hot 10 2013

You might be wondering, Does this really taste good? The answer is yes. Choose a light-bodied, fruity olive oil rather than a heavy, peppery one.

Olive Oil Ice Cream

milk

heavy cream

salt

sugar

olive oil

An ice cream maker

Bon Appétit

Bring milk, cream, salt, and ½ cup sugar just to a simmer in a medium saucepan, stirring to dissolve sugar; remove from heat.

Whisk egg yolks and 2 Tbsp. sugar in a medium bowl until pale, about 2 minutes. Gradually whisk ½ cup hot milk mixture into yolks. Whisk yolk mixture into remaining milk mixture in saucepan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 2–3 minutes. Strain custard through a fine-mesh sieve into a medium bowl set in a large bowl of ice water; whisk in oil. Let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions. Transfer ice cream to an airtight container, cover, and freeze until firm, at least 4 hours.

DO AHEAD: Ice cream can be made 1 week ahead. Keep frozen.

Because the dough in this homemade pasta is eggless, it has great al dente texture. If you can’t find durum wheat flour, all-purpose will work well, too.

Homemade Pasta

semolina flour (pasta flour)

flour flour

Because this dough is eggless, it has great al dente texture. If you can’t find durum wheat flour, all-purpose will work well, too.

Combine durum wheat flour and semolina flour in a large bowl. Bring a small saucepan of water to a bare simmer. Add ⅔ cup hot water to flours and mix with a fork until mixture just comes together. Turn out dough onto a surface lightly dusted with durum wheat flour and knead until smooth and elastic, 8–10 minutes (alternatively, using a stand mixer fitted with a dough hook, mix on low speed, about 5 minutes). Wrap tightly in plastic wrap; let sit 1 hour at room temperature.

Do Ahead: Pasta dough can be made 1 day ahead. Wrap tightly and chill.

Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.

Celery Salad with Dates, Almonds, and Parmesan

almonds

celery stalks,

dates, pitted, coarsely chopped

lemon juice

salt and black pepper

Parmesan,

red pepper flakes

Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8–10 minutes. Let cool; coarsely chop.

Toss almonds, celery, celery leaves, dates, and lemon juice in a medium bowl; season with salt and pepper. Add Parmesan and oil and toss gently; season with red pepper flakes.

An anchovy fillet and some fish sauce mimic fermented kimchi's slightly funky undertones, but they won't hit you over the head with fishiness (we promise).

"Kimchi" Chili Sauce

peeled,

garlic cloves, chopped

chili paste (such as sambal oelek)

lime juice

Tbsp. unseasoned rice vinegar

fish sauce (such as nam pla

Tbsp. gochugaru (coarse Korean red pepper powder)

Hot chili paste (sambal oelek) is available at Asian markets and in the Asian foods section of many supermarkets.

Purée anchovy, ginger, garlic, chili paste, lime juice, vinegar, fish sauce, and gochugaru in a food processor until smooth.

DO AHEAD: Sauce can be made 1 week ahead. Cover and chill.

Top 4 hot 10 2013 recipes from across the web

The most viewed hot 10 2013 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Olive Oil Ice Cream

Homemade Pasta

Celery Salad with Dates, Almonds, a...

"Kimchi" Chili Sauce

Top 4 hot 10 2013 recipes from across the web

The most viewed hot 10 2013 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Olive Oil Ice Cream

Homemade Pasta

Celery Salad with Dates, Almonds, a...

"Kimchi" Chili Sauce

The most viewed hot 10 2013 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine