á-58's profile page
Recipes
Chocolate-Raspberry Mascarpone Bars
By á-58
For the crust: Place an oven rack in the middle of the oven and preheat to 325 degrees F
- Crust:
- Vegetable oil cooking spray
- 8 plain or almond biscotti, broken into 1-inch pieces (5 to 6 ounces)
- 5 tablespoons unsalted butter, chopped into 1/2-inch pieces, chilled
- 1/4 cup unsweetened cocoa powder
- 1/4 packed cup dark brown sugar
- 1/2 cup raspberry jam or preserves, such as Bonne Maman
- Filling:
- 1/2 cup semisweet chocolate chips, such as Ghirardelli
- 1 cup mascarpone, at room temperature (8 ounces)
- 1 cup sour cream, at room temperature (8 ounces)
- 5 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- Special equipment: One 7-by-10 3/4-inch nonstick metal baking
Balsamic Roasted Vegetables
By á-58
by Kelsey Nixon and Shane Lyons
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves, pressed
- 2 teaspoons finely chopped fresh thyme
- 1 teaspoon finely chopped fresh basil
- 2 large red onions, halved, thinly sliced
- 1 yellow bell pepper, cut into 1/2-inch-wide strips
- 1 red bell pepper, cut into 1/2-inch-wide strips
- 1 orange bell pepper, cut into 1/2-inch-wide strips
- 1 1-pound eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices
- 1/2 pound yellow squash (about 2 medium), cut into 1/3-inch-thick rounds
- 1/2 pound zucchini (about 2 medium), cut into 1/3-inch-thick rounds
- Coarse kosher salt
Green Bean Casserole
By á-58
Preheat the oven to 475 degrees F
- For the topping:
- 2 medium onions, thinly sliced
- 1/4 cup all-purpose flour
- 2 tablespoons panko bread crumbs
- 1 teaspoon kosher salt
- Nonstick cooking spray
- For beans and sauce:
- 2 tablespoons plus 1 teaspoon kosher salt, divided
- 1 pound fresh green beans, rinsed, trimmed and halved
- 2 tablespoons unsalted butter
- 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
Baked Hard-Cooked Eggs
By á-58
The fresher the eggs are the more difficult they are to peel no matter what cooking method you use
- 1 dozen eggs
- 1 12-count standard muffin pan
Chicken Florentine
By á-58
To avoid a watery Chicken Florentine, we drained excess liquid from the cooked spinach by pressing the leaves with ...
- 2 tablespoons vegetable oil
- 2 (6-ounce) bags baby spinach
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- Salt and pepper
- 2 garlic cloves, minced
- 1 minced shallot
- 1 1/4 cups low-sodium chicken broth
- 1 1/4 cups water
- 1 cup heavy cream
- 6 tablespoons grated Parmesan cheese
- 1 teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice from 1 lemon
Kale Salad with Root Vegetables and Apple
By á-58
This refreshing, superhealthy salad is one of chef Marcus Samuelsson’s favorite ways to showcase kale; massaging ...
- 2 pounds curly kale, stemmed and leaves thinly sliced
- 2 tablespoons apple cider vinegar
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1 teaspoon finely grated lemon zest
- 1/4 cup fresh lemon juice
- 1 tablespoon soy sauce
- 1 tablespoon agave syrup
- Pepper
- 1 medium carrot, julienned
- 1 Granny Smith apple, peeled and julienned
- 1 cup peeled and julienned rutabaga
- 2 scallions, thinly sliced
Prime Rib
By á-58
The perfect prime rib should have a deep-colored, substantial crust encasing a tender, juicy rosy-pink center
- 1 (7-pound) first-cut beef standing rib roast (3 bones), meat removed from bones, bones reserved
- Kosher salt and ground black pepper
- 2 teaspoons vegetable oil
Spicy Shredded Chicken Tacos
By á-58
I like to keep at least three varieties of hot sauce in my fridge at all times
- 4 bone-in, skinless chicken breasts
- 1 red onion, large diced
- 1 clove garlic, smashed
- 1 serrano chili, sliced (optional)
- 1/2 cup Mexican hot sauce, preferably Cholula
- One 12-ounce Mexican beer
- Juice of 2 limes, about 1/4 cup
- Kosher salt
- Freshly cracked black pepper
- Corn tortillas, for serving
- 1 cup minced onion, for serving
- 1 avocado, sliced, for serving
- Cilantro, for serving
Lemon Chess Pie
By á-58
Use your favorite pie dough or our Single-Crust Pie Dough (see related recipe)
- 5 large eggs
- 1 3/4 cups plus 1 teaspoon sugar
- 1 tablespoon grated lemon zest and 3 tablespoons juice from 1 lemon
- 2 tablespoons cornmeal
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
- 1 (9-inch) pie shell, chilled (see note)
Char-Grilled Steaks
By á-58
The perfect steaks are salty, sizzling, almost singed on the outside, and juicy, red, and buttery within
- To minimize flare-ups, trim excess fat and gristle from the steaks before grilling.
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 4 strip, rib-eye, or tenderloin steaks , about 1 1/2 inches thick
- Pepper