Serves 6
To keep the meat attached to the bone during the long simmering process, tie a piece of twine around the thickest portion of each shank before it is browned. Use a zester, vegetable peeler, or paring knife to remove the zest from a single lemon, then mince it with a chef’s knife. With the lid on the pot cracked, the braising liquid should reduce to a sauce-like consistency in the oven. Just before serving, taste the liquid and, if it seems too thin, simmer the liquid on the stovetop as you remove the strings from the osso buco and arrange them in individual bowls.
- olive oil
- flour seasoned with salt and pepper
- bay leaves
- chicken stock
- unsalted butter
- FOR THE GREMOLATA:
Serves 3 to 4
Try not to purchase heads of garlic that contain enormous cloves; if unavoidable, increase the foil-covered baking time to 40 to 45 minutes so that the largest cloves soften fully. A large Dutch oven can be used in place of a skillet, if you prefer. Broiling the chicken for a few minutes at the end of cooking crisps the skin, but this step is optional. Serve the dish with slices of crusty baguette for dipping into the sauce and onto which the roasted garlic cloves can be spread.
- fresh thyme
- fresh rosemary
- fresh sage
- fresh italian parsley
- salt
- ground black pepper
Serves 4
The pasta and sauce cook in just about the same amount of time. If you like the fruitiness of extra-virgin olive oil, toss 1 tablespoon into the sauced pasta before serving.
- olive oil
- crushed red pepper flakes
- drained capers
- pitted black olives
- chicken broth or water
- chopped fresh basil
- chopped fresh parsley
- dried spaghetti
Serves 4 to 6
We prefer the flavor and texture of chunky peanut butter in the sauce; in particular, we like conventional chunky peanut butter because it tends to be sweeter than natural or old-fashioned versions.
- sesame seeds
- chunky peanut butter
- minced fresh ginger
- soy sauce
- rice vinegar
- light brown sugar lightly packed
- table salt
- dried Asian noodle or 12 ounces dried spaghetti
- Asian sesame oil
Serves 4 to 6
To ensure that the cheese is firm, wring it tightly in step 2 and be sure to use two plates that nestle together snugly. Use commercially produced cultured buttermilk in this recipe. We found that some locally produced buttermilks didn’t sufficiently coagulate the milk. Serve with basmati rice.
- CHEESE
- whole milk
- buttermilk
- salt
- SPINACH SAUCE
- unsalted butter
- cumin seeds
- ground coriander
- paprika
- ground cardamom
- ground cinnamon
- Salt and pepper
- grated fresh ginger
- water
- buttermilk
- chopped fresh cilantro
Makes about 4 dozen cookies
If the dough becomes soft when slicing the cookies, return it to the refrigerator until firm.
- VANILLA ICEBOX COOKIES:
- salt
- large egg yolks
- vanilla extract
- CHOCOLATE ICEBOX COOKIES: Substitute 1/4 cup Dutch-processed cocoa powder for 1/4 cup of the flour. Add 2 ounces melted and cooled semisweet chocolate to the dough with the egg yolks and vanilla.
- BUTTERSCOTCH ICEBOX COOKIES: Substitute brown sugar for the granulated sugar.
Serves 10 to 12
We like bourbon, but any whiskey will work.
WHY THIS RECIPE WORKS:
Lane cake is a tall, fluffy, snow-white cake filled with a rich, sweet mixture of egg whites, butter, raisins, and “a wineglass full of good whiskey." Our simplified Lane Cake recipe capped the number of layers at two, and using a food processor streamlined much of the tedious prep work. Replacing sugar with boiled corn syrup in our frosting quickly brought the whipped egg whites to a safe temperature without resorting to a candy thermometer or complicated (and unsafe) guesswork.
- CAKE
- vanilla extract
- cake flour
- sugar
- baking powder
- salt
- FILLING
- bourbon
- heavy cream
- cornstarch
- Salt
- sweetened shredded coconut
- pecans
- golden raisins
- unsalted butter
- sweetened condensed milk
- vanilla extract
- FROSTING
- cream of tartar
- sugar
- light corn syrup
- vanilla extract
Serves 4 to 6
Turbinado, a coarse raw sugar, works especially well in place of the granulated sugar sprinkled on the pastry. Although we liked a mix of berries, virtually any ripe fruit—alone or in combination—will work here. Smooth jelly (rather than chunky jam or preserves) is a must for this recipe.
- sugar
- ground cinnamon
- strawberry jelly
- vanilla extract
- fresh berries
Serves 8 to 10
If using a hand-held mixer, you will need a very large, deep bowl and should move the beaters vigorously in step 3 to avoid underbeating the egg whites. This pie is best on the day it’s made.
- Lemon Filling:
- sugar
- water
- cornstarch
- table salt
- grated lemon zest
- Meringue:
- water
- sugar
- table salt
- cream of tartar
- vanilla extract
Make your own pâtisserie creation that tastes as good as it looks.
Makes one 9-inch tart
Serves 8 to 10
If you don’t have a vanilla bean, substitute 1½ teaspoons vanilla extract with the butter in step 4. Don’t wash the berries or they’ll lose their flavor and shape.
http://www.americastestkitchenfeed.com/bake-it-better/2012/05/secrets-to-making-a-fabulous-fruit-tart/
- PASTRY CREAM
- half-and-half
- salt
- large egg yolks
- cornstarch
- CLASSIC TART DOUGH
- large egg yolk
- heavy cream
- vanilla extract
- salt
- FRUIT
- red currant or apple jelly