Cocktail Recipes, Spirits, and Local Bars

Roast Chicken with Oven-Glazed Carrots and Warm Parsley Sauce

Roast Chicken with Oven-Glazed Carrots and Warm Parsley Sauce

Ingredients

  • 1 whole 3–3 1/2 pounds chicken, giblets reserved for another use, wing tips trimmed
  • Kosher salt and freshly ground black pepper
  • 5 tablespoons olive oil, divided
  • 2 garlic cloves, 1 halved, 1 minced
  • 1 1/4 pounds carrots, peeled, cut into 1-inch chunks
  • 1/4 cup chopped flat-leaf parsley leaves
  • Zest and juice of 1 lemon

Recipe Preparation

  • Generously season chicken inside and out with salt and pepper (about 1 Tbsp. salt). DO AHEAD: Can be seasoned 1 day ahead; place chicken on a plate and chill, uncovered, until ready to cook.

  • Preheat oven to 425°. Heat 1 Tbsp. oil in a large cast-iron or other ovenproof skillet over medium-high heat. Place chicken in pan, breast side up, and cook until skin is brown, 6–8 minutes. Tip pan to one side to gather accumulated fat and juices and baste top of chicken. Return pan to oven and cook chicken until an instant-read thermometer inserted into the deepest part of the thigh registers 165°, 50–55 minutes. Transfer chicken to a carving board, rub with garlic halves, and let rest for at least 10 minutes before carving. Pour off fat and juices from skillet, leaving browned bits in pan; set skillet aside.

  • Meanwhile, combine carrots, 1 Tbsp. oil, honey, and cayenne in a small bowl; toss to coat. Place carrots on a rimmed baking sheet in a single layer and bake until bottoms of carrots are golden brown, about 20 minutes. Stir and cook until carrots are tender and brown, about 5 minutes longer.

  • Whisk remaining 3 Tbsp. oil, minced garlic, parsley, and zest in a small bowl. Heat reserved skillet over medium heat. Pour in parsley oil and cook, scraping up browned bits from bottom of pan, until heated through. Add 1 Tbsp. lemon juice and swirl pan to mix. Season sauce to taste with salt and more lemon juice, if desired. Serve warm parsley sauce alongside roast chicken and carrots.

Reviews Section

Easy Glazed Carrots Recipe

Learn to make these easy glazed carrots that are infused with an irresistible brown sugar and melted butter mixture. These stove top glazed carrots are quick to make and serve as a side for weeknight meals and elegantly serve during the holidays.

These amazing, foolproof, glazed carrots are cooked to perfection in under 20 minutes.

The flavor from the brown sugar burst through in every bite. The hint of acid from the orange juice has a subtle taste in the background while the fresh herbs marry everything together leaving this side dish one to become a new favorite for both adults and children.


  • wheat-free
  • fish-free
  • peanut-free
  • vegetarian
  • shellfish-free
  • pork-free
  • pescatarian
  • gluten-free
  • tree-nut-free
  • soy-free
  • egg-free
  • red-meat-free
  • alcohol-free
  • Calories 94
  • Fat 3.1 g (4.8%)
  • Saturated 1.9 g (9.4%)
  • Carbs 16.4 g (5.5%)
  • Fiber 3.7 g (14.7%)
  • Sugars 11.1 g
  • Protein 1.1 g (2.2%)
  • Sodium 355.9 mg (14.8%)

Ingredients

granulated sugar, packed brown sugar, honey, or maple syrup

Fresh ground black pepper

Fresh thyme, for garnish (optional)

Equipment

Cutting board and chef's knife

Instructions

Prepare and cut the carrots: If using whole carrots, peel and remove both ends. Slice the carrots diagonally into 1/4-inch-thick discs, or cut into 2-inch-long batons or carrot sticks. Just remember to use the same cut for all the carrots, and keep them to about the same size so they cook evenly. Baby carrots can be cooked whole.

Warm the butter: Melt the butter in a large sauté pan over medium heat.

Add the carrots: Add the carrots and season with 1/4 teaspoon salt and a pinch of freshly ground black pepper. Cook, stirring occasionally, until the carrots start to soften, about 5 minutes for rounds and carrot sticks, and about 6 to 8 minutes for baby carrots.

Add the orange juice and sweetener: Stir in the juice and sweetener (your choice of white or brown sugar, honey, or maple syrup). Cook until the liquid reduces to a glaze, about 15 minutes, while stirring occasionally to coat all the carrots.

Season and serve: Taste and season carrots with additional salt and pepper, if necessary. Serve immediately.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 5 days.


Recipe Summary

  • ½ cup butter
  • 2 pounds carrots, peeled, cut into equal-sized pieces
  • ½ teaspoon salt, or more to taste
  • ½ cup bourbon whiskey
  • ⅓ cup brown sugar
  • 1 pinch cayenne pepper, or to taste
  • freshly ground black pepper to taste
  • 2 sprigs fresh thyme leaves for garnish (Optional)

Melt butter in a heavy skillet over medium-high heat.

When butter foams up, add carrots. Season with salt and cook, stirring, until liquid from carrots evaporates and carrots begin to brown around the edges, 5 or 6 minutes.

Reduce heat to medium-low. Carefully pour in bourbon. Cook and stir until bourbon is almost evaporated, about 2 minutes.

Sprinkle in brown sugar. Stir until carrots are almost cooked through, about 5 minutes.

When carrots are nearly tender, raise heat to medium-high to thicken the glaze, 15 to 30 seconds.

Season with cayenne pepper and ground black pepper. Transfer to serving dish and garnish with fresh thyme leaves, if desired.


Pan-Fried Chicken Schnitzel

Cover a chicken breast loosely with plastic wrap or sandwich between two sheets of waxed paper. Using a meat mallet, pound the chicken breast to 1/4-inch thickness. Repeat with additional chicken breasts, if you are preparing more than one.

Add a generous dusting of flour to a large, shallow dish. Beat an egg in another shallow dish, until the yolk and egg are well-incorporated. Beat two or more eggs if you are preparing several chicken breasts. Pour enough breadcrumbs to coat the chicken into a third shallow dish. Season the breadcrumbs with salt and pepper, garlic salt, cayenne pepper, or dried basil and oregano, if desired.

Dredge the pounded chicken breast in the flour, shaking gently after coating to remove any excess. Dip the chicken in the beaten egg, then coat completely with breadcrumbs. Use your fingers to gently press the breadcrumbs into the chicken.

Heat a large skillet over medium-high heat. Add a generous drizzle of oil to the skillet. When the oil shimmers with heat, add one to two chicken breasts to the skillet and fry until golden brown and crispy, approximately 4 minutes per side.

Remove the fried chicken schnitzel from the skillet and let rest on a cooling rack over paper towels, to let any excess oil drain off but keep the chicken crisp. Serve while hot, with desired sauce drizzled on top or on a bed of garlic mashed potatoes.


Most favorite side dish (Like, ever!)

I LOVE finding super easy but delicious side dishes. This next recipe happens to be one of my all-time favorite side dishes ever!! My kids love them, the hubby and I love them, and they are so easy to make.

I honestly think I could eat these every day, and it’s not because they’re carrots… it’s because adding butter and brown sugar to carrots makes them so stinking good! The flavors of brown sugar and butter compliment the carrots so perfectly.

The butter and brown sugar really bring out the flavor, and the carrots become so tender after cooking them – like MELT in your MOUTH tender! And even though they’re buttery, they’re not heavy at all, which makes them easy to pair with just about any main dish!

If all vegetables tasted this good, I wouldn’t have a problem getting my daily dosage!

Are these the same as caramelized carrots or candied carrots?Yes! The brown sugar is what makes them “candied” or caramelized. If you want more of the sweetness, just add some more brown sugar!


How Much Ham Should I Buy?

Remember we are starting with a fully cooked, ready-to-eat ham, so we are simply reheating a ham that’s already been cooked. For that reason, a lower temperature of 325 degrees F is ideal to not dry out our Brown Sugar Glazed Ham.

Dome of rice stuffed with braised pigeon (Bomba di riso) (page 216)

From The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food The Splendid Table by Lynne Rossetto Kasper

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Rice dishes Dressings & marinades Appetizers / starters Main course Cooking ahead Italian
  • Ingredients: pigeons canned tomatoes Arborio rice breadcrumbs Parmigiano Reggiano cheese laurel leaves dry white wine parsley carrots celery meat broth

Grandma Foutz's recipes

1 1 /4 c zucchini peeled & shredded (squeeze out water)
Cook on high in microwave 2 minutes
2 /3 c sugar
2 T flour
1 egg
2 T butter
1 c evaporated milk
1 t vanilla

Mix all in blender while zucchini is hot. Pour into pie shell and sprinkle with nutmeg & cinnamon. Bake 10 minutes at 425° then 20 minutes at 350° or until puffy & set.

Scalloped Mushrooms

3 T butter
1 /2 c thinly sliced onions
1 /4 c green pepper
2 T red sweet pepper (optional)
3 large or 4 medium eggs
1 can mushroom soup
1 /2 c light cream
3 cans (4 ounces each) mushrooms or about 1 /2 lb sauteed in butter & sliced
2 cups (about 3 slices) 1 /2 inch bread cubes (soft bread)
Dash finely ground pepper
1 /2 tsp oregano or herbs to taste

Melt butter in skillet and saute vegetables and then fresh mushrooms. Beat eggs until frothy. Mix in soup and cream and fold in other ingredients. Bake at 325° in oblong or oval saute dish. Bake until knife inserted comes out clean, about 45 minutes. Cover with 1 /2 c grated cheddar cheese and crushed corn flakes and bake 10-15 minutes longer, or until cheese is melted. Oven may be raised to 350° when cheese is added.

Sausage stuffing

From Eating Well

4 c cubed whole wheat bread (6 slices)
4 c cubed white bread (6 slices)
3 ribs celery & 1 large onion chopped
3 golden delicious or macintosh apples, chopped
2 t dried sage
1 /2 t basil
1 1 /2 – 2 c chicken stock
salt and ground pepper to taste

Cook & drain sausage (drain well). Saute vegetables. Cube & toast bread. Mix all ingredients. Use 1 1 /2 c stock if stuffing bird 2 c if baking in dish.

Beef Bar-B-Que

2 lb boneless chuck or arm roast
1 large onion
1 /2 c celery
2 T oil
2 T vinegar
1 c catsup
1 /2 c brown sugar
1 /2 c water
1 1 /2 c Worcestershire sauce
2 T lemon juice
1 T mustard or less of dry mustard
Salt & pepper to taste

Pour sauce ingredients over meat and back covered at 325° for 4 hours.

Mushrooms Romanoff

1 1 /2 lbs fresh mushrooms
1 T lemon juice
1 /2 t salt
1 /4 t pepper
1 1 /2 T flour
1 T dill weed
1 /4 t nutmeg
1 /2 c sour cream
1 /2 c milk

Wash mushrooms and trim off tips of stems drain well. In large skillet melt butter add lemon juice, salt, pepper, and mushrooms. Saute about 5 minutes. Remove from skillet & keep warm. To butter in skillet, stir in flour, dill, & nutmeg. Remove from heat. Gradually add cream & milk. Stir to keep smooth until thickened. Return mushrooms to sauce to reheat.

No Name (Beef Dish)

From Betty Crocker

2 lbs high-quality beef tip or round, cut into 1 1 /4 inch cubes
1 can (10 1 /2 ounces) condensed beef consomme
1/3 c dry white wine or apple juice
2 T soy sauce
2 cloves garlic, crushed
1 /4 t onion powder
1 T plus 1 t cornstarch

Place beef in rectangular baking dish, 13x9x2 inches. Heat consomme, wine, soy sauce, garlic and onion powder to boiling reduce heat. Simmer uncovered 5 minutes cool. Pour mixture on beef. Cover and refrigerate, spooning mixture over beef occasionally, at least 3 hours.
Thread 4 or 5 beef cubes on each of 6 to 8 skewers. Stir marinade gradually into cornstarch in saucepan. Cook, stirring constantly, until mixture thickens. Boil and stir 1 minute. Brush over kabobs. Set oven control to broil an/or 550°. Broil kabobs with tops about 4 inches from heat 7 minutes turn. Brush with sauce and broil 7 minutes. Place on hot platter spoon on remaining sauce.

Stir-fried Beef & Mushrooms

1 /4 c oil
1 1 /2 lbs steak cut into strips
1 /4 t grated fresh ginger root
1 /2 bunch broccoli cut into 1 inch pieces (about 2 c)
2 c sliced fresh mushrooms ( 1 /2 lb)
1 c thinly sliced onions
1 /2 c sliced sweet red pepper
1 c beef broth
1 T soy sauce
2 t cornstarch (more)

Stir fry steak with ginger & remove from pan. Add broccoli & mushrooms stir-fry 4 minutes. Add onions & peppers stir-fry 2 minutes more. Combine broth, soy sauce, & cornstarch and add to vegetables. Cook until glazed, add steak, heat & serve on rice.

Oyster Pie

Vegetable oil
1 /2 c half & half
1 pint oysters
2 T flour
2 T finely chopped green onion
1 /4 t thyme
hot pepper sauce to taste
3 /4 c saltine cracker crumbs (about 22 crackers)
1 T butter, melted

Lightly oil 1 quart shallow baking dish. In small saucepan mix 1 /4 c oyster liquid, half & half, and flour. Whisk until smooth. Cook over medium heat until thickened. Fold in onions, thyme, and hot sauce. Layer oysters, sauce, and crumbs in dish and repeat. Drizzle butter over top. Bake until bubbly and oysters have curled (20-25 minutes at 400°).

Brisket in Marinade

From Miriam B Las


Brown a 4 to 4 1 /2 lb brisket in oil in a heavy roaster. Cut 1 medium onion in slices and combine with Adolph's Meat Marinade (use 1 or 2 packages – follow the directions on the package for the amount of water). Pour over the meat. Cover with a lid or foil. Bake at 325° for 4 hours. Baste occasionally. Slice across the grain. You may use the juice as a dip for French bread.

Chicken Liver Saute

2 T butter
2 slices bacon
1 lb livers
2 c sliced fresh mushrooms
1 /4 c chopped onion
1 /4 c marsala wine
1 /4 t salt
Dash black pepper

Cut bacon into 1 inch pieces and fry until crisp in butter. Drain and reserve. Increase heat to medium and cook livers, onions, & mushrooms about 5 minutes or until no longer pink. Add wine & seasonings. Cover and simmer about 5 minutes. Serve on toast.

Bootleg Beans

From Jesse Foutz


Dice 3 strips bacon & fry half done. Add 1 small chopped onion, pour off half the grease. Add 1 can pork & beans in tomato sauce. Add 1 T brown sugar, 2 T wine vinegar, 2 T ketchup, stir well & cover. Simmer for 30 minutes.

Oyster Stuffing

From Better Homes & Gardens

1 1 /2 c chopped celery
1 1 /2 c chopped onion
1 1 /2 stick butter
3 T chopped parsley
3 t salt
3 /4 t pepper
2 t poultry seasoning
sage to taste
6 beaten egg
18 c dry bread crumbs
3 c chopped oysters
4-6 c oyster liquor or milk

Cook celery & onion in butter until soft. Add crumbs, parsley, and seasoning. Add eggs & oysters. Add liquid to moisten. Stuffing is enough for a 20 lb turkey.

No Name (Chicken & Mushrooms)

3 chicken breasts, halved, boned, & skinned
1 t Accent
1 /2 c flour
1 /4 c corn oil
6 thick slices French bread
6 thick slices Swiss cheese
1 T butter
1 /2 lbs mushrooms, sliced
2/3 c white wine
1 t salt
1 /4 t pepper

Sprinkle breasts with Accent & flour. Heat oil over medium heat. Add chicken and brown on all sides. Reduce heat, cover tightly, and cook about 10 minutes or until tender, then remove chicken. Place bread topped with cheese on baking sheet. Heat in 200 degree oven while preparing mushrooms. Add butter to frying pan. Add mushrooms and saute about 3 minutes. Push mushrooms aside and add wine. Stir to loosen browned bits. Add salt and pepper. Return chicken to frying pan and simmer until sauce is slightly thick. Place chicken pieces on bread, slice, and spoon on sauce.

Chicken & Wild Rice Francaise

1 /2 lb mushrooms, sliced 1 /4 inch thick
3 T butter or margarine
2 c water
1 pkg (6 oz) fast cooking long grain & wild rice (I used Rice a Roni Long Grain & Wild)
6 chicken breasts, boned & skinned
seasoning salt
2 cloves garlic, minced
1 c heavy cream (I used coffee cream)
2 T chopped parsley
1 T Dijon-style mustard
1 c coarsely shredded romaine lettuce

Prepare rice according to directions. Saute mushrooms and set aside. While rice cooks, sprinkle breasts with seasoning salt and brown over medium heat in 2 T butter. Cook until firm and cooked through, about 5-7 minutes. Remove chicken and keep warm. Saute garlic in drippings, add cream, mustard, and parsley. Cook, stirring constantly, until thickened, 3-5 minutes. Stir romaine into rice. Arrange rice on serving platter. Top with chicken and pour sauce over chicken. Makes 6 servings. Delicious!
P.S. Add mushrooms to rice about 5 minutes before it is finished cooking.

No Name (Beef or Turkey Tortillas)

1 /2 lb hamburger or ground turkey, browned
1 /2 c chopped onion (sauteed in oil)
1 1 /4 c tomatoes with juice (I drained juice)
1 15 oz can black beans
3 /4 t cilantro
1 /2 t salt
1 /4 c hot Chi-Chis salsa

Mix all ingredients, and cook uncovered until the mixture reaches the desired consistency. Heat 4 10" tortillas in 350 degree oven until softened. Fill with meat mixture save a little to spread on top. Cover with grated cheese and heat in 375 degree oven until heated through and cheese melts. Serve with lettuce, chopped tomatoes, grated cheese, and sour cream.

Lasagne

From San Giorgio box

1 lb ground beef
3 1 /2 c (32 oz jar) spaghetti sauce
1 box (16 oz) San Giorgio Rippled Edge Lasagne, uncooked
4 c (2 lbs) ricotta cheese
2 c (8 oz) shredded mozzarella cheese
1 /4 c grated Parmesan cheese
4 eggs
1 T chopped fresh parsley
1 t salt
1 /4 t pepper

Brown meat in 3-quart saucepan drain. Add sauce and simmer 10 minutes. Cook Lasagne according to package directions drain. (Separate Lasagne and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.) Combine cheeses, eggs, parsley, salt and pepper for filling. Pour about 1 /2 c meat sauce on bottom of 13 x 9-inch baking pan. Arrange 4 pieces of Lasagne lengthwise over sauce, overlapping the edges. Spread 1/3 of the cheese filling over Lasagne and cover with about 1 c meat sauce. Repeat layers of Lasagne, cheese and meat sauce twice. Top with a layer of Lasagne and remaining meat sauce sprinkle with additional Parmesan cheese, if desired. Cover with aluminum foil bake at 350° about 30 minutes or until hot and bubbly. Remove foil bake about 10 minutes longer or until lightly browned. Allow to stand about 10 minutes before cutting for easier handling. 10 to 12 servings.

Shrimp Creole

1 lb medium shrimp, shelled & deveined
1 T butter
1 small red pepper
1 small green pepper
1 medium onion
1 /4 lb mushrooms
1 rib celery
1 clove garlic, pressed
1 14 oz can tomatoes
1 /4 thyme
1 /4 t salt
1 T sugar
1 t chili powder
2 T flour
3 c cooked rice

Saute shrimp in butter in large skillet over medium heat until pink. Remove. Saute vegetables in remaining butter and garlic until slightly browned. Reserve 1 /4 c tomato juice add rest to skillet and bring to boil over medium heat. Stir salt, sugar, thyme, chili powder, and flour into reserved juice. Stir into skillet and cook 3-5 minutes or until thickened. Add shrimp and heat through, about 1 minute. Serve over rice.

Pork Barbecue Sauce

1 bottle of catsup
4 onions
1 T cinnamon
2 T Worcestershire sauce
pinch of chili powder
1 T vinegar
1 T brown sugar
salt and pepper to taste

Leave about 1/3 of water and cook until thick. Makes enough for 4-5 lbs of pork loin.

Ham Loaf

From Anna Belle Paulen

2 lbs fresh ground pork
1 lb ground ham
2 c fresh bread crumbs
2 c milk
Dash salt & pepper

Mix and form into loaf. Lay slices of onion on top. Glaze with mustard and brown sugar.

Mary Andrew's Chicken

2 fryers cut apart or breasts & thighs
1-2 pkgs Lipton onion soup mix
1 bottle Kraft Russian dressing
8 oz jar apricot jam

Arrange chicken in a shallow pan or roaster. Cover with other ingredients and marinate for 2 hours. Bake at 300° for 1 1 /2 hours.

Green Pepper Steak

Preparation time: 20 minutes. Cooking time: 30-40 minutes. 4 servings

1 to 1 1/3 lb sirloin, with fat trimmed
1 /4 c soy sauce
1 /4 c red wine
1 clove garlic
1 1 /2 t grated fresh ginger (or 1 /2 t ground ginger)
1 /4 c salad oil
1 c green onion, thinly sliced
1 1 /2 c red or green peppers cut into 1 inch squares
2 stalks celery, thinly sliced
1 T cornstarch
1 c water or beef broth
2 tomatoes, cut into wedges

With a very sharp knife cut beef across grain into thin strips, 1/8-inch thick. Combine soy sauce, red wine, garlic, ginger. Add beef. Toss and set aside while preparing vegetables. Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Make sure it's cooked rare. Turn heat up and add vegetables. Toss until vegetables are tender crisp, about 10 minutes. Mix cornstarch with water. Add to pan stir and cook until thickened. Add tomatoes and heat through.

Skillet Sausage & Rice

1 lb sausage
1 /2 c sliced onion
1 /4 c diced celery
2 c cooked tomatoes
1 t salt
1 /2 t pepper
3 /4 c uncooked rice

Make sausage into patties and fry until browned. Remove to plate until later. Pour off all fat except 2-3 T. Fry onion and celery in fat until golden brown. Add tomatoes, rice, and salt. Place sausage cakes on top. Bring to boil and lower heat to simmering. Cover. Cook 20 minutes longer.

Southern Railway Bean Soup

1 lb navy beans
1 ham shank
1 (1 lb) can tomatoes
3 quarts water
3 /4 c onions
1 c chopped celery
1 t marjoram (optional)
1 bay leaf
Salt & pepper to taste
2 c diced, uncooked, potatoes
1 /2 c mashed potatoes

Soak beans overnight in water to cover. Next day, drain and put in deep soup kettle with all ingredients except potatoes. Cover and simmer at least 2 hours, until beans are tender. Remove ham and bay leafe, skim off fat on surface. Cut ham into small pieces and return to soup. Add diced potatoes, cover and simmer about 1 hr longer, or until potatoes are well done. Blend the mashed potatoes into the soup by stirring a small amount of soup into the potatoes, then a little more, etc. then return all to pot. This process prevents the soup from being watery. The soup freezes well. Yields 8-10 servings.
Variation: This recipe may be used with a large beef bone instead of ham. A good combination is a knuckle bone plus some shank meat.

Chicken Liver Saute

1 slice bacon, chopped
2 T butter
1 t chopped onion
2 T flour
1 /2 t salt
1/8 t pepper
1 t lemon ojuice
1 /4 c sliced mushrooms
1 c chicken stock
1 /2 lb livers

Saute bacon until browned, then remove bacon and add onion and butter. Saute onions until tender. Add livers and saute 3 minutes. Add flour, salt, pepper, lemon juice, and mushrooms. Blend. Add stock gradually and cook until mushrooms are tender.
Delicious over rice. Add table wine.

Dottie's Favorite Dressing

1 /2 c confectioners sugar
2/3 c Heinz Catsup
1 /2 c salad oil
1 /2 c vinegar
1 /2 t salt
1 /4 t pepper
1 t dry mustard
1 /2 t celery seed
1 small clove garlic

Blend about 30 seconds in blender. Store in glass jar and refrigerate. Seasonings may be adjusted to suit individual taste.

Quick Salad

C. F. Z.

1 small package cottage cheese
1 small package cool whip
1 can crushed pineapple (well-drained)
1 c small marshmallows
1 package (3 oz) Jello dry (any flavor)

Mix first four ingredients well, then sprinkle dry Jello over top and mix again.

Wilted Lettuce

3 strips of bacon
salt to taste
1 rounded T flour
1 /4 c water
2 T vinegar

Fry bacon until lightly browned. Add additional ingredients in the order listed. Pour mixture over lettuce and chopped onion.

Wilted Lettuce

3 strips of bacon
1 small T (soup spoon) level of flour
Dash salt
3 spoons (same size as flour spoon) vinegar

Fry bacon. Mix ingredients and add enough cold water to make a gravy consistency.

Antipasto Salad

From Mueller's box

1 /2 c Mazola corn oil
3 T wine vinegar
1 clove garlic, minced
1 t dried basil
1 t salt
1/8 t crushed red pepper
6 oz Mueller's Twist Trio, cooked, drained
1 /4 c grated Parmesan cheese
2 c broccoli flowerets, cooked tender-crisp
4 oz pepperoni, halved lengthwise, thinly sliced
10 cherry tomatoes, quartered
Lettuce leaves
1 /2 c (2 oz) shredded mozzarella cheese

In large bowl stir together corn oil, vinegar, garlic, basil, salt and red pepper. Add warm twists and Parmesan cheese toss to coat well. Cover refrigerate 2 to 3 hours. Add broccoli, pepperoni and tomatoes toss until well mixed. Serve on lettuce-lined platter. Sprinkle with mozzarella cheese. If desired, garnish with red onion rings. Makes 6 servings.

Cranberry Salad

From Billie Boyd

1 small can diced pineapple (1 cup)
juice from the pineapple and water (3 1 /2 cups)
4 c fresh cranberries
2 c sugar
3 T Knox gelatin
1 /2 c cold water
pinch of salt
1 c nuts
1 c seeded red or seedless white grapes

Add water and juice to cranberries and cook until they pop open. Add sugar while cooking. Dissolve gelatin in cold water and add as soon as cranberries are removed from heat. Cool until it begins to set. Add other ingredients and pour into 2 2 quart molds. Refrigerate until set. Serves 12-14 people.

Bean Salad

From Ruth Kinkaid

1 can green beans, drained and rinsed
1 can yellow beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 c sugar
1 c vinegar
2 T oil
1 /2 c onions diced
1 /2 c celery

Heat vinegar and sugar until sugar dissolves. Pour over beans and other ingredients and stir well. Salad tastes best when made a day in advance. Keep in fridge. Keeps for several days.

Fruit Salad

2 packages pistachio pudding
1 regular size crushed pineapple, undrained
1 regular fruit cocktail, drained
1 can dark sweet cherries, drained
1 package dream whip
whipped or package of Kool Whip

Mix all ingredients in a bowl.

Three Bean Casserole

From Blad Family Dinner, Xmas '86

2 cans lima beans, drained
2 cans kidney beans, drained
2 cans pork and beans
2 jars Heinz Chili sauce
1 1 /2 lbs hamburger, fried and drained
1 lb bacon, fried, drained, and crumbled
1 small onion, chopped
2 T mustard
1/4-1/2 c katsup
1 /4 c brown sugar

Mix all ingredients and bake at 350° for 1 hour. Serves 8-10 people.

Apricot Salad

1 can pineapple, drained
1 (3 oz) orange jello
2 (4 3 /4 oz) apricot baby food
1 (8 oz) cream cheese, softened
1 (8 oz) Kool Whip
1 c chopped pecans
3 /4 c sugar

Combine pineapple jello and sugar in small saucepan. Stir over low heat until dissolved and remove from heat. Add cream cheese and apricots. Mix but don't beat! Chill until slightly thickened then fold in Kool Whip and sprinkle with pecans. Serves 8.

Strawberry Ribbon Salad

Christine

2 pkgs strawberry jello
2 small pkgs frozen strawberries
2 bananas
1 3 oz can crushed pineapple and juice
2 c boiling water
1 large sour cream

Prepare first layer using 1 pkg jello and 1 /2 of the other ingredients except the cream. Let it sit. Make the second layer with sour cream. Prepare the third layer with the other pkg of jello and the remaining half of the other ingredients. Serves 12.

Sparkling Fresh Salad

From BUNDT package

3 (3 oz) pkgs lime gelatin
3 c hot water
1 (16 oz) bottle ginger ale
1 large, unpeeled, cored apple, cut in 12 slices
1 c chopped peeled apple
1 (1 lb) can grapefruit sections, drained
1 (8 oz) can pineapple chunks, drained

Dissolve gelatin in hot water. Cool slightly, add ginger ale. Arrange apple slices, red side down, in large flutes in bottom of the pan. Alternate with grapefruit sections in the creases. Add a little of the gelatin and chill quickly in the freezer until set. Add the chopped apple, pineapple, and remaining grapefruit to gelatin and pour into mold continue to chill until firm.

BUNDT Kuchen

From BUNDT package

3-4 c flour
1 1 /4 c sugar
1 /2 t salt
2 pkgs yeast
1 1 /2 c margarine
1 c hot tap water
4 eggs
1 T grated lemon peel
1 /4 t nutmeg
Powdered sugar

In large bowl, mix 1 c flour, sugar, salt, yeast, margarine, and hot water. Beat for 2 minutes. Add eggs and 1 c flour, then beat at a high speed for 2 minutes. Cover and let rise 1 hour. Stir in lemon peel, nutmeg, and remaining 1-2 c flour and beat until smooth. Pour into well-greased BUNDT pan. Cover and let raise in warm place for 1 hour. Bake at 350° for 40 minutes. Remove from pan and cool on wire rack. Sprinkle with powdered sugar.

Cabbage Salad

From Lynda Klier

1 large cabbage
3 /4 c sugar
1 c vinegar
1 t salt
1 t celery seed
1 c salad oil

Shred cabbage, bring to a boil vinegar, sugar, salt, and celery seed. Add oil and bring to a boil again. Pour over cabbage, cover and refrigerate. Keeps well.

Macaroni Salad

From Doris Brosier

1 lb cooked macaroni
1 /2 c green pepper
2 T grated onion
1 (6 oz) jar pickle relish
3 hard-boiled eggs
1 jar pimentos or 1 /4 c olives chopped
1 1 /2 t salt
Dash white pepper
1 c Hellmann's Mayonnaise
1 /2 c sour cream

Mix all ingredients.

Classic Potato Salad

From Hellmann's jar

1 c Hellmann's Mayonnaise
2 T vinegar
1 1 /2 t salt
1 t sugar
1 /4 t pepper
4 c cooked, cubed, peeled potatoes (5 to 6 medium)
1 c sliced celery
1 /2 c chopped onion
2 hard-cooked eggs, chopped

Combine first 5 ingredients. Stir in remaining ingredients. Cover chill. Makes 5 cups.

Classic Macaroni Salad

From Hellmann's jar

1 c Hellmann's Mayonnaise
2 T vinegar
1 T prepared mustard
1 t sugar
1 t salt
1 /4 t pepper
8 oz elbow macaroni, cooked, drained
1 c sliced celery
1 c chopped green or red pepper
1 /4 c chopped onion

Combine first 6 ingredients. Stir in remaining ingredients. Cover chill. Makes 5 cups.

Classic Cole Slaw

From Hellmann's jar

1 c Hellmann's Mayonnaise
3 T lemon juice
2 T sugar
1 t salt
6 c shredded cabbage
1 c shredded carrots
1 /2 c thinly sliced green pepper

Combine first 4 ingredients. Stir in remaining ingredients. Cover chill. Makes 6 cups.

Apricot Jello

1 (8 oz) crushed pineapple, drained
1 (3 oz) orange juice
2 (4 3 /4 oz) apricot baby food
1 (8 oz) cream cheese
3 /4 c sugar
1 (8 oz) Kool Whip
1 c chopped pecans

Combine pineapple, jello, and sugar in small saucepan. Stir over low heat until dissolved. Remove from heat, add cream cheese and apricot baby food. Mix but don't beat. Chill until sightly thick, fold in Kool Whip and spoon into bowl. Sprinkle with chopped pecans. Serves 8 people.

Seven Layer Salad

From Dorothy and Mardie of Lehigh Acres, FL

1 head of lettuce, cut up
1 /2 c celery, chopped
1 /2 c green pepper, chopped
1 /2 c Spanish onion
1 pkg (10 oz) frozen peas
1 c salad dressing
2 T sugar
4-6 oz Cheddar cheese, shredded
8 strips bacon, fried and crumbled

Use 9x12 pan. Fill it 2/3 full of shredded lettuce. Add in layers: celery, green peppers, onions, peas, mayonnaise. Sprinkle sugar on mayonnaise. Cover top of salad with cheese. Garnish with bacon. Cover with plastic wrap and refrigerate 8 hrs before serving. Stir immediately before serving. Very good. Serves 12-16.

No Name (Jello Mold)

From Michelle Foutz


Mix 1 c boiling water with Jello divided in half. Pour one half into bowl or mold. Mix remaining half with 1/3 c sour cream. Let jell until slightly jelled and pour over solidly jelled jello in mold. Repeat six times with other flavors.

Apricot Pineapple Delight

From R. Pfoffman

1 large apricot Jello
2 c hot water
1 1 /2 c cold water
1 /2 c chopped pecans
1 large can pineapple, well drained
1 c miniature marshmallows
1 egg, beaten
1 /2 c sugar
2 T flour
1 /2 c pineapple juice
2 T butter
1 small cream cheese
1 package Dream Whip, prepared as per directions on package

Mix the jello, hot, and cold water. Let jell slightly. Add the pecans, pineapple, and marshmallows. Set mixture aside. Combine the egg, sugar, flour, pineapple juice, and butter, and cook until thickened, stirring constantly. Cool slightly and add cream cheese. Cool and fold in the Dream Whip. Spread over Jello mixture.

No Name (Fruity Nutty Jello)

1 package black raspberry Jello
1 c hot water
Small can of blueberries in syrup
Small can of crushed pineapple
1 /2 c coarsely chopped pecans
1 /2 c cream whipped

Drain juice from blueberries and pineapples and set fruit aside. Combine 1 c of cold juice with Jello and water, and chill until partially set. Fold in fruits and pecans. Fold in whipped cream.

Red White & Blue Salad

2 (3 oz) raspberry Jello
1 package Knox gelatin
1 c half & half
1 t vanilla
1 T lemon juice
3 c hot water
1 1 /2 c cold water
1 c sugar (I used 2/3)
8 oz cream cheese
16 oz can blueberries in heavy syrup
1 /2 c chopped nuts

Prepare 1 package Jello using 1 c hot water and 1 c cold water, and let set. Soften Knox gelatin in 1 /2 c cold water. Heat cream and sugar to boil but don't boil! Add gelatin and vanilla. Soften cream cheese in mixture. Beat until smooth and add nuts. Pour over first layer and let set. Dissolve other package of Jello in 1 c hot water. Add lemon juice, can of blueberries, and juice. Allow each layer to set before adding next layer, but not too firm or layers will separate when served. Serves 12-14.

Velvet Fluff Salad

From Dottie Foutz

1 family size lime Jello
1 c boiling water
1 c miniature marshmallows
1 (8 oz) cream cheese
1 /4 c cream or milk (to soften cheese)
1 c crushed pineapple
1 small Kool Whip or 1 /2 cream whipped

Dissolve Jello in boiling water. Add marshmallows and stir until all are dissolved. Set aside to cool and jell slightly. Meanwhile, cream cheese with milk and add well-drained pineapple to cheese mixture. Add to Jello as it begins to thicken. Fold in one small Kool Whip. Pour into 9x13 pan or a large mold. Serves 8-10.

Fruit Salad

From Carole Foutz

2 large cans pineapple chunks
1 large can Mandarin oranges
1 jar maraschino cherries
3 bananas
1 box vanilla pudding
1 box tapioca pudding

Drain fruit reserve juice and place in large bowl adding orange juice if necessary to get 3 c liquid. Use this to prepare puddings. Let cool until clear. Pour over fruit, adding bananas last. Chill.

Sacramento Hot Salad

2 T oil
Red peppers
Scallions
Zucchini strips
Sirloin or chicken strips
Green onion tops, chopped
Green beans, blanched
1 T mustard
1 T soy sauce
2 T vinegar
Salad greens
Salt and pepper to taste

Stir fry red peppers, scallions, zucchini strips, and sirloin or chicken strips in oil one at a time (add pepper to taste, if desired), then mix all with green onion tops (chopped) and blanched green beans. Season with mustard, soy sauce, and vinegar. Stir fry all together. Serve on bed of salad greens and season with salt and pepper to taste.

Spinach Salad

From Donna Mann

1 lb fresh spinach or part head of lettuce
1 c water chestnuts
2 hard cooked eggs
8 slices bacon, cooked crisp & crumbled
1 /2 lb fresh mushrooms
Dressing:
3 /4 c Crisco oil
1 /4 c sugar (or less)
1/3 c catsup
1 t dry mustard
1 /4 c vinegar OR 3 T lemon juice
2 t salt (less)
1 T onion, chopped
1 t Worcestershire sauce
or Dressing #2:
1 /2 medium onion
1 /2 c oil
1 /4 c vinegar (wine vinegar)
1 t Worcestershire sauce
1 /4 c catsup
1 /4 c sugar

Mix dressing ingredients in blender. Let sit in the refrigerator until well-marinated. Do not pour over salad until ready to serve. Layer salad ingredients in bowl.

Hot Fudge Sauce

From Better Homes & Gardens

1 /2 c sugar
3 squares (3 oz) semisweet chocolate or 1 /2 c chocolate bits
1 /4 c butter or margarine
1 (5 oz) can (2/3 c) evaporated milk
1 t vanilla

Combine all ingredients except vanilla in 4 cup glass measuring cup or 1 quart microwave-safe bowl. Cook 2-3 minutes on full power or 3-4 minutes if low-wattage. Stir after each minute. Cook 3-4 minutes more until sugar is dissolved and sauce is thick. Add vanilla.

Celery Seed Dressing

From Dot Foutz

1 /2 c sugar
1 t dry mustard
1 t salt
1 t celery seed
1 /4 onion, grated
1/3 c vinegar
1 c salad oil

Measure dry ingredients into small mixing bowl. Mix in grated onion and a small amount of vinegar. Add oil gradually (not necessary to use dropper attachment).

French Dressing

1 clove garlic
1 /2 c vinegar
1 t dry mustard
1 1 /2 t sugar
1 t salt
1 /2 t paprika
1 /4 t pepper
1 c salad oil

Combine all ingredients except garlic. Shake vigorously. Add garlic. Makes 1 1 /2 cups.

Blue Cheese Dressing

1 /2 pint dairy sour cream
1 /2 c mayonnaise
1 /4 c blue or Roquefort cheese
1 /4 t garlic salt
1/8 t pepper
1 T vinegar
1 /4 t Worcestershire sauce
3 drops red hot pepper sauce

Combine and refrigerate to blend flavors. Yields 1 2/3 c.

Hawaiian Sauce

1 /2 c raisins
1 /2 c water
1 /4 c sugar
1 T flour (slightly rounded)
2 T white wine

Put raisins in water and simmer for 5 minutes. Add sugar and flour. Add white wine.

Kentucky Barbecue Sauce

From Diana Hollack

1 c catsup
1 /4 c vinegar
4 T brown sugar
1 /4 c bourbon
2 T oil
1 t salt
1 T prepared mustard
1 /4 t cayenne pepper
3 cloves garlic

Combine and cook slowly for 45 minutes.

Chicken Egg Drop Soup

From The House of Chan Cookbook, Doubleday 1952

6 c chicken stock (unsalted)
3 T corn starch
3 T cold water
1 /2 t sugar
1 t salt
1 /4 t pepper
2 eggs, beaten
2 or 3 green onions (both green and white parts)

Heat stock to boiling point. Mix corn starch smoothly in cold water then stir in sugar, salt, and pepper. Stir mixture slowly into stock until well blended and boiling. Reduce heat. Add beaten eggs and stir slowly for about 2 minutes until the eggs separate in shreds. Turn off heat. Add green onions, stir and serve at once.

Broccoli Soup

From Hamiltonian Hotel


Cook potatoes until well done. Puree them. Saute onions in butter. Add chicken stock, water, white pepper, garlic, and salt. Add chopped broccoli and cook until well done. Add potatoes and half & half. Simmer for 5 minutes. Add sour cream do not boil, just heat to serving temperature.

Cream of Spinach Soup (Swedish version)

1 lb fresh spinach
3 T butter
1 /2 t salt
2 T flour
1 c milk
1 1 /2 c beef consomme
1 c light cream
1 t lemon juice
1 t sugar

Cook the spinach in the butter with the salt until slightly wilted. Sprinkle with the flour and add the milk and consomme. Simmer for 15 or 20 minutes and then cool enough to put in blender. Heat with the cream, lemon juice, and sugar. Add more salt if needed.

Spinach Continental

10 oz frozen chopped spinach, cooked & drained
2 1 /2 oz 2% sharp Cheddar cheese slices, such as Kraft (3 1 /2 slices), torn into strips
3 /4 c skim milk
1 egg, beaten
3 slices white bread, toasted & cubed
2 T light margarine
1 clove garlic, minced
2 T water
2 T grated Parmesan cheese

Preheat oven to 350°. Lightly spray 1 1/2-quart casserole dish with vegetable oil spray. Place cooked, drained spinach in prepared casserole dish. In medium saucepan, put cheese pieces into cold milk. Heat over low until cheese starts to melt (about 1-2 minutes). Remove from heat stir well until cheese melts completely. Whisk 2 T of cheese mixture into beaten egg pour back into saucepan with remaining cheese mixture. Mix well. Pour over spinach. Melt margarine add garlic and water. Place bread cubes in medium bowl pour margarine mixture over cubes mix well. Place cubes over spinach mixture sprinkle with Parmesan cheese. Bake at 350°, uncovered, for 30 minutes. Makes 4-6 servings.

Garden Lasagne

6 c sliced zucchini (1 3 /4 lb)
3 /4 -1 lb ground beef
1 small clove garlic, minced
1 (8 oz) can tomato sauce
1 /4 t oregano
1 t salt
1 /4 t basil
1 c small curd cottage cheese
1 egg, beaten
1 T parsley
1 /2 c dry bread crumbs
1 c shredded mozzarella cheese

Cook zucchini in boiling water until tender and crisp, about 5 minutes. Drain well. Cook ground beef and garlic until beef is browned, about 5 minutes. Stir tomato sauce, salt, oregano, and basil into meat mixture. Stir together cottage cheese, beaten egg, and parsley. Place zucchini in greased 8 inch square baking dish. Sprinkle with half of the bread crumbs. Spread with half of the cottage cheese mixture then half of the beef mixture then half of the mozzarella cheese. Repeat layers but reserve remaining cheese and add to the top 3 minutes before end of baking time. Bake 35 minutes at 350°. Serves 4-5.

Zucchini Deluxe Casserole

From Marilyn Harris

4 small zucchini, shredded
1 medium onion, finely chopped
1 1 /2 t salt
2 T olive oil
1 T corn starch
2 eggs
1 c half & half
1 /4 t Tabasco
Dash of freshly grated nutmeg
4 oz aged Swiss cheese, shredded

In a large skillet, saute zucchini and onion in hot oil for 5 minutes, stirring. Sprinkle corn starch over vegetables and cook 1 minute longer. Remove from heat. Beat together eggs, cream, Tabasco, salt, and nutmeg. Stir into the cooked vegetables. Pour into a well greased, shallow baking dish and sprinkle with cheese. Bake in a preheated oven at 400° for 25-30 minutes or until hot through and lightly browned. Serve immediately. Serves 8.

Cranberry-Apple Crisp

6 large firm tart apples, cored & peeled
1 /2 c fresh orange juice
1 T grated orange rind
1 c fresh cranberries
1 1 /2 c granulated sugar
1 1 /2 c unbleached flour
1 c dark brown sugar
1 /2 c rolled or quick-cooking oats (not instant)
1 /4 t salt
1 t cinnamon
1 /2 t nutmeg
1 1 /2 sticks (12 T) butter or margarine, softened
1 /2 c chopped walnuts

Cut apples in half and then into thin slices. Toss the apples with the orange juice, orange rind, cranberries, and granulated sugar. With pastry blender or in food processor with steel blade, cut together the flour, brown sugar, oats, salt, cinnamon, nutmeg and butter until the butter is in small flakes. Stir in the nuts. Pour the apple mixture into a buttered 13x9 glass baking dish. Distribute topping evenly over the apple mixture. Bake in the center of a preheated 350 degree oven 1 hour, or until brown and crisp. Cool slightly on a rack. Serve warm. Top with ice cream or sweetened whipped cream. Makes 10-12 servings.

Healthy Crab Dip

From Tracie Ives

1 /2 c nonfat yogurt or sour cream
2 T fatfree mayo
1 (8 oz) package fatfree cream cheese, softened
1 t horseradish
1 /2 t dry mustard
1 /2 t Worcestershire sauce
1 /4 t hot pepper sauce
1 c (4 oz) low-fat shredded Cheddar
1 /2 lb imitation crab, flaked

Combine yogurt, mayo, cream cheese, and seasonings. Mix well. Stir in Cheddar cheese and crab. Cover and chill for 2 hours. Sprinkle with paprika. Serve with crackers, breadsticks, or vegetables.

Mexican Fish Fillets

From Tracie Ives via Atlanta Journal-Constitution

1 /2 c salsa
2 T mayo
2 T lime juice
1 /2 c shredded Monterey pepperjack or Mexican blend cheese
1 1 /2 lbs halibut or other firm fish fillets

Preheat oven to 400°. Coat a baking fish and the fish with a non-stick spray. In a bowl, mix salsa, mayo, lime juice, and cheese. Season with salt and pepper. Spread evenly over fish. Bake 10-12 minutes or until fish flakes easily with a fork. Serve with salad, couscous, or rice. Serves 4.

Romano Crusted Salmon

Tracie Ives

1 /2 plain or Italian bread crumbs
1 /4 c grated Romano
4 salmon fillets (about 6 oz each)
1 /4 c horseradish

Preheat oven to broil. Combine crumbs and Romano in a shallow dish. Set aside. Using a butterknife or a spatula, spread horseradish over both sides of fillets. Dredge fillets in breadcrumb mixture (medium-light coating). Place fillets on lightly oiled baking sheet and place in over about 8" from top heating source. Broil 20 minutes or until fish is done and crust is lightly browned. Serves 4.

Sauteed Sea Scallops in Red Sauce

Tracie Ives

1 /4 c flour
1 t chili powder
1 lb sea scallops
1 14 oz can diced tomatoes with basil, oregano, and garlic
1 T Italian seasoning

Place flour and chili powder in large ziplock. Shake to combine. Add scallops and shake to coat. Heat a generously oiled non-stick skillet over med-high setting. Saute scallops 2 minutes each side until golden brown. Stir in canned tomatoes and Italian seasoning. Reduce heat and summer about 6 minutes. As a side dish, sautee a little minced garlic in olive oil and add fresh spinach, cooking 4-5 minutes. Great served over fettucine with smaller bay scallops. Serves 4.

Spicy Baked Shrimp

Tracie Ives

1 c melted butter
1 /4 c Worcestershire sauce
2 T pepper
2 T lemon juice
1 t salt
1 lemon, sliced
1 t hot sauce
2 cloves minced garlic
Basil, thyme, and oregano to taste
2 1 /2 lbs medium shrimp without shell

Preheat oven to 400°. Lightly spray a 9x13" baking dish with cooking spray. In a small bowl, combine melted butter, Worcestershire sauce, pepper, lemon juice, salt, hot sauce, garlic, and herbs. Set aside. Layer shrimp and lemon slices in a prepared dish pour sauce all over. Bake at 400° for 20 minutes or until shrimp are pink. Stir occasionally. Remove shrimp from dish and save sauce. Serve with sauce and French bread. Note that the marinade can be made in advance. Serves 4.

Quick Chicken

Tracie Ives

4 boneless, skinless chicken breast halves
1 /4 lb dijon mustard
1 /4 c teriyaki sauce
1 /4 c bacon bits
1 /2 c grated Parmesan

Preheat oven to 400°. Place chicken in a 9x13" baking dish. Slather mustard evenly over chicken, then cover with teriyaki sauce, bacon bits, then cheese. Bake at 400° for 30 minutes.

Pork Tenderloin with Raspberry Sauce

Tracie Ives

1 lb pork tenderloin, cut crosswise into 8 pieces
cayenne pepper
2 T olive oil
6 T red raspberry preserves
2 T red wine vinegar
1 T ketchup
1 /2 t prepared horseradish
1 /2 t soy sauce
1 clove minced garlic

Press each pork slice to 1" thick and lightly sprinkly with cayenne. Heat a large non-stick skillet on med-high. Cook pork 3-4 minutes per side, then move to a plate while heating the sauce. In a small saucepan, combine preserves, vinegar, ketchup, horseradish, soy sauce, and garlic. Simmer over low heat for about 3 minutes, stirring occasionally. Spoon warm sauce over each pork slice. Serves 4.

Oven Glazed Chicken

4 boneless chicken breasts
1 can Cambells Italian Tomato Soup
1 T water
1 T vinegar
1 T Worcestershire sauce
1 T packed brown sugar

In a 2 quart oblong baking dish, arrange chicken. Bake for 30 minutes at 350°. Combine remaining ingredients and spoon over chicken. Bake 20-30 minutes or until chicken is no longer pink.

Genoese Zucchini

3 medium zucchini
3 bacon slices
1 /4 c chopped onion
1 /4 c green pepper
1 1 /2 c (6 oz) shredded mozzarella
1 /2 c chopped tomatoes

Parboil whole zucchini for 10 minutes. Cut in half lengthwise. Scoop out center, chop, and drain. Fry bacon until crisp. Remove bacon. Saute onion in bacon fat. Add drained zucchini, tomatoes, cheese, and salt to taste. Mix lightly. Fill shells. Place in shallow baking dish. Crumble bacon over top. Bake at 350° for 30-35 minutes or until very hot. Serves 6.

Genoese Zucchini

4-5 zucchini, medium about 6-7 inches
1/3 lb sausage, cooked and drained
4 strips bacon
1 /2 c Italian breadcrumbs
2 dashes garlic salt
1/3 t pepper
1 1 /2 c provolone, grated
1 /4 c onions, sauteed in bacon grease

Put tomato sauce on top, add crumbled bacon and green pepper.

Zucchini Roma

From Bon Appetit

8 oz shell pasta, cooked
1 /2 lb hamburger, browned and seasoned with salt and pepper
1 /2 lb Italian sausage, thinly sliced and browned
2 medium zucchini, thinly sliced
Freshly ground black pepper
1 32 oz jar spaghetti sauce with 1 t oregano and 1 t basil added
8 oz mozzarella cheese

Saute zucchini in the fat left from cooking the sausage, until tender. Layer ingredients in the order listed (skip the cheese and sauce for now) in a shallow dish. Pour sauce over everything and bake about 30 minutes in a 350 degree oven. Cover with cheese and bake 10 more minutes. Serves 6.

Southern Sweet Potato Casserole

6 large sweet potatoes or yams
1 /2 c orange juice or half and half
1 /2 t salt
1 /2 t ground cinnamon
2/3 c brown sugar
3 /4 c pecans coarsely chopped

Cook, peel, and mash hot sweet potatoes. Beat in all ingredients except nuts and 1/3 c of sugar. Sprinkle sugar and nuts over potatoes in large casserole dish and bake uncovered in 375 degree oven until heated through and nuts are toasted. Serves 6-8.

Southern Sweet Potato Casserole

From Diana Hollack via Southern Living magazine

2 large sweet potatoes
1 /4 c butter
1 /4 c hot milk
3 T sugar
Dash of salt
3 T brown sugar
2 T flour
3 T chopped pecans
2 T butter, worked into a crumb consistency

Cook, peel, and mash hot sweet potatoes. Add the 1 /4 c butter, hot milk, sugar, and salt. Put in greased casserole dish. Cover with brown sugar, flour, nuts, and the 2 T of crumblike butter. Bake in 350 degree oven for 20-25 minutes.

Creamy Broccoli Bake

1 1 /2 lbs broccoli or 1 medium head cauliflower (about 1 1 /2 lbs), separated into flowerets 2 10 oz packages of frozen broccoli spears or cauliflower, cooked and drained, can be substituted for fresh
1 can (10 3 /4 oz) condensed cream of mushroom soup
1 /4 c milk
1 /2 c shredded Cheddar cheese (about 2 oz)
1 c Bisquick baking mix
1 /4 c firm margarine or butter

Heat 1 inch salted water ( 1 /2 t salt to 1 c water) to boiling. Add broccoli. Cover and heat to boiling. Cook until stems are almost tender, 10 to 12 minutes drain. Place broccoli in ungreased 1 1/2-quart round casserole. Heat oven to 400°. Beat soup and milk with hand beater until smooth pour over broccoli. Sprinkle with cheese. Mix baking mix and margarine until crumbly sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes. Serves 6-8.

Impossible Turkey Pie

2 c cut-up cooked turkey
1 jar (4 1 /2 oz) sliced mushrooms, drained
1 /2 c sliced green onions
1 /2 t salt
1 c shredded natural Swiss cheese
1 1 /2 c milk
3 /4 c Bisquick baking mix
3 eggs

Heat oven to 400°. Grease pie plate, 10x1 1 /2 inches. Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 30 to 35 minutes. Cool 5 minutes. Serves 6-8.

Corn Casserole

2 eggs
1 stick margarine
8 oz Jiffy corn muffin mix
8 oz creamed corn
8 oz whole corn, drained
8 oz sour cream

Beat eggs and put in melted butter. Add sour cream, corn and muffin. Mix. Stir together. Bake at 350° for 35 minutes.

Broccoli-Rice Casserole

1 c cooked rice
1 10 oz pkg frozen broccoli
1 small cheese whiz or equal amount velveta, melted
1 can mushroom soup
1 /4 c sweet red pepper
1 /2 c mushrooms, optional
1 /2 c onions
1 /2 c celery
few dashes garlic salt
1 /2 t oregano

Pour boiling water over broccoli. Drain well and chop. Saute veggies in 2 T butter. Mix all ingredients and bake at 350° for about 45 minutes. Serves 4-6.

Broccoli-Rice Casserole

1 /2 c celery, chopped
1 /2 c onions, chopped
sweet red peppers
1 c cooked, chopped broccoli
2 cans cream of chicken soup
1 jar cheese whiz
1 t oregano
1 t Greek seasoning
2 c cooked rice

Saute celery, onions, and red pepper in margarine or oil. Mix all ingredients, place in casserole dish, and bake at 350° until heated through.

Pennsylvania Dutch Green Beans

3 slices bacon, diced
1 small onion, sliced
1 /4 t salt
1 /4 t dry mustard
1 can (16 oz) Blue Lake green beans
1 T brown sugar
2 t corn starch
1 T vinegar
1 hard-boiled egg, chopped

Cook bacon until crisp. Remove and add onion to fat. Cook until tender. Blend in corn starch, salt, and mustard. Stir in liquid from beans. Blend in sugar and vinegar. Add beans and heat. Top with bacon and egg. Serves 4.

Spinach Casserole

3 10 oz packages frozen chopped spinach
2 3 oz packages cream cheese
4 T butter or margarine, divided
salt and pepper
generous dash ground nutmeg
grated rind of 1 lemon (yellow part only)
1 c packaged herb stuffing

Cook spinach according to directions on package. Drain and press out all water. Return to hot saucepan, immediately blend in cream cheese and half of the butter. Season with salt, pepper, nutmeg, and lemon rind. Pour into buttered casserole dish. Cover and refrigerate until ready to bake. To bake, spread dry stuffing over casserole and drizzle with the remaining 2 T butter. Bake at 350° for 25 minutes. Serves 9.

Vegetable Relish

From Dorothy Foutz

1 small can Early June peas, drained well
1 small can cut green beans, drained well
1 small can white whole kernel corn, drained well
1 small can pimento
1 c diced celery
1 medium green pepper
1 medium onion, diced (green onions work best)
1 c sugar
1 T water
1 t salt
1 t pepper
3 /4 c vinegar
1 /2 c salad oil

Bring to a full rolling boil, let cool, and pour over vegetables.

Broccoli Casserole

From Caroline F. Zellner

1 large bunch broccoli
2 beaten eggs
1 /2 c Hellmann's mayonnaise
1 can cream of mushroom soup
2 T diced onion
1-1 1 /2 c cheddar cheese, shredded
1 c Ritz cracker crumbs

Chop broccoli and cook in unsalted water. Drain and cool. Mix beaten eggs, mayonnaise, diced onion, shredded cheese and cracker crumbs (reserve some for topping, if desired). Add cooked broccoli. Place in buttered baking dish. Bake in pre-heated 325 degree oven for 45 minutes. Five minutes before casserole is done, put additional crumbs and shredded cheese on top. Marvalene says “People that hate broccoli like this". She warns that any substitutions (other crackers or other salad dressing) will affect the flavor.

Spicy Corn Relish

18 ears corn
3 sweet red peppers
2 sweet green peppers
1 medium head cabbage
6 medium onions
1 /4 c salt (non-iodized)
Celery seed
3 c sugar
1/3 c flour
2 t tumeric
4 t dry mustard
6 c white vinegar

Cook corn in boiling water for 3 minutes. Cool and cut from cob. Put other vegetables through coarse blade on food chopper. In large heavy kettle, mix dry ingredients. Stir in vinegar slowly. Bring to a boil and add vegetables. Reduce heat and simmer for 25 minutes, stirring often. Pour into hot sterilized jars and seal. Process in hot water bath for 20 minutes. Remove immediately. Yields 12 pints.

Pickled Beets

From very old Kerr canning book

2 1 /2 – 3 quarts small cooked peeled beets
2 c sugar
2 c water
2 c strong vinegar
1 t cloves
1 t allspice
1 T cinnamon
1 lemon, thinly sliced (optional)

Mix and pour over beets and simmer 15 minutes. Pack into sterilized jars and seal.

Potato Casserole

2 10 oz packages of frozen hash browns
2 T onion, finely chopped
1 t salt
1 /2 t pepper
1 can Campbells Cream of Chicken soup
1 c sour cream
1 /2 c shredded Cheddar cheese

Mix all ingredients in casserole except cheese. Sprinkle cheese on top and garnish with paprika and dot with butter. Bake 1 hour at 350°. Serves 8-10.

Broccoli Casserole

From Judy Wadding

2 10 oz packages broccoli, cooked 3 minutes
1 c shredded Cheddar cheese
1 can mushroom soup, undiluted
2/3 c evaporated milk
Onion rings

Place broccoli in casserole dish and cover with cheese, soup, and milk. Do not stir. Bake 25 minutes uncovered. Cover with onion rings and bake 8 more minutes.

Best Ever Cornbread

1 c flour
4 t baking powder
3 /4 t salt
1 c cornmeal
1 /4 c sugar
1 /4 c oil
2 eggs
1 c milk

Grease a 9x9x2 pan. Mix dry ingredients in bowl. Beat eggs, milk, and oil. Add to dry ingredients and mix until lumps dissolve. Makes 12 muffins in a 9x9 pan or 18 corn sticks. I cut recipe in half and it's just right for two. Bake 20-25 minutes at 425°.

Cranberry Salad

2 c cranberries
1 1 /4 c water
1 c sugar
1 pkg cherry jello
3 /4 c celery
1 /2 c nuts
1 /2 c apples, chopped
1 /4 t salt

Cook cranberries in water. When they pop, add sugar. Cook for 5 minutes. Pour over jello. Cool when partially set. Add celery, nuts, apples, and salt.

Vienna Tarts

From Cincinnati Enquirer about 1950

1 /2 c small curd creamed cottage cheese
1 c butter
1 1 /4 c sifted flour
1 /4 t salt
Jelly or preserves

Mix first four ingredients with pastry blender. Shape into ball. Wrap in waxed paper. Chill at least 30 minutes. Cut into 4" squares after rolling into rectangles 1/8" thick on lightly floured board. Place 1 t jelly in center of each square. Pick up the 4 corners of each square and pinch together securely. Bake on cookie sheet in a very hot 450 degree oven for 12-15 minutes or until lightly browned. Makes 6-8 tarts.

Italian Supper Soup

2 t olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 14 oz can vegetable broth
1 14 oz can tomatoes, crushed or chopped
2 19 oz cans cannelini beans or great northern beans
1 /2 c uncooked pasta, tubetti or orzo (i used small elbow)
1 /4 c fresh basil leaves, chopped
2 c spinach leaves, coarsely chopped

Saute onion in olive oil until soft and translucent garlic in oil just until you can smell its aroma. Add broth, beans, and tomatoes. Let cook about 10 minutes. Add pasta and cook until pasta is cooked. Just before serving add basil and spinach and cook just until spinach is wilted. I used 1 large t dried basil and 1 t oregano when I added the vegetable borth and used fresh tomatoes in season. Very good soup served with homemade bread. I used only 1 can of beans.

Freezer Slaw

From Anna Belle Hamilton

1 medium cabbage
1 carrot
1 sweet pepper
1 t salt
2 c sugar
1 c vinegar
1 /2 c water
1 t celery seed
1 t dry mustard

Stir together vegetables and salt. Let stand for 1 hour. Drain well. Separately, mix other ingredients, then bring to a boil, cool, and pour over cabbage. I found that the dressing should be increased by 1 /4 to properly dress the vegetables. Makes about 4 pints.

Jellied Cranberry Waldorf

2 c cranberry juice
3 oz orange gelatin
1 /4 t salt
1 c chopped unpared apples
1 /2 c thin sliced celery
1/3 c chopped walnuts

Heat 1 c juice, pour over gelatin, stir until dissolved. Add remaining juice and salt. Chill until reaches consistency of egg whites. Fold in remaining ingredients. Pour into mold. Note: I added about 1 T additional gelatin and the gelatin came out of the mold in perfect shape. I also placed a few orange sections in the bottom of the mold, and it was very pretty!

Mexicali Chicken

1 lb chicken boneless skinless, cut into 1" strips
1 15 oz can black beans, drained and rinsed
1 14 1 /2 oz can Mexican-style stewed tomatoes
1 c long-grain white rice
2 t instant chicken bouillon

Coat a large nonstick skillet with vegetable oil spray. Saute the chicken strips in the skillet until no longer pink, about 5 minutes. Add beans, tomatoes, 1 1 /2 c water, rice, and bouillon. Stir and bring to a boil. Reduce heat, cover, and simmer 20 minutes. Serves 4.

Glazed Carrots

From Anna Belle via Enquirer July 1977

12 Tbsps butter
1 lb carrots, cooked and drained
1 oz cognac or triple sec
2 Tbsps brown sugar
Dash ground ginger

Melt butter in saucepan. Add carrots. Pour cognac over carrots. Sprinkle brown sugar and ginger over carrots. Cover, cook slowly for 10 minutes. Uncover, cook 10 minutes, stirring several times to glaze carrots. Delicious!

Freezer Slaw

From Anna Belle Hamilton

1 med cabbage
1 carrot, chopped or grated
1 sweet pepper, chopped
1 tsp salt
2 c sugar (or less if you don't like it sweet)
1 tsp celery seed
1 c vinegar
1 tsp dry mustard
1 /2 c water

Stir together cabbage, carrot, sweet pepper, and salt. Let stand 1 hour. Drain well. In saucepan, mix other ingredients (sugar, celery seed, vinegar, dry mustard, and water). Bring to a boil and be sure to cool well. Once cool, mix with slaw and pack in freezer containers. Yields 5 pints. Note: I use 1 /4 more dressing.

15-Minute Chicken & Rice Dinner

From Campbell's soup can

1 T vegetable oil
4 boneless skinless chicken breast halves
1 can Campbell's 98% Fat Free Cream of Chicken Soup
1 1 /2 c water
1 /4 t paprika
1 /4 t pepper
2 c Minute White Rice, uncooked
2 c fresh or frozen broccoli flowerets

Heat oil in skillet. Add chicken and cook until browned. Remove chicken. Add soup, water, paprika, and pepper stir. Heat to a boil. Stir in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper cover. Cook on low heat 5 minutes or until cooked through. Serves 4. Note: For creamier dish, use 1 1 /2 c rice.

Chicken & Stuffing Skillet

From Campbell's soup can

1 T butter or margarine
4 boneless chicken breast halves
1 box (6 oz) Pepperidge Farm Farmhouse One Step Chicken Stuffing Mix
1 can Campbell's Cream of Chicken or 98% Fat Free Cream of Chicken Soup
1 /2 c milk
1 /2 c shredded Cheddar cheese

Heat butter in skillet. Add chicken and cook 12 to 15 minutes or until done. Remove chicken. Prepare stuffing in skillet according to package directions except let stand 2 minutes. Top with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.

Campbell's Chicken Broccoli Divan

From Campbell's soup can

4 c fresh or frozen broccoli
4 boneless chicken breast halves
1 can (10 3 /4 oz) Campbell's Cream of Chicken or 98% Fat Free Cream of Chicken Soup
1 /2 c milk
1 /2 c shredded Cheddar cheese
2 T dry bread crumbs
1 T melted butter

Place broccoli in 2-qt shallow baking dish. Top with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Mix bread crumbs and butter and sprinkle on top. Bake at 350° for 30 minutes. Serves 4.

Campbell's Tasty 2-Step Chicken

From Campbell's soup can

4 boneless chicken breasts
1 can Campbell's Cream of Mushroom Soup
1 /2 c water

Brown chicken. Add soup and water. Cover and simmer until done.

Quick Margueritas

1 can (6 oz) frozen limeade
Triple Sec
Tequila

Empty limeade concentrate into the container of a blender. Fill empty limeade can 1/3 full with triple sec empty triple sec into blender. Fill limeade can with tequila empty tequila into blender. Blend ingredients until mixed add one tray of ice cubes and blend until slushy. Serves 8.

Margarita

3 oz tequila
1 1 /2 oz triple sec
2 oz lime or lemon juice
sugar

Mix and serve.

Cafe Vienna

1 /2 c instant coffee
2/3 c sugar
2/3 c powdered milk or coffee cream

Mix in blender. Store in airtight container.

Margarita

1 1 /2 oz tequila
1 1 /2 oz triple sec
1 oz lime juice
shaved ice

Shake ingredients with ice or blend at low speed in blender. Serve in salted rimmed glasses. For a twist, put 1 1 /2 oz strawberry syrup or crushed strawberries in blender with rest of above ingredients for a blushing margarita.

Hot Bananas

2 oz gold tequila
1 oz banana liqueur
1 /2 oz lemon juice
1 tsp powdered sugar

Blend ingredients until well-mixed. Serve over ice or chilled straight up.

Kahlua

1 1 /2 c basic syrup #2
1 /4 c instant coffee powder (not freeze dried)
1 1/3 c vodka
2 T vanilla

Stir syrup and instant coffee until very smooth. Stir in vodka and vanilla. Store in covered jar in cool dark place.

No Name (Cheese Ball)

4 bacon slices
3 /4 c pecan pieces
2 c grated cheddar
4 oz cream cheese
2 T mayo
1/8 tsp Worcestershire sauce
3 green onions

Fry bacon until crisp. Drain and crumble. Add pecans to drippings and cook until golden brown. Place on paper towel and salt. Mix ingredients, chill. Shape into log.

Stuffed Mushrooms

From The Foutz Kitchen

20-25 mushrooms
1 /2 lb sausage
1 /2 c Progresso Italian bread crumbs
Dash of grated onions
1 /2 to 3 /4 c grated Monterey Jack cheese
1 T dry red wine

Remove stems from mushrooms. Chop stems and set aside. Scoop out mushrooms and set caps aside. Break up sausage well in skillet and brown lightly. Add chopped mushroom stems. Add other ingredients and mix. Stuff in mushroom caps. Bake in oven at 350° for 15-20 minutes.

Southern Sausage Balls

From Diana Hollack

2 c Bisquick
1 /2 c water
1 lb sausage (hot)
1 c New York State sharp cheddar cheese, grated

Cook sausage and drain well. Mix all ingredients together and roll into walnut sized balls. Bake at 400° for 10-15 minutes. Drain on a wire rack covered with paper towels. If you freeze them, reheat for 10 minutes at 325°.

Nuts and Bolts Mix (Xmas Party Mix)

4 c cherries
4 c wheat chex
4 c rice chex
2 bags thin pretzels
1 lb butter
3 T Worcestershire sauce
1 tsp garlic salt
1 tsp celery salt
1 /2 tsp Tobasco sauce
peanuts, walnuts, pecans, or mixed nuts

In large roasting pan, pour in first four ingredients. In a small saucepan melt butter, Worcestshire sauce, garlic salt, celery salt, and Tobasco sauce. Pour over the mixture in the roasting pan and stir from the bottom thoroughly. Put in oven at 250° for 2 hours. Stir every 1 /2 hour. Add nuts when 1 /2 hour remains, and stir well.

Aloha Punch

1 c sugar
4 1 /2 c cold water
1 /2 c boiling water
2 T instant tea
1 /2 c lemon juice
2 1 /4 c (no. 2 can) unsweetened pineapple juice

Combine sugar and 1 c cold water in saucepan to make syrup. Bring to a boil and boil 5 minutes. Cool. Pour 1 /2 c boiling water over tea. Stir to dissolve. Add remaining 3 1 /2 c cold water, juices. Stir in sugar syrup. Add ice cubes or pour over block of ice. Serve with mint garnish if desired.

Celebration Punch

2 cans (6 oz each) frozen orange juice concentrate
2 cans (6 oz each) frozen grapefruit juice concentrate
1 quart light or dark rum
1 c Cointreau or apricot brandy
1 quart sparkling water

Reconstitute orange and grapefruit juices according to can directions pour into chilled punch bowl. Stir in rum and Cointreau. Just before serving, add 2 trays ice cubes or block of ice. Pour in sparkling water. Serves 42.

Tropical Punch

1 c hot tea
1 c fine granulated sugar
3 /4 c orange juice
1/3 c lemon juice
2 tsp Angostura bitters
2 quarts ginger ale
Orange slices

Pour tea over sugar, cool and add fruit juices and bitters. Pour into punch bowl over large block of ice. Just before serving add ginger ale and orange slices. Serves 20.

Wine Punch

1 can Hawaiian Punch
1 fifth Thunderbird White Wine
1 large can frozen lemonade, undiluted
Combine all ingredients.
Champagne Christmas Punch
3 large bottles champagne
1 quart sparkling water
1 /2 pint brandy
Strawberries

Pour champagne and sparkling water over ice cubes in punch bowl stir to mix. Rest spoon in punch with rim at surface pour brandy into spoon (it will float on surface). If fresh strawberries are available, float 40 on punch and serve one in each glass. Serves 40.

Bubbling Pineapple Punch

1 can (46 oz) Dole Pineapple Juice
3 c apricot nectar
1 quart club soda
1 quart pineapple sherbet

Combine chilled juices and soda in large punch bowl. Add sherbet just before serving. Serves 25-30.

Summer Drink, non-alcoholic

Papaya
Mango
Pineapple
Orange
Cranberry

Any of these or a mixture of them served over ice.

Summer Drink

Pina colada
Bananas or strawberries

Mix pina colada in blender with bananas or strawberries. Serve in hurricane glass with fancy garnishes.

Strawberry Daiquiri

2 oz white rum
1 oz lime juice
1 tsp sugar syrup
1 /4 c fresh strawberries, sliced

Mix. Garnish with whole strawberries. Serves 2.

Diamond Punch

1 bottle of champagne
6 oz of raspberry syrup or raspberry liqueur
2 oz gin
3 oz orange juice
2 tsp lemon juice
1 lime

Combine all ingredients except lime in large punch bowl. Add chunk of ice and thin slices of lime. Serves 8-10.

Party Cheese Wreath

From Philadelphia Cream Cheese Box

2 pkg (8 oz each) Philadelphia brand Neufchatel Cheese, softened
1 pkg (8 oz) Kraft 1/3 Less Fat Natural Shredded Mild Reduced Fat Cheddar Cheese
1 T chopped red bell pepper
1 T finely chopped green onion
2 tsp Worcestershire sauce
1 tsp lemon juice
Dash ground red pepper

Mix Neufchatel cheese and cheddar cheese with electric mixer on medium speed until well blended. Add bell pepper, onion, Worcestershire sauce, juice and ground pepper. Mix well. Refrigerate several hours or overnight. Place drinking glass in center of serving platter. Drop round tablespoons of mixture around glass, just touching the glass to form a ring. Smooth with spatula. Remove glass. Garnish with chopped fresh parsley and chopped red bell pepper. Serve with crackers. Makes 2 cups.

Deviled Ham Stuffed Mushrooms and Spread

24 mushrooms (1 1 /2 cups)
1 can (4 1 /4 oz) Deviled Ham
3 T minced onion
Dash steak sauce
1 /2 c fresh bread crumbs
24 melba rounds

Clean mushrooms. Chop stems finely. Mix stems with ham, onion, steak sauce, and bread crumbs. Fill caps with mixture, mounding slightly. Place in shallow pan and broil slowly for 15 minutes. Serve each on a toast round.

Ham Spread

3 hard cooked eggs
1 can (4 1 /4 oz) Deviled Ham
3 T Hellmans mayonnaise
3 T chopped onion
2 T pickle relish

Makes 6 small sandwiches. Top with lettuce.

Hankie Pankies

1 lb lean ground beef
1 lb Bob Evans pork sausage (tube)
1 lb Velveeta cheese, cubed
1-3 tsp Worcestershire sauce
1-3 tsp oregano
1 /2 tsp garlic salt
1 /2 tsp salt
Dash of pepper
2 loaves party rye bread

Brown and drain meat. Add diced cheese and stir until melted. Add spices. Mix. Spread this on the 2 loaves of rye bread. Place bread slices on cookie sheet and freeze. Note that once the bread is frozen you can place it in a plastic bag to store. To serve, place on cookie sheet and bake 10-12 minutes in 375 degree oven, or broil for 3-5 minutes. Do not thaw!

Olive Cheese Spread

1 c grated Swiss (or Monterey Jack) cheese
2 T ripe chopped olives
4 slices crisp bacon, crumbled
2 T onion, chopped fine
1/3 c mayonnaise
2 T chopped mushrooms (optional)

Mix everything together. Halve and lightly brown dinner rolls under broiler, then spread mix on rolls, place on baking sheet, and broil until bubbly hot.

Chicken Liver Pate

From Chastine

2 pkgs chicken livers
1 sweet onion, grated
3 boiled eggs
1 T mayonnaise

Boil chicken livers in salt water and preserve some broth. Mash or blend chicken livers while still hot. Add other ingredients and some broth, if desired. Form in 3 molds.

Rye Bread Party Dip

1 1/3 c mayonnaise
1 1/3 c sour cream
2 tsp dill seeds
1 T Beaumonde
1 T minced onion
2 tsp parsley flakes
1 (3 oz) pkg smoked beef
1 (3 oz) pkg smoked ham
Round loaf of rye bread

Cut out center of unsliced round loaf of rye bread. Put dip in bread and cut pieces into bite sizes. Dip.

Chicken Ball

From C. F. Zelener

2 (3 1 /2 oz) cans Underwood Chunky Chicken
1 (8 oz) cream cheese, softened
1 can roasted, toasted almonds, ground
2 T chutney, chopped fine
1 T curry (or less if you prefer)
1/3 c mayonnaise
Fresh parsley, chopped

Mix all ingredients except parsley. Form into ball in covered bowl and refrigerate overnight. Next day, form into two balls (a snack for 15 or so in each ball) and roll in parsley. Will keep a couple of days or frozen for a month or more. Wrap in plastic wrap and then foil. Defrost at room temperature the morning of the party so you can refrigerate it before serving. Very good!

Cheddar Balls

From Joanne Slonker

1 /2 c butter or margarine
1 c grated sharp cheddar cheese (4 oz)
1 1 /4 c sifted flour
1 /4 tsp salt
1 /4 tsp paprika

Cream butter with cheese until smooth. Blend in flour, salt and paprika. Knead lightly to form soft dough. Roll into balls the size of walnuts. Place on greased cookie sheet. Serve warm.

Drunken Dogs

From The Foutz Kitchen

3 /4 c brown sugar
3 /4 c catsup
1 /2 c bourbon (or rum)
1 lb wieners, cut into small pieces

Mix all together. Simmer over low fire for 1 to 1 1 /2 hours.

Party Cookies

From Eva Delio

1 stick margarine
1 /4 lb sharp Cheddar cheese, grated
1 /2 pkg onion soup mix
1 /2 tsp salt
1 c flour

Leave margarine out at room temperature. Mix well and roll out on flour. Put in refrigerator until cold and cut into slices. Put on cookie sheet and bake at 375° for 10 minutes.

Cheese Frosted Ham Ball

From Dot Foutz

1 large can deviled ham
1 /4 c stuffed olives, chopped
Few drops of hot sauce
1 T prepared mustard
3 /4 c sharp Cheddar cheese, grated

Mix well. Chill several hours, or place in freezer 1 /2 hour. Cream 1 package (3 oz) cream cheese with 1 T milk. Frost ham ball, foll in nuts or parsley.

Cheese Ball

From Billie

2 large cream cheese
4 green onions including tops chopped
1 T Worcestershire sauce
Dash accent
Dash garlic salt

Cream together well. Tear up chipped dried beef on waxed paper and roll cheese mixture in beef and form into ball.

Baked Breakfast

2 1 /2 c herb croutons
2 c shredded sharp cheese
1 1 /2 c ( 1 /4 lb) sliced mushrooms
2 lb sausage
6 eggs
2 1 /2 c milk
1 (10 3 /4 oz) can mushroom soup
3 /4 tsp dry mustard

Cook sausage and drain. Sprinkle over bread in large 9x13 baking pan. Beat together other ingredients and pour over. Let set 1 hour. Bake 350° for 1 1 /2 hours or until set.

Baked Breakfast

6 eggs
1 tsp dry mustard
8 slices bread (without crust)
1 tsp salt
2 c milk
1 /2 lb shredded cheese
Meat

Beat eggs, mustard, salt, milk. Tear bread into pieces. Put bread, meat, cheese in egg mixture. Grease pan good. Put in pan. Cover and let stand overnight. Bake at 325° for 55 minutes to 1 hour. Use ham, sausage, or bacon. Makes 9x9" pan (or double makes 13x9").

Impossible Cauliflower Quiche

2 c sliced cauliflower
1/3 c chopped onion
1 /2 c green pepper, chopped
1 c grated Colby or Cheddar cheese
1 c milk
1 /2 c Bisquick
3 eggs
1 /2 tsp salt
1/8 tsp pepper

Cook cauliflower about 10 minutes, until tender crisp. Drain and place in lightly greased 9" pie pan. Cover with onion, pepper, and cheese. In a blender, put milk, Bisquick, eggs, salt, and pepper and blend for 15 seconds. Pour over the pie plate. Bake at 375° for 25 minutes or until golden brown or until a knife inserted in the center comes out clean.

Cheese Casserole

6 slices white bread
1 /2 lb sharp shredded cheese
1 /2 tsp dry mustard
3 beaten eggs
2 c milk
1 /4 c margarine

In a 2-quart casserole, mix bread torn in small pieces, cheese, and margarine. Beat eggs, add milk and mustard, bake in 350 degree oven for 1 hour, covered.

Quick Italian Bake

From Bisquick box

1 lb ground beef or bulk Italian sausage
1 c chopped tomato
3 /4 c frozen green peas
1 /2 tsp Italian seasoning
1 c Bisquick Original baking mix
1 c milk
2 eggs
1 c shredded mozzarella cheese

Heat oven to 400°. Grease 9" pie plate. Cook ground beef until brown drain. Stir in tomato, peas and Italian seasoning spread in plate. Stir baking mix, milk and eggs with fork until blended. Pour into plate. Bake 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 2 to 3 minutes longer or until melted. Serve with pizza sauce if desired. Serves 6-8.

Quick Taco Bake

From Bisquick box

1 lb ground beef
1 /2 c chopped onion
1 envelope (1 1 /4 oz) taco seasoning mix
1 can (15 oz) tomato sauce
1 can ( 15 1 /4 oz) whole kernel corn, drained (can be omitted)
2 c shredded Cheddar cheese
2 c Bisquick Original baking mix
1 c milk
2 eggs

Heat oven to 350°. Cook ground beef and onion until beef is brown drain. Spoon into ungreased 13x9x2" baking dish. Stir in taco seasoning mix (dry), tomato sauce and corn. Sprinkle with cheese. Stir remaining ingredients until blended. Pour over beef mixture. Bake 35 minutes or until light golden brown. Serve with sour cream, chopped tomato and shredded lettuce if desired. Serves 8-10.

Quick Cheeseburger Bake

From Bisquick box

1 lb ground beef
3 /4 c chopped onion
1 can (10 3 /4 oz) condensed Cheddar cheese soup
1 c frozen mixed vegetables, if desired
1 /4 c milk
2 c Bisquick Original baking mix
3 /4 c water
1 c shredded Cheddar cheese

Heat oven to 400°. Generously grease 13x9x2" baking dish. Cook beef and onion in 10" skillet until beef is brown drain. Stir in soup, vegetables and milk. Stir baking mix and water in baking dish until moistened spread evenly. Spread beef mixture over batter sprinkle with cheese. Bake 30 minutes. Serves 8-10.

Sausage and Broccoli Quiche

From Dorothy Foutz

1 unbaked pie crust
1 /2 lb sausage
1 c frozen broccoli, chopped
1 small green onion, chopped
4 eggs, slightly beaten
3 /4 tsp salt
1 /4 tsp pepper
Few pinches cayenne
1 3 /4 c half and half
1 /2 lb swiss cheese, grated

A crust with high sides is preferable. Prick well with fork, brush on egg whites, and bake in 425 degree oven 5 minutes. Sprinkle cheese over bottom of pie shell then sprinkle sausage and onion and cover with broccoli. Pour egg cream and seasoning mixture gently over all. Bake in 425 degree oven 15 minutes. Reduce heat to 325° and bake 15-20 minutes longer until a knife inserted halfway between edge and center comes out clean.

Mushroom Quiche

From Corning Ware

1 1 /2 c unsifted flour
1 tsp salt
1 /2 c (1 stick) butter or margarine
4-5 T ice water
2 c sliced mushrooms
3 /4 chopped mushrooms
2 T butter or margarine
2 c (8 oz) shredded Swiss or Gruyere cheese
5 eggs, slightly beaten
3 c light cream
1 /2 tsp salt
1 /4 tsp ground nutmeg
1 /4 tsp white pepper
1 medium onion, finely chopped
Chopped parsley (for garnish)

In large bowl, combine flour and 1 tsp salt. Cut in 1 /2 c butter using pastry blender or two knives until mixture resemble coarse meal. Stir in ice water, 1 T at a time until mixture forms ball and leaves sides of bowl. Roll out on lightly floured board to fit Corning 10" quiche dish. Fit into dish and flute edges. Bake at 425° for 5 minutes. Remove to wire rack. In a skillet, brown mushrooms and cook onions until golden in remaining 2 T butter. Spoon into prepared crust. Top with cheese. In bowl, combine eggs, cream and seasonings blend well. Pour into pie dish. Bake at 450° for 15 minutes. Lower temperature to 350° and bake about 15 minutes longer or until knife inserted one inch from edge of pastry comes out clean. Let stand on wire rack at least 15 minutes before serving. Makes one 10 inch pie.

Bisquick Lasagna

1 /2 c small curd cottage cheese
1 /4 c grated Parmesan cheese
1 lb ground beef, cooked and drained
1 tsp oregano leaves
1 /2 tsp basil
1 can (6 oz) tomato paste
2 c shredded mozzarella
1 c milk
2 eggs
2/3 c Bisquick
1 tsp salt
1 /4 tsp pepper

Grease 8x8 pan. Layer first 2 cheeses in dish. Mix beef, herbs, paste and 1 /2 c mozzarella spoon evenly over cheese. Beat eggs, milk, Bisquick, salt, and pepper with wire whisk until smooth. Pour into dish. Bake until knife inserted in center comes out clean, 30-35 minutes. Sprinkle with remaining cheese. Cool 5 minutes before serving.

No-Crust Asparagus and Bacon Quiche

2 c asparagus, cut in 1/2" pieces
1 /2 c water
6 slices bacon, fried crisp and crumbled or 1 /2 c ham, cooked and diced
1 c shredded cheese
1/3 c onion, chopped
4 eggs, slightly beaten
2 c milk
Salt and pepper to taste

Steam asparagus in 1 /2 c water for 5 minutes. Add remaining ingredients and pour into 8x8" shallow baking dish or casserole. Bake at 400° for 15 minutes. Reduce heat to 325° and bake 20 minutes longer or until knife inserted in center comes out clean. Cool 10 minutes before cutting. Can be served cold as an appetizer or hot as a main dish.

Impossible Cheeseburger Pie

1 lb hamburger
1 1 /2 c chopped onion
1 /2 tsp salt
1 /4 tsp pepper
1 1 /2 c milk
3 eggs
3 /4 c Bisquick
2 tomatoes, sliced
1 c shredded Cheddar cheese

Cook meat and onions until no longer pink. Place cooked meat and onion in a greased 10" pan and add seasonings. Beat milk, eggs, and baking mix until smooth (15 seconds on high in a blender or 1 minute with a hand mixer). Pour over the plate of meat. Bake 25 minutes at 400°. Top with tomatoes and cheese and bake 5-8 minutes or until knife inserted comes out clean. Cool 5 minutes.

Chicken Pot Pie

2 c chicken, cut up
1 1 /2 c frozen peas and carrots, thawed
1 /2 c mushrooms
1 /4 c onion
4 eggs, slightly beaten
1 1/3 c milk
3 /4 c Bisquick
1 /2 tsp salt
1 /4 tsp pepper

Broccoli Souffle

3 eggs, separated
1 /2 c hot thick white sauce
1 c chopped cooked broccoli
2 T grated Parmesan cheese

Beat egg yolks and add to white sauce. Add broccoli and cheese. Fold in stiffly beaten egg whites. Pour into buttered baking dish and bake at 350° for about 50 minutes. Serves 4.

Ham and Cheese Combo

4 slices Italian bread cut into cubes
1 c cooked cauliflower
1 c ham cut into cubes
1 /2 c shredded Cheddar cheese
1 small onion, chopped
1 /2 green pepper
3 beaten eggs
1 /2 c sour cream
1 clove garlic finely chopped or pressed
1 /2 tsp salt
1 /4 tsp white pepper
Paprika

Layer 1 /2 of first 6 ingredients in casserole and repeat. Mix remaining ingredients and pour over layers. Sprinkle with cheese and paprika. Bake at 350° for 45 minutes.
iNote, I added about 1 /4 c milk to finished casserole as I thought it didn't look moist enough and let it sit overnight before baking.

Quiche Lorraine

1 recipe pie crust
1 egg white, slightly beaten (used to brush crust chill for now)
1 /2 lb bacon, fried crisp and crumbled
3 /4 lb natural Swiss cheese (3 c grated)
6 whole eggs
1 egg yolk
1 1 /4 tsp salt
1/8 tsp nutmeg
1/8 tsp pepper
Dash cayenne
3 c light cream

Sprinkle bacon in pie shell (note that a springform pan may be used) and add cheese. Mix the slightly beaten eggs, milk, and seasonings and pour over bacon. Bake 50-55 minutes at 375°. Cool 15 minutes before cutting. This makes 2 9" quiches.

Impossible Quiche

12 slices bacon (about 1 /2 lb), crisply fried and crumbled
1 /4 c finely chopped onion
1 layer sliced fresh mushrooms (optional)
1 c milk
1 c (4 oz) natural Swiss cheese, grated
1 /2 c Bisquick baking mix
3 large eggs
1 /4 tsp salt
1/8 tsp pepper

Heat oven to 375° and grease a 9" or 10" pie plate. Layer bacon, cheese, mushrooms, then grated cheese. Put eggs, milk, Bisquick, salt, and pepper in blender and blend 15 seconds. Pour gently over layered ingredients. Bake 25-30 minutes or until set and golden.

Hearty Barbecued Ham Sandwiches

From Ohio Pork Producers

4 c shredded ham (hams and shoulders with bone in are best for this recipe)
1 /4 c honey barbecue sauce
1 c ketchup
1 /2 c water
1 /4 c brown sugar
2 T prepared mustard

Place all ingredients in 2 quart pan and bring to a boil. Crock pot can also be used. Reduce heat and let simmer for about 15 minutes. Additional water may be needed as the meat continues to absorb the liquids. I like taking those ketchup bottles that are always put back in the fridge and add water to them and add to the barbecue as it cooks. This can be frozen or kept in the fridge a couple of weeks if it lasts that long.

Breakfast Pizza

From Ohio Pork Producers

1 lb bulk pork sausage, crumbled
1 pkg (8 oz) refrigerated crescent rolls
1 c frozen loose-pack hash brown potatoes, thawed
1 c (4 oz) shredded sharp cheese
5 eggs
1 /4 c milk
1 /2 tsp salt
1 /4 tsp pepper
2 T grated Parmesan cheese

In skillet, cook sausage until browned. Drain and set aside. Separate dough into eight triangles. Arrange on ungreased 12" pizza pan with points toward center. Press over bottom and up sides to form crest, sealing perforations completely. Spoon sausage over crest. Sprinkle with potatoes. Top with cheddar cheese and set aside. Beat together eggs, milk, salt and pepper in mixing bowl and pour over filling. Sprinkle Parmesan cheese over all. Bake at 375°e for 25-30 minutes. Serves 6-8.

Quick and Hearty Vegetable Soup

1 /2 lb lean ground beef
1 /2 c chopped onions
1 clove garlic, minced
5 c water
1 (14 1 /2 oz) can unsalted whole tomatoes, undrained, cut into pieces
3 /4 c Quick Quaker Barley
1 /2 sliced celery
1 /2 c sliced carrots
2 beef bouillon cubes
1 /2 tsp dried basil, crushed
1 bay leaf
1 (9 oz) pkg fresh vegetables

In 4 quart saucepan or Dutch oven, brown meat. Add onion and garlic. Cook until onion is tender. Drain. Stir in remaining ingredients except frozen vegetables. Cover and bring to a boil. Reduce heat, simmer 10 minutes, stirring occasionally. Add frozen vegetables, cook about 10 minutes or until vegetables are tender. Additional water may be added if soup becomes too thick upon standing. 8 1 cup servings.

Polynesian Pork Chops

From Cincinnati Enquirer

4 boneless 3 /4 " thick pork chops
1 tsp garlic powder
1 T vegetable oil
1 medium onion, chopped
1 can Campbell's Golden Mushroom Soup
1 can (8 oz) pineapple chunks, undrained
1 /4 c water
3 T soy sauce
1 T honey
2 c cooked Minute White Rice
Sliced green onions

Season chops with garlic powder. Heat oil in skillet. Add chops and cook until browned. Add onion. Add soup, pineapple with juice, water, soy sauce, and honey. Heat to a boil. Cook over low heat 10 minutes or until done. Serve with rice and garnish with green onions. Makes 4 servings.


Everything Eater Editors Have Cooked in 2021

To sort through the noise of TikTok tortilla wraps and feta pastas, Eater has compiled a handful of the recipes — from blogs, magazines, publications, and cookbooks — that put the pep back in our pans this week, and which we hope will do the same for you. These are the dishes that Eater editors from across the country actually made recently, and we’re passing along any first-hand tips, hacks, or dietary substitutions that, hey, worked for us. Here, then, are this week’s must-try recipes from Eater’s very-much-average but highly enthusiastic home cooks.

May 28, 2021

Trail-Mix Cookies

Sohla El-Waylly, Bon Appétit

This kitchen sink-style recipe takes any mix of nuts and dried fruit in your pantry (in my case, walnuts, pistachios, dates, sunflower seeds, and sesame seeds), then combines it all with some old-fashioned oats, sugar, and butter, and throws in just enough flour and egg to (surprisingly) hold it all together — even if you only leave the dough to chill in the fridge for the bare minimum of two hours. As with the outdoorsy snack for which they’re named, these cookies are best with enough chocolate chips (and butterscotch chips, in my case) to disqualify them as healthy. I made mine big and chewy and riddled with flaky sea salt, and you should too. — Nicholas Mancall-Bitel, Eater associate editor

Korean Pork and Rice Cakes With Bok Choy

I’ve dabbled in meal kits over the past few years, scheduling them to arrive when I’m in a particularly deep cooking rut, and usually find them to be hit or miss. But one recipe has made my on-again, off-again relationship with Blue Apron entirely worth it, and it’s this one for Korean rice cakes with ground pork, which has now entered my permanent rotation (and has made Korean rice cakes a must-buy during trips to H Mart). The baseline for a good, actually quick dinner is all here, but over the years, it’s morphed a bit in my kitchen. I skip the creme fraiche entirely, and instead of the meal kit’s “soy glaze” and black bean sauce, I hit the dish with oyster sauce when adding the cooked cakes to the rest of the stir fry. Usually gochujang is scrapped for a drizzle of chile oil right at the end. But it’s truly a fast, great, last-minute solution to the endless “what’s for dinner” question. — Erin DeJesus, Eater lead editor

Grilled Striped Bass With Charred Kale and Yellow Squash

Jeff Schwarz and Greg Kessler, NYT Cooking

My boyfriend and I recently moved one block closer to Venice’s Friday farmers market, a negligible change that has nonetheless propelled us to now go every week. Last week, we picked up our usual array of greens, herbs, and squash, and supplemented it with a visit to a new Santa Monica fish market and outdoor restaurant: Crudo e Nudo. We asked for the chef’s recommendation for the best fish to buy that day and were steered toward the striped bass. Cue a Google recipe rabbit hole, which led us to blend — philosophically — multiple methods that night, the main guide being this New York Times take on grilled striped bass with grilled veggies. My boyfriend kicked up its oregano-heavy chimichurri sauce-marinade with finely chopped fresh sage, parsley, and thyme, which later became a gremolata that we spooned over the fish before we ate. We tossed the squash and other veggies lightly in olive oil and salt before grilling, then brushed on a blended dressing we call the nectar of the gods: an unholy amount garlic, basil, olive oil, and lemon (which you can loosen with water as needed). — Nicole Adlman, Eater cities manager

Easiest Chicken Adobo

Claire Saffitz, Bon Appétit Basically

It was a challenge to find a chicken adobo recipe that was good enough to please my wife’s family. Their mantra is always bone-in chicken with more vinegar than soy sauce. The first few times I made this recipe, they recoiled at the addition of jalapeno, so I took that out, and I still find it hard to get the texture of the broth right. Simmer it too long and it’s more of a sauce add too much water and it’s too thin. The best version of chicken adobo, which this recipe can help you achieve with a little practice, is somewhere happily in between: a sort of brothy sauce that gently coats the chicken as you place it over a pile of steaming-hot white rice. I’m still sort of self-conscious about how I make chicken adobo, but if my wife and her family like it, that’s all the approval I need. — Matthew Kang, Eater LA editor

Vegan Ranch

Betsy Carter, Tasty

Welp, it’s officially salad season, which means that for the remainder of the summer my work-from-home lunches move from something hot and soupy to something cold and crunchy. I’m also a relatively recent convert to the idea that what you put in the salad is way less important than what you put on it. A nuanced dressing can take whatever pile of fridge produce you have and turn it into something that you actually look forward to eating each day. The particular allure of ranch is the opposite of newsworthy, but as I’ve been cutting down on most forms of dairy lately, I needed to travel beyond the Hidden Valley. A quick google led me to this well-reviewed vegan ranch dip that I thinned out a bit to make it more dressing-y. I also threw in a little nutritional yeast because, well, umami. The result is incredibly satisfying on my pile of little gems and cukes later I put a few fried-chicken tenders from the freezer on top and felt like I was at a TGI Fridays (which was sort of what I was going for). You can add a little salsa to go “Southwestern,” or keep it thick as a dip for your carrot sticks and pizza crust. It’s ranch! — Lesley Suter, Eater travel editor

Almond Rhubarb Picnic Bars

Smitten Kitchen

Give me your ramps, your morels, your fiddleheads, and eventually your rhubarb. I’m one of those farmers market nerds who gets particularly excited around the arrival of just about any spring seasonal ingredient, and rhubarb is no exception once late May rolls around in northern Virginia, I know this recipe’s time will come soon. That moment arrived last weekend! I’m not much of a dessert person (or dessert baker), but these are an exception I always make time for — they’re tart enough to keep my attention, and the almond filling provides a rich contrast with the star ingredient. These are reasonably easy to make, though I’ve never been able to get my design to turn out as beautiful as the Smitten Kitchen photo. (I also seem to end up using up a lot less rhubarb than she does.) Take them to a picnic as the recipe title suggests, or a friend’s barbecue, or just eat them chilled right out of the refrigerator (they make a great breakfast) as we tend to do. — Missy Frederick, Eater cities director

May 21, 2021

Croque Madame

Cook’s Country

I can tell myself that this is just a fancy ham and cheese, but let’s be real. This is the kind of dish I’m going to be excited to order for brunch but less excited to make at home. (I have to make a sauce and prep several components and pre- and post-toast the bread and get a fried egg timed just right? Sounds like a lot.) While I won’t pretend that this is one of the least labor-intensive recipes I’ve tackled, I actually found it to be reasonably manageable, with the instructions precise enough to ensure things turned out well. Given it was made as part of one of the first Mother’s Day celebrations I’ve had with my mom in years, it was definitely worth the effort. We paired this with sticky buns, fruit, and a frisee salad, and… it was just too much food. Just stick with the sandwich — and a French 75 to go with it. — Missy Frederick, Eater cities director

Gambas al Ajillo

Anya von Bremzen, Food & Wine

I knew last Friday when I bought jumbo shrimp at the farmers market that they were destined to be gambas. Gambas al ajillo — a traditional Spanish dish that can be hastily put together on the chance you have sherry, shrimp, and lots of garlic at home — is one of my favorite no-think dinners for its ease, versatility, and bread-dipping potential. But the next day I realized I also had chorizo in the fridge and good sweet corn from the grocery store, which inspired thoughts of making gambas by way of the bayou (a stretch, but stay with me) for dinner that night. I seared our chorizo link in a cast iron until it was browned and plumped and then added a container ship-size amount of minced garlic to saute in its oil for a few minutes. Afterwards, using this Food & Wine recipe as rough guidance, I threw in the corn (already tender from a quick boil), shrimp, sherry, and two semi-seeded slivers of chile de arbol to cook in the chorizo-garlic pool. The result? Something not-quite-seafood-boil, not-quite-gambas, but fully the Saturday night dinner I needed after a long week. — Nicole Adlman, Eater cities manager

Sheet-Pan Chicken with Artichokes and Herbs

Kay Chun, NYT Cooking

I am not generally the kind of person who likes to follow recipes, but I can be drawn in by the simplicity of a one sheet-pan meal. This dish in particular was minimal effort for maximum reward, and it even impressed my date — which was really the point. I substituted chicken breast for thighs because it was what I had in my fridge already, and I turned the broiler on toward the end of the cook time to get a bit more color on everything. You finish it off with lemon juice, olives, and red pepper flakes. I am definitely going to make this again but will need to wait for summer to be over, because I refuse to turn on my oven when it’s more than 80 degrees outside. — Stephen Pelletteri, Eater executive producer

Tehina Shakes

Michael Solomonov and Steven Cook, the Splendid Table

The weather is heating up here in New England, and I’ve been craving milkshakes nonstop. That, along with dreaming of a day when travel is safer, got me thinking about the mint Goldie Falafel tehina shakes I fell in love with on a work trip to Philly a couple of years back. They’re super easy to make, and they yield a fair amount of extra mint syrup that I’ve been putting in my iced tea every day. (Note: A little bit goes a long way.) A couple bonus lessons learned: 1. I’m a dairy fiend and have never really ventured into the world of alternative milks, but I bought the almond milk called for in the recipe (which is vegan), and now I keep my fridge stocked with almond milk at all times. It expires much more slowly than dairy milk, and I’ve been using it in oatmeal, where I don’t miss the dairy at all. I’m looking forward to trying it in other scenarios. 2. Making little shaved chocolate curls with a vegetable peeler is very easy and weirdly soothing — and it makes any dessert look extra fancy and like you sort of know what you’re doing even if you don’t. — Rachel Blumenthal, Eater Boston editor

Rhubarb Upside-Down Cake

Melissa Clark, NYT Cooking

I was crossing through the farmers market last weekend, determined not to blow my grocery budget on ramps and fiddlehead ferns, when I fell prey to a bright red pile of rhubarb. I did a quick search of my bookmarked recipes and unearthed this upside-down rhubarb cake from Melissa Clark, which seemed like a good way to celebrate the transition to full-on summer weather in New York. The recipe stretched my supply of bowls and counter space, but the process was straightforward. A lot of rhubarb juice inevitably leaked from the springform pan during baking (I didn’t have foil to double-wrap the pan), but I collected it and poured it back on top when the cake was finished. The rhubarb turned out perfectly tender and juicy, while the cake remained springy thanks to cake flour. I don’t think I’ll make another rhubarb dessert this season, but I’ll keep this one in mind for next year. — Nick Mancall-Bitel, Eater associate editor

May 15, 2021

Asparagus and Brie Puff Pastry with Thyme Honey

Tieghan Gerard, Half-Baked Harvest

My oldest sister sent me this Half-Baked Harvest recipe three times ahead of Mother’s Day — when another sister and I would be making brunch for our family. I was happy to oblige since I could tell from photos that this is just the kind of recipe that would appear involved and a “wow” to my beloved family, but be incredibly easy for me to put together. As ever, this HBH recipe was straightforward and quick, and I followed it word-for-word with two exceptions: I skipped the red pepper flakes since my mom and abuela are anti-spice and didn’t care to melt the honey, butter, and thyme in a saucepan for the pastry glaze — opting instead for a bowl in the microwave. Sure enough, my family immediately raved about the buttery, flaky pastry and its gooey brie and roasted asparagus filling. I’d suggest going for thin sprigs and overdoing it on the egg wash it’s also a must that these be served right out of the oven. I’ve already been asked to make these again for Father’s Day brunch. — Patty Diez, Eater project manager

Salted Tahini Chocolate Chip Cookies

Danielle Oron, NYT Cooking

Cookies really have become my go-to baking project this year. Last week’s were this salted tahini chocolate chip cookie recipe, which I chose partially for myself, and partially to give away to two friends (sharing is caring and baking is caring). I ended up using much more tahini than the recipe called for because I wanted to finish off the jar I had. I like to think that it caused the cookie to be more cake-like, which I was into. At the last minute, I decided to throw in peanut butter chips as a pantry-clearing move. The resulting combination of tahini, peanut butter, and chocolate plus the slight flaky salt was on-point. I liked that the recipe required an overnight chill, which gave me reason to prep the dough ahead of time. — Nadia Chaudhury, Eater Austin editor

Cured Egg Yolks atop Cacio e Pepe

Christopher Kostow, Bon Appétit and Gimme Some Oven

The inspiration for this combo began on a Friday night after making tequila sours. Not wanting to waste the fancy farmers market egg yolks I had leftover after making the beverage, I decided to try out this surprisingly easy Bon Appétit recipe for cured egg yolks. After four days, the semi-firm, salty yolks were cured and dried. (Instead of drying them out in the oven, I actually wrapped mine in a cheese cloth and hung them from a cabinet for a few days like in this video.) I decided the best thing to add them to would be Gimme Some Oven’s cacio e pepe recipe. For the pasta, I ended up using perciatelli noodles, which seemed larger than our local grocery store’s bucatini and therefore more effective for holding onto all of that cheesy sauce and grated cured egg yolk. In the end, the yolk added an additional layer of soft texture (think finely grated gruyere) and loads of umami. — Terri Ciccone, Eater audience development manager

Croquembouche

Claire Saffitz, Vice Munchies

As for many, baking got me through the pandemic. I learned how to make all kinds of pastries, breads, and desserts, and upped my game on a few baking techniques I already had in my back pocket. At some point, I realized that I had all the skills to tackle a multilayered, over-the-top baking project — nay, extravaganza: the very special-occasion croquembouche. For Mother’s Day, my brother suggested that we try baking something together to present to our mom, a gift that she would appreciate because it meant we had worked together. Claire Saffitz’s croquembouche, which she explains in great detail in not one but two very helpful videos, was the move. I made the puffs and creme patisserie in advance, but on assembly day, it was all me and Shane. Not burning yourself with the caramel is a feat, as is the assembly, but I had the baking skills and Shane had the organizational skills to actually pull it off. I dipped while Shane constructed the ’bouche, and in the end, we were both stunned by how structurally sound and extremely delicious it was. (Our mom was also very impressed.)

The croquembouche is an exciting presentation dessert, worth your time if you’re looking for some pizzazz at a post-pandemic gathering or an edible gift for a loved one. Saffitz’s recipe explains everything in great detail, which makes it feel less intimidating, but if you have someone who can do the whole thing with you, it’ll be twice as good. — Dayna Evans, Eater Philly editor

Littleneck Clams in the Style of Escargot

Mary-Frances Heck, Food & Wine

I moved to a new apartment in March, but I’m still unearthing moving box gems like three-year-old food magazines. I flipped through a 2019 Food & Wine pile and found a fortuitous recipe for littleneck clams cooked in the style of escargot — fortuitous because it was Monday and my boyfriend and I had clams from the Friday farmers market in our fridge. The recipe encourages using an old Italian trick to literally purge the clams of sand that might be trapped within them, which involves giving them an ice bath as you prep the buttery, shalloty, parsley-flecked mixture that goes into the clam shells once they open in the oven. We didn’t have an escargot dish, so just used our old faithful Han Solo Le Creuset roasting pan (it works fine). Once the clams opened in our screaming-hot oven, we stuffed in little orbs of the escargot-ish mixture: butter, dry white wine (we used sauvignon blanc we had on hand), minced garlic, and shallots (we subbed in shallot-shaped yellow onions from the farmers market), salt, pepper, flat-leaf parsley. You broil that for a few minutes and get plump, lightly browned clams and slightly caramelized butter-broth that you could drink out a flute glass, but probably shouldn’t. — Nicole Adlman, cities manager

Asparagus, goat cheese, and lemon pasta

Smitten Kitchen

I love when recipes can be boiled down to one simple, convenient premise. The premise of this recipe is: Turn a log of goat cheese into a pasta sauce — which is exactly what I wanted to do because I thought it would liven up the pasta and peas I was planning to make for my baby and then eat for lunch over the next couple days. Because I was making this to share with my baby and wasn’t willing to pick up any groceries specifically for it, I ended up making several tweaks: I used frozen peas instead of fresh asparagus I didn’t use any salt I used Banza (pasta made from chickpea flour) and to be extra sure the goat cheese didn’t get at all clumpy, I blitzed it through my food processor with olive oil before warming it up in the pot. My 11-month-old loved this dinner I really enjoyed it the next day as a cold pasta salad, too. — Hillary Dixler Canavan, Eater restaurant editor

May 7, 2021

Paella Mixta

Listen up world, it’s going to be a Hot Paella Summer! Now that I have procured not one but THREE paella pans from World Market, plus a boatload of Calasparra rice, the world of paella stretches on before me. Last weekend was my first go, and it was a success. Because I’m extra, I brought that big paella energy by making three different pans of beautiful rice for friends and family. One was seafood (calamari tubes and tentacles, bay scallops, shrimp, mussels, and clams), one was vegetarian (cauliflower, peas, asparagus, red peppers), and the last and most popular was paella mixta (shrimp, chicken, Spanish chorizo). I used a recipe from a cookbook that came out last year, East Bay Cooks by Carolyn Jung, which featured a paella from La Marcha, a Spanish restaurant in Berkeley, and cooked it on the grill. That recipe is not available online, but chef and author Joanne Weir has a great method for this and other paellas on her website highly recommend. Cooking the paella on the grill gave it a great wood-fired flavor, but of course it’s possible to do in the oven or on the stovetop, too. Make sure to squeeze generously with lemon and dollop with aioli when it’s done. — Ellen Fort, Eater SF interim editor

Pickled Ramps

Claire Saffitz, Bon Appétit

Can you call yourself a food writer if you DON’T pay too much for ramps at some point at the farmers market each spring? I couldn’t resist the siren song of the seasonal alliums, and my go-to method for preserving them is pickling. This brine from Bon App is a little sweet, but nicely balanced. Since I could not afford the full 8 ounces of ramps that the recipe calls for, I threw in some watermelon radishes, which also took well to the mixture (though they unsurprisingly turned it pink). Ever since making this, I’ve been enjoying the ramps and radishes as everything from a taco topping to — thanks to a suggestion from a coworker — a martini garnish. — Missy Frederick, Eater cities director

Chicken Katsu

Kay Chun, NYT Cooking

I can’t believe I’m about to write the following sentence: I had friends over to dinner the other night. It was my first time hosting since the pandemic began, and it brought me immense joy to see our fully vaccinated party of four crowded around my little table — especially since there was chicken katsu in the middle. The NYT recipe was pretty easy throughout, exactly the sort of bulletproof recipe I needed to ease back into socializing. I served it with leftover coconut rice, sliced cabbage, roasted broccoli, and enough wine to remind everyone how to interact with other human beings. — Nick Mancall-Bitel, Eater associate editor

Farro With Blistered Tomatoes, Pesto and Spinach

Yasmin Fahr, NYT Cooking

The nightly routine of protein + vegetable + carb can get really old. Yasmin Fahr’s Farro With Blistered Tomatoes, Pesto and Spinach checked two boxes, then: It uses farro, which for me was a nice change of pace (a girl can only eat so much rice and pasta), and it combines the vegetables and the grains in one dish, breaking the tired formula of meat and two sides. The recipe comes together quickly, as the tomatoes and onions roast in the oven while the farro cooks for about the same amount of time on the stove, and then everything is combined into one pot and mixed together. The snappy farro with the creamy pesto, bursting tomatoes, and soft chunks of mozzarella was truly a delight. Plus, it’s packed with greens — the spinach and parsley melt right into the hot farro — so I felt like I was getting some extra nutrients, too. I’ll be making this again as a side dish for Mother’s Day, or so I was informed by my mother, who saw the enticing pictures on Instagram. — Terri Ciccone, Eater audience development manager

Neapolitan Pie

Bill Clark, A Piece of Cake

I finally hosted my first friends over for dinner since before the pandemic started, and as promised, my partner and I went a step more elaborate than we would for a regular dinner. There were cocktails and a lasagna that required homemade bechamel sauce, but the star was former Meme’s Diner co-owner Bill Clark’s Neapolitan Pie from his Substack “A Piece of Cake.” Like so much of Clark’s/Meme’s food, it’s an exercise in sophisticated nostalgia. The three-colored box of ice cream becomes a chocolate cookie crust layered with chocolate ganache, vanilla custard, and a strawberry meringue that requires some tricky mixing over a double boiler but is absolutely worth it for the creamy marshmallow texture punctuated by tangy freeze-dried strawberries. It was a hit, the perfect thing to share with old friends to celebrate that we could hug again. — Jaya Saxena, Eater staff writer

Rustic Buckwheat Apple Ginger Cake

Melissa Clark, Dinner in French

If “rustic” is code for “simple,” this nervous baker is ready to tackle more flour-and-butter-fueled projects. In this recipe from Melissa Clark’s latest book, the New York Times columnist describes how the idea came from Dorie Greenspan, who “sort of got it from a fashionable Parisian friend.” I was about to flip the page but am glad I gave it a try. There’s no daunting laundry list of ingredients for this dessert that’s ready in about an hour. You’re encouraged to use a mix of apples. The buckwheat component makes it seem almost healthy and gives it an earthy note. My favorite part (besides how easy it was to bake) were the nubs of candied ginger in the cake. It was like finding a treat hidden inside a dessert. — Bao Ong, Eater New York editor

April 30, 2021

Neapolitan Cookies

Sarah Kieffer, 100 Cookies/The Vanilla Bean Blog

I felt the need last week to make a slightly more involved cookie than the usual sugar or chocolate chip, so I turned to Sarah Kieffer’s 100 Cookies (my new go-to bake book) for inspiration. The Neapolitan cookie looked fun and pretty plus, I’m a fan of trying to use up ingredients that I have at home already: My dad sent a package of freeze-dried strawberries a while back, and I always seem to have arguably too much cacao powder in my pantry. My less-than-stellar food processor left larger chunks of strawberries, a happy accident that left deliciously gummy pieces and added a nice texture to the cookies. I added more food dye than the recipe called for, too, because I wanted a brighter cookie. I had fun figuring out how to mold the three colored doughs together. The final cookies were tasty and a good challenge — I liked attempting to take a huge bite of all three flavors at the same time — and were a hit with friends and my vaccination volunteering teams. — Nadia Chaudhury, Eater Austin editor

Taiwanese Popcorn Chicken with Fried Basil

Sue Li, NYT Cooking

They say the path to hell is paved with good intentions to make recipes you’ve seen online — and by they, I’m not so subtly referring to my unnecessarily judgmental bookmarked recipes folder. To end my purgatory, I made Sue Li’s delightfully nuanced, anise-and-cinnamon-fragrant Taiwanese Popcorn Chicken with Fried Basil. The marinating and frying processes drew primarily on pantry staples (soy sauce, salt, sugar, tapioca flour, and Chinese five-spice powder), and they were so simple that even my frying-wary sister coaxed shatteringly crisp, golden nuggets and glassy shards of basil from the oil, which we paired with simple offerings of rice and lemon-spiked asparagus. While the pictures may not do it justice, referring to this clip from Lil Nas X’s ‘Montero’ playing in reverse is an accurate depiction of what it feels like to make this recipe. — Jesse Sparks, Eater cities editor

Picadillo

Rick Martinez, Bon Appétit

“Every family has their own version of picadillo,” reads the headnote on this Bon Appetit recipe. Sure enough, my household has made this picadillo — with several tweaks — a weeknight staple. I’ll be honest: I rarely cook, so it’s my partner, Daniel, doing the work here. His adaptations: Start with the onion, not the beef, and add oregano, basil, and thyme — “my herb trifecta,” in his words — to the spice mix, along with paprika for color. Double the amount of garlic (“always double garlic”), and simmer a guajillo chile and bay leaf in with the mix. Last but not least, he swaps in Beyond Meat for the beef, which tastes just as good and suits both our dietary restrictions. Hey, every family has their version. — Ellie Krupnick, Eater director of editorial operations

Smoked Brisket

Danielle Bennett, Traeger Grills

Last weekend was particularly nice, so naturally I spontaneously purchased an enormous brisket from Black Hawk Farms, a Kentucky-based farm selling American Wagyu, at the farmers market. It had been a while since I fed a group of friends, so it felt right: We’ve all been vaccinated, and the weather demanded outdoor activities, such as throwing slabs of meat onto grills. I followed the direction and recipe of Danielle “Diva Q” Bennett, a chef ambassador for Traeger Grills she has a great video on how to properly trim a brisket, which is invaluable. I followed this recipe, more or less, with the addition of Diva Q’s suggestion to spritz the brisket with apple juice every hour (you can steal the juice from your kids’ stash, like I did it does not have to be fresh-pressed). After hours and hours of gentle smoking on the Traeger, and a cozy aluminum foil wrapping for the last couple hours of cooking, the meat came out glistening and jiggly, just like the barbecue gods intended. My friends approved, and a small chunk of leftover brisket became nachos over the weekend. — Ellen Fort, Eater San Francisco interim editor

Conveyor Belt Chicken

Samin Nosrat, Salt Fat Acid Heat

Chicken thighs are one of those ingredients everyone insists is “foolproof,” but it wasn’t until I tried Samin Nosrat’s Conveyor Belt Chicken from Salt Fat Acid Heat that it actually felt that way. The recipe is so named because “a friend told her that it’s so good you’ll want a conveyor belt to get that chicken into your mouth as quickly as possible” and is less a recipe than an endlessly adaptable technique. The boned thighs are cooked low, pressed down by a cast iron pan or heavy can of tomatoes (whatever you use, wrap it in foil first), resulting in the perfectly crispy skin and juicy meat you’re going for. We topped them with an easy herb salsa (blitz whatever fresh herbs you have with shallots and olive oil) and served them with some roasted sweet potatoes we needed to cook. I can’t exaggerate how easy this was. — Jaya Saxena, Eater staff writer

Roasted Chicken Matzo Ball Soup

Jake Cohen, Jew-Ish (excerpted by the Pioneer Woman)

I’m thrilled to report that my husband and I are slated to get our second vaccine dose within a week of each other, but I (like most of us) have heard varying reports about the next-day crummies. I decided to plan ahead and make a pot of my ol’ faithful cure-all, matzo ball soup, to stock in the freezer in case either of us need it. Seeing as I currently have no actual Jewish mothers present who would be insulted if I didn’t use their generations-old recipe (note: I’m 90 percent certain it’s the one from the box of the matzo meal), I decided to switch things up and try a version from one of my new favorite cookbooks, Jew-Ish: A Cookbook: Reinvented Recipes from a Modern Mensch, by the glorious and hilarious Jake Cohen. His recipe doesn’t stray too far from my tried-and-true, but it does roast the vegetables before making the stock, which resulted in a richer, darker elixir that I fully expect to take care of anything Pfizer or Moderna throws at us. — Lesley Suter, Eater travel editor

April 23, 2021

Sourdough English Muffins

King Arthur Baking

Given that I’ve managed to keep my trusty sourdough starter, Carby, alive since January of 2020, I’m often on the lookout for recipes on how to creatively use up sourdough discard (though, pro tip: a perfectly acceptable place to put your discard is in the trash). These English muffins seemed like an appealing way to downsize Carby I’ve never tried to make even traditional English muffins before, so this would double as a new cooking adventure. Turns out they’re pretty easy — I did get an assist on the dough by using my bread machine to mix it (a wooden spoon or a mixer are fine alternatives), but I found the process pretty straightforward, especially if you have a ring-style cutter for the individual muffins. Mine turned out terrific — cute, well textured, and including the requisite nooks and crannies (the sourdough flavor wasn’t terribly pronounced, but those with the patience to let their dough rest overnight might detect more tang). They’ve been a convenient breakfast item this past week and will certainly be doubling as hamburger buns in the future, courtesy of the several I decided to freeze. — Missy Fredrick, Eater cities director

Prakas’ Rib-Eye

Kris Yenbamroong, Food & Wine

To celebrate my mom, my husband, and me all getting our second vaccine shot, we treated ourselves to this simple but excellent rib-eye dish from the LA Thai restaurant Night + Market. Our local market, Shuang Hur, had almost everything we needed, including the best bunches of purple basil, but it didn’t carry the Golden Mountain Thai seasoning the recipe calls for. Luckily, the internet came through with an approximated home version. The dish comes together quickly, but the flavor is Big Time Stuff. The rib-eye soaks in tons of umami from the oyster sauce, soy, tomatoes, and Thai seasoning. Finishing it off with grated Parmigiano-Reggiano seems almost counterintuitive — I’m not used to putting cheese on my expensive steak — but let me just tell you how not sorry I was. — Joy Summers, Eater Twin Cities editor

Green Rice with Tomatoes, Eggs, and Almonds

David Tamarkin, Epicurious

The first time I saw good-looking tomatoes this spring, I knew it was time to revisit this tried-and-true rice recipe. If, like me, you’re drawn to all sauces green — chimichurri, chermoula, zhoug, chutney — this green rice with tomatoes and almonds might just become your next weekday go-to, too. Herbs are easily swappable depending on what’s available, and it pairs well with the addition of just about any protein: chicken thighs, tofu, even a grilled cheese like haloumi or paneer (this week I made it with giant Louisiana shrimp). I was reminded to always, always make extra green sauce when I caught my spouse draining the last of it from the food processor for one final taste. — Clair Lorell, Eater New Orleans editor

Overnight Chia Pudding

Solid Starts

The only new recipe I’ve made this week is actually a recipe from a baby-food website — but, like, a really really good baby-food website. I’ve been following Solid Starts on Instagram and using their food database religiously as I’ve been navigating the process of introducing table food to my baby. The Solid Starts premise (and, more broadly, the baby-led weaning premise): Not only are babies totally capable of handling appropriately prepared finger foods, but by exposing them to a wide variety of food and empowering them to feed themselves, picky eating can be avoided. I don’t know if I really believe anything can prevent picky eating, but it’s worth it to me to try. So. Chia pudding. Soft, scoopable, and packed with nutrients, the Solid Starts recipe uses unsweetened coconut milk and has mashed banana for flavor. I left it in the fridge overnight and really enjoyed having it for breakfast the next day. My baby? She wasn’t super into it at first (or at second, when I mixed it into her beloved Greek yogurt the next day), but I’m hopeful that when we try again in a week or two she’ll be more enthusiastic. — Hillary Dixler Canavan, Eater restaurants editor

Butter Mochi

Sheldon Simeon, Cook Real Hawaiʻi

My sister’s birthday was — checks watch — two months ago, and I thought it was about time to help her celebrate with something festive and chocolaty. She was recently telling me about all the mochi she’s been impulsively buying through Instagram ads, so I decided to bake her Sheldon Simeon’s birthday cake mochi from Cook Real Hawaiʻi, which Eater featured last month. Since I’m the sort of baker who remembers to order mochiko (sweet rice flour) from Nuts.com but forgets he doesn’t have a 9-by-13 baking dish, I had to improvise a bit, splitting the batter into a quarter sheet pan and a loaf pan. The mochi cake emerged from both pans satisfyingly chewy, almost like fudge in flavor, perfectly sweet, and a touch crunchy from the icing (to which I added toasted peanuts in place of Pop Rocks) — though the squatter pieces that came out of the sheet pan had a better ratio of flavors and textures than the loaf pan’s taller pieces, which were a bit of a chore to chew. — Nick Mancall Bitel, Eater associate editor

Zoe’s Devil’s Food Cake

Zoe François, Zoe Bakes

Minneapolis-based pastry chef and cookbook author Zoë François’s Instagram feed has been my zen reprieve during the pandemic. When everything seemed chaotic and the news was at its ugliest, her informative stories made complex pastry techniques seem so attainable. Plus, my girl loves a dramatic blowtorch flourish. Even for me, someone who has Pinterest-failed her way through most baking challenges, François makes the complex seem achievable. Inside her new Zoë Bakes Cakes cookbook is the single best chocolate cake recipe I have ever attempted. It’s incredibly rich chocolate without being so overboard that you need a cup of coffee just to look at it. I can almost hear François’s calm, steadying voice walking me through all the processes while early Aretha Franklin wails in the background. I swear, the crumb even does that sproingy thing that Mary Berry would approve of. This wasn’t even a special occasion cake, just another blursday in an endless series as Minnesota subjects us to seventh winter. (Prince was right it snows in April here.) This will be, from here on out, our chocolate cake for every cake occasion, including I’m-Bored-It’s-Thursday. — JS

April 16, 2021

Farro Salad with Leeks, Chickpeas, and Currants

Melissa Clark, NYT Cooking

Long before the pandemic I was a devoted fan of the “big fridge salad” — something bulky and bright that can sit in a container all week and get scooped into bowls for a quick laptop lunch. Mine have historically been a recipe-less jumble of something grainy with something hearty and green, some tangy cheese, some kinda bean, and some vinaigrette. A few weeks ago, though, I was looking for a way to use up a few leeks (I never know what to do with leeks) and stumbled upon this gem from the one and only Melissa Clark. I’ve since made it thrice it’s that good. The leeks get roasted (who knew?) with a bunch of olive oil that eventually becomes the dressing for a mix of farro, chickpeas, celery leaves, and dried fruit. The recipe calls for currants but I’ve subbed dried apricots and dried cherries to excellent results. I like to undercook the farro a bit for extra texture, and adding some walnuts couldn’t hurt either. One recipe makes enough for my husband and I to feast off for five days without getting sick of it, the ultimate fridge-salad test. — Lesley Suter, Eater travel editor

Blueberry Crumb Cake

Every Saturday night, my mother-in-law comes over to babysit my kids. It’s a privilege I never take for granted, especially given these strange times, so I try to return the favor by making sure there are sweets in the house to satisfy her impressive appetite. My go-to for inspiration is often Maida Heatter, an iconic source for deceptively simple but delicious sweets. This week, since I had a quart of blueberries about to turn, we made her blueberry crumb cake. It is dead simple as a parent-kid activity, uses pantry staples, and is a perfect dessert or breakfast cake to have with your coffee. I find it superior to other blueberry crumb cakes because the cake itself is not very sweet and only uses half a stick of butter, but the crumb coating is excessively rich and buttery. Plus it has an intense blueberry-to-cake ratio. We followed the recipe exactly as written and I wouldn’t change a thing. — Amanda Kludt, editor in chief

Lamb Chops with Red Lentils

Nik Sharma, Sunset

While making this dish, I was completely in awe of Nik Sharma’s mind. I make dal all the time, and I love lamb, and yet the idea of putting chile-spiced lamb chops over lentils flavored with both cumin and thyme never occurred to me. It takes some flavorful kitchen standards and elevates them just so, resulting in a dish that comes together in under an hour but is fit for a dinner party. Or just a Wednesday night when you’re feeling a little celebratory. — Jaya Saxena, staff writer

Chocolate Thumbprints

Martha Stewart

My deep desire for freshly baked cookies often comes at inopportune times, like in the middle of the workday. Thankfully, working from home allows me to sneak in a quick bake during lunch and type away while whatever I’ve haphazardly shoved in the oven does its thing. Enter Queen Martha’s chocolate thumbprints: A buttery, not-too-sweet cookie with some kind of chocolate element really covers all the bases for me, and this is perhaps the easiest batch of cookies I’ve ever made. This dough comes together in a stand mixer with relative ease in just a few minutes. I skipped the double boiler for the chocolate filling in favor of microwaving in short bursts to get everything melted just right. My own personal riff? Flaky Maldon salt sprinkled right over the filled cookies. Sprinkle it over everything you eat. Sprinkle it directly on your tongue. Flaky salt forever. — Stefania Orrù, coordinating producer

Simple Quiche with Sweet Potato Crust

Chris Morocco, Bon Appétit

I don’t have any particular dietary restrictions, but I am fond of healthyish versions of classic dishes. Case in point: this Bon Appétit quiche that swaps in sweet potato for crust, subs Greek yogurt for cream, and stars an entire (small) bunch of kale. Sauteed sweet potato makes a flavorful shell for the eggy, oniony center, but it was tricky to press into a consistent crust and didn’t crisp as much as I expected. Despite baking the quiche for 75 minutes (toward the top of the recommended range) and the fact that it appeared set, I found the center remained pretty loose once I cut in. That said, my partner and I ate it all with no regrets. It’s excellent for dinner with a hunk of sourdough, breakfast with coffee, or an afternoon snack straight from the fridge. I would make it again, if only to see if I can’t iron out the kinks. — Nick Mancall-Bitel, associate editor

Whole Roasted Gochujang Cauliflower with Smashed Roasted Butter Beans

I’ve been cooking out of Hetty McKinnon’s new cookbook To Asia, With Love ever since it arrived on my doorstep a couple of weeks ago. Every recipe I’ve tried has been a keeper, most recently the whole-roasted gochujang cauliflower with smashed roasted butter beans. As someone who loves cauliflower and eats gochujang straight from the jar, I appreciated the opportunity to put these two things together, particularly in the manner McKinnon does here: She creates a sauce from the gochujang, yogurt, and a bit of olive oil, and both massages it into the roasting cauliflower and serves it as an accompaniment to the finished dish. Have you ever massaged a roasting head of cauliflower? If not, it is oddly relaxing, and I recommend that you do so. While my butter beans didn’t roast properly and had the consistency of drywall, the flavor — enhanced with cumin, coriander, and ginger — still won the day, and I’m looking forward to cooking this one again. — Rebecca Flint Marx, senior editor

April 9, 2021

Kuku Sabzi

Samin Nosrat, NYT Cooking

A while back I bought a bulk pack of dried barberries, and this week I noticed I was nearing the end of my supply. I decided to use them up with Samin Nosrat’s recipe for kuku sabzi (herb-packed Persian frittata), which the New York Times reposted for Nowruz in March. I started in the afternoon, knowing all the washing, chopping, and drying of herbs would take some time. The recipe also proved a bit logistically challenging toward the end, when you have to tip oil out of the skillet from beneath the kuku, flip the kuku onto a platter, add the reserved oil back to the pan, and slide the kuku back in. Several times during this process I found myself thinking, There must be an easier way to do this. But the end result was delicious. The exterior was nicely crispy, and the interior was a vibrant green from a triple threat of cilantro, parsley, and dill. While it was a bit of a heavy lift for a lone cook (without a salad spinner, decent platter, or flipping assistant), it was an excellent project for a weekend afternoon. — Nick Mancall-Bitel, Eater editorial associate

Air Fryer Cracklin’ Chicken

Nom Nom Paleo

When I periodically find myself in “healthier” eating mode, I most often end up craving protein, so it’s good for me to have plenty on hand to avoid cases of extreme hangriness. For the past couple of Sundays, I’ve been preparing batches of these crispy chicken thighs to have throughout the week. It’s a very basic recipe, with the maybe-not-minor caveat that I have to debone the thighs myself, as I can’t really find boneless chicken thighs with skin around Northern Virginia (that said, once you get handy with a pair of kitchen shears, this is quick work). I season them on the skin side with kosher salt and on the meat side with a homemade batch of Nom Nom Paleo author Michelle Tam’s Magic Mushroom Powder (for those less inclined to make their own condiments, it’s for sale in some Whole Foods, and places like Trader Joe’s have similar seasoning mixes). But I expect any seasoning of your choice would work — just avoid seasoning the skin side with anything that might burn.

I used to cook these thighs on the stove, but I’ve found that the air fryer makes the process even easier, less messy, and completely hands-off once they’re ready to cook. (Make sure not to crowd the basket my small air fryer attachment can only handle three thighs at a time.) Once prepared, you can use them as the base for quick meals, but I usually end up reheating one in the air fryer for four minutes and then pairing it with a bit of fruit for 3 p.m. Snack Hour — for me, the hangriest of hours. Missy Frederick, Eater cities director

Spiced coconut chicken rice Hillary Dixler Canavan

Spiced Coconut Chicken Rice

Bon Appétit

On the advice of my coworker Milly, I made sure to get some basmati rice and coconut milk in my grocery delivery so I could make Shayma Owaise Saadat’s spiced coconut rice recipe from Bon App. This is still a pandemic, though, so of course by the time I got it together to actually cook this, I didn’t have shallots or fresh garlic. No problem. Even with garlic powder subbed in and cayenne skipped so I could be sure my baby would eat it too, this one-pot dinner sang. While I played fast and loose with the aromatics, I do recommend following the specific process the recipe calls for: Use the kitchen towel method, and don’t peek as the rice cooks to ensure what you end up with is soft but not mushy. — Hillary Dixler Canavan, restaurant editor

Buckwheat Banana Bread

Roxana Jullapat, Mother Grains

As a fan of Roxana Jullapat’s Los Angeles bakery Friends & Family, I was thrilled to hear about her new cookbook, Mother Grains. Its arrival in my home happily coincided with the onset of what I refer to as the Great Purge, which is the month or so leading up to a move that I dedicate to using up as many of the ingredients in my kitchen as humanly possible. Jullapat’s banana buckwheat bread recipe gave me a perfect opportunity to dispatch not only four rotten bananas that had been living in my freezer, but also the better part of a bag of buckwheat flour that had been hiding in my pantry for the last year or so. Yes, I know that some now consider banana bread to be a relic of Pandemic Spring, but whatever banana bread is obviously eternal, in part because of recipes such as this one. In addition to being very simple — add your wet ingredients to your dry ingredients, stir, and pour into a loaf pan — it’s got a tender crumb, just enough sweetness, and that buckwheat tang. Adding buckwheat to a pastry is like that scene in Working Girl where Melanie Griffith puts on Sigourney Weaver’s glasses: It makes it a little more serious, a little more unexpected. It complicates things, and if there’s one thing I love in life, it’s banana bread that contains multitudes. — Rebecca Flint Marx, senior editor

April 2, 2021

8-Inch Flour Tortillas

Cooks Country

I got a tortilla press for Christmas, and have been slowly trying to improve my comfort level with making tortillas at home. My first attempt at corn ones was a pretty mixed bag, and I’m happy to say I had a bit more success with this recipe from Cook’s Country for a flour variety. Though I had to play around with the recommended amount of water and add more than the recipe called for to get the consistency I wanted, this recipe is really pretty easy, and created tortillas that were thin and flecked with char when I browned them in a cast iron grill (the recipe does not require a tortilla press, but I am not great at rolling things out thinly so it’s a nice cheat for me). The tortillas were a nice complement to another recipe from the same family of websites: these herby steak tacos. — Missy Frederick, Eater cities director

Maeun Dwaeji Galbijjim (Slow Cooker Pork Ribs)

Hyosun, Korean Bapsang

I have been neglecting a tub of doenjang — Korean fermented soybean paste — in my fridge for months, so on a random weekend day I decided to go all-out and make a Korean feast. The star of the meal was certainly Korean Bapsang’s maeun dwaeji galbijjim, a braised pork rib dish with lots of sweetness, notes of sesame, and a hit of that good-good gochugaru. It was also remarkably easy: Outside of soaking the ribs beforehand to draw out excess blood, you basically just dump a ton of ingredients in a slow cooker (or an Instant Pot, if you’re impatient) and walk away. The drizzle of sesame oil at the end really brings the whole dish together in a lovely way. I am a freak for spice, so I did double the amount of gochugaru in this dish however, it’s really not necessary. The liquid in this braise is the real showstopper, poured over white rice or eaten by the spoonful. My final meal also included a bowl of japchae using a recipe from my one true love, Maangchi, some Instant Pot dakjuk (rice porridge), and a few jars of Choi’s Kimchi, my all-time favorite grocery store kimchi (which just happens to be made here in Portland). — Brooke Jackson-Glidden, Eater Portland editor

Cheddar-Walnut Gougères

Dorie Greenspan, NYT Cooking

Around this time a year ago, I was gifted a KitchenAid stand mixer — a thoughtful but slightly unnecessary gift, given that I rarely bake anything that calls for one. That trend’s continued the only thing I regularly make using it is this great cheddar and walnut gougeres recipe by Dorie Greenspan, which my colleague Monica recommended. I love how the bite of sharp cheddar plays with the custardy, airy interior texturally, they’re perfect. And as the recipe promises, the gougeres freeze beautifully, meaning I always have a plastic storage container of gougeres ready to bake whenever I need a fancier-than-pizza-rolls snack, or if I decide one morning that a warm, luxurious breakfast is in order. — Erin DeJesus, Eater.com lead editor

Orange-cardamom olive oil cake Monica Burton

Llubav’s Green Spaghetti

Julia Turshen, Simply Julia

I’ve been following Julia Turshen’s career for as long as I can remember. I have all of her cookbooks, because I’ve learned I can count on her to give me delicious, actually cookable recipes every single time. Her newest book, Simply Julia, which James Park reviewed in our spring 2021 cookbook preview, has helped me get out of a slump — I’ve been cooking from it all week. Llubav’s Green Spaghetti is the first recipe in the book, and it’s perfect for a quick weeknight dinner because — drumroll — you don’t have to chop any vegetables for the green sauce, which makes cleanup super easy. All you have to do is throw the baby spinach, basil leaves, and fresh kale into a blender, sit back, and let the vibrant aroma fill your kitchen with the speed of a Boy Smells candle. One thing I learned after making this dish twice: Don’t be afraid to go big on the kale leaves. Turshen’s recipe calls for six large leaves of kale, but mine were smallish, so the green sauce came out looking like soup. Luckily, I had enough kale, so I just added more leaves until I got a saucy consistency. — Esra Erol, Eater social media manager

Roast Chicken with Apricots and Olives

Susan Spungen, NYT Cooking

I have a real penchant for recipes that involve salty and sweet and bitter, and this recipe checks all three of those boxes, with the bonus of caramelized bits from the broiler. Marinating is the key here: let it go as long as possible to make sure all those flavors snuggle up nice and close. I love Castelvetrano olives, and as the recipe promises, they’re buttery and mellow. So mellow that I might even swap them out for a brinier olive that stands up to the sweetness of the apricots a little more. That said, this recipe is quite easy to prepare, and is lovely over a bed of pearled couscous to soak up that sauce. — Ellen Fort, Eater San Francisco interim editor

Orange-Cardamom Olive Oil Cake

Carolina Gelen, Food 52

For a few weeks now, my CSA oranges have been piling up, and I desperately needed a way to use at least a few of them. Cake seemed the obvious answer, and this Food52 recipe appeared to be particularly orange-heavy, calling for at least three (I used both blood and navel). The recipe makes efficient use of them, requiring orange juice, orange zest, and slicing and caramelizing oranges for a visibly orange upside-down topping. Slicing those oranges thin is key. That step, along with arranging them on the bottom of the pan, was the most difficult part of the whole thing, which is to say it’s a very easy cake to make. But there’s big payoff in the flavors, and next time I’ll have a better handle on how to artfully arrange the fruit so the cake also looks more impressive than it actually is. — Monica Burton, Eater editor

March 26, 2021

Pineapple syrup on vanilla ice cream Nick Mancall-Bitel

Fresh Pineapple Syrup

Stella Parks, Serious Eats

This pineapple syrup, made from discarded pineapple core and pips, has been like a bright, Swiss army knife of flavor all week. I’ve used it to add some pizzazz to drinks, topped my morning oatmeal with it, poured some over chunks of cornbread with buttermilk, and, of course, doused ice cream (Ample Hills’ PB Wins the Cup). The recipe, developed by Stella Parks, was a breeze (I let the mixture mingle overnight to extract maximum flavor). It felt especially rewarding since it uses pineapple scraps and required very little effort beyond chopping up the fruit, a task that usually feels so wasteful. — Nick Mancall-Bitel, Eater editorial associate

Ande Ki Kari (Eggs in Spicy Tomato Sauce)

Julie Sahni, NYT Cooking

Julie Sahni is my rock when it comes to North Indian cooking, especially since my grandma is very cagey and unspecific when I ask her for her recipes. Egg curry is also a godsend of a meal, with all the flavor and heft of a meat-based curry but with hard boiled eggs as the star instead, bathed in an oniony, tomato-based sauce. If you can get your hands on Sahni’s Classic Indian Cooking, use the recipe there, though Clark adapted the recipe for the New York Times. If you go by her recipe, omit the coconut oil, use red chili powder instead of red pepper flakes, and use at least twice as much ghee. After all, why mess with a classic? — Jaya Saxena, Eater staff writer

Stewed beans with salsa fresca over rice Missy Frederick

Mexican Stewed Beans With Salsa Fresca

Diane Unger, Milk Street

Beans are my go-to option for meatless meals, and I was oddly mesmerized by this recipe while watching an episode of “Milk Street” on a lazy Sunday. It’s admittedly a lot of steps — you probably are less inclined to soak beans overnight, build a sofrito, simmer beans for more than an hour, and make a separate accompanying salsa on a random Tuesday. But it proved to be a fun Sunday project, and the resulting bean dish is bright, creamy, and full of contrast courtesy of the tomato-based topping. It also makes a ton we had stewed beans as a side for mushroom tacos, a Main Event rice-and-beans Meatless Monday meal, an egg accompaniment for breakfast, plus two quarts of leftovers for the freezer. — Missy Frederick, Eater cities director

Broccoli Pesto Pasta

Dawn Perry, Bon Appétit

I’ve been eating a lot of pasta in this here pandemic, and I’m always on the lookout for fun, easy ways to keep that going. I found this particular 2015 Bon App number in a giant listicle of recipes they recommend making your kids for lunch (nearly all of which I can already tell are way more effort than I will be putting in when it’s my baby’s turn to eat from a lunch box). But for an easy weeknight meal? A perfect time to boil broccoli and blitz it up with basil to make a bright, springy dinner. This is not a recipe that will change your life, but it is a recipe that will turn a large amount of fresh broccoli into a nice pasta sauce. — Hillary Dixler Canavan, Eater restaurant editor

Instant Pot Italian Beef Sandwiches

Lindsay Ostrom, Pinch of Yum

My boyfriend was missing Chicago — his native city — on its most celebratory day: St. Patrick’s Day. I decided to give him a taste of home via a not-at-all-Irish but very-Chicago classic: the Italian beef sandwich. The recipe calls for beef chuck, garlic, onion, beef broth, and Italian seasoning to be thrown right into the pressure cooker, but I tweaked it a bit by sauteing the garlic and onions using the machine’s saute function before adding everything else. I also subbed jarred pepperoncini for the Giardiniera, and added an extra cup of beef broth than the recipe called for to ensure there was plenty of rich jus to dunk these babies in after the rolls were toasted, cheese melted, and the sandwiches were stuffed with as much tender, juicy meat as they could hold. A bonus I didn’t anticipate: the leftovers made for excellent next-day work-from-home lunches. — Terri Ciccone, Eater audience development manager

Soft Dinner Rolls

Sally McKenney, Sally’s Baking Addiction

Despite being soft and pillowy and delightfully golden brown on the outside, homemade yeast rolls are an intimidating prospect. The dough, enriched with milk, egg, and butter, seems at first a little too complicated for someone (like myself) who has barely mastered the classic no-knead loaf. But this recipe breaks down each of the steps in a way that’s really easy for a total novice to understand. It also only requires three hours of rise time thanks to instant yeast, which means that you can just up and decide to have buttery yeast rolls in the middle of the afternoon. Eat fresh from the oven and slathered with butter alongside a steak dinner and repurpose the leftovers as slider buns. — Amy McCarthy, Eater Dallas and Eater Houston editor

March 19, 2021

Orecchiette With Sausage and Chicory

Michael White/Food & Wine

I am such a sucker for bitter vegetables, likely because I am a touch bitter and I like surrounding myself with other bitter things. Here in Oregon, things like dandelion greens and radicchio are in their prime, so I’ve been making a ton of chicory salads, braises, and roasts, usually just on a whim, recipeless. However, I’m currently in a chicory war with a friend, which means we’re trying to out-cook each other with more and more elaborate chicory recipes. I went for this Food & Wine oldie-but-goodie, which tempers the bitterness of chicory with sausage and pecorino. I decided to add dandelion greens for a little contrast, but otherwise, I didn’t adjust much. I just love the way the chicken stock turns silken when it reduces with the cheese that’s a pretty simple pasta sauce on its own for a midweek dinner. — Brooke Jackson-Glidden, editor, Eater Portland

Lemony Salmon With Fennel and Orange Salad

Adeena Sussman/Adeenasussman.com

Adeena Sussman’s lemony salmon has been swimming through my memory ever since I had it during a Sunday-night dinner at my cousin’s apartment, months before “house hangs,” as we call them, became an anomaly. As Sussman says elsewhere in her wonderful book Sababa, lemon adds a lot in this recipe, it’s more of a co-star than a supporting player, thickly coating the fish and turning roasty-colored in the oven. Instead of salmon, I used red snapper, which has a sweet flavor that the paprika brings out even more. And I added just a little yuzu kosho to the preserved lemon paste, imparting a bit of spice to the picture. I ignored the fennel and orange salad completely in favor of Smitten Kitchen’s crisped chickpeas with herbs and garlic yogurt, a minty, earthy counterpart. — Emma Alpern, Eater senior copy editor

Edna Lewis and Scott Peacock’s Shrimp Grits

Food52

Last Friday night I had promised my partner a seafood dinner in honor of our Discord group’s 10,000th bad movie screening of the pandemic: Waterworld. Of course, the idea of making seafood on a Friday night after a long day of work was extremely optimistic on my part. Fortunately, we happened to have all the ingredients (including a few nearing their expiration date) we needed for shrimp and grits, something I’ve never made before. I was enticed by this particular recipe’s Edna Lewis endorsement, and it turned out to be really simple and very creamy. The recipe calls for blending the shrimp into a paste and mixing it in, something I only learned after I started cooking. Because I wanted to preserve some whole shrimp, I ended up only pureeing half the buttery shrimp in my food processor and left a few more whole to dress the top of the bowl. In the end, we never even watched Waterworld, but dinner was better anyway. — Brenna Houck, cities manager

The inside of a breakfast dumpling Alyssa Nassner

Breakfast Dumplings

Lori Yates/Foxes Love Lemons

I have an excess of frozen meat accumulating in my freezer, particularly ground breakfast sausage, so I’ve been trying to find fun ways to use up the surplus. I love sausage dumplings, and had a batch of readymade wrappers on hand from the Asian market up the street, so breakfast dumplings it was! Egg, sausage, and hash brown breakfast dumplings, to be exact. Was this something I made up? Are there recipes for this kind of thing? Yes, it turns out, there are, and this one by Foxes Love Lemons was the ideal template. I decided to pre-cook the individual components prior to assembly, undercooking the sausage just a bit to allow it to finish cooking inside the dumpling. I also opted for thicker wrappers because they’re easier to pleat and hold up better to pan-frying. Pro-tip: Keep your wrappers and assembled dumplings covered with damp paper towels while you work so that they don’t dry out! I pan-fried them for about five minutes and then dropped a few tablespoons of water into the pan and covered it for a quick steam. They turned out way better than I expected, and I would 10/10 recommend everyone go on a breakfast-for-dinner dumpling journey of their own. — Alyssa Nassner, art director, Vox Media Editorial Networks

Vegan Coconut-Ginger Black Beans

Ali Slagle/NYT Cooking

A couple weeks ago, I did something I hadn’t done in several years: clipped a recipe out of a newspaper, the kind with pages you can turn with your hands. The newspaper in question was the Sunday New York Times, and the recipe was Ali Slagle’s vegan coconut-ginger black beans. Slagle had already earned my trust and admiration with her one-pot beans and rice recipe, so I decided to follow her into yet another can of black beans. It helped that I had every single one of the ingredients at home already (a rare occurrence) and that I was in the mood for something vegan after having spent the previous days eating almost nothing but cake. This is a very easy recipe, and also adaptable — though it calls for two cans of beans and a can of coconut milk, I had only one can of beans, so I just halved the coconut milk and all of the other ingredients, and it turned out fine. The most strenuous thing about the recipe — and by “strenuous” I mean mildly time-consuming — was peeling and microplaning fresh ginger, because I am a ginger freak and thus always use at least twice the amount called for. The result, which I served over rice, was highly satisfying, and I’ll definitely be making it again. — Rebecca Marx, Eater senior editor

Bouchon Chocolate Chip Cookies

Thomas Keller/Bouchon Bakery Cookbook

I made actual cookies for the first time in my life last weekend. Although I cook a lot, I rarely bake. But whether because of lockdown, a nascent fascination with breadmaking, a reduction in alcohol intake necessitating a greater need for sugar, or because I have a 2-year-old daughter, cookies have been on my kitchen to-do list for months. I first tried a variation on this recipe at the Quality Chop House (yes, those guys) shop about four years ago, when chef-butcher-baker-candlestick-maker Rich Bowman told me he’d adapted the recipe to include demerara sugar, which lent the cookie a very pleasing grainy crunch. I followed Bowman’s advice and substituted molasses for malt and upped the amount of dark brown muscovado sugar in the mix. To freestyle yet further, and to give myself a purer cookie result, I added chocolate chips to just half of the mixture. My first foray into baking cookies — I have to be blunt — was an unqualified success. The result was crisp edged chewy, toffee-like in the centers buttery, biscuity not too sweet: quite what I’ve always wanted from a cookie. The pinch of salt helped. So too did the ability to eschew precision, give in to uncertainty, and to adapt to improve. — Adam Coghlan, editor, Eater London

March 12, 2021

Easy Air-Fryer Durian Basque Cheesecake

What to Cook Today

Basque cheesecake, known for its nearly burnt top from baking at high temperatures, has that perfect balance of creamy texture, cheesy tang, and caramel-like, dulce de leche-like flavors that I love. I never thought I could pull it off myself, but then came the air fryer. For those who think that an air fryer is just for reheating soggy fries, think again. This easy-to-follow, versatile recipe makes the most incredible, foolproof Basque cheesecake — I even subbed ube for the durian here and it came out perfect. (Or if you just want to enjoy a classic basque cheesecake, you don’t have to add any additional flavors.) There are just three extremely straightforward steps: blend all the ingredients, cook the batter in the oven-safe cheesecake pan, and chill in the fridge, preferably overnight. That’s it. Because of the air fryer’s consistent temperature control, the cake’s top always comes out deliciously deep, creme brulee brown. After chilling in the fridge for hours, the center is still ooey, gooey, slightly melty, resulting in the most satisfying cheesecake bite. No dessert has ever brought me this level of satisfaction and achievement you deserve to feel the same. — James Park, Eater social media manager

Red Lentil Soup, Barrett Prendergast

Barrett and the Boys

To be honest, I’ve never been a huge fan of lentil soup. I’d only ever cooked it with green lentils, which I find a bit too, well, lentily — full of grainy, bitter health pebbles reduced to mush. But then this version popped up in my feed, from the effortlessly chic LA businesswoman/chef/influencer/mom Barrett Prendergast, and I decided to give it a try. It’s magnificent. The secret is the concentrated mixture of crushed plum tomatoes, onions, and carrots that you saute for a while to make a sort of sofrito that gives the soup loads of sweetness and depth. Then you add tiny red lentils (so much better!) and stock — in my case, this amazing fermented-vegetable stock I get from the farmers market — and finish with parmesan. The resulting soup is the kind of rich, satisfying but also light and bright thing you want to eat for lunch all week, which I’ve been doing. And I’ll probably make a pot for next week, too. — Lesley Suter, Eater travel editor

Sesame Tofu with Broccoli

Hetty McKinnon, Bon Appétit

Tofu is such a great protein: It’s cheap, lasts a long time in the fridge, has a luscious texture, and did I mention it’s cheap? This Bon App recipe by Hetty McKinnon caught my eye when she started sharing other folks cooking it to her Instagram Stories. Her idea to use tahini when building a sesame sauce is genius. The final result has a delicious oomph, even if it’s not as crispy as the recipe promises — I’ve never really understood how this works when you plop lightly fried tofu into a sauce? — but I do think the cornstarch coating gives the sauce something to stick to so it doesn’t feel needlessly time-consuming and messy to do that step. (Sidebar: I love when recipes include step-by-step videos like this one does!) — Hillary Dixler Canavan, Eater restaurants editor

Meat Loaf

Ina Garten/Food Network

My grocery store put the fancy grass-fed ground beef on sale, so I bought some without much idea what to do with it. Unfortunately, bringing it home didn’t give me any more ideas, which felt embarrassing because ground beef is so versatile. But then I remembered: meatloaf. I used Ina Garten’s recipe, which hits the sweet spot between being traditional but not too much work it has you toss the sauteed onions with worcestershire and tomato paste before folding them into the ground beef, which I thought worked especially well. Meatloaf is not a beautiful dish, and it looked especially unbeautiful mounded on a sheet pan coming out of my oven glazed with a thick layer of ketchup. But it was delicious, and no matter how many meals we ate the leftovers with, we were always excited to have it again. — Meghan McCarron, Eater special correspondent

Kimchi Jjigae

Sohui Kim, Bon Appétit

I, like many others, am still working from home, which means I’m still on the lookout for quick, no-fuss recipes I can whip up on a Sunday night and reheat for lunch throughout the week. Chef Sohui Kim’s kimchi jjigae recipe had gotten lost in my rotation of go-to dishes this winter, so last week I was ready to revive the fiery Korean stew. Many of the ingredients are among my pantry staples — an onion, gochujang, that jar of kimchi sitting in the back of my fridge — so cooking this on a weeknight is perfectly manageable. Just be sure to add the tofu at the end so it doesn’t get too soggy, and gently reheat for lunch all week long. — Bao Ong, Eater New York editor

Vegan Chocolate Cake

Bea Vo, Leite’s Culinaria

I first stumbled upon Bea Vo’s vegan chocolate cake several years ago, when I was doing some recipe testing for Leite’s Culinaria. I feel like successful vegan baked goods always make people do the I-can’t-believe-it’s-vegan thing, but this really is one of those cakes, richer and more tender and moist than the majority of non-vegan chocolate cakes I’ve had the pleasure of eating. It is my go-to cake for birthdays, as well as any occasion that demands a chocolate cake in addition to being exceptionally good, it is exceptionally easy, a two-bowl dump-and-stir that does not require a stand mixer. I made it last weekend for a couple of eight-year-olds who were demanding a “superhero” cake, which basically meant covering it in a ton of rainbow-colored buttercream and sprinkles. It was kind of a psychedelic mess, but beneath it all, the cake stood tall, trustworthy as ever. — Rebecca Marx, Eater senior editor

March 5, 2021

Pork Ribs with Black Bean Sauce

The Woks of Life

I desperately miss going out for dim sum, but this plate of delicious pork ribs with black bean sauce brought back the feeling of sitting around a big dim sum table with friends. The ribs simmer for a full 40 minutes, which leaves you with falling-off-the-bone meat, and the cooking liquid becomes a delicious, creamy pork broth and base for the savory black bean sauce. Other hearty vegetables, such as onions and bell peppers, round out the dish, and I added radish and potatoes, which went well with the sauce. Serve it with rice to soak up every drop. — James Park, Eater social media manager

Pizza Babka

Bill Clark, A Piece of Cake

You may have read on Eater that everyone and their mother (or maybe just a selection of his thousands of subscribers) were making pizza babka last month after reading Bill Clark’s recipe in his lovely newsletter A Piece of Cake. It’s a wildly tempting proposition — a chewy, rich, decadent babka but with cheese and pepperoni instead of chocolate or cinnamon. But the first time I made it, I completely failed (as did others in my group texts). When Clark suggested it would take around 30 minutes for the first dough rise, I followed his direction way too literally, even though my ball of oregano-studded dough had barely changed shape. Any experienced baker knows the rising time varies depending on your yeast, your climate, etc., and a recipe’s timing is just a suggestion. My first pizza babka was a dense, oily mess. The second time around, I left the dough out all afternoon and then put it in the fridge to rise overnight. For the second rise, I gave it over an hour, following the shape of the bread instead of my timer. I also skipped making my own dipping sauce the second time, using an opened jar of marinara, because making your own pizza babka is impressive enough. I love the end result, maybe because I had to earn it, and plan on gifting more loaves over the next few months. — Amanda Kludt, Eater editor-in-chief

Up any lunch bowl with chewy roasted chickpeas Esra Erol

Crispy Roasted Chickpeas

Emma Christensen, The Kitchn

Breakfast is my favorite meal of the day, so I use all my energy to prepare elaborate plates in the morning. Unfortunately, by lunchtime, I have no desire to be in the kitchen again. To combat this self-inflicted cooking fatigue, I’ve been pushing myself to make bowls of things: salad, grains, and grains over greens. And to keep that from getting boring, I’ve been having fun making the toppings from scratch. Crispy roasted chickpeas are my favorite new trick because they add a satisfying crunch to all of the above and, because the Kitchn’s recipe yields a heaping serving, I can eat them later as a snack with a glass of wine. While the chickpeas are crunchier fresh out of the oven (I recommend tossing them with za’atar), that doesn’t necessarily mean they’re better. As they cool down, they become chewy and nutty, exactly what you want out of a snack. — Esra Erol, Eater senior social media manager

Homemade Labneh (with Everything)

Rivka, Food52

Currently stuck in a very boring dining routine, I’ve been trying to think of low-lift ways to elevate my meal options. Enter labneh, an all-occasions spread that makes for a seriously luxurious snack. To make it, you mix a cup or two of Greek yogurt with a pinch of salt and some lemon juice — I used the proportions outlined in this Food52 recipe — and place it in a cheesecloth-lined strainer in the fridge. After about 24 hours, you’ll end up with a rich, creamy spread that can serve as a pretty universal canvas — dress it up with za’atar (I like the sumac-heavy Spicewalla blend), some fancy olive oil, and crudites, or just sprinkle on a little Everything but the Bagel Seasoning from Trader Joe’s after slathering it on toast. No one here will judge you for eating it straight out of the container, either. — Amy McCarthy, Eater Dallas + Houston editor

Spiced Coconut Chicken Rice

Shayma Owaise Saadat, Bon Appétit

This recipe has two important selling points: It promises to be a one-pot meal and it includes a lot of ingredients you probably already have on hand. Less mess and less grocery shopping? Yes please. After adding most of the ingredients into the pot, including the rice, it looks like a big curry. But then you layer a kitchen towel between the pot and the lid and tie the ends with a rubber band. I was tempted to crack it open and take a peek as I watched the steam rise (my boyfriend also looked a little worried), but we resisted, and our patience and trust were rewarded with perfectly fluffy basmati rice, tender chicken, and an overall very pretty meal thanks to the turmeric and bright green kale mixed in at the end. — Milly McGuinness, Eater director of audience development

Do not skip the meringue on this lemon cake. Adam Moussa

Preserved Lemon Meringue Cake

Claire Saffitz, Food52

When the craving for a lemony dessert hits me, it hits hard. That’s how I ended up assembling the layers of this stunner from Dessert Person, Claire Saffitz’s book that seemingly everyone I know is baking from at the moment. The cake batter contains lemon zest, lemon juice, and preserved lemon rind blended into yogurt. There’s lemon curd between the layers and a touch of lemon juice in the Italian meringue. It’s a lemon quintuple-threat. I skimped a little when layering the curd, worrying it would drip out the sides — a mistake since it was being covered up with the meringue anyway. Do not skip the meringue, even if — like me — you worry it’ll make the whole cake too sweet it provides necessary balance. I initially planned to scale down the recipe, since it only needed to feed four (the recipe says it serves 10), but overcame that impulse. The joy of bringing a decadent cake with slices for days into the world is its own reward in this dire winter. Well, that and enjoying a daily slice of six-layer cake for the better part of a week. — Adam Moussa, Eater lead social media manager

February 26, 2021

Buttered Popcorn Cookies

The Smitten Kitchen Cookbook

“It follows basic snack math, which is that two forms of junk food together always exceed the greatness of them separately,” writes Deb Perelman in her masterwork, The Smitten Kitchen Cookbook. She is, of course, correct. Popcorn cookies are excellent. The simple brown sugar-vanilla cookie dough provides just enough structure and sweetness to support the starring popcorn, which reminded me of the end of a box of movie-theater popcorn after it’s been sitting for two hours, a somewhat-crunchy middle-ground texture I actually kind of love. (I do not know what the “correct” texture for such a cookie is.) While the recipe was fairly easy overall, good for late-night baking, dispersing the sticky, relatively scant batter throughout a bowl full of light popped corn was somewhat difficult — but even my slapdash efforts turned out pretty well. Following the snack-math logic, after a couple days I dipped the leftover cookies in chocolate (“Just like M&Ms in movie theater popcorn!” I shouted to an empty kitchen as the mania took hold). I feel like Deb would approve. — Nick Mancall-Bitel, Eater travel editorial associate

Romanesco Con Le Sarde

Ben Mims, Los Angeles Times

I truly didn’t think I could tire of cooking vegetables, but at some point in the Cook, Rinse, Repeat blur of the last few months, it happened. I got tired of cabbage. Tired of broccoli. Tired of lettuce, and I still refuse to make salad dressing more than once a month! Please, do not ask! But this recipe for romanesco, baked super hot and dressed with a sweet and tangy sauce (plus lots of buttery bread crumbs), brought me to my senses, reminding me that really, vegetables will never be boring. In the sauce, raisins plump up and soak in the flavor of tomato paste, shallots turn dark and caramelized, and sardines bring a balancing brininess. I went through all my romanesco making this dish, and I still want more. So until I make my next trip to the grocery store, I’m swapping in all the broccoli that I’d been neglecting. — Elazar Sontag, Eater staff writer

Romanesco con le sarde Elazar Sontag

Soy and Scallion Tofu Bowl

Chris Morocco, Bon Appétit

To make up for the fact that bacon cheeseburgers are my favorite food, I try to eat vegan breakfasts and lunches during the week. I ran across this Bon Appétit soy and scallion tofu bowl in the latest issue of the magazine, and the writer claimed tofu could take on the texture of meat without much work. My usual tofu routine is to press it dry under stacks of paper towels and cookbooks, toss it in oil, and then bake it — too many steps for a quick lunch. This BA version is way easier. You don’t even need to use a box grater as the recipe suggests just crumble the block up in your hands after you squeeze it dry. I left the butter out of the dish to keep it vegan, and it didn’t seem to miss it much. I added some Trader Joe’s umami mushroom powder, because we add that to everything in our house these days. I paired the tofu crumbles with rice and sauteed kale doused in apple cider vinegar and squeezed Sriracha over the whole thing. It’s about 10 minutes of work for four servings of lunch for the week. — Erin Perkins, Eater Charleston editor

Crispy Roast Lemon Chicken Thighs with Potatoes

Tara Tuckwiller, Taste Cooking

Forgive the obnoxious #CaliforniaProblem and potential for pandemic cliche, but I have too many lemons. The yard behind my house came with two fairly mature lemon trees, and once a year I look up and instantly begin sweating: They’re coming. It’s just about now that I realize I need to find a way to use up these falling projectiles before they start rotting and attracting critters. This week, I was dealing with the double whammy of having just returned home after some time away to a mostly empty fridge. So I googled a list of the things I had on hand: lemons, rosemary (via a small, sickly bush), chicken thighs (bless you freezer stash). Taste Cooking had my answer. As the description promises, the potatoes do get all crispy and caramely, and the chicken is, well, also crispy and very, very lemony. This is one of those handy one-pan easy weeknight meals that I know I’ll now be making again, even when I don’t have lemons literally falling from the sky. — Lesley Suter, Eater travel editor

Shrimp Etouffee

Vallery Lomas, New York Times

I’m not sure what possessed me to buy shrimp at the market the other day, but when I found myself with two pounds of shrimp, I decided to tackle this version of etoufee from Vallery Lomas. It’s an uncomplicated recipe that also came together quickly, though with all the bell pepper and celery chopping, not to mention the garlic mincing, this took me more like 45 to 50 minutes. Some advice: Definitely make your own Creole seasoning with the provided recipe instead of buying from the store, and don’t panic when you’re at the end of step two and it looks like a bundled mess of veggies and tomato paste. Everything comes together beautifully in step 3. I set aside a small amount of the sauce before adding the shrimp for my sister who is watching her cholesterol. I can also be weird about second-day seafood (please reheat not in the microwave), but I had this the following day in the late morning with scrambled eggs and it was even better. I called it eggtoufee. — Patty Diez, Eater project manager

February 19, 2021

Robert Redford Cookies

Sister Pie

I love a cookie with a lot of stuff in it — the more textural intrigue, the better. Robert Redford is also pretty cool, even if I’ll never fully forgive him for the choices he made in The Way We Were. So Sister Pie’s Robert Redford cookies began calling to me as soon as I got a copy of Sister Pie cookbook, and I answered. Made with both whole-wheat and regular flour, rolled oats, pretzels, chocolate chunks, and walnuts, they’re basically an entire bulk section stuffed into cookie form. As such, they offer much textural reward — so long as you commit to them. By that I mean that you need to refrigerate the dough for at least 24 hours after mixing it, which is something that snuck up on me the first time I attempted to make them. This time around, I planned ahead, and ended up with cookies that were as strapping and appealingly craggy as their namesake. They’re really good, in other words, a bit of cinematic sunshine to light up a gray February day. — Rebecca Marx, Eater senior editor

Honeydew Salad with Ginger Dressing and Peanuts

Anna Stockwell, Bon Appétit

I made this recipe for the first time in the summer of 2019 it went along with some hot dogs and nicely charred chicken and was the perfect side to my summer grilled meats. But while this salad might scream summer, it will definitely not do you wrong if, like me, you’re in the middle of freezing winter and nonstop snowstorms. It hits differently, yes, but just as well. (I also think that summer is the absolute worst time for eating ice cream.) This recipe comes together in 10 minutes and one bowl, and I ended up making it three days in a row for lunch, each time reveling in the crunchy, creamy, salty, and sweet components of this not-at-all fussy salad. There’s an endless amount of room for creativity and/or not having one or two of the ingredients, too. I’ve made it without mint leaves, with toasted sesame oil instead of fish sauce, with no ginger in sight, and with regular white vinegar. Each time it’s refreshing and excellent. — Patty Diez, Eater project manager

Seafood Chowder

Erica Walker, Fav Family Recipes

Knowing we had a huge winter storm bearing down on us in Texas, I decided to make a Valentine’s-worthy dinner Sunday night with plenty of leftovers to get us through the next few days. Gulf seafood is currently at its winter peak, and my Florida-born husband loves fish, so chowder it was. I looked for the simplest recipe I could find, which is how I landed on this one, and ended up adding oysters and crab meat, subbing salmon for cod, and throwing in a cup of frozen corn. I served it with some garlicky Texas toast, a dash of Louisiana hot sauce, and a sprinkle of melted cheese, plus some cava, because Valentine’s Day. The end result felt celebratory, and definitely helped keep us warm during the 24-hour power outage that followed thanks to Winter Storm Uri. — Brittanie Shey, associate editor, Eater Dallas and Eater Houston

Turkey with glass noodles Joy Summers

Turkey with Glass Noodles

Brandon Jew, Bon Appétit

I discovered this recipe as a way to use up leftover turkey in the November issue of Bon Appétit, but it was also the perfect opportunity to use my new favorite condiment, Minneapolis restaurant Hai Hai’s coconut oil chili crisp. The combination of those crunchy shallots in fiery oil, plus the floral buzz from Sichuan peppercorns, tangy black vinegar, herbs, and roasty nuts make for a dressing that you could pour over any kind of noodle, bolstered with a little mild meat or tofu, for a quick weeknight dinner. A major bonus is that if I back off the heat just a bit, my kids will actually slurp these right up. Considering I’m averaging about six meals prepared every day, any dish that the entire family will eat is a major life accomplishment. — Joy Summers, editor, Eater Twin Cities

Ragù alla Bolognese #2

Roads & Kingdoms

Last week, with the approaching double whammy of Valentine’s Day and a strong winter storm aimed at Texas, I decided to make a big batch of hearty ragù using the second recipe from the essential treatise on the subject from Roads & Kingdoms. Made from meat, meat, and more meat, the ragù provided essential calories and warmth as my boyfriend and I hunkered down to spend the next week snowed in. It’s not overly difficult to make but yields decadent results — you really just brown the meat and let everything hang out for three hours. (The trickiest part is getting all the meat off the short ribs, but even if there is some gristle, no harm no foul.) I’d still say the cost of ingredients alone makes this a dish for a special occasion — like Valentine’s Day, an anniversary, or the total failure of state government. (Tip: It’s even better the second day). — Erin Russell, associate editor, Eater Austin

Zucchini Bread

Smitten Kitchen

Zucchini bread is a rare bird in my diet, so I was surprised when I found myself craving some the other day, in the middle of February. I had never made it before, but the heart wants what the heart wants. Luckily, I found an able guide in Deb Perelman of Smitten Kitchen. Her recipe is stuffed with a heap of grated zucchini, the top is generously dusted with sugar, and she leaves the loaf exposed for a day after baking to make it extra crackly. My bread didn’t dome quite as much as the master’s, but the top did maintain its texture through the days it took me to carve away at it. It became breakfast, a lunch side with tomato soup, a fancy tea time snack, and dessert. — Nick Mancall-Bitel, Eater editorial associate

February 12, 2021

Pan-Roasted Chicken with Harissa Chickpeas

Dawn Perry, Bon Appétit

My husband and I have been making this recipe, known in my apartment simply as “chickpea chicken,” at a pretty regular cadence for years. While it does provide a great template for how to turn canned beans and chicken thighs into a complete dinner, I never futz with it much beyond occasionally adding lemon slices to the pan while it roasts or using more onion or garlic if I feel like it. The chickpeas make particularly excellent leftovers this time I warmed them up in the microwave (it’s fine!!) and put a steamed egg and some sauteed broccoli on top. — Hillary Dixler Canavan, Eater restaurant editor

Tteokbokki

Maangchi

After a recent shopping trip to H-Mart, where I stocked up on the essentials (dumplings, all sorts of frozen and dry noodles, rice cakes), I decided to finally try my hand at making tteokbokki, spicy rice cakes, guided by the go-to Korean cooking expert Maangchi (aka Emily Kim). The recipe is a relatively easy one. Because I didn’t have kelp or dried anchovies for the stock, I used almost an entire tube’s worth of anchovy paste and two large sheets of nori. I let the stock boil far longer than the requested 15 minutes, until the nori sheets broke down and the stock reduced a bunch. I strictly followed the rest of the recipe, resulting in a really wonderfully spicy and chewy rice cake dish. I paired it with bulgogi made using already-sliced beef from 99 Ranch and the Omsom spicy bulgogi starter pack for a nice balance. — Nadia Chaudhury, editor, Eater Austin

Citrus Sorbet

The Superiority Burger Cookbook

Brooks Headley knows that making sorbet is weird. In The Superiority Burger Cookbook — which I picked up for $3 (?) in a Chicago Urban Outfitters (. ) in 2017 — he says the process of watering down and sweetening fruit to make it taste more like itself than itself alone is “kind of a trip.” After nearly four years of leafing through its pages and two months of owning a long-yearned-for ice cream machine, I finally made a citrus sorbet — swapping the grapefruit for the wintry Tarocco orange, its heart streaked with red like a sunset. I blended equal parts sugar and water to make a syrup, with dextrose added for lusciousness juiced the oranges mixed their offering with the syrup, going fruitier than the the suggested 1:1 ratio because the oranges were sweet. After I added a touch of salt, it was ready to spin in the ice cream machine or put in the freezer, to be taken out every hour to blitz with an electric whisk or immersion blender. But what took this sorbet into trip territory was candying the peels and blitzing them into the juice and syrup mix, which added a bittersweet complexity that made the sorbet taste more whole. More like itself. Like Brooks says, making sorbet is weird. — James Hansen, associate editor, Eater London

Josey Baker’s Adventure bread Elazar Sontag

Adventure Bread

Josey Baker Bread

“Adventure Bread” is the creation of San Francisco superstar baker Josey Baker, who co-owns the Mill, a wildly popular all-day cafe. If you’re willing to wait in line for upward of 20 minutes, you can be the very satisfied owner of a thick slice of Baker’s bread, smeared with nut butter and jam. But in my humble opinion, this seed-packed hippy food is the most delicious loaf to come out of his ovens, and it can be made at home, thanks to a recipe from Baker’s cookbook, brought to the internet by David Lebovitz. When it’s still a pre-baked mixture of rolled oats, seeds, and nuts, it’s hard to imagine this gloopy “dough” will resemble anything like bread once it’s pressed into a loaf pan and baked. But it does, and the recipe offers an extremely easy path to bread for those of us not blessed with the baking gene. While its distinct savoriness makes for an excellent turkey sandwich, its nuttiness, and its slight sweetness from a bit of maple syrup, also make it a fine base for a thick spreading of nut butter and good jam. Really, you can’t go wrong. — Elazar Sontag, Eater staff writer

Perfect Boiled Egg

J. Kenji López-Alt, NYT Cooking

The internet is bursting at the seams with hacks, tips, and a million one-weird-tricks for getting perfect boiled eggs. But unless chicken eggs radically change at some point, I don’t think I’ll ever try another method beyond J. Kenji López-Alt’s Perfect Boiled Egg method. Actually, the eggs are not boiled, but steamed — I make a dozen at a time in a steamer basket.

About five minutes in the pot yields slightly firm whites and soft-centered yolks. There’s no ice bath to plunge them into after the eggs are just left to cool at room temperature and peeled at whichever temperature your fingertips can stand.

The soft-cooked eggs sit in my fridge through the week, reheated in boiled water from the kettle in the minutes it takes to make my coffee and ready to be peeled and smashed over toast or dropped into a bowl of cold noodles. It is no exaggeration to say that becoming a person who batch-boils their eggs changed my life. — Adam Moussa, lead social media manager

Homemade Vegetarian Chili

Cookie and Kate

I made this chili in a real hurry after scanning about 15 recipes, and I was pleasantly surprised by the results. For years, my go-to vegetarian chili recipe was one from (now-defunct) Everyday Food magazine, part of the Martha Stewart universe. It came together fast, but it tasted like it, which is why I gave it up a couple years ago, once I attained the more sophisticated palate of a 30-something. This one is equally approachable, but it has a greater depth of textures and flavors and lots of room for customization. I skipped the celery, for instance, and added more spice in the form of ground cayenne and a finishing touch of Crystal hot sauce. I also took some liberties with the bean selection, using two cans of pintos and one can of black beans. The final step — where you blend part of the soup and add some vinegar and lime juice, or both, like I did — is key. — Emma Alpern, senior copy editor

February 5, 2021

Beef and Aubergine Fatteh

Nigella

As someone who onc frequently hosted dinner parties, it saddens me to think I have no idea when it might ever be safe to have another one. That hasn’t, however, stopped me from making party food, even if it’s just for my husband and me. One such recent craving involved me making me Nigella Lawson’s beef and aubergine fatteh, or as Nigella very aptly describes it “a form of Middle Eastern nachos.” Baked, crunchy pita triangles are topped with garlicky yogurt, sauteed ground beef and tiny chunks of aubergine (that’s eggplant to you) cooked with generous spoonfuls of ground coriander and cumin, and sprinklings of pomegranate seeds, toasted pine nuts, and mint leaves. There are so many textures and flavors with each bite that you’ll be hard-pressed to stop even when you’re full. My only suggestion is to toast the pita closer to when you’re about to eat so the dish retains more heat as you dig in. — Tanay Warerkar, Eater NY reporter

Liège waffles

Smitten Kitchen

A year ago, I’d have laughed at a 24-hour waffle recipe. But this week, 40 weeks pregnant in the middle of an epic NYC snowstorm, I’m in search of projects that take the most time. And these waffles — crunchy and caramelized on the outside, almost gooey, definitely stretchy on the inside — were 100 percent worth the investment. It’s also, truth be told, the easiest brioche dough I’ve ever made. I ate six, each topped with more whipped cream than the one before, and they were so delicious that I was happy to spend the 25th hour cleaning my destroyed waffle maker. —Britt Aboutaleb, VP of development

World’s Best Green Cabbage

Scott Hocker, Taste Cooking

Do you have a whole head of cabbage? Do you have an onion? Maybe also a carrot and definitely an oven? Great news: you have the makings of a dish with one of the greatest effort-to-pleasure ratios I know of. For his column in Taste, Scott Hocker adapted a Molly Stevens recipe which he calls, correctly, the world’s best braised cabbage. A cabbage cut into eighths is scattered with sliced onion, a roughly chopped carrot, and water or stock if you have it. After two hours in a low oven, it falls apart into a sweet, caramel-y, hearty side dish for anything from a pork chop to beans, or a meal on its own with the help of maybe some bread and an egg. It’s my go-to cabbage recipe, and it keeps beautifully in the fridge to fuel lunches and dinners throughout the week. — Meghan McCarron, special correspondent

Tortillas with all the fixings Gabe Hiatt

Northern Mexico-Style Flour Tortillas

Christian Reynoso, Serious Eats

I had pretty much given up on the hope that I could ever make restaurant-grade flour tortillas at home — believing that short of buying a BE&SCO machine, the rounds found throughout the country’s best Tex-Mex restaurants were simply not attainable on my own stove. Previous attempts always left me with stiff dough that didn’t puff, or that always tasted underdone even if I burned them in spots. This week, though, I tried a Serious Eats recipe for Northern Mexico-style flour tortillas from Christian Reynoso that shook up my whole outlook. Lard, I already knew, was a key ingredient. But using hot whole milk instead of water upped the fat content and, according to Reynoso, contains additional proteins and sugars that help the tortillas brown. Because kneading still remains largely a mystery to me, I also appreciated that this recipe calls for paddling the living daylights out of the tortilla dough in a stand mixer. I think it’s the first time I pushed my KitchenAid to full throttle. Subtle rolling cues — roll from the middle to the lip, rotate 45 degrees frequently — helped me form more even circles than I was used to. The finished product was rich and soft and folded as easily as a blanket. — Gabe Hiatt, Eater DC editor

One-Pot Beans and Rice

Ali Slagle, NYT Cooking

My boyfriend introduced me to Ali Slagle’s beans and rice in the first months of the pandemic, when all we wanted to do was eat our feelings, quickly and affordably. Its virtues are as numerous as its list of ingredients is brief. Oil, an onion, a can of beans, long-grain rice, and some vegetable stock all get dumped into a Dutch oven or lidded saucepan and hang out there for 20 minutes, and what emerges is a miracle of comfort and economy. It’s a deceptively plain dish, one whose impressive flavor and intense degree of satisfaction sneak up on you its secret, I think, lies in the fact that you cook it with the bean liquid, which does happy things to the rice. I usually dress it up with Cholula, and sometimes a soft-boiled egg or avocado if I’m feeling festive. And more often than not I start eating it straight from the pot because who needs niceties anymore, anyway. — Rebecca Marx, senior editor

Black Pepper Tofu and Asparagus

Sara Jampel, Bon Appétit

Tofu has wiggled its way into a lot of my cooking the last several months, ever since I made this Yotam Ottolenghi favorite and felt ready to tackle other tofu dishes. Still, months later, this is the dish I go back to regularly. It comes together easily in about 30 minutes and does well with any number of riffs and modifications I throw at it. (More often than not, I’m swapping the asparagus for other veggies like brussels sprouts, eggplant, or green beans really anything will do here.) As I write this I’m thinking I’ll swap in some beef or chicken soon. However you prep it, it’s excellent for a quick dinner over rice or with some more veggies. Oh and haphazardly chopping the peppercorns with a chef’s knife or wrapping them in a paper towel and smashing the hell out of them with canned beans works very fine if you don’t have a spice mill or mortar and pestle. — Patty Diez, project manager

January 29, 2021

Blueberry Spelt Muffins

Roxana Jullapat, Bon Appétit

I probably haven’t had a muffin in two years, which seems excessive for something so basic, but I’m just not usually a person who counts pastries as breakfast. I sugar crash by 10 a.m. if I don’t get a little more nutritive bulk. But flipping through this month’s Bon Appétit, I spied the blueberry spelt muffins from LA pastry chef Roxana Jullapat and felt a tug it seemed approachable, nutritious (it’s form her forthcoming cookbook dedicated to whole-grain baking), and gave me a chance to use up the random bag of spelt flour I purchased on a whim a while back. The muffins were all of that, and glorious — tender, sweet-but-not-too-sweet, moist, crumby, and chock full of blueberries. My kids loved picking off bits of the streusel topping then gobbling the muffins whole. The first time I made them, I mixed up most of the batter the night before and popped ’em in the oven on a Sunday morning and they turned out perfect. A few days later I made a second batch with a few vegan swaps and again, divine. They kept me way more satisfied than the morning usual pastry — but then again, I scarfed three. — Lesley Suter, Eater travel editor

Crisp Gnocchi With Brussels Sprouts and Brown Butter

Ali Slagle, NYT Cooking

Ali Slagle’s crisp gnocchi with Brussels sprouts and brown butter from NYT Cooking has all the hallmarks of a perfect weeknight recipe: one pan, an ingredient list focusing mostly on pantry and fridge staples, but not something I would have thought of myself. I must disclose, however, that like a total commenter, I made some modifications. I used broccoli as well as Brussels sprouts because a) I didn’t have enough sprouts but b) did have too much broccoli in my fridge. I cut the butter from six tablespoons to four because I was trying to still have some of my precious Kerrygold left over, and I delayed adding the lemon zest so its flavor didn’t get too muted by sizzling away in the skillet. When I make this again — because I will be making this again — I’ll also add a squeeze of lemon juice just before serving. But no matter! Recipes that work well as templates for personalized futzing are the ones I’m most likely to incorporate into my regular cooking rhythm, and this one definitely does. — Hillary Dixler Canavan, Eater restaurant editor

Malo’s Beef and Pickle Tacos

Joy the Baker

When I was a baby Angeleno (read: a new transplant from New York), I discovered a Mexican restaurant in Silver Lake that had the most curious taco. It was drippy beef nestled in a fried corn tortilla, finished with shaggy cheddar strands, dill pickles, and hot sauce. It was gringo. It was great. I came back many times to chase a trio of these beef and pickle pockets with beer — because this was the Before Times (before I developed the gluten-intolerance endemic to Los Angeles). The restaurant closed in 2018, but one day, I found the recipe on a food blog: Joy the Baker’s adaptation of Malo’s beef and pickle tacos. So I started to make what is ostensibly cheeseburger tacos at home. The recipe is simple, straightforward, and fast, the beef mixture made more robust with chopped potato. It fell out of my cooking circuit a couple years ago, but recently, to answer a craving somewhere between burger and taco, I made them again, this time with turkey meat (and no potato) for a leaner iteration. I seasoned the meat with way more spices than the recipe calls for (use your taco night intuition), and topped it with spicy pickle chips and sharp cheddar. Slightly different than the Malo classic, but equally good. — Nicole Adlman, Eater cities manager

Blueberry spelt muffins Lesley Suter

Chicken and Pea Traybake

Nigella

Nigella’s simple, incredibly gratifying sheet-pan recipe (trendy!) involves dumping a lot (seriously, a lot) of frozen peas on a half sheet pan along with chopped leeks, dill, garlic, and a big splash of dry vermouth, with chicken thighs roasted on top. The recipe calls for seasoning the chicken simply with salt and olive oil, but with half a carton of buttermilk hanging around in the back of my fridge, I opted for marinating the chicken thighs overnight a la Salt, Fat, Acid, Heat. The end result was a sheet of bronzed chicken with a heap of soft-but-not-mushy peas and leeks infused with the rendered chicken fat. It’s excellent for dinner with some potatoes, and arguably better as lunch for a few days stretched out with rice. — Adam Moussa, lead social media manager

Chicken and Dumpling Soup

Jubilee

A recent chilly Austin day seemed like the perfect excuse to make something warm and soothing from the gorgeous Jubilee cookbook that I had gotten for myself as a just-cause present. The chicken and dumplings soup was an all-day project, which I anticipated: there’s properly chilling the ingredients, kneading and chilling the dumpling dough (which was fun), and simmering the chicken for a while. I’d recommend using a big Dutch oven and adding that optional cup of white wine the recipe suggests. Rather than using the entire frying chicken, I opted for boneless chicken thighs cut up into smaller pieces. I’m not sure I cut the dumpling dough correctly, but my weirdly sized and shaped dumplings worked for us. Also, as I tend to like my food on the spicier side, I also added more black pepper than the recipe calls for and did not regret it, plus a touch more whipping cream (I wanted to use up the entire little carton). The result was beautiful: creamy, spiced just right, with supremely juicy chicken thighs. I slurped down the broth. — Nadia Chaudhury, Eater Austin editor

Peanut Butter Blackberry Bars

Dawn Perry, NYT Cooking

This recipe has the highest deliciousness-to-ease ratio of maybe any dessert I’ve ever made. It takes no time, requires one bowl, and uses ingredients you already have in your kitchen (assuming you keep frozen fruit in the freezer). They have the consistency of a gooey blondie, but… peanut butter. And for those of us deprived of fresh fruit right now, they bring some much-needed summery sweetness to a winter kitchen. — Amanda Kludt, Eater editor-in-chief