Entries tagged with 'This Week in Recipes'
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Don't Throw That Bottle Away: Incredibly industrious, Michelle Humes takes her leftover Merlot and makes mulled wine syrup. Classic Revisited: We have come a long way from Campbell's canned tomato soup. Kristen Swensson goes the dairy-free route with tomato soup with roasted garlic and herbs, a recipe she got from FatFree Vegan Kitchen. Simple Side Dish: Straight from Mark Bittman's How to Cook Everything, Blake Royer delved in the braised winter squash with garlic, a nice deviation from other recipes that use squash in soups and casseroles. Let Them Eat Cake: Or at least let them eat Cindy's (of Hungry Girl Por Vida blog) decedent and pretty jam cake. Salad in January: Maybe salad doesn't sound so good in...
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Barely Barley: From the Cook’s Illustrated’s Best Light Recipe book, Kristen Swensson dished up the slightly nutty barley risotto. Peace, Love and Hominy: It's cold out there, so why don't you thaw out with a bowl of pozole verde, Nick Kindelsperger's meatless hominy soup. Never Out of Style: As the years go by, pasta dishes are always in chic, like the spaghetti with garlic, broccoli and ham, by Tara Mataraza Desmond. Fancy and Meat Free: After plates of cold cuts, sausage and cheese, bacon and roasts, go vegetarian for a meal with Blake Royer's caramelized tofu with Brussels sprouts. Super Cocktails: Kerry Saretsky's New Year's party was sure to be tasty with her array of fancy drinks like the...
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More Then a Biscuit: Shuna Fish Lydon's shortbread cookies may look like bread, but their buttery-sweetness bakes into memory. Light but Feisty: Chickpeas make one of the best bases for a lot of dishes and Kristen Swensson explores this idea with this couscous with chickpeas, tomatoes and edamame recipe taken from Cooking Light. An Egg-centric Meal: Meat Lite bloggers Joy Manning and Tara Mataraza Desmond dish up a warm and hearty eggs any style shaksouka. Indian Side Dish: Blake Royer breaks up the meat-centric holiday flare with golden potatoes with spinach, which he adapted from The Best-Ever Curry Cookbook. Mystery Sauce: Pork chop with a modern soubise—don't worry if you have no idea what a "soubise" is, Nick Kindelsperger...
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Home Bean: Warm up with Nick Kindelsperger's adaptation of hickory house baked beans. Fire These Sweet Potatoes: Joshua Bousel ember-roasted sweet potatoes and coated them with a sweet maple cinnamon butter. Filled Up: Deviate from the rich meats and sugar laced holiday goodies and try Barbara Hanson's stuffed pasta shells with spinach. Simple Soup: On a budget? Blake Royer perfected a cheap and easy version of potato leek soup. Cookies Galore: Tis the season to bake a million and one cookies. Test out the all-purpose cutout cookies, linzer cutout cookies or the simple sugar cookies. Seven and Half Hours Later: Tam Ngo went the extra mile and completed two of Thomas Keller's elaborate recipes from his latest book. Find...
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Sizzle Me: Nick Kindelsperger takes this idea to new heights with his quick-fix fajitas, the perfect food to interact with friends and loved ones. Wrapped and Fried: Still have leftovers? Why not turn them into empanadas and then dunk the savory snack into all that gravy you have in the fridge. Each Chocolate Flake is Unique: Stick your tongue out and catch Gina DePalma's cocoa snowflake cookies, or you can just lick the bowl after you make them. Beyond the Cocktail Weenie: Need to add a flair to your holiday party? Why not try the pork sausage spiedini with bocconcini and cherry tomatoes from the book Simple Italian Snacks. Old School Drinking: Mmmm...mulled wine. It was good when we...
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A Touch of French: Cold winter nights are often spent craving the perfect soup, and Blake Royer's French onion soup with star anise certainly is a candidate. Year of the Chicken: Ok, there is no chicken in the Chinese Zodiac, but with this Chinese five-spice lacquered chicken maybe there should be. The Other Green Dish: Tis the season for Brussels sprouts, a vegetable that haunts many a child's nightmares. Kristen Swensson's golden-crusted Brussels sprouts just might be the ticket to change their minds. Pumpkin Pie No More: Nicole of Pinch My Salt blog tried something new with her squash—she made grilled pumpkin in sweet and sour sauce. Quick Cornbread: Sick of dinner rolls? Nick Kindelsperger shares his easy recipe...
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International Sandwich: Joshua Bousel takes the basic grilled cheese to new heights by creating a Middle Eastern grilled cheese on pita with dried mint. Dairy-Free Pie: Who says you must have milk and butter to bake? Vegan cookbook author Dreena Burton shares her recipe for chocolate pumpkin pie—a dessert so good, no one will know it's vegan. Eat Your Greens: And enjoy them too with a Martha Stewart recipe for Sicilian-style sauteed greens, a dish that can be made with kale, broccoli or spinach. Beer for Breakfast: Well, maybe not a cold one, but Amanda Clarke suggests adding a brewski to your Belgian waffles to enhance the flavor. Edible Bowl: When you stuff a bell pepper or tomato, you...
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Gobble Gobble: It's that time again and this week we shared Lidia Bastianich's Roast Turkey recipe to help you make your bird cooking decisions. The Best of Both Worlds: Pepperoni Ramen Pizza just might be the best invention ever and helped Karol Lu win the Second Annual Ramen-off at Brooklyn Kitchen. Breakfast Anytime: Blake Royer has no qualms with making paprika-spiked home fries with poached eggs for every meal of the day. The Good Kind of Flaky: Turning out basic biscuits isn't always easy, but Amanda Clark shares her simple way of baking them. Bugs Bunny Would Be Proud: Soup season is upon us and Nick Kindelsperger is stirring up a steaming bowl of carrot and ginger soup. Squish...
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Seasonal Marshmallows: Amanda Clarke develops a recipe for pumpkin-spice marshmallows, good for adding a kick to yams or sprucing up a cup of hot cocoa. Decadence Has a New Name: And that name is glazed doughnut bacon egg cheeseburger. It has to be the most elaborate combination of fast food ingredients ever. November 4th Cake: St. Louis food writer Ann Lemons Pollack explains the history of Election Cake, a patriotic dessert since Jefferson days. Bacon Makes Everything Better: It's hard to find fault with the orecchietta with cauliflower and bacon dish, then again, it's hard to find fault with bacon. Cactus, Not Caucus: When was the last time you cooked with a cactus? Never? Well, here is your chance...
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Holiday Dessert from Bon Appétit: In all it's ginger crusted glory, spruce up your Thanksgiving table with a lavish pumpkin cheesecake. Stir Fry This: The cool thing about stir fry is that you can substitute almost anything for the basic ingredients as long as you keep the core herbs and protein, like the lemony chickpeas in this recipe. It's Not a Red Twinkie: Tapping into childhood memories of spongy red cake, Amanda Clarke successfully tests out her version of cranberry zingers, only no plastic wrapping. Orange and Black All Over: Just when you thought this spooky squash couldn't get any more exciting, along comes pumpkin gelato in a dark chocolate cup with a dash of mint. Delicious Crumby Veggies:...
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