Make ahead Archives - Page 3 of 17

Bourbon Honey Ribs

March 25, 2021January 22, 2018 by Emily

You don’t have to be a grill master to make perfect bourbon honey glazed ribs because there is an easy, no-fuss technique that works every single time.

Salted Caramel Peanut Butter Bars

January 17, 2021November 27, 2017 by Emily

These salted caramel peanut butter bars – in miniature bite-size form – are about the best way to win over someone’s heart. They may also offer you their kidneys, liver and spleen. They’re that good.

We’re taking a week off to transition the house from post-Thanksgiving chaos to pre-Christmas jollity (move all the furniture back where it came from, vacuum the last bits of piecrust off the dog, etc, etc) so this is a repost of a favorite recipe from a couple of years ago.

This, my friends, is one of those recipes that goes there. And by “there” I mean to that place of ultimate deliciousness that defies logic and reason. It takes all the elements that make treats actually a treat and truly (madly, deeply) delivers what it promises. Sweet, salty, peanut buttery, caramel-y, chocolatey, cookie-ey. All in one teeny little salted caramel peanut butter bar bite.

I say “teeny little bite” because these are so decadent that I think they’re best as little bite-sized squares but honestly how big you cut them is up to you. I mean, if you want to serve them as two 4″x 8″ planks, that is entirely your business. Nerds do not judge. Well, unless you get your Game of Thrones noble houses mixed up. Then we are merciless and will never let you live it down no matter how many times you explain that the banners of house Tyrell and house Martell look kind of similar especially from a distance oh my god just drop it already.)

Seriously Lemony Lemon Curd

February 19, 2021May 1, 2017 by Matt

Lemon curd is a delicious sweet, tart condiment that’s really easy to make with just a few ingredients. You’ll never use store-bought curd again!

This is a repost from a few years back, but we make this curd all the time, and in fact just cooked up a double-batch. We make this for friends, and now some of those friends have started making it for their friends, so our lemon curd is now all over Beacon! Read on for our original inspiration…

Baked Eggs with Creamy Greens and Garlic Butter Toasts

January 19, 2021April 3, 2017 by Emily

Three kinds of leafy greens combine with mushrooms, garlic, leeks, mustard, and spices to form the base for a baked egg dish that’s a bit like an omelette turned inside out. It’s an ideal recipe for brunch, or really any meal of the day.

Sometimes we want to start the day with an omelette: maybe cook up some chopped leafy greens, sauté a few mushrooms until they’re golden, throw in a handful of cheese, and enclose the whole thing in an egg jacket. And sometimes, we want to flip the whole concept inside out and bake the eggs right on top of the other ingredients, because, you know, we’re mavericks like that.

It does take a little longer than the omelette method, and it requires turning on the oven. But really, since we’re fully cooking the greens and mushrooms either way, it’s the difference between a couple of minutes standing at the range and 20 minutes of unattended baking. You can also cook the creamed greens ahead, and bake the eggs when you’re ready for eat.

Swedish (ish) Meatballs with Cream Gravy

January 19, 2021March 27, 2017 by Emily

Real, hømemåde Swedish meatballs in a rich, cream gravy is as comforting as dinner gets. Serve it with boiled potatoes, lingonberry preserves and cucumber salad.

Have you ever dragged your a$$ all the way to Ikea supposedly because you desperately need a new Lillnaggen for your bathroom (but really it’s because you can’t live another day without a Swedish meatball). Do you crave meatballs the way a theater kid craves a spotlight? Do you power-walk straight past all those cozy-looking beds and then say, “Oh look, the cafe. Totes forgot they had one. Hmmm, it does happen to be meatballtime, er I mean lunchtime.”

(Five orders of meatballs later…) “What?”

Yeah, I’d have no idea about that (wipes nutmeg-scented gravy off lips with a Guldlök napkin).

French Onion Strata – a savory bread pudding

January 19, 2021March 6, 2017 by Emily

The flavors of French onion soup transported into a hearty, cheesy strata. The heart of bread pudding paired with the soul of a classic soup – synergy on a plate.

We’re big fans of bread pudding of almost every stripe. With one basic method and either a savory or a sweet set of ingredients, you can throw together a wide variety of dishes with bread, eggs, and milk: the framework. We generally reserve the term “bread pudding” for a sweet variation, and “strata” for the savory version where there’s usually more eggs involved. It works so well, for the last few years we’ve exclusively used a strata as a Thanksgiving-day stuffing. We liked the technique so much, we wanted to find out what else we could do with it.

French Onion Strata - a savory bread pudding — Cheesy, gooey deliciousness.

Note: This recipe is part of our ongoing series with Serious Eats. You can also find this recipe, and many other great ones on their site.