Soups and Stews

Cream Of Tomato Soup

Makes 8 servings Ingredients 2 tablespoon olive oil 1 1/2 cups chopped yellow onion 1 tablespoon chopped garlic 1 quart vegetable stock One 28-oz can plum tomatoes 1 cup heavy cream Kosher salt, as needed Ground white pepper, as needed Basil chiffonade, as needed Directions Heat the oil in a […]

Breakfast and Brunch

Cream Scones

Makes 12 scones These scones develop a wonderful texture if the dough is frozen overnight. Freeze individual scones, and then bake as many as needed straight from the freezer to accompany breakfast, brunch, or dinner.

Side Dishes

Creamy Pinto Beans

Makes 6 to 8 servings Ingredients 1 lb dried pinto beans 5 1/2 cups water 2 1/2 cups chopped yellow onions 3 ancho chiles, seeds and membranes removed 1 teaspoon ground cumin 2 teaspoons tomato paste 1 teaspoon dried Mexican oregano 2/3 cup milk 2 tablespoons vegetable oil 2 garlic […]

Allergen Friendly, Salads

Creamy Whole Wheat Pasta Salad

Makes 4 to 6 servings We don’t like to dumb food down for kids, but we also know that sometimes kids are picky. So this plant-forward (vegan, in fact!) pasta salad is just a good starting point. The tangy chickpea dressing is creamy like mayo, but packed with protein. Add […]

Chef's Notes Plus

Creating Contrasts in Plated Desserts

Since you are a DISH member, we know that you likely have dessert ambitions beyond the classic cookies and coffee. And why shouldn’t you? The world of pastry is exciting and decadent! If you are home channeling your inner pastry chef, designing a composed, or plated, dessert for your next […]

Chef's Notes Plus

Creating Flavored Honey and Maple Syrup

You might be surprised at how many different flavors and qualities of honey there are. And maple syrup, real maple syrup, has a light body and an intense flavor. But, like anything else, there are ways to “gild the lily” for something special. To make a flavored honey or syrup, […]

Desserts

Crème Brûlée

Makes 5 servings We can all thank legendary CIA pastry chef instructor, Dieter Schorner, for reinvigorating the United States’ collective love of crème brûlée as pastry chef of New York City’s famed Le Cirque in the 1980s. Enjoy our classic version, but don’t be afraid to add spices or other […]

Desserts

Crème Caramel

Makes 6 servings Crème caramel is a dessert that produces its own sauce, as long as you are patient with it. After the custard bakes, it needs to cool long enough for two things to happen: the custard must become firm enough to unmold, and the caramel underneath the custard […]

Breakfast and Brunch

Crêpes

Makes 24 crêpes Ingredients 3 cups all-purpose flour 1/3 cup sugar 3/4 teaspoon salt 3 cups milk 3 large eggs 1 1/2 tablespoons butter, melted 3/4 teaspoon vanilla extract 1/4 cup butter or vegetable oil to coat pan, or as needed Directions Sift the flour, sugar, and salt together into […]

Appetizers, Hors D’oeuvre, and Snacks

Cured Sardines

Makes 1 1/2 lb If you love tinned fish, these easy-to-prepare homemade sardines will be your new go-to. Serve with lemon juice or with bread and a green salad. Ingredients Kosher salt, as needed 12 oz fresh sardine fillets, skin on 1 1/4 cups white vinegar Zest of 1 lemon […]