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Explore 1490 recipes, 22 articles, 3 galleries, 465 videos, and more

Buttermilk Mashed Potatoes

Time:40 mins
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Fresh Tomato Sauce

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Chicken and Dumplings

Ingredients
  • 6 to 8 carrots, peeled
  • 6 ribs celery
  • 2 3-pound chickens, cut into 8 pieces, and rinsed well
  • 5 sprigs fresh flat-leaf parsley
  • 6 fresh chives
  • 1 6-inch sprig fresh rosemary
  • 3 cloves garlic, crushed
  • 1 large onion, roughly chopped
  • 1 bay leaf
  • Coarse salt and freshly ground black pepper
  • 3 cups all-purpose flour
  • 4 1/2 teaspoons baking powder
  • 4 tablespoons butter, cut into pieces
  • 1 1/4 cups milk
  • 1 large egg, beaten
  • 1 cup frozen peas
  • 1/2 cup frozen corn
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Chicken and Dumplings

Ingredients
  • 1 cup all-purpose flour
  • 1 3- to 4-pound chicken
  • 2 teaspoons baking powder
  • 1 onion, halved but root end left intact
  • 1/2 teaspoon coarse salt
  • 1 large carrot, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 3/4 cup milk
  • 4 sprigs of fresh parsley
  • 1 teaspoon chopped fresh dill or parsley
  • 1 turnip, trimmed and chopped
  • 2 parsnips, coarsely chopped
  • 8 to 10 cups water
  • 1 tablespoon coarse salt
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Chicken and Dumplings

Ingredients
  • 1 pound boneless skinless chicken thighs (5 to 6)
  • 1/4 cup all-purpose flour
  • 1 pound boneless skinless chicken breast halves (about 3 pieces)
  • 1/2 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt, plus more for cooking water
  • 1/8 teaspoon freshly ground pepper
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon unsalted butter
  • 2 tablespoons cold unsalted butter, cut in bits
  • 1 large onion, finely chopped
  • 2/3 cup low-fat (1 percent) milk
  • One 14 1/2-ounce can low-sodium chicken broth, skimmed of fat
  • 1 1/2 teaspoons finely chopped fresh thyme
  • 2 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 2 cups low-fat (1 percent) milk
  • 3 carrots, peeled and diagonally sliced 1/4 inch thick
  • 1/2 pound green beans, trimmed and cut in 1-inch pieces
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Layered Spring Omelet

Ingredients
  • 1 tablespoon olive oil
  • 8 ripe tomatoes, seeded and cut into 1/2-inch dice
  • 3/4 teaspoon coarse salt, plus more to taste
  • 1/2 teaspoon freshly ground pepper, plus more to taste
  • 21 large eggs
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cayenne pepper
  • 3 tablespoons unsalted butter
  • 3/4 cup grated Vermont cheddar cheese
  • 3/4 cup grated Gruyere cheese
  • 2/3 cup loosely packed fresh basil leaves, torn in half
  • 8 ounces spinach, leaves picked and torn in half
  • 1 tablespoon chopped fresh thyme leaves
  • 1 small leek, julienned, for garnish
  • 2 tablespoons snipped fresh chives, for garnish
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Pistachio-Honey Torrone

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Corn, Cranberry Bean, and Fried-Okra Salad

Ingredients
  • 2 tablespoons white-wine vinegar
  • 8 ounces fresh cranberry beans, shelled (1 cup)
  • Coarse salt and freshly ground pepper
  • 1 teaspoon Dijon mustard
  • 2 ears of corn, shucked and halved
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • Vegetable oil, for frying
  • 1/4 cup cornmeal
  • 1/4 cup all-purpose flour
  • 4 ounces small okra, stems removed, halved lengthwise and quartered if large
  • 1 ounce (2 1/2 cups) lamb's quarter
  • 1 ounce (2 cups) baby spinach
  • 1/2 cup fresh basil, leaves torn if large
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Ginger Simple Syrup

Other Ideas:
Ginger, Make-ahead
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Risotto

Ingredients
  • 1 cup medium-grain Italian rice, such as Arborio, Carnaroli, or Vialone Nano
  • 2 tablespoons unsalted butter
  • 1 celery stalk (preferably from the heart, cut in half crosswise
  • 3 tablespoons extra-virgin olive oil
  • 1 medium carrot, cut in half crosswise
  • 1/2 small onion, cut into fine dice (about 1/3 cup)
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/3 cup dry white wine, such as Sauvignon Blanc
  • Coarse salt and freshly ground pepper
  • 1/2 small onion, peeled
  • Chopped flat-leaf parsley
  • 1 garlic clove, smashed and peeled
  • 1 sprig flat-leaf parsley
  • 7 cups water, or half water and half Basic Chicken Stock
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