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Nov 27, 2015
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Posts Tagged ‘recipes’

Extra Sauce: 5 swoon-worthy desserts for Valentine’s Day

Thursday, February 12th, 2015

For some, Valentine’s Day is a day to spend with your sweetheart. For others, it’s a day to spend sprawled on the ground in the fetal position, nursing a half-empty bottle of cheap wine and force-cuddling Tibbles, your neighbor’s cat. Either way, desserts for Feb. 14 are a must. Here, 5 delicious treats and your significant other, human or otherwise, will love:




1. According to Beyoncé, there’s nothing quite like being drunk in love – or drunk off 30 of these Pomegranate Mojito Cupcakes.




2. Inspired by those petite fancy French desserts from the bakery down the street, this giant pistachio and berry Macaron Cake proves size really does matter.




3. This 12-serving Chocolate Crepe stuffed with fruit and boozy whipped cream is the perfect indulgence for a crowd – or just you and Tibbles. No judgment.




4. What’s better than a warm chocolate chip cookie? One that you pull out of the oven Half Baked and eat straight from the pan.




5. Skip the fire hazard and bake a S’mores Pie in the comfort and warmth of your own kitchen instead.

-cupcake and crepe photos by Jonathan S. Pollack; cookie photo by Carmen Troesser


Extra Sauce: 5 recipes to win your Super Bowl party

Wednesday, January 28th, 2015

Super Bowl Sunday is the biggest unofficial American holiday of the year, and as with all our holidays, it comes with it’s own traditional menu of delicious eats. Step up your game day grub with five recipes for our favorite football food:


1. Get smoky with a big pot of Smoked White Bean Chili. (And before you cry foul, we’ve got the traditional red chili fans covered, too.)


2. Pulled Pork and pigskin are a classic combination, and ours simmers all day in a root beer-chile sauce.


3. Fire up the grill and savor the sweet heat of Harissa Honey Hot Wings.


4. No harissa? No problem. These Honey Sriracha Wings require just five key ingredients, including that bottle of rooster sauce in your fridge.


5. Fear not, vegan and vegetarians – even meat-heads will drool over these Macho Cauliflower Poppers. Sharing is optional.


-chili photo by Michelle Volansky; pulled pork photo by Greg Rannells; cauliflower poppers photo by Carmen Troesser; harissa wings photo from Balaboosta by Einat Admony

Wheatless Wednesday: Twisted Vegetable Lasagna

Wednesday, December 31st, 2014



Tomorrow begins a new year and the post-holiday food slump. We’re all tired of rich food, but we need filling meals to keep the belly warm as winter drags on. (Want more light, bright winter fare? Click here.) That’s why I turned a classic heavy dish into a lighter gluten-free meal with a twist. Instead of layering noodles into the lasagna pan, try wrapping them around the filling, creating portioned packets of lasagna resting on a veggie bed and swathed in gooey cheese. It’s perfect for last-minute New Year’s Eve gatherings or long winter nights that lie ahead.

Twisted Gluten-Free Vegetable Lasagna
15 to 16 servings

1 16-oz. box gluten-free lasagna noodles
3 Tbsp. olive oil, plus more to coat, divided
1 medium zucchini, thinly sliced lengthwise
1 yellow squash, thinly sliced lengthwise
Kosher salt and freshly ground black pepper to taste
2 tsp. dried herbs like basil, thyme or oregano, divided
1 small white onion, chopped
8 oz. button mushrooms, sliced
1 16-oz. jar pasta sauce
8 oz. cottage cheese, drained
8 oz. ricotta cheese
½ cup grated Parmesan cheese
1 egg
1 tsp. garlic powder
5 oz. baby spinach leaves
8 oz. shredded sharp cheddar, divided
8 oz. shredded mozzarella cheese, divided

• Preheat the oven to 350 degrees.
• Bring a large pot of salted water to boil with 1 tablespoon olive oil. Cook the lasagna noodles under just tender enough to roll easily, about 5 minutes. Drain the noodles and lightly coat each with more olive oil to keep from sticking, then lay them flat on an olive oil-coated baking sheet until ready to use.
• Prepare a charcoal or gas grill for indirect heat or place a grill pan over medium-high heat.
• Toss the zucchini and yellow squash with olive oil to coat and season with 1 teaspoon herbs and salt and pepper to taste. Grill the zucchini and squash until tender and a bit charred, about 5 minutes, then flip and grill another 5 minutes. Remove and set aside.
• Heat 2 tablespoons olive oil in a skillet over medium-high heat. Saute the onion and mushrooms with the remaining 1 teaspoon herbs until lightly brown, about 10 to 12 minutes. Remove from heat.
• Roughly chop the grilled zucchini and yellow squash and toss with the mushrooms and onion. Set aside.
• Spoon a thin layer of pasta sauce on bottom of 13-by-9-inch glass baking dish, then cover with the chopped vegetables.
• In a medium bowl, stir together the cottage cheese, ricotta, Parmesan, egg and garlic powder until combined. Spread a thin layer of this mixture on top of each lasagna noodle, then sprinkle with a few tablespoons cheddar and mozzarella cheese and cover with a few spinach leaves.
• Roll each noodle into a tight pinwheel and place spiral-side-down on top of the vegetables, packing together tightly so they stay closed. Cover the noodles with the remaining sauce and remaining cheddar and mozzarella cheese. Place the pan on a baking sheet to catch any drippings and bake 35 minutes, until the sauce and cheese are bubbly and slightly brown. Cover with foil and bake another 10 minutes. Let rest 15 minutes before serving.

Extra Sauce: 4 Holiday Cookies for Chocoholics

Tuesday, December 23rd, 2014

Sugar cookies make spirits bright, and gingerbread sings of the holidays, but deep down, our hearts will always belong to chocolate.





1. Double-stuffed childhood favorites have nothing on these monster Chocolate Sandwich Cookies.

2. Nothing is as comforting as a chocolate chip cookie – except maybe the dual punch of these Chocolate Cookies.




3. Chocolate chip cookies grow up with the addition of chocolate bitters to Triple Chocolate Cookies. Add cocoa powder and chocolate chips the holy trinity of cocoa goodness.

4. Macarons come in a rainbow of colors, but the luscious dark brown sheen of these Chocolate Macarons puts those pastel-hued babies to shame.


-photos by Carmen Troesser

Extra Sauce: 7 holiday cookie recipes like Grandma made

Thursday, December 11th, 2014

Whether she’s your Grandma, Nana, Nonna, Oma or Gram, she probably has a holiday cookie recipe you look forward to every December. This year, grab your apron and treat her to a one of these traditional – or not so traditional – treats. Here, 7 of our favorite holiday cookie recipes:




1. These traditional Italian cookies flavored with almond and citrus are coated in snowy powdered sugar. Ricciarelli will melt away winter blues as they melts in your mouth.

2. For a cookie worth the wait, gather ingredients for Florentine Lace Cookies. Let the dough rest overnight, then drizzle this delicate almond treat with chocolate.

3. Opa! Hailing from the Greece, Kourambiedes are a decadent butter cookie that should find a place in your oven this holiday.

4. Holiday Shortbread is a beautiful canvas for seasonal ingredients like pumpkin, white chocolate and cranberries.




5. Old World Springerles are an anise-flavored, pillow-shaped cookie that, after baking in a special mold, is almost too pretty to eat. Almost.

6. Bigger is better this holiday with these Cranberry Crunch Cookies that can be make regular sized (yawn) or super-sized for extra fun.

7. Black-White Christmas Cookies cover a simply spiced soft cookie with both chocolate and vanilla frosting – perfect for the indecisive sweet tooth.


-photos by Carmen Troesser

Extra Sauce: 6 Thanksgiving recipes for gluten-free guests

Monday, November 24th, 2014



The turkey usually isn’t a problem for your gluten-free guys and gals, but stuffing and rolls are definite no-gos. Welcome them with a starter of Apple Cheese Pleasers and make sure to have at least two sides they can enjoy with their bird.




Dishes like Beet and Carrot Salad, Roasted Sweet Brussels Sprouts and Grapes or Butternut Squash Stew will satisfy all your guests with any dietary needs.




And why pumpkin pie is a must on Thanksgiving, make sure your GF guests end on a sweet note, too, with Hold-the-Oatmeal Cranberry Cookies and Pumpkin Chocolate Chip Cookies.

-photo by Greg Rannells

By the Book: Mark Bittman’s Chicken and Dumplings with Lots of Peas

Saturday, September 27th, 2014



You don’t argue with Mark Bittman. The longtime New York Times food columnist literally wrote the book on how to cook everything (along with more than a dozen other titles) and how he’s back with his latest culinary textbook, How to Cook Everything Fast.

Here’s Bittman’s claim: you can make just about anything – from beef stew to shrimp paella – in 45 minutes or less with a few simple adjustments. In this 1,054-page tome, breakfasts, salads, soups, stews, meat and more are all sped up, without resorting to packaged mixes or precooked, preservative-packed shortcuts.

As with most of his books in the How to Cook Everything lineage, a good 40 pages at the beginning are not focused on recipes or inspirations, but good old kitchen know-how. Never learned how to peel and slice a mango? How many pans do you actually need in your kitchen? Bittman never forgets that at the end of the day, he’s writing for the home cook and that everyone has to start somewhere. He’s even got tips for the most efficient way to organize your kitchen (if you’re Type A like that).



Unlike traditional cookbooks, Bittman insists that home cooks throw mise en place – that most revered of professional chef prep techniques – out the window. “(Mise en place) is also completely impractical when you’re working along or even have a little help. Doing all the prep ahead of time often leaves you twiddling your thumbs, waiting for food to cook,” he writes. Instead, Bittman advocates “real-time cooking,” combining ingredient prep and cooking in the most efficent order while preparing a dish. To that end, his recipes are color-coded; black text means cook, and blue text means prep while cooking. Since many dishes require bringing water to boil, simmering vegetables or occasionally stirring, it makes sense to multitask during this time. Watched pots never boil, after all.




Chicken and dumplings are a fall favorite in my family, but seldom do we take the time to actually make it at home. Simmering a chicken stew and creating our own pillowy dumplings is time-consuming and definitely not an option on a weeknight after an hour in traffic. But Bittman insisted I could get this done, from scratch, in 45 minutes or less. Challenge accepted.




Bittman employs a few time-saving tricks for the traditional chicken and dumplings recipe. First, cut the chicken up into bite-sized pieces instead of letting whole breasts and thighs poach slowly. To get that all-day simmered flavor, invest in great chicken stock or break out some of your DIY stock from the freezer.




After simmering the vegetables and the chicken until cooked through (only about five minutes, thanks to their small size), the recipe instructs you to remove them from the stock and set aside. This gives the dumplings plenty of room to puff up and steam in the liquid.




It’s tempting to skip the dumplings and use a quick box mix or frozen; don’t. These came together in a snap, and all the ingredients (flour, butter, yogurt, baking powder and baking soda) were already in my kitchen. However, pay close attention to the liquid. Bittman advises maintaining a gentle bubble, but in my zeal to be efficient, I started washing dishes and that bubble turned to boil. Thankfully, half of the puffy dumplings survived and the ones that didn’t made a wonderful thickening agent.




The vegetables and chicken are tucked back under the dumplings along with three hefty cups of frozen peas (and in my case, chopped mushrooms by special request). Once the peas have warmed through, it’s ready to serve. The hearty stew was thick and packed with vegetables and chicken thanks to the rich stock (and, admittedly, my dumplings-turned-roux). The dumplings were amazing; light as a feather with a gentle tang from the yogurt. It was, as Bittman said, comfort in a bowl – and it all came together in 45 minutes on a Thursday night.




Chicken and Dumplings with Lots of Peas
4 servings

6 cups chicken stock
1 large onion
2 medium carrots
1 celery stalk
1½ lbs. boneless, skinless chicken thighs or breasts
4 sprigs fresh thyme
Salt and pepper
1 cup flour, plus more as needed
1½ tsp. baking powder
½ tsp. baking soda
3 Tbsp. butter (keep it in the fridge)
½ cup yogurt or buttermilk
3 cups frozen peas

• Put 6 cups chicken stock in a large pot and bring to a boil.
Trim, peel and chop the onion; add it to the pot.
Trim, peel and slice the carrots and chop the celery; add them to the pot.
Chop the chicken and add it to the pot.
• Add 4 sprigs thyme, a sprinkle of salt, and lots of pepper to the pot. When it boils, adjust the heat so the mixture simmers gently but steadily. Cook until the vegetables are tender and the chicken is cooked through, 5 to 10 minutes.
• Combine 1 cup flour, ¼ teaspoon salt, 1½ teaspoons baking powder, and ½ teaspoon baking soda in a food processor. Cut up 3 tablespoons cold butter and add to the food processor.
• Pulse a few times to blend the butter into the flour mixture. Add ½ cup yogurt or buttermilk and pulse until the mixture just forms a ball. Sprinkle a little flour onto your cutting board, turn out the dough and knead it 10 times.
• When the chicken and vegetables are done, transfer them to a bowl with a mesh strainer or slotted spoon (fish out the thyme). Adjust the heat so the stock bubbles gently and never boils.
• Drop about 8 heaping tablespoons of biscuit dough into the stock and cover. Cook, adjusting the heat to maintain a gentle bubble, until the dumplings are puffed and cooked through (a toothpick will come out clean), 12 to 15 minutes.
• Nestle the chicken and vegetables underneath the dumplings and add 3 cups frozen peas. Cook until the peas are warmed through, a minute or 2, taste and adjust the seasoning and serve.

Reprinted with permission from Houghton Mifflin Harcourt

What’s your trick to speed up your cooking process? Tell us in the comments below for a chance to win a copy of How to Cook Everything Fast.




A Look Back on a Month of Pie

Sunday, August 31st, 2014

This month, we went all out for our favorite summer dessert: pie. Before we launch into our September issue (and our annual Guide to Drinking!) here’s a look back at all the pie love we shared in August.




Pie showed up on all our favorite things, from onesies to tea towels; we gave you fillings for every season; the list of our top 10 pies to try made us crave them all over again; Baked went savory with a tomato galette and and sweet with a no-bake mango pie; we played with a healthy(ish) pie using whole grains and natural sweeteners; a classic peach pie couldn’t be beat in mid-August; pies were baked into bowls; our favorite campfire treat found its way into our ovens; I Scream Cakes showed us how to cool off with ice cream pies in the dog days of summer;  we cheered for our favorite pie movie moments on screen; the pros showed us how to lattice in three easy steps; we learned how to bake quick pies on the fly; and the even the gluten-free fans got a taste with raw carrot pie.



Drink This Weekend Edition: Sangria, Red or White

Friday, August 22nd, 2014



Just in case you forgot what summer in St. Louis is supposed to feel like, it’s back with a vengeance. This weekend is going to be hot. Like triple-digit heat index hot. It’s time to quench your thirst with a classic summer sipper. Here, we set you up with sangria two ways, whether you like bold, fruity reds or delicate, floral whites.

For the red wine crowd, mix a robust Burgundy or cabernet sauvignon with brandy, triple sec, peach schnapps, blood orange and liqueurs, fresh fruit puree, citrus juices and club soda. Get the recipe for this powerful, fruity sangria here.

Not a red wine drinker? Go light and bright with a few bottles of dry Spanish white wine. Stir it up with apples, orange slices, lemons, limes, peach schnapps, orange juice, brandy, triple sec and sugar to sweeten the pot. Get the recipe here.

6 green dishes (and 2 green drinks) to celebrate St. Patrick’s Day

Monday, March 17th, 2014

All of the St. Patrick’s Day festivities and have us thinking – and eating – green. If you’re not a fan of corned beef and cabbage (though this recipe may change your mind), colcannon or Irish soda bread, you can still inspire a little luck of the Irish with six dishes (and two drinks) as green as a shamrock.


1. A light, refreshing Cucumber Avocado Soup is made silky smooth with buttermilk.

2. Those rubber-banded bunches of asparagus stems are one of the first signs that spring really is on its way. Celebrate its vibrancy on this Asparagus and Green Onion Pizza.



3. Get rid of those last few bunches of kale with the snack that launched the craze: Kale Chips.

4. Corned beef isn’t the only protein option today. Go vegetarian with DIY Lentil, Chickpea & Quinoa Burger loaded with avocado and cilantro garlic cream.



5. Got a vegetable peeler and a zucchini? We’ve got a Shaved Zucchini Salad.

6. A little green food coloring goes a long way with these adorable Mint Chocolate Chip Cupcakes.


And if you had your fill of Irish ales, whiskey and Irish cream this weekend, lighten up your drinking regime with The Subcontinental (pictured) or a Lean and Green.

-Soup photo by Laura Miller; kale photo by Ashley Gieseking; zucchini photo by Greg Rannells; cocktail photo by Geoff Cardin

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