Mussels with Tomatoes, Wine, and Anise Recipe Ingredients4 tablespoons olive oil, divided2 pounds mussels, scrubbed, debearded4 tablespoons chopped fresh Italian parsley, divided4 anchovy fillets, chopped6 tablespoons anise-flavored liqueur (such as Pernod, pastis, or ouzo)1/2 cup canned tomato sauceRecipe PreparationHeat 2 tablespoons oil in heavy large pot over medium-high heat.

Baked Three-Cheese Onion Dip with Chive and Peperoncini Recipe When great dips get together, it’s magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso.Ingredients2 tablespoons vegetable oil1 medium onion, finely chopped8 ounces cream cheese, room temperature4 ounces sharp white cheddar, coarsely grated (about 1 cup), divided2 ounces Monterey Jack, coarsely grated (about ½ cup), dividedFreshly ground black pepper2 tablespoons finely chopped chives2 tablespoons finely chopped peperonciniCrackers and/or tortilla chips (for serving)Recipe PreparationPreheat oven to 375°.

Close Menu IconSubscribe to our newsletterIngredients1/2 cup unsalted butter, softened4 garlic gloves, minced8 anchovies packed in oil, drained and minced1/2 teaspoon hot paprika1/2 teaspoon fresh lemon juiceKosher saltRecipe PreparationIn a medium bowl, combine butter, garlic, anchovies, hot paprika, lemon juice, and kosher salt to taste.

Rice Pudding with Chai Spices Recipe Ingredients1 cup arborio rice (about 6 1/2 ounces) or medium-grain white rice1/4 cup finely chopped crystallized ginger (about 1 1/2 ounces)3/4 teaspoon ground cinnamon1/2 teaspoon ground cardamom1/2 teaspoon ground allspiceUnsweetened whipped creamRecipe PreparationStir milk, rice, sugar, and salt in heavy large saucepan over high heat until sugar dissolves and mixture comes to boil.

Green Chorizo Recipe Watch the step-by-step video here.& 34; />Watch the step-by-step video here.& 34; />Ingredients1 4-lb. skinless, boneless pork shoulder (Boston butt), cut into 1–2” pieces1 tablespoon freshly ground black pepper30 grams* kosher salt, plus more6 oz. flat-leaf spinach, trimmed10 serrano chiles, halved, seeds removed2 teaspoons finely grated garlic¼ cup toasted pumpkin seeds, coarsely chopped2 tablespoons finely chopped fresh oregano2 29–32-mm-diameter natural hog casings, preferably pretubed or preloaded*To bind, sausage needs an exact salt-to-meat ratio by weight.

Beef Tenderloin with Rhubarb and Red Wine Recipe Ingredients3 tablespoons whole grain Dijon mustard2 tablespoons prepared cream-style white horseradish1 3/4 pounds slender fresh rhubarb stalks, trimmed, cut crosswise into 3-inch-long pieces, pieces halved lengthwise if thicker than 3/4 inch1/2 cup dry red wine (such as Pinot Noir)1 2 1/4- to 2 1/3-pound beef tenderloin roastFresh Italian parsley sprigs (for garnish)Recipe PreparationMix mustard and horseradish in small bowl for sauce.