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  • Stupid-Simple Roast Beef

    By Food & Wine

    Tom Mylan, expert butcher and co-owner of The Meat Hook, makes the best roast beef ever. The key is salt-curing the meat for a few days. More Christmas Roasts

    Stupid-Simple Roast Beef with Horseradish Cream

    Stupid-Simple Roast Beef with Horseradish Cream
    1 cup plus 1 tablespoon kosher salt
    One 7- to 8-pound top round beef roast, tied with the full fat cap on the roast
    1 tablespoon freshly ground pepper, plus more for seasoning
    1 cup sour cream
    1/2 cup prepared horseradish

    1. Set a rack over a baking sheet. Rub 1/2 cup of the salt all over the roast and let stand for 10 minutes. Repeat with another 1/2 cup of the salt. Transfer the roast to the rack and refrigerate uncovered for 2 days. Bring to room temperature 3 hours before roasting.
    2. Preheat the oven to 450°. Season the meat with pepper and roast for 20 minutes. Reduce the oven temperature to 225° and roast for about 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center of the roast registers 120°.

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  • Gluten-Free Holiday Brownie Cookies

    By Food & Wine

    Fudgy, chocolaty and huge, Silvana Nardone's gluten-free cookies are for people who like decadent, over-the-top desserts. Top 10 Holiday Cookies

    Frosted Brownie CookiesFrosted Brownie Cookies Frosted Brownie Cookies
    12 ounces semisweet chocolate, chopped
    4 tablespoons unsalted butter
    2 large eggs, at room temperature
    1/2 cup packed light brown sugar
    1/4 cup granulated sugar
    1 teaspoon pure vanilla extract
    1/2 cup Silvana's Kitchen Gluten-Free All-Purpose Flour
    1 teaspoon baking powder
    1/4 teaspoon salt
    6 ounces semisweet chocolate, chopped
    4 tablespoons unsalted butter

    1. MAKE THE COOKIES Preheat the oven to 350° and line 2 baking sheets with parchment paper. In a large saucepan, combine two-thirds of the chocolate with the butter and melt over low heat, stirring, until smooth. Let cool.
    2. In the bowl of a standing electric mixer fitted with a paddle, beat the eggs with the brown sugar, granulated sugar and vanilla at high speed until thickened, about 5 minutes.

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  • Julia Child-Inspired Christmas Goose

    By Food & Wine

    Inspired by the goose recipes in Julia Child's Mastering the Art of French Cooking, F&W's Kay Chun perfected this delicious version, which calls for techniques--like basting the goose with boiling water--that Child most likely used as well. Christmas Roasts

    Roast Goose with Pork, Prune and Chestnut StuffingRoast Goose with Pork, Prune and Chestnut Stuffing Roast Goose with Pork, Prune and Chestnut Stuffing
    1 cup pitted prunes
    1 cup brandy
    7 tablespoons unsalted butter
    1 cup minced onion
    One 10- to 12-pound goose, liver chopped (see Note)
    1/4 cup ruby port
    1 pound fatty ground pork
    2 large eggs, lightly beaten
    Generous pinch of ground allspice
    1 teaspoon chopped thyme leaves
    1 garlic clove, minced
    Kosher salt
    Freshly ground pepper
    15 ounces cooked and peeled chestnuts, coarsely chopped
    Boiling water
    3 cups chicken stock

    1. In a small bowl, cover the prunes with the brandy and let stand for 30 minutes. Strain and coarsely chop the prunes; reserve the prune brandy.
    2. In a skillet, melt 3 tablespoons of the butter. Add the onion

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  • Simple Twist on Pigs in a Blanket

    By Food & Wine

    This is an elevated take on a party crowd pleaser, reimagined with smoky chorizo and tangy sauerkraut. Easy Holiday Hors d'Oeuvres

    Pigs on a BlanketPigs on a Blanket Pigs on a Blanket
    Ultimate Savory Pie Crust
    1/4 cup crème fraîche
    1/4 cup spicy brown mustard, plus more for serving
    1/2 cup drained sauerkraut, plus more for serving
    1 large egg beaten with 1 tablespoon of water
    3 ounces Spanish chorizo, cut into 1 1/4-by-1/4-inch matchsticks
    Snipped chives, for garnish

    1. Preheat the oven to 450°. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle; transfer to the baking sheet. Fold the dough edge over itself to form a 1/2-inch border all around and pinch the corners together. Refrigerate until firm.
    2. In a bowl, whisk the crème fraîche with the mustard. Spread the mixture over the dough, then sprinkle with the sauerkraut. Brush the edges with the egg wash.
    3. Bake the galette in the bottom third of

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  • Cheesy Scalloped Potatoes

    By Food & Wine

    The combination of pecorino and Parmesan gives these potatoes a great cheesy depth. More Potato Recipes

    Scalloped Potatoes with HamScalloped Potatoes with Ham

    Scalloped Potatoes with Ham
    3 cups heavy cream
    1 garlic clove, finely grated
    Pinch of freshly grated nutmeg
    Kosher salt and freshly ground pepper
    2 1/2 pounds baking potatoes, peeled
    1/2 cup freshly grated Parmigiano-Reggiano cheese
    1/2 cup freshly grated pecorino cheese
    1/4 cup chopped parsley
    6 ounces baked ham, sliced 1/4 inch thick and cut into 1/4-inch cubes

    1. Preheat the oven to 400° and butter a shallow 9-by-13-inch baking dish. In a medium saucepan, bring the heavy cream to a simmer. Add the garlic and nutmeg and season with salt and pepper. Keep warm.
    2. Using a mandoline, slice the potatoes crosswise 1/8 inch thick. In a small bowl, combine the pecorino and Parmigiano cheese. Arrange one fourth of the potato slices in the prepared baking dish, overlapping them slightly. Sprinkle 1/4 cup of the cheese, 1 tablespoon of the

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  • Easy Brunch Hash Browns

    By Food & Wine

    Using sweet potatoes in place of white potatoes makes these hash browns a little sweet; mixing them with poblanos and lemon juice makes the dish taste bright. More Brunch Recipes

    Sweet Potato Hash BrownsSweet Potato Hash Browns

    Sweet Potato Hash Browns
    3 poblano chiles
    2 tablespoons extra-virgin olive oil
    1 small red onion, thinly sliced
    2 tablespoons unsalted butter
    2 medium sweet potatoes (1 1/2 pounds), peeled and cut into 1/4-inch dice
    3 garlic cloves, thinly sliced
    1 rosemary sprig
    2 tablespoons fresh lemon juice
    Kosher salt
    Freshly ground pepper

    1. Roast the poblanos directly over a gas flame or under a preheated broiler, turning, until charred all over. Transfer to a bowl, cover tightly with plastic wrap and let cool. Peel, seed and stem the poblanos, then thinly slice them.
    2. In a large skillet, heat the olive oil. Add the onion and cook, stirring, until golden, about 5 minutes. Add the butter, sweet potatoes, garlic and rosemary and cook over moderate heat, stirring

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  • Christmas Thumbprint Cookies

    By Food & Wine

    Adding cardamom to these crispy cookies gives them a subtle spiced flavor. You can fill the thumb print with other jams or with chocolate. More Christmas Cookies

    Cardamom ThumbprintsCardamom Thumbprints

    Cardamom Thumbprints
    1 cup fine almond flour
    1 cup all-purpose flour
    1/2 teaspoon ground cardamom
    1/4 teaspoon kosher salt
    1 stick unsalted butter, softened
    1/2 cup sugar
    1 large egg
    1 teaspoon pure vanilla extract
    One 10-ounce jar apricot, seedless raspberry or strawberry jam

    1. Preheat the oven to 350°. Line two baking sheets with parchment paper. In a small bowl, whisk the flours with the cardamom and salt. In a medium bowl, using an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla. At low speed, beat in the dry ingredients. Gather up the dough and knead a few times to form it into a ball.
    2. Using a small ice cream scoop or a tablespoon measure, portion the

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  • Sweet and Salty Peanut Butter Pie

    By Food & Wine

    This delicious whipped-cream-topped peanut butter pie from Allison Kave and Keavy Landreth offers the perfect balance of sweet and salty flavors. More Delicious Pies and Tarts

    Creamy Peanut Butter PieCreamy Peanut Butter PieCreamy Peanut Butter Pie
    8 ounces peanut butter sandwich cookies, such as Nutter Butters
    4 tablespoons unsalted butter, melted
    1/2 cup creamy peanut butter
    4 ounces cream cheese, at room temperature
    1/2 cup plus 2 tablespoons confectioners' sugar
    1 3/4 cups heavy cream
    1 teaspoon pure vanilla extract
    1/4 cup salted roasted peanuts, coarsely chopped

    1.Preheat the oven to 350°. In a food processor, pulse the cookies with 1/4 teaspoon of salt until finely ground. Scrape the cookies into a 9-inch pie plate. Stir in the melted butter, 1/2 tablespoon at a time, until the crumbs are the texture of wet sand; you may not need to use all of the butter. Using your fingers, press the crumbs evenly over the bottom and up the side of the pie plate. Freeze the crust for 15 minutes.
    2. Bake the crust

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  • Thanksgiving Gluten-Free Garlicky Rolls

    By Food & Wine

    These delicious gluten-free buns by Silvana Nardone are filled with a garlic-parsley butter and brushed with yet more garlic butter. The ingredients in this recipe are available from a well-stocked health food store. More Gluten-Free Recipes by Silvana Nardone

    Garlic-Stuffed Pull-Apart BunsGarlic-Stuffed Pull-Apart BunsGarlic-Stuffed Pull-Apart Buns
    160 grams (1 cup plus 2 tablespoons) cornstarch
    90 grams (1/2 cup) potato starch
    80 grams (1/2 cup) rice flour, plus more for dusting
    70 grams (1/2 cup) millet flour
    53 grams (1/2 cup) golden flaxseed meal
    27 grams (1/4 cup) raw organic rice protein powder, such as Growing Naturals
    18 grams (2 tablespoons) psyllium husk powder
    10 grams (2 teaspoons) baking powder
    9 grams (1 1/2 teaspoons) salt
    3 grams (1 teaspoon) xanthan gum
    30 grams (2 tablespoons) granulated sugar
    One 8.75-gram package active dry yeast, such as Hodgson Mill
    500 milligrams vitamin C powder
    1 1/2 cups lukewarm water
    2 large eggs, at room

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  • Cheesy Sweet Potato Casserole

    By Food & Wine

    This healthy and delicious gratin by Phoebe Lapine is low on dairy, thanks to a combination of sweet potatoes and Yukon Gold potatoes, which create the perfect creamy texture. Thanksgiving Sweet Potato Recipes

    Mashed Sweet Potato Gratin with Smoked Gouda and ShallotsMashed Sweet Potato Gratin with Smoked Gouda and ShallotsMashed Sweet Potato Gratin with Smoked Gouda and Shallots
    1 pound russet potatoes, peeled and cut into 2-inch chunks
    1 pound sweet potatoes, peeled and cut into 2-inch chunks
    1/4 teaspoon cayenne
    1/4 teaspoon nutmeg
    2 to 4 tablespoons chicken or vegetable stock or low-sodium broth
    1 tablespoon olive oil
    4 large shallots (6 ounces), thinly sliced (1 1/2 cups)
    3 ounces smoked Gouda cheese, grated (3/4 cup)

    1. In a large pot of boiling water, cook all of the potatoes with a large pinch of salt until fork tender, about 20 minutes. Drain and return the potatoes to the pot. Add the cayenne, nutmeg and 2 tablespoons of the stock. Mash the potatoes until creamy and almost smooth, adding more broth if

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