Serves 4 3/4 cup plus 2 Tablespoons all-purpose flour 1/4 cup plus 2 Tablespoons sugar 3 Tablespoons cocoa 1/2 teaspoon baking soda 1/8 teaspoon salt 1 egg, separated 1 cup […]
Fall-Off-The-Bone Baby Back Ribs
from Fresh Every Day by Sara Foster serves 4 to 6 2 slabs baby back ribs (about 3 1/2 pounds) 1 large onion, sliced 1 12-ounce bottle of beer Sea […]
Barley “Succotash”
from “How To Cook Everything Vegetarian” by Mark Bittman makes 4 servings 4 Tablespoons butter or olive oil 1 Cup pearled or hulled barley Salt and freshly ground black pepper […]
Spice Rubbed Pork Tenderloin with Mustard Barbecue Sauce
Sauce: 2 bacon slices — finely chopped 1 cup chopped onion 1/2 cup prepared yellow mustard 5 tablespoons honey 3 tablespoons ketchup 2 tablespoons cider vinegar 1/4 teaspoon chili powder […]
Baked White Bean Cakes
from Mark Bittman’s How To Cook Everything Vegetarian Makes 4 servings 3 cups cooked white beans 2 eggs 1/4 cup freshly grated Parmesan cheese 1/4 cup EVOO or 4 tablespoons […]
Roasted Shrimp and Orzo
from Barefoot Contessa at Home, Kosher salt Good olive oil 3/4 pound orzo pasta (rice-shaped pasta) 1/2 cup freshly squeezed lemon juice (3 lemons) Freshly ground black pepper 2 pounds […]
Rhubarb Muffins
2 cups flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 3/4 cup light brown sugar 2 eggs, beaten 1 cup milk […]
Dark Plum Chutney
1/2 cup prune juice 2 Tablespoons light brown sugar 1/4 cup dark raisins 1 tablespoon cornstarch 1/2 teaspoon dried ground ginger 1/4 teaspoon crushed red pepper flakes Combine all the […]
Brown Sugar Ice Cream
4 egg yolks 1 cup light brown sugar packed 1 cup heavy cream (can substitute whole milk) 3 cups half & half or light cream (if using whole milk above […]