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Recipes
5-INGREDIENT GRAHAM CRACKER TOFFEE
By á-32
This 5-Ingredient Graham Cracker Toffee is quick and easy to make, and feel free to sprinkle it with whatever toppi
- 14-16 sheets of graham crackers
- 1 cup packed brown sugar
- 1 cup (2 sticks) salted butter
- 1 cup mini semisweet chocolate chips
- 1 cup chopped pecans, toasted
Balsamic Dijon Chicken with Farro & Mushrooms
By á-32
In this one-cooker meal, your marinated chicken breasts will slowly steam on top of a bed of wonderfully chewy farr...
- 4 5-oz boneless, skinless chicken breasts
- 1 tsp olive oil
- 2 shallots, minced
- 8 oz cremini mushrooms, quartered
- 1 cup farro
- 1 1/2 cups low-sodium vegetable broth
- 1/4 cup minced fresh parsley
- MARINADE
- 1/3 cup balsamic vinegar
- 1 tsp extra-virgin olive oil
- 1 tbsp Dijon mustard
- Pinch each sea salt and ground black pepper
Grilled Eggplant Caponata Bruschetta with Ricotta Salata
By á-32
Directions Preheat a grill to medium-high heat
- 4 plum tomatoes, halved lengthwise
- 2 medium globe eggplants, cut into 3/4-inch-thick slices
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup canola oil
- 1 large stalk celery, diced
- 1 small red onion, diced
- 1/2 cup Sicilian green olives, pitted and chopped
- 1/2 cup white wine vinegar
- 1/4 cup golden raisins
- 2 tablespoons capers, drained
- 1 tablespoon granulated sugar
- Pinch red chile flakes
- 1/4 cup chopped fresh basil, plus more for garnish
- 1/4 cup chopped flat-leaf parsley
- 1 loaf Italian bread, sliced into 1/2-inch-thick slices
- 8 ounces ricotta salata, crumbled
Chocolate Crinkle Cookie
By á-32
Make dough: Put oven rack in middle position and preheat oven to 350�F
- 2/3 cup hazelnuts
- 2 tablespoons granulated sugar
- 6 oz fine-quality bittersweet
- chocolate (no more than 60% cacao if marked), finely chopped
- 2 3/4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 1/4 cup whole milk
- 1 teaspoon pure vanilla extract
- 3/4 cup confectioners sugar
- Special equipment: parchment paper
Green Salad with the Ultimate French Vinaigrette
By á-32
In a two-cup glass measure, whisk together the vinegar, mustard, garlic, salt, and pepper
- 3 tablespoons 3 tablespoons Champagne or white wine vinegar
- 1/2 teaspoon 1/2 teaspoon Dijon mustard
- 1/2 teaspoon 1/2 teaspoon minced fresh garlic
- 3/4 teaspoon 3/4 teaspoon kosher salt
- 1/4 teaspoon 1/4 teaspoon freshly ground black pepper
- 1/2 cup 1/2 cup good olive oil
- Salad greens or mesclun mix for 6 to 8 people
Spicy Sweet Potato Fries
By á-32
1 Preheat the oven to 450
- 4 large sweet potatoes, peeled and cut into french fry shape
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1-2 pinches crushed red pepper flakes
- 1 teaspoon fresh thyme leaves
- salt and pepper, to taste
Carmel Apple Sticky Buns
By á-32
To make the dough: Heat milk, oil, and 1/2 cup sugar until warm (do not boil
- FOR THE ROLLS:
- 2 cups Whole Milk
- 1-1/4 cup Sugar
- 1/2 cups Canola Oil
- 1 package (2 1/4 Teaspoons) Active Dry Yeast
- 4-1/2 cups Flour, Divided
- 2 teaspoons Salt
- 1/2 teaspoons (scant) Baking Soda
- 1/2 teaspoons (heaping) Baking Powder
- 3/4 cups Melted Butter
- 4 Tablespoons Ground Cinnamon
- _____
- FOR THE CARAMEL TOPPING:
- 1 stick Salted Butter
- 1-1/2 cup Packed Brown Sugar
- 1 Tablespoon Dark Brown Corn Syrup
- 2 Tablespoons Cream
- 2 Tablespoons Apply Brandy Or Apple Juice (optional)
- 1 whole Granny Smith Apple, Peeled And Finely Diced
Chicken Enchiladas with Roasted Tomatillo Chile Salsa
By á-32
Directions Watch how to make this recipe
- 1 pound tomatillos, husked
- 1 white onion, peeled, sliced, quartered or whole
- 4 garlic cloves
- 2 jalapenos
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 cup chopped cilantro leaves
- 1/2 lime, juiced
- Extra-virgin olive oil
- 1/2 medium onion, diced
- 3 garlic cloves, chopped
- 1 1/2 teaspoon ground cumin
- 1/4 cup all-purpose flour
- 2 cups chicken stock, storebought
- Chopped cilantro leaves
- 1 deli roasted chicken (about 3 pounds), boned, meat shredded
- Salt
- Freshly ground black pepper
- 10 large flour tortillas
- 1/2 pound Monterey Jack cheese, shredded
- 2 cups sour cream
- Chopped tomatoes and cilantro leaves, for garnish
- Spicy Black Beans, recipe follows
- Yellow Rice, recipe follows
- Guacamole, optional
- 2 cups (about 1 pound) dried black beans, picked over, soaked overnight
- 3 tablespoons extra-virgin olive oil
- 1/2 medium onion, diced
- 1 jalapeno pepper, chopped
- 2 cloves garlic, chopped
- 1 bay leaf
- Kosher salt
- freshly ground black pepper
- 2 cups long-grain rice
- 4 cups water
- 2 cloves garlic, smashed
- 1 tablespoon turmeric
- 1 teaspoon kosher salt
- 1 bay leaf
Quick Southern-Style Baked Beans
By á-32
Adjust oven rack to lower-middle position and heat oven to 325 degrees
- 8 slices bacon, halved
- 1 medium onion, cut into small dice
- 1/2 medium green pepper, cut into small dice
- 3 large cans (28 ounces each) pork and beans
- 3/4 cup barbecue sauce
- 1/2 cup brown sugar
- 1/4 cup distilled or cider vinegar
- 2 teaspoons dry mustard or 2 tablespoons Dijon
Arista (Roasted Pork Loin)
By á-32
In a small bowl, combine the thyme, rosemary, garlic, the 1 1/2 Tbs
- 2 Tbs. finely chopped fresh thyme
- 2 Tbs. finely chopped fresh rosemary
- 4 Tbs. minced garlic
- 1 1/2 Tbs. sea salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/4 cup olive oil
- 1 bone-in pork loin roast, about 5 lb.
- 12 oz. dried figs, halved
- 1 cup sweet vermouth or water, warmed
- 3/4 cup low-sodium chicken stock
- 2 Tbs. veal demi-glace
- 2 tsp. fig balsamic vinegar
- 4 Tbs. (1/2 stick) unsalted butter, at room
- temperature