Makes 6 to 8 servings
Coconut Joys
Makes 81 pieces This coconut filling is similar to some well-known candy bars. It can be dipped in either milk or dark chocolate, depending on your taste. Placing a whole almond on each piece before dipping adds a nice crunch. Keys for Success Cook the sugar accurately to ensure proper […]
Coconut Macaroons
Makes about 32 macaroons
Coffee Ice Cream
Makes about 1 1/4 quarts, or 8 servings Freshly ground coffee gives this Philadelphia-style ice cream a bold flavor. Coffee beans are sold by variety or as a blend, and in varying degrees of “roast,” from a light, or American, roast to inky black and shiny espresso roast. Coarsely grinding […]
Compound Butters
Lime Chili Butter, Scallion Butter, and Roasted Garlic Butter are three of our favorite compound butters, which can be used to top grilled meats and vegetables, as a toasted sandwich spread, or as an accompaniment on a brunch table. Create your own variations, adding spices, minced chiles, smoked salt, or […]
Compound Butters for Easy Summer Dinners
As grilling season heats up, you may be looking for ways to add flavor to your grilled meats and veggies. Marinades offer endless options, but they require time, which is not always on our side. For a quick and simple addition to your grilling toolbox, consider compound butters. Prepared ahead […]
Concord Grape Jelly
Makes 4 pints Chef’s Note: This jelly can be processed in a hot water bath, if desired. Because proper technique is so important to successful and safe canning and preserving, make sure to consult instructions in the CIA’s book Preserving or consult the USDA’s Complete Guide to Home Canning. Processed, […]
Coniglio all’Ischitana (Rabbit in Red Wine in the Style of Ischia)
Makes 6 servings Ischia Island is a hot culinary destination, but for much of its history, the island was very poor. Some of the most well-known dishes on the island feature foods that were easy to forage or capture, like this traditional rabbit dish. Selective breeding of rabbits has been […]
Cooking “en Papillote”
Cooking food in pouches can seem gimmicky, but it’s actually a great method for preparing quick and easy meals for one person or a party for ten! Cooking in pouches, known in French as en papillote, or “in paper,” is a method of steaming foods with their own juices, with […]
Cooking Dried Chickpeas
Why cook dried chickpeas? Simple: They’re hands-down better than canned. Here’s how to make perfect chickpeas every time. And remember, beans of all kinds are great to freeze and use later, so make a big batch! Remove any pebbles and discolored beans and rinse several times. In a 6-quart, cover […]
Corn and Squash Soup
Makes 4 to 6 servings The basil is a nice bright flavor in this quick and easy broth, but you can use whatever herb you may have on hand. Substitute zucchini for the yellow squash, if necessary. We like to serve this with puréed roasted peppers or sun-dried tomatoes, if […]
Corn Muffins
Makes 2 dozen muffins These are classic corn muffins, perfect for toasting on a griddle with some salted butter or to dunk in a hot bowl of chili.