I have read over the years that good, classic French onion soup can be made with little more than water, onions, bread and cheese. But before last week, I had never read that good French onion soup should be made with little more than water, onions, bread and cheese, and that using chicken or beef stock in such a peasant dish not only betrays the soup’s economical roots but also muddles the soup’s pure onion flavor....
This quick-pickled jalapeños recipe is ready in 5 minutes! The homemade pickle jalapeño brine uses 4 simple ingredients: equal parts water and vinegar, plus a little salt and sugar. You’ll find these sliced jalapeños to be the perfect crunchy, tangy topping for everything from pizza to tacos. Once prepared, store in the fridge for best results. A few weeks ago I mentioned I was on a Detroit-style pizza kick. I’m still on that kick, and I’ve just shared that recipe , but first: pickled jalapeños....
Smothered with caramelized onions and layered with tomatoes, anchovies, olives, and garlic, pissaladière is irresistible! The no-knead dough, focaccia, combined with the toppings, is truly a delicacy, like pasta Puttanesca in bread form: sweet, salty, oily, briny, bold, and aromatic. Heaven! Pissaladière is a Provençal tart smothered with caramelized onions, anchovies, and olives. According to this Saveur article , pissaladière gets its name from pissalat , a pungent anchovy paste made by layering baby anchovies and sardines with salt, spices, and herbs and fermenting the mixture for 45 days....
Roasted with olive oil, salt, and pepper, Ina Garten’s roasted Brussels sprouts are simple and delicious, guaranteed to turn even the wariest Brussels sprout eaters into devotees. How? This recipe has a few tricks up its sleeve: For one: pancetta. Ina roasts the spouts with pancetta . In the oven, the sprouts and the pancetta crisp up in unison, the fat from the pancetta flavoring the sprouts, whose crispy surfaces emerge glistening and caramelized....
Several years ago I bought a Benriner turning slicer . It is a ridiculous (but fun) tool that sits in my cupboard 364 days a year. To justify hanging on to it, I pull it out every year, just once, at the start of zucchini season, when I set out to make one of my favorite spaghetti recipes, the very dish that inspired its purchase. I had read about the turning slicer in Michael Chiarello’s Tra Vigne Cookbook , which extolled the tool for its ability to cut vegetables into long spirals, perfect for making cucumber salads or for preparing potatoes for the deep fryer or for turning out zucchini slices for this very spaghetti recipe....
I find myself living in a Potemkin village, my cookbooks — clutter! — hidden away, my stand mixer — clutter! — stashed in the hutch, my pots, pans, utensils, teapot — clutter! — boxed up in the garage. Staged by the realtors, our house has never looked cleaner, prettier, or more color coordinated. It also has never been more unlivable. Even so, today I discovered that with little more than a knife, a cutting board, and a large bowl, a beautiful whole grain salad can materialize in no time....
David Lebovitz’s Drinking French came out in March of this year, but I only just got my hands on a copy, a gift from my mother. The book is filled with 160 recipes for “iconic cocktails, apéritifs, and café traditions of France.” As I noted in my gift guide post , the book is filling me with wanderlust, a feeling hard to both suppress and satisfy this year. I have made only one recipe from Drinking French , but I have many recipes flagged: grapefruit rosé, chocolate frappé (nonalcoholic), the L&T (Lillet and tonic), and “the last word,” a mix of gin, fresh lime juice, maraschino liqueur, and green chartreuse....
A few weeks ago, I snuck up to see my auntie in VT , where I spent most of the time on the couch in front of the fire, dogs at my feet, cookbook in my lap. I was in a baking sort of mood and found myself engrossed in the dessert chapter of Bouchon , drooling over images of bouchon au chocolat (cork-shaped, brownie-like cakes) and dreaming of crème anglaise-soaked French toast....
Last October, when green beans were still arriving in our farm share , I deeply regretted not sharing months earlier one of my favorite ways to prepare them. I learned the recipe seven years ago, and it’s possible you know it, too, because Kristen Miglore wrote about it in her Genius Recipes column on Food52. The genius of this recipe is that it doesn’t call for boiling or blanching or shocking the green beans....
This easy recipe calls for fresh green beans and just 5 minutes under your oven’s broiler. Tossed with a garlic, chili, and caper oil, the blistered beans are irresistible! This is one of the simplest and most delicious ways to prepare fresh green beans. When the first fresh green beans arrived in our CSA, I immediately pulled up an old Bon Appetit recipe, but took a different path: instead of deep-frying the beans in oil stovetop, I broiled them; and while the beans cooked, I infused a few tablespoons of oil in a small skillet with garlic, capers, and crushed red pepper flakes....
After posting the honey-baked chicken legs recipe , I received a couple of requests for my mother’s hamburger helper recipe, a favorite of mine and my siblings as children, a favorite of our growing families today. There is not much more to say about this dish except that it is true comfort food, completely satisfying and easy to prepare to boot. I hope you and your families enjoy it, too....
Bialys are often likened to bagels, but they are so much simpler to make. This post outlines how to make a simple and delicious bialy at home using a no-knead, overnight method. A bialy is a type of bread, originating from Bialystok, Poland, containing a depressed center, which is filled with sautéed onions, poppyseeds, and fresh bread crumbs. While they are often likened to bagels , they taste more like a roll — they’re not as chewy, and they are much lighter in texture....
Flavored with orange zest and swirled with chocolate, this babka is heaven and so much fun to make. Slicing into the coiled bread feels like magic, and while it is delicious on its own, a pad of butter makes it completely irresistible! This chocolate babka recipe, in short, combines two recipes: my friend Holly’s Challah and the chocolate filling from the chocolate krantz cake recipe in Yotam Ottolenghi’s Jerusalem . Additionally, I’ve added some orange zest and vanilla to the dough, both of which so nicely complement the chocolate-swirl filling....
This black olive tapenade recipe is so darn easy and so tasty. What’s more? The food processor does 95% of the work. 🎉🎉🎉 I made this black olive tapenade to serve as an appetizer for a smaller gathering earlier this year, and I’ve since made it for a number of occasions since because it’s so darn easy and good. The food processor does 95% of the work: after 30 or so quick pulses, the recipe is nearly complete....
Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 48 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours. This 4-ingredient recipe requires only 5 minutes of hands-on time. Video guidance below! ⭐️⭐️⭐️⭐️⭐️ Review: “Love this recipe! I’ve made this so many times that I’ve lost count....
A quick glance through the article led me to discover that this appetizer, described as “stupid simple” by the chef of A Voce at the time (2008) was the most popular appetizer on the menu. With the task at hand long forgotten — I’ve always been a hopeless packer — I made my way to the kitchen, hoping to find cheesecloth and heavy cream, making ricotta the order of the hour....
Lukas Volger, author of Bowl and Veggie Burgers Every Which Way , has a new book out: Start Simple. It’s filled with “the types of recipes and tools that will help to make everyday cooking a habit.” The subtitle sums it up best: “Eleven Everyday Ingredients for Countless Weeknight Meals.” Included among the eleven everyday ingredients are beans (canned and dried), a stack of tortillas, a head of cabbage, essential hearty greens, crowns of cauliflower and broccoli, a block of tofu, and …...
Skip to Recipe So, you see my vision. It’s nothing earth-shattering. A classic combination, really. But a timeless one, and one I think will be festive for Thanksgiving Day. So, to execute this salad, all I need to finish tweaking is my recipe for poached pears. The pecans I’ve got down to a science, (for me at least — I’ll explain in a bit); the dressing, made with reduced orange juice, white balsamic vinegar and olive oil, has been tested countless times (Aunt Vicki’s recipe, to be provided next week); the blue cheese (perhaps Stilton or Maytag) and the endive merely need to be purchased....
My sister, the doctor, lover of pies and Peeps, is hosting Thanksgiving this year. She has it all under control, sleeping arrangements organized, color-coded cooking timeline mapped out, and the menu finalized, promising her 12 guests a turkey, a spanakopita , cranberry sauce (not this one ) and pie. To help lighten her load, I’ve signed up to bring punch , stuffing , bread , and this potato gratin, a dish my mother has served at nearly every big holiday gathering for as long as I can remember, one that often steals the show no matter what it’s beside, turkey or otherwise....
Shortly after Marisa McClellan’s third book, Naturally Sweet Food in Jars , was published, I intended to write about her apple butter recipe, which I had made and loved. I had also intended to post about it last fall, when I made it again, spooned it into jars, processed them, and miraculously found myself with a couple of nice-sized jars to gift as well as a small one to enjoy for myself....
