Tag: recipe

Fresh Cherry Tomato Pasta: A Weeknight Delight

As summer unfolds, it’s the perfect time to indulge in the vibrant and fresh flavors of seasonal produce. One of the stars of this season is the cherry tomato, a small yet flavorful fruit that bursts with sweetness and acidity. While this recipe for Cherry Tomato Pasta from Epicurious is perfect for a summer evening, it’s versatile enough to be enjoyed all year long. Thanks to the convenience of greenhouse-grown cherry and grape tomatoes, you can savor this delightful dish whenever you please. Whether you’re a seasoned home cook or just starting, this simple yet satisfying recipe will quickly become a go-to for weeknight dinners.

This Cherry Tomato Pasta is the epitome of a quick and easy meal. By the time your pasta is perfectly al dente, the tomatoes have softened, released their juices, and created a delectable sauce. The beauty of this recipe lies in its simplicity. With just a handful of ingredients, you can whip up a comforting and flavorful dish in no time. Plus, it’s easily customizable: if you’re in the mood for a little spice, a sprinkle of crushed red pepper flakes adds a welcome kick. For added texture, consider topping the pasta with toasted Italian breadcrumbs.

Ingredients:

Directions:

  1. Cook the Pasta: Begin by cooking 1 lb. of pasta in a large pot of boiling salted water. Stir occasionally to ensure even cooking. Aim for an al dente texture, which provides the perfect bite. Once cooked, drain the pasta, reserving a cup of pasta water. Transfer the pasta to a large bowl and set aside.
  2. Prepare the Sauce: While the pasta cooks, heat ½ cup of extra-virgin olive oil in a large skillet or wide, heavy saucepan over medium-high heat. Add the finely chopped garlic and sauté until fragrant, about 1-2 minutes. Be careful not to let the garlic brown. Next, add the cherry tomatoes, ground black pepper, a pinch of sugar, and the measured salt. Cook, stirring occasionally, until the tomatoes burst and release their juices, about 6-8 minutes. The resulting sauce will be light and flavorful, with a perfect balance of sweetness and acidity.
  3. Combine and Serve: Toss the cooked pasta with the cherry tomato sauce. If the sauce seems too thick, gradually add some of the reserved pasta water until you reach the desired consistency. Stir in the coarsely chopped fresh basil, which adds a burst of freshness and color. Finish the dish by generously grating Parmesan cheese over each serving. The cheese melts slightly from the heat of the pasta, adding a creamy and salty element.

Side Dishes:

To complement this light and fresh pasta dish, consider serving a simple mixed greens salad with a tangy vinaigrette. A crusty loaf of garlic bread or a baguette with olive oil and balsamic vinegar for dipping can also be a delightful addition. For a more substantial meal, pair the pasta with a protein, such as grilled chicken or shrimp.

Cherry Tomato Pasta is a celebration of simple, high-quality ingredients. With minimal effort, you can create a dish that is both comforting and sophisticated. This recipe is a testament to the idea that less is often more, allowing the natural flavors of the ingredients to shine. Whether you’re enjoying a leisurely summer dinner or looking for a quick weeknight meal, this pasta dish is sure to satisfy.

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A Unique Baked Feta Recipe That Will Leave Guests Asking for More

Are you ready to elevate your appetizer game? Dive into the world of flavors with this sensational recipe for Lemon Baked Feta from Louisiana Cookin. This dish is not only easy to prepare but promises an explosion of taste that will leave your taste buds tingling. Gather around the kitchen, and let’s embark on a culinary adventure.

Ingredients:

  • 1 (16-ounce) block of velvety feta cheese, soaked in brine and drained
  • 2 tablespoons of finely chopped preserved lemon
  • 6 to 8 (¼-inch-thick) slices of lemon
  • 1 (8-ounce) assortment of cherry tomatoes
  • ¼ cup of seedless kalamata olives
  • ¼ cup of seedless Castelvetrano olives
  • 4 tablespoons of olive oil (divided)
  • 4 (4-inch) strips of lemon peel
  • 2 tablespoons of fresh lemon juice
  • 3 sprigs of fresh thyme
  • 3 sprigs of fresh rosemary
  • 2 teaspoons of Cajun seasoning
  • Toasted baguette slices for serving
  • Fresh rosemary for garnish

Directions:

  1. Begin by preheating your oven to a toasty 400°F (200°C).
  2. Take a 9-inch square baking dish or ovenproof skillet, and let’s work some magic. Place the feta right in the center, and drizzle it with a tantalizing tablespoon of olive oil. Sprinkle the feta with the Cajun seasoning, adding a kick of spice. Now, crown the feta with the finely chopped preserved lemon and four zesty lemon slices.
  3. In a separate bowl, orchestrate a symphony of flavors. Combine the cherry tomatoes, kalamata olives, Castelvetrano olives, lemon peel, fresh lemon juice, and the remaining three tablespoons of olive oil. This vibrant mixture will dance around the feta, infusing it with a melody of tastes.
  4. Pour the tomato ensemble around the feta, creating a harmonious blend of colors and aromas. Arrange the sprigs of thyme, rosemary, and the remaining lemon slices on top, turning this dish into a visual masterpiece.
  5. Slide your creation into the preheated oven and let the magic unfold. After about 20 minutes, expect the feta to transform into a lusciously melted, light golden brown delight, while the tomatoes achieve a burst of succulence. Bid farewell to the rosemary and thyme—your culinary symphony is ready for the grand finale.
  6. As the dish emerges, prepare to indulge. Serve the Lemon Baked Feta with crispy, toasted baguette slices, perfect for scooping up every savory morsel. Garnish your creation with sprigs of fresh rosemary, adding a final touch of elegance.

 

Serving Suggestions:

As you embark on this gastronomic journey with this Lemon Baked Feta, consider enhancing the overall experience by pairing it with complimentary side dishes. These carefully chosen accompaniments will not only add variety to your meal but also elevate the flavors and textures to create a symphony of tastes on your palate.

Greek Salad Extravaganza: Kick off your culinary adventure by serving this Lemon Baked Feta alongside a vibrant Greek salad. The crispness of cucumbers, the juiciness of tomatoes, the brininess of olives, and the creaminess of feta will harmonize perfectly with the zesty notes of the main dish. Drizzle with a light vinaigrette to tie all the flavors together

Roasted Vegetables Medley: For a heartier option, roast a medley of seasonal vegetables to perfection. Think colorful bell peppers, zucchini, cherry tomatoes, and red onions. The caramelized edges and robust flavors of the roasted veggies will provide a delightful contrast to the creamy, tangy profile of the Lemon Baked Feta.

Spinach and Artichoke Dip Delight: Indulge your guests with a warm and creamy spinach and artichoke dip. The velvety texture of the dip, paired with crispy pita chips or breadsticks, creates a luxurious contrast to the Lemon Baked Feta. Your taste buds will thank you for this indulgent combination.

Get ready to impress your guests with this divine Lemon Baked Feta creation. Its combination of rich, creamy feta and zesty lemon flavors will transport your taste buds to a culinary paradise. Serve it as an appetizer or a star dish at your next gathering—it’s a guaranteed crowd-pleaser.

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Aromatic and Zesty: Hibiscus BBQ Sauce Chicken Wings

Chicken wings are a beloved staple at gatherings, from small family get-togethers to epic parties. But what if we told you that there’s a way to take your chicken wing game to a whole new level? Get ready to explore a unique twist on the classic chicken wing with this recipe for Hibiscus BBQ Chicken Wings from Food 52. These wings are nothing short of spectacular, featuring a homemade BBQ sauce infused with the exotic flavors of hibiscus. With a tantalizing balance of tartness, tanginess, and sweetness, these wings will steal the show at any occasion. So, roll up your sleeves and prepare to embark on a culinary adventure that will elevate your wing game to a whole new level!

Hibiscus BBQ Sauce Ingredients:

Chicken Wing Ingredients:

  • 3 pounds chicken wings, separated at the joint with tips removed
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper

Directions:

  1. Heat up a large saucepan over medium heat and add the olive oil. Sauté the diced onions and scallions until the onions turn slightly translucent, which should take around 5 to 7 minutes.
  2. Add the chopped garlic and sauté for about 30 seconds until it becomes fragrant. Into the saucepan, toss in all the dry spices and herbs, including salt and pepper, stirring them to combine. Pour in 1 cup of water and add the tomato paste, dried hibiscus flowers, apple cider vinegar, molasses, and the Scotch bonnet pepper. Let this delightful mixture simmer for 15 minutes until the hibiscus flowers have softened.
  3. Once done, carefully transfer the mixture into a blender and process until you achieve a smooth and thoroughly combined texture. If needed, you can add additional water, one tablespoon at a time, to reach your desired sauce consistency. Return the barbecue sauce to the saucepan and introduce the honey, stirring until well incorporated. Taste the sauce and add extra salt if required.
  4. For the Chicken Wings, preheat your oven to 400°F. Begin by patting the chicken wings dry before placing them into a spacious bowl. Drizzle the chicken wings with olive oil, then season them with salt, pepper, garlic powder, and smoked paprika. Give them a good toss to ensure even coating.
  5. Lay out the seasoned chicken wings in a single layer on a wire rack set over a baking sheet, ensuring they don’t touch each other. You might need two baking sheets depending on your batch size. Bake the chicken wings, flipping them once, until they achieve a glorious golden-brown color. This typically takes around 30 minutes. Once the wings are done baking, transfer them to a fresh bowl and coat them generously with the hibiscus barbecue sauce. Place them back on the wire rack over the baking sheet.
  6. Return the sauced-up wings to the oven for an additional 10 minutes, turning them halfway through. Finally, serve these delectable Hibiscus BBQ Chicken Wings piping hot and watch them disappear.

Now that you’ve unlocked the secrets to creating Hibiscus BBQ Chicken Wings, you’re well-equipped to be the star of any gathering or game day event. The exotic twist of hibiscus in the BBQ sauce takes these wings to new heights, offering a harmonious blend of flavors that’s sure to impress your guests. So, don’t wait for the next party – whip up a batch of these tantalizing wings and savor the applause and satisfied smiles of your friends and family. Get ready to embark on a flavor journey like no other with our Hibiscus BBQ Chicken Wings!

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The Perfect Comfort Food: Creamy Penne and Pancetta

Are you ready to embark on a culinary adventure that combines the richness of cream, the freshness of greens, and the savory delight of pancetta? In this mouthwatering recipe, we’ll guide you through creating Penne with Creamed Greens and Pancetta, a dish that’s sure to impress your family and friends. This recipe from Food 52 offers a delightful fusion of flavors, textures, and colors, making it an ideal choice for a cozy family dinner or a special gathering with loved ones.

Ingredients for creamy penne and pancetta: 

  • 1 pound of penne rigate
  • 1/3 cup of crème fraîche
  • 1/4 cup of heavy cream
  • 1/4 pound of pancetta, diced into 1/4-inch pieces (optional)
  • 1 pound of fresh broccoli rabe, thoroughly rinsed and trimmed
  • 1 medium bunch of dinosaur kale, rinsed and stems trimmed
  • 1/4 cup of olive oil
  • 1 1/2 tablespoons of freshly squeezed lemon juice (approximately 1/2 lemon)
  • 3 tablespoons of grated pecorino Romano, with extra for finishing touches
  • A pinch of red pepper flakes
  • 1 1/2 tablespoons of kosher salt, plus more to taste

Directions for creamy penne and pancetta: 

  1. Begin by spreading the diced pancetta in a sauté pan and placing it over medium heat. Cook the pancetta until the fat is rendered and it turns crispy. Depending on your stove, you might need to lower the heat as you go to ensure even cooking. Once done, remove the pancetta from the pan and place it on a paper-towel-lined plate to drain. Set it aside for later.
  2. While the pancetta is sizzling, let’s prepare our greens. Rinse the broccoli rabe and kale thoroughly, ensuring they are free of any dirt. Trim the stems as needed. In a large pot, pile the still-wet greens and drizzle olive oil over them. Season with a pinch of salt. Set the heat to high and start wilting the greens. Use tongs to move them from the bottom to the top of the pot for even cooking. Once the greens are fully wilted, and most of the liquid has evaporated (you can pour off any excess if necessary), add the heavy cream and a healthy pinch of red pepper flakes. Let it cook for about a minute.
  3. Transfer the wilted greens into a food processor, adding about half of the creamy liquid left in the pot. Begin pureeing, adding more liquid as needed to achieve a creamy consistency. Squeeze in a bit of lemon juice and add the crème fraîche. Puree once more until everything is beautifully combined. Don’t forget to taste and adjust the seasoning to your liking.
  4. In a separate large pot, bring water to a boil, and add 1 1/2 tablespoons of kosher salt. Once the water is boiling, add the penne and cook it until it reaches the perfect al dente texture. Before draining the pasta, reserve about 1/2 cup of pasta water.
  5. After draining, return the cooked penne to the pot. Now, it’s time to combine all the elements of our dish. Spoon the creamy green mixture over the pasta, add the crispy pancetta, and gently fold everything together. Sprinkle grated pecorino Romano over the top and fold again for that irresistibly cheesy finish. If you prefer a creamier consistency, you can add some of the reserved creamed greens liquid or pasta water. To serve this delectable dish, bring out your favorite shallow bowls. Spoon the Penne with Creamed Greens and Pancetta into each bowl, and don’t be shy with the extra grated pecorino Romano for that final touch of flavor.

With its rich, creamy texture, the earthy notes of greens, and the indulgent crunch of pancetta, Penne with Creamed Greens and Pancetta is a culinary masterpiece that’s bound to become a favorite in your home. This dish perfectly balances comfort and sophistication, making it suitable for any occasion. Try it out and watch your guests savor every bite!

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Recipe for Toasted Tomato-Paneer Sandwiches

Craving a delicious yet easy-to-make sandwich for lunch? Look no further than this toasted tomato-paneer sandwich recipe from Epicurious. With its unique blend of spices and the creamy texture of paneer cheese, this sandwich is sure to satisfy your taste buds. When it comes to toasted sandwiches, there are few things more delicious than a classic tomato-paneer sandwich. Paneer is a type of cheese that is firm and easy to slice, making it the perfect addition to any sandwich while leaving a smoky taste.

Ingredients for Toasted Tomato-Paneer Sandwiches

  • 12 slices of your preferred bread
  • 2 (6-oz.) packages of paneer
  • 1½ cups of coarsely-grated sharp cheddar or low-moisture mozzarella
  • 3 tablespoons of unsalted butter
  • 1 (15-oz.) can of crushed tomatoes
  • 1 medium onion, finely chopped
  • 1 small red onion, finely chopped
  • 6 cloves of garlic, finely chopped
  • 1 (1″) piece of peeled ginger, finely chopped
  • ½ a jalapeño with the seeds removed, finely chopped
  • ½ cup of chopped cilantro
  • 1 teaspoon of cumin seeds
  • ½ teaspoon of mustard seeds
  • 2 teaspoons of ground coriander
  • ½ teaspoon of cayenne pepper
  • ½ teaspoon of ground turmeric
  • 2 teaspoons of Diamond Crystal or 1¼ teaspoons of Morton kosher salt
  • 3 Tablespoons of extra-virgin olive oil
  • Ketchup (for serving)

Directions for Toasted Tomato-Paneer Sandwiches

  1. In order to start this wonderful recipe for a delicious toasted sandwich, you’ll want to begin by heating your extra-virgin olive oil in a large Dutch oven or another heavy pot over medium heat. Once the oil is spread throughout the bottom of the pot and properly heated, you’ll cook your paneer cheese in a single layer, undisturbed, until it’s golden brown underneath. This should take approximately 2 minutes. Then, you’ll transfer this to a medium bowl, allow the paneer to cool slightly, and then crumble the paneer cheese into bite-size pieces. Set this aside for later.
  2. Next, add your jalapeño, onion, garlic, cumin seeds, peeled ginger, and mustard seeds to the same pot. Cook these ingredients over medium heat while stirring often, until the onion is softened and translucent, which should take about 5 minutes. At this point, add in your cayenne pepper, turmeric, and coriander into the pot and cook it until it’s fragrant while stirring occasionally. After about 3 minutes, stir in your tomatoes, salt, and 1 cup of water. Bring the pot to a simmer and then reduce the heat to low and stir in your reserved paneer from earlier. Cover the pot and cook the contents while stirring occasionally until the sauce is slightly thickened, which should take about 15-20 minutes.
  3. In order to start assembling your six sandwiches, you’ll spread a slice of bread with ½ cup of sauce, top it with some of the red onion, cheddar cheese, and cilantro, and close up the sandwich with another slice of bread. Because you’re assembling all six sandwiches in this step, you’ll want to use about ⅙ of each of your sandwich ingredients, so that they’re all assembled evenly. Repeat the process of this step for the remaining five sandwiches.
  4. Melt 1 tablespoon of butter in a small nonstick skillet over medium heat for the toasting of the sandwiches. Place two sandwiches into your pan and press down on them occasionally with a spatula in order to ensure good contact with the pan, making the underside of the sandwiches golden brown and crisp, for about 3 minutes. After 3 minutes, turn your sandwiches over and cool for another 3 minutes until the other side is golden brown and the cheese is melted. Transfer your sandwiches to a plate and repeat the process two more times with your remaining butter and sandwiches.
  5. Slice the sandwiches in half and serve them alongside ketchup. Enjoy!

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A Winter Soup Recipe Perfect for Any Day

Looking for a comforting, hearty winter soup recipe? Look no further than this delicious Creamy Chicken and Wild Rice Soup from Epicurious. This classic comfort food is sure to warm you up on those shockingly cold winter days and leave everyone in the house satisfied. Read on for the full recipe and learn how to make it for yourself.

When it’s chilly outside and you’re in need of some comfort food, this creamy chicken and wild rice soup recipe is the perfect meal. It’s warm, hearty, and filling – everything you want in a winter soup. Plus, it’s easy to make and can be on the table in under an hour.

This soup starts with a simple base of chicken broth, onions, and celery. Then, you add in some shredded chicken breast for protein and diced carrots for sweetness and color. The wild rice gives the soup a nice earthy flavor and chewiness, while the milk and cream make it rich and creamy. Finally, we season it with salt, pepper, thyme, and parsley for flavor. One bite of this hearty soup and you’ll be hooked, as it’s the perfect way to warm up on a cold winter day.

Ingredients

  • 1 whole 3 ½ – 4 pound chicken
  • 4 cups of wild rice
  • 2 tablespoons of unsalted butter
  • 5 cups of heavy cream
  • 2 medium-sized leeks, roughly chopped
  • 1 fennel bulb and fronds, roughly chopped
  • 5 stalks of celery, roughly chopped
  • 3 medium yellow onions, roughly chopped
  • 1 large carrot, peeled and finely diced
  • 10 cloves of garlic, peeled and smashed
  • 5 sprigs of parsley, plus ¼ cup chopped
  • 2 sprigs of thyme
  • 2 bay leaves
  • 4 quarts of water
  • 2 tablespoons of fine sea salt
  • 1 teaspoon of freshly ground black pepper

Directions for Winter Soup

  1. You’ll want to begin this hearty soup recipe by making your own homemade chicken stock, allowing for the final product to be much richer than it would be if using store-bought chicken stock. Begin by grabbing a stock potand combining your whole chicken, water, 1 leek, ½ of a fennel bulb, 2 stalks of celery, 2 medium onions, 6 crushed garlic cloves, 2 sprigs of thyme, 5 sprigs of parsley, and 2 bay leaves in the pot. Cover, and bring your stock pot of ingredients over high heat. Once it’s boiling, you’ll uncover the pot, reduce the heat to a gentle simmer, and cook for 1 ½ hours.
  2. Remove your chicken stock from the heat and then remove the chicken from the pot, setting it aside. You’ll strain the liquid of the stock pot into another pot and discard your solids. Wait until the chicken is cool enough to handle and then shred the meat from the bones by using your hands. Receive this meat for the soup. Discard the skin and bones when finished.
  3. Begin the soup by taking a large soup pot and heating your butter over medium-high heat. Add your remaining fennel, celery, leek, onion, carrot, and garlic to the pot. You’ll then allow these vegetables to “sweat” until they’re soft and translucent, which should take about 3 to 4 minutes.
  4. Add your homemade chicken stock to the soup pot, and bring the contents to a boil. Once the pot is boiling, you’ll add your wild rice and salt, stirring to combine. Bring the soup to a simmer, cover the pot, and cook until the rice pods have opened. This should take about 25 to 30 minutes.
  5. After the wild rice pods have opened, you’ll add in your cream, chicken pieces, and black pepper. Bring the soup back up to a boil in order to combine flavors. Once it’s tasting to your liking, you’ll remove the pot from the heat and prepare to serve it.
  6. Divide the soup among bowls, garnish with parsley, and enjoy.

Notes:

  • If you’re making your chicken stock ahead, you can refrigerate it for up to 4 days ahead of time or you can freeze it for up to 6 months.
  • Be sure that you take your time to simmer your soup gently so that the flavors have time to develop and meld together.
  • For a heartier soup, add some chopped potatoes. For a more veggie-packed soup, add in some frozen peas or corn. Not a fan of chicken? Swap it out for diced ham or cooked ground beef. Don’t have wild rice on hand? Use brown rice, white rice, or even quinoa.

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