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Here is an easy yet hearty recipe for white bean soup that melds the flavors of navy beans, pork, onions, garlic and seasonings.
This recipe for simple syrup can be used to make a Frizzante Mojito, POMtini, Bloody Scary Cocktail, Tooth Decay Cocktail, Marthatini, Red Basil Mojito, or other drinks.
You can mix and match the listed ingredients to create your own version of this salad. We used store-bought roasted turkey, but chicken also works well.
Joël Robuchon ingeniously softens spongy eggplant by steaming it instead of sautéing it in oil. "Usually, cooked eggplant absorbs so much oil and becomes full of fat," he says.
Flavorful skirt steak is a favorite cut in Mexican cuisine. Because of its oblong shape, it may be difficult to fit the entire steak in your grill pan. If so, simply cut it in half across the grain and cook both halves at the same time. You can always substitute flank steak, if you prefer.
! There was plenty of basil and the liquor was flowing easily last night, so we came up with another cocktail — this time with pineapple and a hint of lime...
I love cooking with beer, and that’s no exception when it comes to desserts. Of all beers, Guinness is the perfect one for desserts because of its distinct chocolate and coffee notes. Pairing it with actual chocolate is the obvious choice. These cupcakes are light in texture but heavy in the chocolate department. The white cream cheese icing reminds me of the creamy white head that Guinness is famous for. This dish was featured as part of our St. Patty’s Day Recipes photo gallery.
For a smooth, rich espresso cream, let the cream cheese come to room temperature before mixing.
The ability to pull off a meal in about 30 minutes is an enormous social asset—and it’s quite possible. This recipe is a pan pasta sauce for bucatini (hollow spaghetti) that doesn’t require endless simmering and can be turned out from a well-stocked pantry. What to buy: Look for the famed San Marzano tomatoes in Italian groceries. If you can’t find them, substitute regular canned whole tomatoes. Bucatini pasta works great here because the hollow centers get filled with sauce. You can substitute spaghetti if you can’t find bucatini. This recipe was featured in our How to Make Pancetta story.
This is Jennifer Nettles's great-grandmother Mildred's coconut pie, called "impossible" because it seems to miraculously form its own crust while baking. The toasty coconut around the edges is delicious.
These plump veal chops are stuffed with truffled pecorino cheese and thin slivers of ham, then topped by a tangy-sweet Madeira sauce. The four chops in this recipe sear best if you split them between two pans, but if you have only one good, thick- bottomed sauté pan, brown them two at a time; if you crowd in all four chops at once, they won't brown properly.
Lettuce leaves line the tortillas, keeping the wraps fresh. Because of the generous amount of lime juice, the guacamole doesn't discolor.
Notes: If desired, omit red wine in sauce and add 1/3 cup more beef broth in step 4. Serve meatballs and spaghetti with a crisp green salad.
On the streets of Mexico, people line up at vendor carts to buy giant ears of roasted corn dunked in rich crema Mexicana and sprinkled with chili powder and lime juice. Crema Mexicana is similar to sour cream and can be found in many large supermarkets. If you can't find it, use low-fat sour cream.
These spicy deviled eggs, stuffed with mayo, mustard, cumin, and pickled jalapeños and topped with cilantro, are sure to please anyone who loves a bit of heat. They're a terrific alternative to traditional deviled eggs, which are typically made with sweet pickles and paprika.
Even folks who usually don't like okra enjoy the taste and texture of this highly seasoned dish. We left the seeds in the chile for moderate spice. Serve with grilled chicken or lamb.
Years ago Rachel Klein worked in a fish store in Carroll Gardens, Brooklyn, that sold a smoked salmon-Parmesan quiche. The combination was clunky; Klein refines it for this silky custard, which she bakes in elegant egg cups, instead of a quiche crust, and tops with gravlax and peppery arugula.
This recipe for Peach Pie Surprise combines the sweetness of peaches with the spiciness of red cinnamon candies.
Broccoli remains crisp-tender in this recipe, though you can substitute any leftover cooked vegetables. Assemble the casserole the night before. Cover, refrigerate, and bake in the morning.
No TV dinner or other midcentury American meal would be complete without the addition of peas and carrots. Made sweet with shallots and butter, and livened up with a bit of parsley, this is a side dish worth reviving. This recipe was featured as part of our DIY TV
Pastry chef Maggie Leung's reimagined cheesecake is super-versatile: Its three components—the creamy, tangy cheesecake custard, the crunchy cornmeal shortbread and the fresh blueberry compote—are fantastic together, but each can be used in lots of other ways. Try the custard with any fresh fruit, serve the shortbread with sorbet or drizzle the compote over ice cream.
This salty-sweet version of a shortbread cookie, packed with chocolate chips and brown sugar, is best when served warm. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Based on a recipe from Armenian-American author Peter Balakian, this dish calls for slow-roasting lamb over okra, green beans, and eggplant until the lamb is tender and the vegetables have absorbed some of its juices.
This quatre quarts cake recipe makes a tender loaf, and features small, moist crumbs that hold together nicely for easy slicing and serving. This is the classic version of French pound cake, using only a touch of vanilla for subtle flavor. Feel free to sprinkle chopped nuts and dried fruit into the batter for your own delicious, signature cake recipe.
This recipe for Lithuanian rye bread was adapted from "Popular Lithuanian Recipes" by Josephine J. Dauzvardis (Lithuanian Catholic Press, 2000). It requires no starter but, instead, is "seeded" with cubes of fresh rye bread. The sponge must stand overnight, so plan accordingly. Here's a larger photo of Lithuanian no-starter rye bread. Makes 2 (9x5-inch) loaves Lithuanian No-Starter Rye Bread - Elenukes Rugine Duona
Serve with harissa, a hot sauce sold in Middle-Eastern markets.
San Francisco Bay Area chef and cookbook author Joanne Weir gave us this tender-crisp pickle. It's good served with raw vegetables alongside dips at a party.
This recipe for cesnica differs from Cesnica Recipe #1 and Cesnica Recipe #2 in that the dough has a touch of sweetness. The common tie among them is the silver coin baked inside. Whoever finds it will have good luck in the coming year. Makes 1 large Cesnica or 12 servings
This chutney pairs well with pork or curry dishes. This recipe goes with Herbed Pork Tenderloin With Parmesan-Pepper Toasts
Cooks usually reserve dark, tough leek greens for stock. Here, Grace Parisi sautés them until they're soft and supple, then folds them into a luscious macaroni and cheese made with nutty Manchego.
Basting promotes browning, and hot drippings help seal the skin to hold in juices and keep the turkey moist. You'll have plenty of Rosemary Gravy to go over the stuffing and potatoes, and to use on open-faced turkey sandwiches later.
This refreshing drink was adapted from a popular cocktail at the Lake Placid Lodge. Prep: 10 minutes.
Fall is prime cookie-baking time — especially for rustic, crowd-pleasing cookies. It is not time yet for the elaborate traditions of Christmas baking, but we want sweet pleasers for lunchboxes, bake sales, and munching with a cup of hot tea. Meet our latest favorite: Peanut butter oatmeal cookies with a dollop of chewy, melting chocolate fudge on top.