Category Traditional recipes

Dulce de Leche Ice Cream Pie with Mocha Fudge Sauce
Traditional recipes

Dulce de Leche Ice Cream Pie with Mocha Fudge Sauce

Dulce de Leche Ice Cream Pie with Mocha Fudge Sauce Recipe IngredientsCrust2/3 cup vanilla wafer cookie crumbs (from about 32 cookies)1/2 teaspoon ground cinnamon2 tablespoons (1/4 stick) unsalted butter, meltedSauce2 tablespoons boiling water1 tablespoon instant espresso powder or instant coffee powder2 tablespoons unsweetened cocoa powder2 ounces unsweetened chocolate, finely chopped2 tablespoons (1/4 stick) unsalted butter1 1/2 teaspoons vanilla extract2 pints caramel ice cream (such as dulce de leche)1/2 cup chilled whipping cream1 tablespoon powdered sugar2 tablespoons chopped pecansRecipe PreparationCrustPreheat oven to 350°F.

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Traditional recipes

Quinoa, Broccoli, and Feta Salad

Quinoa, Broccoli, and Feta Salad Recipe Ingredients1 1/2 cups red or white quinoa, rinsed, drained1 pound broccoli, trimmed, cut into small florets9 tablespoons extra-virgin olive oil, dividedKosher salt and freshly ground black pepper3 tablespoons fresh lemon juice2 tablespoons unseasoned rice vinegar1/4 cup thinly sliced shallot1/2 cup coarsely chopped flat-leaf parsley1/2 cup coarsely chopped fresh cilantro1/2 cup coarsely chopped fresh mint4 ounces feta, cut into 1/4-inch cubes4 tablespoons pine nuts, toasted, dividedRecipe PreparationPreheat oven to 450°.
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Traditional recipes

Red Rice Salad with Pecans, Fennel, and Herbs

Red Rice Salad with Pecans, Fennel, and Herbs Recipe Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.Ingredients1 small fennel bulb, very thinly sliced¼ medium red onion, thinly sliced3 tablespoons fresh lime juice, divided½ cup cilantro leaves and finely chopped tender stemsKosher salt and freshly ground black pepperToasted pistachio oil or almond oil (for serving; optional)Recipe PreparationCook rice according to package directions.
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Traditional recipes

Chicken with Truffles and Champagne Sauce

Chicken with Truffles and Champagne Sauce Recipe Ingredients1/2 cup all purpose flour3 3/4-pound chicken cut into 8 pieces1 1/2 tablespoons unsalted butter2 tablespoons extra-virgin olive oil2 cups Champagne or sparkling white wine8 ounces green beans, cut in half crosswise, then lengthwise2 cups matchstick-size pieces celery root (about 8 ounces)1 1/4 cups matchstick-size pieces carrots (from 1 large)1 small black truffle, cut into matchstick-size pieces (optional)Recipe PreparationWhisk flour, salt, and pepper in shallow bowl.
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Traditional recipes

Roast Chicken Legs with Lots of Garlic

Roast Chicken Legs with Lots of Garlic Recipe For this roast chicken recipe, if you have the time, season the chicken with salt the night before and chill uncovered so the skin will dry out a bit. Doing this helps the chicken take on a nice golden finish.Ingredients4 chicken legs (thigh and drumstick; about 2½ lb.
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Traditional recipes

Dandelion, Date, and Blue Cheese Salad with Brown Butter Croutons

Dandelion, Date, and Blue Cheese Salad with Brown Butter Croutons Recipe Feel free to use any of the leafy greens listed here, but dandelion is ideal for its spicy, sturdy leaves.Ingredients2 tablespoons unsalted butter1 cup day-old bread, torn into ¾-inch piecesKosher salt, freshly ground pepper1 tablespoon Sherry vinegar or red wine vinegar1 tablespoon (or more) fresh lemon juice1 large bunch dandelion greens, mature spinach, or arugula, trimmed, leaves torn into 2-inch pieces5 Medjool dates, pitted, torn into pieces2 ounces mild dry blue cheeseRecipe PreparationCook butter in a medium skillet over medium heat until it foams, then browns and starts to smell nutty, about 4 minutes.
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Traditional recipes

Fall Spritz

Fall Spritz Recipe No punch bowls, big-batching, or complicated mixology for your holiday cocktail. Our spritz recipe is so simple—one part amaro to four parts hard cider—that guests can make it themselves (you& 39;ve got plenty to do elsewhere). Simply set out both bottles with glasses and a bucket of ice; they can handle the rest.
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Traditional recipes

Halloween Peanut Butter and Toffee Candy Bark

Halloween Peanut Butter and Toffee Candy Bark Recipe Makes about 2 pounds or 30 two-inch pieces ServingsIngredients1 pound bittersweet chocolate chips3 2.1-ounce Butterfinger candy bars, cut into irregular 1-inch pieces3 1.4-ounce Skor or Heath toffee candy bars, cut into irregular 3/4-inch pieces8 0.
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Traditional recipes

Caramelized Pistachio, Walnut, and Almond Tart

Caramelized Pistachio, Walnut, and Almond Tart Recipe IngredientsCrust1 3/4 cups all purpose flour1/8 teaspoon ground cloves10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes1 teaspoon grated orange peel2 tablespoons (or more) ice waterFilling1 cup whipping cream (do not use heavy whipping cream)1/4 cup (packed) golden brown sugar1/4 cup forest honey or other honey3/4 cup coarsely chopped walnuts, toasted (scant 4 ounces)3/4 cup sliced almonds, toasted (about 3 ounces)3/4 cup shelled unsalted natural pistachios, toasted (scant 4 ounces)1 1/2 teaspoons rose water*Recipe PreparationCRUSTBlend flour, powdered sugar, salt, and ground cloves in processor.
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Traditional recipes

Parsnip and Pear Latkes

Parsnip and Pear Latkes Recipe Ingredients1 6- to 7-ounce underripe Bosc pear, quartered, cored1 7- to 8-ounce parsnip, peeled, cut into 1-inch pieces1 large egg, beaten to blend1 1/2 tablespoons chopped celery leaves1 1/2 teaspoons drained white horseradish1/2 cup panko (Japanese breadcrumbs)Vegetable oil (for frying)Recipe PreparationUsing coarse grating blade, shred pear in processor.
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Traditional recipes

Bing Bread

Bing Bread Recipe Makes two 10& 34; or six 6& 34; round loaves ServingsAt Parachute in Chicago, this bacon-studded, potato-filled, cheesy sesame bread is served in 6& 34; cast-iron pans; we adapted it to work in a 10& 34;.IngredientsSour Cream Butter½ cup (1 stick) unsalted butter, room temperatureBread and Assembly1 ¼-oz.
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Traditional recipes

Pan-Roasted Asparagus with Thyme

Pan-Roasted Asparagus with Thyme Recipe Ingredients2 tablespoons extra-virgin olive oil5 large fresh thyme sprigs1 1/4 pounds slender asparagus spears, trimmedFleur de sel or coarse kosher saltRecipe PreparationMelt butter with oil and thyme sprigs in heavy large skillet over medium-high heat.
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Traditional recipes

Kumquat Champagne Cocktail

Close Menu IconSubscribe to our newsletterIngredients1 1/4 cups thinly sliced kumquats1/3 cup Grand Marnier or other orange liqueur1/4 cup sugar11 750-ml bottle brut Champagne, well chilledRecipe PreparationUsing back of large spoon, mash first 3 ingredients in bowl. Let stand 5 minutes. Strain mixture through fine sieve set over bowl, pressing on solids.
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Traditional recipes

Spiced-Pear Pie

Spiced-Pear Pie Recipe IngredientsCrust8 ounces chilled lard, diced, frozen1 cup (2 sticks) chilled unsalted butter, cut into pieces1/2 cup (or more) ice water2 teaspoons apple cider vinegarFilling1/2 vanilla bean, chopped1 1/3 cups (packed) golden brown sugar6 tablespoons all purpose flour9 pounds Bosc pears, peeled, halved, cored, each half cut into 4 slices4 tablespoons heavy whipping creamBrandied-Prune Ice Cream (click for recipe)Recipe PreparationCrustWhisk first 3 ingredients in large bowl.
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Traditional recipes

Chimichurri Marinade

Chimichurri Marinade Recipe Ingredients1 teaspoon kosher salt plus more3-4 garlic cloves, thinly sliced or minced1 shallot, finely chopped1 Fresno chile or red jalapeño, finely chopped2 cups minced fresh cilantro1 cup minced fresh flat-leaf parsley1/3 cup finely chopped fresh oregano3/4 cup extra-virgin olive oilRecipe PreparationCombine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes.
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Traditional recipes

Sour Cream Biscuits with Sausage Gravy

Sour Cream Biscuits with Sausage Gravy Recipe Repeatedly folding and rolling the biscuit dough yields lots of flaky, individuated layers that pull apart neatly when you eat them.IngredientsBiscuits2 teaspoons baking powder2 cups all-purpose flour, plus more½ cup (1 stick) chilled unsalted butter, cut into pieces; plus 2 tablespoons, meltedGravy and Assembly8 ounces breakfast sausage links, chopped2 tablespoons unsalted butterKosher salt, freshly ground pepperSpecial EquipmentA 2¼-inch-diameter biscuit cutterRecipe PreparationBiscuitsPreheat oven to 425°.
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Traditional recipes

Salad Sandwiches with Ranch Spread

Salad Sandwiches with Ranch Spread Recipe This recipe is adapted from April Bloomfield’s version in A Girl and Her Greens. For a dippable version of the ranch spread, sub sour cream for the buttermilk and serve with crudités.IngredientsRanch Spread1 small shallot, finely chopped2 tablespoons fresh lemon juice1 tablespoon chopped fresh chives1 tablespoon chopped fresh dillKosher salt and freshly ground black pepperAssembly2 large beefsteak tomatoes, sliced ¼-inch thick2 heads of Little Gem lettuce or ½ romaine heart, leaves separated4 hard-boiled large eggs, sliced½ English hothouse cucumber, thinly sliced2 small shallots, thinly sliced1 tablespoon fresh lemon juice8 ½-inch-thick slices white Pullman bread3 tablespoons unsalted butter, room temperatureRecipe PreparationRanch SpreadWhisk shallot, mayonnaise, buttermilk, lemon juice, oil, chives, dill, and Dijon in a small bowl until smooth.
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Traditional recipes

Shingled Sweet Potatoes with Harissa

Sweet Potatoes with Harissa Recipe The classic savory-sweet side gets a makeover with the addition of harissa for an extra hint of spicy-earthiness. We promise you won’t miss the marshmallows.Ingredients⅔ cup plus 2 Tbsp. extra-virgin olive oil⅔ cup plus 2 Tbsp. harissa paste2 Tbsp. white wine vinegar, divided3¼ lb.
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Traditional recipes

Grapefruit, Ginger, and Star Anise Compote

Grapefruit, Ginger, and Star Anise Compote Recipe Ingredients1/4 cup thinly sliced fresh ginger1/2 tablespoon grated grapefruit peel3 medium-size pink grapefruits, sectioned3 medium-size white grapefruits, sectionedRecipe PreparationBring 1 cup water, sugar, ginger, and star anise to boil in medium saucepan over high heat, stirring until sugar dissolves.
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Traditional recipes

Corn and Tasso Maque Choux

Corn and Tasso Maque Choux Recipe Ingredients4 ears of corn (preferably bicolored), shucked, divided3 tablespoons butter, divided1/4 cup (1 ounce) matchstick-size strips tasso or Black Forest ham1/4 cup diced seeded fresh poblano chile1 tablespoon chopped fresh thyme1 large garlic clove, thinly sliced3 cups diced seeded red tomatoes3 green onions, thinly slicedRecipe PreparationPrepare barbecue (medium-high heat).
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Traditional recipes

Spicy Cajun Crab and Greens Soup

Spicy Cajun Crab and Greens Soup Recipe Ingredients1/4 cup all purpose flour3 to 5 teaspoons Cajun seasoning2 1/2 cups bottled clam juice2 14 1/2-ounce cans diced tomatoes with caramelized onion, in juice1 6-ounce bag baby spinach leaves2 tablespoons chopped fresh thymeRecipe PreparationWhisk oil and flour in heavy large saucepan over medium-high heat until smooth and golden brown, about 3 minutes.
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