Serves a Crowd
816 recipes found
Inverted Puff Pastry
This inverted puff pastry recipe looks daunting but it's not. It's so easy! You can make puff pastry at home for nearly any dessert that needs crisp or crunch.
Dark Chocolate Cherry Quinoa Bark
If you've never popped quinoa before, here's your chance; it’s like making the world’s tiniest popcorn. The quinoa gets crunchy and toasty, and once it’s mixed into melted dark chocolate and cooled, it imparts a wonderful flavor and texture to the bark. You could get away with making this bark with just quinoa and chocolate if you’re a purist. Me, I added some dried tart cherries because I’m a sucker for cherries, but feel free to add whatever nuts, seeds, or dried fruit you’re feeling and really make it your own. Regardless, you’ll end up with one quick, easy dessert.
Cream Sauce
Tangy Plum Dip
A very healthy and delicious Plum and raw mango Chutney
Black Rice Congee
Black congee is such a comforting dish, real warming, nourishing food. You can go the Asian route, or totally mix the recipe up and add Mediterranean flavours.
Walnut Sponge Cake with Spiced Coffee Syrup (*gluten free option)
I came up with this recipe many years ago while living in Spain, where walnuts and other "frutos secos" take center stage during the holidays (walnuts are my mother's favorite). It also happens to be a very convenient way to use up old baguettes while making your family and friends very, very happy! There are two versions of this recipe, one with baking soda and one without. If you leave out the baking soda, you get a dense torte like cake, while the other results in a cake that is lighter and spongier. Both are delicious and very decadent. Pleas enjoy this cake fit for coffee and nut lovers the world around!
Jacques Pépin's Fromage Fort
This fromage fort recipe's process is almost embarrassingly simple—put cheese in a food processor with wine, a garlic clove, and black pepper, and blend.
Thanksgiving Leftover Potato Fritters
Simply combine whatever leftover potatoes you've got with an egg, some breadcrumbs, and spices in this recipe. These fritters are amazingly delicious.
Roasted Sweet Potatoes with Apple Brandied Coconut Pecans
Spicy Ginger Lime & Hoisin Glazed Oven Roasted Spare Ribs (Two Ways)
Even though grilling season is over, this is two easy and succulent ways to get a fix for those barbecue cravings.
Watermelon lemonade
Since watermelons are grown locally and ubiquitous in Chennai, they are almost always very sweet. Sometimes a little too sweet for my liking so I like to offset that with some salt. And yes, it is true that the salt also accentuates the taste of the fruit, so even if you find yours to be not so sweet, I would recommend adding a pinch. This watermelon lemonade is so gloriously simple, you can have it ready to drink in ten minutes tops.
Chicken Thighs Confit
For this confit chicken recipe, let the thighs brine overnight with garlic and herbs, then place in a roasting pan, cover with oil, and roast for 6 to 8 hours.
Endive with Pecorino and Honey
This is a delicate (not to mention quick and easy!) appetizer or antipasto inspired by one of my favourite toasted sandwich fillings (from my cookbook, Florentine). It's a wonderful balance of sweet, bitter, salty, and creamy. Choose firm, crisp, bright witlof, avoid ones with any browning of the leaves. If you can't get a young, creamy, quite mild pecorino (aged versions are decidedly saltier and firmer), try asiago or provolone dolce instead. A delicate, fragrant honey (something not too sweet) is my preference for this, in Italy one would use locust honey. As a second, something more balsamic like a dark chestnut honey is also interesting.
Tartine's Pizza Dough
This Tartine's Pizza Dough Recipe as published in NY Times is so good and easy make. It has nice blistery crust, good raise, and it holds up well to toppings.
Dairy Free Kladdkaka
A popular Swedish chocolate goo cake. Dairy free version.
Simplest roasted tomato and garlic soup
This is one of my favorite fall to summer transitional foods, for me something I make with the last big batch of local tomatoes I buy each late September. The roasting process, though, means that this will work well with tomatoes of pretty much any quality, ripeness, type and shape. This soup is bright in tomato flavor with simple ingredients, and your oven and blender or food processor do all the work! You *can* coat your baking sheet with olive oil instead of lining it, but I find that the oil doesn't really add a flavor to the soup when used in that stage, and it seemed kind of a waste. For storing and keeping soups longer, I feel that adding the fat in as a garnish if you want like with a drizzle of olive oil or cream to serve is better. It's also good for a mixed crowd of non dairy eaters. The carrot trick is something I learned from Mark Bittman, there's something in the flavor of carrots that makes tomatoes taste more tomato-y. Enjoy!
Bagna Cauda (Hot Garlic and Anchovy Sauce)
This bagna cauda, hot garlic and anchovy sauce, is a traditional autumn recipe from Piedmonte. As a fall dish, it usually features typical seasonal vegetables.
pasta with beer-caramelized onions
this pasta dish is really rich tasting while ultimately being very light, super sweet and savory, and can be customized many different ways -- I added some cooked white beans as you can see from the photo, I could see either raw or sundried tomatoes being delicious here, roasted mushrooms or zucchini, any kind of cheese really -- or you can make this completely vegan by caramelizing the onions in olive oil instead of butter
Kristin Donnelly's Watermelon Agua Fresca
Bitters are an ingredient you can apply much more widely than you probably realize, because they won't beach themselves on top of everything else. They wriggle in and help existing flavors bloom, much like a subtle jolt of salt or acid or heat can. If you want to know if this riff really makes a difference, taste a little cup before and after adding the bitters. The drink will become fuller-flavored and more inviting, but in a hard to pin down way. Though the "before" cup will be good, it will likely taste two-dimensional by comparison. Adapted slightly from Modern Potluck (Random House, 2016).
Earl Grey and orange iced tea
This Earl Grey Orange Tea combination is a no-brainer; it just makes sense. Don’t brew your tea for too long, and if you want a cocktail recipe: add some rum!
Cherry , lime & basil granita
I had made this recipe a couple of years ago as part of a sponsored post and it is a treat I've gone back to repeatedly. I must admit, it was the purple basil simple syrup that hooked me into making this with a deep licorice like note, but the end result was well worth it.
Stronger-Than-Tea Ice Cream
An ultra creamy and firm ice cream with intense orange pekoe flavour that you can smell even before it starts to melt on your tongue. Miles stronger than you cup of tea.
Lemon and Lime Ice Cream
This is a fabulously zingy and tangy lemon lime ice cream recipe, super fresh from the citrus and without the need for a custard. It is super easy to make.
Dairy-free Chocolate Peanut Butter Fudge
Think Reese's peanut butter cup in fudge form. Rich chocolate and peanut butter mixed together no one will notice that it's dairy-free.