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Category: The best recipes


Tortellini with Porcini Mushroom Sauce The best recipes

Tortellini with Porcini Mushroom Sauce

Tortellini with Porcini Mushroom Sauce Recipe Ingredients1 ounce dried porcini mushrooms*2 8-ounce packages dried three-cheese tortellini (such as Barilla)2 tablespoons (1/4 stick) butter4 teaspoons chopped fresh thyme, divided3/4 cup freshly grated Parmesan cheese, dividedRecipe PreparationPlace porcini mushrooms in 2-cup measuring cup; add enough hot water to measure 2 cups.

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Provençal Fish Stew with Rouille Recipe The best recipes

Provençal Fish Stew with Rouille Recipe

Provençal Fish Stew with Rouille Recipe IngredientsMediterranean bouquet garni (1/3 cup fennel fronds; 4 thyme sprigs; two 5-inch-long strips orange peel)1 3/4 cups chopped fresh fennel bulb (from 1 large)1 cup thinly sliced leek (white and pale green parts only)1/4 teaspoon saffron threads3 cups low-salt chicken broth1 1/2 pounds halibut fillets, cut into 1-inch pieces4 1-inch-thick baguette slicesRecipe PreparationMix mayonnaise, garlic, and cayenne in small bowl.

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Okonomiyaki-Style Brussels Sprouts The best recipes

Okonomiyaki-Style Brussels Sprouts

Okonomiyaki Brussels Sprouts Recipe You’ll find variations of okonomiyaki all across Japan (the name itself translates to “as you like it, grilled,” speaking to the dish’s flexibility). The savory cabbage pancakes can have all sorts of add-ins (pork belly, octopus, shrimp, squid, cheese!

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Three-Greens Soup with Spinach Gremolata The best recipes

Three-Greens Soup with Spinach Gremolata

Three-Greens Soup with Spinach Gremolata Recipe To save yourself some chopping, look for bags of mixed, pre-cut braising greens, available at some supermarkets. (Buy spinach separately for the gremolata.) Serve with warm bread for a filling main course.Ingredients2 tablespoons extra-virgin olive oil, divided1 small onion (about 7 oz.

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Cabbage and Fennel Sauté The best recipes

Cabbage and Fennel Sauté

Cabbage and Fennel Sauté Recipe If you don’t have fennel, simply omit it and double the onion.Ingredients1 small onion, thinly sliced1 small fennel bulb, cored, thinly sliced1/2 head red cabbage (about 1 lb.), thinly slicedKosher salt, freshly ground pepper2 tablespoons (or more) red wine vinegarRecipe PreparationHeat oil in a large skillet over medium heat.

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Citrus Salad with Tarragon The best recipes

Citrus Salad with Tarragon

Citrus Salad with Tarragon Recipe This no-heat method for making simple syrup also works in larger quantities. Try it using mint or lavender, too.Ingredients¼ cup (packed) fresh tarragon leaves, plus more for servingRecipe PreparationCombine sugar, ¼ cup tarragon, and ¼ cup water in a jar, cover, and shake until sugar is dissolved.

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Toasted Bread with Burrata and Arugula The best recipes

Toasted Bread with Burrata and Arugula

Toasted Bread with Burrata and Arugula Recipe Ingredients6 3x2-inch pieces friselle or crusty ciabatta bread, halved horizontally5 tablespoons (about) extra-virgin olive oil, divided2 garlic cloves, peeled, halved1 8-ounce ball burrata cheese, cut into 12 wedges1 1/2 cups (about) baby arugulaFinely grated peel from 1 lemonRecipe PreparationPreheat oven to 400°F.

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Spicy Coconut Grilled Chicken Thighs The best recipes

Spicy Coconut Grilled Chicken Thighs

Spicy Coconut Grilled Chicken Thighs Recipe Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice. This one’s just as awesome with shrimp or flank or skirt steak as it is with chicken thighs.

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Rhubarb Tarts The best recipes

Rhubarb Tarts

Rhubarb Tarts Recipe Ingredients1/4 cup cranberry juice cocktail3 tablespoons sugar, divided2 tablespoons seedless raspberry jam, divided40 1/4-inch-thick slices fresh rhubarb (preferably bright red; 3 to 4 stalks)4 sheets fresh phyllo pastry or frozen, thawed (each about 13x17 inches)1/2 cup (1 stick) unsalted butter, meltedFinely grated orange peelLightly sweetened whipped creamRecipe PreparationStir cranberry juice, 1 tablespoon sugar, and 1 tablespoon jam in heavy large skillet over low heat just until jam and sugar dissolve.

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Pasta with No-Cook Tomato Sauce The best recipes

Pasta with No-Cook Tomato Sauce

Pasta with No-Cook Tomato Sauce Recipe The seeds and surrounding juice/jelly inside tomatoes can be slightly bitter and astringent, which is why we squeeze them out before chopping the flesh. This step also prevents the sauce from getting too watery, so it clings to the pasta better. Plus, some people just really don’t like the texture of the seeds!

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Grilled Peach–Infused Bourbon The best recipes

Grilled Peach–Infused Bourbon

Grilled Peach–Infused Bourbon Recipe Recipe PreparationPrepare grill for medium-high heat. Grill peaches until lightly charred, about 4 minutes per side. Combine peaches and bourbon in a 1-qt. jar. Cover and let sit at room temperature 3 days. Strain into a medium bowl (do not press on solids or syrup will be cloudy); discard peaches.

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Gwyneth Paltrow's Grilled Halibut with Mango-Avocado Salsa The best recipes

Gwyneth Paltrow's Grilled Halibut with Mango-Avocado Salsa

Gwyneth Paltrow& 39;s Grilled Halibut with Mango-Avocado Salsa Recipe This grilled halibut recipe is the perfect quick weeknight meal. The easy fresh salsa complements pretty much any white fish.Ingredients1 medium ripe avocado, peeled, cut into ½-inch dice1 medium ripe mango, peeled, cut into ½-inch dice1 cup cherry tomatoes, quartered4 large fresh basil leaves, thinly sliced3 tablespoons extra-virgin olive oil, divided, plus more for brushing3 tablespoons fresh lime juice, dividedKosher salt and freshly ground black pepper4 6-ounce halibut or mahi-mahi filletsRecipe PreparationPrepare a grill to medium-high heat.

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Arugula, Fennel, Apple, Mandarin Orange, and Pomegranate Salad The best recipes

Arugula, Fennel, Apple, Mandarin Orange, and Pomegranate Salad

Arugula, Fennel, Apple, Mandarin Orange, and Pomegranate Salad Recipe Ingredients1/2 cup extra-virgin olive oil1/4 cup fresh lemon juice1/2 teaspoon (packed) grated lemon peel1 large fresh fennel bulb, trimmed, halved, very thinly sliced1 8-ounce Fuji apple, halved, cored, cut into matchstick-size strips6 cups trimmed arugula leaves (from two 4-ounce packages)2 mandarin oranges or tangerines, peeled, each cut crosswise into 3 slicesRecipe PreparationWhisk first 4 ingredients in small bowl.

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Blood Orange French 75 The best recipes

Blood Orange French 75

Blood Orange French 75 Recipe Ingredients3 blood oranges (about 1 pound)1/2 teaspoon angostura bitters2 750-ml bottles chilled ChampagneRecipe PreparationCut 1 orange in half through stem. Cut each orange half crosswise into 6 slices; reserve for garnish. Using small knife, cut peel and white pith from remaining 2 oranges; chop oranges.

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Lamb Köfte with Yogurt Sauce and Muhammara The best recipes

Lamb Köfte with Yogurt Sauce and Muhammara

Lamb Köfte with Yogurt Sauce and Muhammara Recipe IngredientsYogurt Sauce1 cup plain low-fat yogurt2 tablespoons tahini (sesame seed paste)*1 tablespoon fresh lemon juiceKöfte1/2 cup minced fresh mint1/4 cup coarsely grated onion1 tablespoon ground cumin1 1/2 teaspoons coarse kosher salt1 teaspoon freshly ground black pepper1/2 teaspoon cayenne pepper12 5- to 7-inch-diameter soft round Middle Eastern flatbreads (preferably with no pocket)2 tablespoons (or more) olive oil, divided2 large onions, halved through core, cut crosswise into 1/4- to 1/3-inch slicesMuhammara1/2 cup finely chopped drained roasted red peppers from jar2 tablespoons (or more) pomegranate molasses**2 tablespoons chopped fresh Italian parsleyRecipe Preparationyogurt sauceStir all ingredients in medium bowl to blend.

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Charred Romaine with Tomatillo Dressing The best recipes

Charred Romaine with Tomatillo Dressing

Charred Romaine with Tomatillo Dressing Recipe Rose& 39;s Luxury.& 34; />Rose& 39;s Luxury.& 34; />Charred to a crisp: Not a statement usually associated with salads, but delicious nonetheless in this Mexican-inspired romaine number from Rose& 39;s Luxury.Ingredientstomatillo dressing¼ medium white onion, quartered1 small tomatillo, husk removed1 jalapeño, sliced, seeds removed¼ cup chopped fresh cilantro leaves1 tablespoon fresh lime juiceKosher salt and freshly ground black pepperSalad and assembly2 heads of romaine lettuce, outer leaves removed, halved lengthwise¼ medium white onion, finely chopped1 tablespoon fresh lime juice2 oz.

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Yogurt Pie with Grape and Black-Pepper Compote The best recipes

Yogurt Pie with Grape and Black-Pepper Compote

Yogurt Pie with Grape and Black-Pepper Compote Recipe We tried all kinds of gingersnaps to make this easy crust. Our favorite? Anna’s Ginger Thins.Ingredientsgingersnap crust10 oz. gingersnaps, preferably thin2 tablespoons all-purpose flour2 tablespoons raw sugar or granulated sugar6 tablespoons (¾ stick) unsalted butter, melted, slightly cooledfilling, compote, and assembly2 teaspoons unflavored powdered gelatin2 tablespoons plus ½ cup whole milk2¾ cups plain whole-milk Greek yogurt½ cup (packed) light brown sugar1 teaspoon finely grated lemon zest3 cups seedless black grapes1 teaspoon freshly ground black pepperRecipe Preparationgingersnap crustPlace a rack in middle of oven and preheat to 325°.

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Tozzetti The best recipes

Tozzetti

Tozzetti Recipe These biscotti-like cookies are extra delicious dipped in an after-dinner drink such as Vin Santo.Ingredients1 tablespoon baking powder1 3/4 cups all-purpose flour plus more for work surface1/4 cup (1/2 stick) unsalted butter, room temperature1 1/4 cups blanched almondsRecipe PreparationPreheat oven to 325°.

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Skillet Cornbread with Chives The best recipes

Skillet Cornbread with Chives

Skillet Cornbread with Chives Recipe A true Southerner wouldn’t dare add sugar to this cornbread recipe, but a Yankee might miss it. Do what you will; we don’t judge.Ingredients2 cups coarse-grind cornmeal2 tablespoons sugar (optional)1 tablespoon lard or vegetable oil½ cup (1 stick) unsalted butter, room temperature2 tablespoons finely chopped chivesFlaky sea salt (for serving)Special EquipmentA 10-inch cast-iron skilletRecipe PreparationPlace a rack in middle of oven and set skillet on rack; preheat to 450°.

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Daniel Boulud’s Madeleines The best recipes

Daniel Boulud’s Madeleines

Daniel Boulud’s Madeleines Recipe Makes 12 large or 5 dozen mini ServingsAs if you need another reason to make this madeleine recipe for dessert: The batter can be prepped the day before.Ingredients¾ cup all-purpose flour, plus more for dusting1 tablespoon light brown sugar2 teaspoons finely grated lemon or orange zest6 tablespoons (¾ stick) unsalted butter, melted, warmNonstick vegetable oil spraySpecial EquipmentThree 20-cake mini madeleine pans or one 12-cake regular madeleine panRecipe PreparationWhisk baking powder, salt, and flour in a small bowl.

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