Yogurt Granita with Melon and Raspberries Recipe Think of the cantaloupe as a two-for-one: It acts as a vessel while also being a bonus treat after you finish the granita.Ingredients1 quart plain whole-milk Greek yogurt4 very small cantaloupes (about 1½ pounds each)2 cups raspberries (about 1 pint)Recipe PreparationWhisk yogurt, milk, honey, and salt in a large bowl to combine.
Category Latest recipes
Crudités Salad with Farro and Pecans Recipe A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).IngredientsVinaigrette1 tablespoon fresh lemon juiceSalad1 teaspoon olive oil, plus more for drizzling2 teaspoons almond butter or natural peanut butter½ bunch Tuscan kale, ribs and stems removed, leaves torn (about 2 cups)Kosher salt and freshly ground black pepper½ small fennel bulb, thinly sliced1 small zucchini, thinly sliced lengthwise on a mandoline2 breakfast radishes, thinly sliced lengthwise on a mandoline1 cup cauliflower florets, grated on the large holes of a box grater1 cup red and/or yellow grape tomatoes, halved¾ cup cooked semi-pearled farroRecipe PreparationVinaigretteWhisk oil, lemon juice, and salt in a small bowl to combine; set aside.
Grilled Veal Chops with Warm Tomato-Olive Vinagrette Recipe Ingredients5 tablespoons extra-virgin olive oil, divided1 large garlic clove, minced1 1/2 cups diced seeded plum tomatoes1/4 cup coarsely chopped pitted Kalamata olives1/2 cup thinly sliced fresh basil1 tablespoon red wine vinegarRecipe PreparationPrepare barbecue (medium-high heat).
Hummus with Roasted Bell Peppers Recipe You might think there’s a lot of olive oil here, and there is, but believe us, you won’t want any less. Think of the hummus as a mere vehicle for all this deliciousness. This recipe is from Tusk in Portland, OR.Ingredients6 red, yellow, and/or orange bell peppers, halved lengthwise5 tablespoons plus ⅓ cup olive oil2 tablespoons Sauvignon Blanc vinegar or other white wine vinegar2 tablespoons cooked dried chickpeas (removed from pot of cooked chickpeas when making hummus)1 tablespoon finely chopped parsleyUrfa pepper (for serving)Recipe PreparationHeat broiler.
Chickpea Soup Recipe To save time, use canned chickpeas instead of dried.Ingredients1 1/2 cups dried chickpeas, or 3 15-ounce cans chickpeas, rinsed2 large onions, coarsely chopped1 bunch broccoli, stems reserved for another use, cut into small florets tFlat-leaf parsley and fresh tarragon leaves (for garnish)Recipe PreparationIf using dried chickpeas, place in a medium bowl and add cold water to cover by 2-inch.
Golden Beet Carpaccio Recipe Ingredients4 medium (2 1/2-inch diameter) golden beets, trimmed, scrubbed1/2 cup very thinly sliced red onion1/4 cup extra-virgin olive oil2 tablespoons drained capers2 tablespoons minced fresh chives6 cups (loosely packed) baby arugulaRecipe PreparationPreheat oven to 375°F.
Sautéed Shrimp with Chipotle Chiles Recipe Ingredients1 pound uncooked medium to large shrimp, peeled, deveined4 tablespoons extra-virgin olive oil, divided2 garlic cloves, minced, divided1 tablespoon minced canned chipotle chilesKosher salt and freshly ground black pepperRecipe PreparationPlace shrimp in a large bowl.
Zucchini Carpaccio with Homemade Ricotta Cheese Recipe Ingredients5 medium zucchini, trimmedFreshly ground black pepper2 green onions, thinly sliced3 tablespoons fresh lemon juice3 tablespoons extra-virgin olive oilHomemade Ricotta Cheese (see recipe)2 tablespoons chopped fresh basilRecipe PreparationUsing knife or V-slicer, cut zucchini into paper-thin rounds.
Oil and Vinegar Potato Salad Recipe Ingredients1 1/2 pounds Yukon Gold potatoes (about 5 medium), unpeeledRecipe PreparationCook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool to just warm, 10 to 15 minutes; peel potatoes. Cut each potato in half, then cut into 1/3-inch slices.
Best Poached Chicken Recipe Recipe Starting the chicken in cold, well-seasoned liquid ensures that the meat will stay very tender as it cooks while absorbing lots of flavor. It’s the opposite of every dry, bland, sad poached chicken recipe you’ve ever tried. See two more ways to poach chicken here.
Warm Doughnuts à la Mode with Bananas and Spiced Caramel Sauce Recipe Ingredients2 cinnamon crumb or glazed doughnuts3 tablespoons (packed) golden brown sugar2 teaspoons fresh lemon juice3/4 teaspoon ground cinnamon1/8 teaspoon ground nutmeg2 small ripe bananas, peeled, cut on diagonal into 1/2-inch-thick slicesRecipe PreparationPreheat broiler.
Kale and Walnut Pesto Recipe Substitute pine nuts for the walnuts if you& 39;d like. To serve with pasta, stir in ½ cup pasta cooking liquid to the pesto until smooth and toss to coat, or serve as a topping for chicken.Ingredients1 medium bunch kale, center ribs and stems removed1/4 cup finely grated Parmesan1 tablespoon (or more) fresh lemon juiceFreshly ground black pepperRecipe PreparationBlanch kale in a large pot of boiling salted water, about 1 minute.
Garden Beignets Recipe IngredientsBeignet Batter1 cup whole milk, warmed to 105°1 teaspoon active dry yeast1 1/2 cups all-purpose flour2 large egg whites, room temperatureFilling1 medium white onion (about 8 ounces), halved lengthwise, thinly sliced8 ounces assorted baby greens (about 12 cups), such as mustard, mizuna, and arugula1 cup (2 ounces) finely grated Parmesan1 teaspoon kosher salt plus more for seasoningVegetable oil (for frying)1/2 cup all-purpose flourRecipe PreparationBeignet BatterPlace warm milk in a large bowl.
Coconut-Curry Braised Chicken Thighs Recipe This simple, big-flavor chicken thigh dish is a great intro to the fundamentals of braising—once you& 39;ve got the method down, you can braise just about anything. Braises are perfect for richer, slightly tougher cuts of meat—bone-in, skin-on chicken thighs in this case—and are all about building layers of flavor over time.
Collard Greens Slaw Recipe Ingredients3/4 cup white wine vinegar1/4 cup extra-virgin olive oil1 tablespoon celery seeds2 teaspoons sweet Hungarian paprika2 large bunches collard greens (about 2 pounds), thick stems trimmed, leaves halved lengthwise, then thinly sliced crosswise (about 16 cups)8 cups thinly sliced Napa cabbage (about 1 medium head)4 cups coarsely grated peeled carrots (about 6 large)Recipe PreparationWhisk first 6 ingredients in small bowl to blend.
Double-Lemon Thumbprint Scones Recipe Ingredients1/2 cup plus 2 tablespoons sugar1 1/4 cups plus 2 tablespoons chilled heavy whipping cream2 tablespoons (about) cherry, raspberry, or strawberry preservesRecipe PreparationPosition rack in center of oven and preheat to 425°F. Line large heavy-duty rimmed baking sheet with parchment paper.
Mini Walnut Soda Breads Recipe Ingredients1 cup unbleached all purpose flour1/4 cup (packed) dark brown sugar1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces1/4 cup walnuts, toasted, chopped2 tablespoons mild-flavored (light) molassesRecipe PreparationPreheat oven to 375°F.
Farro, Radicchio, and Roasted Beet Salad Recipe Farro, an ancient variety of wheat, has a hearty texture and a nutty flavor. Here, the whole grain is tossed with bitter radicchio and earthy beets for a pretty, delicious, and healthful salad.Ingredients8 1–1 1/2-inch-diameter beets, tops trimmed to 1 inch1 1/2 cups semi-pearled farro or wheat berries4 tablespoons extra-virgin olive oil, divided4 tablespoons red wine vinegar, divided2 cups (packed) thinly sliced quartered radicchio (from about 1 medium head)1/2 cup finely chopped red onion1/3 cup chopped fresh Italian parsley1 cup crumbled feta cheese (about 4 ounces)Recipe PreparationPreheat oven to 350°F.
Pesto-Crusted Chicken Breasts Recipe Ingredients1 7-ounce package purchased refrigerated pesto4 tablespoons fresh lemon juice1 teaspoon grated lemon peel4 skinless chicken breast halves with bonesRecipe PreparationPreheat oven to 425°F. Blend pesto, chopped walnuts, 2 tablespoons lemon juice and grated lemon peel in processor just until combined.
Twice-Baked Potatoes with Goat Cheese and Chives Recipe Ingredients1 1/2 teaspoons vegetable oil8 6-ounce russet potatoes, scrubbed5 1/2 ounces soft fresh goat cheese (such as Montrachet), crumbled3 tablespoons unsalted butter3 tablespoons chopped fresh chivesRecipe PreparationPosition rack in center of oven; preheat to 375°F.
Chickpea and Eggplant Curry with Mint Chutney Recipe 4 and 1 lunch the next day ServingsThe ingredient list for a curry can be a little daunting with all those spices, but the technique isn’t very far from a pasta sauce: you just toast the whole spices and then move on to a sort of sofrito of onion, garlic, and ginger.