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Shrimp Ramen Recipe

Posted by Anna Mintz on August 20th, 2014

Talk about a quick and easy dinner! The recipes in The Chopped Cookbook: Use What You’ve Got to Cook Something Great put together tasty possibilities from your own kitchen pantry (much like the baskets on Chopped). This Shrimp Ramen recipe takes kitchen staples like chicken broth and bacon and puts them together in an absolutely delicious way.

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Bacon-Wrapped Dates with Chorizo And Manchego Recipe by Anne Burrell

Posted by Anna Mintz on August 18th, 2014

In this recipe from her cookbook Own Your Kitchen (Clarkson Potter, 2013), Anne Burrell takes the idea of a bacon-wrapped date one delicious step further with the addition of Spanish favorites chorizo and Manchego!

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Kale and Sweet Potato Sauté Recipe

Posted by Daniel Wikey on August 16th, 2014

We’ve all been there — opening the fridge and seeing little other than some greens and a humble potato. Never fear, though; with some key ingredients you can snag from your pantry, these two simple ingredients transform into a healthy, hearty, quick, and satisfying dish.

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Stove-top Clambake Recipe by Giada De Laurentiis

Posted by Anna Mintz on August 14th, 2014

Traditionally, a clambake—a feast of lobster, clams, sausage, potatoes, and corn—is all cooked together in a stone-lined pit dug in the sand. This recipe from Giada: A Digital Weekly makes it a little easier to enjoy the full clambake flavor, with none of the hassle. The broth in the pot may be the best part: briny, smoky from the sausage, infused with butter—just the thing to dip the clams in or even hunks of good bread. Pass around a platter of crostini while the shellfish is working, open a crisp white, and you have yourself a world-class seafood feast, no beach required.

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Fried Salami & Fontina Frittata Recipe by Michael Symon

Posted by Anna Mintz on August 12th, 2014

Salami and eggs is a classic deli dish where you brown the meat a little, add the eggs, and scramble them all together. It is pretty tough to improve on the original, but Michael Symon’s addition of melty, bold Fontina cheese and fresh basil is a good start. Also, this recipe is a frittata, which is an elegant presentation worthy of any breakfast or brunch table!

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