Category The best recipes

Cranberry Sauce with Orange and Cinnamon
The best recipes

Cranberry Sauce with Orange and Cinnamon

Cranberry Sauce with Orange and Cinnamon Recipe Bright citrus and warming cinnamon are the complements cranberries look for this time of the year. Blanching the chopped orange in boiling water before cooking it with the cranberries removes any bitterness from the peel and pith.Ingredients1 medium navel orange, seeds removed, chopped1 lb.

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Grilled Crab and Shrimp Mini Sandwiches

Grilled Crab and Shrimp Mini Sandwiches Recipe Ingredients1 tablespoon fresh lemon juice1/2 teaspoon finely grated lemon peel1/2 teaspoon chili powder1 cup chopped fresh crabmeat1 cup chopped cooked shrimp1/2 cup finely chopped celery1/2 cup finely chopped onion8 slices firm white sandwich bread1/4 cup (1/2 stick) unsalted butter, meltedChopped fresh Italian parsleyRecipe PreparationWhisk mayonnaise and next 3 ingredients in medium bowl.
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Ice Water Salad

Ice Water Salad Recipe For shaved veg salads with the coldest crunch, submerge the cut roots and tubers in a big bowl of icy water. Instead of oxidizing or drying out, they& 39;ll get even crisper as they soak. The best news? You can do this step up to six hours in advance, perfect for when you& 39;re prepping for a big dinner party.
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Lemon- and Prosciutto-Stuffed Pork Loin Roast with Broccolini

Lemon- and Prosciutto-Stuffed Pork Loin Roast with Broccolini Recipe Keep in mind that you should really enjoy lemony flavors before making this stuffed pork loin recipe.Ingredients1 4-pound boneless pork loin roast, trimmed12 thin prosciutto slices (about 6 ounces)1 large lemon, very thinly sliced½ cup panko (Japanese breadcrumbs)½ cup chopped fresh chives1½ teaspoons coarse kosher salt, divided1 teaspoon freshly ground black pepper, divided1½ pounds broccolini, trimmed1 cup low-salt chicken broth1 cup Pinot Grigio or other dry white wine2 tablespoons (¼ stick) butter1 tablespoon cornstarch mixed with 1 tablespoon water1 tablespoon fresh lemon juiceRecipe PreparationPlace pork, fat side down, on work surface with 1 short end facing you.
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Bouillabaisse with Rouille and Garlic Toasts

Bouillabaisse with Rouille and Garlic Toasts Recipe This pot of Provençal mussels is bathed in a bouillabaisse-style broth with saffron, tomato, and herbs. Make the broth hours ahead. Steam the mussels just before guests sit down, and serve with buttery toasted French bread rubbed with garlic.
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Green Tacos

Green Tacos Recipe This green tacos recipe is vegetarian but incredibly flavorful and hearty, daring to prove that not all tacos need meat.Ingredients1 small sweet potato, peeled, grated1 garlic clove, finely chopped4 cups Tuscan kale, ribs and stems removed, torn into bite-size pieces2 tablespoons fresh lime juiceKosher salt, freshly ground pepperRecipe PreparationHeat oil in a medium saucepan over medium heat.
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Smashed Cucumber Salad with Lemon and Celery Salt

Smashed Cucumber Salad with Lemon and Celery Salt Recipe If you have ever peeled, seeded, and sliced cucumbers for salads, this recipe will hopefully change your mind. Smashing the cucumbers augments the vegetable’s ability to absorb seasonings.Ingredients5 mini seedless or Persian cucumbers or 1 small English hothouse cucumber (about 12 oz.
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Spiced Cranberry-Pear Tart

Spiced Cranberry-Pear Tart Recipe IngredientsPistachio sugar1/2 cup unsalted natural pistachiosCrust1 1/2 cups all purpose flour3 tablespoons powdered sugar10 tablespoons chilled unsalted butter, cut into 1/2-inch cubes2 tablespoons (or more) ice waterPear filling3 tablespoons fresh lemon juice1 teaspoon (packed) finely grated lemon peel1 cinnamon stick, broken in half4 large slightly underripe Bosc pears (about 2 1/2 pounds), peeled, halved, cored, each half cut into 3 long wedges1 cup fresh or frozen cranberries1 tablespoon chopped unsalted natural pistachiosRecipe PreparationPistachio sugarCombine 1/2 cup pistachios and 1/3 cup sugar in processor and blend until pistachios are chopped.
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Garlicky Blender Aioli

Garlicky Blender Aioli Recipe There are a lot of aioli recipes out there. This one uses a coddled egg instead of raw, and the blender method ensures a successful emulsion.Ingredients2 tablespoons fresh lemon juice2 garlic cloves, lightly crushedKosher salt, freshly ground pepperRecipe PreparationCook egg in a small saucepan of gently boiling water 4 minutes.
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Cranberry and Orange Granola Recipe

Cranberry and Orange Granola Recipe Candied orange peel is the star of this granola.Ingredients2 cups old-fashioned oatsNonstick vegetable oil spray1/2 cup pure maple syrup (preferably Grade B)1 tablespoon unsalted butter, melted1 teaspoon hazelnut or grapeseed oil1/4 cup dried cranberries1/3 cup candied orange peel, sliced into long, thin stripsRecipe PreparationPreheat oven to 300°.
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Figs and Dried Cherries Poached in Vanilla-Honey Syrup with Pistachios

Figs and Dried Cherries Poached in Vanilla-Honey Syrup with Pistachios Recipe Ingredients1/2 vanilla bean, split in half lengthwise1 8-ounce package dried Calimyrna figs, stemmed, halved lengthwise1/3 cup dried tart cherries (about 1 3/4 ounces)3/4 cup plain nonfat yogurt (optional)3 tablespoons chopped unsalted natural pistachiosRecipe PreparationCombine 2 cups water and sugar in heavy medium saucepan.
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Hoisin-Glazed Meatloaf Sandwiches

Hoisin-Glazed Meatloaf Sandwiches Recipe IngredientsHoisin Glaze1/2 cup unseasoned rice vinegar1 1-inch piece ginger, peeled, mincedMeatloafNonstick vegetable oil spray2 cups 1/2-inch cubes day-old crustless white bread (from 2 slices)1/2 cup low-salt chicken broth1 1/3 cups thinly sliced scallions (dark green parts separated)3 celery stalks, minced (about 1 cup)1 4-inch piece ginger, peeled, minced2 large eggs, beaten to blend3 whole star anise, finely ground in a spice mill (about 2 teaspoons ground), or 1 teaspoon Chinese five-spice powder1 teaspoon freshly ground black pepperSalad (optional)1 cup each matchstick-size pieces peeled carrots, cucumbers, and radishes3/4 cup unseasoned rice vinegar4 teaspoons (or more) vegetable oil, divided12 thick slices white sandwich bread, toasted1 cup chopped fresh cilantroRecipe PreparationHoisin GlazeBring all ingredients to a boil in a medium saucepan; reduce heat to low and cook, stirring often, until sauce thickens to a glaze, 8–10 minutes.
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Tom Collins Bar

Tom Collins Bar Recipe Aside from banana, we can’t think of a fruit that wouldn’t be good in this drink.IngredientsGin Base1 cup chilled fresh lemon juiceAssembly2 lemons, cut into wedges1 mango, cut into ½-inch wedges½ English hothouse cucumber, thinly sliced1 4-inch piece ginger, peeled, thinly sliced1 cup fresh strawberries, hulled, quarteredRecipe PreparationGin BaseCombine gin, lemon juice, and sugar in a pitcher or large measuring glass and stir to dissolve sugar; refrigerate gin mixture if not making drinks right away.
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Warm Tortillas with Garlic Butter

Close Menu IconRecipesHealthyishBasicallyRestaurantsHighly RecommendPodcastVideosShopSubscribe to our newsletterPrivacy and user agreementServingsIngredientsRecipe PreparationTo make the garlic butter, simply mix 1/2 cup (1 stick) softened butter with 1 pressed garlic clove. Cover and refrigerate until ready to serve.
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Roasted Pear Crumble

Roasted Pear Crumble Recipe Consider this sweet and crunchy dessert a free-form fruit crisp. Be warned: The nutty oat topping is addictive.Ingredients2 ripe but firm Anjou or Bartlett pears, halved, cored2 teaspoons plus 2 Tbsp. olive oil¼ cup raw almonds or pecan halves, coarsely chopped¼ cup shelled pumpkin seeds (pepitas)2 tablespoons light brown sugar2 tablespoons old-fashioned oats1 tablespoon sesame seeds, preferably blackRecipe PreparationPlace racks in upper and lower thirds of oven and preheat to 375°.
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Thai Green Chicken Curry

Thai Green Chicken Curry Recipe Ingredients1 tablespoon vegetable oil3/4 cup sliced shallots (about 5 large)1 3/4 teaspoons Thai green curry paste1 14-ounce can unsweetened coconut milk2 teaspoons fish sauce (such as nam pla or nuoc nam)*1 pound skinless boneless chicken breast halves, cut into thin strips1 large red bell pepper, cut into strips1/4 cup chopped fresh basil plus sprigs for garnish2 tablespoons fresh lime juice plus wedges for garnishRecipe PreparationHeat oil in large saucepan over medium heat.
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Layered Salad with Roasted Garlic Dressing

Layered Salad with Roasted Garlic Dressing Recipe This layered salad recipe is a meal-in-one, thanks to chickpeas, tons of veggies, and a roasted garlic dressing.Ingredients2 teaspoons extra-virgin olive oil1/3 cup coarsely chopped fresh basil2 large heads of romaine lettuce, cut into bite-size pieces (about 16 cups)1 large fresh fennel bulb, halved, cored, thinly sliced (about 2 cups)1 15- to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained1/2 cup coarsely chopped pitted Kalamata olives1 12-ounce container grape tomatoes, halved2 medium zucchini, trimmed, cut into 1/8-inch-thick rounds (about 2 cups)Recipe PreparationPreheat oven to 400°F.
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Charred Padrón Chiles and Squid Salad

Charred Padrón Chiles and Squid Salad Recipe One in ten Padróns or shishitos is actually spicy. Pepper roulette!Ingredients½ serrano chile, thinly sliced into rings2 tablespoons fresh lime juiceKosher salt, freshly ground pepper2 cups Padrón chiles or shishito peppers1 tablespoon plus 1 teaspoon vegetable oil½ pound squid, bodies sliced into rings, tentacles halved1 teaspoon Aleppo-style pepper1 cup cilantro leaves with tender stems1 cup basil leaves, torn if largeRecipe PreparationWhisk serrano chile, olive oil, lime juice, fish sauce, and sugar in a small bowl to combine; season vinaigrette with salt and pepper.
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The BA Patty Melt

The BA Patty Melt Recipe You may ask yourself, Does this sandwich really need mayonnaise? The answer is yes. A swipe of mayo, not butter, on the bread encourages that gorgeous exterior. This is part of BA& 39;s Best, a collection of our essential recipes.Ingredientscaramelized onions2 tablespoons vegetable oil2 large onions, thinly slicedpatties and Assembly¼ small onion, finely chopped1 pound ground beef chuck (20 fat)¼ teaspoon freshly ground black pepper1 tablespoon vegetable oil8 slices seeded rye bread (preferably Levy’s)4 ounces aged sharp cheddar, thinly sliced4 ounces Swiss cheese (such as Emmenthal), thinly slicedRecipe Preparationcaramelized onionsHeat oil in a medium skillet over medium heat and cook onions, stirring often and adding water as needed to prevent burning, until deep golden brown and very soft, 20–25 minutes.
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Garganelli with Asparagus, Artichokes, Favas, and Peas

Garganelli with Asparagus, Artichokes, Favas, and Peas Recipe “With Italian cooking, the pasta is key,” says Culina chef Victor Casanova. “I try to match the pasta with the sauce and the feel of the dish.” This light, fresh, veggie-packed entrée calls for a delicate pasta. Casanova chose garganelli, which also happens to have ridges that are perfect for grabbing onto the pea puree that serves as the pasta sauce.
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