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Say Goodbye to Summer with 7 California Whites

Say Goodbye to Summer with 7 California Whites

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Chill out with your favorite white wines before fall arrives

It’s a time to chill out with your favorite whites before starting to watch the leaves turn color.

Wow — what a difference in styles with three sauvignon blancs, three chardonnays, and a solo pinot blanc, from big and buttery to fragrant and crisp. It’s a time to chill out with your favorite whites before starting to watch the leaves turn color.

The Franciscan sauvignon blanc and the Hahn pinot gris are also great buys.

2011 Robert Mondavi Oakville fume blanc ($16). Lots of apricot skin tastes. Crisp, but not as severe as in Marlborough Country. The iconic wine seems to continue a move toward the more austere side of sauvignon blanc.

2012 Waterstone Napa Valley sauvignon blanc ($19). Simple wine, with green, slightly chalky flavors and a little flabby. Pleasant, but no complexity.

2012 Franciscan Napa Valley sauvignon blanc ($16). This is a very refreshing wine with a clean blend of peaches and kiwi fruit flavors and a crisp and fresh finish.

2011 Paul Hobbs "Ulises Valdez" Russian River chardonnay ($83) A classic 1990’s-style California chard with lots of buttery and sharp oak on the nose, remindful of David Bruce. After opening, it has pineapple and citrus juiciness, but still splintery oak in the finish. Although I like the style and weight (14.3 percent alcohol), the sharp wood tends to overpower the fruit.

2013 CrossBarn by Paul Hobbs Sonoma Coast chardonnay ($27). Lively flavors of tropical fruit and vanilla and just a little custardy. Rounded and rich and long on the palate. Will improve with moderate aging.

2011 Chappellet Napa Valley chardonnay ($33). Big Napa chard with butter and toffee flavors and light sweetness. It’s a bit big to take a back seat to most entrees, so probably better to drink with some cheeses or other appetizers.

2012 Hahn Monterey pinot gris ($14). Quite fragrant and elegant, mindful of a good viognier. Full body, but crisp stone fruit flavors. Great to sip on.

Molly Yeh's Best Comfort Food Recipes

This family-style dish is cheesy, spicy and ready in under an hour. Molly uses sweet potato waffle fries to add depth to the flavors.

Churro Pancakes with Sweet Milk Glaze

Cinnamon sugar, a dash of nutmeg and a sweet buttermilk glaze make these pancakes irresistible.

Spiced Chicken Pot Pies

Cumin, turmeric, cardamom, and ginger add warm flavors to this cozy dish.

Fried Mozzarella Sticks with Creamy Marinara

Molly adds creme fraiche and red pepper flakes to marinara sauce to create a creamy, tangy dip for these crispy mozzarella sticks.

Meatball-Stuffed Biscuits

Add a half slice of mozzarella into the biscuits before baking to give this dish a cheesy, ooey-gooey surprise.

Blueberry Blintzes

These fluffy blintzes are filled with a cream cheese, ricotta, honey and lemon zest filling that is flavored with almond extract and cardamom. Top them off with Molly's blueberry sauce!

Sloppy Joes

Molly adds her own twist to this classic sandwich by using pita bread instead of buns. She adds crumbled feta cheese for a bit of tanginess.

Halva Apple Pie Bars

These handheld treats have all the warm, cozy flavors of an apple pie with the texture of a cakey brownie. Molly adds marzipan and her signature sprinkles on top for even more deliciousness!

Cinnamon Cookies-and-Cream Meringues

Separate the eggs one at a time into a separate small bowl first, in case a yolk breaks. Even the tiniest bit of yolk will prevent whites from getting fluffy!

Sticky Ribs

Pour the juices from the cooked ribs into the BBQ sauce to add even more bold flavors.

Creamy Polenta with Crispy Bacon and Chard

Have this easy-to-make creamy dish ready in just 45 minutes. Molly adds a few shakes of her favorite hot sauce for an added kick.

Homemade Noodle Cups

Say goodbye to buying noodle cup packs at the store! Molly's recipe is ready in 30 minutes and is full of fresh veggies and vibrant flavors. Make these ahead of time and add boiling water when ready to eat.

Grandma's Tepong Pork

Molly's version of her grandma's traditional Chinese recipe is sweet, sour and addictive. Cut slits into the hard-boiled eggs and cook them in the leftover liquid from the pork so that its bold flavors get into the yolks.

Knoephla Soup

Knoephla is a type of dumpling that is soft and chewy. Molly cooks them in the creamy soup and adds potatoes, carrots, warm spices and fresh herbs for the ultimate comfort food dish.

Chewy Chocolate Peanut Butter Bars

Molly adds cereal flakes to the batter f or an added crunch!

Scallion and Ginger Matzo Ball Soup

Molly adds her own spin to this cozy dish by using fresh ginger, Chinese black vinegar and soy sauce to flavor the broth.

Taco Hotdish

This no-fuss, kid-friendly dish is ready in under an hour and is sure to take your taco night to the next level. Use a bag of corn chips, such as Fritos, to replicate the crunch and flavors of a hard taco shell.

Labneh Grilled Cheese

Molly uses white Cheddar, Parmesan and Labneh to take this classic cheesy sandwich to the next level. Labneh, a Middle Eastern yogurt cheese, adds creaminess and tangy flavors. Substitute with Greek yogurt if needed.

Tomato Squash Soup

Ground cinnamon, paprika and cayenne pepper add bold and spicy flavors to this creamy soup.

Ham and Cheese Jalapeno Poppers

These cheesy, spicy poppers are perfect for game day. Molly uses crushed buttery crackers for the crust to add rich, creamy flavors.

Brunch Brisket

As an alternative to the slow cooker, cook everything in a covered baking dish or Dutch oven in a 325 degree F oven until very tender, 3 to 4 hours.

Chicken Schnitzel

Molly seasons the panko breadcrumbs with paprika to add smoky flavors to the chicken. Serve with a lemon wedge to add brightness.

Bacon, Egg and Cheese Turnovers

Use frozen puff pastry to cut prep time in half. Molly makes her own everything bagel seasoning using sesame seeds, poppy seeds, dried minced garlic, dried minced onion and salt.

Pancake and Sausage on a Stick

These breakfast treats can be stored in the freezer for up to 3 months. To reheat, wrap loosely in a paper towel and microwave until heated through, about 40 seconds. Let cool slightly and enjoy!

BBQ Pulled Pork Nachos

The secret ingredient in these nachos is Molly's homemade barbecue sauce. She uses a mixture of ketchup, vinegar, sugar, smoked paprika, Worcestershire and ancho chile powder.

Charred Creamed Corn

Cream cheese, butter and flour make this dish extra thick and creamy. Have this on the table in 40 minutes.

Chocolate Donuts with Coffee Glaze

Molly bakes these donuts in a donut pan instead of frying them, making these sweet treats extra light and fluffy.

Spiced Apple Pie

Molly uses a spice blend of cardamom, ginger, cinnamon, cloves and nutmeg to add warm flavors to this classic pie. Store this blend in a glass jar and keep on hand to add to your favorite desserts and beverages -- or just toast with butter!

Baked Challah French Toast

Molly soaks the challah bread slices in an egg, ricotta, lemon zest and spice mixture overnight to infuse all of the warm and tangy flavors into the dish. Use day-old challah bread so that it won't get overly soggy.

Creamy Butterscotch Pudding

Cinnamon, nutmeg and maple syrup add warm and sweet flavors to this creamy pudding.

Sausage Pan Pizza

To ensure the pizza dough cooks evenly, p lace a 14-inch cast-iron pan into the oven to preheat while you prepare your other ingredients.

Chocolate Chip Cookie Cake

To enhance the flavors from the almond and hazelnut flours, Molly adds almond and hazelnut extracts to the dough.

Peanut Butter Blondie Ice Cream Sandwiches

Soften the ice cream at room temperature while the blondies cool to make it easier to spread when you assemble the sandwiches.

Mac n Cheese Bar

Serve this creamy, cheesy and ooey-gooey Mac n Cheese with a bar of ingredients on the side for your guests to choose! Some of Molly's topping suggestions include k ale chips, chopped cooked bacon, peas and everything bagel seasoning.

Crispy Oven Fries with Feta-Red Pepper Dip

To make your own roasted red bell peppers for the dip, roast them at 500 degrees F until charred, about 30 minutes. Let cool, then peel and remove the seeds and charred skin.

Pocket Pastries with Raspberry Jam

These kid-friendly treats are filled with a rich white chocolate pistachio butter. Use refrigerated pie crusts to cut the prep time in half.

Grilled Cheese with Everything Bagel Seasoning

Molly adds a scallion and cream cheese mixture to the inside of this sandwich to make the melted mozzarella cheese extra creamy.

Chicken Pot Stickers with Dipping Sauce

You'll never want to buy frozen potstickers again after trying out Molly's family recipe! The homemade dough is ready in as little as 10 minutes.

Meatball Sliders with a Twist

The special twist is hidden in the meatballs: Toasted almonds! Serve these hand-held sliders on game day or as an appetizer.

Vegan Roasted Poblano Corn Chowder

When I returned home sick from our trip to Asia last month I laid on the couch eating nothing but boxed soup and toast for almost an entire week. It was the first time I’ve been sick like that in almost seven years and it seriously knocked me on my arse.

Eventually I worked up the energy to put away the boxed stuff and get back to recipe testing my own soup. After a couple of trials, this Roasted Poblano Corn Chowder was the first thing I came up with. It’s actually been on my to-make list since last summer when I shared the Copycat Chipotle Corn Salsa. The roasted poblanos are everything in that salsa and I knew they would taste incredible in a creamy corn chowder.

The recipe calls for fresh corn which I rarely eat because of a bond on my front tooth. If that thing broke off it would not be cute, trust me. But in this case fresh corn is worth the extra trouble because the texture is so much better than frozen.

Between cutting the kernels off the cobb and roasting the poblanos, it’s not the fastest of recipes but it’s one delicious way to say goodbye to summer and welcome the crisp fall evenings.

I personally find roasting them and peeling off the skin to be fun but if you’re in a pinch for time, you easily substitute green chilis!

How to Cook Eggs in Skillet?

For this recipe, timing is everything as you want to cook the egg whites until they are set while the egg yolks are still runny.

However, you want to keep the Parmesan cheese golden brown and not burned.

The secret is to cover the skillet with its lid, so the hot steam would help set the egg whites in a few short minutes, and the Parmesan cheese won&rsquot get burn.

Remember to turn off the heat as the egg whites are almost set, as the remaining heat in the skillet will continue to cook the egg whites even when the heat source is turned off.

Try my recipes and I will guarantee you that you actually do look forward to waking up in the morning.

Say goodbye to the SNOOZE button and say hello to these new eggs in your life!

2 tablespoons finely chopped basil leaves

1/4 cup Mixed Herb Pesto (see below) or favorite pesto

Whole basil leaves, for garnish

1. Preheat an oven to 425 F. In a large roasting pan, place the eggplant, onion, peppers and thyme. Drizzle with the olive oil and toss to coat well. Roast for 20 to 25 minutes or until the vegetables are beginning to soften, stirring halfway through.

2. Add the mushrooms, garlic, crushed tomatoes, and salt and pepper to the pan, and toss to mix well. Return to the oven and roast for a further 10 to15 minutes, or until the tomatoes have started to break down, stirring halfway through.

3. Add the zucchini, parsley and basil to the pan, toss, and return to the oven for a further 8 to10 minutes, or until the zucchini is tender. Remove from the oven and taste for seasoning.

4. Using a slotted spoon, transfer the mixture to a heated serving dish or platter, leaving the excess liquid behind. Stir in the mixed herb pesto, garnish with a few whole basil leaves, and serve immediately.

My 3 Favorite Watermelon Recipes | Say Goodbye to Summer with the Last of the Watermelon

Summer is officially over, which I can hardly believe! That flew by so quickly!! Watermelon is always a Summer favorite, so I thought I would give you three of my favorite recipes if you are looking to use up the watermelon you have left in the fridge.

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My first recipe is from my friend Katie Rose with The Rose Table.

Watermelon Feta Checkerboard Salad

It’s simple, and only takes a few ingredients. All you need is Watermelon, Feta cheese, a drizzle of balsamic reduction and 1 sprig of mint. It’s a light, refreshing salad that is the perfect go to for a quick meal, or a beautiful salad for entertaining. When I am in a hurry, I just put throw it all together and don’t worry about the beautiful presentation, but the checkerboard makes for a fun meal to serve your guests. Click here to see the full recipe on The Rose Table.

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My Second favorite way to use up watermelon is by making popsicles! Popsicles are a huge trend right now, and I have to say, I’m not opposed!

Watermelon Popsicles

This recipe is super easy if you have popsicle molds because it only requires watermelon, sugar and lime juice. You put it all in a blender and then pour it in the molds to freeze, simple as that! If you want to make it a boozy pop, just add your favorite vodka. The sugar will help it freeze! Click here to see the original recipe.

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My third recipe was made for us at our Wrangler baby shower and it was amazing! I was happily eating leftovers for a couple days!

Refreshing Watermelon Salad

This salad was the perfect summer side salad. We had it with BBQ, but you could have it with anything really! It has a few more ingredients which makes it a little more difficult for using up what you have left of that watermelon, but it is worth it! This recipe includes cucumbers, red onions, watermelon, salt & pepper, cilantro, feta, and lime juice. Click here to see the recipe.

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Hold on to summer a bit longer with our 10 most popular recipes of the season

There are a lot of reasons to be wistful at the end of summer — at least the metaphorical end, if not the meteorological one. Say goodbye to long days, afternoons at the pool and less busy commutes. It’s all rather fleeting, isn’t it? Well, if you’re hoping to convert at least a little bit of that summer magic into some lasting memories, and meals, let’s take a look back at our most popular recipes of the summer. Starting with No. 10 …

10. Classic Barbecue Chicken, above at top right. Here’s a fitting dish to break out for the long holiday weekend. A delicious from-scratch sauce, juicy meat — you couldn’t ask for much else.

9. Rainbow Sprinkle Icebox Cake. Even if it’s not anyone’s birthday, there’s always some reason to celebrate with this stunning, delicious no-bake treat.

8. Curried Chickpea Salad Sandwiches, above at bottom right. You’ve probably come across a curried chicken salad, but chickpeas? We love this riff from Food editor Joe Yonan, which is bright in flavor and color.

7. Fresh Tomato Sauce. There’s still plenty of time left in tomato season to make this no-fuss, fast (less than an hour!) sauce. Make a bunch and freeze the bounty to enjoy during the winter.

6. Shells With Bacon, Zucchini and Sweet Onion. If you’re looking for an even lighter pasta topping than the red sauce above, consider this unique combination.

5. Summer Fruit Crumble. Soft, sweet fruit. Crunchy, buttery topping. Yes, it’s a pure delight, so what are you waiting for?

4. Sweet Cream Ice Cream Base. We adore this no-egg recipe from Jeni Britton Bauer of Jeni’s Splendid Ice Creams. Use it to make any flavor you want, and yes, the corn syrup, cornstarch and cream cheese are important to its fabulous texture.

3. Corn, Radish, Tomato and Tortilla Chip Salad. Nachos for dinner is awfully tempting, but if the craving strikes and you want something lighter and better for you, this colorful dish is the answer.

2. The Nilsson. This near-zero-proof cocktail from our Spirits writer, M. Carrie Allan, is definitely the epitome of summer, thanks to coconut cream and lime juice.

1. Summer Tomato and Basil Pasta With Pine Nut Sauce. Far and away our most clicked-on recipe of the summer, this dish features a creamy sauce that’s actually nondairy. Instead, pine nuts, lemon juice, salt and olive oil do the trick.

7. Chinese Broccoli with Oyster Sauce

Don&rsquot let the simplicity of this steamed Chinese broccoli with a garlic ginger oyster sauce fool you. It may seem simple, but it&rsquos loaded with flavor.

What makes this dish outrageously delicious is the sauce. It&rsquos not just your typical oyster sauce.

Rather, it&rsquos a medley of oyster sauce, ginger, garlic, soy sauce, Mirin, sesame oil, and sugar. How awesome is that?

And don&rsquot worry if you can&rsquot get a hold of Chinese broccoli. You can definitely swap it with broccolini stems.

10 Crazy-Delicious S'mores Variations

Yeah, we get it, s'mores aren't exactly "clean"&mdashbut having at least one of these delightful little sugar bombs is pretty much required over the course of a summer. So if you're going to splurge anyway, you might as well make it count. These over-the-top variations take dessert to a whole new level. Give one a whirl at your next cookout or campfire.

Lemon curd, marshmallow, and graham crackers may sound like an unlikely combo, until you consider the fact that these treats from Pick Fresh Foods are basically mini lemon meringue pies! If you don't have time to make your own lemon curd, just pick up a jar at the store. Find the recipe here.

No grill? No problem. Whip up this layered treat from The Blissful Balance right in your oven. In addition to the usual graham crackers and marshmallows, Nutella joins the party for a delightfully messy, hazelnut-infused treat. Get the recipe here.

No, you're not dreaming. This recipe from Cooking Classy is so delicious that you might say goodbye to graham-cracker s'mores for good. Chocolate and marshmallow sandwiched between two freshly baked chocolate chip cookies sure is decadent, though&mdashso consider this a one and done dessert. Get the recipe here.

We're crazy for Girl Scout Cookies&mdashbut we had no idea that Thin Mints could actually double for graham crackers and chocolate. This two-ingredient treat from Crazy for Crust is totally worth it. Get the recipe here.

No, we're not kidding: You can indeed put bacon on s'mores. This combo of bacon, milk chocolate, marshmallows, and caramel sauce delivers a sweet and savory flavor profile that is legitimately addictive, though&mdashso proceed with caution. Check out the recipe from Sweet Peas And Saffron here.

For a minimal effort, minimal mess dessert, try these simplified s'mores from Butter with a Side of Bread. Roasted marshmallows are sandwiched between fudge-striped cookies, which get just melty enough on the inside to be delicious, yet don't mess up your hands. Get the recipe here.

Bursting with patriotic colors, these berry-filled treats from blogger Whitney Bond are perfect for a July 4th bash. Check out the recipe here.

So maybe you want s'mores flavor but have no desire (or means) to roast marshmallows over an open flame. We've got just the thing&mdashthis recipe from Deliciously Sprinkled, featuring a graham cracker crust, a brownie layer, and an ooey gooey marshmallow topping. Get the recipe here.

Yes, there is a wrong way to eat a Reese's. Basically, any way but in this recipe. Dessert master Jessica of the blog Young At Heart Mommy has crafted a masterpiece&mdashgraham crackers layered with milk chocolate and peanut butter cups, marshmallows, and bananas. Check it out here.

For a s'mores experience anywhere, whip up a batch of this bark, featuring just four ingredients&mdashwhite chocolate chips, milk chocolate chips, marshmallow fluff, and graham crackers. If you're in charge of dessert for the next cookout your invited to, this is sure to be a hit. Get the recipe from Wine And Glue here.

38 Frozen Pies That Will Keep You From Melting This Summer

Because it's just too hot for any other type of dessert.

Clear out your freezer! These no-bake icebox pies are coming in.

All of the ultimate summertime treats get rolled into one fabulous dessert in this lemon-raspberry icebox pie.

There's a very high likelihood that this melt-in-your-mouth brownie brittle grasshopper pie will be eaten in less than five minutes flat.

We never want to say goodbye to Girl Scout Cookies, but this Do-Si-Dos pie makes it a little easier to see them go out of season. Pop this pie into the freezer for a cool treat.

Just when we thought there wasn't anything else to do with a watermelon (kegs, bread, and shots), we saw this watermelon chiffon pie. Freeze this pie to make it even more refreshing.

Nothing says summer like pineapple, so give this Hawaiian icebox pie a shot. Not in the mood for macadamia nuts? Top it with graham cracker crumbs and crushed pineapple instead.

Watch the video: SAY GOODBYE TO SEASON 6.. (February 2023).