Category: The best recipes

Gordon's Cup The best recipes

Gordon's Cup

Gordon& 39;s Cup Recipe Ingredients1/2 of 1 small lime, cut into 6 wedges2 1/2-inch-thick rounds peeled cucumber1 1/2 tablespoons Simple Syrup (see recipe)Recipe PreparationPlace lime and cucumber in cocktail shaker; mash with muddler or wooden spoon until lime is juiced and cucumber is pulpy.

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Butter-Roasted Halibut with Asparagus and Olives The best recipes

Butter-Roasted Halibut with Asparagus and Olives

Butter-Roasted Halibut Recipe Our best tip for cooking fish for a crowd? Slow-roast a single large fish fillet instead of making several small ones—it ensures that the fish is buttery and delicious. Vegetables that are best served crisp-tender are a great accompaniment because they& 39;ll be perfectly cooked by the time the fish is finished.

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Butternut Squash Puree with Orange, Ginger, and Honey The best recipes

Butternut Squash Puree with Orange, Ginger, and Honey

Butternut Squash Puree with Orange, Ginger, and Honey Recipe IngredientsNonstick vegetable oil spray5 pounds butternut squash, each cut in half lengthwise, seeded (about 2 very large)1/4 cup (1/2 stick) butter2 tablespoons frozen orange juice concentrate, thawed2 tablespoons minced peeled fresh ginger1 teaspoon grated orange peel1 teaspoon grated lemon peel3/4 teaspoon ground cinnamon1/2 teaspoon (scant) ground allspiceRecipe PreparationPreheat oven to 375&°F.

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Bejeweled Rice The best recipes

Bejeweled Rice

Bejeweled Rice Recipe You can fold all the toppings into the rice and it’ll still be delicious—but you won’t get as much of a wow factor.Ingredients⅓ cup unsalted, shelled pistachios4 tablespoons extra-virgin olive oil, divided2 large carrots, peeled, thinly sliced into rounds on a mandoline8 scallions, dark green parts and white parts separated, thinly sliced3 garlic cloves, thinly sliced3 cups long-grain rice, rinsed¾ teaspoon crushed red pepper flakes¾ teaspoon ground cardamom¾ teaspoon ground cinnamon¾ teaspoon ground turmeric4 tablespoons unsalted butter, cut into pieces2 teaspoons finely grated orange zest1 cup mixed unsweetened dried fruit (such as golden raisins, cranberries, and/or sour cherries)Recipe PreparationPreheat oven to 350°.

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Rhubarb Custard Cake The best recipes

Rhubarb Custard Cake

Rhubarb Custard Cake Recipe This cake is designed to be mixed by hand. Using an electric mixer works more air into the eggs, which lightens the batter and makes it less dense, so the fruit is more prone to sinking. Also, make sure you leave the stalks whole, as chopped rhubarb is more likely to be swallowed up by the batter and sink to the bottom.

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Toast with Green Garlic Confit and Poached Eggs The best recipes

Toast with Green Garlic Confit and Poached Eggs

Toast with Green Garlic Confit and Poached Eggs Recipe Three ingredients but infinite possibilities. Keep this mellow garlic condiment on hand and add a spoonful to soups, sandwiches, or pretty much anything.Ingredients1 bunch green garlic, white and pale green parts only, chopped (about 1 cup)4 slices of bread, toastedRecipe PreparationBring green garlic, oil, and a pinch of salt to a bare simmer in a small saucepan over medium-low heat.

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Butternut Squash Agnolotti The best recipes

Butternut Squash Agnolotti

Butternut Squash Agnolotti Recipe on how to make agnolotti.& 34; />on how to make agnolotti.& 34; />Agnolotti is one of our favorite pasta shapes because the little pockets catch the sauce; try a variation with a simple ricotta filling and marinara sauce instead. Here are step-by-step instructions on how to make agnolotti.

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Scallop Gratins with Garlic-Lemon Butter The best recipes

Scallop Gratins with Garlic-Lemon Butter

Scallop Gratins with Garlic-Lemon Butter Recipe Ingredients5 tablespoons chopped fresh parsley3 tablespoons unsalted butter, room temperature1 tablespoon chopped shallot1 1/2 teaspoons grated lemon peel1 1/2 tablespoons olive oil1 1/2 cups fresh breadcrumbs made form French bread1 1/2 pounds sea scallops, side muscles trimmedRecipe PreparationMix 4 tablespoons chopped parsley, butter, chopped shallot, minced garlic, and grated lemon peel in medium bowl to blend.

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Chile Chicken Nachos The best recipes

Chile Chicken Nachos

Chile Chicken Nachos Recipe Meet your ideal nacho construction plan. Dividing everything between two baking sheets solves problems and creates party opportunities. You’ll get the ideal ratio of ingredients layered on each tray, and if you want, you can put them into the oven at different times so that there’s always a hot melty batch for your guests.

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Tomato Water The best recipes

Tomato Water

Tomato Water Recipe The fragrant rose-colored liquid that releases from a ripe tomato after it& 39;s been cut transforms a vinaigrette or a cocktail, and can also replace stock in a variety of dishes.Ingredients1 1/2 pounds beefsteak tomatoes (about 3)1/4 cup fresh cilantro leaves with tender stems1/4 cup fresh flat-leaf parsley leaves2 medium shallots, chopped3 Tbsp.

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Prosciutto-Roasted Halibut with Fresh Thyme The best recipes

Prosciutto-Roasted Halibut with Fresh Thyme

Prosciutto-Roasted Halibut with Fresh Thyme Recipe Ingredients2 5-ounce halibut fillets3 teaspoons chopped fresh thyme, divided2 tablespoons chopped shallotRecipe PreparationPreheat oven to 400°F. Sprinkle fish fillets with salt and pepper. Sprinkle 1 teaspoon thyme atop each fish fillet.

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Cocoa Brownies with Browned Butter and Walnuts The best recipes

Cocoa Brownies with Browned Butter and Walnuts

Cocoa Brownies with Browned Butter and Walnuts Recipe IngredientsNonstick vegetable oil spray10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)1 teaspoon vanilla extract1/3 cup plus 1 tablespoon unbleached all purpose flourRecipe PreparationPosition rack in bottom third of oven; preheat to 325°F.

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Peach and Raspberry Cream Pops The best recipes

Peach and Raspberry Cream Pops

Peach and Raspberry Cream Pops Recipe The milk powder is the secret ingredient for this recipe: It gives the ice pops a much creamier flavor.Ingredients⅓ cup plus 1 tablespoon sugar1 tablespoon nonfat dry milk powder1 large yellow peach, peeled, cut into ½-inch pieces (about 7 ounces)Special EquipmentTen 3-ounce ice-pop moldsRecipe PreparationCook raspberries and 1 Tbsp.

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Chile Peanut and Pumpkin Seed Snack Mix The best recipes

Chile Peanut and Pumpkin Seed Snack Mix

Chile Peanut and Pumpkin Seed Snack Mix Recipe This will work with any nut you want to use.Ingredients1 cups raw pumpkin seeds (pepitas)2 tablespoons vegetable oil2 tablespoons crushed chiles de árbol or ½ tsp. cayenne pepperRecipe PreparationToss peanuts and pumpkin seeds with oil, chiles, and salt to coat.

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Curried Chicken Sandwich The best recipes

Curried Chicken Sandwich

Curried Chicken Sandwich Recipe Burgers aren& 39;t the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices of bread.Ingredients2 skinless, boneless chicken breasts (about 1 pound), halved horizontally4 stalks celery, thinly sliced1/2 small fennel bulb, thinly sliced1 tablespoon plain whole-milk yogurt1 teaspoon fresh lemon juice3/4 teaspoon celery seeds1 tablespoon mayonnaise plus more for servingKosher salt, freshly ground pepper4 large or 8 small slices country-style bread1/2 small red onion, thinly sliced1/2 cup picked dill with tender stemsRecipe PreparationCombine chicken and Curry Brine in a large resealable plastic bag, seal, and turn to coat.

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Honey-Vanilla Linzer Cookies The best recipes

Honey-Vanilla Linzer Cookies

Honey-Vanilla Linzer Cookies Recipe You can roll out the dough and punch out other shapes, but the slice-and-bake method is fast, and you won’t have any scraps.Ingredients⅔ cup any flavor jam, strainedPowdered sugar (for dusting)Special EquipmentA ½-inch-diameter pastry tip or ½-inch cookie cutterRecipe PreparationPress down on log with your palms to create a flat surface; roll log over and press down again.

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Fig and Onion Bruschetta The best recipes

Fig and Onion Bruschetta

Fig and Onion Bruschetta Recipe Ingredientsfigs1/2 cup dried black Mission figs, stemmed, halved1/8 teaspoon coarse kosher salt1 teaspoon red wine vinegaronion1 1/2 teaspoons extra-virgin olive oil1 medium red onion, halved through core, cut lengthwise into 1/2-inch-thick strips2 tablespoons red wine vinegarricotta1 cup fresh ricotta cheese1 tablespoon extra-virgin olive oil plus additional for drizzling1 teaspoon heavy whipping cream8 1-inch-thick slices ciabatta bread (about 4 1/2x2 inches)1/4 cup grated Parmesan cheese2 tablespoons chopped fresh oreganoRecipe PreparationfigsPlace figs in small bowl.

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Cheddar-Buttermilk Corn Bread The best recipes

Cheddar-Buttermilk Corn Bread

Cheddar-Buttermilk Corn Bread Recipe Makes one 8x8-inch bread ServingsIngredients2 teaspoons baking powder1 cup (packed) coarsely grated extra-sharp cheddar cheese (about 4 ounces)1/4 cup (1/2 stick) unsalted butter, melted, cooled slightlyRecipe PreparationPreheat oven to 400°F. Butter 8x8x2-inch metal baking pan.

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Kombu-Cured Salmon with Fresh Yuzu Kosho The best recipes

Kombu-Cured Salmon with Fresh Yuzu Kosho

Kombu-Cured Salmon with Fresh Yuzu Kosho Recipe Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.Ingredients1 1½-pound piece boneless salmon fillet4 6x5-inch pieces dried dashi kombu (should be flat and not wrinkled)½ lemon, thinly sliced, seeds removed2 tablespoons mirin (sweet Japanese rice wine)1 tablespoon mild miso (such as white or yellow)1 jalapeño, seeds removed, chopped1 serrano chile, seeds removed, choppedZest and juice of 1 yuzu or zest of ⅛ white grapefruit, ½ lemon, ½ lime, and 1 tablespoon mixed juice from all threeNonstick vegetable oil sprayYuzu or lime wedges (for serving)Recipe PreparationSlice salmon on a diagonal into four 1& 34;–1¼& 34;-thick fillets.

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Forked Oven-Roasted Potatoes The best recipes

Forked Oven-Roasted Potatoes

Forked Oven-Roasted Potatoes Recipe Ingredients6 pounds small Yukon Gold potatoes (1 1/2& 39;–2& 39;-diameter), peeled1 tablespoon kosher salt plus moreRecipe PreparationPreheat oven to 425°. Working in 2 batches, cook potatoes in a large pot of boiling salted water for 3 minutes. Using a slotted spoon, transfer potatoes to a rimmed baking sheet.

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