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Explore 1456 recipes, 23 articles, 3 galleries, 400 videos, and more

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Shrimp with Red Pepper Broth and Ratatouille

Ingredients
  • 2 plum tomatoes (3 ounces each)
  • 5 red bell peppers, cored, seeded, and thinly sliced
  • 2 shallots, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 2 large shallots, finely chopped
  • 3 cloves garlic, thinly sliced
  • Coarse salt
  • 3 whole cloves
  • 4 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 2 ounces eggplant, cut into very small dice (1/3 cup)
  • 1 star anise
  • 2 ounces yellow squash, cut into very small dice (1/3 cup)
  • 3 whole cloves
  • 2 ounces zucchini, cut into very small dice (1/3 cup)
  • 2 small dried bay leaves
  • 2 ounces red bell pepper, cut into very small dice (1/3 cup)
  • 5 sprigs fresh lemon thyme
  • Coarse salt and freshly ground pepper
  • 1 teaspoon finely chopped fine herbs (equal parts chive, chervil, tarragon, and flat-leaf parsley)
  • 4 large shrimp, peeled with tails on, butterflied
  • Fresh lemon thyme sprigs, for garnish
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Chicken and Leeks with Creme Fraiche

Ingredients
  • 1 whole chicken (about 4 pounds), cut into 8 pieces (each breast half cut in half crosswise), rinsed well and patted dry
  • Coarse salt and freshly ground pepper
  • 1 tablespoon unsalted butter
  • 2 teaspoons olive oil
  • 4 small leeks (about 1 pound), white and pale-green parts only, cut crosswise into 3-inch pieces, rinsed well
  • 1 cup good-quality hard apple cider
  • 1 tablespoon coarsely chopped fresh thyme leaves
  • 1/2 cup Creme Fraiche
  • 1 tablespoon finely chopped fresh flat-leaf parsley
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Chicken Chili

Ingredients
  • 3 ancho chiles
  • 1 tablespoon cumin seeds
  • 2 cups Homemade Chicken Stock
  • 2 chipotle chiles in adobo sauce
  • 1/4 cup olive oil
  • 1 large onion, cut into 1/4-inch dice
  • 4 medium garlic cloves, minced
  • 1 1/2 pounds boneless skinless chicken thighs (from about 2 pounds), cut into 1-inch chunks
  • 1 tablespoon dried Mexican oregano
  • 2 teaspoons dried epazote
  • 1/2 teaspoon ground chipotle chiles
  • 3 fifteen-ounce cans kidney beans, drained
  • 1 fifteen-ounce can diced tomatoes
  • Freshly grated Monterey Jack cheese, for serving (optional)
  • Diced red onion, for serving (optional)
  • Fresh cilantro leaves, for serving (optional)
  • Sour cream, for serving (optional)
  • Diced avocado, for serving (optional)
  • John's Tortilla Strips, or tortilla chips, for serving (optional)
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Satsuma and Honey Mandarin Marmalade

Ingredients
  • 4 small Satsuma mandarins, peeled, peels cut into 1/3-inch pieces, flesh seeded and coarsely chopped
  • 4 honey mandarins, peeled, peels cut into 1/3-inch pieces, flesh seeded and coarsely chopped
  • 4 Minneola tangelos, peeled, peels cut into 1/3-inch pieces, flesh seeded and coarsely chopped
  • 2 lemons, thinly sliced, seeded, slices quartered
  • 1 1/2 quarts cold water
  • Sugar
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Glazed Oysters with Leeks and Salsify

Other Ideas:
Appetizers, Leeks, Oysters
Ingredients
  • 2 salsify, (8 inches in length), cut on the diagonal into 1/2-inch pieces
  • 5 tablespoons heavy cream
  • 30 oysters
  • 1 large leek, white and light green parts only, cut into 1/8-inch pieces
  • 1/2 cup dry white wine
  • 1/2 cup clam juice
  • 1/2 cup fish fumet
  • 1 shallot, finely chopped
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 2 tablespoons unsalted butter, chilled
  • Chives, thinly sliced on the diagonal, for garnish
  • Chervil sprigs, for garnish
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Gefilte Fish with Fresh Beet Horseradish

Other Ideas:
Appetizers, Horseradish, Jewish, Pike
Ingredients
  • 3 yellow onions (about 1 1/2 pounds)
  • 1 whitefish (2 pounds), filleted and skinned, bones and head reserved
  • 1 yellow pike (2 pounds), filleted and skinned, bones and head reserved
  • 2 tablespoons plus 1 teaspoon coarse salt
  • 2 tablespoons plus 1 teaspoon sugar
  • 2 tablespoons matzo meal
  • 3 large eggs, lightly beaten
  • 1/4 cup water
  • 9 medium carrots (about 3/4 pound), peeled
  • 2 celery stalks
  • 2 whole cloves
  • 1 bunch fresh dill (at least 12 sprigs), for stock and garnish
  • Radicchio leaves (from one head), for garnish
  • Fresh Beet Horseradish
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Spiced Tomato Saltsa

Ingredients
  • 1/2 cup extra-virgin olive oil
  • 4 medium Spanish onions, sliced lengthwise
  • Coarse salt and freshly ground black pepper
  • 1 1/2 teaspoons ground cumin
  • 1/2 cup sweet wine, such as Mavrodaphne or sweet Marsala
  • 1 can (32 ounces) diced tomatoes in their juices
  • 6 whole allspice
  • 6 whole cloves
  • 2 sticks cinnamon, chopped into small pieces
  • 2 tablespoons coriander seeds, smashed
  • 3 tablespoons finely chopped fresh flat-leaf parsley
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Polenta with Marinara and Meatballs

Ingredients
  • 1/2 cup extra-virgin olive oil
  • 2 large onions, chopped
  • 6 cloves garlic, minced
  • Six (28-ounce) cans crushed tomatoes
  • 1 cup dry white wine
  • 1/2 cup (1 stick) unsalted butter
  • Kathleen's Meatballs
  • 4 cups loosely packed fresh parsley leaves, chopped
  • 2 cups loosely packed fresh basil, chopped
  • Coarse salt and freshly ground pepper
  • 8 cups fine yellow cornmeal (preferably Goya brand)
  • 4 cups freshly grated Locatelli cheese
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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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Irish Blue Cheese Fondue

Other Ideas:
Appetizers, Blue cheese, Fondue
Ingredients
  • 8 ounces Cashel blue cheese, crumbled
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon dry mustard
  • 3/4 cup Irish lager, preferably Kells brand
  • 1/2 cup half-and-half
  • Coarse salt
  • Sliced apples, for serving
  • Bread cubes, for serving
  • Steamed broccoli, for serving
  • Red and yellow peppers, for serving
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