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WINNING RECIPES
WINNING RECIPES
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LIFELONG CALIFORNIAN
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2d
WINNING RECIPES
Noelle
Pumpkin Bread (Smitten Kitchen)
•••
A v v good recipe, not least because it uses up the whole darned can of pumpkin!
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50
6
28d
WINNING RECIPES
Elizabeth Clayton Wester
Via Carota's insalata verde salad dressing
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Hall of famer.
48
3
6w
YOUR FUTURE SELF WILL THANK YOU
Make Your Own Vinegar with Excess Fruit
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I just started doing this this summer with excess fruit from our garden. I made a plum vinegar and a mixed berry vinegar and both are wonderful. Still mellowing—I’ll likely use for shrubs, salad dressings, and to give away as gifts. The cheesecloth is key for avoiding fruit fly infestations.
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59
3
6w
YOUR FUTURE SELF WILL THANK YOU
Simplify Stock
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Homemade stock tastes better. It has more collagen, which means more body. It’s also a pain in the a$$ to devote an entire day to. I used to make and freeze a HUGE pot once every few months. This took a lot of time and freezer space. Now, I make smaller batches in my electric pressure cooker but do it more often. It’s my favorite use for the dang appliance. here’s how: •devote a freezer bag to stock parts: onion ends, parsley stems, that last rib of celery, and bones from raw or roasted chicken. •when you have at least 3# of bones saved (or just buy some), put them in the pressure cooker with your aromatics and add 1 quart of water per pound of bones. •for 3 pounds of bones, use about 1 onion, 1 large carrot, 1 large celery stalk, some parsley stems, a few peppercorns, a few garlic cloves, a pinch of salt, and a teaspoon of cider vinegar. •cook at high pressure for 90 minutes, then let steam release naturally •strain, skim, and cool stock, then freeze in pint or quart containers and use as needed.
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128
5
7w
WINNING RECIPES
Jim Biancolo
Raised Waffles
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Best waffle of all time!!! I wrote an ode to this recipe in GOOD THINGS!
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67
2
7w
YOUR FUTURE SELF WILL THANK YOU
Freeze Ripe Tomatoes Whole
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Forget canning and all of its messiness, waste (blanching, peeling, seeding, etc.), and anxiety-fueling (did you add enough acid and cook long enough to prevent botulism?). Just freeze tomatoes whole! Don’t bother removing the stems! Place them on a sheet pan in a single layer, freeze until solid, then transfer to freezer bags. Use throughout the year in soups, braises, stews, sauces, etc. No defrosting necessary!
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240
21
7w
WINNING RECIPES
Sarah
Marcella Hazan’s Tomato Sauce
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I’m a convert.
29
1
7w
WINNING RECIPES
JV
Saving The Parmesan Rind
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Always save her!
53
5
8w
WINNING RECIPES
Sarah Kieffer’s Brownies
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Perfection. No notes!
202
6
8w
WINNING RECIPES
Ultimate Brown Butter Rice Krispies Treats by King Arthur Baking
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Simply the best.
46
8w
WINNING RECIPES
Molly Hall
Slicing and then freezing bread
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14
8w
WINNING RECIPES
Andrea Nguyen’s Mapo Tofu
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No notes (though I usually make it with turkey since that’s what I tend to have around)! (This is a gift link)
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44
1
8w
WINNING RECIPES
Nigella’s Strawberry Streusel Cake
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Works with any summer fruit. Increase the salt and add some to the streusel!
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63
8w
WINNING RECIPES
Bon App Sweet & Spicy Pork Noodles
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I usually make them with turkey, increase the tomato, decrease the sambal, and ALWAYS use fresh noodles from Berk Bowl!
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28
1
8w
WINNING RECIPES
Jordan Marsh Blueberry Muffins (King Arthur Version)
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I’ve been making these weekly all summer. I’ve got a few tweaks, will eventually publish them. But this recipe is a winner.
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59
4
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