Search results
Pro Cookbook Recipes - Yahoo Recipe Search
Bon AppetitGet Ina Garten’s Baked Alaska recipe from her cookbook ‘Cook Like a Pro,’ which is a simplified version you can make, assemble, and freeze for a make-ahead dessert.Food and WineThis recipe from cookbook author and barbecue pro Amy Mills is a great starting point for the budding pit master. By adapting the method for a gas grill, there is no need to replenish coals, and the gas grill helps you easily monitor temperature, which is essential for smoking. You will need a small spray bottle and ample propane in your tank for this recipe—your grill will be on for at least three hours. Slideshow: More Barbecued Rib RecipesFood52I have been intrigued with the idea of using fresh juice as a sauce since reading a Bon Appétit article, "Cook Like a Pro," last March (2014). Shortly after purchasing a juicer a few weeks ago, I made this carrot broth, a Jean-Georges Vongerichten recipe, a mix of freshly juiced carrots, lime, lemongrass, and serrano chiles. The broth is light and refreshing with sharp, spicy, sour flavors that evoke many a Southeast Asian soup. The original recipe, which comes from The Chefs of the Times cookbook, calls for serving the broth with seared scallops, but I love serving the broth with noodles -- Japanese somen noodles are particularly good -- and broiled haddock, which flakes nicely and seems to better absorb the flavor of the broth than scallops. I have stuck mostly with this combination, but I imagine mushrooms and tofu or anything sponge-like in nature would work well here. Finally, Vongerichten warns to never bring the broth to a boil because it will break, but I find that the broth always breaks, even when it is gently heating. So, I wouldn't worry about the broth breaking -- it most likely will, and the flavor doesn't seem to be affected. The broth can be made up to two hours in advance.Food52I have been intrigued with the idea of using fresh juice as a sauce since reading a Bon Appétit article, "Cook Like a Pro," last March (2014). Shortly after purchasing a juicer a few weeks ago, I made this carrot broth, a Jean-Georges Vongerichten recipe, a mix of freshly juiced carrots, lime, lemongrass, and serrano chiles. The broth is light and refreshing with sharp, spicy, sour flavors that evoke many a Southeast Asian soup. The original recipe, which comes from The Chefs of the Times cookbook, calls for serving the broth with seared scallops, but I love serving the broth with noodles -- Japanese somen noodles are particularly good -- and broiled haddock, which flakes nicely and seems to better absorb the flavor of the broth than scallops. I have stuck mostly with this combination, but I imagine mushrooms and tofu or anything sponge-like in nature would work well here. Finally, Vongerichten warns to never bring the broth to a boil because it will break, but I find that the broth always breaks, even when it is gently heating. So, I wouldn't worry about the broth breaking -- it most likely will, and the flavor doesn't seem to be affected. The broth can be made up to two hours in advance.Food52An amalgamation of the roasted chicken recipes from several talented cooks that are close to my heart: my mom, our friend Penny, Ina Garten, and Fanny Farmer. We like our birds lemony, with a touch of thyme. Pro tip: Smear the schmaltzy-roasted onions over a large slice of crusty bread for a snack that will absolutely spoil your appetite for dinner. Recipe adapted from Ina Garten’s Perfect Roast Chicken, from the Barefoot Contessa Cookbook; and Roast Chicken, from the Fanny Farmer Cookbook.Taste of HomeBetsy Furin from Rockville, Maryland writes, "This recipe came from an old 'Cooking with the Skins' cookbook. The recipes in it were send in by players' and coaches' wives from our beloved Washington Redskins pro football team. I make this pie when our local peaches are in season."
