Entries tagged with 'This Week in Recipes'
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Make You Say "Moo": Relive childhood with a mix of concord grape juice and vanilla ice cream, blended together for a sweet, tangy, and slightly sour purple cow. Who Needs Bacon; You've Got Chewy Pork And Warm Apples: Bacon isn't the only pork to rave about. Curried pork with apples provides a healthy take on the other white meat, complete with sauteed apples and fragrant spices. Sugary Hole-y Cake, Oozing with Chocolate: Bundt cake can be boring unless you make a classic Tunnel of Fudge, filled with melted chocolate and packed with walnuts. Wine and Dine Like Mario and Gwyneth: Take a brief trip to Spain with a hearty rendition of Caldo Gallego, which brings together a filling combo...
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Halloween Dinner for Grown-Ups: Kerry Saretsky shares her black and orange version of a Giada DeLaurentiis dish: black fettuccine with shrimp and butternut squash. Sausage Makes Everything Better: Hesitant Brussels sprouts eaters should try this recipe with Mexican chorizo, cooked with a bit of butter, olive oil, and chicken stock. More Pumpkin Needed, Just Enough Sweetness: Lucy Baker compares Trader Joe's pumpkin bread to a homemade pumpkin yeast bread and decides the homemade version would make for exceptional French toast. Barely Any Beef, Just Enough Richness: Bring out any ounce of Polish you may have by making an Almost Meatless version of stuffed savoy cabbage. Flourless Chocolate Cake with Meringue Topping: Amanda Clarke gets inspired by fellow pastry chef...
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Healthful Attempts at Creaminess: Shrimp scampi with pasta, tossed with butter, lemon, and white wine, takes the cake for a quick last-second meal when there's not much left in the kitchen. Mellow, Salty, and Sweet: Tart goat cheese, fresh figs, and sweet caramelized onions are layered in slices of country bread for a contemplative and portable lunch. Don't Miss the Red Meat: Eggplant, "the poor man's meat", and ground lamb shoulder are a great replacement for ground beef in these creamy lavash wraps. Trick or Eat: What's black and orange and melted all over? A pumpernickel grilled cheddar with apple and mustard, providing a welcome crunch for this Halloween-themed sandwich. Cookies for a Kid at Heart: Who needs boxed...
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Skillet-Browned Mexican Tortillas: Forget the quesadillas stuffed with beans and cheese. This take features mushrooms, Oaxaca cheese, and Poblanos, as well as handmade tortillas. Almost Meatless, Always Delicious: Instead of using olive oil, these oven roasted potatoes are tossed with bacon grease, creating an addictive side dish. Creamy Italian Comfort Food: Pasta water is one element leading to creaminess in Blake Royer's dinner of pasta with fried zucchini and egg yolks. Crumbly and Buttery: Lucy Baker recreates shortbread filled with honey and lavender from Milk & Cookies Bakery for Rosh Hashanah. Sweets for the Morning After: Whether for breakfast or dessert, Amanda Clarke's strawberry cream cheese coffee cake, inspired by Nick Malgieri, is unbelievably moist and rich....
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A Healthy Alternative to Bacon & Pancakes: Lucy Baker modifies a chocolate chip cornbread recipe to be nutritious enough for breakfast, yet still moist, rich, and sweet. Mother Nature's MSG: It's easy enough to buy miso soup packets at the supermarket, Trevor Corson makes his own old-school version. Me Wanta Frittata: Filled with potatoes, mint, red onion, and (our favorite ingredient) bacon, this frittata will disappear from the kitchen table in no time. Let Them Eat Olive Oil Cake: Instead of relying on butter, this lemon cake uses high-quality olive oil and whole milk yogurt to deliver a moist, tangy, and rich treat. An Uncommon Dessert at No. 7: Amanda Clarke introduces us to a unique apple tart featuring...
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A Chick with Some Heat: This simple Tunisian chickpea soup (for two) heats up any chilly autumn day with a kick of red chili paste. No Oven? No Problem: Amanda Clarke introduces a steamed Devil's food cake she was forced to stir up as a pastry chef without an oven. Corn-y Stellar Side Dish: Inspired by her boyfriend's love of sweet corn, Kristen Swensson prepares an inexpensive and healthy fresh corn salad, lightly dressed in a vinaigrette and topped with fresh basil. No Catholic Guilt Here: Marinara sauce and eggs on crusty toasted bread, also known as eggs in purgatory, is a delicious dish to throw in the oven, with or without any religious metaphors. Hearty Beans, Gently Cooked:...
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Ramekins Full of Sweetness: Larry Gonick shares a lighthearted, illustrated version of corn pudding, to make great use of the corn still at the local farmers' market. Fresh and Italian-inspired: Whether tossed with homemade tuna or olive oil packed tuna from the grocery store, Lucy Baker recommends this delicious tuna conserva, tossed with potatoes and radicchio for a perfect light lunch. Melty Cheese, Crispy Bacon: Ed Levine decides to grill some serious bacon-cheese hot dogs over Labor Day Weekend, reinventing what foods qualify as brunch. Perfectly Unripened Tomatoes: Though it starts with a healthy tomato, this BLT stuffed with a fried green tomato and slathered with mayonnaise is an easy sandwich with a down-home Southern twist. Nutty Notes: Nick...
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Prepping Feta for the Cold Months: Jamie Forrest suggests a simple David Lebovitz-inspired end-of-summer recipe for marinated feta, perfectly accompanied by salads, pasta, or roasted vegetables. Indian Food Under 10 Ingredients: Using sweet yellow beets from the farmers' market, Nick Kindelsperger whips up an Indian version of roasted beet salad spiced with Serrano chilies, ginger, and cilantro. Summer Brown-Bag Lunches: Whether in school on a budget, or just looking for an easy office lunch, Robin Bellinger's tomato mozzarella sandwich with chopped basil is a seasonal staple. Trendy Brussels Sprouts and Bacon: Highlighting bacon's "new best friend" Brussels sprouts, Lucy Baker caramelizes the chic veggie with pancetta, pears, and ricotta salata for this delicious autumn salad. Sweet Southern Classic: A...
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Wet, Nutty Ice Cream Topping Goodness: Lucy Baker explores a delicious wet walnut sauce that can be modified with macadamias or pecans to suit any nut lover's taste buds. Butterscotch Pudding From Scratch: Amanda Clarke doesn't feel like instant pudding powder or even the foil-topped Jell-O cup right now—she wants a creamy, delicate homemade butterscotch pudding. Pico de Gallo Gets Fishy: Blake Royer fights his urge to eat pico de gallo and chips straight, using the fresh tomato salsa instead for a simple, crispy tilapia recipe: the perfect summer meal. Post-Preggers Recipe Ideas to Freeze: If Robin Bellinger finds the time during her busy pre-mommy stage, she'd love to make Deborah Madison's lasagna with eggplant and chard recipe. And...
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Gussied-Up Mashed Potatoes: Blake Royer mixes black Tuscan kale from his garden with creamy Yukon gold potatoes, a little warm milk, garlic, olive oil, and a sprinkle of Parmesan to create luxurious kale-flecked mashed potatoes. Funky Chicken Dinner: Mustard-baked chicken with a pretzel crust is a simple, unique dish that would make for a fun dinner party when paired with a selection of beers. A Frittata Fan is Born: Nick Kindelsperger tries his hand at making a frittata with corn, scallion, and potato. The result: a dish that is wonderful hot, even better cold, and completely worth the trouble. Braised Beef from Shun Lee: The Chinese technique known as "red cooking" involves braising meat in a mixture of soy...
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