Make Ahead
1391 recipes found
Chicken in a Jar
There is a particular recipe that has stayed with me since childhood- my gran’s chicken confit! Or as they non-posh-ly call it: Chicken in a Jar. Try it!
Pickled Chai Grapes
This recipe makes pickled grapes soaked in a sugary brine, absorbing the spicy flavors of chai. The pickles work equally well served with savory or sweet meals.
Soy mayonnaise
This is a vegan, egg-free, Soy Milk Mayo recipe. I recommend warming up the soy milk a little before start making it, it will help it emulsify into mayonnaise.
Cholula Hot Sauce Chicken
I love Cholula Hot Sauce from Mexico--it brings the flavor but not too much heat--perfect for chicken. This recipe highlights this sauce's balanced flavor!
Tilapia Poached in Olive Oil with Thyme and Garlic
Poaching seafood in olive oil makes it impossible to end up with anything other than tender fish. This poached tilapia recipe is incredibly versatile.
DOUBLE-DIPPED CHOCOLATE DATE HEARTS WITH PINK PEPPERCORNS & TOASTED WALNUTS
These four-bite hearts are a relatively healthy chocolate treat, especially when made with dark chocolate. Soaking the dates in hot water and double-dipping them in chocolate results in a smooth consistency that mimics that of a chocolate truffle. Pink peppercorns provide pleasant crunch (together with the interior toasted nuts), though the same beautiful color contrast can be achieved with crumbled freeze-dried raspberries for a sweeter note. These are enjoyable any day of the year, not just for Valentine's Day.
Candied Pepitas
Looking for a perfect snack?? Well, here it is… Candied Pepitas. They’re so easy to make and they’re perfect for a party or just to munch on. Very simple recipe.
Champagne Jello Shots
These adorable jello shots are perfect for any occasion, especially New Year’s Eve! I saw this recipe on Erica’s Sweet Tooth and could hardly wait to make them for NYE. They’re easy to make and look so fancy with the festive toothpicks. The guests were “oohing” and “aching” when I walked in with these cuties. Make them with any sweet bubbly wine or champagne.
Winter Citrus Salad
The perfect winter brunch salad, quick to pull together and colorful enough to brighten any gray day!
Kale with Carmelized Onions and Raisins
A simple family favorite that takes kale to a place of comfort.
Hindbeh Bi Zeit (Chicory Leaves)
The recipe here is a Lebanese vegetarian recipe "Hindbeh Bi Zeit" meaning Chicory leaves, sauteed with olive oil. I borrowed this recipe from my mother!
Vanilla Toasted Coconut Cashew Butter
Toasted Coconut and creamy cashews are combined with vanilla to create this rich and decadent butter.
Chilled Oranges in Rum-Caramel Syrup
This easy, stylish recipe is an old favorite, adapted from a recipe in a French fashion magazine circa 1972. You can serve it as you would fruit compote for brunch, or as a refreshing, light dessert after a spicy meal. Or spoon a moat of it around a scoop of vanilla or honey ice cream or a trembling spoon of panna cotta. Recipe from Pure Dessert (Artisan, 2007)
Honey cream
I love the simplicity of this honey cream recipe, made with two easy ingredients. It is delicious over warm bread, toast, as a glaze.
Roasted Kale, Sweet Potatoes, and Broccoli
The recipe is, of course, infinitely adaptable: roasted sweet potatoes for winter squash, broccoli for cauliflower, and collard greens for kale.
Dinosaur Kale Fruit Leather
This sweet and chewy fruit leather recipe is a perfect pre-workout snack or any-time treat. It showcases Kale in its most nutritious and nutrient-dense form.
Orange Gomaae Greens
Of my many food memories, a few stand out as truly formative. One such memory was a visit to a magical Japanese restaurant. Fully equipped with waitresses in kimonos and special dining rooms made private by paper screens, I was instantly enamored. So much so that my mother tells me my favorite imaginary character for a long time was a Japanese waitress, shuffling in socks and flip flops to the table to take orders and clear away plates. And while the sushi was wonderful, it was the tiny dish of spinach salad in sesame dressing that was a revelation. Seemingly so simple, but deeply complex in flavor, it has since been one of my favorite dishes. Over time I have used a variety of ingredients from brown rice vinegar, to sake and tahini with a touch of hot sauce. But this time, working my way through the towering bowl of clementines we seem to always have, I decided to add some citrus. And rather than eating a tiny bowl as a side, I often make this salad a platform for any number of other ingredients. My favorite pairing is avocado, toasted almonds and a protein of sorts- leftover roasted chicken or steak or some baked tofu.
Blood Orange Marmalade - Sunset in a jar
This marmalade is like the brightest red sunset caught in a jar. So far my marmalade recipe worked very well with Seville oranges and tangerines, so why not with blood oranges? It worked, and more than that, the result is amazing! Sweet, yet slightly bitter.
Pane d' Altamura (rustic Italian bread)
This Altamura bread recipe comes from the region of Puglia in Italy where the flavor, texture and look of this bread is honored by locals and tourists alike.
Quick & Easy Collards
Collard Greens are a nutrient dense and often overlooked leafy green. Most southerners cook them a long time- resulting in a drab green leaf. These collards are bright green and cook in about 5-10 min (after the initial prep). Collards can take a while to prep, especially if you get whole leaves (or a whole head), so this recipe allows you to do the time-consuming prep work a day or so ahead of time. Currently my favorite way to eat these is for Breakfast with eggs and smashed potatoes. The inspiration for these came from Small B&B in Pittsboro, NC. They served them for dinner and again for breakfast. This is my idea of how they cooked them- I'm not sure since I never saw their recipe.
Shortcut Cheesecake
This is exactly it. A shortcut to delicious cheesecake. So fulfilling and decadent. My family raved about this (especially the crust). Best part? Sugar free!
No Knead Herb Bread
This is a very flavorful recipe. Feel free to adapt it as the ratios are simple. There is very little to no hands on work here! However, this requires some planning ahead.
Tortilla de Acelga
I spent some time last year in Argentina with family in a sleepy beach-side town. On day 1 in Miramar the family took us to Rotimar, a favorite lunch spot. We chose from dozens of pastries, baked goods, salads, and so much more. My favorite thing: Tortilla de Acelga (Swiss Chard Spanish Tortilla). I couldn't get enough of it. Upon my return to Texas, I immediately recreated the dish. This is the final and most delicious result. Even for the non Swiss Chard lovers out there, this one may win you over.
Dijon Braised Collard Greens
This preparation for collard greens is bursting with original and unexpected flavor. Since I am an avid Yoga practitioner and a vegetarian who really doesn't like to sacrifice full flavor, and I loves me some dark leafy greens (but not with ham hocks), this recipe is perfect!