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Chicken Breasts with Couscous and Date, Caper and Mascarpone Sauce recipe

Chicken Breasts with Couscous and Date, Caper and Mascarpone Sauce recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Pan fried chicken breasts

A marvel of flavours, this dish consists of barbecued chicken breast served atop couscous and then drizzled with a lovely mascarpone cream sauce infused with dates and capers. If it isn't barbecue season, simply pan fry or grill the chicken instead.

29 people made this

IngredientsServes: 2

  • 1 skinless chicken breast fillet
  • 85g couscous
  • 120ml water
  • 1 tablespoon unsalted butter
  • 1 pinch salt
  • 1 tablespoon salted butter
  • 4 tablespoons capers, drained
  • 3 dates, pitted and chopped
  • 4 tablespoons mascarpone cheese
  • 4 tablespoons double cream
  • salt and ground black pepper to taste
  • 1 date, pitted and chopped
  • 1/4 cucumber, diced
  • 1/2 tomato, diced
  • 1 teaspoon lemon juice

MethodPrep:30min ›Cook:25min ›Ready in:55min

  1. Preheat an outdoor barbecue for medium heat, and lightly oil the grate.
  2. Barbecue the chicken breast until the meat is no longer pink inside and shows well-defined grill marks, 5 to 8 minutes per side. Cut the chicken breast in half, and set aside.
  3. Bring the water, unsalted butter and a pinch of salt to the boil in a saucepan over high heat. Remove from the heat, and stir in the couscous. Cover and let stand for 10 minutes, then fluff with a fork.
  4. Melt the salted butter in a frying pan over medium heat, and gently stir in the capers and 3 dates. Stir a few times to heat the capers and dates, then stir in the mascarpone cheese and cream, stirring until the cheese and cream have melted together. Allow the mixture to simmer for about 3 minutes to reduce slightly, then season to taste with salt and pepper.
  5. Place the couscous on a serving platter, and sprinkle with a chopped date. Arrange the 2 pieces of chicken breast onto the couscous, and cover with the mascarpone sauce. Sprinkle the dish with diced cucumber and tomato, and drizzle lemon juice over the top to serve.

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Reviews & ratingsAverage global rating:(37)

Reviews in English (29)

by da1bee

My husband does not like capers. My husband does not like dates. My husband took a couple of bites of this dish and announced that I could put it on the weekly rota and he would happily eat it. And then he gobbled it all up!The only change I made was I used 1/2 & 1/2 instead of heavy cream because I had that in the fridge and it was cold and rainy and I didn't want to go out. I did neglect the sauce a bit and when I returned, it had separated in a terrible gloppy mess, but I just added some more 1/2 & 1/2 and stirred vigorously and it all settled down. Disaster averted! Served with a boxed Roasted Garlic and Olive Oil couscous and for veggie, I followed recommendation and put my own twist: I sauteed green beans, then 5 minutes before finishing, I tossed in a handful of tomatoes, cucumbers, sliced Kalamta lives and some Spice Isalnds Greek Seasoning (great all-purpose spice for the pantry shelf) And for those who think cooked cucumbers sound yucky, you haven't lived until you've had braised cucumbers, but's that's another recipe.I highly recommend this recipe. Yum! (In fact, I just had the leftovers from my plate---there were none from Husband's and Son's---for lunch. Nukes well!)-15 Mar 2011

by kheil

Made this for ten people at a dinner party and served it over couscous with a Greek vegetable salad (tomatoes, olives, cucumber, bell peppers with a little oil and balsamic). It was such a hit! The sauce was a little thick and I wanted to ensure there was enough to go around, so I ended up adding a little 2% milk. The combination of the rich mascarpone, tart capers, and sweet dates is decadent beyond measure. Everyone loved the sauce so much - even my vegetarian friend (we spooned it over eggplant meatballs for him). Try this one out!-17 Oct 2010


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Italian Chicken Recipes

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Chicken Breast Use By Date

1026 use or freeze by date. With all the bad press about red meat its a good thing there are more chickens on earth than humans.

Nisa Recalls Chicken Fillets Because Use By Date Labels Are

The shelf life of chicken depends on a variety of factors such as the sell by date the preparation method and how it was storedbecause of its relatively low cost and proven health benefits over red meats chicken is one of the most popular meats in the world.

Chicken breast use by date. Use your eyes and your nose nobody here can tell you if the food in front of you is safe to eat. This week was so crazy that i didnt notice that my 10 pounds of vacuum packed foster farms chicken breasts from costco expired 2 days ago. Regardless of any date printed on the packaging whether it is sell by or use by one piece of advice is essential.

Most sites repeat the fdas guidelines that refrigerated chicken is good for 2 3 days after the sell by date but many food sites and forums call out that the sell by date is a strong suggestion and take matters in their experienced hands. Use your nose poultry that is still fit for human consumption will hardly smell at all. The usda site says to use within 1 or 2 days.

If it was yesterdays or day before and they seem fine then i may be inclined to use them for me and my husband but would never use them for my children. And forget about use by dates use your sense instead. How long does chicken last.

While the sell by date on a package of raw chicken is primarily for the retailers benefit you can use it to predict when the chicken is no longer safe to eat. Hmmmmmmm chicken i must admit is the one thing im funny about and usually stick to date. So why is the use by date on most of the chicken i just saw in the supermarket 6 days from now.

Additionally chicken doesnt instantly turn bad the day of the sell by date. Want to stay up to date with this. After chicken is purchased it may be refrigerated for 1 to 2 days the sell by date on the package may expire during that storage period but the chicken will remain safe to use after the sell by date if it has been properly stored.

In reality theres no national system for dating food in the us. Check out what they have to say on chowhound still tasty spoonful ehow global post yahoo answers. This is because the chicken is at its best quality before that date and quickly loses its quality every day after as bacteria starts to grow.

If it has started to go off then the smell. I always assumed use by dates were conservative and that you could normally go past them by a few days. Read the i really messed up chicken expired question.

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For Christmas Eve this year there were a number of requests to not serve ham or turkey or prime rib but to do something a little different. I had a sudden idea that Cornish Game Hens with apricot and date stuffing would be fun since I only had 6 for dinner. Using a.

Chicken Breasts with Couscous and Date, Caper and Mascarpone Sauce recipe - Recipes

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Cauliflower in Spiced Tomato Sauce, issue 24
Chanterelle Smashed Potatoes with Garlic and Olive Oil, issue 4
Charred Tricolor Salad, issue 14
Chayote Slaw, issue 19
Cheddar and Sage Biscuits, issue 1
Chestnut Flour Polenta, issue 4
Chickpea Panelle with Roasted Cherry Tomatoes, issue 19
Choucroute Mashed Potatoes, issue 5
Couscous, Carrot and Raisin Salad, issue 14
Couscous with Fried Scallions, issue 6
Couscous with Sautéed Vegetables, issue 8
Creamed Cauliflower with Chives, issue 9
Creamed Potatoes with Caramelized Onions, issue 5
Creamy Polenta with Caramelized Cauliflower and Gruyère Cheese, issue 21
Eggplant Clay Pot, issue 3
Fennel Fondant with Emmenthaler, issue 16
Fennel Gratin, issue 1
Fennel-Roasted Vegetables, issue 18
Flageolet Bean Purée with Pearl Onions and Swiss Chard, issue 6
Flash-Fried Sage Leaves, issue 22
Flash-Fried Swiss Chard, issue 1
Fragrant Jasmine Rice, issue 10
Fresh Corn Polenta Cakes, issue 4
Garlicky Collard Greens, issue 23
Garlicky Spinach with Red Peppers, issue 22
Green Beans with Shallots and Thyme, issue 13
Grilled Corn with Chile Butter, Limes and Cheese, issue 7
Homemade Sweet Guinness Bread, issue 5
Jansson&rsquos Temptation, issue 23
Jeweled Couscous, issue 1
Lemon and Leek Risotto, issue 17
Mashed Parsnips, issue 13
Mashed Potatoes with Mascarpone, issue 1
Mexican Red Rice, issue 2
Migas with Greens and Beans, issue 20
Moroccan Potato Salad, issue 16
Onion Confit, issue 24
Oven Grilled Asparagus, issue 13
Oven Roasted Shallots, issue 13
Parmigiano-Reggiano Baskets, issue 16
Parmigiano-Reggiano Flan, issue 10
Pasta Salad with Broccoli and Pine Nuts, issue 14
Pastina Timbale, issue 18
Peas with Leek, Bacon and Cream, issue 4
Potatoes da Delfina, issue 18
Potatoes with Saffron, issue 15
Potato Gratin with Parsnips and Rutabaga, issue 3
Potato-Leek Cakes, issue 6
Puff Pastry with Wild Mushrooms and Tapenade, issue 2
Pumpkin Confit with Ginger, issue 6
Ratatouille, issue 9
Red-Skinned Mashed Potatoes, issue 13
Refried Beans, issue 23
Rice Alla Rustica, issue 5
Rice and Bean Salad, issue 7
Rice with Green Peas, issue 4
Risotto with Radicchio, issue 21
Roasted Corn and Scallion Pancakes, issue 19
Sautéed Escarole with Fresh Herbs and Pomegranate, issue 23
Sautéed Fennel with Red Onion and Mint, issue 6
Savory Mushroom Pudding, issue 6
Schupfnudeln, issue 6
Seine Bight Beans, issue 7
Sesame-Tossed Cucumbers and Radishes, issue 10
Slow-Cooked Chickpeas with Orange, Lemon and Celery, issue 4
Spelt Salad, issue 19
Spicy Bucatini with Garlic and Parsley, issue 12
Spicy Fish Balls, issue 1
Spicy Papaya Salad, issue 13
Spinach and Bacon Stuffed Tomatoes, issue 9
Spinach Salad with Bacon, issue 2
Squash Casserole, issue 2
Sticky Rice, issue 13
Stir-Fried Basmati Rice with Pine Nuts and Basil, issue 5
Stir-Fried Bok Choy with Ginger and Garlic, issue 23
Stuffed Artichokes, issue 3
Stuffed Baked Tomatoes, issue 10
Stuffed Bell Peppers, issue 8
Stuffed Figs, issue 17
Stuffed Potatoes with Smoked Gouda and Wild Mushrooms, issue 8
Sushi Rice, issue 10
Sweet Potatoes with Browned Butter and Sage, issue 1
Sweet and Sour Cipollini Onions, issue 24
Three Bean Salad, issue 14
Tian of Summer Vegetables, issue 10
Tomato Fritters, issue 10
Traditional Mexican Beans, issue 23
Truffled Mashed Potatoes with Poached Egg Yolks and Green Asparagus, issue 10
Wasabi Mashed Potatoes, issue 3
Wasabi Whipped Potatoes, issue 20
Wild Rice with Mint and Pine Nuts, issue 3
Zucchini with Hazelnuts, issue 22

&ldquoAin&rsquot No Buffet&rdquo Skirt Steak with Black Bean Chile Sauce, issue 16
Alaskan Halibut with Chorizo, Clams and Saffron Beurre Blanc, issue 16
Alessio&rsquos Pizza with Caramelized Onions and Gorgonzola Cheese, issue 20
Aromatic Tagliatelle with Parmigiano-Reggiano Cheese, issue 10
Asparagus, Egg and Potato Stew, issue 24
Asparagus and Goat Cheese Omelet, issue 15
Asparagus Risotto, issue 6
Avocado-Stuffed Meatloaf with Salsa, issue 9
Bacon and Egg Raviolo with Spinach and Brown Butter, issue 18
Bacon-Wrapped Eggs with Polenta, issue 16
Baked Lamb and Potatoes with Garlic, Oregano, Mint and Capers, issue 4
Baked Mackerel with Garlic, Lemon, Fennel and Wine, issue 12
Baked Red Snapper with Cherry Tomatoes, Capers and Olives, issue 11
Baked Stuffed Eggplant, issue 14
Balsamic-Glazed Cornish Hens with Tarragon-Infused Vegetables, issue 3
Basil Ravioli with Tomato, Thyme and Basil Sauce, issue 19
Beef Braciole, issue 8
Beef Green Curry (Kaeng Keow Wan), issue 15
Beef Scaloppine Casalinga, issue 3
Beer Risotto, issue 8
Black Cod with Miso, issue 19
Boneless Veal Rump Roast with Truffle Sauce, issue 9
Borlotti Beans Uccelletto, issue 13
Braised and Stuffed Filet of Beef (Rinder Rouladen), issue 15
Braised Barbecue Short Ribs with Creamy Funché, issue 19
Braised Fillet of Lamb with Dill and Root Vegetables, issue 4
Braised Fish in the Japanese Way, issue 4
Braised Lamb or Pork Chops with Greens in Egg and Lemon Sauce, issue 12
Braised Lamb Shoulder with Herbs and Red Wine, issue 4
Braised Striped Bass with Corn, Mussels and Pistachio Gremolata, issue 11
Braised Wild Boar with Celery Balls, issue 22
Branzino al Balsamico Vecchio issue 3
Breaded Scallops with Mozzarella, Celery and Truffle with Sweet
Garlic Sauce, issue 18
Broiled Sea Bass with Fennel and Lemon, issue 3
Bucatini alla Amatriciana, issue 21
Bucatini and Cauliflower, issue 22
Bucatini Pasta with Chanterelles, Spring Peas, and Prosciutto, issue 1
Caramelized Red Onions with Orange Scented Prawns and Pine Nuts, issue 24
Caserecce (Pasta) with Eggplant and Swordfish), issue 19
Challah French Toast, issue 18
Chanfana (Lamb or Goat Stew), issue 20
Char Siu Pork Chops with Black Bean Sauce and Stir-Fried Vegetables, issue 3
Cheddar, Caramelized Onion and Apple Panini, issue 14
Chestnut Flour Tagliatelle with Porcini Mushroom Sauce, issue 4
Chicken Breasts Stuffed with Feta, Peppers and Capers, issue 6
Chicken Braised in White Wine and Mustard, issue 4
Chicken Piccata with Prosciutto and Artichoke, issue 22
Chicken Pot Pie with Homemade Puff Pastry Crust, issue 12
Chicken Salad with Ginger-Aïoli Dressing, issue 5
Chicken Thighs with Saffron, issue 15
Chicken with Green Olives, issue 3
Chicken with Shallots and Mushrooms, issue 13
Chiles En Nogada, issue 23
Chinese Fire Pot, issue 1
Choucroute Garni, issue 13
Cinnamon-Streusel Breakfast Focaccia, issue 6
Classic Swiss Fondue, issue 8
Colored Pasta, issue 22
Coq au Vin, issue 5
Country Ribs with Homemade Barbecue Sauce, issue 11
Couscous T&rsquofaya, issue 16
Cornmeal Crêpes with Smoked Salmon and Crème Fraîche, issue 1
Crab and Pickled Ginger Roll, issue 11
Crab Cakes with Rémoulade Sauce, issue 4
Crêpes Florentine, issue 21
Crescente with Tomato, Basil and Anchovy, issue 24
Crispy Duck Breasts with Spicy Pears, issue 10
Crispy Fried Fish with Sauerkraut, issue 6
Crispy Lamb Chops with Creamy Sweet and Sour Onions, issue 10
Crispy Soft-Shell Crabs with Creamy Corn, Fava Beans and Vanilla-Spiked Honey Drizzle, issue 14
Croque Monsieur, issue 5
Cumin Chicken with Papaya-Rum Sauce, issue 7
Daube de Canard, issue 2
Dill-Infused Fish, issue 4
Double-Cut Pork Chops with Bacon-Wrapped Apples, issue 21
Duck Breast with Apricots, Shallots and Orange-Tea Reduction and Potato Gratin, issue 15
Duck Breasts with Juniper Berries, Thyme and Pink Peppercorn Sauce, issue 9
Duck Fillets with Raspberry Vinegar Sauce and Apple Tart with Foie Gras, issue 8
Dungeness Crab Cakes with Asparagus, Lemon Vinaigrette and Crab Salad, issue 20
Eggplant Parmigiana, issue 14
Empanadas Three Ways, issue 24
Farfalle with Artichokes, Peas and Potatoes, issue 22
Farinata, issue 12
Feijoada, issue 8
Filet Mignon with Black Salt, issue 8
Filet of Beef Tenderloin with Tahitian Vanilla Sauce and Creamy Gnocchi, issue 23
Filets of Beef with Gorgonzola, issue 7
Filet of Beef with Mushroom Stuffing, Pancetta and Madeira Sauce, issue 9
Fillet of Sea Bass with Anchovy Parmentier and Parsley-Licorice Sauce, issue 14
&ldquoFirst-Date&rdquo Salmon Fillets, issue 13
Fish and Shellfish Soup, issue 4
Fish Grilled with Fennel, issue 13
Flemish Waffles, issue 6
Florentine Pepper Pot (Il Peposo), issue 22
Focaccia with Asparagus, Goat Cheese and Pine Nuts, issue 6
Focaccia with Fresh Mozzerella, Basil and Tomatoes, issue 6
French-Style Omelet with Chives, issue 15
Fresh Egg Pasta &ldquoRags&rdquo with Pancetta and Cannellini Beans, issue 13
Fresh Egg Tagliatelle with Butter and White Truffle Paste, issue 9
Fresh Taglierini and Borlotti Bean Soup (Taglierini e Fagioli), issue 22
Fried Tomato BLTs, issue 14
Fusilloni with Quail Ragoût, Carbonara-Style, issue 18
Glazed Pork with Apple and Cilantro, issue 16
Gnocchi with Filetti di Pomodoro Sauce, issue 3
Grape and Parmesan Risotto, issue 10
Gratin of Oysters with Laverbread, issue 24
Grilled and Braised Short Ribs, Brasciole Style, issue 12
Grilled Cajun Shrimp over Coconut Rice with Mango Relish, issue 6
Grilled Fish with Potatoes and Haloumi, issue 7
Grilled Honey-Lime Salmon Kabobs, issue 1
Grilled Honey Pork Tenderloin with Brandy Sauce, issue 11
Grilled Lamb Chops with Cilantro Mint Sauce, issue 5
Grilled Lobster with Papaya, Mango and Dill, issue 8
Grilled Mussels and Cheesy Grilled Country Bread, issue 14
Grilled Pork Chops with Maple-Mustard Sauce, issue 11
Grilled Salmon with Coffee, issue 17
Grilled Salmon with Mango Mustard and Black Beans, issue 1
Grilled Sardines, issue 8
Gulai Ikan, issue 11
Half-Moon (Mezzelune) Ravioli with Pears and Gorgonzola, issue 22
Halibut with Mint-Cilantro Chutney, issue 8
Ham, Cheese and Green Chile Croissants, issue 4
Hapu`upu`u with Island Spice Gremolata, Roasted Har Gau (Steamed Shrimp Dumplings), issue 24
Pineapple Salsa and Mango-Ginger Cream, issue 20
Hay-Baked Lamb, issue 17
Highland Salmon, issue 16
Honey and Mustard Marinated Salmon with Rosemary Apples, issue 3
Hot Soba with Duck and Long Onion, issue 4
Hugo&rsquos Texas Barbeque Shrimp with Blue Cheese Slaw, issue 16
Hunter&rsquos-Style Wild Boar with Beer, issue 8
Individual Beef Wellington with Madeira Sauce, issue 9
Inside Out Sesame Spinach Roll, issue 11
Irish Lamb Stew, issue 5
Jalapeño-Baked Fish, issue 2
Kale and Sweet Pepper Stir-fry with Rice, issue 21
Kefta Tagine, issue 16
Korean BBQ Lamb Chops, issue 3
Lacquered Duck Breast with Tarte Tatin of Onions, Swiss Chard and Goat Cheese, issue 23
Lamb Roast with Caramelized Shallots, Mint and Garlic, issue 10
Lamb Stew, issue 15
Lamb Tagine with Walnut-Stuffed Dates, issue 16
Lao-Style Grilled Chicken, issue 13
Lasagna alla Bolognese, issue 22
Leg of Lamb with Coffee, issue 17
Lemon Chicken, issue 1
Lemongrass Scented Beef with Baby Bok Choy, issue 11
Lentils with Greens, issue 23
Limoncello Chicken with Prosciutto, issue 17
Linguine alla John, issue 3
Lobster &ldquoBeluga&rdquo Couscous, issue 18
Lobster Macaroni & Cheese, issue 3
Lobster with Bisque, issue 14
Lobster with Champagne-Saffron Sauce, issue 5
Lobster Risotto, issue 24
Maklouba, issue 17
Manti, issue 21
Ma-Po Tofu, issue 18
Mini Penne Rigate with Goat Cheese, issue 6
Mint and Garlic Marinated Rack of Lamb, issue 6
Miso-Glazed Cod en Papillote with Bok Choy, issue 4
Mole Colorado, 28
Monkfish in a Livornese Sauce, issue 12
Monkfish with Rice, issue 20
Mu Shu Barbeque Pork, issue 16
Mussels in a Sherry Marinade, issue 1
Mussels with Oregano, issue 11
Mussels with Pernod, issue 5
Nantucket Sea Scallops with Perigord Truffles and Beet and Horseradish Sauce, issue 4
Northern Thai Jungle Curry, issue 11
Olive Gnocchi, issue 24
Omelet with Asparagus Tips and Truffles, issue 9
Orange-Balsamic Glazed Tempeh with Greens, issue 23
Osso Buco with Vegetables, issue 4
Osso Buco, issue 19
Ostrich with Balsamic Vinegar and Honey, issue 20
Oven Baked Duck with Sauce, Cabbage and Potato Pancakes, issue 15
Oven-Braised Lamb Shanks, issue 8
Oyster and Tomato Pan Roast with Salsify, Fennel and Curry Oil, issue 6
Paccheri with Fennel and Pork Sausage Sauce, issue 16
Pan Fried Rib-Eye Steaks with Mustard-Pepper Crust and Green Beans, issue 3
Pan Fried Scallops with Peas, issue 9
Pan Seared Duck with Blueberry Sauce, issue 6
Pan Seared Salmon with Tomato-Basil Sauce, issue 1
Pan-Seared Snapper Fillet with Clams and Chorizo Stew, issue 19
Pan Seared Striped Bass with Warm Arugula, Smoked Applewood Bacon and Teardrop Tomatoes, issue 6
Pad Thai, issue 15
Pan-Roasted Tomato and Cream Cheese Omelet, issue 15
Pan Seared Veal Chop with Heirloom Tomatoes and Spinach, issue 6
Pappardelle with Mushrooms and Baby Artichokes, issue 10
Parmigiano-Reggiano Flan, issue 10
Pasta alla Boscaiola, issue 22
Pasta alla Trabaccolara, issue 22
Pasta and Bean Soup, issue 13
Pasta with Bacon and Squash, issue 21
Pasta with Eggplant, issue 14
Pasta with Eggplant, issue 20
Pasta with Grapes, issue 10
Patagonia Lamb with Pumpkin, Vegetable Couscous and Gremolata, issue 24
Penang-Style Fried Noodles, issue 21
Penne al Pomodoro with Tomatoes from the Vine, issue 22
Penne with Basil Pesto, Artichoke Hearts and Roasted Peppers, issue 1
Peruvian-Spiced Lamb Ribs, issue 12
Pesco Bäcos, issue 24
Pesto Alla Genovese with Trenette, issue 19
Piquillo Peppers with Oxtail, issue 21
Pizza Margherita, issue 20
Poached Eggs with Pancetta and Arugula, issue 24
Poached Eggs with Smoked Salmon, Crab and Dill Hollandaise, issue 16
Polenta Fruiliana with Cream Sauce, issue 8
Pollo Bäco, issue 24
Pork Loin Stuffed with Dried Fruit and Braised with Coffee, issue 17
Pork Tenderloin with Balsamic Shallot Mustard, issue 24
Pork Tenderloin with Beer, Milk and Belgian Endive Sauce, issue 8
Pork Tenderloin with Morel Sauce, issue 5
Pork Tenderloin Saltimbocca, issue 12
Pork Tinga Tacos, issue 14
Portobello Mushroom Strata with Fontina Cheese, issue 2
Portugese-Style Paella, issue 9
Potato Gnocchi with Fresh Tomatoes and Basil, issue 13
Poulet à la Normande, issue 2
Pressed Vegetable Rolls with Mozzarella and Basil Pesto, issue 14
Potato Gnocchi, issue 23
Prime Rib Roast with Rosemary-Roasted Potatoes and Onions, issue 2
Pumpkin and Cinnamon Risotto with Jumbo Shrimp and Orange-
Ginger Compote, issue 22
Pumpkin Gnocchi with Fontina Sauce, issue 4
Pumpkin Ravioli, issue 9
Pumpkin Risotto, issue 12
Pumpkin Tortelli with White Truffles, issue 12
Quail with Bacon and Wild Greens, issue 14
Quails Stuffed with Chestnuts and White Truffle, issue 9
Quick Broiled Salmon, issue 2
Quick Enchiladas Suizas, issue 2
Rack of Pork with Parmesan Breadcrumbs, Sage Garlic Sauce and Roasted Vegetables, issue 4
Raised Waffles, issue 13
Ravioli Molisani, issue 8
Real Phat Thai, issue 17
Red Mullet with an Olive Crust and Pomegranate Syrup, issue 14
Red Snapper en Papillote with Tomatoes, Capers and Olives, issue 4
Red Snapper with Sweet and Sour Fig Sauce, issue 14
Red Wine Glazed Beef Short Ribs, issue 6
Rib-Eye Roast with Chimichurri Sauce and Grilled Vegetables, issue 7
Rib-Eye Steak with Red Wine Roasted Chanterelle Mushrooms and Watercress Sauce, issue 23
Ricotta Dumplings, issue 20
Risotto with Fresh Buffalo Sausage, issue 16
Risotto-Style Orzo with Zucchini, Lemon and Feta, issue 12
Roasted Clams with Chicken, Artichokes and Bacon, issue 6
Roasted Chicken with Marsala Wine, issue 1
Roasted Duck Breast with Mammolo and Cherry Sauce, issue 10
Roasted Duck Tossed with Caramelized Onions, Cilantro, and Passion Fruit Vinaigrette, issue 19
Roasted Mahi Mahi with Passion Fruit, Ginger and Vanilla Coulis, issue 9
Roasted Pork Tenderloin with Cherries, issue 7
Roasted Pork Tenderloin with Mustard Cream Sauce, issue 21
Roasted Tenderloin of Veal with Gorgonzola Butter, issue 5
Roasted Tomato Pizza, issue 20
Roasted Veal Rib-Eye with Potatoes Fondant, Oven-Cured Tomatoes, Cipollini Onions, Golden Chanterelles and Fava Beans, issue 23
Roast Lamb, issue 23
Roasted Whole Rack of Pork with Dried-Cherry Stuffing, issue 12
Rosa di Parma, issue 10
Salmon en Papillote with Leeks and Herbed Butter, issue 4
Salmon with Artichokes, issue 11
Salt-Crusted Red Snapper with Fennel Salad, issue 6
Sam Spade&rsquos Chops, issue 18
Salted Cod with Onion, Cream and Potatoes, issue 8
Sanuki-Udon, issue 12
Sardinian Gnocchi (Malloreddus) with Fresh Sausage and Pecorino Sardo, issue 15
Sardinian Teardrop Pasta with Ragu of Wild Boar, issue 10
Sautéed Chicken Breast with Herbs in Red Pepper Cream Sauce with Crispy Leeks, issue 15
Sautéed Daurade with Candied Tomatoes and Noisette-Basil Sauce, issue 19
Sautéed Turbot Fillet with Brioche, Beets and Grapefruit Sauce, issue 10
Sausage, Cheese and Apple Quiche, issue 1
Scallopine of Pork all Piccata, issue 12
Scallops with Saffron Sauce and Green Apples, issue 16
Scrambled Eggs with Parsley, Crème Fraîche and Bleak Roe, issue 4
Sea Bass Fillet with Basil and Potatoes, issue 19
Sea Bass Wrapped in a Potato Crisp with Saffron-Infused Creamy Leeks, issue 10
Sea Scallops with Couscous and Rouille, issue 4
Sea Scallops with Mushrooms, issue 20
Seafood Paella, issue 9
Seafood, Pumpkin and Arugula Risotto with Lemon-Basil Pesto, issue 23
Seared Duck Breast with Rosemary-Wine Sauce and Sautéed Garlic Potatoes, issue 5
Seared Lamb Cutlets on Baby Spinach, Lemon Potato and Sugar Snap Pea Salad with Cranberry Jus, issue 14
Seared Pollock Fillet with Caramelized Onions, issue 3
Seared Rare Tuna with Pepper Sauce and Asparagus, issue 8
Seared Scallops with Short Ribs, issue 14
Seared Scallops with Tomato Concassé, issue 12
Sea Scallops with Peas, issue 18
Semolina Pasta, issue 22
Sesame-Glazed Salmon Fillet over Soba Noodles, issue 10
Short Ribs Stracotto, issue 12
Shrimp Baked in Tomato Sauce with Feta, issue 6
Shrimp Ida, issue 13
Shrimp Rolls, issue 14
Shrimp with Italian Sparkling Wine and Cream, issue 18
Siu Mai (Steamed Pork and Shrimp Dumplings), issue 24
Slow-Roasted Pork Loin with Apples and Wine, issue 9
Smoked Salmon and Cucumber Roll, issue 11
Smoky Cardamom Pork Chops with Peach Chutney, issue 18
Spaghetti with Carbonara Sauce, issue 21
Spaghetti with Fresh Tomatoes, Shrimp, Saffron and Crunchy
Bacon, issue 18
Sicilian-Style Stuffed Zucchini, issue 22
Sour Cream Waffles with Mixed Berries, issue 24
Spanakotiropita, issue 18
Spareribs Cacciatore, issue 4
Spiced Baby Lamb Chops with Tamarind Chutney, issue 10
Spiced Chicken Kebabs with Onions and Peppers, issue 7
Spice Broiled Salmon, issue 11
Spice Grilled Salmon, issue 11
Spice-Rubbed Pork Loin Stuffed with Cornbread, Cranberries and Apples, issue 1
Spicy Sausage with Quince and Red Pepper, issue 4
Spicy Shrimp Roll, issue 11
Spiral Rolled Filet with Pesto, issue 18
Steak Braised in Chianti, issue 1
Steamed Mussels with Beer and Cream, issue 6
Strawberry and Shrimp Risotto, issue 18
Stuffed Chicken, issue 10
Stuffed Chicken in White Wine Sauce, issue 10
Stuffed Quail, issue 20
Stuffed Quail with Raisins, Fennel and Walnut Pesto, issue 1
Stuffed Roasted Potatoes, issue 23
Succulent Pork Roast Braised with Milk and Herbs, issue 22
Swedish Meatballs, issue 23
Sweet Pork Ribs, issue 5
Swordfish Involtini, issue 19
Tagliatelle with Asparagus and Prosciutto, issue 12
Tagliatelle with Creamy Radicchio di Treviso and Beer Sauce, issue 8
Tagliatelle with Squash and Walnut Sauce, issue 24
Tagliolini with Shrimp And Prosciutto, issue 24
Tenderloin with Mushroom Powder, Mustard Sauce, Crispy Potato Croquette and Tomaca Sauce, issue 24
Thai Beef Salad, issue 11
Tomatillo-Braised Pork Country Ribs with Mexican Greens, issue 2
Tortelli with Spinach Filling, issue 24
Tortellini with Sage, issue 11
Traditional Egg Pasta, issue 22
Trenette with Sun-Dried Tomatoes and Mushrooms, issue 13
Truffle Risotto, issue 9
Truffled Mashed Potatoes with Egg Yolk and Green Asparagus, issue 24
Tuna Steaks with Peppercorns, Seasonal Vegetables and Soy-Balsamic Sauce, issue 22
Turbot Fillet with Artichokes and Cabbage Purée, issue 22
Turkey Avocado Wraps with Spicy Cumin Mayonnaise, issue 14
Vanilla-Infused Mahi Mahi with Vanilla-Saffron Sauce, issue 9
Veal and Mascarpone Tortelloni with Sage and Dried Cranberry Sauce, issue 5
Veal Medallions with Vanilla Jus, issue 9
Vegetable Roll, issue 11
Westerbotten Cheese Pie, issue 4
White Clam Pizza, issue 20
White House Game Pie, issue 20
Whole Fish Encrusted in Rock Salt, issue 10
Whole-Wheat Crêpes with Smoked Ham, Eggs and Cheese, issue 1
Wild Boar Stew, issue 7
Wild Mushroom-Stuffed Chicken in Broth, issue 2
Wild Mushrooms with Poached Egg, issue 21

Almond Marjolaine with Mascarpone and Mocha Fillings, issue 5
Almond Shortbread, issue 2
Almond Shortbread, issue 20
Almond Sponge Cake with Blackberries and Whipped Cream, issue 14
Alsatian Apple and Cream Tart, issue 13
Amaretto Almond Cake, issue 22
Anise and Cornmeal Biscotti, issue 2
Apple Cinnamon Pie, issue 12
Apple Cranberry Crisp with Pecan Streusel, issue 9
The Apple Lady&rsquos Apple Cake, issue 1
Applesauce Date Cake with Cream Cheese Frosting, issue 12
Apricot-Almond Scones, issue 3
Apricot Cranberry Fruitcake, issue 15
Baked Chocolate Soufflé with Crème Anglaise and Chocolate Sauce, issue 2
Banana Caramel Cake, issue 6
Berry Pudding, issue 5
Biscuits, issue 8
Blackberry Peach Cobbler, issue 23
Blackberry Tart, issue 10
Black Bottom Brownie Cheesecake, issue 13
Black Forest Sandwiches, issue 19
Brownies, issue 14
Brown Sugar Buttermilk Cake with Mango-Pecan Topping, issue 20
Buttermilk Panna Cotta with Orange-Rhubarb Consommé, issue 5
Calabaza Flan, issue 19
Candied Citrus Peel, issue 1
Cannoli Napoleons, issue 22
Caramel and Tapioca Pudding, issue 8
Caramelized Fennel and Apple Clafoutis with Shaved Manchego and Almonds, issue 23
Caramelized Pear Tart with Gorgonzola Cream and Black Pepper Syrup, issue 6
Cardamom Carrot Cake, issue 6
Carrot Chiffon Cake with Butterscotch-Rum Icing, issue 10
Carrot-Pink Peppercorn Ice Cream, issue 16
Chai Pots de Crème, issue 8
Cheese Platter with Compotes, issue 10
Cherry Chocolate Chunk Ice Cream, issue 19
Cherry Clafoutis, issue 16
Chestnut Flour Cake, issue 4
Chestnut Flour Crêpes with Ricotta Cheese and Grand Marnier, issue 4
Chocolate Almond Cake, issue 6
Chocolate and Anise Torte, issue 16
Chocolate and Poached Pear Torte with Chocolate Ganache Glaze, issue 1
Chocolate Banana Panini, issue 22
Chocolate Bread Pudding, issue 2
Chocolate Chip Waffles with Banana Butterscotch Sauce, issue 13
Chocolate Coconut Layer Cake, issue 10
Chocolate Cookie &ldquoCannolis,&rdquo issue 13
Chocolate Dessert Fondue, issue 8
Chocolate Espresso Pots de Crème, issue 16
Chocolate Kahlúa Whoopee Pies with Vanilla Mascarpone Cream Filling, issue 13
Chocolate Kougelhopf, issue 5
Chocolate Mascarpone Tart, issue 4
Chocolate Meringue Mint Parfaits, issue 23
Chocolate Mousse, issue 5
Chocolate Peanut Butter Cupcakes, issue 18
Chocolate Peppermint Tarts, issue 23
Chocolate Plum Fruitcake, issue 15
Chocolate Pudding, issue 4
Chocolate-Raspberry Tart, issue 7
Chocolate Soufflé, issue 10
Chocolate Strawberry Tarts, issue 11
Cinnamon Buns, issue 5
Classic Crumb Cake, issue 21
Coconut Caramel Bars, issue 10
Coconut Crema with Strawberry Water, issue 7
Coconut-Ginger Ice Cream, issue 14
Coconut Ice Cream, issue 7
Coconut Lime Pound Cake, issue 10
Coconut Tart, issue 8
Coconut Thumbprint Cookies, issue 10
Coffee Soufflé with Chocolate Glaze, issue 17
Cornmeal, Anise Seed and Golden Raisin Scones, issue 3
Cornmeal Crêpe Batter, issue 1
Cranberry Almond Bars, issue 5
Cranberry Shortbread, issue 5
Cranberry Upside-Down Cake, issue 2
Crema Catalana, issue 12
Crème Brûlée Cheesecake, issue 13
Crème Caramel with Fresh Bufala Ricotta and Sage, issue 15
Crêpe Batter, issue 1
Crêpes with Caramelized Apples and Vanilla Sauce, issue 1
Crêpes with Chocolate-Chestnut Butter, issue 1
Crêpes with Coconut Butter, issue 1
Crêpes with Lemon Butter, issue 1
Crêpes with Satuéed Pears, issue 9
Cupcake Variations, issue 18
Dolce Genovese, issue 19
Double-Chocolate Chipwiches, issue 19
Double-Chocolate Delight Cupcakes, issue 18
Double-Chocolate Hazelnut Bars, issue 5
Double-Chocolate Individual Baked Alaska, issue 4
Double-Chocolate Peppermint Bark, issue 23
Dried Cherry Meringues, issue 10
Dulce de Leche Tart, issue 7
Dulce De Leche Volcano with Caramel Sauce, issue 24
Earl Grey Madeleines, issue 21
Easy Chocolate-Raspberry &ldquoPetit Fours,&rdquo issue 13
Espresso Crunch Ice Cream, issue 19
Eton Mess, issue 5
Fanned Pears Poached in Red Wine with Mascarpone, issue 18
Fig Bars, issue 24
Fig Log with Pecorino di Fossa Cheese, Walnuts and Honey, issue 10
Finca el Cisne&rsquos Bananas with Cream, issue 24
Firi Firi, issue 23
Framboise Truffles, issue 2
Frangipane Cake, issue 21
Fresh Berry Tart, issue 7
Fresh Strawberry Bavarian, issue 18
Gingerbread Cookies, issue 9
Ginger Cake with Chocolate Sauce, issue 4
Ginger Coins, issue 2
Ginger-Honey Granita, issue 14
Goat Cheese Cake with Passion Fruit and Honey, issue 21
Grasshopper Bars, issue 23
Guava Lime Cheesecake, issue 7
Hazelnut Biscotti, issue 16
Homemade Sweet Ravioli Drizzled with Sardinian Bitter Honey, issue 10
Honey and Spice Cheesecake, issue 2
Hot Lemon Soufflé, issue 9
Icing for Cookies, issue 9
Individual Fruit Crostatas, issue 4
Individual Mango Tarts Tatin, issue 7
Individual Pear and Cardamom Bread Puddings, issue 9
Italian Cherry Pie, issue 7
Italian Custard (Zabaglione), issue 22
Italian Custard with Strawberries, issue 21
Lavender Crème Brûlée, issue 18
Lavender Shortbread, issue 18
Lemon and Candied-Citrus Trifle, issue 2
Lemon and Lime Cheesecake, issue 3
Lemon Balm with Tropical Fruit and
Lemon-Blueberry Tart, issue 7
Lemon Coconut Bars, issue 5
Lemon Cake with Lemon Liqueur, issue 12
Lemon Meringue Pie with Spicy Gingersnap Crust, issue 17
Lemon Mousse Cake, issue 6
Lemon Panna Cotta with Raspberry Sauce, issue 17
Lemon Pistachio Tart, issue 20
Lemon Pithivier, issue 8
Lemon Rosemary Pound Cake, issue 1
Lemon Sandwich Cookies, issue 17
Lemon-Scented Flourless Almond Cookies, issue 12
Lemon Scones, issue 3
Lemon Strawberry Cakes, issue 11
Limoncello Soufflés, issue 6
Macadamia Fudge Biscotti, issue 20
Mango-Ginger Sandwiches, issue 19
Merrion Scones, issue 24
Mexican Flan, issue 23
Milk Chocolate Mousse, issue 11
Mini Cheesecakes with Fig and Marsala Sauce, issue 4
Moroccan Orange Salad, issue 16
Napoleon of Dulce de Leche, issue 7
Oatmeal Biscuits with Baked Amaretto Apples and Almonds, issue 12
Orange Poppy Seed Cupcakes with Raspberries and Cream, issue 14
Orange Raisin Panettone, issue 15
Orange Sorbet, issue 1
Pan-Grilled Orange Slices with Yogurt, Honey and Pine Nuts, issue 8
Passion Fruit Sorbet, issue 18
Peanut Butter Bocce Balls, issue 22
Pear and Maple Trifle, issue 9
Pear Compote, issue 21
Pear Squares with Maple Mascarpone Cream, issue 12
Pears Grilled in Vanilla Wine Syrup, issue 14
Pecan Waffles with Orange-Honey Butter, issue 13
Peppermint White Chocolate Mousse Cake, issue 23
Pignoli Cookies, issue 22
Pineapple-Ginger Sorbet, issue 14
Pithivier, issue 8
Plum Cake with Cream and Prosciutto Cracklings, issue 24
Plum Dumplings, issue 6
Plum Tart with Tender Sweet Ginger Crust, issue 11
Poached Pears with Raspberry Sauce, issue 9
Polenta Cake, issue 21
Port-Roasted Figs over Almond Cake with Honeyed Whipped Cream, issue 8
Pots de Crème au Chocolat, issue 7
Princess Cupcakes with Marzipan
Frosting, issue 18
Pumpkin Crème Brûlée, issue 12
Raspberry and Hazelnut Linzertorte, issue 2
Raspberry Fondant Cake, issue 6
Raspberry Walnut Ice Cream with Chocolate Ganache Drizzle, issue 19
Rhubarb Crumble with Vanilla Sauce, issue 23
Rice Pudding with Cream, issue 24
Roasted Pears and Grapes, issue 1
Rugalach, issue 20
Saffron Cookies, issue 15
Sesame Cookies, issue 1
Sliced Tangerines with Lavender and Honey, issue 2
Sour Cream Coffee Cake, issue 21
Spiced Rum Cake, issue 2
Squash Pie from Lesbos, issue 4
Sticky Buns, issue 5
Strawberry Almond Linzer Sandwiches, issue 19
Strawberry Margarita Cream Pie, issue 14
Strawberry-Rhubarb Cream Cake, issue 3
Strawberries with Mustard,Vinegar and Vanilla Ice Cream, issue 15
Strawberries with Lemon Wafers and Goat Milk Ice Cream, issue 14
Sticky Toffee Pudding, issue 17
Strawberries Pazzo, issue 18
Strawberry Crostata, issue 18
Strawberry Wontons, issue 11
Sugar Cookies, issue 9
Sweet Pizza with Mascarpone and Bittersweet Chocolate, issue 20
Sweet Ricotta Pie, issue 22
Sweet Salami, issue 7
Syrup Sponge with Custard, issue 5
Tarte Tatin with Pears, issue 2
Tiramisù, issue 13
Tiramisù, issue 17
Toasted Coconut and Ice Cream Profiteroles, issue 2
Triple Chocolate Mousse with Mango Sorbet, issue 24
Triple Lemon Cake, issue 17
Tropical Fruit Salad with Toasted Coconut and Mango Sauce, issue 2
Tropical Fruit Spiced Cake, issue 15
Turkish Lemon &ldquoCream,&rdquo issue 12
The Ultimate Cannoli, issue 22
Upside-Down Apple Pfannkuchens with Cinnamon-Sugar Ice Cream, issue 4
Upside-Down Pear and Red Wine Tart, issue 2
Vanilla Bean Ice Cream, issue 19
Vanilla-Caramel Pizzelle Sandwiches, issue 19
Vanilla Cupcakes, issue 18
Vanilla Gelato with Amarena Fabbri Cherries, issue 7
Walnut Cake from Brittany, issue 4
White Chocolate Chunk Cookies, issue 13
Whole-wheat Crêpe Batter, issue 1
Zuppa Lucchese, issue 3

Sauces, Staples, Bases, Stocks and Condiments
Apple-Pear Butter, issue 4
Banana-Butterscotch Sauce, issue 13
Basic Pizza Dough, issue 20
Basil Oil, issue 11
Basil Oil, issue 19
Béchemel Sauce, issue 5
Bolognese Sauce (Ragù alla
Bolognese), issue 22
Broth for Hot Noodles, issue 4
Caramel-Chocolate Sauce, issue 16
Cherry Jelly-Marmalade, issue 7
Chicken Stock, issue 17
Chimichurri, issue 24
Chocolate Ganache Topping, issue 16
Chocolate Glaze, issue 16
Cucumber-Scallion Sauce, issue 7
Flavored Salts, issue 9
Garlic Butter, issue 9
Green Curry Paste (Prik Gang Keuwan), issue 15
Herb Butter, issue 22
Homemade Chicken Stock, issue 1
Homemade Oxtail Broth, issue 9
Homemade Vanilla Extract, issue 17
Honey-Roasted Applesauce, issue 12
Meat Ragu, issue 1
Mushroom Duxelles, issue 12
Mustard Sauce, issue 23
Northern-Style Zucchini Raita, issue 8
Onion Confit, issue 24
Orange-Honey Butter, issue 13
Pizza Dough with Beer, issue 20
Pizza Dough with Honey, issue 20
Puff Pastry, issue 12
Quick Lemon Marmalade, issue 12
Raspberry-Jalapeño Salsa, issue 11
Rich Beef Stock, issue 17
Roasted Tomato-Jalapeño Salsa, issue 2
Rolled Lemon Peel in Syrup, issue 12
Simmered Tomatillo-Serrano Sauce, issue 2
Southern-Style Zucchini Raita, issue 8
Spicy Dipping Sauce, issue 11
Strawberry Sauce, issue 13
Strawberry Sauce, issue 16
Sweet-and-Spicy Ancho Seasoning Paste, issue 2
Sugar Glaze, issue 16
Tare Sauce, issue 4
Thai Red Curry Paste, issue 11
Tomato, Basil and Thyme Sauce, issue 19
Tomato Sauce, issue 11
Wellington Quick Madeira Sauce, issue 9
Winterlake Pepper Blend, issue 6

Apple-Cranberry Punch with Calvados and Ruby Port, issue 15
Bad Santa Punch, issue 15
The Batanga (from Diego), issue 14
The Balvenie Smash, issue 23
The Balvenie Stroll, issue 23
Belgian Hot Chocolate, issue 6
Black Russian, issue 6
Bloody Mary, issue 9
Bullshot, issue 6
Caipirinha, issue 8
Canadian Cabernet Icewine Martini, issue 15
Chocolate Rosa Mexicano, issue 14
The Classic Vodka-Caper, issue 3
Cognac Long Drink, issue 19
Diego Margarita, issue 14
Four Seasons Resort Bali at Jimbaran Bay Colada, issue 12
Ginger Rogers, issue 22
Harvey Wallbanger, issue 6
Hibiscus Margarita, issue 7
Homemade Strawberry Lemonade, issue 11
Hpnotiq Cosmopolitan, issue 6
Kir royale, issue 2
Labyrinth of Passion, issue 14
Lavender Lemonade, issue 18
Legong Punch, issue 12
Lemon Liqueur, issue 12
Mango Manatini, issue 7
A Martini with Bite, issue 3
Mixed Fruit Punch, issue 8
Painful Punch, issue 15
Peach Mimosa, issue 24
Pear Nectar Punch, issue 15
Pineapple Martini, issue 3
Pink Spice, issue 3
Pomegranate Margarita (from Rosa Mexicano), issue 14
Sangría, issue 9
Sangrita, issue 23
Spring Almond, issue 3
Strategically Sweet, issue 3
Strawberry Lemonade Mimosas, issue 11
Strawberry Mojito, issue 7
Tie Me Up, Tie Me Down, issue 14
Tres Manzanas (from Venice Cantina), issue 14
Tropical Sangría Punch, issue 15
Tropical Snap, issue 3
Turkish Coffee, issue 1
Tuscan Vin Brulé, issue 9
Vodka-Spiked Strawberry Lemonade, issue 11
Watermelon Wave, issue 7

Bath & Body
Café Mocha Salt Glow, issue 13
Chai Spice Bath, issue 13
Pumpkin Pie Spice Salt Glow, issue 13

Wines, Wineries and Spirits
ABK6, issue 19
A. E. Dor, 19
Alexander Valley Vineyards, issue 18
Allan Scott, issue 20
Avignonesi Desiderio, issue 10
The Balvenie Doublewood 12-Year, issue 23
The Balvenie Portwood 21-Year, issue 23
The Balvenie Rum Cask 17-Year, issue 23
The Balvenie Single Barrel 15-Year, issue 23
Belle Glos Pinot Noir, issue 13
Bodegas Julián Chivite Winery, issue 11
Bodegas Trapiche, issue 24
Bonny Doon Vineyard, issue 11
Bouchard Père & Fils, issue 13
Brancott, issue 20
Broken Stone Stellenbosch Sauvignon Blanc, issue 18
Buena Vista Carneros Chardonnay, issue 18
C Wines, issue 19
Caberknukle, issue 19
Camus Cognac, issue 19
Campari, issue 22
Cantina del Giogantinu Carignano, issue 10
Captain&rsquos Cabernet, issue 19
Castellare Poggio Ai Merli, issue 10
Castello Banfi Mandrielle, issue 10
Castello Banfi Rosa Regale Brachetto d&rsquoAcqui sparkling rosé, issue 13
Castello di Ama L&rsquoApparita, issue 10
Castello di Monsanto Chardonnay, issue 22
Celler de Capçanes, issue 11
Cennatoio Mammolo, issue 10
Champagne Krug Grand Cuvée (non-vintage-designated), issue 13
Champagne Veuve Clicquot La Grande Dame, issue 10
Champagne Veuve Clicquot La Grande Dame 1996, issue 13
Château Angélus, issue 10
Château Larmande, issue 10
Château les Trois Croix, issue 10
Château Lynch-Bages, issue 10
Château Haut-Brion, issue 10
Château Rollet, issue 10
Château Roubaud, issue 11
Chiarello Family Vineyards, issue 12, 18
Chianti, issue 21
Clos de Vougeot, issue 21
Clos L&rsquoErmita, issue 11
Clos Martinet, issue 11
Clos Mogador, issue 11
Cloudy Bay, issue 20
Cognac Ferrand, issue 19
Cognac Frapin, issue 19
Contucci Vino Nobile di Montepulciano, issue 22
Courvoisier, issue 19
Craggy Range Te Muna Road Pinot Noir, issue 14
Domaine Houchart, issue 11
Domaine Mongeard-Mugneret Echezeaux Vieilles Vignes 2000, issue 10
Domaine Ott, issue 11
Domaine Remoriquet Vosne Romanée Premier Cru Au Dessus des Malconsorts 2002, issue 10
Domaine René Engel Clos de Vougeot Grand Cru 2000, issue 10
Domaine Tempier, issue 11
Drouhin Clos des Mouches Burgundy, issue 18
Durius Hacienda Zorita Crianza, issue 21
Elsa Bianchi Cabernet Sauvignon, issue 18
Estancia Pinnacles Pinot Noir, issue 10
Estancia Reserve Pinot Noir, issue 10
L&rsquoEstandon, issue 11
Ferrari-Carano Fumé Blanc, issue 12
Franciscan Merlot, issue 12
Frog&rsquos Leap, issue 11
Fumé Blanc, issue 14
Gallo of Sonoma Two Rock Vineyard, issue 10
Gladstone, issue 20
Grgic Vina, issue 20
Hanna Winery & Vineyards, issue 18
Hess Select Cabernet Sauvignon, issue 12
Iron Horse Estate Pinot Noir, issue 14
Iron Horse Ranch and Vineyards, issue 11
Jacob&rsquos Creek, issue 20
Jest Pink, issue 11
Joan d&rsquoAnguera, issue 11
Joseph Drouhin, issue 13, 18
Kluge New World Brut, issue18
Louis Jadot Chambolle-Musigny Les Amoureuses Premier Cru, issue 13
Maison Antonin Rodet Domaine des Perdrix Nuits-Saint-Georges 2001, issue 10
Maison Antonin Rodet Jacques Prieur Beaune Champ Pimont 2002, issue 10
Maison Jean-Claude Boisset Pommard Premier Cru Clos de Verger 2002, issue 10
Maison Louis Latour Château Corton Grancey 1999, issue 10
Malvasia delle Lipari, issue 21
Martinborough Sauvignon Blanc, issue 14
Martinborough Vineyard, issue 20
McDowell Valley Vineyards, issue 11
Matanzas Creek Winery, issue 18
Matosevic Wines, issue 20
Monica Terra Saliosa, issue 10
Morlanda Winery, issue 11
Moscato Passito di Pantelleria, issue 21
Moscato Passito di Pantelleria, issue 22
Mt. Rosa Pinot Noir, issue 14
Murdoch James Winery, issue 20
Nautilus, issue 20
Nero d&rsquoAvola, issue 22
Numina 2005 Premium Blend, issue 24
Otard&rsquos Château de Cognac, issue 19
Palmeri Wines, issue 14
Paradocx Pinot Grigio, issue 18
Paul Hobbs Winery, issue 18
Pegasus Bay ARIA Riesling, issue 14
Pegasus Bay Pinot Noir, issue 14
Redwood Creek Pinot Noir, issue 10
Rémy Martin, issue 19
Renwood Winery, issue 11
Ruffino Chianti Superiore DOCG, issue 22
Ruffino Libaio IGT Toscana, issue 22
Ruffino Riserva Ducale Chianti Classico Riserva DOCG, issue 22
Ruffino Vin Santo Serelle, issue 22
Salentein Reserve Chardonnay 2008, issue 24
Salentein Reserve Malbec 2006, issue 24
Salentein Reserve Pinot Noir 2006, issue 24
Salon le Mesnil 1995, issue 13
Sauvignon Republic Cellars, issue 14
Sauvignyoouuk Blanc, issue 19
Scala Dei, issue 11
Schilling Schardonnay, issue 19
Sciacchetrà, issue 21
Sparkling Shiraz, issue 20
Stonyridge Vineyard (Larose), issue 20
Sula Vineyards, issue 14
Tardío Santa Julia Late Harvest, issue 24
Tenuta Chiuse del Signore, issue 19
Trapiche Colección Roble Malbec 2007, issue 24
Trapiche Fond de Cave Chardonnay 2005, issue 24
Trapiche Fond de Cave Sauvignon Blanc 2007, issue 24
Trapiche Medalla Malbec 2005, issue 24
Trapiche Origen Torrontés, issue 24
Trefethen Dry Riesling, issue 14
Trumpeter Torrontés 2007, issue 24
Tuaca, issue 22
Two Paddocks Pinot Noir, issue 14
Vega Sindoa, issue 11
Vernaccia, issue 21
Vernaccia di San Gimignano, issue 22
Vina Bibich, (Think Pink, Mantra, Debit), issue 20
Vina Kozlovic, issue 20
Vina Poletti, issue 20
Vina Radovan, issue 20
Vinarija Dingac, issue 20
Vintage Papi, issue 19
Waimea Estates Chardonnay, issue 14
Wyndham Estate Vineyards, issue 20
Yauquén Ruca Malen Chardonnay 2007, issue 24
Zuccardi Malamado Malbec, issue 24
Zuccardi Q Tempranillo, issue 24

Aglianico del Vulture, issue 21
Terra dei Re
Vigne di Mezzo

Alsatian wines, issue 13
Alsatian Gewürztraminer
Alsatian Muscat
Alsatian Pinot Blanc
Alsatian Pinot Gris
Alsatian Pinot Noir
Alsatian Riesling
Alsatian Sylvaner
André Kleinknecht
André Wantz
Jérôme Brandner
Maison Albert Seltz

Amarone della Valpolicella, issue 22
Ca&rsquo La Bionda
Cantina di Soave Rocca Sveva
Caterina Zardini
Sartori di Verona
Stefano Accordini
Tenuta Sant&rsquoAntonio

Brunello di Montalcino, issue 12
Biondi Santi-Tenuta Il Greppo
Canalicchio di Sopra
Casanova di Neri
Casanuova delle Cerbaie
Castello Banfi
Donatella Cinelli Colombini
Gianni Brunelli
La Poderina
Poggio Antico
Il Poggione
Siro Pacenti
Tenimenti Angelini
Tenuta Caparzo
Tenute Silvio Nardi
Villa Poggio Salvi

Cahors, issue 23
Château Eugénie
Château Paillas
Château Saint-Sernin
Clos Triguedina
Domaine Le Bout Du Lieu

Chianti Classico, issue 12
Badia a Coltibuono
Casa Emma
Rocca di Montegrossi
San Felice

German Rieslings, issue 12:
Egon Müller
Dr. Loosen
Dr. H. Thanisch
Fritz Haag
J.J. Prüm
Reichsgraf von Kesselstatt
S.A. Prüm
Stephan Ehlen

Napa Valley, issue 15
Cliff Lede winery
Darioush Winery
Domaine Chandon
Fantesca Estate and Winery
St. Supéry Winery

Ontario, issue 15
Château des Charmes
Henry of Pelham
Peller Estates
Pillitteri Estates Winery
Reif Estate
Vineland Estates Winery

Vino Nobile di Montepulciano, issue 12
Cantine Innocenti
Fattoria di Palazzo Vecchio
Fazi Battaglia (Gracianello)
Lodola Nuova
Tenuta Il Faggeto
Villa Sant&rsquo Anna

Beer, issue 13
Beer Lao
Polygamy Porter, issue 20

Kentucky Bourbon, issue 13
Jim Beam Bourbon
Jim Beam: Baker&rsquos
Jim Beam: Basil Hayden&rsquos
Jim Beam: Booker&rsquos
Jim Beam: Knob Creek
Maker&rsquos Mark Bourbon
Wild Turkey
Wild Turkey: Russell&rsquos Reserve
Woodford Reserve
Woodford Reserve: Four Grain Bourbon

Tequila, issue 14
Bacardi Corzo reposado
Corazón de Agave reposado
Cuervo Gold
Distinguido reposado
Don Eduardo añejo
Don Julio
Patrón Citrónage
Patrón Platinum
Porfidio Barrique Añejo
Sauza Tres Generaciones
El Tesoro
Tezón blanco

Wine and Pairing Wines with Food

Old Internet Collections

CIA Collections

Mediterranean Flavors from Culinary Institute of America 2003 pdf
Note: See Recipe List from CIA 6th World of Flavors Conference
Note that folder ciapdf contains the following CIA pdf files: 2004_FQAM.pdf, 2005_FQAM.pdf, 2012FlavorSummitRecipes.pdf, and WOF_2003_Recipes.pdf

See also Menus

For our own personal collections see Dinners and Friends' Recipes -

Stratford Chefs School Level 2 Culinary Repertoire / Luncheon Manual 2009/2010 PDF contains many recipes, including recipes from Jeffrey Alford and Naomi Druig, David Thompson, Patricia Wells, Thomas Keller, and many more from top chefs.

Culinary SOS Los Angeles Times
Papaya Messiah Recipe Collection

Valentine's Day Dinner
Edible Island blog - quahogs, Italian pastas w/ seafood

Recettes de Vacances from Marmara

Eat Your Books List all indexed books

Confits Tuna, Carrot, and Cumin Tomato

    by Bruce Cost by Ruta Kahate by Madhur Jaffrey by Thomas Keller by Jeffrey Alford and Naomi Duguid by Farina Wong Kingsley from Practical Cooking series by Parragon Publications 2001

Couscous & North African About, Preparation, Recipes, Moroccan and Tunisian, Harissa

    from Fields of Green from Eva Kende from "Chesapeake Bay Thanksgiving" New York Times
  • Baked French Toast Casserole with Maple Syrup from Dotty Morgan plain, chocolate, cranberry, pistachio, white chocolate and more. by Gail Gand Carrot Cake Parma by Giada includes tips and links to all cheesecake recipes including Maddie's Linzer Cookies
  • Dried Cranberry and White Chocolate Biscotti
  • Chocolate Crème Brûlée Cheesecake
  • Cardamom-infused Dark-chocolate Truffles by Dianne Edwards Harrington
    Chocolate Ice Cream with Almond Accents so simple, but so good - gingerbread, blueberry, pumpkin and more from Fields of Green from Eva Kende Carrot Cake Parma by Giada - English / deutsch
    About Crème Brulée from Caprial
  • YouTube Video Crème Brulée Bonjour

Dinners - Our whole family cooks! See photos of some of our specialites (includes links to recipes).

    precise instructions on how to make a perfect French omelet - Ludo's version is sumptuous, custardy, and filled with peppery Boursin cheese includes images and video links de Ginette Mathiot (1907 -1998), gastronome française, auteur de La Cuisine pour tous 1955 (français)
    ensures perfect rice every time by Galloping Gourmet - easy to use and clean how to choose and maintain make pot roasts, chili, stews, briskets, custards and great rice too
  • Fissler Vitavit Pressure Cooker Setting I, 109°C, for fine vegetables Setting II, 116°C, for soups, meat and stews.
    the fastest, most powerful blender performs like no other. - makes pure carrot juice and much more
    - markes fresh orange juice fast how to select the right wok, season and cook with it - how to choose and maintain by Galloping Gourmet for pizzas plus chicken wings, French fries, fritattas and more firing up - on my wish list - double boiler, black frying pans, mortar and pestle, Revere copper pots, knives
  • Ice Crushers
  • Rival Ice Cream Maker manual pdf

    hummus, lamb, kebabs, eggplant, yoghurt, wheat (burghul), rice (pilaf) and bread (lavash) recipes from Watertown, Massachusetts and Armenian Recipes from Glendale, California beer–steamed mussels, frites, and carbonnades flamandes includes Fish Soup with Lemongrass and Chiles and Shrimp Salad includes recipes fronm Elephant Walk Cookbook includes Chinese Dipping Sauces and Mary Chung recipes stuffed cabbage includes Satays and recipes from Sri Owens and James Oseland
      , Jordan's national dish from Diana Abu-Jaber from Diana Abu-Jaber - the best is from Jordan, smooth, creamy and mild hot pepper dip, of peppers, ground walnuts, breadcrumbs, olive oil, garliic, lemon juice and spices. with mushrooms by Diane Abu-Jaber an engaging story of the author's childhood experience that centers around the experiences related to her Jordanian father, "Bud" who is a great cook.
      for soups and for shredded chicken for enchiladas . from Texas section from Weber's Real Grilling by Jamie Purviance from Texas section to accompany Fajitas from Mexico
      (Finland) (Denmark) (Denmark) (Denmark) (Sweden) includes Ikea version (Sweden)

      information and recipes from Lee's home state Mondel Schnits, Apfelstrudel, Baked Spare Ribs, Sauerkraut, Bread Pudding, Paprika Cream Schnitzel

      cook at LOW includes information about cooking pasta in a pressure cooker at LOW (5 psi) pressure, for 20 minutes in 2 stages at LOW (5 psi) pressure ready in under an hour cook potatoes at LOW 3-4 minutes, followed by fish for additional 1-2 mintues fast fish soup in a pressure cooker.
    • Mussels with Pasta with onion, garlic, sun-dried tomatoes, parsley, basil, white wine and clam juice, at LOW 3-4 minutes
      including Lee's fast Steak au Poivre like they do in the Honey Ham store in Framingham. Required equipment: blow torch! from North End Italian Cookbook, alla genovese - la ricette segreta di Lee come si fanno a Roma - perhaps Lee's most requested recipe perfected by both Bruces with root beer and barbecue sauce easy. Eileen made this in November 2011. We really liked it. from Bruce Aidells. Maddie made this all-beef, no-bean chili in her big crock pot on November 7, 2011. We loved it. It was really hot! Young Bruce ate his on a baked potato with squash, broccoli and sour cream. She set it up the evening before then put it on n the morning. The meat was very tender before dinner time. like Pete makes at Bangkok City Thai Restaurant in Middletown, Rhode Island come fa la nonna di David DeMaio originates in Caserta, Campagna a French version with white wine, butter, and shallots. I add some cream. baked in parchment paper Maddie made this March 2014. Bruce and I both loved it. It is now a regular for us.

    Food Blogs - March 2005 - opens in separate window close when done.

    • Lance's Corn Fritters
    • Torrejas De Maiz Tierno (Fresh Corn Fritters)
    • Corn Fritters
    • Elote En Tortitas (Corn Fritters) Mexican
    • Boders Corn Fritters
    • Sourdough Corn Fritters
    • Sourdough Pancake Batter
    • Sourdough Starter
    • Domi's Skillet Corn Fritters
    • Fresh Chile Jalapeño Relish
    • Indonesian Corn Fritters
    • Marie Cameron's Corn Fritters
    • Edna Crisman's Corn Fritters (shown right) from Southwest Tastes PBS TV Series Great Chefs of the West, by Ellen Brown, Page 61
    • Spicy Corn Fritters from Wok & Stir-fry, Page 30

    Grinding w/ meat grinder or processor

      in the Kitchenaid Meat Grinder attachment or in the food processor with fresh ground chicken thighs with fresh ground beef and veal with fresh ground chuck and sirloin

      No alcohol, no caffeine, no red meat, no nuts, no fats, no acids, no citrus. Eat chicken, fish, most vegetables and fruits, whole grains, brown rice. no palea, no South Beach, Dr. Fuhrman recommends a vegan diet. See Joel Fuhrman's Recipes. No grains, no dairy, no sugar. Grass fed beef, chicken, fish, and paleo pasta. Made with spaghetti squash, zucchini, carrots, and other shreddable foods.

    Growing Herbs Indoors: In a south-facing windowsill, in small pots, grow oregano, thyme, parsley, and sage. Grow also pots of rosemary and sweet bay in more space. Grow also chives, onion sets, and garlic cloves. Clip emerging foliage when it reaches a couple of inches high. In east- or west-facing windowsill, grow mints such as peppermint, spearmint, and lemon balm. Shear regularly. Do NOT grow indoors sweet basil, lemon verbena, summer savory, or tarragon.

    Hot Dogs - no recipes, but a guide on where to find America's best hot dog joints, like Superdawg Chicago.

      from Robert is Here in Homestead, Floriday at the Gateway to the Everglades from Vitamix in the Vitamix in the Vitamix
    • Cappuccino Shake in the Vitamix Heather's and Jay's NYC

    Indian Shoba Narayan, Ruta Kahate, Hari Nayak, Monica Bhide, Madhur Jaffrey and more

    Inspirations Not all recipes, some just photos or descriptiona of dishes I would like to try to make.

    Marshmallows easy to make with unflavored gelatin, sugar and corn syrup with mixer and molds

    • Mango Martini (local link separate window)
    • Peach Martini (local link separate window)
    • Apple Martini with Sour Apple Hard Candy
    • Dry Martini from Jamie Oliver
    • Bloody Caesar with clamato
    • Reindeer Caesar with clamato and nutmeg
    • Bubbly Manhattan with IPA and orange slice

    Meal N Minutes great recipes and instructions using Revere's Meals N' Minutes electronic pressure cooker great for rice.

      from Bay Voyage Inn in Jamestown, Rhode Island from Salvation Café in Newport, Rhode Island from Yesterday's and The Place in Newport, Rhode Island from DeWolf Tavern in Bristol, Rhode Island from Bouchard Restaurant and Inn in Newport, Rhode Island from La Maison de Coco in Newport, Rhode Island from Rhumbline Restaurant in Newport, Rhode Island from Bay Voyage Inn in Jamestown, Rhode Island

    Mussels preparation recipes: Thai Pineapple Skillet

    Chef Frank Terranova of Johnson and Wales University College of Culinary Arts prepares Grilled Mussels with Curry Butter in oven. Recipes includes link to the Channel 10 video.

    One Pot cooking in a slow-cooker, crock-pot, pressure cooker, skillet, cast iron Dutch oven, or a wok.

      : Sources, Recipes: Pancakes, Pound Cake, Turkey Salad, Squares Key Lime Pecan Pie, Cheese Cake, Roasted Spicy Pecans
      by Julee Rosso and Sheila Lukins with basil, pine nuts, raw, pungent garlic, and Parmigiano Reggiano and Romano cheeses (21) (20) (33) (34) (54) (34) from Marilyn Jeanne a Neapolitan parsley pesto with anchovies, olives, and capers

      from Al Forno from Coye M. Jones Pizza Pages
    • ------------------- The whole family makes pizza!
    • Marilyn Jeanne's Pizza Coming Soon! - Sean making pizza in Newport (right)

    • Roger Ebert tells how to cook virtually everything in a rice cooker in his book The Pot and How to Use It.

    Quahogs savory bi-valve harvested along the Rhode Island shoreline

    Ragù about and recipes for Onion, Duck and Bolognese ragùs

    • Frank's Red Hot Buffalo Ranch Seasoning Blend is the perfect blend of buttermilk tang and cayenne heat to add to everything from fries and wings to burgers, pasta, chicken and more. with dry ranch salad dressing mix in the Fagor Multi-Cooker HIGH, 4 hours with Ranch dressing and au Jus mix similar to above. w/ dry buttermilk w/ buttermilk for Jalapeño Cheeseburgers from Cooking Light magazine w/ Frank's Buffalo Ranch Seasoning w/Frank's RedHot Buffalo Ranch Seasoning Blend

    Recettes - Lee's first recipe collection created as FileMaker Pro database

    • Conversions, Substitutions, Bread Baking Tips, Spices, cookbooks, Equipment, Revere, Vitamix, Perfection_Aire, Bacon, Confit, How To Bone Chicken, How To Butterfly Turkey, -
    • Culinary Questions resolves problems with Bread, Cakes, and much more
    • Culinary Resource Conversions Temperature Guide, Pan Sizes, Substitutions, plus Recipes for Pizzelle, Desserts (like Apple Crisp) Breads, Cakes, Fruit Cakes, Microwave Baking
      Conversions, [Oven Temperature Conversion] temperature guides, pan sizes, substitutions, pan coating, scoop/dipper sizes, candy thermometer guide and recipes: Gingerbread, Sweet Sour Dough Starter, Bread, Pizzelle.
    • Sour Dough Tips from Joan
    • Spices every thing you need to know from Vann Spices and McCormick
    • Herbs
    • Marinade
    • Cornstarch
    • Broths Homemade, including Lee's Vegetable Broth made with trimmings
    • Brodi, Cheese and Prosciutto for Italian Cooking
    • Cheese - home made and recipes with cheese
    • Substitutions - Egg Sizes
    • Cooking Tips from Bon Appetit editors
      • Christina ChaeyBon Appetit associate editor
      • Andy BaraghaniBon Appetit senior editor
      • Pantry LIST
      • Well-Stocked Pantry
      • Pantry Staples - Sam Talbot
      • Stock Essentials
      • Lockdown Pantry 2020 from Melissa Clark
      • Pantry text files pantry.txt and pantry2.txt
        - absolutely my favorite Black Bean Soup - so good that I want to go out to California again soon. - my dream for old age is to live upstairs from Mary and eat there every day. from the Fore Street restaurant in Portland, Maine, from chef and co-owner Sam Hayward like they make at Red's Eats in Wiscasset, Maine from Clark Frasier and Mark Geier, chefs MC Perkins Cove in Ogunquit, Maine from The Thomaston Cafe in Maine - wheat beer-steamed mussels and crispy frites from Chicago Chef Ben Sheagren with shallots, celery, thyme, bay leaves, unsalted butter, and wheat beer from Washington DC Chef Teddy Folkman with applewood-smoked bacon, shallots, white wine, spinach, and creamy blue cheese

      Rhode Island recipes and food lore from the Ocean State

      Sausage how to make and recipes for all sorts of sausage including Bratwurst.

        with chicken thighs, tomatillos, garlic, scallions, acorn squash, cumin, adobe, and limefrom Bon Appetit with baby red potatoes and broccoli florets with potatoes, green beans, and tomatoes

      Shrimp-Grapefruit-Avocado Salad

      Shrimp, Avocado, Spinach Pasta

      Grilled Jalapeño Lime Shrimp

      Spicy Sriracha Shrimp and Grits

        from amateur prize-winning chef, Joe Barnett, Cajun, similar to the dish served at the Driftwood Bistro in Jekyll Island, Georgia from The Pot by Roger Ebert, Pg. 87 two ways: with beer and with lime from Seadog Brewery's restaurant in Camden, Maine and Chipotle Mayonnaise
        from Just Bare Chicken Houston style which food blogger Rob had in a small Mexican village around 1980 from Tex-Mex Cookbook by Robb Walsh Page 137 from Ro-Tel, with spicy tomatoes, refried beans, corn, shredded chicken and chicken broth fast in the crockpot similar to canned Progresso Heart Healthy Southwest-style Black Bean and Vegetable

      Spices from Ann Wilder's Vann Spices pages, McCormick and Durkee (opens in a separate window)

      Black Peppered Filet Mignon with Cognac
      from French Country Cooking, by Mimi Thorrison, p. 161

      Targets Recipes I want to make soon plus recipes made with my review.

      Peanut Sauce, Curry Paste, Pumpkin Soup Links

      Vegan no meat, no dairy includes ratatouille, falafel, hummus, rice, beans, tofu, vegetable stir-fry, and pasta primavera. Almond, soy and coconut milks are replace cows' or goats' milk.

      Vegetarian lasagna, soups, tarte, and Yukon Gold blini

        wheat, oats, cooking times, storing, recipe links with rolled oats, kidney beans, mushrooms with black beans, brown rice , cooked beets with bulgur and brown rice and low fat mozzarella cheese makes 6 patties with bulgur and brown rice and low fat mozzarella cheese makes 24 patties from Taste of Thai from Cooking Light

      Wisconsin Recipes Bratwurst, Bratwurst Buns and much more. See also Bacon.

      Wok About: Types, Sizes, Rings for electric and gas stoves

      RECIPE BY: Michael Weldon INGREDIENTS: 500g Coles Family Hot Roast BBQ Chicken, meat picked from bone 2 x packets Coles Vegetable Soup Kit 250g Coles Spaghetti, broken into 5cm pieces ½ red onion, sliced 4 cloves garlic, chopped Pinch of chilli flakes, or as.

      RECIPE BY: Matt Sinclair INGREDIENTS: 550g bread flour 15g gluten 25g sugar Pinch salt 30g ghee 300ml water Cobram Estate Classic Extra Virgin Olive Oil Container filled with oil METHOD: In a stand mixer bowl, add bread flour, gluten, sugar, salt, ghee and.

      We love this salmon recipe! It’s flavorful, tender and takes less than 30 minutes, which makes it perfect for busy nights.

      It’s also perfect for special occasions. Think about serving the salmon with a light salad, mashed potatoes, our mashed cauliflower or your favorite side.

      We spread a mixture of sour cream, whole ground mustard and parmesan cheese on top of salmon. Then, we slide them into the oven for about 15 minutes. The recipe is easy, plus that sour cream crust is so good! For another simple salmon recipe, try our salmon with lemon and dill, salmon with garlic caper butter or this one-pan oven roasted salmon and green beans.

      How Not to Overcook Baked Salmon

      We’ve done it plenty of times in the past. It’s a complete letdown, but don’t worry we’ve got a couple of tricks to help us all out.

      Here’s the first trick. You only want to cook salmon until it’s barely done in the center – you can tell when it’s ready by using a knife and peeking into the middle of the salmon. If it’s firm, but still has a small amount of uncooked salmon in the center take it out of the oven, and then loosely cover with aluminum foil. Let the salmon rest for 10 minutes. During this time, the center will cook just enough to be perfect.

      Another trick is to use a thermometer. We take our salmon out when the center reaches 125 degrees F (51 degrees C). Then, remove, cover with foil and rest.

      Finally, (and, yes we realize that this one is coming from a recipe website) – Don’t trust the recipe cooking time.

      Let us explain. Ovens vary, it stinks, but it’s true. So, while our filets of salmon might take 10 minutes to bake, yours may take longer.

      So, be mindful of how your salmon is cooking. It’s completely fine to check the salmon a little earlier than the recipe states. You’ll usually find us checking twice. To test for doneness, remove the salmon from the oven, close the oven door (to keep the heat in) then check the fish the same way we mentioned above. If the salmon needs more time, slide it back into the oven. If not, pat yourself on the back, you just prevented overcooked salmon.

      Recipe updated, originally posted February 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne

      Reviews about this site

      BraveTart's one-bowl, overnight cinnamon rolls


      Despite the promise of these cinnamon rolls being a one-bowl feat, the recipe really stretched to accomplish this.

      New-fashioned snickerdoodles

      Kitchn by Kelli Foster

      These are like no other snickerdoodles I’ve ever tasted. They’re buttery and perfectly crisp around the edges, yet soft, tender, and chewy in the center.

      Reverse-seared steak

      Kitchn by Sheri Castle

      This steak was incredible. The overnight dry-brine made for well-seasoned steak. The slow roast ensured the meat stayed tender and cooked evenly throughout.

      The best chocolate chip cookies


      While the process of making these cookies was a bit exhausting, the outcome was totally worth the effort. I can confidently say that this may just be my new go-to cookie recipe.

      Super-thick chocolate chip cookies

      Bakerella by Angie Dudley

      They immediately made me think of eating a Levain cookie on the sidewalk in NYC. And I already want to make them again.

      Macaroni and cheese


      Taste-wise, this mac and cheese was . underwhelming. It certainly wasn't bad — after all, it's really just pasta, butter, and a whole lot of cheese — but it didn't excite me in any way.

      Zuppa di farro (Seriously Italian)

      Running With Tweezers

      While you could easily substitute barley in this recipe, I think the nutty crunch and tooth of the farro is what makes it here. It's substantial enough to have as a meal with some warm bread.

      Almond olive oil cake for Valentine's Day (Seriously Italian)

      Lottie and Doof

      It is bright and beautiful on its own, but the glaze. makes this one of my new favorite cakes. it adds a richness that is the perfect compliment to the bright cake. Also, it is pretty.

      Bourbon-roasted peach cheesecake

      Lisa Is Cooking

      In other words, every part of the dessert was delightfully flavorful. It makes a tall, stately cheesecake in a nine-inch pan, so I was happy we could share it with some friends who were in town.

      Watch the video: Kuřecí prsa se smetanovou omáčkou - videorecept (August 2022).