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Recipes
Lemon-Ricotta Pancakes with Caramelized Apples
By BobD
In a large skillet, melt the 2 tablespoons of butter
- 2 tablespoons unsalted butter, plus more for greasing
- 2 crisp red or pink apples, preferably Honeycrisp—peeled, cored and cut into 1/2-inch pieces
- 1/2 teaspoon cinnamon
- 1/4 cup sugar
- 1 1/4 teaspoons finely grated lemon zest
- Kosher salt
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 cups whole milk
- 3 large eggs, separated
- 1/2 cup fresh ricotta cheese
- Warm pure maple syrup, for serving
Mango Margarita
By BobD
Spread the chile powder in a dish
- 1 cup ice
- 1 lime wedge
- 3 ounces silver tequila
- 1 small mango—peeled, pitted and coarsely chopped (3 ounces)
- 1 1/2 ounces fresh lime juice
- 1 tablespoon chile powder, such as Tajin (see Note)
- 2 ounces orange liqueur
- 1 1/2 ounces agave nectar
- 3 ounces grapefruit soda
Spring Pasta with Blistered Cherry Tomatoes
By BobD
Preheat the oven to 425°
- 2 bunches of Broccolini (about 1 1/4 pounds), thick stems halved lengthwise
- 1 garlic clove, sliced
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Flaky sea salt
- Freshly ground black pepper
- 2 pounds yellow and red cherry tomatoes
- 6 scallions, white and tender green parts only, cut into 1-inch lengths
- 1 bunch asparagus, cut into 1 1/2-inch lengths
- 1 pound mafaldine or other curly, wide noodles
- 2 tablespoons unsalted butter
- Large pinch of crushed red pepper
- 1/4 cup chopped flat leaf parsley
- 1/2 About 1/2 cup shaved ricotta salata cheese, for garnish
Butternut Squash-Polenta Gratin
By BobD
MAKE AHEAD The recipe can be prepared through Step 3 and refrigerated for up to 5 days
- One 1 1/2-pound butternut squash
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper
- 2 quarts plus 2 cups water
- 2 cups instant polenta (12 ounces)
- 1 stick (4 ounces) unsalted butter
- 1 1/3 cups freshly grated Parmesan cheese (4 ounces)
Apple Crisp with Sweet Ginger and Macadamia Nuts
By BobD
To make chopping macadamia nuts easy, Greg Patent suggests, put them in a resealable plastic bag and breaking them ...
- 1 1/4 cups all-purpose flour
- 1/2 cup packed dark brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- Salt
- 1 stick (4 ounces) cold unsalted butter, cut into 8 pieces
- 3/4 cup macadamia nuts, finely chopped
- 3 1/2 pounds large Granny Smith apples (about 7)—peeled, cored and thinly sliced
- 1/3 cup finely chopped crystallized ginger (2 ounces)
- 1/2 cup granulated sugar
- Finely grated zest and juice of 1 lime
- Vanilla ice cream, for serving
Apple Crostada with Brown Butter Streusel
By BobD
MAKE THE PASTRY: In a food processor, pulse the flour, sugar and salt
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 1/2 sticks (6 ounces) cold unsalted butter, cut into small pieces
- 1/4 cup ice water
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/4 cup walnuts, finely chopped
- 1/4 cup granulated sugar
- 2 tablespoons dark brown sugar
- 1/2 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 7 tablespoons unsalted butter
- 1 cup pure maple syrup, plus more for serving
- 1 vanilla bean, split and scraped
- 5 Granny Smith apples—peeled, cored and sliced 1/2 inch thick
- 1 large egg, beaten with 1 tablespoon of water
- Vanilla ice cream, for serving
Pear, Pear, Pear
By BobD
Chef Jeremiah Tower believes he adapted this light, palate-cleansing dessert from a recipe by Franco-Brazilian chef...
- 6 ripe Comice or Bartlett pears
- 2 tablespoons fresh lemon juice
- 1/2 cup pear eau-de-vie
- Salt
- 1 1/2 cups sugar
- 1 1/2 cups water
- 1/2 cup fresh or unsweetened frozen raspberries
- 1 1/2 pints pear sorbet
- 1/2 cup julienned organic rose petals
Apple Brown Betty
By BobD
Michael Symon usually doesn't make dessert for holidays
- 6 cups cubed brioche or challah bread
- 1 1/2 cups sugar
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated orange zest
- Pinch of salt
- 4 pounds Granny Smith apples, peeled, cored and thinly sliced
- 1/2 cup apple cider
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 3 tablespoons cold unsalted butter
- Vanilla ice cream or whipped cream, for serving
Pumpkin-Gingersnap Tiramisù
By BobD
Pumpkin pie meets tiramisù, with layers of pumpkin-mascarpone custard and gingersnaps brushed with Calvados syrup
- 3 1/2 teaspoons unflavored gelatin (from 1 1/2 envelopes)
- 2 tablespoons water
- 6 large egg yolks
- 1/4 cup plus 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups plus 1 tablespoon sugar
- 1 quart whole milk
- One 15-ounce can pumpkin puree
- 1 tablespoon pure vanilla extract
- 3/4 teaspoon cinnamon
- 1 pound mascarpone (2 cups)
- 3 tablespoons Calvados or other apple brandy
- 1 1/4 pounds gingersnaps, 1/4 pound finely crushed
Ginger and Pear Upside-Down Cake
By BobD
Preheat the oven to 350°
- 2 sticks unsalted butter, softened
- 4 medium, very firm Bosc pears—peeled, cored and cut into eighths
- 1/2 cup packed light brown sugar
- 1/4 cup plus 2 tablespoons honey
- 2 tablespoons minced crystallized ginger
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup milk