Category New recipes

Summer zacusca
New recipes

Summer zacusca

Eggplants, peppers are baked and cleaned; the tomatoes are scalded, cleaned and drained. Chop all the vegetables. Put the oil in a bowl, after it has heated a bit, add the chopped onion (fry until it becomes glossy), add the finely chopped hot pepper and baked, leave on the fire for about 6-7 minutes, then add the tomatoes.

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Almond Cake with Roasted Pineapples and Vanilla Cream

Almond Cake with Roasted Pineapples and Vanilla Cream Recipe IngredientsCake1/4 cup blanched slivered almonds3/4 cup plus 2 tablespoons all purpose flour6 tablespoons (3/4 stick) unsalted butter, room temperature1/2 teaspoon grated lemon peel1/4 teaspoon almond extractVanilla cream1 8-ounce contained crème fraîche or sour cream2 tablespoons powdered sugar1 1/4 teaspoons vanilla extractPineapple1 4 1/2-pound pineapple, peeled, quartered lengthwise, cored1/3 cup (packed) dark brown sugar1/3 cup (or more) pineapple juice1/4 teaspoon ground cloves1/4 teaspoon ground cinnamonRecipe PreparationCakePreheat oven to 350°F.
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Pork Scaloppine with Fennel Salsa Verde

Pork Scaloppine with Fennel Salsa Verde Recipe The surface scoring used here helps to create a cutlet that will be evenly thin when pounded out. Try it on beef or veal, too.Ingredients¼ small fennel bulb, finely chopped, plus 2 tablespoons chopped fennel fronds½ large shallot, finely chopped1 garlic clove, finely grated2 tablespoons chopped drained capers2 tablespoons chopped fresh parsley2 tablespoons finely grated lemon zest⅓ cup olive oil, plus moreKosher salt and freshly ground black pepper1 tablespoon fennel seeds2½ pounds center-cut boneless pork loin, silver skin removed1 tablespoon (or more) vegetable oil2 lemons, halved crosswiseSpecial EquipmentA spice mill or a mortar and pestleRecipe PreparationStir fennel, fennel fronds, shallot, garlic, capers, parsley, lemon zest, and ⅓ cup olive oil in a small bowl; season with salt and pepper.
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Marinated Tofu with Peanuts and Charred Bean Sprouts

Marinated Tofu with Peanuts and Charred Bean Sprouts Recipe “At home I cook quick, healthy and vegetarian,” says chef Peter Serpico, Serpico, Philadelphia. Cue this soy-and-ginger-marinated tofu (no cooking required!) that tastes way better than takeout.Ingredients2 14-oz. packages firm tofu, drained, sliced ½” thick1 jalapeño, with seeds, thinly sliced½ cup reduced-sodium soy sauce2 tablespoons light brown sugar2 teaspoons grated peeled ginger2 teaspoons vegetable oil2 cups bean sprouts, dividedSteamed white rice (for serving)6 scallions, thinly sliced on a diagonal½ cup chopped salted, roasted peanutsLime wedges (for serving)Recipe PreparationPlace tofu on a baking sheet lined with several layers of paper towels; place several layers of paper towels on top and press gently to squeeze out liquid.
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Portobellos Stuffed with Corn and Mushrooms

Portobellos Stuffed with Corn and Mushrooms Recipe Ingredients1 cup plus 3 tablespoons corn oil2 tablespoons white balsamic vinegar5 teaspoons chopped fresh thyme4 teaspoons chopped fresh oregano8 5-inch diameter portobello mushrooms1 pound assorted fresh wild mushrooms (such as oyster and stemmed shiitake), sliced1 1/2 cups fresh corn kernels1 cup crumbled Cotija or feta cheeseRecipe PreparationWhisk 1 cup oil, garlic, vinegar, 3 teaspoons thyme, and 2 teaspoons oregano in medium bowl to blend.
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Our site's Best Soft Scrambled Eggs

Our site's Best Soft Scrambled Eggs Recipe Medium-low heat is the key to the fluffy, creamy, melty texture of these scrambled eggs. This is part of BA& 39;s Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.Ingredients1 tablespoon unsalted butterFlaky sea salt (for serving)Recipe PreparationCrack eggs into a medium bowl and add kosher salt.
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Lamb Sausage Patties with Fresh Mint, Feta, and Garlic

Lamb Sausage Patties with Fresh Mint, Feta, and Garlic Recipe Ingredients1 1/2 pounds cup ground lamb shoulder2 large garlic cloves, pressed1 1/2 teaspoons coarse kosher salt1/3 cup crumbled feta cheese1 tablespoon finely chopped fresh mint1 tablespoon extra-virgin olive oilRecipe PreparationPlace lamb in large bowl.
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Chilled Roasted Tomato Soup with Pesto

Chilled Roasted Tomato Soup with Pesto Recipe Ingredients2 cups canned tomato-vegetable juice (such as V-8)1 cucumber, peeled, seeded, choppedPesto1 cup (packed) fresh basil leaves1/3 cup extra-virgin olive oilRecipe PreparationFor soupPrepare barbecue (medium-high heat). Lightly oil grill rack.
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Chocolate-Raspberry Cakes

Chocolate-Raspberry Cakes Recipe Ingredients8 ounces bittersweet or semisweet chocolate, coarsely chopped14 tablespoons (13/4 sticks) unsalted butter, diced2 tablespoons seedless raspberry preserves1 tablespoon vanilla extractRecipe PreparationPreheat oven to 325°F. Butter six 3/4-cup soufflé dishes or custard cups.
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Mile-High Chocolate Pie

Mile-High Chocolate Pie Recipe This chocolate pie recipe has everything you need in order to live: chocolate wafer cookies for crunch, fluffy chocolate mousse filling, and crème fraîche meringue.Ingredients1 pie crust, homemade or store-bought3/4 cup plus 3 Tbsp. sugar10 ounces semisweet or bittersweet chocolate (do not exceed 71 cacao), chopped, plus more shaved with a vegetable peeler for garnish3 tablespoons unsalted butter4 cups heavy cream, divided1 cup coarsely crushed chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers), dividedRecipe PreparationPreheat oven to 350°.
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Quick-Pickled Vegetables

Quick-Pickled Vegetables Recipe You can use any thinly shaved or sliced vegetable you like for this recipe. We love quick pickles on sandwiches because they add acidity and crunch. And you don& 39;t have to be someone who& 39;s & 34;into canning& 34; to make your own. Keep them in the fridge for days and put them on everything.
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Rosemary Swordfish Skewers with Sweet Pepper Salad

Rosemary Swordfish Skewers with Sweet Pepper Salad Recipe Ingredients7 tablespoons extra-virgin olive oil3 garlic cloves, thinly sliced4 small assorted sweet peppers, 2 sliced into 1/4” rounds, 2 cut into strips1/2 small onion, cut in half lengthwise, thinly sliced, soaked in ice water1 jalapeño, seeded, thinly sliced2 tablespoons Sherry vinegar4 ounces arugula (about 8 cups loosely packed)Kosher salt, freshly ground pepper1 pound 1”-thick swordfish steaks, trimmed, cut into 1” cubes1 tablespoon (generous) minced fresh rosemaryRecipe PreparationBuild a medium fire in a charcoal grill, or heat a gas grill to medium-high.
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Tomato Vinaigrette

Tomato Vinaigrette Recipe This sauce really showcases summer tomatoes. Use the best you can find.Ingredients1 tablespoon white wine vinegarKosher salt and freshly ground black pepperRecipe PreparationCoarsely grate tomato into a small bowl. Mix with shallot, vinegar, and sugar, then add oil; season with salt and pepper.
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Lobster and Stone Crab Enchilado

Lobster and Stone Crab Enchilado Recipe Ingredients2 uncooked frozen lobster tails (1 1/2 pounds total), thawed, cut in half lengthwise, each half cut into thirds with shell intact1 tablespoon fresh lime juice2 tablespoons chopped green bell pepper1 tablespoon chopped fresh parsley2 large plum tomatoes, seeded, diced1/2 cup canned tomato puree3/4 cup bottled clam juice1/4 teaspoon cayenne pepper1 pound stone crab claws, crackedRecipe PreparationPlace thawed lobster and fresh lime juice in medium bowl; toss to coat.
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White Beans and Charred Broccoli with Parmesan

White Beans and Charred Broccoli with Parmesan Recipe Gigante beans have a nutty, buttery flavor and creamy texture, and hold together when cooked.Ingredients2 cups dried large white beans (such as gigante or corona), soaked overnight3 ounces Parmesan with rind1 head garlic, halved crosswise1½ pound broccoli (about 3 small heads), coarsely choppedFreshly ground black pepper4 anchovy fillets packed in oil, drained, finely chopped2 wide strips lemon zest, thinly slicedRecipe PreparationDrain beans and place in a large heavy pot.
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Why-Is-It-So-Good Gravy

Good Gravy Recipe A make-ahead gravy that doesn’t rely on turkey drippings or a roux. The gravy’s depth of flavor comes from roasted poultry bones and—surprise!—a sprinkle of MSG, which has an umami-to-the-max effect. (Despite exaggerated fearmongering reports in the ’70s, MSG is harmless in such small quantities; read more here.
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Orecchiette with Cauliflower, Anchovies, and Fried Croutons

Orecchiette with Cauliflower, Anchovies, and Fried Croutons Recipe Ingredients1 large head of cauliflower (28 to 30 ounces), trimmed, cut into 1-inch florets8 tablespoons extra-virgin olive oil, divided1 pound orecchiette (little ear-shaped pasta) or medium-size shell pasta1 1/2 cups 1/3-inch cubes crusty country-style bread3 medium zucchini, trimmed, cut into 1/3-inch cubes (about 3 cups)3 large garlic cloves, chopped7 anchovy fillets, finely chopped1/2 cup chopped fresh Italian parsley, divided1/3 cup (packed) freshly grated Parmesan cheese plus additional for serving2 tablespoons freshly grated Pecorino Romano cheeseRecipe PreparationPreheat oven to 425°F.
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Spicy Eggplant and Green Bean Curry

Spicy Eggplant and Green Bean Curry Recipe Ingredients5 tablespoons vegetable oil, divided1 tablespoon chopped peeled fresh ginger1 14- to 16-ounce eggplant, peeled, cut into 2 x 1/2 x 1/2-inch sticks8 ounces green beans, trimmed, cut into 2-inch pieces1 tablespoon grated lime peel1 teaspoon Thai green curry paste1 cup canned unsweetened coconut milk1/4 cup chopped fresh cilantro2 tablespoons chopped fresh mintRecipe PreparationHeat 4 tablespoons oil in large skillet over medium-high heat.
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Red Quinoa with Pistachios

Red Quinoa with Pistachios Recipe Nutritionists love red quinoa for its low glycemic index; we love how this recipe reinforces the idea that healthy food should pack a lot of flavor. Fresh herbs, plus crunchy nuts, keeps things interesting.Ingredients1 shallot, finely choppedKosher salt and freshly ground black pepper1 cup quinoa, preferably red, rinsed well in a fine-mesh sieve1 1/2 cups low-sodium chicken broth or water1/4 cup unsalted, shelled raw pistachios, chopped3 tablespoons chopped flat-leaf parsley1 tablespoon chopped fresh mintRecipe PreparationHeat oil in a medium saucepan over medium heat.
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Seared Scallops with Fresh Fennel Salad and Kumquat-Tarragon Vinaigrette

Seared Scallops with Fresh Fennel Salad and Kumquat-Tarragon Vinaigrette Recipe Ingredients1 cup plus 2 tablespoons olive oil10 kumquats, stemmed, quartered, seeded3 tablespoons chopped fresh tarragon1/4 cup white wine vinegar2 tablespoons frozen orange juice concentrate1 tablespoon Dijon mustard3 medium fennel bulbs, thinly sliced (about 5 cups)1 medium-size head of radicchio, quartered, thinly sliced (about 4 cups)4 green onions, thinly sliced (about 3/4 cup)24 large sea scallops (about 1 3/4 pounds)2 tablespoons butter, dividedRecipe PreparationPuree oil, kumquats, and tarragon in processor.
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Tuna, Fresh Mozzarella, and Basil Pizza

Tuna, Fresh Mozzarella, and Basil Pizza Recipe Ingredients1 sheet frozen puff pastry (half of 17.3-ounce package), thawed2 teaspoons extra-virgin olive oil plus additional for brushing and drizzling4 large green onions, chopped1 8-ounce ahi tuna steak, cut crosswise into twelve 1/4-inch-thick slices1/2 8-ounce ball fresh mozzarella cheese, cut into 12 thin slices, drained on several layers of paper towels12 large fresh basil leaves4 cherry tomatoes, quartered4 Kalamata olives, pitted, quartered2 radishes, thinly sliced1 teaspoon minced peeled fresh gingerRecipe PreparationPosition rack in center of oven and preheat to 400°F.
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