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Chocolate-Chunk Oatmeal Cookies with Pecans and Dried Cherries From America's Test Kitchen

Chocolate-Chunk Oatmeal Cookies with Pecans and Dried Cherries From America's Test Kitchen

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WHY THIS RECIPE WORKS: Oatmeal cookies can be great vehicles for additional flavors, but it’s easy to get carried...

  • 1 1/4 cups (6 1/4 ounces) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups (3 3/4 ounces) old-fashioned oats
  • 1 cup toasted pecans, chopped
  • 1 cup (4 ounces) dried tart cherries
  • 3/4 cup bittersweet chocolate chips or 4 oz. of chopped bittersweet chocolate
  • 12 tablespoons unsalted butter (1 1/2 sticks), slightly softened
  • 1 1/2 cups (10 1/2 ounces) packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
4.2/5 (82 Votes)

Spinach Gratin by Ina Garten

Spinach Gratin by Ina Garten

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This is a great way to cook creamed spinach for a large dinner party

  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 cups chopped yellow onions (2 large)
  • 1/4 cup flour
  • 1/4 teaspoon grated nutmeg
  • 1 cup heavy cream
  • 2 cups milk
  • 3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup grated Gruyere cheese
4.4/5 (28 Votes)

Mario Batali's Red Wine-Braised Brisket

Mario Batali's Red Wine-Braised Brisket

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Brisket braised in red wine with onion, carrot, celery, and rich pancetta is best served with a sauce made from the...

  • BRISKET:
  • 6 tablespoons extra-virgin olive oil
  • 1 (4-pound) beef brisket
  • 2 Spanish onions, 1/2-inch dice
  • 1 carrot, 1/2-inch thick rounds
  • 2 celery stalks, 1/2-inch thick slices
  • 4 ounces pancetta, 1/4-inch dice
  • 2 cups Barolo or other hearty red wine
  • 2 cups basic tomato sauce
  • Salt and pepper, to taste
  • TOPPING:
  • 1/3 cup parsley, chopped
  • Zest of 2 lemons
  • Salt and pepper
4.4/5 (60 Votes)

Potato and Leek Soup By Emeril Lagasse

Potato and Leek Soup By Emeril Lagasse

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leaves around the bay leaves, peppercorns and thyme

  • 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
4.4/5 (16 Votes)

Pork Belly Bahn Mi Sandwich from Mendocino Farms

Pork Belly Bahn Mi Sandwich from Mendocino Farms

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Adapted from Chef Judy Han of Mendocino Farms Sandwiches & Marketplace in Los Angeles

  • SANDWICH:
  • 10 cloves garlic, peeled
  • 1 1/2 inch piece of ginger, peeled and thinly sliced
  • 1 1/2 cups sake
  • 1 cup brown sugar, packed
  • 1 cup soy sauce
  • 3 pounds skinless pork belly, preferably Kurobuta
  • 1 1/2 cups julienned daikon, from a trimmed and peeled root about 8 inches long
  • 1 cup rice vinegar
  • 1/3 cup sugar, plus more to taste, if desired
  • 1 tablespoon chipotle purée (blended from canned chipotle peppers in adobo sauce)
  • 1 cup mayonnaise
  • 4 ciabatta rolls, halved
  • 1/2 cup julienned cucumber
  • 4 teaspoons cilantro, chopped
  • 1 jalapeño sliced, more to taste
  • Salt
  • Pepper
  • 4 ciabatta rolls, halved
  • 1/2 cup chipotle aioli
  • 1 1/3 cups braised pork belly
  • 1 1/3 cups pickled carrot and daikon
  • 1/2 cup julienned cucumber
  • 4 teaspoons chopped cilantro
  • 1 jalapeño sliced, more to taste
4/5 (13 Votes)

Baked Ziti with Meatballs by Giada De Laurentiis

Baked Ziti with Meatballs by Giada De Laurentiis

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Preheat oven to 350 degrees F

  • 1/4 cup plain dried bread crumbs
  • 2 large eggs, lightly beaten
  • 2 tablespoons milk
  • 3/4 cup grated Romano
  • 1/4 cup chopped flat-leaf parsley
  • Salt and freshly ground black pepper
  • 1 pound ground beef
  • All-purpose flour, for dredging
  • 1 pound ziti
  • 1/4 cup extra-virgin olive oil
  • 5 cups tomato sauce
  • 3 cups whole milk ricotta
  • 2 cups shredded mozzarella
  • 1/2 cup grated Parmesan
  • 6 tablespoons unsalted butter, cut into 1/4-inch pieces
4.6/5 (43 Votes)

Minestrone by Ina Garten

Minestrone by Ina Garten

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Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven

  • Good olive oil
  • 4 ounces pancetta, 1/2-inch-diced
  • 1 1/2 cups chopped yellow onions
  • 2 cups (1/2-inch) diced carrots (3 carrots)
  • 2 cups (1/2-inch) diced celery (3 stalks)
  • 2 1/2 cups (1/2-inch) diced peeled butternut squash
  • 1 1/2 tablespoons minced garlic (4 cloves)
  • 2 teaspoons chopped fresh thyme leaves
  • 26 ounces canned or boxed chopped tomatoes, such as Pomi
  • 6 to 8 cups chicken stock, preferably homemade (page 62)
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 2 cups cooked small pasta, such as tubetti (see note)
  • 8 to 10 ounces fresh baby spinach leaves
  • 1/2 cup good dry white wine
  • 2 tablespoons store-bought pesto
  • Garlic Bruschetta (recipe follows)
  • Freshly grated Parmesan cheese, for serving
4.6/5 (27 Votes)

Skirt Steak with Chimichurri Sauce by Emeril Lagasse

Skirt Steak with Chimichurri Sauce by Emeril Lagasse

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This flavorful steak is great served with fries, a salad or crusty bread

  • 1 cup extra-virgin olive oil
  • 2/3 cup sherry wine vinegar
  • 2 tablespoons lemon juice
  • 1 cup chopped flat-leaf parsley
  • 4 tablespoons chopped fresh basil leaves
  • 1 tablespoon chopped fresh oregano leaves
  • 3 tablespoons minced garlic
  • 2 tablespoons minced shallots
  • 3/4 teaspoon fresh cracked black pepper
  • 2 1/2 teaspoons kosher salt
  • 1/4 teaspoon crushed red pepper
  • 1 (1 3/4 to 2-pound) skirt steak
4.6/5 (24 Votes)

Pizza di Spaghetti by Giada De Laurentiis

Pizza di Spaghetti by Giada De Laurentiis

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This is a great dish that will use up leftover spaghetti

  • 2 large eggs
  • 1/4 cup whole milk
  • 1/2 cup grated Parmesan, plus extra for garnishing
  • Sea salt and freshly ground black pepper
  • 2 cups leftover spaghetti with olives and tomato sauce, recipe follows
  • 1/4 cup extra-virgin olive oil
4.5/5 (26 Votes)

Red Beans & Rice by Emeril Lagasse

Red Beans & Rice by Emeril Lagasse

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Place the beans in a large bowl or pot and cover with water by 2 inches

  • 1 pound dried red beans, rinsed and sorted over
  • 3 tablespoons bacon grease
  • 1/4 cup chopped tasso, or chopped ham
  • 1 1/2 cups chopped yellow onions
  • 3/4 cup chopped celery
  • 3/4 cup chopped green bell peppers
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch cayenne
  • 3 bay leaves
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons fresh thyme
  • 1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
  • 1 pound smoked ham hocks
  • 3 tablespoons chopped garlic
  • 10 cups chicken stock, or water
  • 4 cups cooked white rice
  • 1/4 cup chopped green onions, garnish
4.4/5 (12 Votes)