Make Ahead
1391 recipes found
White Chocolate Fennel Truffles
I have been obsessed with adding fennel to sweet dishes, and these little white chocolate truffles might be my favorite recipe so far.
Onion Skin Dyed Easter Eggs
I am not sure that many folks know about this wonderful (and natural) way to decorate Easter eggs with onion skin. This is not really a recipe but it's fun!
Tambuli with Stinging Nettles or Spinach
It's a versatile Indian dish that can be made with any green wild plants such as spinach, kale, mint, etc.
Carlo Middione's Polenta Facile
This is a no-nonsense Polenta Facile technique familiar to Italian restaurant kitchens everywhere -- the longer it sits, the better it gets. Try this recipe!
Puttanesca
This is my favorite disg that my husband makes. Super simple and delicious. I always ask for it on special occasions but it can be made anytime
Overnight Breakfast: Barley Porridge
A hot breakfast is one of life's luxuries, but rarely do we take the time on a busy morning to make anything that requires heat. This porridge is the perfect answer, because all it requires is that you turn to oven on to a low temperature, stir a few things in a casserole dish, and go to bed. You wake up to a delicious fragrant breakfast that will have you smiling all day. What's not to love? And even better - if you have a pile of overnight guests to feed for breakfast and you don't feel like cooking - you won't have to. Double the recipe, shove it in the oven the night before and it will be ready to go when you all wake up.
Shelled dried broad beans and chicory balls
Dried broad beans pureè and chicory is a typical south italian single-course meal, because chicory is everywhere in the countryside, and dried broad beans replace meat in the farmer's diet. If you make balls with it you totally win.
Rosemary and Chili Garlic Spread
A lovely condiment that will become a pantry staple. Perfect served with warm bread and olive oil
Shir Berenj - Persian Rice Pudding
Shir-berenj is the Persian incarnation of rice pudding, that universal comfort food. You can build on this recipe for your own twist on the classic flavor.
Thai Tea Jam
Tea with bread & Jam just got interesting. I've made this Milk Tea Jam recipe with different teas. Refrigerate and allow the jam 'rest' 2-3 days before eating.
Fragrant Chai Poached Pears
Pears poached tender in aromatic chai spices with sweet chai syrup and blackberries
Iced Tea Granita
What a lovely summer treat! This Tea Granita is so easy to make and has such a refreshing bite. I like that the recipe allows for creativity & personal taste.
Cauliflower Soup w/ truffle oil
Mild creamy cauliflower provides the perfect backdrop for this flavor packed "garnish". The velvety texture of this soup is amazing! This is a go to starter when you need something quick, but still want to impress. You can really use any flavored olive oil, basil, orange, etc.
Valrhona's Caramelized White Chocolate
This pale, sweet, arguably boring white chocolate recipe is carmelized with three ingredients with a lot of potential -- sugar, milk, and fatty cocoa butter.
Quick Swedish Pickled Cucumbers: An Adventure in Cooking from Fäviken
Like many Swedish pickled cucumbers recipes, Chef Nilsson calls for one part white vinegar to two parts sugar and three parts water for quick crisp cucumbers.
Classic Cashew Cream
An easy recipe for cashew cream is one of the most powerful tools that any vegan home cook can have in his or her arsenal. This simple cashew cream can be modified according to the application; add a bit of sugar for desserts, or lemon and sea salt for savory dishes.
Quick, Easy, Non-Greasy Spiced Roasted Almonds
I love roast almonds, and I love them spiced, but I find that when I use oil to make the spices stick they sometimes come out unpleasantly greasy. I tried water, and it solved the problem. You can add whatever you like. Have fun.
Mousse au Chocolat
Ok - this is not my recipe. This is pretty much the recipe from the back of plain ol' chocolate bars in France, and honest-to-goodness, it's the one most Parisians use. I swear! It's dead simple to make (the hardest part is remembering to leave the butter out to soften), but it always impresses. My kind of recipe.
Blood Orange Prosecco Jelly
When blood oranges are in season, I’m always smitten by their marbled beauty and juicy tang. Though I’m happy to eat them plain, I have long wanted to make a jelly with their juice and this year thought Prosecco and crystallized ginger would be terrific additions. They definitely are!
Lard, beautiful lard
Lard is a wonderful thing to use in pastry crusts, crackers, and as a butter substitute when sauteing. Did you know that New York City's health commissioner, Corby Krummer, has asked local restaurants to stop using cooking oils containing trans fats, comparing them to such hazards as lead and asbestos, Kummer proposed that we bring back lard, "the great misunderstood fat." Lard, he cheerfully reported, contains just 40 percent saturated fat (compared with nearly 60 percent for butter). Its level of monounsaturated fat (the "good" fat) is "a very respectable 45 percent," he noted, "double butter's paltry 23 or so percent." Kummer hinted that if I wanted to appreciate the virtues of this health food, I needed to fry shoestring potatoes or a chicken drumstick. To read more about lard go to http://www.foodandwine.com/articles/lard-the-new-health-food
Minimalist No-knead Sourdough Baguettes (2-3 days)
PLEASE SEE MY OTHER RECIPE FOR "DAILY PERPETUAL" BAGUETTES.
The Ultimate Dosa Recipe
It is impossible not to smile when you are about to break off a piece of crispy, savory, crepe-thin bliss. My mom is undoubtedly the best Dosa recipe maker.
creamy roasted pistachio nut butter
creamy roasted pistachio nut butter, perfect for spreading on toast, using in a delicious sandwich, incorporating into icings, or crusting a rack of roasted lamb with.
