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Basic Pastry Crust Dough II
Cooking — Mix first 4 ingredients in food processor. Add butter and pulse until mixture resembles fine crumbs. Mix yolk and ice water in 2-cup measuring cup. Gradually pour yolk mixture through feed tube of processor, pulsing to blend. Scrape dough from ...More…
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Barbecue Mayonnaise Sauce
Cooking — Stir all ingredients in large bowl to blend. Cover and refrigerate until ready to use. DO-AHEAD TIP: Sauce may be made 3 days ahead. Keep refrigerated. Recipe created exclusively for Cooking.com by Bruce Aidells.More…
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Chocolate, Cherry and Orange Miniature Bundt Pound Cakes
Cooking — Position rack in center of oven and preheat to 325 degrees F. Generously butter and flour 10 miniature bundt cake pans (about 1 cup capacity each). Sift flour and salt into medium bowl. Using electric mixer, beat butter in large bowl until ...More…
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Basic Pastry Crust Dough I
Cooking — Using the food processor makes for short work and excellent results when you're making pastry. One of the tricks for making extra-flaky, tender pastry is using a measure of cake flour in the dough, as we do here. Other than that, take care not to ...More…
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Mediterranean Vegetable Stew with Poached Eggs
Cooking — You can omit them if you like, but adding the eggs during the last 20 minutes turns this ratatouille-like stew into a more substantial dinner. Serve with crusty toast or crostini and a simple fruit dessert, such as sliced pears and blue ...More…
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Miniature Bundt Pound Cakes
Cooking — By adding a few different ingredients to a good basic pound cake, you can transform it to something special. Mini chocolate chips and dried tart cherries soaked in orange liqueur is added to one version and topped with a chocolate glaze. Another ...More…
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Lemon-Chervil Risotto
Cooking — The sprightly lemon-licorice flavor of fresh chervil accentuates the lemon zest in the risotto to make a very refreshing side dish that is especially good with fish. Bring water and chicken broth to simmer in medium saucepan. Reduce heat to low; ...More…
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Cape Ann Seafood Stew
Cooking — This stew was inspired by some wonderful seafood soups and stews I've eaten in the Cape Ann region of Massachusetts, where Gloucester - the oldest fishing port in the country - is located. If there's time, bring fish and mussels to room ...More…
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Baby Artichoke and Fava Bean Nage
Cooking — Both baby artichokes and young fava beans are abundant in spring. Sauteing them gently and pairing them with pan-seared salmon makes a simple dish that celebrates the season. This is also wonderful with roasted chicken. Cut off stem and top ...More…
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Oven Baked Fish Chowder
Cooking — Chowder is a tradition in my family. My mother always made red clam chowder, known as Manhattan-Style Chowder. My mother-in-law prefers to make a creamy white chowder, known as New England Clam Chowder. My favorite is neither red nor white, but a ...More…
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Carrot-Date Cookies
Cooking — These cookies are made sweet and flavorful by the addition of a generous amount of chopped dates. Position rack in the center of the oven and preheat oven to 350°F. Line baking sheets with parchment paper or coat with cooking spray. Stir together ...More…
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Crackers & Tuna
Cooking — Here's a deconstructed take on the tuna salad sandwich using crispbread crackers instead of bread. This is an easy lunch to throw together with staple items from your pantry and refrigerator. Top crackers with cream cheese, tuna and scallion. ...More…