Category Latest recipes

Nectarines and Peaches with Lavender Syrup
Latest recipes

Nectarines and Peaches with Lavender Syrup

Nectarines and Peaches with Lavender Syrup Recipe The combination of ripe stone fruit, candied pecans, Gorgonzola, and a sweet herb syrup hugs the line between savory and sweet, meaning you can serve this recipe as a summer salad or a light dessert. This recipe was reader-requested from Thyme Cafe and Market, Santa Monica, CA.

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Southwest Corn Bread Stuffing with Corn and Green Chilies

Southwest Corn Bread Stuffing with Corn and Green Chilies Recipe Ingredients10 tablespoons unsalted butter1 1/4 cups chopped seeded fresh Anaheim chilies* (8 ounces)1 1/4 cups chopped seeded fresh poblano chilies* (8 ounces)3 large jalapeño chilies*, seeded, chopped2 1-pound packages frozen petite yellow corn kernels, thawed1 1/4 cups chopped green onions2/3 cup chopped fresh cilantroButtermilk Corn Bread (click for recipe), 1 day old1/2 teaspoon ground black pepperRecipe PreparationMelt butter in heavy large skillet over medium-high heat.
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Coffee-Chocolate Layer Cake with Mocha-Mascarpone Frosting

Coffee-Chocolate Layer Cake with Mocha-Mascarpone Frosting Recipe As if this chocolate layer mocha cake wasn& 39;t enough, it& 39;s made with strong coffee and mascarpone cheese. You have been warned.Ingredientscake3/4 cup natural unsweetened cocoa powder1 1/2 teaspoons baking soda3/4 cup (1 1/2 sticks) unsalted butter, room temperature2 cups (packed) golden brown sugar1 1/2 teaspoons vanilla extract4 teaspoons instant espresso powder dissolved in 3/4 cup hot waterfrosting1/3 cup natural unsweetened cocoa powder1 tablespoon instant espresso powder1 1/2 cups chilled heavy whipping cream, divided2 8-ounce containers chilled mascarpone cheeseBittersweet chocolate curls (optional)Recipe PreparationcakePosition rack in center of oven; preheat to 325°F.
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Shaved-Radish Sandwiches with Herb Butter

Shaved-Radish Sandwiches with Herb Butter Recipe Ingredients1/2 cup (1 stick) room-temperature salted butter5 anchovy fillets, mashed and drained1 small garlic clove, grated3 tablespoons fresh chives, finely chopped3 tablespoons fresh tarragon, finely chopped2 tablespoons fresh lemon juice1 teaspoon finely grated lemon zestFreshly ground black pepper32 slices of baguette, diagonally cut 1/8-inch thick12 radishes, very thinly slicedRecipe PreparationMix first seven ingredients in a small bowl.
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Salted Black Licorice Caramels

Salted Black Licorice Caramels Recipe People who love black licorice will flip for these assertively flavored candies. They’ll be not-quite-black without the food coloring but still very cool looking.IngredientsNonstick vegetable oil spray⅓ cup sweetened condensed milk¼ cup blackstrap (robust) molasses4 tablespoons unsalted butter¾ teaspoon anise (licorice) extract10 drops black food coloring (optional)Recipe PreparationLightly coat an 8½x4½& 34; loaf pan with nonstick spray and line with parchment paper, leaving a 2& 34; overhang on long sides.
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Onion Soup with Sage Brown Butter, Croutons, and Grated Lemon Peel

Onion Soup with Sage Brown Butter, Croutons, and Grated Lemon Peel Recipe Ingredients12 tablespoons (1 1/2 sticks) butter, divided24 cups thinly sliced onions (about 5 3/4 pounds)8 cups (or more) low-salt chicken broth1 1/2 cups 1/2-inch pieces torn crustless country-style bread1 1/2 tablespoons (or more) Sherry wine vinegar2 teaspoons finely grated lemon peelRecipe PreparationMelt 6 tablespoons butter in heavy extra-large pot over medium-high heat.
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Clam Toasts with Pancetta

Clam Toasts with Pancetta Recipe Shellfish and pork are a power duo. This recipe is from Hart& 39;s in Brooklyn, our 5 Best New Restaurant 2017. You have roughly a 73 chance of seeing someone from the Bon Appétit staff at the restaurant, eating this dish, if you go.Ingredients4 tablespoons olive oil, divided, plus more for drizzling2 ounces pancetta (Italian bacon), finely chopped4 garlic cloves, 2 thinly sliced, 2 whole½ medium sweet onion, finely chopped½ small fennel bulb, finely chopped, plus ¼ cup fennel fronds2 wide 3-inch strips lemon zest1 cup dry white wine, divided2 1½-inch-thick slices sourdough bread1 pound Manila or littleneck clams or cockles¼ cup parsley leaves with tender stemsCrushed red pepper flakes (for serving)Recipe PreparationHeat 1 Tbsp.
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Enchiladas Divorciadas

Enchiladas Divorciadas Recipe Why choose red or green when you can have both? Almost all the components of these stunning enchiladas can be made ahead. Here’s how to pull it off: Poach the chicken, make both sauces, and prepare the crème fraîche topping in advance. The day of, reheat the sauces and chicken, fry the tortillas, and assemble.
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Pork, Beef, and Black Bean Chili

Pork, Beef, and Black Bean Chili Recipe Ingredients1 pound chuck steak, fat trimmed, cut into 1-inch cubes2 tablespoons ground cumin2 tablespoons chili powder2 teaspoons dried oregano1 teaspoon cayenne pepper3 6-ounce cans tomato paste3 cups diced fresh tomatoes3 cups diced red bell peppers3 cups canned black beans, drained, rinsed (from three 15-ounce cans)1 cup chopped fresh cilantro2 3/4 cups 3/4 cups (about) beef brothRecipe PreparationHeat olive oil in heavy large pot over medium-high heat.
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Tuna Tartare with Sesame, Scallions, and Spicy Mayo

Tuna Tartare Recipe Think of this tuna tartare recipe as the entry point for eating raw fish.Ingredients1 serrano or Fresno chile or jalapeño, finely grated12 ounces highest-quality tuna fillets, cut into ½-inch pieces2 teaspoons toasted sesame oil2 scallions, thinly sliced4 teaspoons unseasoned rice vinegar4 thin slices country-style bread, toasted1 tablespoon toasted sesame seedsRecipe PreparationMix mayonnaise and chile in a medium bowl.
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White Bean and Escarole Soup with Spicy Polenta

White Bean and Escarole Soup with Spicy Polenta Recipe Ingredients1 cup dried cannellini (white kidney beans)12 cups water (or more), divided1/2 cup 1/4-inch dice prosciutto (about 3 ounces)1 head of garlic, cut crosswise in half1/2 teaspoon fennel seeds, divided1/8 teaspoon dried crushed red pepper3 tablespoons plus 1/2 cup extra-virgin olive oil1 cup polenta or yellow cornmeal8 cups coarsely chopped lightly packed escarole leaves (from 1 large head)Recipe PreparationPlace beans in heavy medium saucepan and add enough cold water to cover by 3 inches.
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Parsley, Kale, and Berry Smoothie

Parsley, Kale, and Berry Smoothie Recipe Parsley can reinvigorate your cooking--and your health.Ingredients1/2 cup (packed) flat-leaf parsley (leaves and stems)4 kale leaves (center ribs removed)1 cup frozen organic berries (such as strawberries or raspberries)1 banana (cut into pieces)1 teaspoon ground flaxseedRecipe PreparationPurée ingredients with 1 cup water in a blender until smooth (add water if too thick).
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Passion Fruit and Lemon Possets

Passion Fruit and Lemon Possets Recipe Ingredients3/4 cup plus 1 tablespoon superfine sugar1/2 vanilla bean, split lengthwise3 large ripe passion fruits, halved2 cups heavy whipping cream1/4 cup fresh lemon juice plus finely grated lemon peel for garnishRecipe PreparationPlace sugar in small bowl.
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Herb-Crusted Rack of Lamb

Herb-Crusted Rack of Lamb Recipe Ingredients1/2 cup chopped fresh basil1/2 cup freshly grated pecorino Romano cheese1/3 cup plain dry breadcrumbs2 tablespoons herbes de Provence*1 1/2 tablespoons Dijon mustard2 1/2 tablespoons olive oil1 1 1/2-pound rack of lamb, trimmedRecipe PreparationMince garlic in processor.
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Stuffed Butterflied Leg of Lamb with Caramelized Lemon Jus Recipe

Stuffed Butterflied Leg of Lamb with Caramelized Lemon Jus Recipe Ingredients1 well-trimmed 4- to 4 1/2-pound boneless leg of lamb with shank end removed4 large garlic cloves; 3 chopped, 1 sliced2 teaspoons finely grated lemon peel20 fresh sage leaves (about), divided4 ounces thinly sliced pancetta (Italian bacon)3 tablespoons fresh lemon juice3 tablespoons extra-virgin olive oilRecipe PreparationOpen lamb, boned side up, like book.
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Black-Eyed Pea Stew with Fried Bread and Salsa Verde

Black-Eyed Pea Stew with Fried Bread and Salsa Verde Recipe If you don’t want or didn’t have time to soak the black-eyed peas overnight, simply power-soak them. Place the beans in a medium saucepan and add water to cover. Bring to a boil over high heat, cover, then turn heat off. Let them sit for 45 minutes to an hour, then drain and proceed with recipe.
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Our site's Best Spaghetti and Meatballs

Our site's Best Spaghetti and Meatballs Recipe Saying these are better than our nonna’s would be a bad idea, but she’ll never know if we just think it…IngredientsTomato Sauce6 garlic cloves, thinly sliced2 28-ounce cans whole peeled tomatoesKosher salt, freshly ground pepperMeatballs and Assembly3 thick slices white sandwich bread, crusts removed2 large eggs, beaten to blend2 garlic cloves, finely chopped⅓ cup fresh whole-milk ricotta¼ cup finely chopped prosciutto¼ cup finely chopped parsley⅓ cup grated Parmesan, plus more½ teaspoon finely ground black pepper¼ teaspoon crushed red pepper flakes1¼ teaspoons kosher salt, plus more1 pound ground beef chuck, preferably 20 fat2 tablespoons olive oil, plus moreTorn basil (for serving; optional)Special EquipmentA spice mill or mortar and pestleRecipe PreparationTomato SauceHeat oil in a large heavy pot over medium-low.
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Lamb Burgers with Lemon-Caper Aioli and Fennel Slaw

Lamb Burgers Recipe For this lamb burgers recipe, you& 39;ll want to splurge on good sturdy bakery buns that can absorb the extra liquid from the slaw and burger without disintegrating. This recipe is from Hart& 39;s in Brooklyn, our 5 Best New Restaurant in America 2017.IngredientsAioli¼ cup rinsed salt-packed capers1 teaspoon finely grated lemon zest3 tablespoons (or more) fresh lemon juice2 garlic cloves, finely gratedAssembly1½ pounds ground lamb, preferably grass-fed4 tablespoons olive oil, divided3 celery stalks, thinly sliced on the diagonal½ fennel bulb, thinly sliced; plus ¼ cup chopped fennel fronds (optional)¼ large sweet onion, thinly sliced3 tablespoons fresh lemon juice2 teaspoons crushed dried mintFreshly ground black pepper4 potato or ciabatta rolls, toastedBoquerones (marinated white anchovies; for serving)Recipe PreparationAioliPlace capers in a small bowl and pour in warm water to cover.
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Roast Chicken with Potatoes and Onions

Roast Chicken with Potatoes and Onions Recipe Ingredients2 3 1/4- to 3 1/2-pound chickens8 small fresh rosemary sprigs plus 2 tablespoons chopped3 peeled garlic cloves, thinly sliced, plus 15 unpeeled garlic cloves2 teaspoons fine sea salt plus additional (for seasoning)1 teaspoon freshly ground black pepper plus additional (for seasoning)2 tablespoons (1/4 stick) unsalted butter, room temperatureNonstick vegetable oil spray3 pounds Yukon Gold potatoes, peeled, cut into 3/4-inch wedges2 large onions, cut through root end into 1/2-inch wedges1/4 cup extra-virgin olive oilRecipe PreparationWash chickens; pat dry.
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Black Forest Layer Cake with Cherry Preserves

Black Forest Layer Cake Recipe Some chocolate cakes can be overwhelmingly intense, but this one manages to feel light and balanced, with no single component dominating the others. Even if you’re not a fan of fruit and chocolate, this combination will change your mind.IngredientsSoak1.8 oz.
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Slow-Roasted Extra-Juicy Make-Ahead Chicken

Slow-Roasted Extra-Juicy Make-Ahead Chicken Recipe Roasting at a lower temperature means that no part of the chicken is likely to overcook and get dry when the leftovers are shredded, making it ideal for using throughout the week.Ingredients1 tablespoon fennel seeds1 teaspoon mild red pepper flakes1 3½–4-pound chicken, giblets removed1 tablespoon extra-virgin olive oilSpecial EquipmentA spice mill or mortar and pestleRecipe PreparationPreheat oven to 325°.
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