Peanut Butter-Pretzel Bonbons
Filed under recipes
Peanut butter bonbons are filled with crunchy pretzels or toffee and rolled in all kinds of toppings to make bonbons with peanuts or bonbons with jimmies.
Ghostly Halloween Meringues
Filed under recipes
These meringue ghosts are a Halloween favorite. The meringue is piped from a pastry bag, then the ghosts are fitted with chocolate chip eyes and baked.
Day of the Dead
Filed under recipes
Here are six recipes to make your Day of the Dead–Dia de los Muertos–celebration memorable.
Linguine with Mixed Seafood
Filed under testers choice
Linguine pasta, clams, mussels, langoustines, and shrimp are tossed in a light tomato-garlic sauce spiked with pepper flakes. A simple quick dinner.
Gingerbread Cupcakes with Cardamom Cream Cheese Frosting
Filed under recipes
Gingerbread cupcakes are swirled with a cardamom cream cheese frosting. The gingerbread cupcakes are great for kids. Spread the frosting on everything.
Spice-Crusted Cheese Truffles
Filed under recipes
Spice-crusted cheese truffles are an ideal hors d’oeuvre. The truffles, a combo of cheddar and cream cheese, are rolled then tossed in a chile powder.
Pepperoni Spinach Frittata
Filed under sides | vegetables
This pepperoni spinach frittata is great for brunch. Have the ingredients ready and make the frittata while guests watch. The frittata can be an appetizer.
Mad Martinis (Not!)
Filed under writings
Writer and cocktail expert Kara Newman is a fan of Mad Men but not its bone-dry martinis. Instead, her cocktail for watching Mad Men is the Fiery Almond.
Crèma Catalana as Prepared in the Nineteenth Century
Filed under recipes
This Spanish custard, called crema, is rich, creamy, and simple to make. The custard is made with milk and cream, so it’s lighter. Serve the crema warm.
Beef Paupiettes with Tomatoes and Wild Capers
Filed under recipes
These beef rolls, called paupiettes, are stuffed with pancetta and herbs, and rolled. The beef rolls are then sauteed. Once seared, the rolls are simmered.
Ribollita in the Style of Siena
Filed under soups | stews
This Italian ribollita soup is dense with bread, greens, beans and is topped with caramelized onions. Rich with flavor, the ribbolita is a family dish.
Steamer Clam Chowder
Filed under soups | stews
For this New England clam chowder, steamer clams, rather than chowder clams, are used. The broth is creamy and rich. Make the chowder a day ahead. Easy.
Potato-Bacon Pizza
Filed under recipes
For this potato-bacon pizza, creamy yellow potatoes are laid on fresh mozzarella. Bacon, and fresh Parmesan cheese, are scattered on top of the pizza.
Pappardelle alla Bolognese
Filed under weekend projects
Pappardelle, wide pasta noodles, are topped with a Bolognese sauce full of pork, lamb, veal. The pappardelle is fresh, the Bolognese can be made in ahead.
Fusilli al Telefono
Filed under testers choice
Fusilli pasta is tossed in a sauce rich with bufala mozzarella. The melted cheese creates strands as the fusilli is lifted, hence the telefono reference.
Gnocchi, Sausage, Tomato, Peas, Smoked Mozzarella
Filed under recipes
Potato gnocchi is tossed with sausage, tomato, peas, and smoked mozzarella for a hearty dish. The gnocchi is simple to make and can be frozen.
Thyme, Lemon, and Sea-Salt Shortbread
Filed under testers choice
These savory shortbreads are seasoned with thyme, lemon, and a sprinkling of sea salt. Serve the shortbreads as a snack or as an hors d’oeuvre with wine.
Spicy Tomato Crumble
Filed under testers choice
This spicy tomato crumble isn’t your run-of-the-mill crumble. It’s savory and filled with a tangy chunky tomato base. The crumble reheats beautifully.
Sweet Potato, Golden Raisin, and Cranberry Strudel
Filed under testers choice
This strudel, filled with sweet potato, raisins, and cranberry, is a great lunch or side. Phyllo makes the strudel a cinch to make. Serve the strudel warm.
Baked Mussels with Crisped Bread Crumbs
Filed under recipes
Baked mussels topped with bread crumbs are a Sicilian favorite. The mussels are cooked in a skillet until opened then baked until golden brown.
Saffron Pasta Salad with Tuna and Fresh Herbs
Filed under salads
This pasta salad with tuna is tinted yellow by saffron. The pasta salad is easy to cook and can be made ahead. For the salad use big pasta for big effect.
Mahi Mahi Stewed with Cherry Tomatoes and Capers
Filed under recipes
For this Sicilian dish, mahi mahi is stewed with tomatoes, onions, olives, and seasoned with briny capers. The mahi mahi becomes infused with tomato flavor.
Beer Cheese Soup
Filed under testers choice
Beer cheese soup is popular in the midwest. Amber beer and cheddar cheese flavor the soup and give it body. Use a quality beer and freshly grated cheese.
Fresh Baked Pretzels
Filed under testers choice
Fresh baked pretzels are irresistible. This recipe shows you how to make plain pretzels, cheese pretzels, caraway pretzels, bacon pretzels, mini-pretzels.
No-Knead Olive Bread
Filed under testers choice
Kalamata olives give this no-knead olive bread plenty of flavor. Because the bread requires no kneading and has a slow rise, a bakery-quality loaf is easy.
