Ingredients 2 cups fresh ricotta cheese 2 cups whole milk 1/4 teaspoon ground nutmeg 5 large egg yolks 1 cup sugar 1 cup heavy cream Preparation Place ricotta in a cheesecloth-lined sieve set over a bowl. Place in refrigerator, and drain overnight. Combine milk and nutmeg in a medium saucepan; bring to a simmer. Combine egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment....
Ingredients 2 tablespoons extra-virgin olive oil, plus more for pan 4 slices (about 2 ounces) prosciutto 1 tablespoon balsamic vinegar 1 teaspoon fresh thyme leaves, coarsely chopped Coarse salt and freshly ground pepper 6 ounces romaine hearts, leaves torn in half 1 ounce Pecorino Romano cheese, shaved Preparation Preheat the oven to 400 degrees. Lightly brush a rimmed baking sheet with olive oil, and arrange the prosciutto in a single layer....
Ingredients 5 large globe artichokes 2 lemons, cut in half 4 large onions, (2 1/2 pounds), sliced lengthwise into 1/4-inch wedges 3 cloves garlic, finely minced 2 tablespoons extra-virgin olive oil 2 1/2 cups fresh breadcrumbs 1/2 cup nicoise olives, pitted and coarsely chopped 1/2 cup chopped fresh flat-leaf parsley 6 anchovy fillets, minced to a paste (1 tablespoon) 1 tablespoon thyme Salt and freshly ground black pepper, to taste 1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 2 tablespoons grated Parmesan Preparation Trim artichokes; snap off tough outer leaves....
Ingredients Unsalted butter, room temperature, for baking sheet 1 1/2 cups sugar 1/2 cup light corn syrup Pinch of salt 2 1/2 cups unsalted nuts, such as dry-roasted peanuts, cashews, hazelnuts, almonds, or pecans, or toasted pumpkin seeds 1 teaspoon pure vanilla extract 1 teaspoon baking soda Vegetable oil, for spatula Preparation Brush a 9-by-13-inch rimmed baking sheet with butter. Combine sugar, corn syrup, salt, and 3/4 cup water in a medium saucepan....
Ingredients 1 package (6 ounces) chèvre (goat) cheese with peppercorns, softened 1 cup shredded fresh Parmesan cheese (4 ounces) 1/4 cup mayonnaise or salad dressing 1/4 cup diced red bell pepper 2 tablespoons small capers, drained Toasted baguette slices Preparation Mix all ingredients except baguette slices in shallow 6-inch microwavable quiche or au gratin dish. Microwave uncovered on High 2 minutes, stirring every 30 seconds. Serve cheese spread with baguette slices....
Ingredients 5 pounds veal bones 2 tablespoons olive oil 4 celery stalks, coarsely chopped 1 onion, coarsely chopped 3 medium to large carrots, coarsely chopped 1 can (6 ounces) tomato paste 1 teaspoon sugar 1 tablespoon whole black peppercorns 6 cloves garlic, smashed 3 sprigs fresh thyme 1 dried bay leaf 2/3 cup white vinegar 2 cups red wine Preparation Heat oven to 325 degrees. Place a large roasting pan in oven, and heat for 5 minutes....
Ingredients 1 quart unsweetened almond milk 1 1/4 cups quick-cooking barley 2 tablespoons ground flax meal 1/4 teaspoon salt 1/2 cup dried cherries or cranberries 1/4 teaspoon ground cinnamon 2 to 3 tablespoons turbinado or brown sugar, plus more for serving (optional) 1 cup fresh raspberries Preparation In a large saucepan, stir together 3 1/2 cups almond milk, barley, flax meal, and salt over medium heat. Bring to a simmer and cook 10 minutes, stirring frequently....
Ingredients Yellow Butter Cupcakes Royal Icing for Sugar Cookies Thin fruit leather, such as a Fruit Roll-Up, any flavor Preparation Dip tops of cupcakes in royal icing, letting excess drip off, then let stand until set. Unroll fruit leather, and cut strips 1 1/4 inches wide and 6 inches long. Fold ends in toward the center, forming a 3-inch piece. Cut another strip 1/4 inch long and 1/2 inch wide. Wrap strip around center of folded piece, scrunching to form a bow....
Ingredients 1 whole (5- to 6-pound) chicken 1 pound chicken wings 3 large onions, coarsely chopped 1 large sweet potato, peeled and coarsely chopped 3 parsnips, peeled and coarsely chopped 2 turnips, peeled and coarsely chopped 11 to 12 large carrots, peeled and coarsely chopped 5 to 6 ribs celery, coarsely chopped 1 bunch fresh flat-leaf parsley Coarse salt and freshly ground pepper Preparation Place chicken in a large pot with enough water to cover....
Ingredients 1 tablespoon butter, plus more for baking dish 2 cups milk 1 1/2 cups corn kernels 2/3 cup yellow cornmeal Coarse salt Pinch of cayenne pepper 1 cup sharp white cheddar cheese 4 large eggs, separated Preparation Preheat oven to 400 degrees. Butter a 2-quart souffle dish or casserole; set aside. In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil; reduce heat to medium, and simmer, stirring frequently, until mixture is slightly thickened, 3 to 4 minutes....
Ingredients 2 1/2 quarts Basic Chicken Stock for Chicken and Kale Soup 2 whole skinless chicken breasts, halved Coarse salt 1/2 pound soba noodles 1 pound firm or extra-firm tofu, cut into 1-inch pieces Freshly ground pepper 2 small carrots, julienned 2 red radishes, trimmed and julienned 1/2 bunch watercress, tough stems removed, for garnish Fresh cilantro leaves, for garnish (optional) Preparation In a medium stockpot, bring chicken stock to a simmer over medium heat....
Ingredients 4 large egg yolks 4 tablespoons sugar 2 cups heavy cream 8 ounces bittersweet chocolate, melted 1 teaspoon vanilla extract Preparation In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool....
Ingredients 1 English cucumber 1 small jicama 1 1/2 teaspoons honey 2 tablespoons fresh lime juice Coarse salt 1/4 teaspoon chili powder, such as ancho or chipotle Preparation Cut English cucumber into 3-inch lengths, then thinly slice lengthwise, avoiding center. Cut slices into matchsticks. Peel jicama and thinly slice. Working with several slices at a time, stack and cut lengthwise into matchsticks. In a bowl, toss jicama, cucumber, honey, and fresh lime juice until combined....
Ingredients 1 package (2.5 ounces) thinly sliced ham 3 tablespoons garden vegetable reduced-fat cream cheese spread (from 8-ounce container) 1 package (2/3 ounce) fresh basil leaves 1/3 cup roasted red bell peppers (from 12-ounce jar), patted dry 5 pieces (5 1/2 inches long) string cheese Preparation Stack 2 slices ham on work surface; pat dry with paper towel. Spread evenly with 1 1/2 to 2 teaspoons cream cheese. Top with basil leaves to within 1 inch of top edge....
Ingredients 1 3/4 cups almond flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 1/2 cups mashed ripe bananas (3 medium bananas) 1/4 cup maple syrup 3 eggs, beaten 1 teaspoon gluten-free vanilla 1/2 cup coconut oil, melted Preparation Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In large bowl, mix almond flour, baking soda, salt and cinnamon. In another large bowl, mash bananas; stir in maple syrup, eggs, vanilla and coconut oil....
Ingredients 2/3 cup Gold Medal™ all-purpose flour 2 cups Golden Grahams™ cereal, crushed (1 cup) 1/2 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/3 cup butter or margarine, melted 2/3 cup apricot jam or preserves Preparation Heat oven to 350°F. In medium bowl, mix flour, cereal, brown sugar and cinnamon. Stir in butter until well blended. Reserve 3/4 cup of the cereal mixture. Press remaining cereal mixture in bottom of 8-inch square pan....
Ingredients 1 cup pitted green olives 5 anchovy fillets 3 tablespoons capers, drained 1 small garlic clove 2 teaspoons freshly squeezed lemon juice Preparation Place olives, anchovies, capers, garlic, and lemon juice in the bowl of a food processor. Pulse until a coarse paste forms. Store in an airtight container, refrigerated, for up to 1 week. Related Video
Ingredients 6 ounces green beans, trimmed 2 to 3 Skillet Breads, cut into 1-inch cubes (about 3 cups) 1 pint cherry tomatoes (1 1/2 cups), halved, or 2 large tomatoes, coarsely chopped 5 large basil leaves, torn 1/2 red onion, thinly sliced 1/4 cup red-wine vinegar 1/4 cup extra-virgin olive oil Coarse salt and freshly ground pepper Preparation Blanch green beans in a large saucepan of boiling water until just tender, about 5 minutes....
Ingredients 1/4 cup white onion, finely chopped 2 Serrano chiles, minced (about 2 tablespoons) 3 tablespoons chopped cilantro 1 teaspoon salt 3 ripe Hass avocados 1 small tomato, chopped Preparation In a large bowl, mix together the onion, chiles, 2 tablespoons of cilantro, and salt. Crush the avocados into the onion mixture, leaving the mixture chunky. Fold in the tomatoes. Sprinkle over remaining cilantro. Serve with tortilla chips or other toasty corn product....
Ingredients 2 ounces feta cheese 1/4 cup low-fat plain yogurt Coarse salt and ground pepper 1/4 cup bulgur 1 can (15.5 ounces) chickpeas, rinsed and drained 1/2 pound ground beef chuck (95 percent lean) 1/3 cup roughly chopped mint leaves Nonstick cooking spray 4 hamburger buns, split and lightly toasted 1 small cucumber, thinly sliced 1 large tomato, sliced Preparation In a small bowl, mash feta with the back of a fork until smooth....
