Category: New recipes

Banana Cream Pie Recipe Recipe PreparationMelt 2 ounces bittersweet chocolate with 2 teaspoons vegetable oil and brush over a prebaked 9-inch pie crust; chill until set. Meanwhile, whisk 3 large egg yolks, 1/2 cup sugar, 3 tablespoons cornstarch, and a pinch of salt in a medium saucepan, off heat, until smooth.

Ham Hock and White Bean Stew Recipe While this stew is definitely heavier on the beans than on the ham, the hocks lend a rich, smoky essence that flavors the beans from the inside out. If you can’t find corona or gigante beans, sub in a smaller white bean like cannellini, but keep in mind that they’ll cook a lot faster.

Braised Turkey Legs Recipe A whole turkey makes for a great presentation, but it takes a lot of brining, basting, etc., to ensure the breast doesn’t dry out before the legs are done. There is another way—two ways, in fact: Cook the legs and the breast separately, using a different method for each.

Charred Heirloom Tomatoes with Fresh Herbs Recipe Ingredients4 large firm heirloom tomatoes (about 10 ounces each), cored, cut horizontally in half2 tablespoons fresh oregano leaves, divided2 tablespoons fresh thyme leaves, divided5 tablespoons (about) extra-virgin olive oil, dividedRecipe PreparationArrange tomatoes, cut side up, on rimmed baking sheet.

White Bean Soup with Mustard Greens and Parmesan Recipe Ingredients1 small white or yellow onion, thinly sliced1 small fennel bulb, thinly sliced1/2 bunch mustard greens, torn into 1-inch pieces2 tablespoons grated Parmesan cheese, plus more1 15-ounce can white beans, such as canellinni4 cups chicken or vegetable stockKosher salt and freshly ground black pepperRecipe PreparationIn a large heavy pot, heat olive oil over medium high heat.

Sea Dog Recipe The sea dog (a fried fish sandwich) is not really a thing but should definitely be a thing because it’s that good. (If you’ve been to the Red Rooster on route 22 in Brewster, NY, you already know this is true.) The batter alone should become your go-to whenever you fry fish.

Chicken Pot Pie Recipe IngredientsCrust3 cups all-purpose flour plus more for surface1 cup (2 sticks) chilled unsalted butter, cut into 1/2& 39; cubes1/4 cup vegetable shorteningChicken2 cups peeled, coarsely chopped carrots1 large onion, coarsely chopped4 celery stalks, coarsely chopped1 teaspoon whole black peppercorns1 tablespoon tomato pasteFilling2 tablespoons dried chanterelle or shiitake mushrooms1 cup 1/2& 39; slices peeled carrots1 cup fresh (or frozen, thawed) peas1 cup red (purple) pearl onions1/2 cup (1 stick) unsalted butter3/4 cup all-purpose flour1 cup button mushrooms, halved if large1 cup 1/4& 39; rounds sliced fingerling potatoesCoarse sea salt and coarsely ground black pepper, optionalRecipe PreparationCrustMix flour, salt, and baking powder in a food processor.

Chickpea and Chorizo Tostadas Recipe Crunchy, creamy, chorizo-y—these quick tostadas hit all the notes. If you normally throw the stems from a bunch of cilantro or parsley straight into the garbage...DON& 39;T! They& 39;re delicious, and can be diced finely and stirred into all kinds of things—like the lime yogurt in this recipe—to add herb-y flavor and crunch.

Breakfast Burritos with Black Bean Sauce Recipe IngredientsBlack Bean Sauce1/2 jalapeño, seeded, chopped1 15-oz. can black beans, drainedKosher salt and freshly ground black pepperBurritos4 11” whole wheat flour tortillas1 cup crumbled Cotija cheese or feta2 roasted red peppers from a jar, thinly sliced1 bunch scallions, chopped8 large eggs, beaten to blendKosher salt and freshly ground black pepperRecipe PreparationBlack Bean SauceHeat oil in a medium skillet over medium-high heat.

Beet and Cabbage Salads Recipe IngredientsBeet Salad2 tablespoons Sherry wine vinegar2 teaspoons Dijon mustard5 tablespoons safflower oil3 large raw beets, peeled, coarsely gratedcabbage salad1/4 cup distilled white vinegar5 tablespoons safflower oil6 cups very thinly sliced green cabbage2 tablespoons chopped fresh mintRecipe Preparationbeet saladWhisk vinegar and mustard in large bowl.

Crispy Pita with Chickpeas Recipe Typically eaten for breakfast, this creamy, crunchy dish also pairs well with savory dishes come dinnertime. We took a shortcut by using canned chickpeas, which pick up some flavor from a quick simmer with garlic.Ingredients1 15.5-oz. can chickpeas, rinsed2 Tbsp.

Martini Bar Recipe Technically it’s called a 50/50 since it’s half gin and half vermouth. As you won’t be individually stirring these & 39;tinis, water is added to aid in the dilution you’d normally get from ice. That’s necessary to transform the mixture from pure alcohol to a tasty, drinkable beverage.

Cool Melon Soup Recipe Ingredients4 ounces (about 1/2 cup) silken tofu2 very ripe 3-pound melons (such as Cavaillon and Charentais)6 tablespoons (3/4 stick) unsalted butter1 medium white onion, halved, thinly sliced1/4 cup lightly toasted Marcona almonds1/4 cup almond oil, preferably extra-virgin cold-pressedFresh herbs, such as chervil sprigs or micro basilRecipe PreparationSet a fine-mesh strainer over a small bowl.

Beef Chili Recipe Three kinds of dried chiles add just the right amount of smoky heat when you cook this best beef chili recipe, and three cuts of beef deliver robust flavor. This is part of BA& 39;s Best, a collection of our essential recipes.Ingredients4–5 cups low-sodium chicken broth1 pound boneless beef chuck, cut into ½” pieces½ pound boneless beef short ribs, cut into ½” pieces½ pound brisket, cut into ½” piecesKosher salt, freshly ground pepper2 yellow onions, finely chopped6 garlic cloves, finely chopped1 tablespoon ground cumin2 teaspoons dried oregano1 canned chipotle chile in adobo sauce, chopped (optional)Sour cream, shredded cheddar, chopped red onion, cilantro leaves, and chips (for serving)Recipe PreparationToast guajillo, ancho, and pasilla chiles in a medium dry skillet over medium-high heat, turning occasionally and pressing chiles to help them make contact with the pan, until darkened in color and beginning to soften, about 3 minutes.

Fennel-Honey Pork Roast Recipe Ingredients5 tablespoons fresh orange juice2 tablespoons chopped fresh thyme1 tablespoon fennel pollen* or finely ground fennel seeds2 teaspoons finely grated orange peel1 teaspoon coarse kosher salt1 teaspoon freshly ground black pepper1 7-bone pork rib roast (about 4 1/2 pounds)Recipe PreparationCombine all ingredients except pork in 2-gallon heavy-duty resealable plastic bag; squeeze bag to blend ingredients.

Amaretto-Cranberry Kiss Recipe Ingredients2 cups cranberry juice cocktail3 tablespoons fresh orange juiceClementines, peeled, separated into segmentsRecipe PreparationMix cranberry juice, vodka, amaretto, and orange juice in pitcher. Cover and chill until ready to serve. DO AHEAD:Can be prepared 1 day ahead.

Chicken Breasts with Wild Mushrooms, Marjoram, and Marsala Recipe Ingredients4 large skinless boneless chicken breast halves6 teaspoons chopped fresh marjoram, divided2 tablespoons butter, divided2 tablespoons olive oil, divided12 ounces assorted wild mushrooms (such as oyster, stemmed shiitake, and baby bella), thickly sliced1 cup sliced shallots (about 5)3/4 cup low-salt chicken broth3 tablespoons dry MarsalaRecipe PreparationSprinkle chicken breasts with salt and pepper, then 2 teaspoons marjoram.

Almond-Crusted Trout with White Grits and Swiss Chard Recipe The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.Ingredients1 cup white grits (not instant)Kosher salt and freshly ground black pepper1 cup whole skin-on almonds1 large egg, beaten to blend2 tablespoons vegetable oil1 bunch Swiss chard, thick ribs and stems removed, torn into pieces1 small shallot, finely choppedLemon wedges (for serving)Recipe PreparationBring grits and 4 cups water to a boil in a medium pot.

Palermo Pasta with Clam Sauce Recipe Ingredients6 caper-wrapped anchovies in oil, drained (1 1/2 tablespoons oil reserved), chopped5 garlic cloves, finely chopped2 10-ounce cans baby clams, drained well, juices reserved1/2 cup (packed) sliced fresh basilRecipe PreparationMelt butter with anchovy oil in heavy large skillet over medium-high heat.

Brined Chicken Breasts Recipe Ingredients3 wide strips lemon zest (removed with a vegetable peeler)1 tablespoon fresh lemon juice2 tablespoons kosher salt1 teaspoon black peppercorns2 8-ounce skinless, boneless chicken breasts, halved crosswiseRecipe PreparationCombine thyme, garlic, bay leaves, lemon zest, lemon juice, salt, honey, and peppercorns in a large heatproof bowl.