Category: Traditional recipes

Lemon-Herb Mayonnaise Traditional recipes

Lemon-Herb Mayonnaise

Lemon-Herb Mayonnaise Recipe Ingredients3 tablespoons chopped fresh chives3 tablespoons chopped fresh tarragon3 tablespoons chopped fresh parsley3 tablespoons chopped fresh basil1 teaspoon fresh lemon juice1/2 teaspoon grated lemon peelRecipe PreparationPlace mayonnaise in food processor.

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Golden Couscous Traditional recipes

Golden Couscous

Golden Couscous Recipe Ingredients6 cups low-salt chicken broth6 tablespoons (3/4 stick) butter2 teaspoons ground turmeric3 cups couscous (about 1 pound)2/3 cup slivered almonds, toastedRecipe PreparationBring broth to boil in medium saucepan. Reduce heat to very low; cover to keep hot.

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Coleslaw with Apple and Yogurt Dressing Traditional recipes

Coleslaw with Apple and Yogurt Dressing

Coleslaw with Apple and Yogurt Dressing Recipe Ingredients8 cups mixed shredded red and green cabbage1 12-oz. bag broccoli slaw mix1/2 cup thinly sliced scallions (about 4)1 cup nonfat Greek yogurt2 tablespoons distilled white vinegar1 tablespoon fresh lemon juiceKosher salt, freshly ground pepperRecipe PreparationCombine red and green cabbages, broccoli slaw, carrots, and scallions in a large bowl.

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Lime and Lemon Posset Traditional recipes

Lime and Lemon Posset

Lime and Lemon Posset Recipe Ingredients2 1/4 cups whipping cream3/4 cup plus 1 teaspoon sugar3 tablespoons fresh lemon juice2 tablespoons fresh lime juice1 teaspoon grated lemon peel1 teaspoon grated lime peelRecipe PreparationBring cream and 3/4 cup sugar to boil over medium-high heat, stirring until sugar dissolves.

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Cynar Spritz Traditional recipes

Cynar Spritz

Close Menu IconRecipesHealthyishBasicallyRestaurantsHighly RecommendPodcastVideosShopSubscribe to our newsletterPrivacy and user agreementMakes 1Sweet, citrusy grapefruit pairs well with herbaceous Cynar, and adding dry Prosecco provides balance.April 2018Ingredients2 oz. Cynar3 oz. ProseccoSplash of grapefruit soda1 2x1& 34; grapefruit zest (for serving)Recipe PreparationPour Cynar and Prosecco into a rocks glass filled with ice.

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Black and White Sesame Seed Cookies Traditional recipes

Black and White Sesame Seed Cookies

Black and White Sesame Seed Cookies Recipe The dramatic two-tone look takes a little frosting finesse but isn’t hard to achieve.IngredientsCookies3 cups cake flour, plus more1¼ cups (2½ sticks) chilled unsalted butter, cut into piecesFrosting and Assembly1 teaspoon fresh lemon juiceSpecial EquipmentA 3-inch-diameter cookie cutterRecipe PreparationCookiesWhisk baking powder, salt, and 3 cups cake flour in a small bowl to combine.

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Grass-Fed Steaks with Kalamata-Olive Chimichurri Traditional recipes

Grass-Fed Steaks with Kalamata-Olive Chimichurri

Grass-Fed Steaks with Kalamata-Olive Chimichurri Recipe Ingredients3 tablespoons fruity olive oil, divided4 garlic cloves; 2 thinly sliced, 2 pressed1/4 teaspoon dried crushed red pepper1 bay leaf, preferably fresh, broken in half1/3 cup finely chopped shallots1/4 cup finely chopped fresh Italian parsley2 tablespoons finely chopped pitted Kalamata olives2 tablespoons red wine vinegar2 14- to 16-ounce 2-inch-thick grass-fed New York strip steaks1 teaspoon coarse kosher salt1/4 teaspoon cayenne pepperRecipe PreparationHeat 2 tablespoons oil in heavy medium skillet over medium heat.

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Strawberry Sufganiyot Traditional recipes

Strawberry Sufganiyot

Strawberry Sufganiyot Recipe The best thing about Hanukkah? Pillowy, deep-fried sufganiyot filled with strawberry jelly.Ingredientsdough1 1/4-oz. envelope active dry yeast (about 2 1/4 tsp.)3-4 cups all-purpose flour, divided, plus more for surface1 tablespoon plus ¼ cup sugar1/2 teaspoon finely grated orange zest2 tablespoons fresh orange juice1 tablespoon brandy (optional)1/2 teaspoon vanilla extract6 tablespoons (3/4 stick) unsalted butter, room temperature, cut into pieces, plus moreFrying and assemblyVegetable oil (for frying; about 8 cups)1 1/2 cups strawberry jamPowdered sugar (for dusting)special equipmentPiping bag, and 1/4& 34; round tip2 1/2& 34;-diameter biscuit or cookie cutterRecipe PreparationMAKE the DOUGHCombine yeast, 1 Tbsp.

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Miso-Yaki Sea Bass Traditional recipes

Miso-Yaki Sea Bass

Miso-Yaki Sea Bass Recipe The miso marinade lightly cures the fish, which results in a pleasantly firm texture and great flavor.Ingredients2 tablespoons mirin (sweet Japanese rice wine)2 tablespoons white miso (fermented soybean paste)2 6-ounce skin-on black sea bass or branzino fillets, pin bones removed1 1/2 tablespoons vegetable oil, dividedKosher salt, freshly ground pepper1 tablespoon balsamic vinegarRecipe PreparationWhisk sugar, mirin, and miso in a medium bowl to blend; add fish and turn to coat.

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Chocolate Halvah and Dark Cherry Concrete Traditional recipes

Chocolate Halvah and Dark Cherry Concrete

Chocolate Halvah and Dark Cherry Concrete Recipe Sesame paste takes the place of hazelnuts in this Nutella-ish concoction. If you don’t want to make the concrete, schmear the chocolate-sesame spread on warm bread and thank us later.Ingredients3 tablespoons Dutch-process unsweetened cocoa powder10 chocolate wafer cookies1 pint vanilla ice cream, softened at room temperature 15 minutes1 cup frozen dark sweet cherries, plus more for servingRecipe PreparationBlend tahini, honey, cocoa, and salt in a 4-cup measuring glass with an immersion blender, moving up and down and side to side, until mixture is thick (like peanut butter) and no streaks of honey or cocoa remain, about 2 minutes.

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Hot Caesar Spinach Dip Traditional recipes

Hot Caesar Spinach Dip

Hot Caesar Spinach Dip Recipe Ingredients1 pound spinach, thick stems trimmed2 tablespoons extra virgin olive oil1 small yellow onion, finely chopped1 large garlic clove, minced2 slices rustic of bread, torn into small pieces1 cup shredded mozzarella3/4 cups parmesan cheese, grated1/2 cup Heinz® Mayonnaise1 tablespoon fresh lemon juice2 teaspoons dijon mustard1/2 teaspoon anchovy pastefreshly ground black pepperlettuce, radicchio, and carrots, for servingRecipe PreparationPreheat oven to 400°.

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Coconut Crème Brûlée Traditional recipes

Coconut Crème Brûlée

Close Menu IconRecipesHealthyishBasicallyRestaurantsHighly RecommendPodcastVideosShopSubscribe to our newsletterPrivacy and user agreementServingsIngredientsRecipe PreparationNutritional ContentOne serving contains the following: Calories (kcal) 459.6 Calories from Fat 72.5 Fat (g) 37.0 Saturated Fat (g) 25.

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Granola with Mixed Nuts and Coconut Traditional recipes

Granola with Mixed Nuts and Coconut

Granola with Mixed Nuts and Coconut Recipe Ingredients3/4 cup sweetened flaked coconutNonstick vegetable oil spray4 cups old-fashioned oats1/4 cup (1/2 stick) unsalted butter1/2 cup shelled natural pistachios1/2 cup raw pumpkin seeds (pepitas)3/4 teaspoon coarse kosher saltRecipe PreparationPreheat oven to 325°F.

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Hot-Pink Pearl Onion Pickles Traditional recipes

Hot-Pink Pearl Onion Pickles

Hot-Pink Pearl Onion Pickles Recipe These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.Ingredients1½ cups white wine vinegar2 teaspoons coriander seeds2 teaspoons dried tarragon8 ounces pearl onions, peeled, halved½ small beet, peeled, halvedRecipe PreparationBring vinegar, sugar, coriander seeds, tarragon, salt, and mint to a boil in a small saucepan, stirring to dissolve sugar and salt.

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Pretzel-Crusted Pork Schnitzel Traditional recipes

Pretzel-Crusted Pork Schnitzel

Pretzel-Crusted Pork Schnitzel Recipe Pork loin can be lean, which is where the brine comes in: The meat will be tender, juicy, and seasoned throughout.Ingredients1 tablespoon light brown sugar1 tablespoon kosher salt, plus more4 4-oz. boneless pork chops or cutlets, pounded to ⅛” thickness4 large eggs, beaten to blend⅓ cup whole grain mustardFreshly ground black pepperVegetable oil (for frying; about 3 cups)Flaky sea salt (such as Maldon)Flat-leaf parsley leaves with tender stems and lemon wedges (for serving)Recipe PreparationBring apple cider, brown sugar, and 1 Tbsp.

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Pineapple-Hibiscus Cocktail Traditional recipes

Pineapple-Hibiscus Cocktail

Pineapple-Hibiscus Cocktail Recipe We love the citrusy sour flavor of hibiscus, not to mention its amazing color.Ingredients1 pineapple, peeled, cut into 1½-inch pieces6 tablespoons distilled white vinegar¼ cup dried hibiscus flowers1 jalapeño, thinly sliced into rounds1 lime, thinly sliced into wheelsRecipe PreparationBring sugar and 1 cup water to a boil in a medium saucepan and cook, stirring, until sugar dissolves, about 3 minutes.

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Cream Biscuits with Bacon and Roasted Onions Traditional recipes

Cream Biscuits with Bacon and Roasted Onions

Cream Biscuits with Bacon and Roasted Onions Recipe Ingredients1 pound onions, peeled, cut into 1/2-inch dice3 tablespoons chopped fresh parsley1 tablespoon chopped fresh thyme1 teaspoon chopped fresh rosemary6 bacon slices, coarsely chopped3 3/4 cups all purpose flour2 tablespoons baking powder3 cups chilled whipping cream1 large egg, beaten to blend (for glaze)Recipe PreparationPreheat oven to 350°F.

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Broiled Red Snapper with Za'atar Salsa Verde Traditional recipes

Broiled Red Snapper with Za'atar Salsa Verde

Broiled Red Snapper with Za& 39;atar Salsa Verde Recipe Za& 39;atar& 39;s depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.Ingredients4 6-ounce skin-on, boneless red snapper fillets, patted dryKosher salt, freshly ground pepper½ teaspoon ground coriander4 tablespoons plus ½ cup olive oil⅓ cup finely chopped cilantro⅓ cup finely chopped parsley1 small garlic clove, finely grated¼ teaspoon crushed red pepper flakes1 tablespoon fresh lemon juice2 tablespoons finely chopped pickled banana peppersIngredient Info:Za’atar, a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds, can be found at Middle Eastern markets, specialty foods stores, and online.

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Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta Traditional recipes

Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta

Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta Recipe Ingredients2 tablespoons red wine vinegar5 tablespoons extra-virgin olive oil2 small heads of radicchio (15 ounces total), cut into 1-inch pieces12 dates, pitted, quartered, lengthwise3 ounces feta cheese, crumbledRecipe PreparationPreheat oven to 350°F.

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Seared Savoy Cabbage with Mixed Sausages Traditional recipes

Seared Savoy Cabbage with Mixed Sausages

Seared Savoy Cabbage with Mixed Sausages Recipe Ingredients1 1 1/2-pound head savoy cabbage, cut into 8 wedges with some core attached1 cup 1-inch crustless bread cubes1 teaspoon mustard powder (such as Colman& 39;s)8 tablespoons olive oil, divided1 tablespoon Dijon mustard1 tablespoon white wine vinegarFreshly ground black pepper2 pounds mixed sausages (such as sweet Italian, kielbasa, and smoked garlic)1 tablespoon chopped fresh tarragonRecipe PreparationBring a large pot of water to a boil over high heat.

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