FOOD STYLE

Ingredients Uncheck All Crust: 1 cup crushed graham crackers 1/4 cup melted unsalted butter 1 teaspoon sugar Filling: 16 ounces room temperature cream cheese 1 cup sugar 1 quart sour cream 5 large room temperature eggs 1 tbsp. vanilla extract 1 quart heavy cream Suggestions for serving: fresh or marinated berries, or raspberry sauce Directions Preheat the oven to 350°F and place a rack in the center. To make the crust, follow these steps: In a small mixing bowl, combine the cracker crumbs, melted butter, and sugar until evenly moistened. The crumb mixture should be pressed into the bottom of a 9-inch springform pan. Bake the crust for 10 to 12 minutes, or until golden brown. Place the pan on a cooling rack to cool.

Chicken with Pineapple Sauce

Canned pineapple juice may be used for more than simply pia coladas; here, we blend it with soy sauce, vinegar, and garlic to make a marinade and sauce for chicken. Ingredients Marinade for Pineapple Chicken 2 cups fresh pineapple juice 1 tablespoon soy sauce 2 tbsp white vinegar, distilled 2 tbsp of canola oil 2 finely grated garlic cloves 1 tsp. kosher salt 1 teaspoon black pepper Chicken with Pineapple Sauce 4 bone-in, skin-on chicken thighs (8 oz.) four tbsp vegetable oil 2 cups pineapple, sliced 4 cups white or brown rice, cooked Directions Make the marinade for the pineapple chicken. In a medium mixing bowl, whisk together pineapple juice, soy sauce, vinegar, canola oil, garlic, salt, and pepper until smooth. Turn the chicken thighs in the marinade to coat. Chill the chicken and

(Stecca) No-Knead Baugette Recipe

ngrédients 12 teaspoon salt 34 teaspoon sugar 14 teaspoon yeast (instant or active dry) 1 ½ cups Water that is cool (55 to 65 ° F) a little more flour (for dusting) Plum tomatoes (or any of the following: cherry tomatoes, entire garlic cloves, olives) 14 cup Extra Virgin Olive Oil seasoned with Flakey Sea Salt (or coarse salt) Itinéraire 1. In a medium mixing bowl, combine the flour, table salt, sugar, and yeast. Mix in the water with a wooden spoon for about 30 seconds, or until you have a wet, sticky dough. Allow to sit at room temperature until the surface is speckled with... Complete instructions should be read.

Easy Fried Chicken

Shaking bone-in, skin-on chicken pieces one at a time in a paper bag with the flour and seasoning evenly coats each piece without making a mess (a plastic bag will work well, too). Ingredients 1 1/2 cups all-purpose flour (about 6 3/8 ounces) 1/4 cup coarsely ground black pepper 3 tablespoons kosher salt, plus more to taste 6 pounds bone-in, skin-on chicken pieces (any combination of drumsticks, thighs, wings, and breasts), breasts larger than 9 ounces cut in half 5 cups vegetable oil Directions Combine flour, pepper, and salt in a brown paper lunch bag; close bag and shake vigorously until pepper and salt are evenly distributed. Working with one piece at a time, add chicken to flour mixture; close bag and shake to coat chicken. Place coated chicken on a baking sheet. Heat oil in a Dutch oven over medium to 350°F. (Oil should remain at 350°F for frying, so adjust heat from medium to medium-high as needed to maintain temperature.) Working in three or four batches, add chicken to hot oil...

Buttermilk Fried Chicken

A sugar and salt-spiked whole-milk brine makes this chicken sweet and juicy; a mixture of buttermilk, flour, baking powder, and baking soda yields an extra-crisp crust. Ingredients 1 quart whole milk, divided 3/4 cup plus 2 tablespoons kosher salt, divided 1/2 cup sugar 2 (4-pound) chickens, each cut into 8 pieces 2 cups buttermilk 2 large eggs, lightly beaten 1 teaspoon sweet paprika 1 teaspoon hot sauce 1/2 teaspoon freshly ground black pepper 2 teaspoons baking powder 1 1/2 teaspoons baking soda About 5 cups all-purpose flour 1 quart vegetable oil, for frying Directions How to Make Fried Chicken: Refrigerate Chicken In a small saucepan, combine 1 cup of the milk with 3/4 cup of kosher salt and the sugar. Stir over moderate heat just until the sugar and salt dissolve, about 2 minutes. Transfer to a large, deep bowl and add the remaining 3 cups of milk. Add the chicken pieces and refrigerate for 4 hours. Drain the chicken and pat thoroughly dry. How To Make Fried Chicken Dredge Chicke...

Cornflake-Crusted Fried Chicken Drumettes

Most fried chicken isn’t classy but this hot appetizer is. Ingredients 24 small chicken wing drumettes (about 3 pounds) 3 1/2 teaspoons kosher salt, divided, plus more to taste 1 1/2 teaspoons black pepper, divided 6 1/2 cups cornflake cereal (about 6 1/2 ounces), crushed 1 teaspoon garlic powder 1/2 cup all-purpose flour (about 2 1/8 ounces) 3 large eggs, beaten Canola oil, for frying 1/2 cup honey 2 to 3 Calabrian chiles, finely chopped (2 to 3 teaspoons) Directions Cut each drumette around the circumference of the thinner end to separate the meat from the bone. Scrape and push the meat down to expose the bone and form a rounded knob. Transfer drumettes to a parchment paper–lined baking sheet; sprinkle evenly with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Refrigerate drumettes, uncovered, until ready to use, up to 4 hours. Stir together crushed cornflakes, garlic powder, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large, shallow bowl. Place flour in a second ...

Red Velvet Beet Bars with Brown Butter Sour Cream Frosting

The brown butter in the frosting and batter of these blondie-esque bars adds toffee-like richness to offset the earthy sweetness of the beets. Ingredients Cooking spray 1 1/2 cups unsalted butter (12 ounces) 1 large or 2 small red beets (about 12 ounces), peeled and chopped (1 1/3 to 1 1/2 cups) 2 teaspoons white vinegar 1 cup granulated sugar 1/2 cup packed light brown sugar 1 large egg, at room temperature 2 teaspoons vanilla extract, divided 1/2 teaspoon red gel food coloring (such as AmeriColor) (optional) 2 3/4 cups all-purpose flour (about 11 3/4 ounces) 1/4 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon fine sea salt 1/4 cup sour cream 2 cups powdered sugar (about 8 ounces), divided Directions Preheat oven to 350°F. Coat a 9- x 13-inch baking pan with cooking spray; line bottom and sides of baking pan with parchment paper, leaving a 2-inch overhang on all sides. Coat parchment with cooking spray. Melt butter in a medium saucepan over medium-low. Once bu...

These Pumpkin Praline Bars Are Our New Favorite Way to Use a Can of Pumpkin Puree

A can of Libby’s 100% Pure Pumpkin Puree is the key to giving these bars their dense, cake-like texture. Ingredients Cake Cooking spray 2 cups all-purpose flour (about 8 1/2 ounces) 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1 (15-ounce) can pumpkin puree 1 cup granulated sugar 1 cup vegetable oil 4 large eggs Frosting 3 cups powdered sugar 3/4 cup packed light brown sugar 6 tablespoons (3 ounces) unsalted butter 1/3 cup heavy cream 1 teaspoon vanilla extract 1 cup toasted pecans, chopped Directions Make the cake Preheat oven to 350°F. Coat a 13- x 9-inch baking pan with cooking spray; line bottom of pan with parchment paper, and set aside. Whisk together flour, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt in a medium bowl until combined; set aside. Whisk together pumpkin puree, granulated sugar, oil, and eggs in a large bowl until smooth. Add flour mixture t...

Grilled Prawns with Okra and Eggplant

Sautéed eggplant, okra, and spinach are tossed with coconut oil and spices and topped with grilled marinated prawns in this vegetable-forward dish. Ingredients Grilled Prawns 12 raw shell- and tail-on king or tiger prawns, heads removed 1/4 cup grated yellow onion 3 tablespoons coconut oil, melted, plus more for grill 1 tablespoon fresh thyme leaves, finely chopped 2 teaspoons grated lemon zest plus 2 tablespoons fresh lemon juice 2 garlic cloves, grated (about 2 teaspoons) 1 teaspoon cayenne pepper 1 teaspoon fine sea salt 1/2 teaspoon grated peeled fresh ginger 1/2 teaspoon dried shrimp powder (see Note) Okra and Garden Eggs 3 tablespoons coconut oil, divided, plus more as needed 4 small (3-ounce) or baby eggplants (such as garden eggs, unpeeled) (see Note), sliced crosswise into 1/4-inch rounds 6 ounces fresh okra, halved lengthwise 1 small red onion, finely chopped (about 3/4 cup) 1 1/2 teaspoons grated fresh ginger 2 garlic cloves, thinly sliced 1 teaspoon fine sea salt 3/4 teaspo...

Green Curry Deviled Eggs

This classic appetizer gets a fresh herby layer of flavor thanks to a curry paste filling. Ingredients 6 tablespoons unrefined virgin coconut oil (such as Dr. Bronner’s), divided 1 cup loosely packed fresh cilantro leaves, finely chopped 1 cup thinly sliced scallions (from 1 medium bunch) 2 teaspoons finely chopped garlic (from 2 medium garlic cloves) 2 teaspoons green curry paste (such as Mae Ploy) 6 hard-cooked eggs, peeled 1 tablespoon fresh lime juice 1/2 teaspoon fish sauce 1/4 cup puffed rice cereal (such as Arrowhead Mills) 1 teaspoon finely chopped peeled fresh ginger (about 1 [1/2-inch] piece) 1 teaspoon thinly sliced serrano chile 1/2 teaspoon ground turmeric Kosher salt, to taste Directions Melt 1 tablespoon coconut oil in a medium nonstick skillet over medium. Add cilantro, scallions, and garlic; cook, stirring often, until scallions are softened, about 3 minutes. Add curry paste; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat; transfer mixture ...

Buffalo Wings

Cook these classic Buffalo wings in an air fryer or on the stove, then toss them in a buttery hot sauce and serve with creamy blue cheese sauce. Ingredients Blue Cheese Dressing 1/3 cup sour cream 1/4 cup mayonnaise 2 tablespoons whole buttermilk 2 teaspoons fresh lemon juice (from 1 lemon) 4 ounces blue cheese, crumbled (about 1 cup) 1 teaspoon finely chopped chives 1/8 teaspoon kosher salt Buffalo Wings Vegetable oil 10 small (1 pound total) chicken drumettes, patted dry 10 small (13 ounces total) chicken wing flats (wingettes), patted dry 1/2 cup Buffalo-style hot sauce (such as Frank’s RedHot) 3 tablespoons unsalted butter Additional ingredients Celery sticks Directions Prepare the Blue Cheese Dressing: Stir together sour cream, mayonnaise, buttermilk, and lemon juice in a medium bowl; fold in blue cheese, chives and salt. Cover and chill until ready to serve. Prepare the Buffalo Wings: Place a wire rack over a rimmed baking sheet. Pour vegetable oil in a large Dutch oven to a dept...

Spinach Dip Hot Bread

The classic spinach dip appetizer achieves new heights in this irresistibly cheesy appetizer from Mr. Digby's in San Francisco. Ingredients ¼ cup plus 2 tablespoons unsalted butter, divided 2 tablespoons all-purpose flour ¾ cup whole milk ¾ cup heavy whipping cream 1 ¼ teaspoons kosher salt, divided ¾ teaspoon ground white pepper, divided 1 ½ cups chopped yellow onion (from 1 medium [10-ounce] onion) 1 (10-ounce) package fresh baby spinach (about 8 cups) 14 ounces pre-shredded Parmesan cheese (about 4 1/4 cups) 1 (24-ounce) sourdough boule 1 tablespoon chopped jarred Calabrian chiles 1 ½ ounces pre-shredded low-moisture part-skim mozzarella cheese (about 1/3 cup) Directions Preheat oven to 450°F. Melt 2 tablespoons of the butter in a small saucepan over medium. Add flour, whisking until fully incorporated, about 1 minute. Gradually drizzle in milk and cream, whisking constantly, until fully incorporated and no lumps remain. Bring to a boil over medium, whisking constantly; boil, un...

Gulai Ayam (Indonesian Chicken Curry)

The gingery, spicy, rich curry paste for this dish comes together in a stone mortar and pestle. Ingredients Curry Paste 1 (4-inch) piece fresh turmeric 1 (1 1/2-inch) piece fresh ginger, peeled 1 teaspoon kosher salt, divided 6 candlenuts or macadamia nuts (see Note) 6 small shallots, roughly chopped (about 4 ounces) 6 small garlic cloves, roughly chopped 2 long red chiles (such as cayenne), stemmed and torn into pieces 1 large lemongrass stalk 1 (1-inch) piece fresh galangal 6 fresh lime leaves Curry 1/4 cup vegetable oil or coconut oil 2 large Indian bay leaves (see Note) 4 whole cloves 3 green cardamom pods 1 (2-inch) cinnamon stick 1 large whole star anise 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1 tablespoon kosher salt Chicken 2 bone-in, skin-on chicken breasts (about 2 1/4 pounds), halved crosswise 2 bone-in, skin-on chicken drumsticks (about 12 ounces) 2 bone-in, skin-on chicken thighs (about 14 ounces) 1 (14-ounce) can unsweetened Thai coconut milk (such as Aroy-D...

Kai Hor Bai Tong (Chicken in Banana Leaves)

In this variation of Thai kai hor bai toey, which traditionally calls for pandan leaves, banana leaves are used to insulate the chicken pieces as they cook. Ingredients Dipping Sauce 1/2 cup water 2 tablespoons sweet soy sauce (such as Healthy Boy) (see Note) 1 tablespoon oyster sauce 2 teaspoons granulated sugar 2 teaspoons rice vinegar Toasted sesame seeds, for garnish Chicken 5 medium garlic cloves, peeled 3 (5-inch) cilantro stems 1 (1-inch) piece fresh ginger, peeled 1 small lemongrass stalk, trimmed and finely chopped (about 3 tablespoons) 1 teaspoon ground white pepper 2 (6-ounce) boneless, skinless chicken breasts, cut into 20 [1-inch] pieces 2 tablespoons light soy sauce 1 tablespoon granulated sugar 1 tablespoon sesame oil 1 tablespoon oyster sauce 1/2 teaspoon kosher salt 2 (20- x 10-inch) banana leaf pieces Directions Make the dipping sauce: Combine 1/2 cup water, sweet soy sauce, oyster sauce, sugar, and vinegar in a small saucepan. Bring to a simmer over medium-high, stir...

Ultimate Veggie Burgers

These veggie burgers hit every satisfying, savory note with a hearty mix of pearl barley, chickpeas, mushrooms, and crispy panko. For the sturdiest patties, evenly distribute the panko by stirring the patty mixture until very well-combined. Ingredients 4 cup water 1 tablespoon plus 1/4 teaspoon kosher salt, divided ⅓ cup uncooked pearl barley, rinsed 1 dried bay leaf 1 pound fresh button mushrooms, stemmed and quartered 2 tablespoons tamari or soy sauce 6 tablespoons plus 1 teaspoon olive oil, divided ½ teaspoon black pepper 1 head garlic, halved crosswise 2 medium carrots, peeled and shredded (about 3/4 cup) 2 small beets, peeled and shredded (about 3/4 cup) 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 (15 1/2-ounce) can chickpeas, drained and rinsed 1/3 cup gluten-free panko (such as 4C Gluten Free Panko Plain Bread Crumbs) or regular panko ¼ cup finely chopped walnuts 1 tablespoon whole-grain or Dijon mustard Toasted hamburger buns, vegan mayonnaise, bu...

Eggplant Braciole

For this vegan braciole, jammy planks of tamari-roasted eggplant encase a filling of lentils, walnuts, and spinach and are served in a pool of marinara with vegan ricotta. Ingredients 2 large Italian eggplants (about 1 pound each) 3 tablespoons tamari 6 tablespoons olive oil, divided 1 small yellow onion, finely chopped (about 1 1/3 cups) ¾ teaspoon kosher salt, divided, plus more to taste 2/3 cup walnuts (about 2 1/4 ounces), finely chopped 4 garlic cloves, finely chopped (about 4 teaspoons) 2 teaspoons finely chopped fresh rosemary 2 teaspoon finely chopped fresh thyme ½ teaspoon finely chopped fresh oregano ½ teaspoon black pepper, plus more to taste ¼ teaspoon crushed red pepper, plus more for garnish 5 ounces fresh cremini mushrooms, finely chopped (about 1 3/4 cups) ⅓ cup (2 2/3 ounces) dry red wine 2/3 cup canned brown or green lentils (about 3 1/2 ounces), rinsed 2 ¼ cups marinara sauce, divided 1 cup packed fresh spinach (about 2 ounces), roughly chopped ½ cup vegan ricotta ch...

Greens-and-Cheese-Stuffed Cinderella Pumpkin

Ingredients 1 (5- to 6-pound) Cinderella pumpkin ¼ cup unsalted butter, melted, divided 3 ½ teaspoons kosher salt, divided 2 tablespoons extra-virgin olive oil 1 ½ cups finely chopped fennel 2 large shallots, finely chopped (about 1/2 cup) 2 large garlic cloves, minced 1 bunch lacinato kale (about 10 ounces), stemmed and chopped (about 4 packed cups) ¼ cup heavy cream 6 ounces Gruyère cheese, shredded (about 1 1/2 cups) 4 ounces feta cheese, crumbled (about 1 cup) 1 (1-ounces) bunch fresh dill, chopped (about 1/4 cup) ¼ teaspoon black pepper 4 frozen phyllo pastry sheets, thawed Directions Preheat oven to 400°F. Cut a 5-inch-wide hole in top of pumpkin, and scoop out seeds from cavity; discard pumpkin top and seeds, or reserve seeds for another use (see p. 106). Place pumpkin, cut side up, on a large rimmed baking sheet. Brush with 3 tablespoons melted butter, and sprinkle with 1 1/2 teaspoons salt. Cover tightly with aluminum foil. Roast in preheated oven until pumpkin flesh is slight...

Perfect Smoked Pork Ribs

If you're looking for a show-stopping rib recipe for your next big summer barbecue or cookout, look no further than this oven-baked smoked pork rib recipe. Smoking then baking ribs yields meltingly tender, deeply flavored ribs that are incredibly satisfying to eat—moist and meaty, with a texture that's tender but not falling off the bone. To make them, begin with a dry rub of warm red spices and gochugaru (Korean red chile flakes), which adds peppery heat that's the perfect partner for the natural sweetness of pork.The ribs start over a two-zone charcoal fire perfumed with a few wood chunks. After the ribs have absorbed a couple of hours of smoke, they're wrapped in foil and parchment and finished in the oven, where the low heat allows the meat to gently braise in the seasoned juices. These ribs are perfect for barbecues, delicious eaten out of hand with hot sauce or a touch of barbecue sauce, but great on their own, too. This Memphis-style rib recipe relies on St. Loui...

Rum-and-Guava-Glazed Spareribs