Make Ahead
1391 recipes found
Melted Tomatoes
This has become one of my favorite condiments, both for the intense tomato punch and the ease of preparation. They're amazing spooned over fish, grilled steaks, roasted eggplant, salads or toast. Warm, cold, however you like :)
Magic Shell
This is barely a recipe, but it really is Magic Shell. All you need are two parts coconut oil to three parts chocolate -- make as much or as little as you like.
Apricot Jam
I love spring/summer for all the fresh fruits we get to eat! I saw these beautiful apricots at Whole Foods and grabbed a few hoping to make a chutney. I was planning a dinner party with some friends so I figured I’d kill two birds with one stone, I put together a cheese platter just so I could use my new cheese board I got as a birthday gift last year and I made apricot jam instead of chutney to go with the cheese.
Mango Lassisicles
Mango lassi goodness, in frozen stick form. Feel free to embellish, or to use non-Greek yogurt (which will make it slightly more icy).
Salad of Grilled Kohlrabi and Smoked Trout
I love kohlrabi and I recently experimented with grilling it with sliced lemon -- it made a very tasty recipe. But the real epiphany came the next morning.
Louisa Shafia's Watermelon, Mint & Cider Vinegar Tonic
Even if drinking vinegar sounds like a dare—and maybe that's why you ordered it—it's anything but. It's sweet and sour and icy-cold. It vibrates and clangs with fruit and vinegar, and soothes with sweetness and mint. It is the most refreshing drink you will have this summer. And because it's a grown-up drink without alcohol, you can take it on a picnic, at any park, without having to look side-eyed at cops that might pass by. From The New Persian Kitchen (Ten Speed Press, 2013).
Roasted Beet and Yellow Tomato Salad with Goat Ricotta and Basil
The acidity of the yellow tomatoes combined with the sweetness of the beets and that tang of the goat ricotta embodies the colors and flavors of summer in an absolutely perfect way. Inspired by some of the beautiful food photography all around the web, this is an absolutely fantastic salad to brighten up your table and bring joy to your tastebuds!
Blackberry Jello Fluff
I wanted to recreate the magic fluff recipe, but this time with Jell-O made from scratch and with blackberries, the fruit that goes best with whipped cream.
Peach Jam with Lavender and Honey
Peaches come into season just as my lavender is in full bloom. This recipe tastes like summer and we love it with breakfast or as a topping on vanilla ice cream! For easy peach-peeling, score the bottoms, place them in boiling water for 30 seconds or until the skin starts to pull away, and then drop them into an ice bath. The skins will pull right off.
Homemade Lemonade with Mint
The perfect quencher on a hot day. Nothing beats a zesty drink to cool and refresh when the sun is shimmering outside. Anything lemon based is ideal and here you have the option to add ginger or mint to make this even more fragrant and summery.
Crazy-Good No-Temper Chocolate-Dipped Cherries
The secret to preventing the chocolate from turning grey is to dry and chill the cherries before dipping for this recipe. Then, refrigerate again right after.
Tuna Salad with Dill
This dill tuna salad recipe isn't anything special, really, I just like a tuna sandwich occasionally! I like the more "adult" taste of adding a little dill!
Bay (or Rosemary) Scented Ricotta Infornata
When I first learned to make ricotta, I went slightly overboard with delight and had ricotta overflowing in my refrigerator. I made gnocchi, ravioli, gelato, Kulka's ricotta lemon bars, cheesecakes and used it in a number of pasta dishes. It seems like I was searching daily for other recipes to incorporate it. One day, in the cheese section of our local health food store, I came across something new to me- ricotta infornata, a slow baked ricotta cheese with a golden brown crust and crumbly center. I purchased a piece and was so delighted by it's simplicity and possible uses that I of course, wanted to try to make it. A web search revealed a few methods so I experimented. A blog by Marisa Wilkins, All Things Sicilian, was an inspiration. My version bakes up creamier than the cheese I purchased, actually a plus in my mind. I love the earthiness that bay imparts but it is also good using fresh rosemary. Serve it as a first course with a salad or as a dessert drizzled with honey and served with figs or grapes. The possibilities are as endless as is the use for any good cheese!
Basil-Lemon Sweet & Savory Meringues
I can't resist a good sweet-savory combination, especially when served in a delicate, bite-size package like this recipe. These meringues are fresh and fun.
Thai Gremolata
I developed this recipe for a Thai-inspired variation of gremolata a couple of weeks ago, when I wanted something to add an herbal, colorful, and flavorful punch to a braised chicken peanut curry. Traditional gremolata is an Italian condiment consisting of minced parsley, garlic, and lemon zest; it’s typically used to add a bright and herbal note to rich, meaty dishes. I thought a similar concept would work well with Thai flavors, so I subbed lime zest for the lemon and minced cilantro for the parsley, kept the garlic, and added shallots and peanuts. The results were delicious and I think this Thai Gremolata will be a go-to around the indieculinary household for not only curries and such, but for grilled meats, too.
Minty Turnip Lactopickles
I ferment hakurei turnips with a little bit of mint at the end to give them an amazing, fresh twist. You can sub any small turnip or even cut up a large one. Just make sure you wash thoroughly and don't peel them! Fermentation is simple pickling. Time and submersion are the keys!
Japanese Soba with Mushroom Broth
A friend started talking soba, seaweed and shitakes and described his mastered recipe for a steaming bowl of goodness that is true to its Japanese roots — simple, but amazing. Who needs a Japanese noodle house when you create a dish like this at home? Once you have a few of these items stocked in your cupboard, you can easily bring the East into your kitchen any night of the week without a lot of effort. Note: you don’t have to go to a Japanese specialty market to get all the makings, most health-food shops (or even Whole Foods) will carry everything you need.
Macedonian Pinjur (Baba ganoush on steroids)
This recipe is based on a popular Macedonian spread/dip called "pinjur" (PEEN-jur). A blend of roasted eggplant, italian sweet peppers, tomatoes and walnuts, this dish get's its kick from pureed raw garlic. If you prefer less bite then use less garlic, but if you're like me 3-4 cloves is just right for this savory spread. The beauty of this recipe is that it's easy to prepare, very nutritious and keeps for quite a while. It is the perfect alternative to hummus, if you are looking for one. Serve and enjoy with friends!
Roasted Garlic Scapes
Every spring I scour the markets until I can find my true love--garlic scapes. I buy them, and make this recipe's roasted garlic scapes for pestos and dips.
Lemon Poppy Seed Homemade Larabars
These chewy fruit and nut bars are bursting with lemon flavor. Not only are they dead easy to make, they're healthy for you too!
The Easiest, Cutest, Tastiest “Riding Hood” Cookies
These beautiful Hood Cookies usually disappear right from the cooling rack in our home. The dough recipe is practically no-fail – forgiving and easy to roll.
Gorgonzola Walnut Spread
This lovely handmade spread redefines the hackneyed “cheese spread” genre. It’s easy to put together and is great for a picnic, tailgate, cocktail party, Saturday afternoon on the patio, road food. You get the picture. Please chop or break up the walnuts by hand so they don’t turn into crumbs.
Sweet Pea Soup
This incredibly simple soup ticks all the boxes: easy, cheap, beautiful, bright and flavorful. It's one of my most requested soups both at work and and home. The key is not re-cooking the frozen peas, which are already blanched, preserving their natural flavor and vibrant green. The soup is delicate and sweet, and OH THAT COLOR!
Homemade Gingerale
My number 2 college son started making his own ginger ale syrup years ago. It's fabulous and so refreshing during the summer months. It's easy to make. I think you'll love it. You will need a boat load of fresh ginger, sugar, water, limes and a bit of mint which is optional, but you really shouldn't omit it.