This homemade limoncello recipe hails from an Italian friend’s mother, Antonietta. It’s a two-phase process, so you’ll need to plan 3 to 4 days in advance, but the work is mostly hands-off, and the recipe is incredibly simple. Homemade limoncello makes a great gift — it’s such a festive drink to have on hand during the holiday season. Top it with heavy cream and serve it after dinner. Cheers!...
But when I realized I didn’t have half the called-for spices and only half the called-for yogurt, I turned to another popular recipe: baked feta pasta. Maybe you’ve heard of it? No? Well, it’s a recipe, I’ve learned, that’s been on the web since 2018, but only gained traction earlier this year thanks to a few TikTokers (is that what they’re called?) with large audiences. In short, you bake a block of feta cheese with cherry tomatoes and olive oil; then, when everything is all melty and blistered, you throw pasta into the pan and toss everything together....
This homemade romesco sauce comes together in no time and is so incredibly flavorful. The beauty of this recipe is that you don’t peel the peppers — you roast them with the tomatoes and garlic; then you purée them with olive oil, vinegar, almonds, and spices. You will want to spread this smoky romesco sauce on everything! A few months ago I opened Joe Yonan’s latest book, Mastering the Art of Plant-Based Cooking , and was immediately struck by a recipe for romesco sauce....
Many of you likely know Kathryn Taylor, author of the beautiful blog, Cookie and Kate , and the recently released Love Real Food, which, like her blog, is filled with vibrant photos and inspiring vegetarian recipes (not to mention adorable photos of her adorable pup, Cookie). I want to make everything , namely the make-your-own instant oatmeal mix (I love oats !), the best-ever guacamole with toasted pepitas , every cocktail, and the sweet potato, poblano, and black bean enchiladas....
PSA: Save your pie dough trimmings! You can transform them into decorative, tasty cookies with which to adorn many a holiday pie. Find step-by-step instructions below. In her cookbook Weeknight Baking: Recipes to Fit Your Schedule , Michelle Lopez shares a brilliant tip for making a prettier pie: Pie Crust Cookies! Simply roll out the pie dough trimmings , cut them, chill, and bake. Decorate your cooked pie as you wish....
Earlier this summer I met up with some friends in NYC for a potluck, which, oops, I showed up empty-handed to. Everything, of course, was delicious, but after the homemade pita , hands down the most popular item on the table was a dip, whose pallid, unassuming complexion, I think, caught everyone off guard — this was the smokiest baba ghanoush ever. When I asked Anna to reveal her secret, she whispered: I stopped at Chickpea en route to the party....
On New Year’s Day my friend Teri texted me a photo of her “Boxing Day salad,” a mix of blood oranges, arugula, shaved fennel, thinly sliced red onion and pomegranate seeds. “Fresh and bright,” she wrote. “Nice way to wrap up that holiday blitz!” So true , I thought. Like many, I found myself on January 1st needing a break from the booze and the cheese and the sweets that abound at every turn during the last six weeks of the year....
When it’s too hot to turn on the oven, gazpacho to the rescue! Loaded with vegetables and spiked with fresh lime and vinegar, this chilled summer soup is so refreshing. Note: It does require a fair amount of chopping but it yields a ton, and because there’s no cooking, it’s done when the chopping is complete. Last month for two weeks in a row, I received watermelons in my CSA. Though they were small, I hesitated from cracking into them, fearing I wouldn’t finish them on my own....
Nigella Lawson’s mint sauce first appeared on our Easter table in 2003, the same year the Easter Egg Nest Cake made its debut, both recipes having appeared in the New York Times earlier that week. Unlike the Easter Egg Nest cake, which we loved — really, we did — the mint sauce returned to the table every following Easter, the fresh combination of mint and parsley, olive oil and vinegar, capers and cornichons the perfect accompaniment to lamb no matter the preparation — roasted racks , braised shanks, broiled meatballs , pan-seared chops ....
Of all the symbolic foods on the Passover Seder table, matzoh is the most important. Made without yeast and quickly baked, matzoh reminds Seder participants of the Jews fleeing Egypt who had no time to leaven their bread or bake it properly. Flour used to make matzoh is made from wheat that is “watched” from the moment of harvesting to ensure it never contacts any water, which might cause the flour to expand and rise....
Made with scraps! Full of flavor! Done in 45 minutes! If you’ve never made vegetable stock, you’re in for a treat. This simple vegetable stock takes no time put together, is astonishingly tasty, and freezes well, too. With soup season here, I thought it would be nice to give the vegetable stock recipe I love its own post. Here it is! This recipe takes 45 minutes from start to finish and will yield 2 quarts of flavorful broth to use in all of your favorite homemade soups in the months ahead....
A family favorite for over 20 years, this low-effort, high-reward chicken takes about 5 minutes to assemble and emerges from the oven piping hot, meat falling off the bone, with sauce aplenty! Children and adults alike adore this chicken! In the spirit of old-fashioned, unsubtle, crowd-pleasing recipes, I offer another oldie but goodie from The New New York Times Cookbook (Craig Claiborne, 1979) , a recipe my mother pulled out for nearly every cocktail party she hosted and attended for at least two decades....
When my paleo friends arrived at my doorstep carrying a Dean and Deluca bag, I suspected my fears about my non-paleo olives were for naught. And when they were as eager to open the bag as Ben and I, my suspicions were confirmed. With it still being pre-2013, we all had one last hurrah with the spoils, snacking on Vahlrona chocolate brownies and an assortment of cookies the size of frisbees for a good day and a half....
In preparation for my chat with Margaret Roach last week , I made as many dishes as I could from as many of the fall 2018 cookbooks I could get my hands on. One of the first recipes I tested came from the almond chapter of Cal Peternell’s Almonds, Anchovies, and Pancetta , and I must say, in the wake of the Thanksgiving feast and its many indulgences, nothing tasted better....
This is my go-to summer vegetarian entrée. These roasted stuffed peppers are loaded with sautéed vegetables and herbs: onions, corn, zucchini, tomatoes, scallions, and cilantro. Quinoa and Monterey Jack cheese give them a hardiness. Super summery and delicious, these peppers are loved by meat-eaters and vegetarians alike! How to feed vegetables to a crowd? This is a question I’ve found myself asking often in recent weeks. I’ve been on the road, first in Lake George, then in Connecticut, each for a week-long trip with extended family....
Loaded with beans, vegetables, and herbs, and seasoned with fresh lime juice, vinegar, and olive oil, Cowboy Caviar, also known as Texas Caviar, is a cross between a salsa and a salad. Many recipes call for heaps of sugar — this one does not! It is healthy, hearty, and crowd-pleasing! Cowboy Caviar, also known as Texas Caviar, is traditionally very sweet, with many recipes calling for heaps of sugar. But it doesn’t need to be!...
This homemade ranch dip is adapted from an Alison Roman recipe and uses Greek yogurt as the base in place of labne. It’s topped with a sizzling and spicy oil made with scallions, red pepper flakes, and cilantro — truly irresistible! This recipe is not the result of a mission to create a homemade ranch dip or even to make a “healthier” ranch dip by subbing in Greek yogurt for the mayonnaise and sour cream....
Made with a mixture of bread and rye flours, a small amount of honey, and a few teaspoons of caraway seeds, this simple no-knead rye bread tastes beautifully tangy with a hearty, chewy texture perfect for sandwiches or toast. It comes together in no time and bakes in a single loaf pan, but the recipe can be doubled, and the baked bread freezes very well. Rye bread has a reputation of being dense and heavy as well as aggressively sour in flavor....
Every time I visit Philadelphia, I have high hopes of hitting up all of my favorite spots: La Colombe for a cappucino, Cafe Lutecia for a croissant, Ding Ho for fresh rice noodles , Reading Terminal Market for a soft pretzel, Fork for brioche French toast and Metropolitan Bakery for a millet muffin. But on a recent overnight visit I had time for neither a coffee nor a croissant, and I returned home craving all of my favorite carbs but most of all a brown-sugar, millet-studded muffin....
Discovering a vegetable you thought could only be eaten cooked can in fact be eaten raw is always a revelation. Learning, for instance, I could shred raw beets in my food processor and toss them in a salad was as mind-blowing as discovering I could thinly slice Swiss chard and give it the kale salad treatment. But these revelations are especially welcomed at the height of the summer, when turning on the oven becomes less appealing with each degree the temperature rises....
