Cardamom Citrus Fruit Salad Recipe

Servings: 4
Preheat: 0
Prep Time: 20 minutes
Source: Simply Recipes

Delicious Citrus Fruit Salad


1 large ruby pink grapefruit
3 navel oranges or a combination of naval oranges, blood oranges, mandarin oranges and/or tangerines
1/4 cup honey
2 Tbsp fresh lime or lemon juice
1/4 teaspoon ground cardamon


1 Peel the fruit. Cut away the membranes of the individual segments with a sharp knife. Collect the peeled segments in a bowl.

2 Drain off any excess juice from the fruit into a small saucepan.

Add the lime juice, honey, and cardamom to the saucepan.

Bring to a boil and reduce heat to low. Simmer for 10 minutes and then remove from heat and let cool to room temp.

3 Pour over fruit mixture and gently fold in so that all the fruit is coated. Let stand for 15 minutes or chill until ready to serve.

Colpa Degno (Flourless Triple-Chocolate Cookies)

Servings: Makes 2 dozen cookies
Preheat: 375
Prep Time: 5 minutes
Source: Sullivan Street Bakery Cookbook

We named these chocolate-packed rounds colpa degno because the term roughly translates as “worth the guilt.” Created by Megan Fitzroy Phelan, currently an owner of Longoven Restaurant.

These cookies are small and addictive and so delightful that they are worth any remorse you might feel from eating a half dozen or so.


1 2/3 cups (185 g) confectioners’ sugar
1/2 scant cup (40 g) unsweetened dark cocoa powder
1/2 teaspoon (2.5 g) coarse sea salt
Whites from 2 large eggs
1 1/4 teaspoons (6 g) vanilla extract
1/2 cup (100 g) milk chocolate chips
1/2 cup (100 g) dark chocolate chips


Heat the oven to 375°F and line a baking sheet with parchment paper. Whisk the powdered sugar, cocoa powder, and salt with a fork in a medium bowl to combine. Whisk together the egg whites and the vanilla with the fork in a small bowl. Make a well in the center of the dry ingredients and pour in the egg whites; stir the mixture with the fork until it just begins to come together. Add the chocolates and stir until well combined. The dough will be extremely sticky and as dark as black licorice.

At the bakery, we use a #60 scoop (like a small ice cream scoop) to scoop and ball these, but an ordinary 1 tablespoon measuring spoon works well too. Pack the batter into the spoon by squashing and dragging the spoon against the inside of the bowl to make sure the rounds of dough are tight and compact—if the dough is too loosely packed, the cookies tend to really spread out and separate as they bake. Place the rounds of dough on the parchment-lined cookie sheet a good 3 inches apart and bake for about 12 minutes or until the tops are glossy and set. When the cookies are done, they will be quite gooey, but they will continue to cook as they cool. Once they’ve cooled off enough to eat, they should be soft and chewy—if they’re hard or crisp, they’ve baked too much. Cool the cookies on the paper, set on a wire rack, for 10 minutes. Repeat with the remaining dough. Serve these cookies the day they are made.

Pizza Dough With Yeast

Servings: 2 16″ pizzas
Preheat: 475
Prep Time: 8 hours

Adapted and modified from Oliver Strand’s recipe on NYTimes.


340g “00” flour like Delvina or King Arthur Italian Style
283g King Arthur’s bread flour
14g salt
1 teaspoon instant yeast
Additional flour, for dusting


Combine flours and salt in a bowl. Add yeast to 2 cups of warm water, add to flour mix, and knead by hand for 5 minutes until smooth and elastic. Let rest in a bowl covered with Saran for 3 to 4 hours or overnight in fridge.

Cut dough into 2 pieces. Turn out each piece on to an unfloured piece of parchment paper. Lightly flour the surface. Shape. Add toppings. Transfer to pizza stone in oven with parchment paper.

Bake for 5 minutes and pull out parchment. Continue baking another 5 minutes until done.

New York-Style Pizza Sauce Recipe


Servings: Makes enough for 2 to 4 (12-inch) pies, depending on how much sauce you like
Preheat: 0
Prep Time: 1 hour

This creates a slightly sweet, intense tomato sauce typical of New York-style slices. It’s also good served with pasta.


1 (28-ounce) can whole peeled tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 medium cloves garlic, grated on microplane grater (about 2 teaspoons)
1 teaspoon dried oregano
pinch red pepper flakes
Kosher salt
2 (6-inch) sprigs fresh basil with leaves attached
1 medium yellow onion, peeled and split in half
1 teaspoon sugar


Process tomatoes and their juice through food mill, pulse in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.

Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Discard onions and basil stems. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

Black-and-White Cupcakes


Servings: 12 cupcakes
Preheat: 350
Prep Time: 25 minutes
Source: Dorie Greenspan

There’s a lot to like in a little cupcake. There’s the joy of having a cake all to yourself. The pleasure of getting creamy frosting and tender cake in every bite. And the fun of decorating, or not: Plain is good, too. This cupcake has two more things going for it: It’s easy enough to make with kids or to have kids make themselves, and it’s both childishly appealing and sophisticated — the cake is not very sweet and the chocolate frosting is deep and rich. There’s enough frosting for each cupcake to be finished with a few thick swirls. If you have turret-type topknots in mind, multiply the recipe. Whatever you do, keep mixing the frosting after the cold butter goes in so that it thickens enough to spread.


1 ¾ cups (238 grams) all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt
10 tablespoons (133 grams) unsalted butter, at room temperature
1 cup (200 grams) sugar
3 large eggs
1 large yolk
2 teaspoons pure vanilla extract
¾ cup (180 milliliters) buttermilk, shaken
1 cup (170 grams) mini chocolate chips

9 ounces (255 grams) semisweet or bittersweet chocolate, finely chopped
3 tablespoons confectioner’s sugar, sifted
6 tablespoons (85 grams) cold unsalted butter
Sprinkles, optional


Position the racks to divide the oven into thirds, and heat to 350 degrees. Line 18 muffin cups with cupcake papers, or grease the tins.
Whisk together the flour, baking powder, baking soda and salt.
Working with a mixer, beat the butter and sugar together on medium speed until light and fluffy, 3-4 minutes. Add the whole eggs and the yolk one at a time, mixing well after each goes in. Beat in the vanilla.
On low speed, mix in the dry ingredients in three additions and the buttermilk in two, scraping the bowl, as needed, and beating until the batter is smooth. Mix in the chips.
Divide the batter among the muffin cups. Bake for 20-22 minutes — rotating the pans top to bottom and front to back after 10 minutes — or until the tops feel springy to the touch (they won’t color much) and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to a rack to cool to room temperature. Frost, and cover with sprinkles, if you’d like, before the frosting dries.

Put the chocolate in a heatproof bowl, and fit it into a saucepan of simmering water — don’t let the bottom of the bowl touch the water. Melt the chocolate, stirring occasionally. Remove the bowl from the heat, whisk in the sugar and let rest on the counter for 3 minutes. Bit by bit, whisk in the cold butter, mixing until smooth and thickened just enough to spread. Use immediately.

Buttermilk Biscuits

Servings: 12 biscuits
Preheat: 425
Prep Time: 30 minutes
Source: BON APPÉTIT October 2000

“My boyfriend and I were vacationing in Boulder, Colorado, when we discovered Dot’s Diner, a cozy place that serves wonderful breakfasts,” writes Kimberly McClain of Harris, Iowa. “The biscuit that came with my meal was baked to perfection. I would drive all the way to Colorado just to go to Dot’s again.”
This classic recipe produces biscuits with a lovely light texture.


3 cups all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
3/4 cup (1 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces
1 cup buttermilk


Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. Add buttermilk and stir until evenly moistened. Gently knead no more than 10 times. Pat out to 1/2″ thickness. Using 1/4 cup dough (juice glass) for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.

Celery Soup with Horseradish Cream and Ham Chips

Servings: 6
Preheat: 0
Prep Time: 1 hour
Source: My Paris Kitchen by David Lebovitz

The recipe calls for crème fraîche because its sturdy richness stands up well to to the soup, but you can use heavy cream instead. If you do use heavy cream, whip it very stiff, to the point where it just about turns to butter.


Horseradish Cream
1 1/2 cups crème fraîche
Generous pinch of sea or Kosher salt
2 teaspoons fresh squeezed lemon juice
2 Tablespoons prepared horseradish

Ham Chips
6 slices prosciutto

4 large leeks, cleaned
6 Tablespoons butter, salted or unsalted
2 1/2 teaspoons sea salt or Kosher salt, plus additional if needed
1 1/2 pounds celery root
1 bay leaf
6 sprigs thyme
6 cups water
1/2 teaspoon fresh ground white pepper
Minced fresh chives, for garnish


Prepare the horseradish cream. Whip the crème fraîche in a metal bowl with a whisk until it thickens. It should hold it’s shape when you remove the whisk from the bowl. Whisk in the salt and lemon juice. Stir in the horseradish. Let the mixture chill for an hour to allow the flavors to meld. (It is best make 3 to 4 hours in advance.)

Prepare the ham chips. Preheat the oven: 350° F. Line a baking sheet with parchment paper. Lay the slices of prosciutto on the paper, evenly spaced. Bake for 5 minutes. Turn the slices midway through. Watch the ham carefully as the thickness determines how quickly they crisp up. When they feel dry and firm, remove from the oven and let them cool until crisp. Store the chips in an airtight container until ready to use.

Prepare the soup. Slice the leeks into 1/4-inch slices, white and light green parts, only. Melt the butter in a large Dutch oven over medium heat. Add the sliced leeks and cook for 10 minutes until the leeks are completely soft. Add salt midway through cooking.

As the leeks are cooking, peel the celery root. To peel the celery root, cut off the top and bottom ends of the root and set it on a cutting board, flat side down. Cut away the coarse skin, slicking it with a curved motion to match the curvature of the root. Conserve as much flesh as possible. Slice the root into 3/4-inch thick slices. Cut the slices into cubes. Add the cubes to the pot along with the water, bay leaf, and thyme. Bring to a boil. Decrease the heat so that the mixture is at a simmer. Cover with the lid askew. Cook the mixture for 30 to 40 minutes until the celery root is tender. Pierce some cubes to check for tenderness.

Remove the bay leaf and the thyme. Let the soup cool to tepid. Add the white pepper. Blend the soup until completely smooth. A hand blender or processor may also be used. If using a blender and the soup is still warm, only fill the container halfway. At this point the soup may be stored covered, in the refrigerator for up to 4 days.

To serve the soup, reheat and ladle into serving bowls. Add a generous dollop of horseradish cream and then crumble the ham chips over the top. Sprinkle chives over the top and serve.

Raspberry Streusel Muffins (The Silver Palate)

Servings: 12 muffins
Preheat: 350
Prep Time: 40 minutes
Source: The Silver Palate Good Times Cookbook

These are beautiful muffins for a lazy summer brunch or holiday buffet table with the pink tint of fresh raspberries and the yellow hue of lemons.


1 1⁄2 cups unbleached all-purpose flour
1⁄4 cup granulated sugar
1⁄4 cup packed dark brown sugar
2 teaspoons baking powder
1⁄4 teaspoon salt
1 teaspoon ground cinnamon
1 egg, lightly beaten
1⁄2 cup unsalted butter, melted (1 stick)
1⁄2 cup milk
1 1⁄4 cups fresh raspberries
1 teaspoon grated lemon zest

1⁄2 cup chopped pecans
1⁄2 cup packed dark brown sugar
1⁄4 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
2 tablespoons unsalted butter, melted

FOR GLAZE (unnecessary)
1⁄2 cup confectioners’ sugar
1 tablespoon fresh lemon juice


Preheat oven to 350°F and line 12 muffin cups with paper liners.

To make the muffin batter, sift the flour, granulated sugar, brown sugar, baking powder, salt and cinnamon together into a medium-size mixing bowl and make a well in the center.
Place the egg, melted butter and milk in the well. Stir with a wooden spoon just until ingredients are combined. Quickly stir in the raspberries and lemon zest. Fill each muffin cup three-fourths full with the batter.

To make the streusel topping, combine the pecans, brown sugar, flour, cinnamon and lemon zest in a small bowl. Pour in the melted butter and stir to combine. Sprinkle this mixture evenly over the top of each muffin.

Bake until nicely browned and firm, 20 to 25 minutes.
To make the glaze, mix the sugar and lemon juice. Drizzle over the warm muffins with a spoon. Serve the muffins warm.

Traditional Creamy Coleslaw

Servings: 4
Preheat: 0
Prep Time: 10m

A traditional creamy coleslaw.


1 cup mayonnaise
1/4 cup white sugar
2 tablespoons seasoned rice wine vinegar
1 1/2 tablespoons lemon juice
1 tablespoon prepared horseradish
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1/2 teaspoon salt
1/2 teaspoon ground black pepper
28 ounce shredded/grated cabbage and carrots


Shredding disk on Cuisinart produces too fine a shred. A mandoline or narrow Cuisinart slicing disk works better.

Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold cabbage and carrot mix into dressing. Cover bowl and refrigerate 1 hour before serving.

Drain off excess liquid.

Pasta with White Wine and Porcini Mushroom Sauce

Servings: 2
Preheat: 0
Prep Time: 20 minutes,
Source: Spoon University, April 12, 2012

The “Pappardelle ai Funghi Porcini” is one of my favorite pasta dishes. It’s the perfect, elegant plate to present on a special occasion. The sauce is light and flavorful and the mushrooms add a wonderful, meaty texture. Though there are many variations to this dish, most add white wine to the mushroom sauce to compliment the porcini flavor perfectly. If available, try this recipe with a bit of truffle oil to add an amazing aroma and a unique flavor to an already incredible dish. Bring out the candles, and with this meal, it’ll be a night to remember.


7 oz of Pappardelle pasta or Tagliatelle
2 tablespoons Extra-Virgin Olive Oil
1 cup dried porcini mushrooms (equivalent to 1 packet found at Whole Foods)
2 tablespoons chopped shallots (or onions, if shallots are not available)
2 tablespoons chopped garlic
1 tablespoon butter
2 cups Beef Broth
1 cup white wine
2 tablespoons chopped, fresh parsley (optional)
1/2 cup grated parmesan
Salt and Pepper to taste


1. To rehydrate the mushrooms, place them in a bowl with two cups of water and let them soak for about 15 minutes.
Tip: They are ready when they are soft, have changed shape, and are moist2. Drain the water and wash mushrooms as you would with lettuce. (Since mushrooms grow in the ground, they can be very dirty. As you drain the water, you will see the dirt you are removing.)
2. Drain the water and wash mushrooms as you would with lettuce. (Since mushrooms grow in the ground, they can be very dirty. As you drain the water, you will see the dirt you are removing.).
3. In the microwave, heat the beef broth for about a minute.
4. Remove from microwave and add the mushrooms to the beef broth.
5. While the mushrooms are marinating, heat butter and olive oil in a large saucepan over medium heat. Lower heat if butter begins to boil or brown.
6. Once butter has melted, add the garlic and shallots.
7. When garlic begins to brown, add white wine to pan and bring to a simmer.
8. Add the beef broth (without the mushrooms!) into the pan and let simmer, stirring occasionally.
9. When the sauce has been reduced to half the original amount, add the mushrooms, and lower heat.
Tip: The sauce should be thick enough to lightly coat the pasta. If you feel like your sauce is too thick, add some water to the mixture.
10. While mushroom sauce is setting, boil a pot of water and add pasta. Cook until pasta is al dente.
11. Drain pasta and add it to the pan with the mushroom sauce. Toss pasta in pan, coating it in sauce. (Optional: add about 4 tbs of truffle oil to the pasta in this step)
12. Add salt and pepper to taste. Garnish with the parmesan and chopped parsley.

5. While the mushrooms are marinating, heat butter and olive oil in a large saucepan over medium heat. Lower heat if butter begins to boil or brown.
6. Once butter has melted, add the garlic and shallots.
7. When garlic begins to brown, add white wine to pan and bring to a simmer.