Cake: 1 3/4 cups sugar 1 3/4 cups margarine or butter, softened 6 eggs 2 cups confectioners’ sugar 2 1/4 cups unbleached flour 3/4 cup unsweetened cocoa 2 cups chopped walnuts Glaze: 3/4 cup confectioners’ sugar 1/4 cup unsweetened cocoa 4 to 6 teaspoons milk Heat oven to 350 degrees. Grease and flour a 12-cup … Continue Reading →
4 4-ounce salmon fillets 2 teaspoons extra virgin olive oil Black pepper, to taste 1 tablespoon extra virgin olive oil 2 tablespoons lemon juice Zest of one lemon 1 tablespoon cider vinegar 1 teaspoon Dijon mustard 2 tablespoons capers, drained and rinsed 2 tablespoons fresh parsley 1 tablespoon fresh dill 2 green onions, sliced thin, … Continue Reading →
Recently, I served this bread with bowls of cream of tomato soup. It also would be good with osso buco or breaded and pan-fried chicken breasts. 2 1/4 cups unbleached all-purpose flour 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon dry mustard 2 eggs 1/4 cup olive … Continue Reading →
Inspired in part by a recipe in Yotam Ottolenghi’s “Plenty”; the polenta technique comes from Golden Pheasant polenta. 1 cup polenta 4 cups water Salt 4 tablespoons butter 6 ounces crimini mushrooms, sliced 4 ounces shimeji mushrooms, bottoms removed 2 fresh shiitake mushrooms, stems removed and sliced 1 clove garlic, minced 1 sprig fresh rosemary … Continue Reading →
Recipe from Martha Stewart Living. This tart can be refrigerated up to 3 days. For the crust: 1 cup all-purpose flour 2 tablespoons sugar Salt 1/4 teaspoon finely grated Meyer lemon zest 1 stick cold unsalted butter, cut into pieces 1/2 teaspoon pure vanilla extract For the lemon curd: 2 large eggs plus 3 large … Continue Reading →
This recipe from the editors of Cooking Light in “The New Way to Cook Light” (Oxmoor House, Oct. 16, 2012, $34.95) is only moderately spicy but still quite delicious. For extra crunch, top with thinly sliced radishes. Serve with hot, buttered corn bread. Cooking spray or ½ tablespoon olive oil 1 1/2 pounds ground sirloin … Continue Reading →
From Taste of Home. 1 medium onion, chopped 1 medium sweet yellow pepper, chopped 2 tablespoons olive oil 3 garlic cloves, minced 3 cups chicken broth 2 cans (15 ounces each) black beans, rinsed and drained 2 1/2 cups cubed cooked turkey 1 can (15 ounces) solid-pack pumpkin 1 can (14 1/2 ounces) diced tomatoes, … Continue Reading →
When it comes to vegetarian chili recipes, the choices are endless — some as simple as pouring a can of beans and tomatoes in a pot and adding a bit of spice, while others are an all-day simmering affair. This one rests comfortably in between these two approaches and sports a rich and layered flavor. … Continue Reading →
This easy, economical meal-in-a-bowl can be saved for a future heat-and-eat meal. Let the chili cool completely after cooking, then refrigerate in an airtight container, up to 3 days, or freeze, up to 3 months. You’ll find dried chilis like guajilos or pasillas (a good substitute) in cellophane packages at many supermarkets, usually in the … Continue Reading →
This chili is really good right off the stove, but it keeps getting better if you are willing to wait. Use a heavy hand when you season — now is not the time to cut back on salt, and be sure to grind in plenty of black pepper. It serves a family or makes dinner … Continue Reading →