Category Latest recipes

French Green Beans with Butter and Herbs
Latest recipes

French Green Beans with Butter and Herbs

Fresh haricot verts, skinny green beans boiled, drained, then sautéed in butter with onions, tarragon, thyme, parsley, and chives.Photography Credit:Elise BauerEver see those skinny little green beans in the market?They’re a French variety of green bean, also known as haricot vert, or filet beans. Haricot verts are more delicate than regular green beans and cook up more quickly.

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Classic Glazed Carrots

These Glazed Carrots are carrot slices that have been sautéed in butter and sugar, then cooked in stock until sauce is reduced to a glaze. A perfect, simple side!Photography Credit:Elise BauerClassic Glazed Carrots RecipeIt’s traditional to serve glazed carrots hot, but they are also good at room temperature.
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Cinnamon Snap Cookies

Method1 Whisk together the flour and spices: Vigorously whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.2 Beat butter and sugar, add egg, vanilla, honey: Beat the butter and sugar together in an electric mixer on medium speed until light and fluffy, about 4 minutes.
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Classic Baked Chicken

If you can bake chicken, you can make dinner over and over again. This is a simple recipe with salt, pepper, and olive oil, but so versatile.Photography Credit:Sally VargasIf there is one recipe that every home cook should know, it’s this baked chicken recipe. All you need is chicken, olive oil, salt, and pepper (and maybe some stock or white wine for gravy).
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Chocolate Ice Cream

1 Melt chocolate: Melt chocolate in a double boiler (you can use a makeshift double boiler by placing a metal bowl over a small saucepan of boiling water, just don’t let the bottom of the bowl touch the water). 2 Add boiling water, cocoa powder, half of the sugar: When the chocolate has melted, transfer to a medium-sized, heavy-bottomed saucepan, turn heat to medium low, and add the boiling water, cocoa powder and half of the sugar.
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German Potato Salad

This is a Classic German Potato Salad! Thick-sliced potatoes tossed with bacon, onions, herbs, and mustardy vinaigrette. Serve it hot, warm, or cool at your next backyard barbecue!Photography Credit:Coco MoranteI like all kinds of potato salads, but German might be my favorite!What is German Potato Salad?
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Classic Coffee Cake

Love Starbucks Coffee Cake? This version is even better. Pour yourself a cup of coffee, and dig in!Photography Credit:Cindy RaheCoffee cake is one of those magical cakes that gets away with being acceptable to eat any time of the day.Curiously, coffee cake contains zero coffee itself. I think (and I am totally speculating here) that it’s meant to be served with coffee, sort of in the tradition of tea.
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Classic Southern Buttermilk Biscuits

Featured in 12 Recipes to Use Up ButtermilkI tried everything when it came to this classic Southern buttermilk biscuit recipe. I used lard, butter, vegetable shortening, and combinations of them all. I also tried baking soda, baking powder, sugar and salt, self-rising flour, and all-purpose flour.I’m a Yankee, after all, and taking on the venerated Southern buttermilk biscuit felt a little risky.
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Classic Sweet Potato Pie

Sweet potato pie is pumpkin pie’s first cousin—like good cousins, they’re best friends, practically identical twins, but with just enough differences in flavor and texture to tell them apart.Sweet potatoes are sweeter than pumpkins, and though the pies are usually made in the same way with eggs, cream or evaporated milk, and pie spices, sweet potato pie tends to be lighter, airier, and well, sweeter.
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Classic Vanilla and Chocolate Marbled Bundt Cake

I do love a good bundt cake. I feel like they’re somehow less fussy and formal than layer cake, but still, you know… Cake.That’s why I zeroed right in on this recipe for Vanilla and Chocolate Marbled Bundt Cake in my friend Irvin Lin’s new cookbook, Marbled, Swirled, and Layered. He makes it with a chocolate-coffee syrup swirled into the batter.
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Classic New England Lobster Rolls

We wait a long time for summer here in New England, and, when it arrives, it is spectacular. Maybe it’s the longing for it that makes it so.One thing is required when it comes to sunny summer days: The Lobster Roll.Lobster Rolls: Classic Summer FeastNew Englanders are an understated lot, and you’ll see that reflected in this classic summer feast.
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Coconut Shrimp with Sweet Chili Mayo

Chinese coconut shrimp, shrimp coated in coconut flakes and panko, fried and served with a sweet chili mayo sauce.Photography Credit:Jaden HairPlease welcome guest author Jaden Hair of Steamy Kitchen as she treats us to fabulous shrimp coated with panko and coconut flakes. ~EliseIn my kitchen, there are a handful of Asian ingredients that I’m never out of.
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Cocoa Coconut Macaroons

Method1 Heat the oven to 400F. Line a baking sheet with parchment.2 Grind the coconut: Pulse the coconut in a food processor for 30 seconds, until coarsely ground. (Skip this if you are shaping your macaroons by hand instead of piping in Step 4.)3 Make the batter: In a saucepan off the heat, whisk the egg whites, sugar, cocoa, and applesauce together.
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Cod Fish Cakes

Delicious cod fish cakes with fresh cod fillets, potatoes, bread crumbs, parsley, Parmesan, garlic, and egg.Photography Credit:Elise BauerPreparation time: 40 minutes. Here is a delicious way to use up leftover fish or mashed potatoes. I made my first cod fish cakes after catching my first lingcod (which isn’t actually cod by the way, but it still worked fine).
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Coffee Bourbon Chocolate Chip Ice Cream

1 Steep the coffee beans in milk, cream, with sugar and salt, then strain: Place the milk, 1 cup of the cream, sugar, salt, and coffee beans in a medium saucepan and heat on medium heat until little bubbles form at the edge of the pan and the milk cream mixture is steamy. Remove from heat, cover, and let sit for 1 hour.
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Corn Chowder

What& 39;s the Best Corn for Corn Chowder?Fresh sweet corn on the cob is the ideal corn to use here. It& 39;s best if it& 39;s in season, but you can use off-season corn from the grocery store and get good results.Can You Make Corn Chowder with Frozen Corn?Yes, you can use frozen corn, but you won& 39;t have the same intensity of corn flavor because you won& 39;t simmering the stripped cobs in the milk.
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Cornbread Stuffing with Green Olives and Pecans

Method1 Preheat the oven to 350ºF. Butter a 9x13-inch baking dish.2 Toast the pecans: Scatter the pecans on a baking sheet and toast in the oven until slightly darkened and fragrant, 10 to 15 minutes.Transfer the pecans to a cutting board and roughly chop while still warm. Set aside until needed.3 Cut the cornbread into cubes and toast: Use a serrated knife to cut the cornbread into roughly 1/2-inch cubes.
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Coconut Whipped Cream

Here& 39;s how to make dairy-free whipped cream with a can of coconut milk! Great for topping vegan or Paleo desserts.Photography Credit:Sabrina ModelleIf you are dairy-free, you might have thought whipped cream was a thing of the past. Surprise!It turns out that you can whip the heck out of a can of coconut cream and make yourself an extraordinary topping for pie, hot chocolate, or any dessert.
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Sandwich Recipes

Is there anything you can’t put on a sandwich!? They’re so versatile, and they make us happy whether we’re putting one together for breakfast, lunch, or dinner. The classics are here, like tuna salad, reuben, and burgers, along with sandwiches on English muffins, focaccia, pita, and more!Summer Sandwich RecipesHow to Grill the Best BurgersWe tested all sorts of methods for mixing, shaping, and grilling backyard burgers, and even talked with grilling expert Steven Raichlen!
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Collard Greens

Wondering what to do with collard greens? Here& 39;s an easy recipe for a simple side dish! Cook collards on the stovetop with onions and garlic — it& 39;s an easy, flavorful way to eat your greens.Photography Credit:Elise BauerMy brother Eddie was over for dinner a while ago one fortuitous night when we happened to be having collard greens.
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Confetti Cucumber Salsa

Summer fresh garden salsa with cucumbers, red bell peppers, onion, jalapeño, and mintPhotography Credit:Elise BauerI love growing cucumbers, truly I do! But boy are they prolific. With just one Persian cucumber plant I have enough cucumbers for the neighborhood.If you too are a summer gardener faced with the same dilemma of too many cucumbers, or if you just love the taste of cool and crunchy cucumbers, here’s an easy and fun way to use them, in a colorful salsa!
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