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Potluck

Explore 476 recipes, 1 project, 5 articles, 18 galleries, 2 videos, and more

Curried Potato Salad

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Lumpy Guacamole

Ingredients
  • 6 ripe Hass avocados
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup freshly squeezed lemon juice
  • 4 plum tomatoes, finely diced
  • 1 medium onion, finely diced
  • 1 jalapeno pepper, minced (with seeds if desired)
  • 3 garlic cloves, minced
  • 1 1/4 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper, or to taste
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Chocolate Chestnut Cookies

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Summer Bagna Cauda

Ingredients
  • Whole milk, for soaking
  • 2 ounces anchovy fillets
  • 1/2 cup extra-virgin olive oil
  • 6 young garlic cloves (or regular garlic), finely chopped
  • 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
  • 1 tablespoon fresh lemon juice
  • Sea salt flakes, and freshly ground pepper
  • 4 pounds fresh vegetables, such as celery, Belgian endive, young wild fennel (halved lengthwise), Persian cucumbers (halved or quartered lengthwise), purple scallions, and Romano beans, plus Calimyrna figs, for serving
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Pasta Cake

Ingredients
  • Unsalted butter, for pan
  • Coarse salt
  • 1 pound ziti pasta
  • 1 roasted red pepper, stemmed, seeded, and coarsely chopped
  • One 16-ounce package frozen chopped spinach, thawed and squeezed dry
  • 1 1/2 cups ricotta cheese
  • 6 large eggs, lightly beaten
  • 4 basil leaves, torn
  • 3/4 cup freshly grated pecorino cheese
  • 1 clove garlic, minced
  • 1 pinch of freshly grated nutmeg
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
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Halloween Blondies

Ingredients
  • 1 cup (2 sticks) unsalted butter, melted, plus more, room temperature, for pan
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 1/2 teaspoons coarse salt
  • 1/4 cup each orange, yellow, and brown candy-coated chocolates (from a 12.6-ounce bag)
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Braised Brisket

Time:3 hours 20 mins
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Texas Red Chili

Ingredients
  • 8 whole dried chiles (5 ancho and 3 guajillo or all ancho; about 3 ounces)
  • 3 tablespoons safflower oil, plus more as needed
  • 3 pounds trimmed beef chuck, cut into small pieces (1/2 inch or smaller)
  • Coarse salt and freshly ground pepper
  • 2 large onions, coarsely chopped (4 cups)
  • 7 to 8 garlic cloves, minced (5 tablespoons)
  • 2 jalapeno or serrano chiles, seeded if desired, minced
  • 2 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1 can (28 ounces) whole peeled plum tomatoes, pureed with their juice (3 1/2 cups)
  • 4 cups water, plus more if needed and for soaking
  • 2 to 3 teaspoons white vinegar, to taste
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Marinated Full Moons

Other Ideas:
Bocconcini, Antipasti, Italian
Ingredients
  • 10 ounces drained bocconcini (bite-size mozzarella balls)
  • 1 tablespoon fresh oregano leaves
  • 1/2 teaspoon fresh thyme leaves
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper, plus more to taste
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup sherry vinegar
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Tomato, Basil, and Red Onion Salad

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