Ratatouille is a classic French dish made with a sundry of fresh vegetables including onion, bell pepper, garlic, eggplant, zucchini, and tomatoes. Our take on it includes these classic flavors and makes use of the slow cooker for a hands-free version.How to Make ItStep 1Heat 1 1/2 tablespoons of the oil in a large skillet over medium.
Category Traditional recipes
Photo: Greg Dupree; Styling: Lindsey LowerMeaty, cheesy, moist, and crunchy: This 5-ingredient dish really delivers. Preheating the baking sheet is key to getting the breadcrumb coating crisp within the 20-minute timeframe. If you only have regular breadcrumbs, you can use those and add 1/2 teaspoon dried oregano and 1/4 teaspoon garlic powder.
Photo: Greg Dupree; Styling: Lindsey LowerYieldServes 4 (serving size: 3/4 cup)ByJisellle BasileNovember 2016If you& 39;re not familiar with parsnips, they look like white carrots and have a decidedly sweet, earthy flavor. Avoid larger parsnips, which tend to have tough, woody cores.Ingredients1 pound parsnips, peeled and sliced into thin strips1 tablespoon rosemary leaves1 tablespoon extra-virgin olive oil1/4 teaspoon black pepper3 garlic cloves, thinly sliced2 tablespoons grated ParmesanNutritional InformationCalories 131Fat 4.
Photo: Greg Dupree; Styling: Lindsey LowerIf you’re not familiar with parsnips, try these quick recipes to acquaint yourself with them. The root veggies look like white carrots and have a decidedly sweet, earthy flavor. Shop for medium to small parsnips, as larger ones tend to have tough, woody cores.
How to Make ItStep 1Dissolve yeast in warm milk in the bowl of a stand mixer fitted with the paddle attachment; let stand 5 minutes. Add butter, sugar, 2 eggs, 1/4 cup grated Asiago cheese, and rosemary to milk mixture; beat at low speed 1 minute or until combined. Weigh or lightly spoon flours into dry measuring cups; level with a knife.
YieldServes 10 (serving size: about 2/3 cup)Keep mashed potatoes warm by placing in a heatproof bowl, covering with plastic wrap, and setting over a saucepan of gently simmering water. This will keep them moist and warm without scorching. If you don& 39;t have a ricer, use a potato masher, being careful not to overwork the potatoes.
If preboiled shrimp and cocktail sauce is a standard starter at your holiday gathering, try these quick broiled shrimp with a spicy remoulade dipping sauce—a homemade alternative that takes minutes, is much more delicious, and much lower in sodium. Like cocktail sauce, the remoulade gets a pungent kick from prepared horseradish.
Step 2Combine oil, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add oil mixture, garlic, and sliced lemon to vegetables; toss to coat.Step 3Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray.
Inspired by a Marcella Hazan recipe, this side dish helps Pandolfi feel closer to his Italian heritage. Wash leeks after they’re halved by dunking them in a bowl of cold water and vigorously swishing to dislodge dirt and grit trapped between the layers. You may need to repeat the process once or twice, depending on the level of grit.
A straightforward holiday stuffing calls for great bread; we love the nutty, toasty dimension of a bakery whole-grain loaf. Sauté the mirepoix (a combination of onion, celery, and carrot) until tender but not browned, also called “sweating.” The added moisture will soften the bread and make for a more cohesive stuffing.
Total Time3 Hours 45 MinsYieldServes 16 (serving size: about 5 oz.)Wow your guests with a grilled bird that’s ready in half the time, thanks to our favorite whole-bird technique: spatchcocking. We remove the backbone and roast the turkey flat so that every part has access to the heat at the same time.
We take the classic flavors of pumpkin pie (pumpkin, cinnamon, ginger, and nutmeg) and transform them into a tall, moist, tender Bundt cake. Whole-wheat flour enhances the fall flavors without sacrificing the tender crumb. To finish it off: a smooth, shiny bittersweet chocolate glaze that drips into all the nooks and crannies.
Step 1Place a ziplock bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes. Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening. (You should have about 1 1/2 cups drippings.) Discard fat.Step 2Place roasting pan from turkey or a large saucepan on a burner over medium-high.
Don’t toss all that excess oil—it contains a lot of the vitamin D and omega-3 fatty acids from the fish. We use this nutrient-dense oil rather than mayo to dress the salad, then pile it on a smear of avocados, which are packed with monounsaturated fats that encourage blood flow and boost brain activity.
For a holiday side with earthy, savory depth, add a trio of mushrooms: creminis, meaty shiitakes, and mild white button mushrooms. A splash of sherry vinegar picks up the browned bits in the pan and rounds out the flavors beautifully. The mushrooms will release plenty of liquid after a couple of minutes in the pan; be patient and let these juices evaporate so your stuffing will be rich, not soggy.
Some sort of magic happens over the long, controlled simmer in the slow cooker: The barley cooks to tender-chewy perfection, the inexpensive and tough beef becomes meltingly tender, and the liquid thickens to a beautiful gravy. Be patient and brown the meat thoroughly; this adds incredible depth to the stew.
Halibut is a versatile fish that can be grilled, poached, sautéed, broiled, or fried, but baking is probably the easiest and most foolproof way to cook it. Because it doesn’t have much oil, it is important to avoid overcooking. The oils from the walnut crust will help moisturize the fillet as it cooks, and the addition of thyme and Dijon brings bright herbal flavor to the breading and flavors the fish as well.
This spiced cashew butter comes together quickly with the help of a food processor or high-powered blender. Ground cumin, cinnamon, and a pinch of red pepper make this nut butter spicy and complex, but try this basic recipe for a simpler version. Cashews are packed with nutrients like iron, zinc, and copper, plus they& 39;re lower in calories and fat than other nut butters.
YieldServes 20 (serving size: about 1/4 cup)Use these nuts in both sweet and savory dishes. Top a tart for a cinnamony sweet and crunchy finish, or crack them and sprinkle over chicken salad. They’re good on their own, and you can change the flavor to suit many tastes. In place of cinnamon, try a little garam masala for an Indian-spiced version or pumpkin pie spice to play up the autumn season.
Total Time1 Hour 30 MinsYieldServes 15 (serving size: 1 oz.)This brittle is sweet and mildly bitter all at once—owing to the caramel flavor of the cooked sugar. We added everything you’d find on the iconic bagel of the same name except garlic and onion flakes for a nutty-savory-sweet treat. Brittle is very susceptible to moisture, so wrap it up in parchment paper and pack into an airtight container.
This tangy twist on fundido (from goat cheese) is perfect paired with crisp veggie chips, but you can also serve it with crudités for a fresher take. The dip is very easy to put together. One note on mixing: Blend the beans until they are completely smooth and pureed for the silkiest, creamiest results.