Citrus Salmon Salad

What's the first thing that springs to mind when we say salad? Limp lettuce, cheerless cucumber, spring onions that have seen better days? Well not anymore… Banish boring, samey salads and come out shouting with this fresh and zesty delight - Citrus...

The Ultimate Thanksgiving Mashed Potatoes

  Mashed potatoes are the most popular Thanksgiving side dish. They are the one thing that everyone puts on their plate - which means that you need an exceptional recipe. My parents make the best most delicious, creamy, cheesy Thanksgiving...

Greek Spinach & Feta Pie (Spanakopita)

Greek Spinach & Feta Pie (Spanakopita) For the filling: 2 lb. fresh spinach, washed, dried, trimmed, and coarsely chopped 3 Tbs. extra-virgin olive oil 1 bunch scallions (about 3 oz. or 10 small), white and light-green parts only, trimmed and finely chopped 2 cups crumbled feta cheese (10 oz.) 1/2 cup finely grated Greek kefalotyri cheese or Parmigiano-Reggiano 2 large eggs, lightly beaten 1/2 cup finely chopped fresh dill 1/3 cup finely chopped fresh flat-leaf parsley 1/4 tsp. freshly grated nutmeg Kosher or fine sea salt For the assembly: 1/3 cup extra-virgin olive oil for brushing; more as needed Eighteen 9x14-inch sheets frozen phyllo dough (I use Athens brand), thawed and at room temperature 2 tsp. whole milk

Spinach, Mushroom Lasagna

Spinach, Mushroom Lasagna

5 lbs fresh spinach (stems removed) 1/2 cup unsalted butter. 1/2 cup of virgin olive oil. 3 cloves garlic (finely sliced) 1 lb ricotta cheese 2 tbsps Mrs. Dash 13/4 tsps ground black pepper (freshlyground) 3 lbs wild mushrooms (chanterelles, oyster, and shiitake, trimmed, cut into 1-inch pieces) 3/4 cup Madeira 1/2 cup flat leaf parsley (chopped) 41/2 cups milk 1/2 cup Whole Wheat flour 1/2 tsp ground nutmeg 1 cup pecorino romano cheese (grated) 2 lbs lasagna sheets (package fresh spinach)DIRECTIONS Wash spinach leaves well in three changes of cold water; shake dry. Melt 1 tablespoon butter in large pan over medium heat. Add half the garlic; saute until light golden, about 2 minutes. Add half the spinach leaves, cover, and cook, stirring occasionally, until wilted, 4 to 5 minutes. Drain spinach in a colander. Repeat with another tablespoon butter and remaining garlic and spinach. When spinach is cool enough to handle, squeeze to rid it of liquid. Roughly chop spinach; place in medium bowl. Add ricotta, 2 teaspoons salt, and 1 teaspoon pepper. Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the mushrooms; season with 1 teaspoon salt and 1/4 teaspoon pepper. Saute until mushrooms are softened and browned, about 10 minutes. Deglaze skillet by pouring 1/4 cup Madeira into hot skillet with mushrooms and using a wooden spoon to loosen bits cooked onto skillet. Cook mushrooms until liquid has almost evaporated. Transfer cooked mushrooms to medium bowl. Repeat with another 2 tablespoons of butter, another third of the mushrooms, and 1/4 cup Madeira. (Reserve the final third of mushrooms and Madiera for topping.) Add two-thirds of the chopped parsley to bowl with cooked mushrooms; stir. In medium saucepan over medium heat, heat 4 cups milk. Melt 8 tablespoons butter in medium saucepan over medium heat. When butter bubbles, add flour; cook, stirring constantly, 1 minute. Slowly add warmed milk; cook, whisking constantly, until mixture bubbles and becomes thick. Remove pan from heat. Stir in 2 teaspoons salt, 1/4 teaspoon pepper, the nutmeg, and 1/2 cup grated cheese. Heat oven to 350 degrees. Set aside 1/2 cup sauce. Assemble lasagna: Spread 1/2 cup sauce in bottom of 9-by-13-inch baking pan. Place layer of lasagna sheets in pan, trimming to fit; spread 1 cup spinach mixture, 1 cup mushroom mixture, and 1/2 cup sauce on top of lasagna sheets. Repeat layers several times. For last layer, place a layer of lasagna sheets on top; spread 1/2 cup sauce over lasagna sheets. Sprinkle with 1/2 cup grated cheese. Bake lasagna until top is golden brown, 1 to 1 1/4 hours. Let stand 20 minutes before serving. Just before serving, melt remaining 2 tablespoons butter in the skillet over medium heat. Add remaining third of the uncooked mushrooms; season with the remaining teaspoon salt and 1/4 teaspoon pepper. Cook until golden and tender, about 10 minutes. Deglaze skillet, with mushrooms in it, with the remaining 1/4 cup Madeira. Stir in the remaining third of fresh parsley. In a small saucepan, combine reserved 1/2 cup sauce with remaining 1/2 cup milk. Over medium heat, whisk until warm and smooth. Spoon cooked mushrooms over each serving, or serve on the side. Serve lasagna with warmed sauce.

Macaroni and cheese from scratch

1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 (10-oz.) block extra sharp Cheddar cheese, shredded $ 1/4 teaspoon ground red pepper (optional) 1/2 (16-oz.) package elbow macaroni, cooked Preparation 1. WHISK FLOUR INTO BUTTER Preheat oven to 400°. Microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. 2. WHISK IN WARM MILK Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened. 3. WHISK IN CHEESE Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.