Category: Latest recipes

Warm Cherry Bread Pudding Recipe Ingredients24 1/2-inch-thick slices challah or other egg bread (about 24 ounces)2 tablespoons vanilla extract1 1/2 cups dried tart cherriesPurchased caramel sauce, heatedRecipe PreparationPreheat oven to 400°F. Using 3-inch-diameter round cookie cutter, cut round from each bread slice and arrange on baking sheet.

Mock Mincemeat Pie Recipe Ingredientscrust2 12-inch round Pie Crusts (click for recipe)filling1 1/2 pounds Granny Smith apples (about 3 large), peeled, quartered, cored, cut into 1/2-inch cubes3/4 cup sweetened dried cranberries3/4 cup diced dried apricots1/2 cup dried tart or sweet cherries2 tablespoons mild-flavored (light) molasses2 tablespoons (1/4 stick) unsalted butter1 teaspoon finely grated orange peel3/4 teaspoon finely grated lemon peel1/2 teaspoon ground ginger1/4 teaspoon ground cinnamon1/4 teaspoon ground allspiceLarge pinch of ground clovesLarge pinch of fine sea salt1 tablespoon heavy whipping creamRecipe PreparationcrustPlace crusts on 2 rimless baking sheets and chill while preparing filling.

Marinated Spinach with Sesame Recipe In this simple preparation, spinach stems add textural interest to the wilted leaves. Make sure to be thorough when squeezing out the greens, otherwise the dressing will get watered down.Ingredients1 Tbsp. fresh lemon juice1 Tbsp. reduced-sodium soy sauce2 tsp.

Quick-Pickled Jalapeños Recipe Ingredients1 cup apple cider vinegar8 jalapeños (about 1/2 pounds), with seeds, thinly slicedRecipe PreparationWhisk vinegar, sugar, and salt in a medium bowl until sugar is dissolved. Add jalapeños; toss to coat. Let stand at room temperature, tossing occasionally, for at least 30 minutes and up to 2 hours.

Tecate Skirt-Steak Tacos Recipe Any fairly thin cut of beef will work with this marinade; try flank or New York strip.Ingredients1 pound skirt steak, silver skin removed, cut into 6-inch pieces1 12-ounce can pale lager (such as Tecate)4 tablespoons fresh lime juice, divided1 teaspoon kosher salt, plus more¼ teaspoon freshly ground black pepper, plus more2 garlic cloves, thinly sliced2 large plum tomatoes, cored½ canned chipotle chile in adobo, coarsely chopped3 tablespoons chopped fresh cilantro, plus leaves for servingAvocado slices, crumbled Cotija cheese, and lime wedges (for serving)Recipe PreparationCombine steak, beer, 1 Tbsp.

Chaider Recipe This chaider recipe is our warm, spiced-up, wintery alternative to bulletproof coffee. It’s a sweet mash-up of masala chai flavors and mulled cider, with an unexpected buttery finish to smooth it all out.Ingredients3½ cups fresh apple cider18 green cardamom pods, lightly crushed1 3& 34; cinnamon stick, broken into pieces with the flat side of a chef’s knife1 2& 34; piece ginger, peeled, thinly sliced4 black tea bags, such as PG Tips2 tsp.

Barbecued Rack of Lamb with Tomato-Mint Dressing Recipe Ingredients2 well-trimmed 8-rib racks of lamb, each about 1 1/4 pounds, each cut into 4 double chops1/2 cup chopped fresh mint leaves1/4 cup white wine vinegar1 tablespoon whole grain Dijon mustard2 plum tomatoes, seeded, choppedRecipe PreparationPress 2 whole cloves, close to bone, into each double lamb chop.

Plum and Mascarpone Pie Recipe Finally, a plum pie recipe that gives the stone fruit its due. Use plums that hold their shape when cooked, such as black or red (avoid soft-fleshed Santa Rosas). If you prefer a taller pie, use all 5 pounds of fruit.Ingredients4-5 pounds firm ripe plums (20–25 plums), halved, pitted (with skin)1 1/2 cups plus 2 Tbsp.

Beef Tenderloin with Rhubarb and Red Wine Recipe Ingredients3 tablespoons whole grain Dijon mustard2 tablespoons prepared cream-style white horseradish1 3/4 pounds slender fresh rhubarb stalks, trimmed, cut crosswise into 3-inch-long pieces, pieces halved lengthwise if thicker than 3/4 inch1/2 cup dry red wine (such as Pinot Noir)1 2 1/4- to 2 1/3-pound beef tenderloin roastFresh Italian parsley sprigs (for garnish)Recipe PreparationMix mustard and horseradish in small bowl for sauce.

Potato and Poblano Chile Gratin Recipe Ingredients3 pounds red-skinned potatoes5 fresh poblano chiles, seeded, peeled, chopped (about 4 cups)2 1/2 cups (packed) grated Gruyère cheese (about 10 ounces)Recipe PreparationPreheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook potatoes in pot of boiling salted water until tender, about 25 minutes.

Coq au Vin with Cocoa Powder Recipe You’ve heard it before: You can’t rush a good braise. Take your time browning the chicken and mushrooms and building the velvety sauce for this coq au vin recipe.Ingredients1 3½–4-pound chicken, cut into 8 pieces (legs and thighs separated, breasts halved)Kosher salt, freshly ground pepper1 large yellow onion, chopped1 large carrot, peeled, chopped1 750 ml bottle red wine, preferably Côte du Rhône3 tablespoons olive oil, divided2 tablespoons unsalted butter, divided5 ounces thick-cut bacon, cut into ¼-inch pieces8 ounces button mushrooms, halved1 tablespoon all-purpose flour8 ounces pearl onions, peeled1 tablespoon red wine vinegar1 tablespoon unsweetened cocoa powderRecipe PreparationSeason chicken all over with salt and pepper.

Dark Chocolate-Caramel Cake with Gold-Dusted Chestnuts Recipe IngredientsCaramel ganache9 ounces high-quality milk chocolate (such as Lindt or Perugina)3 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped1 cup plus 2 tablespoons heavy whipping cream1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperatureCake2 teaspoons baking powder1 cup (2 sticks) unsalted butter, room temperature1 1/4 cups (packed) golden brown sugar, divided2 teaspoons vanilla extract1 cup sweetened chestnut spread* with vanillaBrandy syrup2 tablespoons golden brown sugar24 jarred peeled whole chestnuts**; 12 coarsely chopped, 12 left whole (about 7.

Vanilla Bean-Coconut Cupcakes with Frosting Recipe Ingredientsreduced coconut milk2 13- to 14-ounce cans unsweetened coconut milk (preferably organic)cupcakes2 1/4 teaspoons baking powder3/4 cup (1 1/2 sticks) unsalted butter, room temperatureSeeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract1 cup reduced coconut milk (see above), room temperaturefrosting1 cup (2 sticks) unsalted butter, room temperature2 1/2 cups powdered sugar1/3 cup reduced coconut milk (see above), room temperatureSeeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)Recipe Preparationreduced coconut milkBring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan).

Tangerine and Prosecco Sorbet Recipe Ingredients2 cups chilled strained tangerine juice (from about 16 tangerines)1 tablespoon finely grated tangerine peelRecipe PreparationCombine sugar and 3/4 cup water in small saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil.

Corn and Bell Pepper Chowder Recipe Ingredients4 cups fresh or frozen corn kernels (thawed if frozen), divided2 cups low-salt chicken broth, divided1 red bell pepper, chopped1 (5- to 6-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubes3 large shallots, chopped2 tablespoons whipping creamRecipe PreparationBlend 2 cups corn and 1 cup broth in blender until almost smooth.

New York Strip and Fall Vegetable Roast with Mustard Cream Sauce Recipe This New York strip steak recipe is your go-to fall dinner. And yes, that includes vegetables!IngredientsMustard cream sauce1/2 cup crème fraîche or sour cream2 tablespoons Dijon mustard1 teaspoon fresh lemon juiceRoast1 tablespoon unsalted butter, room temperature1 teaspoon finely chopped fresh rosemary3/4 teaspoon coarse kosher salt1/2 teaspoon freshly cracked black pepper1 3-pound boneless beef loin New York strip roastVegetables1 pound assorted mushrooms (such as button, crimini, and oyster), large mushrooms halved1 pound turnips (about 2 medium), peeled, cut into 2x1/2x1/2-inch strips12 ounces carrots (about 4 medium), peeled, quartered lengthwise, cut crosswise into 1 1/2- to 2-inch pieces1 12-ounce celery root (about 1 medium), peeled, cut into 2x1/2x1/2-inch strips5 large shallots (about 12 ounces total), peeled, cut crosswise into 1/4-inch-thick slices5 tablespoons extra-virgin olive oil1 1/2 tablespoons chopped fresh rosemaryRecipe Preparationmustard cream sauceRinse kale.

Freekeh Paella with Clams and Almond Aioli Recipe Fair to say we& 39;re pretty much obsessed with this nut-based (egg-free!) aioli. Try it with walnuts, too.IngredientsAlmond aioli1 small garlic clove, finely grated2 tablespoons fresh lemon juicePaella2 onions, cut into large pieces2 medium carrots, peeled, cut into large pieces1 medium-hot chile (such as a Hungarian wax pepper), stem removed2 ounces dried chorizo, casing removed, coarsely chopped2 tablespoons tomato paste12 littleneck clams, scrubbed4 hot pickled peppers from a jar, thinly sliced¼ cup chopped fresh parsleyLemon wedges (for serving)Recipe PreparationAlmond aioliPreheat oven to 350°.

Cognac-Glazed Dried Apricots with Cinnamon-Spiced Yogurt Recipe IngredientsYogurt3 cups plain Greek yogurt or drained plain whole-milk yogurt3/4 teaspoon ground cinnamonApricots1 tablespoon finely slivered orange peel (orange part only)1 pound dried pitted whole Mediterranean-style apricots (about 3 cups), halved crosswise1 cup plus 2 tablespoons orange juice1/3 cup Cognac or other brandyToasted natural unsalted pistachiosRecipe PreparationFor Yogurt:Stir yogurt and cinnamon in medium bowl to blend.

Mussels with Tomatoes, Wine, and Anise Recipe Ingredients4 tablespoons olive oil, divided2 pounds mussels, scrubbed, debearded4 tablespoons chopped fresh Italian parsley, divided4 anchovy fillets, chopped6 tablespoons anise-flavored liqueur (such as Pernod, pastis, or ouzo)1/2 cup canned tomato sauceRecipe PreparationHeat 2 tablespoons oil in heavy large pot over medium-high heat.

Curry-Cucumber Dip with Fried Shallots Recipe This addictive yogurt-based dip is like tzatziki dressed up for a party. Those fried shallots—which are available at Asian supermarkets—put it over the top, but regular ol& 39; jarred fried onions will work great too.StepsUsing a microplane, finely grate 1 garlic clove into a small bowl.