Make Ahead
1391 recipes found
Tawny Port Two Cheese Spread
I wanted something different from the typical cheddar and wine spread. Something a little tangy and a little sweet, a little nutty and a little spicy. The port provides a nutty flavor and the quatres epices give it a nice warmth.
Nana's Cheese Breads
This recipe has been a family tradition since before I can remember. Every Christmas Eve, my Nana makes these bite sized cheese breads to go around before dinner. I've never seen an appetizer disappear as fast as this one does with my family. This recipe is so simple with very few ingredients and requires minimal effort when hosting a party. The flavor of these cheese breads will have you craving them after the first bite!
Cranberry Bucheron with Frangelico
My favorite hors d'oeuvres are easy to put together and full of flavor. It is no wonder then, that I love baked cheese and often have at least one version on the table during cocktail hour. Although I usually turn to brie for this task, this recipe is lovely with bucheron.
Turkish Figs with Anise and Walnuts
These sweet and savory, soft and crunchy Turkish fig treats are always in my travel bag whether flying or driving. The recipe is simple with anise and walnuts.
Nutella Bruschetta with Fresh Fruit
I'm a nutte-lla-holic! I'm always trying to think of recipes where I can use one of my favorite ingredients of all times! I grilled some crusty artisan bread on the grill pan and smothered on a generous amount of Nutella and topped off with berries, apricot & kiwi fruit slices! I watched my guests devourer this scrumptious, chocolaty, hazelnut, fruity goodness hors d’ oeuvres! A crowd pleaser!!!
Pupusas stuffed with sauted mushrooms and pesto
I am lucky enough to have a fabulous tortillaria near my home that sells fresh organic masa. I make everything from challah bread to corn dogs with it. But if I can't make it over there, I make my own masa from dried organic corn and "cal." Blows masa harina out of the water. These pupusas aren't made quite like a Salvadorian grandma would, but they're delicious. You can fill them with near about anything. They freeze well too (heat them thoroughly in an oven before serving). Bring these to a party and, trust me, there will be no leftovers.
Raclette potato pancakes
I love raclette cheese. I love potatoes. This idea for putting the two together in this way came to me while I was living in Avignon, France. It was in the winter time, and the Mistral had been blowing something strong for several days in a row, and it called for some serious comfort food... The best bites from this pancake happen on the edges, when the melting cheese oozes out the sides and crisps up. [Hanukkah worthy? My wife made this pancake for writer and Nobel laureate, Elie Wiesel, and he gobbled it down. You be the judge!]
Turnips a la Res
This is based on a potato au gratin served by Bill and Moreton Neal when they cooked at La Residence (known locally as La Res.) The potatoes are luscious, but I think the turnip baked in cream is from some other reality. And low carb to boot.
Potato Pancakes with Ham, Gruyere and Fennel
Fennel, gruyere, ham and potatoes were meant for each other like pizza dough, tomato sauce and mozzarella cheese. There are a couple of ways to go about potato pancakes. One of the main debates for me is raw grated or bake the potato, cool and saute. For this recipe I decided to go the baked potato route because it insures the interior is cooked and you can do them on the stove top insuring a thick crispy crust. The next question is soft interior to crispy exterior ratio. To thin and you get no creamy and to thick and there isn't enough crunch. Finally the kind of fat is really important too. Oils don't seem to give you the golden brown and sometimes cook unevenly. Butter browns to fast but will give a good flavor and crust if added toward the end as if you were using it to finish. Finally chicken fat, lard, goose fat and duck fat are all great in my book. They flavor the potatoes nicely and brown the pancakes very evenly and make them golden. A couple of years ago I made some ring molds by cutting the tops and bottoms off of water chestnut cans. First off they only cost 99 cents and second they are a good size, 3 inches round and 2 inches thick. This is the size ring mold you will need for these pancakes.
Root Gratin
This side has appeared on our Thanksgiving table for almost 35 years, and is a favorite of adults and kids alike. Linda Olney's recipe, included in the Time Life Good Cook series, is the inspiration for this dish that I have tweaked to be more appealing to the crowd that professes a dislike of turnips. Salting the vegetables prior to assembling the recipe leeches the bitterness out of the roots, and the substitution of Ritz cracker crumbs to top the gratin adds a delicate sweetness. - Bevi
French baguette, with Parmigiano Reggiano Cheese, Italian Organic Fig preserve and Balsamic Glaze
My local grocery store is now carrying a selection of Di Bruno cheeses, as well as various condiments and jams. I created this recipe for an appetizer for one of my dinner parties, and it was a hit....The blend of sweet fig and savory balsamic, along with the melted cheese, was a delight to the senses!
Cindy's Mom's Sweet Potatoes (or Yams)
My friend Cindy gave me this recipe for her mom's yams/sweet potatoes. They're the bomb! I love sweet potatoes on their own but dolled up like this? Irresistible. Giving the yams/sweet potatoes a long, slow simmer in the salted butter-brown sugar-maple syrup concoction changes everything -- they're tender, buttery-smooth and surprisingly, not too sweet. Try to find tubers that are relatively straight to make the initial quartering easier.
Roasted Cumin Carrots
I love carrots and cumin - this is easy enough to toss together quickly, which is a relief at Thanksgiving when there's a lot going on.
Garbanzo Chickpea Gravy
I used this recipe to liven up my tofu and veggies. Twenty years later, I am no longer meat-free, but I still turn to this lip-smacking chickpea gravy.
Cup a Pearls
I brought the capn’ his tea. He liked French vanilla and he liked it served in the Revere silver brocaded tea pot he bought in Boston. I sat the silver service tray and bone China tea cups on his desk away from the maps he had unrolled. I noticed he ate every bit of his lunch but he was busy with the charts and figuring how to get us back on schedule so I left the dirties behind so as not to bother him. On my way back to the galley I noticed a new sailor on board. I stopped to chat it up a moment. “Bob the sea cook,” I says. He says, “Call me Ishmael I am a vegan.” I says, “So are those Jains over there,” as I pointed to the Indians on the other side of the deck. “Damn good sailors too, I make em vegan vittles when I can. They like my coriander scented millet and mung bean pilaf, they say I make it just like their sahib always liked it. I learned to make it while we were running the opium in the sea of poppies for the Dutch East India Company. Me hard tack is vegan too.” I reached in my vest pocket and handed him one. He looked at it from side to side and sniffed it. “I smell the blood of animals.” he said and tossed it overboard. I reeled back and crushed his nose with all my force. Hit him so square it set him back on his buttocks with his legs sprawled out in a vee. He looked up at me in shock. Blood trickled down his lip and his eyes watered. “The only blood you smell is running down ye nose, ye arse face.” I went to the galley kitchen. When I sat down and my heart slowed and me head stopped throbbing I noticed the swelling in me hand. I gave it a shake and rubbed it but I knew it was going to hurt and I knew it would hurt more when I was pounding stockfish for crew meal tonight. I was glad for the capn’s oysters and I found comfort in me cupa pearls.
Sauteed Parsnip Ribbons with Nigella Seed
A few weeks ago I needed nigella seeds for a recipe. They only came in a giant bag. I didn't want the bag to languish only to be used the 3x a year when we make Indian food at home. I wanted to find another use for them besides the traditional ones. Additionally, I love vegetables in ribbon form, rutabaga, asparagus, carrots, zucchini, you name it.
Balsamic Honey Glazed Butternut
This butternut squash recipe is one of the best I've ever tasted. The ingredients used naturally enhance the flavors of this golden beaut perfectly!
Roasted Butternut with Basil and Parsley
The beautiful orange butternut squash is a favorite in y household. I am often creating recipes using the golden root vegetable. This recipe was simply put together using ingredients right from our own garden!
Roasted Butternut Squash with Orange Juice
All you have to do in this Juice Butternut Squash is cut it open, scoop out the seeds, and you’re ready to roast. Here’s my favorite recipe for Butternut Squash.
Mashed Butternut Squash with Chipotle
The amount of chipotle used can be varied, depending upon the tastes of the chef and expected consumers.
Spinach Crepes
I have been making this recipe for year, got it from a college buddy's mom. A great, quick option for a family weeknight meal that you can eat for days.
Beurre Noisette
There are many ways to make clarified butter, but this recipe is my favorite. When I use creamy buerre noisette, I expect no water to be left in the oil.
Strawberry Preserves: for when you feel like having magic (or a delicious memory) for breakfast
When I was 8 we met my mother's Aunt Frances for brunch at a French restaurant. Aunt Frances was a very distinguished woman who never seemed to age in all of her 90-something years. She would offer you a cocktail upon entering her Upper East Side apartment (even if it was barely 11 am) and she wore her black hair in a chignon until the end. I still remember that brunch-- eating a hot baguette spread with butter and strawberry jam with my chin barely above the crumb covered white tablecloth. It tasted like magic-- and somehow this simple combination of flavors and textures continues to taste like magic even now.
Carrot Fries
My boys love these carrot fries hot out of the oven. I like baking them as it eliminates the messy splattering that results from the typical preparation of French fries --frying. http://www.elanaspantry.com/carrot-french-fries/