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Recipes
Creamy sweet potato and rosemary soup
By á-32
In an 8-quart stockpot, melt the butter and oil together over medium-high heat
- 3 tablespoons unsalted butter, at room temperature
- 3 tablespoons olive oil
- 3 large or 6 small shallots, thinly sliced
- 2 to 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 2 (6-inch long) stems fresh rosemary
- 2 pounds (about 2 to 3) sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces
- 6 cups low-sodium chicken broth
- 1/2 cup mascarpone cheese, at room temperature
- 3 tablespoons maple syrup
Tomatillo Glazed Baby Back Ribs
By á-32
For the dry rub and ribs: Combine the paprika, cumin, salt and pepper in a small bowl
- 3 tablespoons Piment D'Esplette, hot paprika, marash chili, or a combination of the three
- 3 tablespoons ground cumin
- 2 tablespoons salt
- 1 tablespoon freshly ground black pepper
- 4 pounds pork baby back ribs
- 1 small onion, diced
- 3 tablespoons pork or duck fat
- 10 cloves garlic, chopped
- 10 tomatillos, husked, washed and roughly chopped
- 3 serrano chiles, sliced
- 1 large bunch fresh cilantro, roughly chopped
- 2 to 3 tablespoons maple syrup
- Salt and freshly ground black pepper
Eggplant Parmigiana 2
By á-32
Directions For the sauce: In a large skillet, heat the olive oil
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic, peeled and pressed or grated
- 3 medium yellow onions, peeled, halved and cut into thin slices
- Kosher salt
- 1 tablespoon red pepper flakes
- 1 tablespoon granulated sugar
- Three 28-ounce cans whole San Marzano plum tomatoes
- 2 medium eggplants (about 2 1/2 pounds total), washed and cut into 1/2-inch-thick rounds
- Kosher salt
- 1 cup all-purpose flour
- 5 large eggs
- 3 tablespoons whole milk
- 5 cups Italian-style breadcrumbs
- 1 tablespoon dried oregano
- 1 tablespoon fresh thyme leaves
- Vegetable oil, for frying, as needed (1 1/2 to 2 cups)
- 1 1/2 pounds mozzarella, cut into thin slices (or torn into thick slices)
- 1/2 cup grated Parmesan,
- 1/2 cup grated provolone
Crockpot Chicken Taco Soup
By á-32
Instructions Place chopped onions, beans, corn, tomato sauce, tomatoes, and beer into the slow cooker
- 1 chopped onion
- 1 (12oz) bottle of beer (can sub with broth...but I promise there will be no beer taste!)
- 1 can of chili or pinto beans, rinsed
- 1 can of black beans, rinsed
- 1 can corn, drained
- 1 (8oz) can of tomato sauce
- 2 (14.5 oz) cans diced tomatoes undrained (if you like some spice, use tomatoes with green chilies)
- 1 packet of taco seasoning
- 2-3 boneless, skinless chicken breasts (to make vegetarian, omit chicken & add 2 cans of kidney, white beans or chickpeas.)
- Optional Toppings: shredded cheese, sour cream
Crudite Platter
By á-32
Bring a large pot of water to a boil and salt generously
- Kosher salt, as needed
- 1/4 pound green or wax beans, trimmed
- 1 to 2 stalks broccoli, or 1/2 head cauliflower, cut into florets
- 1/2 pound asparagus, stalks peeled, woody ends trimmed
- 1/2 pound fresh sugar snap peas
- 1 fennel bulb, sliced into 1/4-inch wedges
- 1 bell pepper, stemmed, seeded, and cut into strips
- 1 yellow bell pepper, stemmed, seeded, and cut into strips
- 1 bunch radishes (about 10, with greens attached), washed
- 4 medium carrots, cut into 4-inch-long sticks
- 1 to 2 small zucchini or summer squash, cut into spears
- 1 medium cucumber, peeled if waxed, cut into spears
- 1 cup cherry or grape tomatoes
Turkey and Blistered Green Chile Burger
By á-32
Directions Watch how to make this recipe Preheat the oven to 350 degrees F
- 4 cloves garlic
- 1 stick unsalted butter
- 1 large poblano pepper
- Extra-virgin olive oil
- Extra-virgin olive oil
- 1 medium red onion, julienned
- 1/2 large red pepper, seeds and membrane removed, julienned
- 1/2 large yellow pepper, seeds and membrane removed, julienned
- 1/4 teaspoon paprika
- Kosher salt and freshly cracked black pepper
- 1 pound lean ground turkey (breast and thigh)
- 2 teaspoons Dijon mustard, plus more for serving
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon ground cumin
- Pinch white pepper
- Kosher salt
- Olive oil
- 4 slices Monterey Jack cheese
- 4 brioche burger buns
- Special equipment: 4 bamboo skewers
Greek Salad
By á-32
In a medium bowl, combine the couscous, kale, onion, olives, banana pepper, 1 teaspoon of the red wine vinegar and ...
- 2 cups 2 cups cooked Israeli couscous
- 2 cups 2 cups thinly sliced kale
- 1/4 cup 1/4 cup shaved red onion
- 1/4 cup 1/4 cup pitted kalamata olives, halved lengthwise
- 1/4 cup 1/4 cup thinly sliced pickled banana pepper
- 2 teaspoons 2 teaspoons red wine vinegar
- 2 tablespoons 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- Kosher salt and freshly cracked black pepper
- 1 cup 1 cup sliced cubanelle pepper
- 12 12 grape tomatoes, sliced in half
- 3 3 Persian cucumbers, cut in half lengthwise, then cut into angled pieces
- 1/4 cup 1/4 cup roughly chopped fresh parsley leaves
- 1/3 pound block 1/3 pound block French feta cheese, sliced into 1/4-inch-thick slices
- 1/2 teaspoon 1/2 teaspoon dried oregano
Peanut Butter Reindeer Cookies
By á-32
Preheat oven to 375°F. Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl
- 3/4 cup peanut butter
- 1 1/4 cup firmly packed brown sugar
- 1/2 cup shortening
- 3 tablespoons milk
- 1 tablespoon vanilla
- 1 egg
- 1 3/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- Chocolate-covered mini pretzels
- Mini brown M&Ms
- Regular-sized red M&Ms
Cioppino
By á-32
Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot o...
- 4 large garlic cloves, minced
- 2 medium onions, finely chopped
- 1 Turkish bay leaf or 1/2 California bay leaf
- 1 teaspoon dried oregano, crumbled
- 1 teaspoon dried hot red pepper flakes
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1 green bell pepper, cut into 1/4-inch dice
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine
- 1 (28- to 32-ounces) can whole plum tomatoes, drained, reserving juice, and chopped
- 1 cup bottled clam juice
- 1 cup chicken broth
- 1 (1-pound) king crab leg, thawed if frozen
- 18 small (2-inch) hard-shelled clams (1 1/2 pound) such as littlenecks, scrubbed
- 1 pound skinless red snapper or halibut fillets, cut into 1 1/2-inch pieces
- 1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined
- 3/4 pound sea scallops, tough muscle removed from side of each if necessary
- 1/4 cup finely chopped fresh flat-leaf parsley
- 3 tablespoons finely chopped fresh basil
- Garnish: shredded fresh basil leaves and small whole leaves
- Accompaniment: focaccia or sourdough bread
Baked Zita
By á-32
osition a rack in the upper third of an oven and preheat to 400°F
- 4 tsp. plus 1 Tbs. olive oil
- 3/4 lb. sweet Italian sausage, casings removed
- 1 small eggplant, cut into 1/2-inch cubes
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1/2 cup dry red wine
- 1 can (28 oz.) crushed plum tomatoes with juices
- 5 oz. ziti, cooked until al dente
- 1/4 cup chopped fresh basil
- 1/3 cup rinsed chopped Kalamata olives
- 2 1/2 cups shredded mozzarella cheese
- Kosher salt and freshly ground pepper, to taste
- 1/2 cup grated Parmigiano-Reggiano cheese