Category Archives: Recipes

Quick and easy recipes.

Crispy Chicken With Roasted Brussels

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How to Make It

Step 1

Preheat oven to 350°F with oven rack positioned 8 inches from heat source. Place squash and brussels sprouts on a large rimmed baking sheet; drizzle with oil, and toss to coat. Pat chicken dry. Arrange chicken, skin side up, and vegetables in a single layer on baking sheet. Sprinkle evenly with coriander and 1/2 teaspoon each of the salt and pepper.

Step 2

Bake in preheated oven until a thermometer inserted in thickest portion of chicken registers 140°F, 25 to 30 minutes. Increase oven temperature to broil (do not remove baking sheet from oven); broil until chicken reaches 165°F and vegetables are tender and browned, about 7 minutes. Remove from oven; sprinkle chicken and vegetables evenly with remaining 1/4 teaspoon salt. Let chicken rest 5to 10 minutes.

Step 3

Meanwhile, whisk together mayonnaise, milk, chives, water, juice, and remaining 1/4 teaspoon pepper in a small bowl.

Step 4

To serve, drizzle chicken and vegetables with mayonnaise sauce; sprinkle with pomegranate seeds and parsley.

Roasted Salmon with Horseradish

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How to Make It

Step 1

Preheat oven to 450°F with oven rack positioned 8 inches from heat source. Place salmon, skin side down, in center of a rimmed baking sheet lined with parchment paper. Sprinkle with pepper and 1/2 teaspoon of the salt. Stir together horseradish, capers, shallot, and 2 tablespoons of the oil in a bowl until combined. Spread mixture over tops of salmon, pressing lightly to adhere. Spread tomatoes around salmon, and drizzle with 2 tablespoons oil.

Step 2

Roast in preheated oven until a thermometer inserted in thickest portion of salmon registers 130°F and tomatoes have burst, about 18 minutes. Increase oven temperature to high broil (do not remove baking sheet). Broil until tomatoes and topping on salmon are browned, about 2 minutes.

Step 3

Toss arugula with remaining 1 teaspoon oil. Sprinkle tomatoes with arugula, pistachios, thyme, and remaining 1/4 teaspoon salt, and serve.

Broiled Ricotta-Tomato Toasts

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Lightly toast bread. Spread each toast slice with 2 tablespoons ricotta. Scatter cherry tomato halves over the ricotta. Drizzle the toasts with a small amount of extra-virgin olive oil (1/2 teaspoon each), and sprinkle with salt and freshly ground black pepper. Broil 1 to 2 minutes, or until cheese is bubbly.

Spicy Frozen Bloody Marys

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Step 1

Spread tomatoes and cucumber on a rimmed baking sheet and freeze until just frozen, about 45 minutes.

Step 2

In a food processor, mix frozen vegetables, tomato juice, lemon juice, sriracha, Worcestershire sauce and salt. Pulse until mixture is a fine slush, scraping down sides of bowl a few times if necessary. If pieces are too frozen to process, leave mixture to thaw at room temperature for 5 minutes and try again.

Caprese Stacks

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Bistro-Style French Onion Soup

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How to Make It

Step 1

Heat oil in a large nonstick skillet over medium-high heat; sauté onion and shallot, stirring until translucent (about 4 minutes). Reduce heat to medium; continue to cook until golden (about 4 minutes).

Step 2

Preheat broiler to low. Place soup in a large saucepan; bring to a boil. Stir in sautéed onion, thyme, vinegar, and black pepper; reduce heat to low. Cover and keep warm.

Step 3

Ladle soup into 4 broiler-safe bowls; top each with 1 piece of bread and 1/4 of cheese. Place under broiler for 3 minutes or until cheese is bubbly and golden. If you don’t have broiler-safe bowls, use oven-safe bowls, and bake at 350° for 5 minutes or until cheese is melted. Serve immediately, being careful not to directly touch hot bowls.

Steak Sandwiches with Creamy Chipotle Sauce

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Prepare grill. Sprinkle both sides of steak with salt. Grill 5 minutes per side or until desired degree of doneness; let stand 5 minutes. Slice into 1/4-inch-thick strips. Chop 1 chile, and combine with 1 teaspoon adobo sauce, yogurt, onions, cilantro, and lime juice in a bowl. Divide steak strips among bottom halves of rolls; top each portion with 2 tablespoons sauce mixture and, if desired, pepper slices.

Pineapple-and-Ricotta-Stuffed Napoleon

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Unfold puff pastry sheet on a lightly floured surface; roll the pastry out to 1/16-inch thickness. Cut pastry into 9 equal squares; discard 1 square. Transfer pastry squares to a parchment paper-lined baking sheet. Pierce pastry squares with a fork, and sprinkle evenly with sugar; chill pastry in the fridge for 10 minutes. Meanwhile, preheat the oven to 400°. Bake the pastry squares for about 15-18 minutes or until puffed and golden; let cool. Divide 2 teaspoons honey evenly among 4 dessert plates, dabbing 1/2 teaspoon in the center of each. Place 1 pastry square on top of each dab of honey. Combine ricotta cheese with vanilla in a small bowl. Spoon 1/4 cup ricotta cheese mixture on top of each pastry square, dividing pineapple slices (6 slices per pastry) evenly among plates. Divide 4 teaspoons honey, drizzling 1 teaspoon over the pineapple slices on each plate; top each with a second pastry square. Serve immediately.

Raspberry Lemonade

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In a bowl, whisk 2 cups water with the lemon juice, sugar, and raspberry purée until the sugar is dissolved. Fill 4 glasses half-full with ice, and pour the lemonade over the ice to chill it. Or, chill mixture in the refrigerator until you’re ready to serve.

Ginger and Carrot Soup

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How to Make It

Step 1

Warm oil in a pot over medium heat. Add onion; sauté until softened, 6 to 8 minutes. Add ginger and garlic; sauté until fragrant, about 1 minute.

Step 2

Raise heat to medium-high; stir in carrots. Pour broth into pot, cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until carrots are very tender, about 25 minutes. Remove soup from heat and let cool slightly.

Step 3

Working in batches, purée soup in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours.

Step 4

Just before serving, stir in lime juice and yogurt. Season with salt and pepper. Serve chilled, garnished with lime wedges, if desired.