Category: New recipes


Savory Cheese Turnovers with Mint New recipes

Savory Cheese Turnovers with Mint

Savory Cheese Turnovers with Mint Recipe Ingredients1 cup grated whole-milk mozzarella cheese (about 4 ounces)1 cup freshly grated pecorino Sardo or pecorino Romano cheese (about 3 ounces)1 1/2 tablespoons chopped fresh mint3 cups unbleached all purpose flour7 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces1/2 cup plus 2 tablespoons (about) room-temperature waterRecipe PreparationMix first 3 ingredients in medium bowl.

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Grilled Pork Tenderloin with Mustard-Dill Sauce New recipes

Grilled Pork Tenderloin with Mustard-Dill Sauce

Grilled Pork Tenderloin with Mustard-Dill Sauce Recipe Ingredients1/2 cup white balsamic vinegar2 tablespoons plus 1/2 cup chopped fresh dill2 medium zucchini (10 ounces), cut into 1/8-inch-thick rounds1 1-pound pork tenderloinRecipe PreparationWhisk vinegar, 2 tablespoons dill, 2 teaspoons salt, and 2 tablespoons water in medium bowl until salt dissolves.

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Pasta with Anchovy Butter and Broccoli Rabe New recipes

Pasta with Anchovy Butter and Broccoli Rabe

Pasta with Anchovy Butter and Broccoli Rabe Recipe Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta.Ingredients1 3.5–oz. jar oil-packed anchovies, drained, chopped1 cup (2 sticks) unsalted butter, room temperatureKosher salt and freshly ground black pepper2 garlic cloves thinly sliced12 oz.

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Lemony Crab Salad with Baby Greens New recipes

Lemony Crab Salad with Baby Greens

Lemony Crab Salad with Baby Greens Recipe Ingredients1 pound fresh crabmeat, picked over3 tablespoons fresh lemon juice3 tablespoons extra-virgin olive oil1 1/2 tablespoons minced fresh Italian parsley1 5-ounce package mixed baby greens (about 8 cups)1/4 cup extra-virgin olive oilRecipe PreparationIn large nonmetallic bowl, toss first 4 ingredients to combine.

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Mushroom Salad with Yuzu Dressing New recipes

Mushroom Salad with Yuzu Dressing

Mushroom Salad with Yuzu Dressing Recipe vegetarian recipes, japanese food, salad recipes, asian food, dinner, appetizers, first course, mushroom recipes, vegetable recipes, yuzu juice recipes, yuzu recipes, soy sauce recipes, grapeseed oil recipes, garlic recipes, green recipes, sake recipes, dinner party food, chive recipes, herb recipesIngredients1 large garlic clove, mincedKosher salt and freshly ground pepper3 Tbsp.

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Chocolate Stout Cake New recipes

Chocolate Stout Cake

Chocolate Stout Cake Recipe IngredientsCake2 cups stout (such as Guinness)2 cups (4 sticks) unsalted butter1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)Icing1 pound bittersweet (not unsweetened) or semisweet chocolate, choppedRecipe PreparationcakePreheat oven to 350°F.

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Yeasted Blinis New recipes

Yeasted Blinis

Yeasted Blinis Recipe These taste great at room temperature, so cook this blini recipe (using two skillets at a time!) an hour ahead.Ingredients1 ¼-oz. envelope active dry yeast½ cup plus 2⅓ cups all-purpose flour2 teaspoons plus 3 Tbsp. sugar2½ cups half-and-half, room temperature¼ cup (½ stick) unsalted butter, melted, plus more, chilled, for skilletRecipe PreparationMix yeast, ½ cup flour, 2 tsp.

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Zucchini Keftedes with Feta and Dill New recipes

Zucchini Keftedes with Feta and Dill

Zucchini Keftedes with Feta and Dill Recipe Ingredients1 1/3 pounds medium zucchini, trimmed1 teaspoon coarse kosher salt1/2 cup thinly sliced green onions3 tablespoons chopped fresh dill3 tablespoons chopped fresh mint1 teaspoon finely grated lemon peel1 cup panko (Japanese breadcrumbs)1 large egg, beaten to blend1 cup coarsely crumbled feta cheesePlain whole-milk or reduced-fat Greek-style yogurt (for garnish)Additional chopped fresh dill (for garnish)Recipe PreparationGrate zucchini on large holes of box grater onto clean kitchen towel.

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Whipped Creme Fraiche New recipes

Whipped Creme Fraiche

Close Menu IconRecipesHealthyishBasicallyRestaurantsHighly RecommendPodcastVideosShopSubscribe to our newsletterPrivacy and user agreementMakes about 7 cupsIngredients3 cups chilled whipping cream3/4 cup chilled sour cream3/4 cup powdered sugar1 1/2 teaspoons grated orange peel3/4 teaspoon vanilla extractRecipe PreparationUsing electric mixer, beat all ingredients in large bowl until stiff peaks form.

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King Trumpet Yakitori New recipes

King Trumpet Yakitori

King Trumpet Yakitori Recipe If king trumpet mushrooms aren’t available, use shiitake caps, which will also take well to the sweet-salty glaze.Ingredients1 scallion, thinly sliced⅓ cup zarame sugar or raw sugar4 small king trumpet mushrooms, trimmed, halved lengthwise, cut crosswise into 2-inch piecesSpecial EquipmentEight 6-inch bamboo skewers, soaked at least 15 minutesRecipe PreparationSoak scallion in ice water until crisp, at least 10 minutes.

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Mashed Potato Cakes with Green Onions and Sesame New recipes

Mashed Potato Cakes with Green Onions and Sesame

Mashed Potato Cakes with Green Onions and Sesame Recipe Ingredients1 1/2 pounds russet potatoes (about 3 medium), unpeeled, scrubbed1/2 cup thinly sliced green onions1/4 cup plus 2 tablespoons chopped fresh cilantro2 teaspoons minced peeled fresh ginger1/4 teaspoon ground black pepper4 teaspoons plus 1 tablespoon oriental sesame oil3 tablespoons sesame seedsRecipe PreparationCook potatoes in large saucepan of boiling salted water until tender when pierced with knife, about 40 minutes.

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Apple Crumb Pie New recipes

Apple Crumb Pie

Apple Crumb Pie Recipe IngredientsCrust1 3/4 cup all purpose flour6 tablespoons chilled unsalted butter, cut into small pieces5 tablespoons chilled solid vegetable shortening, cut into small pieces2 tablespoons (or more) ice waterFilling3 3/4 pounds Granny Smith apples (about 10 medium), peeled, cored, thickly sliced1 tablespoon fresh lemon juice2 1/2 tablespoon unsalted butter1 teaspoon ground cinnamon2 tablespoons apple ciderTopping3/4 cup all purpose flour1/4 cup (packed) golden brown sugar6 tablespoons (3/4 stick) unsalted butter, cut into small piecesRecipe PreparationFor crustMix flour and salt in processor.

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Spicy & Healthy Chicken Soup New recipes

Spicy & Healthy Chicken Soup

Spicy & Healthy Chicken Soup Recipe Chicken soup is the ultimate comfort food. This healthy version packs spicy flavor, thanks to jalapeño. The squash and cabbage greens are seasonal and healthy, but you can add whatever veggies you like.Ingredients4 cups thin wedges mixed cabbages (such as bok choy, Napa, and savoy)4 cups cooked chicken (see Spicy Chicken Stock)Kosher salt, freshly ground pepper1 jalapeño, thinly slicedBasil leaves, cilantro leaves with tender stems, and chili oil (for serving)1 2-inch piece ginger, peeled, finely gratedRecipe PreparationHeat stock in a large pot over medium.

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Yucatecan-Style Grilled Mahi-Mahi New recipes

Yucatecan-Style Grilled Mahi-Mahi

Yucatecan-Style Grilled Mahi-Mahi Recipe Ingredients4 6-to 8-ounce mahi-mahi fillets2 tablespoons fresh orange juice2 tablespoons fresh lime juice2 tablespoons distilled white vinegar1 teaspoon dried oregano (preferably Mexican)1/2 teaspoon coarse kosher salt or sea salt1/2 teaspoon ground black pepper2 3-foot-long pieces of banana leaves2 tablespoons extra-virgin olive oil4 fresh epazote or Italian parsley sprigs or 4 pinches of dried epazote2 plum tomatoes, thinly slicedRecipe PreparationPlace fish in 13x9x2-inch glass baking dish.

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Spice-Crusted Carrots with Harissa Yogurt New recipes

Spice-Crusted Carrots with Harissa Yogurt

Spice-Crusted Carrots with Harissa Yogurt Recipe The sugar in the spice rub can burn if cooked too long, so watch these closely.Ingredients2 pounds small carrots with tops, scrubbed, tops trimmed to ½”1 teaspoon English mustard powder1 teaspoon hot smoked Spanish paprika½ teaspoon ground coriander or fennel4 tablespoons vegetable oil, dividedFreshly ground black pepper1 tablespoon harissa paste2 teaspoons chopped fresh thyme, plus more½ teaspoon finely grated lemon zest, plus moreLemon wedges (for serving)Recipe PreparationCook carrots in a large pot of boiling salted water until crisp-tender and skins easily rub off, about 5 minutes; drain.

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Chicken Parmesan New recipes

Chicken Parmesan

Chicken Parmesan Recipe Using chicken thighs instead of breasts ensures juicy cutlets, and the best chicken parm recipe you& 39;ll ever make.Ingredients2 cups fine dry breadcrumbs8 small skinless, boneless chicken thighs, pounded to 1/2-inch thicknessKosher salt, freshly ground pepper8 tablespoons prepared sun-dried tomato pesto1 pound fresh mozzarella, cut into 8 slices1/2 teaspoon crushed red pepper flakes4 cups prepared marinara sauce, warmedFinely grated Parmesan (for serving)Recipe PreparationPlace breadcrumbs and flour in 2 separate shallow bowls.

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Farro Salad with Peas, Asparagus, and Feta New recipes

Farro Salad with Peas, Asparagus, and Feta

Farro Salad with Peas, Asparagus, and Feta Recipe Ingredients1 1/2 cups semi-pearled farro12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths1 8-ounce package sugar snap peas12 ounces grape tomatoes, halved1/2 cup chopped red onion6 tablespoons chopped fresh dill1/4 cup Sherry wine vinegar1 7-ounce package feta cheese, crumbledRecipe PreparationCook farro in large saucepan of boiling salted water until just tender, about 10 minutes.

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Fennel-Potato Soup with Smoked Salmon New recipes

Fennel-Potato Soup with Smoked Salmon

Fennel-Potato Soup with Smoked Salmon Recipe Ingredients2 medium fennel bulbs, trimmed, chopped, fronds chopped and reserved1 large leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise1 1/2 pounds russet potatoes (about 2 large), peeled, cut into 2-inch cubes5 1/2 cups (or more) low-salt chicken broth1 ounce smoked salmon, choppedRecipe PreparationMelt butter in heavy large pot over medium-high heat.

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Johnnycake Bread New recipes

Johnnycake Bread

Johnnycake Bread Recipe We recommend using a finely ground cornmeal for these; it will give them the ideal texture.Ingredients¼ cup vegetable oil, plus more for pans1¼ cups all-purpose flour1½ teaspoons baking powder¼ cup mild-flavored (light) molasses1 tablespoon maple sugar or raw sugarRecipe PreparationHeat oven to 325°.

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Rigatoni with Lemon-Chile Pesto and Grated Egg New recipes

Rigatoni with Lemon-Chile Pesto and Grated Egg

Rigatoni with Lemon-Chile Pesto and Grated Egg Recipe The butter (yep, a whole stick) mellows the tart lemon sauce and is key to the finished texture.Ingredients12 ounces rigatoni or other short pasta4 hard-boiled large egg yolks8 tablespoons (1 stick) unsalted butter, divided1 teaspoon finely grated lemon zest2 tablespoons fresh lemon juice1 teaspoon finely grated Meyer lemon zest2 tablespoons fresh Meyer lemon juice½ teaspoon crushed red pepper flakesFreshly ground black pepper½ ounce Pecorino, finely grated (about ½ cup)Recipe PreparationCook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center).

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