Makes 1 loaf or brioche à tête Buttery, rich, and delicious, brioche is one of those breads that may not be a health food, but sure does taste good. As long as you are going to the trouble, make an extra loaf and freeze it. You can use it for […]
Butifarra (Traditional Peruvian Ham Sandwich)
Makes about 24 sandwiches This recipe makes quite a bit of ham, so you may have leftovers (unless you have 24 hungry people to feed!). You can tightly wrap any remaining pork and freeze for later, if you like. You can find Peruvian-style chile pastes (we use ají panca and […]
Buttermilk Pancakes
Makes 24 pancakes Ingredients 1 1/2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 1 3/4 cups buttermilk 2 large eggs 3 tablespoons unsalted butter, melted and cooled slightly Vegetable oil, as needed for the pan Directions Sift the flour, […]
Caramelized Onion Quiche
Makes one 9-inch quiche; serves 6 to 8
Cheddar-Scallion Waffles
Makes about 8 servings We always think of waffles covered in maple syrup (and maybe whipped cream!), but they are also the perfect vehicle for some of our favorite savory ingredients. This waffle can be served with an egg, like we did here, or a piece of crispy fried chicken! […]
Cheese Blintzes with Mixed Berry Sauce
Makes 12 servings
Chicken Salad with Tomato and Cucumber
Makes 6 Servings Ingredients 1/2 cup small-dice onions 2 cups medium-dice English cucumber 2 cups medium-dice seeded plum tomatoes 2 cups medium-dice cooked chicken breast 1/4 cup rough chop cilantro leaves and stems 3 tablespoons olive oil Juice of 2 lemons 1/4 teaspoon salt, plus more to taste if needed […]
Chilaquiles With Mushrooms
Makes 8 servings This recipe uses freshly fried tortillas, but you can substitute store-bought corn tortilla chips. Add shredded cooked chicken, grilled shrimp, or pulled pork, if you like. Ingredients 1 lb white mushrooms, sliced ¼-inch thick 1/4 cup olive oil 1/2 medium white onion, minced 2 garlic cloves, minced […]
CHOCOLATE HAZELNUT SPREAD
This homemade spread is a healthier take on the store-bought version. Try this delicious chocolate hazelnut spread over your favorite whole grain breads, or use as a flavorful filling in pastries or desserts. Makes 2 cups Prep time: 10 minutes Cooking time: 20 minutes ©The Culinary Institute of America
Chopped Steakhouse Salad with Maytag Blue Cheese and Red Wine Vinaigrette
Makes 6 Servings Ingredients 2 heads Bibb or Boston lettuce, torn into bite-size pieces 1/2 red bell pepper (peeled, seeded, and diced) 1/2 cucumber (peeled, seeded, and diced) 1/2 tomato (peeled, seeded, and diced) 1/2 celery stalk, diced 4 radishes, sliced thin Kernels cut from 1 fresh corn ear, grilled […]
Chorizo and Poblano Quiche
Makes one 9-inch pie Ingredients All-Butter Pie Dough, unbaked, single crust 1 medium poblano chile 2 tablespoons canola oil 1/2 cup diced onion 4 oz chorizo, casings removed, crumbled 1/2 cup sour cream 1 1/4 cups heavy cream 3 large eggs 1 cup grated Monterey Jack Directions Preheat the oven […]
Cinnamon Rolls
Makes 12 servings Ingredients 1/2 cup sugar, divided use 1 1/2 teaspoons ground cinnamon 2 1/4 teaspoons active dry yeast 3/4 cup milk warmed to 110°F 2 1/2 cups bread flour 1/4 cup butter, softened 2 large eggs, lightly beaten 1 teaspoon salt Egg wash of 1 egg whisked with […]