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Food52“Take me out to the ball game, take me out with the crowd; buy me some peanuts and Cracker Jack, I don't care if I never get back...” This recipe was inspired by a delicious dessert I had recently at Lincoln restaurant in Portland. The chef, Jenn Louis, is working on writing a gnocchi cookbook, so she has been serving gnocchi flights. After our delicious gnocchi flight (Beet Gnocchi with Sage Brown Butter, Spaetzle with Morels and Rosemary Cream, and Cavatelli with Lamb Ragu), we were given the dessert menu. I was intrigued by the Popcorn Panna Cotta with Crème Fraîche and Caramel Sauce, so I had to order it. After my first bite I knew I wanted to make popcorn ice cream, but I couldn't settle on a larger concept. I toyed with ice cream sandwiches, but realized I'd rather make a sundae cone using a caramelized white chocolate shell. Along the way I added a spicy pistachio brittle, the whole idea vaguely reminding me of summer and baseball and Cracker Jack. I adapted the base recipe from Jeni Britton Bauer to make the popcorn ice cream. I also used her recipe for the caramelized white chocolate “bombe” shell and her instructions for making “bombebasticks.” All of the recipes can be found in Jeni's Splendid Ice Creams at Home. I used a basic peanut brittle recipe, substituting pistachios for peanuts and adding a bit of cayenne pepper for kick. Don't let the steps in the recipe dissuade you -- it is less work than it seems, and you can omit parts of the process if you prefer. If you don't feel like making sundae cones you can just scoop the ice cream into bowls then drizzle on some of the caramelized white chocolate shell. You can skip the brittle or the white chocolate shell or both. The plain popcorn ice cream tastes a lot like kettle corn, and is pretty delicious all by itself.Food.comThis is my neighbor's very simple, but good take off on a Pampered Chef recipe, using their large round stone. I have made this quite a few times since she shared her version with me. I have guessed at the amounts and you can too. It is very easy to eyeball. If you have mix left over, it is even good cooked in a small casserole without the rolls.Food and WineAt their San Antonio restaurant, Mixtli, F&W Best New Chefs 2017 Rico Torres and Diego Galicia serve this zesty, creamy cold soup as a refreshing beginning course to their Michoacán tasting menu. That region is the largest and most important avocado producer in Mexico, so this dish is a fitting start to the meal. The chilled soup, which is topped with fiery, crisp serranos and sweet crab, is a nice alternative to a classic tomato gazpacho. Slideshow: More Avocado RecipesFood and WineAt Lilette in New Orleans, chef John Harris uses coriander seeds to make a simple, citrusy crust for his French-influenced rack of lamb. Behroush Sharifi's coriander seeds are small, so they cling to the meat; other coriander seeds tend to be larger, so they need to be coarsely ground before they are packed on. More Lamb RecipesFood.comThis is one of the recipes that was served at the very first Pampered Chef party I attended, back in 1994. It is a very easy recipe (the hardest part is prepping the apple slices) and can be made in either microwave or the oven. I have made it both ways and prefer the oven version, but it is awfully nice that this can also be tossed into the microwave for a last minute dessert on busy nights. The demonstrator had a handy tip for the apples: After she ran them through the apple peeler/slicer gizmo they sell, she dropped them into a bowl filled with a can of lemon-lime soda (like Sprite) - and then drained them and patted them dry before using in this recipe. This way the apples didn't turn all sludgy brown before she was ready to demonstrate the recipe itself. I am allowing a large amount of prep time for those of you who don't own one of the PC apple gizmos - once your apples are ready, it only takes about 5 minutes to prepare the crisp for baking.Food.comCute and easy cookies which look like huge pieces of candy corn. A great way to make decorated cookies for Fall, Halloween or Thanksgiving with minimal hassle. No re-rolling of dough and no icing! Would be great for the kids to help with. I am posting this recipe as it appeared in the October 1999 issue of Parents; however, any stiff sugar cookie dough suitable for rolling could be substituted for the box mix, egg, water and butter and then colored and shaped. I made these for my son's preschool class with Mean Chef's recipe #76294 dough, which required an extra teaspoon of cocoa for the brown dough. I rolled the dough into super long ropes and cut it all at once. I also made really large cookies, about 5 or 6 inches, and baked at 350 for 11 minutes. Remember when the cookies bake, the color of dough will lighten up a bit, so use plenty of food coloring.DelishChef Jason Robinson at the Inn at Dos Brisas in Washington, TX shares his recipe for zesty bread and butter pickles.Food and WineAt Abe Fisher in Philadelphia, chef Yehuda Sichel infuses the broth for this Passover staple with fresh turmeric and ground fenugreek for a deep golden color and a slight anise-y flavor. Once your matzo balls are cooked, don’t let them sit for too long – you want to eat them while they are still warm and tender. Slideshow: More Matzo RecipesFood and WineIn coastal Provence, cooks use the freshest seafood for this stew, which is enriched at the last minute with a creamy aioli. This recipe comes from San Francisco chef Mark Sullivan, who staged at a restaurant in Marseilles when he was in his twenties; the experience influences his cooking to this day. Slideshow: Provençal Recipes
