Category: New recipes


Frozen Lemon Mousse with Blueberry Sauce New recipes

Frozen Lemon Mousse with Blueberry Sauce

Frozen Lemon Mousse with Blueberry Sauce Recipe Ingredients3/4 cup fresh lemon juice1/2 cup sugar plus 5 tablespoons sugar1/4 cup (1/2 stick) unsalted butter, diced4 teaspoons grated lemon peel1 cup chilled whipping cream1 cup crumbled amaretti cookies (Italian macaroons; about 24)4 1/2-pint baskets blueberriesRecipe PreparationLine 9 1/4x5 1/4x2 3/4-inch loaf pan with plastic wrap, leaving long overhang.

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Corn Farrotto New recipes

Corn Farrotto

Corn Farrotto Recipe Bearman makes risotto with nutritious whole-grain farro instead of riceIngredientsCorn Purée1 1/2 cups fresh corn kernels2 cups (or more) vegetable brothFarrotto2 cups (or more) vegetable broth1 cup regular or semi-pearled farro1/3 cup 1/4& 39; cubes red or yellow bell pepper1 cup fresh corn kernels (cut from 1 ear)1 cup finely grated ParmesanFreshly ground black pepper2 tablespoons chopped fresh basilRecipe PreparationCorn PuréeCombine corn, onion, oil, and a pinch of salt in a medium saucepan.

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Chorizo, Poblano, and Yam Fajitas with Lime-Marinated Red Onions New recipes

Chorizo, Poblano, and Yam Fajitas with Lime-Marinated Red Onions

Chorizo, Poblano, and Yam Fajitas with Lime-Marinated Red Onions Recipe Ingredients2 cups paper-thin slices red onions2 tablespoons fresh lime juice2 cups 1/2-inch-thick sticks peeled yam (red-skinned sweet potato)12 to 14 ounces fresh chorizo sausages (about 3), casings removed2 fresh poblano chiles,* halved, seeded, cut into thin strips8 7- to 8-inch-diameter flour tortillas1 cup crumbled feta cheeseRecipe PreparationToss onions and generous sprinkle of salt in medium bowl.

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Cinnamon-Cured Smoked Chicken Breasts with Cherry Barbecue Sauce New recipes

Cinnamon-Cured Smoked Chicken Breasts with Cherry Barbecue Sauce

Cinnamon-Cured Smoked Chicken Breasts with Cherry Barbecue Sauce Recipe Ingredients1/4 cup (packed) dark brown sugar4 skinless boneless chicken breast halves (1 1/2 pounds total)1 small onion, thinly sliced2 cinnamon sticks, broken in half2 cups wood chips (preferably cherry or apple), soaked 1 hour in water to cover, drainedCherry Barbecue Sauce (click for recipe)Recipe PreparationWhisk 4 cups water, coarse salt, and sugar in large bowl until sugar dissolves.

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Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions New recipes

Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions

Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions Recipe IngredientsSpicy mayonnaise1 teaspoon fresh lemon juice1 teaspoon Cajun or Creole seasoning blend1/4 teaspoon hot pepper sauceBurgers1/2 pound andouille sausage, cut into scant 1/4-inch cubes3/4 cup pecans, toasted, chopped1/4 teaspoon ground black pepper1 1/2 pounds ground beef chuck or ground beef (20 percent fat)Caramelized onions1 1/2 pounds onions, thinly sliced2 tablespoons olive oil plus more for brushing grill rack3 click on heregarlic cloves, minced1 tablespoon golden brown sugar6 large hamburger buns, split8 ounces crumbled blue cheese12 pickled okra pods, halved lengthwiseRecipe PreparationFor mayonnaiseMix all ingredients in small bowl.

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Lemon Meringue Pie New recipes

Lemon Meringue Pie

Lemon Meringue Pie Recipe Impressive doesn’t necessarily mean hard. The curd can be made at least a day ahead, as can the crust. Divide up the work, stay cool, and knock ‘em dead with the presentation. This recipe is from Buxton Hall, one of the Hot 10, America& 39;s Best New Restaurants 2016.

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Endive Cups with Blue Cheese, Celery, and Croutons New recipes

Endive Cups with Blue Cheese, Celery, and Croutons

Endive Cups with Blue Cheese, Celery, and Croutons Recipe Eating your veggies is a lot easier when there& 39;s cheese and fried bread involved. If you& 39;re not a blue cheese person, any firm, flavorful cheese—think Parm or aged cheddar—would slay here.StepsSlice root ends off 2 endive.

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Buttermilk Green Goddess Dressing New recipes

Buttermilk Green Goddess Dressing

Buttermilk Green Goddess Dressing Recipe Server our tangy buttermilk green goddess dressing recipe with crudités, poached shrimp, or over butter lettuce.Ingredients1/4 cup chopped fresh chives1/4 cup coarsely chopped flat-leaf parsley1 tablespoon chopped fresh tarragon1 tablespoon fresh lemon juice2 anchovy fillets packed in oil (drained, chopped)Kosher salt and freshly ground black pepperRecipe PreparationIn a processor, purée the first 8 ingredients until smooth.

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Yuzu Kosho New recipes

Yuzu Kosho

Yuzu Kosho Recipe Ingredients1 cup finely grated lime zest (from about 16 limes)2 tablespoons finely grated lemon zest2 tablespoons finely grated grapefruit zest (preferably white)2 tablespoons fresh grapefruit juice (preferably white)2 tablespoons bottled yuzu juice1 green Thai chile, seeded, minced2 teaspoons fresh lime juiceRecipe PreparationCombine zests and salt on a cutting board.

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Spatchcocked Turkey with Anise and Orange New recipes

Spatchcocked Turkey with Anise and Orange

Spatchcocked Turkey with Anise and Orange Recipe Most butchers will remove the backbone for you. Lots of guests? Roast two 12–14-pounders; spatchcocking anything larger will be harder and takes longer. Learn how to spatchcock in this video.Ingredients¼ cup finely grated orange zest, plus 4 wide strips orange zest2 tablespoons dark brown sugar1 tablespoon coarsely chopped fresh rosemary, sprig reserved1 tablespoon fresh thyme leaves, sprigs reserved2 teaspoons freshly ground black pepper1 12–14-lb.

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Linguine with Tuna, Arugula, and Lemon New recipes

Linguine with Tuna, Arugula, and Lemon

Linguine with Tuna, Arugula, and Lemon Recipe Ingredients1/2 teaspoon dried crushed red pepper2 12-ounce cans albacore tuna packed in water, drained1/4 cup fresh lemon juice4 teaspoons grated lemon peelRecipe PreparationCook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

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Baked French Toast with Pecan Crumble New recipes

Baked French Toast with Pecan Crumble

Baked French Toast with Pecan Crumble Recipe Drying out the challah lets the Baked French Toast absorb the custard without going to mush and top it off with a pecan crumble for an extra crunch.Ingredientsfrench toast1 pound loaf challah, sliced 1-inch thickUnsalted butter, room temperature (for baking dish)1 teaspoon vanilla extract½ teaspoon ground cinnamonPecan Crumble and assembly2 tablespoons chilled unsalted butter, cut into pieces2 tablespoons light brown sugarRecipe Preparationfrench toastSpread out bread on a rimmed baking sheet; let stand overnight.

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Crudités with Lemon-Pesto Goat Cheese Dip New recipes

Crudités with Lemon-Pesto Goat Cheese Dip

Crudit& 233s with Lemon-Pesto Goat Cheese Dip Recipe IngredientsAssorted vegetables (such as cauliflower and broccoli florets, carrot and celery sticks, bell pepper strips, and jicama sticks)10 ounces soft fresh goat cheese, room temperature1/4 cup plus 2 tablespoons purchased pesto2 tablespoons fresh lemon juice1 1/2 teaspoons grated lemon peel2 tablespoons toasted pine nutsRecipe PreparationArrange vegetables on platter; cover and chill.

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Chewy Ginger Cookies New recipes

Chewy Ginger Cookies

Chewy Ginger Cookies Recipe Ingredients2 1/4 cups all-purpose flour2 1/2 teaspoons ground ginger1 1/2 teaspoons baking soda1/2 teaspoon ground cinnamon1/2 teaspoon freshly ground nutmeg1/4 teaspoon freshly ground black pepper3/4 cup (packed) dark brown sugar1/2 cup vegetable shortening (preferably trans-fat free)1/2 cup (1 stick) unsalted butter, room temperature1/2 cup blackstrap (robust) molasses2 teaspoons finely grated peeled ginger1 teaspoon vanilla extract1/2 cup finely chopped crystallized ginger1 cup raw or sanding sugarRecipe PreparationArrange racks in lower and upper thirds of oven; preheat to 350°.

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Basic Tart Dough New recipes

Basic Tart Dough

Basic Tart Dough Recipe makes enough for one 10& 34; diameter tart or one 14x10& 34; galette ServingsToo-cold doughs can crack and split when rolled; we recommend letting this recipe sit at room temperature for five minutes first for optimal tart crust.Ingredients1 cup all-purpose flour, plus more for surface6 tablespoons chilled unsalted butter, cut into pieces1 large egg, beaten to blendRecipe PreparationWhisk sugar, salt, and 1 cup flour in a medium bowl.

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Pecan and Chocolate Tart with Bourbon Whipped Crème Fraîche New recipes

Pecan and Chocolate Tart with Bourbon Whipped Crème Fraîche

Pecan and Chocolate Tart with Bourbon Whipped Crème Fraîche Recipe This tart is a tradition-forming mix of caramel, crunchy pecans, and melted chocolate. Be sure to let it rest for 30 minutes before serving.Ingredients1 Pâte Sucrée disk (click for recipe)All-purpose flour (for dusting)1 1/2 cups chopped pecans plus 1 1/2–2 cups pecan halves1/4 cup (1/2 stick) unsalted butter1/2 vanilla bean, split lengthwise4 ounces semisweet or bittersweet chocolate, choppedRecipe PreparationRoll out Pâte Sucrée disk on a lightly floured work surface to a 1/8-inch-thick round, dusting with flour as necessary to prevent sticking.

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Skillet Phyllo Pie with Butternut Squash, Kale, and Goat Cheese New recipes

Skillet Phyllo Pie with Butternut Squash, Kale, and Goat Cheese

Skillet Phyllo Pie with Butternut Squash, Kale, and Goat Cheese Recipe When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn’t dry out before baking.Ingredients3 tablespoons olive oil, plus more for brushing2 medium red onions, finely chopped½ small butternut squash (about 1 pound), peeled, cut into ¾-inch pieces1½ teaspoons chopped thyme½ teaspoon crushed red pepper flakes1 bunch Tuscan kale, ribs and stems removed, thinly sliced crosswise2 large eggs, beaten to blend3 ounces Parmesan, grated1 teaspoon finely grated lemon zestKosher salt, freshly ground pepper8 ounces frozen phyllo pastry, thawed (half a 1-pound package)4 ounces fresh goat cheese or feta, crumbledRecipe PreparationPlace a rack in lower third of oven; preheat to 400°.

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Steamed Mussels in White Wine New recipes

Steamed Mussels in White Wine

Steamed Mussels in White Wine Recipe Ingredients1 large shallot, finely chopped1/4 onion, finely chopped (about 1/3 cup)3 1/2 tablespoons unsalted butter, cut into 1/2& 39; cubes1 tablespoon white wine vinegar4 1/2 pounds mussels, scrubbed, debeardedFreshly ground black pepper2 tablespoons chopped flat-leaf parsleyRecipe PreparationPlace shallot, onion, wine, butter, and vinegar in a large heavy pot.

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Ziti with Roasted Zucchini New recipes

Ziti with Roasted Zucchini

Ziti with Roasted Zucchini Recipe Ingredients2 pounds medium zucchini, trimmed, cut into 1/4-inch-thick rounds12 garlic cloves, peeled, halved8 large shallots, halved, thinly sliced7 tablespoons olive oil, divided1/2 teaspoon dried crushed red pepper2 1-pound boxes ziti, cooked, drained, 3/4 cup cooking liquid reserved1 cup chopped fresh basil, divided3/4 cup grated Pecorino Romano cheeseRecipe PreparationPreheat oven to 400°F.

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Spice Roll-Out Cookies New recipes

Spice Roll-Out Cookies

Spice Roll-Out Cookies Recipe Ingredients3 1/2 cups all purpose flour2 teaspoons ground ginger1 1/2 teaspoons ground cinnamon1/4 teaspoon ground allspice1/4 teaspoon ground nutmeg1/8 teaspoon ground cloves1 cup (2 sticks) unsalted butter, room temperature3/4 cup (packed) golden brown sugar1/2 cup mild-flavored (light) molasses1/2 teaspoon vanilla extractSprinkles or other sugar decorations (optional)Recipe PreparationSift flour, ginger, cinnamon, baking soda, salt, allspice, nutmeg, mustard, and cloves into large bowl.

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