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  1. How To Make Fancy Food Recipes - Yahoo Recipe Search

    How To Make Handmade Pasta Recipe by Tasty
    Tasty
    Making fresh, homemade pasta dough doesn’t have to be tedious! All you need is some flour, eggs, and a tiny bit of arm strength as you knead it all together — no food processor or fancy stand-mixer required. And once your noodles are ready, all it takes is 2-3 minutes of cooking before you can add your sauce, sprinkle your cheese, and open that wine.
    Sourdough Naan
    Food52
    Naan, which means "bread" in old Persian, is a delicious fermented flatbread that is traditionally cooked in a tandoor oven. It is said to originate in Mesopotamia, was brought to India by the Persians and was considered a delicacy in the Imperial courts of the Mughal dynasty around 2500 years ago. It is now ubiquitous to North Indian food and one can find it everywhere from fancy restaurants to streetside dhabas (shacks). Sourdough also has its origins in Egypt and traditionally naan was made with wild yeast as there was no commercial yeast available. Sadly, most restaurants in the South Asian subcontinent and in the US make naan with commercial yeast or baking powder. Making naan with sourdough starter is not only the real deal but also results in a greater depth of flavor and a better tasting naan. Of course, combine that with a tandoor or wood burning pizza oven and you are in heaven; but to my great joy it is pretty good when made at home too! I developed this recipe for a pop-up restaurant that I was running in Gowanus, Brooklyn. They had a pizza oven, though sadly not a wood burning one. I developed the dough recipe and my cook, who is a tandoor chef, showed me how they make the dough balls in restaurants with a hollow inside. If we had any dough balls left over, we would cover them with plastic wrap and leave them in the refrigerator to use the next day. But you must bring them back to room temperature before rolling out. You can add a tablespoon of yogurt to the dough for a little extra tang, but it’s not imperative as you do get some tang from the sourdough starter. What I love about this naan is how it is slightly crisp yet pillowy and chewy and with amazing depth of flavor. It’s actually pretty simple to make. The only tricky part I found was sliding it into the oven. You can make it on a hot cast iron skillet on the stove and char the top on a naked flame, but my preference is to cook it in the oven.
    Turmeric-Roasted Cauliflower with Pistachio Gremolata
    Food52
    I used to hunt for two kinds of recipes: everyday food for my husband and me, and “company-worthy” dishes for entertaining. The two sets of recipes hardly ever overlapped—neither in the big file box with precisely labeled folders that I crammed full of newspaper clippings and torn-out pages from Gourmet, nor in the way I served them. We were newly married, learning how to cook and host together in our small apartment. I’d spend hours coming up with ambitious, multi-course menus that started with hors d'oeuvres and a soup or plated salad. We’d go to multiple grocery stores and specialty markets to hunt down ingredients, if that's what it took, and would start prepping days in advance. I made everything I could from scratch. We enjoyed those dinner parties, but without fail, we’d collapse from exhaustion after our guests left, leaving a mountain of dirty dishes for the next day. Fast forward sixteen years: My husband and I still love to host, but I couldn’t tell you the last time I served a plated salad. We serve everything family-or buffet-style and usually do our shopping the morning of—the day before, if we’ve really planned ahead. Sure, having two kids and less free time changes the equation, but we’ve intentionally and openly embraced a simpler, more casual style of hosting. Our dressed-down dinner parties are a whole lot easier to pull off, and more fun, too. And when it comes to the menu planning? I turn to recipes that we like to make for ourselves—ones that can go from weeknight to weekend dinner party, and vice versa. I’ve discarded the notion that certain types of food are only worthy for company, and not for yourself or your family, any night of the week. Or that dinner party food needs to be fancy or complicated to be special. I prize low-effort, high-impact dishes, and once I find them, I make them every chance I get, no matter the occasion. This is why I’m so taken with this Turmeric-Roasted Cauliflower with Pistachio Gremolata. I came up with the recipe as a simple way to dress up roasted cauliflower, something I make often this time of year. I love how the freshly grated bits of turmeric (ground turmeric is a fine substitute if you can't find fresh) get deliciously caramelized on the hot sheet pan, and how its earthiness complements the mild sweetness of cauliflower. And, because I’m a sucker for nutty, herby condiments, the whole thing is topped with pistachio gremolata (lots of it), plus juicy pomegranate arils to add extra freshness and zing (I like to use them liberally to make the dish a little salad-like). When pomegranates aren't in season, either omit the arils (no substitutions needed) or omit the dates and use currants or dried cranberries in place of the arils. The dish comes together quickly and easily—and even better, I can get all of the ingredients at my neighborhood supermarket. It’s so striking in flavor and presentation, and a dish that’s equally special for busy weeknights and relaxed weekend dinner parties. During the week, I serve it as a main course, maybe with some leftover chicken on the side. On the weekends, I serve it as a side dish to go along with whatever meat or fish we’re roasting or grilling—whether for my family, or a table of friends. It’s the type of dish that I’ll never tire of, no matter how many times I serve it. I still have that same file box crammed full of recipes in my basement. I keep it for sentimental reasons, I guess—a reminder of those bygone dinner parties that my husband and I used to throw. But I don’t use it, nor any kind of labeling or sorting system, for recipes. Now, instead of trying to find “company-worthy” dishes for dinner parties, I just focus on serving good food.
    Chewy Sumac Brownie Cookies
    Food52
    I’m a recipe developer riddled with imposter syndrome, but if there is one dish I’ve got a superiority complex towards, it’s my brownies. They’re beyond fudgy, packed with chocolate chunks, without a nut in sight (to my mother’s disapproval), and infused with a truly magical ingredient: sumac. I became obsessed with this crimson spice as I explored the Persian dishes my husband grew up eating. Made from the dried, ground fruits of the plant, sumac adds a tart, floral acidity to anything it touches. There hasn’t been one thing I’ve added it to that isn’t improved, especially dark chocolate. You don’t taste the sumac, per se, but you can definitely taste a more intense chocolate punch. My brownie recipe is a culmination of years of tweaking and prodding an herbal version that I sobered up out of necessity to serve at my growing Shabbos extravaganzas. This headnote is truly an addendum to a heartfelt essay I wrote for Food52 about how my husband and I started hosting Shabbat to build queer community. Where that story ends, my annual Shabbanukkah Banger (the Shabbat that lands within the eight crazy nights of Hanukkah) begins. For the past two years, I’ve fried hundreds of latkes for hundreds of dreidel-spinning guests. And of course, the night always ended with me walking around with platters of my brownies. That recipe is the only one I won’t share, naturally because it’s going to be the center of my future 500-million-dollar-Tate’s-cookies-level empire. But I promise these chewy-chocolatey brownie cookies are the sweetest consolation prize! They’re a slight variation of a cardamom-number I developed for my upcoming cookbook, Jew-ish. I use olive oil instead of butter to give a hat-tip to the festival of lights and a little flaky salt for a fancy finish. They’re the perfect pivot for a Hanukkah without the need for platters of brownies, though the latter might be debatable in the current state of the world. I never expected brownies or brownie cookies to become so intertwined with my Jewish identity, but here we are. As someone who’s struggled with so many aspects of organized religion, while still feeling an intense responsibility to honor my heritage, the journey to finding the space to create my own narrative around Judaism has always been through the lens of hospitality. Tied to ancient tradition and ritual, the recipes I serve become absorbed into my lexicon of Jewish food. And most importantly, they become the vessels in which I can share joy, something that we can use an extra serving of this year. Hopefully a batch of these cookies will add a bit more sweetness to your Hanukkah this year, in whatever form it takes for you and your family.
    Potatoes au Gratin
    Yummly
    This potatoes au gratin recipe is a savory staple to have in your side dish repertoire. Made with sliced potatoes in a creamy sauce, these au gratin potatoes are then covered with a generous layer of Manchego cheese and baked until melted and golden on top. Savory, creamy, and cheesy, these potatoes pair wonderfully with steak or pork, roasted vegetables, or a big green salad. This dish is incredibly versatile and goes well with just about anything. It's the ultimate comfort food — a true crowd pleaser. This recipe makes a perfect side dish for weeknight dinners or to serve on a special occasion, such as with a roast for your Christmas feast or with ham for Easter dinner! The best part? This tasty potato recipe has a much shorter cook time than many traditional gratin potatoes recipes due to an untraditional tool — the microwave! This elegant yet easy recipe can be on the table in less than an hour. With just 15 minutes of active prep time, it can even be assembled in advance and cooked later. All you have to do is prepare the recipe as directed, then cover it tightly with plastic wrap, store in the refrigerator, and cook fully before serving. ## What Is The Au Gratin Cooking Method? While "au gratin" sounds fancy, it's actually not complicated at all. In fact, “to gratinée" means simply to give a dish a golden-brown top. Since many au gratin dishes call for lots of cheese, some people think that the term is French for “with cheese.” However, you don't necessarily need to use cheese. Whether made with cheese, breadcrumbs, or both, browning happens during the cooking process and can be accelerated by passing the dish under a broiler. ## Potatoes Au Gratin Vs. Scalloped Potatoes You may be wondering about the difference between scalloped potatoes and au gratin potatoes. They’re very similar, and in fact, many people use the names interchangeably. You may see variations in recipes: some use onions, while others use shallots; some use Gruyere cheese, and others use cheddar cheese. Don't get hung up on the name, and choose a recipe that sounds good to you! The results are basically the same: sliced potatoes cradled in a creamy sauce. ## Variations Have fun with this recipe! Make it your own with some of these delicious options: _Use different cheeses._ If you prefer a sharper flavor, try a sharp cheddar cheese or gruyere cheese. You can even sprinkle in parmesan cheese or try provolone for a milder flavor. There's no rule on just how cheesy your potatoes can be! _Use a variety of potatoes._ This dish calls for russet potatoes, which are mealy potatoes with a high starch content that are excellent for baking. For something different, try red potatoes — waxy potatoes with a low starch content that hold their shape well during cooking. You could also try a Yukon gold potato, which has properties of both waxy and mealy potatoes. _Add vegetables._ Boost the nutrition of this dish — and add a new dimension of flavor — by adding onions, turnips, or carrots. Roast the vegetables ahead of time, then layer in with the potatoes. You can also add fresh herbs such as parsley, oregano, or basil. _Add meat._ Diced ham, ground beef, or sliced bacon would all be great additions to this dish. Fully cook the meat ahead of time, then add into the potatoes and prepare as the recipe directs. _Thicken the sauce._ If you'd prefer a thicker cream sauce, add 2-3 Tbsp. of all-purpose flour to the whipping cream. _Substitute heavy cream._ Another way to slightly thicken the sauce is to swap heavy cream for whipping cream. They're very similar, but whipping cream is slightly lighter — it has about 6% less fat than heavy cream. _Top with breadcrumbs._ if you want to add extra texture to this dish, sprinkle breadcrumbs over the top of the potatoes and cheese before cooking. You don't need much, just a light layer will work. Never make potatoes au gratin from the box again now that you have this recipe!
    Quick Lemon Tart
    Yummly
    If whipping up a homemade tart seems a bit above of your pay grade (read: cooking skills), have a little faith. This homemade lemon tart, or tarte au citron as it's called in French, is incredibly easy to prepare. The secret is its two-ingredient crust, which combines shortbread cookies with melted butter to save you a significant amount of time in the kitchen. On top of that, you only need three ingredients (four if you include the lemon zest) for the filling and it only takes 20 minutes of prep time to make this sweet and easy tart. ## Crushing The Crust Rather than bake a tart crust entirely from scratch, this particular crust requires just two ingredients: crushed shortbread cookies and melted butter. Using this shortcut shaves half an hour from your total cooking time. To make the pie crust, you will need purchase store-bought shortbread cookies, then crush them into crumbs. There are two ways to do this: __Use A Food Processor:__ For this, place your cookies into the food processor and pulse. Continue to pulse the cookies until they reach a grainy texture. __Use A Rolling Pin and Plastic Bag:__ If you don’t own a food processor (or don’t feel like dealing with the clean-up) a sealable plastic bag and rolling pin does the trick. Place the cookies in the bag, squeeze out any air, seal, and then gently beat the cookies with a rolling pin until they reach a coarse texture. ## Familiar Filling If you're wondering how raw eggs can bake in just ten minutes, it's all credited to the fresh lemon juice. Much like key lime pie, the acid from the lemon cooks the eggs or egg yolks and helps the lemon filling set. The original key lime pie recipe didn't require any cooking, but now most key lime pies and other lemon desserts like lemon curd all require some form of cooking. ## Recipe Notes This has all the trappings of a classic lemon tart, but it's very simple in comparison to other tart recipes. If you've never made a lemon tart before, here are a couple things you should know if before you get started. __Refrigerate Before Serving:__ Don't underestimate the time for chilling the tart in the refrigerator. After removing the tart from the oven, let it cool to room temperature and then place in the fridge for about three hours. __Tart Pan:__ This recipe calls for a 9-inch springform pan. That's a pan with a removable bottom. You don't need one — you can use a pie plate for your tart shell. __Mini Tarts:__ While this recipe is for a 9-inch tart, you can make mini versions if you have tartlet pans. This will make two 4.5-inch tarts, or three 3-inch tarts. __Baking Sheet:__ Baking sheets are very handy for transporting pies and tarts from the counter to the oven. You don't have to use one, but it does make pulling the tart out of the oven easier. __Lemon Meringue:__ If you want to make this tart extra fancy, you can top it with meringue which is just sugar, egg whites, and cream of tartar whipped together until stiff peaks form. Here's a [good recipe to reference](https://www.yummly.com/recipe/Meringue-1519437). __Mix Up Your Citrus:__ If you have extra Meyer lemons or limes, you can use those in place of regular lemons. Just make sure they yield 1/2 cup of juice.
    Roasted Spatchcock Chicken
    Food Network
    When you have a famous chef for a dad, you learn how to enjoy good food early on — and if you’re Madeline and Anna Zakarian, you learn how to cook it, too. The daughters of Geoffrey Zakarian have been in training for years, helping with family dinners and assisting Dad with cooking demos at press events, on Good Morning America and on his Food Network show The Kitchen. Now the 13- and 11-year-old girls are releasing their first cookbook, The Family That Cooks Together, a collection of 85 recipes that they love making at home. Don’t expect chicken fingers: These young chefs have grown up learning to appreciate dishes like linguine with fresh clams and strawberry soufflé. Anna promises that they’re not trying to intimidate anyone; the idea is to show kids that fancy-sounding food can be really easy to make. For this spatchcock chicken, they use a dad-approved shortcut and get the chicken split open at the butcher. Then they just roast it and serve it with rice for a quick dinner. “We want to show people of all ages that you can cook delicious things,” Madeline says.
    Huevos Rancheros (Country-Style Eggs Topped with Pork and Green Chile)
    Food52
    This recipe was inspired by my maternal grandmother, an amazing woman, and a real mentor to me in the kitchen. She taught me so much through her love of food and cooking. She loved preparing full meals for her large extended family, which she did until she was ninety years old. I can't recall a single conversation with her that didn't begin with us both discussing what we had cooked (and eaten!) that day. - cookinginvictoria Many of the dishes that my grandmother cooked celebrated her Mexican heritage. As a child, I remember her making homemade flour tortillas on her immense gas stove, which was a novelty to me at the time. Everyone else I knew, including my mother, cooked on electric ranges. My grandmother also made red chile enchiladas, posole, and tamales. But her most acclaimed dish (at least to me, my sister and my cousins) was her pork green chile. This is not fancy food by any means, but simple and rustic Tex-Mex home cooking. Many years ago, I asked her for the recipe. She told me about the ingredients in the dish, but she didn't give me any real measurements -- it was a little bit of this, a little bit of that. I'm not sure she ever really measured ingredients -- she was an intuitive cook. Over the years, I have made my own version of her green chile. It is not quite my grandmother's recipe, but I like to think that if she were here, she would recognize it. When my grandmother made her green chile, she mostly used pork chops. I like to use two different cuts of pork -- stew meat from the hip or shoulder of the pig and side ribs for a richer, more porky flavor. My grandmother always preferred Hatch chiles, which I am the first to admit are the best green chiles in the world. However, one of the drawbacks of living in Canada is that Hatch chiles are impossible to get here. So now I add two different types of chiles to make this dish -- Poblanos for their mild and smoky flavor and Anaheims for their heat. If you can source Hatch chiles, by all means use them instead. When my grandmother made this dish, she would bring a steaming bowl of green chile to the table, and we would eat it like a stew. She would serve plenty of her homemade tortillas for sopping up the delicious juices as well as rice and pinto beans on the side. When I make this dish for my own family, I like to stuff flour tortiillas with black beans, chopped avocado, diced tomatoes, julienned radishes, grated Cheddar cheese, and chopped cilantro. I then make smothered burritos and top each stuffed tortilla with lots of green chile. Another great way to use this chile (green chile is truly versatile!) is to make huevos rancheros. Eggs and chile are one of my favorite food combinations. I love how a soft egg yolk tastes when it melds with spicy aromatic, porky green chile. Served with a soft tortilla to absorb all of the chile's juices, this is the kind of breakfast, brunch or dinner that to me is truly sublime.
    Corn in a Cup (Elote en Vaso)
    Allrecipes
    Learn how to make elote en vaso with this easy recipe for Mexican street food at its finest. Every time I visit El Paso or Mexico, the craving for elote en vaso steps into high gear. Now when I crave this at home, I can whip it up anytime. I like to make it fancy by serving it in a pretty glass instead of the traditional styrofoam cup; the taste is sweet, crunchy, fiery, and juicy no matter how you serve it. This is a very customizable recipe; feel free to adjust the proportions of lime juice, crema, cheese, and spices to taste!