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Apple Bomboloni

Apple Bomboloni

By

Recipe courtesy Michael Chiarello

  • Rustic Dough:
  • 9 ounces cake flour (about 3 cups)
  • 1/2 cup all purpose flour
  • 1/2 cup granulated sugar
  • Pinch gray salt
  • 1 cup (2 sticks) unsalted butter, chilled and cut into large pieces
  • 1 tablespoon vanilla
  • 2 tablespoon cold water
  • Apple Sauce Filling:
  • 4 Granny Smith apples
  • 1 cup (2 sticks) unsalted butter
  • 1 tablespoon lemon juice
  • 1 vanilla bean, or 1 teaspoon vanilla extract
  • 1/3 cup granulated sugar
  • 1 tablespoon water
  • Diced Apples:
  • 4 Granny Smith apples
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1/2 lemon, juiced
0/5 (0 Votes)

Italian Wedding Soup

Italian Wedding Soup

By

2008, Barefoot Contessa Back to Basics, All Rights Reserved

  • 3/4 pound ground chicken
  • 1/2 pound chicken sausage, casings removed
  • 2/3 cup fresh white bread crumbs
  • 2 teaspoons minced garlic (2 cloves)
  • 3 tablespoons chopped fresh parsley leaves
  • 1/4 cup freshly grated Pecorino Romano
  • 1/4 cup freshly grated Parmesan, plus extra for serving
  • 3 tablespoons milk
  • 1 extra-large egg, lightly beaten
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons good olive oil
  • 1 cup minced yellow onion
  • 1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
  • 3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
  • 10 cups homemade chicken stock
  • 1/2 cup dry white wine
  • 1 cup small pasta such as tubetini or stars
  • 1/4 cup minced fresh dill
  • 12 ounces baby spinach, washed and trimmed
0/5 (0 Votes)

Italian Ice

Italian Ice

By

Recipe courtesy Giada De Laurentiis

  • 3 cups raspberry syrup (recommended: Torani)
  • 3/4 cup lemon juice
  • 1 lemon, zested
  • 1/4 cup finely chopped fresh mint leaves
  • 5 pounds crushed ice (about 6 ice trays)
0/5 (0 Votes)

Roasted Tomatoes with Garlic, Gorgonzola and Herbs

Roasted Tomatoes with Garlic, Gorgonzola and Herbs

By

Recipe courtesy Giada De Laurentiis, 2008

  • 12 Roma tomatoes, sliced in 1/2 lengthwise
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup plain bread crumbs
  • 3/4 cup finely crumbled Gorgonzola or grated Parmesan cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
0/5 (0 Votes)

Orange-Balsamic Glazed Chicken

Orange-Balsamic Glazed Chicken

By

Recipe courtesy Rachael Ray

  • 2 tablespoons extra-virgin olive oil
  • 2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
  • Salt and freshly ground black pepper
  • 1 teaspoon poultry seasoning
  • 2 to 3 sprigs fresh rosemary, leaves chopped
  • 1/3 cup orange marmalade
  • 1/4 cup balsamic vinegar
  • 1/2 cup chicken stock
  • 2 scallions, whites and greens, finely chopped
  • 4 cups baby arugula
0/5 (0 Votes)

Coffee S'More Pie

Coffee S'More Pie

By

Recipe courtesy Sandra Lee

  • 4 eggs
  • 1 1/2 cups sugar
  • 1/2 stick butter, melted
  • 3 tablespoons unsweetened cocoa powder
  • 1 (5-ounce) can evaporated milk
  • 1/4 cup coffee liqueur
  • 1 (9-inch) graham cracker pie crust
  • 2 cups miniature marshmallows
0/5 (0 Votes)

Key Lime Coconut Cupcakes with White Chocolate Frosting

Key Lime Coconut Cupcakes with White Chocolate Frosting

By

Recipe courtesy Jamie Nondorf

  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 heaping teaspoon grated key lime zest
  • 1 1/2 tablespoons key lime juice (bottled or freshly squeezed)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup buttermilk
  • 1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)
  • 5 ounces good quality white chocolate, chopped into small chucks
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3 1/2 cups powdered sugar, sifted
  • Pinch salt
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon key lime juice (bottled or freshly squeezed)
  • 1/4 cup sour cream
  • Finely grated key lime zest, for garnish
0/5 (0 Votes)

Nona's Marinara Sauce

Nona's Marinara Sauce

By

Danny Boome, Ltd 2008

  • 5 cloves garlic
  • Coarse salt and freshly ground black pepper
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
  • 1 large onion, diced
  • 3 carrots, peeled and diced
  • 2 tablespoons tomato paste
  • 1 cup fresh basil leaves
  • 2 tablespoons freshly picked oregano leaves
  • 1 (28-ounce) can crushed tomatoes
0/5 (0 Votes)

Swiss Steak

Swiss Steak

By

Recipe courtesy Alton Brown, 2006

  • 2 pounds beef bottom round, trimmed of excess fat
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 cup all-purpose flour
  • 1/4 cup vegetable oil or bacon drippings
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 tablespoon tomato paste
  • 1 (14.5-ounce) can diced tomatoes
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups beef broth
0/5 (0 Votes)

Marinara Sauce

Marinara Sauce

By

Recipe courtesy Anne Burrell

  • 1/4 cup extra-virgin olive oil
  • 1/4 pound diced pancetta
  • 2 large Spanish onions, cut into 1/4-inch dice
  • Kosher salt
  • 4 large garlic cloves, smashed and chopped
  • 4 (28-ounce cans) Italian plum San Marzano tomatoes
0/5 (0 Votes)