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Blackberry, Lemon, and Gingersnap Cheesecake Pudding Traditional recipes

Blackberry, Lemon, and Gingersnap Cheesecake Pudding

Blackberry, Lemon, and Gingersnap Cheesecake Pudding Recipe IngredientsLEMON CURD6 tablespoons (3/4 stick) unsalted butter1/2 cup fresh lemon juice2 tablespoons finely grated lemon peel2 tablespoons heavy whipping creamBLACKBERRY COMPOTE2 cups fresh blackberries (about 12 ounces)1 teaspoon finely grated lemon peelASSEMBLY4 ounces gingersnap cookies (about 16)1 1/2 cups chilled heavy whipping cream1/3 cup mascarpone cheeseRecipe PreparationLEMON CURDMelt butter in heavy large saucepan over medium heat.

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Gluten-Free Triple-Chocolate Chunk Cookie The best recipes

Gluten-Free Triple-Chocolate Chunk Cookie

Gluten-Free Triple-Chocolate Chunk Cookie Recipe After testing with lots of other brands, these cookies are best when made with Cup4Cup gluten-free flour.Ingredients¾ cup (6 ounces) unsalted cultured butter, melted, cooled but not congealed¾ cup (packed) light brown sugar2 teaspoons vanilla extract1¼ cups milk chocolate chunks or discs1 cup bittersweet chocolate chunks or discs½ cup white chocolate chunks or discsRecipe PreparationWhisk flour and baking soda in a medium bowl until combined.

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Grilled Hanger Steak with Cucumber Salad New recipes

Grilled Hanger Steak with Cucumber Salad

Grilled Hanger Steak with Cucumber Salad Recipe We’re hooked on the juicy and crunchy textures and sweet and spicy flavors in this steak and salad pairing.Ingredientshanger steak1 2” piece lemongrass, tough outer layers removed, lightly smashed, very thinly sliced¼ cup (packed) light brown sugar3 tablespoons fish sauce (such as nam pla or nuoc nam)2 tablespoons Asian sweet chili sauce1½ pounds hanger steak, center membrane removed, cut into 4 piecescucumber salad and assembly½ cup unseasoned rice vinegar2 tablespoons Asian sweet chili sauce1 teaspoon finely grated lemon zest1 medium cucumber, thinly sliced1 medium carrot, peeled, julienned½ small daikon, peeled, julienned½ small red onion, thinly slicedKosher salt and freshly ground black pepper½ cup chopped fresh cilantro¼ cup chopped unsalted, dry-roasted peanutsRecipe Preparationhanger steakCombine lemongrass, brown sugar, fish sauce, and sweet chili sauce in a resealable plastic bag.

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Wilted Greens in Tomato-Bacon Broth The best recipes

Wilted Greens in Tomato-Bacon Broth

Wilted Greens in Tomato-Bacon Broth Recipe Sweet, sour, and simple, these wilted greens are a faster version of braised collards and make a fantastic summer side dish. The tomato-bacon broth is everything. While you can use any green you like for this wilted greens recipe, a mix of tender and sturdy ones—some bitter and some hardy—gives the best balance to the final dish.

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Pomegranate Sorbet Parfait Traditional recipes

Pomegranate Sorbet Parfait

Pomegranate Sorbet Parfait Recipe Who needs cranberries when you can have pomegranate sorbet?Ingredients1 cup labneh (Lebanese strained yogurt) or plain whole-fat Greek yogurt¼ cup pistachios, coarsely chopped3 tablespoons black sesame seeds¾ cup mild honey (such as clover)Recipe PreparationCombine pomegranate juice, lime juice, sugar, and ½ cup water in a large bowl or measuring glass and stir to dissolve sugar.

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Cold Sesame Noodles with Summer Vegetables Latest recipes

Cold Sesame Noodles with Summer Vegetables

Cold Sesame Noodles with Summer Vegetables Recipe Ingredients1/3 cup unseasoned rice vinegar1 tablespoon Sriracha (hot chili sauce)1 tablespoon toasted sesame oil8 cups matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds)Kosher salt, freshly ground pepper8 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles1 cup (loosely packed) cilantro leaves with tender stems3 scallions, thinly sliced1 tablespoon black or white sesame seedsRecipe PreparationWhisk first four ingredients in a large bowl.

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