted to ensure a tender cookie.) Set aside. 3 Beat the butter and sugar together on medium speed in a mixer for 5 minutes, being sure to scrape down the sides and bottom as needed. Add the vanilla and orange zest and mix for 30 seconds. Add about half the flour mixture and mix on low speed. Scrape down the bottom and sides and add the rest of the flour mixture. Once incorporated mix at medium speed for 2 minutes. 4 Lay out a sheet of parchment paper and place the dough on it. Cover with another sheet of parchment paper and roll out to 1/4-inch thickness with a rolling pin. (You can also lightly flour a work space, but I find my method far easier, cleaner, and the shortbread keeps a sandy texture by not picking up the extra flour.) You may find the dough getting too soft. If it does, place it in the freezer for ten minutes to firm it up before you continue rolling or cutting. (The dough is very hard to work with when soft.) Cut into desired shapes and place on the baking sheets about 1-inch apart. 5 Bake for 13-15 minutes, rotating the pans halfway through baking. It can be difficult to tell when these cookies are done, so when they smell like freshly baked cookies and the edges are slightly firm but still give a bit then consider them done (simply enough, it takes some judgment on your part). Remove the pans and allow the cookies to cool for a minute or two before moving to a wire rack to cool completely.","Please welcome Garrett as he shares the most chocolate-y of shortbread cookies. We ate them ALL. ~Elise If you’re lucky, you have a certain special someone who surprises you with dinner when you get home and takes out the trash without being asked. Someone who instinctively knows that you can take on the world even when you’re doubting your ability to just slog out of bed in the morning and who is happy to be hugged by you even when you’re rank with sweat from the gym. If you’re lucky, and your loved one is someone who adores chocolate, then I have the recipe for you. These chocolate shortbread cookies have a richness that’s as sweet as a kiss goodnight. A heavy dose of orange zest perfumes them making them all the more tempting (assuming you weren’t hooked by the words “chocolate” and “shortbread” already). If you’re looking for something different and chocolatey, then these are the perfect Valentine’s Day treat – or even the perfect Just Because treat – for that special someone.","Garrett McCord",,"Shortbread cookies packed with chocolate and laced with orange zest.","Elise Bauer","Shortbread cookies packed with chocolate and laced with orange zest.","5 minutes","40 minutes","Makes 2 1/2 dozen.",47,"2017-09-25 02:57:14"
100,189,"2017-09-25 03:02:57","Fish Stew with Ginger and Tomatoes","4 small (15 ounces, 443 g) red potatoes 2 tablespoons olive oil 3 tablespoons finely grated fresh ginger 1 clove garlic, crushed 1 can (14 to 16 ounces, 400 to 453 g) diced tomatoes 1/2 teaspoon sugar 1/2 teaspoon salt, or more to taste 1/4 teaspoon black pepper, or more to taste 1/4 teaspoon crushed red pepper 3 cups (700 ml) chicken stock 2 pounds (.90 kg) boneless firm-fleshed white fish, such as haddock, halibut, hake, flounder, pollock, whiting, or other local fish (it’s okay if the skin is still on) 2 tablespoons chopped fresh parsley","Use a Microplane or the smallest, finest holes on your cheese grater to grate the ginger. Ginger is juicier and  less fibrous in spring, but you can use any fresh ginger you find. As written, this recipe has you cook the potatoes and the sauce in separate pots so they cook at the same time, which gets dinner on the table sooner. If you'd prefer to cut down on the number of dirty pots instead, you can cook the potatoes and sauce in the same pot: Cook the potatoes first (in a steamer basket with some water in the bottom of the pot and the lid tightly on), then remove the potatoes, pour out the water, and make the sauce.","1 Prepare the potatoes: Without peeling, slice the potatoes into 1/4-inch rounds. Steam them over boiling water in a vegetable steamer, tightly covered, for 10 minutes, or until tender. Set aside. 2 Make the tomato sauce: Meanwhile, In a Dutch oven or other large pot over medium heat, heat the oil and add the ginger, garlic, tomatoes and their liquid, sugar, salt, black pepper, and red pepper. Cook, stirring, for 3 minutes. Add the stock, bring to a boil, lower the heat, and simmer for 10 minutes, or until the flavors mellow. Add the potatoes and return the sauce to a boil. Simmer 2 minutes. 3 Add the fish: Cut the fillets into 3-inch pieces. Add them to the sauce and press them down into the pan to submerge them in the liquid. Cover the pan and cook for 5 minutes, or until the fish is opaque and flakes easily with the tip of a knife. 4 Serve: Taste for seasoning and add more salt and black pepper, if you like. Sprinkle with parsley before serving.","One spring at friend’s house on Cape Cod, I found a lot of fresh ginger in the fridge. My friend’s husband had just stopped by the local fish market, so I combined the fish and ginger with a can of tomatoes to make a quick and easy spring stew. We absolutely loved the results. The fresh ginger won’t knock you over the head with its intensity in this stew. It adds warmth and its distinctive gingery flavor to the pot, but it’s a fairly subtle flavor. The fish is still the main star – which it should be, considering how expensive seafood is! Because I live in New England, where firm-fleshed white fish rule the seafood case, I have my choice of halibut, haddock, hake, pollock, and more. Choose firm-fleshed white fish that’s local to your area, if possible, and not fished out; use guidelines from Monterey Bay Aquarium Seafood Watch to check your area. There’s very little prep for this stew, except for grating the fresh ginger on the smallest holes of a box grater (a Microplane is terrific for this). Chicken stock adds more flavor to the dish, but use bottled or powdered clam broth, if you like; dilute it more than the directions say so the juice doesn’t overpower the soup. The fish stew is wonderfully refreshing on the spring table, when we’re all looking for lighter fare and anything that doesn’t take too long to cook. It also makes a great dinner party main course if you need something easy and last-minute for guests.","Sheryl Julian","May 8, 2017","This easy fish stew with ginger and tomatoes is both warming and light. Ready in about 30 minutes.","Sheryl Julian","This easy fish stew with ginger and tomatoes is both warming and light. Ready in about 30 minutes.","10 minutes","20 minutes","4 to 6 servings",22,"2017-09-25 02:54:53"
101,190,"2017-09-25 03:02:58","Shrimp Spring Rolls with Peanut Sauce","For the spring rolls: 13 to 15 large (10-inch) rice paper wrappers 2 large carrots, peeled and sliced into matchsticks 2 medium red bell peppers, seeded and sliced into ¼-inch strips 2 Persian cucumbers, sliced into matchsticks (or use half of an English cucumber) Fresh basil leaves Fresh mint leaves 1 pound (450g) 31/40-count cooked shrimp Sweet chili sauce, optional for extra flavor For the peanut sauce: 1/2 cup creamy unsalted peanut butter 2 tablespoons low-sodium tamari or soy sauce 2 tablespoons rice vinegar 2 tablespoons honey (sugar or maple syrup works too) Juice from 1/2 lime (about 1 to 1 ½ tablespoons) 5 tablespoons filtered water 1/4 teaspoon salt","If you buy raw shrimp, be sure to cook it before making this recipe. For more flavorful rolls, try drizzling a little of the prepared peanut sauce or store-bought sweet chili sauce over the ingredients before rolling the spring rolls. If you are serving these spring rolls to anyone with nut allergies, a good alternative to the peanut sauce is a sweet chili sauce. These spring rolls are best consumed the same day they are made. Once you refrigerate the spring rolls, the rice paper wrapper will harden.","1 Prepare your workspace: Fill a wide, shallow bowl, like a pasta bowl, with lukewarm water. Lightly wet the surface of a cutting board. This helps prevent the rice paper from sticking onto the board. Have all your ingredients prepped and arranged in bowls near your workspace. Brush a serving platter with a very light coating of sesame oil or neutral-flavored oil and place it near your work surface; the oil will help prevent the finished rolls from sticking to the platter. 2 Soften the rice paper wrapper: Dip one of the rice paper wrappers into the water and swirl it around until the entire surface is evenly moistened (20 to 40 seconds or so). It should start to feel softened and malleable. If the rice paper rips or tears, you softened it for too long; discard and start again with a fresh wrapper. 3 Arrange the vegetables and shrimp on the wrapper: Place the softened rice paper onto the wet board. Arrange some carrots, cucumbers, peppers and a few basil and mint leaves in a line about 1 inch away from the bottom edge of the wrapper. Line 3 pieces of shrimp about 1 1/2 inches above the vegetables. If you like, drizzle a little peanut sauce or sweet chili sauce over the ingredients at this point for some extra flavor. 4 Wrap the spring rolls: Fold the bottom part of the rice paper wrapper over the vegetables. Continue rolling the everything toward the shrimp. Once you reach the shrimp, stop and fold the left and right sides of the wrapper toward the center. Continue rolling until you reach the top and form a roll. Place the finished spring roll on the platter. Repeat for the remaining spring rolls. 5 Make the peanut dipping sauce. Mix together the peanut butter, tamari, rice vinegar, honey, lime juice, water, and salt. Taste, and adjust the seasonings to your taste. Transfer to a small bowl and place on the platter with the spring rolls. 6 Serve the spring rolls: These rolls are best if served the day they are made. If not serving immediately, cover the platter with a slightly damp cloth and refrigerate until ready to serve.","Whenever I have friends over for dinner, I love making a batch of Vietnamese-style spring rolls to serve as appetizer. Unlike Chinese-style deep fried spring rolls, these Vietnamese spring rolls are very light and fresh. You wrap thinly sliced vegetables, cooked shrimp, and fresh herbs in a neat rice paper package. They’re the perfect pre-dinner snack! I often buy cooked shrimp for spring rolls because I can’t be bothered to cook the shrimp and wait for it to cool. Pre-cooked shrimp makes the prep work quick and easy. I also use fresh vegetables in my spring rolls instead of the traditional pickled vegetables. I think the peanut dipping sauce you serve alongside carries enough flavor! Many spring roll recipes add thin vermicelli rice noodles to the roll, but I often skip them in favor of more vegetables. If you’re making these for a light lunch instead of an appetizer, you might add noodles to make the rolls more substantial. (Cook them according to package instructions and add them along with the vegetables when rolling.) Confused by how to roll the spring rolls? Check out our video below!","Lisa Lin","May 3, 2017","Spring rolls with shrimp and vegetables! So fresh and easy. Make for a snack, appetizer, or light meal. Serve with peanut sauce for dipping!","Lisa Lin","Spring rolls with shrimp and vegetables! So fresh and easy. Make for a snack, appetizer, or light meal. Serve with peanut sauce for dipping!","45 minutes",,"6 to 8 servings",20,"2017-09-25 02:54:43"
102,195,"2017-09-25 03:03:18","Sheet Pan Fish and Chips","6 tablespoons vegetable oil, or more if needed 2 1/2 pounds Yukon Gold or other yellow potatoes (3 large or 6 medium), unpeeled 1 teaspoon salt 1 cup Panko, or other unseasoned dry white breadcrumbs 1/2 teaspoon ground black pepper 2 pounds firm-fleshed white fish fillets, skins removed, such as haddock, halibut, pollock, flounder, whiting, redfish, cod, or other fish in your region 1 tablespoon chopped fresh parsley 1 lemon, cut into wedges, to serve Tartar sauce, to serve","If the fish still has the skin attached on one side, you can ask the fish monger to remove it for you. They will do this free of charge.","1 Heat the oven to 450F. Arrange 2 oven racks in the top and bottom third of the oven. Line 2 baking sheets with foil and coat with olive oil (about 1 tablespoon per baking sheet) or with nonstick cooking spray. 2 Prepare the potatoes: Quarter the potatoes lengthwise, then cut each quarter in half again so you get 8 spears from each potato. In a bowl, toss the potatoes with 2 tablespoons of the oil and 1/2 teaspoon salt. Spread the potatoes on the baking sheet with their wedges pointing up, if possible, so the cut sides are exposed (some may not stand; that’s OK). 3 Roast the potatoes: Roast the spears on the lower rack in the oven for 40 minutes. Rotate the pan partway through (after 20 minutes of cooking) and use a wide metal spatula to stir the potatoes. At this point, it's fine if the potatoes fall on their sides; the sides touching the pan will become extra-crispy and golden. 4 Toast the panko: Once the potatoes are in the oven, start on the panko and the fish. To toast the panko, warm a heavy skillet over medium high heat. Add the panko (no oil needed), and lower the heat to medium. Slowly toast the panko, stirring frequently, for 10 to 15 minutes or until a deep golden brown. Remove the skillet from heat. Stir the olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper into the panko breadcrumbs until they are well coated. Transfer the crumbs to a shallow bowl. 5 Prepare the fish: Cut the fish into large strips (""fingers"") or big 3-inch pieces, however you prefer. Rub all the pieces with the remaining tablespoon of olive oil. 6 Coat the fish with panko: Press the fish into the panko so the pieces are coated all over. Set the fish on the second baking sheet, spaced slightly apart. 7 When the potatoes are 15 to 20 minutes away from being done, bake the fish:  Cook thick (2-inch) fish fillets for 15 to 18 minutes and thinner (1 1/2-inch or thinner) fillets for 10 to 13 minutes, or until the fish is firm and the coating is starting to brown. Err on the side of caution and do not over-bake. 7 Serve the fish and chips: Arrange fish and potato spears on plates, sprinkle with parsley, serve with lemon and tartar sauce.","Where I live in Boston, seeing “fish and chips” on a restaurant menu is as common as salt. Every fish shack serves them by default, and you’ll find fancy versions at high-end restaurants, too! When making fish and chips at home, I say leave the deep-frying to the pros and opt for the oven instead. Use any firm-fleshed white fish fillets for this sheet-pan version of fish and chips. Check the Monterey Bay Aquarium Seafood Watch list to find species available in your area that are not overfished. When ready to make your dinner, start with the potatoes since they take longer than the fish. Cut Yukon Gold potatoes into spears, toss with olive oil, and roast until golden and puffy. Meanwhile, toast the Panko breadcrumbs until golden, and then use them to coat the fish. Panko are an extra-crunchy Japanese variety of breadcrumbs now widely available in supermarkets. Let the fish cook in the hot oven on a separate rack from the potatoes until the fish is cooked through. The result is a healthier version of fish and chips than the original, and a surprisingly good one, too!","Sheryl Julian",,"Sheet-pan fish and chips! This is a healthier, oven-baked version of restaurant fish and chips. Use any white fish. Ready in an hour.","Emma Christensen","Sheet-pan fish and chips! This is a healthier, oven-baked version of restaurant fish and chips. Use any white fish. Ready in an hour.","15 minutes","40 minutes","4 to 6 servings",22,"2017-09-25 02:54:53"
103,196,"2017-09-25 03:03:19","Mini Salmon Quiches","1 tablespoon olive oil 1 large or 2 small bunches scallions, finely sliced 2 tablespoons chopped parsley 2 large eggs 2/3 cup heavy cream Black pepper, to taste 1 package (14 ounces) frozen all-butter puff pastry, thawed 6 ounces cream cheese, cut into small cubes 6 ounces smoked salmon, torn into pieces Fresh chopped dill (for garnish) Special equipment: 12-cup standard muffin tin 3 1/2-inch round cookie or biscuit cutter","Be sure to thaw your puff pastry overnight in the fridge. If you forget, thaw it on the counter for 20 to 30 minutes, or until it can be easily unfolded without cracking. If the pastry becomes too soft and squishy, chill it in the fridge for 30 minutes to firm up before making the recipe. Once baked, the tartlets can be frozen. To reheat, place them, still frozen, on a baking sheet and warm in a 350F oven for 15 to 20 minutes, or until hot all the way through. You could easily double this recipe if you want to make a big batch.","1 Heat the oven to 375F. Brush a 12-cup muffin tin with vegetable oil. Have on hand a baking sheet and a 3 1/2-inch round cutter. 2 Cook the scallions: In a small skillet over medium heat, heat the oil. Add the scallions and cook for 5 minutes, or until softened. Stir in the parsley. Remove from heat.  3 Mix the eggs and cream: In a bowl, whisk the eggs until the yolks and whites are combined. Whisk in the cream and pepper.  4 Cut out the puff pastry rounds: On a lightly floured surface, open the sheet of puff pastry; if it starts to crack or still feels frozen, let it thaw for a few more minutes before proceeding. Gently roll it to an even thickness, and then cut it into 3 1/2-inch rounds. Stack the scraps on top of each other (do not gather them in a ball) and roll again. Cut out more rounds, until you have 12 rounds. Fit the rounds into the muffin tin, pushing them down into the cups with your fingers. 5 Fill the tarts: Distribute the scallion and parsley mixture evenly between the muffin cups. Top with the cream cheese and salmon pieces. Pour about 2 tablespoons of the custard over the filling in each cup. 6 Bake the tarts: Set the muffin tin on a baking sheet, and bake for 25 to 30 minutes, or until the filling puffs and starts to brown. Remove from the oven and cool for 10 minutes. Sprinkle with dill and serve.","These little quiches are perfect for a party, either as a part of a big spread or to take to a potluck at a friend’s house. They’d also be a welcome addition to any brunch menu. They also couldn’t be easier. Use store-bought puff pastry for the crust, and smoked salmon, cream cheese, and scallions in the filling. I love working with store-bought puff pastry mostly because, well, I don’t have to make it myself! Back in my former life as a pastry chef, puff pastry was a weekly task — it was fun to make, but it requires a serious number of hours to make. As far as my baking bucket-list goes, I think I can cross off puff pastry. Luckily, store-bought puff pastry is readily available and quite good! I recommend buying all-butter puff pastry if you can find it (check the ingredients). Pastry made with oil or butter substitutes doesn’t taste nearly as good. Be sure to let the puff pastry thaw overnight in the fridge. If you forget, let it sit out on the counter for 20 to 30 minutes. When thawed, the puff pastry should be pliable enough to unfold without cracking, but not so soft that it feels floppy or stretchy in your hands. If it starts to crack, let it thaw at room temperature a few more minutes. If it feels too soft, chill it in the fridge for 30 minutes.","Sally Vargas",,"Super easy mini salmon quiches. Puff pastry crust. Salmon, cream cheese, and scallion filling. Make-ahead and freeze. Great party or brunch appetizer.","Sally Vargas","Super easy mini salmon quiches. Puff pastry crust. Salmon, cream cheese, and scallion filling. Make-ahead and freeze. Great party or brunch appetizer.","20 minutes","30 minutes","12 mini quiches",2,"2017-09-25 02:40:58"