family reunion

Penne with Tomato Pesto and Smoked Mozzarella recipe | Epicurious.com

almonds

parsley

tomato

garlic, roughly chopped

olive oil

smoked mozzarella, diced

whole-wheat penne

Vanilla Cream–Filled Doughnuts Recipe | Epicurious.Com

(2 1/2 teaspoons) active dry yeast cake yeast

(160 grams) milk,

(490 grams) unbleached all-purpose flour

(270 grams) sugar

salt

eggs

Canola oil,

(90 grams) heavy cream

Pastry Cream

This classic macaroni salad is perfect for picnics and potlucks.

How To Make Classic, Flavor-Packed Macaroni Salad

red bell pepper

red onion

celery

white wine vinegar

kosher salt, divided

cheddar cheese

parsley leaves

dry elbow macaroni

mayonnaise

sour cream

Dijon mustard

black pepper

Prep the vegetables. Finely chop 1 medium red bell pepper, 1/2 small red onion (about 1/2 cup), and 2 stalks celery (1/2 cup), and place in a large bowl.

Marinate the vegetables. Add 2 tablespoons white wine vinegar and 1/4 teaspoon of the kosher salt, toss to combine, and set aside while you cook the macaroni. 

Boil the water and prepare the cheese and herbs. Bring a large saucepan over water to a boil over high heat. Meanwhile, cut 4 ounces extra-sharp cheddar cheese into small dice (1 cup). Finely chop 1/4 cup fresh parsley leaves. 

Cook the pasta. Add 8 ounces dry elbow macaroni and the remaining 1 teaspoon kosher salt, and cook until the pasta is al dente, about 8 minutes or according to package directions. Meanwhile, fill a large bowl with ice and water.

Shock the pasta. Drain the pasta into a colander and rinse under cool running water. Drain again, place the colander with the pasta in it directly into the bowl of ice water, and cool for 3 minutes. Remove the colander from the ice bath and drain well. Transfer the drained pasta to the bowl of marinated vegetables. 

Make the dressing. Whisk 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon Dijon mustard, 1/2 teaspoon black pepper, and the parsley together in a small bowl until combined.

Fold the pasta, dressing, and vegetables together. Pour the dressing over the cooled pasta and vegetables. Add the cheese and use a spatula to fold the dressing into the pasta salad.

Season and serve. Taste and season with salt and pepper as needed.

The ricotta and Greek yogurt combination makes this dish light and refreshing, while the pea pesto adds a touch of sweetness. Serve with crusty bread.

Herby Whipped Ricotta With Pea &amp;amp; Walnut Pesto 

whole milk ricotta

unsweetened Greek yogurt

lemon

dill and fresh parsley

Salt and pepper

peas,

spinach leaves

basil leaves

walnuts

Parmigiano Reggiano, shredded or grated

extra-virgin olive oil

salt and pepper

Add all ricotta ingredients to a food processor and blend until smooth. 


Ricotta

In the same food processor, add all pesto ingredients and blend until smooth. 

Spoon the pesto spread on top of the ricotta. Garnish with additional olive oil, salt, pepper, and a squeeze of lemon. Serve alongside crusty bread and fresh vegetables. 

Pea pesto

A sour cream &amp;amp; vanilla cake that is easy, adaptable &amp;amp; about as fast as you can get. Make butterscotch whipped cream &amp;amp; strawberry compote while the cake bakes!

Strawberry &amp;amp; Butterscotch Whipped Cream Cake From Jami Curl

(400 grams) all-purpose flour

(400 grams) granulated sugar

(20 grams) baking powder

(5 grams) kosher salt

(227 grams) sour cream

(105 grams) canola oil

(18 grams) pure vanilla extract

(75 grams) boiling water

strawberries

(30 grams) apple cider vinegar

(800 grams) granulated sugar

(480 grams) heavy cream

(72 grams) brown sugar

(12 grams) pure vanilla extract

Heat the oven to 350°F. Line the bottom of a 9x13-inch pan with parchment paper.

In a large bowl, combine the flour, sugar, baking powder, and salt. Use a sturdy spoon to stir them all together.

In a medium bowl, combine the eggs and sour cream with a fork, mixing until smooth. Add the oil and vanilla and use the fork to mix until they’re incorporated. The mixture will be smooth and creamy.

Add the wet ingredients to the dry ingredients and continue to stir until the dry ingredients are mostly incorporated. The batter will turn very thick.

Add the boiling water and stir until the batter is smooth and uniform with no traces of unmixed ingredients remaining.

Pour the batter into the prepared pan and use a spatula to smooth it evenly into the corners. Bake the cake for 35 to 40 minutes, until it’s golden, springy to the touch, and a toothpick inserted into the center comes out clean. Allow the cake to cool completely (editor’s note: or steal slices warm from the oven).

While the cake is cooling, make the Strawberry Compote and Butterscotch Whipped Cream. (See the steps below.)

When you’re ready to serve the cake, there are two ways you can serve it: 1) Spoon the Strawberry Compote over the cake. Top the compote with the Butterscotch Whipped Cream, using the back of a spoon to give it some pretty swirls. Or 2) Use the parchment paper to lift the cooled cake out of the pan. Cut the cake into 12 equal pieces. Spoon some Strawberry Compote over each piece. Top with a generous dollop of Butterscotch Whipped Cream. 

The Vanilla–Sour Cream Cake will keep, tightly covered at room temperature, for several days. Once assembled with the Strawberry Compote and Butterscotch Whipped Cream, plan to enjoy this cake the day you assemble it. That said, if you cover and refrigerate it, it will not disappoint the next day or the day after that. Especially for breakfast.

Vanilla–Sour Cream Cake

Make the Strawberry Compote: Combine the strawberries and vinegar in a saucepan and cook over medium-low heat until the fruit is soft and has released some juice. Add the granulated sugar 1 cup (200 grams) at a time, stirring between additions until the sugar disappears. Increase the heat to medium and bring the fruit and sugar to a boil. Boil for 12 to 15 minutes, stirring occasionally. Turn off the heat and let the compote cool before using. The compote can be spooned into a jar and refrigerated for up to 1 month.

Make the Butterscotch Whipped Cream: Chill a bowl and a whisk. Pour the cream into the bowl and add the brown sugar and vanilla. Whisk the cream until stiff-ish peaks form. Take care that you don’t turn it into butter by overwhipping. Use immediately. (Yes, you can use a mixer with the whisk attachment to whip the cream!)

Strawberry Compote & Butterscotch Whipped Cream

 they&#x27;re lightly charred and crispy on the outside, tender and creamy on the inside, and perfectly seasoned all over.

How to Grill Potatoes

russet potatoes (4 to 5 medium)

olive oil,

paprika

garlic powder

Boil the water. Bring a large pot of water to a boil over high heat. Heat an outdoor grill to medium-high, direct heat (about 400ºF). Meanwhile, cut the potatoes.

Cut the potatoes. Scrub 2 pounds russet potatoes. If using medium potatoes, cut each one lengthwise to form 4 wedges. If using large potatoes, cut each one lengthwise into 6 wedges.

Simmer the potatoes until tender. Add 2 tablespoons of the kosher salt and the potatoes to the boiling water and return to a boil. Reduce the heat to maintain a simmer and cook 8 to 10 minutes to par cook. The potatoes will not be cooked through yet.

Drain the potatoes. Drain the potatoes in a colander. 

Season the potatoes. When cool enough to handle, place the potato wedges on a rimmed baking sheet. Drizzle with 1/4 cup olive oil and sprinkle with the remaining 1 1/2 teaspoons kosher salt, 1 teaspoon paprika, 1/2 teaspoon garlic powder, and a few grinds of black pepper. Use your hands to toss and thoroughly coat the potatoes.

Grill the potatoes. When the grill is ready, scrub the grates clean if needed. Oil the grates with a paper towel dipped in olive oil. Place the potato wedges cut-side down in a single layer on the grill grates, positioning them so they lie across the grates. Reserve the baking sheet. Cover and grill until golden brown and grill marks form on the bottom, 5 to 7 minutes. Flip the potatoes, cover, and grill until browned and tender, about 5 minutes more.

Serve the potatoes. Transfer the potatoes back to the baking sheet. Toss with the oil and seasonings left on the baking sheet. Serve immediately.  

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Salt

broccoli, washed, stems discarded, cut into bite-size florets

penne rigate

pecorino

pepper

My mom used to make this yummy, Parmesan-and-broccoli-flecked pasta a lot when we were growing up because it was a relatively painless way to get us kids to eat broccoli. And when I went to college, she packed up the recipe for me as part of a set of family recipes that she thought would be easy enough for me to make in my new apartment. This was one of the first dishes I had the courage to cook on my own, and it became a staple of my college years.
But leaving home isn't so easy. I remember the first time I set out to cook this in my new life. It wasn't until I was at the grocery store with recipe in hand that I realized that I couldn't actually read it: I never could read my mom's handwriting—I'm forever calling her up to ask her to translate her scrawl. But there I was, first time out, walking up to strangers in the supermarket asking, "Can you read this?"
These days, my friends have a habit of calling me from the supermarket at five p.m., looking for a suggestion for dinner. This is the recipe I give them because it's completely easy and if it's five o'clock and you're still in the supermarket, you can still be eating by six fifteen (assuming you don't live too far away).
Note that the broccoli cooks long enough to turn soft and buttery. When you work it all together with your wooden spoon—broccoli, olive oil, and cheese—the broccoli turns into the sauce.
Use a colander with fairly small holes (or a mesh strainer) so that the broccoli buds don't escape into the sink when you drain the pasta.

Epicurious

Bring a big pot of water to a boil. Add a good handful of salt (about 1/4 cup), enough that you can taste it. Set a fine strainer in the sink.

When the water comes to a boil, add the broccoli and wait until the water returns to a boil. Add the pasta and set the timer to the number of minutes recommended on the box. When the timer rings, drain the penne and broccoli in the colander, then dump them into a large serving bowl. Add the olive oil and mix well with a wooden spoon so that the pasta is coated and the bits of broccoli are well distributed throughout. Add the cheese and stir well until you have a nice, green-speckled sauce. Sprinkle with a little extra cheese, and add some pepper.

red onion, thinly sliced

red wine vinegar

ancho chile powder

oregano

cumin

cilantro leaves, chopped,

jalapeño,

corn tortillas

Mexican crema, homemade

Fresh Tomato Salsa

limes,

Tacos have been part of Mexico's culinary heritage for well over a hundred years. These folded tortillas can be stuffed with any number of fillings—with each Mexican state claiming stake to their own. Fish tacos are said to come from Baja California, Mexico's northernmost state. While the original fish taco was made with deep-fried fish, this recipe—made with sautéed fish—is a delicious and fresh version. This recipe is easily doubled, which makes it a great dish to make when entertaining a crowd.

Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.

Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeño. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.

Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.

Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.

To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Top with the marinated onions. Serve accompanied by Mexican crema and salsa.

Garnish with lime wedges and cilantro sprigs.

This rich and creamy pie is like a mashup between a vanilla cheesecake and a peanut butter confection.

Peanut Butter Pie

graham cracker crumbs

unsalted butter, melted

heavy cream

cream cheese,

peanut butter

brown sugar

vanilla extract

In a bowl, stir together the graham cracker crumbs and melted butter; press into the bottom and sides of a 9-inch pie dish. Bake until brown, about 5 minutes. Set aside to cool completely.

With a heavy-duty stand mixer fitted with the whisk attachment, whisk the cream at high speed until it forms stiff peaks. Transfer to a large clean bowl and set aside.

Fit the stand mixer with the paddle attachment and a clean bowl; add the cream cheese, peanut butter, brown sugar, and vanilla and beat at high speed until the mixture is smooth and silky.

Gently fold the cream cheese-peanut butter mixture into the whipped cream with a spatula until completely blended. Spoon into the cooled pie shell and smooth out the top. Place the pie in the freezer for 1 hour or until ready to serve (if you are going to leave it in the freezer awhile, wrap it in plastic wrap after 1 hour so it doesn't get freezer burn).

Take the pie out of the freezer 15 minutes before serving. Slice it and pig out!

These sliders have it all: sweet slices of ham, irresistibly gooey Swiss cheese, squishy Hawaiian rolls, and a savory butter drizzled over top.

Ham and Cheese Sliders Recipe

unsalted butter

Worcestershire sauce

onion powder

(12-ounce) package Hawaiian sweet rolls,

Swiss cheese

deli ham (about 10 ounces)

poppy seeds

Arrange a rack in the middle of the oven and heat the oven to 350°F.

Place 4 tablespoons unsalted butter in a small, microwave-safe bowl and microwave until melted, 20 to 30 seconds. (Alternatively, melt butter in a small saucepan over medium heat.) Add 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon onion powder, and 1/4 teaspoon kosher salt, and whisk to combine. 

Without separating the rolls, cut 1 package Hawaiian sweet dinner rolls in half horizontally with a serrated knife. Place the bottom half of the rolls in a 9x13-inch or 7x11-inch baking dish.

Arrange 6 slices of the Swiss cheese on the rolls, overlapping the slices as needed to completely cover. Fold and arrange 12 thin slices ham over the cheese, arranging a slice on each roll. Layer the remaining 6 slices Swiss cheese over the ham. Place the top half of the rolls over the cheese.

Brush the butter onto the top of the rolls, then sprinkle with 1 teaspoon poppy seeds. Cover the baking dish tightly with aluminum foil.

Bake until the sandwich is heated through and the cheese melts, about 20 minutes. Uncover and bake until the rolls are lightly browned, 7 to 8 minutes. Transfer the slab to a cutting board, then cut into individual sliders with a serrated knife before serving. 

Here's how Mario Carbone and Rich Torrisi of New York City's Torrisi Italian Specialties make these cake-like Technicolor treats.

Rainbow Cookies

eggs,

sugar, divided

almond paste (not marzipan), chopped

all-purpose flour

red food coloring

orange marmalade, heated, strained

bittersweet chocolate, chopped, melted

green food coloring

13x9x2" metal baking pans

Preheat oven to 350° Line three 13x9x2" metal baking pans with foil, leaving overhang; grease with 2 tablespoon butter; set aside. Put egg whites in bowl of a stand mixer fitted with a whisk; beat until soft peaks form. Slowly add 1/3 cup sugar, beating until stiff peaks form. Transfer to a large bowl; cover; chill. Using the paddle attachment, beat almond paste and remaining sugar on medium-low until incorporated, 4-5 minutes. Increase speed to medium-high; gradually add remaining butter. Beat until fluffy. Beat in yolks, then flour and salt. Fold in whites in 2 additions. Divide batter evenly among 3 bowls. Mix red coloring into 1 bowl and green coloring into second bowl; leave third bowl plain. Spread 1 bowl of batter into each prepared pan; smooth tops. Bake, rotating pans halfway through, until just set, 9-11 minutes. Let cool in pans.

With a pastry brush, spread half of marmalade over green cake. Using foil overhang, lift plain layer out of pan. Invert onto green layer; discard foil. Brush remaining marmalade over plain layer. Lift red layer out of pan; invert onto plain layer and cover cake with foil.

Top with a 13x9x2" pan. Weigh down pan with several heavy canned goods to compress cake layers. Refrigerate at least 4 hours and up to 1 day.

Remove cans, top pan, and foil. Transfer cake to a waxed paper-lined baking sheet.

Spread half of chocolate over cake in a thin layer. Freeze for 10 minutes. Cover with waxed paper, invert the baking sheet on top, and flip cake. Uncover and glaze with remaining chocolate. Freeze 10 additional minutes.

Trim cake to 12x8". Cut crosswise into six 2"-wide strips. Cut each strip crosswise into 96"-wide cookies. Store in an airtight container.

Mayonnaise replaces the oil that's typically used in chocolate cakes. It gives this cake—which would make the ideal birthday cake—an incredibly moist and tender texture. Serve with glasses of ice-cold milk.

Chocolate Mayonnaise Cake

bittersweet chocolate (do not exceed 61% cacao), chopped

cocoa powder

water

all purpose flour

baking soda

baking powder

sugar

(packed) dark brown sugar

mayonnaise (do not use reduced-fat

(3 sticks) unsalted butter, room temperature

Three 8-inch-diameter cake pans

Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Combine chopped chocolate and cocoa powder in medium metal bowl. Add 1 3/4 cups boiling water and whisk until chocolate is melted and mixture is smooth.

Sift flour, baking soda, and baking powder into another medium bowl.Using electric mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Add flour mixture in 4 additions alternately with chocolate mixture in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. Divide batter among prepared cake pans (about 2 1/3 cups for each).

Bake cakes until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks 20 minutes. Run small knife around sides of cakes to loosen. Carefully invert cakes onto racks and let cool completely.

Place chopped chocolate in medium metal bowl; set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Carefully remove bowl from over water; let melted chocolate cool until lukewarm, stirring occasionally.

Using electric mixer, beat butter in large bowl until smooth and creamy. Sift powdered sugar over butter and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended and smooth, occasionally scraping down sides of bowl.

Place 1 cake layer on platter. Spread 3/4 cup frosting over top of cake layer to edges. Top with second cake layer; spread 3/4 cup frosting over. Top with third cake layer. Spread remaining frosting decoratively over top and sides of cake. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.

A slow-cooked chicken curry so tender the meat and bones fall apart, held together by a curried tomato sauce. Served with rice or nsima, a white cornmeal patty.

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Top 25 family reunion recipes from across the web

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

Top Tags

Penne with Tomato Pesto and Smoked ...

Vanilla Cream–Filled Doughnuts Rec...

How To Make Classic, Flavor-Packed ...

Herby Whipped Ricotta With Pea &amp...

Strawberry &amp;amp; Butterscotch W...

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Recipe | EpicuriousMenuStory SavedC...

Recipe | EpicuriousMenuStory SavedC...

Peanut Butter Pie

Ham and Cheese Sliders Recipe

Rainbow Cookies

Chocolate Mayonnaise Cake

Malawian Chicken Curry With Nsima

Golden Pan-Fried Fish Sticks

Kale and Brussels Sprout Salad

Jacques's French Potato Salad

Marinated Thai-Style Pork Spareribs

Julia's American-Style Potato Salad

Roman Style Pizza with Roasted Cher...

New York-Style Crumb Cake

Tuna Noodle Casserole with Leeks an...

Tuscan Kale Caesar Slaw

Grilled Cheese and Tomato Stacks

Butter &amp;amp; Scotch&#39;s Birth...

Meera Sodha’s Cardamom &amp;amp; Ro...

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