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This sandwich is great for wrapping up and bringing on the go, and makes for a delicious lunch or picnic dinner. Here I layer a baguette with sun-dried tomato pesto, grilled halloumi cheese, marinated grilled eggplant, and lots of baby arugula. Although a baguette tastes best and makes it easy to make 4 sandwiches (or 2) at once, you can swap the bread with a soft Italian sub or focaccia if desired.
Grilled Halloumi & Eggplant Sandwich
This sandwich is great for wrapping up and bringing on the go, and makes for a delicious lunch or picnic dinner. Here I layer a baguette with sun-dried tomato pesto, grilled halloumi cheese, marinated grilled eggplant, and lots of baby arugula. Although a baguette tastes best and makes it easy to make 4 sandwiches (or 2) at once, you can swap the bread with a soft Italian sub or focaccia if desired.
If you ask any Caribbean person about their favorite fish, especially for a whole fish preparation, they'll almost certainly say snapper. With its mild, slightly sweet flavor and firm yet delicate texture, snapper is a versatile fish that's delicious fried, grilled, or baked. Cooking it in banana leaf imparts a subtle, earthy aroma, steams the fish to tender perfection, simplifies cleanup, and creates a visually striking presentation. Breadfruit, also known as pana or panapén in Puerto Rico, ...
Banana Leaf-Wrapped Snapper & Breadfruit Tostones (Chillo en Hoja con Tostones de Pana)
If you ask any Caribbean person about their favorite fish, especially for a whole fish preparation, they'll almost certainly say snapper. With its mild, slightly sweet flavor and firm yet delicate texture, snapper is a versatile fish that's delicious fried, grilled, or baked. Cooking it in banana leaf imparts a subtle, earthy aroma, steams the fish to tender perfection, simplifies cleanup, and creates a visually striking presentation. Breadfruit, also known as pana or panapén in Puerto Rico, ...
there is a pie with marshmallows on it
Gingersnap “Key Lime” Pie
More often than not when I ask people what their favorite pie is, it’s almost always key lime pie. Surprising? Not really. It’s easy and fun to make, and it has a perfect balance of sweet and sour, crumbly and creamy, buttery and salty. Although I love a classic, graham cracker crust, I chose gingersnaps here for their subtle but gingery flavor that pairs nicely with the lime. Now I don’t know if I can ever go back. (Curious to hear if you agree!) Before you dive into this recipe, though, yo...
three glasses with limeade on a plate
Brazilian Limeade (Limonada Suiça)
Brazilian Limeade, or Limonada Suiça, which translates to "Swiss Lemonade" in Portuguese, is a blended limeade popular throughout Brazil and increasingly enjoyed in the rest of Latin America and the United States. The drink's origins are debated: some attribute its name to the popular "Swiss" brand of condensed milk used in early recipes, while others credit its creation to Brazil's Swiss immigrant community. To make this refreshing beverage, whole limes are pulsed in a blender with water a...
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10m
a bowl filled with rice and vegetables next to chopsticks on top of a table
Velvet Egg White Crab
This is a “crab” dish with no crab. As is often the case, most of these culinary origin stories sit somewhere between historical fact and mythical folklore. But the story goes that somewhere between 110 and 160 years ago, Dowager Empress Cixi had a sudden hankering for crab. As the de facto ruler of China in the late Qing dynasty, her court was in Beijing, far from the sea. Which is to say that crab was not readily available. The imperial chef on duty, as it goes, then invented this dish to ...
two plates with slices of banana bread on them
Morning Person Zucchini Bread
Like its banana and pumpkin counterparts, zucchini bread is less like, well, bread, and more like cake—oily and sweet and white flour–based, all of which put it pretty low on my breakfast list. This recipe changes that. It's 100—yes, 100!—percent whole-wheat and chockfull of oats, walnuts, and raisins. Now we just need some coffee.
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1h 40m
two white plates topped with food next to silverware and utensils on a table
Finger-Lickin' Finger Lakes Chicken
Cornell chicken, marinated in vegetable oil, apple cider vinegar, poultry seasoning, lots of salt and an egg (http://ecommons.cornell.edu/bitstream/1813/2652/2/bbq.pdf ) was invented more than 60 years ago by a professor of animal science with the intent of getting people to eat more chicken instead of using them just to lay eggs. To this day, it remains is omnipresent at all manner of public gatherings in the Finger Lakes region, from country fairs to Boy Scout fund-raisers, VFW dinners, 4-H...
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8h 20m
a white bowl filled with salad next to silverware and spoons on a table
Summer Farro Salad
I love farro for its nutty texture, and it has the same nutritional benefits as brown rice but cooks in half the time. Rather than simply cook it in water, I added some garlic, onion and parsley to the pan to infuse extra flavor. This recipe started with the Mr. asking me to cook something for his office potluck, so I decided to focus on a salad that could easily double as a side or main course for any vegetarians hoping to take part in the potluck. Studded with tiny bits of fresh mozzarella,...
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25m
a bowl filled with rice and vegetables on top of a black table next to two cups
Tomato Rice (Tamatar Biryani)
We made this rice for Raghavan Iyer—Cookbook Author, Magazine Writer, Culinary Educator—and I'm thanking him for writing this recipe.
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1h 15m
a white plate topped with meat and vegetables next to a fork, knife and glass of water
Parmesan-Crusted Chicken With Herby Potatoes
Consider these simple Parmesan-crusted chicken cutlets the cold-weather equivalent to a classic summery Milanese topped with a bright green salad—only bulked up with potatoes and a generous amount of hearty herbs fit for fall. It makes a simple dinner that comes together relatively quickly, and can be riffed on in several ways. Feel free to change up the herbs, omit the onion, or even use thinly sliced pork cutlets in place of the chicken. It’s a fuss-free recipe, so don’t be too precious abo...
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50m
a white plate topped with sliced up apples and radishes next to a fork
Radish Salad with Curry-Orange Dressing
This is a variation on a salad I originally made with tomatoes. I decided to give it a whirl with crunchy radishes instead, and fell in love with the results. It's a spicy, sweet, tangy, and salty explosion of flavors!
there is a spoon that is next to a bowl of food on the table,
Carolina Gold Barbecue Sauce
Most people know BBQ sauce to be the tomato or ketchup versions of Texas or Kansas City, the dry rub with mop of Memphis, or the vinegar versions of Eastern North Carolina. But there is another version in South Carolina that originated with the Germans that settled in Central South Carolina and brought their love of mustard to the traditions of low and slow smoking of pork. This tradition of mustard BBQ sauces has been made famous by some great BBQ joints like Shealy's, Sweatman's, Hite's, Le...
I am for the most part a wine and beer guy, but every now and again I reach for something a bit stiffer. In the cold months, that would be a bourbon, and in the summer, it’s a basil vodka gimlet. When the gimlet was developed, it called for Rose’s lime juice, a popular cocktail ingredient that was originally sweetened to help preserve it as a source of vitamin C for long ocean voyages. It was often mixed with gin, the spirit of choice for British sailors, as it was thought to have medicinal... Drink Recipes, Alcohol, Alcoholic Drinks, Vodka, Lime Cocktail Recipes, Vodka Gimlet Recipe, Alcoholic Beverages, Non Alcoholic Drinks
Basil Vodka Gimlet Cocktail
I am for the most part a wine and beer guy, but every now and again I reach for something a bit stiffer. In the cold months, that would be a bourbon, and in the summer, it’s a basil vodka gimlet. When the gimlet was developed, it called for Rose’s lime juice, a popular cocktail ingredient that was originally sweetened to help preserve it as a source of vitamin C for long ocean voyages. It was often mixed with gin, the spirit of choice for British sailors, as it was thought to have medicinal...
two glasses filled with orange juice and ice next to an orange peel on a table
Aperol Spritz
Once enjoyed exclusively in its native Italy, the Aperol spritz has become world-famous over the last couple of decades for its powerfully refreshing qualities, bright color, lower alcohol content, and overall simplicity. If you’re hunting for a poolside pour or perfect porch sipper, look no further than this light, colorful summer drink that’s as easy to assemble as it is to swig. Aperol is a vibrant orange apéritif or aperitivo with roots in Padua, Italy, originally enjoyed before a meal ...
two scoops of ice cream sit in a glass on a table next to a gold spoon
Strawberry Sorbet From The River Café
In honor of Genius Recipes turning 10 years old, and this iconic three-ingredient Strawberry Sorbet from The River Café that started it all, we’re sharing a new video, with tips for adapting to the fruit and equipment you have, and a podcast episode with the story behind that whole chopped lemon (finally), plus two new sorbet buddies that require no special machinery at all. Serve this at a sorbet party along with the Peach & Lemon Sorbet or Mascarpone Sorbet from The River Café (both on Food...