Recipes

An all-time favorite (a.k.a. Peanut Butter Crisscross), this cookie is made by pressing a patterned top. These crunchy-tender cookies, whose peanut butter taste is enhanced by the occasional melting nugget of dark brown sugar, are best enjoyed with a glass of cold milk. Yield: 4.5 dozen cookies | Baking Temperature: 350°F | Time: 15 minutes Ingredients 1 cup (184g) vegetable shortening 1 cup (198g) granulated sugar 1 cup (213g) dark brown sugar 2 large eggs 1 teaspoon vanilla extract 2 teaspoons baking soda 1/2 teaspoon salt 1 cup (273g) creamy or crunchy peanut butter 3 cups (361g) unbleached all-purpose flour Directions Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. ...

This recipe for Chocolate Chip Cookie Bars is attributed to Ruth Wakefield, the inventor of the chocolate chip cookie. These bars are a delicious and easy-to-make variation of her classic cookie recipe, perfect for sharing or enjoying as a sweet treat. Source: King Arthur Baking Company Cookie Companion Ingredients 2 3/4 cups (330g) all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 10 tablespoons (1 1/2 sticks, 151g) unsalted butter, melted 2 1/4 cups (479g) brown sugar 3 large eggs 1 teaspoon vanilla extract 2 cups (340g) chocolate chips 1 cup (114g) chopped walnuts or pecans Directions Preheat the oven to 350°F. ...

This is a marinade for Pork Souvlaki, but it is also good for grilled chops or cubes of lamb, and vegetable kebabs. If marinating meats longer than 4 hours, make the marinade less acidic by increasing the olive oil to 1 cup. Ingredients 1/2 cup red wine vinegar, lemon juice, or a combination 1/2 cup olive oil 6 garlic cloves, minced 2 tablespoons minced fresh oregano or 2 teaspoons dried Greek oregano 2 tablespoons minced fresh thyme leaves or 2 teaspoons dried thyme 1 tablespoon black pepper 1 tablespoon red pepper flakes (optional) 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried and crumbled rosemary (optional) 1 teaspoon salt Finely grated zest of 2 lemons 2 fresh bay leaves, torn in half and bruised, or 1 dried bay leaf, left whole Directions Combine in a medium bowl: ...

Ganache is often used for truffles or icing. Here we use it to make an extraordinary beverage, richer than hot cocoa. This recipe makes enough for 6 servings of Quick Hot Chocolate or Drinking Chocolate I. Ingredients 1 cup heavy cream 8 ounces dark, bittersweet, or semisweet chocolate (60 to 72% cacao), finely chopped Directions Bring heavy cream to a rolling boil in a medium heavy saucepan. ...

Two methods for making rich and creamy hot chocolate using our Ganache for Hot Chocolate base. Method I: Using Prepared Ganache Ingredients 1/4 cup Ganache for Hot Chocolate 1/2 cup milk, water, or coffee 1/4 teaspoon vanilla Optional Toppings A dollop of Whipped Cream Ground nutmeg or cinnamon Directions Stir together in a small saucepan or mug: Ganache milk, water, or coffee Heat over low heat, or in a microwave on high for 30 to 45 seconds, until warm but not boiling. ...

Description This marinade is a great way to add flavor to meats and vegetables before grilling or roasting. The acidity of the wine helps to tenderize the meat while infusing it with delicious flavors from the herbs and spices. Ingredients 2 cups dry red or white wine 1 small red onion, thinly sliced 2 tablespoons vegetable oil 2 garlic cloves, minced 1 teaspoon fresh thyme leaves 6 black peppercorns, cracked 1 small bay leaf 2 whole cloves 1 teaspoon salt Directions Combine in a medium saucepan: ...

This quick and easy Korean-inspired dish uses ground beef instead of traditional thinly sliced meat to create the flavors of bulgogi. Perfect for busy weeknights when you want something flavorful without a lot of effort. Source: Sift & Simmer Yield: 4 servings Ingredients 1 lb (454g) lean ground beef 2 Tbsp vegetable oil 1 medium onion, thinly sliced 3 cloves garlic, minced 1 tsp ginger, freshly grated 2 green onions, chopped, white and green parts separated 1 carrot, julienned or grated (optional) Sauce 1/4 cup (60ml) soy sauce 2 Tbsp brown sugar, packed 1 Tbsp sesame oil 1 Tbsp mirin or rice wine 1 tsp gochujang (Korean chili paste) 1/2 tsp black pepper For Serving 1 Tbsp toasted sesame seeds Directions Prepare Sauce In a small bowl, combine all sauce ingredients: soy sauce, brown sugar, sesame oil, mirin, gochujang and black pepper. Whisk until sugar is dissolved. Set aside. Cook Beef Heat vegetable oil in a large skillet over medium-high heat. Add onions and cook until softened, about 2-3 minutes. Add garlic, ginger, and white parts of green onions. Cook for 30 seconds until fragrant. Add ground beef and break it apart with a wooden spoon. Cook until no longer pink, about 5 minutes. If using, add julienned carrot and cook for 1 minute. Pour the sauce over the beef and stir to combine. Reduce heat to medium and simmer for 2-3 minutes until sauce has reduced slightly. Serve Serve hot over cooked rice. Garnish with remaining green parts of green onions and toasted sesame seeds. Add kimchi on the side if desired. Recipe Tips For extra flavor, marinate the ground beef in half the sauce for 30 minutes before cooking. Make it spicier by adding more gochujang or a dash of gochugaru (Korean chili flakes). Add vegetables like bell peppers, mushrooms, or spinach to make it a complete meal. This recipe doubles easily for meal prep - store in airtight containers for up to 3 days in the refrigerator.

A classic Korean dish of thinly sliced marinated beef that’s grilled or pan-fried to perfection. The sweet and savory marinade creates a caramelized exterior on the meat that’s absolutely irresistible. Source: Serious Eats Yield: 2-3 servings Ingredients 1 pound beef ribeye or sirloin, thinly sliced against the grain Steamed rice Lettuce leaves for wrapping 4 tsp gochujang (Korean chili paste) Additional sesame seeds for garnish Marinade 1/4 cup soy sauce 2 tbsp sugar 1/2 medium onion 2 cloves garlic, minced 1 tsp ginger, grated 1 Tbsp toasted sesame oil 1 Tbsp rice wine or mirin 2 green onions, thinly sliced 1 tsp toasted sesame seeds 1/4 tsp black pepper Directions Make Marinade Add the soy sauce, sugar, sesame oil, mirin, onion, garlic, ginger, sesame seeds, and black pepper to a large bowl. ...

This Lebanese garlic sauce, also known as Toum, is a creamy, garlicky condiment that pairs perfectly with grilled meats, vegetables, and sandwiches. It requires just a few ingredients but depends on proper technique to achieve its signature light, fluffy texture. Source: Serious Eats Yield: 2 cups Ingredients 1/3 cup (85g) peeled garlic cloves (about 25 medium cloves) 2 tsp (6g) kosher salt 1/4 cup (60ml) fresh lemon juice from about 2 lemons, divided 1/4 cup (60ml) ice water, divided 3 cups (720ml) neutral oil like grapeseed or canola oil Directions Process Garlic Base Place garlic and salt in a food processor. Pulse until finely minced, stopping to scrape down sides as needed. Add 2 tablespoons lemon juice (30ml). Continue processing until a smooth paste forms (1-2 minutes). Stop to scrape down sides of bowl as needed. Begin Emulsion With food processor running, slowly drizzle in 1/4 cup oil in a very thin stream. Add 1 tablespoon ice water (15ml). Continue processing and alternating between: 1/4 cup oil in a thin stream 1 tablespoon ice water OR 1 tablespoon lemon juice Repeat until all ingredients are incorporated. The sauce will gradually become thick. Finish & Store Transfer to an airtight container. Refrigerate at least 2 hours to allow flavors to develop. Store in refrigerator up to 1 month. Recipe Tips For best results, all ingredients should be at room temperature except the ice water. The key to success is adding oil very slowly to form a stable emulsion. If the sauce “breaks”, rescue it by processing 1 egg white with 1/4 cup broken sauce until fluffy, then slowly add remaining broken sauce while food processor runs. If too strong, add an extra ice cube while processing to mellow the flavor. Traditional toum has a strong garlic flavor that mellows over time in the refrigerator.

Known in France as croissants de boulanger, this yeasted dough is layered with butter and given a succession of folds that create the distinctive profile of classic croissants. Light and airy and shatteringly crisp, with a deeply caramelized buttery flavor, these croissants are a labor of love that’s absolutely worth the time. Time Estimates Prep Time: 45 minutes (active working time) Bake Time: 40 minutes Total Time: 7 hours (including all resting periods) Yield: 4 pounds dough, enough for 24 croissants Ingredients Dough 2 large eggs plus enough warm water to make 2 cups (454g) of liquid 1/4 cup (50g) granulated sugar, divided 5 1/2 to 6 cups (660g to 720g) all-purpose flour 2 1/4 teaspoons instant yeast 2 tablespoons (28g) butter, melted 1/2 cup (56g) dry milk, optional 1 scant tablespoon (16g) table salt 1 teaspoon pure vanilla extract, optional (for sweet pastry) Butter Block 30 tablespoons (425g) unsalted butter, cool to the touch 3/4 teaspoon table salt 1/2 cup (60g) all-purpose flour Directions Make the Dough Put the eggs and water in a large mixing bowl. Add 1 tablespoon of the sugar, 3 cups (362g) of the flour, and the yeast. Mix until well blended; set aside to let the sponge work. Make the Butter Block Cut the butter into 1-inch chunks and combine with the salt and flour at low speed in a stand mixer fitted with the paddle attachment just until smooth, with no lumps. Be careful not to beat too much; you don’t want to incorporate any air. ...