Recipes By Merrill Stubbs
50 recipes found
Iced Coffee
Every year, usually around this time, I feel the strong urge to make the shift from hot coffee to iced -- and once I switch, I usually stick with it until fall rolls around. It's a bit of a coffee conviction. And I happen to be more particular about my iced coffee than my lattés and drips. To me, it's important that the coffee be strong enough to stand up to a generous ration of milk, but there should be enough ice to ensure that the coffee stays cold, and the sides of the cup dewy. The solution to what seems like an insurmountable challenge? Espresso ice cubes, of course! With just an ice cube tray and a little planning, you too can soon be sipping a frigid, rich iced coffee in the comfort of your own kitchen.
Homemade Yogurt with Salton Yogurt Maker Instructions
The instructions that come with the Salton Yogurt Maker give recipes s for a few types of homemade yogurt, and it’s easy to use them to experiment with flavors.
Slow Roast Duck
This roast duck recipe is delicious and foolproof. The slow roasted duck emerges from the oven mahogany and almost impossibly crisp and crackling.
One-Eyed Sandwiches
Although they go by many other names -- egg in the basket, egg-in-the-hole, bird's nest, to name a few -- in our house we called them "one-eyed sandwiches," and the technique originated with my grandfather. I'm biased, to be sure, but there are a few small details that I think really make Grandpa's egg sandwiches better than all the other versions out there. The first is the use of white bread. (Believe me, I love grainy, wheaty bread as much as the next person, but for these sandwiches, white bread is the way to go.) Grandpa always preferred Pepperidge Farm, which has a bit of sweetness to it. Another key step is toasting the bread before you fry it. This ensures that it's nice and crisp, which makes a nice counterpart to the salty, soft-cooked egg. Last but not least, Grandpa never threw away the little rounds of toast but instead fried them along with the sandwiches, and these then became little lids for the "eyes" at the end. My sister and I always saved these for last, as a final crisp, buttery treat. I'm guessing that any small people who happen to be at your house for breakfast will do the same.
Soft Mascarpone Scrambled Eggs
I learned how to make creamy Mascarpone scrambled Eggs, and now I crave them regularly. Good, free-range eggs are paramount to this recipe, for taste & safety.
My Best Tomato Sandwich
It’s nothing fancy, but over the years I tweaked until I came up with the best tomato sandwich recipe. It’s just three ingredients and really easy to make.
Crispy Oatmeal Chocolate Chip Cookies
This recipe for oatmeal cookies makes crispy cookies with crackly caramel. The spices are pronounced but not overbearing, and every bite overflows with chips.
The Best Lime Ice Cream
This Lime Ice Cream Recipe is a mix-and-freeze operation, perfect for hot weather, and there is no custard involved. The results are truly delicious.
Watermelonade
My sister and some friends recently threw me a lovely bridal shower. The food, provided by Go Catering, was delicious. Happy guests devoured crudités, curried chicken salad, mini grilled cheese sandwiches with bacon, sausage rolls, and homemade currant and ginger scones with clotted cream and raspberry jam. To drink, there was a crisp rosé and a refreshing concoction of fresh watermelon, lemon, sugar and water known as "watermelonade." Apparently, it's one of the caterer's specialties, and everyone raved about the juicy, pink drink. This past weekend, I couldn't resist attempting it myself.
Mint Sauce for Lamb
This mint sauce recipe is fleet-of-foot, capable of cutting through the richness of lamb with just the right mix of acid, fragrance, and sweetness.
Chocolate Mousse with Cointreau and Chocolate Shards
This cointreau mousse couldn’t be simpler to make, but the results are spectacular. Using good quality chocolate, milk and heavy cream, this recipe is divine.
White Chocolate Snowflakes
This recipe for white chocolate snowflakes is Rice Krispies treats for adults. If you don't like white chocolate or Rice Krispies, experiment with chocolate.
Char, Fast and Slow
Deep Chocolate Cake with Orange Icing
Wild Maine Blueberry Jam
Making homemade blueberry jam is a wonderful way to extend the wild blueberry seasons. This recipe is as easy as it is delicious! Double it for large batches.
Elderflower Martini
Peppadew Martini
Jamaican Margarita
Hibiscus started showing up in New York City cocktails around 2010, jazzing up drinks with its fuchsia hue and tropical perfume. This one, adapted from the bar at Hecho en Dumbo in the East Village, takes advantage of jarred hibiscus syrup and top-shelf silver tequila to create a kind of Jamaican-Mexican melange. The wild hibiscus blossom specified at the end of the recipe? Entirely optional!
Short Ribs Braised In Beer and Buckwheat Honey
Violet Mustard
Yogurt and Lemon Granita With Mastic
Butternut Squash Kibbeh With Spiced Feta
Spicy Sautéed Fuzzy Melon
Resembling a mottled green zucchini with sparse, bristly hair, fuzzy melon is a type of gourd popular in Chinese cooking. Often stuffed with ground pork, it absorbs flavors easily and also shines in simpler recipes, like this one from Joanne Chang of Flour Bakery in Boston.
