Grits Dressing Recipe This rich, soufflé-like dressing derives its texture from stone-ground grits.IngredientsUnsalted butter (for dish)1 cup coarse stone-ground grits1 cup (about 10 ounces) chopped bacon2 cups coarsely grated cheddar (about 8 ounces), divided2 tablespoons chopped fresh chives1/4 teaspoon sweet paprikaKosher salt, freshly ground pepperRecipe PreparationButter a 2-qt.
Category New recipes
Roasted Shallot and Tarragon Pesto Recipe Ingredients2 tablespoons plus 2/3 cup olive oil3/4 cup (packed) fresh tarragon2/3 cup (packed) fresh Italian parsley2 tablespoons sliced almonds2 tablespoons grated Asiago cheeseRecipe PreparationPreheat oven to 350°F. Place shallots in small baking dish.
Mixed-Nut Spiced Toffee Recipe Ingredients1¼ cups (2½ sticks) unsalted butter, plus more for pan½ cup (packed) golden brown sugar1 tablespoon mild-flavored (light) molasses¼ teaspoon ground allspice2 cups coarsely chopped toasted mixed nuts (such as cashews, almonds, and pistachios), divided5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely choppedRecipe PreparationButter a small rimmed baking sheet.
Crabmeat Crostini with Chives and Crème Fraîche Recipe Ingredients1 pound fresh lump crabmeat1/4 cup minced celery heart (including leaves)2 tablespoons minced fresh chives1 1/2 teaspoons grated lemon peel2 tablespoons crème fraîche or sour cream2 tablespoons fresh lemon juice1 tablespoon fresh lime juice2 1/2-inch-diameter baguette, cut into scant 1/2-inch slices1 cup shredded dry Jack cheese or Cheshire cheese (about 4 ounces)Recipe PreparationShred crabmeat.
Rustic Plum and Port Tart Recipe Ingredients1/2 cup (packed) plus 1 tablespoon golden brown sugar1 1/2 pounds plums (5 to 6 medium), halved, pitted, each half quartered1 tablespoon all purpose flour1 refrigerated pie crust (half of 15-ounce package)Recipe PreparationPreheat oven to 375°F.
Sliced Radishes and Watercress on Buttered Ficelle Recipe Ingredients1/4 cup unsalted butter, room temperature18 thin diagonal slices ficelle or other narrow baguetteFleur de sel (fine French sea salt)1 small bunch watercress, trimmed4 watermelon radishes or other large radishes, very thinly slicedEdible flowers or daikon radish sprouts* (optional)Recipe PreparationSpread some butter over bread slices.
Garlic and Olive Oil Smashed Yukon Gold Potatoes Recipe Ingredients2 pounds medium-size unpeeled Yukon Gold potatoes, each cut into wedges6 tablespoons olive oil, divided5 large garlic cloves, peeled, halved1 teaspoon chopped fresh thymeRecipe PreparationSteam potato wedges until very tender, about 15 minutes.
Braised Greek Chicken and Artichokes Recipe Ingredients4 chicken breast halves with skin and bones2 6-ounce jars marinated artichoke hearts, drained, 2 tablespoons marinade reserved3/4 cup canned low-salt chicken broth1 tablespoon fresh lemon juice1 teaspoon grated lemon peel1/4 teaspoon dried crushed red pepper3 tablespoons chopped fresh oreganoRecipe PreparationHeat oil in heavy large skillet over medium-high heat.
Garlic Alioli Recipe Makes 1 1/4 cups ServingsIngredients1 tablespoon (or more) fresh lemon juiceFreshly ground black pepperRecipe PreparationUsing the side of a chef& 39;s knife, smash garlic. Season liberally with salt; finely mince garlic and continue to smash with the side of the knife until a fine paste forms.
Grilled Flatbreads with Za& 39;atar Recipe Ingredients1 1/4 cups warm water (105ºF to 115ºF)1 teaspoon active dry yeast3 cups (or more) all purpose flour2 teaspoons coarse kosher salt5 tablespoons (about) olive oil, dividedRecipe PreparationPlace 1 1/4 cups warm water in small bowl. Sprinkle yeast over.
Black Grape Compote Recipe With grape compote on hand, you& 39;re halfway to a sundae; simply serve with some vanilla ice cream.Ingredients3 cups seedless black grapes1 tablespoon unsalted butterRecipe PreparationBring star anise, grapes, sugar, lemon juice, and salt to a boil in a large skillet, stirring to dissolve sugar.
Roast Chicken and Kimchi Smashed Potatoes Recipe Ingredients1 1/2 pounds fingerling or baby Yukon Gold potatoes4 tablespoons vegetable oil, dividedKosher salt, freshly ground pepper4 large skin-on, bone-in chicken thighs (about 1 1/2 pounds total)1 16-ounce jar Napa cabbage kimchi, drained, 1/4 cup liquid reserved1 tablespoon unseasoned rice vinegar4 cups trimmed bitter greens (such as mustard, mizuna, or arugula)Recipe PreparationPreheat oven to 450°.
Close Menu IconRecipesHealthyishBasicallyRestaurantsHighly RecommendPodcastVideosShopSubscribe to our newsletterPrivacy and user agreement8 ServingsAugust 2010IngredientsRecipe PreparationNutritional ContentOne serving contains the following: Calories (kcal) 204.4 Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.
Roasted Radicchio with Anchovy Vinaigrette, Preserved Lemon, and Breadcrumbs Recipe IngredientsPreserved Lemon1/2 cup fresh lemon juice4 teaspoons coarse sea saltVinaigrette3 tablespoons finely grated Grana Padano or Parmesan cheese2 tablespoons fresh lemon juice1/2 2-ounce tin anchovies, drained, minced, 1 1/2 teaspoons oil from tin reservedBreadcrumbs and Radicchio4 tablespoons olive oil, divided2 cups 1/2-inch cubes crustless country white bread1/4 teaspoon dried oregano1/8 teaspoon dried crushed red pepper2 heads of radicchio (about 1 pound total), each cut into 6 wedges with some core attached to each wedgeShavings of Grana Padano or Parmesan cheese (for garnish)Recipe PreparationPreserved LemonMix lemon slices, lemon juice, and coarse sea salt in small skillet.
Smoked Salmon Grain Bowl With Sweet Potatoes Recipe This Insta-Worthy Grain Bowl Tastes Even Better Than It LooksVenture outside of the predictable grain bowl zone with this smoked salmon and tamari dressing variation. Enjoy with a refreshing Michelob ULTRA, which has only 95 calories and 2.
Orzo with Peas, Dill, and Pancetta Recipe Ingredients1/2 pound orzo (rice-shaped pasta)3 ounces pancetta (Italian bacon), chopped (about 1/2 cup)1/2 cup chopped shallots (about 4)1 cup shelled fresh peas or frozen petite peas, thawed5 tablespoons chopped fresh dill, divided1 cup low-salt chicken broth1 tablespoon Sherry wine vinegarRecipe PreparationCook orzo in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally.
Shrimp with Mustard-Lime Dipping Sauce Recipe Cooking the shrimp with their shells on helps them retain flavor; scoring them along the back lets you remove the vein and makes peeling easier. Win-win.Ingredientsshrimp1½ pound shell-on large shrimp¼ cup plus 1 Tbsp. Old Bay seasoning2 tablespoons chopped fresh flat-leaf parsleymustard-lime dipping sauce2 tablespoons spicy brown mustard1 teaspoon fresh lime juice1 teaspoon light brown sugar½ teaspoon English mustard powder½ teaspoon Worcestershire sauceLime wedges (for serving)Recipe PreparationshrimpUsing kitchen shears and working one at a time, cut along the length of the backs of shrimp, cutting through shells and just deep enough into flesh to expose veins; remove veins.
Sautéed Veal with Shrimp, Mushroom, and Brandy Cream Sauce Recipe Ingredients6 tablespoons (3/4 stick) unsalted butter1 red onion, halved, thinly sliced8 ounces shiitake mushrooms, stemmed, caps thinly sliced1 cup beef stock or canned beef broth1 cup chicken stock or canned low-salt chicken broth6 4-ounce veal cutlets, each pounded to 1/4-inch thickness24 uncooked shrimp, peeled, deveinedRecipe PreparationMelt 2 tablespoons butter in heavy large skillet over medium-high heat.
Avocado, Kale, Pineapple, and Coconut Smoothie Recipe Sub spinach for kale if you like.Ingredients½ ripe avocado, pitted, peeled½ cup coarsely chopped Tuscan kale½ cup frozen pineapple chunks¼ cup coarsely chopped coconut meat1 cup coconut water or iced green tea2 tablespoons fresh lemon juice1 tablespoon matcha (green tea powder)1 tablespoon light agave nectarRecipe PreparationUsing smoothie or ice crush setting, purée avocado, kale, pineapple, coconut meat, coconut water, lemon juice, matcha, agave, salt, and ½ cup ice in a blender until smooth.
Spiced Chicken Wings Recipe This dry rub is great on any cut of chicken, including whole birds for roasting (make a double batch). This recipe is from Where Cooking Begins by Carla Lalli Music.Ingredients4 tsp. kosher salt, plus more½ tsp. MSG, plus more for serving1 cup mint and/or basil leavesLimes and small Persian cucumbers, cut into wedges (for serving)Recipe PreparationMix oregano, granulated garlic, paprika, sugar, 4 tsp.
Orange-Roasted Baby Carrots with Honey Recipe Ingredients1 1/2 pounds slender baby carrots, trimmed, scrubbed2 tablespoons extra-virgin olive oil plus additional for drizzling1 teaspoon (packed) finely grated orange peel1/3 cup fresh orange juiceFleur de sel or Maldon sea saltRecipe PreparationPreheat oven to 400°F.