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The best recipes

The BA Smash Burger

The BA Smash Burger Recipe Ground chuck is a great all-purpose, buy-it-anywhere choice for burgers. But if you want to get ambitious and blend, say, chuck with ground short rib or brisket, we say go for it.Ingredients1 pound ground beef chuck (20 fat)Ketchup, mayonnaise, shredded iceberg lettuce, and dill pickle slices (for serving)Recipe PreparationHeat a cast-iron griddle or large heavy skillet over medium-high until very hot, about 2 minutes, then lightly brush with vegetable oil.
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The best recipes

Rustic Tomato Soup with Toasted Cumin and Mini Rajas

Rustic Tomato Soup with Toasted Cumin and Mini Rajas Recipe Ingredientssoup2 tablespoons cumin seeds4 cups chopped onions (about 2 large)6 large garlic cloves, peeled2 teaspoons achiote paste*1/4 teaspoon ground allspice2 28-ounce cans peeled whole tomatoes with basil in juice, tomatoes diced, all juice reserved4 cups low-salt chicken broth1 3- to 4-inch dried guajillo chile,** stemmed, seeded, coarsely tornCayenne pepper (optional)rajasVegetable oil (for frying)4 4-inch corn tortilla squares (cut from round tortillas), halved, cut into 2x1/4-inch strips1 5-ounce package mini bell peppers, stemmed, seeded, cut into thin stripsRecipe PreparationsoupStir cumin seeds in small skillet over medium heat until starting to smoke and pop, about 4 minutes.
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The best recipes

Ancho Chile Salsa

Ancho Chile Salsa Recipe Add all, some, or none of the jalapeño’s seeds and ribs in order to control the salsa’s heat.Ingredients2 vine-ripened tomatoes, halved1 tablespoon vegetable oil1 dried ancho chile, seeds removed1 jalapeño, thinly sliced into rounds, seeds removed if desired1 teaspoon distilled white vinegarFreshly ground black pepperRecipe PreparationHeat broiler.
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Traditional recipes

Cider-Glazed Roasted Root Vegetables

Cider-Glazed Roasted Root Vegetables Recipe Ingredients12 ounces carrots (about 2 large), peeled, cut into 2x 1/3-inch sticks12 ounces parsnips (about 3 large), peeled, cut into 2x 1/3-inch sticks12 ounces rutabagas (about 2 medium), peeled, cut into 2x 1/3-inch sticks1 cup sparkling apple cider2 tablespoons Calvados (apple brandy) or other brandy1 tablespoon minced fresh parsleyRecipe PreparationPreheat oven to 425°F.
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The best recipes

Leek and Potato Galette with Pistachio Crust

Leek and Potato Galette with Pistachio Crust Recipe Makes four 6& 34; galettes ServingsAdding ground pistachios creates a substantial dough that complements the leeks for these galettes.IngredientsDough2½ cups all-purpose flour1 cup (2 sticks) chilled unsalted butter, cut into piecesFilling and Assembly1 tablespoon olive oil, plus more for drizzling1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced4 ounces fresh goat cheese5 tablespoons heavy cream2 garlic cloves, finely choppedKosher salt, freshly ground pepperAll-purpose flour (for surface)4 tablespoons coarsely chopped dill, divided, plus sprigs for serving2 large Yukon Gold potatoes, thinly sliced1 large egg, beaten to blendCrushed pink peppercorns (for serving; optional)Recipe PreparationDoughPulse pistachios in a food processor until coarsely ground.
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The best recipes

Crunch Bars

Crunch Bars Recipe IngredientsCookie Base1 cup (2 sticks) unsalted butter, room temperature, plus more for dish1/2 cup (packed) light brown sugar1/2 teaspoon fine sea salt1 1/2 teaspoons vanilla extract1 1/2 cups all-purpose flourTopping6 ounces semisweet or bittersweet chocolate or high-quality milk chocolate, finely chopped1-1 1/2 cups assorted toppings, such as cocoa nibs, crushed candy, toasted chopped almonds and pistachios, lightly toasted coconut, and popcornFlaky sea salt (such as Maldon)Recipe PreparationCookie BaseArrange a rack in middle of oven; preheat to 375°.
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