Make Ahead
1391 recipes found
Celery Anchovy Salad
Anchovy dressing livens up celery in this celery anchovy salad. This recipe is delicious!
Baby Banana Pies
I made this recipe literally out of thin air (and extra dough). In my crazy, cluttered mind this recipe was born.
Jane Grigson's Quince Candies
Ever since I read "Good Things" by Jane Grigson I have wanted to cook all kinds of quince recipes. She wrote the book in quirky chapters, with one for Meat Pies, and of course, one for Apples and Quince. This recipe, adapted from her recipe for Membrilo, is similar to a fruit jelly but easier to make. Her recipes are somewhat elliptical and I have tried to add more detail about how to cook the fruit and get the candy to the right texture. We make it to give as a gift at Christmas time and to eat after the big holiday meals. The cornelian color is beautiful, and because the fruit starts a dull cream, it's like alchemy to see it change as it cooks. I have never seen a flowering quince, but they also sound exotically beautiful. She describes them as "the most beautiful of the blossoms of spring, the quince's soft pink globes, with their falling ruff of silver green leaves" (from Good Things by Jane Grigson). The paste can be flavored with cloves, cinnamon, vanilla and grated lemon or orange rind, but I like it best plain, with any flavoring added after the paste is cooked by using a flavored sugar, like vanilla sugar. Plain is nice, too, if you don't have vanilla. You can also swaddle them in powdered sugar.
Sossie Beile's Little Cherry Crumb Bars
Heavenly! That's the first thing that comes to mind when you try this Recipe With Cherry Preserves. Light & not very sweet, perfect with a cup of afternoon tea.
Pine Nut Brittle with Rosemary
Pine nuts and rosemary are two flavors that scream "holidays" to me. It's probably the closest you can get to eating the Christmas tree without getting tinsel in your teeth. So I decided to combine them here with another Christmas classic that dentists love to hate: brittle. Enjoy!
Chocolate Toffee Bark
My sister Karen whips up a huge variety of chocolate barks every year for Christmas. It's fast and fabulous, and ripe for experimentation. She's letting me share this recipe for the contest, and you can read more at http://threecleversisters.com/2009/12/16/chocolate-toffee-bark/
Crunchy Burnt Sugar Snowball Cookies
This recipe is similar to the Christmas tea cookies rolled into powdered sugar that are called by some Mexican Wedding Cakes, Russian Tea Cookies, etc. But the stand-apart quality of these cookies lies in an unusual baking method that imparts a burnt sugar flavor to the cookies and makes them divinely crunchy! I make them mostly during the Christmas season although my very finicky 18 year old could eat them all year round. Each bite is so DELICIOUS in a buttery, crunchy, candy-licious way. Watch out for the powdered sugar that may fall all over you. O)
White Chocolate Holiday Bark
I now make chocolate bark the Ina Garten way - by melting the chocolate in the microwave in 30-second increments. It's easy and makes the job seem effortless. This is a great recipe to make with kids. They can participate in every step of the process. I stuck to a red and green theme for this batch, with a few recommendations for other healthy red/green toppings. As the holidays approach, I am looking for easy treats to assemble and this bark fits the bill! This is great to serve along with some ice cream or fruit. And it makes a great food gift.
Garlicky Pimento Pepper Spread
This pimento pepper recipe came from the need to try to adapt the classic roasted red pepper. Just throw them on the baking sheet, pull them out, and puree!
Homemade Tomato Paste
My homemade tomato paste recipe makes a sauce that is extra rich, dark brick red, divine and in the freezer waiting to be used. And it is so easy to make!
The WFP: Greek Mahogany Potatoes
The idea for this recipe comes from Avgolimono soup. Some recipes are more about guidelines than about measurements. This is one of those recipes.
Tomato and Feta Salad
No oil, dressing, vinegar, or salt. Requiring only three ingredients, this refreshing tomato salad is deliciously simple and great in the summer. Use two medium basil leaves and one rounded tablespoon of feta per tomato. Although room-temperature tomatoes provide more flavor, a more refreshing salad can be made by chilling the final salad for a half hour before serving.
Pear Delights
Made it up for an appetizer and it evolved over time
Jean Anderson's Sweet Red Pepper Paste (Massa de Pimentão)
Jean Anderson applies the magic of slow-roasting to a traditional Portuguese preserved red pepper sauce, in this genius recipe from her cookbook The Food of Portugal. Use it to marinate chicken or pork, sauce grilled fish and vegetables, and top pizzas and sandwiches.
Fresh Pears and Frico
This recipe is so easy and uses just three ingredients but makes for a nice little appetizer.
The Wedding's Over Simple Salad
We had a lot of beautiful green onions and tomatoes leftover from a wedding. Always quick to the obvious, I thought: let's make a recipe for some salads.
Pear-Infused Vodka
There are few cocktails better than a high-quality vodka with a real fruit infusion. In this pear-infused recipe, you will be rewarded after a one-week wait.
IRISH BUTTER SHORTBREADS WITH LEMON ZEST
I have fond memories of these melt-in-your-mouth Irish butter shortbreads. These cookies literally melt in your mouth with lemon zest and melty Irish butter.
Leftover Cherry Dip
I love fresh cherries in the summer...but I never seem to eat them all before they start to dry out. I used "leftover" cherries that I wouldn't have eaten alone in this dip / chutney / compote. I hope you enjoy:)
BLT SALAD
IT COMES FROM ME LEAF LETTUCE, FRESH BACON CRISPY. AND CHERRY TOMATOES MIX ALL TOGETHER CRUMBLE BACON, CUT CHERRY TOMAOTOES IN HALF TOSS WITH MAYO YUMMY
Best Cherry Tomato Sauce
The only tomatoes that grow happily in my Ocean Park yard are cherry tomatoes of all colors. During the summer harvest, I make this sauce frequently.
Cherry Tomato Confit
As the term confit implies, this gob of tomatoes is luxuriously rich. The key to the recipe is its simplicity (3-4 ingredients) and time to cook (1 hour) which allows the tomatoes to break down and ooze together with a generous amount of olive oil. The resulting jam is ridiculously intense, and may be divvied up in batches (and frozen) for all kinds of use. Smear some of the confit on crostini, spoon a dollop into a bowl of pasta, use as a pizza sauce, or dilute it with cream for a silky, decadent soup.
Marcella Hazan's Tomato Sauce With Onion & Butter
The most famous tomato sauce recipe on the internet, from Marcella Hazan's Essentials of Classic Italian Cooking. All you need are tomatoes, butter, and onion.
Poor Man's Kirsch (Alternately: Redneck Kirsch)
I wanted to preserve sour cherries in something without too much flavor. Having no vodka on hand, I turned to white lightening. Voila: homemade kirsch recipe.