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Roasted Beets in Mustard Cream Unusual recipes

Roasted Beets in Mustard Cream

Roasted Beets in Mustard Cream Recipe Ingredients25 small (about 1 1/2-inch) beets in assorted colors (such as red, golden, and Chioggia), unpeeled, trimmed2 cups heavy whipping cream1 tablespoon chopped fresh thymeRecipe PreparationPreheat oven to 400°F. Group beets by color on sheets of foil; drizzle with oil.

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Ricciarelli Unusual recipes

Ricciarelli

Ricciarelli Recipe These traditional almond cookies hail from Tuscany; their texture is chewy, similar to macaroons.Ingredients1 teaspoon finely grated lemon zest½ cup powdered sugar, divided, plus more for dusting¼ teaspoon vanilla extractRecipe PreparationPreheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until golden, 5–8 minutes; let cool.

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Bosc Pears in Rosé Wine with Persimmon Ice Cream Traditional recipes

Bosc Pears in Rosé Wine with Persimmon Ice Cream

Bosc Pears in Rosé Wine with Persimmon Ice Cream Recipe Ingredients3 firm but ripe medium Bosc pears, peeled, halved, cored1 1/3 cups semi-dry rosé wineRecipe PreparationMelt butter in heavy large skillet over medium-high heat. Add pears, cut side down. Tuck thyme sprigs around pears. Cook until cut sides are brown (do not turn pears over), about 3 minutes.

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Potato and Cheese Ravioli with Fresh Tomato Sauce Traditional recipes

Potato and Cheese Ravioli with Fresh Tomato Sauce

Potato and Cheese Ravioli with Fresh Tomato Sauce Recipe Ingredients1 1/4 pounds russet potatoes, peeled, quartered1 1/4 cups freshly grated pecorino Sardo or pecorino Romano cheese2 tablespoons chopped fresh mint1 12-ounce package wonton wrappers2 tablespoons extra-virgin olive oil1 large garlic clove, minced2 pounds tomatoes, choppedRecipe PreparationCook potatoes in large saucepan of boiling salted water until very tender, about 20 minutes.

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Fennel and Celery Root Salad The best recipes

Fennel and Celery Root Salad

Fennel and Celery Root Salad Recipe Simplicity relies on quality. Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.Ingredients1 small fennel bulb, very thinly sliced on a mandoline, plus ¼ cup coarsely chopped fennel fronds½ small celery root (celeriac; about 6 ounces), peeled, very thinly sliced on a mandoline1 small head of Treviso or Chioggia radicchio, outer leaves separated, heart quarteredLeaves from 1 bunch celery (about 1 cup)½ cup parsley leaves with tender stems1 tablespoon marjoram leavesKosher salt, freshly ground pepper3 tablespoons olive oil, preferably new-harvest2 tablespoons fresh lemon juiceRecipe PreparationToss sliced fennel, fennel fronds, celery root, radicchio, celery leaves, parsley, and marjoram in a large bowl to combine; season with salt and pepper.

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Scrambled Eggs with Poblano Chiles and Cheese New recipes

Scrambled Eggs with Poblano Chiles and Cheese

Scrambled Eggs with Poblano Chiles and Cheese Recipe Ingredients6 tablespoons (3/4 stick) butter, divided1/2 teaspoon dried oregano1 14 1/2-ounce can petite diced tomatoes in juice1/4 teaspoon chili powder2 large poblano chiles, seeded, diced1/2 cup chopped green onions1/2 cup chopped fresh cilantro, divided8 large eggs, beaten to blend1 cup crumbled queso fresco or feta cheese (about 4 ounces)Recipe PreparationMelt 2 tablespoons butter in large saucepan over medium heat.

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