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Food52Who doesn't love Macaroni and Cheese! You'll love this recipe, crispy on the outside and creamy on the inside.YummlyCook Kashmiri Sheer Chai in the comfort of your home with BetterButter. Tap to view the recipe!EatingWellAt home or at Campo, the restaurant he oversees at Los Poblanos Historic Inn & Organic Farm in Albuquerque, chef Jonathan Perno likes to welcome guests with spiced New Mexican pecans. You won't see this in most spiced-nut recipes, but Perno blanches them to reduce some of the bitter tannins in the skin that can sometimes overwhelm the pecans' delicate flavor.Food.comOf all the summertime flavors, I think that peach ice cream brings it all home for me. This delightful recipe comes from the Inn At Little Washington and Chef Patrick O'Connell. Special equipment: Ice Cream Machine(cook time is estimated freezing time)YummlyEmpanadas make a deliciously different lunch or dinner and need nothing more than a crisp green salad on the side. They’re also perfect for parties, right at home with other hot or cold appetizers. To make this recipe more quickly, substitute Mexican-style chorizo for the meat mixture. If you prefer, you can bake the empanadas instead of frying them. Use Michelle's [Empanada Dough Recipe](https://www.yummly.com/recipe/Empanada-Dough-2248786) or look for empanada shells—preferably muy hojadrosa (“very flaky”) style—at Latin markets, at gourmet food stores, and online. Recipe courtesy of Chef Michelle BernsteinFood52“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.YummlyAt the Burgettstown tour stop, Chef Fiona added her own spin on a traditional meatball recipe with her Lamb Balls with Roasted Red Pepper Vinaigrette. The Dave Matthews Band and crew couldn't get enough of these tasty creations. At home, we recommend pairing the dish with the Dreaming Tree Pinot Noir.Bon AppetitThis recipe for spicy, citrusy noodles is a much-loved menu staple at Pêche restaurant in New Orleans. Chef Donald Link is such a fan of their weeknight ease, he's even known to make them at home, sometimes subbing Massaman curry paste for the curry powder.Food and WinePeople don't usually go to sports stadiums or airports for a good meal. But in New York City, über-restaurateur Danny Meyer is revamping menus at the Mets' new home, and OTG Management is developing restaurants at JFK airport. Among the first: Piquillo at Terminal 5, where chef Alex Raij (formerly of Manhattan's Tía Pol) serves these Spanish sandwiches.Plus: Spanish Food & Wine (A Crash Course)More Great Spanish RecipesRecipes. By Course. Breakfast; Appetizers; Soups; Salads; Breads; Side Dishes; Drinks; Desserts; By Main Ingredient. Chicken & Poultry; Pork; Beef; Pasta; Seafood; Lamb; By Side Dish. Pasta Sides; Rice Sides; Potatoes and Sweet Potatoes; Vegetable Sides; Vegetable Salads; Green Salads; Fruit Sides; Fruit Salads; Rolls and Buns; By Dessert ...
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Restaurant-quality recipes you can easily make at home. - The Stay At Home Chef. Newest Recipes. See More. Bacon Wrapped Water Chestnuts (Pūpūs) 1 hr 45 mins. Nacho Dust Carne Asada Fries. 25 mins. Orange Balsamic Vinaigrette. 10 mins. Carne Asada Burritos. 40 mins. Homemade Cookie Butter. 15 mins. Cayt’s Cowboy Butter. 10 mins.
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The Stay At Home Chef. 3,270,426 likes · 19,721 talking about this. Restaurant-quality recipes you can easily make at home. See my recipes at www.TheStayAtHomeChef.com
