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Recipes
Apples on Horseback
By KrissyW330
These simple, delicious hors d’oeuvres are just apples with cheese and pancetta
- 16 thin slices of pancetta
- 1 Pink Lady apple—peeled and cut into 16 wedges
- 3 ounces Manchego cheese, sliced 1/4 inch thick and cut into 2-by-1/2-inch sticks
- Six teen 2-inch rosemary sprigs or toothpicks, for skewers
Crostini with Gorgonzola, Caramelized Onions, and Fig Jam
By KrissyW330
This recipe brings together big flavors―the tart sweetness of figs, the savory sweetness of onions, and the punge...
- Jam:
- 1 cup dried Black Mission figs (about 6 ounces)
- 1 teaspoon lemon juice
- 2 cups water
- 2 tablespoons maple syrup
- Dash of salt
- Onions:
- Cooking spray
- 2 cups vertically sliced yellow onion
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon chopped fresh thyme
- 1/4 teaspoon salt
- 1/2 cup water (optional)
- Remaining ingredients:
- 1/2 cup (4 ounces) Gorgonzola cheese, softened
- 24 (1-inch-thick) slices diagonally cut French bread baguette, toasted (about 12 ounces)
- 1 teaspoon fresh thyme leaves
Chorizo and Pepper Skewers
By KrissyW330
Soak 16 small wooden skewers in water for at least 15 minutes
- 8 ounces Spanish chorizo (cured sausage), sliced
- 1/2 small baguette, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 2 tablespoons olive oil, plus more for drizzling
- kosher salt
Veggistrone
By KrissyW330
Makes: 10 servings, 2 cups each Active time: 1 hour | Total: 1 3/4 hours To make ahead: Prepare through Step 2 an...
- 2 tablespoons extra-virgin olive oil
- 2 cups chopped onions (2 medium)
- 2 cups chopped celery (4 medium stalks)
- 1 cup chopped green bell pepper (1 medium)
- 4 cloves garlic, minced
- 3 cups chopped cabbage
- 3 cups chopped cauliflower (about 1/2 medium)
- 2 cups chopped carrots (4 medium)
- 2 cups green beans, cut into 1-inch pieces, or frozen, thawed
- 8 cups low-sodium vegetable broth or chicken broth
- 2 cups water
- 1 15-ounce can tomato sauce
- 1 14-ounce can diced tomatoes
- 1 15-ounce can kidney or pinto beans, rinsed
- 1 bay leaf
- 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
- 1/2 cup thinly sliced fresh basil
- 10 tablespoons freshly grated Parmesan cheese
Pizzettes with Caramelized Onions, Goat Cheese, and Prosciutto
By KrissyW330
Recipe courtesy of Giada De Laurentiis
- 3 tablespoons olive oil
- 3 large onions, sliced (about 4 cups)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon herbs de Provence
- 1 teaspoon sugar
- 1 ball purchased pizza dough (about 12 to 16 ounces)
- 3 ounces goat cheese, crumbled (about 1/2 cup)
- 2 to 3 ounces prosciutto (about 5 large slices), cut into 2 by 2-inch pieces
- Parsley or rosemary sprigs, for garnish
- Special equipment: 2 1/2-inch round cookie cutter
Barbecued Brisket and Burnt Ends
By KrissyW330
Light 50 charcoal briquettes using a chimney
- 2 cups beef broth or low-sodium consommé
- 1/2 cup cider vinegar
- 1/2 cup Worcestershire sauce
- 4 garlic cloves, smashed
- 1/4 cup grated onion
- 1 bay leaf
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1/4 cup Dijon mustard
- 2 tablespoons pickle juice (from a jar of dill pickles)
- 1 tablespoon dark brown sugar
- 1/2 tablespoon Worcestershire sauce
- 3/4 teaspoon hot sauce
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 2 tablespoons smoked sweet paprika
- 2 tablespoons garlic salt
- 1 1/2 teaspoons onion salt
- 1 1/2 teaspoons pure chile powder
- 1 1/2 teaspoons freshly ground pepper
- 1 teaspoon celery seeds
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried thyme
- 1/8 teaspoon dried oregano
- One 9-pound whole packer beef brisket, fat trimmed to 1/4 inch
- Kansas City-Style Barbecue Sauce
Poached Eggs and Parmesan Cheese Over Toasted Brioche with Pistou
By KrissyW330
by The Bon Appétit Test Kitchen
- 1/3 cup (packed) fresh basil leaves
- 1/2 small garlic clove
- 6 tablespoons extra-virgin olive oil
- 4 large eggs
- 2 1/2-inch-thick slices brioche or egg bread, toasted
- Parmesan cheese shavings
Pasta Primavera
By KrissyW330
In a medium skillet over medium-high heat, sauté 1/3 cup each quartered cremini mushrooms, halved and sliced zucch...
- 1/3 cup cremini mushrooms, quartered
- 1/3 cup zucchini, halved and sliced
- 1/3 cup carrot, sliced
- 1/3 cup broccoli florets
- 1/3 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 clove garlic, chopped
- salt
- pepper
- 1 cup cooked whole-grain penne
- 1/3 cup canned chickpeas, rinsed and drained
- 2 tablespoons grated Parmesan
Tart Apple Bistro Salad
By KrissyW330
Directions Whisk together oil, vinegar, mustard, and honey in a large bowl; season with salt
- 1 1/2 tablespoons champagne vinegar
- 3/4 teaspoon Dijon mustard
- 1 teaspoon honey
- Coarse salt
- 1 small head romaine lettuce (about 12 ounces), cut or torn into small pieces
- 1 small head frisee (about 6 ounces), separated into small pieces
- 1/2 tart green apple (such as Granny Smith), cored and thinly sliced
- 1/4 cup fresh flat-leaf parsley leaves
Potato and Leek Soup
By KrissyW330
Directions Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garn...
- 1 large or 2 small leeks, about 1 pound
- 2 bay leaves
- 20 black peppercorns
- 4 sprigs fresh thyme
- 2 tablespoons butter
- 2 strips bacon, chopped
- 1/2 cup dry white wine
- 5 cups chicken stock
- 1 to 1 1/4 pounds russet potatoes, diced
- 1 1/2 teaspoons salt
- 3/4 teaspoon white pepper
- 1/2 to 3/4 cup creme fraiche or heavy cream
- 2 tablespoons snipped chives