Ingredients 4 pounds Yukon gold potatoes 1 pound celery root 1 cup heavy cream 6 tablespoons unsalted butter 1 tablespoon coarse salt 1/4 teaspoon freshly ground pepper Preparation Peel potatoes, and cut into 1-inch pieces. Peel celery root using a paring knife, following the shape of the root. Cut into 1/2-inch pieces. Place potatoes and celery root in a small stockpot with enough water to cover, and bring to a boil over high heat....
Ingredients 1/3 cup (about 1 1/2 ounces) grated Parmesan 4 ears corn, husks and silk removed, cut in half 1 tablespoon butter, room temperature Coarse salt and ground pepper 2 tablespoons light mayonnaise 1/4 teaspoon chili powder, preferably chipotle 1 lime, cut into wedges, for serving Preparation Heat grill to high. Place cheese on a plate or in a shallow bowl; set aside. Brush corn with butter, and season with salt and pepper....
Ingredients 1 1/4 cups Gold Medal™ all-purpose flour 1 3/4 cups sugar 1/4 cup baking cocoa 1 tablespoon instant espresso coffee (dry) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup fat-free (skim) milk 2 tablespoons butter, melted, or canola or soybean oil 1 teaspoon vanilla 1 teaspoon instant espresso coffee (dry) 1 1/2 cups very warm fat-free (skim) milk (120°F to 130°F) Preparation Heat oven to 350°F. Mix flour, 3/4 cup of the sugar, 2 tablespoons of the cocoa, 1 tablespoon espresso coffee, the baking powder and salt in medium bowl....
Ingredients 1/2 cup creamy peanut butter 4 tablespoons unsalted butter, room temperature 1 cup packed light-brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/3 cup granulated sugar, for rolling dough 36 mini chocolate peanut butter cups, chilled and unwrapped Preparation Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth....
Ingredients 2 tablespoons 1/3-less-fat cream cheese (Neufchâtel), softened 1 Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package) 1/4 cup shredded carrots 2 tablespoons shredded Cheddar cheese 4 petite whole kosher dill pickles Preparation Spread cream cheese evenly over tortilla. Sprinkle carrots and Cheddar cheese evenly over cream cheese. Place pickles, end to end, about 1 inch from one edge of tortilla. Starting at edge with pickles, roll up tortilla....
Ingredients 3 garlic cloves, minced (1 1/2 tablespoons) 1/2 cup whole-grain mustard 1/3 cup packed dark-brown sugar 1/4 cup coarse salt 2 tablespoons freshly ground black pepper 2 teaspoons smoked paprika (penzeys.com) 1 teaspoon cayenne pepper 1 pork butt (5 pounds), skinned and boned 2 cups water Basic Barbecue Sauce, any variation, to taste 8 sandwich buns Pickled Cucumber, Red Onion, and Radishes Preparation Using a fork, mash together garlic, mustard, sugar, salt, black pepper, smoked paprika, and cayenne pepper in a small bowl to form a paste....
Ingredients 1 1/4 cups Original Bisquick™ mix 1/2 cup powdered sugar 1/2 cup finely chopped pecans 1/4 cup butter or margarine (firm) 1 tablespoon hot water 2/3 cup raspberry preserves, melted 1 cup whipping (heavy) cream 1 package (12 ounces) semisweet chocolate chips (2 cups) 1 pint raspberries (2 cups) 2 tablespoons raspberry liqueur, if desired Whipped cream, if desired Preparation Heat oven to 350°F. Grease tart pan with removable bottom, about 9x1 inch, or springform pan, 9x3 inches....
Ingredients 1/4 cup white-wine vinegar 1 tablespoon Dijon mustard 1/4 teaspoon salt 1/8 teaspoon pepper Pinch of sugar 3/4 cup extra-virgin olive oil 3 chopped whole scallions (about 1/4 cup) Preparation In a small bowl, whisk together white-wine vinegar, Dijon mustard, salt, pepper, sugar, and scallions. Slowly add extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender. Related Video
Ingredients 1 1/2 cups warm water (about 110 degrees) 5 teaspoons active dry yeast 3 cups Lardy Cake Sponge, pulled into small pieces 4 cups bread flour 1 tablespoon salt All-purpose flour, for dusting Vegetable oil, for bowl Preparation In the bowl of an electric mixer fitted with the paddle attachment, combine 1 cup warm water and the yeast. Let stand until creamy, about 10 minutes. Add remaining 1/2 cup warm water and the sponge....
Ingredients 2 cups all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground allspice 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon coarse salt 2 sticks unsalted butter, room temperature 2/3 cup sugar Preparation Preheat oven to 350 degrees. Whisk together flour, spices, and salt. Beat butter and sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and beat in flour mixture....
Ingredients 2 tablespoons extra-virgin olive oil 1 small onion, finely chopped 2 cloves garlic, finely chopped 3/4 cup uncooked Arborio rice 1/2 cup dry white wine 2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton), heated Freshly ground pepper to taste 1 cup chopped fresh spinach leaves 1 tablespoon butter 1/2 cup grated Parmigiano-Reggiano cheese 4 oz mozzarella cheese, cut into 24 (1/2-inch) cubes 1/2 cup all-purpose flour 1 1/2...
Ingredients 2 1/4 cups cold heavy cream, plus 2 tablespoons, for brushing 20 large basil leaves, plus 1/3 cup small or torn basil leaves 3 cups all-purpose flour 1/2 cup granulated sugar, plus more if needed 1 1/2 tablespoons baking powder Salt 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces 2 large eggs, lightly beaten 1/2 teaspoon pure vanilla extract 4 1/2 cups sliced strawberries (1 pound 4 ounces)...
Ingredients 3 cups fresh strawberries, cut in half 1/4 cup orange-flavored liqueur 1 bottle (750 milliliters) dry white wine, chilled 1 bottle (1 liter) sparkling water or mineral water, chilled Whole strawberries, if desired Mint leaves, if desired Preparation In blender, place strawberry halves and liqueur. Cover; blend on high speed about 30 seconds or until smooth. Pour about 3 tablespoons strawberry mixture over ice in each of 8 glasses. Stir about 1/3 cup wine and 1/2 cup mineral water into each glass....
Ingredients 2 teaspoons olive oil, plus more for baking sheets 2 whole-wheat sandwich wraps (12-inch) 2 ounces Asiago cheese, shredded (1 cup) 2/3 cup part-skim ricotta 1 package (10 ounces) white mushrooms, trimmed and thinly sliced 1 small red onion, halved and thinly sliced Coarse salt and ground pepper Preparation Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush 2 rimmed baking sheets with oil, or for easy cleanup, line with parchment paper then brush with oil....
Ingredients 3 cups Gold Medal™ all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking powder 1/4 teaspoon salt 2 1/2 cups sugar 1 1/4 cups butter, softened (do not use margarine) 1 tablespoon grated gingerroot 1 teaspoon vanilla 5 eggs 3/4 cup milk 1/2 cup finely chopped crystallized ginger Preparation Heat oven to 350°F. Spray 12-cup fluted tube cake pan or 10-inch angel food cake pan with baking spray with flour....
Ingredients 2 cups plus 2 teaspoons coarse salt 2 pounds russet potatoes 1 large egg, beaten 1/2 pound all-purpose flour (about 1 3/4 cups), plus more for surface 3 tablespoons extra-virgin olive oil 4 to 5 pounds veal shanks, cut 1 1/2 to 2 inches thick Coarse salt and freshly ground pepper 1 medium onion, finely chopped 3 garlic cloves, minced (1 tablespoon) 2 tablespoons tomato paste 2 medium carrots, cut diagonally, 1/4 inch thick...
Ingredients 2 1/2 cups Gold Medal™ all-purpose flour 1 tablespoon granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup cold butter or margarine 1 cup miniature semisweet chocolate chips 1/2 cup chopped ripe banana (about 1 medium) 1 cup buttermilk 2 teaspoons turbinado sugar (raw sugar) Preparation Heat oven to 400°F. Line 17x12-inch half-sheet pan with cooking parchment paper. In large bowl, mix flour, granulated sugar, baking powder, baking soda and salt with whisk....
Ingredients 16 small beets, half golden and half red, stems trimmed to 1 inch 3/4 cup extra-virgin olive oil Coarse salt and freshly ground pepper 4 tablespoons balsamic vinegar Preparation Preheat oven to 400 degrees. Drizzle beets with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Cover with foil. Bake until tender, about 65 minutes. Let cool. Rub off skins with paper towels; discard skins. Cut into wedges....
Ingredients 1 1/4 cups dried cherries 2 tablespoons water 2 bags (12 oz each) white vanilla baking chips (4 cups) 12 oz vanilla-flavored candy coating (almond bark), chopped 1 1/4 cups chopped red or green pistachio nuts Preparation Line 15x10-inch pan with sides with waxed paper. In small microwavable bowl, microwave cherries and water uncovered on High 2 minutes; drain. In 2-quart heavy saucepan, heat baking chips and candy coating over low heat, stirring frequently, until melted....
Ingredients 1 package (16 oz) bow-tie (farfalle) pasta 1 tablespoon olive oil 6 cloves garlic, finely chopped 2 cups shredded cooked chicken 1 can (14 oz) Progresso™ artichoke hearts, drained, quartered 1 cup Yoplait® plain yogurt (from 32-oz container) 1 cup sour cream 2 to 3 teaspoons grated lemon peel 1 teaspoon white pepper 1/4 cup freshly chopped fresh Italian (flat-leaf) parsley 1/4 cups freshly shredded Parmesan cheese Preparation Cook pasta as directed on package....
