Recipes

Tiramisu doesn’t have to be a dessert you only get at a restaurant. It’s not difficult at all to prepare at home, and with the proper technique you’ll be left with the perfect creamy filling. Try letting the zabaglione cool to room temperature before whipping the cream or you could melt it all together. Total time: 45 minsServings: 9 servings Ingredients: 6 large egg yolks 1 cup (200 grams) sugar, divided 3 ounces (6 tablespoons) dark rum, divided 1 1/2 cups (12 oz) mascarpone cheese, cold from the fridge 1 cup heavy whipping cream, cold from the fridge 1 cup boiling water 1 tablespoon instant espresso powder 1 (7-ounce) package ladyfingers Cocoa powder for dusting the top Directions: Prep the dish: Lightly oil an 8×8 inch baking dish. Whisk the yolks and sugar to make the zabaglione: Set a large heatproof bowl over a pan of simmering water to create a double boiler (the bowl should rest on the rim of the pan and the bottom should not touch the surface of the water).Whisk together the egg yolks and 3/4 cup of the sugar in the bowl. Continue whisking until the sugar has dissolved, the mixture has increased slightly in volume, and it looks light yellow color. Not sure? Rub a little of the mixture between two fingers (it will be warm, but not too hot to touch) – it should feel smooth and silky; if you feel any sugar granules, keep whisking. Add in the rum: Gradually whisk in 2 ounces (4 tablespoons) of the rum and continue whisking rapidly over the double boiler for about 10 minutes, until the mixture is thick, foamy, and very pale yellow. (You can also use a hand mixer for this step, if you prefer.)Remove the bowl from the double boiler and set aside until cooled to at least 90F or room temperature. Whip the mascarpone and cream: You can use either a hand mixer or a stand mixer with a whisk attachment for this step. If using a stand mixer, be very attentive and do not walk away while the mascarpone is whipping. Stand mixers are so powerful, that it’s easy to overwhip, which causes the mascarpone to separate. You have a little more wiggle room with a hand mixer.With a hand mixer or in the bowl of a stand mixer with a whisk attachment, beat the mascarpone on medium speed for 15 to 30 seconds, until it smooths out and softens. Be careful not to over-beat or else the mascarpone will separate and become grainy.With the mixer still on medium speed, gradually add the cream in a thin, slow stream until it’s all incorporated. This should take 1 to 2 minutes. Stop the mixer and scrape down the bowl. Continue beating with the mixer on medium-high speed for another 30 to 60 seconds, until the mixture holds firm, not-quite-stiff peaks. Mix the whipped cream and the zabaglione: Fold 1/3 of the whipped cream into the zabaglione to lighten it, then fold in the remaining whipped cream. Make the coffee dipping liquid for the ladyfingers: In a wide, shallow dish, whisk the remaining 1/4 cup sugar with the remaining 1 ounce (2 tablespoons) of rum, the boiling water, and the espresso powder. Stir to dissolve the sugar and espresso. Assemble the tiramisu: Dunk one ladyfinger at a time in the espresso liquid, turning it so that all sides are evenly moistened – a quick dunk is all you need; any more and the ladyfingers start to disintegrate. Arrange the dunked ladyfingers in rows on the bottom of the baking dish.Once you finish the layer, spread 1/2 of the mascarpone mixture over the top. Repeat dunking and arranging a second layer, and spread the remaining mascarpone over top. Chill the tiramisu: Cover the tiramisu and refrigerate for at least 8 hours or up to 24 hours to give the tiramisu time to firm up and for the ladyfingers to soften. Serve: Dust with cocoa before serving. Serve in wedges directly from the pan. Leftovers will keep for about 5 days. Source: Simply Recipes

Look no further than this famous tomato sauce recipe. The Marcella Hazan Classic tomato sauce is adored by bloggers and food writers alike. The best part? It only needs four ingredients! It brings a bright and velvety tomato sauce with a richness from the butter. You don’t even need to mince the onion, it’s all hands-off. Enjoy this minimalist and simple yet satisfying recipe. Read about it below. Yield: Serves 2 to 4 Ingredients: 1 (28-ounce) can whole tomatoes, no salt or herbs added 5 tablespoons unsalted butter 1 small white onion, peeled and cut in half Kosher salt To serve: Cooked pasta Shaved Parmesan cheese Instructions: Place the tomatoes, butter, onion halves, and a pinch of salt in a large saucepan and bring to a simmer over medium-high heat. Lower the heat to maintain a gentle simmer and cook, stirring and crushing the tomatoes lightly with the back of a spoon occasionally, until droplets of fat appear on the surface of the tomatoes, about 45 minutes. Remove and discard the onion. Serve over hot pasta with Parmesan and black pepper, if desired. Source: Get Pocket

Try this delicious peanut butter cookies recipe. Use your favorite peanut butter and for the best shape, let the dough chill for at least three hours before baking. These are perfect with the cross-hatch pattern on top for the final touch. Prep time: 30 minsCook time: 10 minsDough chilling: 3 hrsTotal time: 3 hrs 40 minsServings: 24 servings Ingredients: 1/2 cup butter (1 stick, 4 ounces, 112 g), unsalted or salted, room temperature 1/2 cup (100 g) white granulated sugar 1/2 cup (110 g) packed brown sugar 1/2 cup (130 g) peanut butter 1 large egg 1 1/4 cups (160 g) all purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt (if using salted butter, omit the salt) Directions: Make the cookie dough. Beat the butter until creamy, 2 minutes. Add the brown sugar and white sugar, beat for 2 more minutes. Mix in the peanut butter and the egg.In a separate bowl, vigorously whisk together the dry ingredients—the flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture. Chill the dough. Wrap dough in plastic and refrigerate at least 3 hours. Preheat oven to 375°F. Shape the cookies. Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart on un-greased cookie sheet. Flatten in crisscross pattern with a fork. (It helps to dip the fork in sugar to keep it from sticking to the dough.) Bake at 375°F until light brown, about 9 to 10 minutes. (Remove the cookies from the oven and let cool in their baking sheets for a minute. After a minute, transfer the cookies to a rack to cool completely.Note: For chewier cookies, bake at 300°F for 15 minutes. Source: Simply Recipes

This udon noodle recipe is great for a last minute meal. The starch from the noodles thicken the broth and give it a silky texture. It’s the perfect way to use up any leftover halves of peppers or cabbage from previous recipes. Learn how to prepare this dish below. Yield: Serves 2 Ingredients: 1 cup vegetable broth (or other broth) 2 cups water 1 bay leaf 1 star anise 1 teaspoon salt Handful of udon noodles 1 to 2 cups Swiss chard, torn into pieces (or other hearty green) 1/2 block tofu, cubed 2 to 4 spring onions, sliced Soy sauce, to taste Directions: Bring liquids, bay leaf, and anise to a boil. Add the udon noodles. When the udon is almost cooked but still slightly crunchy, add the chard. Cook until the udon and chard are both tender. Stir in the tofu and spring onions. Remove the pot from the heat. Remove the bay leaf and star anise, and season with soy sauce as needed. Divide between bowls and enjoy! Source: the Kitchn

It’s delicious, decadent, and infinitely customizable, what’s not to love? If you’re new to fondue, it’s all about pomp and circumstance. Learn how to make this originally Swiss dish below. Yield: 6 to 8, makes 3 cups Prep time: 12 minutes Cook time: 15 minutes Ingredients: 10 ounces Emmental cheese 10 ounces Gruyère cheese 1 clove garlic 1 1/2 cups dry white wine, such as Chablis or dry Riesling 1 teaspoon freshly squeezed lemon juice 3 tablespoons kirsch 1 tablespoon cornstarch Freshly ground white pepper Freshly grated nutmeg Sweet paprika For dipping: 1-inch cubes of day-old French bread or country loaf, apple slices For serving: cornichon pickles, pickled onions Equipment: Fondue set with burner, or a 6-cup enamelled cast-iron saucepan/saucier pan to use stovetop Measuring cups and spoons Box grater Chef’s knife and cutting board Wooden spoon or heatproof rubber spatula Whisk (optional) Directions: Grate the cheese. Grate 10 ounces Emmental cheese and 10 ounces Gruyère cheese (about 2 1/2 cups each). Rub the pot with garlic. Rub the inside of a fondue pot or medium saucepan (preferably nonstick or enameled cast iron) with 1 garlic clove. Heat the wine and lemon juice. Add 1 1/2 cups dry white wine and 1 teaspoon lemon juice and heat over medium heat until steaming, about 4 minutes. Whisk the kirsch and cornstarch. Meanwhile, place 3 tablespoons kirsch and 1 tablespoon cornstarch in a small bowl and whisk with a fork until smooth. Slowly stir in the cheeses. While stirring constantly in a figure-eight motion, gradually add both cheeses a handful at a time, waiting until each handful is completely melted and incorporated before adding the next. Stir in the paste. When the mixture begins to bubble, stir in the kirsch-cornstarch paste. Season the fondue. Continue to cook for another 3 to 5 minutes, and season with a little white pepper, nutmeg, and paprika. Should your melted cheese begin to separate, increase the heat and whisk or stir the mixture quickly to bring it together again. Light the flame. Carefully light the flame on your fondue set, following the manufacturer’s instructions. Transfer the pot to the fondue set. Carefully transfer the pot to your fondue set. If you’re going without a fondue set, simply place the pan on a wooden board or other heat-resistant material. Serve the fondue. Serve the fondue with bread cubes or sliced apples, cornichon pickles, and pickled onions. Source: the Kitchn

The classic Italian-American style meatballs are perfect as a dinner entree or as an appetizer. These tender meatballs are loaded with herbs and cheese, and covered with a classic tomato sauce. You can store these in the refrigerator for about 5 days. Learn how to prepare it below. Prep time: 25 minutes Cook time: 60 minutes Total time: 85 minutes Servings: 8 servings Ingredients: For the meatballs: 1 pound ground beef (at least 16 percent fat) 1 pound ground pork 2/3 cup milk (whole or 2 percent) 3 slices of white bread, crusts removed (about 3 ounces) 1/4 cup ricotta cheese 1/4 cup grated Parmesan or Romano cheese 2 large eggs 1 teaspoon salt (or 2 teaspoons of kosher salt) 1 tablespoon chopped fresh parsley 2 teaspoons black pepper 1 teaspoon dried oregano or marjoram 2-3 garlic cloves, minced About 1 cup flour, for dusting 1/3 cup extra virgin olive oil 2 1/2 cups (24 ounces) tomato sauce (recipe follows, or use already prepared) Tomato Sauce: 2 tablespoons extra virgin olive oil 3/4 cup finely chopped onions 3/4 cup finely chopped carrots 3/4 cup finely chopped celery 2 tablespoons chopped fresh parsley 1 clove garlic, minced 1 28-oz can crushed or whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped 1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil 1 teaspoon tomato paste Salt and freshly ground black pepper to taste Directions: Heat olive oil in a large skillet on medium heat. Add the onions, carrots, celery, and parsley. Stir to coat with the oil, reduce the heat to low and cover the pan. Cook for 15 to 20 minutes until the vegetables are soft and cooked through. Remove the cover, add the garlic, and increase the heat to medium high. Cook the garlic for half a minute, then add the tomatoes (if using whole canned tomatoes, break up with your fingers as you add them to the pan). Add the tomato paste and basil. Season with salt and pepper. Bring to a low simmer, reduce the heat to low and let cook uncovered until thickened while you prepare the meatballs, 15 to 30 minutes. Purée in a blender, or push through a food mill for a smooth consistency. Return to pan. Adjust seasonings. Heat the milk in a small pot until steamy. Turn off the heat, tear the bread into little pieces and soak it in the milk until it partially dissolves. Mash it until you get something that resembles a paste. Turn it out onto a plate to let it cool. In a large bowl, combine the beef, pork, ricotta cheese, grated Parmesan, eggs, salt, parsley, oregano, black pepper, garlic cloves and the bread-milk mixture. Mix it well with your hands until it barely combines. Don’t overwork the mixture or it will become tough. It is OK to have some discernible bits of bread or meat in the mix; better that than overworked meatballs. Wet your hands and form the meatballs. A traditional size for this sort of meatball is 2-3 inches across, but you can make them any size you want. Once you roll the meatball in your hands, roll it in the flour to give it a good coating. Set each one on a baking sheet as you work. You might need to rinse your hands a few times as you make the meatballs. When all the meatballs are formed, heat olive oil in a large skillet over medium-high heat. Brown the meatballs on at least two sides. Don’t worry about the center getting cooked through, as you will finish these in the sauce. Once all the meatballs are browned, arrange them in the sauce, turning each one over in the sauce to coat. Cover the pot and simmer gently for 15-20 minutes. Serve with the sauce and pasta or crusty bread. Sprinkle with a little chopped parsley for garnish if you want. Source: Simply Recipes

Cut down on cooking time with this air fryer fried chicken recipe. A healthier alternative to deep frying, this recipe leaves chicken crispy and delicious with far less work. The best part? It’s a breeze to clean up afterwards. Prep time: 15 minsCook time: 45 minsMarinating: 60 minsTotal: 2 hrsServings: 4 to 6 Ingredients: 1 4-pound fryer chicken, cut into 10 pieces (2 breasts cut in half, 2 wings, 2 legs, 2 thighs) 1 teaspoon kosher salt 1 teaspoon ground black pepper 2 cups buttermilk For the coating: 2 cups all-purpose flour 1 tablespoon seasoned salt 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 tablespoon garlic powder 1 tablespoon paprika Spray olive oil for cooking Directions: Marinate the chicken. Season the chicken well with salt and pepper and then add it to a bowl with buttermilk. Chicken pieces should be covered with the buttermilk. Let it sit for at least an hour or up to overnight. Bread the chicken. To prepare the breading mixture, stir together flour, seasoned salt, salt, pepper, garlic powder, and paprika.Remove chicken pieces from buttermilk and shake off any excess; then dip in the flour mix and coat well. Transfer breaded chicken pieces to a clean plate or wire rack to rest. Air-fry the chicken. You will need to work in two batches if you are doing a full chicken. Spray the basket of your air fryer with nonstick spray. Place half of the pieces in the basket of your air fryer. Try to ensure the pieces don’t touch. Air needs to circulate around them.Spray the chicken pieces lightly with spray oil. Place the basket in the air fryer and turn the air fryer to 350°F. Cook for 14 minutes, then flip the fried chicken with tongs, spray lightly with oil a second time on the bottom side of the chicken, and cook for another 10 to 12 minutes, until white meat reaches 165°F and dark meat reaches 175°F.(NOTE: A meat thermometer is vital.)During the air frying process, if you pull out the chicken and notice any dry flour spots on the chicken, spray those spots lightly with oil. The breading will never crisp up if it doesn’t have a tiny bit of oil to hydrate it. It will just burn. Serve: When the fried chicken is ready, let it rest on a plate for a few minutes before serving. Serve immediately with salad, coleslaw, mashed potatoes, or your favorite fried chicken sides!Cooked fried chicken can be stored in the fridge for 5 days and reheated in a 300°F oven for 8 to 10 minutes. Source: Simply Recipes

A mimosa is the refreshing combination of sparkling wine and juice that is best served cold. This combo allows for a crisp and sweet taste, perfect for any occasion. Here’s how to craft the perfect one, all the way from ingredients to serving. Any sparkling wine can work for a mimosa, but Cava and Champagne both have a bitterness that adds dry, crisp sips without the sugar. While orange juice is the most common choice, tangerine juice has a brighter color and a richer taste for an elevated cocktail. Yield: Serves 1Prep time: 3 minutes Ingredients: 2 cold medium tangerines or oranges 2 ½ ounces chilled sparkling wine Garnish options: pomegranate seeds, blackberries, or raspberries Equipment: 6-ounce champagne flute Knife and cutting board Cocktail measure Juicer Fine-mesh strainer and glass or measuring cup with spout (optional) Directions: Halve and juice 2 cold medium tangerines or oranges. If you’d like to remove the pulp, pour the juice through a fine-mesh strainer into a glass or measuring cup with a spout. Place the juice and a 6-ounce champagne flute in the refrigerator. Open the sparkling wine if needed: Using a napkin or towel, untwist the cage counterclockwise, putting pressure on the cork to keep it from popping out prematurely. Twist the bottle—not the cork. Once the bottle starts to loosen from the cork and is able to spin freely, begin to slowly pull the cork away from the bottle. The pressure of the bottle will loosen the cork out, you can control how quickly the cork separates itself from the bottle. Release slowly at a 45-degree angle to allow air to get out and not cause an eruption. Pour 2 1/2 ounces of the juice into the champagne glass. Add the sparkling wine. Fill the rest of the glass with the sparkling wine. Garnish the mimosa with pomegranate seeds, raspberries, or blackberries if desired. Source: the Kitchn

Brownies made from scratch always beat box-made. These brownies are easy and simple to make for the perfect dessert. The secret? A bit of almond extract. Read more below. Prep time: 20 minutes Cook time: 25 minutes Yield: Makes 10 to 25 brownies Ingredients: 10 tablespoons (1 1/4 sticks, 140 g) unsalted butter 1 1/4 cups (250 g) granulated sugar 3/4 cup plus 2 tablespoons (85 g) unsweetened cocoa powder (natural) 1/4 teaspoon salt 1/2 teaspoon almond extract 2 cold large eggs 1/2 cup (65 g) all-purpose flour 2/3 cup (80 g) pecan pieces Directions: Preheat oven and line baking pan: Preheat oven to 325°F (160°C), with a rack in the lower third of the oven. Line the bottom of an 8-inch square baking pan with foil or parchment paper in such a way as there is an overhang on two opposite sides to make it easy to lift the brownies out when they’re done. Heat butter, cocoa, sugar, salt in a bowl over simmering water: Place the butter, cocoa, sugar, and salt in a medium-sized metal bowl. Fill a large skillet halfway with water and bring to a bare simmer. Set the bowl of the butter cocoa mixture in skillet of simmering water. Stir the butter cocoa mixture until the butter has melted and the mixture is smooth and hot to touch. Remove the bowl from the skillet and let it cool down a bit, from hot to warm. Stir in almond extract, eggs, flour, beat with spoon, add pecans: Stir in the almond extract. Stir in the eggs, one at a time, beating strongly after each addition. Once the batter is well mixed and shiny and thick, stir in the flour. Beat for 40 strokes with a wooden spoon. Mix in the pecans. Pour batter into lined pan: Pour the batter into the prepared lined pan and smooth the surface evenly. Bake: Bake 25 minutes at 325°F (160°C), or until a bamboo skewer or toothpick inserted into the center comes out still a little moist with the brownie batter. Cool completely on a rack. Cut: When the brownies have completely cooled, lift up the sides of the foil or parchment liner to remove them from the pan. Place the brownies on a cutting board and cut into squares or rectangles. Source: Simply Recipes

Vegans rejoice. Falafel is a great meatless choice that is hearty and filling with little effort. Pair this with a lemony chopped salad for dinner. Yield: 4 servings Time: 50 minutes Ingredients: 2 c. canola oil, for frying 2 cloves garlic 1 medium yellow onion, chopped 4 1/2 c. packed baby spinach, divided 2 15-ounce cans chickpeas, rinsed 2 tbsp. all-purpose flour 1 tsp. ground cumin 1 tsp. ground coriander Kosher salt 6 oz. roughly torn baguette (about 4 cups) 2 pt. (4 cups) grape tomatoes, quartered 1/4 red onion, finely chopped 2 tbsp. fresh lemon juice 2 tbsp. olive oil Directions: Heat oven to 425°F. Attach a deep-fry thermometer to a small pot, add canola oil and heat to 350°F. In a food processor, pulse garlic, yellow onion and 1/2 cup spinach until very finely chopped. Add chickpeas, flour, cumin, coriander and 1/2 teaspoon salt and pulse to combine (chickpeas should be chopped but coarse). Form mixture into 2-Tbsp balls and fry in batches until golden brown, turning as necessary, 4 minutes. (Note: Oil must remain between 340°F and 360°F or balls will fall apart; adjust heat as needed.) In a food processor, pulse baguette to form coarse crumbs; transfer to baking sheet and toast until dry and crisp, 5 to 7 minutes. Meanwhile, in a medium bowl, combine tomatoes, red onion, lemon juice, olive oil, 1/4 teaspoon salt and 1/2 teaspoon pepper. Finely chop remaining 4 cups spinach and fold into salad. Top with crumbs and serve with falafel. Connect with us on social media! Follow us on Instagram and Facebook. Source: Good Housekeeping