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Explore 3090 recipes, 4 projects, 65 articles, 28 galleries, 1075 videos, and more

Buttermilk Biscuits

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Jerusalem Artichoke Gratin

Ingredients
  • 1 pound Jerusalem artichokes, peeled and sliced 1/4-inch-thick and reserved in cold water until ready to use
  • 3 cups milk
  • 8 ounces creme fraiche
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup grated Gruyere cheese
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 pound Yukon gold potatoes, peeled and sliced 1/4-inch-thick
  • 5 ounces shallots, peeled and sliced thinly
  • 5 ounces peeled chestnuts, halved lengthwise
  • 4 slices white bread, lightly toasted, crusts removed, and torn into small bits (to make 1 to 1 1/4 cups)
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Chiles Rellenos

Ingredients
  • 2 teaspoons canola oil
  • 3/4 cup minced yellow onion
  • 1 teaspoon minced garlic
  • 1 cup long-grain brown rice
  • 1 1/2 tablespoons chili powder, or less to taste
  • 2 3/4 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 teaspoon salt
  • 1 1/3 cups peeled, seeded, diced acorn squash, (about 3/4 pound)
  • 1 medium tomato, peeled, seeded, and cut into 1/4-inch dice
  • 1 teaspoon canola oil
  • 1/2 cup diced yellow onion
  • 1 tablespoon minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 fourteen-ounce can whole peeled plum tomatoes, drained and coarsely chopped
  • 1/4 cup chili powder
  • 1 teaspoon salt
  • 1 1/2 tablespoons fresh lime juice
  • 6 medium (about 1 pound) fresh poblano peppers
  • 1 tablespoon coarsely chopped cilantro
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Whole-Wheat Walnut-Raisin Biscotti

Time:2 hours 30 mins
Ingredients
  • Vegetable oil, for baking sheet
  • 3/4 cup whole wheat flour, spooned and leveled
  • 1/2 cup all-purpose flour, spooned and leveled, plus more for work surface
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup walnut halves
  • 1/4 cup golden raisins
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
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Blueberry Slab Pie

Time:2 hours 15 mins
Ingredients
  • 2 1/4 pounds fresh or frozen blueberries (8 cups)
  • 5 cups all-purpose flour, plus more for rolling
  • 3 tablespoons cornstarch
  • 1 1/2 teaspoons coarse salt
  • 1/2 cup sugar
  • 2 tablespoons sugar
  • 1 tablespoon grated lemon zest, plus 3 tablespoons lemon juice
  • 2 cups (4 sticks) cold unsalted butter, cut into small pieces
  • 1 to 1 1/2 cups ice water
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Peach and Creme Fraiche Pie

Other Ideas:
Dessert, Fruit pies, Peaches
Ingredients
  • 1 1/2 pounds ripe (4 to 5 medium) yellow peaches, pitted and quartered
  • 1/4 cup confectioners' sugar
  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 2 tablespoons granulated sugar
  • 3 tablespoons all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 1/8 teaspoon salt
  • 5 tablespoons creme fraiche
  • Pinch of salt
  • 1/2 cup cold (1 stick) unsalted butter, cut into pieces
  • 1/4 cup cold (1/2 stick) unsalted butter, cut into pieces
  • 1 large egg yolk, lightly beaten
  • 2 tablespoons ice water, plus more if needed
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Bread Pudding 101

Ingredients
  • 9 ounces (about 1 loaf) day-old French bread, crusts removed, cut into 1 1/2-inch cubes
  • 1/2 cup golden raisins
  • 1/2 cup dark raisins
  • Zest and juice of 1 lemon
  • Zest and juice of 1 orange
  • 8 large eggs
  • 4 cups heavy cream
  • 1 1/4 cups sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon freshly grated nutmeg
  • 1 tablespoon unsalted butter, room temperature, for parchment paper
  • Whipped cream, for serving (optional)
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Bay Scallops en Papillote

Ingredients
  • 4 tablespoons unsalted butter
  • 2 shallots, thinly sliced
  • 1/2 pound chanterelle mushrooms, stems trimmed and sliced lengthwise 1/4 inch thick
  • 1/4 teaspoon fresh thyme leaves
  • Coarse salt, (to taste)
  • Freshly ground pepper (to taste)
  • 1/2 pound Yukon gold potatoes
  • 1/4 cup clarified butter
  • 2 large leeks (white and pale green parts only), halved and thinly sliced
  • 1 tablespoon zest of orange, thinly sliced
  • 1/4 teaspoon ground coriander
  • 1/4 cup mirin (Japanese cooking wine)
  • 2 pounds bay scallops
  • 4 tablespoons prepared truffle butter
  • Apricot Mignonette
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Julie's Flatbread

Ingredients
  • 1 1/4 teaspoons active dry yeast
  • 3 cups plus 1 1/2 teaspoons all-purpose flour
  • Pinch of sugar
  • 1 1/4 cups warm water (100 to 110 degrees), plus more if necessary
  • 1/4 cup yellow cornmeal
  • 1/4 cup fresh rosemary needles
  • 1 teaspoon coarse salt, plus more for sprinkling
  • 1 1/2 teaspoons freshly ground pepper, plus more for sprinkling
  • 4 tablespoons olive oil, plus more for bowl
  • 1 medium red onion
  • 1 bunch fresh sage leaves
  • 4 tomatillos, husked and thinly sliced
  • 6 yellow cherry tomatoes, thinly sliced
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Roasted-Apple Tartlets

Ingredients
  • 2 Granny Smith or other firm apples
  • 3 Granny Smith or other firm apples
  • 1 cups all-purpose flour, plus more for surface
  • 1/4 cup sugar
  • 1/2 teaspoon sugar
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons fresh breadcrumbs
  • 4 tablespoons unsalted butter, melted
  • Salt
  • 3 tablespoons sugar
  • 1 tablespoon plus 1 1/2 teaspoons Calvados or other apple brandy
  • 1 stick cold unsalted butter, cut into small pieces
  • 1/4 cup apricot jam, warmed and strained
  • 1/4 cup ice water
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon all-purpose flour
  • Salt
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