The phrase “caramelized onions” is tossed out on menus or recipes like they’re no big deal. Standard, everyday stuff that people are making in their kitchens after a long day at work. The reality of caramelized onions is a little different. Yes, they’re simple to make. Slice onions and cook […]
When it comes to cured and smoked hams, leftovers are inevitable. And while ham is great to freeze for later, it’s also a perfect ingredient, adding salty smokiness to dishes that transform it into something brand new. Here are a few of our favorite recipes to make the most of […]
This summer, the temperatures are getting hot, hot, hot—calling for a simple frozen dessert that doubles as a happy hour treat! Granita is the Italian name for what we more commonly know as an Italian or shaved ice. A granita requires only a few ingredients and even less equipment. If […]
Sometimes cooking is about the journey, not the destination. That is especially true when cooking with kids, and particularly when cooking with kids who have been inside a lot these last few months. For the Fourth of July this year, we’re keeping it simple—and fun!—with some candy crafting. White chocolate […]
Makes 24 mini-muffins These tender mini-muffins are the perfect mix of sweet and tart, highlighting our spring favorite: rhubarb! Once rhubarb season has passed, you can use this recipe with raspberries, peaches, or any fruit that suits your fancy. Depending on the size of your muffin pan, you may have […]
Makes one 9-inch pie Rhubarb is tart, but well-balanced by the oat crumble we’ve paired it with here. Some rhubarb stalks may be tender enough, but if your rhubarb has a thick outer membrane (you can tell by peeling a bit back with your fingers), you may want to remove […]
Makes 5 servings This beet dish can be served warm, room temperature, or even chilled as a make-ahead recipe. Use any sweet citrus you have on hand in place of the tangerines, including clementines, blood oranges, or Sumos. Ingredients Beets 3 large beets 1/4 cup red wine vinegar 1 teaspoon […]
Makes one 9-inch tart Parmesan Pastry Dough Ingredients 1 cup all-purpose flour 1/4 teaspoon kosher salt 6 tablespoons unsalted butter, cold, cut into 3/4-inch cubes 1/4 cup finely grated Parmesan cheese 1 to 2 tablespoons ice cold water, plus more as needed 1 small cauliflower (about 12 oz), cut into […]
Makes 1 cup Ingredients 3 unpeeled garlic cloves 1/3 cup canola oil, plus more as needed 1/3 cup red wine vinegar 1/3 cup extra-virgin olive oil 1 tablespoon sugar 1/2 teaspoon kosher salt 1/4 teaspoon freshly cracked black pepper Directions Preheat the oven to 350ºF. Roast the garlic inside its […]
This tart makes the best of in-season plums, but you can substitute any stone fruit, like halved cherries, apricots, or nectarines. Makes one 9-inch tart Ingredients Vanilla Tart Dough, fitted into a 9-inch tart pan and chilled 1 1/2 lb plums (7 to 8 medium), rinsed, halved, and pitted 1/2 […]
Makes 4 to 6 servings Roasting the tomatoes adds an unusual twist to this bisque. If you prefer, you can substitute sun-dried tomatoes (not oil-packed) for the roasted tomatoes. Ingredients 2 tablespoons vegetable or olive oil 1 1/4 cups diced onion 1/2 cup diced celery 1 1/4 cups diced leek […]
Makes 25 pieces Rocher is French for “rock,” and these chocolates just might be named that because they do! There is no limit to the possible combinations of nuts, dried fruit, seeds, and cereals that can be made into rochers. These are just a few—use your vision to create your […]