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Recipes
Chicken and Sausage Gumbo
By nancytripp
by The Bon Appétit Test Kitchen
- 1 tablespoon kosher salt plus more
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 3 pounds skinless, boneless chicken thighs
- 1/2 cup (or more) vegetable oil
- 1 pound andouille or other spicy smoked sausage, cut into 1/2" rounds
- 1 cup all-purpose flour
- 2 medium onions, finely chopped
- 4 scallions, thinly sliced (white and pale parts separated from dark)
- 2 celery stalks, finely chopped
- 2 green bell peppers, finely chopped
- 2 tablespoons chopped garlic
- 8 cups low-salt chicken broth
- 2 bay leaves
- 1 teaspoon chopped fresh thyme
- 2 cups 1/2"-thick slices fresh (or frozen, thawed) okra, divided
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce (preferably Crystal)
- 1 teaspoon filé powder plus more (optional)
- Steamed rice
Heirloom Squash Farrotto
By nancytripp
Toast cumin seeds in small skillet over medium heat until fragrant and beginning to smoke, 4 to 5 minutes
- 1 tablespoon cumin seeds
- 1 cup plain whole-milk yogurt
- 2 1/2 tablespoons (or more) fresh lemon juice, divided
- 3 garlic cloves; 1 minced, 2 thinly sliced
- Nonstick vegetable oil spray
- 4 cups 1/2-inch cubes peeled butternut squash
- 4 tablespoons olive oil, divided
- 2 cups semi-pearled farro
- 2 tablespoons chopped Fresno chile or red jalapeño chile with seeds, divided
- 3/4 cup 1/2-inch cubes red onion plus 1/4 cup thinly sliced
- 1 15-ounce can garbanzo beans (chickpeas), drained
- 1/2 cup fresh cilantro leaves
- Extra-virgin olive oil
- Ingredient info: Farro is available at specialty foods stores, natural foods stores, and Italian markets. Semi-pearled farro, or farro perlato, cooks faster. It can also be found online at gustiamo.com.
Fish Fillets with Tomatoes, Squash, and Basil
By nancytripp
by The Bon Appétit Test Kitchen
- 2 cups very thinly sliced assorted summer squash (such as zucchini, yellow crookneck, and pattypan)
- 1/4 cup thinly sliced shallots
- 1/4 cup thinly sliced fresh basil, divided, plus 1/4 cup basil leaves
- 20 cherry tomatoes, halved
- 4 tablespoons dry white wine
- 4 tablespoons extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- 4 6-ounce skinless white flaky fish fillets (such as Atlantic cod or halibut)
Roasted Pineapple with Honey and Pistachios
By nancytripp
by Rozanne Gold
- 1/2 cup (packed) dark brown sugar
- 1/2 cup orange juice
- 3 tablespoons honey
- 1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges
- 1/4 cup crème fraîche or yogurt
- 1/3 cup natural unsalted pistachios, coarsely chopped
- 2 tablespoons torn fresh mint leaves
Tuna Steaks with Garlic, Tomatoes, Capers, and Basil
By nancytripp
Preparation Heat 3 tablespoons extra-virgin olive oil in heavy large skillet over medium heat
- 6 tablespoons extra-virgin olive oil
- 2 cups chopped onions
- 2 garlic cloves, minced
- 1 pound plum tomatoes, coarsely chopped
- 1 cup (loosely packed) fresh basil leaves
- 1 1/2 tablespoons capers, rinsed, drained
- 4 5- to 6-ounceahi tuna steaks (each about 1 inch thick)
Slow Cooker Un-Stuffed Cabbage Roll Soup – 12 Tomatoes
By nancytripp
Soup is one of those things that we don’t typically crave during most of the year, but once winter rolls around i...
- 2 pounds ground beef
- 1/2 large cabbage, sliced
- 1 (16 oz.) can marinara sauce
- 5 cups low-sodium beef broth
- 4 cloves garlic, minced
- 1 yellow onion, finely chopped
- 1/2 head cauliflower, grated or riced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, optional
- kosher salt and freshly ground pepper, to taste
Lemon Pannacotta with Lemon Marmelade
By nancytripp
by Jimmy Bannos Jr
- 3 large lemons
- 3/4 cup sugar
- 1 cup whole milk, divided
- 2 teaspoons unflavored gelatin
- 2 1/2 cups heavy whipping cream
- 1/2 cup sugar
- Peel from 1 lemon (removed with a vegetable peeler)
- 1 vanilla bean, split lengthwise
Parmesan Pull-Aparts
By nancytripp
Stir together yeast, honey, and 1/3 cup warm milk in mixer bowl and let stand until foamy, about 5 minutes
- 2 * 2 teaspoons active dry yeast (from a 1/4-ounce package)
- 1 * 1 teaspoon mild honey or sugar
- 2/3 * 2/3 cup warm milk (105–115°F), divided
- 2 1/2 * 2 1/2 cups all-purpose flour plus 2 tablespoon for sprinkling
- 1 1/4 * 1 1/4 cups grated (with a rasp) Parmigiano-Reggiano (1 1/3 ounces)
- 1 * 1 teaspoon salt
- 3 * 3 large eggs
- 5 * 5 tablespoons unsalted butter, cut into tablespoon pieces and softened
- 1 * 1 tablespoon water
- * Equipment: a stand mixer fitted with paddle attachment
Tunnu Auruduci (Sauteed Sweet-and-Sour Tuna Steaks)
By nancytripp
Over medium heat, place a skillet lare enough to hold all the tuna steaks in one layer
- 2 1/2 * 2 1/2 pounds fresh tuna steaks, 1/2 inch thick
- 1/3 * 1/3 cup extra-virgin olive oil
- 2 * 2 medium onions, peeled and thinly sliced
- * Salt and freshly ground black pepper
- 3/4 * 3/4 cup all-purpose flour
- 2 * 2 teaspoons granulated sugar
- 1/4 * 1/4 cup red wine vinegar
- 1/3 * 1/3 cup dry white wine
- 2 * 2 tablespoons chopped fresh Italian parsley
Pecan, Bourbon, and Butterscotch Bread Pudding
By nancytripp
by Anita Lo
- 1 cup (packed) light brown sugar
- 1/2 cup light corn syrup
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons kosher salt
- 1/2 cup heavy cream
- 1 tablespoon bourbon (optional)
- 1 pound day-old rustic white bread, crusts removed, cut into 1/2" cubes (12 cups)
- 1/2 cup (1 stick) unsalted butter, melted
- 2 tablespoons plus 1 1/2 cups sugar
- 5 large eggs
- 4 cups heavy cream
- 1 1/2 tablespoons poppy seeds
- Pinch of kosher salt
- 3 tablespoons bourbon
- 1/2 vanilla bean, split lengthwise
- 2 cups pecan pieces