From “Tamales” by Daniel Hoyer. 24 corn husks plus extra for the steamer Basic Whipped or Beaten Masa (see recipe) 4 cups fresh-cut sweet corn on the cob (about 4 to 6 ears) or frozen white corn 1 pound (about 3 cups) grated cheese, such as Monterey Jack, cheddar, asadero, queso fresco or queso … Continue Reading →
From “Macaroni & Cheese: Recipes From Simple to Sublime” by Joan Schwartz (Villard, 2001). Butter for baking pan 1/2 pound elbow macaroni 1 medium potato, peeled and sliced 1/2-inch thick, with slices cut into 11/2-inch strips Coarse salt 2 cups (8 ounces) coarsely grated Swiss cheese 3 eggs, lightly beaten 2 cups whole milk Freshly … Continue Reading →
From Ina Garten, Food Network. Kosher salt Vegetable oil 1 pound elbow macaroni or cavatappi 1 quart milk 8 tablespoons (1 stick) unsalted butter, divided use 1/2 cup all-purpose flour 12 ounces Gruyere or Swiss, grated (3 cups) 8 ounces extra-sharp cheddar, grated (2 cups) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground nutmeg … Continue Reading →
From America’s Test Kitchen. Salt 3/8 pound elbow macaroni (about 2 cups) 1 (12-ounce) can of 2 percent reduced-fat evaporated milk 2/3 cup of 2 percent low-fat milk 1/4 teaspoon dry mustard 1/8 teaspoon garlic powder or celery salt (optional) 1 pinch cayenne pepper 2 teaspoons cornstarch 8 ounces 50 percent light cheddar cheese, grated … Continue Reading →
From “Macaroni & Cheese: Recipes From Simple to Sublime” by Joan Schwartz (Villard, 2001). Butter for the pan 1 pound penne rigate 2 cups heavy cream 2 cups whole milk 1/2 teaspoon cayenne pepper 1/4 teaspoon ground nutmeg, freshly grated preferred 2 cups (8 ounces) grated cheddar cheese 11/2 cups (about 5 to 6 ounces) … Continue Reading →
1 pound pasta 2 tablespoons all-purpose flour 2 tablespoons room-temperature butter 11/2 cups milk, preferably whole or 2 percent 2-3 cups (8-12 ounces) of your favorite cheese, like cheddar, Monterey jack, Fontina or a mix 1/2 teaspoon salt Optional: 1/4 teaspoon powdered mustard, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1 teaspoon Worcestershire sauce Set … Continue Reading →
* Salt * 1 (15-ounce) container ricotta cheese, preferably whole milk * 2 eggs, lightly beaten * 11/4 cups freshly grated Parmesan, plus more for serving * Freshly ground black pepper * 3/4 to 1 cup flour * 3 tablespoons unsalted butter * 10 or more sage leaves Bring a large pot of water to … Continue Reading →
This French take on macaroni and cheese has a nice, assertive flavor. Panko are Japanese crumbs that you can find in the Asian aisle of most supermarkets. 8 ounces small elbow macaroni (2 cups) 2 cups (packed) grated Gruyere, Asiago or Emmenthaler cheese (or a combination of the three), divided 1 cup heavy cream 1 … Continue Reading →
1 3/4 cups all-purpose flour 1/2 cup packed light brown sugar 1 teaspoon baking powder 1 teaspoon ground cinnamon 8 tablespoons (1 stick) unsalted butter, cut into 1/2 -inch pieces and chilled 1 cup shredded sharp cheddar cheese (see note) 3/4 cup cherry jam Crust: Adjust an oven rack to the middle position and heat … Continue Reading →
Mexican-style spices and shredded cheddar cheese are lively additions to plain popcorn. Adapted from a recipe from allrecipes.com. 1/2 cup (1 stick) butter, melted 1 teaspoon red pepper flakes 1 teaspoon ground cumin 1 teaspoon paprika 16 cups hot, freshly popped popcorn 1/2 cup shredded cheddar or Mexican-flavored cheese In a small bowl, mix butter, … Continue Reading →