Recipes from our Family
Prep Time: 45 mins | Cook Time: 30 mins | Servings: Servings: 6 Ingredients:1 (16 ounce) package dry corn bread mix2 tablespoons butter½ cup chopped celery1 small onion2 eggs, beaten2 cups chicken stock2 tablespoons dried sagesalt and pepper to taste Directions:Prepare the dry corn bread mix according to package directions. Cool and crumble.Preheat oven to … Read more
Sarah makes these. Add dark chocolate! Ingredients:Overripe BananasPeanut Butter (or almond butter or cashew butter)Egg1/2 cup (118 g) pureed overripe bananas slightly more than 1 large banana1/2 cup (128 g) creamy natural peanut butter (or almond or cashew butter)1 large egg Directions:Preheat oven to 350°F. Line 16 mini muffin molds with mini muffin liners.Add all … Read more
Ingredients:SOFTWARE1 teaspoon kosher salt1/2 teaspoon ground cumin1/2-3/4 teaspoon cayenne pepper (depending on your heat preference)1/2 teaspoon ground cinnamon1/2 teaspoon dried ground orange peel1/2 teaspoon smoked paprika1 pound pecan halves4 tablespoons unsalted butter (cut into small pats)1/4 cup plus 2 tablespoons packed brown sugar (light or dark…it’s up to you. I prefer dark.)3 tablespoons water Directions:Line … Read more
Directions:Tart cranberries meet their perfect match in persimmons, the glorious fruit that ripens in time for Thanksgiving. For this cranberry relish, use Fuyu persimmons, which are eaten while still hard, like apples.This take on a very popular Thai bar snack—freshly fried cashews tossed with salt, chiles, scallions, and fragrant lime zest—is simple but so good … Read more
Ingredients:2/3 cup sugar2/3 cup water2 teaspoons light corn syrup1/4 teaspoon salt1/8 teaspoon ground cardamom2 cups Hachiya persimmon purée1 cup whole milk1 cup half-and-half2 teaspoons fresh lemon juiceSpecial Equipmentan ice cream maker Directions:Bring sugar, water, corn syrup, and salt to a boil in a 1 1/2-quart saucepan, stirring until sugar is dissolved, then boil syrup until … Read more
Ingredients:4 pounds skin-on, bone-in chicken thighs (about 12), patted dryKosher salt, freshly ground pepper2 tablespoons vegetable oil8 scallions, white and pale green parts sliced into 1-inch pieces, dark green parts thinly sliced4 dried chiles de árbol1 2-inch piece ginger, peeled, thinly sliced1 cup dry white wine½ cup low-sodium soy sauce3 tablespoons dark brown sugar2 tablespoons … Read more
Ingredients:3 lb. brussels sprouts, trimmed, halved if large2 Tbsp. extra-virgin olive oilKosher salt, freshly ground pepper½ cup coarsely chopped walnuts (optional)6 Tbsp. unsalted butter⅓ cup gochujang (Korean hot pepper paste, such as Mother-in-Law’s)2 Tbsp. pure maple syrup3 scallions, thinly sliced, divided½ lemonFlaky sea salt Directions:Place racks in upper and lower thirds of oven and set … Read more
Ingredients:8 garlic cloves, finely grated1½ tsp. crushed red pepper flakes2 Tbsp. honey5 Tbsp. grapeseed or vegetable oil, divided8 skin-on, bone-in chicken thighs2½ tsp. kosher salt, plus more3 large fennel bulbs sliced into ¾”-thick wedges (reserve stems and fronds for another use)8 scallions, trimmed1 lemon, halvedToasted sesame oil (for drizzling) Directions:Place racks in upper third and … Read more
Ingredients:2 bunches arugula, washed, dried, and torn1/4 cup extra-virgin olive oil1/2 lemon, juicedSalt and freshly ground black pepperA chunk of Parmigiano-Reggiano Directions:In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to … Read more
Ingredients:3 pounds bone-in, skin-on chicken thighs (about 6 small)1 1/4 teaspoons kosher salt, divided4 cloves garlic3 tablespoons unsalted butter12 ounces fresh or frozen green beans Directions:Arrange a rack in the middle of the oven and heat the oven to 425ºF.Debone 3 pounds bone-in, skin-on chicken thighs: Flip each chicken thigh over so it is skin-side … Read more