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Crunchy Noodle Salad

Crunchy Noodle Salad

By

2006, Ina Garten, All Rights Reserved

  • Kosher salt
  • 1/2 pound thin spaghetti
  • 1 pound sugar snap peas
  • 1 cup vegetable oil
  • 1/4 cup rice wine vinegar
  • 1/3 cup soy sauce
  • 3 tablespoons dark sesame oil
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 3 tablespoons toasted white sesame seeds, divided
  • 1/2 cup smooth peanut butter
  • 2 red bell peppers, cored and seeded, and thinly sliced
  • 4 scallions (with and green parts), sliced diagonally
  • 3 tablespoons chopped fresh parsley leaves
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Szechuan Noodles

Szechuan Noodles

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, 1999, The Barefoot Contessa Cookbook, All Rights Reserved

  • 6 garlic cloves, chopped
  • 1/4 cup fresh ginger, peeled and chopped
  • 1/2 cup vegetable oil
  • 1/2 cup tahini (sesame paste)
  • 1/2 cup smooth peanut butter
  • 1/2 cup good soy sauce
  • 1/4 cup dry sherry
  • 1/4 cup sherry vinegar
  • 1/4 cup honey
  • 1/2 teaspoon hot chili oil
  • 2 tablespoons dark sesame oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1 pound spaghetti
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 4 scallions, sliced diagonally (white and green parts)
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coffee cake

coffee cake

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Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, u...

  • For the streusel:
  • 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
  • 1 1/2 cups granulated sugar
  • 3 extra-large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/4 cups sour cream
  • 2 1/2 cups cake flour (not self-rising)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cold unsalted butter, cut into pieces
  • 3/4 cup chopped walnuts (optional)
  • For the glaze:
  • 1/2 cup confectioners' sugar
  • 2 tablespoons real maple syrup
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Eggplant Gratin

Eggplant Gratin

By

2007, Ina Garten, All Rights Reserved

  • Good olive oil, for frying
  • 3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
  • 1/4 cup ricotta cheese
  • 1 extra-large egg
  • 1/4 cup half-and-half
  • 1/2 cup plus 2 tablespoons freshly grated Parmesan
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup good bottled marinara sauce
0/5 (0 Votes)