Stone Fruit Waldorf Salad - Magazine Recipes

½ cup Greek yogurt 

1 Tablespoon minced lime zest 

2 Tablespoons fresh lime juice 

1 Tablespoon honey

2 cups pitted and sliced fresh plums 

2 cups pitted and sliced fresh peaches 

2 cups fresh cherries, pitted and halved 

1 cup sliced celery

½ cup slivered almonds, toasted 

½ cup fresh mint

Combine fresh fruit, celery, almonds and mint. Toss yogurt sauce with other ingredients and serve cold. If desired, make up to one day in advance and store in an airtight container. 

Raspberry Trifles with Lemon Cream - Magazine Recipes

Look for berries that are plump and brightly colored. Avoid any that still have hulls scratched, a sign they were picked prematurely. 

Makes 4 servings; total time 1 hour plus cooling. 

Lemon Cream

1 cup whole milk 

¼ cup granulated sugar 

2 egg yolks 

2 Tablespoons cornstarch

2 teaspoons minced lemon zest

⅛ teaspoon kosher salt 

1 Tablespoon fresh lemon juice 

2 Tablespoons unsalted butter 

½ teaspoon powdered sugar 

Raspberry Sauce

4 packages fresh raspberries (6 ounces each), divided

½ cup granulated sugar 

1 Tablespoon fresh lemon juice 

Pinch of kosher salt

2 Tablespoons water

2 teaspoons cornstarch

Layer 4 cups diced purchased pound cake or angel food cake and ¼ cup chopped, roasted and salted pistachios. 

For the lemon cream, heat milk in a saucepan over medium until it begins to steam and bubble around edges; remove from the heat. 

Whisk together ¼ cup granulated sugar, yolks, 2 Tablespoons cornstarch, zest and ⅛ teaspoon salt in a bowl. Gradually whisk in warmed milk until smooth. 

Pour custard into same saucepan and whisk in 1 Tablespoon lemon juice. Bring custard to a boil over medium heat; whisk until thick; about 1 minute. 

Off beat, stir in butter and vanilla until butter melts. Transfer custard to a bowl, cover with plastic wrap, pressing into the surface, then cool to room temperature. 

Beat heavy cream to nearly stiff peaks. Add powdered sugar and beat to combine. 

Fold whipped cream into cooked custard, just until incorporated. 

For the raspberry sauce, beat 3 packages raspberries, ⅓ cup granulated sugar, 1 Tablespoon lemon juice and a pinch of salt in a saucepan over medium. Simmer sauce until berries break down, about 10 minutes. 

Press berries through a fine-mesh sieve, discarding solids. Return raspberry juice to saucepan and bring to a boil. Whisk together water and 2 Tablespoons cornstarch; whisk into boiling juice. Boil sauce, stirring often, until sauce thickens, 2-3 minutes, set aside to cool. 

Layer ½ cupcake into the bottom of each of four 8-9 ounce dishes. Top each with raspberry sauce, fresh raspberries and lemon cream. Repeat layers. Garnish trifles with pistachios and remaining fresh raspberries. 

Kimchi Dogs with Spicy Ketchup and Mayo - Magazine Recipes

 1 lb bag of coleslaw mix 

2 teaspoons kosher salt 

¼ cup rice vinegar 

2 Tablespoons Korean chili paste

1 ½ teaspoon fish sauce 

1 teaspoon fresh garlic

1 teaspoon ginger 

½ cup ketchup 

2 teaspoons Korean chili paste 

½ cup mayonnaise

2 teaspoons Korean chili paste

8 hot dogs, grilled 

8 hot dog buns, toasted 

For the kimchi, toss the coleslaw mix with salt in a fine mesh sieve over a bowl. Set aside for 1 hour. Rinse and drain, put in bowl. Whisk together vinegar, 2 Tablespoons chili paste, fish sauce, garlic and ginger. Toss with coleslaw mix and cover until ready to serve. 

Whisk together ketchup and 2 Tablespoons chili paste; chill until serving time. 

Whisk together mayonnaise and 2 Tablespoons chili paste; chill until serving time. 

Serve hot dogs in buns topped with kimchi, ketchup and mayo. 

Creamy Farfalle - Magazine Recipes

 4 ounces dry farfalle pasta 

2 Tablespoons olive oil 

3 ounces prosciutto, diced 

1 Tablespoon minced garlic 

¼ cup dry white wine

2 ounces mascarpone or cream cheese 

½ cup shelled and skinned fresh fava beans or frozen green peas, or edamame, thawed 

¼ cup grated Romano 

Salt and pepper to taste

Minced orange zest

Shredded parmesan (optional)

Cook farfalle in a pot of boiling salted water according to package directions. Reserve ½ cup pasta water, then drain farfalle. Heat oil in skillet over medium heat, Add prosciutto and saute until crisp. Transfer to a paper towel lined plate. Add garlic to skillet and cook until fragrant; about 1 minute. Deglaze skillet with wine, scraping up browned bits and reduce until nearly evaporated. 

Stir in mascarpone (or cream cheese) with reserved pasta water until cheese melts. Add fava beans and farfalle and heat through. Stir in Romano and prosciutto. Season with salt and pepper and garnish with zest and parmesan. 

Cheesy Palmiers - Magazine Recipes

 8 ounces goat cheese, softened 

½ cup grated Parmesan

¼ cup minced fresh chives 

2 teaspoons minced fresh garlic

Salt and pepper flakes to taste

1 package frozen puff pastry, thawed

1 egg + 1 teaspoon water, beaten

Grated Parmesan 

Preheat oven to 400 degrees. Line two baking sheets with parchment paper; set aside. 

Combine goat cheese, Parmesan, chives and garlic; season with salt and pepper. 

Unfold a pastry sheet on a lightly floured surface and roll into a 10x14 inch rectangle (if dough gets warm, briefly freeze). Spread half of the cheese mixture evenly over the pastry rectangle. 

Roll up pastry evenly from both short sides until they meet in the middle. Transfer rolled pastry to a prepared baking sheet; freeze until firm, about 30 minutes. Repeat all steps with remaining pastry and filling. 

Trim ends of rolls and discard scraps. Cut rolls crosswise into ¼ to ½ inch thick slices. Arranged the palmiers on prepared baking sheets spaced 1 inch apart. Brush tops of palmiers with egg wash; sprinkle with additional Parmesan cheese. 

Bake palmiers until golden brown, 20-25 minutes. Let palmiers cool on baking sheets for 5 minutes, then transfer to a rack. Palmiers are best served warm. 

Boston Bean Dogs - Magazine Recipes

You can make the beans ahead of time, then just warm them up before eating. It is also easy to double the recipe if needed. 

4 slices thick-sliced bacon, cooked and diced 

¼ cup diced white onion 

½ teaspoon minced fresh garlic 

2 Tablespoons water

3 Tablespoons pure maple syrup 

2 Tablespoons molasses 

2 Tablespoons apple cider vinegar 

1 teaspoon prepared yellow mustard 

1 (16 ounce) can Navy beans, drained and rinsed 

8 hot dogs, grilled 

8 hot dog buns, toasted

White onion and red bell pepper, diced 

Cook bacon in saucepan until crisp. Transfer to a paper towel lined plate and drain off all but 1 Tablespoon of drippings. Saute ¼ cup onions and garlic in drippings over medium heat until soft. Deglaze pan in water, scraping up bits then add maple syrup molasses, vinegar and mustard. Add beans and reduce heat to medium-low and simmer until heated through and sauce is syrupy; about 10 minutes. Serve hot dogs in buns topped with beans, garlic, onion and peppers.