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Cumin Oil–Fried Egg & Avocado Toast

Cumin Oil–Fried Egg & Avocado Toast

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Avocado toast is the darling of the breakfast world, but Food & Wine's Kay Chun gives it a delightful spin: She fri...

  • 4 1/2-inch-thick slices of toasted rustic bread
  • 1 Hass avocado, sliced 1/2 inch thick
  • Salt
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon crushed red pepper
  • 4 large eggs
4/5 (2 Votes)

Black and White Brownie Ice Cream Cake

Black and White Brownie Ice Cream Cake

By

If you eat store bought ice cream (which I bet most of us do), you can definitely eat this and will probably love i

  • No recipe, just a few notes:
4.5/5 (18 Votes)

Asian Pear and Arugula Salad with Goat Cheese

Asian Pear and Arugula Salad with Goat Cheese

By

In a small bowl, whisk the olive oil with the lemon juice, honey and chopped thyme

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon chopped thyme
  • Salt and freshly ground pepper
  • 5 ounces baby arugula
  • 3 Asian pears (1 1/2 pounds)—peeled, cored and very thinly sliced on a mandoline, cores discarded
  • 1/2 cup salted roasted pumpkin seeds
  • 3 ounces fresh goat cheese, crumbled
  • Sea salt, for sprinkling
4.5/5 (8 Votes)

Porter Bundt Cake with Whiskey-Caramel Sauce

Porter Bundt Cake with Whiskey-Caramel Sauce

By

This Porter Bundt Cake with Whiskey-Caramel Sauce is perfect for dessert

  • 1 1/2 cups porter
  • 1 cup unsulfured molasses
  • 1 1/2 teaspoon baking soda
  • 1/4 cup pure maple syrup
  • 1 1/2 sticks unsalted butter, softened, plus more for greasing
  • 3 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon fine sea salt
  • 1/3 cup cocoa nibs
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/4 cup heavy cream
  • 1/4 cup whiskey
4.3/5 (10 Votes)

Steamed Bok Choy with Mapo-Style Pork

Steamed Bok Choy with Mapo-Style Pork

By

This recipe is great for anyone looking to eat less meat

  • 2 1/2 teaspoon cornstarch
  • 1 tablespoon canola oil
  • 1/2 pound ground pork
  • 1/2 teaspoon ground Sichuan peppercorns
  • Kosher salt
  • 1 tablespoon Asian chile-bean sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon soy sauce
  • 1/4 cup thinly sliced scallions, plus more for garnish
  • Four 6- to 8-ounces heads of baby bok choy, halved lengthwise
4.5/5 (11 Votes)

Lemon Puddings with Granny Smith Apple Compote

Lemon Puddings with Granny Smith Apple Compote

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MAKE THE PUDDING In a medium saucepan, combine the heavy cream and sugar and cook over moderate heat, stirring with...

  • 2 1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 teaspoons finely grated lemon zest
  • 1/2 cup freshly squeezed lemon juice
  • Kosher salt
  • 1/2 cup sugar
  • 1 tablespoon water
  • 2 Granny Smith apples—peeled, cored and cut into 1/4-inch dice
  • 2 tablespoons fresh orange juice
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 1 tablespoon Calvados or apple brandy
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon finely grated orange zest
  • Salt
4.8/5 (6 Votes)

Baked Camembert with Pears

Baked Camembert with Pears

By

Preheat the oven to 400°

  • One 8-ounce round of ripe Camembert
  • 1 tablespoon pear brandy
  • 1 tablespoon pure maple syrup
  • Pinch of salt
  • 1/4 cup chopped marcona almonds
  • 2 Bosc pears, cut into thin wedges
  • 2 teaspoons fresh lemon juice
4.4/5 (5 Votes)

Old-Fashioned Stuffed Turkey

Old-Fashioned Stuffed Turkey

By

We discovered a few ways to get a roast turkey recipe with everything in one package—juicy meat, burnished skin,...

  • 1 turkey (12 to 15 pounds), giblets and neck reserved for gravy, if making (see note)
  • 3 tablespoons plus 2 teaspoons kosher salt (see note)
  • 2 teaspoons baking powder
  • 12 ounces salt pork, cut into 1/4-inch-thick slices and rinsed (see note)
  • 1 1/2 pounds white sandwich bread (about 15 slices), cut into 1/2-inch cubes (about 12 cups)
  • 4 tablespoons unsalted butter, plus extra for baking dish
  • 1 medium onion, chopped fine (about 1 cup)
  • 2 celery ribs, chopped fine (about 1 cup)
  • Kosher salt and ground black pepper
  • 2 tablespoons minced fresh thyme leaves
  • 1 tablespoon minced fresh marjoram leaves
  • 1 tablespoon minced fresh sage leaves
  • 1 1/2 cups low-sodium chicken broth
  • 1 36-inch square cheesecloth, folded in quarters
  • 2 large eggs
4.5/5 (6 Votes)

Crunchy Chickpeas with Rosemary and Olive Oil

Crunchy Chickpeas with Rosemary and Olive Oil

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Preheat oven to 400º. Toss the chickpeas with oil and seasoning

  • 2 15-ounce cans of chickpeas, drained, rinsed, and dried
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped fresh rosemary
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
4.4/5 (14 Votes)

Salmon with Mashed Peas and Tarragon Butter

Salmon with Mashed Peas and Tarragon Butter

By

In a large saucepan of boiling water, cook the peas until tender, 3 to 4 minutes; drain

  • 1 pound frozen peas (about 3 cups)
  • 7 tablespoons cold unsalted butter, 6 tablespoons cubed
  • 1/2 cup heavy cream
  • Kosher salt
  • Freshly ground pepper
  • 1 cup dry white wine
  • 2 teaspoons lemon juice
  • 2 tablespoons slivered tarragon
  • Four 6-ounce salmon fillets, with skin
  • 2 tablespoons extra-virgin olive oil
4.7/5 (6 Votes)