Delicious Recipes

http://cooking.nytimes.com/recipes/1015825-creamy-macaroni-and-cheese Creamy Macaroni and Cheese   JULIA MOSKIN Time 1 hour 40 minutes   Yield 6 to 8 servings. EASY Andrew Scrivani for The New York Times My fantasy of what this dish should be: nothing more than tender elbows of pasta suspended in pure molten cheddar, with a chewy, golden-brown crust of cheese on top. Featured in:  Macaroni And Lots Of Cheese .  Cheddar ,  Cottage Cheese ,  Macaroni , American 242 ratings INGREDIENTS 2   tablespoons  butter 1   cup  cottage cheese  (not lowfat) 2   cups  milk  (not skim) 1   teaspoon  dry mustard   Pinch  cayenne   Pinch freshly  grated nutmeg ½   teaspoon  salt ¼   teaspoon freshly ground  black pepper 1   pound sharp or extra-sharp  cheddar cheese , grated ½   pound  elbow pasta , uncooked. PREPARATION Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round

photo by Steve Cohen yield Makes about 18 ingredients 2 1/2 cups all purpose flour 1/4 cup sugar 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt 2 cups buttermilk 2 cups sour cream 2 large eggs 4 teaspoons vanilla extract 3 tablespoons unsalted butter Additional unsalted butter Blueberry Compote preparation Whisk first 5 ingredients in large bowl. Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix). Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed. Serve pancakes immediately with butter and Blueberry Compote.

Make the Best Basic Burger  You think you’ve been making  burgers  the right way. Can you check off all the items on our list below? Then you were right. Can’t check off everything? Then we’ve taught you something. (And we’re going to pat ourselves on the back with a couple burgers.) Quick note before we get into it: In this video, we pan-fry the burgers. Yes, the  grill  gives good smoke, but you’ve likely already stowed that thing away for the winter. Ours is a method you can use all year long, one that doesn’t require starting a chimney or getting your charcoal just right, and one that capitalizes on juiciness by keeping the  meat  and its tasty liquid in one pan—i.e. not losing those juices to the ashy underworld.  Here are the “musts” for getting a super-juicy, meaty burger patty: Grind coarsely.  The  real sticklers grind their own meat  to ensure freshness and to have ultimate control over the product. But  since 74% of you  don’t have a grinder, the best solution

Blueberry-Banana Pancakes From  Food & Wine The perfect weekend morning pancake — with extra banana at the core! Be the first to rate this recipe Recipe Photos Reviews Save this recipe Add ingredients to my shopping list Submit your version Nutritional Information (per serving) Calories -- Total Fat -- Saturated Fat -- Cholesterol -- Sodium -- Total Carbohydrate -- Dietary Fiber -- Sugars -- Protein -- Calcium -- John Kernick Yields:  About 12 pancakes Total Time:  35 min Ingredients U.S. Metric Conversion chart 2 cup(s)  all-purpose flour 1 tablespoon(s)  baking powder 2 teaspoon(s)  baking soda 1/2  teaspoon(s)  salt 3 eggs 2 cup(s)  buttermilk 4 tablespoon(s)  unsalted butter , melted 3/4  cup(s)  blueberries 2 bananas , sliced lengthwise, 2/3-inch thick, and cut to fit the pancakes Confectioners' sugar Pure maple syrup Directions In a small bowl,  whisk  the flour with the baking powde

Basic Chicken Stock Use this versatile chicken stock as a base for classic soups, such as  Broccoli Cream Soup  and  Creamy Tomato Soup . The recipe is adapted from the " Martha Stewart's Cooking School " cookbook. YIELD: Makes about 2 1/2 quarts 29 PHOTOGRAPHY:  DAVID E. STEELE GET MORE Subscribe to Martha Stewart Living Sign Up for Our Newsletters INGREDIENTS 5 pounds assorted chicken parts (backs, necks, legs, and wings), rinsed 2 medium  carrots , peeled and chopped into 2-inch lengths 2  celery  stalks, chopped into 2-inch lengths 2 medium  onions , peeled and cut into quarters 2 dried bay leaves 1 teaspoon whole black peppercorns COOK'S NOTE Stock can be refrigerated up to 3 days or frozen up to 3 months; thaw completely in the refrigerator before using. DIRECTIONS STEP 1 Place chicken parts in a stockpot just large enough to hold them with about 3 inches of room above (an 8-quart pot should do)