Winter Crunch Salad Recipe Didn’t think you could eat brussels sprouts raw? Well you can, especially when they’re thinly sliced and tossed in a tangy, mustardy vinaigrette. Add a mess of kale, salty cheese, sweet-tart apple, and crunchy seeds, and you get a borderline addictive salad.StepsPreheat oven to 350°.
Category Unusual recipes
Blueberry Pie with Cornmeal Crust and Lemon Cream Recipe IngredientsCrust2 1/2 cups all purpose flour1/4 cup cornmeal (preferably stone-ground, medium grind)1/2 cup plus 6 tablespoons (1 3/4 sticks total) chilled unsalted butter, cut into 1/2-inch cubes1/4 cup nonhydrogenated solid vegetable shortening, frozen, cut into 1/2-inch pieces4 tablespoons (or more) ice waterFilling5 cups fresh blueberries (about 27 ounces)1 tablespoon fresh lemon juice1 1/2t tablespoon raw sugarRecipe PreparationFor CrustBlend flour, cornmeal, sugar, and salt in processor.
Eggs in Purgatory Recipe Any type of tomatoes will work, though cherry tomatoes hold their shape well. If what you’ve got is a couple of ripe beefsteaks or Romas, cut them into 1& 34; pieces and carry on.Ingredients¼ cup olive oil, plus more for drizzlingKosher salt, freshly ground pepper½ teaspoon crushed red pepper flakes20 ounces cherry tomatoes1 bunch Swiss chard, preferably rainbow4 thin slices country-style breadFlaky sea salt or kosher saltRecipe PreparationHeat ¼ cup oil in a medium skillet over medium-high.
Summer Bean Salad with Toasted Walnuts and Pecorino Fresco Recipe IngredientsDRESSING1 tablespoon minced shallot4 1/2 teaspoons Sherry wine vinegar1/4 cup extra-virgin olive oilSALAD8 ounces green beans, trimmed8 ounces yellow wax beans, trimmed8 ounces haricots verts, trimmed8 cups (packed) torn frisée leaves1/4 cup walnuts, toasted, chopped2 teaspoons fresh savory leaves or fresh thyme leaves2 ounces semi-firm sheep& 39;s-milk cheese (such as pecorino fresco), shaved with vegetable peelerRecipe PreparationDRESSINGWhisk shallot, vinegar, and mustard in small bowl.
Spicy Lobster Pasta Recipe There’s something special about lobster you’ve prepared yourself, but if cooking one on a weeknight isn’t your speed, buy cooked lobster or shrimp instead.Ingredients2 tablespoons unsalted butter1 large shallot, finely chopped1 teaspoon crushed red pepper flakes1 pound cherry and/or Sun Gold tomatoes, halved1 pound picked cooked lobster meat or cooked large shrimpFreshly ground black pepper1 teaspoon finely grated lemon zestLemon wedges (for serving)Recipe PreparationCook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente.
Grilled Halibut and Tomato Packets Recipe Ingredients6 3/4-inch-thick halibut fillets3 medium heirloom tomatoes, each cut into 8 wedges1 medium fennel bulb, halved, cored, thinly sliced (about 2 cups)2 tablespoons chopped fresh tarragon2 tablespoons grated lemon peelRecipe PreparationCut six 12-inch squares of foil.
Chocolate Layer Cake with Mocha Frosting and Almonds Recipe IngredientsCake1/3 cup unsweetened cocoa powder1 teaspoon vanilla extract10 tablespoons (1 1/4 sticks) unsalted butter, room temperatureFrosting1 tablespoon instant espresso powder or coffee crystals2 teaspoons vanilla extract10 ounces semisweet chocolate, chopped1 cup (2 sticks) unsalted butter, room temperature1 tablespoon light corn syrup2 cups powdered sugar, sifted1 cup sliced almonds, lightly toastedRecipe PreparationCakePosition rack in center of oven; preheat to 350°F.
Curried Pea Frittata with Fresh Tomato Chutney Recipe Recipe Ingredients1 12-ounce container grape tomatoes1 tablespoon (packed) dark brown sugar1 small garlic clove, peeled1 1/8-inch-thick round peeled fresh ginger, chopped1/4 cup freshly grated Parmesan cheese1/4 teaspoon (generous) salt1 cup frozen peas, thawedRecipe PreparationPreheat broiler.
Sausage, Greens, and Beans Pasta Recipe The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.Ingredients8 ounces spicy Italian sausage, casings removed1 15.5-ounce can chickpeas or cannellini (white kidney) beans, rinsed, patted dry12 ounces paccheri, rigatoni, or other large tubular pasta8 cups (lightly packed) torn escarole, kale, or Swiss chard leaves¾ cup finely grated Parmesan, dividedFreshly ground black pepper2 tablespoons unsalted butterRecipe PreparationHeat oil in a large Dutch oven or other heavy pot over medium-high.
Sausage Stuffing with Fennel and Roasted Squash Recipe IngredientsNonstick vegetable oil spray4 cups 1/2- to 3/4-inch cubes peeled, seeded butternut squash (from one 1 3/4-pound squash)1/2 cup (1 stick) unsalted butter3 cups chopped onions (about 1 pound)2 cups chopped celery (4 to 5 stalks)1 1/2 cups coarsely chopped fresh fennel bulb (about 1 medium)1 1-pound pork sausage log1/4 cup chopped fresh Italian parsley2 tablespoons chopped fresh sage2 tablespoons chopped fresh marjoram12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)1 1/2 teaspoons fine sea salt1 teaspoon coarsely ground black pepper1 cup (or more) low-salt chicken brothRecipe PreparationPreheat oven to 350°.
Apple and Poppy Seed Slaw Recipe Ingredients8 cups shredded green cabbage (about 1 small head)3 medium carrots, peeled, coarsely grated (about 2 1/2 cups)3 medium Granny Smith apples, peeled, cored, coarsely grated4 green onions, thinly sliced2 tablespoons apple cider vinegar1/4 cup frozen apple juice concentrate, thawed2 tablespoons poppy seedsRecipe PreparationMix cabbage, carrots, apples, and green onions in large bowl.
Antipasto Pasta Recipe Ingredients4 arge (5-inch-diameter) portobello mushrooms, stemmed, dark gills removed, caps sliced 1/4 inch thick6 ounces 1/8-inch-thick slices Genoa salami, cut into thin strips1 cup sliced vegetables and 6 tablespoons marinade from 16-ounce jar antipasto salad with olives2 cups grated Asiago cheese, divided2 cups chopped fresh basil, dividedRecipe PreparationCook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Vinegar Slaw Recipe Ingredients2 cups thinly sliced fresh fennel bulb1 1/2 cups thinly sliced red onion2 medium carrots, cut into thin matchstick-size strips (about 1 1/2 cups)1/2 cup chopped fresh Italian parsley1/4 cup Sherry wine vinegarRecipe PreparationToss first 4 ingredients in large bowl.
Our site's Best Linguine and Clams Recipe Clams vary in brininess and the amount of liquid they’ll release during cooking, so you’ll need to adjust the salt and add pasta water accordingly. If possible, look for an artisanal dried pasta for this recipe—the rougher surface texture will catch the slippery sauce better.
Chard and Salami Frittata Recipe 6 to 8 appetizer or 4 main-course ServingsGive your frittata a makeover with chard and salamiIngredients3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided1/4 teaspoon coarse kosher salt1/4 teaspoon freshly ground black pepper3 tablespoons extra-virgin olive oil1 medium onion, thinly sliced1 bunch Swiss chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped2 ounces thinly sliced Italian Genoa salami, cut into 1/2-inch pieces (about 2/3 cup)Recipe PreparationPreheat broiler.
Rack-Roasted Chicken Recipe BA& 39;s Best, a collection of our essential recipes.& 34; />BA& 39;s Best, a collection of our essential recipes.& 34; />You can make this dish with whatever vegetables you have on hand—potatoes, shallots, carrots, and leeks are all good options. This is part of BA& 39;s Best, a collection of our essential recipes.
Chocolate Bread Pudding Recipe Ingredients6 cups 1-inch cubes crustless French bread (from about 3/4 of a 1-pound loaf of French bread)1/4 cup (1/2 sticks) unsalted butter, melted4 ounces unsweetened chocolate, choppedWhipped cream or vanilla ice cream (optional)Recipe PreparationButter 8x8x2-inch glass baking dish.
Rosemary Bread Stuffing with Speck, Fennel, and Lemon Recipe Ingredients1 14 1/2- to 16-ounce purchased rosemary-olive bread, crust removed, bread cut into 1/2-inch cubes7 tablespoons extra-virgin olive oil, divided4 tablespoons (1/2 stick) butter, melted, divided1 tablespoon fennel seeds2 cups chopped fresh fennel bulb (from 1 large) plus 1 tablespoon chopped fresh fennel fronds1 cup finely chopped shallots1/2 teaspoon coarse kosher salt1/2 teaspoon freshly ground black pepper8 ounces thinly sliced Speck or prosciutto, coarsely chopped1 tablespoon finely grated lemon peel1 cup (or more) low-salt chicken broth2 large eggs, beaten to blendRecipe PreparationPreheat oven to 375°F.
Close Menu IconSubscribe to our newsletterIngredients10 black tea bags8 cups cold waterlemon slicesRecipe PreparationCombine 10 black tea bags and 8 cups cold water in a large pitcher. Cover; chill at least 4 hours. Discard tea bags. Serve over ice with lemon slices.Recipe by The Bon Appétit Test Kitchen,Photos by Michael DepasqualeNutritional Content8 servings, 1 serving contains: Calories (kcal) 0 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 0 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 0Reviews Section
Herb and Mustard Turkey with Green Onion Gravy Recipe IngredientsHerb and Mustard Butter3/4 cup (1 1/2 sticks) unsalted butter, room temperature1/3 cup finely chopped green onion tops1/3 cup finely chopped fresh Italian parsley2 tablespoons chopped fresh thyme1 1/2 tablespoons chopped fresh sage1 tablespoon Dijon mustard1 1/4 teaspoons coarsely ground black pepperTurkey1 14- to 16-pound turkey, rinsed, patted dry inside and out; neck, heart, and gizzard reserved for Turkey Stock10 fresh Italian parsley sprigs2 cups Turkey Stock or watergravy2 cups (or more) Turkey Stock3 green onions, white parts and green tops chopped separately1/2 cup heavy whipping cream1 tablespoon chopped fresh Italian parsley1 tablespoon chopped fresh sage1 teaspoon chopped fresh thymeRecipe Preparationherb and mustard butterWhisk all ingredients in medium bowl.
Shrimp Boil Recipe This shrimp boil recipe uses lots of spices—but don& 39;t worry; you probably already have most in your pantry.Ingredients2 onions, halved crosswise1 head of garlic, halved crosswise2 tablespoons kosher salt1 tablespoon coriander seeds4 teaspoons yellow mustard seeds2 teaspoons whole allspice1 teaspoon black peppercorns1 teaspoon crushed red pepper flakes1/2 teaspoon cayenne pepper5 dashes (or more) hot pepper sauce, preferably Crystal1 1/2 pounds unpeeled large shrimp (about 30)Recipe PreparationCombine first 12 ingredients and 8 cups water in a large pot; bring to a boil.