Recipe: Grilled Tamarind Turkey Burgers, from Liz Neumark's Sylvia's Table
Most children today have been exposed to a greater range of flavors than we were when we were very young, and their tastes are more developed, even for spicy foods. I cannot count the number of times I...
View ArticleRecipe: Marisa McClellan's Classic Dill Pickles
These pickles are as close as I’ve been able to get to the chunky dills of my childhood. They are tangy, garlicky, and a little bit spicy. If I’m able to find smaller pickling cucumbers, I will pack...
View ArticleRecipe: Melissa Clark's Basic Piecrust
Time: 15 minutes, plus 4 hours chilling time 1 1/4 cup all-purpose flour1/4 teaspoon salt10 tablespoons unsalted European-style butter, such as Plusgras, chilled, and cut into 1/2-inch pieces2 to 5...
View ArticleRecipe: Melissa Clark's Honey-Roasted Delicata Squash Salad with Arugula and...
For the Salad:1 pound delicata squash, seeded and cut into 1/2-inch chunks1 1/2 tablespoons plus 2 teaspoons extra-virgin olive oil1/2 teaspoon plus large pinch kosher salt1/4 teaspoon freshly ground...
View ArticleRecipe: Melissa Clark's Un-Pumpkin Pie (Caramelized Butternut Squash Pie with...
For years, my family used canned pumpkin in our pumpkin pie. Taking a cue from my father, the most opinionated pumpkin pie lover in our lot, our goal was for the spiciest, gingeriest pie possible. When...
View ArticleRecipe: Daniel Boulud's Wild Mushroom Tarte Flambee
Makes 6 Tartes (serves 6-12) Dough13/4 cups 00 pasta flour1 cup milk¼ teaspoon salt1 teaspoon colza oilTopping1 cup fromage blanc½ cup crème fraîche2 tablespoons flour1 tablespoon colza oil1 egg yolk¼...
View ArticleRecipe: Martha Stewart's Tender Lemon Cake
Serves 10 to 121 1/4 cups (2 1/2 sticks) unsalted butter, room temperature, plus more for pans3 3/4 cups all-purpose flour, plus more for pans1 tablespoon plus 3/4 teaspoon baking powder3/4 teaspoon...
View ArticleMartha Stewart's Golden Rules for Cakes
1 Read the recipe all the way through before you begin, and have everything you need measured and at the ready. Plan ahead, so you can have ingredients at the proper temperatures and allow for cooling...
View ArticleRecipe: Daniel Boulud's White Asparagus Soup
Serves 4 Ingredients:1 tablespoon sugarSalt1 pound white asparagus stems, peeled and cut into 1-inch pieces3 white asparagus tips2 tablespoons grapeseed oil1/4 large onion, thinly sliced1/3 leek, white...
View ArticleRecipe: Roast Chicken with Saffron, Hazelnuts, and Honey
serves 4 1 large organic or free-range chicken, divided into quarters: breast and wing, leg and thigh2 onions, coarsely chopped4 tbsp olive oil1 tsp ground ginger1 tsp ground cinnamona generous pinch...
View ArticleRecipe: Sweet Potato Galettes
makes 43 sweet potatoes, about 12 oz / 350 g each9 oz / 250 g puff pastry or ½ recipe Rough puff pastry1 free-range egg, lightly beaten6 1/2 tbsp / 100 ml sour cream3 1/2 tbsp / 100 g aged goat...
View ArticleHow to: Poach Eggs
Eggs are most often poached in water, though other liquids such as wine, stock, or cream can also be used. Add vinegar and salt to the water to encourage the egg protein to set faster. Otherwise, the...
View ArticleRecipe: Jeff Henderson's Mashed Butternut Squash
WHAT YOU’LL NEED1 large butternut squash, peeled 3 tablespoons unsalted butter 1 tablespoon light brown sugar 1/3 teaspoon ground cinnamon Pinch of freshly grated nutmeg Kosher salt to taste 1/3 cup...
View ArticleRecipe: Jeff Henderson's Friendly Womack’s Fried Chicken
The great debate over fried chicken always has to do with how best to get that crispy, flavorful outside—oh, and okay, which part of the chicken tastes best fried. Well, these days we know that fried...
View ArticleRecipe: Poached Eggs Mornay
Makes 5 servings10 toast rounds or ovals4 tbsp butter, melted10 poached eggs1 cup Mornay Sauce (below), warm1/2 cup grated Gruyère Preheat the oven to 400°F.Brush each round of toast with butter and...
View ArticleRecipe: Celeriac and Tart Apple Salad
Makes 5 servings 2 tbsp fresh lemon juice1 lb celeriacAciduated water, as needed (see note) Dressing3 tbsp mayonnaise2 tbsp crème fraiche or sour cream2 tbsp Dijob mustard1 tbsp fresh lemon juice, plus...
View ArticleRecipe: Garlicky Shrimp
Serves 8 to 10 Cooking Time about 1 hour on High Slow Cooker Size 3 1/2 to 7 quartsWhy This Recipe Works: Delicate, fast-cooking shrimp and the slow cooker may seem like an impossible pairing, but...
View ArticleRecipe: Beef Ragu with Warm Spices
Makes 5 cups; enough for 1 pound pasta Cooking Time 8 to 9 hours on Low or 5 to 6 hours on High Slow Cooker Size 5 1/2 to 7 QuartsWhy This Recipe Works: Making a true, long-simmered Italian meat...
View ArticleRecipe: Jeff Henderson's Chocolate S’more Bread Pudding
Any leftover bread will work in this recipe, but if you want to take it right over the top, you have to follow my instructions to the very end. It’s the rich chocolate chips, marshmallows, and warm...
View ArticleRecipe: Rozanne Gold's Mahogany Short Ribs
This irreverent merger of foodstuffs results in a tantalizing dish that will amaze and amuse your guests. Prune juice tenderizes marbled ribs of beef, while teriyaki adds a touch of sweetness and...
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