A symbolic dish of past hardships, matzo ball soup may be an essential component of the Passover feast and a recurring Hanukkah dish, but we love to enjoy it all year long. This classic recipe—complete with homemade chicken broth and light and fluffy matzo balls—has a few ingredients that may surprise you, but truly perfects
Ingredients 5 large egg yolks 1/2 cup granulated sugar Pinch of salt 1 pint half-and-half 1 vanilla bean, split One 3-inch cinnamon stick 2 cups fresh brioche crumbs 1/2 cup packed dark brown sugar 4 tablespoons salted butter, melted 1 teaspoon ground cinnamon 4 ripe bananas, sliced 1/4 inch thick 1 pint blueberries Directions Preheat
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Preheat the oven to 375°F. Butter a 9- by 13-inch ovenproof baking dish. In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes. Drain, then transfer to a large bowl. Toss the pasta with 2 tablespoons of the olive oil. Meanwhile, in a large nonstick skillet, heat 1/4
In a saucepan, combine the mango, jalapeños, vinegar, sugar, water and shallot. Cover and simmer until the mango is softened, 10 minutes. Transfer the mango mixture to a food processor and puree; scrape into a large bowl. Stir in the mayonnaise, cilantro, garlic and lime juice and season with salt and pepper. Add the coleslaw
Preheat the oven to 400°F. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken. Rub the chicken all over with the olive oil, oregano, thyme, and rosemary. Generously season with salt and pepper. Transfer the
Place potatoes, broth, garlic, salt and bay leaf in a 6-quart slow cooker. Cover and cook on Low until the potatoes are very tender, about 6 hours. Turn off the slow cooker. Remove and discard the garlic and bay leaf. Add half-and-half and pepper to the potato mixture; mash using a potato masher, leaving some
Chef Chris Cosentino of Porcellino in San Francisco loves pork blade steak: It’s well marbled, intensely flavorful and nicely chewy, plus it cooks quickly in a skillet. Also called pork steak or pork shoulder steak, it’s an inexpensive cut from the shoulder that contains the blade bone. Slideshow: More Pork RecipesRecipe from Food & Wine Chefs’ Easy
In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper. Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight. Preheat the broiler and position
