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Peppercorn Steaks with Bourbon Sauce

Peppercorn Steaks with Bourbon Sauce

Ingredients:4 teaspoons four-peppercorn spice mix or whole black peppercorns6 6- to 8-ounce beef tenderloin steaks1 tablespoon vegetable oil2/3 cup bourbon6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces1/4 cup finely chopped shallots2/3 beef stock or canned beef broth

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Lemon Chicken Thighs

Lemon Chicken Thighs

Chicken thighs are our desert-island weeknight protein. Their dark meat translates to reliable juiciness, and their delectable skin gets as crispy as cracklin’s. This one-skillet method is capped off with a punchy and bittersweet lemon vinaigrette built on the brown bits left in the skillet. And that’s what you’re going to want to drag each…

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Abandoned Graveyard Cake

Abandoned Graveyard Cake

Ingredients:2 1/4 cups all-purpose flour3/4 teaspoon baking soda1/2 teaspoon salt1/2 cup unsweetened cocoa powder3/4 cup whole milk1 cup (2 sticks) plus 2 Tbsp. unsalted butter1 1/2 cups sugar3 large eggs2 teaspoons vanilla extract1/3 cup sliced almonds, toasted1 tablespoon pumpkin seeds, toastedRed, yellow and brown liquid food coloring1 16-oz. can chocolate frosting7 cookies (such as Milano)1/2…

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Broiled Hen and Roasted Pepper Sandwiches

Broiled Hen and Roasted Pepper Sandwiches

Why not grill the chicken and bread for this sandwich instead of broil them? Laura Ortega, who lives and cooks in the land of air conditioning— in Palm Desert, California— told us that it’s far easier (and cooler) for a quick lunch to turn on the broiler than fire up the grill. Suit yourself! Either…

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Four Corners Lentil Soup

Four Corners Lentil Soup

My favorite recipe that I’ve ever posted on the blog is my Four Corners lentil soup, and it remains the most frequently cooked dish in my kitchen. It is so fast and simple to make, really inexpensive, and uses ingredients that are all found in the pantry. It freezes well, too, so I often make…

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PHILADELPHIA INDULGENCE Chocolate Mousse Cheesecake

PHILADELPHIA INDULGENCE Chocolate Mousse Cheesecake

Ingredients:24 lorna doone shortbread cookies, finely crushed (about 1-3/4 cups)3/4 cup plus 1 tbsp. sugar, divided1/4 cup butter, melted5 ounces baker's white chocolate, divided3 pkg. (8 oz. each) philadelphia cream cheese, softened2 teaspoons vanilla3 eggs1 tub (8 oz.) philadelphia indulgence milk chocolate2 cups cups cool whip whipped topping, thawed1 cup fresh raspberries

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Hot Fudge Piñon Sauce

Hot Fudge Piñon Sauce

Ingredients:1 1/2 cups shelled piñon or pine nuts (see Notes)1/2 cup sugar1/4 cup unsweetened cocoa1/4 teaspoon salt1 1/4 cups heavy cream1 cup light corn syrup1 tablespoon distilled white vinegar1/3 cup semisweet chocolate chips2 ounces unsweetened chocolate, coarsely chopped1/4 cup butter1 tablespoon vanilla extract

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Shrimp and Chickpea Pasta

Shrimp and Chickpea Pasta

Ingredients:3 tablespoons olive oil8 ounces mushrooms, sliced1/2 teaspoon salt4 cloves garlic, chopped1/2 teaspoon red chile flakes1 can (14 1/2 oz.) whole peeled tomatoes, chopped2 cans (14 1/2 oz. each) reduced-sodium chicken broth1 can (15 oz.) chickpeas (garbanzo beans), drained and rinsed3/4 pound thin spaghetti1 1/2 pounds shrimp, peeled and deveined2 teaspoons chopped fresh oregano1 to…

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