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Old-Fashioned Potato Salad | Recipes
Serves 6 to 8 | Level: Beginner Photo: Quentin Bacon 3 pounds small red potatoesKosher salt1 cup good mayonnaise¼ cup buttermilk, milk, or white wine2 tablespoons Dijon mustard2 tablespoons whole-grain mustard½ cup chopped fresh dillFreshly ground black pepper½ cup medium-diced celery½ cup small-diced red onion 3 pounds small red potatoes Kosher salt 1 cup good mayonnaise ¼ cup buttermilk, milk, or white wine 2 tablespoons Dijon mustard 2 tablespoons whole-grain mustard ½ cup chopped fresh dill Freshly ground black pepper ½ cup medium-diced celery ½ cup small-diced red onion Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon and whole-grain mustards, dill, 1 teaspoon salt, and 1 teaspoon pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons salt and 1 teaspoon pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags sides, vegetables, salad, summer, Entertaining , Weeknight, Make Ahead , Vegetarian, Gluten Free, kids , potatoes Share This
Vegetable Coleslaw | Recipes
Serves 8 to 10 | Level: Intermediate Photo: Melanie Acevedo 1 pound white cabbage (1/2 small head)3/4 pound red cabbage (1/2 small head)5 carrots5 large kale leaves, ribs removed2 cups good mayonnaise, such as Hellmann’s or Best1/4 cup Dijon mustard1 tablespoon sugar2 tablespoons cider vinegar2 teaspoons celery seeds1 teaspoon celery salt1½ teaspoons kosher salt1 teaspoon freshly ground black pepper 1 pound white cabbage (1/2 small head) 3/4 pound red cabbage (1/2 small head) 5 carrots 5 large kale leaves, ribs removed 2 cups good mayonnaise, such as Hellmann’s or Best 1/4 cup Dijon mustard 1 tablespoon sugar 2 tablespoons cider vinegar 2 teaspoons celery seeds 1 teaspoon celery salt 1½ teaspoons kosher salt 1 teaspoon freshly ground black pepper Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages. Pile the kale up on a cutting board, thinly slice the leaves crosswise, and add to the bowl. In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature. Copyright 1999, The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags sides , vegetables, summer, Entertaining, Weeknight, Make Ahead, Gluten Free , Vegetarian, Light, kids , no-cook Share This
Celery Root & Apple Purée | Recipes
Serves 4 to 6 | Level: Intermediate Photo: Quentin Bacon 1/4 pound (1 stick) unsalted butter1 cup large-diced fennel bulb, tops and core removed2 pounds celery root, peeled and 3/4-inch diced8 ounces Yukon Gold potatoes, peeled and 3/4-inch diced3 Golden Delicious apples, peeled, cored, and 3/4-inch dicedKosher salt and freshly ground black pepper1/2 cup good apple cider1/4 cup heavy cream 1/4 pound (1 stick) unsalted butter 1 cup large-diced fennel bulb, tops and core removed 2 pounds celery root, peeled and 3/4-inch diced 8 ounces Yukon Gold potatoes, peeled and 3/4-inch diced 3 Golden Delicious apples, peeled, cored, and 3/4-inch diced Kosher salt and freshly ground black pepper 1/2 cup good apple cider 1/4 cup heavy cream Melt the butter over medium heat in a shallow stock pot or large sauté pan. Add the fennel, celery root, potatoes, apples, 1½ teaspoons salt, and ½ teaspoon pepper. Sauté the vegetables, stirring occasionally, until they begin to soften, about 4 to 5 minutes. Add the cider and tightly cover the pot. Simmer over low heat (I pull the pot halfway off the heat) for 30 to 40 minutes, stirring occasionally, until the vegetables are very soft. If the vegetables begin to burn or they seem dry, add another few tablespoons of apple cider or some water. When the vegetables are cooked, add the cream and cook for 1 more minute. Transfer the mixture to a food mill fitted with the coarsest blade and process. (You can also use a food processor but the texture will be smoother than with the food mill.) Taste for salt and pepper and return to the pot to keep warm. Serve warm. Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Easy Cranberry & Apple Cake | Recipes
Serves 6 to 8 | Level: Intermediate Photo: Quentin Bacon 12 ounces fresh cranberries, rinsed and picked over for stems1 Granny Smith apple, peeled, cored, and diced1/2 cup light brown sugar, lightly packed1 tablespoon grated orange zest (2 oranges)1/4 cup freshly squeezed orange juice1-1/8 teaspoons ground cinnamon, divided2 extra-large eggs, at room temperature1 cup plus 1 tablespoon granulated sugar1/4 pound (1 stick) unsalted butter, melted and slightly cooled1 teaspoon pure vanilla extract1/4 cup sour cream1 cup all-purpose flour1/4 teaspoon kosher salt 12 ounces fresh cranberries, rinsed and picked over for stems 1 Granny Smith apple, peeled, cored, and diced 1/2 cup light brown sugar, lightly packed 1 tablespoon grated orange zest (2 oranges) 1/4 cup freshly squeezed orange juice 1-1/8 teaspoons ground cinnamon, divided 2 extra-large eggs, at room temperature 1 cup plus 1 tablespoon granulated sugar 1/4 pound (1 stick) unsalted butter, melted and slightly cooled 1 teaspoon pure vanilla extract 1/4 cup sour cream 1 cup all-purpose flour 1/4 teaspoon kosher salt Preheat the oven to 325 degrees. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt. Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and ¹⁄8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature. Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags Dessert, autumn, Entertaining, Weeknight, Make Ahead, Easy, Vegetarian, kids, baking, apple desserts, cake , cranberries Share This
Tomato & Eggplant Soup | Recipes
Serves 6 | Level: Beginner Good olive oil4½ cups (½-inch-diced) unpeeled eggplant (1 pound)2 cups chopped yellow onion (2 onions)2 cups chopped fennel bulb2 tablespoons minced garlic (6 cloves)3 cups good chicken stock, preferably homemade1 (28-ounce) can crushed tomatoes, preferably San Marzano2 teaspoons whole dried fennel seeds1½ teaspoons dried oregano1 teaspoon fresh thyme leaves¼ teaspoon crushed red pepper flakesKosher salt and freshly ground black pepper1 (28-ounce) can whole peeled tomatoes, preferably San MarzanoFreshly grated Italian Parmesan cheese, for serving​ Good olive oil 4½ cups (½-inch-diced) unpeeled eggplant (1 pound) 2 cups chopped yellow onion (2 onions) 2 cups chopped fennel bulb 2 tablespoons minced garlic (6 cloves) 3 cups good chicken stock, preferably homemade 1 (28-ounce) can crushed tomatoes, preferably San Marzano 2 teaspoons whole dried fennel seeds 1½ teaspoons dried oregano 1 teaspoon fresh thyme leaves ¼ teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1 (28-ounce) can whole peeled tomatoes, preferably San Marzano Freshly grated Italian Parmesan cheese, for serving ​ Heat ½ cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and sauté for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking. Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil. Copyright 2018, Cook Like a Pro, Clarkson Potter/Publishers, All Rights Reserved Share This
Vanilla Rum Panna Cotta with Salted Caramel | Recipes
Serves 8 | Level: Beginner Photo: Quentin Bacon 2 teaspoons (1 packet) unflavored gelatin3 cups heavy cream, divided2 cups plain whole-milk yogurt2 teaspoons pure vanilla extractSeeds scraped from 1 vanilla bean¾ cup sugarDark rum, such as Mount Gay½ cup good caramel sauce, such as Fran’sFleur de sel 2 teaspoons (1 packet) unflavored gelatin 3 cups heavy cream, divided 2 cups plain whole-milk yogurt 2 teaspoons pure vanilla extract Seeds scraped from 1 vanilla bean ¾ cup sugar Dark rum, such as Mount Gay ½ cup good caramel sauce, such as Fran’s Fleur de sel In a small bowl, sprinkle the gelatin on 3 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve Meanwhile, in a large bowl, whisk together 1½ cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1½ cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, stir the softened gelatin into the hot cream until dissolved. Pour the hot cream–gelatin mixture into the cream-yogurt mixture and stir in 3 tablespoons of rum. Pour into 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and allow to chill overnight. Before serving, heat the caramel sauce with 2 teaspoons of rum in a small bowl in the microwave or a small saucepan set over low heat, just until warm. Spoon a thin layer of warm caramel on each cold panna cotta, sprinkle with fleur de sel, and serve. Copyright 2016, Cooking for Jeffrey by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Black & White Cookies | Recipes
Preheat the oven to 350 degrees. Arrange two racks evenly spaced in the oven. Put the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 2 to 3 minutes, until light and fluffy. With the mixer on low, add the egg and vanilla and mix well, scraping down the sides with a rubber spatula. Sift the flour, baking powder, baking soda, and salt into a bowl. With the mixer on low, alternately add the flour mixture and sour cream in thirds and mix just until combined. Stir with a rubber spatula. With a standard (2¼-inch) ice cream scoop, place 5 level scoops of batter 2 inches apart on each of two sheet pans lined with parchment paper. Bake for 10 minutes, then rotate and switch the pans from the top to bottom rack to bake the cookies evenly. Bake for another 6 to 8 minutes, until the edges are lightly browned and a cake tester comes out clean. Don’t overbake them! Cool on the pans for 5 minutes, then transfer to a wire rack set over a sheet pan to cool completely. For the chocolate glaze, place the butter, chocolate, and coffee in a heatproof bowl and microwave on high for 30 seconds. Stir the mixture and continue to microwave in 30-second increments until the chocolate is almost melted, allowing the residual heat to finish melting the chocolate completely. Stir the mixture vigorously, until smooth. Turn the cookies so the flat side is up. Hold the cookie in your hand and, with a spoon, carefully pour the chocolate glaze on half of the cookie, forming a straight line down the middle. Allow the glaze to set for 30 minutes. For the vanilla glaze, whisk together the confectioners’ sugar, corn syrup, vanilla, and 2 tablespoons of the cream, adding drops of cream until the glaze is smooth, thick, and barely pourable. Holding the cookie in your hand, with a spoon, pour the white glaze over the unglazed half of each cookie right up to the chocolate glaze. You can smooth it out with an offset spatula, if you need to. Allow to set for 30 minutes. Serve at room temperature. Copyright 2020, Modern Comfort Food, Clarkson Potter/Publishers, All Rights Reserved
Crunchy Iceberg Salad with Creamy Blue Cheese | Recipes
Serves 4 | Level: Beginner Photo: Quentin Bacon For the Dressing:4 ounces Roquefort blue cheese, crumbled⅔ cup good mayonnaise, such as Hellmann’s or Best Foods⅓ cup plain Greek yogurt1 tablespoon sherry vinegarKosher salt and freshly ground black pepper For the Dressing: 4 ounces Roquefort blue cheese, crumbled ⅔ cup good mayonnaise, such as Hellmann’s or Best Foods ⅓ cup plain Greek yogurt 1 tablespoon sherry vinegar Kosher salt and freshly ground black pepper For the Salad:4 tender inside celery stalks, trimmed and sliced crosswise ¼ inch thick6 radishes, trimmed and sliced into thin rounds5 scallions, trimmed, white and green parts sliced ¼ inch thick1 large head iceberg lettuce, wilted outer leaves removed4 to 6 ounces Roquefort blue cheese, crumbledFleur de sel For the Salad: 4 tender inside celery stalks, trimmed and sliced crosswise ¼ inch thick 6 radishes, trimmed and sliced into thin rounds 5 scallions, trimmed, white and green parts sliced ¼ inch thick 1 large head iceberg lettuce, wilted outer leaves removed 4 to 6 ounces Roquefort blue cheese, crumbled Fleur de sel For the dressing, place 4 ounces of blue cheese in a small bowl and microwave for 15 seconds, until it begins to melt. Place the mayonnaise, yogurt, warm blue cheese, sherry vinegar, ½ teaspoon salt, and ¼ teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until smooth. Set aside or refrigerate until ready to use. For the salad, combine the celery, radishes, and scallions in a bowl. Slice the whole head of lettuce across to make four ¾-inch-thick round disks and place each on a dinner plate. Spoon the dressing on the lettuce and sprinkle on a quarter of the vegetable mixture. Distribute the remaining crumbled blue cheese on the salads, sprinkle with fleur de sel and pepper, and serve. Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Tzatziki | Recipes
Makess 5 Cups | Level: Beginner Photo: James Merrell 4 cups plain yogurt, whole milk or low-fat 2 hothouse cucumbers, unpeeled and seeded 2 tablespoons plus 1 teaspoon kosher salt 1 cup sour cream 2 tablespoons champagne vinegar or white wine vinegar 1/4 cup freshly squeezed lemon juice (2 lemons) 2 tablespoons good olive oil 1 tablespoon minced garlic (2 cloves) 1 tablespoon minced fresh dill 1/4 teaspoon freshly ground black pepper 4 cups plain yogurt, whole milk or low-fat 2 hothouse cucumbers, unpeeled and seeded 2 tablespoons plus 1 teaspoon kosher salt 1 cup sour cream 2 tablespoons champagne vinegar or white wine vinegar 1/4 cup freshly squeezed lemon juice (2 lemons) 2 tablespoons good olive oil 1 tablespoon minced garlic (2 cloves) 1 tablespoon minced fresh dill 1/4 teaspoon freshly ground black pepper Place the yogurt in a cheesecloth-lined sieve and set it over a bowl. Grate the cucumber and toss it with 2 tablespoons salt; place it in another sieve and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain. Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumbers as you can and add the cucumbers to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Onion & Fennel Soup Gratin | Recipes
Serves 4 to 6 | Level: Beginner Photo: Quentin Bacon 4 tablespoons (½ stick) unsalted butter1/4 cup good olive oil3 pounds Spanish onions, halved and sliced ¼ inch thick2 pounds fennel, tops and cores removed, sliced ¼ inch thick1/2 cup good dry sherry1/2 cup Cognac or brandy1½ cups good dry white wine, such as Sauvignon Blanc8 cups canned beef broth3 bay leaves1 tablespoon kosher salt1½ teaspoons freshly ground black pepper1 small sourdough or white French boule, crusts removed, sliced ½ inch thick, and toasted4 to 6 ounces Gruyère cheese, grated 4 tablespoons (½ stick) unsalted butter 1/4 cup good olive oil 3 pounds Spanish onions, halved and sliced ¼ inch thick 2 pounds fennel, tops and cores removed, sliced ¼ inch thick 1/2 cup good dry sherry 1/2 cup Cognac or brandy 1½ cups good dry white wine, such as Sauvignon Blanc 8 cups canned beef broth 3 bay leaves 1 tablespoon kosher salt 1½ teaspoons freshly ground black pepper 1 small sourdough or white French boule, crusts removed, sliced ½ inch thick, and toasted 4 to 6 ounces Gruyère cheese, grated Heat the butter and oil in a large stockpot over medium-high heat. Add the onions and fennel, and cook over medium heat for 30 to 40 minutes, stirring occasionally, until the onions turn a golden brown. If the onions aren’t browning, turn the heat up. Add the sherry and Cognac, scraping up the brown bits in the pan, and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes. Add the beef broth, bay leaves, salt, and pepper, bring to a boil, lower the heat, and simmer uncovered for 20 minutes. Remove the bay leaves and taste for seasoning. Preheat the broiler and position a rack 5 inches below the heat source. Ladle the soup into heat-proof serving bowls, top with the toasted bread, sprinkle generously with grated Gruyère, and broil for3 to 5 minutes, until the cheese is melted and bubbly. Serve hot. Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Gazpacho | Recipes
Serves 8 to 10 | Level: Intermediate 2 hothouse cucumbers, halved and seeded, but not peeled 3 red bell peppers, cored and seeded 8 plum tomatoes 2 red onions 6 garlic cloves, minced 46 ounces tomato juice (6 cups) 1/2 cup white wine vinegar 1/2 cup good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 hothouse cucumbers, halved and seeded, but not peeled 3 red bell peppers, cored and seeded 8 plum tomatoes 2 red onions 6 garlic cloves, minced 46 ounces tomato juice (6 cups) 1/2 cup white wine vinegar 1/2 cup good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess! After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop. Copyright 1999, The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags lunch, starters, summer, Entertaining, Make Ahead, Light , Vegetarian , Gluten Free , no-cook, soup, tomato Share This
Easy Gazpacho & Goat Cheese Croutons | Recipes
Serves 6 | Level: Beginner Photo: Quentin Bacon 2 (28-ounce) cans whole peeled tomatoes, drained4 scallions1/4 seedless cucumber, unpeeled and seeds removed1 large red onion6 garlic cloves1/2 cup red wine vinegar1/2 cup good olive oil, plus extra for toasts and drizzling1/2 teaspoon celery salt1/4 teaspoon crushed red pepper flakes2 tablespoons tomato paste1½ cups tomato juice, preferably Sacramento Kosher salt and freshly ground black pepper1 baguette4 ounces garlic and herb goat cheese, such as Montrachet 2 (28-ounce) cans whole peeled tomatoes, drained 4 scallions 1/4 seedless cucumber, unpeeled and seeds removed 1 large red onion 6 garlic cloves 1/2 cup red wine vinegar 1/2 cup good olive oil, plus extra for toasts and drizzling 1/2 teaspoon celery salt 1/4 teaspoon crushed red pepper flakes 2 tablespoons tomato paste 1½ cups tomato juice, preferably Sacramento Kosher salt and freshly ground black pepper 1 baguette 4 ounces garlic and herb goat cheese, such as Montrachet Cut the tomatoes, scallions, cucumber, and onion in large pieces and place them in a food processor fitted with the steel blade. Add the garlic and pulse until the soup is coarsely puréed. Place it in a large bowl and whisk in the vinegar, olive oil, celery salt, red pepper flakes, tomato paste, tomato juice, 1 tablespoon salt, and 1½ teaspoons pepper. Cover with plastic wrap and chill for 4 hours or overnight. When ready to serve, preheat the broiler and place the top rack 5 to 7 inches from the heat. Cut 6 (1/2-inch-thick) diagonal slices from the baguette. Place on a sheet pan, brush with olive oil, and broil for 1 to 2 minutes on one side. Turn the slices, spread with the goat cheese, and broil for another minute, until the cheese is warm and the bread is toasted. Serve big bowls of cold soup with a warm goat cheese crouton and a drizzle of olive oil. Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags starters, lunch, soup, ina's favorite lunches, Entertaining, Weeknight, Make Ahead , Easy, Light, Vegetarian, tomato, goat cheese Share This