Recipe: Dana Cowin's Steak au Poivre
Total Time: 30 minutes + 30 minutes to bring steaks to room temperatureServes 211⁄2 tablespoons black peppercornsTwo 1-inch-thick New York strip steaks (about 1⁄2 pound each), excess fat trimmed, at...
View ArticleRecipe: Melissa Clark's Any Root Vegetable Soup
Time: 1 hourYield: Serves 6 to 86 tablespoons unsalted butter1 large onion or 2 leeks (white and light green part only), chopped2 to 3 celery stalks, diced3 garlic cloves, finely chopped3 rosemary or...
View ArticleRecipe: Melissa Clark's Curried Coconut Tomato Soup
Makes 2 to 4 servings2 tablespoons unsalted butter1 Spanish onion, thinly sliced1 1/2 teaspoons kosher salt, plus additional, to taste1 1/2 teaspoons curry powder1/2 teaspoon ground coriander1/2...
View ArticleRecipe: Melissa Clark's Slow Cooked Chicken Bone Broth
If you don’t have a slow cooker, bring everything to a simmer on the stove top, then cover and bake at 250 degrees for 5 hours.2 pounds chicken bones, some with meat on them1 very large onion,...
View ArticleRecipe: Michael Ruhlman's Pot Roast
MARLENE’S CLASSIC POT ROAST (AND A YANKEE POT ROAST VARIATION)DESPITE ITS NAME, POT ROAST IS A CLASSIC EXAMPLE OF the braise technique: it takes an inexpensive, tough, relatively flavorless cut of beef...
View ArticleRecipe: Michael Ruhlman's Braised Fennel
BRAISED FENNELFENNEL IS A DELICIOUS AND, IN MY OPINION, UNDERUSED vegetable. Its flavor is delicate but distinctive, and it pairs perfectly with all lean white fish, especially the more assertive...
View ArticleRecipe: Lidia Bastianich's Chicken and Potatoes
My Mother’s Chicken and Potatoes (with My Special Touches)Pollo e patate alla Nonna ErminiaIn my family, favorite dishes are always being altered according to what is available and what is...
View ArticleRecipe: Michael Ruhlman's Braised Chicken Thighs, Coq au Vin Style
Braised Chicken Thighs, Coq au Vin StyleOriginally a French preparation for stewing a tough old rooster, coq au vin remains a great method for preparing chicken, notably the legs or, here, just the...
View ArticleRecipe: Melissa Clark's Passover Lemon Brisket
Lemon BrisketMakes 1 (3 pound) brisket, serving 82 large lemons1 (3 pound) brisket4 teaspoons kosher salt1/4 teaspoon freshly ground black pepper1/2 cup extra-virgin olive oil2 cups beef broth4 large...
View ArticleRecipe: Elizabeth Alexander's Shrimp Barka
A recipe from Elizabeth Alexander's memoir The Light of the World Shrimp BarkaTime 30 minutesServes 4Ingredients:4 Tablespoon of olive oil3 medium red onions, thinly sliced4-6 cloves garlic, minced5...
View ArticleRecipe: Elizabeth Alexander's Spicy Red Lentil and Tomato Curry
A recipe from Elizabeth Alexander's memoir The Light of the WorldSpicy Red Lentil and Tomato CurryAuthor: FicrePrep time: 15 minutesCook time: 4 hours 20 minutesTotal time: 4 hours 35 minutesServes...
View ArticleRecipe: Charlie Palmer's Reed Bruschetta
REED’S BRUSCHETTAMakes about 30Ingredients:About 3 tablespoons extra virgin olive oil1 large baguette cut crosswise into ¾-inch-thick slicesGarlic saltPepper1 small yellow onion, finely chopped1...
View ArticleRecipe: Charlie Palmer's Porchetta
PORCHETTAServes 6 to 10Ingredients:1 (7-pound) boneless pork loin, with the belly and skin attached, butterfliedGrated zest of 1 large organic orange3 tablespoons minced garlic2 tablespoons chopped...
View ArticleRecipe: Charlie Palmer's Pear Tarte Tatin
PEAR TARTE TATINMakes one 9-inch tartIngredients:¾ cup tightly packed light brown sugar½ cup (1 stick) unsalted butter, at room temperature5 large firm pears, peeled, cored, and cut into quarters1...
View ArticleRecipe: Melissa Clark's Pan-Roasted Radish and Anchovy Crostini
Serves 4 to 61 bunch radishes1/2 cup plus 1 1/2 tablespoon extra-virgin olive oil1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper4 tablespoons (1/2 stick) unsalted butter8 anchovy...
View ArticleRecipe: Melissa Clark's Buckwheat Pancakes with Sliced Peaches and Cardamom...
Makes about 10 pancakes For the Syrup:1 tablespoon cardamom pods, crushed1/3 cup sugar1/4 cup heavy creamPinch kosher salt For the Pancakes:3/4 cup buckwheat flour1/2 cup whole wheat flour1/2 cup...
View ArticleRecipe: Maangchi's Korean Fried Chicken
Text excerpted from MAANGCHI’S REAL KOREAN COOKING, © 2015 by Maangchi. Photos © Maangchi. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.Korean Fried Chicken...
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Recipe: Maangchi's Napa Cabbage Kimchi
Excerpted from MAANGCHI’S REAL KOREAN COOKING, © 2015 by Maangchi. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.Napa Cabbage Kimchi (Baechu-kimchi)Makes about 8...
View ArticleRecipe: Bill Telepan's Potato Salad
Serves Approximately 30 tasting portions8 lbs Red Bliss potatoes, washed2 cups olive oil1 ½ cups scallion, chopped¾ cup vinegar2 Tbsp honey2 Tbsp Dijon mustardsalt and pepper to tasteparsley...
View ArticleRecipe: Bill Telepan's Cucumber-Dill Soup with Scallions
5 cucumbers, peeled and seeded1 bunch scallions1 bunch dill, ends picked1 clove garlicJuice of 3 lemons1 quart buttermilk1 cup plain yogurtSalt and pepperDash of Tabasco1. Thinly slice half of the...
View ArticleRecipe: Bill Telepan's Oatmeal Pancakes
(makes around 8-10 pancakes)3/4 cup steel cut oats1 1/2 cups milk divided 1 cup whole-wheat flour 2 teaspoons baking powder1/2 teaspoon cinnamon (optional)1/8 teaspoon grated nutmeg (optional)1/2...
View ArticleRecipe: Bill Telepan's Strawberry Smoothie
(Makes two 12 ounce smoothies)5 strawberries – fresh or frozen1 medium banana – cut into chunks1/2 apple – cut into chunks1 tablespoon honey1 teaspoon vanilla6 ounces plain yogurt4 large ice cubesPlace...
View ArticleRecipe: 'Little House in the Big Woods' Breakfast Sausage
Little House in the Big Woods Breakfast Sausage Like Ma Wilder’s, this version uses only salt, sage, and loads of black pepper, but it also includes a healthy dose of good maple syrup, which makes all...
View ArticleRecipe: 'Down And Out In Paris And London' Rib-Eye Steak
Down And Out In Paris And London Rib-Eye SteakServes 2 1 (1 ½ pound) bone‑in rib-eye steak, cut 1 ½ inches thickKosher saltFreshly cracked black pepper2 tablespoons high-smoke-point neutral oil, such...
View ArticleRecipe: 'The Little Friend' Peppermint Stick Ice Cream
The Little Friend Peppermint Stick Ice CreamMakes 2 ½ to 3 quarts3 cups whole milk3 cups heavy cream1 teaspoon pure vanilla extract8 large egg yolks1 ½ cups sugar½ teaspoon kosher salt1 teaspoon pure...
View ArticleRecipe: 'The Silence Of The Lambs' Crostini with Fava Bean and Chicken Liver...
The Silence Of The Lambs Crostini with Fava Bean and Chicken Liver MoussesMakes 16 to 20 crostini1 baguetteFava Bean Mousse (recipe follows)Chicken Liver Mousse (recipe follows)Olive oil and/or port,...
View ArticleRecipe: Melissa Clark's Harvest Tart with Pumpkin, Roasted Red Peppers,...
Harvest Tart with Pumpkin, Roasted Red Peppers, Olives and Smoked PaprikaTime: 2 1/2 hours plus resting time1 1/2 pounds pumpkin, preferably cheese pumpkin, or butternut squash, peeled, seeded and...
View ArticleRecipe: Chef Pierre Thiam's Senegalese Summer Rolls with Peanut Ginger Sauce
Senegalese Summer Rolls with Peanut Ginger Sauce"This recipe is obviously inspired by the classic Vietnamese summer roll. Senegal saw a wave of Vietnamese immigrants around the time of the First...
View ArticleRecipe: Chef Pierre Thiam's Chocolate Mango Pound Cake
Chocolate Mango Pound Cake"This rich, moist mango cake is one of my favorite desserts during the rainy season in Senegal, when it seems as if mangoes are growing from every other tree, yet I can never...
View ArticleRecipe: Deb Perelman's New York Breakfast Casserole
Excerpted from The Smitten Kitchen Cookbook by Deb Perelman. Copyright © 2012 by Deb Perelman. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. No part of this...
View ArticleRecipe: Deb Perelman's Egg Salad with Pickled Celery and Coarse Dijon
Excerpted from Smitten Kitchen by Deb Perelman. Egg Salad with Pickled Celery and Coarse DijonIf you rest the eggs in the fridge for a day or so after cooking them, they’re usually easier to peel while...
View ArticleRecipe: Deb Perelman's Smoked Whitefish Dip with Horseradish
Excerpted from Smitten Kitchen by Deb Perelman. Smoked Whitefish Dip with HorseradishAdapted, just a little, from Chris Shepherd via Tasting TableYou’ll want about 1 1/2 pounds whole (bone-in, skin-on)...
View ArticleRecipe: Ruth Reichl's Apple Crisp
Excerpted from My Kitchen Year: 136 Recipes That Saved My Life by Ruth Reichl. All rights reserved.Apple Crisp5 heirloom apples1 lemon3/4 stick butterflourbrown sugarsalt1. Peel a few different kinds...
View ArticleRecipe: Ruth Reichl's Butternut Squash Soup
Excerpted from My Kitchen Year: 136 Recipes That Saved My Life by Ruth Reichl. All rights reserved.Butternut Squash Soup1 stalk celery2 carrots1 pound butternut squash1/2 pound potatoes1 onionolive...
View ArticleRecipe: Jacques Pepin's Quick Pickled Red Onions and Radishes
Excerpted from Jacques Pépin: Heart & Soul in the Kitchen, © 2015 by Jacques Pépin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.Quick Pickled Red Onions and...
View ArticleRecipe: Jacques Pepin's Spanish Tortilla
Excerpted from Jacques Pépin Heart & Soul in the Kitchen, © 2015 by Jacques Pépin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.Spanish TortillaServes 4Many bars in...
View ArticleRecipe: Jacques Pepin's Red Cabbage, Pistachio, and Cranberry Salad with Blue...
Excerpted from Jacques Pépin: Heart & Soul in the Kitchen, © 2015 by Jacques Pépin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.Red Cabbage, Pistachio, and Cranberry...
View ArticleRecipe: Jacques Pepin's Fillet of Sole Riviera with Pico de Gallo
Excerpted from Jacques Pépin Heart & Soul in the Kitchen, © 2015 by Jacques Pépin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.Fillet of Sole Riviera with Pico de...
View ArticleRecipe: Madhur Jaffrey's Mangoes Mumtaz
(aam mumtaz)for the pralineOlive or peanut oil, for greasingcup chopped unsalted, raw pistachioscup sugarteaspoon ground cardamom seeds1 cup heavy cream3 tablespoons sugarteaspoon ground cardamom...
View ArticleRecipe: Madhur Jaffrey's Punjabi-Style Beets with Ginger
(punjabi chukandar ki sabzi) 2 tablespoons olive or peanut oil1⁄8 teaspoon ground asafetidateaspoon whole cumin seedsteaspoon whole fenugreek seeds1 lb beets (I used 2 large ones), peeled and cut into...
View ArticleRecipe: Madhur Jaffrey's Flattened Rice with Cauliflower and Peas
(phool gobi aur matar wa la paha)A grand dish that looks splendid and tastes as good as it looks. Sometimes I eat this all by itself. Other dishes, such as Mixed Dal, Marwari Style, could be added to...
View ArticleRecipe: Melissa Clark's Leek and Sweet Potato Gratin
Leek and Sweet Potato GratinYou can bake this a day ahead, then reheat it in a 350 degree oven for 20 minutes while the turkey rests. Store it in the refrigerator overnight, then bring it to room...
View ArticleRecipe: Melissa Clark's Shredded Brussels Sprouts with Pancetta and Caraway
Shredded Brussels Sprouts with Pancetta and CarawayPerfect to make at the last minute. You can slice the sprouts up to 4 hours ahead. Keep them refrigerated until needed.Makes 8 to 10 servings1 1/2...
View ArticleRecipe: Deb Perelman's Jelly Doughnuts
Jelly Doughnuts [Sufganiyot, Berliners, Pączki, Bombolini, etc.]Updated 12/22/14 with a slew of additional notes and tips, after someone (ahem) made these two more times in a single weekend. I found...
View ArticleRecipe: Deb Perelman's Tangy Spiced Brisket
Tangy Spiced BrisketAdapted (er, overhauled) from Emeril LagasseSure, I’ve pretended that I adapted this from an Emeril recipe but I am pretty sure Emeril wouldn’t recognize what I did with it, from...
View ArticleRecipe: Liz Burke's Ginger Meyer Lemon Cremes
For the Cookies:1 cup unsalted butter½ cup white sugar½ cup dark brown sugar1 egg, room temp¼ cup molasses2 cups white flour1 ¾ tsp baking soda1 ¼ tsp ground ginger1 tsp cinnamon¾ tsp cloves½ tsp...
View ArticleRecipe: Savita Bhat's Chocolate Cardamom Buttons
These cookies are the perfect combination of spice cookie and chocolate indulgence, plus they look beautiful for a party. Savita created them for a cookie competition at the International Culinary...
View ArticleRecipe: Kathrin Dellago's Lebkuchen
Growing up in the Dolomite mountains in Northern Italy, Kathrin Dellago grew up watching her grandmother bake Lebkuchen every year for Christmas. Now, Kathrin runs a cooking blog, Come And Cook With...
View ArticleRecipe: Robert Depczenski's Cream Cheese Holiday Cookies
Pastry Dough: At room temperature1/2 lb sweet butter1/2 lb cream cheese2 cups flourFilling:8 oz dried Turkish apricots1 cup waterEgg Wash (egg and water) & Topping mixture:8 oz ground walnuts1 Tbs...
View ArticleRecipe: Joe Lambert's Grandma's Refrigerator Cookies
2 Cups Brown Sugar2 Eggs2 sticks Melted butter (not too hot)1 teaspoon vanilla3 1/2 cups flour1/2 teaspoon salt1 teaspoon baking soda1 1/4 cups chopped walnutsFor the following I use an electric mixer...
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