Category: Latest recipes

Roquefort and Pear Strudel Recipe Ingredientsdough2 cups all purpose flour plus additional for dusting3/4 cup warm water (105°F to 115°F)filling1 1/2 teaspoons unsalted butter plus 1/4 cup (1/2 stick) unsalted butter, melted1 1/2 pounds firm but ripe Bosc pears, peeled, halved, cored, cut into 1/3-inch cubes (about 3 1/2 cups)6 ounces Roquefort cheese, crumbled (about 1 1/3 cups)1/2 cup chopped toasted pecans1 tablespoon all purpose flour1 1/2 teaspoons fresh lemon juice2 tablespoons plain dried breadcrumbsRecipe PreparationdoughCombine 2 cups flour, 3/4 cup warm water, oil, and 1/2 teaspoon salt in large bowl of stand mixer fitted with paddle attachment.

Turkey Tonnato Recipe IngredientsFor turkey2 6-ounce cans light tuna packed in olive oil, undrained1/4 cup canned low-salt chicken broth5 anchovy fillets, drained, 1 teaspoon oil reserved2 tablespoons fresh lemon juice1 tablespoon grated lemon peel2 teaspoons plus 1/4 cup drained capers1 6-ounce package baby spinach leaves2 1/2 pounds roast turkey breast, sliced1/3 cup chopped fresh parsleyRecipe PreparationBlend tuna with oil, mayonnaise, broth, anchovies with oil, lemon juice, lemon peel, and 2 teaspoons capers in processor until smooth, about 2 minutes.

Dilly Bean Potato Salad Recipe Ingredients2 shallots, halved lengthwise, very thinly sliced (about 1 cup)6 tablespoons (or more) red wine vinegar3 pounds baby Yukon Gold potatoesFreshly ground black pepper1 cup (or more) mayonnaise1 large pinch of smoked paprika3 cups trimmed watercress, purslane, or wild arugula, coarsely chopped1 cup Dilly Beans (click for recipe), cut crosswise into 2-inch pieces2-3 large hard-boiled eggs, peeled, quartered3/4 cup coarsely chopped fresh flat-leaf parsley or celery leavesRecipe PreparationPlace shallots in a small bowl.

Corn and Zucchini Salad with Feta Recipe Delicate squash blossoms are a farmers& 39; market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached.Ingredients4 small zucchini (about 1½ lb.), thinly sliced lengthwise on a mandoline8–10 zucchini blossoms, torn into large pieces (optional)¼ cup coarsely chopped fresh basil¼ cup coarsely chopped fresh flat-leaf parsley½ teaspoon crushed red pepper flakesFreshly ground black pepper4 oz.

Spicy Fennel–Meyer Lemon Mignonette Recipe Can’t find Meyer lemons? Mimic their flavor by mixing half lemon zest and juice, and half orange zest and juice.Ingredients¼ small fennel bulb, finely chopped, plus 1 Tbsp. chopped fronds2 Fresno chiles or jalapeños, seeded, finely chopped½ small shallot, finely chopped1 teaspoon finely grated Meyer lemon zest3 tablespoons fresh Meyer lemon juiceRecipe PreparationCombine fennel bulb and fronds, chiles, shallot, lemon zest, and lemon juice in a small bowl; season lightly with salt.

Spiced Lamb Burger Recipe As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that’s unlike any burger you’ve ever had.Ingredients2½ pounds ground lamb, preferably shoulder1 medium onion, very finely chopped¾ cup chopped fresh flat-leaf parsley1 tablespoon ground coriander½ teaspoon ground cinnamon1½ teaspoon freshly ground black pepper¼ cup olive oil, plus more for grilling8 thick medium pita breads with pocketsRecipe PreparationUsing a fork, mix lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and ¼ cup oil in a large bowl.

Triple-Layer White Cake with Orange Curd Filling and Frosting Recipe IngredientsOrange curd1/4 cup fresh lemon juice2 teaspoons unflavored gelatin3 tablespoons grated orange peel2 teaspoons grated lemon peel3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubesCake1 1/4 cups plus 2/3 cup sugar3/4 teaspoon baking powder1/2 cup plus 1 tablespoon whole milk2 teaspoons grated orange peel1 1/2 teaspoons vanilla extractFrosting10 ounces cream cheese, room temperature10 tablespoons (1 1/4 sticks) unsalted butter, room temperature1 2/3 cups powdered sugarRecipe PreparationOrange curdPlace lemon juice in small bowl or custard cup.

Black Cod with Lime and Coconut Recipe Ingredients1 1 1/4-pound skinless black cod fillet4 teaspoons fresh lime juice, divided1 1/2 cups chopped leek (white and pale green parts only; about 1 large)1/2 cup canned unsweetened coconut milk1 teaspoon (packed) grated lime peel1/3 cup chopped fresh cilantroRecipe PreparationPreheat oven to 350°F.

Turnips with Bacon and Pickled Mustard Seeds Recipe Diminutive and sweet Hakurei turnips are in season and perfect for this dish; find them at farmers’ markets.Ingredients¼ cup white balsamic vinegar or white wine vinegar¼ cup yellow mustard seeds1 tablespoon vegetable oil¼ pound thick-cut bacon, cut crosswise ¼” thick1 tablespoon whole grain mustard2 pounds baby turnips, trimmed, halved or quartered if largeKosher salt and freshly ground black pepperRecipe PreparationBring sugar, vinegar, and ¼ cup water to a boil in a small saucepan.

Zucchini Fritters Recipe Squeeze out as much liquid from the grated vegetable as possible. The little bit of cornstarch that the recipe calls for in the batter also helps these zucchini fritters get nice and crispy.IngredientsSoy Dipping Sauce3 tablespoons unseasoned rice vinegar1 tablespoon reduced-sodium soy sauceCrushed red pepper flakestFritters1 1/2 pounds zucchini (about 3 medium), grated1/2 teaspoon kosher salt plus more for seasoning1/4 cup all-purpose flour3 tablespoons finely chopped fresh chivesFreshly ground black pepperRecipe PreparationSoy Dipping SauceMix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved.

Cracked Pepper Focaccia with Truffle Oil Recipe Ingredients2 cups lukewarm water (85°F to 95°F)1 tablespoon active dry yeast (for do-ahead version) or quick-rising dry yeast (for same-day version)4 tablespoons extra-virgin olive oil2 tablespoons white or black truffle oil* or olive oil1 tablespoon cracked black pepper4 3/4 cups (about) bread flour1 tablespoon chopped fresh thyme2 teaspoons chopped fresh rosemary2 teaspoons coarse sea saltRecipe PreparationStir 2 cups lukewarm water and yeast in large bowl to blend.

Salsa Verde with Pine Nuts Recipe This salsa verde is notable for two unusual additions—toasted pine nuts, which add buttery texture to every bite, and lime juice and zest, which are a fragrant alternative to the more commonly used lemon juice or vinegar. Blanched almonds can be used in place of the pine nuts; chop them into small pieces after toasting.

Blueberry Smoothies Recipe When you’re trying to make the most of your mornings, keep breakfast quick but filling with this frothy fruit-and-nut-filled smoothie recipe. Save your beautiful farmers’ market berries for dessert and use the frozen stuff here instead.Ingredients1 cup fresh or frozen blueberries⅓ cup plain whole-milk Greek yogurtLarge pinch of kosher saltRecipe PreparationPurée dates, coconut water, cashews, blueberries, yogurt, lime juice, salt, and 2 cups ice in a blender until smooth.

Butter Lettuce, Persimmon, Feta, and Hazelnut Salad Recipe Ingredients2 tablespoons Sherry wine vinegar1 tablespoon minced shallot1 1/2 teaspoons Dijon mustard1 large head of butter lettuce or Boston lettuce, torn into bite-size pieces3 medium-size firm but ripe Fuyu persimmons, peeled, halved, sliced1/2 cup crumbled feta cheese1/4 cup chopped toasted hazelnutsRecipe PreparationCombine vinegar, shallot, and mustard in small bowl.

Chicken Stew with Kale Recipe Skip inferior store-bought broth and just add water to this stew and make your own. We found a way to get every iota of value from the chicken bones. Letting the stew sit the full 12 hours really helps all the flavors meld together. Serve the stew as the centerpiece surrounded by fixings that guests can pick and choose to build their own bowls.

Fresh Stone-Fruit Chutney Recipe Ingredients2 large firm but ripe peaches or nectarines (about 12 ounces total), halved, pitted, thinly sliced2 small firm but ripe apricots or plums (about 6 ounces total), halved, pitted, thinly sliced1 cup quartered pitted cherries3 tablespoons white balsamic vinegar1/2 teaspoon garam masala*Recipe PreparationCombine all fruit in medium bowl.

Gnocchi Gratin with Gorgonzola Dolce Recipe Ingredients6 ounces Parmesan, finely grated, divided1 cup all-purpose flour plus more1 teaspoon kosher salt plus more1/2 teaspoon freshly grated nutmeg1 1/4& 39;-thick slice fresh ginger2 tablespoons (1/4 stick) unsalted butter, room temperature, divided3 tablespoons fine dried breadcrumbs4 ounces Gorgonzola dolce or other mild blue cheeseRecipe PreparationPlace potatoes in a large pot.

Pineapple-Mint Mojito Recipe Pineapple adds sweetness and a tropical twist to this classic mojito. Or use fresh precut pineapple.IngredientsPineapple-Mint Purée1 cup (packed) fresh mint leaves1/4 pineapple, peeled, cored, cut into 1-inch pieces (about 1 1/2 cups)Assembly1/4 pineapple, peeled, cored, cut into1-inch pieces (about 1 1/2 cups)4 limes, each cut into 8 wedges, divided1/2 cup (packed) fresh mint leavesRecipe PreparationPineapple-Mint PuréeBring sugar and 1 cup water to a boil in a small saucepan, stirring to disolve sugar.

Tunisian Vegetable Salsa Recipe Ingredients4 large unpeeled garlic cloves4 plum tomatoes (about 12 ounces total)2 small whole unpeeled onions (1/2 pound total)1 Japanese eggplant (about 5 ounces)1/4 cup extra-virgin olive oilFresh lemon juice, kosher salt, and freshly ground black pepperRecipe PreparationPrepare a grill to medium-high heat.

Pomegranate Molasses Vinaigrette Recipe Salt will dissolve more easily before the oil is added, so make sure to season at the beginning.Ingredients3 tablespoons pomegranate molasses2 tablespoons red wine vinegar1 tablespoon (heaping) Dijon mustardKosher salt and freshly ground black pepperIngredient infoPomegranate molasses is available at Middle Eastern markets and some supermarkets, and online.