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Flaky Blood Orange Tart

Flaky Blood Orange Tart

By

Zoe Nathan, the pastry chef at Rustic Canyon in Santa Monica, California, prefers to be called a baker, which bette...

  • 1 cup all-purpose flour, plus more for dusting
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick plus 1 tablespoon unsalted butter, the stick cut into 1/2-inch pieces and chilled
  • 3 tablespoons ice water
  • 8 to 10 blood oranges (about 5 ounces each)
  • 1 large egg yolk mixed with 2 tablespoons of water
  • Salted Caramel Sauce, for serving
4/5 (3 Votes)

Chocolate-Peanut Butter Moon Pies

Chocolate-Peanut Butter Moon Pies

By

In a standing electric mixer fitted with the paddle, beat the butter until creamy

  • 2 sticks unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 3 teaspoons pure vanilla extract
  • 1 large egg, plus 2 large egg whites, at room temperature
  • 2 1/4 cups all-purpose flour, plus more for rolling
  • Salt
  • 4 ounces semisweet chocolate, melted
  • 1 cup chunky peanut butter
  • 2/3 cup light corn syrup
  • Pinch of cream of tartar
  • 1 cup sifted confectioners' sugar, plus more for dusting
  • Cocoa and cinnamon, for dusting
4.6/5 (10 Votes)

Beef Stroganoff

Beef Stroganoff

By

1. Using fork, poke each piece of steak 10 to 12 times

  • 1 1/4 pounds sirloin steak tips , trimmed of excess fat and cut lengthwise (with grain) into 4 equal pieces (see note)
  • 2 teaspoons soy sauce
  • 1 pound white mushrooms , wiped clean and quartered (see note)
  • 2 teaspoons hot water
  • 1 tablespoon dry mustard
  • 1 teaspoon sugar
  • Ground black pepper
  • 1 tablespoon vegetable oil
  • 1 medium onion , chopped fine (about 1 cup)
  • Table salt
  • 2 teaspoons tomato paste
  • 4 teaspoons unbleached all-purpose flour
  • 1/3 cup plus 1 tablespoon white wine or dry vermouth
  • 1 1/2 cups beef broth (see note)
  • 1/2 cup sour cream
  • 1 tablespoon chopped fresh parsley leaves or dill
0/5 (0 Votes)

Cuban-Style Black Beans and Rice (Moros y Cristianos)

Cuban-Style Black Beans and Rice (Moros y Cristianos)

By

For our Cuban-Style Black Beans and Rice recipe, we sautéed the aromatics in a pan in which we had crisped some di...

  • Table salt
  • 1 cup dried black beans, rinsed and picked over
  • 2 cups low-sodium chicken broth (see note)
  • 2 cups water
  • 2 large green bell peppers, halved and seeded
  • 1 large onion, halved at equator and peeled, root end left intact
  • 1 head garlic, 5 medium cloves removed and minced or pressed through garlic press (about 5 teaspoons), remaining head halved at equator with skin left intact
  • 2 bay leaves
  • 1 1/2 cups long grain white rice
  • 2 tablespoons olive oil
  • 6 ounces lean salt pork, cut into 1/4-inch dice (see note)
  • 1 tablespoon minced fresh oregano leaves
  • 4 teaspoons ground cumin
  • 2 tablespoons red wine vinegar
  • 2 medium scallions, sliced thin
  • 1 lime, cut into 8 wedges
4.6/5 (11 Votes)

Eggs Benedict

Eggs Benedict

By

1. Crack the eggs into four teacups (three eggs per cup) and tip the cups simultaneously into the simmering water

  • 2 tablespoons white vinegar
  • 1 teaspoon salt
  • 12 large eggs
  • 6 English muffins, split
  • 12 slices Canadian bacon (see note)
  • 1 recipe Foolproof Hollandaise (see related recipe)
4.6/5 (11 Votes)

Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan

Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan

By

This salad is not the simple leafy green Italian salad that we covered earlier in this lesson

  • 4 Tablespoons extra-virgin olive oil *
  • 2 Ounces thinly sliced prosciutto
  • 1 Tablespoon honey
  • 3 Tablespoons balsamic vinegar
  • 1/2 Cup dried figs
  • 1 Small shallot
  • table salt
  • ground black pepper
  • 8 Ounces arugula , stemmed (if needed) and lightly packed (about 8 cups)
  • 1/2 Cup toasted chopped walnuts
  • 2 Ounces Parmesan cheese
4.5/5 (4 Votes)

Three-Chile Beef Chili

Three-Chile Beef Chili

By

In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 15 minutes; drain

  • 2 ancho chiles
  • 2 dried New Mexico chiles
  • 3 dried chipotle chile
  • 1 tablespoon coriander seeds, toasted
  • 1 teaspoon cumin seeds, toasted
  • 1 teaspoon yellow mustard seeds, toasted
  • 1 teaspoon dried thyme
  • 2 whole garlic cloves, plus 1 tablespoon minced garlic
  • Three 14.5-ounce cans peeled whole tomatoes, drained
  • 2 tablespoons canola oil
  • 2 pounds ground beef
  • 1 large onion, diced
  • 6 ounces meaty bacon, diced (1 cup)
  • 6 cups chicken stock
  • 2 cups stout beer
  • 2 cups brewed coffee
  • 1/2 cup crushed tortilla chips
  • 8 cilantro sprigs, coarsely chopped
  • Kosher salt
  • Three 15-ounce cans pinto beans, rinsed and drained
4.1/5 (9 Votes)

Marbled Blueberry Bundt Cake

Marbled Blueberry Bundt Cake

By

Switching from flavor-packed wild Maine blueberries to oversized, bland cultivated blueberries wreaks havoc in a ca...

  • 12 12
  • Ingredients
  • CAKE
  • 3 3 3 cups (15 ounces) all-purpose flour
  • 1 1/2 1 1/2 1/2 teaspoons baking powder
  • 3/4 3/4 3/4 teaspoon baking soda
  • 1 1 1 teaspoon salt
  • 1/2 1/2 1/2 teaspoon ground cinnamon
  • 3/4 3/4 3/4 cup buttermilk
  • 2 2 3 teaspoons grated lemon zest plus 3 tablespoons juice
  • 2 2 2 teaspoons vanilla extract
  • 3 3 1 large eggs plus 1 large yolk, room temperature
  • 18 18 1/4 tablespoons (2 1/4 sticks) unsalted butter, softened
  • 2 2 2 cups (14 ounces) sugar
  • FILLING
  • 3/4 3/4 1/4 cup (5 1/4 ounces) sugar
  • 3 3 3 tablespoons low- or no-sugar-needed fruit pectin
  • Pinch Pinch salt
  • 10 10 10 ounces (2 cups) fresh or thawed frozen blueberries
  • 1 1 1 teaspoon grated lemon zest plus 1 tablespoons juice
4.6/5 (16 Votes)

Sweet Corn Panna Cotta with Fresh Blueberry Compote

Sweet Corn Panna Cotta with Fresh Blueberry Compote

By

MAKE THE PANNA COTTA In a medium pot fitted with a steamer basket, steam the corn until tender, 15 minutes

  • 2 ears of corn, husked
  • 1 1/2 teaspoons unflavored powdered gelatin
  • 3/4 cup plus 1 tablespoon whole milk
  • 1 cup plus 2 1/2 tablespoons heavy cream
  • 1/4 teaspoon plus 1/8 teaspoon kosher salt
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 3 tablespoons dark brown sugar
  • 1 tablespoon sugar
  • 1/2 teaspoon finely grated lemon zest
  • 1 1/2 teaspoons fresh lemon juice
  • Pinch of kosher salt
  • 1 1/2 cups blueberries
4.6/5 (11 Votes)

Fried-Egg BLTs with Arugula Aioli

Fried-Egg BLTs with Arugula Aioli

By

In a small skillet, toast the pine nuts over moderate heat until lightly golden, about 4 minutes

  • 1 tablespoon pine nuts
  • 1 1/2 cups lightly packed baby arugula (2 ounces)
  • 1/4 cup lightly packed parsley leaves
  • 1/4 cup lightly packed basil leaves
  • 1 garlic clove
  • 1 cup mayonnaise
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 1 1/2 tablespoons fresh lemon juice
  • Kosher salt
  • Freshly ground pepper
  • 12 thick-cut slices of rustic Italian bread
  • 12 slices of thick-cut bacon (12 ounces)
  • 2 large heirloom tomatoes, sliced 1/4 inch thick
  • 3 ounces frisée, torn into bite-size pieces (1 1/2 cups)
  • 6 large eggs
4.4/5 (20 Votes)