Serves a Crowd
816 recipes found
Indian porridge
Indian porridge. Healthy, nourishing make ahead breakfast. Pinch of turmeric goves it a vibrant color and helps your body fight diseases.
Kale, Mushrooms and Chilli on Sourdough Toast
I was in the farm shop yesterday and spotted some cavalo nero, that beautiful dark green Tuscan kale and it reminded me of a regular lunch last winter - kale, mushrooms and chilli on sourdough toast. As ever with kale you feel this is really doing you good, the chilli adds further pep. Cheap and delicious, a rewarding result.
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!
Easy Party Meatballs
This is a recipe my mother introduced me to as a party favourite. It is easy and cheap to make. Throw it over simple mashed potatoes and you have a complete meal. Serve with toothpicks and you have a terrific appetizer.
Creamy Crock Pot Pork
This is homestyle "comfort food" type meal - it is great warm up for cold nights. It is very easy to make, and super filling. It is great for those times when you want a cozy full meal.
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.
Strawberry Mousse Cups
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.
Strawberry Pineapple Fool
This is a luscious, creamy dessert with fresh strawberries and sweet pineapple all folded into a whipped cream. This pineapple fool recipe is so tasty!
Fragrant Chai Poached Pears
Pears poached tender in aromatic chai spices with sweet chai syrup and blackberries
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.
Francis Mallmann's Potato Dominoes
This technique makes starchy Russet potatoes act like creamy Yukon Golds, and also makes some of the crispiest edges we've ever tasted. It's a little like Jeffrey Steingarten's famous single-layer potato gratin, pared down to three ingredients. Recipe adapted very slightly from Seven Fires: Grilling the Argentine Way (Workman Publishing, 2009).
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!
The Elegant Hors d'Oeuvre's Bacon-Wrapped Water Chestnuts
Why are they genius? Well, they're delicious. There is always a fight over them, and never one left behind. It's four ingredients (not counting the chutney) and -- like some of the most genius recipes we've seen -- you don't really need a recipe to remember them. Adapted slightly from The Elegant Hors d'Oeuvre by Margon Edney and Ede Grimm (Tofua Press, 1977).
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
Sticky Wings
This was a recipe of my Aunt El's who passed away a few years ago. It is a super easy recipe that is perfect for football gatherings, get togethers, or anytime you have a craving for wings. I always get requests for these!!!
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.
Pizza Piccante
Our latest pizza is a fabulous recipe creation that I like to call Pizza Piccante. I encourage you to try it! Piccante, in Italian, means spicy, hot or piquant.
Dark Chocolate Frozen Peanut Butter-Banana Bites
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.