Lee Brothers’ Pimento Cheese

8 ounces extra-sharp cheddar cheese, grated with a food processor or hand grater (not pre-grated) 1/4 cup softened cream cheese (2 ounces), pulled into several pieces Scant 1/2 cup jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced 3 tablespoons Duke’s, Hellmann’s or other high-quality store-bought mayonnaise 1/2 teaspoon dried red… Continue reading Lee Brothers’ Pimento Cheese

Pimento Cheese Frittata

2 ounces cold cream cheese, cut into 16 pieces 6 large eggs 1/4 cup heavy cream 1/2 teaspoon kosher salt 1/2 teaspoon red-pepper flakes 1/4 teaspoon black pepper 1 tablespoon extra-virgin olive oil 1/2 medium yellow onion, diced 1/2 medium bell pepper (preferably red), trimmed, seeded and diced 2 garlic cloves, minced 1 jalapeño, diced… Continue reading Pimento Cheese Frittata

Elaine’s Fettuccine Alfredo

Salt 2 tablespoons butter 1 small clove garlic, finely chopped 1 1/2 cups heavy cream 1 large egg yolk 1 pound fresh fettuccine 1 cup freshly grated Parmigiano-Reggiano cheese Freshly ground pepper to taste Bring 6 quarts generously salted water to a boil. While the water heats, melt the butter in a large, deep skillet… Continue reading Elaine’s Fettuccine Alfredo

Rainbow Noodle Salad with Ginger Soy Vinaigrette

For the dressing: 1/4 cup olive oil 1 tablespoon sesame oil 1 tablespoon soy sauce 3 tablespoons rice vinegar 1 tablespoon minced ginger 1/2 cup coconut water (or coconut water/juice blend) 1 teaspoon crushed red pepper flakes 1 teaspoon salt (or to taste) For the salad: 8 oz. soba noodles (dried & uncooked) 1/4 red… Continue reading Rainbow Noodle Salad with Ginger Soy Vinaigrette

Fish Milanese

1/4 cup all-purpose flour 2 large eggs, beaten 1 cup plain bread crumbs Salt and black pepper 1/2 teaspoon dried oregano 4 (5- to 6-ounce) flounder fillets (or other thin white fish fillets) 6 tablespoons unsalted butter 5 tablespoons neutral oil, such as safflower or canola 2 tablespoons minced shallot 1/4 teaspoon minced garlic 2… Continue reading Fish Milanese

Spicy Mussels and Chorizo

3 tablespoon extra-virgin olive oil 1 large shallot, minced 2 garlic cloves, thinly sliced 1/4 teaspoon crushed red-pepper flakes 2 cups dry white wine 3 cups canned crushed tomatoes with juice 4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices 1 teaspoon coarse salt Freshly ground pepper 2 pounds mussels, scrubbed and… Continue reading Spicy Mussels and Chorizo

Roasted Salmon Glazed With Brown Sugar and Mustard

Heat your oven to 400. Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets. Place them skin-side down on a lightly oiled, foil-lined baking sheet, slather the tops with the mustard and brown sugar glaze and slide them into the top… Continue reading Roasted Salmon Glazed With Brown Sugar and Mustard

Pan-Roasted Fish Fillets With Herb Butter

2 5- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, 1/2- to 1-inch thick Salt and ground black pepper 3 tablespoons grapeseed or canola oil 2 tablespoons unsalted butter 2 sprigs fresh thyme, tarragon, chives or another herb 1 tablespoon chopped flat-leaf parsley, optional Lemon wedges Pat fillets… Continue reading Pan-Roasted Fish Fillets With Herb Butter

Caramelized Summer Fruit Tart

2 tablespoons Demerara sugar, plus more as needed 2 to 5 tablespoons granulated sugar (see Tip) 2 to 3 tablespoons cornstarch (see Tip) Pinch of kosher salt 4 cups berries, or pitted and sliced stone fruit (peaches, nectarines, apricots, plums), or rhubarb (or use a combination of stone fruit and berries) 1 tablespoon lemon juice… Continue reading Caramelized Summer Fruit Tart

Any Vegetable Tart

1/2 cup shredded Gruyère or Cheddar (optional) 1 large egg, at room temperature 2 tablespoons grated Parmesan 1 teaspoon finely grated lemon zest or finely chopped rosemary 1 garlic clove, finely grated or crushed to a paste (optional) Kosher salt and black pepper 3/4 cup crème fraîche or mascarpone All-purpose flour, for dusting the work… Continue reading Any Vegetable Tart

Fig Tart With Caramelized Onions, Rosemary and Stilton

2 tablespoons unsalted butter 2 tablespoons extra virgin olive oil 2 large onions (1 1/2 pounds), halved lengthwise and thinly sliced 1 sprig rosemary, more for garnish Pinch sugar 1 teaspoon sherry vinegar 1/4 cup milk 1 egg Flour for dusting 3/4 pound prepared puff pastry 1 pint fresh figs (3/4 pound), stemmed and cut… Continue reading Fig Tart With Caramelized Onions, Rosemary and Stilton

Asparagus, Goat Cheese and Tarragon Tart

1 cup soft goat cheese, at room temperature (4 ounces) 1 large egg, lightly beaten, at room temperature 1 large garlic clove, finely grated or minced 1 1/2 tablespoons chopped fresh tarragon leaves, plus more for serving 1/2 tablespoon finely grated lemon zest 1/2 teaspoon fine sea salt, plus more for sprinkling Pinch of freshly… Continue reading Asparagus, Goat Cheese and Tarragon Tart

Stovetop Spiral-Cut Ham

2 cups Riesling or other semi-dry white wine 1 tablespoon juniper berries 1 teaspoon whole black or green peppercorns 5 whole cloves 3 tablespoons honey 1 large onion, thickly sliced 1 presliced quarter-ham (4 to 6 pounds), drained if needed ½ packed cup brown sugar 3 tablespoons whole-grain Dijon mustard Choose a pot that fits… Continue reading Stovetop Spiral-Cut Ham

Malaysian Curry Mussels

1 Tbs oil 1/2 onion (sliced) 2 lb mussels 2 cups Chicken Broth 1 cup water 4 Tbs Mama Lam’s Curry Paste 1/2 cup Coconut Milk italian bread (sliced) *optional Use “Saute” option in Instant Pot. Add oil and onion in the pot. Cook for a 2 minutes until onions look cooked. Add the mussels,… Continue reading Malaysian Curry Mussels

Boxty (Irish Potato Pancakes)

2 cups cold mashed potatoes (can be made well in advance), use a starchy/mealy variety such as russets 2 cups grated raw potatoes , use a starchy/mealy variety such as russets 2 cups all-purpose flour 1 1/2 teaspoons salt 1 teaspoon baking soda 1 1/2 to 2 cups buttermilk , plus more as needed Butter,… Continue reading Boxty (Irish Potato Pancakes)

Slow Cooker Spiral Ham With Maple-Mustard Glaze

3/4 cup packed dark brown sugar 1/2 cup pure maple syrup 1/3 cup water 1/4 cup whole-grain mustard 6 medium garlic cloves, smashed 1 (5-in.) thyme sprig 6 whole cloves 1 (7-lb.) fully cooked bone-in spiral-cut ham Stir together sugar, syrup, water, mustard, garlic, thyme, and cloves in a medium saucepan. Bring to a boil… Continue reading Slow Cooker Spiral Ham With Maple-Mustard Glaze

Cheddar-Sauerkraut Toast

4 slices of bread, such as sourdough, rye, pumpernickel or rustic country bread 2 cups (8 ounces) drained sauerkraut, coarsely chopped 16 slices (about 1/3 cup) pickled jalapeños 1 cup (4 ounces) grated sharp Cheddar In the oven or toaster oven, heat the broiler to high with a rack 6 or fewer inches from the… Continue reading Cheddar-Sauerkraut Toast

Crispy Fried Halloumi

2 blocks (225g/10oz each) Halloumi 3-4 cups / (750ml-1litre) Vegetable/Sunflower/Canola Oil 2 cups Panko Breadcrumbs, see notes 2 large Eggs, beaten 2 heaped tbsp Plain Flour, or as needed 1 tsp Smoked Paprika dash of Milk Slice your blocks of halloumi into 6 equal chunks (12 in total). Pat dry with paper towel to remove… Continue reading Crispy Fried Halloumi