Category: The best recipes

Almond Tart with Stone Fruit and Lime Meringue Recipe Yes, it’s a long recipe with several parts, but each step is easy enough, and it can all be made ahead.IngredientsCrust1⅔ cups all-purpose flour½ vanilla bean, split lengthwise6 tablespoons chilled unsalted butter, cut into pieces1 large egg, beaten to blendFilling½ vanilla bean, split lengthwise2 tablespoons all-purpose flour6 tablespoons unsalted butter, melted, slightly cooled¼ cup chopped white chocolateAlmonds and Assembly¾ cup skin-on almonds, chopped2 tablespoons unsalted butter, melted, slightly cooled1 tablespoon plus ¼ cup granulated sugar½ teaspoon finely grated lime zest, plus more for serving1 tablespoon fresh lime juice1 pound mixed stone fruit (such as peaches, plums, and cherries), slicedSpecial EquipmentA 10& 34; fluted tart pan with removable bottomRecipe PreparationCrustPreheat oven to 350°.

Lawnseats Recipe Ingredients8 ounces bourbon (W.L. Weller Bourbon)2 ounces Rothman and Winter Apricot LiqueurRecipe PreparationPrepare grill for high heat. Grill lemon slices until lightly charred, about 30 seconds per side. Let cool.Muddle grilled lemon in a large pitcher. Add bourbon, apricot liqueur, and Simple Syrup and fill pitcher with ice.

Close Menu IconSubscribe to our newsletter4 ServingsDip strawberries into the creamy thing first, then the crunchy one.Ingredients½ cup mascarpone, room temperature1 tablespoon sugar1 teaspoon Grand Marnier½ teaspoon finely grated orange zest¼ teaspoon vanilla extractStrawberries and finely chopped salted, roasted pistachios (for serving)Recipe PreparationMix mascarpone, sugar, Grand Marnier, orange zest, and vanilla in a small bowl.

Cranberry Pie Recipe This pie is seasonless: Bake it in fall with fresh cranberries and frozen raspberries and blueberries. Come summer, use the reverse.Ingredientsbasic pie dough3 tablespoons granulated sugar3 cups all-purpose flour plus more for dusting12 tablespoons (1½ sticks) chilled unsalted butter, cut into pieces¼ cup chilled vegetable shortening, cut into pieces1 teaspoon apple cider vinegarfilling and assembly12 ounces fresh (or frozen, thawed) cranberries, chopped8 ounces fresh (or frozen, thawed) blueberries8 ounces fresh (or frozen, thawed) raspberries1 teaspoon finely grated lemon zest1 teaspoon finely grated orange zest3 tablespoons all-purpose flour plus more for dusting1 large egg, beaten to blend2 tablespoons raw sugar or granulated sugarRecipe Preparationbasic pie doughPulse granulated sugar, salt, and 3 cups flour in a food processor to combine.

Warm Chocolate Cakes with Whipped Cream Recipe Ingredients6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped3/4 cup (1 1/2 sticks) unsalted butter, diced6 tablespoons all purpose flourRecipe PreparationPreheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups.

Grilled Lamb Chops and Peppers Recipe Lamb chops need enough time on the grill to let the fat render. You’ll get flare-ups as the fat melts onto the coals—that’s inevitable—but instead of letting the chops char, just move them to a new spot as needed and keep going. This recipe is by Kelly Mariani from Scribe Winery in Sonoma, CA.

Grill-Roasted Clam Linguine Recipe Ingredients1/4 cup extra-virgin olive oil1 1/2 teaspoons finely grated lemon peel, divided3/4 teaspoon dried crushed red pepper1 1/3 cups Sauvignon Blanc or other non-oaky white wine2 1/2 tablespoons fresh lemon juice3 canned anchovy fillets, minced2 tablespoons chopped fresh Italian parsley, divided4 dozen small clams (such as littleneck), scrubbedLemon wedges (for garnish)Recipe PreparationHeat olive oil in small deep saucepan over medium-low heat.

Grilled Whole Sea Bream with Chile Glaze Recipe IngredientsGlaze6 guajillo chiles (about 1 ounce)2 large dried ancho chiles2 1/2 tablespoons chopped garlic2 1/2 tablespoons dark agave nectar (preferably organic)5 tablespoons fresh lime juice1 1/2 teaspoons fish sauce (such as nam pla or nuoc nam)1 tablespoon chopped fresh cilantro plus additional for garnishFishNonstick vegetable oil spray1 1 1/4- to 1 1/2-pound whole sea bream, striped bass, or wild-caught rainbow snapper, cleaned, scaled, gutted (1 to 1 1/4 pounds after prep)Recipe PreparationGlazeToast guajillo and ancho chiles in heavy large skillet over medium-high heat until slightly darker in color, 1 to 2 minutes per side for guajillo chiles and about 3 minutes per side for ancho chiles.

Brown Butter Cornbread Muffins with Sweet Tea Glaze Recipe This spin on the home cooking favorite is a nod to a classic Southern combination: iced tea and cornbread. Beware, your overnight guests may never leave.IngredientsFor the Brown Butter Cornbread Muffins:1 cup plus 2 tablespoons unsalted butter1 cup coarse yellow cornmeal2 teaspoons baking powder1 cup fresh summer corn kernels (or thawed frozen)For the Sweet Tea Glaze:2 ½ cups Gold Peak® Sweet Tea3 tablespoons unsalted butter, cut into small chunksRecipe PreparationMake the Brown Butter Cornbread Muffins:Preheat the oven to 400°F.

BLT Salad Recipe Cooking bacon in the oven on a sheet tray is so hands-off, so splatter-free, and so easy, it just might convince you to eat a lot more bacon in the future.Equipment StepsPreheat oven to 350°. Arrange 8 bacon slices side by side on a small rimmed baking sheet, overlapping slightly if necessary.

Shrimp, Mango, and Avocado Salad with Sweet Chili-Ginger Vinaigrette Recipe Ingredients1/2 cup Asian sweet chili sauce2 tablespoons unseasoned rice vinegar1 tablespoon minced peeled fresh ginger12 peeled cooked large shrimp with tails left intact (about 8 ounces)1 large head of butter lettuce, leaves separated1 large mango, peeled, pitted, cut into 1/3-inch-thick slices1 avocado, halved, pitted, peeled, cut into 1/3-inch-thick slicesRecipe PreparationWhisk first 3 ingredients in small bowl; season with salt and pepper.

Thai Chicken and Shrimp Noodle Salad Recipe Ingredients2 tablespoons fresh lime juice2 tablespoons fish sauce (such as nam pla or nuoc nam)2 tablespoons Asian sweet chili sauce*1 tablespoon vegetable oil9 ounces (250 grams) bean thread noodles**12 cherry tomatoes, halved12 cooked peeled deveined medium shrimp1 1/2 cups shredded cooked chicken1 1/2 cups bean sprouts (about 3 1/2 ounces), rinsed1/2 English hothouse cucumber, very thinly sliced (about 1 cup)1/2 cup lightly packed fresh mint leaves1/2 cup lightly packed fresh basil leaves, torn if large1/2 cup lightly packed fresh cilantro leaves1/3 cup thinly sliced shallots1 red jalapeño chile with seeds, sliced into thin rings2 tablespoons chopped toasted peanuts1 lime, cut into 6 wedgesRecipe PreparationWhisk first 5 ingredients in large bowl to blend.

Chicory Salad with Smoked Salmon Recipe Ingredients2 tablespoons crème fraiche2 tablespoons white wine vinegarKosher salt, freshly ground pepper1/2 small shallot, thinly sliced4 cups chicories, such as endive, radicchio or frisée, torn into 2” pieces4 ounces oz. hot smoked salmon, flaked1 tablespoon chopped chivesRecipe PreparationWhisk crème fraiche, olive oil and white wine vinegar in a small bowl; season with salt and pepper and set aside.

Beef Tenderloin Medallions with Potato & 34;Risotto& 34; Recipe Ingredients1 cup finely chopped onion1 pound Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices, then 1/8-inch cubes1/8 teaspoon cayenne pepper1 1/2 cups (or more) low-salt chicken broth1/2 cup heavy whipping cream1/4 cup finely grated Parmesan cheese1/4 cup finely chopped fresh chives6 6-ounce beef tenderloin steaks (each 3/4 to 1 inch thick)1 1/2 tablespoons chopped fresh thyme1 tablespoon (or more) olive oilRecipe PreparationMelt butter in heavy large saucepan over medium heat.

Tofu Dengaku Recipe Ingredients3 tablespoons sake, divided7 teaspoons sugar, divided1/2 teaspoon finely grated yuzu peel (optional)1 tablespoon chopped shiso leaf (optional)1 3x5-inch piece dashi-kombu (dried seaweed)1 cup dried shaved bonito flakes1/3 cup mirin (sweet Japanese rice wine)20 ounces extra-firm tofu, well drained20 6- to 8-inch-long wooden skewersRecipe PreparationBring 1 1/2 tablespoons sake just to boil in small saucepan.

Winter& 39;s Revival Recipe Coconut water is known for being a big source of hydration. It& 39;s a perfect potassium-rich pairing for a little vodka, lemon and aromatic Earl grey simple syrup.Ingredients1/2 teaspoon earl grey simple syrup*Recipe PreparationEarl grey simple syrup: bring 1/2 cup sugar, 1/2 cup water and 1/2 tbsp earl grey loose tea secured in a tea bag or cheese cloth to a low simmer.

Chicken Stock Recipe Chicken wings are great for stock. They& 39;re flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.Ingredients1 medium onion, unpeeled, cut into 1-inch pieces2 large carrots, peeled, cut into 1-inch pieces2 celery stalks, cut into 1-inch pieces6 sprigs flat-leaf parsley1 teaspoon whole black peppercornsRecipe PreparationCombine all ingredients and 3 quarts cold water in a large stockpot.

Cucumber-Daikon Relish Recipe Ingredients2 English hothouse cucumbers, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices8 ounces daikon (Japanese white radish), peeled, cut into 2x 1/4-inch sticks2/3 cup unseasoned rice vinegar1 tablespoon minced fresh ginger1/8 teaspoon cayenne pepperRecipe PreparationToss cucumbers with sea salt in colander.

Raw Mustard Greens Salad with Gruyère and Anchovy Croutons Recipe Ingredients5 anchovy fillets, finely chopped1/2 cup extra-virgin olive oil3 cups 3/4-inch cubes crustless country bread1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces), dividedNonstick vegetable oil spray1 bunch mustard greens (about 12 ounces), center rib and stem cut from each leaf, leaves cut crosswise into 1/2-inch-wide strips5 teaspoons (or more) fresh lemon juiceRecipe PreparationPreheat oven to 375°F.

Horseradish Labneh Recipe This spread is definitely horseradish-forward. If you’re not sure if that’s your thing, start with half the amount.Ingredients2 cups labneh (Lebanese strained yogurt) or plain Greek yogurt½ cup freshly grated horseradish or ¼ drained prepared horseradish1 tablespoon (or more) fresh lemon juiceKosher salt, freshly ground pepperRecipe PreparationMix labneh, horseradish, and lemon juice in a medium bowl; season with salt, plenty of pepper, and more lemon juice, if desired.