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Irish whiskey has a smooth, round flavor, as opposed to the smoky quality of Scotch whisky. If you don't have Irish whiskey, substitute bourbon.
This St Louis-style barbecue sauce recipe is similar to the more popular Kansas City barbecue sauce, but is a bit less sweet, and a little tangier. This is a delicious barbecue sauce recipe to use on baby back ribs, or grilled chicken. Makes 4 Cups St. Louis-Style Barbecue Sauce
The traditional Italian method used for this dish makes a rather lumpy, toffee-colored sauce, but it is one of the most succulent ways to cook pork. You'll need to uncover the cooker for the last three hours, so plan ahead. Serve with polenta and a green salad. Prep and Cook Time: about 25 minutes, plus 7 to 8 hours in the slow-cooker.
If you're of the school that thinks chocolate chip cookies should be soft and chewy, you'll love this recipe. If not, these cookies will change your mind.
These two-toned cookies, delicately flavored and with a soft, buttery texture, are especially fun for children to make because the dough is shaped by hand, just like modeling clay.
Panna cotta is a silky custard made without eggs that's often topped with a sauce. Tossing orange sections with turbinado sugar adds a rich flavor you won't get using granulated sugar.
You'll need to make at least 1 1/2 batches of Homemade Ricotta Cheese for this luscious dessert. Although cream cheese-based cheesecakes are served chilled, ricotta cheesecakes are often enjoyed warm or at room temperature. If you've made this dessert in advance, cover and refrigerate, then let it stand at room temperature for 30 minutes before serving. While a shiny metal pan makes a delicious cheesecake, a dark metal or nonstick pan consistently gave us a taller, lightly browned cake.
The crunchy jicama and the soft, sweet mango provide lively counterpoints to the shrimp in both flavor and texture. Tossed with a lemony vinaigrette and a generous amount of cilantro, the salad is ideal for a warm summer evening.
Top-quality chocolate provides an elegant richness to this ever-popular dessert fondue, whose character can be altered subtly with your choice of spirits. Serve chocolate fondue with a mix of fruits and squares of angel food cake or pound cake. Or, for a divine treat, offer tiny frozen cream puffs filled with ice cream. Remember to set the fondue over low heat so the chocolate does not scorch. This recipe makes a thick sauce; if desired, thin it with an extra tablespoon or two of cream.
John Gertsen, bar manager of Drink in Boston, gave us the recipe for this aptly named Prohibition-era cocktail. This recipe was featured as part of our New Year’s Eve Speakeasy Party.
A copper gratin dish or cast-iron skillet is ideal for roasting potatoes, but a rimmed baking sheet works equally well. To ensure that the potatoes cook evenly, slice larger ones in half lengthwise and leave smaller ones whole.
More people ask me for this recipe than for any other. When I was asked to be chef at the Hudson River Club in New York City, I began researching antique cookbooks and menus to find a Hudson valley cuisine. I never found a Hudson valley cuisine, but I did find a few old recipes that used local produce and that reflected the background of the region’s early settlers, mostly farmers, and a sprinkling of wealthy landowners. One recipe, for an onion-walnut bread, intrigued me because it used two of the major crops of the area a century ago. Although today, walnuts are no longer harvested in significant quantities, onions remain an important Hudson valley crop. They are grown in the “black dirt” region of Orange County, an area of drained prehistoric wetlands so fertile that virtually any vegetable can be grown there. “Black dirt onions,” by far the largest crop of the county and known for their sweetness, were shipped down the river still covered in the rich soil of the region. I liked the idea of finding recipes that were based on local crops but, as is often the case, most of the recipes I found, including this one, turned out to be terrible. After much experimenting and revising I managed to adapt a number of them to modern tastes. I transformed the leaden onion-walnut bread into these tender muffins, which we now bake and serve throughout the day at the Hudson River Club.
Pastry chef Nicole Plue, of Julia's Kitchen at Copia in Napa Valley, was intrigued by a recipe she discovered for matzo covered in toffee and chocolate. But she knew she could improve it by using crackers instead of matzo for a hit of salt. Now the saltines, slathered with buttery toffee and bittersweet chocolate, are a favorite on her petit four tray.
This Classic Beef Wellington Recipe from Angela Boggiano's delicious book Pies is a classic British recipe. Beef Wellington was named after the Duke of Wellington in 1851 and has graced British tables ever since. It is based on a classic French boeuf en croute, beef wrapped in pastry. It is not necessarily a Pie in the true sense of the word, but who cares, it is delicious.
Quinoa is a highly nutritious grain, an ancient Andean crop that has been rediscovered in the modern world as a very complete source of protein. These rolls are made with cooked quinoa grain, whole wheat flour, and eggs, so they are packed with protein and whole grain goodness. They are very tasty as well, sweetened with honey and sprinkled with toasted quinoa and salt.
Practice your magic with these invisible pops, setting licorice whips, pepitas (hulled pumpkin seeds), and candy corn afloat inside this clear confection. You can buy lollipop sticks at candy-supply and baking-supply stores.
from the Kitchn archive. Here's a brand new recipe for a warm and savory vegan tofu and vegetable pot pie with a super buttery, flaky crust. Its appeal isn't limited to vegans, either. My partner, a bacon and barbecue loving omnivore, confessed that he liked this pot pie even better than the meat versions he's had!
Top a creamy chilled avocado soup with fresh corn and grilled chicken for colorful and flavorful main dish entrée.
Joan Coukos of Manhattan's two-year-old Chocolat Moderne is a self-taught chocolatier. Her bittersweet truffles are coated with a variety of flavorings, including blends of Chinese and Mexican spices.
Keep it simple by preparing just about everything ahead of time.
For a pretty presentation, garnish the platter with orange slices, cranberries, fresh bay leaves, and parsley.
A Syrian version of lentil soup, found in Virginia, where there is a Middle Eastern community.
Crystallized ginger lends the mango filling a sweet, peppery bite.
Caramelized shallots served atop a simple steak make this a restaurant dish that can be easily replicated at home. In a pinch, your average onion can be substituted for the shallots. For a behind-the-scenes look at the Brombergs’ cooking philosophy, check out their Q&A with CHOW
The pickled ginger, which comes in jars and can be found in the Asian section of your supermarket, adds a pleasantly unexpected sweet pungency to the salad. For a very special tuna salad, grill or broil 12 ounces of fresh tuna. Remove and discard the skin, break the meat up into small pieces, and use it as the base for the sandwich filler below. Tuna is a cold-water fish that has a high percentage of omega-3s. You can also substitute canned salmon for the tuna.
Bittersweet chocolate and cocoa powder are the dynamic duo behind this devilish indulgence.
This has many strings to its bow: It serves as a vegetarian alternative to the Thanksgiving turkey; it gussies up a plate of cold leftover turkey; it adds the right balance of mellow warmth and tang to any plain wintry dish; it is a good whole meal on days when you just feel fleshed out.
This spiced custard sauce is great for dipping fruits, cookies, or even cubes of cake.
I love gelatin molds and one of the wonderful things about them is that they are so simple to make. This has a definite kick and unarguable elegance: what better food to emanate from the modern woman’s kitchen?
Turn to these moist, chewy bars when you want the perfect snack. The dried cranberries add a tangy note that makes them really satisfying on their own or with a cup of tea or coffee.
Get the young ones involved in the Halloween fun. Let them sort the chocolate candies by color and arrange them on top of the dough.
My favorite definition for the word pastel, which loosely means "tart", is when it describes the tall double-crusted savory pies sold by the slice for lunch or snack in South America. Pasteles are not exactly quiches - they have more filling and an empanada dough-like crust. (Real men should therefore feel free to eat pasteles). This recipe is for a pastel filled with leeks, artichoke hearts, bacon, spinach and queso fresco cheese. If you don't have one of these ingredients, subsitute something similar or leave it out - you can be creative with the filling.
This recipe was given to us years ago by a friend from New York. It may be our all-time favorite cheesecake!
Prep: 10 min., Stand: 5 min., Cook: 36 min. Steel-cut Irish oats give this dish a chewy texture and full flavor.
This Spanish technique of baking fish in a thick layer of salt is not only quite theatrical, it will also give you the most perfectly cooked fish ever. The salt is there to create a little kiln or oven around the fish so don't worry; you won?t be eating any of it. Make sure the fish isn?t scaled because the scales help keep the moisture inside the fish as it cooks. This is a great principle. Obviously sizes of fish and temperatures of ovens vary but as long as you keep an eye on things and test the fish before removing the salt, by inserting a knife into it and touching it to your lip, you should be just fine.