Recipe from the book, “Pickle in the Middle and other easy snacks” by Frances Zweifel. A Weekly Reader book printed in 1979. This recipe was made many times by Anna’s mom, Joan, when Anna was growing up and was a family favorite.
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See the RecipeRecipe that Anna found and made and they were delicious! They’re vegan and gluten-free.
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See the RecipeRecipe shared by Anna’s friend, Cate, from the cookbook “Tartine All Day: Modern Recipes for the Home Cook” which states, “This is a favorite all-purpose dough, inspired by a classic rugelach, in which cream cheese combines with butter to make an extra pliable and slightly tangy dough. Rugelach is an Ashkenazi Jewish sweet with roots in Eastern Europe. The dough is usually spread with a filling of raisins or nuts and rolled into crescents. Because the dough is half the treat and is meant to be both tender and durable, I saw the potential for a gluten-free version to become…
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See the RecipeThis is my own recipe for Italian hot chocolate. I took elements from several other recipes and tweaked them until they produced the best cup of Italian hot chocolate for my tastes, with just the right amount of thickness and sweetness. A few online recipes I used as reference are: https://www.fattoincasadabenedetta.it/ricetta/ricetta-cioccolata-calda-tante-idee-servirla/ http://www.geniuskitchen.com/recipe/ciobar-thick-hot-chocolate-374459 https://www.lacucinaitaliana.com/italian-food/hacks/how-to-make-the-perfect-hot-chocolate
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See the RecipeKen states, “This is a smooth tomato sauce flavored with dried oregano, along with optional garlic and chile flakes. Use the best-quality dried oregano you can get; if you can find Calabrian oregano, all the better. Although including chile flakes isn’t traditional for Neapolitan pizza, I like the zip. If you can’t find San Marzano tomatoes, use the best-quality canned plum tomatoes available.” Makes enough sauce for five 12-inch round pizzas.
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See the RecipeThis is my personal recipe for pasta with a flour to liquid ratio (100/65) that generally produces the best results in the dry, Southern California climate. The amounts listed below are for a single serving.
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See the RecipeCustom salad using Sabrina’s favorite ingredients from other salads.
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See the RecipeRecipe from Natasha’s Kitchen which states, “Fresh Greek Salad is a must-try and one of the healthiest salad recipes! It comes together fast and is loaded with cucumber, tomato, and avocado, with tangy bites of olives and feta cheese. You will fall in love with the homemade Greek salad dressing.”
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See the RecipeRecipe from Natasha’s Kitchen which states, “Salmon Cobb Salad is a modern spin on the classic American Cobb salad. We swapped chicken for salmon which pairs so well with the cilantro lime dressing. This cobb salad recipe is fresh, healthy, and gets RAVE REVIEWS!”
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See the RecipeBon Appetit recipe from Claire Saffitz who states, “This salad is a real winner, but the combo of crunchy veg + lettuce + creamy cheese + pulled protein + crispy topping is universally delicious—make it your own by swapping in whatever odds and ends you have lying around. And that all-purpose vinaigrette is delicious on pretty much any salad, be it the main event or a simple side dish.”
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See the RecipeRecipe from Chrissy Teigen who states, “Delicious, comforting, and easy is what we all need right now, and this dessert is just that. At first glance, the thought of combining cream with rice and calling it “pudding” might deter you from trying this recipe, but pleeeeease don’t let it. This creamy, soft, milky, sweetened rice flavored with cinnamon and orange zest gives me allllll the comfort feels (and is great to eat while you lounge all day on the couch work from home). Any rice works fine, but brown rice is best pre-cooked. If you don’t have enough milk, add more cream.…
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See the RecipeRecipe from America’s Test Kitchen which states, “Do not trim the fat from the chicken thighs; it contributes to the flavor and texture of the pulled chicken. If you don’t have 3 tablespoons of fat to add back to the pot in step 3, add melted butter to make up the difference. We like mild molasses in this recipe; do not use blackstrap. Serve the pulled chicken on white bread or hamburger buns with pickles and coleslaw.”
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See the RecipeNY Times recipe from Sam Sifton who states, “This is what we call around here a no-recipe recipe, the sort of meal you can cook once off a card and you’ll know it by heart: salmon glazed with brown sugar and mustard. The preparation could not be simpler. 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…
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See the RecipeNY Times recipe from Ali Slagle who states, “Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin’ John and Caribbean rice and peas), it even has its own Wikipedia page. This deeply flavored rendition is inspired by these comforting traditions and a desire to wash as few dishes as possible: The rice cooks with the beans and the starchy liquid they’re canned in. As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, sauté chopped jalapeño with the onions, or add 1/4 cup salsa with the…
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See the RecipeRecipe from Cooking Classy which states, “This Olive Garden copycat recipe is one of the tastiest, most comforting soups on a chilly day! It’s packed with slices of tender russet potatoes, salty Italian sausage and bacon, fresh kale and a rich and creamy broth. Everyone will want more!”
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See the RecipeNY Times recipe from Jerrelle Guy who states, “This show-stopping dessert, which is inspired by the classic Thanksgiving side dish, is really a pie baked in a springform pan. (Don’t try it in a pie pan because the filling will likely overflow.) What makes this dessert a winner is the textural contrast between the creamy sweet potato filling, the crisp pecan crust and the gooey marshmallow topping. Here are a few tips for best results: Roast the sweet potatoes instead of boiling them because it enhances their flavor, and use smaller sweet potatoes because they are naturally sweeter than larger…
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See the RecipeNY Times recipe from Colu Henry who states, “This simple roast chicken combines the classic fall flavors of maple and rosemary with melted butter, which is basted over the bird as it cooks to keep it juicy. The butter browns slightly and helps caramelize the outside thanks to the sugars in the maple syrup. The result is a fragrant, sweet-and-salty chicken that makes the house smell great. There will be plenty of buttery pan juices left over, which you should most certainly pass around the table, but they would also be delicious spooned over rice pilaf.”
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See the RecipeBon Appetit recipe from Lauren Schaefer who states, “Call us crazy, but we think these three-ingredient charred ribs are just as delicious (if not more so!) than the low-and-slow, fall-off-the-bone-tender kind. They develop a crispy crust as they cook for just 15 minutes on each side, and despite the ridiculously short ingredient list, they’re still plenty flavorful and juicy due to the high fat content in the ribs.”
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See the RecipeNY Times recipe from Sam Sifton who states, “We think of ribs as an all-day affair, the meat cooked in smoke and low heat until it begins to pull from the bone. But baby backs are quicker and can be grilled as well, and the result is delicious. This recipe benefits from a basting technique used by the chef and barbecue madman Adam Perry Lang, who thins out his barbecue sauce with water, then paints it onto the meat he’s cooking in coat after coat, allowing it to reduce and intensify rather than seize up and burn.”
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See the Recipe“Ricciarelli are dense, chewy Italian almond cookies originating in Siena. They are a distant, and much less fussy, Italian cousin to the French macaron”
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See the RecipeRecipe by Molly Baz from Bon Appetit who states, “Chicken thighs are our desert-island weeknight protein. Their dark meat translates to reliable juiciness, and their delectable skin gets as crispy as cracklin’s. This one-skillet method is capped off with a punchy and bittersweet lemon vinaigrette built on the brown bits left in the skillet. And that’s what you’re going to want to drag each bite of chicken through. And to think it’s only Tuesday.”
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See the RecipeNY Times recipe from Samin Nosrat who states, “Though pesto means ‘pounded’ in Italian, the rush of modern life has taken the recipe out of the mortar and into the blender (or food processor) for most of us. This version, adapted from a Ligurian woman, Lidia Caveri, gently encourages (but does not require) a return to the mortar. The constant rap of the pestle will jostle the nuts, basil and garlic into an emulsified base. Add the oil and cheese to get an impossibly thick, creamy sauce that clings to pasta unlike any machine-made counterpart could. Though you might think…
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See the RecipeNY Times recipe from Ali Slagle who states, “For those of you who love lasagna’s edges, where sticky tomato meets crisp cheese, this whole dish is for you — even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato’s sugars and saturates the olive oil, making a mixture that’s ready to glom onto anything you stir through it. Here, it’s white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that’s left to do is dot it with cheese and bake until…
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See the Recipe This is a recipe from Marcella Hazan’s cookbook, Essentials of Classic Italian Cooking. Here are some additional articles about it: To Make The World’s Best Pasta Sauce, You Only Need 3 Ingredients The Story of a Sauce So Simple People Thought It Was a Hoax 16 Things Marcella Hazan Taught Us About Cooking How to Make 3-Ingredient Tomato Pasta Sauce How to Make 3-Ingredient Tomato Pasta Sauce
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See the RecipeNY Times recipe from Alex Witchel who states, “This recipe is adapted from ”U.S.A. Cookbook,’ a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s. There are no newfangled ingredients here – no lemongrass or curry or pesto – just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (if you’re feeling fancy, garnish with chives). They are basic, but spectacular, and always a welcome addition to the picnic table.”
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See the RecipeNY Times recipe by Jeff Gordinier who states, “This sweet-and-salty steak comes from the writer Jeff Gordinier’s mother, who cooked it on a grill on their patio in California, under the grapefruit tree, after having soaked for hours in her teriyaki marinade. But marinated flank steak is such a foolproof crowd-pleaser that it can translate to any American topography. Serve in high summer as the sun goes down and the temperature drops.”
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See the RecipeNY Times recipe from Mark Bittman who states, “Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it’s a perfect treatment for tenderloin medallions (filet mignon).”
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See the RecipeNY Times recipe from Julia Moskin who writes, “This isn’t steakhouse steak; it’s your-house steak, ideal for home cooks who want fast weeknight meals. The rules are simple: buy boneless cuts (they cook evenly), thinner steaks (they cook through on top of the stove), dry them well (to maximize crust), then salt and sear them in an insanely hot, preferably cast-iron pan. The recipe here is a radical departure from the conventional wisdom on steak, which commands you to salt the meat beforehand, put it on the heat and then leave it alone. Instead, you should salt the pan (not…
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See the RecipeNY Times recipe by Mark Bittman who states, “Peanut butter is more than just a sandwich spread, or a perfect accompaniment to chocolate. It can also substitute for tahini or be a worthy addition to certain meats. Here, it serves as the basis of a dipping sauce and marinade, a counterbalance to smoky pork skewers. A great warm-weather dinner, it’s ready in minutes, on the grill pan, the grill, or even the broiler.”
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See the RecipeA NY Times recipe by Nigella Lawson who states, “It is, I hope, the acceptable face of culinary cute: a chocolaty flourless cake that falls on cooling. The sides crack, forming the outside of the nest, and into the cake’s sunken cavity you spread a soft, voluptuous mixture of whipped cream and melted chocolate. And on top of this you drop small, sugar-coated candy Easter eggs. It’s ease itself — especially as you can make the cake the day before, and given that the cracks and crevices are part of its charm, you don’t need to be filled with perfectionist…
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See the RecipeNY Times recipe from Sam Sifton who states, “Barbecued chicken isn’t, really: It’s grilled rather than smoke-roasted at low temperature. But it requires a similar attention to technique. You’ll want to move the pieces around on the grill to keep them from burning, and flip them often as well. Cooking barbecued chicken benefits from a basting technique used by the chef and outdoor cooking maven Adam Perry Lang, who thins out his sauce with water, then paints it onto the meat he’s cooking coat after coat, allowing it to reduce and intensify rather than seize up and burn.”
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See the RecipeNY Times recipe from Mark Bittman who states, “It isn’t easy to cook chicken so that its skin is crisp and its interior juicy. Grilling, roasting and sauteing all have their problems. But there is an effective and easy method for getting it right, using two ovenproof skillets. A split chicken is placed in one of them, skin side down. The other skillet goes on top as a weight, which helps retain moisture and insures thorough browning. A couple of clean rocks or bricks can be used instead of the second skillet. (If the weight of choice doesn’t seem terribly…
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See the RecipeFrom the recipe author: “I didn’t think it possible to prepare bread with no carbs, but this recipe proved me wrong. Known as cloud bread, this carb and gluten-free bread is soft, airy and fluffy, and so delicious – it practically melts in your mouth. It is an ideal replacement for traditional homemade bread, and it is also high in protein. So how do you make it? All you need is three ingredients: eggs, cream cheese and cream of tartar. The recipe below includes a couple of optional ingredients too – bits of rosemary were added for a more flavorful…
