Entries tagged with 'This Week in Recipes'
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[Photo: Kristen Swensson] Free At Last: Pumpkin pie is one of the most essential Thanksgiving dishes. However, there is a whole other world of delicious pumpkin pie alternatives that deserve some attention, too. Triple Treat: Cakespy never fails to produce utterly sensational sweet recipes, and this pumpkin-apple-pecan pie, which results in "the holy trinity of Thanksgiving pies" is a must try. Time for Turkey: Amp up the moisture and flavor this Thanksgiving with this easy to follow "fool-proof" method on how to spatchcock a turkey. Gimme Gumbo: Chichi Wang finds a unique and delicious recipe that utilizes the turkey neck—turkey neck gumbo—because "it always feels so rewarding to add another type of neck to one's repertoire of necks." Not...
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[Photo: Melody Kramer] Seriously French: Kerry Saretsky creates a fantastic recipe for braised lamb shanks with lemon confit and sweet pearl onions. Delicious Dinner: Blake Royer shares a flavorful recipe for seared cauliflower with couscous and almonds. Celebrating Sweet Potatoes: Cakespy remedies the problem of being too full to enjoy sweet potato pie after a full Thanksgiving feast with this sweet potato tarte tatin. Fool-Proof Crust: While a store-bought pie crust can be a great convenience, Melody Kramer's recipe for easy chocolate pie crust might have you making your own. Gluten-Free: Millet, which is the "tofu grain of the world", does not have to be boring, especially with this recipe for chilled millet salad with jicama and mango. Tripe...
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[Photo: Kerry Saretsky] Choose Chouquettes: Kerry Saretsky proves that these classic French pastries chouquettes are surprisingly simple and unsurprisingly delicious. A Tasty Secret: Mashed potatoes are just about as basic as it gets, but there is a huge difference between a good mashed potato and an amazing mashed potato. Trick or Treat Remix: This week, Cakespy creates a recipe that makes use of all that Halloween candy you have lying around with this leftover Halloween candy pie. The Power of Fat: Always delivering the unexpected offal delight, Chichi Wang creates a confit of pork tounge with a warm lentil salad. A Patty of Pig: Ground pork, bacon, and standard Asian flavors like chili, ginger, and scallions come together in...
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[Photo: J. Kenji Lopez-Alt] Bacon Attack! Never content with a standard recipe, J. Kenji Lopez-Alt doesn't just put bacon on his burger—he works it into the patty, the sauce, and the bun, too. Bacon to the fourth power. Soondubu Jjigae: "Possibly the silkiest tofu dish you will ever cook," the soondubu jjigae recipe Chichi Wang gives us results in a "tiny cauldron of bubbling, spicy tofu." Perfect Pot Roast: Caroline Russock tries out the Pioneer Woman's pot roast recipe, just in time for fall. Stomach-Stuffed Arepas: Chichi Wang cooks a pig's stomach until crispy, a perfect filling for her homemade arepas. Eat For Eight Bucks: Robin Bellinger gives us six servings of a warming chickpea soup—for just eight bucks....
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[Photo: Kerry Saretsky] Warm Up Winter: Kerry Saretsky shares an elegant and tasty recipe for pizza savoyarde, made with Reblochon cheese, potatoes, and ham. Feed Your Soul: Thick tortilla chips, salsa, and cheese are the necessary ingredients to make chilaquiles, but Blake Royer gives his chilaquiles verdes a whole lot more. Miraculous Melt: Sometimes simple is just better. This week for dinner, Nick Kindelsperger griddles a homemade patty melt with deliciously simple results. Souper Squash: Fall is the perfect time to make hearty soups with seasonal vegetables. You will get just that with this Seriously Meatless recipe for acorn squash soup with brown butter and maple yogurt. Excellent Ear: Chichi Wang hits another tastebud with this recipe for fried...
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[Photo: Gina DePalma] French Fried: Kerry Saretsky brings you another delicious French meal with her recipe for sorrel shrimp rissoles with artichoke aïoli. Rogue Carbonara: This recipe from Blake Royer adds a touch of decadence to the already perfect pasta carbonara with the additon of ricotta cheese. Fantastic Figs: Dried or fresh, this delicious fruit is a staple in the Seriously Italian kitchen and the main ingredient in these addicting fig and almond cookies. Embellish the Basics: Use your culinary imagination and jazz up this basic recipe for tortilla casserole any way your heart desires. A Taste of Brazil: These mouthwatering truffle-like candies, brigadeiros, are considered one of Brazil's most delectable sweets. Really, Really, Decadent: Erin Zimmer says, "Just...
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[Photograph: Kerry Saretsky] French in a Flash: Kerry Saretsky's savory and sweet recipe for lavender-apricot chicken drumsticks put a Provencal spin on the bar food. Seriously Italian: When the wild winds start blowing, bundle up and whip up a pot of this zuppa di farro or farro soup. Dinner Tonight: Nick Kindelsperger goes green with this delicious and flavorful recipe for enchiladas espciales, Tacuba-style. The Crisper Whisperer: Carolyn Cope is thrilled to share this ancient family recipe for festive olive oil pumpkin bread Cakespy: Jessie Oleson does it again with a recipe for tri-color candy corn cookies, an alternative to the classic waxy, triangular October candy....
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[Photo: Blake Royer] Okra in Every Bite: Nick Kindelsperger feels that "okra needs to be treated with a little love," which he does in this great recipe for okra curry. Mac N' Cheese, Please: Blake Royer shares a recipe for a timeless classic, skillet macaroni and cheese. Bang for Your Buck: In this economy, a dollar here and there really adds up. Robin Bellinger gives us this recipe for polenta with broccoli rabe, serving four people for only $4.19. Crazy for Quiche: A meal in one crust, this Meat Lite recipe for potato-crusted sausage, leek, and spinach quiche is a flavorful dish for breakfast, lunch, or dinner. Serious Brownies: Tam Ngo promises that these "adult brownies" do not contain...
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Savoring Summer: Kerry Saretsky creates a light, refreshing, summer-inspired green tapenade pasta salad that lets you hold onto the sweet days of summer for just one more bite. Righteous Ratatouille: Blake Royer makes a slow-cooked, savory ratatouilleby cooking all the vegetables separately and then combining them at the end for a perfectly cooked vegetarian delight. A 30-Minute Meal: Nick Kindelsperger tries out fennel-dusted chicken with brown butter and capers from Gourmet and finds that a delicious, homemade meal is only 30 minutes away. Seriously Meatless: With Rosh Hashanah fast approaching, Michael Natkin shares his traditional family recipes for sephardic-style leek fritters. Kick it Up a Knotch: Andrea Lynn encourages abandoning your traditional buffalo wing sauce and substituting sriracha in...
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[Photograph: Blake Royer] The Perfect Snack: Kerry Saretsky creates another delicious French in a Flash recipe with these irresistable carrot muffins with chèvre icing. You Can Count on Carbonara: A classic Italian comfort dish, this spaghetti carbonara recipe from Zingerman's Guide to Better Bacon is versatile and simple—and chances are, you will usually have the ingredients on hand for an impromptu plate. Eggceptionally Tasty: We all have our favorite versions and secret ingredients, but no matter how you make it, a fried egg sandwich is always perfect. Blake Royer makes his with prosciutto and a slow fried egg nestled inside an english muffin. Ziti Got a Makeover: Nick Kindelsperger is very pleased with this recipe for baked ziti, which...
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