Quiche Lorraine
Quiche lorraine (named after the Lorraine region of France) is a popular variant that was originally an open pie with eggs, cream and lardons. In English-speaking countries, modern preparations of the dish usually include mature cheese (Cheddar cheese often being used in British varieties), and the lardons are replaced by bacon.This version uses bacon […]
Flaky, Tender, and Nutty Whole Wheat Pie Crust
Whole wheat flour makes this flaky crust especially tender, with the nutty, toasted aroma of whole wheat bread. Its heartiness is perfect for savory applications like chicken pot pie and quiche, but it's graham-like flavor is an excellent match for fall fruit pies like apple and pear.Why it works:Whole wheat flour provides flavor and […]
Peruvian Roasted Chicken With Spicy Cilantro Sauce
Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — […]
Coriander Seed Bundt Cake
Coriander seed—not the leafy part of the same plant known as cilantro— is not just for savory Indian, Asian, and Middle Eastern cooking. Taste a crunchy seed right from the jar and discover its delightfully bright, citrusy, floral flavor. You'll wonder, as I did, why it doesn't appear more regularly in Western baked goods.Whether you […]
Crab and Chinese Sausage Fried Rice
Chinese sausage is a wonderful ingredient. Its sweet, salty, and slightly smoky. For the best flavor, start with a dry sauté pan or wok set on medium heat. Add sausage and turn to low. The fat will render and in about 5 minutes, you can remove the sausage, leaving the fat. This is where a […]
Triple-Chocolate Cookies
These cookies are extremely rich and perfect for true dark chocolate lovers.They are brownie-like with loads of deep chocolate flavor but not dense at all.
Instant Pot Red Beans and Rice
Thanks to the pressure cooker, everyone’s favorite New Orleans dish can be made in no time!
Leek & Artichoke Frittata
Use this recipe as a template for creating any variety of pressure cooker frittata you like, changing up the vegetables and cheese to suit your taste and what you have on hand. Shallots, scallions, or onion can stand in for the leeks. Any cooked vegetable can be substituted for the artichokes. So if you were […]
Sautéed Asparagus and Peas
This easy spring saute with leeks, asparagus, and peas is enriched with butter and brightened with lemon zest.
Pressure Cooker Coconut Curry Chicken
The highly spiced coconut sauce here is so good, you’ll want to slather it on anything! And it’s a great and adaptable medium for cooking other proteins—not just chicken. Try cubes of lamb, fish fillets, or chunks of pork. Or, if you prefer boneless chicken breasts to thighs, use them here, pressure-cooking them for 2 […]
Extra-Corny Cornbread Muffins
Made with cornmeal and studded with fresh corn kernels, these not-too-sweet tender muffins are just as good alongside barbecue as they are slathered with butter at the breakfast table.
Melissa Clark’s Instant Pot Hummus (with Variations)
The recipe yields a silky, smooth hummus, and once you nail the method, the variations you can do are endless. I love to take it in different directions, and the version you see photographed here is fortified with a couple of generous handfuls of spinach. I’m also including notes related to a few other favorite […]
Caesar Salad Roast Chicken
The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized and flavorful.
Cheddar Beer Bread Rolls
These cheesy rolls pack a lot of flavor considering their short ingredient list. Thanks to the beer, they’re also especially light and fluffy, taking any meal to the next level. But they’re also perfect all on their own, slathered with butter.
Goan Coconut Milk Pilaf
Goa is situated on the western coast of India and has a warm climate perfect for growing coconuts. It’s no surprise, then, that Goan cuisine uses coconuts generously in dishes. The Goan spice combinations, influenced by Portuguese inhabitants, are also quite different from other parts of India, and that is what marks Goan cuisine.
Old-Fashioned Butterscotch Pudding
The Best Butterscotch Pudding Is Homemade. This unfussy, old-fashioned recipe is easy to stir together on top of the stove, and hard to mess up. The flavor of butterscotch pudding comes from dark brown sugar that’s been caramelized in butter and rounded out with vanilla. I also like to spike the mixture with a little […]