Recipe: Peanut-Butter-Oatmeal-Chocolatechip Cookies, from Andrew Carmellini's...
Karen DeMasco, the pastry chef at Locanda Verde, is a genius big-deal award-winning New York pastry queen—but she’s also a Midwestern girl at heart, and a Clevelander just like me. That means she loves...
View ArticleNew Year's Eve Recipes from Rozanne Gold
Adapted from Radically Simple: Brilliant Flavors with Breathtaking Ease (Rodale) and from Rozanne’s selected articles. “Bittersweet” Champagne CocktailsThis is a wonderful way to serve inexpensive...
View ArticleIna Garten's Balsamic Roasted Brussels Sprouts
Serves 61½ pounds Brussels sprouts, trimmed and cut in half through the core4 ounces pancetta, sliced ¼ inch thick¼ cup good olive oilKosher salt and freshly ground black pepper1 tablespoon syrupy...
View ArticleRecipe: Ina Garten's Ultimate Pumpkin Pie with Rum Whipped Cream
Serves 8 to 10Pumpkin pie can be boring and dense so I set out to make a better pumpkin pie. Pumpkin has a distinct squash flavor that you want to enhance without overpowering it. I’ve filled the...
View ArticleRecipe: Bill Telepan's Acorn Squash with a Parsley, Hazelnut, and Smoked Ham...
Serves 42 pounds acorn squash4 tablespoons butter1 tablespoon maple syrup1 teaspoon freshly ground coriander seed1tablespoon sherry vinegar2 tablespoons hazelnut oil2 cups parsley leaves, washed and...
View ArticleMelissa Clark's Thanksgiving Recipes
Bourbon and Brown Butter Pumpkin Pie6 tablespoons unsalted butter1 3/4 cups pumpkin puree3 large eggs1/2 cup half and half3/4 cup dark brown sugar2 tablespoons Bourbon2 teaspoons ground ginger1 1/2...
View ArticleBacon-Fat Gingersnaps
Amazingly, the New York Times fashion critic, Cathy Horyn, is also an accomplished cook and intrepid baker. The equivalent would be if I, a food writer, were also a sleek fashion plate with a deep...
View ArticleRecipe: Melissa Clark's Chestnut Honey Shortbread
Time: about 45 minutes, plus cooling 1 1/2 cups all-purpose flour1/2 cup white rice flour2/3 cup granulated sugar1 teaspoon coarse kosher salt1 cup (2 sticks) unsalted, cold butter, cut into 1-inch...
View ArticleHoliday Cookie Recipe Swap Favorites
Caraway Kringles "Christmas Cookies and Candies" Submitted by Barbara MyersCream: 1/4 lb butter and 1 cup sugar. Add 1 egg, 2 tsp caraway seedsSift 2 cups flour, 1 1/2 tsp baking powder, 1/4 tsp...
View ArticleRecipe: Kentucky Hot Toddy
By Table9 / Serves 1WHO: Table9 is a Greensboro, Alabama, youth program director and passionate home chef.WHAT: A refreshing, balanced toddy that won’t make you feel as if you’ve been hit over the head...
View ArticleRecipe: Burnt Caramel Pudding
By Midge / Serves 4WHO: Midge lives in Boston and is a journalist specializing in travel. She says, “Cooking, especially baking, is my way of winding down after a long day.”WHAT: A rich pudding that...
View ArticleRecipe: Potato Latkes
MAKES 18 TO 20 LATKES2 1/2 pounds Idaho russet potatoes1 medium onion2 large eggs, separated1/2 cup finely chopped scallions (white and green parts)1/4 cup potato fl our or matzo meal3 tablespoons...
View ArticleRecipe: Cheese Blintzes
MAKES 12 TO 14 BLINTZES, ENOUGH FOR 6 PEOPLECrepes2 cups whole milk4 large eggs1 1/3 cups all-purpose flourFilling1 1/2 pounds farmer’s cheese1/2 cup plus 2 tablespoons sugar1 teaspoon pure vanilla...
View ArticleRecipe: Ina Garten's Endive, Orange & Roquefort Salad
Serves 6For the vinaigrette1/2 teaspoon grated orange zest1/4 cup freshly squeezed orange juice1/4 cup good olive oil1 teaspoon white wine vinegarKosher salt and freshly ground black pepperFor the...
View ArticleRecipeIna Garten's Jalapeño Cheddar Crackers
Makes 32 to 34 crackers2 cups all-purpose flour1 teaspoon kosher salt1/8 teaspoon baking powder14 tablespoons (13/4 sticks) cold unsalted butter, 1/2-inch-diced5 ounces extra-sharp white Cheddar,...
View ArticleRecipe: Chocolate Bread Parfait / Pane di Cioccolato al Cucchiaio
This dessert recalls for me the chocolate-and-bread sandwiches that were sometimes my lunch, and always a special treat. How simple but how delicious those two piece of bread with chocolate in between...
View ArticleDr. Drew Ramsey's Kale Chip Recipe
Kale Chip Recipe, as dictated by Dr. Drew Ramsey and Jennifer IserlohHeat your oven to 400 or 425 degrees.Cut off the stems of the kale and tear the leaves so that they’re palm-sizedOn a baking sheet,...
View ArticleRecipe: Roasted Chicken with Herbs, from Liz Neumark's Sylvia's Table
If frying is one of my favorite methods for preparing chicken, roasting is the other. It is easy enough for everyday meals if you factor in the roasting time, but it still always feels a little...
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 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...
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