There are a few ingredients in this classic Indian style rice that you may not have in your cupboard, but I suggest that they would be excellent additions if you don’t already have them. Cardamom pods are expensive, but they pretty much last forever. Ground cardamom will get flat after a year or so, but the cardamom seeds seem to keep for years within the pods. Mustard seeds are tiny, but they pack a punch....
Whether you’re making mashed potatoes for a weeknight dinner or a big Thanksgiving spread, this is my favorite method for a perfect bowl of spuds. Video: How to Make Instant Pot Mashed Potatoes What Kind of Potatoes to Use Russets make for great mashed potatoes because they are starchy, but you can also use Yukon gold potatoes —the potatoes will look slightly more yellow once they’re cooked and have a smoother, denser texture....
Still, adults shouldn’t miss out. So while making this classic kiddy cookie, I decided to make a few tweaks for an adult version of The Monster. Studded with Heath toffee bar chips, dark chocolate, and pecans it’s a very sophisticated sugar rush. Personally I like to split the base dough into two parts; one half using kids mix-ins and the other using adult mix-ins. If you decide to split the dough into two different batches, halve the amount of the mix-ins, otherwise it will be all candy and no cookie....
The longer way? Make your crust from scratch. In my opinion, nothing beats a homemade butter crust. But not everyone has the time for that, so don’t let making a crust stop you from making a quiche, it’s easy! This mushroom quiche recipe is slightly adapted from one we found in a 2002 issue of Martha Stewart magazine. I’ve changed it with my own version of blind baking the crust, and I’ve simplified the instructions a bit....
This is the only peeler I use. I even gave a bunch to my family members as stocking stuffers one year! Here’s why the Kuhn Rikon peeler tops my list of all-time best peelers: The blade is made of carbon steel, which is why it’s so sharp and stays sharp.It glides over vegetables and removes peels with barely any effort. Unlike other peelers, where I felt like I had to hack at the vegetable repeatedly, with the Kuhn Rikon peeler I just flick, flick, flick, flick, done....
Its creamy tanginess works well with mild fish such as trout, shad, or haddock. It may also be served with any shellfish including lobster, crab, and scallops. This recipe comes from a cooking class I took at Scott’s Seafood in Folsom, California, presented by Chef David Lamonica. Put the juice, zest, wine and shallots in a sauce pan on medium high heat. Cook until it is syrupy and almost gone....
It’s sort of a cross between a coffee cake and cornbread with a light orange flavor. Unexpectedly good. Light, moist, and not too sweet. Be careful not to overcook. Bake until cake begins to pull away from sides of pan and a toothpick inserted in center comes out clean, about 25-35 minutes.
But we’re not here to talk about the contents of my icebox. I’m motivated by you and the amazing recipes you turned to this month to stay warm and sane. Clearly I should have been cooking warm soups, cheesy baked casseroles, and fall vegetables, and you inspire me to! 2022 is almost over—we got this! Here are the 10 most popular recipes you cooked in November. 1. Roasted Root Vegetable Panzanella Why are we talking about panzanella, a summer salad typically made with tomatoes, cucumbers, and stale bread, for fall?...
This recipe combines pasta with beans and fresh vegetables for a more substantial picnic salad. The dressing is a simple vinaigrette – no mayo – so the flavors stay fresh and bright. I like to use a small hollow pasta like pipe rigate, which are stubby little curlicues that look like the end of a pipe! I like that the beans magically fall into the round openings when you stir and serve the pasta, as if you had painstakingly placed them there....
Puttanesca was the first “adult” meal I ever cooked by myself for myself; I’d done clunky versions of traditional “date night” dishes for girls before that, but this simple pasta sauce was my go-to meal after long, long days at track practice. Video: How to Make Pasta Puttanesca The Ingredients for Pasta Puttanesca Puttanesca is the quintessential “I’m tired” meal, as it is almost entirely made up of pantry staples:...
I tore this recipe for pasta with asparagus and ricotta cheese out of the New York Times magazine a few weeks ago, where it found its way under a pile of bills, magazines, and other recipes, until today when it became my excuse to gleefully buy some what are sure to be last-of-the-season asparagus. I amended the original recipe by adding a few dashes of nutmeg to the seasoning, for an added kick....
Enter the piña colada pie. I took all of my favorite things about coconut cream pie and added all of my favorite things about the tropical cocktail to make one truly memorable dessert. The easy cookie crust is made using vanilla wafer crumbs and coconut for a crunchy base. The filling is a classic coconut custard, made primarily with coconut milk and spiked with a little coconut rum, and a small mountain of coconut-infused whipped cream adorns the top....
There are just four main ingredients: frozen puff pastry, potatoes, olive oil, and herbs. Can’t beat that. Most puff pastry comes in such thin sheets that you don’t even need to do much more than unwrap it. (If your pastry seems thick, you can quickly roll it with a rolling pin.) Just fold the edges over to create a crust, scatter with thinly sliced golden potatoes, and bake. This is the sort of knock-out dish that you pull from the oven and guests immediately flock around for a piece....
What Is Povitica? Povitica is a striking bread spiraled with a walnut and cinnamon filling. It is traditionally served on special occasions like Christmas and Easter, but it’s also cozy enough to be your go-to cold-weather treat. Povitica begins with a yeast dough enriched with egg, butter, and sugar and is rolled thinly into a long rectangle. Walnuts, cinnamon, and brown sugar are blitzed together into a nutty paste that gets slathered generously over the dough....
Pumpkin ravioli with brown butter and sage is a classic for a reason. The color, the texture and the flavors of winter squash, fried sage and browned butter are a match made in heaven! But making ravioli requires a fair bit of skill. Gnocchi, however, are easy to make once you get the hang of it. The key to making any dumplings is to make them as light as possible....
According to the National Archives, the Queen prepared drop scones for the President, using a family recipe. Later she sent the President a letter and enclosed the recipe, with annotations and a suggestion to use treacle in place of the caster sugar. When I first started testing this recipe, I couldn’t understand why the dough was more of a pancake batter, and not “scone-like” as I had imagined. Here in the states we think of drop scones like drop biscuits, instead of cutting out triangular shape scones for baking, we drop the dough from a spoon onto the baking pan....
