chill

Crème Brûlée with Berries recipe | Epicurious.com

whipping cream

vanilla bean, split lengthwise

sugar

berries

(packed) golden brown sugar

raspberry liqueur (optional)

Chocolate Puddings with Orange Whipped Cream recipe | Epicurious.com

cornstarch

whole milk, divided

chocolate chocolate chips

unsalted butter

vanilla extract

Grand Marnier or other orange liqueur

orange peel

tip:

Sweet Potato Rum Pie with Walnut-Gingersnap Crust recipe | Epicurious.com

gingersnap crumbs

walnuts (about 2 1/4 ounces)

(packed) dark brown sugar

salt

(1/2 stick) unsalted butter, melted

(packed) well-drained canned yam pieces in light syrup (about 8 ounces)

dark rum

pumpkin pie spice

walnut halves

whipped cream (optional)

Coffee-Brandy Crème Brûlée Recipe | Epicurious.Com

instant coffee crystals

brandy

Panna Cotta Recipe | Epicurious.Com

gelatin (about 1 tablespoon)

water

heavy cream

half and half

Empanada Dough Recipe | Epicurious.Com

all-purpose flour

(1/2 cup) cold unsalted butter, cut into 1/2-inch cubes

white vinegar

Snow Pea And Green Bean Salad Recipe | Epicurious.Com

white-wine vinegar

olive oil

green beans,

snow peas, trimmed and strings discarded

Salted Rye Cookies Recipe | Epicurious.Com

(2 sticks / 225 g) unsalted butter,

(150 g) granulated sugar

Kosher salt

orange zest

(230 g) whole (dark) rye flour

coarse sparkling sugar or turbinado sugar

Peanut Butter Pie Recipe | Epicurious.Com

vanilla

(1 stick) butter, melted

cream cheese, softened

peanut butter

condensed milk (about 1/2 cup)

confectioner’s sugar, sifted

Semisweet chocolate shavings,

Unsalted peanuts,

Emma Galloway's Tempeh & Mushroom Burgers with Smashed Avocado

onion, finely diced

garlic,

button mushrooms, trimmed & finely chopped

tsp finely chopped fresh thyme leaves

paprika

tempeh, rough chopped

gluten-free breadcrumbs

salt & black pepper,

olive oil,

gluten-free buns, sliced in half

avocado, pepper

lettuce

Heat a small saucepan over medium-high heat. Add oil and onion and cook, stirring often, for 4–5 minutes or until tender and golden. Add garlic, finely chopped mushroom and thyme and cook, stirring often, for a good 5–8 minutes or more, until the mushrooms have released their juices and these have evaporated, so that the mushrooms are almost dry, tender and golden (this is important because you don't want any excess moisture or your patties won't hold together). Add paprika and cook for a further 20–30 seconds.

Transfer to a food processor, add tempeh and breadcrumbs and pulse until finely ground. Season with salt and pepper. Shape into 4 large patties, cover and chill for at least 30 minutes, or up to 2 days if preparing ahead of time. If you don't have a food processor, finely chop the tempeh, add onion mixture and breadcrumbs then, using your hands, scrunch everything together until it holds its shape.

Heat a large saucepan over medium-high heat, add a splash of olive oil and cook the patties for 3–4 minutes on each side, or until golden. Grill buns on the cut side until golden. Spread a little mayonnaise and pesto onto the base of each burger bun, then add a patty, a few micro greens or lettuce, some onion slices. Top with smashed avocado and spread a little relish on the cut side of the top bun and place over.

Crème Fraîche

buttermilk

Epicurious

Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.

The curd needs to chill overnight, so prepare it one day ahead.

Lime Curd

lime juice

lime peel

Place fine strainer over medium glass bowl. Melt butter in heavy medium saucepan over medium-low heat. Remove from heat. Add sugar, lime juice, lime peel, and salt; whisk to blend. Add yolks and whisk until smooth. Return saucepan to medium heat and whisk constantly until curd thickens slightly and leaves path on back of spoon when finger is drawn across and instant-read thermometer inserted into curd registers 165°F (do not boil), 10 to 12 minutes (mixture will not be as thick as traditional curd but will resemble slightly thickened sauce). Pour curd into prepared strainer; discard solids in strainer. Place plastic wrap directly onto surface of curd and chill overnight. DO AHEAD: Can be made 1 week ahead. Cover and keep chilled.

Hungarian Hazelnut Torte

hazelnuts, toasted, husked, cooled

cake flour

baking powder

eggs,

unsalted butter, melted, cooled slightly

milk

apricot preserves

apricots,

Preheat oven to 350°F. Butter and flour 9-inch-diameter springform pan. Line bottom with parchment paper. Blend first 4 ingredients in processor until nuts are ground as fine as flour.

Using electric mixer, beat egg yolks, 1/3 cup sugar, and vanilla in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add 1/3 cup sugar, beating until stiff but not dry. Fold 1/4 of whites into yolk mixture to lighten. Fold in remaining whites. Sift half of flour mixture over; fold in gently. Sift remaining flour mixture over and fold in, adding any nuts from sifter. Drizzle butter over batter, folding in gently (do not overmix or batter will deflate).

Transfer batter to prepared pan; bake until tester inserted into center comes out clean, about 35 minutes. Transfer pan to rack; cool cake 10 minutes. Cut around pan sides to loosen cake; release pan sides. Invert cake onto rack. Remove pan bottom and parchment paper. Cool.

Place cornstarch in heavy small saucepan. Gradually add milk, stirring until cornstarch dissolves. Whisk in egg yolks. Whisk constantly over medium-high heat until custard comes to boil and thickens, about 3 minutes. Transfer to large bowl. Press plastic wrap onto surface of custard. Chill 30 minutes.

Finely grind 1 cup nuts with powdered sugar in processor, about 30 seconds. Using electric mixer, beat vanilla into custard. Beat in butter, 1 piece at a time, then beat in ground nut mixture in 4 additions. Refrigerate until firm enough to spread, stirring often, about 30 minutes.

Stir apricot preserves in small saucepan over medium heat for 1 minute. Push preserves, including fruit pieces, through strainer into small bowl. Cool.

Finely chop 1/2 cup hazelnuts. Using long serrated knife, cut cake horizontally in half. Place 1 layer, cut side up, on 8-inch-diameter tart pan bottom or cardboard round. Spread evenly with apricot preserves. Top with second layer, cut side down. Transfer 3/4 cup buttercream to pastry bag fitted with large star tip. Spread remaining buttercream over top and sides of cake. Press 1/2 cup chopped hazelnuts onto sides of cake.

Pipe 12 rosettes around top edge of torte. Place 1 hazelnut and 1 apricot sliver into each rosette. Refrigerate until buttercream sets, at least 1 hour. (Can be made 1 day ahead. Cover with cake dome; keep chilled. Let stand at room temperature 1 hour before serving.)

If you've never tried Nutella, that ambrosial combination of hazelnuts and chocolate, put this book down right now, run to your nearest grocery store, and buy a jar. Bring a spoon along to expedite the Nutella-in-mouth process. OK, now that we're all on the same Nutella-obsession page, I'll proceed with a recipe that will make you fall into an incoherent puddle of babbling ecstasy, while simultaneously making you the most popular of all your friends (if you can bring yourself to share). What's more, this is a speedy, incredibly easy one to whip up, so you don't have to delay your satisfaction for too long.

Nutella Pie

Chocolate Cookie Crust

(270 g) Nutella

mascarpone cheese

(55 g) chopped toasted hazelnuts

Preheat the oven to 350°F (175°C). Pat the crust into a 9-inch (23-cm) pie plate. Bake it for 10 minutes, then let it cool completely.

Make the filling: In a large bowl, using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat together the Nutella, mascarpone, and salt until light and fluffy. Spread the filling into the pie shell, cover it with plastic wrap, and refrigerate until firm, about 1 hour.

Top the pie with the chopped nuts, slice the pie, and serve. This pie can be refrigerated for up to 1 week, covered in plastic wrap (but it won't last that long!).

There are many versions of Turkish yogurt cake. This one is like a light, airy, fresh-tasting cheesecake. If you wish, you can make a syrup, which should be passed around in a jug for people to help themselves. I prefer the cake pure and simple, without the syrup.

Yogurt Cake

Greek-style yogurt

unwaxed lemon

lemon

lemon juice

orange

Beat the egg yolks with the sugar to a thick, pale cream. Beat in the flour, then the yogurt, lemon zest, and lemon juice until it is thoroughly blended.

Whisk the egg whites until stiff and fold them into the yogurt mixture. Pour this into a round, nonstick baking tin (about 9 inches in diameter), greased with butter. Bake in an oven preheated to 350°F for 50 to 60 minutes, until the top is brown. It will puff up like a soufflé and then subside.

Turn out onto a serving plate, and serve warm or cold.

If you are making the syrup, boil the water with the sugar, lemon juice, and grated orange zest for 3 to 5 minutes. Let it cool, then chill in the refrigerator.

Buttermilk lightens the traditional all-cream panna cotta base—without sacrificing lusciousness.

Buttermilk Panna Cotta with Apricot and Candied Fennel

gelatin

heavy cream, divided

fennel seeds

Place 1/4 cup cold water in a small bowl. Sprinkle gelatin over; let stand 10 minutes.

Heat 1/2 cup cream in a medium saucepan over medium heat until very warm (it will deactivate the gelatin if it gets too hot). Remove from heat, add gelatin and 2/3 cup sugar, and whisk until they are completely dissolved. Gradually stir in remaining 2 1/4 cups cream, then buttermilk. Divide among eight small bowls or 6-ounce ramekins and chill until set, at least 4 hours.

Meanwhile, bring apricots, 2 tablespoons sugar, and 1 cup water to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until thickened and jam-like, 20–25 minutes. Let compote cool completely.

Bring remaining 1 tablespoon sugar and 2 tablespoons water to a boil in a small saucepan over medium-high heat and cook, swirling often, until thick and syrupy (do not let it take on any color), about 4 minutes. Add fennel seeds and reduce heat to medium. Cook, stirring constantly, until sugar starts to become dry and crystallized, about 2 minutes. Remove from heat and stir until sugar is completely dry and crystallized, about 1 minute longer. Transfer seeds to a small bowl; set aside.

Serve panna cotta topped with compote and candied fennel seeds.

DO AHEAD: Panna cotta can be made 3 days ahead; cover and keep chilled. Compote can be made 1 week ahead; cover and chill.

Remember those sesame noodles I used to order in New York as a cash- strapped actress? Well, I’ve re-created my own recipe here and, in my humble opinion, it’s even better than the original. Best part? This is a cinch to make.

Cold Sesame Noodles with Cucumber Recipe

Chinese egg noodles, cappellini, or pad thai– style rice noodles

peanut oil

sesame oil

rice vinegar

soy sauce

sesame seeds

honey

ginger

garlic cloves,

red pepper flakes

sriracha or other red chile sauce

Persian cucumbers, 1 grated, 1 thinly sliced

scallion, chopped

salted roasted peanuts, chopped

cilantro leaves, chopped

Bring a pot of water to a boil. Prepare a bowl of ice water.

Cook the noodles in boiling water until al dente, 3 to 5 minutes. Drain and transfer to a bowl of ice water and soak for 5 minutes, until well chilled. Drain again, return to the bowl, toss with the peanut oil, and set aside.

In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes, and sriracha. Fold in the grated cucumber, half the scallion, and half the peanuts. Add the chilled pasta and toss to coat thoroughly. Transfer to a serving bowl, twirling the pasta into a nest shape. Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts.

A garlic, balsamic, and mustard based marinade gives this charred london broil steak a wonderfully rich flavor. 

Grilled Marinated London Broil

garlic cloves, minced

balsamic vinegar

Dijon mustard

Worcestershire sauce

oregano,

basil,

thyme,

hot red pepper flakes

London broil

To give your London Broil the best possible flavor, marinate it overnight in a mixture of balsamic, garlic, lemon, mustard, dried herbs, oil, and just a bit of Worcestershire sauce and soy sauce. You'll notice that there’s no salt in the marinade; the soy and Worcestershire provide enough salt to season the meat well, plus they give it an extra tang of umami that will entrance the dinner table. (They'll ask what the secret ingredient is; it's up to you whether you want to tell them or not.) Once the meat is marinated and ready to grill, it only takes about 20 minutes to cook. For the crustiest char, make sure your grill grate is about four inches over glowing coals.

In a bowl whisk together marinade ingredients until combined well.

Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.

Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

This creamy, dreamy icebox cake—built in a bowl for maximum ease—is the no-bake dessert you'll be making all summer.

Blackberry Icebox Cake

blackberries, divided

blackberry jam

kosher salt

Measure out 2 cups blackberries from 2 pints. Slice berries in half lengthwise and transfer to a medium bowl. (Save remaining berries for decorating later.)

Add 1/2 cup blackberry jam to bowl with sliced berries. Using a citrus juicer, juice 1 lemon over berry mixture. Let sit 10 minutes.

Using an electric mixer, beat 2 cups heavy cream in a large bowl, starting on low speed and increasing to high, until soft peaks form.

Beat in 1/4 cup powdered sugar and a pinch of salt just to combine.

Line a medium bowl (6-cup capacity) with plastic wrap, pressing into bottom and up sides and leaving plenty of overhang. Line the bottom of bowl with a layer of vanilla wafers.

Spoon about 1/4 cup berry mixture over wafers. Scoop 1 1/2 cups whipped cream into a small bowl; cover and save in fridge for later. Spread 1/2 cup of the remaining whipped cream evenly over wafer and berry layers. Repeat layers with wafers (breaking to fit as needed—no one will know), blackberry mixture, and whipped cream, using more for each layer as the bowl gets wider, until you run out of all the components.

Bring up plastic overhang to cover and chill at least 24 hours.

Unwrap plastic from top of cake and place a large cake stand or platter firmly over it. Flip over and lift bowl away; peel away plastic wrap. (Ta-da!)

Using a whisk, beat reserved whipped cream back to soft peaks, then use a spoon to dollop cream all over cake and spread around evenly.

Cut reserved berries in half lengthwise and arrange them on top.

Cake can be assembled 2 days ahead and can also be unmolded and covered in cream 1 hour ahead; either way, keep in the fridge until the last minute.

A quick and easy Chocolate Mousse Pie recipe 

Chocolate Mousse Pie

21 chocolate sandwich cookies (such as Oreos)

(1/2 stick) unsalted butter,

semisweet chocolate, finely chopped

Chocolate shavings (optional)

Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.

Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in heavy small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)

Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings.

If I were making dessert for one of my favorite movie stars, George Clooney or Meryl Streep, I'd bake this galette because it is simple, rustic, and honest. If you want to serve it to a large group for a special gathering, the recipe doubles easily to make a 12-inch galette. Accompany with a dollop of whipped cream or vanilla ice cream and you have a totally scrumptious home-style dessert. --Marcy

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Top 23 chill recipes from across the web

The most viewed chill recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crème Brûlée with Berries recipe | ...

Chocolate Puddings with Orange Whip...

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The most viewed chill recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine