Make Ahead
1391 recipes found
Leeks with peas and bacon
Somehow I forgot about this recipe until this moment, in spite of the fact that I make it as a side dish once every couple of weeks. It's terribly simple, but packs a lot of flavor and is as good as a side dish (for almost anything, but especially roast chicken or fish) as it is a filling for an omelet the next day. I have a feeling I saw a picture of leeks with peas and bacon somewhere once and seized upon the idea, but I have no idea where it originally came from. I'm glad I have it though!
Balkan Lamb and Leek Pie
This Balkan Lamb and Leek Pie recipe could easily be sliced table-side because it's so pretty and unique-looking. Sophisticated without much effort. Enjoy!
Lentil Tabouli
Lentil Tabouli Salad made with lentils instead of bulgar wheat. This healthy salad is gluten free, vegan... and oh so delicious! My new favorite salad.
Key Lime Pie Yogurt
Fresh, no added sugars, light and refreshing this yogurt is a great snack or breakfast.
Indian Fudge (Besan Barfi)
Besan Barfi is Indian fudge, which is made in most Indian households during the festival of Diwali. It's very delicious, takes just minutes to make, and is also gluten-free. I have added a twist by decorating the barfi with chocolate. Traditionally, we garnish it with watermelon seeds or a dry nut called "charoli."
candied orange rinds dipped in dark chocolate
Sweet, tangy, fresh candied Orange Rinds dipped in a luxuriously silky & bitter Dark Chocolate with a hint of vanilla. Can also be made with grapefruit peel.
roasted almonds & sea salt chocolate bark
roasted almonds, sea salt & dark chocolate bark
White Chocolate and Fennel Truffles
The fennel combined with the sea salt flakes cuts through the richness of the white chocolate ganache and makes this a lovely recipe and after dinner treat.
Death-By-Cheese Dip
Sinfully delicious! Serve with tortilla chips, soft pretzels, quesadilla, breakfast burrito...anything that tastes good with cheese basically!
POMEGRANATE KOMBUCHA
I fell in love with this fermented, tangy, fizzy kombucha recipe that uses sweet tea as its base and decided that pomegranate would be a perfect fruit juice.
Chocolate Pomegranate Truffles
I love this recipe -- these Truffles present beautifully and I love the use of Pomegranate molasses with the chocolate. I would certainly make these again!
Taiwanese Turnip Cake
I've seen the 2 generations of women in my house making turnip cake with their eyes closed, as I, myself, now living abroad, often miss my mom's turnip cake- steamed, sliced and pan fried until crispy on the exterior and bursting of daikon deliciousness in the middle. This recipe focuses on the shredded daikon, so try to buy fresh daikon: no additional cornstarch needed, nor chinese sausage, shiitake mushrooms etc. The secret? Letting the mixture sit overnight. Can be kept in the fridge up to 4 days.
Lychee Mango Jello
This Lychee Gelatin recipe is basically Jello for Adults. It's delicious and refreshing, and only requires four ingredients. Unique in presentation and flavor!
Belgian Rice Pie
A typical Belgian desert. Belgians families and friends love to get together on Sunday afternoon to eat pies of all kinds and this is one of them. I usually make the pie crust myself as well.
Zesty Cranberry Sauce in the manner of Georgian Plum Sauce (Tkemali)
Tkemali is a condiment eaten with meat in Georgia & Azerbaijan. My grandmother made hers with cherry plums. I substitute cranberries for the plums in my recipe.
Pappa di Pomodoro
For me this soup will always conjure warm memories of four college girls crowded around a table in a chilly apartment in rome. When I studied there with a few of my best friends we saved our pennies for travel, wine, and the occasional pizza from the shop downstairs. On rainy days I would make big kettles of this soup for just a few euros and we would stuff ourselves with it while we imbibed in jugged red wine. Because the main ingredients are used in equal parts, it's really easy to scale this recipe based on the number of people you're serving, or how hungry you are. This one's for my girls, Mary, Andrea and Brooke! xx
Canal House's Cranberry-Port Gelée
This port gelee recipe is a DIY cranberry jelly for anyone who loves the stuff in the can (and even the ones who don't). This recipe is great!
Nana's Homemade Applesauce
Once you’ve had a homemade recipe, you will never, ever, ever go back to store bought applesauce. Trust me. I won’t eat any other kind of applesauce anymore.
Harissa Honey
"Do you really need to post a recipe for something that only has two ingredients," you ask me, assuming I can hear you talking through your computer screen. Well, now that you know this exists, you probably won't have to refer back here too often.
Orange Vanilla Quince Butter
A good friend from Hawaii recently visited for a weekend. We crammed a lot of good things in, and on the final day did a tour of several local distilleries. Our last stop was Stone Barn Brandyworks. The owners happened to have a huge bin of fresh Comice pears and a smaller bin of fresh quince they were turning into fruit brandies. The owner kindly sliced up a pear for us to eat while we were sampling their booze. Unfortunately most quince varieties are not for raw eating so no quince tasting for us. Even more unfortunately, my friend had never had the opportunity to try quince. I decided I should make some quince butter to send to her. Researching recipes I found an interesting one from Cooking Light. In the recipe the quince is cooked in a dilute sugar syrup. Once it's softened the quince is removed and puréed, and the syrup is cooked down until all of the water has been removed and the sugar hits the soft ball stage. The puréed quince and sugar and mixed back together to form the final butter. I'd never made a fruit butter this way before, but my curiosity was definitely piqued. I decided to give it a go with a few modifications. I thought some citrus and vanilla would enhance the lovely floral flavor of the quince. I replaced part of the water with freshly squeezed orange juice, and added some finely minced zest and vanilla seeds to the finished butter. To enhance the flavor further I cooked the quince with the vanilla pod and a sachet containing some orange peel as well as the quince peelings. The technique worked beautifully, and the resulting butter is fantastic. If you'd like to preserve some quince I urge you to give it a try. (Note: I've not tried the technique with apple butter, but I'm betting it would work, and it is on my fall to-do list.)
Caramel Pudding (Karamellpudding)
Several years ago we hosted an exchange student from Norway for the year. Maren is a delight and she shared some family recipes with us. At Christmas, we had a party with many of the traditional foods she would eat at home in Norway. My favorite dessert from the evening was karamellpudding, or caramel pudding. Custard is a weakness of mine that I happily embrace! Maren’s family serves this dessert on Christmas evening. It’s a flan-like pudding with a smooth, silky texture and lightly sweet flavor. Vanilla shines here! It needs to be prepared the day before to have time to chill overnight. Serve it with whipped cream and some fresh berries.
Black Rice Pudding with Mango & Mint
This black rice pudding recipe is divine! The sweetness of the mango allows the pudding to be made less sweet but feel free to add more sugar if you'd like.
Vanilla-Tomato Jam
Years ago I read about a Parisian restaurant whose star dessert was tomatoes, stuffed with citrus peel and spices and braised in vanilla-scented caramel. It sounded a little questionable at the time, but after making a batch of savory tomato jam this summer I decided to give the tomato-vanilla-citrus combination a try. The result is incredible. The vanilla and lemon bring out the sweetness and hidden fruit character of the tomatoes. It's great paired with aged cheeses, used as a glaze for chicken or pork, or just slathered on a slice of good bread.
