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Nom Nom Nom.
Maple syrup makes these biscuits wonderfully rich and enticingly sweet.
Lemon yogurt cake is very popular and you can find dozens of recipes online, especially Ina Garten's famous version that has a lemon infused syrup poured over the top. My go-to lemon yogurt cake is a slightly different recipe, but the idea of a syrup sure sounded good. What would happen if I used a little ginger and thyme instead of the lemon?
At the cozy Café Brújula, writers sit with their laptops and artists gather over drinks, such as this zingy blender-whirred frappé—a cold and frothy cucumber concoction.
Standing the cookies eliminates the traditional step of flipping them halfway through baking. Chocolate lovers can stir 1/2 cup mini chocolate chips into the batter or dip half of each cookie into melted chocolate.
Prep: 10 min., Bake: 45 min. Serve this delicious main-dish recipe with creamy mashed potatoes and green beans for an easy weeknight meal.
The key to keeping regular brownies moist is usually loads of butter or other fat. To ensure a nice fudgy texture, take care not to overbake. Large chocolate chunks create big, luxurious pockets of melty chocolate in the brownies, but you can always substitute chocolate chips.
Prep: 25 min., Cook: 5 min., Stand: 2 min., Chill: 4 hr. Time-saver tip: Nix the skewers, and toss salad with 1/2 cup of dressing just before serving. Spoon into a pretty bowl, and garnish with a dill sprig.
This moist, dense, rich cake contains no flour or other grains, making it appropriate for Passover. You can find kosher-for-Passover wine, vanilla, and almond extract in grocery stores this time of year or at www.kosher.com. To achieve the cake's fudgy texture, be sure to pull it from the oven when a wooden pick comes out nearly clean. You can prepare and chill the sauce a day ahead.
Cherries and duck are usually paired on menus at white-tablecloth restaurants, but here we layer them in a crusty baguette with peppery greens and sweet cheese for a more relaxed, portable version. What to buy: Smoked duck can be found at the meat or deli counter of most gourmet markets and butchers. If you’re having a hard time finding it, your favorite smoked and/or cured meat would substitute beautifully. Game plan: This is a somewhat messy sandwich to eat because the cherries tend to fall out. We like the bursts of flavor that come from halving the cherries, but you could chop them finely if you’d like to lower the mess factor. This recipe was featured as part of our Most Delicious Sandwiches photo gallery.
Spreading the meringue over warm filling helps it adhere. Place plastic wrap over the filling to keep it warm while you make the meringue. Use a knife dipped in hot water to slice the pie. The crust is a bit crumbly, but you won't mind after you taste the pie.
Best Salad. Buy the freshest beans you can find for this simple dish. Then combine them with sherry vinegar, extravirgin olive oil, fresh basil, and good-quality feta cheese for a stellar summer salad. --Recipe by Jack Bishop (June 2001)
This brightly colored dip from the chef-owner of Oleana goes well with crackers, flatbread, and crudités. What to buy: You can buy Aleppo chile flakes and crushed Urfa chile at Middle Eastern grocers or online at Juliet Mae or Whole Spice. Game plan: If you have a gas stove, here’s a video on How to Roast and Skin a Red Pepper.
Suvir Saran thinks these sizzling, marinated chops, inspired by a recipe from the 90-year-old restaurant Karim in the Grand Mosque (Jama Masjid) area of Delhi, epitomize the very best of northwestern India's opulent Moghul cuisine. To give the marinade the richness of Indian yogurt, which is made from whole milk, Saran adds heavy cream. At Karim (and at Dévi and Véda), these chops are cooked in a searingly hot tandoor (clay oven), so grilling is a good alternative.
Use a mandoline to make thin, even potato slices.
This is a marvelous turkey—simple, satisfying and completely delicious. Since Grace Parisi is a big fan of sweet Italian sausage (which was always in the rice-based stuffing she ate as a kid), she often adds it to the dressing; the fennel seed in the sausage truly elevates the dish.
You can substitute any flaky white fish, such as tilapia or sole, in this easy, elegant supper.
A smooth, silky, understated soup that is oddly compelling--the Greta Garbo of soups. Time: 45 minutes.
These hearty cookies are packed with wholesome dried fruits and nuts. They borrow their delicious flavors from the traditional holiday fruitcake.
This is a basic coulis recipe that we like to serve with our Icebox Cake. The blackberries and liqueur can be replaced with other fruit and liqueurs (such as raspberries and crème de cassis) to make countless variations. What to buy: Use Marie Brizard’s Blackberry Liqueur, or crème de mûre.
A culturally confused cocktail, to say the least, this drink combines elements of Sangría and the Caipirinha, then adds a twist. It’s one of the most popular drinks at Cantina in San Francisco. What to buy: Cachaça, a sugarcane-derived spirit with a 500-year history, can be found at most well-stocked liquor stores. Use a well-balanced, affordable Cabernet Sauvignon that will not overwhelm the other flavors in this cocktail.
This cinnamon-vanilla rice drink is a frothy Mexican classic. Rice flour offers a nice shortcut, eliminating the customary need to soak grains of rice overnight and grind them. Condensed milk gives the blend sweetness. For a spiked version, stir in a little rum.
From the region of Valencia, this dish is a variation of the “Arroz al Horno” or Baked Rice. This version includes both morcilla and butifarra sausage, giving it a rich, and distinctively Spanish flavor.
Bulgarian Bird of Paradise Bread - Khliab Raiska Ptitsa - is a yeast bread that gets its name from the decorative placement of cheese, ham, olives and red pepper on the top. If you like a thick slice of cheese as I do, the bread will have a sunken middle, which is OK. But the rising dough will be better able to support thin slices of cheese and ham so the entire top is puffed up. Here's a larger picture of Bird of Paradise Bread. Makes 10-12 servings of Bird of Paradise Bread
This sweet dessert soup is made with red azuki beans, a warming yang food. The recipe can easily be doubled to serve 6.
The pairing of dried fruit and olives is also characteristic of other North African cuisines, such as Tunisian and Algerian. Serve over Israeli couscous, a pearl-like pasta; sprinkle with chopped green onions.
You can make this dish ahead--just cover and refrigerate or freeze after you've spread the final layer of marinara sauce. Serve with a salad and breadsticks to round out the meal.
Time: 1 1/2 hours. Come fall, nothing beats the sweet and spicy waffles at Garland's Oak Creek Lodge in Sedona, AZ. To keep them warm and crisp, put directly on a rack in a 200° oven for up to 40 minutes.
My kids love pita bread pizza! I set up pita loaves, sauce, and topping buffet style and they make their own. All you have to do is bake and you have the perfect appetizer or snack!
Sahnetorten, or German cream-filled cakes are a real bakery specialty item. Here is a simple cream torte you can make at home. Filled with apricot jam and frosted in whipped cream, it's not as heavy as a butter cream torte. The grated chocolate gives it a tweedy appearance. See larger image Makes 12 pieces
Crisp green beans team up with the buttery limas in this tangy salad. Substitute pink-eyed peas for the lima beans, if you like. Toast almonds in a 350° oven for 8 minutes or until golden. This salad is especially tasty served warm.
This recipe for Serbian sweet sauerkraut salad is made various ways. Some people drain, rinse and squeeze the kraut dry and add oil (see sauerkraut salad with oil recipe ). Others leave the kraut undrained. The amount of sugar varies from cook to cook. This recipe is for undrained sauerkraut. When ready to serve, use a slotted spoon to remove the salad from the storage container and transfer it to a serving bowl. Take a virtual tour of the Fremont Sauerkraut Factory. Makes 6 to 8 servings of Serbian Sweet Sauerkraut Salad
For 12- to 18-month-olds. Tossing frozen blueberries with flour before adding them to the batter keeps them from turning the batter purple while they bake. If you use fresh blueberries, skip that step. Serve 1/2 to 1 cooled muffin to your child.
Use any combination of vegetables you like for this riotously colorful side dish. To ensure all the vegetables are done at the same time, place the second pan in the oven after the first pan has been in for 20 minutes.
This Eastern European cookie recipe is made with almond butter, either homemade or purchased. Eastern Europeans love all types of nuts and seeds, but probably the most popular are walnuts, almonds and pecans. Nuts can go rancid easily, so a bumper crop of almonds often wound up in a nut butter or as a filling for almond rolls and other pastries. These cookies are not like Chinese almond cookies, but more like crispier peanut butter cookies. Here's a larger photo of Eastern European Almond Butter Cookies.
This aromatic soup is brothy rather than thick. The lentils should be cooked until they're just tender so they stay intact instead of falling apart in the soup.
Like a bacon version of huevos rancheros: Try it for an easy weeknight meal or a hearty breakfast.
Mint tea, made with spearmint, is the traditional drink of Morocco and North Africa. A few leaves of fresh or dried lemon verbena add a lovely citrus flavor. Be sure to use Chinese green tea, such as Gunpowder Green, Young Hyson, or Formosa Oolong. For a lighter minty flavor, remove the mint sprigs before chilling. This tea is traditionally very sweet, but use less sugar, if desired.
Pioneers in Missouri and Kansas used sweet potato plants to help break up the prairie soil in their gardens. This recipe uses the same tuber to break up the monotony of ho-hum pancakes. With a boost of color and vitamins A and C from sweet potatoes, these waffles are delicious any time of year. Topped with a dollop of fluffy orange butter, the waffles don’t really need syrup. But go ahead if you must. This batter also makes delicious pancakes. Recipe from Heartland by Judith Fertig/Andrews McMeel Publishing, 2011.