Pea Puree with Shrimp and Scallops Recipe Ingredientspea puree2 1/4 cups shelled fresh peas (from about 2 1/4 pounds peas in pods) or frozen peas2 tablespoons finely grated Parmesan cheese1 tablespoon (packed) fresh mint leaves1 tablespoon butter, room temperatureshrimp and scallops8 uncooked large shrimp, peeled, deveined8 large sea scallops, side muscles removed2 teaspoons finely grated lemon peel1 tablespoon small fresh mint leavesExtra-virgin olive oil (for drizzling)Recipe Preparationpea pureeCook peas in large pot of boiling salted water until very tender, about 4 minutes for fresh and 2 minutes for frozen.
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Close Menu IconRecipesHealthyishBasicallyRestaurantsHighly RecommendPodcastVideosShopSubscribe to our newsletterPrivacy and user agreementMakes 1 ServingsIngredients2 tablespoons bourbon (such as Baker& 39;s)2 1/2 tablespoons Domaine de Canton1 1/2 tablespoons Yellow Chartreuse1 tablespoon fresh lemon juice1 rounded teaspoon honey1/3 cup boiling waterFreshly grated nutmegRecipe PreparationStir first 6 ingredients in 8-ounce mug.
Chocolate Pudding Pie Recipe A dazzling chocolate pudding pie cloaked in voluminous whipped cream. The secret to that whipped cream’s great height: Setting it with dissolved gelatin means it won’t deflate or weep when chilled.IngredientsCrust2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt2⅔ cups all-purpose flour, plus more for dusting1½ cups (3 sticks) chilled unsalted butter, cut into ½& 34; piecesFilling3 Tbsp.
Mixed Seafood Grill with Paprika-Lemon Dressing Recipe Ingredients7 tablespoons olive oil, divided1/4 cup fresh lemon juice plus lemon wedges for garnish2 tablespoons chopped fresh Italian parsley3 garlic cloves, sliced thinlyNonstick vegetable oil spray2 pounds 1-inch-thick firm white fish fillets (such as halibut), cut crosswise into 2-inch-wide strips2 pounds uncooked large shrimp, peeled, deveined, tails left intact2 pounds cleaned fresh or thawed frozen squid, each body cut open on 1 long side and scored lightly (tentacles reserved for another use)Recipe PreparationWhisk 4 tablespoons oil, lemon juice, parsley, garlic, and paprika in small bowl.
Sweet Potato Tart with Pecans and Marshmallows Recipe IngredientsCrust1 1/2 cups all purpose flour1/2 cup (1 stick) unsalted butter, room temperatureFilling1 1-pound yam (red-skinned sweet potato)1 teaspoon vanilla extract1/2 teaspoon ground cinnamon1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/8 teaspoon ground nutmeg1/2 cup pecans, toasted, choppedRecipe PreparationFor crustBlend flour, almonds, and salt in processor until almonds are finely ground.
Milk Chocolate Mousse with Cranberry and Candied-Orange Chutney Recipe Ingredients12 ounces imported milk chocolate, finely chopped1 1/2 cups chilled whipping cream, dividedCranberry and Candied-Orange Chutney (click for recipe)Recipe PreparationWhisk yolks and salt to blend in medium bowl.
Risotto With Mushrooms and Thyme Recipe The Italian word for the ideal risotto texture is all’onda—literally, “like a wave.” Risotto should spread and move and undulate. If you can stand a spoon up in it, it needs more liquid. The long, plump grains of carnaroli make for a finished dish that’s more special (and more beautiful) than one made with shorter varieties of risotto rice such as arborio or vialone nano.
Brown Sugar-Apple Crisp with Vanilla Ice Cream Recipe Ingredients8 large Golden Delicious apples (about 3 1/2 pounds), peeled, cored, halved, thinly sliced3/4 cup (packed) dark brown sugar2 tablespoons fresh lemon juice1 teaspoon grated lemon peel1 teaspoon ground cinnamon1/2 cup (1 stick) unsalted butter, cut into pieces, room temperatureRecipe PreparationPreheat oven to 375°F.
Summer Squash and Red Quinoa Salad with Walnuts Recipe Ingredients1/2 cup red or other quinoa, rinsed in a fine-mesh sieve, drained2 teaspoons kosher salt plus more for seasoning1 pound assorted summer squash2 tablespoons finely grated Parmesan plus 1/4 cup shaved with a peeler1 teaspoon finely grated lemon zest2 tablespoons fresh lemon juice1 tablespoon Sherry vinegar6 tablespoons extra-virgin olive oilFreshly ground black pepper1/2 cup flat-leaf parsley leaves1/4 cup fresh basil leaves, tornRecipe PreparationBring quinoa and 4 cups water to a boil in a medium saucepan.
Stained-Glass Lemon Cookies Recipe Ingredients1 cup (2 sticks) unsalted butter, room temperature2 teaspoons grated lemon peel1 teaspoon vanilla extract2 1/4 cups all purpose flour6 ounces (about) red and/or green hard candiesRecipe PreparationUsing electric mixer, beat butter and 3/4 cup sugar in large bowl until well blended.
Peach and Mascarpone Cheesecake with Balsamic Syrup Recipe Ingredientscrust7 whole graham crackers, broken into pieces5 tablespoons unsalted butter, dicedfilling3 (8-ounce) packages mascarpone cheese3 tablespoons all purpose flour1/2 teaspoon vanilla extract2 large peaches (about 1 pound), peeled, pitted, dicedRecipe PreparationcrustPreheat oven to 350°F.
Peach Baked Alaskas with Spiced Peaches and Raspberries Recipe Ingredients1 16-ounce frozen all-butter pound cake, thawed1 quart or 2 pints peach ice cream1/4 teaspoon cream of tartarSpiced peaches and raspberriesRecipe PreparationCut pound cake on diagonal into eight 1/2-inch-thick slices.
Lemon and Amaretti Semifreddo with Raspberry Sauce Recipe Ingredients2 10-ounce packages frozen raspberries in syrup, thawed1 cup powdered sugar, divided2 cups chilled heavy whipping cream1 teaspoon finely grated lemon peel1/8 teaspoon ground cinnamon1 cup coarsely crushed amaretti cookies (Italian macaroons; about 3 ounces), dividedRecipe PreparationPuree raspberries with syrup in blender.
Wild Mushroom and Onion Kasha Recipe Ingredients1 3/4-ounce package dried porcini mushrooms (about 3/4 cup)1 1/2 cups raw whole grain buckwheat groats (about 11 ounces)1 large egg, lightly beaten to blend2 tablespoons vegetable oil, divided3 large onions, chopped (about 5 cups)8 ounces assorted fresh mushrooms (such as crimini, button, oyster, and stemmed shiitake), coarsely chopped1 1/2 cups (or more) vegetable brothRecipe PreparationPlace porcini in small bowl with 1 1/2 cups boiling water.
Tomato Tarte Tatin Recipe Ingredients1 3/4 pounds plum tomatoes (8 large)3 tablespoons unsalted butter, room temperature1 teaspoon vanilla extract1 sheet frozen puff pastry (half of 17.3-ounce package), thawed, corners cut off to make very rough 9- to 10-inch roundLightly sweetened whipped creamRecipe PreparationPreheat oven to 425°F.
Tare (Soy Basting Sauce) Recipe Ingredients1/2 cup low-salt chicken broth1/4 cup mirin (sweet Japanese rice wine)1/4 cup reduced-sodium soy sauce3/4 teaspoon (packed) light brown sugar1/4 teaspoon freshly ground black pepper1 1-inch-piece peeled ginger t(1/4 ounce), slicedRecipe PreparationPlace a fine-mesh sieve over a small bowl.
Celery Root, Radish, and Watercress Salad with Mustard Seed Dressing Recipe Ingredients2 tablespoons yellow mustard seeds1/2 cup white balsamic vinegar1 tablespoon Dijon mustard1/4 cup minced shallots (2 medium)2/3 cup extra-virgin olive oil2 large bunches watercress, thick stems trimmed (about 6 cups packed)1 1/2 pounds celery root (celeriac), trimmed, peeled, coarsely grated in processor or with box grater20 radishes, trimmed, thinly slicedRecipe PreparationStir mustard seeds in dry skillet over medium heat until lightly toasted and starting to pop, about 3 minutes.
Crème Fraîche and Chive Mashed Potatoes Recipe Ingredients2 tablespoons coarse kosher salt plus additional for seasoning2 pounds Yukon Gold or Yellow Finn potatoes, peeled, cut into 1-inch wedges2 tablespoons (1/4 stick) unsalted butter3 tablespoons chopped fresh chivesRecipe PreparationBring 3 quarts water to boil in heavy medium pot.
If It Ain’t Broke, Don’t Fix It Stuffing Recipe Like a greatest hits album, this recipe combines the essential elements and the most successful techniques from all of our most popular stuffing recipes.Ingredients1 cup (2 sticks) unsalted butter, plus more1½ pounds loaf sourdough bread, sliced 1 inch thick, torn into ½–¾-inch pieces1 tablespoon extra-virgin olive oil1 pound breakfast sausage, casings removed if needed1 large onion, finely chopped1 fennel bulb, finely chopped4 celery stalks, finely chopped2 teaspoons Diamond Crystal or 1¼ teaspoons Morton kosher salt, plus more1 teaspoon freshly ground black pepper, plus more¼ cup finely chopped parsley1 tablespoon finely chopped sage1 tablespoon finely chopped thyme4 cups Thanksgiving Stock or low-sodium chicken broth, dividedRecipe PreparationPlace racks in middle and top of oven; preheat to 300°.
Strongwater Recipe Ingredients2 tablespoons bourbon (preferably Booker& 39;s)2 tablespoons Cognac (preferably Landy V.S.)2 teaspoons Carpano Antica Formula Vermouth2 teaspoons Farigoule (thyme liqueur; optional)2 teaspoons Lemon Zest Syrup (click for recipe)Recipe PreparationFill a 15-oz.
Jerusalem Artichoke Pickles Recipe Ingredients1/2 cup coarse kosher salt1 pound Jerusalem artichokes (also called sunchokes)*2 tablespoons dry mustard1 tablespoon all purpose flour1 1/3 cups apple cider vinegar1 cup plus 2 tablespoons sugar1 1/2 teaspoons yellow mustard seeds1 1/2 teaspoons celery seeds1/2 teaspoon ground black pepper1 1/3 cups chopped red bell pepperRecipe PreparationBring 2 cups water and 1/2 cup coarse salt to simmer in medium saucepan, stirring until salt dissolves.