Easy Recipes. Real Ingredients. Tasty Food!
This recipe for the Best Angel Food Cake is a bit of a combination of other great recipes. I was inspired by the Best Angel Food Cake from Bon Appetit, as well as Martha Stewart’s Angel Food Cake, which I’ve made several times. I think this one represents the best of both – it has only 6 ingredients, and is so delicious you will want to just dive into it!
Special equipment needed: a tube pan, or Angel Food Cake pan, ungreased.
This phenomenal Sweet and Sour Brisket recipe comes from Smitten Kitchen Cookbook from Deb Perelman. I’m here to say it is now my go-to for a great Beef brisket – so easy and just fantastic. The meat is juicy, the sauce divine! Deb recommends cooking the brisket a day in advance, then refrigerating it, and re-heating it at 300F in its sauce prior to serving.
Special Equipment needed: a good roasting pan with a cover (foil or tight-fitting lid) or a slow-cooker. My recipe is for the oven. If you are using a slow-cooker, plan on cooking at Low temperature for 10 hours.
You will be crazy for this rich yet light and creamy Lemon Blueberry Cheesecake. The cake has a hint of lemon and the lemony-blueberry topping provides a beautiful topping. Use fresh or frozen berries.
The recipe for the crust and the cheesecake filling was adapted from the beautiful cake found at Buttercream Blondie. The key to a smooth filling is to be sure all ingredients are at ROOM TEMPERATURE! So be sure to set them out several hours in advance!
Special equipment needed: 9″ Springform pan or baking pan with removeable bottom. You may also want to bake the cheesecake in a “water bath”, so you will want to prepare the pan for the water bath before you make the crust. Once the filling is in the crust, that is the point you will prepare the water bath and bake the cake in the bath. The idea of the water bath is to provide moisture so the top of the cake will not crack. If you don’t mind a crack or two, it is perfectly fine to skip the bath. It will not affect the quality of your cheesecake! And, if you are topping it with the blueberry sauce anyway – no one will even notice any crack in the cake.
This Cacio e Pepe spaghetti is about the most flavorful pasta you can make. It’s adapted from Chrissy Teigen’s book Cravings. I made it for my daughter and her friend a few weeks ago and just couldn’t get it out of my mind. So I made it for my family. OMG, so dang delicious!
You’ll want to dice the pancetta, mince the garlic, squeeze the lemon and grate the cheese in advance. These make preparation of this recipe a breeze!
Author: Chrissy Teigen – adapted from Cravings
This Peanut Butter Frosting recipe makes enough frosting to top 3-9″ cake layers, or tops and sides of 2-9″ layers. I used all-Natural Unsalted Peanut Butter, so if you use any other type, be sure to adjust for the salt, by using 1/2 tsp of salt instead of the full teaspoon. I also like this frosting because it is not too sweet, so be sure to taste and add more sugar and a couple more Tablespoons of milk or cream if you like it sweeter. Or a little extra salt if you like it salty, like I do!
This Three Layer Chocolate Cake is the best chocolate cake I’ve had – light and fluffy but super-chocolatey. So good with My Peanut Butter Frosting, or any other frosting, really – chocolate, vanilla, cream cheese, caramel, strawberry… the possibilities are endless!
This recipe was adapted from a recipe appearing in O Magazine, February 2007. I have changed the amount of salt and substituted buttermilk for sour cream, strong coffee for hot water.
This beautiful recipe for Lamb Ragu with Peppers was adapted from Lidia’s Mastering the Art of Italian Cooking from Lidia Bastianich. It is flavored with a pestata, which is a ground mixture, in this case, a mixture of pancetta and garlic.
Special equipment: a mini food processor or mortar and pestle, and a Dutch Oven or Cast-iron pot with lid.
We found this recipe for Lime Pickle Roasted Chicken in the March 2017 Bon Appetit. The key to this fantastic flavored chicken is to marinate it as long a possible, up to 12 hours. I don’t know, but I bet you could go a full 24 and it would be even better.
The marinade contains a secret ingredient that maintains the chicken’s juiciness as well as encourages the gorgeous color. That ingredient is Mayonnaise – the real stuff, please!
You could use any leftover bread for this oh-so-easy dessert, or a whole brioche or challah. I usually throw bread that is on the verge of becoming stale in a zippered bag in the freezer. I had about 5 leftover brioche buns which I used for this Bread Pudding.
This recipe was inspired by and adapted from NY Times’ Simple Bread Pudding.
Top the bread pudding with Easy Butterscotch Sauce, cream or whipped cream.
This sauce was inspired by Smitten Kitchen’s Ridiculously Easy Butterscotch Sauce. We used the same ingredients but just tossed everything in the pan at once. It would be fantastic on ice cream, pound cake, or my Brioche Bread Pudding. Or saltine crackers. Or straight from the bowl.
I like my butterscotch a bit more “salty” than simply “salted”, so taste as you add the salt to be sure it is right for you. I think we added somewhere between 3/4 and a full teaspoon of flaky salt (such as Maldon or Fleur de Sel). You would need less of regular table salt for the same saltiness.
