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Super-crisp roasted potatoes

Super-crisp roasted potatoes

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Adjust the oven racks to the upper and lower-middle positions, and heat the oven to 450 degrees Place the potatoes...

  • 3 pounds baking potatoes, scrubbed and cut into 1- to 2-inch cubes
  • Kosher salt
  • 1/4 cup duck fat, bacon fat or olive oil
  • Freshly ground black pepper
  • Chopped fresh herbs, such as thyme, rosemary, parsley and/or chives
4.9/5 (24 Votes)

Braised Beef Short Ribs

Braised Beef Short Ribs

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1. Season short ribs with salt and pepper; be rather generous

  • Serves 4
  • 4 lbs beef short ribs, cut flanken style (across the bone) or English style (parallel to the bone). Flanken are easier to deal with but slightly more fatty.
  • Coarse salt and black pepper
  • 3 cups zinfandel
  • 1/2 cup sugar
  • 6 oz canned chopped tomatoes
  • 2 cups beef broth
  • 1 tbsp minced garlic
  • 3 sprigs fresh thyme, picked off stem
  • 2 bay leaves
  • 3 oz canola oil
  • 1 large onion, diced (2 cups)
  • 2 medium carrots, diced (1/2 cup)
  • 2 stalks celery, diced (1/2 cup)
  • 2 oz dried mushrooms, preferably porcini
4.4/5 (10 Votes)

Basic Risotto

Basic Risotto

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The secrets to this ultimate comfort food are to choose a risotto rice (like Arborio) that can absorb large amounts...

  • 2 Tbs. olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cups lower-salt chicken broth
  • 14-1/2 oz. (2 cups) arborio, vialone nano, or carnaroli rice
  • 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
  • 1 oz. (2 Tbs.) unsalted butter, cut into 4 pieces
  • 2 oz. finely grated Parmigiano-Reggiano (2 cups using a rasp grater)
  • Kosher salt and freshly ground black pepper
4.4/5 (21 Votes)

RED WHITE AND BLUE BURGER TOPPER

RED WHITE AND BLUE BURGER TOPPER

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DIRECTIONS: MIX RedHot, mayonnaise, cream cheese, and blue cheese in bowl

  • 1/4 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1/4 cup Hellmann's® or Best Foods® Mayonnaise
  • 4 oz cream cheese
  • 3/4 cup blue cheese crumbles or shredded mozzarella cheese
4.2/5 (5 Votes)

Creamy Tomato Parmesan Linguine with Peas and Prosciutto

Creamy Tomato Parmesan Linguine with Peas and Prosciutto

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directions: In a large pot, bring 6 quarts of water plus a generous pinch plus plus of kosher salt to a boil (abo...

  • Note: Peas and prosciutto optional since the sauce is phenomenal on its own.
  • 1 pound linguine (any other pasta is fine and fresh is ideal since sauces cling better to fresh pasta)
  • kosher salt
  • 3 tablespoons olive oil
  • 4 cloves garlic, chopped finely
  • 1 shallot, chopped finely
  • 1 35-ounce can Italian plum tomatoes (preferably San Marzano) with liquid
  • kosher salt and freshly ground black pepper to taste
  • red hot pepper flakes (optional, the amount depending on how hot you like it)
  • 2 tablespoons unsalted butter
  • 1 1/2 cups fresh or frozen peas
  • 1 cup heavy cream
  • 1/4 lb sliced prosciutto (taste it before buying, you don't want it too salty)
  • 1 cup freshly grated Parmigiano-Reggiano or freshly grated Parmesan cheese
  • chopped fresh Italian parsley (optional)
4.5/5 (6 Votes)

Flank Steak With Balsamic Barbecue Sauce

Flank Steak With Balsamic Barbecue Sauce

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Make the sauce: Bring the balsamic vinegar to a simmer in a small saucepan over medium heat and cook until reduced ...

  • 1 1/2 cups balsamic vinegar
  • 2 tablespoons canola oil
  • 1 small onion, coarsely chopped
  • 1 large clove garlic, coarsely chopped
  • 1/2 cup ketchup
  • 1 tablespoon ancho chile powder
  • 1 1/2 teaspoons paprika
  • 2 teaspoons dijon mustard
  • 1 1/2 teaspoons red wine vinegar
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 small chipotle chile in adobo sauce, chopped
  • 1 1/2 teaspoons packed dark brown sugar
  • 2 teaspoons honey
  • 2 teaspoons molasses
  • Kosher salt and freshly ground pepper
  • 2 pounds flank steak
  • 1 French baguette, halved lengthwise and cut into 4-inch pieces
  • Extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 cup grated monterey jack cheese
  • Sliced scallions, for serving
4.5/5 (17 Votes)

Scalloped Corn

Scalloped Corn

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1. Heat oven to 350 degrees F

  • 2 cups corn kernels, fresh or frozen
  • 1 14 3/4 ounce can creamed corn
  • 1 8 ounce container French onion sour cream dip
  • 1 egg, lightly beaten
  • 1 8 1/2 ounce box corn muffin mix
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 1 4 ounce jar sliced sweet red pimientos, drained and chopped
  • 1/4 teaspoon ground red pepper
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
4.6/5 (10 Votes)

Sweet Potato-Pecan Casserole

Sweet Potato-Pecan Casserole

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Preheat the oven to 350 degrees F

  • Cooking spray
  • 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
  • 1/3 cup honey
  • 1 large egg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • Kosher salt
  • 1 tablespoon packed dark brown sugar
  • 1/3 cup finely chopped pecans
4.3/5 (11 Votes)

Honey-Soy-Roasted Pork with Braised Vegetables

Honey-Soy-Roasted Pork with Braised Vegetables

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Preheat the oven to 400°

  • One 4 1/4-pound, boneless pork shoulder roast, tied
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 1 cup veal demiglace (see Note)
  • 1 cup chicken stock or low-sodium broth
  • 1 pound baby carrots (about 20), scrubbed
  • 1 pound medium turnips (about 5), peeled and cut into 1-inch wedges
  • 3/4 pound brussels sprouts, halved through the core
4.7/5 (3 Votes)

Country-Style Grilled Ribs Recipe

Country-Style Grilled Ribs Recipe

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Place ribs in a shallow roasting pan

  • 3 pounds boneless country-style pork ribs
  • 1 cup water
  • 1 cup ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon celery seed
  • 1 teaspoon chili powder
  • 1/8 teaspoon hot pepper sauce
  • Dash pepper
4.6/5 (17 Votes)