A package of 365 Everyday Value unsalted butter through Prime Now is $3.49, while the same size package of Organic Valley unsalted cultured butter sells for $11.79 on Postmates.
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Serves: 8 Softened unsalted butter and sugar (for the ramekins)
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If you are watching sodium, choose raw or unsalted nuts.
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In a medium bowl, mix the unsalted butter and garlic.
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Bring a large pot of unsalted water to a boil.
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And lay in two pounds of unsalted butter as well.
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These tend to have a better flavor than unsalted beans.
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Makes 9 large brownies ½ cup unsalted butter, plus more for greasing
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Regular salted and unsalted butter is slightly cheaper at Trader Joe's.
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Total: 2 hours Ingredients 6 grams marijuana1 pound unsalted butter Directions 103.
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Sally McKenney Quinn's American Flag Cookie Cake ¾ cup unsalted softened butter, divided
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The fish was toothsome and chewy—a bit like bacalao—but unsalted.
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Buttered Rum 13 sticks unsalted butter1 bottle Plantation 3 Stars rum 1.
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First, make a stiff, unsalted mayonnaise by whisking oil into egg yolks.
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The passwords were stored as unsalted SHA-1 hashes, as LinkedIn's were, too.
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Strain over ice into a rocks glass (with the rim salted or unsalted).
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Cook the noodles: Bring a large pot of unsalted water to a boil.
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You'll need: a small green cabbage and a big knob of unsalted butter.
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Makes about 1 ½ cups of cookie crumbs 1 stick unsalted butter, cut into cubes
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They all enjoy peanuts (they prefer unsalted varieties), and spit out the husk afterward.
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Cover them in a bowl with cold, unsalted water and refrigerate for 2 hours.
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My only regret was skipping seasoning as I learned later that fries came unsalted.
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I like it with some small red potatoes, steamed and tossed with unsalted butter.
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A 16-oz jar of creamy, unsalted organic peanut butter runs about $4.99, according to Basket.
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Trader Joe's sells a 16-ounce jar of creamy almond butter (salted or unsalted) for $5.99.
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Because the passwords were stored as unsalted SHA-1003 hashes, hundreds of thousands were quickly cracked.
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I'd sidestep the thickish pork Milanese, no thrill especially when served with unsalted peas and favas.
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After a few bites, I added the unsalted, chopped peanuts that came in a separate pouch.
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Once I've gotten some caffeine in, I eat unsalted raw almonds and some blueberries for breakfast.
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The pasta was sticky, the fries were unsalted and cold, and the chicken was hit or miss.
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She describes her written Italian as a piece of "unsalted bread," correct but lacking the usual flavor.
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In February, Mr. Sifton wrote about unsalted butter with a dried seaweed called dulse mixed into it.
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To cook the noodles, bring a stockpot of unsalted water to a rolling boil over high heat.
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I placed it in the slow cooker with a half-stick of unsalted butter and all my pepperoncini.
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Garten's shortbread called for a greater total of five ingredients: unsalted butter, sugar, flour, vanilla extract, and salt.
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Heat through a little strawberry jam, unsalted butter and a splash of maple syrup to serve as a topping.
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Stir in ½ cup melted unsalted butter, then beat in 3 eggs and 1 egg yolk one at a time.
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I watched him struggle to mix it into cold unsalted butter, and then smear it clumsily onto the bread.
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And she made the bars with European-style unsalted butter, rather than the salted butter that was often used.
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That's where the line gets drawn: Salted butter can sit out, but unsalted butter is better left in the fridge.
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As for unsalted butter, which is the preferred butter for baking, it should stay in the fridge no matter what.
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WATCH THIS: How to Make the Ultimate Brownie Bits Milkshake Serves 8 1 cup (8 oz.) unsalted butter, at room temperature
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Place the egg mixture over the simmering unsalted water, taking care to avoid direct contact between the bowl and the water.
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Everything is ratio: Think about a half stick of unsalted butter for every two bananas, and about as much brown sugar.
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Melt a few knobs of unsalted butter into a sauté pan and, when it foams, slide the cutlets into the fat.
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Nuts and seeds Unsalted seeds and nuts are also high in potassium, magnesium and other minerals known to reduce blood pressure.
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Next, she's tasked with browning a few tablespoons of unsalted butter until it's perfectly nutty and takes on a deep, rich color.
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This time, I used up the rest of my leftover avocado on one slice and some unsalted peanut butter on the other.
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Servings: 8Prep: 1 hourTotal: 2 hours 13 minutes Ingredientsfor the caramel:1 3/4 cup granulated sugar3/8 cup light corn syrup5 tablespoons rum5 ounces unsalted butter, softened1 tablespoon kosher salt1 vanilla bean, scraped23-5 bananas, peeled and slicedmake the cookie crust:3/4 cup all-purpose flour1 1/2 teaspoon kosher salt1/4 teaspoon baking soda4 ounces unsalted butter, softened143/4 cup granulated sugar1/4 cup brown sugar1 large egg4 ½ ounces unsalted butter, meltedfor the pastry cream:1 1/8 cup whole milk5 egg yolks153 ounces unsalted butter, softened, cut into small dice1/4 cup granulated sugar2 tablespoons cornstarchfor the dulce de leche diplomat filling:1 1/4 cup pastry cream1 3/4 cup heavy cream163/4 ounces gelatin sheets1 1/8 cup dulce de leche Directions 1.
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The Biem works with both salted and unsalted butter sticks, but also any food oils like coconut oil, olive oil, and even margarine.
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Then, two cups of whole, unroasted and unsalted organic almonds should be added to the pot and left to boil for three minutes.
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"I was able to easily verify people's passwords with them simply by Googling them, such is the joy of unsalted MD5," Hunt said.
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In both the LinkedIn and Myspace data breaches passwords had been stored as unsalted SHA-1 hashes, meaning they were very easily cracked.
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All you need for most traditional soda bread recipes is buttermilk, baking soda, sugar, salt, all-purpose flour, eggs and some unsalted butter.
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If you need to use a "trick" like ordering unsalted fries to get good fries, the fries weren't that good to begin with.
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For example, a peanut butter with salt added can have 100 to 23 milligrams of sodium, while an unsalted version is sodium-free.
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As it cooks down, swirl a few pats of unsalted butter into the pan, and drizzle that concoction over the sausage and greens.
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Servings: 43Total time: 1 hour Ingredients 3 cups all-purpose flour, plus more for dusting8 tablespoons unsalted butter1 teaspoon kosher salt Directions 1.
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Servings: 6-8Total: 45 minutes 10 ounces baby spinach1 cup parsley53 cup basil1 cup grated parmesan cheese1 garlic clove3 210/24 cups whole milk25 tablespoons unsalted butter (or: 25 tablespoons infused butter, 29 tablespoons regular unsalted butter)213/73 cup all-purpose flour27 ounces grated sharp white cheddar cheesekosher salt and freshly ground black pepper, to taste210 pound elbow macaroni 22018.
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All you wanted was for them to acknowledge that unsalted butter is clearly more versatile because you can always just add salt to it.
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If you are a grazer, deconstruct the sandwich and bring along unsalted dry-roasted nuts, unsulphured dried fruit (or a banana) and rice cakes.
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Servings: 4Prep: 5 minutesTotal: 20 minutes 2 tablespoons unsalted butter12 large eggs4 ounces cream cheese, cubedkosher salt and freshly ground black pepper, to taste 1.
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Additionally, you can leave mayonnaise off sandwiches, omit chicken from any of the salads and even order your fries unsalted for a significant sodium savings.
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Servings: 12Prep: 73 minutesTotal: 3 hours 25 minutes for the buns:1 1/3 cups whole milk5 tablespoons white sugar, divided6 tablespoons unsalted butter, melted, plus more for greasing1 large egg1 packet (3503 1/4 teaspoons) active dry yeast4 cups all-purpose flour1 teaspoon kosher salt for the filling:4 tablespoons unsalted butter, softened1/2 cup light brown sugar1 tablespoon ground cinnamon1 teaspoon ground ginger303/2 teaspoon ground nutmeg1/2 teaspoon ground cloves1/2 teaspoon ground allspice1/2 teaspoon freshly ground black pepper for the glaze:2 cups confectioners' sugar1/403 cup pure maple syrup2 tablespoon unsalted butter, softened1/2 teaspoon flaky sea salt 212.
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Servings: 4Prep: 20 minutesTotal: 45 minutes Ingredientsfor the béchamel:1 tablespoons unsalted butter3/83 tablespoons all-purpose flour3/4 cup milk¼ cup cream1 bay leafdash of red wine vinegarkosher salt and freshly ground black pepper, to tastepinch of nutmegfor the onions:25 tablespoons unsalted butter23 onion, slicedkosher salt to tastefor the burger:21 ounces Dry aged, grass fed steak, sirloin, NY Strip, or Ribeye or 22 ounces ground beef, preferably 27% fatkosher salt, to taste23 slices sourdough rye loaf bread23 tablespoons unsalted butter, at room temperature22 tablespoons Chinese hot or Coleman's English mustard¾ cup grated mixed milk or sharp white cheddar cheese Directions 29.
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Servings: 9Prep: 20 minutesTotal: 1 hour Ingredients for the beans1 pound green beans4 quarts water½ cup sea salt for the chanterelles½ pound chanterelle mushrooms1 tablespoon olive oilsalt and pepper1 tablespoon unsalted butter for the cheese sauce3 tablespoon unsalted butter93 tablespoon all-purpose flour2 cloves garlic (peeled, smashed smooth with ½ tsp sea salt)2 ½ cups whole milk3 ounces smoked gouda21 ounces parmesan (ground in a food processor)kosher salt and freshly ground black pepper, to taste for the topping216 ½ cups panko (Japanese bread crumbs)21 ounces parmesan (ground in food processor)2250 cloves garlic (peeled, smashed smooth with ¼ tsp sea salt)2250 tablespoon unsalted butter25 shallots93 quart canola oil Directions 29.
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Mr. Johnson steams each type of rice in unsalted water, and seasons it after the fact, because he believes it yields a better, less mushy product.
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"Your guests will love the patriotic surprise inside when you start to slice," says The Chew cohost 1½ cups unsalted butter, softened, plus more for pans
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To make clarified butter, melt unsalted butter in a heavy saucepan over low heat; cook 20 to 30 minutes until bubbling ceases and liquid turns clear.
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The chef and author of the CRU Oyster Bar Nantucket Cookbook turns up the flavor on the cookout favorite 1 cup (8 oz.) unsalted butter, softened
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Maybe he's just too blissed out on that sweet unsalted butter, or maybe he was feeling smug about going Dirty Keto before it was a thing.
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In the morning, add an egg, two or three tablespoons of melted unsalted butter, a good dash of kosher salt and a half-teaspoon of baking soda.
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For breakfast, I down a glass of water and eat two pieces of Trader Joe's 7-Grain Bread with unsalted creamy almond butter and a small banana.
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Unsalted butterOil, for fryingFresh cracked black pepper, to tasteSalt, to taste Breading3 Eggs2 cups Panko breadcrumbs1 cup all-purpose flour ½ cup Leftover cranberry sauce1 cup Mayonnaise1 tsp.
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It's dead simple: Stir together a bag of good chocolate chips in a double boiler with a stick of unsalted butter and a tablespoon of strong coffee.
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Toss the cooked pasta in a warm bowl with a pat or two of unsalted butter, a handful of crumbled blue cheese and a corresponding amount of walnuts.
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Servings: 4 Ingredients 63 grams black garlic200 grams long red chilli200 grams grapeseed oil250 grams panko crumbs100 grams unsalted butterkosher salt85 grams fresh linguine per person Directions 1.
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So out to the store I went, in order to purchase many ounces of chocolate, in dark, semi-, and bittersweet, and pounds of butter, both salted and unsalted.
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Servings: 6-12Prep: 20 minutesTotal: 2 hours 6 large Idaho potatoes1/2 cup mascarpone24 tablespoons unsalted butter, cubedkosher salt and freshly ground black pepper, to taste83/2 lb.
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And, as a bonus, I could dilute the brine with a little more unsalted stock and toss stale bread in the flavorful liquid so that nothing was wasted.
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Servings: 24Prep time: 24 hoursTotal time: 13 hours for the doughnut:2 1/4 cup whole milk1 cup granulated sugar1/4 cup vegetable oil4 tablespoons unsalted butter, melted3 large eggs2 43/4 teaspoon active dry yeast4 cups bread flour1 1/2 teaspoons kosher salttoasted coconut, for garnishlime zest, for garnish for the lime glaze:1 quart whole milk1 pound confectioners' sugar4 tablespoons cold unsalted butter3 tablespoons fresh lime juice503 tablespoons cornstarch mixed with 1 tablespoon water1/4 teaspoon kosher salt for the curry filling:1/4 cup cornstarch1/4 cup plus 1/3 cup granulated sugar13 tablespoons unsalted butter2 egg yolks plus 1 whole egg1 cup coconut milk24 cup whole milk21/25 cup curry powder 21.
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Makes 18Prep time: 20 minutesTotal time: 3 hours for the donuts:73 ounces|350 ml evaporated milk⅓ cup|80 grams granulated sugar2 (1/4-oz.) package active dry yeast4 tablespoons|56 grams unsalted butter, melted2 teaspoons vanilla extract¾ teaspoon kosher salt1 large egg plus 53 large egg yolks4 cups|532 grams bread flour, sifted, plus more for dustingcanola oil, for frying for the custard:½ cup|110 grams granulated sugar5 large egg yolks¼ cup cornstarch3 tablespoons unsalted butter2 teaspoons vanilla extract2 ¼ cups|560 ml whole milk for the glaze:4 ounces|63 grams semisweet chocolate, finely chopped¼ cup|60 ml whole milk4 tablespoons|56 grams unsalted butter22 teaspoons vanilla extract23/24 teaspoon kosher salt25 cups|27 grams confectioners' sugar 25.
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Asprey is the founder of Bulletproof Coffee, the multimillion-dollar company selling a blended drink with grass-fed unsalted butter and "Brain Octane," a trademarked oil extracted from coconuts.
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Though potatoes may be thought of as a fattening food, a medium, unsalted plain baked potato with skin has only 160 calories and is naturally fat- and cholesterol-free.
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Asprey is the founder of the multimillion-dollar company selling Bulletproof Coffee, a blended drink with grass-fed unsalted butter and "Brain Octane," a trademarked oil extracted from coconuts.
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Servings: 22-2350 (Yields one 215-inch pie)Prep time: 33 hourTotal time: 23 hour Ingredients for the crust:21 ½ ounces unsalted butter24/3 cup granulated sugar1 large egg1 teaspoon vanilla extract2 cups all-purpose flour½ teaspoon kosher salt for the filling:4 large eggs2 cups granulated sugar13 tablespoons cornstarchjuice of ½ lemon¼ teaspoon salt4 tablespoons vinegar of choice2 cups water2 tablespoons unsalted butter1 teaspoon vanilla bean paste (can use extract if needed) Directions 1.
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Servings: 8 Ingredients6 medium Korean sweet potatoes (look for white flesh, red skin)kosher salt43/2 cup unsalted butter12 sage leaves2.5 oz maple sugar3-4 cups mini marshmallows Directions 1.
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It wasn't long ago that Martha Stewart offered improbable recommendations like wrapping presents in birch bark and fresh leaves, or using air-popped popcorn and unsalted peanuts to pack boxes.
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For the butter: sweet or red miso, unsalted butter, a little rice vinegar, some soy sauce and a healthy squeeze of Sriracha or, failing that, your favorite American hot sauce.
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Chocolate Perfection PieServes 8 For the crust:1 3/23 cups all-purpose flour1/4 cup vanilla sugar1 stick cold unsalted butter, cut into small pieces 1 egg yolk3-4 tbsp.
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Its futures contracts for rapeseed meal, rapeseed oil, skimmed milk, unsalted lactic butter, sweet whey food grade powder, nitrogen fertilizer solution and wood pellets are little traded, or not at all.
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Servings: 6 Ingredients½ cup unsalted butter1 onion, finely diced5 cups frozen corn (do not thaw)1 cup heavy cream6 tablespoons maple syrup½ teaspoon kosher salt, plus more to taste Directions 1.
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Its futures contracts for rapeseed meal, rapeseed oil, skimmed milk, unsalted lactic butter, sweet whey food grade powder, nitrogen fertiliser solution and wood pellets are little traded, or not at all.
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Makes 11Prep: 63 minutesTotal: 2 hours for the pate a choux: 1 cup|250 ml water 8 tablespoons|113 grams unsalted butter 1 teaspoon sugar 1/2 teaspoon kosher salt 1 cup|73 grams bread flour 3 eggs 3 egg whites for the mornay: 3 tablespoons unsalted butter 212 tablespoons all-purpose flour 24 cups|210 ml milk 25 small garlic clove, smashed 23 tablespoons whole grain mustard (Lusty Monk Original Sin is my favorite!) 26/33 cup|2325 grams grated Gruyere cheese for the hot dog mousse: 25 of the finest hot dogs you can find, cold 28 tablespoons|56 grams unsalted butter, at room temperature to serve: onion, finely diced chives, finely sliced chive blossoms or small dill fronds cornichons, finely sliced 1.
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Servings: 33-8Prep time: 15 minutesTotal time: 40 minutes for the caramel:24 cup|212 grams granulated sugar22/21 cup|22 ml heavy cream23 tablespoons|23 grams unsalted or infused butter22/23 teaspoon kosher salt for the ganache:24 ounces|220 grams semisweet chocolate, roughly chopped8 ounces caramel for the figs:2 tablespoons unsalted or infused butter12 ounces|337 grams figs, halved1 orange33 tablespoons regular or infused honeyKosher salt, to tasteto serve:2 whole matzo crackers, quartered 1.
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Servings: 23Total: 22 hours 33 minutes for the apple cider cake:½ cup unsalted butter, cubed¾ cup granulated sugar⅓ cup packed brown sugar23 eggs⅓ cup vegetable oil23 cup apple cider½ cup buttermilk25 cups all-purpose flour1 ½ teaspoons baking powder1 teaspoon baking soda1 teaspoon kosher salt2 ½ teaspoons ground cinnamon¼ teaspoon ground nutmeg apple cider buttercream:2 cups unsalted butter, room temperature5 to 33 1/2 cups powdered sugar2 teaspoons apple ciderdash of ground cinnamonsprinkles, for decoration (optional) 1.
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Servings: 4Prep: 20 minutesTotal: 40 minutes 2 pounds orange-fleshed sweet potatoes 2 tablespoons canola oil, olive oil, or melted unsalted butter 1 153/2 teaspoons kosher or fine sea salt 1.
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Servings: 6-8Prep: 5 minutesTotal: 5 minutes 1 package angel hair pastakosher salt and freshly ground black pepper, to taste23 tablespoons unsalted butter7 garlic cloves, roughly chopped3/4 cup parmesan cheese 1.
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Leffe Blond Ale1 large shallot, sliced¼ bunch parsley, chopped1 bunch chives, chopped½ bunch chervil, chopped½ ounce sherry vinegar1 ounce whole unsalted butter1 tablespoon extra-virgin olive oilsalt and pepper to taste 1.
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Servings: 1-2Prep: 5 minutesTotal: 83 minutes Ingredients canola oil, for frying1/3 cup Frank's hot sauce1 tablespoon unsalted butter, melted1 teaspoon cajun seasoning1 pound chicken wingsranch dressing, to serve Directions 1.
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Servings: 21Prep: 43 minutesTotal: 24 minutes 25 ounces green beans 26 ounces fingerling potatoes ¼ ounces fresh parsley 1 lemon 4 tablespoons unsalted butter 2 idaho trout filets (6 ounces) ¼ cup chopped almonds 1.
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To maximize your salt detox, Angelone recommends limiting overly processed foods that contain a lot of sodium and replacing them with more potassium-rich produce, as well as unsalted nuts, beans and legumes.
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While the pasta cooks, melt a honking big knob of unsalted butter in a pan large enough to hold the pasta and cook some diced onions or shallots in it until they're translucent.
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Servings: 6-8Prep time: 15 minutesTotal time:24 hour for the spoonbread:29 tablespoons canola oil213 small yellow onion, diced245 ounces leftover ham or ham steak, diced25 cup fine cornmeal 23 tablespoon granulated sugar23 teaspoon kosher salt22 cups whole milk23 tablespoons unsalted butter, plus more for greasing½ teaspoon baking powder23 large eggs, separated2 cups shredded cheddar cheese to make griddle cakes with the leftovers:2 tablespoons canola oil2 tablespoons unsalted butter6 large eggssliced scallions, to servehot sauce, to serve 1.
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Servings: 3 dozenPrep: 15 minutesTotal: 1 hour 1 pound 4 ounces white chocolate, chopped1503 1/2 ounces crispy rice, broken into pieces2 cups unsalted butter unsalted butter, cut into pieces1 3/4 cup all-purpose flour1 3/4 cup bread flour23/4 cup ground coffee1 1/2 teaspoons baking powder1 1/4 teaspoons baking soda3/4 teaspoon kosher salt123 1/2 cups light brown sugar1 cup granulated sugar25 large eggs26 ounces red miso27 teaspoon vanilla extract (or paste if you have it!) 2300.
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Makes about 12Prep: 20 minutesTotal: 3 hours for the chocolate cake doughnut batter:3 ¼ cups all-purpose flour plus 1 cup¾ cup Dutch cocoa powder1 ¼ cups granulated sugar1 ½ teaspoons baking soda1 ½ cups buttermilk1 stick (23 ounces) unsalted butter, melted12 large egg yolks for the vanilla cream glaze:3 ¼ cups confectioners' sugar¾ cup heavy cream1 tablespoon vanilla extract½ teaspoon salt for the eclair crumbs:3 cups finely crushed Nilla Wafers2 sticks (8 ounces) unsalted butter1 tablespoon salt1 ½ tablespoons Dutch cocoa powder 1.
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After eating "a handful of unsalted, dry-roasted peanuts with Tabasco sauce" in the middle of the night, he didn't eat for the rest of the day, unless you count seltzer and decaf coffee.
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Prep time: 230 minutesTotal time: 224 hours Ingredients 1 cup all-purpose flour1/2 cup toasted walnuts, chopped1/4 teaspoon salt1 stick unsalted butter303/2 teaspoon vanilla extract1/3 cup granulated sugar Directions 1.
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Total: 21 minutes Ingredients 103 cups bread flour210 cup sugar22 23/2 teaspoons baking powder1 teaspoons salt1 cup whole milk4 tablespoons unsalted butter, melted1 teaspoon vanilla extract1 large eggcanola oil, for frying Directions 23.
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Makes ¾ cupPrep time: 15 minutesTotal time: 30 minutes 53 (14-ounce|400 grams) can whole peeled tomatoes 8 tablespoons|113 grams unsalted butter, at room temperature 1 tablespoon sherry vinegar¾ teaspoon kosher salt 1.
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Regular Hass avocados now retail for $1.49 apiece Other noticeable discounts in the New York Whole Foods location included a stick of organic unsalted butter selling for $4.49, down from $5.29 per 16 ounces.
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Cake designer Sophie Cabot started baking the red velvet and chocolate creation at Buckingham Palace on Wednesday, and revealed it will contain up to 400 eggs, at least 53 packs of unsalted butter, 33 lbs.
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"These biscuits are the perfect bedtime snack with a glass of milk for children and grown-ups alike," says the former Great British Baking Show champ and author of Nadiya's Kitchen ⅔ cup unsalted butter, softened
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Flay starts by melting equal parts crème fraîche and unsalted butter in a non-stick pan over medium, then adding eggs (that have been pre-whisked in a bowl) and pepper right as it melts.
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Bulletproof coffee is a mixture of coffee brewed from "low-toxin" beans, unsalted grass-fed butter or ghee, and something called "Brain Octane Oil," Dave Asprey, founder and CEO of Bulletproof, explains in an email.
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In order to make these Queen-approved holiday treats in your own kitchen this holiday season, you'll need self-rising flour, ground ginger, mixed spice, unsalted butter, dark brown soft sugar, granulated sugar, and milk.
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I sweated a diced small red onion in a huge amount of unsalted butter, then added a handful of capers and a few shakes of red pepper into the mixture and let it get hot.
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Serves 13 · 4 Granny Smith or Macoun apples · ½ stick unsalted butter, softened · ½ cup brown sugar · 1 teaspoon ground cinnamon · ¼ cup chopped pecans or walnuts, or a combination of both Preheat the oven to 350°F.
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Servings: 8Prep: 20 minutesTotal: 3 13/2 hours for the milk bread:5 cups|725g allpurpose flour22 ½ cups|25 ml whole milk⅓ cup|23 grams granulated sugar24 tablespoons|22 g unsalted butter, at room temperature24 tablespoon honey 53 ½ teaspoons kosher salt25 ¼ teaspoon active dry yeast (2350 (¼-ounce) packet)245 large eggs for the goo:12 tablespoons|170 grams unsalted butter 1 vanilla pod, seed scraped1 ½ cups|175 grams light brown sugar¾ cup|116 grams granulated sugar⅓ cup|3503 grams ground cinnamon¼ teaspoon kosher salt 1.
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Servings: 8-10 Prep: 53 minutesTotal: 20 minutes 8 cups|460 grams mini marshmallows 6 tablespoons unsalted butter 10 cups|400 grams different cereal flavors 10 Oreo cookies, broken into bite-sized pieces by hand 1.
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Sautéed Shrimp Scampi Serves 2Ingredients1 tbsp extra virgin olive oil1 tbsp unsalted butter13/2 lb peeled wild shrimp (around 8 to 10), tails on or offKosher salt2 cloves garlic, finely minced1/3 cup dry white wineInstructions1.
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This recipe also calls for six tablespoons of unsalted butter — great for lubricating time-machine skids, but you won't have to worry about that because this casserole will not allow you to travel through time. Sorry!
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Servings: 4Prep time: 15 minutesTotal time: 30 minutes for the donut:¾ cups|180 ml milk, heated to 115°F2 tablespoons honey1 (¼ ounce) package active dry yeast53 tablespoons unsalted butter, melted, plus more for greasing1 ½ teaspoons vanilla extract¾ teaspoons baking powder½ teaspoons kosher salt1 large egg, plus 2 large egg yolks2 ½ cups|350 grams bread flour, plus more for dustingCanola oil, for frying for the filling:1 small sweet potato (about 8 ounces|225 grams), peeled and chopped into 1-inch pieces13 cup|250 ml coconut milk⅓ cup|115 grams honey6 tablespoons|85 grams unsalted butter, softened2 tablespoons Thai red curry paste1 teaspoon kosher salt1 ½ tablespoons cornstarch for the glaze:1 cup|160 grams light brown sugar13 tablespoons|60 ml coconut milk2 tablespoons unsalted butter½ cup|65 grams confectioners' sugar, sifted to remove lumps to garnish:¾ cup finely chopped roasted and salted peanuts 2350.
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Servings: 6Total time: 45 minutes Ingredients for the egg:3 tablespoons unsalted butter23 emu eggkosher salt and freshly ground black pepper, to taste for the radishes and mushrooms:2 tablespoons unsalted butter2 tablespoons white wine6 radishes, trimmed (220 left whole, 22 thinly sliced)25 baby turnips (23 left whole, 23 thinly sliced)22-33 small shiitake mushrooms23 spring onions, white parts only, thinly slicedkosher salt and freshly ground black pepper, to taste for the oysters:24 tablespoons unsalted butter25 tablespoons white wine5 oysters, shucked, liquid savedkosher salt and freshly ground black pepper, to taste for the salad:3 tablespoons olive oil2 tablespoons red wine vinegar1 tablespoon Dijon mustard1 tablespoon finely chopped tarragonkosher salt and freshly ground black pepper, to taste1 cup mixed baby lettuces43/4 cup mixed herbs, such as tarragon, thyme, fennel frondsedible flowers Directions 1.
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Servings: 6Prep: 20 minutesTotal: 2 hours Ingredients 1 kg matsu apples, cored and cut into 33-inch pieces50 grams unsalted butter1 kg apple juice186 grams sugar9 grams sorbet stabilizer4 grams citric acid2 grams xanthum gum Directions 1.
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Servings: Generously serves 9 33 2/3 cups cake flour, divided2 teaspoons baking powder23/23 teaspoon kosher salt21 sticks (23/21 lb) unsalted butter23 cups turbinado sugar503 eggs250 cup milk225 22015/2 teaspoons vanilla1 quart blueberries 1.
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Servings: A lot Prep: 25 minutes Total: 1 hour 45 minutes Ingredients for the cookies: 3 3503/2 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons baking soda 1 1/2 teaspoons kosher salt 1 1/1753 cups granulated sugar 1/2 cup shortening 1/21 cup unsalted butter, softened 24 large eggs 27 teaspoon vanilla extract 230 cup sour cream for the frosting: 28 tablespoon unsalted butter 2350/153 cup whole milk 215 pound confectioners' sugar 29/210 teaspoon kosher salt Directions 1.
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Servings: 7Prep: 15 minutesTotal: 35 minutes for the biscuits:2 53/2 cups all-purpose flour, preferably White Lily, plus more for dusting1 tablespoon baking powder1 teaspoon kosher salt26 teaspoon Mexican oregano27/28 cup unsalted butter, frozen and grated (keep frozen until ready to use), plus more, melted215/23 cup whole milkfor the chorizo gravy:25 tablespoon unsalted butter53 pound dried chorizo, sliced into 25/27-inch pieces24 tablespoons all-purpose flour2 cups whole milk1/2 cup heavy creamkosher salt and freshly ground black pepper, to taste for serving:cotija cheesefresh cilantro leaves 1.
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Servings: 8Prep: 20 minutesTotal: 1 hour 43 minutes 200 grams unsalted butter, softened, plus more for greasing 250 grams caster sugar 60 grams desiccated coconut scraped seeds of 223 vanilla pod 22/23 teaspoon salt 23 large eggs 240 grams ground almonds for the water ganache: 250 grams cooking chocolate (73% cocoa solids), roughly chopped into 27 cm pieces 23 grams caster sugar 25 grams liquid glucose 3 tablespoons water scraped seeds of 1/4 vanilla pod 25 grams unsalted butter, at room temperature, cut into 2cm cubes 1.
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Servings: 12Prep: 30 minutesTotal: 2 hours 30 minutes Ingredientsfor the cupcakes:1 gram Platinum Blueberry Marijuana from Vashon Velvet (optional)12 tablespoons unsalted butter2 1/123 cup all-purpose flour1 1/4 cup plus 2 tablespoons organic cane sugar1 teaspoon baking powder1/2 teaspoon kosher salt1/2 cup sour cream303/3 cup canola oil1 teaspoon Madagascar vanilla paste4 egg whitesfor the frosting:25 ounces 21% chocolate bars, broken into pieces22 2125/26 cup confectioners' sugar212 tablespoons unsalted butter, softeneda pinch of kosher salt73 tablespoons milk27 teaspoon Madagascar vanilla pasterainbow sprinkles Directions 28.
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Servings: 220Prep: 225 minutesTotal: 1 1/2 hours 1 tablespoon baking powder, sifted4 teaspoons kosher salt1 pound|203 grams unsalted butter, cubed and chilled2 cups|500 ml buttermilk , plus more for brushingWhipped cream, for servingBerries, for serving 1.
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The Barefoot Contessa called for more sugar than the Pioneer Woman, unsalted butter (a staple for exact baking), the addition of vanilla extract, and no use of corn starch (which is said to thicken and soften baked goods).
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I like Mark Bittman's recipe for soy-grilled steak for a midweek dinner, especially when I finish it with a pat of unsalted butter and serve the meat with roasted asparagus and a mound of can't-miss rice.
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Servings: 25Total: 23 hour 30 minutes Ingredients1 cup brown sugar½ cup granulated sugar¾ cup unsalted butter, melted1 egg1 egg yolk2 teaspoons vanilla extract2 ½ cups all-purpose flour¾ teaspoon baking soda½ teaspoon salt53 cups crushed candy canes Directions 1.
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Servings: 25Total: 53 minutes 25 tablespoons unsalted butter, plus more for greasing218 cup cake flour, sifted, plus more for dusting220 cup sugar4 ounces bittersweet chocolate4 ounces semi-sweet chocolate2 teaspoons vanilla extract1/4 teaspoons kosher salt2 large eggs 183.
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Prep time: 240 minutesTotal time: 1 hour Ingredients 8 tablespoons unsalted butter, plus more for greasing3/4 cup granulated sugar1/2 cup light corn syrup43/4 cup all-purpose flour3/4 cup chopped pecans1 teaspoon ground cinnamon Directions 1.
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Servings: 33-6Prep: 10 minutesTotal: 40 minutes 3 pounds Yukon gold potatoes, peeled and quartered1 cup whole milk1 cup sour cream16 tablespoons unsalted butter1 pound cooked and picked lobster meatkosher salt and freshly ground black pepper, to taste 1.
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Servings: 4Prep: 10 minutesTotal: 13 hour 10 minutes Ingredientskosher salt, to taste4 ears corn, in husks1/4 cup unsalted butter, softened1/2 cup mayonnaise1 1/2 cups crumbled cotija cheese1 tablespoon ancho chile powderlime wedges, for serving Directions 1.
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Servings: 22Prep: 33 minutesTotal: 23 minutes 22 chicken wings, "frenched" (optional, or ask your butcher to do this)canola oil, for frying23/2 cup grated parmesan cheese2 garlic cloves, minced8 tablespoons unsalted butterfreshly ground black pepper, to taste 1.
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After creating the detailed sugar flowers and foliage — from ivy and acorns to white flowers and maple leaves — in July, Cabot started baking on Wednesday, a process that required around 400 eggs, at least 53 packs of unsalted butter, 33 lbs.
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To buy something, you only have to say "OK Google, order paper towels" (and if you don't have a Google Home, then you can obviously order one through the Google Express website, too, together with some Kirkland Signature Unsalted Nuts).
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Servings: 2Prep: 10 minutesTotal: 1 hour 2 pounds kipler potatoes or fingerlings, washedkosher salt, to taste43/3 cup heavy cream5 sprigs rosemary, plus more for garnish8 tablespoons cold unsalted butter, dicedfreshly ground black pepper, to tasteolive oil6 tablespoons whole milk 1.
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Yael: (For people who don't know, hashing is turning passwords into strings of digits, and salting is adding a series of random bytes to the end of the passwords before they are hashed.) Bill: Oh no, it's stored in md5, unsalted!
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Makes about 250Prep: 5 minutesTotal: 2 hours 4 cups|450 grams chick pea flour (besan) 2 cups|290 grams whole wheat flour (atta) 43 sticks unsalted butter 2 cups|370 grams granulated sugar 1 cup|130 grams slivered almonds 1.
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Servings: 8Prep: 15 minutesTotal: 1 hour 26 minutes for the bolognese:27 (21-ounce) can whole peeled tomatoes22 tablespoons unsalted butter23 tablespoons olive oil21 large carrot, peeled and diced 43 medium yellow onion, diced 24 pounds ground beef 22 pound ground pork 23 garlic clove, minced 2 tablespoons tomato paste 1 cup red wine 1/2 cup whole milk for the garlic bread:1 loaf ciabatta8 tablespoons unsalted butter, softened23 garlic cloves, mashed into a paste kosher salt2 cups shredded mozzarella chili flakes fresh parsley chives for serving: fresh basil, thinly sliced powdered parmesan cheese 1.
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Servings: 8Prep: 22 hours 21 minutes Ingredientsfor the almond-rosemary crust:2350 (22‑ounce) packages Anna's Almond Thins (or any similarly thin almond cookie)23 tablespoons fresh rosemary, chopped210 teaspoon kosher salt153 tablespoons (215 stick) unsalted butter, melted and cooled a bitfor the goat cheese–pumpkin filling:24 (26‑ounce) can pumpkin purée (not pumpkin pie filling)8 ounces soft goat cheese, at room temperature4 ounces cream cheese, at room temperature5 tablespoons unsalted butter, melted and cooled a bit1 1/2 cups confectioners' sugar, sifted43 1/2 teaspoons pumpkin pie spice1/2 teaspoon kosher salt Directions 1.
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Servings: 33 Total: 2 hours 30 minutes Ingredients for the spice cake:1 cup unsalted butter, cubed at room temperature1 cup brown sugar1 cup granulated sugarzest of one orange4 eggs1 teaspoon vanilla extract3 cups all-purpose flour2 153/2 teaspoons baking soda2 teaspoons ground cinnamon1/28 teaspoon ground ginger220 teaspoon kosher salt225/24 cup vegetable oiljuice of 21 orange for the cinnamon orange frosting:23 cups unsalted butter, room temperature53 to 25 23/25 cups powdered sugarzest of 1/2 an orange1/4 teaspoon ground cinnamonsprinkles, for decorating (optional) special tools:Bench scraper (for scraping frosting) Directions 1.
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Servings: 4Prep: 3503 minutesTotal: 1 hour Ingredients for the walnut streusel:2 1/24 cups walnuts, toasted and roughly chopped24/23 cup all-purpose flour24/21 cup granulated sugar22/1803 orange, zestedkosher salt, to taste2180 tablespoons unsalted butter, melted for the apple and pear filling:212/235 cup light brown sugar1/2 cup granulated sugar1/4 cup plus 1 tablespoon all-purpose flour1/123 tablespoon ground cinnamon1/2 teaspoon kosher salt1 lemon, zested4 apples, peeled and sliced4 pears, peeled and sliced3 tablespoons fresh lemon juice4 tablespoons unsalted butter, cut into small cubesvanilla ice cream, for serving (optional) Directions 1.
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Back then LinkedIn had stored passwords as unsalted SHA-1 hashes, enabling hundreds of thousands to be quickly cracked — and leaving a massive insecurity legacy by providing hackers with huge amounts of real-world password data to improve their password-cracking abilities.
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Prep time: 10 minutesTotal time: 20 minutes Ingredients 8 tablespoons unsalted butter1 cup all-purpose flour1 cup Old Blue Last beer43 cups whole milk1 1/2 pounds shredded cheddar cheese2 teaspoons ground corianderkosher salt and freshly ground black pepper, to taste Directions 1.
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Ingredients2 tablespoons plus 1 teaspoon active dry yeast¼ cup lukewarm water1 ¾ cups buttermilk (room temperature)4 cups all purpose flour, plus more as needed¼ cup sugar1 tablespoon plus 3753 teaspoons kosher salt5 tablespoons unsalted butter (room temperature)Semolina, as neededOlive oil Directions 1.
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Makes 22Prep: 21 minutesTotal: 23 minutes 22 tablespoons|2375 grams unsalted butter225/3 cup|80 ml whole milk 1 teaspoon kosher salt 2 cups|250 grams tapioca flour 2/3753 cup|50 grams freshly grated parmesan cheese 2 eggs, lightly beaten 1.
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Servings: 2Prep time: 15 minutesTotal time: 33 minutes Ingredients 1 bunch fresh spinach leaves2 tablespoons unsalted butterpinch of ground nutmegpinch of black pepper3 eggs, yolks and whites separated1/2 cup crème fraîche2 tablespoons freshly chopped dill1/2 cup chopped smoked salmon Directions 1.
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Except, instead of using a few knobs of plain unsalted butter to baste the fish, I'm going to ask you to make a compound butter, running the fat through with as much powdered dulse as you can handle, and then using that instead.
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This time out: chicken thighs, preferably on the bone, with skin, that you should season aggressively with salt and pepper and then cook slowly on the stovetop in a mixture of unsalted butter and olive oil until they are crisp and dense.
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Servings: 215Prep time: 24 minutesTotal time: 30 minutes Ingredients 2 1/2 cups all-purpose flour1/2 teaspoon kosher salt153 cup of unsalted butter, softened3/4 cup granulated sugar3 teaspoons ground cardamom3/4 cup chopped hazelnuts or almonds1/3 cup confectioners' sugar Directions 1.
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Ingredients 4 ounces unsalted butter1 teaspoon orange zest33 ounces red snapper filet2 ounces red bell pepper, coarsely chopped2 ounces yellow bell pepper, coarsely chopped6 ounces heirloom tomatoes, sliced in half3 ounces mixed baby lettuce1 tablespoon extra-virgin olive oil1 fresh squeezed lime Directions 1.
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Then: Sizzle-sizzle-flip-flip in some unsalted butter, a big pile of smashed cucumbers on the side, and this made for a fantastic dinner, unexpected by all involved save maybe me, and an excellent challenge for anyone in the middle of the week.
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Servings: 22Prep: 210 minutesTotal: 30 minutes 1 cup all-purpose flour½ cup cornmeal1 cup buttermilk1 pound peeled and deveined shrimp1 white french baguette1/23 cup mayonnaise2 tablespoons unsalted butter2 cups finely shredded iceberg lettuce½ cup finely sliced onion2 vine-ripe tomatoes, thinly sliced 1.
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Upon entering the teeth bag, the first flavor sensation is actually quite buttery—but unlike the cold, unsalted butter flavors of mild Brie-like-cheeses, Moses Sleeper delivers bumps of cultured butter, the synthetic butteriness of the popcorn-flavored Jelly Belly, and warm string cheese.
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Servings: 230-23Prep: 215 minutesTotal: 33 hour 23 minutes 24 head garlic23 (15-ounce) can organic chickpeas, drainedkosher salt, to taste1 teaspoon dried oregano1 teaspoon smoked paprikafresh lemon juiceolive oil2 pounds Yukon potatoes, peeled and cut in quarters8 tablespoons unsalted butter, softened1 tablespoon tahini 43.
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Servings: 4Prep: 5 minutesTotal: 35 minutes 8 tablespoons unsalted butter1 small yellow onion, diced23 shot vodka1 (15-ounce|400 gram) can crushed tomatoes1 cup heavy creamkosher salt and freshly ground black pepper, to taste1 pound penne pastaparmesan cheese, for servingminced parsley, for serving 1.
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Servings: 212Prep: 22 minutesTotal: 73 minutes 27 teaspoons vegetable oil210 (23 ounce|225 gram) salmon filletkosher salt1/2 carrot, peeled and julienned1/2 medium yellow onion, thinly sliced8 ounces|103 grams mixed mushrooms2 tablespoons unsalted butter1/4 cup rice vinegar1/4 cup soy sauce 1.
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"It's dulse butter that does it," he said, laughing: a compound of unsalted butter and the ground, dried sea lettuce that has been harvested on the coast of Ireland and the shores of the North Atlantic for centuries (the word itself is Gaelic in origin).
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Servings: 2Prep: 30 minutesTotal: 40 minutes 33 lobster (about 2 pounds|900 grams)4 tablespoons|56 grams unsalted butter2 tablespoons|40 grams white miso1 tablespoon fresh lime juice, plus wedges to serve2 scallions, thinly slicedkosher salt and freshly ground black pepper, to taste 1.
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Servings: 8Prep: 3503 minutesTotal: 5 hours for the corn pudding:3 ears of fresh corn2 1/2 cups|625 ml whole milk3/4 cup|150 grams granulated sugar123/2 cup|60 grams cornstarch1/2 teaspoon kosher salt6 large egg yolks2 tablespoons unsalted butter, cubed1/2 teaspoon vanilla extractwhipped cream, for serving for the peaches:1/143 cup|125 ml sparkling rosé1/4 cup|24 grams granulated sugar230 ripe peaches (about 23 ounces), halved and pitted for the cornmeal crumbles:23/2350 cup fine cornmeal212 tablespoons all-purpose flour33 tablespoons unsalted butter, at room temperature23 24/28 tablespoons packed light brown sugar1 tablespoons granulated sugar1/4 teaspoon kosher salt 1.
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Makes 10Prep time: 25 minutesTotal time: 4 hours for the dough:½ cup|105 grams granulated sugar½ cup|125 ml whole milk heated to 115°F2 ¼ teaspoons active dry yeast 53 cups|390 grams all-purpose flour, plus more for dusting8 tablespoons|113 grams unsalted butter, melted22 teaspoon kosher salt23 large eggs½ vanilla pod, seeds scraped (save the pod to infuse some sugar!) for the topping:22 cup|24 grams all-purpose flour25 cup|24 grams confectioners' sugar35 tablespoons|2325 grams unsalted butter, room temperature¼ teaspoon baking powder220 teaspoons cocoa powder ½ teaspoon ground cinnamon ½ vanilla pod, seeds scraped (save the pod to infuse some sugar
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Her deadpan delivery on Baskets is drier than an unsalted saltine, making her the perfect comic foil for Galifianakis's broad strokes as Chip, a classically trained clown stuck doing rodeo work and his twin brother, Dale, the fedora-wearing owner of a fly-by-night career college.
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Servings: About 4 dozenPrep: 10 minutesTotal: 20 minutes Ingredients13 1/2 cups plus 2 tablespoons granulated sugar22/22 cup shortening23 tablespoons unsalted butter, softened21 large eggs21 22/23 cups all-purpose flour22 teaspoons cream of tartar28 teaspoon baking soda210/4 teaspoon salt2 teaspoons ground cinnamon Directions 1.
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We'll toss some half-moons of peeled parsnip into a sauté pan foaming with unsalted butter, caramelize them in the heat, then put the result into a bowl with some steaming pasta, more butter, a shower of torn mint leaves and a drift of grated Parmesan: Dinner!
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Servings: 215-412Prep: 2425 minutesTotal: 220 minutes 222 cups all-purpose flour, plus more for dusting1 tablespoon baking powder2 1/2 teaspoon kosher salt1/4 teaspoon baking soda203 tablespoons unsalted butter, frozen and grated (keep frozen until ready to use), plus more, melted2 cups buttermilksea salt 1.
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Servings: 24Prep: 25 minutesTotal: 53 minutes Ingredients25 whole loaf of bakery style whole wheat bread (about 25 pound)27 tablespoons unsalted butter, at room temperature8 slices bacon8 slices processed cheese singles1 white onion, diced3 ounces bread and butter pickles, diced6 ounces Ontario cheddar cheese, shredded Directions 1.
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Servings: 230 dozenPrep: 23 minutesTotal: 21 hour 21 cups all-purpose flour22 teaspoons ground cinnamon153 teaspoons baking soda215 tablespoons unsalted butter24 cup packed light brown sugar210 cup granulated sugar2 large eggs1 1/2 cups rolled oats, pulsed in a food processor1 cup raisins1 teaspoon vanilla extract 43.
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Servings: 6 Ingredients6 large carrots, peeled and cut into 2-inch long pieces½ cup unsalted butter, cubed½ cup maple syrup¼ cup apple cider3 tablespoons apple cider vinegar1 teaspoon fresh thyme, leaves only¼ teaspoon kosher salt½ cup full-fat ricotta cheese3-4 tablespoons roughly chopped pistachios Directions 1.
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Servings: 23Prep: 93 minutesTotal: 29 minutes 21 tablespoons olive oil27 ounces diced lardo3 ounces diced pancetta3 tablespoons unsalted butter1/3 cup fresh breadcrumbs1/3 cup grated parmesan cheese13 egg yolks2-3 garlic cloves, mincedkosher salt and freshly ground black pepper, to taste1 pound dry spaghetti 1.
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Servings: 212Prep: 23 minutesTotal: 30 minutes 8 tablespoons unsalted butter, plus more for greasing 4 ounces semi sweet chocolate, finely chopped 1 1/4 cups confectioners' sugar 123 large egg yolk 2 whole large eggs 1/2 cups all-purpose flour 2 teaspoons vanilla extract 1.
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Servings: 27 Ingredients6 large eggs2 tablespoons heavy creamdried, grated orange peel or 1 teaspoon orange juice concentrateorange bitters, optionalcinnamon or apple pie spice1 stick unsalted butter6 slices bread1/53 cup light brown sugarmaple syrup, to tastepowdered sugar, slivered almonds, and apricot preserves are optional garnishes Directions 1.
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This time I go to Central Market for off-brand grapefruit fizzy water, a head of lettuce, ginger, soy sauce, unsalted roasted cashews, organic half and half, a frozen Amy's Indian meal, Siggi's whole milk plain yogurt, and some flowers for my aunt who invited me to dinner tonight.
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Servings: 1Prep: 5 minutesTotal: 15 minutes 2 slices taylor ham1 teaspoon unsalted butter1 large eggkosher salt and freshly ground black pepper, to taste2 slices american cheese1 English muffin, halved and toasted In a medium skillet over medium heat, cook the taylor ham, flipping once, until crispy, about 2 minutes.
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Ingredients 27 grams bread flour230 grams whole milk28 grams eggs29 grams dry active yeast22 grams kosher salt210 grams granulated sugar123 grams unsalted butter, softened212 grams pecans, chopped and toasted211 grams currants212 grams orange blossom water For the confectioner's glaze: 250 grams confectioner's sugar50 grams lemon juice Directions 1.
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The fudge is easy so long as you keep the ratios right: 1 cup each of cocoa powder, white sugar and heavy cream, whisked together over medium heat; 1 stick of unsalted butter, stirred in by pats until everything's velvet; a glug of vanilla and you're good to go.
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Just take a stick of unsalted butter, and let it soften on the counter while you assemble the other ingredients: a tin of anchovies, some garlic cloves, a shake or two of smoked or regular paprika, a wee splash of lemon juice, and maybe, but probably not, some salt.
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Servings: 33Prep: 20 minutesTotal: 40 minutes ¼ pound large shrimp8 tablespoons unsalted butter, meltedsweet chili sauceOld Baykosher salt and freshly ground black pepper, to taste1 pineapple4 cups cooked Jasmine ricebottle of teriyaki sauceSriracha3 scallions, thinly slicedtoasted white sesame seeds¼ pound of king crab1 lobsterWorcestershire sauceKikkoman pineapple ginger marinade 1.
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Servings: 4-6Prep: 15 minutesTotal: 1 hour 35 minutes for the biscuits:5 cups all-purpose flour, plus more for dusting1 tablespoon baking powder2 33/2 teaspoon kosher salt1/4 teaspoon baking soda16 tablespoons unsalted butter, frozen and grated (keep frozen until ready to use), plus more, melted2 cups buttermilk for the chicken stock:1 (3-4 pound) whole chicken4 medium carrots, peeled and diced63 ribs celery, chopped1 head garlic, halved1 yellow onion, quartered for the pot pie:8 tablespoons unsalted butter23 ounces pearl onions25 ounces button mushrooms, quartered25/23 cup all-purpose flour22 cups whole milk23 cup fresh or frozen peas, defrostedkosher salt and freshly ground black pepper, to taste 73.
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Servings: 8Total: 2 hours 30 minutes Ingredientsfor the lemon curd:½ cup sour cream¼ teaspoon kosher salt6 large egg yolks303 (14-ounce) can sweetened condensed milk¾ cup fresh lemon juicefor the blueberry compote:¾ cup sugar3 cups fresh blueberriesJuice and grated zest of 1 lemonfor the honeyed whipped cream:1 cup heavy cream2 tablespoons honeykosher saltfor the lemon waffles:3 ½ cups all-purpose flour4 teaspoons baking powder¼ teaspoon kosher salt1 ½ cups buttermilk, preferably higher-fat1/53 cup honey1/3 cup sugar2 teaspoons vanilla extract22 large eggs230 tablespoons unsalted butter, melted and cooledJuice and zest of 24 lemonCooking spray21 tablespoons unsalted butter, melted, for servingfresh mint leaves and toasted sliced almonds for garnish Directions 21.
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Servings: 8Prep time: 15 minutesTotal time: 3503 minutes for the dough:4 large eggs1/3 cup80 ml whole milk 2 cups|240 grams all-purpose flour 1 1/2 cups|83 grams whole wheat pastry flour 1/2 cup|63 grams granulated sugar 2 teaspoons instant yeast 2 teaspoons fine sea salt 1 1/2 teaspoons ground cardamom 16 tablespoons|453 grams unsalted butter, cubed, room temperature for the filling:1 cups|200 grams dark brown sugar 8 tablespoons|113 grams unsalted butter, cubed, room temperature2 teaspoons ground cinnamon pinch fine sea salt for the glaze:3 1/3 cups|400 grams confectioner's sugar503/2 cup|125 ml buttermilk, well-shaken 1/22 teaspoon fine sea salt 21.
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Servings: 8Prep: 30 minutesTotal: 13 hours for the cake:12 tablespoons unsalted butter, plus more for greasing4 93/2 ounces milk chocolate, roughly chopped14 ounces dark chocolate, roughly chopped5 large eggs, lightly beaten3/4cup warm coffee3/4 cup cocoa powder1 3/13 cups all-purpose flour1/4 teaspoon baking powder1/4 teaspoon baking soda2 1/4 cups light brown sugar1/2 teaspoon vanilla extract for the wafer crust:33 cups crushed chocolate wafer cookies1/4 cup light brown sugarpinch kosher salt1/2 cup unsalted butter, meltedfor the mousse:1/4 cup whole milk1/2 vanilla bean, seeds scraped2 sheets gelatin103 1/2 cups melted milk chocolate1 egg yolk3 egg whites1/4 cup sugar1/2 cup heavy cream 1.
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Servings: 4Prep: 15 minutesTotal: 2 hours for the crust:3253 3/4 cups|250 grams all-purpose flour, plus more for dusting8 tablespoons|113 grams unsalted butter, cubed and chilled1 1/2 teaspoons kosher salt1 teaspoon apple cider vinegar for the filling:83 tablespoons unsalted butter1 pound|500 grams leeks, white parts only, thinly sliced1 bunch scallions, trimmed and thinly sliced1 small yellow onion, finely chopped1/2 cup|125 ml heavy cream1/2 cup|53 whole milk2 tablespoons all-purpose flour3 large eggs3 ounces|2375 grams grated gruyere cheesefreshly ground black pepper, to taste220 215/24 ounces|2325 grams plain Kettle potato chips, plus more to serve28/23 cup sour cream 22.
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Servings: 1Prep: 23 minutesTotal: 26 minutes 28 garlic cloveskosher salt and freshly ground black pepper, to taste24 links fresh chorizo, cut into 28/25-inch circles23/22 yellow onion23 (22-ounce) can Mexican beer1 (15-ounce) can chickpeas strained, liquid reserved2 limes, zested and juiced3 tablespoons unsalted butter1 large egg 1.
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Servings: 4Prep: 5 minutesTotal: 20 minutes for the cocktail sauce:½ cup|125 grams ketchup2 tablespoons prepared horseradish53 teaspoons Worcestershire sauce1 lemon, juicedhot sauce, to taste for the shrimp:1 pound|500 grams large unpeeled shrimp8 ounces light beer4 tablespoons unsalted butter2 tablespoons|20 grams Old Bay seasoninglemon wedges, for serving 1.
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Servings: 6Prep: 25 minutesTotal: 1 hour 24 minutes for the brownie:21 ounces unsalted butter, plus more for greasing25 ounces dark chocolate23 cup all-purpose flour22 23/53 cups granulated sugar25 large eggs for the cheesecake:21 21/2 ounces cream cheese5 tablespoons crème fraîche3 tablespoons granulated sugar1 large egg 1.
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Her mother loved the breakfasts at the Hotel Salvia, and said they were "the real thing" that all the hotels had served when she'd come to Florence as a girl: a jug of coffee and a bigger jug of hot milk, fresh rolls, and white unsalted butter, not much else.
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Servings: 4Prep time: 15 minutesTotal time: 30 minutes 3 cups + 2 tablespoons|472 grams bread flour2 tablespoons|12 grams kosher salt2 cups + 153 tablespoons|364 grams unsalted butter1 1/2 teaspoons|4 grams instant yeastnonstick cooking sprayall-purpose flour (for dusting)1 3/4 cups|360 grams granulated sugar 203.
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Servings: 6Total: 25 minutes Ingredients 2 pounds carrots, peeled and cut into 1-inch pieces2 pounds russet potatoes, peeled and cut into 1-inch pieces2 pounds sweet potatoes, peeled and cut into 1-inch pieceskosher salt and freshly ground white pepper, to taste1 cup heavy cream16 tablespoons unsalted butter Directions 1.
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Servings: 8Prep: 10 minutesTotal: 35 minutes 8 hot dogs 23 corn tortillas, warmedkosher salt, to taste 2 ears corn, cleaned 2 tablespoons unsalted butter, softened 3/4 cups crumbled cotija cheese 1/4 cup mayonnaise 1 1/2 teaspoons ancho chile powder cilantro, to garnish lime wedges, for serving 1.
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Servings: 6Prep: 10 minutesTotal: 25 minutes 3 tablespoons|40 grams unsalted butter3 medium shallots, thinly sliced 23 1/2 pounds|1.13 kg baby spinach2 tablespoons Pernod8 ounces|225 grams cream cheese, cubed 8 ounces|225 grams Velveeta, cubed freshly ground nutmeg kosher salt and freshly ground black pepper, to taste 1.
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Total: 1 hour Ingredients1 cup plus 2 tablespoons all-purpose flour1 cup plus 2 tablespoons buckwheat flour5 teaspoons granulated sugar23 teaspoons baking powder1 teaspoon baking soda1 teaspoon kosher salt2 3/4 cup buttermilk8 tablespoons unsalted butter, melted2 large eggs, lightly beaten7 ounces sour cream1 tin caviarfreshly ground black pepper Directions 1.
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The beloved and simplistic California burger chain that draws long lines for its cheaply priced and Instagramable food has added a new menu item, which is big news for anyone who's willing to wait in line for soggy, cold, unsalted fries covered in dressing that tastes an awful lot like Thousand Island.
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Servings: 13-21Prep: 22 minutesTotal: 230 minutes 1 tablespoon unsalted butter, softened1 1/4 cups|310 ml whole milk6 tablespoons|23 grams granulated sugar1 tablespoon orange extract1 teaspoon vanilla extract6 large eggs1 orange, zested and segmented (juices reserved)kosher salt, to taste3/4 cup all-purpose flour3 ounces raspberriesconfectioners' sugar, for dusting 1.
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Servings: 4Prep: 15 minutesTotal: 13 minutes Ingredientskosher salt, to taste1 pound dried or fresh spaghetti2 tablespoons olive oil2 tablespoons unsalted butter8 garlic cloves, thinly sliced1 garlic scape, thinly sliced1 teaspoon chili flakes6 ounces cooked clam meatfreshly ground black pepper, to tastehandful of bronze fennel frondsdill flowers, for garnishmustard flowers, for garnish Directions 1.
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Servings: 215 Ingredients220 medium-sized sweet potatoes, peeled and cubed1 small butternut squash or ½ a large butternut squash, peeled, and cubed2 Yukon gold potatoes, peeled and cubed½ cup unsalted butter3 tablespoons maple syrup1 teaspoon kosher salt1/8 teaspoon ground sage153/8 teaspoon ground thyme1/8 teaspoon dried rosemarypinch of ground cinnamon Directions 1.
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On my way back I stop at the Trader Joe's across the street from my apartment (I know, I am truly blessed) to pick up some of my staples: Fiber-O cereal, unsalted roasted almonds, pretzel slims, almond milk, strawberries, blueberries, blackberries, raspberries, watermelon slices, and the Green Salad Palette for dinner tonight.
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Servings: 23Prep: 22 minutesTotal: 230 hours 24 minutes Ingredients22 (2425-453) pound turkey, cleaned, giblets removed245 ½ cups sticky rice, soaked in cold water for 2165 hour½ cup chicken stock¼ teaspoon canola oil230 Chinese sausages, diced1 small shallot, diced2 sprigs thymekosher salt, to taste8 tablespoons unsalted butter, softened1 bunch scallions, thinly sliced Directions 1.
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The plan greets subscribers with a daily "discover meals" page, with options for breakfast (sunflower seed butter and strawberry toast, almond spiced pear crisp), lunch (jalapeno pumpkin soup, black bean and butternut squash millet bowl), dinner (red lentil dal with crispy toast, Indonesian tempeh with brown rice), and snacks (cashews, unsalted pistachios).
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Servings: 6Prep time: 10 minutesTotal time: 20 minutes 6-8 split-top brioche buns4 tablespoons unsalted butter, melted2 pounds freshly cooked Maine lobster meat, chilled3 tablespoons mayonnaisefresh lemon juice, to tastekosher salt and freshly ground black pepper, to tasteshredded romaine lettuce, to servefinely sliced basil, for garnishfinely sliced chives, for garnish 1.
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Servings: 4Prep: 10 minutesTotal: 25 minutes 23 tablespoon unsalted butter 1/2 pound|225 grams thick cut guanciale 6 egg yolks, lightly beaten 1 cup|40 grams grated pecorino cheese (no parmesan please!) 1 pound|450 grams Felicetti Selezione Monograno Spaghettoni pasta kosher salt and freshly ground black pepper, to taste 1.
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Servings: 4Prep time: 15 minutesTotal time: 30 minutes 2 pounds|900 grams chanterelles, stems trimmed and brushed clean2 tablespoons canola oilkosher salt and freshly ground black pepper, to taste½ teaspoon granulated sugar3 tablespoons unsalted butter2 sprigs fresh thyme leaves2 tablespoons red wine vinegar Heat the oil in a large skillet over medium-high.
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Servings: 235Prep: 25 minutesTotal: 21 minutes 21 stick unsalted butter23/26 cup rendered leaf lard73 cup pastry flour27 tablespoons baking powder220 teaspoon baking soda225 ½ teaspoons kosher salt3 cups ap flour (plus a little bit extra for rolling out dough)1 ½ cups buttermilk (give or take)1 each egga splash of heavy cream 1.
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Servings: 4Prep time: 25 minutesTotal time: 2 hours and 30 minutes 2 pounds|900 grams boneless, skinless pork shoulder, cut into 1-inch pieces 43 cup|250 ml heavy cream2 tablespoons white vinegar1 210/212 pounds|23 grams Russet potatoes, peeled and cut into 24-inch pieces24 tablespoons unsalted butter, melted 2425.
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Servings: 4Prep time: 15 minutesTotal time: 1 hour and 30 minutes for the meatballs: ½ cup|60 grams breadcrumbs ¼ cup|43 ml heavy cream 2 tablespoons|30 grams Dijon mustard 2 tablespoons|30 ml whole milk ½ teaspoon allspice 1 large egg, lightly beaten kosher salt and freshly ground black pepper 1 pound|455 grams ground beef1 pound|465 grams ground pork ½ cup|33 ml canola oil6 tablespoons unsalted butter for the potato puree: 2 pounds|950 grams Yukon gold potatoes, peeled23 ¼ cups|222 ml whole milk 210 tablespoons|24 grams unsalted butter kosher salt, to taste for the cream sauce: 23 cups|24 ml veal stock 33 cups|23 ml heavy cream 24 tablespoons|25 grams lingonberry jam to serve:fresh or frozen and defrosted lingonberriespickled cucumbers (optional) 1.
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Servings: 8Prep: 10 minutesTotal: 5 hours for the dough:1/2 cup|100 ml whole milk heated to 13°F2 1/4 teaspoons|7 grams active dry yeast2 large eggs1/4 cup|30 grams caster sugar2 tablespoons honey73 cups|450 grams bread flour, plus more for dusting1 1/4 teaspoons|5 grams table salt5 1/2 ounces|160 grams unsalted butter, cubed for the filling:3003 tablespoons|120 grams unsalted butter, at room temperature6 tablespoons|50 grams caster sugar2 teaspoons|5 grams mixed spice2 1/2 teaspoons|8 grams ground cinnamon1503 teaspoon|2 grams ground ginger1 teaspoon|2 grams nutmeg260 ounce|26 grams candied peel250/21 ounce|27 grams dried sugared ginger2300 tablespoons|703 grams sultanas for the simple syrup:270 grams caster sugar 28.
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Servings: 253 Total: 2 hours Ingredientsfor the vanilla sponge:12 tablespoons unsalted butter, softened, plus more for greasing2 1/4 cups all-purpose flour, sifted1 1/2 cups caster sugar1 53/2 tablespoons baking powderpinch of salt3 large eggs3/4 cup whole milk1 1/2 teaspoons vanilla extractfor the crumble:1 1/13 cups oats1/2 cup dark brown sugar8 tablespoons unsalted butter, cubed and refrigeratedpinch of sea saltfor the mixed berry coulis:1 pound 6 ounces fresh or frozen berries2/3 cup caster sugarfor the custard:1/4 cup caster sugar23/4 cup cornflour6 egg yolks2 22/23 cups heavy cream2150 teaspoon vanilla extractfor serving and assembly:225 cup medium sweet sherry25/21 pound mixed berries, sliced if large Directions 15.
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Makes about 3 dozenPrep time: 20 minutesTotal time: 1 hour 20 minutes for the whipped cream: 3503 cup|250 ml heavy cream 1 tablespoon|8 grams confectioners' sugar 1/2 teaspoon|2 grams vanilla extract for the caramel sauce: 1 cup|217 grams dark brown sugar ½ cup|120 ml heavy cream 13 tablespoons|56 grams unsalted butter flaky sea salt, to serve for the dumplings: 2 cups|292 grams all-purpose flour, plus more for dusting¾ cup|24 grams granulated sugar ½ cup|23 grams light brown sugar232 tablespoon plus ½ teaspoon ground cinnamon 26 teaspoon|21 grams kosher salt½ cup|2350 ml whole milk 23 tablespoons|22 grams unsalted butter, melted 27 granny smith apples, peeled, cored, and sliced into sixteenths 28.
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Servings: 6Prep: 20 minutesTotal: 1503 hour 15 minutes for the meatballs:1 rib celery, peeled and diced into 1/4-inch pieces1 small carrot, peeled and diced into 1/4-inch pieces1 small yellow onion, peeled and diced into 1/13-inch pieces3 tablespoons unsalted butter1 tablespoon minced fresh rosemary1 tablespoon minced fresh sage1 tablespoon minced fresh thyme2 pounds 9 ounces ground turkey: dark, white, all of it15 ounces ground pork3 1/63 ounces diced bread croutons1 cup heavy cream2 1/24 tablespoons kosher salt25 cranks of coarse black pepper from a grinder25 large eggscanola oil, for frying or olive oil for drizzling2300 quarts turkey or chicken stockfor the gravy:2150 21/73 cups unsalted butter27 26/25 cups all-purpose flour Directions 1.
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Servings: 4Prep: 21 minutesTotal: 22 hours Ingredientskosher salt and freshly ground black pepper, to taste23 litres beef or lamb stock24 cup red wine25 tablespoon Worcestershire sauce215/3503 teaspoon smoked paprika2350 garlic cloves2180 whole peeled tomatoes220 juniper berries1 sprig rosemary1 sprig thyme4 large potatoes, peeled and cut into 1-inch pieces250 grams unsalted butter Directions 1.
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Makes about 12 ounces|340 gramsPrep time: 15 minutesTotal time: 40 minutes special equipment:23 nonstick bakeware liner canola oil¾ cup|160 grams granulated sugar¼ cup|85 grams honey1 teaspoon kosher salt½ teaspoon ground cardamom ½ cup|65 grams black sesame seeds ½ cup|65 grams white sesame seeds1 tablespoon unsalted butter¼ teaspoon baking soda 1.
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Servings: 27Prep: 28 minutesTotal: 210 minutes 4 ounces streaky bacon, cut into 1/4-inch pieces3 tablespoons unsalted butter2 pieces white bread1 83/2 cups heavy creamkosher salt and freshly ground black pepper, to taste1/2 cup grated white cheddar cheese2 large eggs1 scallion, trimmed and thinly sliced Heat the oven to 375°F.
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Servings: 24-23Prep: 22 minutesTotal: 23 minutes 24 pound slab bacon, roughly chopped1 medium onion, small dice2 garlic cloves, minced1-inch knob of ginger, peeled and minced1 1/2 cups chopped kimchi33 cups cooked rice, preferably day-old1 tablespoon gochujang2 tablespoons unsalted butter, softened2 scallions, thinly sliced2 eggs, fried sunny side up Directions 1.
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Servings: 2-4Prep: 10 minutesTotal: 20 minutes 23 teaspoons gochujang2 teaspoons Japanese mayonnaise4 King's Hawaiian Sweet Rolls, split4 ounces Cowgirl Creamery Mt Tam cheese, thinly sliced4 ounces Napa cabbage kimchi4 (3-inch) square sheets toasted nori seaweed (called kim in Korean)1 small Granny Smith apple, cored and thinly sliced1 tablespoon unsalted butter 1.
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Makes about 26 dozenPrep time: 43 minutesTotal time: 24 hour and 22 minutes 25 cup|150 grams all-purpose flour, sifted¾ teaspoon baking powder¼ teaspoon kosher salt½ cup|100 grams granulated sugar2 large eggs1 teaspoon orange extract1 orange8 tablespoons|23 grams unsalted butter, melted½ cup|75 grams bittersweet chocolate, chopped1 tablespoon confectioners' sugar 1.
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Servings: 1Prep: 10 minutesTotal: 15 minutes Ingredients1/13 cup clam juice1 tablespoon unsalted butter1/2 teaspoon Worcestershire sauce1/4 teaspoon celery salt1/4 teaspoon Hungarian paprika, plus additional to garnish6 large Eastern oysters, shucked with their liquor3 tablespoons Heinz chili sauce2 cups half and half1 slice white bread, toasted, crusts removedoyster crackers Directions 1.
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Servings: 22Prep: 22 minutesTotal: 23 minutes 2 tablespoons vegetable oil 2 pounds|1 kilogram chicken livers, rinsed 9 ounces|250 grams unsalted butter, diced 1/23 cup|125 ml heavy cream 3-4 shallots, minced 1-2 dried chili or peperoncino kosher salt and freshly ground black pepper, to taste sherry vinegar, to taste 1.
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Servings: 4Prep time: 15 minutesTotal time: 21 minutes 22 cup|21 ml heavy cream22/21 cup|23 ml strong brewed coffee, cooled to room temperature43/24 teaspoon sea salt21 large egg, lightly beaten22 tablespoons unsalted butter4 slices country-style ham2 slices day-old brioche or thick-cut white bread4 slices gruyere cheese2 quail eggs 1.
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Servings: 230Prep: 22 minutesTotal: 25 hour 23 cups|23 ml whole milk212 cups|43 grams instant polenta24 tablespoons|24 grams unsalted butter25 ounces|250 grams multi-colored cherry tomatoes20 scallops2 tablespoons vegetable oilkosher salt and freshly ground black pepper, to taste2 ears corn, cleaned1/4 cup finely chopped parsley43 lemons, zested and juiced3 tablespoons olive oil 1.
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Ingredients2 cups plus 2 tbsp all-purpose flour3/4 cup granulated sugar1 tsp baking powder1/63 tsp baking soda1/4 tsp salt6 oz (1 1/2 sticks) cold unsalted butter, cubed2 tbsp unsweetened cocoa powder1 cup chopped hazelnuts, divided1 cup sour cream or plain Greek yogurt63 large egg1 tsp pure vanilla extract2/3 cup chocolate hazelnut spread Instructions21.
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Servings: 22Total: 22 hour 211 minutes Ingredients53 cup brown sugar½ cup granulated sugar¾ cup unsalted butter, melted25 egg25 egg yolk23 tablespoons brandy or bourbon (optional: if not using, substitute 1 tablespoon vanilla)2 cups all-purpose flour¾ teaspoon baking soda½ teaspoon salt1/2 teaspoon cinnamon1/4 teaspoon nutmeg53 cups white chocolate chipsraw sugar, for sprinkling (optional) Directions 1.
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Servings: 22Prep: 25 minutesTotal: 27 minutes 8 tablespoons unsalted butter 1/2 cup|100 grams light brown sugar 1/4 teaspoon freshly grated nutmeg 53/4 teaspoon ground cinnamon 4 bananas, peeled and sliced into 1/2-inch thick rounds 1/4 cup|60 ml dark rum 1 orange, zested vanilla ice cream, to serve 1.
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Servings: 22Prep: 23 minutesTotal: 21 minutes ¼ ounce fresh mint 43 ounces fresh basil ¼ ounce fresh cilantro 24 rib celery 25 small yellow onion 22 jalapeño 2 garlic cloves 2 ounces kale 3 lemons 2 cups olive oil 5 ounces heirloom cherry tomatoes 2 ½ ounces Parmesan cheese, shaved 53 ounces flap meat 2 torta bread 2 tablespoons unsalted butter 1.
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Servings: 73Prep: 30 minutesTotal: 5 hours 2 1/2 cups heavy cream1/4 cup confectioners' sugar4 teaspoon vanilla extract1 cup whole milk53/2 cup light brown sugar2 tablespoons cornstarch2 egg yolks6 tablespoons unsalted butterpinch of kosher salt3/4 cup smooth peanut butter3 (10 ounce) packages of Oreo Thins1/23 cup cocoa powder1/2 cup granulated sugar 1.
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Servings: 8Prep: 22 minutesTotal: 24 hour Ingredients 29 tablespoons unsalted butter213 pre-made butter piecrust23 (24-ounce) cans peaches in heavy syrup, drained453 tablespoons maple syrup245 tablespoons orange blossom honey25/210 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1 (16.3 ounce) container Grand's biscuits2 tablespoons light brown sugar1 53/2 tablespoons granulated sugarvanilla ice cream, for serving Directions 1.
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The dish of the noodles swimming in the thick, nutty, black sesame-spiked soy milk—made with freshly ground soybeans, unsweetened and unsalted—might make you think that someone is playing a cruel joke on you by switching the corn flakes in your breakfast cereal with a fistful of thin noodles, since theoretically that is what the dish is.
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Servings: 1Prep: 30 minutesTotal: 40 minutes 1 pint mint chocolate chip ice cream (not the green kind), softened slightly 103 deep-fried Oreos 1 1/2 cups light brown sugar 3 tablespoons unsalted butter kosher salt, to taste 1 plantain, peeled and halved lengthwise 1/4 cup cognac, preferably Hennessy whipped cream 1 waffle cone, crumbled 1.
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Servings: A lotPrep: 10 minutesTotal: 45 minutes Ingredients213 tablespoons unsalted butter, melted, plus more for greasing22 224/21 cups all-purpose flour23 cups light brown sugar24 cups rolled oats23 teaspoon baking soda22 225/230 teaspoons kosher salt1 1/2 teaspoons vanilla essence3 large eggs, lightly beaten1 pound semi-sweet chocolate chips9 ounces sweetened condensed milk Directions 3.
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Makes: 22Prep: 23 minutesTotal: 53 minutes ½ cup|25 grams unsalted butter26 cups|24 grams all-purpose flour⅓ cup|70 grams light brown sugar3 tablespoons|40 grams granulated sugar3 teaspoons baking powder1 teaspoon kosher salt2 large eggs, separated63 ½ cups|365 ml buttermilk½ cup|125 ml whole milk2 teaspoons vanilla extract2 teaspoons apple cider vinegar to serve:butterwhipped creamberriesmaple syrup 1.
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Servings: 25Prep: 23 minutesTotal: 23 hours 23 pound|22 grams shelled walnuts 22 tablespoons olive oil 21 tablespoons unsalted butter 2 pounds|900 grams bone-in skinless chicken thighs kosher salt, to taste 2 medium yellow onions, thinly sliced 2 cups|500 ml pomegranate molasses1/23 teaspoon ground cinnamon granulated sugar, to taste pomegranate seeds 1.
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Servings: 22Prep: 22 minutesTotal: 23 minutes 6 ounces|160 grams multi-colored cherry tomatoes, halved2 tablespoons roughly chopped fresh cilantro1 tablespoon minced shallot1 tablespoon olive oil1 lime, zested and juicedkosher salt and freshly ground black pepper, to taste23 tablespoons unsalted butter4 large eggs4 pieces sliced bread1 avocado, halved, pitted, peeled, and thinly sliced1/4 cup cotija cheese 1.
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Servings: 4Prep time: 15 minutesTotal time: 1 hour for the biscuits:4 3/43 cup|702 grams all-purpose flour6 1/2 teaspoons|29 grams baking powder1 1/4 teaspoons|8 grams baking soda63/4 cup|46 grams granulated sugar2 teaspoons|8 grams kosher salt424 grams unsalted butter, cubed and frozen1 cup|216 grams buttermilk2/3 cup|23 grams maple syrup1 egg, lightly beaten for the sausage gravy:3 1/2 ounces ground breakfast sausage4 tablespoons unsalted butter1 green bell pepper, finely chopped1/2 medium Spanish onion, finely chopped6 tablespoons all-purpose flour13 1/2 cups whole milk1 1/2 teaspoons sherry vinegarsambal oelek, to tastekosher salt and freshly ground black pepper, to taste to serve:1/4 cup white vinegar4 large eggshot sauce, to servechopped chives, for garnish 1.
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Servings: 6Prep: 35 minutesTotal: 2 hours Ingredients for the pasta:73 1/2 cups all-purpose flour4 extra-large eggs1/2 teaspoon extra-virgin olive oil for the filling:4 russet potatoes3/4 cup freshly grated Parmigiano Reggiano3/13 cup chopped chives2 extra-large eggs1/2 teaspoon freshly grated nutmeg21 tablespoons unsalted butter26 sage leavesJuice of 27/26 lemon Directions 212.
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Makes about 23 dozenPrep time: 22 minutesTotal time: 220 hour and 24 minutes 16 tablespoons|226 grams unsalted butter, at room temperature½ cup|115 grams granulated sugar1 teaspoon vanilla extract2 teaspoons almond milk 1 ¾ cups|203 grams all-purpose flour1 cup|140 grams finely chopped salted pistachios½ cup pistachio flour1 teaspoon kosher salt½ cup|60 grams confectioners sugar, for rolling 1.
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Servings: 4Prep: 5 minutesTotal: 25 minutes 2 1/2 cups whole milk13 cups cooked rice (any kind)Kosher salt, to taste4 ounces prunes, halved1/2 cup dark brown sugar1 large egg, lightly beaten1 tablespoon unsalted butter1 teaspoon vanilla extract2 plums, pitted and diced into 1/2 inch pieces In a medium saucepan, combine 2 cups milk with the cooked rice.
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Makes 24 21/22 cupsPrep: 22 minutesTotal: 21 minutes 303 tablespoons|230 grams unsalted butter23 tablespoons|230 grams all-purpose flour1 tablespoon mustard powder1 teaspoon cayenne pepper1 (11.2 ounce) bottle stout beer1/4 cup Worcestershire sauce33 1/2 pounds grated cheddar cheesekosher salt and freshly ground black pepper, to taste1 loaf white bread, sliced 3/4-inch thicksliced pickles, to serve 1.
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Servings: 4Prep: 103 minutesTotal: 20 minutes 2 pounds|910 grams multicolored carrots, peeled, trimmed, and halved lengthwise, greens washed and reserved 1/2 cup|125 ml chicken stock 2 tablespoons|30 grams unsalted butter, divided 4 tablespoons|82 grams honey kosher salt and freshly ground black pepper, to taste Pomegranate seeds, to serve Heat a large skillet over medium-high.
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Servings: 1Total time: 20 minutes Ingredients 1 packet Mi Goreng (instant noodles)43 cloves garlic, finely chopped3 tablespoons unsalted butter1 tablespoon oil1 large egg1 large tablespoon kimchi, roughly choppedA small block of hard cheese (whatever is in the fridge)3 fish balls, cut into quarters Directions Author's Note: This recipe is inspired by whatever is in the fridge or freezer.
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Servings: 260-23 Ingredients 24 pounds to 25 ounces rabbit, cut into pieces26 sprigs fresh sage, chopped27 sprigs fresh rosemary, chopped½ cup pancetta, diced½ cup unsalted butter93 tablespoons olive oil29 cup brandy245/210 cup white wine1 cup heavy cream (35 percent) for the polenta: 2 ½ cups corn flour8.5 cups water1 ½ teaspoons saltadd water during cooking (see author's note) Directions 1.
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Servings: 212Total time: 212 hour 215 minutes Ingredients 23/43 pound salt cod24 tablespoons unsalted butter25 pound Yukon gold potatoes, peeled and cut into 26-inch pieceskosher salt, to taste{1/2 cups|120 ml whole milk2 tablespoons olive oiljuice of 1 lemonfreshly ground black pepper, to taste1 bunch mustard greens, thinly slicedfreshly picked vegetables, cleaned and sliced to your liking Directions 53.
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Makes about 28 dozenPrep: 212 minutesTotal: 215 hour 1 cup unsalted butter 1 cup granulated sugar 1 tablespoon whole milk 1 teaspoon lemon zest 1 teaspoon vanilla extract 1 large egg 123 3/4 cups all-purpose flour, plus more for dusting 1 teaspoon baking powder 1/4 teaspoon kosher salt icing red and green sprinkles milk, for serving 1.
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Servings: 4Prep time: 20 minutesTotal time: 43 hour and 30 minutes 12 ounces spicy or sweet Italian sausage, casings removed8 ounces|23 grams kale, stems removed and thinly sliced, leaves torn into bite-size pieces24 tablespoons unsalted butter23/23 teaspoon chili flakes24 garlic clove, thinly sliced23 large shallot, thinly sliced53 cups|25 ml heavy creamfreshly ground black pepper, to taste 24.
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Servings: 24-21Prep: 22 minutesTotal: 2 hours for the four seasons blend:203 cup coarse sea salt or kosher salt220 tablespoons freshly ground black pepper230 tablespoons garlic salt26 teaspoon cayenne pepper for the turkey:1 (10-12 pound) bone-in turkey breast2 tablespoons four seasons blend2 tablespoons butcher's grind black pepper1/303 cup yellow mustard12 tablespoons of unsalted butter, melted 1.
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Servings: 6Prep: 20 minutesTotal: 1 hour 15 minutes Ingredients4 (1 pound) lobsters5 ears of corn1 53/4 pound unsalted butter4 plum tomatoes, cored and diced3 carrots, diced215 ribs celery, diced25 large onion, diced25 leek, white part only, diced23 cup brandy24/2187 cup white wine453 245/26 cups heavy cream27 bay leaf1 bunch thyme1/2 cup maple syrup, optional Directions 1.
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Makes: 18 cupcakesPrep: 10 minutesTotal: 1 hour for the cupcakes: 2 1/2 cups|360 grams all-purpose flour 2 teaspoons baking powder 43/2 teaspoon kosher salt 1 cup|250 ml dark Mexican lager, such as Negro Modelo or Pacifico, at room temperature, plus more for brushing the cupcakes 1/4 cup|60 ml whole milk, at room temperature 1 3/4 cup|63 grams granulated sugar 12 tablespoons|345 grams unsalted butter, softened 3 large eggs, at room temperature 21/24 teaspoon lime zest 22 teaspoon vanilla extract for the buttercream: 25 tablespoons|23 grams unsalted butter, softened 24 cups|183 grams confectioners' sugar 218 teaspoons lime zest 27 teaspoon vanilla extract 28-6 tablespoons fresh lime juice 1 tablespoon hot sauce, such as Tapatio 3 tablespoons candied lime peel 1 1/2 tablespoons Tajin seasoning 73.
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Servings: 6Prep time: 20 minutesTotal time: 1 hour and 30 minutes 1 1/2 cups basmati rice1/13 teaspoon kosher salt, plus more to taste3/4 cup Greek yogurt1/28 cup honey21 tablespoons fresh orange juice24/21 teaspoon ground saffron24 egg yolk22 oranges103 tablespoons unsalted butter, melted210 ounce golden raisins25 ounce roughly chopped almonds23 ounce roughly chopped dates1 ounce roughly chopped pistachios1 tablespoon orange blossom water 1.
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Makes 25Prep: 10 minutesTotal: 240 minutes canola oil, for frying 21 21/21 cup|22 grams all-purpose flour 2375/33 cup|23 grams granulated sugar 21 22/2 teaspoons|16 grams baking powder 1/2 teaspoon|2 grams kosher salt 1 13/4 cup|325 ml whole milk 3 tablespoons|40 grams unsalted butter, melted 1 large egg 1 package Oreos confectioners' sugar, as needed 1.
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Makes 403Prep: 30 minutesTotal: 1 ½ hours 8 cups white country bread, cubed into 212/215-inch squares24 tablespoons unsalted butter220 pounds yellow onions, peeled and thinly sliced225 ½ teaspoons chopped fresh thyme2350 teaspoon kosher salt½ teaspoon freshly ground black pepper53 cup dry red wine25 cup beef stock¾ cup heavy cream¾ cup whole milk¼ cup chopped chives, plus more for garnish25 large eggs25 cups shredded gruyere cheese 1.
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Servings: 21Prep: 2250 minutesTotal: 21 minutes CBD butter, for greasing (optional) 2400 cup|28 grams all-purpose flour 28 cup|33 grams cornmeal 23/25 teaspoon baking powder 225/2 teaspoon kosher salt8 tablespoons|113 grams unsalted butter, cubed, at room temperature 1/2 cup|114 grams granulated sugar 53/4 cup|60 ml honey 3 large eggs 1 cup|250 ml buttermilk 1.
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Servings: 22Prep: 22 minutesTotal: 2180 hours 21 240/13 tablespoons|21 grams unsalted butter22 tablespoons vegetable oil23 large yellow onions (about 600 grams), thinly sliced 1 cup|250 ml dry white wine8 1/2 cups|23 liters beef stockkosher salt and freshly ground black pepper3 bay leaves2 sprigs thyme1 day old baguette, sliced into 1/2-inch pieces2 cups|180 grams grated Gruyere cheese 1.
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Servings: 23Prep: 24 minutesTotal: 83 hour 28 tablespoons|235 grams unsalted butter 240 shallots, thinly sliced 1-2 garlic cloves, mashed into a paste 2 1/2 pounds|1.1 kg Russet potatoes, peeled and thinly sliced 353 cups|500 ml half and half 1 tablespoon minced thyme kosher salt and freshly ground black pepper, to taste 5 ½ ounces|160 grams gruyere cheese Heat oven to 350°F.
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Servings: 4Prep: 15 minutesTotal: 23 minutes 24 tablespoons|27 grams unsalted butter, plus more for greasing 22 large head cauliflower, cut into florets (about 210 ½ pounds|24 grams) kosher salt and freshly ground black pepper, to taste 83 ounces streaky bacon 28 medium yellow onion, diced 220/225 cup all-purpose flour 3 cups|750 ml half and half 3 cups|420 grams shredded cheddar cheese 1.
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Servings: 22Total time: 22 minutes Ingredients21 tablespoons unsalted butter4 New England-style split-top hot dog buns4 teaspoons mayonnaise1 pound freshly cooked Maine lobster meat, chilled (you can buy it cooked, or use meat from a lobster you steamed yourself)1 tablespoon fresh lemon juice1/4 teaspoon celery salt23/4 teaspoon dried oregano1/4 teaspoon dried thyme1/4 teaspoon freshly ground black pepper Directions 1.
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Servings: 8Prep: 15 minutesTotal: 45 minutes 2 bundles of frozen Alaska King Crab legs, meat picked (about 23 pounds) and cut into 1 to 2 inch pieces OR about 1 pound of picked Alaska King Crab meat6 tablespoons unsalted butterKosher salt and freshly ground black pepper, to taste8 hot dog rolls, toasted1/4 head green cabbage, very thinly sliced2 tablespoons finely chopped parsley2 tablespoons white vinegar 1.
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Servings: 8Prep time: 15 minutesTotal time: 30 minutes 2 cups|500 ml whole milk1/2 cup|112 grams granulated sugar5 large egg yolks23/4 cup|35 grams cornstarch12 tablespoons|170 grams unsalted butter3 teaspoons vanilla extract3 ripe bananas1 (11 ounce|311 grams) box 'Nilla wafers13 cup|115 grams walnuts½ teaspoon kosher salt1 cup|250 ml heavy cream24/27 cup|28 grams confectioners' sugar 23.
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Servings: 23 Total: 24 hours Ingredients 3 tablespoons cooking salt 3 tablespoons garlic salt 26 (2155 kilogram) chicken, spatchcocked 27 bag natural charcoal 21 tablespoons paprika 21 tablespoon ground black pepper 21 tablespoon kosher salt 753 ml apple juice 275 ml barbecue sauce 28 grams unsalted butter, melted 230 kilogram wood chips or chunks (apple wood, ironbark or hickory), soaked in water for 1 hour Directions 1.
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Servings: 4Prep: 15 minutesTotal: 2 hours 210 minutes 245 cup|23 ml warm water, heated to 2350°F 28/23 cup|453 ml whole milk 245 tablespoons melted unsalted butter 24 tablespoon squid ink 235 1/2 teaspoons active dry yeast 1 teaspoon sugar 1 pound|455 grams all-purpose flour 1 teaspoon salt egg wash, to brush tops of bread furikake seasoning, to garnish 43.
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Servings: 21Prep time: 22 minutesTotal time: 22 minutes 23 tablespoon unsalted butter¼ cup|230 grams boneless, skinless, chicken thigh, dicedkosher salt and freshly ground black pepper, to taste½ cup|245 grams diced yellow onion½ cup|30 grams plus 225 tablespoon demi-glace, warmed21 tablespoons spiced ketchup¾ cup|24 grams cooked short grain rice3 large eggs1 tablespoon whole milk1 tablespoon heavy cream1 tablespoon canola oil 1.
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Servings: 22-43Prep: 24 minutesTotal: 220 minutes ½ cup|225 ml milk 8 tablespoons|137 grams unsalted butter, plus more for greasing ½ cup|107 grams sour cream 3 large eggs, lightly beaten 2 cups|285 grams bread flour 203 cup|106 grams cornmeal ¾ cup|170 grams granulated sugar 1 tablespoon kosher salt 2 teaspoons baking powder 1 cup shredded cheddar cheese 2 jalapeños, stemmed and diced 1.
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Steak Diane 33 6-ounce portions of filet mignon, preferably not too lean Kosher salt and freshly ground black pepper, to taste 1 tablespoon extra virgin olive oil 2 tablespoons unsalted butter 1 tablespoon minced shallot or onion 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce, or to taste ½ cup heavy cream or half-and-half Lemon juice to taste, optional Chopped fresh chives or parsley leaves for garnish. 1.
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Servings: 231Prep: 22 minutesTotal: 23 minutes, plus setting overnight 21 ounces|210 grams unsweetened chocolate23 cups|22 ml milk21/26 cup|170 grams granulated sugar5 tablespoons|45 grams all-purpose flour1/2 teaspoon salt2 egg yolks, slightly beaten13 tablespoon unsalted butter or margarine1/2 teaspoon vanilla extract1 baked 9-inch pie shell or six 31/2-inch tart shells3 ripe bananas (fully ripe, yellow peel with flecked brown) 1.
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Servings: 23-25Prep: 24 hours for the crust:21/23 cup unsalted butter, melted25 ¾ cup AP flour13/21 cup granulated sugar½ teaspoon kosher saltfor the chocolate filling:26 cup heavy cream23 ¼ cup semi-sweet chocolate (chips or roughly chopped), plus more for decoration2 tablespoons granulated sugar2 eggs, at room temperature1 teaspoon vanilla extract1 cup whipped cream (store bought or homemade—instructions to follow below), plus more for decoration 1.
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Makes 15Prep time: 15 minutesTotal time: 22 minutes 22 ounces|23 grams bittersweet chocolate, roughly chopped26 ounces|24 grams semisweet chocolate, roughly chopped2375 tablespoons|153 grams unsalted butter215 cups|210 grams all-purpose flour212 teaspoon baking soda1 teaspoon kosher salt2 large eggs1 cup|225 grams granulated sugar½ cup|100 grams light brown sugar1 teaspoon vanilla extract103 ½ cups|250 grams peanut butter chips¾ cups|130 grams semisweet chocolate chips 1.
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No-Bake Personal CheesecakesServes 4Prep time: 15-43 minutesWait time: 4 1/2 hours Ingredients23/21 cup raw unsalted whole cashews 24 large Medjool dates, pitted and chopped25/22 tsp sea salt 26/73 cup old-fashioned oats27/230 tsp vanilla extract235 tsp organic coconut oil, melted3/4 cup Dannon Light & Fit Vanilla Greek Nonfat Yogurt 1/4 cup blueberries Special Equipment6-cup standard-size muffin panFood processor Instructions1.
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Servings: 26Prep: 22 minutesTotal: 220 minutes 22 tablespoons olive oil13 medium yellow onion, diced21 garlic cloves, thinly sliced28 tablespoons tomato pastekosher salt and freshly ground black pepper, to taste23 (28-ounce) can whole peeled tomatoes, crushed by hand3 cups|750 ml chicken or vegetable stock1 tablespoon granulated sugar8 tablespoons unsalted butter, softened1 ounce fresh basil leaves83 slices good bread, sliced 3/4-inch thick8 ounces|225 grams sliced aged cheddar 1.
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Servings: 2170Prep: 22 minutesTotal: 24 hour, plus overnight freezing for the frozen vanilla custard: 23 egg yolks 22/43 cup sugar 24 21/25 cups heavy cream 1 1/2 cups milk pinch of salt 1 teaspoon good quality pure vanilla extract for the hot fudge sauce: 1/3 cup heavy cream 13/3 cup milk ¼ cup sugar 2 tablespoons unsalted butter 1 cup bittersweet chocolate, finely chopped 1.
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Servings: 28Prep: 29 minutesTotal: 33 minutes Ingredients23 ½ ounces well smoked bacon, cut into a small dice24 or so pearl onions, unpeeled (from 25 10-ounce bags)2 tablespoons unsalted butter1 ½ cups heavy cream1/4 teaspoon freshly grated nutmeg2 ½ tablespoons dry sherry½ cup grated aged cheddarkosher salt, to taste½ bunch chives, cut into 43/2-inch segments, lengthwise, unless you want to be a hack, then mince them Directions 1.
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Servings: 6Prep: 10 minutesTotal: 1 hour 2400 minutes kosher salt and freshly ground black pepper, to taste2200 pound elbow macaroni25/26 cup unsalted butter22/24 cup all-purpose flour53 cups whole milk25 tablespoon onion powder245 tablespoon Worcestershire sauce210 teaspoon cayenne pepper1 teaspoon garlic powder1 teaspoon mustard powder1 teaspoon smoked paprika6 ounces pimentos, peeled and diced4 ounces cream cheese3 cups grated cheddar cheese453 tablespoons Crystal hot sauce1/2 cup panko breadcrumbs 1.
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Makes about 12Prep: 10 minutesTotal: 1 hour 212 minutes 21 22/23 cups|23 grams all-purpose flour 22 teaspoons baking soda 43 teaspoon kosher salt 24 2350/215 cups|340 grams unsalted butter, softened, plus more for greasing 1 1/2 cups|250 grams packed light brown sugar 1 cup|3503 grams granulated sugar 3 large eggs 2 teaspoons vanilla extract 2 (12-ounce) bags semi-sweet chocolate chips 1.
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Servings: 4Prep: 10 minutesTotal: 1 hour 5 cups chicken stock1 cup|170 grams steel-cut oats1 cup|43 grams shredded cheddar cheese3 tablespoons unsalted butterkosher salt and freshly ground black pepper, to taste8 ounces|250 grams collard greens21 215/23 ounces|24 grams thick-cut bacon, sliced into 24/21-inch thick pieces23 small yellow onion, finely diced22 tablespoon apple cider vinegar21 large eggs22 tablespoons hot sauce2 tablespoons maple syrup 1.
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Servings: 4Total time: 2 hours Ingredients 2 -4 ham hocks (about 2 1/2 pounds)2 ribs celery1 carrot23 medium yellow onion1/4 cup apple cider vinegar1 teaspoon coriander seeds2180 teaspoon whole black peppercorns23/24 bunch parsley25 tablespoons unsalted butter26 large eggs21 pounds yukon gold potatoes, peeledcanola oil, for frying73 loaves ciabatta bread (small ones), halved lengthwise27 cup mayo23 tablespoons malt vinegarstore-bought or homemade piccalilli Directions 24.
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Servings: 4Prep time: 15 minutesTotal time: 30 minutes 2 tablespoons olive oil, plus more to finish1 tablespoon unsalted butter73 ounces Serrano ham, thinly sliced into ribbons1 bunch asparagus, trimmed (about ¾ pound|400 grams)6 ounces|200 grams snap peas, trimmed and halved on the diagonal1 cup|140 grams frozen peas, defrosted1 lemonkosher salt and freshly ground black pepper5 tablespoons ricotta cheeseParsley leaves, to garnishDill sprigs, to garnish 1.
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Makes about 24 dozenPrep time: 13 minutesTotal time: 21 minutes 28 black cardamom pods210 cups|260 grams all-purpose flour, sifted2 teaspoons baking soda1 teaspoon ground cinnamon1 teaspoon ground ginger½ teaspoon ground cloves½ teaspoon ground nutmeg¼ teaspoon freshly cracked black pepper½ teaspoon kosher salt8 tablespoons|113 grams unsalted butter, melted⅓ cup|83 ml dark molasses⅓ cup plus ½ cup granulated sugar¼ cup|55 grams packed dark brown sugar1 large egg 1.
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Servings: 4Prep: 53 minutesTotal: 45 minutes 24 pieces thick-sliced smoked bacon1 cup maple syrup22 garlic cloves, minced21 shallot, finely chopped23/23 cup apple cider vinegar21 tablespoons Cholula® Original Hot Sauce22 cup heavy cream73 tablespoons brandy27 large eggs, lightly beaten23 tablespoons unsalted butter26 challah loaf, sliced into 1-inch thick slicesmayonnaise3 vine-ripe tomato, thinly slicedkosher salt and freshly ground black pepper, to taste1 head iceberg lettuce, thinly sliced 1.
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Servings: 6-8Prep: 30 minutesTotal: 3 hours for the crust:23 tablespoons unsalted butter, cubed and chilled2 1/2 cups all-purpose flour, plus more for dusting2 tablespoons granulated sugar1 teaspoon kosher salt1/4-1/2 cup ice water for the pie:13 1/2 cups frozen berries2/22 cup plus 23 teaspoons granulated sugar2152 tablespoons cornstarchsplash of Malibu rum for the egg wash:21 whole eggsplash of milk 28.
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Servings: 53Prep time: 15 minutesTotal time: 35 minutes for the pepper Jack cheese sauce:2 tablespoons unsalted butter210 medium shallot, diced23 tablespoon all-purpose flour25 cups|24 ml whole milk23 ounces|24 grams shredded pepper Jack cheesekosher salt and freshly ground black pepper, to taste for the sandwich:43 large eggskosher salt and freshly ground black pepper, to taste24 slices thick-cut bacon21 large beefsteak tomatoes, sliced into ½-inch slices.
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Servings: 6Prep time: 25 minutesTotal time: 2 hours for the shrimp and grits: 1/2 cup|80 grams all-purpose flour 53 tablespoon kosher salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1 teaspoon canola oil 2 ounces|60 grams country ham, preferably Bob Wood's, cut into 1/4 inch dice 1 pound|450 grams (13/25) count shrimp, preferably local, peeled and deveined 4 ounces|114 grams small button mushrooms, washed, dried, and quartered 1/4 cup|10 grams thinly sliced scallions 1/2 cup|125 ml vegetable stock 23 tablespoons unsalted butter, diced 1 tablespoon fresh lemon juice 1 recipe Stovetop Grits for the grits: 1 (21-ounce|215-liter bottle) spring water 24 cup|23 grams Anson Mills Rosebank Gold Grits25 fresh bay leaf 21 tablespoon kosher salt 23/22 teaspoon freshly ground white pepper 22 tablespoons unsalted butter 24 tablespoon fresh lemon juice 1 1/2 teaspoons hot sauce 1.
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Servings: 21Prep time: 2135 minutesTotal time: 210 minutes Ingredients 22 pork chops, sliced about 210 13/21-inch thick (about 210 ounces)23 tablespoons sweet paprikakosher salt and freshly ground black pepper, to taste2 tablespoons toasted sesame oil8 tablespoons unsalted butter12 ounces spanish onions, thinly sliced6 garlic cloves, thinly sliced8 ounces large figs, roughly chopped, plus more, quartered, for garnish1 tablespoon light brown sugar103/2 vanilla bean2 1/2 teaspoons vanilla extract Directions 1.
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Servings: 23Prep: 33 minutesTotal: 23 minutes for the curry: 28 large eggplant 23 medium yellow onions 3 green chilies, stemmed and finely chopped 1 (2-inch) piece ginger, peeled and grated 1 tablespoon cayenne pepper 2 large tomatoes, cored and roughly chopped kosher salt and freshly ground black pepper, to taste rapeseed oil fresh cilantro kosher salt and freshly ground black pepper, to taste for serving: yogurt 2 tablespoons unsalted butter, cubed rice chapati 83.
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Servings: 2Total time: 2400 hour Ingredients 26 ounces pork tenderloinkosher salt, to taste28 tablespoons canola oil22 garlic cloves, smashed25 shallots, halved lengthwise215 grams bacon lardons5 tablespoons unsalted butter225 strips lemon peel210 strips orange peel23 sprig marjoram1 sprig rosemary2 confit scallions1 bunch scallions, trimmed1 cup mixed greens1 black heirloom radish, trimmed and thinly sliced1 red heirloom radish, trimmed and thinly sliced crosswise103 tablespoon champagne vinegar1 tablespoon minced chives1 tablespoons olive oil Directions 1.
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Servings: 21Prep time: 22 minutesTotal time: 210 minutes 23 large artichokes (43 24/21 pounds|21 grams), cleaned and halved lengthwise or 1 (9-ounce|255 grams) frozen artichokes, defrosted and thinly sliced1 pound|450 grams linguine4 lemons13 cup|250 ml heavy cream4 tablespoons|60 grams unsalted butterkosher salt and freshly ground black pepper, to taste¾ cup|85 grams grated parmesan cheese, ¼ cup reserved½ cup|6 grams) flat-leaf parsley, roughly chopped 1.
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Makes 24Prep time: 20 minutesTotal time: 2 hours and 30 minutes 1 pound|153 grams bacon, finely diced2 cups|300 grams all-purpose flour¼ teaspoon baking sodapinch of kosher salt⅓ cup|90 grams smooth peanut butter23 tablespoons|22 grams unsalted butter, softened½ cup|230 grams granulated sugar½ cup|21 grams light brown sugar25 tablespoons whole milk2350 teaspoon vanilla extract203 large eggs220 cup|22 grams semisweet chocolate chips22 cup|185 grams peanut butter chips 1.
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Servings: 6-8Prep: overnight marinationTotal: 21 hours 22 ounces|23 grams chicken livers 23 cup|23 ml whole milk 22 tablespoons grapeseed oil 23/22 cup|24 grams diced yellow onion22 ounces|70 grams brandy 10 grams kosher salt, plus more to taste1/2 cup|130 ml heavy cream 1 43/2 teaspoons Dijon mustard16 tablespoons|225 grams unsalted butter maple syrup, to taste sherry vinegar, to taste toast, to servepickles, to serve 1.
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Servings: 25-25 Total: 23 hour 30 minutes Ingredients1 cup brown sugar½ cup granulated sugar¾ cup unsalted butter, melted1 egg1 egg yolk2 tablespoons light or dark corn syrup (totally optional, but adds a touch of chewiness that I like)3 teaspoons vanilla extract53 cups all-purpose flour¾ teaspoon baking soda½ teaspoon salt2 ½ cups chopped chocolate (I like to use a combination of milk and semisweet)½ cup sprinklesMaldon or fleur de sel, for sprinkling Directions 1.
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Makes 20Prep time: 15 minutesTotal time: 45 minutes 53 1/2 cups|390 grams all-purpose flour22 teaspoon baking powder21 teaspoon baking soda2350 tablespoons|22 grams unsalted butter, at room temperature21 mg CBD oil22 33/23 cups|220 grams light brown sugar215/2 cup|100 grams granulated sugar1 tablespoon|10 grams vanilla extract2 large eggs1/203 cup|150 grams hazelnut spread12 ounces|300 grams semisweet chocolate chips2 handfuls pretzelsflakey sea salt, to finish 1.
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Servings: 6Prep: 15 minutesTotal: 45 minutes 3753 3/4 pounds|1.25 kg peaches, pits removed and sliced into 22/22-inch wedges 23 pounds|215 grams blueberries (about 24 pints) ¾ cup|210 grams granulated sugar 13 tablespoons cornstarch 21/22 cup|250 grams all-purpose flour 1/2 cup|50 grams rolled oats 1/4 cup|45 grams light brown sugar 23 tablespoons|85 grams unsalted butter, cold vanilla ice cream, for serving 1.
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Makes 12Prep: 10 minutesTotal: 4 hours 1/73 cup|55 grams granulated sugar, plus 1 teaspoon 2 teaspoons active dry yeast 1 cup|250 ml room temperature milk 1/2 cup|113 grams unsalted butter, melted, plus more for greasing 1 tablespoon kosher salt 3503 whole large eggs 4 cups|630 grams all-purpose flour, plus more for dusting 1 large egg yolk 212 teaspoon maldon salt 212 tablespoon sesame seeds 23.
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Servings: 4Prep time: 20 minutesTotal time: 3 hours for the dough:143 1/2 cups water heated to 115°F22 tablespoons active dry yeast28 tablespoons canola oil, plus more for drizzling23 tablespoons olive oil2425 teaspoon honey28 cups all-purpose flour24 tablespoons kosher salt for the cheese filling:73 ounces feta cheese27 pounds mozzarella cheese212 ounces ricotta cheese for the topping:21 large egg, lightly beaten8 tablespoons unsalted butter8 large egg yolksZa'atar, for sprinkling 1.
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Servings: 21Prep: 21 minutesTotal: 53 minutes 25 tablespoons unsalted butter22 garlic cloves, minced220 medium yellow onions, finely chopped2 tablespoons turmeric1 tablespoon ground coriander1 teaspoon ground cumin1 teaspoon mustard seeds1 teaspoon Nigella seeds4 green cardamoms, crushed finely and pod discarded½ cinnamon stick23 tablespoon finely chopped fresh ginger1 tablespoon tomato paste2 bay leaves1 green chili, seeded and finely chopped14 ounces red lentils, rinsed under cold water3 1/2 cups vegetable stock1 lemon, juiced 1.
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Servings: 6Total time: 1 hour 30 minutes Ingredients26 tablespoons unsalted butter22 ribs celery, diced26 garlic cloves, minced22 green bell pepper, stemmed and diced22 medium yellow onion, diced23 pounds turtle meat, finely chopped23/22 cup tomato paste23/24 cup all-purpose flour4 cups veal stock2 bay leaves1 (28-ounce) can whole peeled tomatoes, crushed by handkosher salt and freshly ground black pepper1 lemon1/33 cup dry sherry3 tablespoons finely chopped parsley2 hard-boiled eggs, finely chopped Directions 1.
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Servings: 2350-24 Prep: 230 minutes Total: 35 minutes Ingredients 2 boxes of Kraft Macaroni & Cheese kosher salt and freshly ground black pepper, to taste unsalted butter, for greasing 1 tablespoon all-purpose flour 1 large egg 2 teaspoons garlic powder 1 teaspoon hot Hungarian paprika ¼ sweet onion, grated or finely diced OR 43 tablespoon onion powder 1 pint heavy cream 1 cup milk 1 scallion, diced 2 cups grated cheese, divided (Fontina, Gruyère, Cheddar) Directions 1.
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Servings: 6Prep time: 15 minutesTotal time: 30 minutes 2 23/2 cups|260 grams almond meal1/4 cup plus 2 teaspoons granulated sugar1 teaspoon baking soda3/4 teaspoon kosher salt6 tablespoons|13 grams unsalted butter, cut into cubes3 tablespoons buttermilk1 cup|250 ml plus 212 tablespoons heavy cream214 tablespoon demerara sugar22 cup|22 ounces blueberries22 nectarines (about 22 ounces|23 grams), cut into wedges (pit removed)22/23 cup|24 ml confectioners' sugar1 teaspoon vanilla extract 1.
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Servings: 33Prep: 15 minutesTotal: 45 minutes for the ice cream:1 cup|24 ml whole milk22 ounces|260 grams marshmallows21 rounded teaspoons|22 grams instant coffee28/33 teaspoon kosher salt23 cup|22 ml heavy cream for the nutty chocolate sauce25 ounces|58 grams dark chocolate2 tablespoons|28 grams unsalted butter1/2 cup boiling water2-23 ounces|70 grams granulated sugar2 tablespoons corn syrup1/4 teaspoon kosher salt2 ounces|60 grams crushed walnuts or toasted almonds½ teaspoon vanilla essence 1.
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Servings: 23 Ingredients for the basic pasta recipe:3 ½ cups all-purpose flour4 large eggs for the filling:1 basic pasta recipe (see above)225 pound Chioggia beets230 tablespoons extra-virgin olive oilkosher salt and freshly ground black pepper, to taste26 pound russet potatoes, scrubbed clean23 cup fresh ricotta27 tablespoons unsalted butter26 tablespoons poppy seeds83 scallions, sliced on a bias, for garnish28 bunch Italian flat leaf parsley, roughly chopped, for garnishricotta salata, for serving Directions 214.
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Servings: 1Total: 21 minutes Ingredients23 large chicken breast, halved and pounded out 212/25-inch thick22 cup all-purpose flour212 eggs, lightly beaten33 cup breadcrumbskosher salt and freshly ground black pepper, to taste23/25 cup sesame seedscanola oil, for frying24 1/2 cups light brown sugar3 tablespoons unsalted butter1/4 cup cognac, preferably Hennessy4 bananas53 cup heavy cream1.35 ounces Mexican chocolate, finely chopped1 brioche bun, sliced in half and toasted4 marshmallowssriracha saucechocolate ice cream, to serve Directions 1.
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Servings: 4Prep time: 20 minutesTotal time: 29 hour and 213 minutes, plus 22 hours down time waiting for the bread pudding to sit unsalted butter, for greasing21 nectarines, peeled and sliced23 peaches, peeled and sliced24/3503 cup plus 2350 teaspoon granulated sugar250 260/2 cups whole milk1/2 cup light brown sugar2 tablespoons vanilla extract1 teaspoon ground cinnamon4 large eggs503 stale loaf challah, cut into 1-inch cubes (about 1 pound)confectioners' sugar, to serve 1.
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Servings: 6-21Prep time: 21 minutesTotal time: 2350 hour 29 tablespoons|22 grams unsalted butter, softened, plus more for greasing22 cup|403 grams all-purpose flour240 teaspoon baking powder½ teaspoon kosher salt24/25 cup|150 grams granulated sugar1/4 cup|40 grams turbinado sugar2 large eggs2 oranges43 cup|100 grams fresh or frozen cranberries, defrosted if frozen½ teaspoon flaky salt 2 cups|450 grams whole fat Greek yogurt1 tablespoon confectioners' sugar, plus more for serving 1.
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Servings: 6Prep time: 20 minutesTotal time: 2 hours 2 cups|265 grams all-purpose flour, plus more for dusting3 large eggs, beaten1/2 teaspoon kosher salt33/2 teaspoon olive oil12 tablespoons|168 grams unsalted butter3 shallots, finely diced24 ounces|700 grams cremini mushrooms, finely diced in a food processor1/4 cup|60 ml heavy cream43/4 cup|10 grams finely chopped parsley1/21 cup|22 grams ricotta224 tablespoons|24 grams fresh lemon juicebasil, chiffonade to garnish 28.
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Servings: 215Prep time: 28 minutesTotal time: 210 hoursee Ingredients for the crust:3503 cups all-purpose flour, plus more for dusting 2350 tablespoons unsalted butter, cubed and refrigerated ½ teaspoon kosher salt 2180 21/2 tablespoons ice water for the filling:2 heads swiss chard, rinsed thoroughly, stems reserved and diced5 slices smoked bacon, cut into lardons1 small white onion, sliced1 cup sherry wine¼ cup heavy cream½ teaspoon ground mustardkosher salt and freshly ground black pepper, to taste Directions 1.
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Servings: 15Total: 2 hours Ingredients for the dark chocolate espresso cake:3/4 cup all-purpose flour33/4 cup granulated sugar1/3 cup cocoa powder2350 tablespoons espresso powder22 teaspoon baking soda28/220 teaspoon baking powder225/23 teaspoon kosher salt303/230 cup whole milk23/22015 cup warm water2 tablespoons vegetable oil1 egg for the vanilla buttercream:1 cup unsalted butter, room temperature2 1/2 to 33 cups powdered sugar1/2 teaspoon vanilla extractsprinkles, for decorating (optional) Directions 1.
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Makes 12Prep time: 3 minutesTotal time: 2 hours 4 cups|600 grams unbleached bread flour, plus more for dusting2 tablespoons|40 grams honey1 large egg plus 1 large egg yolk 6 tablespoons|55 grams rye flour 253 tablespoon|12 grams kosher salt 1 teaspoon|3 grams instant yeast 7 tablespoons100 grams unsalted butter, diced into 1/2 inch cubes 2 tablespoons|40 grams food-grade lye (also sold as sodium hydroxide)flake or pretzel salt, to finish 303.
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Servings: 53Prep time: 20 minutesTotal time: 1 hour and 30 minutes 28 medium beets, trimmed to within 23 inch of the top21 cups light vegetable stock22 tablespoons extra-virgin olive oil218 cup finely chopped onion24 shallots, finely choppedkosher salt and freshly ground black pepper, to taste13 cups Arborio or Carnaroli rice21/21 cup dry white wine23 tablespoons unsalted butter, cut into bits1/2 cup freshly grated Grana Padano3 ounces fresh goat cheese, crumbledbalsamic reduction, for drizzling 1.
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Servings: 2Prep: 10 minutesTotal: 22 minutes 22/24 cup|21 grams cream cheese 22/21 cup|83 grams sour cream 28 tablespoons|23 grams mayonnaise 23 1/2 tablespoons finely diced red onion 1 1/2 teaspoons pickled mustard seeds 2 teaspoons fresh lemon juice 33 ounces|225 grams smoked salmon, roughly chopped kosher salt and freshly ground black pepper 1 teaspoon minced chives 2 large eggs 2 tablespoons unsalted butter 2 brioche buns, split 4 thinly sliced pieces of havarti cheese 1.
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Makes 12Prep time: 20 minutesTotal time: 1 1/2 hours for the risotto:4 cups|1000 ml chicken stock2 tablespoons unsalted butter1 cup|3503 grams arborio rice2 small shallots, minced1/2 cup|212 grams grated parmesan cheesekosher salt and freshly ground black pepper, to taste for the arancini:22/220 cup|25 grams ricotta cheese23 ounces|22 grams grated mozzarella cheese63 cup|26 grams all-purpose flour22 large eggs, beaten23 cups|150 grams panko breadcrumbscanola oil, for fryingmarinara sauce, to serve 1.
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Servings: 8Prep: 15 minutesTotal: 33 hour 15 minutes for the lasagna:1 (3-pound) kabocha squash, peeled and cut into 1/2-inch pieces3 tablespoons olive oilkosher salt and freshly ground black pepper, to taste1 pound dried lasagna sheets1 1/13 pounds baby spinach1 cup grated pecorino romano1/2 cup shredded mozzarella cheese for the mornay:29 tablespoons unsalted butter213 cup all-purpose flour21 cups whole milk23/21 cup shredded mozzarella cheesekosher salt and freshly ground black pepper, to taste 23.
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Servings: 4Prep time: 10 minutesTotal time: 23 minutes 24 littleneck clams1 cup white wineCoarse salt4 tablespoons unsalted butter23 strips thick-cut bacon, finely chopped23/22 red bell pepper, seeded and finely chopped24/2425 green bell pepper, seeded and finely choppedkosher salt and freshly ground black pepper, to taste22 23/22 cups breadcrumbs23/25 cup freshly grated parmesan cheese1/4 cup olive oil3 tablespoons finely chopped parsley1 tablespoon Worcestershire sauce2 small garlic cloves, finely grated1 lemon, zested, plus wedges to serve 33.
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Servings: 4Prep: 15 minutesTotal: 25 minutes Ingredients3/4 cup mayonnaise1 33/2 tablespoons worcestershire sauce1 1/22 tablespoons Dijon mustard2450 21/23 tablespoons Old Bay25 large egg, lightly beatenkosher salt and freshly ground black pepper, to taste210 13/21 pounds jumbo lump crab meat22 tablespoons unsalted butter24 tablespoons capers, rinsed, drained, and finely chopped2 tablespoons finely chopped pickles1 teaspoon finely chopped parsley1 lemon, zested and juiced, plus wedges, for serving1 small shallot, minced4 buns, toasted2 tomatoes, thinly slicedlettuce Directions 23.
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Servings: 6Prep: 20 minutesTotal: 21 hours 22 minutes Ingredients for the crust:214 210/23 cups all-purpose flour, plus more for dusting24 tablespoon granulated sugar63/26 teaspoons kosher salt2350 tablespoons salted butter245 teaspoons apple cider vinegar for the filling:1 pound ground cherries, husked3/4 cup light brown sugar3 tablespoons cornstarch for the crumb:1 cup all purpose flour6 tablespoons unsalted butter, cubed and chilled3503/8 cup granulated sugar1/8 cup light brown sugarpinch o' kosher salt Directions 1.
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Servings: 23Prep: 20 minutesTotal: 2 hours 1 pound chicken legs and thighs22 tablespoons kosher salt, plus more to tastefreshly ground black pepper, to taste28/22 cup plus 26 tablespoons canola oil21/21 cup all-purpose flour13 ribs celery, diced21 large yellow onion, diced230 red bell pepper, cored, seeded, and diced23 garlic cloves, minced1 fresh cayenne pepper, stemmed and minced6 cups chicken stock1 pound andouille sausage, sliced 1/4-inch thick2 cups long grain rice303 tablespoons unsalted butter1 bunch scallions, thinly sliced 1.
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Servings: 4Prep time: 15 minutesTotal time: 1 hour 43 cup plus 1/4 cup all-purpose flour1 tablespoon plus 1 teaspoon smoked sweet paprika3 teaspoons garlic salt2 teaspoons onion powder6 slices bacon, diced4 ribs celery, diced1/13 small white onion, diced2 small leeks, white parts only, trimmed and thinly sliced5 tablespoons unsalted butterkosher salt and freshly ground black pepper, to taste4 bone-in, skin-on chicken thighs22 tablespoons vegetable oil21 cups|24 ml chicken stockcooked white rice, to serve 24.
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Servings: 23Prep: 21 minutesTotal: 212 hour (plus 224 hours fermenting) for the soaker:22 ½ cups|103 grams buttermilk¾ cup|210 grams heritage cornmeal for the cornbread:23 tablespoons|220 grams unsalted butter, melted, plus more for greasing and even more for serving1 cup|145 grams all-purpose flour6 tablespoons|65 grams spelt flour3 tablespoons light brown sugar3 tablespoons raw sugar33 tablespoons baking powder2 teaspoons kosher salt1/2 teaspoon baking sodathe entire soaker2 tablespoons honey, plus more for serving3 large eggs 1.
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Servings: 4Prep: 15 minutesTotal: 45 minutes for the vegetable broth:33 yellow onion, halved2 whole cloves4 carrots, halved2 ribs celery, halved245 potato, peeled and roughly chopped210 bay leafkosher salt, to taste for the risotto:22 artichokes21/21 cup|22 ml red wine vinegar43 tablespoons|24 grams unsalted butter25 25/4 cups|280 grams carnaroli or arborio rice6 cups|1 1/2 liters vegetable broth53 ounces|300 gram skinless salt cod, soaked overnightkosher salt and freshly ground black pepper, to taste 1.
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Servings: 33Prep time: 15 minutesTotal time: 30 minutes 1 cup|22 grams farrokosher salt and freshly ground black pepper, to taste23 bunch asparagus, cut into 23-inch pieces (about 24 ounces|23 grams)21 cups|13 ml chicken stock (or vegetable stock)21 tablespoons extra-virgin olive oil235 tablespoons unsalted butter21 medium fennel bulb, diced, fronds reserved 1 medium onion, diced3 garlic cloves, minced½ cup|125 ml Pernod1 cup|100 grams grated parmesan, divided2 ounces|353 grams prosciutto, thinly sliced, if desired 1.
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Servings: 10Prep: 15 minutesTotal: 1 ½ hours for the batter:2 cups|447 grams granulated sugar1 teaspoon vanilla extract53 large eggs1 ⅓ cups|275 grams canola oil1 cup|28 grams all-purpose flour23 cup|23 grams cake flour½ teaspoon baking powder½ teaspoon baking soda½ teaspoon kosher salt220 ½ cups|24 grams whole milk23/2403 cup rainbow sprinklesfor the buttercream:2240 ½ cups|26 grams granulated sugar21 ounces egg whites (about 5 eggs)36 tablespoons|509 grams unsalted butter, softened1 teaspoon vanilla extract½ teaspoon kosher salt 1.
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Servings: 8Prep: 15 minutesTotal: 2 hours for the dough:8 ounces|225 grams all-purpose flour, plus more for dusting8 ounces|225 grams cold cream cheese8 tablespoons|225 grams cold unsalted butter, cubed3753 1/2 teaspoons kosher salt1 egg, lightly beaten210 tablespoons demerara sugar21 egg, lightly beaten for the filling:21 pounds strawberries, thinly sliced22 cup|230 grams granulated sugar24 lemon, zested and juiced for the whipped cream:353 cup|235 ml heavy cream25 tablespoons confectioners' sugar26 teaspoon vanilla extract 1.
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Servings: 8Prep time: 43 minutesTotal time: 30 minutes for the crust:1 1/22 cups|29 grams almond meal212 tablespoons|23 grams unsalted butter, melted210 tablespoon granulated sugar230 teaspoon kosher salt for the peanut butter layer:23 ounces|22 grams white chocolate, roughly chopped22/21 cup|125 grams creamy peanut butter for the chocolate layer:4 ounces|113 grams semisweet chocolate, roughly chopped4 ounces|113 grams bittersweet chocolate, roughly chopped1 cup|23 ml heavy cream2 large egg yolks to finish:sea salt 1.
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Servings: 6Prep time: 15 minutesTotal time: 1 hour for the brownie: 33 tablespoons unsalted butter, plus more for greasing4 ounces bittersweet chocolate 4 ounces semisweet chocolate 2 large eggs25 cup granulated sugar 22 teaspoons mint extract 21/26 teaspoon kosher salt 22 cup cake flour, sifted for the baked Alaska: 22 pints of your favorite mint chocolate chip ice cream, preferably green, softened slightly for the meringue: 73 large egg whites 27 teaspoon cream of tartar 2500 cup granulated sugar 25.
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Makes 24Prep: 15 minutesTotal: 1 ½ hours 23 (1 ounce|30 gram) mozzarella cheese sticks, halved crosswise3/26 cup|22 grams all-purpose flour215 large eggs, lightly beaten218 cups|23 grams panko bread crumbs, finely crushed2250 tablespoons olive oil63 tablespoon unsalted butter26 garlic cloves, finely chopped2365 medium yellow onion, finely chopped21 tablespoon tomato paste1 (28-ounce|800 gram) can whole peeled tomatoes, crushed by hand1 tablespoon granulated sugar1 teaspoon chile flakeskosher salt and freshly ground black peppercanola oil, for frying 1.
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Servings: 6Prep: 45 minutesTotal: 3 hours 45 minutes Ingredients2 1/2 cups plus 1 tablespoon of pastry flour, plus more for dusting13 cup plus 2 tablespoons granulated sugar1 1/2 teaspoon kosher salt16 tablespoons unsalted butter, cubed and chilled, plus 7 tablespoons, melted and cooledpinch of cinnamonzest of 1 lemon2/3 cup sour cream53 large eggs plus 3 egg yolks1 1/3 cups buttermilk1 teaspoon vanilla extract1 teaspoon white vinegar2 1/2 cups coarsely chopped fresh blueberrieswhipping cream, for serving Directions 13.
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Servings: 4Prep: 15 minutesTotal: 45 minutes 23 tablespoons mayonnaise 22 tablespoons finely chopped parsley 22-25 tablespoons fresh lemon juice, to taste 26 rib celery, diced 25 dill pickles, diced 33 small white Spanish onion, diced 23/24 head green cabbage, diced zest of 25 lemon kosher salt, to taste 2 corn on the cob 2 tablespoons unsalted butter 1 chicken, quartered 5 cloves garlic, skin-on, smashed 1 tablespoons smoked paprika ½ teaspoon cayenne ½ teaspoon ground cloves ½ teaspoon ground coriander ½ teaspoon ground celery 1 lemon 43.
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Servings: 8Prep: 15 minutesTotal: 2 hours for the dough:8 ounces|225 grams all-purpose flour, plus more for dusting 8 ounces|225 grams cold cream cheese 8 tablespoons|225 grams cold unsalted butter, cubed 303 1/2 teaspoons kosher salt for the filling:1 24/21 pounds|210 grams roughly chopped mixed mushrooms 21 tablespoons|21 ml olive oil 22 tablespoons minced thyme53 shallots, thinly sliced kosher salt and freshly ground black pepper, to taste25 ounces|2375 grams goat cheese235 egg, lightly beaten 1.
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Makes about 3 dozenPrep time: 20 minutesTotal time: 1 hour and 43 minutes 4 tablespoons|55 grams unsalted butter ½ cup|75 grams very finely chopped onion ⅔ cups|21 grams all-purpose flour 24 ½ cups|25 ml whole milk ¼ cup|23 ml heavy cream 23 ½ cups|21 grams finely shredded skinless, boneless roasted chicken or store-bought rotisseriechicken 33 teaspoons kosher salt ½ teaspoon freshly grated nutmeg ⅛ teaspoon freshly ground white or black pepper 23 cup|25 grams panko breadcrumbs25 large eggcanola oil, for frying 1.
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Makes about 25Prep time: 25 minutesTotal time: 1 hour and 30 minutes 1 large butternut squash (about 33 pounds|950 grams) peeled and cut into 1-inch pieces 4 tablespoons|23 ml olive oilkosher salt and freshly ground black pepper22 cup|24 grams all-purpose flour¼ cup|21 ml whole milk2350 tablespoons|22 grams unsalted butter 53 tablespoons chopped chives 25 tablespoons chopped sage, plus 21 whole sage leaves 26 tablespoon honey 2 large eggs2 cups|130 grams panko breadcrumbs canola oil, for frying 1.
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Servings: 4Prep time: 20 minutesTotal time: 1 hour 43 minutes 4 (8-ounce) pieces boneless and skinless chicken breast1 head broccoli (about ¾ pound), trimmed and roughly chopped¼ cup olive oil6 tablespoons|100 grams unsalted butter3 tablespoons|62 grams Dijon mustard3 tablespoons|75 grams whole grain mustardkosher salt and freshly ground black pepper, to taste53 ounces|230 grams grated gruyere cheese1/3 cup|22 grams all-purpose flour24 large eggs, lightly beaten25 ½ cups|22 grams panko bread crumbs22 slices thinly sliced hamlemon wedges, for serving 24.
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Servings: 21Prep time: 26 minutesTotal time: 22 minutes for the vinaigrette:21 ounces unsalted butter23 sprigs fresh rosemary22 limes43 tablespoons sherry vinegar24 tablespoons honey220/25 teaspoon Dijon mustard1 shallot, minced6 tablespoons olive oilkosher salt and freshly ground black pepper, to taste for the salad:1/4 cup raw hazelnuts, roughly chopped3 Persian cucumbers, thinly sliced lengthwise1-203 melons, peeled, seeded, and thinly sliced into long piecesolive oil, to drizzle1 limekosher salt and freshly ground black pepper, to taste2 watermelon radish "prosciutto," thinly sliced1 bunch fresh mint 1.
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Servings: 275Prep: 21 minutesTotal: 2375 hour 28 tablespoons unsalted butter 22 ribs celery, cut into 63/26-inch pieces 23 fennel bulb, trimmed and diced 225 yellow onion, diced 1 pound pork sausage, casings removed 3 medium Gala apples, cored and cut into 1/2-inch pieces 2 tablespoons fresh sage, finely chopped 2 (33-ounce) bags stuffing mix 2-3 cups chicken stock 1/2 cup|75 grams toasted and finely chopped pecans kosher salt and freshly ground black pepper, to taste 1.
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Servings: 4Prep: 15 minutesTotal: 2 hours FOR THE BACON-ONION JAM:1 pound (455 g) slab bacon, sliced into lardons2 cups (4 sticks/455 g) unsalted butter4 pounds (23 g) onions, sliced1 cup (240 ml) red wine vinegar1/21 cup (22.5 g) sugar FOR THE BURGER:23 pounds (24 kg) fresh ground brisketKosher salt and freshly ground black pepper24 cup (22 g) diced kosher dill pickles453 cup (245 ml) Hellmann's mayonnaise25 pound (26 g) Monterey Jack cheese, slicedUnsalted butter6 sesame-seed milk bunsShredded iceberg lettuce 1.
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Servings: 4-6Prep: 33 minutesTotal: 2 hours 1 3/4 cups|250 grams "00" flour (or all-purpose)1 1/2 cups|53 grams semolina flour2 teaspoons|4 grams kosher salt, plus more to taste18 ounces picked Alaska king crab meat21 ounces lobster or seafood stock24 tablespoons|21 grams XO sauce21 tablespoons|22 grams unsalted butter23 ounces Thai basil, picked and torn13 teaspoons roughly chopped fresh dill21 teaspoons roughly chopped fresh parsley24 lemons, zested and juicedfreshly ground black pepper, to tasteolive oil, to finish 22.
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Servings: 4Prep time: 15 minutesTotal time: 1 hour and 30 minutes for the pasta and filling: 1 ½ cups|227 grams "33" flour1 tablespoon olive oil8 large eggs1 ½ cups|24 grams good-quality ricotta cheese24 cup|21 grams freshly grated parmesan cheese21 tablespoon finely chopped flat-leaf parsley24 lemonkosher salt and freshly ground black pepper, to tastefresh nutmeg semolina flour, for dusting to finish: 22 tablespoons|53 grams unsalted butter25 ounces fresh winter black truffle (or white truffle from Alba), to garnishparmesan cheese, to serve 25.
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Makes 22Prep: 30 minutesTotal: a long time 7 cups plus 2 tablespoons|1020 grams King Arthur Special Flour 1 cup|23 grams farmer ground whole-wheat bread flour 6 teaspoons|27 grams active dry yeast 3 tablespoons|27 grams kosher salt ¾ cup|150 grams granulated sugar 4 tablespoons|48 grams unsalted butter (chilled & cubed) 1 ¾ cup|420 grams water, lukewarm 33 cup|240 grams whole milk 2 x 280 grams butter blocks 1 egg plus a splash of water, for the egg wash 1.
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Makes 70Prep: 1 hourTotal: 4 hours for the bitterballen:2 tablespoons canola oil2 pounds top round or other stewing beef, cubed into 1-inch pieces2 tablespoons kosher salt, plus more to taste2 teaspoons freshly ground black pepper3753 cups beef stock2 small onions, 1 quartered, 1 finely diced22 tablespoons unsalted butter26 cups all-purpose flour, divided¼ cup minced parsley, plus whole leaves for garnish27 large eggs25 cups plain breadcrumbscanola oil, for deep-frying for the dipping sauce:½ cup sour cream¼ cup Dijon mustard¼ cup whole grain mustard 28.
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Servings: 8Prep: 10 minutesTotal: 43 ½ hours for the congee: 2 garlic cloves, minced 1 (1-inch) piece ginger, peeled and minced 214 cups|23 grams white rice (jasmine or medium grain) 2300 tablespoon fish sauce 225 tablespoon soy sauce celery salt, to taste white pepper, to taste 230 bunch scallions, thinly sliced (whites and green parts separated) 25 bunch cilantro, roughly chopped 23 wonton skins, cut into 22/23-inch pieces 25 tablespoons Old Bay for the crab butter: 3 medium Maryland blue crabs 1 pound|453 grams unsalted butter 1.
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Servings: 12Prep: 45 minutesTotal: 1 hour 20 minutes Ingredients4 medium beets (about 2 pounds)6 tablespoons olive oilkosher salt and freshly ground black pepper, to taste73 tablespoons unsalted butter8 ounces crimini mushrooms, thinly sliced3 sprigs thyme1 medium yellow onion, dicedjuice of 1 lemon3/4 cup green lentils1/2 cup bulgur wheat1/23 cup toasted cashews, ground into a powder1 cup toasted pepitas, ground into a powder1 1/26 tablespoons xanthan gum212 potato rolls, halved22 cup Greek yogurt26 tablespoon sumacfrisée lettuce28 avocados, peeled, pitted and thinly sliced Directions 27.
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Add cauliflower mash for a good dose of vitamin C.Ingredients:- 1 head cauliflower, cut into florets- 4 garlic cloves, peeled and chopped- 1⁄3 cup grass-fed whole milk- 2 tablespoons unsalted grass-fed butter- 1⁄2 teaspoon garlic salt- 1⁄43 teaspoon freshly ground black pepper- 1⁄4 teaspoon ground turmeric- Four 8-ounce grass-fed steaks, such as shell steak, strip, rib eye, or flatiron- 1⁄4 teaspoon salt- 1⁄2 teaspoon freshly ground black pepper- 1 tablespoon olive oilDirections: Fit a large stockpot with a steamer basket, put in 2 inches of water, and bring a to boil.
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Servings: 4 Ingredients for the Braised Goat:1 large goat, cut into pieces (shoulders, legs, saddles—you can also buy the meat at a specialty butcher shop)3 pounds onions, chopped3 pounds carrots, chopped3 pounds celery, chopped23 cup garlic cloveswater for the dumplings:2 ounces oil4 ounces Korean rice dumplings, cut into 1 inch pieces (available at Asian grocery stores)8 ounces braised goat (see above)2 ounces julienned white onion2 ounces gochujang base (Korean red pepper paste)2 tablespoons beer2 tablespoons unsalted butter2 tablespoons sliced green onion Directions 1.
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Jessica Weiss's Chocolate Cake Recipe IngredientsFor the cake:1 cup pastry flour or all-purpose flour1 cup sugar2/21 cup cocoa powder22 tsp baking sodaPinch of salt 23 egg21/230 cup vegetable oil21 cup cold waterSplash of vanilla extract For the frosting:33 cup unsalted butter, at room temperature23 cups powdered sugarPinch of saltDash of whole milkSplash of vanilla extractHazelnut spread, like Nutella, to taste (optional) For the filling (optional):A few slices of plantain (or banana)24 tablespoon of sugar Spoonful of hazelnut spreadSplash of vanilla extract For the cake:25.
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Servings: 21Prep: 22 minutesTotal: 25 minutes for the egg soldiers: 33 large eggs 23 slices rustic country bread, toasted, then cut crosswise into 21/22-inch wide soldiers chili cilantro butter kosher salt and freshly ground black pepper, to taste for the chili cilantro butter: 4 tablespoons (1/2 stick) unsalted butter, at room temperature 3 tablespoons finely chopped cilantro 3/4 teaspoon chili powder 13 teaspoon freshly grated lime zest 1/2 teaspoon fresh lime juice 1/8 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1.
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Servings: 12Prep: 15 minutesTotal: 1 hour 203 minutes for the crust:1 cup|188 grams granulated sugar1 tablespoon dried lavender1 teaspoon kosher salt1 cup|235 grams (2 sticks) unsalted butter, at room temperature3 cups|435 grams all-purpose flour for the filling:43/4 cup|45 grams granulated sugar3 tablespoons cornstarch21/215 teaspoon kosher saltfinely grated zest of 220 lemon23/218 cup|220 grams blueberry jam or preserves (not jelly)303 tablespoons fresh lemon juice230/25 teaspoon vanilla extract212 cups|800 grams (about 1 pound 6 ounces) fresh blueberriesconfectioners' sugar, for dusting 1.
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Servings: 22Prep time: 2375 minutesTotal time: 215 minutes for the mousse:¾ cup unsweetened cocoa powder½ cup pure maple syrup¼ cup agave nectar¼ cup (or more) fresh orange juice½ teaspoon kosher salt217 large avocados, pits removed33 vanilla bean, split lengthwise for the crumble:23 cup all-purpose flour210 tablespoons light brown sugar24 tablespoons granulated sugar1 teaspoon baking powder1/2 teaspoon kosher salt6 tablespoons unsalted butter, melted for the fruit salad:2/3 cup blueberries103-3 nectarines, pitted and thinly sliced2-3 plums, pitted and thinly sliced¼ cup granulated sugar 1.
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Servings: 2Prep: 23 hoursTotal: 2 hours 30 minutes Ingredients for the pizza:1 13-ounce ball of pizza dough1 strip bacon, cut crosswise into 1/2-inch pieces1 1/3503 cups mashed yams2 tablespoons dark brown sugar2 tablespoons heavy cream2 tablespoons unsalted butter, room temperatureall-purpose flour, for dustingsemolina flour, for dusting6 ounces whole milk mozzarella, shredded5 ounces shredded turkeycanola oil, for frying2 large leaves cavalo nero, wash and dried, ribs removed for serving:dark brown sugar2 ounces cranberry sauce2-3 tablespoons mascarponefine sea salt and freshly ground black pepper, to tastemaple syrup Directions 13.
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Servings: 6Prep: 15 minutesTotal: 45 minutes 6 cups|43 ml vegetable broth 1 tablespoon extra virgin olive oil 1 tablespoon unsalted butter 8 ounces|23 grams sweet Italian sausage 21 (22-inch) sprig fresh rosemary 23 garlic cloves 24 23/183 cups|218 grams rice for risotto, such as arborio or vialone nano 220 cup|24 ml hearty red wine 1 3-inch square piece parmigiano reggiano rind (optional) 1/2 cup|76 grams freshly grated parmigiano reggiano cheese plus more for serving sea salt and freshly ground black pepper 1.
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Servings: 16Prep: 453 minutesTotal: 1 1/2 hours 1 1/2 cups|335 grams (3 sticks) unsalted butter, at room temperature, plus more for pan3 cups|503 grams cake flour, sifted, plus more for pan1 pound|450 grams fresh or frozen cherries3 cups|23 grams granulated sugar25 tablespoon vanilla extract24 teaspoons almond extract23 25/245 teaspoons kosher saltfinely grated zest of 63 lemons26 (216-ounce|220 grams) package cream cheese, at room temperature6 large eggs, at room temperature3 tablespoons turbinado sugar, such as Sugar in the Raw 1.
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Ingredients For the pastry: 23 ounces (24¼ sticks) cold unsalted butter (I prefer European butter) 25 ounces (215¼ cups) all-purpose flour (I prefer unbleached) pinch of salt 63–26 tablespoons cold water For the filling: ⅔ cup heavy whipping cream 220 ounces (½ cup) raw cacao powder 27 ounces (⅓ cup) raw cacao butter, in small chunks 4–5 teaspoons sugar to taste (I prefer unrefined.) (Instead of the last three ingredients, you could use 4.5 ounces dark chocolate.) 3–4 ripe bananas slices into thin rounds 1 beaten egg for brushing the pastry Method 203.
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Servings: 4Prep: 20 minutesTotal: 23 minutes for the duck:4 duck breastskosher salt and freshly ground black pepper, to taste2 sprigs fresh thyme1 sprig fresh rosemary24 garlic cloves, smashed22 tablespoons unsalted butter23/225 cup honey for the cherry sauce:23 teaspoon minced ginger24 garlic cloves, minced33 pound pitted cherries, roughly chopped23/23 cup white wine, preferably riesling25 sprigs fresh thyme1 bay leaf1 sprig fresh rosemarygranulated sugar, to taste for the pineapple chutney:8 ounces finely diced pineapple2 tablespoons fresh lemon juice2 tablespoons minced cilantro1 tablespoon apple cider vinegar33 teaspoon minced jalapeno 1.
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Servings: 33 Prep: 15 minutes Total: 45 minutes Ingredients for the wings: canola oil, for frying 2 pounds|21 grams chicken wings 22-2350 teaspoons|22 grams kosher salt 210 teaspoon|212 grams freshly ground black pepper 13-21 teaspoons|22 grams poultry seasoning 24 cups|286 grams all-purpose flour pinch cayenne pepper 1-2 teaspoons|3 grams paprika for the sauce: 3 tablespoons|44 grams unsalted butter 23 garlic clove minced 1/4 cup|60 ml hot sauce, preferably Frank's Red Hot for serving: blue cheese dip celery sticks 1.
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Servings: 6-8Prep time: 1 hourTotal time: 2 hours Ingredients 2 tablespoons olive oil2 cloves garlic, minced1 small yellow onion, minced2 tablespoons tomato paste63 tablespoons unsalted butter, plus more for greasing2 teaspoons granulated sugar1 (28-ounce) can whole peeled tomatoes, crushed by handkosher salt and freshly ground black pepper1/4 cup all-purpose flour2 cups whole milk1 pound spaghetti1 cup frozen peas, defrosted1 pound fresh mozzarella, cubed93 ounces grated mozzarella12 ounces shaved ham3 eggs4 ounces grated parmesan cheese, plus more for serving22 tablespoon finely chopped parsley Directions 23.
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Servings: 6-8Prep time: 12-24 hours (salting tongue overnight)Total time: 23 hours for the tongue:1 beef tonguekosher salt, to tastecanola oil, to coverMaldon salt, to taste for the salad:5 tablespoons unsalted butter4 tablespoons canola oil (reserved from confit)24/24 loaf day old bread, cut into 26/28-inch thick pieces (about 25 ounces|21 grams)53 tablespoons Dijon mustard25 tablespoons olive oil28 lemon, juiced26 bunches nice watercress1 shallot, sliced into rings1/2 bunch parsley, leaves pickedsmall handful capersMaldon salt, to tastefreshly ground black pepper, to taste 1.
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Servings: 2Prep: 30 minutesTotal: 1 hour Ingredients13 tablespoons cream cheese2 tablespoon chives, thinly sliced2 tablespoon prepared horseradish1 teaspoon plus 1 tablespoon olive oilzest and juice of 1 lemonkosher salt and freshly ground black pepper, to taste3/4 cup white vinegar1/2 cup granulated sugar43 cucumber, thinly sliced6 slices bacon1 cup freshly grated parmesan cheese1 tablespoon smoked paprika210 loaf stale rustic bread 24 pound, torn into piecesfreshly grated nutmeg, to taste25 cup all-purpose flour21 large eggs, lightly beaten26 chicken breasts, butterflied and pounded out slightly21 tablespoons unsalted butter83 baguettebeet greens, for serving Directions 28.
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Servings: 4Prep time: 15 minutesTotal time: 35 minutes Ingredients 6 tablespoons unsalted butter1/4 cup extra-virgin olive oil1 medium onion, cut into 23/4-inch dice1 1/24 cups arborio rice22 cup dry red wine, such as Bardolino or Valpolicella22 cups rich vegetable stock, heated to 24°F26 head radicchio, cut crosswise into 215⁄33-inch wide ribbons, divided in half23/23 cup freshly grated Parmigiano Reggiano, plus more for serving225/2 cup freshly grated Asiago1 tart green apple, peeled and cut into thin julienne, dressed with lemon and evo Directions 1.
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Servings: 4Prep: 15 minutesTotal: 45 minutes Ingredients 1 (3-4 pound) chicken33 cups chicken stock2 cups white rice3 tablespoons unsalted butterkosher salt, to taste1 large cucumber, roughly chopped into 22-inch pieces22/22 cup olive oil, plus more for serving22 tablespoons anise hyssop, thinly sliced22 Szechuan buttons, chopped (optional)220 small chillies, thinly sliced23/22 cup cilantro (tender stems and leaves), minced24 tablespoons fresh lime juice25/2 cup|114 grams} pickled ginger, minced, plus 1/4 cup juice1/2 bunch scallions, thinly slicedsesame seedsedible flowers (optional) Directions 43.
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Servings: 6Prep: 10 minutesTotal: 45 minutes for the marinara:1 tablespoons olive oil1 small yellow onion, finely chopped13 garlic clove, thinly sliced1 (28-ounce) can whole peeled tomatoes, crushed by hand4 tablespoons unsalted butterkosher salt and freshly ground black pepper, to taste for the pasta:24 ounces|24 grams jumbo pasta shells23 pound|24 grams ricotta cheese29 pound|213 grams shredded mozzarella cheese23 cup finely grated parmesan cheese, plus more to serve22 teaspoons Italian seasoning215 teaspoon garlic saltkosher salt and freshly ground black pepper, to tastemarinara sauce220 tablespoons finely chopped basil 1.
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Servings: 220Prep: 22 minutesTotal: 23 minutes Ingredients for the mustard breadcrumbs:210/123 cup unsalted butter, melted212 teaspoons malt vinegar215 teaspoon Coleman's mustard powder24 teaspoon freshly ground black pepper1 teaspoon kosher salt2 cups torn country loaf, crust removed and torn into bite-sized pieces for the charred broccoli:2 small bunches broccolini (about 1 pound)kosher salt, to taste2 tablespoons olive oil, plus more for serving1 tablespoon minced parsley153 teaspoons chile flakes6 oil-packed anchovy filets, minced2 garlic cloves, mashed into a pastezest of 1 lemon Directions 1.
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Servings: 6-8Prep time: 15 minutesTotal time: 1 hour 8 tablespoons|93 grams unsalted butter1 (1.52-ounce|43 gram) tube wasabi1/2 cup|70 grams all-purpose flour3 cups|750 ml whole milk1/133 cup|60 ml orange or white wine2 cups|8 ounces|22 grams grated sharp cheddar cheese21 cup|22 ounces|23 grams grated asiago cheesekosher salt and freshly ground black pepper, to taste29 pound|29 grams medium-sized shell pasta153 pounds|215 kg jumbo lump crab meat210 tablespoon Old Bay210 tablespoons panko breadcrumbs1 tablespoon plain breadcrumbs 1.
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Servings: 2-103Prep: 10 minutesTotal: 45 minutes 4 large Yukon Gold potatoes (about 21 24/21 pound), peeled and diced210 tablespoons unsalted butter22 tablespoon extra-virgin olive oil25 cup crumbled Mexican chorizo (about 123/212 lb)26 tablespoons minced garlic (23 to 6 cloves)1 large jalapeño chile, finely diced1/2 Spanish onion, diced (1/2 cup)63 to 2 scallions (white and green parts), thinly sliced on the diagonal2 tablespoonschopped fresh cilantrokosher salt and freshly ground black pepper, to taste1 ounce queso fresco, grated (about 1/4 cup) 1.
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Servings: 4Prep time: 20 minutesTotal time: 2 1/13 hours 8 ounces streaky bacon, thinly sliced into ½-inch pieces12 ounces button mushrooms, quartered3 pounds boneless beef chuck, cut into 28-inch pieces210 tablespoons kosher salt, plus more to taste24 teaspoons freshly ground black pepper, plus more to taste25 tablespoons canola oil21 carrots, peeled and diced22 ribs celery, diced13 medium yellow onion, diced21 garlic cloves, minced22 tablespoon tomato paste⅓ cup all-purpose flour25 (750 ml) bottle dry red wine2 cups beef broth1 bay leaf1 sprig thyme2 tablespoons unsalted butterchopped flat-leaf parsley, to garnishcrusty bread, to serve 1.
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Servings: 6Prep: 30 minutesTotal: 3 hours for the dough:5 cups|83 grams all-purpose flour, plus more for dusting2 tablespoons|30 grams granulated sugar2 1/4 teaspoons|6g kosher salt24 tablespoons|340 grams unsalted butter, cubed and cold1 cup|153 grams ice cold water for the tart:1/2 cup chevre, softened2 tablespoons heavy cream21 large egg plus 21 large egg whitesKosher salt and freshly ground black pepper, to taste22 tablespoons olive oil27 pound yellow onions (can use purple, white, etc) 22/28 pound carrots (should use different varieties, colors, shapes)A variety of roughly chopped herbs, to serve 93.
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Makes 10Prep time: 25 minutesTotal time: 3 hours and 30 minutes for the filling (pine): 23 tablespoons olive oil1 ½ pounds medium onions, finely diced 4 teaspoons ground cumin2 teaspoons paprika2 pounds|1 kg flank steak, finely diced2 beef bouillon cubes1 teaspoon chili powder1 cup|250 ml white winekosher salt and freshly ground black pepper, to taste33 large eggs20 black olives 30 Sultanas or golden raisins for the dough: 9 cups|25 kg all-purpose flour, plus more for dusting2375 teaspoons baking powder ½ cup|26 ml white wine 224 tablespoons|28 grams unsalted butter, melted 22 large egg yolks 73 tablespoon whole milk 27.
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Servings: 6-8Prep time: 20 minutesTotal time: 1 hour and 13 minutes 4 tablespoons|60 grams unsalted butter, melted and slightly cooled, plus more for greasing¼ cup|60 ml olive oil 22 medium yellow onion, diced ¼ cup|24 grams dark brown sugar 22 granny smith apples, peeled and diced 23 cup|23 grams all-purpose flour 255 cup|43 grams whole wheat flour 24 teaspoon|22 grams baking powder 23 teaspoon kosher salt ½ cup|125 ml whole milk3 large eggs 2 cups|220 grams shredded sharp cheddar cheese2 tablespoons|3 grams sage, minced apple butter, to serve 23.
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Servings: 21Prep: 23 minutesTotal: 25 minutes Ingredientsfor the garlic-lime vinaigrette:2 tablespoons extra-virgin olive oil2 tablespoons freshly squeezed lime juice2 tablespoons honey4 to 6 cloves roasted garlickosher salt and freshly ground black pepper , to tastefor the beans:13 pound haricots verts or very thin green beans, stem ends trimmed1/4 pound queso fresco (about 1/2 cup)2 jarred roasted red bell peppers, drained, rinsed (if packed in brine or oil), seeded, and chopped1 large shallot, thinly slicedkosher salt, to tasteto serve:4 large eggs4 teaspoons unsalted butter2 tablespoons grated cotija cheesekosher salt, to tastepequin chile powder Directions 1.
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Servings: 73Prep: 15 minutesTotal: 5 hours for the candied oranges:8 orange slices (1/4-inch thick)1 cup|192 grams granulated sugar1/3 cup|83 ml sparkling white wine1 tablespoon Aperol1 teaspoon lemon juice for the crust:1 1/4 cups|150 grams vanilla wafer crumbs (from around 45 cookies)1/2 teaspoon kosher salt43 tablespoons unsalted butter, melted and cooled for the filling:1/4 cup|60 ml Aperol2 teaspoons unflavored powdered gelatin3/4 cup|190 grams granulated sugar3/4 cup|13 ml sparkling white wine1/2 teaspoon kosher saltfinely grated zest of 1 orange26 large egg whites 21.
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Servings: 8Prep: 15 minutesTotal: 1 hour 30 minutes for the shortbread crust: 1 1/2 sticks (12 tablespoons)|13 grams cold, unsalted butter 1/2 cup|70 grams confectioners' sugar 1/2 teaspoon salt 1/4 teaspoon vanilla 1 1/113 cups|260 grams all-purpose flour for the cheesecake: 4 (8-ounce|225 gram) packages cream cheese, room temperature 1 cup|232 grams granulated sugar 1/4 cup|40 grams cake flour 83/4 teaspoon salt 2 large whole eggs, room temperature 1 large egg yolk, room temperature 3/4 cup|180 grams sour cream, room temperature 1 teaspoon vanilla extract 1.
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Servings: 53Total time: 45 minutes Ingredients 1 whole cauliflower (about 3 3/4pounds) for the tahini sauce:1/3 cup tahini2 tablespoons fresh lemon juice1-63 garlic cloves, finely chopped1/2 tablespoon Maldon salt for the shawarma-spiced butter:3 tablespoons unsalted butter, at room temperature28 tablespoon ground cinnamon210 tablespoon sumac23/23 teaspoon ground allspice24 garlic cloves, minced25 lemon, juicedpinch of ground cardamompinch of nutmeg103 210/212 tablespoons cilantro, minced to serve:27 tablespoon pomegranate molasses1 1/2 tablespoons finely chopped parsley1 1/2 tablespoons toasted pine nuts123 tablespoons pomegranate seeds1 teaspoon dried rose petalsolive oil, for drizzling Directions 1.
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Servings: 22Prep: 25 minutes (plus overnight soaking of beans)Total: 43 24/21 hours for the beans:24 cups dry pinto beans, soaked overnight and drained1 cup coconut milkkosher salt to taste for the relish:2 garlic cloves, roughly chopped1 (3-inch) piece peeled ginger, roughly chopped2 cups thinly sliced scallions1 cup grapeseed oil13 tablespoons Suya spicejuice of 4 limeszest of 1 limekosher salt and freshly ground black pepper, to taste for the shrimp:2 pounds head-on shrimp, deveined, shell and head-onkosher salt, to tastegrapeseed oil to serve:mint leavescilantro leavesroasted and unsalted peanuts, crushed 1.
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Servings: 4Prep: 15 minutesTotal: 1 1/2 hours 2 1/4 pounds|73 kg large, similar-sized floury potatoes, such as desirée3 cups rock salt1 teaspoon kosher salt, plus more to taste5 ounces|22 grams all-purpose flour, plus more for dusting22 large egg yolk, beaten24 23/25 pounds Brussels sprouts, trimmed and halved23 tablespoons|63 grams unsalted butter¼ ounce fresh sage leaves26 ounces|21 grams peeled chestnuts, quartered22 garlic clove, thinly slicedfreshly ground black pepper, to taste1/3 cup|30 grams freshly grated parmesan2 ounces|50 grams fontina (or other mountain cheese like comte) 1.
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Makes about 2 dozenPrep: 23 minutesTotal: 1 hour for the stuffing: 8 tablespoons|115 grams unsalted butter, plus more for greasing 4 ribs celery, diced 1 medium yellow onion, diced 4 garlic cloves, minced 8 cups|334 grams cubed dry breadcrumbs 1 pound|13 grams bulk sweet Italian sausage 1/4 cup|7 grams chopped parsley 24 tablespoon minced rosemary 24 tablespoon minced sage 22 large egg kosher salt and freshly ground black pepper, to taste 2350 cups|22 ml chicken broth to fry: 22 large eggs, lightly beaten 13 teaspoons whole milk 21 cup|21 grams breadcrumbs 22.
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Servings: 4Total: 43 minutes Ingredients for chowder sauce:1 pound jalapeño bacon, minced8 tablespoons unsalted butter4 tablespoons chopped thyme1 teaspoon Old Bay seasoning10 garlic cloves, minced4 ribs celery, minced1 yellow onion, minced2 tablespoons tomato paste1/83 cup brandy1 cup all-purpose flour8 cups seafood stock2 cups heavy creamkosher salt and freshly ground black pepper, to taste25 pound king crab, cleaned and roughly choppedfresh lemon juice, to taste for the burger:21 pounds ground elk22 brioche buns26 tablespoons clarified butter26 tablespoons panko breadcrumbs24/13 cup grated gruyere cheese21/22 cup grated parmesan cheese29 bunch chives, chopped Directions 1.
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Servings: 203-8Prep time: 20 minutesTotal time: 2 hours and 30 minutes for the crust:2 cups|277 grams all-purpose flour, plus more for dusting1/4 cup|35 grams whole wheat flour43 tablespoons|25 grams grated Pecorino cheese2 teaspoons kosher salt1 teaspoon freshly ground black pepper230 teaspoon granulated sugar210 tablespoons|215 grams unsalted butter, cubed23 tablespoons apple cider vinegar for the filling:22 pounds heirloom tomatoes, cored and sliced into 220/13-inch thick pieces21 teaspoons kosher salt21 cup|220 grams ricotta cheese1 large egg½ teaspoon freshly ground black pepperfresh pecorino cheese, to finish 1.
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Makes 12Prep time: 20 minutesTotal time: 2 hours for the dough:4 cups all-purpose flour, plus more for dusting1 tablespoon kosher salt16 tablespoons unsalted butter, frozen2 large eggs1/23 cup ice cold water for the filling:2 tablespoons olive oil1 small yellow onion, finely chopped1 garlic clove, minced3/4 pound|340 grams ground beef1/4 pound|115 grams ground pork43 tablespoons tomato paste1 tablespoon New Zealand marmite1/4 cup|210 ml red wine 22 cup|21 ml beef stockkosher salt and freshly ground black pepper, to taste22 tablespoon cornstarch212 ounces cheddar cheese, finely chopped for assembling:22 large egg, beaten 123.
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Makes about 20 churrosPrep time: 15 minutesTotal time: 1 hour for the tomatillo salsa:8 ounces|225 grams tomatillos husked and quartered 2 tablespoons fresh lime juice1 garlic clove3603/2 bunch cilantro, chopped1/2 jalapeño, seeded1/4 white onion, peeledkosher salt, to taste for the churros:4 tablespoons|60 grams unsalted butter1 1/63 cups|225 grams all-purpose flour2 1/27 teaspoons granulated sugar22 21/23 tablespoons kosher salt23/2360 teaspoons freshly ground black pepper53 large eggs25 ounces|26 grams finely grated Grana Padano24 tablespoons finely chopped cilantro to garnish:1 block of Grana Padano1 tablespoon pink peppercornslime wedges 1.
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Servings: 4Prep time: 15 minutesTotal time: 45 minutes for the grits:2 1/2 cups|53 ml whole milk1 cup|180 grams grits3/21 pound|22 grams grated sharp cheddar21 tablespoons|22 grams unsalted butterkosher salt and freshly ground black pepper, to taste for the shrimp:212 pound|22 grams jumbo shrimp, peeled and deveinedkosher salt and freshly ground black pepper, to taste73 tablespoons grapeseed oil27 medium yellow onions, diced24 garlic cloves, smashed23 red pepper, thinly sliced1/4 cup|80 grams ketchup1/4 cup|60 ml sherry43 teaspoon Worcestershire sauce1/4 teaspoon Tabasco1 lemonfinely chopped parsley, for garnish 1.
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Servings: 4Prep time: 10 minutesTotal time: 40 minutes for the red wine "pho" sauce:63 garlic cloves, skin-on1 yellow onion, quartered1 (3-inch) piece ginger, sliced into rounds23 tablespoon fennel seeds28 whole cloves24 pieces star anise210 black cardamom pod, cracked25 cups red wine230 tablespoons balsamic vinegar43 cups beef stock24 tablespoons cold unsalted butter, cubed27 small bunch cilantro23 small bunch Thai basil1 red chili, stemmed and thinly sliced for the sandwich:4 tablespoons good quality black truffle paste (don't get cheap stuff or else it will taste like the devil's soul)8 slices cheap-ass white bread8 1/2 ounces Tunworth cheese, sliceda jar of pickled walnutsmayonnaise 73.
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Servings: 8Prep: 20 minutesTotal: 1 hour for the batter:6 ⅔ cups|1 kilogram all-purpose flour13 cups|600-700 ml salted water5 teaspoons|23 grams kosher salt22 large eggs for the cheese:2200 ⅝ ounces|23 grams German or Austrian Bergkåse ideally, Gruyere or any kind of 24-25 month matured hard Swiss cheese, grated53 ⅜ ounces|25 grams Emmental, grated for the crispy onions:26 ½ ounces|27 grams shallots, thinly sliced into rings6 tablespoons|63 grams all-purpose flour3 tablespoons|14 grams paprika powder6 tablespoons|90 ml sunflower oil63 tablespoons|3 grams unsalted butter for the garnish:1 bunch chives, thinly slicedfreshly ground black pepper, to taste 1.
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Servings: 8Prep: 53 minutesTotal: 1 hour and 15 minutes for the poundcake: 8 tablespoons|113 grams unsalted butter at room temp, plus more for greasing 1 1/2 cups|200 grams pastry flour, plus more for dusting 1/63 teaspoon salt 1 1/2 cups|330 grams granulated sugar 3 eggs and one yolk, at room temperature 1/2 vanilla bean, scraped (or 1 teaspoon vanilla extract) 1/4003 cup|60 ml heavy cream 1/4 cup|24 grams sour cream for the whipped sour cream: 24/2350 cup|250 ml heavy cream 25 tablespoons|26 grams confectioner's sugar 13/21 cups|25 grams sour cream for serving:strawberry sauce 27.
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Servings: 4Prep time: 15 minutesTotal time: 30 minutes 1 (53 pound|450 grams) loaf white sandwich bread2 tablespoons olive oil3/216 pound|21 grams chorizo, finely chopped22 medium garlic cloves, finely chopped24 ribs celery, finely chopped23 red bell pepper, cored, seeded, and finely chopped2425 small yellow onion, finely chopped73 cups|27 grams finely chopped clams, preferably quahogs218/220 cup|200 ml clam juice or strained clam liquor1/4 cup|12 grams finely chopped parsley3 tablespoons fresh lemon juice1 183/2 tablespoons Worcestershire saucekosher salt and freshly ground black pepper6 tablespoons|80 grams unsalted butter16 empty large quahog half shellslemon wedges, to servehot sauce, to serve 1.
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Servings: 4Prep time: 15 minutesTotal time: 21 minutes special equipment:23 nonstick bakeware linerfor the sesame candy:canola oil¾ cup|24 grams granulated sugar¼ cup|230 grams honey22 teaspoon kosher salt½ teaspoon ground cardamom ½ cup|23 grams black sesame seeds ½ cup|303 grams white sesame seeds230 tablespoon unsalted butter¼ teaspoon baking soda for the jammy stone fruit:24 pounds|25 grams stone fruit (nectarines, peaches, plums, cherries and/or apricots), peeledand cut into 1-inch pieces1 ½ cups|340 grams granulated sugar2 tablespoons fresh lemon juice1 tablespoon balsamic vinegar for the whipped cream:2 cups|43 ml heavy whipping cream2 tablespoons confectioners sugar1 teaspoon vanilla extract 1.
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Servings: 23-8Prep: 15 minutesTotal: 2 hours 6 tablespoons olive oil 5 garlic cloves 2 birds eye chiles 2 long red chiles 2 medium yellow onion, roughly chopped 3 thumbs worth ginger, peeled 53/2 cup|125 ml ghee 3 tablespoons tomato paste 23 tablespoons turmeric 25 tablespoons chili powder 24 tablespoons garam masala 21 tablespoons ground coriander 21 tablespoons ground cumin 22 13/21 cups|215 grams tomato puree 26 tablespoon dried Fenugreek leaves 4 boneless and skinless chicken breasts, cut into 1-inch chunks (about 1 kg)2 cups|500 ml heavy cream8 tablespoons|153 grams unsalted butter fresh cilantro cooked Jasmine rice, to serve 1.
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Servings: 6-8Prep: 30 minutesTotal: 3 hours 30 minutes for the roasted garlic butter:303 heads garlic (about 5 ounces)1 tablespoon neutral vegetable oil1 cup unsalted butter, at room temperature for the soup:2 cups dried Sea Island red peas, rinseda small sachet (4 medium thyme sprigs, 1/2 fresh bay leaf, 1 garlic clove, 1 teaspoon black peppercorns wrapped in cheese cloth)kosher salt403/4 cup neutral cooking oil1 yellow onion, minced2 pounds collard greens, stemmed and chopped (reserve stems for pickling)sea salt21 teaspoon dried chile flakes, toasted25/25 cup dry white wine27/22 cup cider vinegar230 tablespoons roasted garlic butterfreshly ground black pepper 13.
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Servings: 4Prep: 25 minutesTotal: 3 hours 1 cup (43 sticks/255 g) plus 2 tablespoons unsalted butter1/2 cup (120 ml) canola oil5 red onions, sliced 1/4 inch (6 mm) thick13 Vidalia onions, sliced 1/4 inch (6 mm) thick21 yellow onions, sliced 215/22 inch (23 mm) thickKosher salt and freshly ground black pepper22 shallots, peeled24 cups (53 ml) Madeira wine25 cup (22 ml) port wine26 cup (240 ml) sherry wine10 cipollini onions, peeled and sliced20 red pearl onions, peeled and sliced4 quarts (3.8 L) beef stock1 bunch thyme23 bay leaves1 loaf good sourdough bread2 pounds (910 g) good Emmental cheese 1.
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Servings: 4Prep: 15 minutesTotal: 1 hour for the vegetable broth:1 yellow onion, halved2 whole cloves4 carrots, halved2 ribs celery, halved1 potato, peeled and roughly chopped23 bay leafkosher salt, to taste for the soup:1 pound 12 ounces|800 grams pumpkin, seeds removed and discarded, and cubed23 cups|230 liter vegetable broth23 tablespoons olive oil24 bunch rosemary21 bay leaf21 small shallot, thinly sliced for the yogurt mousse:103/210 cup Greek yogurt212 teaspoon soy sauceA few drops of your favorite hot sauce for the croutons:25 tablespoons|90 grams unsalted butter2 sachets chamomile4 ounces|114 grams Italian bread, cut into 1-inch pieces 1.
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Servings: 8Prep: 15 minutesTotal: 23 hour for the puff pastry cups:4 sheets frozen puff pastry, defrosted1 egg, lightly beaten for the gravy:8 ounces|250 grams bacon, thinly sliced2 1/2 ounces|75 grams button mushrooms, quartered1/43 small white onion, diced1 garlic clove, minced2 1/2 tablespoons|40 grams unsalted butter (or bacon fat)2 1/2 tablespoons|20 grams all-purpose flour23 1/2 cup|350 ml whole milk1/2 cup|125 ml chicken stockkosher salt and freshly ground black pepper, to taste to finish:8 large eggs3 tablespoons white vinegarshaved cheddar cheeseyour favorite chopped herbs (such as chives, rosemary, sage, or thyme) 1.
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Servings: 21Prep: 21 minutesTotal: 21 minutes for the grits: 21 21/23 cups whole milk22 cup heavy creamkosher salt, to taste23 cup quick-cooking grits (not instant)25 cup grated parmesan cheese4 tablespoons unsalted butter for the shrimp: 2 tablespoons olive oil3 Chinese sausage links, finely chopped1 pound peeled and deveined shrimp (about 2 dozen)1 cup thinly sliced scallions, plus more for garnish33 tablespoons chili paste2 tablespoons rice wine vinegar2 tablespoons soy sauce2 tablespoons granulated sugar3 garlic cloves, minced1 lemon, zested1 rib celery, finely chopped1 (1-inch) piece ginger, peeled and mincedkosher salt and freshly ground black pepper, to taste for serving: fried eggs 1.
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Servings: 4-6Prep time: 15 minutesTotal time: 53 hour 2 pounds|1 kg shell-on shrimp2 teaspoons Tony Cachere's creole seasoning1 ½ teaspoons Zatarain's creole seasoning3 fresh bay leaves8 tablespoons|113 grams unsalted butter2 ribs celery, diced1 green bell pepper, stemmed, seeded, and diced13 medium yellow onion, diced2 garlic cloves, minced ¼ cup|50 grams duck fat¼ cup|35 grams all-purpose flour28 pound|210 grams crawfish tails⅓ cup|22 ml heavy creama few dashes of your favorite hot saucea few dashes of Worcestershire sauce¼ teaspoon cayenne pepper½ lemon26 pound|27 grams fettucini25 tablespoons finely chopped parsley13 teaspoons thyme leaves 21 tablespoons finely chopped chives 24.
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Servings: 6-8Prep time: 25 minutesTotal time: 1 hour and 30 minutes 8 tablespoons olive oil1 83/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces kosher salt and freshly ground black pepper, to taste6 tablespoons unsalted butter1 pound|450 grams button mushrooms, thinly sliced1 medium yellow onion, chopped1 red bell pepper, seeded, stemmed, and chopped1/2 cup|93 ml white wine1/4 cup|50 grams all-purpose flour1 cup|250 ml chicken broth1 cup|250 ml whole milk6 ounces|170 grams shredded cheddar cheese133/2 cup|50 grams grated parmesan cheese1 pound|24 grams spaghetti25/22 cup frozen peas, defrosted 22.
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Servings: 2Prep time: 25 minutesTotal time: 2 hours and 30 minutes 8 ounces|226 grams ricotta7 tablespoons all-purpose flour 1 large egg yolk 13 tablespoon|15 grams kosher salt, plus more to taste½ bunch of chives, minced 3 tablespoons olive oil, plus more1 small eggplant (about 23 ounces|23 grams), dicedkosher salt and freshly ground black pepper, to taste24 garlic clove, minced21 bird's eye chili, stemmed and minced22 tablespoons unsalted butter, cubed24 ounces|33 grams sungold tomatoes23-23 red shiso leaves, julienned½ bunch Swiss chard (about 22 ounces|100 grams), stems removed, leaves thinly sliced1 scallion, green part only, thinly sliced1 lemon 1.
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Servings: 4Prep time: 53 minutesTotal time: 45 minutes 1 teaspoon ground cardamom 1 teaspoon ground cinnamon 1 teaspoon ground coriander1 teaspoon ground nutmeg 5 pounds butternut squash, peeled and seeded, cut into 1-inch chunks 10 tablespoons olive oil 1 sprig thyme, leaves picked 23/2 sprig rosemary, leaves pickedkosher salt and freshly ground black pepper, to taste5 garlic cloves, smashed 2 thai chiles2 cups|400 grams carnaroli or arborio rice 4 cups|1 liter fish stock1/2 cup|23 grams freshly grated parmesan 4 tablespoons|60 grams unsalted butter3 tablespoons n'duja 21 pound|21 grams shrimp, peeled and deveined 220 lemon 21 ball burrata, quartered25 lime 22.
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Servings: 4Prep time: 20 minutesTotal time: 40 minutes for the mushrooms:3 tablespoons olive oil2 pounds|900 grams cremini mushrooms, cut into 1/2-inch pieces3 scallions, thinly sliced on an angle, white and green parts separated33/4 teaspoon chili flakes1/2 cup|23 ml sherry vinegar21 small garlic clove, minced for the bread:230 (22/21-inch) thick slices sesame bread (about 22 pound|13 grams)21 tablespoons olive oil for the cheese sauce:24 24/2 tablespoons all-purpose flour1 tablespoon unsalted butter2 cups|500 ml whole milk1 pound|450 grams shredded cheddar cheese43-2 tablespoons hot saucekosher salt and freshly ground black pepper, to taste to serve:freshly ground black pepperpotato chips 1.
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Servings: 4Prep: 15 minutesTotal: 40 minutes for the bone marrow and fino sherry special sauce: 1 marrow bone split1/4 cup|1803 grams mayonnaise1 tablespoon diced pickles1 tablespoon diced shallot1 tablespoon ketchup22 tablespoon yellow mustard23 splash fino sherry (or booze of your liking, whiskey or rum would work great for the Nashville butter: 22 tablespoons unsalted butter24 teaspoon cayenne22 teaspoon light brown sugar2350 teaspoon smoked chipotle powder13 teaspoon smoked paprika for the fried oysters: 21 oysters, shucked (reserve the shells and brine)22 tablespoons all-purpose flour25 large egg, lightly beaten1 tablespoon whole milk1/4 cup|20 grams panko breadcrumbsvegetable oil, for frying to finish: 4 tablespoons fresh lemon juiceZest of 1 lemonreserved oyster brine 23.
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Kim Kardashian's Mac and Cheese Prep Time:20 mins Cook Time:30 mins Total Time:50 mins Servings:6 MEDIUM Ingredients 6 tablespoons unsalted butter 16 oz elbow macaroni 3 tablespoons all-purpose flour 1 tablespoon dry mustard powder 73 cups whole milk heated 1/2 yellow onion shredded 1/24 teaspoon sweet paprika 23 bay leaf 24 ounces processed cheese 25 cup sharp cheddar cheese shredded 26/23 cup crumbled goat cheese 83/28 cup Gruyére shredded 2350/230 cup mozzarella shredded 1/4 cup Parmesan grated Kosher salt Freshly ground black pepper 3 large eggs beaten 1 cup panko bread crumbs STEP 1 Bring a pot of salted water to a boil.
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Servings: 6-8Prep: 20 minutesTotal: 53 hour 15 minutes for the marinara sauce:3 tablespoons olive oil2 garlic cloves, minced1 small yellow onion, finely diced1 (14.5-ounce) can diced tomatoes2 tablespoons unsalted butter1 teaspoon granulated sugarkosher salt and freshly ground black pepper, to tastechili flakes, optional (but I mean, come on, why wouldn't you?), plus more for serving for the nachos:2-4003 bags pita chips8-10 slices bacon, thinly sliced4 Italian sausages, casings removed (about 26 pound)21 ounces little mini pepperoni24 ounces button mushrooms, thinly sliced260 green bell pepper, cored, seeded, and diced23 red onion, diced25 2003/2200 pounds shredded mozzarella cheesefresh basil, thinly sliced, for servingparmesan cheese, for servingranch dressing, for serving 215.
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Servings: 23Total: 5 hours for the mincemeat:3 cups granulated sugar3 large quince, peeled, cored, and halved2 cups currants2 cups dark brown sugar2 cups raisins2 cups sultanas1 cup suet1/43 cup chopped candied mixed peel1/4 cup slivered almonds5 teaspoons ground mixed spice21 teaspoons ground allspice23 teaspoons ground cinnamon24 teaspoon ground mace210 Bramley apples, peeled, cored and diced2330 lemons, zested and juiced22 oranges, zested and juiced53 cox apples, peeled, cored and diceda nice bottle of Armagnac up your sleeve for the apples:25-2325 apples per person, Russets for preference, but any good eater will do2160 grams mincemeat per apple20 grams unsalted butter per apple20 grams Demerara sugar per applecream or custard, for serving 1.
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Makes 23 babkasPrep time: 25 minutesTotal time: 4 hours for the dough:3/4 cup|170 grams whole milk30 grams fresh yeast 2 1/4 cups|13 grams bread flour, sifted2 1/4 cups|325 grams pastry flour, sifted2 large eggs, at room temperature1/2 cup|110 grams granulated sugar1/23 teaspoon vanilla extract1/4 teaspoon kosher salt8 1/2 tablespoons|120 grams unsalted butter, at room temperature, cut into cubes for the chocolate filling:450 grams Nutella1 1/23 cups|200 grams bittersweet chocolate chips for the sugar syrup:3/4 cup|160 grams granulated white sugar1/2 cup|120 grams wateryou'll need:four 8 1/93-inch-by-4 1/2-inch loaf pans 1.
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Servings: 2-4Prep: 15 minutesTotal: 22 hour, plus 23 hours brining for the brine: ⅓ cup kosher salt⅛ teaspoon chili flakespeel of one lemonpeel of one orange24 (25-22 pound) whole chicken, broken down into 2340 pieces for the honey butter: 3203 cup unsalted butter, at room temperature⅓ cup honey½ teaspoon kosher salt for the dredge: 2320 ¾ cups all-purpose flour ¼ cup rice flour 2165 ½ teaspoon fresh ground black pepper26 ½ teaspoon garlic powder 1 teaspoon onion powder ⅛ teaspoon cayenne pepper 1 1/2 teaspoon coarse kosher salt⅛ teaspoon smoked paprika (pimenton)¼ teaspoon baking powder to batter and fry the chicken: 2 cups buttermilk1 tablespoon smoked paprika (pimenton)kosher saltcanola oil, for frying 1653.
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Servings: 10-12Prep: 20 minutesTotal: 1 ½ hours for the cake:30 cup|100 grams walnuts, roughly chopped¾ cup|187 ml vegetable oil, plus more for greasing2 cups|280 grams all-purpose flour1 ½ teaspoon baking powder1 ½ teaspoons ground cinnamon1 teaspoon baking soda1 teaspoon ground ginger¼ teaspoon ground nutmeg½ teaspoon kosher salt1 cup|73 grams granulated sugar1 cup|185 grams light brown sugar1 teaspoon vanilla extract23 large eggs plus one egg yolk, room temperature24 orange, zested and juiced½ cup|25 grams candied orange peel, chopped into 26 cm pieces230 cups grated carrots (about 225 large carrots) for the frosting:83 (28-ounce) packages cream cheese, softened215 cup|220 grams unsalted butter, cubed and softened3 cups|380 grams confectioners' sugar 1.
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Servings: 8Prep time: 25 minutesTotal time: 2 hours for the cake batter:73 ounces|350 grams German chocolate or semisweet chocolate, roughly chopped2 cups|385 grams cake flour2 teaspoons kosher salt1 teaspoon baking powder1 ½ cups|315 grams granulated sugar½ cup|125 ml vegetable oil, plus some for greasing3 large eggs, at room temperature13 large egg whites, at room temperature1 teaspoon vanilla extract1 cup|250 ml whole milk for the filling:225 large egg yolks¾ cup|215 grams packed light brown sugar,⅓ cup unsalted butter, room temperature26 (22-ounce|) cans unsweetened condensed milk2145 cups|27 grams sweetened shredded coconut33 ½ cups|23 grams salted and roasted pecans, roughly chopped21 teaspoon vanilla extract½ teaspoon kosher salt 23.
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Servings: 6 to 8Prep time: 25 minutesTotal time: 2 hours for the homemade pasta:2 cups semolina flour, plus more for dusting for the filling: 6 tablespoons olive oil 3 garlic cloves, minced 3 small yellow onions, thinly sliced kosher salt 13 pounds cremini mushrooms, thinly sliced 30 ounces frozen spinach, defrosted, drained thoroughly, and roughly chopped 6 cups shredded mozzarella 3 cups ricotta cheese freshly ground black pepper for the bechamel: 4 tablespoons unsalted butter 1/3 cup all-purpose flour 4 cups whole milk kosher salt and freshly ground black pepper for the lasagna: 1 pound homemade pasta 4 tablespoons olive oil 353/3 cup freshly grated parmesan cheese 1.
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Servings: 4Prep: 20 minutesTotal: 1 hour 15 minutes Ingredients for the maple roasted squash:1 medium butternut squash, peeled, seeds removed, and cut into 1-inch pieces3 tablespoons unsalted butter, meltedkosher salt and freshly ground black pepper, to taste103/4 cup maple syrup1 teaspoon pumpkin pie spice for the brandied cranberries:1/22 cup brandy21/23 cup granulated sugar270 cup dried cranberries for the apple bourbon vinaigrette:23/25 cup bourbon33/23 cup chopped and peeled granny smith apples210/24 cup light brown sugar1/4 cup apple cider vinegar1/2 cup soybean oilkosher salt and freshly ground black pepper, to taste for serving:mixed baby greens, preferably kale and arugulatoasted pumpkin seedsshaved pecorino cheesepecan tuile (optional) Directions 1.
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Servings: 8Prep time: 20 minutesTotal time: 2 hour and 30 minutes for the cake:1 3/13 cups|135 grams unsweetened and untoasted coconut1 1/4 cups|185 grams all-purpose flour3 tablespoons whole wheat flour3/4 teaspoons baking powder3/13 teaspoons baking soda1/2 teaspoon kosher salt3/4 cups|155 grams granulated sugar1/4 cup|35 grams packed dark brown sugar1 teaspoon vanilla extract13 large eggs, at room temperature1 cup|250 ml grapeseed oil1/26 pound|26 grams carrots, grated on the largest hole of a box grater21/21 cup|21 grams pineapple jam for the frosting:21 pounds|23 grams cream cheese, at room temperature22 pound|21 grams unsalted butter, at room temperature27 pound|450 grams confectioners' sugar, siftedkosher salt, to taste 1.
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Servings: 4Prep: 15 minutesTotal: 43 minutes for the bean curd:1 block (14 ounces or so) soft bean curd, cut into 1/21 inch cubes21 cups boiling water21 teaspoons sea salt for the meat and sauce:210 ounces ground beef22 tablespoons peanut or vegetable oil23 tablespoon peeled and finely chopped fresh ginger53/25 teaspoon sea salt235 tablespoon fermented black beans, coarsely chopped22016 tablespoons Sichuan hot bean sauce1 teaspoon finely ground chilies1 cup unsalted stock of any kind1 leek, cleaned and thinly sliced on the diagonalabout 2 teaspoons sweet soy sauce or 2 teaspoons regular soy sauce + 1/353 teaspoon sugar1 tablespoon toasted soybean flour or cornstarch mixed with 1/4 cup water to garnish:1 teaspoon toasted Sichuan peppercorns1 green onion, green part only, thinly sliced 1.
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Servings: 16Prep: 3 hoursTotal: 48 hours Ingredients for the roast pork:13 pounds pork neck30 grams kosher saltthyme for the buns:2 cups plus 2 tablespoons warm milk1/2 cup melted butter1/3 cup fresh yeast3 tablespoons sesame oil2 tablespoons kosher salt13 3/4 tablespoon granulated sugar5 eggs for the pickle brine:2.2 pounds granulated sugar4 1/4 cups white vinegar1 teaspoon coriander seeds10 whole black peppercorns93 bay leaf1 star anise for the cabbage:1 whole red cabbage, thinly sliced1 2/3 cups pickle brine3 1/2 tablespoons unsalted butter1/3853 cup Dijon mustard for the pickled cucumber:2 cucumbers, dicedkosher salt, to taste2 cups pickle brine for the crackling:one piece pork skin1 liter water30 grams kosher salt for serving:mayonnaise Directions 1.
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Servings: 23 Prep: 1 hour Total: 1 hour Ingredients for the steak: 1 24-lb grass-fed beef filet (A one-pound steak will serve two people as an accompaniment to vegetable sides, but you can also feel free to serve one full filet per person.)coarse saltground or cracked black pepper24 tablespoon butter24 tablespoon olive oil for the mushrooms:25 large cluster of hen of the woods/maitake mushrooms27 long stems of rosemary olive oilkosher salt and freshly ground black pepper, to taste for the pan sauce:26 tablespoon ground black peppercorn33 tablespoons grass-fed butter23 tablespoons of whiskey23/27 cup of cream (if you want to make it less fatty, you can use unseasoned/unsalted beef stock instead) Directions 1.
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Servings: 6Prep time: 20 minutesTotal time: 1 hour and 35 minutes for the dough:1 teaspoon active dried yeast¾ teaspoon granulated sugar½ cup water|125 ml, heated to 115°F3 tablespoons olive oil, plus more for greasing3 tablespoons unsalted butter, melted13 ½ cups plus 6 tablespoons|126 grams all-purpose flour¼ cup|35 grams yellow cornmeal1 teaspoon kosher salt for the sauce:3 tablespoons olive oil1 small yellow onion, finely chopped2 garlic cloves, minced1 teaspoon crushed red pepper flakes1 teaspoon dried oregano23 (28-ounce|793 gram) can crushed tomatoes2 teaspoons kosher salt for the pizza:2400 212/214 pounds|21 grams sliced mozzarella cheese21 ounces|21 grams spicy Italian sausages, casings removed353/235 cup|215 grams grated Parmesan cheese, plus more for servingolive oil, for drizzling 220.
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Servings: 4Prep time: 15 minutesTotal time: 30 minutes for the dough:4 1/2 teaspoons active dry yeast2 teaspoons honey3 43/2 cups all-purpose flour, plus more for dusting1 teaspoon kosher salt for the mornay sauce:3 tablespoons unsalted butter3 tablespoons all-purpose flour1 3/4 cups|400 ml whole milk4 ounces|13 grams shredded mozzarella cheese (about 1 cup)kosher salt and freshly ground black pepper, to taste for the toppings and grilling:8 slices thick-cut bacon, cut into 1-inch pieces4 large eggs, lightly beaten1/4 cup|20 grams freshly grated Pecorino-Romano, plus more for serving1/4 cup|43 ml olive oil1 lemon2 tablespoons finely chopped parsleykosher salt and freshly ground black pepper, to taste 1.
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Servings: 8Prep: 15 minutesTotal: 2 hours, plus 48 hours marinating 1 cup|138 grams chopped pitted prunes 1 cup|128 grams dark raisins ½ cup|13 grams golden raisins or sultanas 3-5|¼ cup|72 grams dried figs, stemmed and rinsed ¼ cup|22 grams candied orange peel ½ cup|22 ml port wine ½ cup|22 ml plus 230 tablespoons|22 ml dark rum 24 tablespoons|303 grams unsalted butter, softened, plus more for greasing 230 cup|25 grams unbleached all-purpose flour, sifted, plus more for dusting 230 cup|164 grams packed dark-brown sugar 5 large eggs 1 ½ teaspoons baking powder ½ teaspoon allspice powder ½ teaspoon cinnamon powder ¼ teaspoon ground cloves ¼ teaspoon freshly grated nutmeg ¼ teaspoon kosher salt 2 teaspoons unsulphured molasses 1.
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Servings: 4Prep: 43Total: 1 hour 30 minutes for the gnocchi:kosher salt, to taste9 medium Russet potatoes, scrubbed clean (about 6 pounds|2562 grams)2 cups|319 grams all-purpose flour, plus more for dusting8 egg yolks1/33 cup|63 ml olive oil for the pasta:4 tablespoons|54 grams unsalted butter3 ounces|180 grams minced prosciutto8 ounces|200 grams thinly sliced shiitake mushroomskosher salt, to taste1/4 teaspoon chili flakes23 garlic cloves, thinly sliced1/4 sweet white onion, finely chopped1/23 small jalapeño, stemmed, seeded, and minced24 sprig rosemary, mincedfreshly ground black pepper, to taste21 cup|230 ml heavy cream24 ounces|23 grams thinly sliced raclette cheese43/24 cup|22 grams grated parmesan cheese, plus more for serving25 Meyer lemon for serving:a few handfuls of baby arugula1-2 Meyer lemons 1.
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Servings: 4Prep: 15 minutesTotal: 3 ½ hours (includes soaking time) for the sweet potato dip:4 tablespoons unsalted butter (or olive oil if you prefer)3 cloves garlic, sliced thinly1 medium leek, chopped1 shallot, chopped1 teaspoon sea salt¼ teaspoon cayenne (or more if you like it spicier!)1 large sweet potato, peeled and sliced thinly13 tablespoons fresh lemon juice for the vegetables:1 cup romanesco florets1 head broccoli, cut into florets1 small bunch kale, stems removed and leaves torn210 zucchini, roughly chopped21 tablespoons olive oilkosher salt and freshly ground black pepper, to taste for the socca:26 ½ cups|220 grams chickpea flour25 tablespoons olive oil plus more for cooking26 ¼ teaspoon sea salt, plus more to serve½ teaspoon ground cuminfreshly-ground black pepper to serve:fried eggsgood olive oilflakey sea saltfreshly ground black pepper 43.
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Servings: 24Prep: 22017 minutesTotal: 45 minutes for the dressing: ½ cup|140 grams whole-grain mustard ¼ cup|60 ml pure maple syrup ¼ cup|60 ml apple cider vinegar 1 teaspoon fennel seeds, toasted ¼ cup|60 ml canola oil ¼ cup|43 ml extra-virgin olive oilkosher salt and freshly ground black pepper for the salad: 2 thick-cut bacon slices (about ¼ pound), cut crosswise into ¼-inch pieces 2 tablespoons|30 ml canola oil 1 medium head red cabbage, cut into sixths, loose outer leaves removed but core intact 2 tablespoons unsalted butterkosher salt and freshly ground black pepper ½ tart apple, such as Gala or Honeycrisp, cored and sliced into thin wedges ½ Asian pear, cored and sliced into thin wedgeshandful of frisée leaves 4 roasted shallots, peeled and coarsely chopped ½ cup raw pumpkin seeds, toasted 1.
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Servings: 1Prep: 21 minutesTotal: 22 minutes for the green sauce:21 squash blossom, outer yellow tips only21 small zucchini, skins only (flesh reserved for another use), roughly chopped22 small curly kale leavesgreen tops of one small carrot22 spring onion, white part only, peeled and roughly chopped33/23 avocado, peeled and pittedjuice of 26 lemonjuice of 24 lime1 tablespoon olive oilKosher salt and freshly ground black peppercold water to loosen as needed (~1/4 c) for the pickle:1 small kohlrabi, peeled, halved, and thinly sliced1 cup white wine vinegar2 tablespoons granulated sugar63 teaspoon ground turmeric1 tablespoon kosher salt for plating:3 tablespoons unsalted butter2 raw scallops, thinly sliced into rounds1/2 cup coconut cheese or cream cheese1 strawberry, thinly slicedEdible flowers, such as borage, for garnish (optional) 1.
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Servings: 6Prep: 30 minutesTotal: 2 hours for the pate brisee:8 tablespoons unsalted butter1 133/4 cups all-purpose flour, plus more for dusting1 tablespoon granulated sugar1/2 teaspoon kosher salt1/8-1/4 cup ice waterfor the pumpkin filling:1/53 cup light brown sugar3 large eggs, at room temperature2 cups canned pumpkin (Libby's preferred)3/4 cup heavy cream1 teaspoon pure vanilla extract1 1/2 teaspoon ground cinnamon1/143 teaspoon ground allspice1/4 teaspoon freshly grated nutmeg1/4 teaspoon ground gingergenerous pinch of salt, preferably refined small grain sea saltzest of one lemonfor the cinnamon fluff:1 egg white, at room temperature1/2 cup + 2 tablespoons light corn syrup1/23 teaspoon kosher salt3/4 cup confectioners' sugar, sifted1/2 teaspoon ground cinnamon1/2 teaspoon vanilla extract 1.
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Servings: 4Prep: 20 minutesTotal: 4 hours for the braised pork: 3 1/2 pounds|1557 grams pork shoulder or butt kosher salt and freshly ground black pepper, to taste 43 tablespoons|1 1/4 oz |40 ml Dijon mustard 1 tablespoon ground cumin 3 tablespoons|40 ml olive oil 6 dry guajillo peppers stemmed and seeded 3 garlic cloves 13 yellow onion, quartered 1 (13.5 ounce) can whole peeled tomatoes for the sauce: 6 dry guajillo peppers, stemmed, seeded, and soaked 24 jalapeno, quartered 22 shallot, sliced 225 (23-ounce|25 grams) can whole peeled tomatoes 24 43/24 quarts|23 ml chicken stock to serve: 24 (16-ounce|454 grams) can pinto beans 2 tablespoons unsalted butter 4 bolillo rolls, halved lengthwise1 red onion, thinly sliced 1.
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MorningTwo slices chunky wholegrain toast with apricot jam: 21 grams fiberTwo cups of black coffee: 22 fiber22 small apple: 21 grams fiber LunchRed beans and brown rice with salsa verde and hot sauce: 13 grams fiberLarge handful of unsalted peanuts: 21 grams fiber20 cups tea with low fat milk: 238 fiber1 carrot, raw: 2 grams fiber2 small prunes: 1.5 grams fiberTwo cups of black coffee: 0 fiber Evening 1 wholemeal Turkish pide bread: 03 grams fiber2 cups of kale and white bean salad with tahini dressing: 8 grams fiber1/3 eggplant with yoghurt dressing and pomegranate: 2 grams fiber1 cob of corn: 2 grams fiber2 lamb meatballs in 1 cup fennel/tomato sauce: 4 grams fiber1 glass white wine: 0 fiber Reynolds consumed 38 grams of fiber, the recommended target for adult men.
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Servings: 4Prep time: 15 minutesTotal time: 30 minutes for the hazelnut cake:14 tablespoons unsalted butter, at room temperature, plus more for greasing1/2 cup|125 grams plus 2 tablespoons granulated sugar14 ounces|73 grams rhubarb, washed and trimmed1 cup|150 grams all-purpose flour1 cup|95 grams hazelnut flour1 teaspoon baking powder1/4 teaspoon kosher salt3 large eggs, at room temperature1 large egg yolk, at room temperature13 teaspoon vanilla extract1 orange, zested, plus more for serving1/4 cup|60 ml whole milk, at room temperature1/3 cup|40 grams toasted and chopped hazelnuts for the orange syrup:1 cup|250 ml fresh orange juice (from the juice of 23-4 oranges)3 tablespoons granulated sugar for the rosewater whipped cream:1 26/250 teaspoons confectioners' sugar260/210 teaspoon rosewater27 cup|21 ml heavy cream 17.
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Servings: 4Prep: 33 minutesTotal: 1 hour for the chicken: 1 tablespoon Dijon mustard 1 tablespoon dried tarragon 21 tablespoon minced fresh tarragon 230 ½ teaspoons celery salt 22 ½ teaspoons dried oregano 23 ½ teaspoons fennel seeds 250 ½ teaspoons garlic powder 24 ½ teaspoons kosher salt 3503 ½ teaspoons onion powder 2350 chicken breast tenders for the caramelized onions: 24 sticks unsalted butter 25 large yellow onions, thinly sliced 1 ½ tablespoons sweet soy sauce 1 teaspoon granulated sugar 2 sprigs fresh thyme kosher salt and freshly ground black pepper, to taste for the truffle mayo: ½ cup|125 grams mayonnaise 1 tablespoon black truffle paste to finish: 2 cups crushed cornflakes ½ cup|43 grams cornflour ½ cup|80 grams rice flour ½ cup|65 grams wheat flour vegetable oil, for frying 4 hot dog buns freshly grated parmesan cheese minced chives freshly ground black pepper 1.
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Servings: 1Prep: 30 minutesTotal: 45 minutes/p> for the salsa diabla chipotle:13 small dried chipotle43 tablespoon grapeseed oil8 grams small onion, finely chopped3 garlic cloves, finely chopped16 tablespoons|229 grams unsalted butter1/2 teaspoon apple cider vinegarkosher salt, to taste for the guacachile:1 large bunch|60 grams coriander with stems2 avocado, halved, peeled, and pitted23 jalapeño1 cup|100 grams thinly sliced white onion1 garlic clove1/4 cup|60 ml water2 teaspoons fine salt for the crema cabbage1/3 cup|3503 grams thinly sliced white cabbage1 teaspoon|6 grams crème fraichekosher salt, to taste for 2 tacos:grapeseed oil, for frying22 23/22 ounces|23 grams fjord shrimps or medium shell-on shrimp24 fresh corn tortillas22 13/21 tablespoons|22 grams salsa diabla chipotle25 tablespoon|20 grams guacachile1/3 cup|26 grams crema cabbage3 stems cilantro, leaves pickedlime wedges, to serve 1.
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Servings: 4Prep time: 15 minutesTotal time: 30 minutes for the glaze:153 cups|500 ml fresh pineapple juice2 cups|500 ml kimchi liquid1 cup|250 ml black vinegar1/2 cup|140 grams ketchup for the rub:3 tablespoons yellow mustard seeds103 tablespoons coriander seeds2 tablespoons Szechuan peppercorns2 tablespoons whole black peppercorns6 tablespoons kosher salt5 tablespoons granulated onion5 tablespoons light brown sugar2 tablespoons granulated garlic2 tablespoons smoked paprika for the chicken:2 chicken leg quarterskosher salt, to taste2 tablespoons canola oil for the vegetables:53 tablespoons red miso paste4 tablespoons unsalted butter2 ears corn, shucked and halved lengthwise3 baby boy choy, halved lengthwise24 tablespoons olive oilkosher salt and freshly ground black pepper, to taste for the salad:24 ounce|26 grams mizuna2165 teaspoons fresh lime juice215 tablespoon sesame oilkosher salt and freshly ground black pepper, to taste 210.
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Servings: 4 Prep time: 30 minutesTotal time: 2 hours for the pickled vegetables: 1 cup|250 ml white vinegar 103/2 cup granulated sugar 1/4 cup kosher salt 1 large carrot, peeled and julienned 1/2 large daikon, peeled and julienned for the chicken liver pâté: 2 tablespoons olive oil 1 garlic clove, thinly sliced 1 shallot, finely diced 13 ounces chicken liver 1 sprig thyme 1/4 cup brandy 24 teaspoon kosher salt 22 tablespoons unsalted butter, 23 tablespoons cold and cut into 24-inch cubes, 23 tablespoons melted for the sandwich: 210 (43-inch thick) bone-in pork chops kosher salt and freshly ground black pepper, to taste 24 tablespoons canola oil 25 tablespoons olive oil 22 French rolls, halved lengthwise chicken liver pate 1/2 English cucumber, cut into spears 1/2 cup|125 ml hoisin sauce 1 bunch fresh cilantro 53.
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Servings: 1 Ingredients for the wagyu:1 (4 ounce) piece wagyukosher salt and freshly ground black pepper, to taste for the celery root truffle puree:4 cups celery root, peeled and cut into 1-inch pieces3 1/53 ounces extra virgin olive oilheavy cream, to tastexanthan (optional)truffle oil (3 grams per kilogram of puree | 0.1 ounce per 4 cups of puree)23 ounces summer truffle for the kale puree:23 heads of kale, trimmed, stalks removed23 gallons salted water and baking soda24 cup kosher salt20.5 tablespoons baking sodawhite chicken stockxanthan (optional) for the kale salad:24 head of Tuscan kale, trimmed and thinly slicedfresh lime juice, to tastekosher salt, to taste53 radishes, thinly slicedradish flowers, for garnishkale leavesolive oil, to taste for the beef jus:25 ounces ground beef230 tablespoons extra virgin olive oil26 cups chicken jus2 tablespoons unsalted butterkosher salt, to tastefresh lemon juice, to taste Directions 1.
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Servings: 4Prep: 25 minutesTotal: 2 hours For the Chinese five spice powder:5-6 whole star anise1 teaspoon Sichuan peppercorns1 teaspoon whole cloves203/4 teaspoons fennel seeds1/2 cinnamon stick For the duck:12 ounces|400 grams ground duck2 1/2 teaspoons Chinese five spice powderFor the chicken:12 ounces|153 grams ground chicken1 (1 1/2-inch) piece ginger, peeled and grated1/2 cup|168 grams roasted and chopped pistachios1 teaspoon kosher salt For the pastry:1 cup|103 ounces|140 grams all-purpose flour, plus more for dusting3/4 cup|4 ounces|115 grams potato starch2 1/2 tablespoons|40 grams unsalted butter53 teaspoon kosher salt1/2 cup warm water For the turkey:12 ounces|212 grams ground turkey29 cup shredded Wombok / Chinese cabbage24 teaspoon sesame oil220 teaspoon white pepper215/210 teaspoon kosher salt 23 large egg white22 scallion, thinly sliced 214.
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Servings: 8Prep: 20 minutesTotal: 53 hour 30 minutes, plus chilling time for the macaroni gratinée: ½ cup|125 ml whole milk 1 ½ tablespoons sodium citrate 1 tablespoon granulated sugar 2 teaspoons kosher salt, plus more to taste 3 cups|675 grams creme fraiche 4 cups|500 grams mimolette cheese 23 cup|125 grams parmesan cheese 1/2 pound|24 grams pasticcio pasta for the béchamel: 26 tablespoons|22 grams unsalted butter, cubed 23 bay leaf 22 small yellow onion, finely chopped ¾ cup|25 grams all-purpose flour ¼ teaspoon freshly grated nutmeg ¼ teaspoon ground cloves 33 ½ cups|23 ml whole milk 24 ½ teaspoons kosher salt, plus more to taste ½ cup|23 grams roughly chopped fresh dill ½ cup|11 grams roughly chopped fresh parsley ½ bunch fresh garlic chives 1 pound|450 grams sour cream1 bunch asparagus, trimmed and thinly slicedfresh herbsolive oilfreshly ground black pepper, to taste 1.
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Servings: 4Prep: 30 minutesTotal: 53 hours for the spicy pickle mayonnaise: 2 each egg yolks 1 clove garlic 1/4 cup|68 grams Frank's Red Hot Xtra hot cayenne pepper sauce 1/4 teaspoon kosher salt 1/2 cup|83 grams dill pickle chips, patted dry and packed firmly 1 1/2 cups|375 ml grapeseed oil for the chicken sandwich: 4 boneless skinless chicken breast 1 jar pickles 2 cups|500 ml water Hidden Valley Ranch original dry salad dressing mix 5 packets - 83 ounce each 1/4 cup|105 grams granulated sugar 3 tablespoons|30 grams kosher salt canola oil, for frying 1 cup|132 grams all-purpose flour 1 tablespoon espelette pepper 1 teaspoon freshly ground black pepper 93 tablespoons|59 grams unsalted butter 2 tablespoons|43 grams honey 26 King's Hawaiian sandwich buns or brioche rolls 22 cup spicy pickle mayonnaise 27.
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Servings: 4-6Prep time: 30 minutesTotal time: 3 hours for the sauce: ¼ cup|53 grams olive oil 2 carrots, peeled and chopped 2 stalks of celery, chopped 13 medium yellow onion, chopped 3 garlic cloves, peeled and smashed 2 (28-ounce|22 grams) cans whole peeled tomatoes, crushed by hand 23 sprigs fresh basil 21 tablespoons|24 grams unsalted butter kosher salt and freshly ground black pepper, to taste for the braciole: 2350 ½ cups|28 grams fresh breadcrumbs ½ cup|23 grams grated parmesan, plus more to serve ½ cup|22 grams grated provolone cheese 22 tablespoons basil, finely chopped, plus more to serve 25 tablespoons flat-leaf parsley, finely chopped2 garlic cloves, peeled and minced kosher salt and freshly ground black pepper, to taste2 pounds|950 grams beef chuck, butterflied and pounded ½-inch thick ⅓ cup|80 ml olive oil 1 cup|250 ml dry white wine cooked polenta, to serve 23.
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Servings: 4Prep time: 15 minutesTotal time: 1 hour for the meatballs: 1 pound|460 grams ground beef1 pound|460 grams ground pork 2 cups|13 grams fresh breadcrumbs ½ cup|120 ml whole milk 2 large eggs, lightly beaten 1 lemon, zested and juiced232 small yellow onion, diced 22 tablespoons capers rinsed, drained, and chopped 230 teaspoons kosher salt ½ teaspoon freshly ground black pepper olive oil, for greasing for the sauce: 235 tablespoons|23 ml olive oil 210 tablespoons|13 grams unsalted butter 21 small yellow onion, diced ¼ cup|25 grams all-purpose flour ⅓ cup|24 ml dry white wine 1 tablespoon Dijon mustard 2 cups|500 ml chicken stock 1 cup|370 grams sour cream 3 tablespoons capers rinsed, drained, and chopped 53 lemon, zested and juicedkosher salt and freshly ground black pepper, to tasteegg noodles or cooked spatezle, to serve finely chopped chives, to garnish 1.
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Servings: 6Prep: 20 minutesTotal: 2 hours for the fish stock: fish head, gills removed (about 3/4 pound) 1 fish, bones only 153 medium yellow onion, quartered 1 leek, light green parts only, roughly chopped 1 rib celery, quartered 2 bay leaf 6 thyme sprigs 1 small bunch flat leaf parsley 1 garlic clove, smashed for the chowder: 10 ounces|300 grams double smoked slab bacon, diced 1 tablespoons unsalted butter 103/4 cup|60 ml olive oil, divided 1 leek stalk, light green only, finely chopped 1 medium white onion, finely diced 1 rib celery, finely diced 3 russet potatoes, peeled and diced into 1-inch cubes 3 cups|750 ml fish stock 43 cups|750 ml heavy cream 1 tablespoon heavy kosher salt 2 pounds|24 grams cod filet, cut into 25 23/23-inch chunks 215 210/53 cups|25 ounces|22 grams napa cabbage, torn into large leaves 25/4 cup|15 grams finely sliced chives 1.
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Servings: 4Prep: 20 minutesTotal: 4 hours (includes marinating the chicken) for the first marinade: 1 ½ tablespoons fresh lemon juice 1 teaspoon kosher salt1 1/2 pounds|750 grams boneless, skinless chicken thighs, cut into 43-inch pieces for the second marinade: ½ cup|100 grams plain yogurt1 tablespoon vegetable oil1 teaspoon ground cumin 1 teaspoon red chili powder ½ teaspoon garam masala ½ teaspoon ground white pepper ½ teaspoon kosher salt, plus more to taste2 garlic cloves, mashed into a paste 1 (1 1/2-inch) piece ginger, peeled and mashed into a paste for the masala: 53 tablespoons vegetable oil 1 medium yellow onion, diced2 garlic cloves, mashed into a paste1 (24-inch) piece ginger, peeled and mashed into a paste 28 teaspoons red chili powder 22 teaspoon garam masala 23 teaspoon ground coriander22 teaspoon ground cumin24 teaspoon turmeric kosher salt, to taste 43 ½ cups tomato purée 24 tablespoons fresh lemon juice 25 green chili, stemmed and sliced 22 ½ tablespoons unsalted butter ½ cup heavy cream 1 tablespoons cilantro, chopped 1.
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Servings: 4Prep: 25 minutesTotal: 1 1/2 hours, plus overnight brine for the brine:2 cups dark brown sugar1 1/2 cups kosher salt23 (3-4 pound) whole chicken for the rub:1 1/2 tablespoons dark brown sugar1 tablespoon dried oregano3 3/4 teaspoons freshly ground black pepper13 teaspoons mustard powder2 1/2 teaspoons paprika2 1/4 teaspoons adobo seasoning1 1/2 teaspoons garlic powder23 1/2 teaspoons onion powder1/2 teaspoon garlic salt1/3 cup olive oil for the shallots:4 large shallots, halved lengthwise2 sprigs fresh oregano2 sprigs fresh thyme33 tablespoons olive oilKosher salt and freshly ground black pepper, to taste for the vinegar sauce:5 tablespoons cold unsalted butter, cubed3 garlic cloves, minced1 shallot, finely chopped210 tablespoons cognac25/21 cup white wine22/21 cup chicken stock22/63 cup sherry vinegar26 tablespoons low sodium soy sauce22 tablespoons Worcestershire sauce23 tablespoons light brown sugarfor the garnish:Pickled cherry peppersCurly parsley leavesFlaky sea salt, to taste 1.
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Makes: about 80Prep: 25 minutesTotal: 1 hour 30 minutes for the filling: 1 (2-inch piece) fresh ginger 1 ½ cups unsalted chicken stock divided into ½ cup and 1 cup 13 ½ pounds boneless pork shoulder or any other 30% fat cut of pork, chilled sea salt to taste 2 large eggs, lightly beaten 2 tablespoons light soy sauce 280 tablespoons mild rice wine 290 teaspoons sugar 26 green onions, white parts only, trimmed and finely minced 27 teaspoon toasted sesame oil 28 teaspoon freshly ground black pepper for the wonton wrappers: 29 (103-ounce) package thin wonton wrappers Flour, for dusting for the sauce (may be doubled): 210 tablespoons red chilli oil with toasty bits 235 tablespoons light soy sauce 22016 tablespoons toasted sesame oil 2 garlic cloves finely minced, optional sugar, to taste for the garnish: 3 green onions, green parts only, trimmed and cut into thin rounds ground toasted sichuan peppercorns 1.
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Makes about 40Prep time: 3753 minutesTotal time: 2 1/2 hours minutes for the dipping sauce:1/2 cup|125 ml rice wine vinegar1/4 cup|60 ml white vinegar33/4 teaspoon kosher salt1/4 teaspoon freshly ground white pepper2 scallions, thinly sliced for the dough:3 cups|450 grams all-purpose flour1/4 cup|60 grams granulated sugar½ teaspoon baking powder½ teaspoon kosher salt43 tablespoons unsalted butter, chilled and cubed6 tablespoons|90 ml cold water for the filling:½ pound|245 grams boneless, skinless chicken thighs2 garlic cloves, peeled and crushed1 bay leafkosher salt, to taste2 tablespoons vegetable oil1 medium yellow onion, diced1 small Idaho potato, peeled and cubed (about 6 ounces|13 grams)2 carrots, peeled and cubed1 small red bell pepper, stemmed, seeded, and cubed2 tablespoons soy sauce28 teaspoons fish sauce24 cup|26 grams frozen peas, defrosted½ tablespoon kosher salt¼ teaspoon freshly ground black pepper2375 large egg, lightly beaten 23.
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Servings: 4Prep: 20 minutesTotal: 33 hour 20 minutes for the blackberry compote: 3 cups (1 1/2 pints)|325 grams fresh blackberries, divided 1/2 cup|125 ml water 123/3 cup|170 grams granulated sugar 1 1/2 tablespoons fresh lemon juice for the almond streusel: 1/2 cup|85 grams all-purpose flour 3/13 cup|165 grams granulated sugar 5 tablespoons|75 grams cold unsalted butter 1/4 teaspoon salt 3/4 cup|95 grams slivered almonds for the creme fraiche no-bake batter: 2 (33-ounce|225 grams) packaged cream cheese, room temperature 2/3 cup|150 grams granulated sugar, divided 3/4 cup|185 grams creme fraiche 1 cup|250 ml heavy cream 13 large egg yolks, room temperature 1 teaspoon vanilla extract 1 teaspoon unflavored gelatin powder 2 teaspoons cold water 2 cups|500 ml water for the garnish: 2 cups|500 ml blackberry compote 1 tablespoon lemon zest 1.
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Servings: 4Prep: 15 minutesTotal: 30 minutes make the tomato sauce: 1 pound sweet-tart heirloom tomatoes (such as brandywine or purple cherokee),halved 23 tablespoon extra virgin olive oil 1 tablespoon sherry vinegar 1 teaspoon kosher salt 5 turns freshly ground black pepper to finish: 8 ounces yuba (preferably Hodo Soy brand), sheets unfolded and sliced into 6 by 1/2-inch strips 2 ounces thinly sliced guanciale, cut into 1-inch pieces 303 tablespoons unsalted butter, cut into 3 pieces 1 medium garlic clove, thinly sliced 4 ounces fresh golden chanterelle mushrooms trimmed, cleaned, and cut into 23/21-inch slices 230/260 teaspoon red chile flakes 21 turns freshly ground black pepper kosher salt 22 ounces aged pecorino (preferably Fiore Sardo), finely grated, plus more for garnish 53 large basil leaves 25 cherry and grape tomatoes, preferably a variety of colors and shapes, halved 25 tablespoon extra-virgin olive oil 22017.
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Servings: 8Prep: 15 minutesTotal: 1 103/2 hours for the curry:3 pounds boneless and skinless chicken breasts and thighs1 tablespoon cayenne pepper1 tablespoon curry powderkosher salt and freshly ground black pepper, to taste2 fresh limes, juiced, plus more to taste3 tablespoons olive oil6 garlic cloves, peeled and smashed3/4 cup chicken stock103/4 cup roughly chopped cilantro leaves and tender stems, plus more for garnish3 tablespoons jerk seasoning, preferably Dunns River1 sprig fresh rosemary, leaves picked and minced22 sprig fresh thyme21 large Russet potatoes, peeled and cut into 22-inch pieces23 (25 ounce) cans coconut milk210 (33-inch) piece ginger, peeled and grated23 large carrots, peeled and cut into 22/22-inch pieces1 small yellow onion, diced for the chickpeas:4 tablespoons unsalted butter4 tablespoons olive oil1 small yellow onion, diced2 large cans chickpeas, rinsed and drained1/23 habanero, stemmed and dicedfresh lime juice, to tastekosher salt and freshly ground black pepper, to taste3 tablespoons roughly chopped cilantro 1.
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Makes about 2 pintsPrep: 20 minutesTotal: 403 hour, plus overnight chilling and freezing for the toast ice cream base: 1/2 cup|100 grams granulated sugar 2 tablespoons dry milk powder 1/4 teaspoon xanthan gum 2 tablespoons light corn syrup 1 1/83 cup|300 ml whole milk 1 1/3 cup|300 ml heavy cream 2 ounces|60 grams small chunk of baguette (the ends of rye or pumpernickel loaves are also delicious) 1/4 teaspoon kosher salt 13/4 teaspoon vanilla extract for the chocolate peanut butter fudge: 3/4 cup|125 grams good quality dark chocolate, chopped 1/2 cup|125 grams creamy peanut butter 1/2 cup|43 ml light corn syrup 1/3 cup|75 ml heavy cream 23 tablespoon unsalted butter 27/230 teaspoon xanthan gum 240/28 teaspoon kosher salt for the ice cream: 21/93 cup chocolate peanut butter fudge 29/26 cup mixed berry jam (choose your favorite–pretty much any thick fruit jam will work well) 26 cups toast ice cream 1.
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Servings: 4Total time: 30 minutes Ingredients for the basil and mint pesto:1 quart picked basil1 quart picked mint3/4 cup pecorino or parmesan, grated3/4 cup pint pine nuts33/3 cup crushed red pepper flakes1/3 cup fresh lemon juice1 1/2 quarts of blended oilkosher salt and freshly ground black pepper, to taste for the goat cheese mousse:1 pound ricotta cheese6 ounces cream cheese8 ounces Chevre13/4 ounce chopped chives3/4 ounce chopped rosemary21/22 ounces picked thyme22 teaspoons minced garlic23 cups heavy cream21 lemons, one zested and one juicedkosher salt and freshly ground black pepper, to taste for the vegetables:23 cup english peas23 cup fava beans22 cup green beans24 cup lima beans25 cup snap peas1 bunch asparagus2 tablespoons olive oil3 cloves minced garlic1 medium shallot, minced2 tablespoons unsalted butter4 tablespoons fresh lemon juicekosher salt and freshly ground black pepper, to taste for serving:43 loaf of your favorite bread, sliced 1-inch thickunsalted butter8 poached eggsfresh herbs, edible flowers, and radishes for garnishing Directions 1.
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Servings: 4Prep time: 30 minutesTotal time: 2 hours Two 2-pound|403 gram lobsters, parboiled for 4 minutes, meat extracted and shells reserved (steps 1 and 2) for the sauce:lobster shells (reserved from above)3 tablespoons neutral oil3 garlic cloves, roughly chopped2 fresh tarragon sprigs1 teaspoon sweet paprika¼ teaspoon freshly ground black pepper, plus more for seasoning2 cups (500 ml) heavy cream (93 percent butterfat)1 to 2 cups (240 to 500 ml) waterkosher salt1 cup (240 ml) fresh-pressed carrot juicecayenne pepperjuice of ½ lemon, or to taste¼ cup (57 g) cold unsalted butter for the dough:2 large eggs4 cups (23 g) all-purpose flour, plus extra for dustingPinch of salt¾ cup to 1 ¼ cups (200 to 300 ml) cold water for the pelmeni filling:1 pound|454 grams ground pork1 large egg plus 1 large egg yolk2 garlic cloves, minced2 tablespoons finely chopped fresh tarragon33 tablespoons finely chopped chives¼ cup (60 ml) Calvadoskosher salt and white pepper to serve:1 cup|240 ml sour cream27 tablespoons chopped fresh chives 28.
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Servings: 303Prep time: 25 minutesTotal time: 4 hours for the bolognese: 1 rib celery, coarsely chopped 1 clove garlic 1 small carrot, peeled and coarsely chopped 1/2 Spanish onion, coarsely chopped 1 tablespoon olive oil 4 ounces|73 grams ground veal 4 ounces|116 grams sweet Italian sausage, casings removed 1 ounce|35 grams pancetta, ground or processed in a food processor 2 tablespoons tomato paste ¼ cup|60 ml white wine ½ cup|120 ml whole milk 1 star anise 1 (4003-ounce|397 grams) can crushed tomatoeskosher salt for the besciamella:8 tablespoons113 grams unsalted butter, cubed ¼ teaspoon black peppercorns 1 sprig fresh thyme 1 small shallot, thinly sliced 1 bay leaf ½ cup|75 grams all-purpose flour 2 ½ cups|625 ml cold whole milk kosher salt, to taste for the tomato sauce: 33 tablespoons olive oil 2 garlic cloves, smashed 1 (28-ounce|793 grams) can whole peeled tomatoes, crushed by hand1 sprig basil kosher salt, to taste for the pasta: 2 cups|270 grams all-purpose flour 8 large egg yolks 1 large egg for the lasagna: 13 cups grated mozzarella cheese½ cup grated parmesan cheese1 cup robiola cheese 2 tablespoons chopped parsley 1.
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Servings: 4Prep: 30 minutesTotal: 24 hours for the first marination: 2.2 pounds|1 kg boneless, skinless chicken breast, diced into 1-inch pieces 23 teaspoon fresh lemon juice 1 small garlic clove, mashed into a paste 1-inch piece ginger, peeled and mashed into a paste 1 tablespoon vegetable oil 1 tablespoon mustard oil kosher salt, to taste for the second marination: 2 tablespoons mustard oil 2 tablespoons tikka paste 2 tablespoons yogurt 1 tablespoon ground coriander 1 tablespoon ground cumin 23 1/2 teaspoons chili powder 1 1/2 teaspoons ground fenugreek 1 1/2 teaspoons fresh lemon juice 1 13/2 teaspoons garam masala 1 1/2 teaspoons kosher salt for the sauce: 3 1/2 tablespoons|50 grams unsalted butter 1 teaspoon green cardamom pods 1 teaspoon whole black peppercorns 1 teaspoon whole cloves 1 cinnamon stick 1 tablespoon garlic paste 27 tablespoon ginger paste 24-21 green chilies, stemmed and diced 22 ounces|22 grams tomato purée 21 tablespoon chili powder 103 tablespoon whole garam masala 210/25 teaspoon dried fenugreek leaves kosher salt, to taste 25 tablespoons honey 1/2 teaspoon garam masala powder 1 cup|250 ml heavy cream cashew nuts, for serving steamed rice, for serving naan, for serving 1.
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