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Recipes
Mango Wedges with Chili
By whodunnit
The natural sugars in fresh mango or papaya taste brighter and more complex with a sprinkle of salt and chili powde...
- 4 ripe mangoes or papayas, peeled and cut lengthwise into spears
- 1 teaspoon dried ancho-chili powder or cayenne pepper
- 2 teaspoons coarse salt
Zeppole
By whodunnit
Heat oil in a deep-fryer to 375 degrees F (190 degrees C)
- 2 quarts vegetable oil for frying
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- 1 1/2 teaspoons white sugar
- 2 eggs, beaten
- 1 cup ricotta cheese
- 1/4 teaspoon vanilla extract
- 1/2 cup confectioners' sugar for dusting
Tortilla Pie with Chicken
By whodunnit
Toast the tortillas over a low flame or in a dry skillet
- 12 corn tortillas (6-inch), toasted
- 2 cups cooked, shredded dark-meat chicken
- 1 can (4 ounces) chopped green chiles
- 1 1/2 cups Green or Red Salsa
- 1 cup sour cream
- 1 1/2 cups Monterey Jack cheese, shredded (6 ounces)
Beet and Tomato Salad
By whodunnit
For this late-summer side dish, beets can be roasted, refrigerated overnight, and then combined at the last minute ...
- 6 red beets, trimmed, halved lengthwise
- Extra-virgin olive oil, for drizzling
- 1/2 teaspoon coarse salt
- 4 to 6 ripe tomatoes (about 2 pounds), preferably heirloom, cut into wedges
- Juice of 1/2 lemon
- 1/4 teaspoon freshly ground pepper
- 1/3 cup small mint leaves
Chocolate Banana Mousse
By whodunnit
- 12 ounces light soft silken tofu
- 2 large ripe bananas
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons light brown sugar
- 1 teaspoon cherry or raspberry vinegar
- 5.3-ounce bar of 70 percent dark chocolate
Lemon Souffle Pudding
By whodunnit
This dessert is baked using a technique called a "bain marie" (water bath), in which the baking dish is set inside ...
- 1 teaspoon unsalted butter, for the baking cups
- 5 large eggs, separated
- 3/4 cup sugar
- 1 tablespoon freshly grated lemon zest
- 1/4 cup fresh lemon juice
- 2 tablespoons confectioners' sugar, for dusting
- Whipped cream, for garnishing
Beet and Tomato Salad
By whodunnit
For this late-summer side dish, beets can be roasted, refrigerated overnight, and then combined at the last minute ...
- 6 red beets, trimmed, halved lengthwise
- Extra-virgin olive oil, for drizzling
- 1/2 teaspoon coarse salt
- 4 to 6 ripe tomatoes (about 2 pounds), preferably heirloom, cut into wedges
- Juice of 1/2 lemon
- 1/4 teaspoon freshly ground pepper
- 1/3 cup small mint leaves
Chicken, Edamame, and Noodle Stir-Fry
By whodunnit
A one-bowl dinner, Japanese style
- coarse salt and ground pepper
- 8 ounces udon noodles or linguine
- 2 boneless, skinless chicken breast halves (6 to 8 ounces each), cut crosswise into thin strips
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 small red onion, halved and thinly sliced
- 2 garlic cloves, thinly sliced
- 1/2 napa cabbage (about 1 pound), thinly shredded
- 2 cups frozen shelled edamame
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
Asian-Style Chicken Wraps
By whodunnit
We cooked the rotisserie chicken in step 1 to warm the meat and crisp the skin
- 1 cooked chicken (about 2 1/2 pounds)
- 8 store-bought crepes (4 1/2-ounce package)
- 2/3 cup hoisin sauce
- 6 scallions hoisin
Roasted Pork Tenderloin with Fig Chutney
By whodunnit
An entree of roasted pork, carrots, and onions can be made in advance or right before the meal; it can also be serv...
- FOR THE CHUTNEY
- 5 ounces dried Black Mission figs, quartered (3/4 cup)
- 5 ounces dried Calimyrna figs, quartered (3/4 cup)
- 4 tablespoons unsalted butter
- 2 cups ruby or tawny port
- 1/2 cup water
- 2 strips lemon zest
- 2 dried bay leaves
- 1 cinnamon stick
- 1 tablespoon sugar
- 1/4 teaspoon coarse salt
- Freshly ground pepper, to taste
- FOR THE PORK
- 2 pork tenderloins (1 1/2 pounds total)
- 4 garlic cloves, lightly crushed
- Extra-virgin olive oil, for drizzling
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 1 medium onion, sliced 3/4 inch thick
- 1 bunch small carrots (about 3/4 pound), stems trimmed to 1/2 inch, halved lengthwise