harpercollins

Sweet Corn Frittata With Cherry Tomato Compote recipe | Epicurious.com

olive oil

garlic, minced

cherry tomatoes (any variety will work)

dry white wine

basil

fine sea salt

black pepper

cooking fat

scallions,

potato,

corn kernels

eggs

red pepper flakes

feta cheese, crumbled

Molten Chocolate Chunk Brownies recipe | Epicurious.com

(150 grams) plain (all-purpose) flour

(75 grams) cocoa

(130 grams) brown sugar

(290 grams) caster (superfine) sugar

unsalted butter,

vanilla extract

dark chocolate, chopped

Japanese-Style Fried Rice (*Chahan*) Recipe | Epicurious.Com

(1/4-inch cubes) carrot

shrimp

edamame

mushrooms

chicken stock

soy sauce

sake (Japanese rice wine)

sugar

salt

cornstarch

sesame oil

White or black pepper

vegetable oil

eggs,

scallion greens

Spiced Chocolate Molasses Buttons Recipe | Epicurious.Com

(1 1/4 ounces 36 grams) unsweetened natural cocoa powder

cinnamon

ginger

allspice

baking soda

(5 ounces 142 grams) unsalted butter,

(4 ounces 113 grams) firmly packed dark muscovado sugar

(3 ounces 84 grams) unsulphured molasses

(3 1/2 ounces 100 grams) turbinado sugar,

(57 grams) bittersweet chocolate (60% to 70% cacao)

(1 ounce 28 grams) unsalted butter, cut into small pieces

unsulphured molasses

Salted Brown Butter Cookies Recipe | Epicurious.Com

unsalted butter

brown sugar

all-purpose flour

baking powder

Sparkling Cranberry and Brie Bites  recipe | Epicurious.com

cranberries

maple syrup

water crackers (such as Carr’s)

brie cheese

cranberry chutney or cranberry relish

mint,

Butter Chicken recipe | Epicurious.com

chicken breast

lemon juice

red (Kashmiri) chile powder

yogurt

turmeric

garam masala

garlic cloves,

sunflower

Vegetable oil

sea salt

butter, melted

(1/2 stick) butter

cloves

green cardamom pods

black cardamom pod

cinnamon stick

fenugreek seeds

red chiles, diced

tomato paste

tomatoes

fenugreek leaves (find these at a specialty grocer

heavy cream

Heavy cream

cilantro

Sliced red chiles

Rice or naan

This party drink is something you’d imagine sipping at the bar of a trendy modern taqueria, except it's easy to pull off at home.

Pear Pitcher Margaritas with Chile-Lime Rims Recipe

Bosc pears

lime juice,

tequila blanco

Ice cubes,

cilantro, leaves and tender stems

Cardamom bitters, optional

chile powder

lime zest,

Fuel an entire fall ﬁesta with the push of a blender button. There are no bottled pear concentrates or simple syrups to simmer, and the result is a refreshing burst of spicy, crisp autumn ﬂavors. It’s something you’d imagine sipping at the bar of a trendy modern taqueria, except you pulled it off at home, without any of the individual cocktail shaking. For a larger crowd, make extra pitchers a few hours before to have in the fridge and just keep ’em coming.

Epicurious

Peel pears and scoop out just the seeds; the slightly harder parts of the ﬂesh will purée well. Chop into large chunks and place in the blender.

Add lime juice, tequila, maple syrup, and 3/4 cup ice. Give everything a long whir until you have a smoothie-like consistency. Add the cilantro and pulse a few more times for green, herby ﬂecks.

Now let the ﬂavors mingle in the blender while you prepare the rims.

On a small plate, mix the chile powder, salt, and lime zest.

Grab 4 glasses—about 6-ish ounces each. Run one of the spent lime wedges along each rim, then dip in the salt mixture, evenly coating the rim.

Fill glasses halfway with ice, add 1–2 dashes of optional bitters, then pour 4 margaritas for 4 lucky people.

This delicately spiced mussel soup uses the bivalves at their very best, when they’re plump and filled with flavour. The curry powder, chutney and raita give the soup a scent of the warm sub-continent, in the depths of dreary January.

Mussel Minestrone

(about 3 ½ tablespoons) unsalted butter

onion,

½ a zucchini, diced

carrot (about 100 grams), diced

¼ of a rutabaga (about 100 grams), diced

leek (about 100 grams), diced

celery, diced

curry powder

bay leaf

milliliters (about ¾ cups) dry white wine

milliliters (about 2 cups) good-quality fish stock

500 milliliters (about 2 ¼ cup) water

(about

parsley, chopped

Greek yogurt

sourdough bread, toasted

mango chutney

(about 7 tablespoons) butter

Melt the butter in a large saucepan over a medium heat and when it starts to bubble, stir in the diced vegetables with a pinch of salt. Cook, stirring regularly for 10 minutes, until the vegetables are soft, but not yet taking on any colour.

Stir in the curry powder and cook for a further 2 minutes, then add the bay leaf, white wine, stock and water. Turn the heat up to bring the soup to the boil, then turn the heat down and cook, uncovered, for 30 minutes, to reduce the liquid by a third.

When you’re ready to eat, turn the heat up to high again, bring the soup to the boil and stir in the drained mussels, discarding any that are still open and do not close when you tap them. Cover the pot with a lid and cook for 5 minutes, until the mussels have opened. Remove the mussels with a slotted spoon and discard any that have remained closed. Remove the mussels from their shells and return the meat to the soup.

Ladle the minestrone into warmed bowls. Stir half of the parsley through the yogurt, and serve with the toasted sourdough topped with mango chutney, butter and the remaining parsley.

This quick recipe is best enjoyed on a hot summer day. It's a simple soup made with locally grown ingredients and tastes exquisite in the balmy July heat.

Speedy Summer Gazpacho Recipe

cucumber, roughly chopped

tomatoes (heirloom variety if possible)

½ oz basil leaves,

celery stalk, roughly chopped

½ red pepper, deseeded and roughly chopped

garlic cloves, grated

lemon

extra-virgin olive oil, plus extra for drizzling

tbsp red wine vinegar

Sea salt and black pepper

Put all the ingredients in a food processor and blitz until smooth, then season to taste with salt and pepper.

Add some water to loosen the soup if needed, then divide it between bowls and drizzle some more oil on top to serve.

These healthy burgers have a spicy kick and are ideal to pop into a sealable container and take to work for lunch.

Chile-Ginger Turkey Burgers Recipe

(2/3 lb.) ground turkey

spring onions, 2 finely chopped, 2 sliced

ginger,

coconut oil

wheat pita breads

(about 1 cup) watercress

tomato, sliced (optional)

These tasty burgers have a little chile kick and are ideal to pop into a sealable container and take to work for lunch.

In a bowl, mix the turkey, chopped spring onion, chopped chile, ginger, egg yolk, and most of the cilantro until fully combined, then use your hands to form two burger patties.

Heat the coconut oil in a non-stick frying pan over a medium-high heat until melted. Fry the burgers for 5 minutes on each side until cooked through. Toast the pita and carefully slice open. Stuff with the watercress and place a burger in each. Finish with the sliced chile, remaining cilantro, sliced spring onion, and sliced tomato, if using.

Stroganoff is my definition of family food. It’s endlessly comforting—and this version can be made in under 30 minutes.

Mushroom Stroganoff Recipe

kosher salt,

(455 g) wide egg noodles

(1 stick; 115 g) unsalted butter

(455 g) cremini mushrooms, sliced

shallot,

(355 ml) vegetable broth,

(235 ml) white wine

(120 ml) sour cream

Parsley

This vegetarian stroganoff was such a win for me—and to be honest, such a surprise. The cremini mushrooms bring such depth and intensity to the dish, and marry so perfectly with the creamy sauce. This recipe is my definition of family food: Endlessly comforting—and it can be made in under 30 minutes.

Bring a large pot of heavily salted water to a boil. Add the noodles and cook for 1 minute shy of the package directions. Drain and set aside.

Melt the butter in a large skillet over medium-high heat. Add the mushrooms, salt, and pepper and cook for 2 to 3 minutes without stirring, allowing the mushrooms to brown slightly. Stir, then cook for another 2 to 3 minutes without stirring to brown them well. Stir the mushrooms, add the shallot, and cook for another minute.

Add the flour and stir well to combine, then add the vegetable broth and white wine, bring to a simmer, and cook for 6 to 8 minutes, until reduced by about half. Add the sour cream, stirring until fully combined, then add the noodles and stir to coat with the sauce. If the sauce seems too thick, thin with a little additional vegetable stock.

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

peanut butter

rice vinegar

sesame seeds

honey

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.

I made this glorious hamburger soup one Sunday in winter for three very important reasons: One, it was so ding dang cold outside, all I could think about was soup. Two, church was canceled (Church? Canceled? I don't understand.) and I didn't have anything else to do. Three, I was hungry, man.

I love hamburger soup so much because it's meaty and hearty and flavorful and satisfying. Mmmmmm! It just feels good to eat it, and as a bonus, it always reminds me of my grandmother Ga-Ga.

And that always means it's going to be delicious.

Top 23 harpercollins recipes from across the web

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

Top Tags

Sweet Corn Frittata With Cherry Tom...

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Butter Chicken recipe | Epicurious....

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Speedy Summer Gazpacho Recipe

Chile-Ginger Turkey Burgers Recipe

Mushroom Stroganoff Recipe

Cold Sesame Noodles with Cucumber R...

Hamburger Soup

Grilled Wild Salmon with Garlic Sca...

Ricotta Phyllo Cheesecake Recipe

The Coconut Cake

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Instant Pot Ginger-Lime Baby Back R...

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Top 23 harpercollins recipes from across the web

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

Top Tags

Sweet Corn Frittata With Cherry Tom...

Molten Chocolate Chunk Brownies rec...

Japanese-Style Fried Rice (*Chahan*...

Spiced Chocolate Molasses Buttons R...

Salted Brown Butter Cookies Recipe ...

Sparkling Cranberry and Brie Bites ...

Butter Chicken recipe | Epicurious....

Pear Pitcher Margaritas with Chile-...

Mussel Minestrone

Speedy Summer Gazpacho Recipe

Chile-Ginger Turkey Burgers Recipe

Mushroom Stroganoff Recipe

Cold Sesame Noodles with Cucumber R...

Hamburger Soup

Grilled Wild Salmon with Garlic Sca...

Ricotta Phyllo Cheesecake Recipe

The Coconut Cake

Coco Lopez Coconut Cake

Picau Ar Y Maen (Welsh Cakes)

Heirloom Tomato Salad with Feta Dre...

Instant Pot Ginger-Lime Baby Back R...

Whole-Wheat Pizza Crust

Barbecue-Flavored Vegan Chickpea Sa...

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

Japanese-Style Fried Rice (Chahan...