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These simple broccoli rabe?sausage sandwiches are a favorite postmarket lunch of cook and author Lidia Bastianich.
This fresh first-course cucumber soup features the addition of avocado, which lends the soup a creamy touch as well as gorgeous color.
Sherry vinegar and paprika give this pork a traditional Spanish flair. Adding vinegar at the end brightens the flavors of the dish.
This simple dish doesn't take long to cook and is best when prepared the morning of the brunch. If you need a head start, however, you can mince the shallots and cut the ham the day before.
Heirloom tomatoes are remarkably flavorful and colorful compared with their grocery store counterparts. They vary from red to orange, gold, taxi yellow, nearly white, pink, purplish black, and green. Some are even multicolored, such as Mr. Stripey, which we used here. Your choice of tomato will shine in this simple pizza. Prep: 11 minutes; Cook: 4 minutes
Chopped walnuts add a nice crunch to this basic oatmeal cookie recipe.
An almond-based dough gives these nutty cookies crunch. Let the biscuits cool completely before topping them with sweetened ricotta and juicy macerated berries.
What's better when fresh peaches are in season, than a delicious peach crisp? This crisp recipe also has sliced almonds in the topping, which adds an extra crunch. Any fresh fruit or berries can be adapted to this crisp recipe if peaches aren’t available. Makes 8 Servings
If you like to toast weekend brunch with a bubbly Mimosa but want to change things up, this cocktail—a mimosa with a splash of cran—is perfect. And with its blushed color, it’s a great choice to drink during breakfast in bed with your valentine. This recipe was featured as part of our Valentine’s Day Breakfast in Bed menu.
Eggs are a great source of protein plus zinc, iron, and lutein. Serve with 100 percent whole-grain toast and a fresh fruit salad for a filling brunch.
Use this sweet sauce to make a Barbecued Pork Sandwich from Bruce and Eric Bromberg's "Blue Ribbon Cookbook." Photo credit: Quentin Bacon
Prep: 10 min., Cook: 6 min. Working quickly, pre-scoop ice cream into a large bowl, and store in the freezer to make serving easy. If you don't have countertops that accommodate a hot skillet, just move the skillet to an unlit burner on your stovetop before igniting.
Pot stickers (the Chinese word for these, wor tip, translates as “pot stick”) are pan-fried dumplings often served with a savory sauce. Our version is crisped on two sides, making them irresistible. What to buy: Look for fresh dumpling or pot sticker wrappers in Asian markets or the refrigerated aisle of your grocery store. Siu mai or gyoza skins are thinner, smaller, and more delicate than pot sticker skins, but they will work as a substitute. Look for chile-garlic sauce in the Asian section of your supermarket. We prefer the one made by Huy Fong Foods (with the rooster on the jar). Game plan: Check out our step-by-step guide to folding dumplings before getting started. Smaller dumpling or pot sticker wrappers need only 2 teaspoons of filling and 2 pleats on each side. If you’re making these ahead of time, the uncooked pot stickers can be placed on a baking sheet (make sure they’re not touching) and frozen. Transfer to a plastic freezer bag and store for up to 1 month. To cook the frozen pot stickers, add an extra minute to the cooking time after the water is added. This recipe was featured as part of our New Year’s Eve Speakeasy Party.
These meringues can be baked three days ahead. Store them in an airtight container at room temperature. Make meringue bones using one continuous motion: Begin by piping a horizontal S shape at top. Continue piping meringue downward in a straight line to form the middle of the bone. Finish by making another horizontal S shape at the bottom. Repeat until all of the meringue is used up.
Start with roasted chicken, add carrots, celery, pasta and caramelized onions to end with a very flavorful soup in only 30 minutes.
These fluffy fritters, soaked in a syrup flavored with saffron, cardamom, and cinnamon, are a favorite Emirati dessert during Ramadan. This recipe first appeared in SAVEUR Issue #140 along with Anissa Helou's story Breaking the Fast.
I learnt this recipe from my friend Santos, who comes from Brazil where they make little fritters of this recipe and deep-fry them ? more like glorified canapés than fishcakes really. I?ve adapted his recipe slightly to make actual fishcakes ? probably the nicest I?ve tasted! In Brazil they?re called ?bonino bacalau? and are made with salt cod, which is a wonderful fish to use if you can get hold of it. However, for this recipe I?ve simply used flaked white fish. Quite a few cookbooks have recipes for fishcakes these days, but they all seem to be Thai-influenced, with overly clever and complicated seasonings or dips. The nice thing about this one is that you can taste the potatoes and fish alongside the heat of the chili and the zing of the lemons and limes. It works a treat.
A couple of years ago we attended an "Africa" night at a local university, where a variety of wonderful African foods were served for dinner. The thing I liked best was a delicious peanut chicken dish that sent me scampering to the internet for a recipe as soon as I got home. The recipe I found was from The Congo Cookbook (www.congocookbook.com). I changed the recipe quite a bit in an attempt to replicate the food we'd had at the university that evening. My family loves this adaptation of the original, served over rice. The original recipe calls for homemade peanut butter. If you'd like to use fresh ground peanut butter, you can grind your own at the grocery store, or whirl some roasted peanuts in your food processor if you happen to have them. Usually I make this recipe with regular peanut butter and think it turns out fine, though it's a little sweeter than it would be with natural peanut butter.
Maria Helm Sinskey claims that a rich gratin topped with cheesy bread crumbs is the only way her children, Ella, 8, and Lexi, 6, will eat Swiss chard. "I've learned that a little cream and cheese gets my kids to finish their vegetables," she says.
Spring carrots pair beautifully with orange marmalade, which caramelizes in the oven to lend a pleasant punch of both sweet and bitter. What to buy: Baby carrots with their green tops, which start appearing at the market in spring, are perfect for this recipe. If they’re small enough in diameter you can leave them whole; if they’re thick, halve them lengthwise. And if they are too long to fit in your pan, lop them in half. They should not be confused with packaged baby-cut carrots. This recipe was featured as part of our menu celebrating 100 days of the Obama White House.
This simple berry salad recipe is fresh, healthy and delicious. It comes from the Pacific Northwest, where wild berries have been a favorite food for hundreds of years. The sugar, and tiny pinch of salt, will draw out the beautiful natural berry juices and turn them into an incredible syrup to serve with the finished berry salad. Makes 4 Berry Salads
Prep: 20 min., Chill: 8 hr., Soak: 30 min., Grill: 16 min. Stir up a superfast peanut sauce, and marinate the chicken before you head out for the day. The remaining ingredients can be quickly put together when you get home from work.
The whipped cream topping can be made four hours ahead if kept chilled and covered. If you don't have Chambord, use Grand Marnier, crème de cassis (black currant-flavored liqueur), or two teaspoons raspberry extract for the sugar syrup.
This popular Mexican sandwich from the state of Jalisco is filled with crisp roast pork, then "drowned" in a spicy chile de árbol sauce. This recipe first appeared in our April 2011 special Sandwich Issue with author Mauricio Velázquez de León's article South of the Border.
This smooth, rich texture comes from puréed tomatillos, not cream. Prep and Cook Time: 25 minutes. Notes: Make up to 1 day ahead.
Serbian white bean soup - pasulj - is a hearty stick-to-the ribs affair that can be made with or without meat. This version is with meat. True Balkan bean soup is made with the tetovac bean, but Great Northern beans work just as well. The soup can be thickened with a zafrig if desired or partially pureed. I prefer mine chunky. SHORTCUT: Soak the beans overnight and drain. Place in a slow cooker with smoked sausage instead of a ham hock and rest of ingredients. View this larger image. Makes 8-10 servings of Serbian White Bean Soup - Pasulj
Honey-sweetened yogurt spooned over fresh fruit is a refreshing addition to any meal but especially brunch. You can prepare and refrigerate the yogurt sauce up to a day in advance. You can also combine and refrigerate the fruit mixture (except the banana) up to three hours ahead; stir in the banana just before serving to prevent discoloring.
The flatiron steak, a.k.a. the top blade steak, is a marbled cut of beef from the shoulder. Uniform in thickness and rectangular in shape (just like an old-fashioned iron), it's easy to butterfly for quick cooking on the grill. Here, Melissa Rubel Jacobson flavors the meat with a bold Southwestern-style marinade made with smoky chipotle and fresh orange juice.
If bourbon is not your cup of tea, you can still experience a julep. We made the alcohol optional in this recipe; it's great both ways.
Packed with berries and finished with a sprinkle of sugar for a crunchy, sweet top, these tender, moist blueberry muffins are perfect for breakfast or an afternoon snack. Game plan: The muffins will last up to 3 days when stored at room temperature in an airtight container. This dish was featured as part of our Recipes for Summer Ingredients photo gallery.
Chicken Parmesan is mistakenly considered an authentic Italian dish, but it’s (almost) as American as apple pie. In this version, panko breadcrumbs give it extra crunch and the chicken sits atop our Basic Tomato Sauce loaded with basil. What to buy: We started with 12-ounce chicken breasts and cut them in half to make 6 portions. Go ahead and use 6-ounce chicken breasts if you find them at your local market, though they are harder to come by these days. Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets. Game plan: For a slacker solution, you could use good-quality store-bought tomato sauce. This recipe was featured as part of our Italian American Favorites photo gallery.
Although Lomo de Cerdo Relleno de Higos (Pork Loin Stuffed with Figs) is actually not complicated to make, it is a very attractive and tasty dish. Make a simple bread and fig stuffing and roast the pork loin. It makes a wonderful main course for a holiday or any day.
Time: 30 minutes. Behind the scoreboard at AT&T Park in San Francisco, the Crazy Crab'z stand sells a fresh, light crab salad like this. We dress it up with avocado and parsley, then serve the salad in lettuce cups to make it finger-friendly.
Traditionally prepared in the oven, barbecue shrimp can be ready in far less time on the stove top, making it a fast, fabulous ending to a day at the beach or pool. Pair with mixed salad greens lightly dressed with extra-virgin olive oil and fresh lemon juice. Prep: 2 minutes; Cook: 6 minutes
Time: 30 minutes, plus marinating time. A squeeze of lime adds zing and toasted coconut contributes crunch to this easy make-ahead crowd-pleaser. You'll need at least 24 wooden skewers (6 in.).
When it comes to steak, you should feel free to use the cut you like best, but to my mind ribeye is the daddy! If you?ve never tried it before, please do. Buy it from a good butcher who has quality meat and, most importantly, try to get beef that has been hung for at least twenty-one days, as this will have much more flavor and tenderness. Even though this is an everyday meal, there are a few little tips and optional extras in this recipe to help make it the best steak you?ve ever had. And the homemade ketchup goes so well with it.
This fresh, colorful seafood salad also makes a terrific appetizer. For a spicier dish, add the jalapeño pepper seeds or use two peppers. Total time: 45 minutes.
A little like a Mexican sloppy Joe, this juicy shredded beef is best sandwiched in crusty French rolls and topped with cabbage, red onion, sliced tomato, cilantro, and sour cream. Prep and Cook Time: about 30 minutes, plus 8 to 10 hours in the slow-cooker. Notes: Chipotle sauce, made by San Marcos, Knorr, and other brands, can be found at Whole Foods and Mexican markets or on MexGrocer.com. Save extra sauce from recipe to top Mexican rice or cooked pinto beans.
Put your bread machine to work mixing this dough. We liked the bread best sliced and toasted. Prep: 7 min.; Cook: 32 min.; Other: 2 hrs., 35 min.