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Recipes
Sriracha Garlic Tofu with Mint
By DreiFromBK
Pat the tofu dry with paper towels to remove excess water
- One 14 ounce (396g) package firm tofu, drained and rinsed
- 2 tablespoons grapeseed or canola oil (or other high flashpoint oil)
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 2 tablespoons water
- 2 tablespoons Sriracha sauce
- 1/4 cup chopped fresh mint
- 2 tablespoons chopped cilantro
- Lime wedges to garnish
Creamy Broccoli and Cheddar Soup
By DreiFromBK
How we use your e-mail address How we use your e-mail address Broccoli and cheese soup is classic comfort food, b...
- 3 tablespoons unsalted butter
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 1/2 pounds broccoli, stems peeled and sliced into 1/2-inch pieces, florets chopped into 1/2-inch pieces
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 3 cups shredded mild cheddar cheese shredded, plus extra for garnish
- Salt
- Cayenne pepper
Lemon Pudding Cake
By DreiFromBK
For the brightest lemon flavor in our Lemon Pudding Cake, we used a full half-cup of lemon juice
- Serves 8
- This dessert is best served warm or at room temperature the same day it is made. Scoop it out and serve in a bowl.
- Ingredients
- 1/4 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 1/4 cups sugar
- 5 tablespoons unsalted butter, softened
- 2 tablespoons grated zest and 1/2 cup juice from 4 lemons
- 5 large eggs, separated
- 1 1/4 cups whole milk, room temperature
- 2 quarts boiling water
Grandma Pizza
By DreiFromBK
Using bread flour and lengthy kneading gave us the open-structured chewy crust we wanted, but it was difficult to s...
- Serves 4
- If the dough snaps back when you press it to the corners of the baking sheet, cover it, let it rest for 10 minutes, and try again.
- Dough
- 3 tablespoons olive oil
- 3/4 cup water
- 1 1/2 cups (8 1/4 ounces) bread flour
- 2 1/4 teaspoons instant or rapid-rise yeast
- 1 teaspoon sugar
- 3/4 teaspoon salt
- Topping
- 1 (28-ounce) can diced tomatoes
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 8 ounces mozzarella cheese, shredded (2 cups)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
Creamy Gazpacho Andaluz
By DreiFromBK
The key to fresh tomato flavor in our creamy gazpacho Andaluz recipe was salting the tomatoes and letting them sit ...
- 4 to 6 6
- Ingredients
- 3 3 6 pounds (about 6 medium) ripe tomatoes, cored
- 1 1 1 small cucumber, peeled, halved, and seeded
- 1 1 1 medium green bell pepper, halved, cored and seeded
- 1 1 1 small red onion, peeled and halved
- 2 2 2 medium garlic cloves, peeled and quartered
- 1 1 1 small serrano chile, stemmed and halved lengthwise
- Kosher salt (see note)
- 1 1 1-inch slice high-quality white sandwich bread, crust removed, torn into 1-inch pieces
- 1/2 1/2 1/2 cup extra virgin olive oil, plus extra for serving
- 2 2 2 tablespoons sherry vinegar, plus extra for serving (see note)
- 2 2 2 tablespoons finely minced parsley, chives, or basil leaves
- Ground black pepper
Weeknight Roast Chicken
By DreiFromBK
Roast chicken is often described as a simple dish, and it is, at least in terms of flavor—when the dish is made p...
- 4 4
- Ingredients
- 1 1 1 tablespoon kosher salt
- 1/2 1/2 1/2 teaspoon pepper
- 1 1 1/2- to 4-pound) to 4-pound) whole chicken, giblets discarded
- 1 1 1 tablespoon olive oil
- 1 1 1 recipe pan sauce (optional) (see related recipes)
Fresh Fettuccine with Roasted Chicken and Broccoli Rabe
By DreiFromBK
Recipe courtesy Giada De Laurentiis
- 1 pound broccoli rabe, trimmed, stalks cut crosswise into 3-inch pieces
- 1 (9-ounce) container fresh fettuccine pasta
- 1 (14-ounce) can reduced-sodium chicken broth
- 1/4 cup fresh lemon juice
- 3 cups shredded roasted chicken (from 1 roasted chicken)
- 3/4 cup freshly grated Parmesan
- 1/2 cup pine nuts, toasted
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- Salt and freshly ground black pepper
Cookies ‘n Birthday Cake Fudge
By DreiFromBK
3/4 cup I Can't Believe It's Not Butter! spread (or regular butter) 3 cups sugar 5 ounces (2/3 cup) eva
- 3/4 cup I Can't Believe It's Not Butter! spread (or regular butter)
- 3 cups sugar
- 5 ounces (2/3 cup) evaporated milk
- 1 jar (7 ounces) marshmallow creme
- 1 package (12 ounces) white chocolate chips
Goat Cheese Cakes with Rosemary and Lavender Honey
By DreiFromBK
MAKE THE CRUST Preheat the oven to 350° and line a large baking sheet with parchment paper
- 8 ounces gingersnaps, crushed
- 2 1/2 tablespoons sugar
- 3 1/2 tablespoons unsalted butter, melted and cooled
- 12 ounces cream cheese, softened
- One 11-ounce log of fresh goat cheese, at room temperature
- 3/4 cup sugar
- 3 large eggs
- 3 large egg yolks
- 1 1/2 teaspoons cornstarch
- 1 tablespoon minced rosemary
- Lavender honey, for serving
Oven-Steamed Mussels with Hard Cider and Bacon
By DreiFromBK
To even out the cooking of our steamed mussels and prevent overcooking, we move them to the gentle, enveloping heat...
- 1 tablespoon 1 tablespoon extra-virgin olive oil
- 4 slices 4 slices thick-cut bacon, cut into 1/2-inch pieces
- 1 cup 1 cup dry hard cider
- 3 sprigs 3 sprigs fresh thyme
- 2 2 bay leaves
- 4 pounds 4 pounds mussels, scrubbed and debearded
- 1/4 teaspoon 1/4 teaspoon salt
- 1/4 cup 1/4 cup heavy cream
- 2 tablespoons 2 tablespoons fresh parsley, minced