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Bread Recipes

Combining the best elements of Northern and Southern, this is a superb, just-barely-sweet version of one of the classic African-American cornbreads. Be sure to use stone-ground cornmeal for its full flavor and distinctive, delicious grittiness.

Ingredients
Vegetable cooking oil spray
1 cup all-purpose flour
1 cup stone-ground yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
2 tablespoons sugar
1 egg
1/4 cup corn or canola oil
2 tablespoons butter

Instructions
1. Preheat oven to 375F. Spray a 10-inch round baking pan or heavy oven-proof skillet with cooking oil.
2. Sift together flour, cornmeal, baking powder and salt into a medium bowl.
3. In a smaller bowl, stir baking soda into buttermilk. Whisk in sugar, egg and oil.
4. Place skillet over medium heat, add butter and heat until butter melts and starts to sizzle. Carefully tilt pan to coat sides and bottom.
5. Pour wet ingredients into dry ingredients; combine quickly, using as few strokes as possible. Scrape batter into pan; bake 20 minutes, or until golden brown. Let cool a few moments, and slice into 8 wedges to serve. Serves 8.

This thick batter makes a dense bread that’s great toasted and served with butter. When cranberries are available, throw a few bags in your freezer to make this bread year-round. We like it prepared with dried cranberries too.

Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sugar
1 egg, well beaten
2 tablespoons melted butter
2 tablespoons hot water
1/2 cup orange juice
1/4 cup grated orange rind
1 cup fresh or dried cranberries
1/2 cup chopped nuts
Instructions
1. Preheat oven to 325F. Grease a 9-by-5-inch loaf pan or 3 mini loaf pans.
2. Combine flour, salt, baking powder and baking soda. Add sugar, egg, butter, hot water, orange juice and grated orange rind; stir until moistened. Fold in berries and nuts. Spoon into pan and bake 50 minutes (or 35 minutes for mini loaves). Cool; wrap and refrigerate or freeze.

Although it’s tempting to try to arrange the balls of dough neatly in the pan, once they’re coated in butter, they are slippery and practically slide into place by themselves. At first the pan will seem too big for the dough, but it rises nearly to the top. When the bread is baked, it fills the pan.

Ingredients
3 cups all-purpose flour, divided
1 package active dry yeast
1/4 cup sugar
1 1/2 teaspoons salt
1 cup 2% reduced-fat milk, heated
1 egg
3 tablespoons butter, melted
Instructions
1. Combine 1 1?2 cups flour, yeast, sugar and salt in a large bowl. Add milk and egg; beat until blended. Gradually add remaining flour and beat until mixture forms a soft dough. If necessary, add more flour.
2. Turn out onto floured surface and knead until smooth and elastic. Place in an oiled bowl, turning to oil top of dough. Cover and let rise in a warm place until double in bulk, about 50 minutes.
3. Preheat oven to 375F.
4. Punch dough down; shape into 16 balls. Roll each in melted butter and arrange in a greased 9-inch tube pan. If there is extra butter, pour over top. Cover and let rise in a warm place about 50 minutes or until dough nearly fills pan.
5. Bake 25 minutes or until golden brown. Remove from pan onto wire rack; serve warm. Serves 8.

Salad Recipes

Use a good strong blue cheese, such as Roquefort, in this slaw. Mexican sour cream is richer and thicker than regular sour cream, but either will work fine.

Ingredients
1 head of green cabbage, sliced thinly
½ cup finely shredded carrot
¼ cup finely chopped flat-leaf parsley
¾ cup crumbled Roquefort cheese, divided
½ cup Mexican sour cream or regular sour cream
½ cup mayonnaise
½ cup buttermilk
1 tablespoon finely minced garlic
1 tablespoon Worcestershire sauce
½ teaspoon kosher salt
½ teaspoon coarsely ground black pepper
Dash of hot sauce

Instructions
1. Place cabbage, carrot and parsley in a large bowl and set aside.
2. In another bowl, whisk together 1?2 cup Roquefort cheese and remaining ingredients until smooth. Pour over cabbage and toss to coat. Cover and refrigerate 1 hour before serving.
3. Sprinkle with remaining Roquefort cheese before serving. Serves 10.

Ingredients
Dressing:
1/3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon sugar
1 small garlic clove, pressed
1/2 teaspoon kosher salt
Coarsely ground black pepper

Salad:
10 cups coarsely chopped lettuce (romaine and Boston)
2 medium tomatoes, cored and chopped
1 1/2 cups chopped, cooked boneless, skinless chicken breast (about 9 ounces)
6 bacon strips, cooked and crumbled
3 hard-cooked eggs, chopped
1/2 cup (2 ounces) crumbled Roquefort or blue cheese
1 avocado, pitted, peeled and chopped

Instructions
1. To prepare the dressing, combine all ingredients in a jar, cover tightly and
shake vigorously.
2. To prepare the salad, arrange lettuces on a large serving platter, big enough to toss the salad. Arrange tomatoes in a strip down the center and arrange chicken, bacon, eggs, and cheese in strips on either side of tomatoes. Scatter avocado around edge.
3. Before serving, slide the salad into a large bowl; pour dressing over top and toss gently to combine. Serves 6.

Two old standbys, deviled eggs and potato salad, join forces to make a potato salad that’s a real crowd pleaser.

Ingredients
2 1/2 pounds (about 5 large) russet potatoes, peeled and cut in 1/2-inch
chunks
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons Dijon mustard
1 teaspoon salt
Coarsely ground black pepper
3 celery stalks, diced
3 hard-cooked eggs, coarsely chopped
1/2 cup chopped fresh flat-leaf parsley, plus additional for garnish
Instructions
1. Place potatoes in large saucepan; add cold water to cover. Cover and bring to a boil; reduce heat and simmer, partially covered, 10 minutes or until tender. Drain, transfer to a large bowl and cool 5 minutes.
2. Whisk together mayonnaise, sour cream, mustard, salt and pepper in a medium bowl. Combine potatoes, celery, eggs, parsley and mayonnaise mixture. Mix gently with a large rubber spatula. Garnish with additional parsley. Serves 10.

Ingredients
1/4 cup olive oil
4 tablespoons red wine vinegar
2 teaspoons grainy Dijon mustard
1/8 teaspoon salt
4 large Portobello mushroom caps
4 ounces goat cheese, room temperature
1 small bunch baby arugula, stems trimmed
16 grape tomatoes, halved
Instructions
1. Whisk together oil, vinegar, mustard and salt.
2. Place mushroom caps on a plate, and drizzle them with half of the vinaigrette. Broil mushrooms in a shallow ovenproof pan or grill on a rack for about 5 minutes (rounded side up).
3. Turn caps over and top with goat cheese. Return to the oven or grill to slightly melt cheese.
4. In a medium bowl, toss arugula with remaining vinaigrette and tomatoes. Spoon arugula mixture into four plates; top each with a warm, cheese-topped mushroom. Serves 4.

Sweet and juicy Bartlett pears are perfect for this salad. Ripen them on the counter until they have a delicious “pear” aroma, and then refrigerate until it’s time to make the salad.

Ingredients
6 tablespoons extra-virgin olive oil
4 tablespoons fresh lemon juice, divided
1?4 teaspoon salt
1?4 teaspoon coarsely ground black pepper
3 firm-ripe pears, such as Bartlett, cored and cut in bite-size chunks
2 cups shredded or thinly sliced cabbage
1?3 cup thinly sliced celery
1?3 cup coarsely chopped pecans, toasted
1?3 cup dried cranberries

Instructions
1. Whisk oil and 3 tablespoons lemon juice together in a small bowl. Add salt and pepper.
2. Combine pears and remaining lemon juice in a large bowl. Add cabbage, celery, pecans, cranberries and oil mixture and mix gently. Serve on lettuce leaves. Serves 8.

The arugula, with its mustardy quality, is a piquant, leafy complement to the potatoes. If arugula is not available, spinach is a good alternative.

Ingredients
2 pounds potatoes, red-skin or fingerling
1 pound mixed baby summer squash
4 large shallots, thinly sliced
4 garlic cloves, minced
2 tablespoons Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper
3 tablespoons balsamic vinegar
1/2 cup olive oil
5 ounces arugula

Instructions
1. Wash potatoes and baby squash and cut into bite-sized chunks.
2. Cook potatoes in boiling salted water 6 to 8 minutes or until tender. Drain.
3. Blanch baby squash in a large pot of boiling water for 1 minute. Drain and rinse in cold water to stop cooking.
4. Whisk together shallots, garlic, mustard, salt, black pepper and vinegar. Whisk in olive oil.
5. Toss potatoes and squash with vinaigrette. Chill.
6. Fold the arugula into chilled potato mixture. Adjust seasonings and vinegar to taste before serving.

A small serrated knife works well for sectioning the fruit. Do this over a large bowl to catch the juices, and save some for the dressing.

Ingredients
3 seedless oranges
6 cups baby arugula
1 red apple, cored and thinly sliced
3 tablespoons freshly squeezed orange juice
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1?4 teaspoon kosher salt
1?8 teaspoon coarsely ground black pepper
1?2 cup (2 ounces) crumbled feta or blue cheese
Instructions
1. Grate rind from 1 orange into a small bowl and set aside.
2. Peel all oranges and section. Reserve juice, squeezing more for the dressing if needed. Combine arugula, orange sections and apple in a large bowl.
3. Whisk 3 tablespoons orange juice, olive oil, lemon juice, salt and pepper with orange rind. Pour over salad and toss gently. Spoon onto serving plates and sprinkle with feta. Serves 8.

Beef Recipes

For the leanest brisket, ask for the “first” or “flat” cut, without an overly fatty flap lying on top. Trim off any surface fat; there’s plenty left in the fibers to keep the meat moist. Pure chile powder is made with just ground chiles—no oregano or cumin in the mix. Look for it in the spice aisle or near the Southwestern foods.

Ingredients

1 cup beer
2 tablespoons yellow cornmeal
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 teaspoon salt
1 chipotle canned in adobo sauce, seeded and minced
2 garlic cloves, minced
1 tablespoon pure ancho
chile powder
1 (4-pound) beef brisket, trimmed of surface fat
3½ pounds sweet potatoes,
peeled and cut into 3-inch pieces

Instructions
1. Mix beer, cornmeal, cumin, oregano, cinnamon, salt, chipotle and garlic in a 5- or 6-quart slow cooker.
2. Rub chile powder into brisket; place in slow cooker and turn to coat. Cover and cook on high 6 hours.
3. Add potatoes; cook 3 hours, or until meat is fork-tender.
4. Remove meat and potatoes; skim fat from sauce. Slice meat and return with potatoes to the sauce; cover and keep warm up to 2 hours. Serves 10.

We love veggie burgers, but they unfortunately don’t love the grill—proving to be too tender for it. So, we found a happy medium by adding canned black beans to lean ground beef, for a healthier burger. Serve with guacamole salsa.

Ingredients
1 cup canned black beans, rinsed and drained
3/4 pound lean ground beef
¼ cup diced red onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano leaves
½ teaspoon salt
Coarsely ground black pepper
4 hamburger buns
Instructions
1. Place drained beans in a large bowl and mash beans with a potato masher. Add beef, onion, chili powder, cumin oregano, salt and pepper; mix to combine. Shape into 4 burgers and grill, broil or pan-fry until cooked through. Place burgers on buns and serve. Serves 4.

Ingredients

1 (5-pound) beef brisket
12 ounces tomato paste
1 tablespoon olive oil
Coarsely ground black pepper
1 pound chopped onion (about 4 medium onions)
¼ cup diced garlic (about 12 cloves)
1 (750ml) bottle burgundy wine
1 bay leaf
1 teaspoon dried thyme
1 teaspoon fresh rosemary
½ cup low-sodium soy sauce (optional)
2/3 cup water
4 slices crustless rye bread, cubed (optional)

Instructions
1. Preheat oven to 350F.
2. Heat oil in a large skillet until hot. Add meat and sear over high heat until lightly browned.
3. Rub brisket with tomato paste, salt and pepper.
4. Place onions in a large roasting pan. Place meat, fat side up, on top of onions.
5. Combine garlic, wine, bay leaf, thyme, rosemary, soy sauce (if using) and water. Whisk. Pour over brisket
6. Cover and bake 2½ to 3 hours, basting often with pan juices. Uncover add rye bread, if using, and bake 30 minutes, until brisket is fork tender. Serves 12.

New York State’s big claim to food fame is buffalo sauce, a mixture of melted butter and hot sauce normally found on fried chicken wings. Watch your tailgating guests gather around the grill to taste a burger variation on the buffalo theme.

Ingredients
4 tablespoons butter, cut in small pieces
1?3 cup mild hot sauce (such as Durkee Red Hot)
½ cup finely crumbled blue cheese
1 tablespoon minced garlic
2 pounds ground buffalo or beef chuck, 85 percent lean
½ teaspoon celery seed
1/3 cup finely chopped onion
6 hamburger buns, split

Instructions
1. Before You Go: Melt butter in a small microwaveable bowl or stovetop. Whisk in hot sauce.
2. Mix blue cheese and garlic in small bowl.
3. Using your hands, gently mix buffalo or beef, celery seed, onion and ¼ cup hot sauce mixture in a medium bowl until blended. Using a light touch, form into 12 patties about 4 ½ inches in diameter and no more than ½ inch thick. Spoon about 2 teaspoons of cheese-garlic mixture in center of 6 patties. Top with remaining patties and press together, sealing edges. Refrigerate burgers until ready to grill.
4. When You Get There: Heat grill to medium. Brush and oil grill grate. Grill burgers, covered, 7 to 9 minutes, turning after about 4 minutes, for medium-done (150F, slightly pink). Add 1 minute per side for well-done (160F). Brush with remaining hot sauce mixture during last 2 minutes of cooking. Toast buns if you like. Serves 6.

This recipe uses a slow cooker to cook brisket, so place brisket in cooker.
Sprinkle soup mix on meat and spread chili sauce over top.
Season as desired with garlic powder and black pepper.
Sprinkle diced onions over meat and add water.
Cook 4 hours or until meat is tender.
Allow to cool a few minutes before slicing.

Preheat oven to 325F.
Place brisket in roasting pan.
Add celery, onion, chili sauce, salt and pepper.
Roast uncovered 1 to 1 1/2 hours and bast frequently.
Cover and roast brisket 3 to 3 ½ hours.
Add beer in final hour of cooking.

Preheat oven to 300F.
Trim excess fat from brisket.
Season with garlic powder.
Place brisket on heavy duty foil and place on a rimmed baking sheet or glass dish.
Mix remaining ingredients together and pour the mixture over brisket.
Pull foil over brisket and cover loosely, creating a tent.
Bake 1 hour per pound.
Place meat on cutting board and allow to cool.
Slice into thin slices and place back in baking dish without foil.
Pour juices over meat.
Serve immediately or refrigerate to serve later.
To reheat, place dish in 350F oven 30 to 45 minutes.

Place brisket in roasting pan with fat-side up.
Pour Italian dressing over meat.
Cover and cook at 250F to 300F for 7 to 8 hours.

In a dutch oven heat the vegetable or canola oil over medium to medium-high heat.
Brown the onions in the oil and remove them from the pan.
Place the brisket in the pan and brown on all sides.
Return the onions to the pan and season to taste with salt, pepper, and paprika. Put garlic in pan and cover.
Reduce heat and simmer for 3 to 4 hours, turning brisket occasionally.
Place potatoes in pan during the last 20-30 minutes of cooking.
Remove brisket from pan and slice across the grain.
Thicken gravy in pan with flour, if desired.

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