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Spanakopita

Spanakopita

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Microwaving, chopping, and then ridding mature fresh spinach of excess water gave our spanakopita recipe bold spina...

  • Filling
  • 2 (10-ounce) bags curly leaf spinach, rinsed
  • 1/4 cup water
  • 12 ounces feta cheese, rinsed, patted dry, and crumbled into fine pieces (about 3 cups)
  • 3/4 cup whole-milk Greek yogurt (see note)
  • 4 medium scallions, sliced thin (about 1/2 cup)
  • 2 large eggs, beaten
  • 1/4 cup minced fresh mint leaves
  • 2 tablespoons minced fresh dill leaves
  • 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
  • 1 teaspoon grated zest plus 1 tablespoon juice from 1 lemon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon table salt
  • 1/8 teaspoon cayenne pepper
  • Phyllo Layers
  • 7 tablespoons unsalted butter, melted
  • 1/2 pound (14 by 9-inch) phyllo, thawed (see note)
  • 1 1/2 ounces Pecorino Romano, grated fine (about 3/4 cup)
  • 2 teaspoons sesame seeds (optional)
4.5/5 (24 Votes)

Pan-Seared Chicken Breasts

Pan-Seared Chicken Breasts

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For a chicken breast recipe with flavorful, moist, and tender meat, we gently parcooked boneless, skinless breasts ...

  • 4 4
  • Ingredients
  • 4 4 to 8 skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat (see note)
  • 2 2 1 teaspoons kosher salt or 1 teaspoon table salt
  • 1 1 1 tablespoon vegetable oil
  • 2 2 2 tablespoons unsalted butter, melted
  • 1 1 1 tablespoon unbleached all-purpose flour
  • 1 1 1 teaspoon cornstarch
  • 1/2 1/2 1/2 teaspoon ground black pepper
  • 1 1 1 recipe pan sauce, optional (see related recipes)
4.4/5 (15 Votes)

Pasta Frittata with Sausage and Hot Peppers

Pasta Frittata with Sausage and Hot Peppers

By

For a pasta frittata that showcased egg and pasta in equal measure, we opted for superthin angel hair pasta

  • 4 to 6 6
  • To to to proper texture, it’s important to use angel hair pasta. We like to serve the frittata warm or at room temperature, with a green salad.
  • Ingredients
  • 8 8 8 large eggs
  • 1 1 1 ounce Parmesan cheese, grated (1/2 cup)
  • 3 3 3 tablespoons extra-virgin olive oil
  • 3 3 3 tablespoons coarsely chopped jarred hot cherry peppers
  • 2 2 2 tablespoons chopped fresh parsley
  • Salt and pepper
  • 8 8 8 ounces sweet Italian sausage, casings removed, crumbled
  • 2 2 2 garlic cloves, sliced thin
  • 3 3 3 cups water
  • 6 6 6 ounces angel hair pasta, broken in half
  • 3 3 3 tablespoons vegetable oil
4.7/5 (3 Votes)

Classic Gingerbread Cake

Classic Gingerbread Cake

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Makes one 8-inch square cake, serving 8 to 10 This cake packs potent yet well-balanced, fragrant, spicy heat

  • 3/4 cup stout (see note)
  • 1/2 teaspoon baking soda
  • 2/3 cup mild molasses
  • 3/4 cup (5 1/4 ounces) packed light brown sugar
  • 1/4 cup (1 3/4 ounces) granulated sugar
  • 1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour, plus extra for dusting pan
  • 2 tablespoons ground ginger (see note)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon finely ground black pepper
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 tablespoon finely grated fresh ginger
4.6/5 (15 Votes)

Herbed Chickpea Bruschetta

Herbed Chickpea Bruschetta

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Preheat the oven to 350°

  • 1 cup dried chickpeas, soaked overnight and drained
  • 14 garlic cloves, 4 cloves halved
  • 1 ounce pancetta or prosciutto, diced
  • 1/2 medium yellow onion, halved lengthwise
  • 1/2 medium carrot, halved lengthwise
  • 1/2 celery rib, halved lengthwise
  • 3 sage leaves
  • 1 small rosemary sprig, plus 1/2 teaspoon finely chopped leaves
  • 1 bay leaf
  • 1 dried chile de árbol
  • 2 tablespoons kosher salt
  • 3/4 cup extra-virgin olive oil, plus more for brushing and drizzling
  • 30 About 30 baguette slices (1/2 inch thick)
  • 1/2 teaspoon minced thyme leaves
  • Flaky sea salt, for garnish
4.6/5 (7 Votes)

Shrimp-and-Avocado Summer Rolls

Shrimp-and-Avocado Summer Rolls

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In a large heatproof bowl, cover the vermicelli with boiling water and let stand until softened, about 10 minutes

  • 2 ounces rice vermicelli
  • Boiling water
  • 18 medium shrimp, shelled and deveined
  • Six 8-inch round rice paper wrappers
  • 1 Hass avocado—peeled, pitted and thinly sliced
  • 1/3 cup cilantro leaves
  • 1/3 cup mint leaves
  • 1/3 cup snipped chives
  • 1/4 cup sugar
  • 1/4 cup warm water
  • 1 Fresno chile, seeded and minced
  • 1 small garlic clove, minced
  • Salt
  • Asian chile-garlic sauce, for serving
4.3/5 (7 Votes)

Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds

Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds

By

1. FOR THE LAMB: Place lamb on cutting board with fat cap facing down

  • 1 (6- to 8 pound) butterflied leg of lamb
  • Kosher salt
  • 1/3 cup vegetable oil
  • 3 shallots, sliced thin
  • 4 garlic cloves, peeled and smashed
  • 1 (1-inch) piece ginger, sliced into 1/2-inch-thick rounds and smashed
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon mustard seeds
  • 3 bay leaves
  • 2 (2-inch) strips lemon zest
  • 1/3 cup chopped fresh mint
  • 1/3 cup chopped fresh cilantro
  • 1 shallot, minced
  • 2 tablespoons lemon juice
  • Salt and pepper
4.7/5 (9 Votes)

Deep-Dish Apple Pie

Deep-Dish Apple Pie

By

Precooking the apples allowed us to cram twice as many apples in our deep-dish apple pie recipe than in our standar...

  • All-Butter Pie Pastry
  • 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
  • 1 teaspoon table salt
  • 1 tablespoon sugar
  • 16 tablespoons unsalted butter (2 sticks), cold, cut into 1/2-inch cubes and frozen for 10 minutes
  • 3 tablespoons sour cream
  • 1/3 cup ice water, or more if needed
  • Apple Filling
  • 1/2 cup granulated sugar (3 1/2 ounces), plus 1 teaspoon
  • 1/4 cup packed light brown sugar (1 3/4 ounces)
  • 1/4 teaspoon table salt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1/8 teaspoon ground cinnamon
  • 2 1/2 pounds tart apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
  • 2 1/2 pounds sweet apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
  • 1 egg white, beaten lightly
4.4/5 (19 Votes)

Coq au Riesling

Coq au Riesling

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Preheat the oven to 300°

  • 4 pounds chicken legs, split
  • Kosher salt
  • Freshly ground pepper
  • 1/4 cup canola oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 2 medium shallots, chopped
  • 1 1/2 cups dry Riesling
  • 1 1/2 cups chicken stock
  • 4 thyme sprigs
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 pound mixed mushrooms, sliced
  • 1/2 cup crème fraîche
  • 2 teaspoons fresh lemon juice
  • Finely chopped tarragon, for garnish
4.6/5 (10 Votes)

Baked Sole Fillets with Herbs and Bread Crumbs

Baked Sole Fillets with Herbs and Bread Crumbs

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1. Adjust oven rack to middle position and heat oven to 325 degrees

  • 3 tablespoons minced fresh parsley leaves
  • 3 tablespoons minced fresh chives
  • 1 tablespoon minced fresh tarragon leaves (see note)
  • 1 teaspoon finely grated zest from 1 lemon
  • 5 tablespoons unsalted butter , cut into pieces
  • 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
  • 6 boneless, skinless sole fillets , or flounder fillets, (about 6 ounces each) (see note)
  • Kosher salt and ground black pepper
  • 1 tablespoon Dijon mustard
  • 2/3 cup panko bread crumbs
  • Lemon wedges for serving
0/5 (0 Votes)