entertaining

Deep Dish Quiche with Garnishes recipe | Epicurious.com

recipe Our Favorite Pie Dough

All-purpose flour (for surface)

shallots, finely chopped

Tbsp. olive oil

kosher salt, divided

Tbsp. finely chopped chives

eggs

half-and-half

tsp. black pepper

crème fraîche,

Braised Leeks, Peas, and Lettuce, prosciutto

Mushroom and Kale Breakfast Skillet recipe | Epicurious.com

olive oil

cumin seeds

coriander seeds

red pepper flakes

onions, halved, sliced lengthwise into 1/4"-thick strips

lb. mixed wild or crimini mushrooms, sliced 1/4" thick

cherry tomatoes

Tbsp. red or white wine vinegar

kosher salt

curly kale, stems removed, torn into small pieces

Flaky sea salt, chopped parsley

Crisp Roast Duck recipe | Epicurious.com

boiling-hot water

salt

black pepper

Get the party started with these spicy appetisers. The poppers are stuffed with a garlicky cream cheese and bacon filling and are coated in panko breadcrumbs.

Bacon and cheese-stuffed jalapeño poppers recipe

extra virgin olive oil, plus extra for shallow-frying

shortcut bacon rashers, finely chopped

garlic clove, crushed

cream cheese, softened

green onions, thinly sliced

oregano leaves

tasty cheese

jalapeno chillies

plain flour

eggs, lightly beaten

panko breadcrumbs

Greek-style yoghurt, to serve

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Erin Jeanne McDowell has gifted us a new pumpkin pie with no stress for 2020. One with a glassy-smooth filling that will never crack, plus the easiest crust.

Pumpkin Sugar Pie With Cookie Crust from Erin Jeanne McDowell

(1/2 cup) granulated sugar

(1/2 cup) all-purpose flour

(1/2 cup) packed dark brown sugar

(1 cup) whole milk

(3/4 cup) heavy cream

(1 1/2 teaspoon) vanilla extract

(1/2 teaspoon) fine sea salt

(1 cup) pumpkin puree

(2 teaspoons) pumpkin pie spice (see note above)

(1/4 cup) granulated sugar

(1) large egg yolk (save the white

(1 teaspoon) vanilla extract (optional)

(1 3/4 cups) all-purpose flour

(1 tablespoon) water

Heat the oven to 375°F (190°C) with a rack in the lower third (preferably with a baking steel or stone on it).

In a medium bowl, whisk the sugar and flour to combine. Add the brown sugar and mix to combine. Whisk in the milk, cream, vanilla extract, and salt, and mix just to combine—too much whisking will lead to lots of air bubbles that can linger on the surface of the custard after you transfer it to the crust. Gently whisk in the pumpkin puree and pumpkin pie spice until incorporated.

Place the parbaked crust on a parchment-lined baking sheet and pour in the custard (pour any that doesn’t fit into a separate ramekin and bake). Bake until the filling appears set at the edges but is still jiggly in the center, 28 to 32 minutes. (In a deeper pan this can take much longer, even 45 minutes to an hour.) Cool to room temperature, then chill for at least 2 hours, or until ready to slice and serve. 

Pumpkin Sugar Pie

In the bowl of a stand mixer fitted with the paddle attachment (or if you don’t have an electric mixer, feel free to mix in a bowl with a wooden spoon or silicone spatula), cream the butter and sugar on medium-low speed until smooth, 2 to 3 minutes. Add the egg yolk and vanilla, if using, and mix on medium speed to combine. Scrape the bowl well. Add the flour and salt and mix on low speed until fully incorporated, 45 seconds to 1 minute. Add the water and mix just until the dough is smooth, about 1 minute more. If the filling still looks dry or crumbly, you can add a few more drops of water until it holds together when pressed.

Turn out the dough and use your fingers to press it evenly into the pan or pans—this crust will hold a shape if you crimp it, but it also looks nice just flattened evenly to the edges. Chill for at least 30 minutes, and up to overnight.

This crust is best baked at 350°F (175°C). To parbake the crust: Bake, without pie weights, for 15 to 18 minutes, until the crust is beginning to turn lightly golden. If the bottom crust starts to puff up, you can poke the bottom with a fork in a few places to deflate it, and continue baking (the egg wash will seal the holes). To use with the pumpkin sugar pie filling: Remove the pan from the oven, brush the bottom and sides with egg wash (any egg wash is fine, but here, your leftover egg white works perfectly!), and let cool completely in the pan.

Press-In Cookie Crust

Intended as a cheap way to draw customers into drinking establishments, the most traditional tapas are easy to make, inexpensive, and go perfectly with booze. Nobody wants throwing a party to be a chore, least of all the cook. In that spirit, here are 4 simple tapas that require only 4 ingredients (aside from salt, pepper, and olive oil). They're guaranteed to get the mixers mixing and the shakers shaking.

Small Plates: 4 Spanish Tapas That Use Only 4 Ingredients Each Recipe

For Escalivada Catalana (Catalan-style Roasted Vegetables)

eggplant

red bell pepper

sherry vinegar

kosher salt and black pepper

For Queso Idazábal Marinado (Marinated Idiazábal cheese)

Idiazábel cheese,

garlic cloves,

bay leaves

thyme

black peppercorns

For Garbanzos con Chorizo (Chickpea and chorizo stew)

dry-cured Spanish style chorizo, cut into ¼-inch slices

onion,

tomato paste

(14.4 ounce) can cooked chickpeas, undrained

For Coliflor con Pimentón (Cauliflower with smoked paprika)

garlic cloves, thinly sliced

cauliflower,

smoked Spanish paprika (Pimentón de la Vera)

Set oven rack to lower middle position and preheat oven to 400 degrees. Rub eggplant, onion halves, and bell peppers with 2 tablespoons olive oil and season generously with salt and pepper. Place on foil-lined rimmed baking sheet and roast for 30 to 40 minutes until eggplant and peppers are fully softened and charred on the exterior, and onions are softened with a few charred spots, turning vegetables every ten minutes to achieve even cooking. Some vegetables may cook faster than others - remove them to large mixing bowl as they finish roasting.

Allow vegetables to rest until cool enough to handle, then peel eggplant and pepper (skins should slip off fairly easily with fingers). Roughly chop all vegetables into strips and return to mixing bowl. Add sherry vinegar and remaining olive oil and stir to combine. Season to taste with salt and pepper. Serve warm or at room temperature with grilled or toasted rustic bread.

Add all ingredients to medium bowl and mix with rubber spatula or wooden spoon to combine. Cover with plastic and let marinate at room temperature for 8 to 12 hours, mixing occasionally. Serve at room temperature with toothpicks and crusty bread for dipping into olive oil.

Heat olive oil in 10-inch heavy-bottomed stainless steel skillet over medium heat until shimmering. Add chorizo and cook, stirring frequently until some fat render and sausage is starting to brown, about 10 minutes. Add onion and cook, stirring frequently, until onion is fully softened but not browning, 5-8 minutes. Add tomato paste and cook, stirring constantly, until paste begins to fry, about 2 minutes. Add chickpeas, stir to combine, bring to a simmer, reduce heat to low, and reduce until stew-like consistency is reached, about 10 minutes. Season to taste with salt and pepper, and serve immediately with toasted or grilled rustic bread.

Heat olive oil in 12-inch heavy-bottomed stainless steel skillet over medium-high heat until shimmering. Add sliced garlic and cook, stirring constantly, until garlic is light golden brown. Using slotted spoon or skimmer, remove garlic to small bowl and set aside. Add cauliflower to skillet and cook, stirring occasionally until fully tender and caramelized in spots. Remove from heat, add 1/2 teaspoon paprika, reserved garlic, and sherry vinegar (oil may spatter when adding vinegar—be careful). Stir to combine, season to taste with salt and pepper, transfer to wide serving dish, and sprinkle with remaining paprika. Serve with toasted or grilled rustic bread.

This homemade pasta dough is easy to make by hand or with your Kitchenaid stand mixer. Both Italian and foolproof. Here's how to make it.

Homemade Pasta Dough

flour

sea salt

Sift the flour onto a clean work surface and use your fist to make a well in the center.

Break the eggs into the well. Add the oil and a pinch of salt to the well. If you&#8217;re coloring your homemade pasta dough, you&#8217;ll want to add the ingredient now. (See How To Color Homemade Pasta Dough below.) 

Gradually mix the egg mixture into the flour using the fingers of one hand, bringing the ingredients together into a firm dough. If the dough feels too dry, simply add a little water, a few drops at a time, up to a couple tablespoons; if the dough feels too wet, add a little more flour. Don&#8217;t worry, you&#8217;ll soon grow accustomed to how the dough should feel after you’ve made it a few times.) Note that you don&#8217;t want to add too much flour or your pasta will be tough and taste floury.

Knead the pasta dough until it&#8217;s smooth, 2 to 5 minutes. Lightly massage it with a touch of olive oil, tuck the dough in a resealable plastic bag, and let it rest at room temperature for at least 30 minutes. The pasta will be much more elastic after resting than it was before.

Make the homemade pasta dough

[Editor&#8217;s Note: You could opt to roll the pasta dough by hand using a long wooden rolling pin, although a pasta machine makes for far less work.] Feed the blob of pasta dough through a pasta machine set on the widest setting. As the sheet of pasta dough comes out of the machine, fold it into thirds and then feed it through the rollers again, still on the widest setting. Pass the pasta through this same setting a total of 4 or 5 times. This takes the place of kneading the pasta dough and ensures the resulting pasta is silky smooth.

Pass the sheet of pasta dough through the machine again, repeatedly, gradually reducing the settings, one pass at a time, until the pasta achieves the desired thickness. Your sheet of pasta dough will become quite long—if you have trouble keeping the dough from folding onto itself or if you are making ravioli, cut the sheet of dough in half and feed each half through separately. Generally the second-from-last setting is best for tagliatelle and the last setting is best for ravioli and any other shapes that are to be filled.

After the sheet of pasta dough has reached the requisite thickness, hang it over a broom handle or the back of a chair to dry a little—this will make cutting it easier in humid weather, as it will not be so sticky. Or, if you&#8217;re in a hurry, you can dust the pasta with a little flour and place it on clean kitchen towels and let it rest for just a short spell.

Shape the pasta by hand (see instructions below) or pass the pasta through the chosen cutters (tagliolini, tagliatelle, etc.) and then drape the cut pasta over the broom handle or chair back again to dry just a little, until ready to cook. (Alternatively, you can toss the cut pasta again lightly in flour—preferably semolina flour—and lay it out in loose bundles on a tray lined with a clean kitchen towel.) Use the pasta as soon as possible before it sticks together or place it in a resealable plastic bag and stash it in the freezer.

Pass the homemade pasta dough through the pasta machine

Tagliatelle On a lightly floured surface, roll or fold one side of the sheet of dough loosely towards the center of the sheet, then repeat with the other side so that they almost meet in the middle. Gently fold one side on top of the other, but do not press down on the fold. Cut the dough into thin slices with a sharp knife, slicing through the folded dough quickly and deftly in a single motion. (It takes very little practice to get the hang of this.) Immediately unravel the slices to reveal the pasta ribbons. (You can do this by inserting the dull side of a large knife into each slice and gently shaking it loose. If you wait, they will stick together. Trust us.) Hang the pasta to dry a little before cooking or dust it well with semolina flour and arrange in loose nests on a tray lined with a clean kitchen towel.

Pappardelle On a lightly floured surface, cut the dough into wide ribbons using a fluted pastry cutter. Hang the pasta to dry a little before cooking.

Tortellini On a lightly floured surface, stamp out rounds of pasta using a round cookie cutter. Pipe or spoon your favorite filling into the middle of each round. Brush the edges with beaten egg and carefully fold the round into a crescent shape, pressing the dough around the filling to push out any trapped air. Using your fingertips, bend the 2 corners of the crescent around to meet one another in the center and press well to seal. Repeat with the remaining dough. Let dry on a floured kitchen towel for about 30 minutes before cooking.

Ravioli If your pasta dough is still in a single sheet, cut it into 2 equal portions. Cover one portion of the dough with a clean kitchen towel or plastic wrap while you work with the rest of the dough. Spoon small mounds (about 1 teaspoon) of filling on the dough in even rows, spacing them at 1 1/2-inch intervals. Using a pastry brush, lightly coat the dough between the mounds with beaten egg. Using a rolling pin, carefully drape the reserved sheet of dough on top of the mounds, pressing down firmly between the pockets of filling to push out any trapped air. Use a serrated ravioli cutter, a pastry cutter, or a sharp knife, cut the ravioli into squares. Transfer the ravioli to a floured kitchen towel to rest for 1 hour before cooking.

Shape the fresh homemade pasta dough by hand

You will need about 4 quarts water and 3 tablespoons of salt for every 13 to 18 ounces of fresh or dried pasta. It is the large volume of water that will prevent the pasta from sticking together. Bring the salted water to a boil in a large pot or saucepan. Throw the pasta into the water. Stir the pasta immediately after you add it to the water and perhaps once again. Stir the pasta only once or twice. If you&#8217;ve used enough water and you stir the pasta as it goes in, it shouldn’t stick.

DO NOT COVER the pot or the water will boil over. Quickly bring the pasta back to a rolling boil, stir, and boil until al dente, or firm to the bite, about 2 minutes. The pasta should not have a hard center or be soggy and floppy. If following a specified cooking time, calculate it from the moment the pasta starts to boil again and have a colander ready for draining. Note: Cooking times for fresh and dried pasta vary according to the size and quality of the pasta. The only way to check is to taste it. However, the basic method of cooking remains the same.

Drain the pasta, holding back 2 to 3 tablespoons of the cooking water. Return the pasta to the pan (the dissolved starch in the water helps the sauce cling to the pasta). Dress the pasta straight away with the sauce directly in the pan. (The Italian way is ALWAYS to toss the cooked, hot pasta with the sauce before serving.) Serve the hot pasta immediately with your favorite sauce. Even a copious drizzle of olive oil or melted butter—cooked just to the point of taking on a slightly nutty, toasty brown tinge—and a smattering of fresh herbs constitutes a sauce when the pasta is as tender and tasty as this.

Cook the fresh homemade pasta dough

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How to make homemade pasta from flour, eggs, salt, and water.

How to Make Homemade Pasta Dough

For this bacon wrapped pork roast, a boneless pork rib roast is rubbed with paprika, cayenne, garlic, thyme; wrapped in bacon; cooked to tender perfection.

Bacon Wrapped Pork Roast

garlic powder

cayenne pepper

paprika

pork rib roast pork tenderloin

vegetable oil,

Prepare the oven

In a small bowl combine all the spices and mix well. Rub the spice mixture all over the pork roast.

Make the spice rub

Slick a rimmed baking sheet with oil, or line with aluminum foil. Place the pork roast on the baking sheet and wrap it with bacon. Transfer to the oven and roast until the internal temperature reaches 145 to 150°F (60 to 70°C); 50 to 60 minutes for a pork rib roast or 30 to 35 minutes for a pork tenderloin. Cover loosely with foil and rest for 10 minutes before slicing, oohing, and aahing.

Make the pork roast

Here's a recipe for simple Neapolitan style pizza you can make at home, inspired by the best pizza in Naples Italy! Includes a step-by-step video.

Neapolitan Pizza Recipe

Best Homemade Pizza Dough

Easy Pizza Sauce

mozzarella cheese (or about 3/4 cup shredded mozzarella)

Kosher salt

basil leaves

Semolina flour or cornmeal, for dusting the pizza peel

Prepare the dough using the Best Pizza Dough recipe (follow this video instruction for more). Follow the preparation instructions in the dough recipe if prepared in advance.

Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here&#8217;s the pizza oven we have!).

Slice the mozzarella into 1/4 inch thick pieces. If it’s incredibly watery fresh mozzarella (all brands vary), you may want to let it sit on a paper towel to remove moisture for about 15 minutes then dab the mozzarella with the paper towel to remove any additional moisture.

When the oven is ready, stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Sprinkle a pizza peel with semolina flour or cornmeal, then carefully place the dough on top. Spread the pizza sauce across the dough. Top with mozzarella cheese.  Taste a bite of the mozzarella cheese; if it does not taste salty, add a few pinches of kosher salt to the pizza.

If you&#8217;re baking in a pizza oven, add the basil leaves. For baking in a standard oven, add the basil leaves after you bake (the leaves turn black in a standard oven).

Transfer the pizza to the pizza stone on the pizza peel, then bake until the cheese is melted, about 7 minutes in the oven (or 1 minute in the pizza oven). Slice into pieces and serve immediately.

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Looking for a Neapolitan pizza recipe? Inspired by the best pizza in Naples Italy, here’s a recipe for simple Neapolitan style pizza you can make at home.

Neapolitan Style Pizza Recipe

Whipping up a whole roast chicken at home is chic, classic and impressive&mdash;the ultimate trifecta. The only problem? You have to babysit it for hours while it cooks in the oven. That&rsquo;s why we dreamed up this slow-cooker whole chicken with potatoes. It&rsquo;s a hands-off, completely...

Slow-Cooker Whole Chicken with Potatoes

chicken

unsalted butter,

salt and black pepper

1½ teaspoon smoked paprika

baby potatoes, quartered

rosemary

oregano

tarragon

"This recipe is amazing served as a side dish with any roasted or grilled meat, but is also brilliant as part of a Boxing Day buffet spread with cold cuts of meat. I’ve even enjoyed it as a lovely lunch with a big old salad. Delicious." - Jamie Oliver

Recipe taken from Jamie Oliver's Christmas Cookbook, Penguin Random House, $55

Balsamic potatoes, sweet red onions, thyme, garlic and rocket

2.5kg Maris Piper (or other) potatoes

Extra virgin olive oil

red onions

garlic

cheap balsamic vinegar

unsalted butter

(15 grams) thyme

rocket

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Celebrate all things brunch with an epic spread of breakfast favorites on a big ol' board. Your guests will never know you put it together on a budget!

Epic Brunch Board on a Budget

Wellsley Farms Nonfat Plain Greek Yogurt

Wellsley Farms Swiss Granola

Wellsley Farms Fruit & Grain Cereal Bars, cut into slices

Wellsley Farms Chewy Chocolate Chip Granola Bars, cut into cubes

Wellsley Farms Roasted and Salted Pistachios

Wellsley Farms Thick-Cut Bacon, cooked

Wellsley Farms Wholesome Mixed Nuts

Wellsley Farms Dried Apricots

Wellsley Farms Organic Grade A Pure Maple Syrup

Wellsley Farms Mini Croissants

Hard-boiled eggs, quartered

strawberries

raspberries

blackberries

Wellsley Farms Pure Coconut Water,

Arrange everything in piles on a large board. Have fun and get creative!

Wow! What a spread. This is the perfect way to entertain - I love that there's something for everyone.

What a FANTASTIC idea...budget or not. This is the perfect weekend brunch idea. What a fun way to enjoy some time with friends...with not much work involved.

This epic brunch board you set up looks just like my ideal hotel breakfast selection! I am a small breakfast eater so whenever I have the opportunity to eat a proper hotel breakfast I always tend to overeat as I'm not used to put a lot of food into my body in the morning. So my hotel breakfasts are basically early brunches... and they look a lot like this one! :D Pastry, bacon, yoghurt, muesli... yes! Great selection!

That definitely is an epic brunch board.  Even though it's for brunch, I'm pretty confident that I could enjoy this for any meal of the day :)

That definitely is an epic brunch board.  Even though it's for brunch, I'm pretty confident that I could enjoy this for any meal of the day :) !

What a wonderful idea!! I wish I could have been there. Frankly I don't see this on a budget. You've gone all out with a delicious spread. There is a little something for everyone. Wonderful for busy people who love to entertain.

Your board is absolutely gorgeous! I need to do this more often. This would be perfect for brunch on a Sunday or the morning after a holiday!! You have some serious taste and healthiness going on here!! Saving this post!

Absolutely beautiful! I'm sure my family would love it if I put this together for them every morning :-) Yum!

This brunch board is giving me some serious party planning vibes.  This would be great for a wedding shower or a weekend tailgate party.

I would so be in for this brunch! It is full of some many delicious things and I would never know it was on a budget! You did great!

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