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Three-Cheese Fondue with Pickles

Three-Cheese Fondue with Pickles

By

In a bowl, toss the cheeses and flour

  • 1/2 pound Gruyère cheese, shredded
  • 1/2 pound Emmentaler cheese, shredded
  • 2 ounces Brie—rind discarded, cheese cut into small chunks
  • 1 1/2 tablespoons all-purpose flour
  • 1 garlic clove, halved
  • 1 1/4 cups dry sparkling wine
  • 2 teaspoons kirsch
  • 1/2 teaspoon freshly grated nutmeg
  • Kosher salt
  • Freshly ground pepper
  • Cornichons, cubed bread and sliced fennel, for serving
4.8/5 (4 Votes)

Fessenjan: Persian Walnut and Pomegranate Chicken Stew

Fessenjan: Persian Walnut and Pomegranate Chicken Stew

By

Put the chicken in a large pot and pour water over top to almost cover, about 8 to 9 cups

  • One 5-pound chicken
  • 1 medium onion, quartered
  • 1 teaspoon sea salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon ground turmeric
  • 2 pounds walnuts, ground in a food processor
  • 4 cups (one 32-ounce bottle) pomegranate juice
  • 1/4 cup pomegranate molasses, or to taste
  • 3/4 pound dates, pitted and roughly chopped
  • 1/2 pound dried apricots, roughly chopped
  • 1 to 2 tablespoons date jam or sugar, or to taste (optional)
  • Chopped cilantro, to garnish
  • Pomegranate seeds, to garnish
5/5 (2 Votes)

Slow Cooker Coconut Pork Curry

Slow Cooker Coconut Pork Curry

By

In a large skillet, heat the oil

  • 2 tablespoons vegetable oil
  • 4 pounds boneless pork shoulder, cut into 2-inch pieces
  • Salt and freshly ground pepper
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 3 tablespoons minced fresh ginger
  • 1 tablespoon mild curry powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground turmeric
  • One 14-ounce can diced tomatoes
  • 1 cup unsweetened coconut milk
  • 3 cups chicken stock or low-sodium broth
  • Steamed rice, chopped cilantro and sliced scallions, for serving
4.5/5 (13 Votes)

Bacon, Cheese and Jalapeño Tacos

Bacon, Cheese and Jalapeño Tacos

By

Roast the jalapeños directly over a gas flame or under a preheated broiler, turning, until charred all over

  • 4 jalapeños
  • 1/2 pound thick-cut smoked bacon, cut crosswise into 1/2-inch pieces
  • 2 ounces shredded smoked Gouda cheese (1 cup)
  • 2 ounces shredded asadero (Mexican melting cheese; see Note) or Monterey Jack cheese (1 cup)
  • 2 ounces finely grated Cotija cheese (see Note) or ricotta salata (1/2 cup)
  • 8 corn tortillas
  • Salsa verde and sour cream, for serving
4.5/5 (4 Votes)

Ham-and-Cheddar Scallion Biscuit Sandwiches

Ham-and-Cheddar Scallion Biscuit Sandwiches

By

In a large bowl, whisk the flour with the sugar, salt, baking powder and baking soda

  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 1 1/2 tablespoons kosher salt
  • 2 teaspoons baking powder
  • 1 1/2 sticks chilled unsalted butter, cut into 1/2-inch cubes
  • 1 1/2 teaspoons baking soda
  • 1 cup chilled buttermilk
  • 1/2 cup thinly sliced scallions
  • 9 large eggs, 1 lightly beaten
  • 16 slices cheddar cheese (about 1 pound )
  • 16 slices Virginia ham (about 1 pound )
  • 2 tablespoons canola oil
4.1/5 (9 Votes)

Guinness Ice Cream with Chocolate-Covered Pretzels

Guinness Ice Cream with Chocolate-Covered Pretzels

By

In a large saucepan, combine the Guinness with the cream and milk and bring to a simmer over moderately high heat

  • 2 cups Guinness (16 ounces)
  • 2 cups heavy cream
  • 1 3/4 cups whole milk
  • 15 large egg yolks
  • 1 cup granulated sugar
  • Chocolate-Covered Pretzels, for serving
4.6/5 (20 Votes)

Lebkuchen

Lebkuchen

By

In a small bowl, stir the cream and vinegar together and let stand until thickened, about 30 minutes

  • 1 cup heavy cream
  • 1 tablespoon white vinegar
  • 4 cups all-purpose flour
  • 1/2 cup almond flour
  • 2 tablespoons minced candied orange peel
  • 2 tablespoons minced candied lemon peel
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon baking soda
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • 1 cup dark brown sugar
  • 1/2 cup vegetable shortening, at room temperature
  • 1/2 cup unsulfured molasses
  • 1/3 cup blanched whole almonds
  • 2 1/2 cups confectioners’ sugar, sifted
  • 5 tablespoons whole milk
4.5/5 (14 Votes)

Mixed Mushroom-and-Cheese Quesadillas

Mixed Mushroom-and-Cheese Quesadillas

By

In a large skillet, heat the oil until shimmering

  • 1/4 cup corn oil
  • 1/2 cup finely chopped white onion
  • 3 large garlic cloves, minced
  • 1 red jalapeño or Fresno chile, minced
  • 12 ounces mixed oyster and white mushrooms, trimmed and very coarsely chopped
  • 2 tablespoons finely chopped epazote or 1 teaspoon chopped oregano
  • Six 8-inch Corn Tortillas or 12 fresh corn tortillas
  • 9 ounces Oaxaca or Monterey Jack cheese, shredded (3 cups)
  • Salt
4.8/5 (6 Votes)

Chicken Hash with Eggs

Chicken Hash with Eggs

By

In a large cast-iron skillet, melt the butter in the olive oil

  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 cup finely chopped green bell pepper
  • 3/4 cup finely chopped onion
  • 2 large jalapeños—stemmed, seeded and minced
  • 2 garlic cloves, minced
  • 1/2 teaspoon finely chopped thyme
  • Kosher salt
  • Freshly ground pepper
  • 1 large baked potato, peeled and cut into 1/2-inch dice (2 1/2 cups)
  • 2 cups diced or shredded cooked chicken
  • 4 large eggs
  • Freshly grated Parmigiano-Reggiano cheese, for sprinkling
4.5/5 (13 Votes)

Baked Eggs with Chorizo and Potatoes

Baked Eggs with Chorizo and Potatoes

By

Chef David Kinch loves to say that this hearty combination of crumbled chorizo, chunks of crispy potatoes and eggs-...

  • 2 pounds medium Yukon Gold potatoes
  • 1 1/2 pounds fresh chorizo, casings removed (see Note)
  • 1 large onion, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 8 large eggs
  • Toast and hot sauce, for serving
4.4/5 (5 Votes)