American breakfast pancakes

Print this pageThese are those thick, spongy American pancakes that are often eaten with warm maple syrup and crisp fried bacon. I love them with the syrup alone, but if you do want bacon, I think streaky is best. You can easily cook these pancakes by...

Read More

Very Easy Pancakes

Print this pageIngredients 100g plain flour 2 large eggs 300ml milk 1 tbsp sunflower or vegetable oil, plus a little extra for frying lemon wedges, to serve (optional) caster sugar, to serve (optional) Method Put the flour, eggs,...

Read More

English Muffin Egg Casserole

Print this pageIngredients 4 whole wheat English muffins, halved 2 meatless sausage patties (I used Morningstar) 1 tablespoon olive oil 1 medium tomato, chopped 3/4 cup mushrooms, sliced 1 clove garlic, minced 1 cup spinach,...

Read More

Breakfast Pizza

Print this page Makes about 1 large or 2 smaller servings Pizza Crust 1 1/2 cups flour 5 g fresh yeast (1/2 tsp yeast) 1/2 to 3/4 cup warm water 1 tsp sugar 1 tsp salt 1 tbsp olive oil For Topping tomato sauce 1/4...

Read More

Lime and Chilli Chicken Wings

Print this pageType of cooking: Hob Preparation time: 70 minutes Cooking time: 30 minutes Ingredients (for 4 people) : -4 Fragata Piri Piri Hot Peppers finely chopped -1kg chicken wings or thighs -Juice of 2 limes -4 green chillies seeded and finely...

Read More

Jubilee Chicken Swirls with Red Pepper and Honey

Print this pageOrigin of dish: UK Type of cooking: Oven Preparation time: 25 minutes Cooking time: 20 minutes Ingredients (for 2 -4 people) : -1 large red pepper -2 chicken breast fillets -Salt and pepper -A little runny honey, for brushing -A handful of...

Read More

Red, White, and Blue Potato and Beet Chips

Print this pageyield Makes 6 to 8 servings active time 25 minutes total time 40 minutes Kick off your Independence Day bash with a patriotic take on homemade chips featuring baking potatoes, purple potatoes, and beets that are sliced and then fried into a...

Read More

Hummus & Curried Cauliflower Tartine

Print this pageyield Serves 4 Roasting cauliflower with spices brings out the very best in this vegetable—the golden, crispy florets are irresistible. Like broccoli, cauliflower contains compounds that may help fight damaging toxins. Ingredients For the...

Read More

Herb Grilled Chicken Wings

Print this pageyield Makes 4 servings The seductively high ratio of skin to meat is what makes wings taste so good, and grilling takes full advantage of that. This herb marinade is bright and summery, and light enough to let the skin get nice and...

Read More

Grill Basket “Stir-Fry” Vegetables

Print this pageyield Serves 6 This is a great technique if you want to serve a mixture of vegetables, like a stir-fry, with your grilled meat or fish. Start the vegetables 10 to 15 minutes before you grill your main course, so that they can get a head start....

Read More

Chopped Chicken Caesar Sammies

Print this pageyield Makes 6 servings Traditional Caesar dressing can pack 17 grams of fat in a measly 2 tablespoons. We did much better by making light mayo, not oil, the primary ingredient. Ingredients 1/4 cup light mayonnaise 1 tablespoon olive...

Read More

Baby Potato Salad

Print this pageyield Makes 8 servings Use a metal cake tester or thin paring knife to check the potatoes; they should still hold their shape but offer no resistance when pierced. Ingredients 2 pounds baby Yukon Gold or red-skinned potatoes (about 36),...

Read More

Pork Tenderloin with Date and Cilantro Relish

Print this pageyield Makes 4 servings active time 20 minutes total time 35 minutes This cut of pork can be very lean, so take care not to overcook it or it will be dry. Ideally, it should still be a little pink in the center. Ingredients 3 tablespoons...

Read More

Perfect Pear Salad

Print this pageyield Makes 4 servings Created by Epicurious member Kathe Miller from Chelan, Washington, this beautiful salad has a wonderful presentation as well as a rich taste. Try it as a starter, or as a satisfying lunch. Miller recommends pears that are...

Read More

Christina Tosi’s Christmas Treats

Print this pageyield Makes about 24 treats active time 10 minutes total time 30 minutes (includes cooling time) Christina Tosi, the chef, owner, and founder of New York’s Momofuku Milk Bar, created this recipe exclusively for Epicurious. You can make...

Read More

Chicken Breast with Orange and Gaeta Olives (Pollo con Olive ed Aranci)

Print this pageyield Serves 6 Just about everyone loves chicken breast. It is one of the most Googled terms in recipe searches. I also love this recipe when it’s done with drumsticks. If you decide to do that, make sure to double the wine and increase...

Read More

Bucatini with Butter-Roasted Tomato Sauce

Print this pageyield Makes 4 servings active time 20 minutes total time 1 hour Roasting intensifies the flavor of canned tomatoes. Ingredients 1 28-ounce can whole peeled tomatoes 8 garlic cloves, peeled, crushed 2 anchovy fillets packed in oil ...

Read More

White Beans with Broccoli Rabe and Lemon

Print this pageield Makes 4 servings active time 15 minutes total time 25 minutes If you like bold, assertive flavors, this rustic side dish is for you. Try it with roast chicken or pork tenderloin. Ingredients 3 tablespoons olive oil 1 small lemon,...

Read More

Persimmons with Greek Yogurt and Pistachios

Print this pageyield Makes 8 servings Lett prefers Hachiya persimmons for this fabulously simple dessert (they’re the ones with the pointy shape). But don’t use them until they’re super soft and completely ripe; they taste unpleasantly...

Read More

Pan-Seared Sausage with Lady Apples and Watercress

Print this pageyield Makes 4 servings active time 25 minutes total time 30 minutes A simple white wine pan sauce brings this one-skillet dinner together. Ingredients 1 tablespoon olive oil 1 pound lady apples, halved through stem ends 1 1/2 pounds...

Read More

Mustard-Crusted Branzino

Print this pageyield Makes 4 servings active time 10 minutes total time 25 minutes Butterflying branzino is a great way to fast-track when cooking a whole fish. Ask your fishmonger to do it for you. Ingredients 1/4 cup olive oil 2 tablespoons whole...

Read More

Spiced Pumpkin Seed and Cashew Crunch

Print this pageyield Makes about 1 cup (about 6 servings) active time 5 minutes total time 30 minutes For a salty, savory, crunchy boost, sprinkle this on roasted vegetables, soups, and hot cereal. Ingredients Nonstick vegetable oil spray 1 large egg...

Read More

Sesame-Miso Vinaigrette

Print this pageyield Makes about 2/3 cup (about 6 servings) active time 5 minutes total time 5 minutes If the vibrancy of this dressing fades, perk it back up with more lime juice. Ingredients 1 red Fresno chile, with seeds, finely chopped 1/4 cup...

Read More

Pizza Bianca with Scamorza and Shaved Celery Root

Print this pageyield Makes 4 servings active time 20 minutes total time 40 minutes With slices of celery root and chefs’ new favorite cheese, scamorza, pizza night just got a lot more fun. Ingredients 1/4 bulb celery root (celeriac), peeled, very...

Read More

Winter Squash Carbonara with Pancetta and Sage

Print this pageyield Makes 4 servings active time 1 hour total time 1 hour Kabocha squash is made for purées. Ingredients 2 tablespoons olive oil 4 ounces pancetta (Italian bacon), chopped 1 tablespoon finely chopped fresh sage 1 2-pound...

Read More

Shakshuka

Print this pageyield Serves 4 to 6 In Israel the word shakshuka is synonymous with breakfast. It’s best with a slice or two of challah bread to sop up the juices. This is a version of my dad’s recipe, except that he used to mix the eggs together,...

Read More

Parmesan-Roasted Potatoes

Print this pageyield Makes 8 servings Cooking the potatoes on a wire rack lets hot air circulate around them, so they get extra crisp. Ingredients 3 pounds baby Yukon Gold potatoes, halved 1/2 cup olive oil Kosher salt, freshly ground pepper 4...

Read More

Escarole Salad with Horseradish and Capers

Print this pageyield Makes 4 servings Soaking the onion mellows its sharpness. If you can’t find fresh horseradish, add 2 tablespoons prepared horseradish to the crème fraîche mixture. Ingredients 1/4 small red onion, thinly sliced 2...

Read More

Lamb Stew with Leeks and Baby Artichokes

Print this pageLamb shoulder is meltingly tender here, and a natural partner for earthy-sweet artichokes. Ingredients 3 1/2 pounds boneless lamb shoulder meat, trimmed of excess fat, cut into 2-inch pieces 1 1/4 cups chopped fresh Italian parsley ...

Read More

Beef Chili with Ancho, Mole, and Cumin

Print this pageThis richly flavored chili pays homage to the Texas “bowl of red,” in which meat is the star. Molepaste, ancho chile powder, and cumin add depth of flavor. Set out bowls of beans, cheese, onions, and other garnishes so that guests...

Read More
12
Adsense
Advertisement
About Me