Search results for
go stpatrick
Filter Results
Sort By:
Recipes
(176)
Recipes
Studded with pistachios and white chocolate, these festive green cupcakes are better than finding a pot of gold at the end of the rainbow.
Easy
Recipes
Try chocolate-covered espresso beans in place of the coffee beans for garnish.
Recipes
These savory cheese puffs are a specialty of Burgundy, France, and are the perfect accompaniment to a cocktail or glass of wine. We’ve flavored our version with fresh herbs, but feel free to omit them. To prepare the gougères in advance, pipe the dough, top with cheese, and freeze on a baking sheet until firm; transfer to resealable plastic bags, and freeze until ready to bake, up to three weeks.
Easy
Recipes
Gougères are perfect dinner party fare; they’re elegant, delicious, and filling, all of which buys you a few extra minutes when you’re getting the main course ready. Gougères are fried as commonly as they’re baked, but baked gougères hold numerous advantages for the home cook: they’re less messy, they can be baked in advance (even a day ahead: let them cool to room temperature, store in an airtight container overnight, then reheat in a 200°F oven), and they can be served at room temperature. I like them best made with well-aged Gruyère, but any of the cheeses suggested below will work well.
Recipes
Traditional pâte à choux—cream-puff pastry—gives these addictive cheese puffs their light and airy consistency. The recipe calls for Gruyère and crushed dill seeds, but experiment with different cheeses and seasonings to create your own signature appetizer. The gougères can be made ahead and frozen for up to a week. Simply reheat and serve warm, paired with a flute—or two—of Champagne.
Recipes
Paprika is found nowhere in Italian cuisine except in the cooking of Trieste and its surroundings. Though the years of domination by the Austro-Hungarian monarchs were resented by the Italian-speaking Triestines, their descendants have not given up the city’s traditional adaptations of Hungarian dishes like this goulash. Serve Middle European style with potatoes (boiled or mashed); Italian style with polenta or fettuccine; or with steamed rice.
Easy
Recipes
Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.
Recipes
When you're an American in Paris, there's nothing more flattering than to have French people ask you to share your recipe for one of their national treasures. Of all the things I make for my French friends, this is the one that gets the most requests.
The easiest way to describe gougères is to call them cheese puffs. Their dough, pâte àchoux, is the same one you'd use for sweet cream puffs or profiteroles, but when the pâte àchoux is destined to become gougères, you fold in a fair amount of grated cheese. In France, I use Gruyère, Comté, Emmenthal, or, just for fun and a spot of color, Mimolette, Gouda's French cousin; in America, I reach for extra-sharp cheddar, and sometimes I add a little smoked cheese to the mix.
Gougères are made everywhere in France (and can be bought frozen in many stores), but their home is Burgundy, where they are the first thing you get when you sit down in almost any restaurant. In Burgundy, gougères are often served with the local aperitif, kir; chez Greenspan, where I serve them no matter what I'm pouring as a welcoming glass, my favorite sip-along is Champagne. I love the way Champagne's toastiness and gougères' egginess play together.
Although you must spoon out the puffs as soon as the dough is made, the little puffs can be frozen and then baked straight from the freezer, putting them in the realm of the doable even on the spur of the moment.
Recipes
This is a savory version of the classic French pastry dough pâte à choux used to make profiteroles and éclairs. Gougères are a classic Burgundian treat commonly served with apéritifs at parties, bistros, and wine bars. You can increase the recipe (see Variation, following), but do not double it, as it does not multiply well. A note of encouragement: don’t panic when you are adding the eggs and the dough starts to look awful. Just keep stirring and it will come together.
The salty cheese and piloncillo makes these gorditas go wonderfully with a hot chocolate or champurrado.
Recipes
Based on the classic pâté à choux or cream puff pastry from my culinary school days, this elegant and easy appetizer can be made ahead. It can be prepared dairy-free, too, but egg substitutes won't work as the eggs are necessary to help create the structure of these bite-size treats.
Quick
Recipes
You can finish this carbonara with other seasonal vegetables, such as shredded brussels sprouts or Napa cabbage. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.
4.0
(4)
Easy
Recipes
Just about every gelateria in Italy features a bin of stracciatella, vanilla ice cream with chocolate “chips.” It results from a technique that clever Italians devised for pouring warm, melted chocolate into cold ice cream. The flow of chocolate immediately hardens into streaks, which get shredded (stracciato) into “chips” as the ice cream is stirred. The trick to stracciatella is to pour it into your ice cream maker in a very thin stream during the last moment of churning. If your aim isn’t very good, or your ice cream machine has a small opening, transfer the melted chocolate into a measuring cup with a pouring spout. (If you’re using a microwave to melt the chocolate, simply melt the chocolate in the measuring cup.) The trick is to pour it not on the turning dasher (mixing blade) but into the ice cream itself. You can also drizzle it over the ice cream as you layer it into the storage container, stirring it very slightly while you’re pouring.
Recipes
There's nothing, um, vanilla about our homemade version of the classic, making it the perfect, most delicious base for coffee stracciatella.
4.0
(3.95)
Recipes
The best part about gougères is that the dough freezes incredibly well, so you can have these ready to bake for a tasty happy hour snack whenever you want.
Recipes
4.0
(3.76)
Quick
Recipes
Of this luxurious and simple party dip recipe, Epicurious Connecticut member Peg Dimmick notes, “This is an old favorite of mine that my mother and my grandmother made, and was reintroduced to me by a cousin a couple of years ago at a family gathering.” As the title suggests, the recipe ingredients couldn’t be easier to remember, measure, and memorize.
Recipes
These delicate cheese puffs always impress. Once you get the hang of the dough, you’ll serve them at every opportunity.
4.0
(3.84)
Recipes
Stracciatella comes from the verb stracciare, which means “to tear apart.” Italians use the word for several foods, including the inside of burrata cheese, a soup in which the egg is dropped into hot broth, and this gelato, which consists of plain gelato, known as “fior di latte,” or “flower of milk,” with dark chocolate “shreds” strewn throughout. Ariana Flores, the assistant pastry chef for both restaurants, is always happy when this flavor goes back into rotation. It’s her favorite to eat, but I also think she likes the process of drizzling the chocolate over the ice cream to make the shreds. I love how plain stracciatella is—that it’s basically just milk, without even egg yolks or vanilla, which American chocolate chip ice cream generally contains—and I like the bright white color of it. If you want to make fior di latte, an Italian classic, simply omit the chocolate portion of this recipe. I especially like it topped with toasted pine nuts (page 63).
Recipes
Active time: 45 min Start to finish: 7 hr
Easy
Recipes
The intensely flavored soffritto is the foundation of this rich pasta; double the ingredients and freeze half for next time.
4.0
(4.03)
Recipes
This one-pot wonder is Trinidad and Tobago’s unofficial national dish and a vibrant reflection of some of the Caribbean’s finest flavors: bright herbs, spicy-sweet aromatics, and rich coconut milk.
4.6
(4.57)
Recipes
These gozleme are stuffed with a mixture of three different cheeses to mimic the feta-like Turkish white cheese that’s often used for these flatbreads.
Recipes
Dried porcini give this vinaigrette a huge boost of flavor and marry beautifully with the asparagus and goat cheese for a spring-like first course. Serve this dish with sharp knives (like steak knives) so the toast and asparagus cut easily. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.