2 pounds ripe roma tomatoes (about 8 tomatoes) 2 tablespoons olive oil 1 small onion, finely sliced 2 medium cloves garlic, minced (optional) Kosher salt 2 quarts vegetable oil 4 green plantains, peeled and cut into 1-inch segments Chopped parsley (optional) Bring a large pot of water to a boil and cut a small X… Continue reading Patacones Con Hogao (Colombian-Style Fried Plantains with Tomato-Onion Sauce)
Category: Sparkling
Spicy Cheddar Thumbprints
12 ounces grated extra-sharp cheddar cheese, at room temperature 8 tablespoons (1 stick) salted butter, at room temperature 1 large egg 1 1/2 cups flour, plus more for the work surface 1/2 teaspoon cayenne pepper 1/2 cup toasted chopped pecans (see NOTE) 4 ounces habanero or other hot pepper jelly (may substitute onion marmalade) Combine… Continue reading Spicy Cheddar Thumbprints
Basic Cucumber Salad (with Variations)
1/4 of a red onion, very thinly sliced (or sub-pickled onions, or scallions) 3 tablespoons fresh lemon or lime juice 2 large English Cucumbers (or 6 Persian cucumbers) thinly sliced (skin on) see notes. one garlic clove, finely minced 1/2 cup chopped cilantro, Italian parsley, dill, mint or basil (or a combo) 2 tablespoons olive… Continue reading Basic Cucumber Salad (with Variations)
Slow Cooker Spinach Artichoke Dip
1 10 ounce bag fresh spinach, roughly chopped 1 14 ounce can artichoke hearts, roughly chopped 1 8 ounce block cream cheese, cut into cubes 1 cup sour cream 1 cup shredded mozzarella cheese 1/2 cup shredded Parmesan cheese 4 cloves minced garlic salt and pepper to taste Add all ingredients to a small crock… Continue reading Slow Cooker Spinach Artichoke Dip
Cocktail Meatball Ideas
Classic Grape Jelly Meatballs 16 ounces grape jelly 16 ounces heinz chili sauce 32 ounces frozen meatballs Mix grape jelly and chili sauce in mixing bowl until well combined, then stir in frozen meatballs until well coated. Add to slow cooker and cook on low for 3-4 hours. Notes: HOW TO MAKE GRAPE JELLY MEATBALLS… Continue reading Cocktail Meatball Ideas
Cocktail Kielbasa Ideas
Kielbasa with Plum Mustard 2 (14 ounces) packages turkey kielbasa + 1 tablespoon olive oil 1 jar (18 ounces) red plum jam 1/4 cup Dijon mustard Add olive oil to a large skillet and heat over medium. While pan is heating up, cut kielbasa into 1/4-inch medallions and add to pan when oil is hot.… Continue reading Cocktail Kielbasa Ideas
Spinach and Artichokes in Puff Pastry
1 (10-ounce) package frozen chopped spinach, thawed 1 (14-ounce) can artichoke hearts, drained and chopped 1/2 cup mayonnaise 1/2 cup grated Parmesan cheese 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon pepper 1 (17.3-ounce) package frozen puff pastry Drain spinach well, pressing between layers of paper towels. Stir together spinach, artichoke hearts, and… Continue reading Spinach and Artichokes in Puff Pastry
Figs and Pigs in a Blanket
1 cup/8 ounces dried figs, stems trimmed Boiling water All-purpose flour, for rolling 1 (14-ounce) package frozen puff pastry, thawed 4 ounces thinly sliced prosciutto or soppressata salami, coarsely chopped 1 egg, beaten 3 tablespoons grated Parmesan Ground fennel seeds or black pepper, or a combination, for topping Mustard, for serving (optional) Place figs in… Continue reading Figs and Pigs in a Blanket
Za’atar Parmesan Pinwheels
2/3 cup grated Parmesan 1 1/2 tablespoons za’atar, plus more for garnish 1/8 teaspoon fine salt Pinch of ground cayenne 1 (14- to 16-ounce) package puff pastry, thawed if frozen but still cold All-purpose flour, for rolling (optional) 1 large egg, lightly beaten Flaky sea salt, for finishing Sesame seeds, for finishing (optional) In a… Continue reading Za’atar Parmesan Pinwheels
Za’atar Straws (Puff Pastry)
About 1/2 cup flour for rolling pastry 1/2 pound chilled puff pastry About 2 tbsp. extra-virgin olive oil 3 to 4 tbsp. zaatar (see Notes) Egg wash (1 egg whisked with 2 tbsp. water) Preheat oven to 375°. Flour a work surface and a rolling pin. Set puff pastry on surface, sprinkle lightly with flour,… Continue reading Za’atar Straws (Puff Pastry)
Loaded Potato Waffles
1 pound thin-cut bacon 3 pounds frozen hash browns, thawed 12 ounces sharp cheddar cheese, coarsely shredded (3 cups) 3 large eggs 1/3 cup all-purpose flour 1/3 cup sliced scallions, white and light green parts only, plus more for serving 1/4 cup (1/2 stick) unsalted butter, melted 2 teaspoons baking powder 1 teaspoon fine salt… Continue reading Loaded Potato Waffles
Ham and Cheese Quick Bread
Butter or nonstick baker’s spray, for the pan 2 cups/272 grams all-purpose flour 1 tablespoon baking powder 1/2 teaspoon fine sea salt 1/2 teaspoon red pepper flakes (or to taste) 2 large eggs, at room temperature 1 large egg white, at room temperature 1/2 cup whole milk, at room temperature 1/4 cup olive oil 2… Continue reading Ham and Cheese Quick Bread
Roasted Tomato Tart With Ricotta and Pesto (Puff Pastry)
4 small, multicolored tomatoes, such as heirloom, kumato or Campari (about 12 ounces total), sliced crosswise ¼-inch thick Kosher salt and black pepper 1 sheet packaged puff pastry, thawed (about 7 ounces) 3 tablespoons crème fraîche or sour cream 1/4 small red onion, very thinly sliced Aleppo pepper or red-pepper flakes, for garnish (optional) 3/4… Continue reading Roasted Tomato Tart With Ricotta and Pesto (Puff Pastry)
Savory Shortbread Cookies With Olives and Rosemary
2 cups/260 grams all-purpose flour 3/4 cup/145 granulated sugar 1/2 teaspoon kosher salt (such as Diamond Crystal) 2 teaspoons chopped fresh rosemary 1 lemon 1/2 cup/115 grams cold, unsalted butter, cut into 1/2-inch cubes 1/2 cup chopped pitted kalamata olives 6 tablespoons/88 milliliters heavy cream In a medium bowl, combine the flour, sugar, salt and… Continue reading Savory Shortbread Cookies With Olives and Rosemary
Peach Panzanella Salad with Fennel and Arugula
3–4 cups rustic bread, cut into 1 inch cubes ( You may not need all for the salad, but nice to have more around) 1 tablespoon olive oil pinch salt 1 medium fennel bulb, very thinly sliced (use a mandolin) about 1-1 ½ cups 1/4 of a red onion, very thinly sliced, about ½ cup… Continue reading Peach Panzanella Salad with Fennel and Arugula
Pickled Cherry and Farro Salad
Pickled Cherries: 1/4 cup apple cider vinegar 1/8 cup balsamic vinegar 2 tablespoons sugar 1 teaspoon whole black peppercorns 1/2teaspoon whole coriander seeds 1/4 teaspoons red pepper flakes 1/3 cup water 1/2 lb cherries ( about 2 cups) Salad: 2 cups cooked farro (or grain of choice) 1/2 cup Italian parsley, chopped 1/2 cup mint,… Continue reading Pickled Cherry and Farro Salad
Duke’s Orange Rosemary Biscuits
1/2 cup Duke’s Mayonnaise 1 cup milk Zest of 1 orange 2 Tbsp. orange juice 2 tsp. rosemary 2 cups self rising flour Preheat the oven to 400°F. Combine the Duke’s, milk, orange zest, orange juice, and rosemary. Add the flour and stir until combined. Divide the dough into 12 biscuits and place on a… Continue reading Duke’s Orange Rosemary Biscuits
Duke’s Italian Parmesan Drop Biscuits
1/2 cup Duke’s Mayonnaise 1 cup milk 1/4 cup Parmesan cheese, grated 11/2 tsp. Italian seasoning 1/4 tsp. garlic powder 2 cups self-rising flour Preheat oven to 400°. Combine mayonnaise, milk, Parmesan, Italian seasoning and garlic, then add flour and stir until incorporated. Divide dough into 12 biscuits and place on a greased baking sheet… Continue reading Duke’s Italian Parmesan Drop Biscuits
Duke’s Cheddar Garlic Drop Biscuits
1/2 cup Duke’s Mayonnaise 1 cup milk 1/2 tsp. garlic powder 1 cup cheddar cheese, shredded 2 cups self-rising flour Preheat oven to 400°. Combine mayonnaise, milk, garlic and cheese, then add flour and stir until incorporated. Divide dough into 12 biscuits and place on a greased baking sheet about 2 inches apart. Bake 10-15… Continue reading Duke’s Cheddar Garlic Drop Biscuits
Stone Fruit Caprese
2 pounds ripe but firm stone fruit (such as nectarines, peaches, plums, cherries or a mix) 1 tablespoon lemon juice, plus more as needed 2 teaspoons granulated sugar, plus more as needed Flaky sea salt 8 ounces fresh mozzarella, at room temperature About 20 basil or mint leaves, or a combination, torn if large 2… Continue reading Stone Fruit Caprese