Found recipes
- 1
Total time: 30 minutes Servings: 4 Note: From Cyndy Ufkes of the Times Test Kitchen.
- 2
Total time: About 1 hour Servings: 6 to 8 Butter for pan 2 stalks green garlic, trimmed and finely chopped 1 1/2 pounds new potatoes, scrubbed 2 cups coarsely chopped dandelion greens Salt Freshly ground white pepper to taste 1 cup crème fraîche 1/3 cup whole milk 1 1/2 cups grated aged Gruyère 1.
- 3
Total time: 1 hour, 10 minutes plus soaking time for the rice Servings: 4 Note: The method and ingredients for this recipe vary depending on the cooking vessel you use.
- 4
Total time: 45 minutes, plus 1 1/2 to 2 hours cooking time for the beans Note: Pimentón de la vera, smoked Spanish paprika, is available at select gourmet markets and cooking stores.
- 5
Total time: 1 hour and 20 minutes Servings: 8 1 cup whole-wheat flour 1 1/4 cups all-purpose flour Sea salt Freshly ground black pepper 1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes 1/2 teaspoon cider vinegar 1 egg, separated Ice water 3 large bunches dandelion greens, rinsed 1 1/2 cups finely chopped onion, about 1 onion 1 cup finely sliced leek, about 1 leek 1/4 cup olive oil 3 cloves garlic, finely minced 1/8 teaspoon red pepper flakes 1/4 teaspoon cayenne 11 ounces goat cheese 1/2 cup grated Pecorino Romano Coarse sea salt 1.
- 6
There are few combinations in cooking more natural and flexible than beans and greens.
- 7
If the dandelion didn’t crop up in our lawns, we would call it a wildflower.
- 8
Total time: 1 1/2 hours Servings: 6 to 8 Note: Dandelion greens are available at well-stocked supermarkets and farmers markets.
- 9
Total time: 1 hour Servings: 4 to 6 Note: This is a thoroughly American version of a classic Italian dessert.
- 10
Total time: 20 minutes, plus 2 1/2 hours freezing time Servings: 6 to 8 Note: I learned this technique, which skips the ice-cream machine, from Sicilian chef Ciccio Sultano, singled out by Gambero Rosso as one of Italy’s great young chefs, when he cooked at Valentino last year as part of their 30th anniversary celebration.
- 11
Total time: 1 hour, 15 minutes Servings: 6 to 8 Note: With glazed peach halves poking through a beautifully browned almond paste filling, this pie is a showstopper, and it’s terrific served with the peach gelato.
- 12
Active Work Time: 20 minutes Total Preparation Time: 1 hour, 20 minutes Galettes are carefree tarts.
- 13
Total time: 1 hour, 10 minutes, plus 1 hour chilling time for the dough Servings: 10 Note: Use sweet, firm apples such as Galas or Braeburns.
- 14
Total time: 1 hour, 10 minutes Servings: 8 to 10 1/4 cup ( 1/2 stick) plus 3 tablespoons butter, divided 1 vanilla bean, cut in half lengthwise 1/3 cup milk 1/2 cup brown sugar 6 to 8 ripe plums or 6 nectarines or peaches 1/2 cup sugar 1 egg 1 1/4 cups cake flour 1/4 teaspoon salt 1 1/2 teaspoons baking powder 1.
- 15
Peak season FOR THE RECORD: Plums: Last week’s Farmers Market column stated that the city of Burbank was named for famed horticulturalist Luther Burbank.
- 16
Total time: 1 hour, 10 minutes Servings: 12 Note: From executive chef Terry Sheehan at the Ahwahnee hotel.
- 17
- 18
MIT Media Lab’s Hugo Liu has radical ideas about the future of recipes.
- 19
Total time: 20 minutes, plus refrigeration time Servings: 6 Note: Dark, thin-peel Persian cucumbers are best for this recipe.
- 20
Total time: 25 minutes plus 2 hours chilling time Servings: 6 Note: This recipe is adapted from one by cookbook author and Spanish cuisine authority Anya von Bremzen.
- 21
Total time: 20 minutes, plus 2 hours for chilling Servings: 8 1 clove garlic, peeled 1 teaspoon salt, divided 1 1/2cucumbers, divided 2 medium, very ripe tomatoes, seeded and roughly chopped 1/2red bell pepper, veins removed, roughly chopped 3 tablespoons lime juice 3 ounces vodka 1/2teaspoon ground cumin 1/2 teaspoon sweet Spanish paprika 1 lime, cut into 8 wedges 1.
- 22
Total time: 45 minutes Servings: 8 Note: Adapted from the book “From the Dining Car” by James D.
- 23
Total time: 35 minutes, plus cooling time Servings: 2 quarts Note: Adapted from Nikki Cohen, bar manager at the Hungry Cat. 2 cups sugar 1/2 cup honey 1/2 cup lavender Bring the sugar, honey, lavender and 2 1/2 cups of water to a boil, then simmer for 15 minutes.
- 24
Total time: 55 minutes, plus freezing and optional softening time Servings: 8 to 10 Raspberry sauce 3/4 pound fresh or frozen raspberries 1/3 cup sugar Juice of 1/2 lemon 1.
- 25
Servings: 12 2 cups flour 1/2 teaspoon salt 1 1/2 tablespoons baking powder 1/4 cup sugar plus extra for whipping cream 1/4 teaspoon cinnamon 1/2 cup cold butter, cut in small pieces 1 1/4 cups plus 2 tablespoons whipping cream 6 peaches 2 pints raspberries or boysenberries 1.
- 26
Total time: 1 3/4 hours (includes 1 1/4 hours baking time) Servings: 12 Note: If peaches are too soft to peel with a vegetable peeler or paring knife, drop them in boiling water for 10 seconds, transfer them to an ice bath to cool, then drain and peel.
- 27
Berries jubilee with peach sorbet and salted candied almonds Total time: 35 minutes, plus freezing and marinating time Servings: 6 Note: An easy way to peel peaches is to submerge them in boiling water for 30 seconds, drain them, and the skins will slip right off.
- 28
Total time: 30 minutes, plus heating time for the coals Servings: 8 Note: Use Grade-B maple syrup if possible for richer flavor.
- 29
Total time: 10 minutes Servings: 4 Note: Adapted from a recipe by Mas and Marcy Masumoto 3 peaches, peeled, pitted and sliced 3 ounces pineapple juice 1/4 cup frozen lemonade concentrate Ice 1cup club soda Blend the peaches, pineapple juice and lemonade concentrate.
- 30
Total time: 15 minutes, plus 30 minutes macerating time Servings: 6 Note: From “A Return to Cooking,” by Eric Ripert and Michael Ruhlman 6 peaches, peeled, pitted and cut into 1/2-inch wedges 2 tablespoons grappa 2 tablespoons sugar 7 basil leaves, sliced thinly 6 tablespoons crème fraîche (optional) 1.
- 31
Total time: About 20 minutes, plus fermenting time Servings: 6 Note: Adapted from wine director/sommelier Holly Smith at Eno, Ritz-Carlton, Laguna Niguel.
- 32
Total time: 20 minutes, plus 30 to 35 minutes baking Servings: 6 to 8 Note: Adapted from a recipe by Marcy Masumoto 1 cup flour 1/2 cup plus 1 tablespoon sugar, divided 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons plus 1 1/2 teaspoons butter, cut up, divided 1/2 cup milk 1 tablespoon cornstarch 1 cup boiling water 4 cups peeled, sliced peaches (about 5 peaches) 1/2 teaspoon ground cinnamon 1.
- 33
Total time: 45 minutes Servings: 4 2 medium peaches 1/4 cup apple cider vinegar 1 tablespoon fresh lime juice 1 tablespoon minced fresh ginger 2 fresh jalapeño chiles, seeded and minced 2 tablespoons minced shallots 1/2 teaspoon ground allspice 1/2teaspoon ground cloves 1 (1/2-inch) piece of cinnamon stick 1/4cup raisins 1/3cup sugar Salt 8 (8-ounce) duck breast filets (half-breasts) 1 cup soy sauce Freshly ground black pepper 1.
- 34
Total time: 1 hour, 10 minutes Servings: 4 to 6 1 red bell pepper 1 yellow bell pepper 1/2 cup olive oil plus 1/2 teaspoon, divided 2 tablespoons red wine vinegar 1/2 teaspoon minced garlic 1 tablespoon minced shallot Kosher salt, coarse black pepper 1 large globe eggplant, about 1 1/2 pounds 10 fresh basil leaves, torn Fleur de sel 1.
- 35
Total time: 1 hour, 10 minutes Servings: 6 Note: This Turkish recipe is from Paula Wolfert’s upcoming book, “The Slow Mediterranean Kitchen,” which will be published in October by Wiley.
- 36
Total time: 1 hour, 30 minutes Servings: 6 Note: Silky stuffed eggplant is a wonderfully satisfying dish for casual late summer and early fall entertaining.
- 37
Total time: 1 hour, plus cooling time for the sauce Servings: 6 Note: This can be served for lunch or as an appetizer.
- 38
Total time: About 1 1/2 hours Servings: 4 to 6 Note: Dried ancho chiles are available at Latino markets and in the Latino food sections of grocery stores.
- 39
In a 2003 story, Russ Parsons dismissed as lies the notion that eggplant are bitter. The recipe is Exhibit A.
- 40
Total time: About 1 hour, 45 minutes Servings: 4 Note: Adapted from “The Calcutta Kitchen” by Simon Parkes and Udit Sarkhel.
- 41
Total time: 1 hour, including cooling time Servings: 6 to 8 Note: From the cookbook “Arabesque” by Claudia Roden. 2 to 3 eggplants (about 2 pounds) Juice of 1/2 to 1 lemon 3 garlic cloves, crushed 4 tablespoons good-quality olive oil 1/2 teaspoon salt Freshly ground black pepper Large handful chopped flat-leaf parsley 4 sprigs mint, chopped 4 scallions, finely sliced 4 plum tomatoes, unpeeled, diced Handful of fresh pomegranate seeds (optional) 1.
- 42
Total time: 50 minutes, plus 1 hour resting time Servings: 4 4 Chinese eggplants 1 tablespoon kosher salt 4 tablespoons olive oil, divided 4 cloves garlic, minced 2 shallots, minced 4 cups chopped black kale (lacinto) shallots, minced 2 tablespoons pomegranate molasses 2 teaspoons ground cumin 1 cup toasted walnuts, chopped 1.
- 43
Total time: 20 minutes plus refrigeration time Servings: Makes 3 cups Note: Adapted from Catherine Plagemann’s “Fine Preserving.” 3 cups stemmed red seedless grapes (about 3/4 pound) 1 1/2 cups sugar 1 cup white wine vinegar 3 (3-inch) sticks cinnamon 1 tablespoon minced onion 1.
- 44
Active Work and Total Preparation Time: 25 minutes Combine equal parts nonfat yogurt and mayonnaise as a lower-fat substitute for the 3/4 cup mayonnaise. 1/2 cup pecans 4 cups diced cooked turkey 1 cup small red grapes, cut in half if large 1 cup diced celery 1/4 cup sliced green onions 2 tablespoons chopped fresh tarragon 3/4 cup regular or low-fat mayonnaise Salt, pepper Cranberry sauce, optional 4 rolls or 8 slices whole-grain bread * Heat the oven to 350 degrees.
- 45
Total time: 30 minutes Servings: 4 Note: From Donna Deane. 1 (1-pound) pork tenderloin, cut on the bias into 1/2 -inch-thick medallions (about 12) Salt, pepper 1 tablespoon butter 1 tablespoon olive oil 2 tablespoons minced shallots 1 clove garlic, minced 1 cup halved and seeded Concord grapes 1 cup red wine 1 tablespoon cold butter, cut into 1/4 -inch pieces 1.
- 46
Total time: 25 minutes Servings: 6 Note: Use mesquite wood chips. 6 halibut fillets (2 pounds), about 2 inches thick Salt and freshly ground black pepper 6 slices thinly sliced prosciutto (about 3 ounces) 1 1/2 pounds yellow and red grape tomatoes 6 basil leaves, thinly sliced 1 1/2 tablespoons olive oil 1 teaspoons red wine vinegar 1.
- 47
Total time: About 1 hour, plus rising time Servings: 16 Note: From test kitchen director Donna Deane. 2 packages active dry yeast 1 cup warm water (110 to 115 degrees) 3 cups flour, divided, plus additional for kneading 3 tablespoons plus 1 teaspoon olive oil, divided 5 tablespoons sugar, divided 1 1/2 teaspoon fennel seeds, crushed, divided 1 1/2 teaspoons minced rosemary, divided 1/2 teaspoon grated orange zest 1 1/4 teaspoons salt 3 cups Concord grapes (about 1 pound grapes) 1.
- 48
Total time: About 12 minutes Servings: 6 to 8 Note: From Campanile chef-owner Mark Peel.
- 49
Total time: 20 minutes Servings: 8 to 10 1 cup sugar 1/4cup water 2 pounds (about 7) nectarines, sliced 1.
- 50
Total time: 1 hour, 15 minutes, plus 1 hour standing time and 24 hours soaking time Servings: 6 Note: From Danielle Keene, Wilshire Restaurant.
- 51
Choosing a good melon can be confusing.
- 52
Total time: 10 minutes plus refrigeration Servings: 6 to 8 Note: By Russ Parsons.
- 53
Total time: 2 hours plus cooling time Servings: 8 Note: From Donna Deane Butter to coat the pan 1/3 cup plus 2 tablespoons shelled, blanched hazelnuts 1 cup flour 2 tablespoons sugar 1/4 teaspoon salt 1/2 cup cold butter, cut into small pieces 2 to 3 tablespoons ice water 1 (12-ounce) package cranberries (about 3 cups) 1/2 cup brown sugar, packed 1/4 teaspoon kosher salt 1/2 teaspoon grated orange zest 1 tablespoon orange juice 1/2 cup dried figs, quartered 1 cup heavy cream 2 teaspoons powdered sugar 2 teaspoons Cognac 1/8 teaspoon vanilla extract 1.
- 54
Total time: 1 hour, 50 minutes plus overnight refrigeration Servings: 10 to 12 Note: From Alain Giraud.
- 55
Total time: 1 hour, 15 minutes Servings: 10 Note: From Preet Kamble of Bombay Bite.
- 56
Total time: 55 minutes Servings: 4 to 6 Note: From Raunaq Savur of Rasa Catering.
- 57
Total time: 55 minutes Servings: 4 to 6 Note: This variation on a traditional Indian snack ran with an April article by Barbara Hansen about Bombay street foods.
- 58
Total time: 20 minutes Servings: Makes two-thirds cup Note: From “The Bombay Café” by Neela Paniz.
- 59
Total time: 20 minutes Servings: Makes 3/4 cup Note: From “Climbing the Mango Trees” by Madhur Jaffrey. 2 teaspoons lemon or lime juice 3/4 cup finely chopped tomato 1 well-packed cup fresh mint leaves, coarsely chopped 1 well-packed cup fresh cilantro leaves, coarsely chopped 5 to 6 fresh, hot green chiles with their seeds (use either bird’s eye or cayenne-type chiles), chopped 1/2 teaspoon sugar 1/8 to 1/4 teaspoon salt Combine the lemon or lime juice, tomato, mint, cilantro, chiles and sugar in a food processor.
- 60
Total time: 10 minutes Servings: 4 1 pound ahi fillet 2 teaspoons sweet and sour lemon sauce (see recipe) Freshly ground black pepper for sprinkling 4 thin shavings of tuna bottarga (preferably using a truffle shaver) 1.
- 61
Total time: About 1 hour, plus macerating and cooling times Servings: Makes about 1/2 cup sauce Note: Adapted from “Adventures of an Italian Food Lover,” by Faith Heller Willinger.
