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Explore 573 recipes, 1 project, 22 articles, 30 galleries, 16 videos, and more

Blackberry-Raspberry Hand Pies

Time:3 hours 10 mins
Ingredients
  • 1 tablespoon sour cream
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 2 tablespoons ice water, plus more if necessary
  • 1 1/4 cups all-purpose flour, plus more for rolling
  • Coarse salt
  • 1/3 cup plus 1 teaspoon granulated sugar, divided
  • 1 stick cold unsalted butter, cut into small pieces
  • 3/4 cup fresh blackberries
  • 3/4 cup fresh raspberries
  • 1 tablespoon plus 1 1/2 teaspoons cornstarch
  • 1 large egg, lightly beaten
  • Fine sanding sugar, for sprinkling
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Smoky Baby Back Ribs

Time:3 hours
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Asparagus Tart

Time:2 hours 10 mins
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Corn and Zucchini Orzo Salad

Time:35 mins
Ingredients
  • 6 medium zucchini, diced
  • Coarse salt and ground pepper
  • 1 pound orzo
  • 4 tablespoons extra-virgin olive oil
  • 5 cups corn kernels (from 6 ears corn)
  • 1 small red onion, chopped
  • 1 jalapeno, seeded and diced
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice (from 3 lemons)
  • 1 cup fresh basil leaves, torn
  • 4 ounces feta, crumbled (2 cups)
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30-Minute Chili

Time:30 mins
Ingredients
  • 1 tablespoon vegetable oil
  • 3 medium onions, chopped
  • 6 garlic cloves, chopped
  • Coarse salt and ground pepper
  • 1 can (6 ounces) tomato paste
  • 3 tablespoons chili powder
  • 2 tablespoons chopped canned chipotle chiles in adobo sauce
  • 1/2 teaspoon ground cinnamon
  • 3 pounds ground beef chuck
  • 3 cans (14.5 ounces each) diced tomatoes in juice
  • 1 bottle (12 ounces) mild lager beer
  • 2 cans (14.5 ounces each) kidney beans, rinsed and drained
  • Shredded cheddar cheese (optional)
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Empanadas with Spicy Pork

Ingredients
  • 1 tablespoon black peppercorns
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon whole cloves
  • 1 small cinnamon stick
  • 2 cloves garlic, minced
  • 1 five-pound pork butt
  • 1 tablespoon vegetable oil
  • 2 small onions, finely diced
  • Salsa Verde
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 8 cups all-purpose flour
  • 1 cup vegetable shortening
  • 2 tablespoons baking powder
  • 2 1/2 cups warm water (100° to 110°)
  • 1/2 cup unsalted butter, melted
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Spinach, Bacon, and Onion Dip

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Chicken and Kale Casserole

Time:1 hour 15 mins
Ingredients
  • Coarse salt and ground pepper
  • 3/4 pound large pasta shells
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced medium
  • 3 garlic cloves, minced
  • 2 bunches kale (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
  • 2 cups shredded or chopped cooked chicken (from 1/2 rotisserie chicken)
  • 1 container (48 ounces) part-skim ricotta
  • 3 tablespoons finely grated lemon zest (from 2 lemons)
  • 3/4 cup Parmesan, grated (2 1/4 ounces)
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