Makes 12 muffins These muffins are the perfect way to showcase the ideal flavor partnership of bananas and peanut butter. They still satisfy the banana bread spot, with just the right amount of peanut butter flavor peeking through. The streusel topping adds a little sweetness and texture, but they are […]
Makes one 9 by 13-inch slab All of the goodness of peanut butter in a light nougat—nothing could be better, except maybe adding some chocolate. This nougat pairs well with both dark and milk chocolate. The texture of the nougat will improve a day or two after it is made. […]
Makes 10 to 12 servings This is a simple cake that is good for breakfast or an afternoon snack. Bosc pears are a good choice because of their lower water content. Make sure they are perfectly ripe. Consider swapping out the cinnamon for ground cardamom for a variation. Ingredients 1 […]
The Iconic Pecan Diamond Are they a cookie? A dessert? A bite-size pecan pie? Craig Claiborne of The New York Times called them the “sweet hallmark” of CIA, and they are. Pecan Diamonds have been a CIA tradition for nearly six decades. They were offered to guests with coffee at […]
This classic Pecan Pie can be fancied up with bourbon, melted chocolate, or even toasted coconut. Make it a day ahead so it has time to fully cool for neat slices. Makes one 9-inch pie Ingredients 1 single-crust All Butter Pie Crust 1 1/2 cups toasted pecan halves 1/2 cup […]
Serves 4 to 6 Six pounds of beefsteak tomatoes, if properly ripe, will produce about 4 cups of finished tomato sauce, so you might have some tomato sauce left over. You can store it in the refrigerator in a covered container for up to 5 days. Ingredients Fresh tomato and […]
Makes one 10×15-inch sheet Ingredients 8 ounces (1/2 cups) candy canes (crushed) 1/8 teaspoon peppermint oil 8 ounces (3/4 cup) dark chocolate, tempered, or dark chocolate candy melts, melted 8 ounces (3/4 cup) white chocolate, tempered, or white chocolate candy melts, melted Directions Line a 10×15–inch sheet pan with parchment […]
Makes 6 to 8 servings This flavorful beef stew comes from Tuscany, where it’s ideal with the region’s famed red wines. Guanciale is cured pork jowl, which you can find in some Italian specialty markets. Pancetta makes an acceptable substitute. Ingredients 4 oz guanciale or pancetta 8 oz cipollini or […]
If you have leftovers, whip up a batch of empanada dough for picadillo empanadas. Ingredients 1 quart beef stock 1/4 cup vegetable oil, plus more as needed 10 oz Russet potato, peeled, small dice 1 lb ground beef 6 oz ham, small dice 10 oz yellow onions, small dice 8 […]
Makes about 3 cups This pickled carrot mix is shredded and prepared like a relish, for use on sandwiches, salads, and grain bowls, or as a filling for rice paper-wrapped summer rolls. Ingredients 1/2 cup rice wine vinegar 1/4 cup sugar 1 teaspoon salt 1 lb carrots, peeled and cut […]
Makes about 1 cup
Makes about 3 cups This relish will quickly become a refrigerator staple. Bright and acidic, this mixture of red onion and chiles is at home as flavorful garnish on tacos, but you’ll also love it mixed into the filling of deviled eggs, folded into a bright corn salad, or crushed […]