Ingredients Coarse salt and freshly ground pepper 8 ounces spaghetti or angel hair pasta 5 tablespoons unsalted butter 1 garlic clove, very thinly sliced or minced 1/2 cup fresh (not dried) breadcrumbs (from a rustic loaf) 9 cups thinly sliced Savoy cabbage (from 1 medium head) 1/2 cup water 3 tablespoons heavy cream 1/4 cup finely grated Parmesan cheese (1 ounce), plus more for garnish Preparation Bring a pot of salted water to a boil....
Ingredients 1 tablespoon extra-virgin olive oil 1 medium leek, white and pale-green parts only, halved lengthwise and sliced crosswise 1/4 inch thick, rinsed well 1 bunch carrots (about 6), peeled and sliced crosswise 1/4 inch thick 2 teaspoons harissa Coarse salt 3 cups homemade or store-bought low-sodium chicken stock Garnish: 1 tablespoon chopped fresh flat-leaf parsley Preparation Heat oil in a large saucepan over medium heat. Cook leek until just soft, 4 to 5 minutes....
Ingredients 1 cup (2 sticks) unsalted butter, room temperature 1/4 cup confectioners' sugar 1/4 teaspoon salt 1/2 cup hulled and coarsely chopped fresh strawberries Preparation Using an electric mixer, beat butter, sugar, and salt until light about 1 minute. Add strawberries and beat until combined, but not totally uniform. Transfer to ramekins or small serving dishes. Chill until ready to serve, or transfer to 2 sheets of plastic wrap, roll each into log, and freeze up to 2 months....
Ingredients 4 1/2 cups Rice Chex™ cereal 1/2 cup white vanilla baking chips 1/4 cup peanut butter 2 tablespoons butter or margarine 1/3 cup powdered sugar 1/4 cup red, white and pink candy-coated chocolate candies 2 tablespoons red or pink candy sprinkles Preparation Place cereal in medium bowl. In small microwavable bowl, microwave vanilla chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth....
Ingredients 1 1/4 pounds asparagus, trimmed and stems peeled if thick (about 20 spears) 1 large lemon, very thinly sliced Kosher salt and freshly ground black pepper 1/4 cup Dill-Shallot Vinaigrette Fresh dill, for garnish Preparation Place asparagus spears in the top of a steamer over boiling water. Steam for 2 to 3 minutes for thin asparagus, 5 to 6 minutes for thick. Meanwhile, arrange 4 lemon slices on each of 4 serving plates....
Ingredients 2 (7 to 8-inch) soft flour tortillas 3 tablespoons peanut butter 2 tablespoons hot fudge ice cream topping 2 bananas 2 teaspoons toasted wheat germ Preparation Spread tortillas with peanut butter. Spread ice cream topping carefully over peanut butter. Place banana in center of each tortilla. (If bananas are very curved, make 2 cuts at intervals on inside edge to make them lay straight.) Sprinkle each with wheat germ. Roll up tortillas....
Ingredients 4 cups (8 sticks) unsalted butter, room temperature 1 teaspoon pure vanilla extract 3 cups confectioners' sugar 7 1/2 cups bread flour 1/3 cup Dutch-process cocoa powder Preparation Place butter, vanilla, sugar and flour in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well combined. Transfer to a work surface. Divide the dough in half. Return one half to the mixer, and add cocoa powder....
Ingredients 1 1/2 pounds (about 5 large) carrots, cut into 1-inch matchsticks to yield 5 cups, plus 1 small carrot, cut into long, thin strips for garnish 1 quart plain whole-milk yogurt 3 tablespoons freshly squeezed lemon juice 3 tablespoons vegetable oil 2 teaspoons black or brown whole cumin seeds 1 tablespoon whole fennel seeds Coarse salt 1/2 cup fresh mint leaves, torn into medium pieces, plus more leaves for garnish Preparation Combine 5 cups carrots, yogurt, and lemon juice in a medium bowl....
Ingredients 3 cups Corn Chex™ cereal 3 cups Wheat Chex™ cereal 2 cups Chocolate Chex™ cereal 2 cups bite-size square cheese crackers 3 cups cheese popcorn 1/4 cup butter 1/3 cup light brown sugar or molasses 1/3 cup light corn syrup 1/2 teaspoon salt 1/2 teaspoon baking soda Preparation Mix cereals, 1 cup of the cheese crackers and 2 cups of the popcorn in large, microwavable bowl. Set aside. Place butter, brown sugar, corn syrup and salt in 2-cup microwavable measuring cup....
Ingredients 1 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces 5 1/4 cups Progresso™ reduced-sodium chicken broth (from two 32-oz cartons) 2 cups water 1 medium onion, chopped 1 1/2 teaspoons chopped fresh sage leaves 1 1/2 teaspoons chopped fresh thyme leaves 1 1/4 teaspoons salt 3/4 teaspoon pepper 1 bag (16 oz) frozen mixed vegetables 3 cups Bisquick Heart Smart® mix 1 cup buttermilk 1/2 teaspoon poultry seasoning...
Ingredients 3 pounds boneless, skinless chicken thighs, trimmed 2 medium onions, halved and thinly sliced 8 garlic cloves, thinly sliced 16 thin slices peeled fresh ginger (about 1 ounce) 2 tablespoons curry powder, preferably Madras 1 teaspoon ground coriander 1 teaspoon ground cumin Coarse salt 2 packages frozen green peas (10 ounces each) 2 cups unsweetened coconut milk 1/2 cup toasted cashews (optional, for serving) 1/4 cup cilantro leaves (optional, for serving)...
Ingredients 1 1/2 cups all-purpose flour 1/2 cup Dutch-process cocoa powder 1/2 teaspoons finely ground espresso beans 1 cup (2 sticks) unsalted butter, room temperature 1 cup confectioners' sugar 1 teaspoon pure vanilla extract Preparation In a large bowl, sift together flour, cocoa powder, and espresso beans; set aside. In the bowl of an electric mixer fitted with paddle attachment, combine butter, sugar, and vanilla until creamy, 3 to 4 minutes....
Ingredients 1 slice (3/4 inch thick) Tartine Bakery's Country Bread 2 tablespoons unsalted butter 1/2 teaspoon ground cinnamon Ice cream, softened Preparation Toast bread in butter in a small skillet over medium-low heat, flipping halfway through, until well browned and very crisp on both sides, about 8 minutes. Let cool, then crush into coarse breadcrumbs with a rolling pin. Toss with cinnamon. Stir into or sprinkle onto ice cream just before serving....
Ingredients 1 3/4 cups all-purpose flour 3/4 cup sugar 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 3/4 cup buttermilk 1/3 cup butter or margarine, melted 1 teaspoon vanilla 2 eggs, beaten 1/4 cup butter or margarine, melted 3 tablespoons sugar 1/2 teaspoon ground cinnamon Preparation Heat oven to 350°F. Grease bottom only of 9-inch square pan with shortening or spray bottom with cooking spray....
Ingredients 1 cup shredded sweetened coconut 1/2 cup sliced almonds 2 tablespoons fresh tangerine juice 2 teaspoons red-wine vinegar 1/2 teaspoon chopped fresh thyme Coarse salt and ground pepper 2 tablespoons olive oil 3 cups torn green-leaf lettuce, (1 medium head) 2 tangerines, peeled and thinly sliced 1 apple, thinly sliced Preparation Preheat oven to 350 degrees. Spread coconut and almonds in one layer on a rimmed baking sheet. Bake until golden, tossing once, 6 to 8 minutes....
Ingredients 1 1/2 cups sweetened shredded coconut 3 drops pure almond extract 3 3/4 ounces semisweet chocolate, melted Preparation Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper, and spread coconut in a single layer on parchment. Place in oven until golden and toasted, about 10 minutes, stirring occasionally to color evenly. Remove from oven; let cool completely. In a medium bowl, combine toasted coconut, almond extract, and melted chocolate....
Ingredients 8 ounces dark chocolate (such as 70 percent cacao), finely chopped 5 ounces blanched almonds (1 cup), toasted 1/2 cup all-purpose flour 1 teaspoon baking powder Coarse salt 1 stick unsalted butter, room temperature 1 cup packed light-brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 cup granulated sugar 1 cup confectioners' sugar Preparation Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring....
Ingredients 6 tablespoons unsalted butter, plus more for pan 8 ounces bittersweet or semisweet chocolate, finely chopped 6 large eggs, separating yolks and egg whites 1/2 cup granulated sugar Confectioners’ sugar, for dusting Sweetened whipped cream, for serving Preparation Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside. Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted....
Ingredients 1 quart (4 cups) raspberry sherbet 1 cup hot fudge topping, slightly warmed 1 creme-filled chocolate sandwich cookie crumb crust (6 oz) 1 cup Cool Whip frozen whipped topping, thawed 1/2 cup fresh raspberries Preparation Let container of sherbet stand at room temperature about 15 minutes to soften. Spoon and spread 1/2 cup of the fudge topping carefully in bottom of crumb crust; place in freezer for 15 minutes to set....
Ingredients 1 bunch arugula (about 4 ounces), stems trimmed, washed 4 cloves garlic, peeled and smashed 1 cup freshly grated Parmesan cheese 1 1/2 teaspoons coarse salt 1/2 teaspoon freshly ground pepper 1/2 cup extra-virgin olive oil 8 assorted Italian pork sausages (about 1 pound), both hot and sweet varieties Preparation Make the pesto: Place the arugula and garlic in the bowl of a food processor. Pulse until finely chopped, scraping down sides if necessary....
