Content tagged with “8 or more” (Page 11)

Green Risotto
Serve this pretty, pesto-flavored risotto alongside roasted chicken or pork roast or serve with a big salad for a light...

Basic Risotto
Slowly adding hot broth to arborio rice helps release the starch from the rice, giving risotto its characteristic silky...

Pulled Pork with Caramelized Onions
Traditional pulled pork is barbecued, which gives it a smoky flavor. But the slow cooker happens to be the absolute...

Slow-Cooked Brisket in Onion Gravy
This brisket is cooked with beef broth and loads of onions that melt down into a luscious gravy. Serve the brisket and...

Wine & Tomato Braised Chicken
Here chicken thighs cook in a simple herb-infused tomato-and-wine sauce. The bone-in thighs give it plenty of hearty...

Eggplant & Chickpea Stew
This tasty vegetarian stew, studded with plenty of eggplant and protein-rich chickpeas, is reminiscent of ratatouille....

Chocolate Decadence
Inspired by the (now) old-school, ultra-rich, mousselike chocolate cake that usually called for a whole pound of...

Candied Orange Peel
Candied orange peel makes an attractive garnish for many desserts.

Rocky Road Brownies
These super-rich brownies made chocolaty with plenty of cocoa powder have less fat than other brownies, but stay extra...

Creamy Chocolate Gelato
This ultra-chocolaty, dairy-free Sicilian-style gelato—made without eggs or cream—is relatively lean but still creamy-...

Chocolate & Pine Nut Torte
This chocolate cake is sophisticated, rich, moist and even a bit gooey, with a slightly crusty top. If you have grappa...

Chile-Cocoa Graham Crackers
These crunchy and crispy chocolate graham crackers have a tiny bit of spicy ancho chile on top. Oat flour makes them...

Zesty Salsa with Preserved Lemons
Preserved lemon adds a tart twist to traditional fresh tomato salsa. Scoop it up with tortilla chips or use it as a...

Preserved Lemon Vinaigrette
Pair this full-flavored preserved lemon and feta vinaigrette with bold greens, such as escarole or endive. For this...

Preserved Lemons
Preserved lemons are essentially briny, tart lemon pickles. They add their own special sunshine to many slow-cooked...

Lemon Pudding Cakes
These magical little desserts start out as one batter and separate during baking into fluffy cake hiding a creamy layer...

Lemon-Cranberry Muffins
These lemony cranberry-studded muffins crunch lightly with cornmeal and are topped with a kiss of sugared lemon zest....

Nut-Free Chocolate-Cherry Snack Bars
Chewy, crunchy and delicious nut-free snack bars with good-for-you dried fruit, oats and little explosions of chocolate...

Chocolate-Cherry Snack Bars
These cereal bars are chewy, crunchy and delicious with good-for-you seeds, nuts, fruit and little explosions of...

Curried Cashews
These curried cashews are impossibly addictive—every time we made them in the Test Kitchen they disappeared in a flash...

Chile-Lime Peanuts
These spicy nuts were inspired by ones sold by street vendors across Mexico. If you can only find salted peanuts, omit...

Five-Spice Pistachios
Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns; it adds...

Fig-Anise Compote
Cook the figs in this compote down until they can be spread with a knife or spoon. The compote is equally delicious as...

Spaghetti with Quick Meat Sauce
Instead of opening a jar of sauce, try this easy spaghetti with meat sauce on a weeknight. Serve with steamed broccoli...

Scandinavian Pickled Herring Bites
This Scandinavian-style appetizer is a good way to try pickled herring if you’ve never had it. The potent flavor of the...