Recipe Roundup: October 9, 2012

by Anya Hoffman on October 09, 2012

 

The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Here’s what we’ve been eyeing this week.

 

Cherry Tomatoes, Greyling Gin, and Sea Salt Bar Snack [The Kitchn]

This barely counts as a recipe: simply buy a bottle of handmade gin, dip the last of the season's cherry tomatoes in it, and roll the tomatoes in salt. But sometimes the best recipes are the simplest ones.

 

Swordfish with Sweet and Hot Peppers [NYT]

Melissa Clark tames the heat of fresh chili peppers with a sauté of... Read more >

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Recipe Roundup: Pizza

by Anya Hoffman on June 12, 2012

 

The perfect weeknight dinner? Pizza. And not the kind that comes in a cardboard box. If you make the dough ahead of time, homemade pizza comes together very quickly: just crank up your oven, roll out the dough, throw on some toppings, and you'll be sitting down to a takeout-free meal in 10 to 12 minutes.

 

Quick Pizza Dough
This easy recipe can be made entirely in an electric mixer and yields enough dough for two 14-inch pizzas or four 10-inch individual pies.

 

Pizza with Prosciutto and Arugula
Lightly dressed arugula and salty prosciutto top this pie from Wolfgang Puck. The chef puts a teaspoon of honey in his dough, but the dish would work just as well with the dough recipe featured above.

 

Pizza Margherita... Read more >

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In Season: Pumpkins

by JBF Editors on November 04, 2011

Pumpkins have a bit of a typecasting problem. Though they loom large in America’s cultural consciousness each fall, their starring turns are limited to appearances as jack o’ lanterns on Halloween and in pumpkin pies on Thanksgiving. But pumpkins have so much more to offer: sliced and roasted, they’re a sweet foil for rich, savory dishes such as the Afghani dish kaddo bourani, which pairs caramelized pumpkin with spicy ground beef. When baked and mashed, pumpkin purée can be thrown into quick breads, pancakes, and desserts that in no way resemble pie, like the chocolate cake featured below. How to Choose and Store: Small pie or sugar pumpkins are best for cooking. One five-pound pumpkin will yield about 4 ½ cups of purée. Uncut, uncured pumpkins will keep for a couple of months in a cool, dry place. Cooked pumpkin will last about five days in the refrigerator or up to six months in the freezer. How to Cook:

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