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Salmon with Breadcrumb, Olive and Sun-Dried Tomato Crust

Salmon with Breadcrumb, Olive and Sun-Dried Tomato Crust

By

"Dinner at the Montauk Seafood Grill was an ideal way to cap off a day of skiing in Vail," Julie Harris of Redwood ...

  • 1/4 cup chopped pitted Kalamata olives or other brine-cured black olives
  • 1/4 cup chopped pitted green olives
  • 1/4 cup chopped drained oil-packed sun-dried tomatoes
  • 3 garlic cloves, minced
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 1/2 teaspoons chopped fresh thyme
  • 5 1/2 teaspoons Dijon mustard
  • 1 cup panko (Japanese breadcrumbs)*
  • 4 5- to 6-ounce salmon fillets
0/5 (0 Votes)

Chocolate Cake with Chocolate Buttercream and Cocoa Nibs

Chocolate Cake with Chocolate Buttercream and Cocoa Nibs

By

This is Zoe Nathan's favorite chocolate cake—it's moist, tender and subtly spiked with coffee

  • CAKE
  • 3 ounces dark chocolate (60 to 70 percent), finely chopped
  • 1 1/4 cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup buttermilk
  • 3/4 cup brewed coffee, cooled slightly
  • 3/4 teaspoon vanilla extract
  • 1 stick unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3/4 teaspoon kosher salt
  • 2 large eggs
  • BUTTERCREAM
  • 6 ounces dark chocolate (60 to 70 percent), finely chopped
  • 1/2 cup heavy cream
  • 1/4 cup confectioners’ sugar
  • 2 sticks unsalted butter, at room temperature, cut into tablespoons
  • Cocoa nibs, for garnish
4.3/5 (14 Votes)

Avocado-Goat Cheese Salad with Lime Dressing

Avocado-Goat Cheese Salad with Lime Dressing

By

Avocado oil has a rich, buttery flavor and is a great source of healthful fat

  • 1 1/2 cups matchstick-size strips peeled jicama
  • 1/4 cup avocado oil
  • 3 tablespoons fresh lime juice
  • 1 5-ounce package mixed greens
  • 1 large avocado, peeled, pitted, sliced
  • 1 5-ounce package soft fresh goat cheese or Cotija cheese, crumbled
5/5 (1 Votes)

Radicchio, Fennel, and 
Olive Panzanella

Radicchio, Fennel, and 
Olive Panzanella

By

Make sure to have fresh bread on hand to soak up any extra dressing in the bowl

  • 6 oz. country-style bread, torn into bite-size pieces (about 4 cups)
  • 1 tablespoon finely grated lemon zest
  • 1/2 cup olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 small shallot, finely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh oregano
  • 1 small head radicchio, torn into bite-size pieces
  • 1 small fennel bulb, thinly sliced
  • 1 cup fresh flat-leaf parsley leaves with tender stems
  • 1/2 cup green olives, pitted, halved
  • 3 oz. aged sheep’s-milk cheese (such as Manchego), shaved
  • 3 oz. hard salami, thinly sliced
4.5/5 (2 Votes)

Venetian Spritz

Venetian Spritz

By

The favored aperitif of the locals in Venice

  • 2 Ounces Prosecco
  • 2 Ounces Aperol
  • 1 Ounces Seltzer
  • 1 Slices Orange
4.7/5 (16 Votes)

Apricot Shortbread Cookies

Apricot Shortbread Cookies

By

The shortbread cookies are studded with bright orange apricots and awesomely light

  • 1 cup unsalted butter, room temperature
  • 3/4 cup sifted confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups sifted all-purpose flour, plus more for parchment
  • 1/2 teaspoon salt
  • 1/2 cup finely chopped dried apricots
4/5 (19 Votes)

Winter White Cosmopolitan

Winter White Cosmopolitan

By

The classic cosmopolitan, dressed all in white to honor the season, takes on a wintry twist with the crisp flavors ...

  • LIME SIMPLE SYRUP:
  • 2 ounces cranberry vodka
  • 3/4 ounce Cointreau liqueur
  • 1 ounce lime infused simple syrup
  • 2 ounce white cranberry juice
  • 3 to 4 frozen cranberries
  • 1 cup sugar
  • 1/2 cup fresh squeezed lime juice
  • 1 tablespoon lime zest
4.6/5 (14 Votes)

Tornado Hash Brown

Tornado Hash Brown

By

This skillet-size hash brown was inspired by a side dish at the beloved Tornado Steakhouse in Madison, Wisconsin

  • 2 1/2 pounds baking potatoes, peeled and cut into medium julienne
  • Kosher salt
  • Pepper
  • 1/2 cup canola oil
  • 1 cup thinly sliced scallions, whites and light green parts only, plus sliced scallion greens for garnish
  • Sour cream, for serving
4.2/5 (9 Votes)

Buttermilk Bundt Cake with Lemon Glaze

Buttermilk Bundt Cake with Lemon Glaze

By

This is the ultimate buttermilk Bundt cake, nicely browned on the outside, with a soft, tender crumb

  • CAKE
  • 1 1/2 sticks unsalted butter, at room temperature, plus more for greasing
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 3/4 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 3/4 cup vegetable shortening, at room temperature
  • 2 1/2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk, at room temperature
  • 3 tablespoons fresh lemon juice
  • Try Probiotic Pearlsª Today and Save $3.
  • GLAZE
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon finely grated lemon zest
  • 2 1/2 tablespoons fresh lemon juice
  • 1 teaspoon unsalted butter, melted
  • Pinch of fine salt
4.5/5 (15 Votes)

Butternut Squash Gnocchi with Sage Brown Butter

Butternut Squash Gnocchi with Sage Brown Butter

By

For perfect gnocchi, don't work the dough too much and add as little flour as possible

  • 1 1-pound butternut squash
  • 1 tablespoon olive oil
  • 1 12- to 14-ounce russet potato, peeled, quartered
  • 3/4 cup finely grated Parmesan cheese, divided
  • 1 large egg, beaten to blend
  • 1 1/2 teaspoons freshly grated nutmeg
  • 1 teaspoon salt
  • 1 3/4 cups (or more) all purpose flour
  • 1/2 cup (1 stick) butter
  • 2 tablespoons chopped fresh sage
  • Additional grated Parmesan cheese
  • Special Equipment
  • Potato ricer
5/5 (1 Votes)