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Category Archives: Recipes

Weekly Roundup: Recipes Starring Leeks

Posted on January 9, 2013 by Megan Labrise

Chicken and Vegetable Turnover

Bake or sauté, roast or fry, frizzle or grill: leeks can take the heat. We’re rounding up a few of our favorite ways to make leeks the star of your next meal, including flaky turnovers, tasty tarts, and cozy casseroles.

Enjoy a meal on-the-go with Chicken Vegetable Turnovers (above) from Nourished Kitchen.
Butternut Squash Leek Casserole by The Blooming Glen Beet marries two of the season’s standouts in one hearty dish.
DenieBernier.com’s Crevettes aux Poivrons features bell peppers stuffed with a wintery mix of creamy leeks and shrimp.
Switch up your breakfast routine with Deux Maisons’s Ham, Leek and Gouda Soufflé.
Creamy Grits with Crispy Leeks from Herbivoracious are an explosion of flavors and textures.
Leek, Goat Cheese and Bacon Tart starts with a store-bought crust for easy entertaining any night of the week.

Posted in From the Food Blogs, Recipes | Tagged leeks, recipes |

Weekly Roundup: Biscuits

Posted on January 7, 2013 by Megan Labrise

Cheddar-Jalapeno Biscuits

What’s better than a biscuit? Not much. They’re best when still warm, steaming, presented in a dish towel-draped basket—when you split them and a butter pat just glides over the inside. Of course they’re good packed in a lunchbox or frozen then toasted, too. An indulgence to be sure, one biscuit always leaves me wanting more. Here are some fresh takes on biscuits for your next meal:

Food Swoon’s Cheddar-Jalapeno Sour Cream Biscuits (above) will have you weak in the knees.
Thyme-flavored Savory Molasses Biscuits from the Tolerant Vegan are a savory experience.
The View from Great Island’s brilliant Roasted Beet Biscuits stimulate all five senses.
Sky-High Buttermilk Biscuits by Mom Makes… offer that classic biscuit bite.
From whisked., these Maple Pumpkin Bacon Biscuits combine our favorite cold-weather flavors.
Nutella Drop Biscuits by Two Peas and Their Pod make a sweet snack.

Posted in From the Food Blogs, Recipes | Tagged biscuits |

What We’re Cooking: A New Year’s Eve Dinner Party

Posted on December 30, 2012 by Madison J Papp

Oysters with Champagne-Vinegar Mignonette

Instead of hitting the restaurant scene on New Year’s Eve, I host an intimate candle-lit dinner party. With my closest friends in attendance, we start our celebration by toasting to the new year with fresh and festive Champagne Punch, which pairs perfectly with an iced tray of Oysters with Champagne-Vinegar Mignonette. And for the fancy food lovers in my life, I turn to Foie Gras Toasts with Sauternes Gelée for the ultimate finger-friendly appetizer.

A few hours before the clock strikes twelve, I gather my guests for a four-course treat. We start with a luscious Mushroom Consommé with Morels and Pastry “Hats” served alongside glasses of celebratory Champagne. Clinking glasses and numerous toasts soon make way for delicate portions of Asparagus Salad with Celery Leaves, Quail Eggs, and Tarragon Vinaigrette. The light and refreshing dish is followed by the crowd-pleasing casserole for the evening, classic Macaroni and Cheese, which is served alongside Lobster in Crazy Water. For dessert we shove forkfuls of Mile-High Chocolate Cake into our mouths just in time to catch the final New Year’s Eve countdown with a final sip of bubbly.

How do you celebrate New Year’s Eve?

Posted in Recipes | Tagged New Years Eve, recipes |

Weekly Roundup: Handmade Pasta and Dumpling Recipes

Posted on December 28, 2012 by Madison J Papp

Have you ever tried making pasta or dumplings from scratch? It’s a fun project to tackle over the holidays (hint: New Year’s Eve appetizers!) and it’s one that yields delicious and often Instagram-worthy results. This week, we’re rounding up our favorite handmade pasta recipes from across the Web.

Chicken soup enthusiasts can warm up with a bowl of Chicken Dumpling Soup (above) from Eat, Little Bird.
Spinach Gnudi with Sage Burnt Butter from Cook Republic marries fresh spinach leaves and ricotta cheese into one mouth-pleasing bite.
Head over to Mr. Brussel Sprouts for a classic, all-around Homemade Pasta Dough.
Take a bite of Beet Raviolis with Homemade Ricotta and Sherried Leeks from July Moon.
Edible Green Mountains’ Duck Elderberry Dumplings includes a unique recipe for orange zest-infused dough.
If you have a sweet tooth, opt for Chocolate Pasta from The Brooklyn Ragazza.
Inspired to make more pasta? Manu’s Menu has a handmade Pasta and Gnocchi archive with picture tutorials.

Posted in Recipes | Tagged Dumplings, Gnudi, homemade pasta |

What We’re Cooking: All Things Nutmeg

Posted on December 23, 2012 by Megan Labrise

Ok, I’ll admit it: I didn’t know that nutmeg and mace were parts of the same plant. Did you? (Why didn’t you tell me?) Nutmeg isn’t a nut—it’s a seed—and mace is the vibrant red anil, or covering, that protects it.

I prefer nutmeg freshly grated. It contains myristicin, a natural organic compound which can trigger hallucinations in large doses—but that’s not why I like it, no no. Nutmeg is just one of those ingredients that brings warmth and complexity to dishes when added in small amounts.

Bananas and nutmeg are a dynamic duo. Together they remind me of a trip to Jamaica in late 2010. The island air had a spicy-sweet smell, and desserts featuring nutmeg and bananas were plentiful. This Banana Upside-Down Cake (above) exhibits all their best attributes. As advised in the recipe notes, do not use overripe bananas: they may disintegrate and can take on a rather disconcerting purplish hue. I learned this from experience.

A generous pinch of fresh nutmeg makes my creamed spinach transcendent. Use it in yours and taste the difference. Or try this Lasagne Bolognese with Spinach. It’s the kind of meal that readies you for a long winter’s nap. For a multi-course extravaganza, begin with Potted Crab, where nutmeg adds earthiness to Alaskan king crab meat; have the lasagne for a main; and end with Eggnog Ice Cream. Three courses’ worth of nutmeg may be enough to produce a gentle state of euphoria—but, for me, any well-cooked three-course meal usually will.

Are you ready to break out the nutmeg?

Posted in Recipes | Tagged banana, ice cream, nutmeg, spinach |

What We’re Cooking: A Christmas Eve Feast

Posted on December 16, 2012 by Madison J Papp

Spice Roast Goose with Dried-Fruit Pan Sauce

I hear a slight jingle of sleigh bells ringing through New York City’s crisp winter air and I know that Christmas is soon to arrive. While I enjoy a good stocking-stuffer or paper- and bow-wrapped surprise, Christmas Eve dinner is what I truly look forward to. This year I will serve friends and family an exquisite, tasty, and memorable meal featuring my Christmas holiday favorites.

My Christmas Eve menu begins with a few festive h’ordeuvres including Foie Gras with Date Purée and Pomegranate. These perfectly-proportioned bites combine flavors of tart pomegranate, sweet date, and smooth foie gras. A silver tray of Pecan and Goat-Cheese Marbles replaces a tired cheese plate and nut assortment for a new twist on older snack traditions.

Guests then rush to the dining room with obvious anticipation as bowls of lush Olive-Oil Mashed Potatoes and steaming Swiss Chard with Raisins and Almonds grace the table. As the sides are dished out, a Spice Roast Goose with Dried-Fruit Pan Sauce with crisp skin and sweet aroma swoops in. At the Christmas Eve table, stories are shared and a hearty chuckle travels across the room as we all catch my grandfather characteristically licking his dinner plate. When no one has the belly room to reach for another bite, little bowls of Warm Sweet-Potato Pudding with Apples and Chestnuts line guest’s place-settings to finish the meal.

Posted in Recipes | Tagged Christmas, goose, Mashed Potatoes, Sweet Potato, swiss chard |

Weekly Roundup: Festive Hot Chocolate

Posted on December 14, 2012 by Madison J Papp

The holiday season is here and it’s time to get festive. Whether you are caroling Christmas songs, frying latkes, or opening gifts, a steaming cup of hot chocolate is the perfect way to celebrate your holiday spirit. From spiked hot chocolate to hot chocolate for marshmallow-lovers, we’ve rounded up a tasty bundle of seasonal hot chocolate recipes to please.

For the crockpot enthusiast, this recipe for Slow Cooker Peppermint Hot Chocolate (above) from Jelly Toast can be made in large batches and served warm to guests at your next seasonal soiree.
A cup of Ginger Hot Chocolate from Dine & Dash mixes melted chocolate, milk, and ground ginger into a velvet and spicy seasonal beverage.
Have a distaste for chocolate? No problem. Amanda’s Apron has a recipe Coconut White Hot Chocolate made with coconut milk, sweet white chocolate chips, and a pinch of salt.
When you feel like downing a cocktail, but deep down are craving a mug of hot chocolate, look no further than Bespangled’s Rich Bourbon Hot Chocolate with Boozy Whipped Cream Stars.
Treat the homemade hot chocolate purists in your life to a cup of The Maker Girl’s Hot Cocoa with Homemade Chocolate Syrup.
Top your cup of homemade hot chocolate with a few Springy, Fluffy Homemade Marshmallows from Barefeet in the Kitchen.

Posted in Recipes | Tagged holiday cocktails, Hot Chocolate, marshmallows, peppermint |

What We’re Cooking: Hearty Make-Ahead Meals

Posted on December 9, 2012 by Megan Labrise

‘Tis the holiday season, the end of the year, and the end of the semester. That means there are presents to buy, parties to attend, and papers to write—busy, busy, busy. I barely have time to button up my cardigan in between engagements, so I’m looking for some quick, easy meals to keep me warm. To ensure access to hearty fare, I’m cooking in bulk on Sunday, reheating, and eating a select few dishes.

My favorite make-ahead meal from our archives is Short Ribs Braised in Coffee Ancho Chile Sauce. These ribs cook low and slow in a rich sauce incorporating chipotle chiles in adobo and maple syrup. My brother calls them “zombie ribs” because the hunks of meat protruding from the deep red liquid do look a little ghoulish; but he always cleans the bones. They’re stellar served over potatoes or polenta. To store, just cool completely and refrigerate. Before reheating, remove the solidified fat that rises to the surface of the sauce.

To mix it up, I’m making Pinto-Bean Mole Chili and Curried Red-Lentil Stew with Vegetables, too. The meatless chili is a snap to pull together. The beans, zucchini, kale, garlic, and onion just simmer with seasonings: cinnamon, oregano, and cumin. Unsweetened chocolate completes the mole, which develops over days. Same goes for the flavor of the lentil stew, which melds with time. Just omit the spinach, peas, cilantro, and spice oil from initial prep. You can add them in throughout the week, while reheating, on a per-portion basis, to enliven the dish. It’s the best of both worlds: made-ahead fresh.

What’s for favorite make-ahead meal?

Posted in Recipes | Tagged beans, chili, lentils, mole, short ribs, stew |

Weekly Roundup: Baked Eggs

Posted on December 7, 2012 by Megan Labrise

Five-Ingredient Breakfast Stuffed Acorn Squash

It’s not hot enough to fry an egg on the sidewalk, so why not bake it? The blogosphere is abuzz with hundreds of ways to get eggs out of the frying pan, into the oven. Make them the main event in quiches and frittatas, or the crowning glory of a hearty breakfast. Have a soufflé-a-day. These incredible edibles are packed with protein, minerals and vitamins—they’re one of the few containing Vitamin D. Make sure you get the good stuff: a hen’s diet affects the flavor and color of the yolk.

With the stroke of a fork, you’ll send sunshine-yellow yolk streaming over PaleOMG’s Five-Ingredient Breakfast Stuffed Acorn Squash (above).
Poor Girl Eats Well shops around for the cage-free organic eggs that star in Baked Eggs with Broccoli, Mushrooms, and Cheese
These Egg Muffins with Peppers, Kale and Cheddar by Vintage Mixer and packed with protein—and possibilities. Mix them up with different add-ins to suit your style.
Nutrition coach Linda Wagner’s Italian-Style Baked Eggs dish delivers pizza flavors without the crust.
You won’t be able to eat just one Spinach and Artichoke Mini Quiche by the Queen of Quinoa (guest posting on Cara’s Cravings).
Vanilla Soufflé from Cooked by an Angel will fill your kitchen with a heavenly aroma.

Posted in From the Food Blogs, Recipes | Tagged baked eggs, quiche, soufflé |

Image of the Week: Hanukkah Latkes

Posted on December 5, 2012 by Madison J Papp

Hanukkah Latkes

It’s that time of year when menorahs are lit, dreidels are spun, and little sachets of foil-wrapped chocolate gelt are handed out. Hanukkah typically lasts eight days, but Cook Kosher has a recipe for Potato Latkes that will make you want this Hanukkah favorite on your dinner table year-round. These potato latkes emerge from the frying pan golden, crisp, and ready to be topped with a small spoonful of applesauce or good quality crème fraîche. Make a few batches for your upcoming Hanukkah party or as a tasty side dish at the December dinner table.

Posted in Recipes | Tagged Hanukkah, latkes, potatoes |

What We’re Cooking: Hanukkah Favorites

Posted on December 2, 2012 by Madison J Papp

Provencal Short Ribs with Olives and Herbs for Hanukkah

Hanukkah is not only a festival of lights, but also a festival of food, with countless holiday staples like tender brisket and crispy latkes tempting our taste buds. While I have toyed with countless recipes over past Hanukkah holidays, I’ve finally settled on a hearty menu that celebrates the season and the bounty of enticing tastes.

For the first course, I like to keep it light and serve up a citrus-packed Endive Escarole Salad. Potato Latkes then appear, usually leaving few leftovers for my next day’s lunch. Before guests can fill up on potato pancakes, Provencal Short Ribs with Olives and Herbs (pictured above) are served alongside the much-anticipated Temple Israel Brisket. Finally, piles of Kemp’s Cinderella Carrots and Grilled Asparagus hit the table. About 15 to 20 minutes later, guests are already reaching across the table for seconds as I sneak into the kitchen and put the finishing touches on the Amaretto Olive Oil Cake.

What are your favorite Hanukkah Recipes?

Posted in Recipes | Tagged brisket, Hanukkah, latkes |

Weekly Roundup: Recipes Starring Chia Seeds

Posted on November 30, 2012 by Megan Labrise

Chia Seed Pudding

Remember Chia Pets? Their “hair” was made from sprouted chia seeds, which are novelty no more. Chia is taking over supermarket shelves, coming into its own as a healthy ingredient with diverse applications. Dry, it feels like poppy seeds, but when wet it produces a gel coating, making the seeds slip and slide inside your mouth. Chia doesn’t pack much of a flavor punch—it’s subtly nutty, less so than flaxseed—but when it comes to nutritional value, watch out: according to the USDA website, chia has 9.8g of fiber and 4.7g of protein per ounce. It’s also a good source of calcium, phosphorous, magnesium, omega-3 and omega-6 fatty acids, with no cholesterol or trans fat. Make cooking with chia your pet project this week:

J. Dixon at Veggie Terrain snapped this high-contrast shot of an agave-sweetened Chia Seed Pudding (above).
Add some crunch to snack time with Sourdough Crackers with Chia Seeds and Coconut Oil from Loaf Street.
Chia lends its gel to Blackberry and Basil Chia Seed Jam by Pastry Addiction.
Citron Limette’s Pumpkin Chia Seed Muffins are a hearty incarnation of this breakfast baked good.
Save your dates for Novice Housewife’s chia-packed Chocolate and Date Raw Energy Bars.
For an allergy-friendly finger food, try gluten-, egg- and dairy-free Bacon-Zucchini Fritters from Cook Lisa Cook.

Posted in From the Food Blogs, Recipes | Tagged chia seeds, fritters, jam, Muffins, pudding |

What We’re Cooking: Winter Salads

Posted on November 25, 2012 by Kelly Senyei

Winter Salads

Now that one of the biggest food days of the year is behind us, I’m turning to a bevy of winter salads to lighten my caloric load before the next holiday feast. From tangy citrus to crisp endive, our recipes are guaranteed to provide a light and refreshing twist to your next meal.

Posted in Recipes | Tagged recipes, salad, winter |

Weekly Roundup: Funfetti-Inspired Treats

Posted on November 23, 2012 by Madison J Papp

Funfetti Doughnuts

Funfetti is a rainbow sprinkle-filled cake that was made popular in the early 90s. But did you know that funfetti can be more than just cake? This week, creative bloggers are taken by funfetti fever, crafting unique and colorful confections.

Fluffy yellow cake, glossy frosting, and an appealing coat of sprinkles give Funfetti Donuts from Callie Cooks (pictured above) a novel twist on a popular treat.
It doesn’t have to be your birthday to slide a stack of Birthday Funfetti Pancakes from Wifessionals into your belly.
Find time to indulge in Funfetti Cake Batter Fudge from Confections from the Cody Kitchen.
Funfetti Cake Batter Ice Cream Cake from Life, Love, and Sugar is a colorful, flavorful addition to any dessert table.
Not in the mood for cake? Try a batch of Funfetti Sandwich Cookies from Tracey’s Culinary Adventures.
Oreo lovers and funfetti enthusiasts will unite for Oreo Funfetti Cookies from Daring Coco.
Funfetti Cake Dip from East Yourself Skinny! is light on calories and fat, but big on flavor.
Do you have a tooth for Twinkies? Check out this recipe for Funfetti Twinkies from Tartlet Sweets.

Posted in Recipes | Tagged funfetti, recipes |

Image of the Week: Cranberry Cream French Toast

Posted on November 21, 2012 by Madison J Papp

Are you crazy for cranberries? A batch of Cranberry Cream French Toast from V.K. Rees Photography may just be your calling. Fluffy stacks of French toast skip the syrup and are slathered with cashew cream and cranberry sauce. This recipe is also vegan-friendly, as it replaces popular French toast ingredients such as egg and milk with coconut milk and tofu.

Posted in Image of the Week, Recipes | Tagged cashews, cranberries, french toast, vegan |

What We’re Cooking: Pumpkin Cakes and Pies

Posted on November 18, 2012 by Madison J Papp

Thanksgiving is days away. Do you have your pumpkin-perfect pie or cake planned, prepped, or already-baked? For those of you just starting to handle Turkey Day dessert, don’t worry, I am right there with you. This year, time is not on my side, so I am going to combine two Thanksgiving classics into one seriously sweet dessert: Pecan Pumpkin Pie.

But my family requires more than one variety of pie on our Thanksgiving table, and since I already have pumpkin and pecan flavors covered, I need a recipe with flexibility and innovation, which is why Pumpkin Ginger Cheesecake Pie is going to be a delicious addition. The gingersnap crust is flavorful and fresh, while swirled pumpkin and cheesecake filling adds eye-catching, post-modern flair.

After the feast, any leftover pumpkin will be put to good use in a Pumpkin Spice Bundt Cake, and extra pecans will star in a killer Bourbon Pumpkin Cheesecake.

What is your favorite recipe for pumpkin cake or pie?

Posted in Recipes | Tagged pumpkin pie, Thanksgiving |

10 Recipes Starring Thanksgiving Leftovers

Posted on November 16, 2012 by Kelly Senyei

Thanksgiving Leftovers Recipes

Just because Thanksgiving is still five days away, doesn’t mean we can’t start preparing for one of my personal favorite parts of the year’s biggest feast: the leftovers. Find inspiration for adding creative twists to what’s left from the big bird, mashed potatoes, cranberries, and more with 10 of our top recipes starring Thanksgiving leftovers.

What’s your favorite way to make the most of your Turkey Day leftovers?

Posted in Recipes | Tagged recipes, Thanksgiving, Thanksgiving leftovers |

Weekly Roundup: Pumpkin Pie-Inspired Recipes

Posted on November 16, 2012 by Kelly Senyei

Pumpkin Pie Ice Cream

We are just five days away from one of the biggest food days of the year. And while the main event will likely highlight some traditional favorites like turkey, stuffing, and cranberry sauce, all eyes post-feast rest on the dessert table. Pumpkin pie, the holiday’s quintessential dessert, has inspired countless sweet and savory spinoffs in this week’s recipe roundup:

Pumpkin Pie Ice Cream from A Finn In the Kitchen (pictured above)
Pumpkin Pie Smoothie from Two Healthy Plates
Pumpkin Pie Pancakes from Foods for the Soul
Pumpkin Pie Cupcakes from Chocolate Moosey
Pumpkin Pie Scones from Cooking by Moonlight
Pumpkin Pie Pops from Margaritas in the Rain
Pumpkin Pie Martini from Creative Culinary

Posted in From the Food Blogs, Recipes | Tagged pumpkin pie, recipes, Thanksgiving |

Image of the Week: Carrot Cake with White Chocolate Ganache

Posted on November 14, 2012 by Madison J Papp

Carrot Cake with White Chocolate Ganache

Thanksgiving is approaching and people are talking, texting, and tweeting turkey! But what about dessert? While pumpkin pie is a notable and traditional choice, have you ever thought about serving carrot cake? Adeline and Lumiere have a recipe for Carrot Cake with White Chocolate Ganache that you just might prefer to pie. Traditional carrot cakes are made with a smooth and tangy cream cheese frosting. Adeline and Lumiere’s version dares to be different. They frost their cake with a beautiful white chocolate ganache.

Posted in Image of the Week, Recipes | Tagged carrot cake, pumpkin pie, Thanksgiving |

What We’re Cooking: Pumpkin Pie Alternatives

Posted on November 11, 2012 by Megan Labrise

We’ve all been there before: you ring the bell; the relatives open the door. “Happy Thanksgiving!” they cry, as all eyes turn toward the pumpkin pie you offer with outstretched arms. Faces fall, and you just know your hosts are thinking, Not another one! They graciously receive your pumpkin pie and place it among four others.

No one wants to be the fifth-pumpkin-pie guy. That’s why this year I’m reworking my Thanksgiving dessert repertoire. From straightforward to show-stopper, there are plenty of alternative desserts that taste just as sweet. For example, there’s Cranberry Walnut Tart, a trusty little number that comes together much like a pecan pie. Just press the crust into a fluted tart pan with removable bottom, pre-bake, and plop in the filling, a heady mix of brown sugar, corn syrup, cranberries and walnuts. The cranberries and nuts rise to the top during baking, offering tart and earthy counterpoints to the sticky sweet filling. For a more vibrant variation, try Cranberry Eggnog Tart (above), topped with slick cranberry jam. The truly ambitious can make a candied-orange and cranberry compote accompaniment.

What about chocolate? It’s often crowded out of a holiday pie lineup. Bring it back to the table in Twelve-Layer Mocha Cake. This cake is like an elegant cousin of tiramisù, dressed up for the holiday in its coffee and mocha buttercream best. With a chocolate curl on top, when it’s good it’s very, very good—and it can never be bad.

In my cookbook, a trifle is no simple thing. Why wait for Santa’s sleigh when you can enjoy a stunning Almond Sherry Christmas Trifle right away? The best part is you’ll be enjoying an apéritif on the couch while the turkey tenders run around like you-know-whats. This trifle is always best when made ahead, which gives the cake layers (and you) time to soak up the Sherry.

What are you bringing for Thanksgiving dessert?

Posted in Recipes | Tagged Cake, chocolate, cranberry, Pear, tart, trifle |