Almanac.com Recent Recipes

Easy Homemade Turtle Candy

Lucille Rines — Fri, 03 Feb 2012 14:44:14 +0000

Mini Jam-Filled Valentine Heart Pies

Lucille Rines — Thu, 02 Feb 2012 20:54:47 +0000

Jonathan's Hawaiian Style Chili

Jonathan Farris — Thu, 02 Feb 2012 06:58:44 +0000

This is my competition chili for the 2011-2012 season. I will add, it gets better tasting after the fist day.

Easy Homemade Turtle Candy

Lucille Rines — Fri, 27 Jan 2012 20:22:12 +0000

Tim's Szechuan Chicken

hossamoto — Sat, 14 Jan 2012 08:55:10 +0000

A very tasty, warm, spicy szechuan chicken to warm to soul. Try it and enjoy!

Greg's Honey Lemon Beef Jerky

SCSCC45662 — Wed, 04 Jan 2012 17:41:37 +0000

Best Honey Lemon Beef Jerky recipe

Pork & Apple Pie with Cheddar-Sage Crust

Lucille Rines — Tue, 03 Jan 2012 19:12:32 +0000

This sweet-and-savory stunner was inspired by the fruit and meat pies common in British cooking. Here, we layer apples on top of a spiced ground-pork filling and wrap it all up in a savory herbed crust. The flavors are fantastic together, and this dish has been the hit of many parties--an especially good buffet option.

Simona's Challah

Lucille Rines — Tue, 03 Jan 2012 19:16:39 +0000

Simona Pozzetto bakes in the European way, measuring ingredients by weight on a scale. Amounts listed here are converted from grams and/or ounces to our more traditional tablespoons and cups. For bread, ingredient amounts are more elastic than in other baking. "Bread is forgiving," Simona says. "Cake isn't." For challah, she uses bread flour, instead of all-purpose, for its higher gluten content, plus olive oil for additional flavor; for the wash, she uses a whole egg.

Oysters Rockefeller

Lucille Rines — Tue, 03 Jan 2012 19:24:32 +0000

This classic New Orleans dish, circa 1899, gets a fresh spin with tarragon and shallots replacing the usual parsley and garlic. It gets its New England accent from a topping of buttery Ritz cracker crumbs (whose predecessor was invented in Newburyport, Massachusetts). To save time, ask your fishmonger to shuck the oysters, but be sure to save their precious liquor (juices).

Sweet Potato, Beet & Chevre Galette

Lucille Rines — Tue, 03 Jan 2012 19:06:11 +0000

Here's the cure for the winter doldrums: a showstopping savory tart in bright shades of orange and magenta, with sweet root vegetables accented by fennel, onion, thyme, and goat cheese. Serve warm or at room temperature--perfect for entertaining.

Winter-Greens Pie with Mushrooms, Caramelized Shallots & Feta

Lucille Rines — Tue, 03 Jan 2012 18:40:26 +0000

Here's a meatless main dish that's hearty enough for the coldest winter day. Winter greens such as kale, chard, and spinach (your choice) are packed with fiber and feel-good vitamins, yet taste rich and comforting when paired with mushrooms, sweet caramelized shallots, creamy feta, and toasted walnuts.

Chicken Pot Pies with Cheddar-Scallion Biscuits

Lucille Rines — Tue, 03 Jan 2012 18:48:05 +0000

It's hard to imagine a more comforting combination than a savory chicken pot pie filling topped with cheesy biscuits. Butternut squash replaces the usual potatoes for a nice hit of color and sweetness.
Note: Using precooked rotisserie chicken meat saves valuable prep time.
Make-ahead tip: Prepare pies up to the point of baking; then wrap tightly in foil and freeze for up to 3 months. When ready to use, thaw in refrigerator and bake as directed.

Lemony Green-Bean Salad

Rachel Kipka — Thu, 27 Oct 2011 18:28:14 +0000

Here’s a delicious, simple way to make use of all the green beans in your garden. The tart lemon plays off the sweetness of the beans, and a little garlic gives it a kick. For a tasty variation, substitute mint for parsley, or add toasted walnuts or hazelnuts.

Fingerling-Potato & Purslane Salad with Grainy-Mustard Dressing

Lucille Rines — Mon, 24 Oct 2011 18:13:39 +0000

Purslane is a very common weed—a pest for most gardeners. It also happens to be quite a tasty edible plant, with a lemony flavor that’s reminiscent of sorrel.

American-Style Potato Salad

Lucille Rines — Mon, 24 Oct 2011 16:04:03 +0000

Spicy Grilled-Chicken Salad with Peppers & Tomatoes

Lucille Rines — Mon, 24 Oct 2011 15:26:32 +0000

Grilled Salmon with Watercress–Mustard Sauce

Lucille Rines — Mon, 24 Oct 2011 15:44:20 +0000

This is one of those great summer meals that’s elegant enough for company yet quick and easy to make. Peppery watercress and mustard bring a wonderful brightness to the salmon’s rich flavor.

Grilled Pizza Margherita

Lucille Rines — Mon, 24 Oct 2011 15:56:03 +0000

This recipe comes courtesy of former Connecticut resident Mark Bittman, whose New York Times columns and How to Cook Everything books have taught a new generation of Americans to love their kitchens. The trick to this recipe is that the dough is wet, for a chewier texture. Grilling it, with a simple topping of tomato, basil, and mozzarella, makes it slightly smoky and fully transcendent.

Composed Salade Niçoise with Simple Vinaigrette

Lucille Rines — Mon, 24 Oct 2011 15:10:43 +0000

Bourbon Brown-Sugar Steak Tips

Lucille Rines — Mon, 24 Oct 2011 15:18:23 +0000

The beauty of this savory marinade is that you can make it ahead of time, add the meat and onion, and then freeze it all together until you’re ready to serve.

Maine Lobster Salsa

Lucille Rines — Mon, 24 Oct 2011 14:08:27 +0000

Served in a warmed corn tortilla, this salad is a fun twist on the traditional lobster roll. You may also serve it as a starter, with tortilla chips, or on top of baby greens.

Jasper White’s Lobster Chowder

Lucille Rines — Mon, 24 Oct 2011 14:36:04 +0000

In the summer, chef Jasper White makes this dish with fresh corn, using the cobs to flavor the lobster stock and the kernels to add sweetness and texture to the chowder. The recipe is adapted from White’s book 50 Chowders (Scribner; 2000.)

Tomatoes Provençale

Lucille Rines — Mon, 24 Oct 2011 14:03:12 +0000

Here’s a favorite summer side dish: a simple tomato casserole that adds a festive splash of red and green to the table.

Panzanella

Lucille Rines — Mon, 24 Oct 2011 13:50:25 +0000

This bread, tomato, and cucumber salad is a perfect expression of a summer garden in a bowl.

Roasted Pumpkin Stew

Garlicjoe — Sun, 23 Oct 2011 16:37:21 +0000

This is a special fall treat at our house. I think you will like it too! Use your harvest from the garden and with some wild game, if you like, for a cost free healthy meal. This is an old fashioned style recipe so expect a hardy dish. Easy to make, too!

Heirloom-Tomato & Garden-Herb Salad

Lucille Rines — Fri, 21 Oct 2011 21:12:45 +0000

This simple, beautiful recipe comes from Rose Willett of Fiddlehead Farm on Martha’s Vineyard. For maximum effect, she favors a mix of heirloom and other long-established tomatoes, such as ‘Lemon Boy’, ‘Marglobe’, ‘Green Zebra’, and ‘Cherokee Purple’. Note that if you can’t find sorrel, you may substitute additional arugula or some baby spinach.

Blueberry–Gingersnap Crumble

Lucille Rines — Fri, 21 Oct 2011 20:35:32 +0000

This recipe comes from barbeque guru Steven Raichlen, who taught us that delicious desserts can indeed be cooked on a grill. In this case, the faintest scent of smoke gives blueberry crumble a spicy flavor. If you’d rather make it in your oven, though, simply bake at 375° until the topping browns and the berries are bubbling, 40–50 minutes. And forget about the wood chips.

Spaghettini with Freshly Shucked Corn, Cream & Bacon

Lucille Rines — Fri, 21 Oct 2011 20:18:32 +0000

This quick, luscious pasta dish makes a wonderful appetizer, but you can double the recipe to make four main-course servings.

Creamed Corn

Lucille Rines — Fri, 21 Oct 2011 19:08:11 +0000

Caution . . . this dish is ridiculously rich and delicious. And easy. And did we mention it freezes well?

Lemon-Soufflé Pudding

Lucille Rines — Fri, 21 Oct 2011 18:23:47 +0000

In this vibrant yet cozy dessert, the batter separates into two layers: one like a thick pudding, one like an airy cake. Both are divine, and perfectly complementary.