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Made from pantry staples, this tomato soup is delicious topped with croutons or paired with grilled cheese sandwiches.

Classic Tomato Soup

olive oil

unsalted butter, divided

onion

garlic cloves, minced

all purpose flour

chicken broth

(26-ounce) boxes Pomi chopped tomatoes (or canned diced tomatoes; see note)

sugar

thyme

Salt

black pepper

basil

Seasoned croutons

Parmigiano-Reggiano

In a large nonreactive pot (see note), heat the olive oil and 2 tablespoons of butter over medium-low heat. When the butter is melted, add the onions and cook over medium heat, stirring occasionally, until soft and translucent. Do not brown; reduce heat if necessary. Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn. Add the flour and continue cooking and stirring for 1 to 2 minutes more.

Add the chicken broth, tomatoes, sugar, thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce the heat to low, cover the pan, and simmer for about 30 minutes.

Using a hand-held immersion blender, purée the soup until very smooth. (Alternatively, let the soup cool slightly and purée in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape.) Taste and adjust seasoning with salt and pepper. Stir in the remaining 2 tablespoons of butter. Ladle the soup into bowls and garnish with fresh basil, croutons, and Parmigiano-Reggiano, if desired.  (Nutritional information below does not include optional garnishes.)

Note: If you can't find Pomi boxed tomatoes, use canned. Just be sure to cook the soup a little longer, about 40 minutes.

Note: A nonreactive pot is made of a material that will not negatively react with acids. Glass, stainless steel or enameled pots are all safe to use. Nonstick pots are also okay but be sure there are no scratches in the non-stick coating.

Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.

With the right water to rice ratio, you can make fragrant, perfectly cooked jasmine rice every time.

Perfect Jasmine Rice

water,

jasmine rice

salt

Bring the water to a boil in a medium saucepan. Stir in the rice and the salt; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pan and let the rice absorb the water off of the heat. 

Freezer-Friendly Instructions: This rice can be frozen in an airtight container for up to 3 months. (Putting it in a flat layer in sealable plastic bags works well as it will take up less space in the freezer.) No need to thaw before reheating; remove it from the freezer and reheat in the microwave with 1 to 2 Tbsp. of water.

Made with heavy cream and Gruyère, this rich spinach quiche is classic French.

Spinach Quiche

pie crust

butter

shallots

eggs

heavy cream

nutmeg

cayenne pepper

(4 oz) finely shredded Gruyère, packed

Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about an inch apart). Bake until fully cooked and lightly golden, 10 to 15 minutes. (Keep an eye on it...if it puffs up while cooking, gently prick it with a fork so it will deflate.) Don't worry if the crust cracks while baking; see my note below on how to fix it before proceeding. Set aside and turn oven down to 325°F.

Heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool.

In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and cayenne pepper.

Place the cooked pie crust on a baking sheet (this makes it easy to move in and out of oven). Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded Gruyere over top. Scatter the spinach evenly over cheese, breaking up the clumps as best you can. Pour the egg and cream mixture over top.

Bake at 325°F degrees for 50 to 55 minutes until the custard is set and top is lightly golden. Serve hot or warm.

Note: I usually defrost the frozen spinach quickly by placing it in a fine mesh strainer and running hot water over it. I then gather the spinach into a ball and squeeze it dry. It takes a few minutes of squeezing and re-squeezing to get all the water out. Be patient...you need the spinach completely dry, otherwise your quiche will be watery.

Note: Don't panic if your crust cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set. It should be good as new.

Make ahead: This quiche can be made up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and bake in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center.

Freezer-Friendly Instructions: The cooked quiche can be frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.

Ultra-creamy and topped with crispy panko and herbs, this my favorite version of homemade mac and cheese. 

Mac and Cheese

(8 ounces) macaroni, cavatappi or penne pasta

unsalted butter, divided,

milk

Gruyere, grated (about 2 cups)

salt, plus more for the pasta water

panko bread crumbs

herbes de Provence or dried thyme

Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 2-qt baking dish with butter.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, or just slightly underdone. (It will continue to cook in the oven so you don't want it fully cooked.) Drain the pasta and rinse it with cold water. 

Meanwhile, melt 3 tablespoons of the butter in a medium (2-quart) pot over low heat. Add the flour and cook for 2 minutes, stirring with a whisk. While whisking, gradually add the milk. Bring to a boil, then reduce the heat to low and cook, uncovered, for a few minutes more, until thickened and smooth. Off the heat, whisk in the Gruyere, Cheddar, 1/4 cup Parmigiano-Reggiano, salt, pepper, and nutmeg. Add the cooked pasta and stir well. Pour into the prepared baking dish and set aside.

In a small sauté pan over medium heat, melt the remaining tablespoon of butter. Add the panko and cook, stirring often, until golden brown. Stir in the herbes de Provence or thyme.  Sprinkle the toasted panko mixture over the pasta and cheese sauce, followed by the remaining 2 tablespoons Parmigiano-Reggiano. Bake for 25 to 30 minutes, or until bubbly and golden brown.

Note: To reheat leftovers, cover with aluminum foil and warm in a 300°F oven. Do not microwave.

Freezer-Friendly Instructions: This can be frozen unbaked for up to 3 months. When you’re ready to cook it, defrost in the refrigerator for 24 hours, then proceed with the baking instructions in the recipe.

Named for my great-grandmother "Honey," these old-fashioned coconut cupcakes are tender and super coconut-y.

Honey's Coconut Cupcakes

coconut milk

lemon lemon

cornstarch

baking soda

(2 sticks) unsalted butter,

vanilla extract

eggs,

coconut

(1 stick) unsalted butter,

oz cream cheese,

confectioners’ sugar

tsp vanilla extract

coconut,

Preheat the oven to 350°F and set an oven rack in the middle position. Line two cupcake pans with paper liners. Lightly spray the top of the pans with a nonstick cooking spray with flour, such as Baker’s Joy or Pam Baking Spray with Flour, just in
case the cupcake tops stick to the pan (don’t worry if the spray gets in the liners).

In a small bowl, whisk together the coconut milk and lemon juice.
Set aside.

In a medium bowl, whisk together the flour, cornstarch, salt, and baking soda. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla, then beat in the eggs, one at a time, scraping down the sides of the bowl as necessary.

Turn the speed down to low and beat in one-third of the flour mixture, followed by half of the coconut milk–lemon juice mixture. Scrape down the sides of the bowl. Add another one-third of the flour mixture, followed by the remaining coconut milk–lemon juice mixture. Beat in the remaining flour mixture, then scrape down the bowl and beat again until the batter is just combined. Quickly mix in the shredded coconut; do not overmix.

Spoon the batter into the prepared cupcake pans, filling each cup about three-fourths full. Bake for 20 to 23 minutes, until the cupcakes are set, lightly golden, and a toothpick or cake tester inserted into the center of a cupcake comes out clean (note that one pan may finish baking before the other). Let cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and cream cheese until creamy and well combined. Gradually beat in the confectioners’ sugar,
and then beat in the vanilla, coconut milk, and salt.

When the cupcakes are completely cooled, use a butter knife or small offset spatula to swirl the frosting lavishly over the top. Sprinkle with the shredded coconut, pressing it gently so it adheres, and serve.

MAKE AHEAD: The cupcakes can be made and frosted up to 1 day ahead of time. Store in an airtight container at room temperature.

Note: The frosting ingredients in this recipe have been updated from the first printing of the book, so you'll notice a few minor tweaks. (This is the updated version.)

Note: Adding cornstarch to the flour mimics cake flour, which makes a lighter and more delicate cake.

This pretty roasted beet salad makes the perfect starter for a dinner party. 

Roasted Beet Salad with Walnuts, Goat Cheese & Honey-Dijon Vinaigrette

beets (about 3)

extra virgin olive oil

greens

goat cheese

walnuts,

honey

Dijon mustard

red wine vinegar,

vegetable oil

Preheat oven to 425°F.  Wipe or scrub beets clean then trim stems down to one-inch (leave "tails" on). Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into ½-inch dice (I usually do this right on the aluminum foil but you can also use a stain-proof cutting board or plate). Set aside.

In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.

Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide greens onto plates, then sprinkle with beets, walnuts and goat cheese. (The reason you don't just mix it all together in a salad bowl is that the beets would cause the whole salad to turn pink.) Serve immediately.

This Moroccan-style brisket is so abundant and impressive looking, you can keep the sides super simple.

Moroccan-Style Brisket with Dried Fruit & Capers

flat-cut brisket

kosher salt

tsp black pepper

1-1/2 Tbsp all-purpose flour (okay to substitute matzo cake meal)

Tbsp vegetable oil

yellow onions,

tsp packed light brown sugar

paprika

cumin

ginger

tsp coriander

cinnamon

tomato paste

garlic cloves, roughly chopped

carrots,

apricots

prunes

Tbsp capers, drained

Italian parsley

Preheat the oven to 350°F and set an oven rack in the middle position.

Season the brisket on both sides with the salt and pepper. Lightly dust with the flour, turning to coat both sides evenly.

In a heavy flameproof roasting pan or ovenproof enameled cast-iron pot just large enough to hold the brisket, carrots, and dried fruits snugly, heat the oil over medium‑high heat. Add the brisket to the pan, fatty-side down, and sear until browned, 5 to 7 minutes. Using a pair of tongs and a large fork, flip the brisket over and sear the other side in the same manner.

Transfer the brisket to a platter, and then add the onions to the pan. (If the pan seems dry, add a few tablespoons of water.) Cook, stirring occasionally with a wooden spoon and scraping up any browned bits stuck to the bottom of the pan, until the onions are softened and golden brown, 10 to 15 minutes.

Add the brown sugar, paprika, cumin, ginger, coriander, cinnamon, and cayenne to the onions and cook, stirring constantly, for 1 minute more. Add 1 cup water and scrape up any browned bits from the bottom of the pan.

Remove from the heat and place the brisket, fatty‑side up, and any accumulated juices from the platter on top of the onions. Spread the tomato paste evenly over the brisket, and then scatter the garlic around it. Cover the pan very tightly with heavy‑duty aluminum foil or a lid, transfer to the oven, and cook for 1½ hours.

Carefully transfer the brisket to a cutting board (leave the oven on). Using an electric or very sharp knife, cut the meat across the grain on a diagonal into thin slices (aim for 1⁄8 to 1/4 in thick). Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. Scatter the carrots, apricots, prunes, and capers around the edges of the pot and baste with the sauce; cover tightly with the foil or lid and return to the oven.

Lower the heat to 325°F and cook the brisket until it is fork‑tender, 1¾ to 2½ hours. Transfer the brisket to a serving platter, and then sprinkle with parsley. If you’re not planning to serve the brisket right away, let it cool to room temperature and then cover and refrigerate until ready to serve.

Note: If the sauce seems greasy, transfer the meat and vegetables to a platter and cover with foil to keep warm. Pour the sauce into a bowl and let sit until the fat rises to the top. Using a small ladle, spoon out the fat. Pour the skimmed gravy back over the meat. 

Make-Ahead Instructions: The brisket can be made up to 3 days ahead of time and refrigerated. Reheat the brisket in a 300°F oven until hot, about 45 minutes. Brisket also freezes well for up to 2 months; just be sure to defrost in the refrigerator 2 days ahead of time.

With sparkling wine and fresh fruit, this white sangria is pretty and festive -- perfect for a party! 

Sparkling White Sangria

(2 tablespoons) brandy

(2 tablespoons) orange liqueur,

sugar (see note)

orange, halved

limes

apple,

nectarine, chopped

chilled sparkling wine,

lemon-lime soda,

grapes

In a large pitcher, combine the brandy, orange liqueur and sugar. Squeeze juice from one lime and one orange half into the pitcher. Stir until the sugar dissolves. Slice the remaining orange half into thin slices and add to pitcher, then add chopped apples and nectarines. Add the sparkling wine, lemon-lime soda and a large bunch of frozen grapes. Place ice cubes in glasses (do not put them in the pitcher or they’ll water the drink down) along with small bunches of frozen grapes and pour sangria over top. Spoon chopped fruit into glasses, garnish with lime slices if desired and serve.

Note: Superfine sugar dissolves much faster than regular sugar. It is available at most supermarkets. This recipe makes a fairly sweet sangria; if you prefer it dry, use less sugar.

Apples bubbling in their own juices, topped with a crunchy oat-pecan streusel -- this apple crisp is the ultimate fall dessert.

Apple Crisp

all-purpose flour

light brown sugar, packed

unsalted butter, cut into ½-inch dice

pecans

oats

apples

whipped cream

In a food processor, pulse the flour with the brown sugar, ¼ cup of the granulated sugar and salt until combined. Add the butter and pulse until the mixture resembles coarse meal. Transfer the crumbs to a bowl and stir in the pecans and oats. Set aside.

Generously butter a shallow 2-quart baking dish. In a medium bowl, toss the apples with the remaining 6 tablespoons granulated sugar. Transfer the apple mixture to the prepared baking dish and cover with the oat topping. Bake in the middle of the oven for 40-50 minutes, or until the apples are tender when pierced and the topping is toasted. Serve warm with vanilla ice cream if desired.

Freezer-Friendly Instructions: The crisp can be frozen tightly covered for up to 3 months. Before serving, reheat it, uncovered, in a 300°F oven until heated through and crisp on top.

This old-fashioned apple crumble is composed of warm apples, scarlet cranberries, and a crunchy oat streusel topping. Don't forget the vanilla ice cream!

Apple Cranberry Oat Crumble

unsalted butter,

brown sugar

1½ sticks (12 tablespoons) unsalted butter, melted

apples,

cranberries

Preheat the oven to 375°F. Butter a 3-quart, or 9 x 13-inch, baking dish.

To make the topping, mix the oats, flour, brown sugar and salt together in a bowl. Stir in the melted butter, then press the topping together with your hands to form small clumps. Put the topping in the freezer while you assemble the filling.

To make the fruit filling, toss the apples, cranberries, sugar, cornstarch and cinnamon together in a large bowl. Transfer the filling to the prepared pan and spread it out, pressing the fruit down into the corners.

Press the oat crumble evenly over the fruit, then bake for 60-70 minutes, or until the crumble is lightly golden and the filling is bubbling up in the corners. Cool for about 20 minutes to temper the heat before serving, then top with vanilla ice cream or sweetened whipped cream.

Note: This crumble is best served the day it is made, but any leftovers can be wrapped in plastic wrap and kept at room temperature for 2 to 3 days. Reheat in a 300 degree oven for 10-15 minutes, until warm.

Freezer-Friendly Instructions: After baking, the crumble can be frozen tightly covered for up to 3 months. Before serving, reheat it, uncovered, in a 300°F oven until heated through and crisp on top.

Apples bubbling under a crunchy oat-pecan streusel, this rustic apple crisp is the ultimate fall dessert.

In a food processor, pulse the flour with the brown sugar, ¼ cup of the granulated sugar, and salt until combined. Add the butter and pulse until the mixture resembles coarse meal. Transfer the crumbs to a bowl and stir in the pecans and oats. Set aside.

Buttery, sweet toffee almond sandies — humble in appearance but wonderfully good.

Toffee Almond Sandies

whole wheat flour

cream of tartar

(1 cup) unsalted butter, softened

granulated sugar,

Confectioners' sugar

almond extract

almonds

(or 1 heaping cup) English toffee bits

Set racks in middle of oven and preheat to 350°F. Line two baking sheets with parchment paper.

Combine all-purpose flour, whole wheat flour, baking soda, cream of tartar and salt in a medium bowl; mix well.

In the bowl of a mixer fitted with paddle attachment, cream butter, granulated sugar and Confectioners’ sugar until well combined, about 1-2 minutes. Scrape down sides of bowl with spatula, then add oil, eggs and almond extract; mix well. Add dry ingredients and mix slowly to combine. Stir in almonds and toffee bits.

Shape dough into 1-inch balls, roll in sugar, then place about 2 inches apart on prepared baking sheets and flatten with a fork. Bake, rotating sheets halfway through cooking, for 14-17 minutes or until lightly browned. Let cookies cool on baking sheets for a few minutes, then transfer to wire rack to cool completely. Store in airtight container.

Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Bananas and coconut are a natural combination; this banana bread is a great way to enjoy them. 

Banana Bread with Coconut & Pecans

baking powder

(½ cup) unsalted butter, melted

½ cup pecans, toasted and chopped (see note below)

Preheat the oven to 350 F. Grease a 9 x 5-inch loaf pan.

In a medium bowl, whisk together the flour, salt, and baking powder.

In the bowl of an electric mixer fitted with the paddle attachment, mix the melted butter and sugar until just combined. Beat in the eggs, bananas and vanilla. Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix. Gently stir in the coconut and nuts (the batter will look lumpy).

Pour the batter into the prepared loaf pan and bake for 50-55 minutes, until a tester inserted into the center is relatively clean (tester should not be totally dry; the bananas keep it moist) and the top is golden brown. Do not overcook. Let the loaf cool in the pan for about ten minutes, then turn out onto rack. Slice while still warm or store in an airtight container. Toast individual slices for best results.

Note: Toasting the pecans is optional but enhances their flavor. Simply spread the pecans on a foil-lined baking sheet and bake in a 350°F oven for about 5 minutes, or until fragrant.

Top 18 novideo recipes from across the web

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

Top Tags

Classic Tomato Soup

Perfect Jasmine Rice

Spinach Quiche

Mac and Cheese

Honey's Coconut Cupcakes

Roasted Beet Salad with Walnuts, Go...

Moroccan-Style Brisket with Dried F...

Sparkling White Sangria

Apple Crisp

Apple Cranberry Oat Crumble

Apple Crisp

Apple Crisp

Toffee Almond Sandies

Banana Bread with Coconut & Pecans

Coconut Cream Pie

Sautéed Asparagus and Peas

Peaches & Berries with Lemon-Mint S...

Crispy Coconut Shrimp with Sweet Re...

Top 18 novideo recipes from across the web

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

Top Tags

Classic Tomato Soup

Perfect Jasmine Rice

Spinach Quiche

Mac and Cheese

Honey's Coconut Cupcakes

Roasted Beet Salad with Walnuts, Go...

Moroccan-Style Brisket with Dried F...

Sparkling White Sangria

Apple Crisp

Apple Cranberry Oat Crumble

Apple Crisp

Apple Crisp

Toffee Almond Sandies

Banana Bread with Coconut & Pecans

Coconut Cream Pie

Sautéed Asparagus and Peas

Peaches & Berries with Lemon-Mint S...

Crispy Coconut Shrimp with Sweet Re...

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