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Celebrity Chef Recipes

You've seen them create delicious recipes on TV. You've prepared meals from their instructional cookbooks. You've dined in their restaurants. Now, celebrity chefs from all walks of life share their favorite family recipes here on FamilyCircle.com.

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Marcus Samuelsson
Yunhee Kim
Yunhee Kim
David Prince
David Prince
David Malosh
David Malosh
Ditte Isager
Yunhee Kim
Maura McEvoy
Linda Pugliese
Linda Pugliese
Photo by Zach Spira-Bauer
James Worrell
Lisa Shin
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Marcus Samuelsson's Spiced Nuts

Born in Ethiopia, raised in Sweden, schooled in classic French cooking techniques—NYC chef Marcus Samuelsson personifies global influences. When he's not working, he and wife, Maya, love to host family and friends in their Harlem home. Guests rave about Marcus's signature combo of walnuts, almonds and cashews. He warns, "The mix of cinnamon, paprika, cayenne and brown sugar makes these addictive."

Ingredients

2 tablespoons olive oil
1/2 cup unsalted raw cashews
1/2 cup peeled and blanched whole almonds
1/2 cup walnut halves
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 teaspoon paprika
1/2 teaspoon cayenne
1 tablespoon light brown sugar

Directions

Heat olive oil in a large skillet over low heat. Add cashews, almonds, walnuts, cinnamon, salt, paprika and cayenne and cook, stirring often, until nuts are fragrant and golden, 8 to 10 minutes.

Crumble sugar over nuts and cook, stirring constantly, until sugar is melted and coats nuts, about 3 minutes.

Transfer to a bowl and serve warm, or cool and store in an airtight container at room temperature for up to 1 week.

Makes 1 1/2 cups.

Originally published in the December 2014 issue of Family Circle magazine.

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Ina Garten's Parmesan Kale Chips

While working as a White House budget analyst, Ina Garten longed for a more creative career. Buying a specialty food shop was the ticket to a life she adores. Since then, the beloved Barefoot Contessa has written nine cookbooks and won two Emmys for her Food Network show. Next time you invite friends over, serve a light bite from her latest book, Make It Ahead. "Kale seems to be everywhere now," says Ina. "And of course, freshly grated Parmesan cheese makes everything taste better."

Ingredients

1 large bunch flat-leaf kale (sometimes labeled cavalo nero, Dinosaur kale or lacinato)
Good olive oil
Kosher salt
Freshly grated Parmesan

Directions

Heat oven to 350 degrees. Line 2 sheet pans with parchment paper.

With a sharp knife,remove and discard hard rib from center of each leaf, leaving kale as intact as possible. Place kale on prepared sheet pans, drizzle or brush with olive oil and toss to coat lightly. Sprinkle generously with salt and bake for 10 minutes, until crispy. Sprinkle lightly with Parmesan and bake another 5 minutes. Cool and serve.

Make It Ahead Tip: Prepare and cool to room temperature. Wrap tightly and store at room temp for up to 4 days.

Makes : 6 servings

Originally published in the November 2014 issue of Family Circle magazine.

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Mark Bittman's Apricot-Cinnamon Couscous

He's a New York Times food writer and a TV personality, with over a dozen cookbooks to his name. (The best-selling How to Cook Everything even spawned three popular iPad apps.) Busy as he is, breakfast at home is a must for Mark Bittman. To start any day right, try this fast, fruity, satisfying option. "Steeping couscous in cider," he says, "is a fantastic and unexpected way to infuse it with a lot of flavor in the short time that it cooks."

Ingredients

1 cup couscous
1 tablespoon packed brown sugar
1 cinnamon stick or 1/4 teaspoon ground
Salt
1 1/2 cups apple cider
1/2 cup dried apricots

Directions

Put 1 cup couscous, 1 tablespoon packed brown sugar, 1 cinnamon stick (or 1/4 teaspoon ground), a sprinkle of salt, and 1 1/2 cups apple cider in a medium pot over high heat. Chop 1/2 cup dried apricots.

Let the couscous steep for about 5 minutes. Fish out the cinnamon stick if you're using it, fluff the couscous with a fork, taste and adjust the seasoning, and serve.

Makes 4 servings.

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Wolfgang Puck's Whole Wheat Buttermilk Pancakes

He's been red-hot since 1982, when his L.A. eatery, Spago, wowed food critics and locals alike with innovative American cuisine. (Puck pioneered farm-to-table before it was a Thing.) But despite dozens of restaurants, six cookbooks and countless TV appearances, the celebrated chef considers himself a father first. "I love to make pancakes for my family," says the dad of four boys. "Especially when they're healthy ones like these."

Ingredients

4 large egg whites
2 large egg yolks
1 cup buttermilk
2 tablespoons canola oil
1/2 cup pastry flour
1/2 cup whole wheat flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Directions

  • In a bowl, beat egg whites until they form soft peaks. Set aside.
  • In a separate bowl, whisk egg yolks until smooth and slightly frothy. Whisk in buttermilk and oil.
  • In a large mixing bowl, sift together flours, sugar, baking powder, salt, cinnamon and ginger. Make a well in the center, pour in egg yolk mixture and whisk just enough to incorporate it into dry ingredients.
  • Gently fold about one-quarter of the egg whites into batter to lighten it. Then, in 2 more batches, lightly fold in remaining egg whites until fully incorporated. Cover bowl with plastic wrap and refrigerate at least 30 minutes or overnight.
  • Heat a large nonstick griddle over medium heat. Spray with nonstick cooking spray. Using a 1/4-cup ladle or measure, pour batter onto griddle to form pancakes, spacing them about 1 inch apart. Cook until the surface is covered with small bubbles, 3 to 4 minutes. Turn pancakes over and continue cooking until other sides are browned, about 3 minutes more.

Makes about 12 pancakes.

Originally published in the September 2014 issue of Family Circle magazine.

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Emeril Lagasse's Grilled Marinated Pineapple Skirt Steak

As a teenager he turned down a full scholarship to study music because cooking was his true passion. Talk about making the right call—since earning his culinary degree, Emeril has hosted over 2,000 shows on Food Network and written 18 cookbooks. And yet downtime, especially in the summer, is often spent behind the grill. Skirt steak is a family favorite, especially this version that tempers the warmth of garlic, soy sauce and ginger with the sweetness of pineapple.

Father Knows Best: Emeril grew up watching his dad man the grill at backyard cookouts and beach parties. "My love of outdoor cooking comes from him."

Universal Appeal: He owns 13 restaurants around the country, with two in family-friendly hot spot Orlando, Florida. Emeril's Tchoup Chop (pronounced chop-chop), in Universal Orlando, just underwent a major renovation. Hawaii native Ryan Vargas, himself a chef, oversees the Asian-inspired cuisine. For more info, visit emerilsrestaurants.com.

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Grilled Marinated Pineapple Skirt Steak

Ingredients

1 cup pineapple juice
1/2 cup fresh pineapple, large dice
1 cup low-sodium soy sauce
1/2 cup granulated sugar
1 tablespoon minced garlic
1 tablespoon minced ginger
1 to 1 1/2 pounds skirt steak

Directions

  • Place first 6 ingredients into a bowl and mix well.
  • Place skirt steaks into marinade and marinate for 1 to 2 hours.
  • Remove steaks from marinade. Pat dry and grill to your liking, along with pineapple chunks. Remove steaks from grill and allow to rest briefly before slicing thinly across the grain.

Makes 4 servings.

Originally published in the August 2014 issue of Family Circle magazine.

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The Neelys' Summer Fruit Cobbler

Proud Southerners Pat and Gina Neely started out in the hospitality industry running family-owned barbecue hot spots in Memphis. (The charismatic couple charmed TV producers who were filming locally, which led to their top-rated Food Network show, Down Home with the Neelys.) These restaurant roots inspired Gina to riff on the peach cobbler commonly served in the region's eateries, adding plums and nectarines. "The first time I prepared this for Pat and the girls [they have two daughters], I asked him what fruits he thought were in there," says Gina. "His reply was 'I don't care. It's so damn good, it really doesn't matter.'" Can't ask for higher praise than that.

Peachy Keen: "Both our grandparents had peach trees in their backyards," says Pat. "Gina and I spent plenty of summer afternoons when we were younger climbing them and pulling the fruit off the branches."

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Summer Fruit Cobbler

Ingredients

Filling
5 peaches (2 pounds total), pitted, peeled, and cut into 1/2-inch slices
2 plums (3/4 pound total), pitter and cut into 1/2-inch slices
2 nectarines (3/4 pound total), pitted and cut into 1/2-inch slices
1 cup sugar
1/2 cup water
1 teaspoon pure vanilla extract
Pinch of Kosher salt

Crust
1 cup self-rising flour
1 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 cup whole milk
1 egg beaten
1 tablespoon unsalted butter, melted

Directions

  • Preheat oven to 350°F.
  • Filling. Toss peaches, plums, nectarines, sugar, water, vanilla extract and salt together in a large saucepan or skillet over medium-high heat. Bring to a simmer and cook for 10 minutes, stirring occasionally. Put in a 2-quart square casserole dish.
  • Crust. In a medium bowl, combine self-rising flour, sugar, cinnamon, salt, milk, egg and butter. Top fruit filling with batter in spoonfuls. Place on a sheet tray and bake for 35 to 40 minutes, until topping is golden and puffy.

Makes 6 to 8 servings.

Originally published in the June 2014 issue of Family Circle magazine.

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Michael Chiarello's Simple Lime-Cilantro Slaw

Growing up in California surrounded by his mother's food-loving Italian family of ranchers, butchers and cheesemakers, Michael Chiarello fantasized about becoming a chef one day. Turns out that dream was just a taste of the future—after graduating from the Culinary Institute of America, he went on to open two extremely successful restaurants, write eight cookbooks and win an Emmy award (he has hosted television shows on PBS, Food Network and Cooking Channel). Living in the Napa Valley—home of Chiarello Family Vineyards—gives Michael, his wife and kids plenty of opportunities to cook and eat outdoors. This refreshing, flavorful side often accompanies hot-off-the-grill burgers.

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Simple Lime-Cilantro Slaw

Ingredients

6 cups thinly sliced green cabbage (about 1/2 head)
1/2 cup coarsely chopped fresh cilantro
1 teaspoon coarse sea salt, preferably gray salt
1/4 teaspoon cup freshly ground black pepper
1/4 cup freshly squeezed lime juice
2 tablespoons freshly squeezed orange juice
3 tablespoons extra-virgin olive oil, plus more if needed

Do-Ahead Tip: Mix the dressing beforehand, but don't pour it on until you are just about to serve. This way, the cabbage stays nice and crisp.

Directions

  • In a large bowl, toss cabbage and cilantro with salt and pepper.
  • In another bowl whisk together lime juice, orange juice and olive oil.
  • Toss slaw with dressing just before serving. Taste, and add more oil or citrus juice if desired.

Note: You don't need to pick the leaves off cilantro for this dish. Just slice off the top of a bunch of cilantro and chop it, stems and all.

Makes 6 servings.

Originally published in the June 2014 issue of Family Circle magazine.

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Rocco DiSpirito's Crunchy Kale, Apple and Pomegranate Salad

As a hot chef, best-selling cookbook author and former restaurant owner, Rocco DiSpirito was surrounded by incredible food 24/7. "Unfortunately, I ate too much of my own merchandise," he says. Thirty pounds later, feeling self-conscious and sluggish, it was time to make portion control and power foods the order of the day. "Raw kale is high-octane fuel as far as your body is concerned," says Rocco. "Plus, this salad combines ingredients that are naturally sweet and sour, which is just so appealing." Talk about being green with envy.

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Crunchy Kale, Apple and Pomegranate Salad

Ingredients

3 tablespoons shelled unsalted pumpkin seeds
3 tablespoons red wine vinegar
1/4 cup fat-free Greek yogurt (such as Fage Total 0%)
6 cups Tuscan kale, washed and chopped into 1-inch pieces
1 cup Granny Smith apple, diced into bite-size pieces
1/2 cup pomegranate seeds
Salt and crushed red pepper flakes

Directions

  • Place pumpkin seeds on a microwave-safe plate and cook on high until they're golden brown, about 2 minutes. Reserve.
  • Place vinegar and yogurt in a large mixing bowl and stir together. Put kale, apple and pomegranate seeds in a bowl, toss together and add pumpkin seeds. Season with salt and crushed red pepper flakes.

Makes 4 servings.

Originally published in the March 2014 issue of Family Circle magazine.

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Matt Lewis & Renato Poliafito's Spicy Brownies

When life in the ad industry wasn't as sweet as they'd hoped, these work buddies, who'd bonded over a shared love of chocolate, decided to indulge their dream of running a bakery. Their hip, homey Brooklyn shop, called Baked, offered classic American treats and immediately caused a stir. Soon they were being profiled in print, appearing on TV and writing best-selling cookbooks. "Brownies started it all for us, and this recipe is a spicy variation on the basic," says Matt (on left) . Now, with a second Baked location opening in downtown Manhattan, these two are really turning up the heat.

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Spicy Brownies

Ingredients

1 1/4 cups all-purpose flour
2 tablespoons dark unsweetened cocoa powder (such as Valrhona)
1 tablespoon ancho chile powder
2 teaspoons freshly grated cinnamon
1 teaspoon salt
1 tablespoon freshly grated ginger, or 1/2 teaspoon ground ginger
9 ounces good-quality dark chocolate (60% to 72%), coarsely chopped
2 ounces good-quality milk chocolate, coarsely chopped
8 ounces (2 sticks) unsalted butter, cut into 1-inch cubes
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature

Directions

  • Heat oven to 350°F. Butter bottom and sides of a 9 x 13-inch glass or light-colored metal baking pan. Line pan with parchment paper and butter the parchment.
  • In a medium bowl, whisk together flour, cocoa powder, chile powder, cinnamon, salt and ginger. Set aside.
  • Place chopped chocolates and butter in bowl of a double boiler over medium heat and stir occasionally until completely melted and combined.
  • Turn off heat but keep bowl over water in double boiler. Add both sugars and whisk until completely combined. Remove bowl from water and let mixture come to room temperature.
  • Add 3 of the eggs to chocolate mixture and whisk until just combined. Add remaining eggs and whisk until just combined. Do not overbeat or brownies will be cakey.
  • Sprinkle flour mixture over chocolate. Using a spatula, fold dry ingredients into wet ingredients until there is just a trace amount of flour mixture visible. Pour batter into prepared pan and smooth top with a spatula.
  • Bake for 30 minutes, rotating pan halfway through baking time, until a toothpick inserted in center comes out with a few moist crumbs. Remove from oven and transfer to a wire rack to cool completely.

Makes: 12 large or 24 small brownies.

Nutty Twist: For peanut butter brownies, omit chile powder, cinnamon and ginger. Add 2/3 cup slightly warmed smooth peanut butter and 2 teaspoons pure vanilla extract to batter after adding eggs.

Originally published in the March 2014 issue of Family Circle magazine.

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Gwyneth Paltrow's Japanese Chicken Meatballs with Lee's Hoisin Sauce

You could say acting is in this Academy Award winner's blood. After all, she's the daughter of revered actress Blythe Danner and Hollywood super producer Bruce Paltrow. But Gwyneth is also an avowed foodie and a New York Times best-selling cookbook author. Her good-for-you recipes star unprocessed ingredients and whole grains and are simple enough for novice cooks. These irresistible chicken meatballs hit the spot for her son Moses, 7, and his friends—the boys often devour a big plateful after kickboxing class.

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Japanese Chicken Meatballs with Lee's Hoisin Sauce

Ingredients for Meatballs

1 lb ground chicken (preferably dark meat)
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, very finely minced
1 teaspoon freshly grated ginger
1 tablespoon soy sauce
2 teaspoons good-quality maple syrup
2 tablespoons neutral oil (like canola, grapeseed or safflower)

Directions

  • Thoroughly mix chicken with salt, pepper, garlic, ginger, soy sauce and maple syrup. Roll mixture into golf-ball-size meatballs.
  • Grill, roast, broil or pan-fry meatballs (use neutral oil to prevent sticking) until cooked through. Serve with Lee's Hoisin Sauce.

Makes: 2 dozen meatballs

Gwyneth says: "I have a hard time not gobbling these up when they're being served to the kids. They're so good!"

Ingredients for Lee's Hoisin Sauce

1 tablespoon neutral oil (like canola, grapeseed or safflower)
1 large garlic clove, minced
1/2 teaspoon Chinese five-spice powder
1/2 cup red miso paste
1/2 cup good-quality maple syrup
2 tablespoons brown rice vinegar

  • Heat oil in a small saucepan over medium heat. Add garlic and five-spice powder and cook for about 30 seconds, or until wonderfully fragrant. Whisk in remaining ingredients, bring to a boil and cook, whisking or stirring constantly, for 3 to 4 minutes, or until slightly thickened.
  • Let sauce cool before using. It keeps well in the refrigerator for a few days.

Makes: about 1 cup

Gwyneth says: This recipe comes courtesy of chef Lee Gross, a friend of Gwyneth's. "We use this in so many dishes we can't remember life before it."

Originally published in the March 2014 issue of Family Circle magazine.

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Sunny Anderson's Fastest Chunky Tomato Cream Soup

Her dad's career in the army meant growing up here, there and everywhere in the U.S. and overseas—and Sunny Anderson relished every moment. "Food and travel are things my parents taught me to love early on," she says. Hungry for adventure after high school, she joined the air force as a journalist. Thanks to years of military broadcast experience, she ultimately landed an on-air job at a New York City radio station, satisfying her inner foodie with a catering business on the side. Before long she found herself hosting on Food Network, then writing a cookbook—a dream come true. For a sampling, try her simple tomato soup.

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Fastest Chunky Tomato Cream Soup

Ingredients

1 tablespoon olive oil
1/2 cup chopped Vidalia onion
8 to 10 sprigs fresh thyme
1 teaspoon sweet paprika
1 serrano pepper, seeded and chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, smashed
1 tablespoon plus 1 teaspoon tomato paste
8 Roma tomatoes, cut into big chunks
1 quart chicken stock
1/2 cup heavy cream, at room temperature

Directions

  • In a stockpot over medium heat, combine olive oil, onion, thyme, paprika, serrano pepper, a pinch of salt and a few grinds of black pepper. Stir with a wooden spoon and cook until onion is tender but not browned, 5 to 8 minutes. Add garlic and tomato paste, stirring to coat everything in pot. Cook, stirring, over medium heat until paste turns a deep red, 8 to 10 more minutes.
  • Add tomato chunks and bring to a simmer. Cook, stirring to ensure that a bit of moisture evaporates but tomatoes don't burn. Cook this way until tomatoes are tender and skins are peeling off, about 5 minutes.
  • Add chicken stock and bring to a boil, then reduce to a simmer and cook for just 10 more minutes. Remove pot from heat and, using tongs, remove thyme. Using an immersion blender, blitz soup in pot, leaving a few chunks of tomato for texture. Return to low heat and slowly stir.

Makes 4 to 6 servings.

Note: If you don't have an immersion blender, use a regular one. Work in batches and make sure the pitcher is never filled more than a third of the way. Before you start, remove a few chunks of tomato with slotted spoon to add back later for texture.

Sunny's Pepper Jack Grilled Cheese perfectly complements her Tomato Soup. Find the recipe at familycircle.com/sunny.

Originally published in the February 2014 issue of Family Circle magazine.

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Curtis Stone's Bubbles and Sorbetto

The affable Australian cookbook author and host of Bravo's Top Chef Masters earned major kitchen cred cooking under the watchful eye of a Michelin three-star chef at London's Café Royal. Now he's about to open his own restaurant—named Maude's for his paternal grandmother—in Los Angeles. This new endeavor has Curtis especially looking forward to ringing in 2014 with his wife, actress Lindsay Price, and their son Hudson. "Bubbles and Sorbetto is the perfect holiday dessert," he says. "It's light, refreshing and just right for the season of eating and drinking too much." Cheers to that.

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Curtis Stone's Bubbles and Sorbetto

Ingredients

1/2 cup (approximately) good-quality lemon sorbet
1/3 cup St-Germain elderflower liqueur
1 bottle (750 ml) champagne or prosecco, chilled
6 wide strips lemon zest

Directions

  • Place a small scoop (about 2 teaspoons) of the sorbet into each of 6 flute glasses.
  • Pour liqueur over sorbet.
  • Gently pour champagne into glasses.
  • Garnish with lemon zest and serve immediately.

Makes 6 servings.

Note: Use a vegetable peeler to create neat, cocktail-worthy strips of lemon zest.

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John Besh's Fennel Soup with Crab and Pistou

A proud Culinary Institute of America graduate (after a stint in the United States Marine Corps), John Besh considers preserving traditional Louisiana recipes a calling. His cherished Southern heritage has inspired two award-winning cookbooks—his third comes out this month—and nine renowned restaurants with menus that celebrate New Orleans–style food.

At home, holiday meals with wife Jenifer and their four sons (ages 17, 12, 11 and 9) often begin with this soup. "Crab is very much a part of low-country cuisine," says the chef. "This is a nice, light way to start heavier meals." Prepare to be bowled over.

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John Besh's Fennel Soup with Crab and Pistou

Ingredients

Soup
3 tablespoons olive oil
1 leek, chopped
2 cloves garlic, sliced
1 large fennel bulb, chopped
1 large yellow potato, peeled and chopped
1 bay leaf
5 cups chicken stock
1/2 cup cream
Salt
Freshly ground black pepper
1 medium tomato, peeled and diced
2 teaspoons sherry vinegar
4 ounces lump jumbo blue crabmeat
Fresh basil sprigs

Pistou
Handful fresh basil leaves
1/4 cup olive oil
3 cloves garlic, peeled
Pinch grated Parmesan cheese

Directions

  • Soup: Heat 2 tablespoons of the olive oil in a medium pot over medium-high heat. Add leek, garlic, fennel and potato and cook until leek and fennel are softened, about 5 minutes. Add bay leaf, chicken stock and cream and simmer until potato is very tender, about 25 minutes. Discard bay leaf. Transfer soup to blender and whirl until very smooth. Season to taste with salt and pepper. Refrigerate until ready to serve.
  • Toss tomato in a medium bowl with sherry vinegar and remaining 1 tablespoon olive oil. Season with salt and pepper.
  • Pistou: Puree basil, olive oil and garlic in a blender, then stir in Parmesan.
  • Divide tomato, crab and basil sprigs among 6 soup bowls and ladle in soup. Drizzle each bowl with pistou.

Makes 6 servings.

Note: The recipe is for a chilled version. To serve warm, return soup to pot after blending, add crabmeat and heat until warmed through. Continue as directed.

Originally published in the December 2013 issue of Family Circle magazine.

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Jessica Seinfeld's Cacio e Pepe

Great-tasting meals are no laughing matter for funnyman Jerry Seinfeld's wife—in fact, she's written two New York Times best-selling cookbooks filled with family-friendly recipes. With her third kitchen tome due out this month, Jessica is happy to dish on her ideal fast fix for ravenous kids (hers are 13, 10 and 8). "Cacio e pepe always comes through," she says. "It's so easy, and I don't even have to run to the store. The hardest part is remembering to take the butter out of the fridge to let it soften." Dig in!

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Jessica Seinfeld's Cacio e Pepe

Ingredients

3 tablespoons unsalted butter
1 to 2 teaspoons whole black peppercorns
1 cup grated pecorino
1/2 cup grated Parmesan
1 box (16 ounces) spaghetti

Directions

  • About an hour ahead, remove butter from the refrigerator and let it come to room temperature.
  • Fill a large pot with water. Place on high heat to bring to a boil. Meanwhile, pour peppercorns onto your cutting board. Using the rounded edge round the bottom of a small skillet, firmly press down to crack peppercorns. Make sure they are all cracked before you add them to the recipe or you might break a tooth!
  • In a large bowl, using silicone spatula, combine pecorino, Parmesan, butter and cracked pepper until mixture is crumbly.
  • After water comes to a boil, add pasta and cook according to package directions. When pasta is al dente, use a liquid measuring cup to remove 1/2 cup of the pasta water from pot; set aside. Drain pasta. Immediately add pasta and 1/4 cup of the pasta water to bowl containing cheese mixture. Stir to combine until cheeses have melted. Add more pasta water, if necessary for a creamier consistency.

Makes 4 to 6 servings.

Note: For a healthier take, use whole wheat spaghetti.

Originally published in the November 2013 issue of Family Circle magazine.

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Lidia Bastianich's Chicken Breast with Orange and Gaeta Olives

Restaurateur, PBS television host and cookbook author Lidia Bastianich has happily served for decades as honorary Italian grandmother to anybody in culinary need. "Cooking is something we do basically for others," she says. "When we do it with love, with knowledge and with a pinch of kitchen wisdom, everything turns out better for us and our loved ones." Chicken appeals to both young and old, according to Lidia. Her simple, citrusy take is guaranteed to please. Buon appetito!

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Lidia Bastianich's Chicken Breast with Orange and Gaeta Olives

Ingredients

2 tablespoons extra-virgin olive oil
1 1/2 pounds thinly sliced chicken cutlets
1 teaspoon kosher salt
All-purpose flour for dredging
2 tablespoons unsalted butter
1 large red onion, sliced
1 cup pitted Gaeta or Kalamata olives, whole or halved
Juice and grated zest of 1 orange
1/2 cup white wine
1 teaspoon fennel powder
2 tablespoons chopped fresh Italian parsley

Directions

  • In a large skillet, heat olive oil and 1 tablespoon chopped fresh Italian parsley over medium heat.
  • Season chicken with 1/2 teaspoon of the salt and lightly dredge in flour. Lightly brown chicken in skillet (you want it to end up with a blond-colored crust), about 2 minutes per side. Cook in batches if necessary, depending on size of skillet. Remove browned pieces to a plate.
  • Once all chicken is browned, add butter and onion to skillet and cook until softened, about 3 to 4 minutes. Add olives, orange juice and zest, white wine and fennel powder. Put chicken back in skillet, and simmer until chicken is just cooked through and sauce coats the chicken, about 3 to 4 minutes. Season with remaining salt. Sprinkle with parsley and serve.

Makes 6 servings.

Note: To make with drumsticks instead, double the wine and increase the cooking time until chicken is done.

Originally published in the October 2013 issue of Family Circle magazine.

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Ellie Krieger's Raspberry Fool

Even though she's best known for hosting Healthy Appetite on the Food Network, Ellie Krieger thinks it's just fine to indulge a little each day—especially with a better-for-you option such as frozen yogurt, a piece of dark chocolate or a fruit-based treat. "This Raspberry Fool is in regular rotation around my house," says Ellie. "My 10-year-old daughter loves the taste and pretty pink color." The hefty dose of vitamin C it naturally packs—not to mention nice amounts of calcium and vitamin B12—is, well, like icing on a cake.

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Ellie Krieger's Raspberry Fool

Ingredients

1 package (10 ounces) frozen unsweetened raspberries, thawed
1/3 cup confectioners' sugar
1/4 cup heavy cream, well chilled
1 cup vanilla nonfat Greek yogurt
4 ladyfinger cookies

Directions

  • Process half the raspberries in a food processor until smooth. Transfer puree to a fine mesh strainer and strain into a large bowl, pressing liquid out with a rubber spatula. Discard seeds. Whisk in confectioners' sugar. Stir in remaining raspberries.
  • In a chilled medium bowl, whip cream with an electric mixer until soft peaks form. Gently fold in yogurt, then fold in raspberry mixture.
  • Spoon into cocktail glasses and cover with plastic wrap. Chill for at least 1 hour and up to a day. Serve with ladyfingers.

Makes 4 servings.

Note: You can substitute frozen unsweetened blueberries or strawberries with equally delicious results.

Originally published in the August 2013 issue of Family Circle magazine.

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Jamie Purviance's Beef Tenderloin Steaks with Seared Mushrooms and Red Wine Vinaigrette

Jamie Purviance, New York Times bestseller and author of all Weber cookbooks, shares a recipe remix for grilled beef tenderloin, inspired by a Julia Child's classic.

As one of America's top grilling experts, he's taught millions of people how to grill like the pros with simplified, modern techniques. The renowned chef and best selling cookbook author grew up helping his family grill in their suburban Long Island backyard. "It was a time when meat came off the grill, and pretty much everything else came out of the kitchen," says Purviance. These days, there's nothing the Weber's New Real Grilling author won't throw over the fire, or add a modern twist to. For instance, take this beef tenderloin dish inspired by a recipe from former mentor Julia Child. Swap bacon for pâté, mushrooms for truffles, and you now have a cheaper and fresher take on Child's French dish Tournedos Héloïse (circa 1967). "As someone who's cooked with her on many occasions, it's fun to create the modern version of this dish. I just hope that she would have appreciated it," says the husband and father of three, who grills for his family almost every day.

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Jamie Purviance's Beef Tenderloin Steaks with Seared Mushrooms and Red Wine Vinaigrette

Note: In this recipe you will be cooking over direct medium heat and direct high heat at the same time. If cooking over charcoal, you will need a two-zone fire.

Prep: 15 minutes
Grill: 12 to 15 minutes
Special equipment: Perforated grill pan, cast-iron skillet, instant-read digital thermometer

Ingredients

4 beef tenderloin steaks (filets mignons), about 1 1/4 inches thick
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 ounces thick-sliced bacon, cut into 1/4-inch dice (2 to 3 slices)
1/3 cup finely diced red onion

Vinaigrette

3 tablespoons red wine vinegar
2 cloves garlic, minced or pushed through a press
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 tablespoons extra-virgin olive oil

8 ounces medium white button or cremini mushrooms, stems removed
2 tablespoons finely snipped fresh chives or finely chopped fresh Italian parsley

Directions

  • Brush both sides of each steak with the olive oil. Season evenly with salt and pepper and let stand at room temperature for 20 to 30 minutes before grilling.
  • Prepare a grill for direct cooking over medium heat (350° to 450°F) and high heat (450° to 550°). Preheat a grill pan over medium heat for at least 10 minutes.
  • Place the bacon and onions in cast-iron skillet over medium-low heat. Cook until the bacon is brown and crispy, 6 to 8 minutes, stirring occasionally. Remove skillet from heat.
  • In a small bowl, whisk the ingredients for the vinaigrette until smooth. Quarter each of the mushrooms and put them in a medium bowl. Add 1/4 cup of the vinaigrette to the bowl and mix well to coat the mushrooms. Reserve the remaining vinaigrette.
  • Add the mushrooms to the grill pan and cook over direct medium heat, with the lid closed as much as possible, until golden brown and tender, 6 to 8 minutes, turning just once or twice. Then add the mushrooms the skillet with the bacon and onions.
  • Brush the cooking grate clean. Grill the steaks over direct high heat with the lid closed as much as possible, without disturbing, for 3 minutes. Turn over with tongs and grill until cooked to your desired doneness, 3 to 4 minutes for medium-rare. Remove the steaks from the grill and let rest for 1 to 2 minutes. Meanwhile reheat the mushrooms.
  • Place the skillet over medium heat and cook until mushrooms are hot, about 1 minute, stirring often. Add the herbs and mix well. Serve the steaks warm, with the mushroom mixture spooned over the top. If desired, whisk the vinaigrette again and drizzle some of it over each steak.

Serves 4.

Side: Roasted Beets with Arugula, Goat Cheese, and Pistachios

Prep: 20 minutes
Grill: 45 minutes to 1 hour

Ingredients
6 golden or red beets, 1 1/2 to 2 pounds total, leafy tops and root ends removed
Extra-virgin olive oil

Dressing

2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon honey
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 ounces baby arugula (about 8 cups)
4 ounces crumbled goat cheese (about 1 cup)
3 tablespoons roughly chopped fresh tarragon leaves
1/2 cup shelled roasted, salted pistachios

Directions

  • Prepare the grill for indirect cooking over medium heat (350&def; to 450°F).
  • Scrub the beets under cold water, and then lightly brush them all over with oil. Grill the beets over indirect medium heat, with the lid closed, until they are tender but not too soft when pierced with the tip of a knife, 45 minutes to 1 hour, turning once or twice. Remove from the grill and put them in a bowl. Cover with plastic wrap and let stand at room temperature until cool enough to handle.
  • Whisk the dressing ingredients. Add 1/4 cup oil in a steady stream, whisking constantly to emulsify. Set aside.
  • Remove the beets from the bowl and, using a sharp paring knife, cut off the stem ends and remove the peel. Cut each beet in half horizontally, and then cut each half into quarters or eighths. Put the beets in a bowl, drizzle with 1/4 cup of the dressing, and gently toss to coat. Put the arugula in another bowl, drizzle with just enough of the remaining dressing to coat the leaves very lightly, 3 to 4 tablespoons, and toss to combine. Arrange the arugula on a platter or on individual plates. Spoon the beets over the arugula. Top with the goat cheese, tarragon, and pistachios. Serve immediately.

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Trisha Yearwood's His-and-Hers Deviled Eggs

Grammy Award-winning country singer turned Southern master chef shares a delectable favorite: deviled eggs.

After twenty Top 10 singles and thee Grammy Awards, the iconic country singer's latest star turn is hosting Trisha's Southern Kitchen on Food Network (check foodnetwork.com for times). Married to fellow artist Garth Brooks since 2005 and a dedicated "bonus mom" to his three daughters, the best-selling cookbook author loves to dish on family recipes. For instance, take deviled eggs—she grew up making them with sweet pickle relish. Garth prefers his milder with a little butter. To ensure harmony in the household, she serves both at summer get-togethers.

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Trisha Yearwood's His-and-Hers Deviled Eggs

Ingredients
12 eggs
Paprika (optional)

His
1/4 cup mayonnaise
2 teaspoons yellow mustard
1 tablespoon butter, softened
Salt and pepper

Hers
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon yellow mustard
Salt and pepper

Directions

  • Hard-cook eggs. Let cool, then peel. Chill at least 1 hour.
  • Halve eggs lengthwise. Remove yolks and place in a small bowl.
  • Mash yolks with a fork, then divide equally, spooning half into another bowl.
  • Add His filling ingredients to one bowl, Hers to the other.
  • Stir, then season each with salt and pepper to taste.
  • Fill egg-white halves with small scoops of yolk mixture. Sprinkle with paprika, if desired.

Makes 24 egg halves.

Serve Trisha's fruity Prosecco Punch at your next party.

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Top Chef Master Rick Bayless's Cajeta

Rick Bayless, Bravo's Top Chef Master and star of the TV series Mexico: One Plate at a Time, shares his recipe for cajeta, a Mexican caramel confection.

A good portion of his childhood was happily spent in his family's Oklahoma restaurant. Then in college, Rick Bayless took up Spanish and Latin American studies—followed by six years living in Mexico with wife Deann, falling in love with the country's culture and cuisine. His recipe for cajeta, an irresistibly caramelly milk confection, takes time but little effort. "It's so much richer and more complex than caramel sauce," says Rick. Get in on the sweet tradition.

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Top Chef Master Rick Bayless's Cajeta

Ingredients

2 quarts milk
2 cups sugar
1 3-inch piece cinnamon stick
1/2 teaspoon baking soda, dissolved in 1 tablespoon water

Directions

  • Pour milk into a slow cooker. Whisk in sugar.
  • Add cinnamon stick and dissolved baking soda and stir well.
  • Turn slow cooker on HIGH and cook, uncovered, for about 24 hours.
  • After 18 hours or so, the cajeta will have darkened to light golden brown. That's when to begin keeping an eye on it.
  • Stir from time to time to make sure it's cooking evenly. When it is noticeably thick and richly golden, test a couple of drops on a cold plate. The cooled cajeta should be the consistency of caramel sauce. If yours is still a little runny, let it cook longer.
  • When cajeta is ready, strain through a fine-mesh strainer into a bowl or wide-mouth storage jar. Covered, it will keep for a month or more in the refrigerator.
Makes about 3 cups.

Just Desserts: Upgrade pound cake or ice cream with a generous drizzle of homemade cajeta.

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Chef Ming Tsai's Gorgonzola and Gingered Pear Quesadillas

The Simply Ming star—and "sandwich king"—shares how to make his delicious gorgonzola and gingered pear quesadillas.

He was practically raised in his family's restaurant in Dayton, Ohio, cooking alongside his parents. As a mechanical engineering student at Yale, Ming chose to spend summers in Paris at Le Cordon Bleu. More culinary training followed, then a master's degree in hospitality at Cornell. Now, talk about a full plate: two Boston-area hot spots, five cookbooks and 10 seasons as the star of Simply Ming on public television. Here, the dad of two boys (10 and 13) and so-called sandwich king—"I'm known to put pretty much anything between two slices of bread"—shares a party favorite.

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Chef Ming Tsai's Gorgonzola and Gingered Pear Quesadillas

Ingredients

4 ripe pears, preferably Bosc
Juice of 1 lime
1 tablespoon minced ginger
8 ounces Gorgonzola cheese, crumbled
8 large flour tortillas
8 thin slices ham or prosciutto
Canola oil

Directions

  • Peel, halve and core pears. Cut into 1/4-inch dice and transfer to a medium bowl. Add lime juice, ginger and Gorgonzola. Stir gently.
  • Lay 8 tortillas flat on work surface. Lay a slice of ham toward one side of each, then top with pear mixture. Fold tortilla over to make a half-moon shape.
  • Heat 1 tablespoon canola oil in a skillet. When oil is hot, carefully add as many quesadillas as fit comfortably in pan and cook until browned, about 2 minutes. With a large spatula, turn and brown other side, about 2 minutes. Transfer to a platter. Repeat with remaining quesadillas. Cut into wedges to serve.
Makes 8 servings.

Recipe Rejigger: Instead of tortillas, use mu shu wrappers, available at many Asian markets.

Recipe from: Simply Ming in Your Kitchen: 80 Recipes to Watch, Learn, Cook & Enjoy by Ming Tsai with Arthur Boehm, Kyle Books, 2012. Photographs by Bill Bettencourt.
Originally published in the June 2013 issue of Family Circle magazine.

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Latin Chef Ingrid Hoffmann's Mom's Creamy Fruit Salad

Latin chef and cookbook author Ingrid Hoffmann dishes out a healthier version of her mom's fruit salad.

Millions watch Simply Delicioso on the Cooking Channel and Delicioso on Univision to see Ingrid Hoffmann dish up equal parts Latin-inspired recipes and charm. Lately, though, her kitchen wizardry has focused on tweaking traditional recipes to make them lighter. "I noticed that any extra pounds were hard to get rid of," says Ingrid. "It was time for a new approach." Swapping nonfat Greek yogurt for the heavy cream in her mom's fruit salad was a big win, resulting in a significantly lower-fat dressing with a tang that plays perfectly off the sweet melon.

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Latin Chef Ingrid Hoffmann's Mom's Creamy Fruit Salad

Ingredients

1 cup nonfat Greek yogurt
1/4 cup dark or spiced rum
3 tablespoons honey
2 tablespoons finely chopped fresh mint leaves
1/2 small pineapple, peeled, cored and chopped
2 Gala, Granny Smith or Fuji apples, cored and chopped
1/4 small watermelon, peeled, seeded and chopped
1/2 cantaloupe or honeydew melon, peeled, seeded and chopped
1 cup sweetened coconut flakes, toasted

Directions

  • Whisk together yogurt, rum, honey and mint in a small bowl.
  • Mix together pineapple, apples, watermelon and cantaloupe in a large bowl. Add yogurt dressing, toss and let stand 10 minutes. Sprinkle with coconut before serving.

Recipe Rejigger: If you prefer an alcohol-free dressing, omit the rum and use 1/4 cup pineapple juice and a few drops of almond extract.

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Top Chef Richard Blais's Tomato Sauce Recipe

Top Chef All-Stars winner Richard Blais shares his go-to dinner recipe: homemade tomato sauce, plus his family's favorite Latin-inspired dishes.

Even a Culinary Institute of America grad who cooked his way to victory on Top Chef All-Stars sometimes struggles with the what's-for-dinner question. "The easy way out is just to pretend I'm Italian," says Richard, an Atlanta-based restaurant owner and father of two. "I always keep a quart of this classic tomato sauce in the fridge. It's great to have handy on a hectic weeknight." Mangia!

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Top Chef Richard Blais's Tomato Sauce Recipe

Ingredients

3 tablespoons olive oil
1 large yellow onion, minced
8 cloves garlic, minced
2 28-ounce cans tomatoes in juice (such as San Marzano)
1 4-inch piece Parmesan cheese rind
1/4 cup finely diced prosciutto, prosciutto rind, dried sausage or salami (optional)
4 teaspoons dried oregano
Kosher salt and freshly
ground black pepper, to taste
18 to 20 fresh basil leaves

Directions

  • Heat oil in a large saucepan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add tomatoes, break up coarsely with a potato masher, and bring to a simmer. Reduce heat to low and simmer for 1 hour.
  • If tomatoes are still chunky, mash again. Add cheese rind, diced meats (if using) and oregano and cook until very thick, about 30 minutes more. Season sauce with salt and pepper. Remove from heat and let cool to room temperature.
  • Transfer sauce, including Parmesan rind, to an airtight container and refrigerate for up to 1 week or freeze for up to 3 months. (Remove cheese rind and garnish with basil leaves before serving.)

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Greek-American Chef Michael Psilakis's Ladolemono Recipe

Wildly successful executive chef and restaurateur Michael Psilakis shares his recipe for a traditional Greek sauce—Ladolemono—with a bit of a twist.

Raised in what he fondly describes as a "party-loving Greek family," Michael grew up helping his father spit-roast whole lambs on the giant BBQ in their Long Island backyard. True to his dad's wish, he earned an accounting degree, but a stint as a waiter sparked the dream of running a restaurant. Two years after Michael bought out the owners of a local place where he worked and cut his teeth on all aspects of management, his chef didn't show up on a booked-solid night. Michael stepped behind the stove and never looked back. Now the proud owner of five New York metro area hot spots, he still relishes whipping up traditional favorites for his loved ones, like this lemony vinaigrette—traditionally paired with chicken or fish, but Michael loves it with grilled lamb chops in springtime.

Ingredients

1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon dry Greek oregano
1/2 teaspoon kosher salt
Cracked black pepper to taste
1/2 cup extra-virgin olive oil

Directions

  • In a bowl, combine lemon juice, mustard, oregano, kosher salt and a generous grind of black pepper.
  • Whisk to blend completely. Continue whisking as you drizzle in olive oil until thoroughly combined.
  • Use about two-thirds of the liquid to marinate lamb chops for 12 to 24 hours before grilling or pan cooking, reserving the rest for dipping. (Reserved sauce will separate; whisk or shake in a jar before serving.)

Makes about 1 cup. Recipe may be doubled so that there's extra ladolemono for dipping.

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Dylan Lauren's Rich Chocolate Recipes

The "Candy Queen" shares her easy chocolate fondue recipe, plus her simple champagne truffles recipe.

Dylan Lauren's Easy Chocolate Fondue
Heat 1 1/4 cups heavy cream in a small heavy saucepan over moderate heat until it just barely simmers. Add 16 ounces finely chopped good-quality bittersweet chocolate and let stand for 2 minutes. Pour in 1 tablespoon vanilla extract and whisk until smooth. Serve immediately with pound cake for dipping.

Tempting Twists
Red Hot: Add 1 tablespoon cinnamon and 1/2 teaspoon chile powder.
Nutty: Stir in a handful of chopped walnuts or 2/3 cup creamy peanut butter.
Charged Up: Pour in 1/2 cup hot brewed coffee or espresso.
Naughty: Mix in 1 to 2 tablespoons of your favorite liqueur or brandy.
Skinny: Use 1/2 cup unsweetened cocoa powder, 1/4 cup granulated sugar, 2 tablespoons Splenda, 1/2 cup evaporated skim milk and 1 1/2 teaspoons vanilla extract.

Dylan Lauren's Champagne Truffles

Ingredients

6 ounces semisweet chocolate, coarsely chopped
4 tablespoons butter, cut into small pieces
3 tablespoons heavy cream
3 tablespoons Champagne
1/4 cup unsweetened cocoa powder, chocolate shavings, or colored sugar for decorating

Directions

  1. Combine semisweet chocolate, butter, and cream in a small heatproof bowl and set over a saucepan of simmering water. (Bowl should be resting over water, not touching it.)
  2. Cook mixture, stirring constantly, until chocolate is melted and mixture is smooth.
  3. Remove bowl from pan and stir in Champagne until well combined.
  4. Chill about 1 hour, or until mixture is completely cool.
  5. Beat cooled mixture with an electric mixer on medium speed about 1 minute, or until color lightens and mixture is fluffy. Chill about 30 minutes more or until mixture holds its shape.
  6. Using a small ice cream scoop, form the mixture into about 25 (1-inch) balls of chocolate. Place the balls on a baking sheet lined with waxed paper.
  7. Freeze about 15 minutes or until very firm.
  8. Gently roll balls in the cocoa, chocolate shavings, or colored sugar until well coated.
  9. Let soften at room temperature for at least 10 minutes before serving.

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Sandra Lee's Crowd Pleasing Holiday Recipes

Food Network star and cookbook author Sandra Lee serves up elegant Sparking Spritzers and Sweet Rolls with Honey Drizzle for the holidays.

When she's not busy starring on multiple Food Network shows (hello, Emmy!) or writing cookbooks—her 25th, Every Dish Delivers, comes out this spring—Sandra Lee throws a heck of a party. Come the holidays, inviting family and friends to the Westchester County home she shares with New York State governor Andrew Cuomo and his three daughters takes special priority. "To me, it's all about creating new memories and remembering lovely past ones," says Sandra. When company's coming, she sets up an easy, elegant DIY bar. Here's to stealing her idea.

Sandra Lee's Sparkling Spritzers

Ingredients
1 orange (zested in strips, then sliced)
8 sprigs fresh mint
1 lime (zested in strips, then sliced)
1 1-inch piece ginger, peeled and sliced
1 cup frozen raspberries, divided
3 cups sugar
4 bottles chilled sparkling water
2 bottles prosecco
1 bottle flavored vodka
Extra slices of orange and lime, for garnish

Directions

  • Place orange zest and 4 sprigs of the mint in a bowl. Place lime zest and ginger in a second bowl. Place 3/4 cup of the raspberries in a third bowl.
  • In a saucepan, mix sugar and 3 cups water. Bring to a boil over medium heat, then evenly divide liquid among the 3 bowls. Stir each gently to mix. Let cool to room temperature. Pour each into a jar or syrup pitcher and refrigerate until ready to use. (Will keep for up to 2 weeks.)
Makes 12 servings.

Sandra says...
Just before guests arrive: Set out champagne flutes or wineglasses. Attractively arrange sparkling water, prosecco, vodka and all three syrups nearby. Add reserved mint sprigs, raspberries and orange and lime slices for garnish. Encourage each person to create a spritzer by mixing about 3 tablespoons of fruity syrup with sparkling water and, if desired, a shot of prosecco or vodka. Cheers!

Did You Know?
Sandra Lee has received both the president's Volunteer Service award and the Ellis Island Medal of honor for her commitment to giving back.

Sandra Lee's Sweet Rolls with Honey Drizzle

Prep: 35 minutes
Rise: 30 minutes
Bake: 20 minutes
Cool: 31 minutes

Ingredients

1/2 cup chopped walnuts
1 16-ounce box hot roll mix, such as Pillsbury
1 cup hot water (120° to 130°F)
1/4 cup butter, softened and divided
2 tablespoons brown sugar, such as Domino
1/2 teaspoon ground cinnamon
1 large egg
All-purpose flour
1/4 cup honey, divided
1 1/2 cups confectioners' sugar, sifted, such as Domino
4 to 5 tablespoons heavy whipping cream

Directions

  1. Preheat oven to 375°F. Spray a 13 x 9-inch baking pan with nonstick cooking spray. In a small nonstick skillet, heat walnuts over medium-low heat, stirring often, for 4 to 5 minutes or until toasted and fragrant.
  2. In a large bowl, stir together roll mix and yeast packet until well combined. Stir in 1 cup hot water, 2 tablespoons butter, brown sugar, cinnamon, and egg until dough pulls away from sides of bowl. Turn dough out onto a lightly floured surface. With floured hands or hands coated with nonstick cooking spray, shape dough into a ball. Knead dough for 5 minutes or until smooth. Sprinkle additional flour over work surface to reduce stickiness, if necessary. Cover dough with large bowl; let rest for 5 minutes.
  3. In a small bowl, stir together remaining 2 tablespoons butter and 2 tablespoons honey. Roll dough into a 15 x 10-inch rectangle. Spread honey mixture evenly over dough; sprinkle with walnuts. Starting at 1 short side, roll up dough, jelly-roll fashion, and pinch seam to seal. Using a serrated knife, cut dough into 12 rolls. Place rolls, cut side down, in prepared pan. Cover and let rise in a warm place (85°F), free from drafts, for 20 to 30 minutes, or until doubled in size.
  4. Uncover rolls, and bake for 17 to 20 minutes, or until golden brown. Cool in pan for 1 minute. Remove from pan; cool on a wire rack over parchment paper (about 30 minutes).
  5. In a medium bowl, stir together confectioners' sugar, remaining 2 tablespoons honey, and 2 to 3 tablespoons whipping cream until smooth. Add enough of remaining whipping cream, 1 tablespoon at a time, to achieve desired consistency. Drizzle over rolls.

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