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FOOD
January 28, 2016
Makes 8-10 servings 2 tablespoons olive oil 1 medium onion, diced 2 carrots, diced 2 stalks of celery, diced 4 cloves garlic, minced 2 oil-packed anchovy fillets 1 teaspoon minced fresh thyme or rosemary 1/2 teaspoon red pepper flakes 2 zucchini, diced 6 cups chicken broth 4 cups cannellini beans (canned, or dried beans soaked overnight until tender) 1 15-ounce can diced tomatoes 1 head escarole, trimmed, washed, and coarsely chopped 3 cans Italian albacore tuna packed in olive oil, drained Salt, pepper to taste 1. In a large, heavy soup pot, heat olive oil, then add onion, carrots, celery, and garlic, and sauté until tender.
NEWS
April 19, 2012 | Ashley Primis
1 stick butter 1/4 cup flour 1/2quart heavy cream 3/4 cup Fontina cheese 3/4 cup Gruyere Cheese 3/4 cup Swiss cheese 1 1/2 tablespoons onion powder 1/2 tablespoon cayenne pepper 1 1/2 tablespoons Worcestershire sauce 1 pound macaroni Salt and pepper to taste   1. To make roux, melt one stick of butter in a pan over medium-high heat. Add flour and whisk until combined and color starts to darken; set aside to cool.
FOOD
January 21, 2016
Makes 6 servings 3 cups of celery diced into 1/2-inch cubes 3 tablespoons butter 6 cup beef broth 1/2 cup Arborio rice Parmesan cheese grated 1. Place butter and celery in soup pot, cover, and cook over medium flame for 10 to 12 minutes. Stir occasionally and make sure you don't overcook (mushy celery . . . bad) 2. Add broth and bring to boil; salt if needed. 3. Add rice, cook for 15 minutes more or until rice is al dente. 4. Serve with grated cheese.
NEWS
June 28, 2012
8 to 10 shiitake mushrooms 2 tablespoons sesame oil ¼ cup Banyuls vinegar (balsamic or sherry can substitute) ¼ cup soy sauce 1 tablespoon brown sugar 1 teaspoon togarashi pepper     1. Julienne the shiitake mushrooms, and heat the oil in a medium sauté pan over a medium flame. 2. Add the sliced mushrooms and cook, stirring occasionally (while keeping an eye on the flame to prevent them from browning) until they have lost some of their moisture and begin to feel spongy, 7 to 10 minutes.
FOOD
May 2, 2013
Makes 12 muffins Butter to grease muffin tin 1 cup flour 3/4 cup cornmeal 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 cup milk 1 egg 4 tablespoons (½ stick) unsalted butter, melted 1. Preheat oven to 425° F. Grease pan with butter. 2. Mix together next five ingredients in a bowl. 3. Measure the milk into a glass measuring cup, add the egg, and whisk to combine. 4. Make a little well in the center of the dry ingredients and pour in the egg-milk mixture.
FOOD
May 2, 2013
Makes 6 to 8 servings 3 onions, chopped 2 tablespoons olive oil 1 pound ground turkey 2 cloves garlic, minced 3 red or orange bell peppers, cored, seeded, and diced 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 teaspoon dried red pepper flakes, or to taste 1/4 teaspoon cayenne pepper, or to taste 2 teaspoons kosher salt 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained 1 15.5 ounce can kidney beans 2 tablespoons dried basil Fresh ground black pepper For serving: grated cheddar, sour cream (or Greek yogurt)
NEWS
April 5, 2012
2 ounces butter 6 large Spanish onions, peeled  and julienned 2 sprigs thyme 1, 12-ounce bottle hard cider 2 quarts beef stock Hard, crusty bread 8 ounces aged cheddar cheeses, cut into four portions Salt and pepper 1. Melt butter in a large Dutch oven over medium heat. Add onions and caramelize until tender and slightly brown. Add thyme and cider, turn heat to low, and simmer for 10 minutes. Add beef stock, cover, and simmer for approximately 1 hour.
NEWS
April 19, 2012
1 pound snow peas, ends trimmed 1 tablespoon mild white miso paste 2 teaspoons tamari 2 teaspoons sesame oil 1 teaspoon rice wine vinegar 1/4 cup scallions, rough chopped 1 small garlic clove 1/4 cup water 1 teaspoon canola or peanut oil 1/4 to 1/2 teaspoon black pepper 1. Lightly steam, boil, or water-sauté the snow peas until they turn bright green. Then drain the water. 2. Combine the rest of the ingredients in a food processor and process until smooth.
FOOD
April 25, 2013
Makes 6 servings 8 medium to large russet potatoes, peeled 2 tablespoons butter ¼ cup milk Salt to taste 1.    Peel the potatoes and cut them into 1-inch chunks. Place in a large pot. Cover with cold water. 2.    Bring to a boil and then turn down the heat to medium, letting the potatoes continue to cook for 15 to 20 minutes, or until they can be easily pierced with a fork. 3.    Drain all but about 2 tablespoons of water. 4. Add butter, and with a mixer, begin to whip the potatoes, slowly drizzling in the milk a little at a time.
NEWS
May 24, 2012
2 apples 2 pears 1 pint blueberries 2 nectarines 2 peaches 1/4 to 1/3 cantaloupe or honeydew melon Juice and zest from one lemon   1. Wash tree fruit and berries; peel peaches and pears. 2. Cut fruit (except berries) into small pieces about ½ to ¾ inch long and combine in a bowl. 3. Add lemon zest and mix thoroughly. Add lemon juice so its acidity is balanced with the natural sweetness of the fruit. From the kitchen of Giuliana and Bob Pierson Per serving: 110 calories, 1 grams protein, 28 grams carbohydrates, 20 grams sugar, trace fat, no cholesterol, 2 milligrams sodium, 5 grams dietary fiber.
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FOOD
January 28, 2016
Makes 8-10 servings 2 tablespoons olive oil 1 medium onion, diced 2 carrots, diced 2 stalks of celery, diced 4 cloves garlic, minced 2 oil-packed anchovy fillets 1 teaspoon minced fresh thyme or rosemary 1/2 teaspoon red pepper flakes 2 zucchini, diced 6 cups chicken broth 4 cups cannellini beans (canned, or dried beans soaked overnight until tender) 1 15-ounce can diced tomatoes 1 head escarole, trimmed, washed, and coarsely chopped 3 cans Italian albacore tuna packed in olive oil, drained Salt, pepper to taste 1. In a large, heavy soup pot, heat olive oil, then add onion, carrots, celery, and garlic, and sauté until tender.
FOOD
January 21, 2016
Makes 6 servings Extra virgin olive oil 1 pound farfalle (I like DiCecco, made in the hills of Abruzzo near my family's home). 4 ounces frozen or canned peas 4 ounces heavy cream 16 ounces San Marzano tomatoes chopped coarsely Chopped parsley Salt and pepper Hard asiago cheese 1. Cook pasta al dente. 2. Cover base of saucepan with olive oil and heat over low flame. Add pasta and heat for a minute. Add heavy cream. Stir. Add tomatoes.
FOOD
January 21, 2016
Makes 6 servings 3 cups of celery diced into 1/2-inch cubes 3 tablespoons butter 6 cup beef broth 1/2 cup Arborio rice Parmesan cheese grated 1. Place butter and celery in soup pot, cover, and cook over medium flame for 10 to 12 minutes. Stir occasionally and make sure you don't overcook (mushy celery . . . bad) 2. Add broth and bring to boil; salt if needed. 3. Add rice, cook for 15 minutes more or until rice is al dente. 4. Serve with grated cheese.
NEWS
January 10, 2016 | By Carolyn Hax
Question: My husband and I (and, as a result, our two young children) are estranged from his parents after years of hostility came to a head in the fall. My mother-in-law's behavior was the crux of the issue, and my husband attempted to work through it until giving up. Our children are still very young, with one of them old enough to understand that her grandparents used to be present but now are not. How do I explain why they're not seeing their grandparents without unfairly biasing the children against them?
FOOD
January 8, 2016
8-10 servings For the crust: 1 stick unsalted butter 2 tablespoons sugar 2 egg yolks, lightly beaten 13/4 cups flour, sifted with 1 teaspoon baking powder and 1/2 teaspoon salt 3 tablespoons light cream 16-18 Italian prune plums, pitted and quartered For the tart topping: Mix together 3/4 cup sugar 11/2 tablespoons flour 1/2 teaspoon cinnamon 3 tablespoons butter   1....
FOOD
January 7, 2016
Makes 8-10 servings 11/2 cups pitted dried dates 2 cups shredded unsweetened coconut 4 large egg yolks One 14-ounce can sweetened condensed milk 1/2 cup fresh lime juice, preferably from Key limes 1/4 teaspoon salt 1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. 2. Place the dates in a bowl; cover with warm water and let them soak for 20 minutes. Drain, squeezing them as dry as you can, then transfer to a food processor, along with the coconut.
FOOD
January 7, 2016
Makes 4 slices 1 cup chickpea flour 1 cup water 11/2 tablespoon olive oil, plus more to grease skillet 1/2 teaspoon salt Optional: 1/4 teaspoon dried herbs, such as oregano 1. Preheat oven to 400 degrees F. 2. Lightly grease a 10-inch cast iron skillet. 3. Place in the oven for 5 minutes until hot. 4. Pour socca batter into the pan. Bake 8-10 minutes, until socca nears golden brown and middle is firm. Remove from oven and set aside. Per slice: 227 calories 8 grams fat, no cholesterol, 30 grams carbohydrates, 10 grams protein, 300 milligrams sodium, 9 grams fiber.
FOOD
December 24, 2015
Makes 4 to 6 servings 2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon baking soda 2 tablespoons sugar 2 teaspoons cinnamon 1 teaspoon ground ginger Pinch of nutmeg Pinch of cloves 2 eggs, lightly beaten 3/4 cup buttermilk 3/4 cup whole milk 1/4 cup shredded carrot 1/2 ounce chopped walnuts 1/2 ounce dried currants Frosting (optional) 8 ounces butter, room temperature 8 ounces cream cheese (low-fat or regular)
FOOD
May 9, 2013
Makes 16 to 20 servings 4 cups flour 2 cups sugar 1/2 pound (2 sticks) butter, room temperature,    cut into cubes 2 cups boiling water 1 tablespoon baking soda 1 cup molasses 1. Preheat oven to 350 degrees and grease the bottom of a 9-by-13-inch baking pan. 2. Combine flour, sugar, and butter into crumbs in a large bowl, using two knives, a pastry blender, or your fingers. Reserve one cup of crumbs for the topping. 3. In a separate large bowl, add the baking soda and molasses to the boiling water.
FOOD
May 9, 2013
Makes about 18 4-inch Lovecakes 2 large eggs, separated 1 cup buttermilk 2 tablespoons melted    butter 1 cup cake flour 1 tablespoon sugar 1/2 teaspoon baking    powder 1/2 teaspoon baking    soda 1/4 teaspoon salt Vegetable oil 1. Whisk the egg yolks into the buttermilk in a medium mixing bowl. Whisk in the butter. Put the flour, sugar, baking powder, baking soda, and salt into a sieve and sift into the buttermilk.
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