This is fluffy, creamy, and oh-so fruity. It uses a combination of one of the best winter fruits, Meyer lemons, and a bounty of flash-frozen summer fruits.
The idea for this originally came from a recipe in Fine Cooking. Using puff pastry instead of phyllo eliminates many messy steps. I fill the puff pastry with my aunt’s family recipe for spanakopita. The recipe is still fairly time consuming, but the pastries can be individually wrapped and frozen for up to 1 month. Remove a few from the freezer and pop them in the toaster oven when you need a quick meal or side. They’re a great way to get kids to eat their leafy greens.
Delicate pastry, the sweet-tart taste of grilled stone fruits, and silky-smooth pastry cream with just a kiss of rose scent. It looks and tastes dinner-party fancy, but it cooks like an everyday dessert.
Just a few herbal notes from “south of the border” make these burgers a simply delicious. They’re even better with our Guajillo Chili Barbecue Ketchup. If you are serving a crowd for a barbecue, you can easily double or triple the recipe.
Korean beef skewers are ideal for a backyard barbecue, or for a weeknight dinner. The sweet and salty marinade transforms the beef into pure deliciousness when it hits the grill. Be sure to allow time for marinating the beef and if you are using wooden skewers, to soak them in water for 30 minutes before use to ensure that they don’t catch fire on the grill.
This ultra-creamy version of the classic dish is so indulgent! Down south where my mother’s family is from, they use ingredients like dry mustard and evaporated skim milk. Want to get real down home? Top it with crushed corn flakes. The broccoli and red pepper gives this rich recipe nutritional virtue.
Memphis barbecue is unique and oh-so regionally wonderful. Don’t expect the acidic or mustardy sauces of the Carolinas, the ferocious sweetness of Kansas City, or the huskiness of Texas. This sauce showcases the thin, tangy-sweet tomato flavors that define Memphis sauces. You might think at first blush that this sauce is marinara-esque and it is, but instead of wine, it’s got a generous dose of aged, woody whiskey.
For any oven-baked chicken, ribs, tofu, tempeh or even a brisket, using this dry rub will have you imagining your stay in Memphis—planning your trip to Graceland, dreaming of the downtown trolley cars that take you to the Beale Street bars and thinking about your visit to the Civil Rights Museum. Now, if you are a smoker maven and you plan on smoking your meat, go for it! Simply omit the smoked paprika and substitute more traditional paprika, and then hot-smoke over very low, indirect heat so that the sugar will not burn, but subtly caramelize. The secret to this rub is the tamarind powder, a key ingredient in Worcestershire sauce. It adds a tang that just can’t be replicated by anything else. You can find it online and in Indian, Caribbean, and Asian markets.
This is not a traditional Memphis-rubbed chicken. It has not been sitting and juicing up in a smoker for hours. (Don’t start yelling! All y’all calm down!) This dish is inspired by the flavor-rich, dry-rubbed meats of Memphis. The chicken is flavored with a dry rub, cooked on the grill, and served with a sauce that is definitely sweet and tart—all directly influenced by the Memphis, Tennessee barbecue pit sauces. But the kicker here? I kid you not, it’s all served over spaghetti.
These cookies deliver big lemon flavor paired with the slight crunch of a poppy seed coating. Allow 2 hours for the dough to chill.
This gluten-free chestnut crepe is easy to make ahead. Start the filling at least three hours or up to two days before, make the crepes and freeze if you’d like. It’s a great way to end a meal, fancy up a brunch or even, I kid you not—jazz up an after-school snack. It’s also terrific fall holiday fare—a light way to break fast, and brings in a hint of Italian-Jewish dessert cookery to your table. And btw, it’s always been gluten free. Allow 25 to 35 minutes for the batter to rest before you start to cook.
Pears poached in wine make for a light and elegant end to a special meal, and here, star anise makes them even more so. You can make the pears ahead of time, and then finish the caramel sauce just before serving.
The tart tamarind paste, sweet agave nectar, and hot chipotle chili in adobo sauce in the glaze for this chicken make a delectable sweet-sour-hot accompaniment to the spicy heat of the poblano-studded rice.
This easy and versatile pot pie recipe is a comfort-food favorite created for The Weiser Kitchen by Chef Susan Pridmore. Make the version with beef for the carnivores at your table; make it without the meat for the vegetarians.
Most Latin American countries have their own version of arroz con pollo. What sets the Peruvian version apart is its intense green color and flavor, imparted by the large amounts of cilantro and spinach used to make it. I consider it a very healthful dish thanks to its green component and all the added veggies. I also use brown rice instead of the usual white, which ups the nutrition factor. I’ve specified 2 tablespoons of aji (chile) paste, but you can use more or less—or omit it entirely—depending on your taste and tolerance for hot, spicy food.