food52 pantry

Get the recipe for Insalata Verde, a famous salad from Via Carota, a popular Italian restaurant in New York City owned by Rita Sodi and Jody Williams.

Via Carota&#39;s Insalata Verde

butter lettuce,

frisee (about 6)

lettuce

peppercress

Kosher salt

black pepper

Via Carota Vinaigrette

Belgian endive

shallot, very finely chopped

garlic clove, finely grated

sugar

salt

thyme

sherry vinegar

water

olive oil

Pull off any wilted or bruised outer leaves from the butter lettuce. Set aside the floppy, darker green leaves for another use; you will only use the pale inner head. Wash the leaves in two changes of water: First, fill a basin with lukewarm water, and soak the lettuces in it, swishing with your hands. Lift the leaves out and drain in a colander. Second, wash the leaves in cold water, again swishing them with your hands and lifting them out. Rinse the leaves well. Slice the frisee leaves into smaller pieces and separate the little gem leaves and remove any tough stems from the cress; wash them in the same way. 

Spin all the leaves dry in a salad spinner, then spread them out on a large, lint-free kitchen towel. In all, you will have about 6 handfuls of mixed leaves. Gently press on them with another towel and roll them up completely.

Place all the leaves in the largest bowl you can find. Season them with a good pinch of salt and a few grindings of pepper. Drizzle in most of the vinaigrette, tossing with your hands to coat the leaves thoroughly.

Lay the leaves on a plate in gradual stages, so they can be piled high without falling. Tuck the endive spears around the sides and drizzle with a little bit more vinaigrette.

Salad

Place the shallots in a fine-mesh strainer and rinse with cold water. Drain them and transfer to a small bowl with the garlic, sugar, and salt. Strip the thyme leaves off the stems and finely chop the leaves (for about 1 teaspoon thyme); stir into the bowl. Stir in the vinegar and water. Pour the olive oil into the bowl in a slow stream, whisking all the while until emulsified.

The vinaigrette can be refrigerated for up to 3 days.

Via Carota Vinaigrette 

This hearty dish can be made using homemade or store-bought gnocchi. A simple, easy pomodoro sauce tops off this Italian red-sauce classic.

Gnocchi With Luxurious Pomodoro From &#39;Simple Pasta&#39;

recipe Potato Gnocchi (see below) potato gnocchi

anchovy fillets, chopped

garlic cloves, finely chopped

oregano leaves

(28-ounce) can crushed San Marzano tomatoes

Pecorino Romano

russet potatoes

egg,

white pepper

(195 grams) all-purpose flour flour

<em>Make the pomodoro:</em> In a large skillet over medium-low heat, warm the olive oil. Add the anchovies to the skillet and cook them slowly, mashing with a wooden spoon until they melt into the oil. (Don’t let the oil get too hot or it will fry the anchovies rather than melt them.)


Add the garlic and oregano to the anchovies and sauté for a
few minutes. (Get your face in there and take a whiff of that
glorious aroma.)

Finally, add the tomatoes to the skillet, season with the salt
and pepper, and let simmer for 20 minutes. Serve while
warm, or let cool and then keep in airtight container in the
refrigerator for up to 2 days.

<em>To serve:</em> Bring a large pot of lightly salted water to a boil. Add half the gnocchi and cook for 2 to 3 minutes, or according to package instructions if using store-bought. When they float to the surface, it’s a good indication they’re done.
Pop one in your mouth to make sure it’s cooked through.
Using a slotted spoon, transfer the cooked gnocchi into the
warm sauce. Repeat with the remaining gnocchi.

Gnocchi with Luxurious Pomodoro

In a large wide pot, add the potatoes and enough water to
cover them (you’ll also cook the gnocchi in this pot). Bring to
a boil and cook until a sharp knife poked into a potato meets
only a little resistance, 35 to 40 minutes. Turn off the heat.
Remove the potatoes from the water and, when cool enough to handle, remove the skins.

Using a ricer, box grater, or Microplane, pass or grate the
potatoes into a fine consistency, making sure there are no
lumps. Spread the potatoes out on a baking sheet to dry out
and cool a little.

In a large bowl, combine the potatoes, egg, pecorino, salt,
and pepper. Gradually add the flour and use your hands to
combine everything and bring the dough together.

Place the dough on a clean, dry, lightly floured work surface
and knead just until the dough comes together in a smooth
ball. If the dough feels a little sticky, add a bit more flour. If
you won’t be rolling out immediately, cover with a piece of
plastic wrap.

Dust a large baking sheet with flour. Lightly flour a large
wooden cutting board or work surface. Take a small piece
of dough and roll it into a snake about 3⁄4 inch thick. Using a
sharp knife, cut the snake into pieces about a thumb’s
width. (If you’d like to give your gnocchi a little flair, roll the
cut pieces along the tines of a gnocchi paddle or a fork.)
Place the gnocchi on the prepared baking sheet. Repeat
the process with the remaining dough.

If cooking within a couple of hours, leave the baking sheet on
the counter. To store, freeze in a single layer of gnocchi on
the baking sheet, transfer the frozen pasta to a ziplock bag
or airtight container, and freeze for about 1 month. To
cook, don’t defrost, just boil frozen; otherwise, they will fall apart.

Potato Gnocchi

This vegan chocolate chip cookie recipe from Ovenly is soft-bellied, chewy, caramelly-crisp-edged, rippled and puddled with melty chocolate and well-salted.

Ovenly&#39;s Secretly Vegan Salted Chocolate Chip Cookies

(250 grams) all-purpose flour

baking powder

baking soda

dark chocolate chips (we prefer chocolate with 60 percent cocoa content

(100 grams) sugar

(110 grams) packed light

Coarse-grained sea salt salt

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chocolate chips to the flour mixture and toss to coat.

In a separate large bowl, whisk the sugars briskly with the canola oil and water until smooth and incorporated, about 2 minutes. Note: Use fresh, soft light brown sugar. If there are clumps, break them up with the back of a spoon or your hand before whisking.

Add the flour mixture to the sugar mixture, and then stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.

Cover with plastic wrap. Refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step.

Preheat the oven to 350° F. Line two rimmed sheet pans with parchment paper. Remove dough from the refrigerator and use an ice cream scoop or a spoon to portion dough into 2-inch mounds. We recommend freezing the balls of dough for 10 minutes before baking as the cookies will retain their shape better while baking.

Sprinkle the balls of dough with coarse-grained sea salt (if freezing, remove balls of dough from the freezer first), and bake for 12 to 13 minutes, or until the edges are just golden. Do not overbake.

Let cool completely before serving.

https://cdn.jwplayer.com/videos/zd7R7Jar.mp4

The internet&#39;s favorite chocolate chip cookies are from Tara O&#39;Brady and published in Food52&#39;s Simply Genius cookbook by Kristen Miglore.

Basic, Great Chocolate Chip Cookies From Tara O’Brady

(225 grams) unsalted butter,

(340 grams) semisweet or bittersweet chocolate

(415 grams) all-purpose flour

fine sea salt

(320 grams) packed light brown sugar

(100 grams) granulated sugar

eggs

vanilla extract

Flaky sea salt, for sprinkling (optional)

Get prepped: Heat the oven to 360°F (180°C) with a rack in the center (350°F/175°C is fine if that’s the closest your oven can do). Line two sheet pans with parchment paper. In a medium saucepan over low heat, slowly melt the butter. (You shouldn’t hear sputtering.) Stir occasionally with a silicone spatula until the butter is almost melted. Meanwhile, on a cutting board with a chef’s knife or serrated knife, chop the chocolate, aiming for a mix of 1/3-inch (8mm) to 1/2-inch (1.3cm) pieces, with some finer bits.		

Mix dry, mix wet: In a medium bowl, whisk together the flour, baking powder, baking soda, and fine sea salt. Grab a large bowl, add the melted butter, and whisk in both sugars. It might look clumpy at first, but it will smooth out quickly. Break the eggs in one at a time, whisking briskly after each one, just until the streaks of egg white disappear. Whisk in the vanilla.

Mix dry into wet: With the silicone spatula, stir the dry ingredients into the wet until the flour is mostly mixed in. Stir in the chocolate, scraping the sides and bottom of the bowl to catch any loose bits, stopping as soon as the flour has disappeared. (Mixing longer will toughen the cookies.)				

Roll the cookies: If the dough feels warm or looks glossy, refrigerate it for 5 minutes. Scoop 3 tablespoons dough (55g) per cookie and roll into a ball between your palms. Place 3 inches (7.5cm) apart on one of the lined sheet pans.	

Bake the cookies: When one sheet pan is full, sprinkle each ball with a small pinch of flaky salt, if you like, and slide the pan into the center of the oven. Bake until the tops are cracked and lightly golden but still soft in the middle when pressed very lightly with a finger, 10 to 12 minutes, rotating the pan with oven mitts halfway through baking. Let the cookies cool on the sheet pan for 2 minutes, then use a wide spatula to move them to a wire rack to cool completely. Continue shaping and baking cookies with the remaining dough, using a cool sheet pan for each batch.

Make ahead and store: The dough balls can be frozen in a sealed container for 3 months. Bake without defrosting at 330°F (165°C)—they may need an extra minute or two. Keep baked cookies sealed on the counter (and eat soon). 

https://cdn.jwplayer.com/videos/KwU1OEFm.mp4

This olive oil cake recipe with citrus and Grand Marnier has a crackling crust and aromatic oil-rich middle. It&#39;s an irresistibly moist and flavorful dessert.

Maialino&#39;s Olive Oil Cake

(350 grams) sugar

(285 grams) extra-virgin olive oil

(305 grams) whole milk

orange zest

(60 grams) fresh orange juice

(55 grams) Grand Marnier

Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)

In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.

Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.

Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours. 

https://cdn.jwplayer.com/videos/DKjEOOvY.mp4

This Magical Coffee recipe was inspired by a drink I love at a local café.  Is it magic because it tastes amazing, or because it’s so simple to make? both!

Magical Coffee

coffee

dark brown sugar

cinnamon

Ice,

milk

In a quart jar, stir the water, coffee, brown sugar, and cinnamon. Cover and refrigerate overnight.

Coffee Base

Pour the coffee base through a fine-mesh sieve or strainer into a medium bowl, then strain back into the jar for easy storage.

For each drink:  Fill a tall glass halfway with ice. Pour in the coffee until the glass is about three-quarters full. Add the creamer or milk to taste.

Die of happiness.

Assembly

https://cdn.jwplayer.com/videos/36LcCIpF.mp4

Growing up, I felt like every family but mine had a cookie recipe that was passed down from generation to generation. Baking wasn’t a big part of the Indian culture my parents grew up in, so I knew I’d never get to bake cookies with my grandmother like the kids in the Nestle cookie dough commercial that ran during the holidays. One of the reasons why I started my blog and wrote a cookbook was because I wanted to create measured, replicable recipes for my daughter. When my grandmother passed away, all the comfort foods and recipes were gone with her. I want to make sure that, when I am long gone, my daughter can bake these cookies and, someday in the future, share them with her kids. To me, recipes represent a piece of someone’s love and, just like scent memories, food memories can bring you right back to a moment in time. This Caramelized White Chocolate & Toasted Milk Cookie recipe is the one I want to pass down to my daughter and her future generations. It’s inspired by Jaques Torres’s famous chocolate chip cookies, but with Indian flavors and ingredients. I use a mixture of powdered jaggery, brown sugar, and white sugar to get the perfect chewy yet soft texture. Jaggery, or palm sugar, is an unrefined sugar made from palm tree sap and/or sugar cane. It’s typically sold in large brown bricks (similar to piloncillo), which are chiseled down into small pieces for cooking. Nowadays you can find powdered jaggery easily at your local Indian grocery store. If you can’t find jaggery powder, you can buy a block of jaggery and grate it. I love how it gives the cookies a slightly dark, toffee-like flavor. Chopped, toasted pistachios and slivered almonds add a pop of color and crunch. Toasted milk powder, caramelized white chocolate, and cardamom all give this cookie a warm, cozy aroma that reminds me of my grandmother’s hugs where I’d get wrapped up in her sari. Milk powder is an oft-used ingredient in Indian desserts (mithai) and provides a sweet, subtly rich flavor. Toasting the milk powder gives that subtle richness a caramel-heavy note that pairs beautifully with the toasted nuts and cardamom. While I may not have any recipes from my grandmother, I'm happy to have captured the feelings, flavors, and scents that remind me of her—and the sweets she used to make for us—in this cookie.

Caramelized White Chocolate & Toasted Milk Cookies

(126 grams) white chocolate morsels

dry milk powder

(120 grams) bread flour

(120 grams) cake flour

(170 grams,

(66 grams) granulated sugar

(55 grams) light brown sugar

(72 grams) jaggery powder or dark brown sugar

cardamom seeds, finely ground

(114 grams) slivered almonds

(50 grams) chopped unsalted shelled pistachios

salt,

Preheat the oven to 300°F (150°C) and line a 9x13 inch (23x33 centimeter) baking pan with parchment paper. Fit your stand mixer with a paddle attachment.

Add the white chocolate to a microwavable bowl, and microwave in 15-second increments, stirring between each increment, until all of the chocolate is melted, about 2 minutes. Alternatively, if you don’t have a microwave, set up a double boiler by bringing a small pot of water to a boil and placing a small bowl on top of the pot, making sure the bowl does not touch the water. Add the white chocolate to the bowl and stir frequently until melted, about 5 minutes. Remove the chocolate from the heat. Add the instant nonfat dry milk powder and mix well. Spoon this mixture onto the parchment-lined baking pan and spread into a thin layer. Bake for 13 to 15 minutes or until golden brown. Let cool on the baking sheet.

In a medium mixing bowl, whisk together the bread flour, cake flour, baking powder, baking soda, and salt. Set aside.

In a large stand mixer bowl, add the butter, granulated sugar, brown sugar, jaggery, and cardamom. Cream the butter, sugars, and cardamom on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing in between each addition, scraping down the bowl as needed. Add in the vanilla and mix. Add the dry ingredients and mix on low until the dough just comes together. Fold in the caramelized white chocolate mixture, slivered almonds, and pistachios until evenly distributed. Press plastic wrap against the dough, making sure it is completely covered, and refrigerate for at least 24 hours, or as long as 72 hours.

When ready to make the cookies, heat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Take 2 tablespoons of the dough and roll it into a ball and place on the parchment-lined baking sheet 2 inches (5 centimeters) apart. Sprinkle the cookie dough balls lightly with a bit of flaky sea salt. Bake for 14 to 16 minutes. Rotate the baking tray 180° halfway through baking. Allow the cookies to cool on the baking sheet for 10 minutes, then move them to a rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

Top 7 food52 pantry recipes from across the web

The most viewed food52 pantry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Via Carota's Insalata Verde

Gnocchi With Luxurious Pomodoro Fro...

Ovenly's Secretly Vegan Salted ...

Basic, Great Chocolate Chip Cookies...

Maialino's Olive Oil Cake

Magical Coffee

Caramelized White Chocolate & Toast...

Top 7 food52 pantry recipes from across the web

The most viewed food52 pantry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Via Carota&#39;s Insalata Verde

Gnocchi With Luxurious Pomodoro Fro...

Ovenly&#39;s Secretly Vegan Salted ...

Basic, Great Chocolate Chip Cookies...

Maialino&#39;s Olive Oil Cake

Magical Coffee

Caramelized White Chocolate & Toast...

The most viewed food52 pantry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Via Carota's Insalata Verde

Ovenly's Secretly Vegan Salted ...

Maialino's Olive Oil Cake