Make Ahead
1391 recipes found
Tzatziki with beets and mint
Interestingly beets are a great substitute for the classic cucumber in this dish. I have had great success serving it as a side dish for fish such as cod or tilapia.
5 Ingredient Onion and Garlic Soup
This easy and delicious onion and garlic soup recipe is my go-to since I always have everything I need on hand. It only has 5 ingredients and it freezes well.
Chicken Cracklins
Cracklins are the perfect savory movie snack and a great way to use leftover skin. This recipe makes crisp and chickeny cracklings with a bit of salt.
Sunchoke Chips
These sunchoke chips can be whipped up in minutes. This unique recipe with an artichoke alternative has such a unique taste, it will surely be a success!
Granola Bon Bons
For this very easy, no-cook recipe, I like to use my homemade granola, lightly sweetened and chock full of almonds, pecans, and sunflower seeds. If I'm buying granola, my favorite is made by Early Bird Foods, readily available here in Brooklyn and online. This recipe will also work well with the additions/substitutions of almond butter, butterscotch chips, or some chopped dried fruit.
Garlic Sriracha Popcorn
After making broiled oysters, I still had leftover sriracha butter. I popped popcorn and tossed it in this incredible concoction.
Milk "Mayonnaise" (Maionese de Leite)
This recipe is based on an irresistible sauce I tried while in Spain. It was a mayonnaise made with milk and oil and no egg. There's garlic & tang from lemon.
Chocolate Mousse with Cointreau and Chocolate Shards
This cointreau mousse couldn’t be simpler to make, but the results are spectacular. Using good quality chocolate, milk and heavy cream, this recipe is divine.
Easy Béchamel Sauce (White Sauce)
How to make bechamel sauce: an easy bechamel sauce recipe to serve as a base white sauce for simple cheesy sauces for mac and cheese, gratins, eggs, or lasagna.
Artichoke Hearts and Onion Omelette - Omelette aux Oignons et Coeurs d' Artichauts
This isn't a traditional omelet recipe, it's a fried egg mixture with vegetables. I vary the ingredients from onions to asparagus, spinach, or artichoke hearts.
Caramelized Grapefruit Vinaigrette
I like citrus-based vinaigrette recipes. But, sometimes the flavor is too thin, too faint and ephemeral. Caramelizing the grapefruit offset the bitter flavor.
White Chocolate Snowflakes
This recipe for white chocolate snowflakes is Rice Krispies treats for adults. If you don't like white chocolate or Rice Krispies, experiment with chocolate.
Warm and Nutty Breakfast Couscous
This warm and nutty Breakfast Couscous recipe is chock-full of protein-rich seeds and nuts and is sweetened with ground cinnamon and pure maple syrup.
LIMONCELLO
I have given you my recipes for Nocino and French 44. So, I figured you might as well have my third favorite liqueur. I used to make this all the time...then everyone started making it. It is also available commercially, but I tried it and found it way to sweet. With this method you can control the sweetness, but, it is lemon based so you need sweetness. In the summertime limoncello tastes divine with a splash of sparkling water and ice.
Mostarda Mantovana - Fruit and Mustard Sauce from Mantova
The oldest recipe for Mostarda Mantovana was published in the 14th Century and is still the basis of the modern recipes. It is mostly made with pear and apple.
Port Wine Jelly
How could I post an Italian Wine Jelly without posting the most subttle of all the Jellies - Port wine. Well, being Portuguese and living in Italy does make me cook very different things so here is the Port Wine Jelly. Serve with red meat, grilled or roasted. Also is fabulous to brush on the meat when it is cooked and leave covered with aluminium foil to rest.
Vernaccia Wine Jelly
Wine jelly is one of my favourite sauces to serve with a good mature cheese like Pecorino. It is also very nice to serve with roasted or grilled poultry or pork meat. I make wine jellies of many kinds, this is one of my favourites. Vernaccia is a white wine from the San Gimignano region in Tuscany and this jelly has a lot of flavour and the taste of the Vernaccia is exquisite.
Whole Preserved Lemons
Variation on several recipes found on the internet.
Tangerine-Passion Fruit Marmalade
For years, I made passion-fruit curd as gifts. Then a few years back, I got on a marmalade kick after reading about it in John Thorne's book "Mouth Wide Open." This year: the best combination possible! I buy frozen passion-fruit pulp from brands like Goya and La Fe. It comes in 7-ounce packs, which is about 1.5 cups when defrosted. I don't bother with the full canning treatment--I just pack in sterilized half-pint jars, and it lasts in the fridge forever.
Garlic Rosemary Butter
We use this rosemary garlic butter recipe with everything from garlic bread and scrambled eggs, to pasta and mashed potatoes. You can use other herbs, too.
Cheesy Sweet Potato Balls
This recipe was born out of leftovers I had in the fridge and a love for sweet potatoes. These sweet potato balls with cheese are deliciously addicting.
Can't live without you Garlic Infused Olive Oil
I decided to make life simple and make my own DIY Garlic Oil and have it handy for all the recipes that call for garlic. Made with only 2 ingredients! Try it!
Ginger Pear Butter
This is a simple and delicious version of spiced pear butter made in a crockpot. It’s delicious on toast, in plain yogurt, and anywhere else you’d use a fruit sauce or butter.
Pineapple Cranberry Deliciousness
My mom always made this on Thanksgiving when I was growing up. I always look forward to seeing the first batch of fresh cranberries arrive so I can get my fix! Mom always made it with walnuts. But, living in TX, I usually use my local pecans. It's all good!