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Nom Nom Nom.
Frozen hash browns make this version of the popular diner dish quick and easy.
When it comes to the meat, 2 1/4 lbs. of pork shoulder should give you enough pork to top about ten pizzas. Although the rest of the ingredients are for one topping, there is no point in cooking less pork than this ? you can use any leftovers in sandwiches. This is also a great way to use up leftovers from a roast pork joint.
This dish is quick to prepare, but you can reduce the time even more by cutting the vegetables a day ahead; refrigerate in an airtight container, and proceed when the rest of the meal is almost ready.
Rolling and cooking two pancakes at a time keeps them soft and moist.
Gazpacho is a great warm weather soup! This gazpacho recipe is fairly traditional and really shows off the vine-ripened goodness of tomatoes. You can make this gazpacho as mild or spicy as you like by adjusting the amount of hot peppers. Makes 6-8 Portions of Gazpacho TIP: For a colorful presentation, dice some extra vegetables to top this delicious cold soup before serving.
in last week's national food section roundup, and our recipe is sort of an improvised, pared down version. This was our first attempt at homemade gnocchi and we were making all kinds of substitutions, so we didn't quite know what to expect. But with one bite of these soft, tangy (albeit, not the prettiest) pasta pillows - mixed with tender asparagus, lots of fresh chives and coated in nutty browned butter - we knew we had a winner.
When Marcia Kiesel grills vegetables, she likes to add unexpected accompaniments, like grilled marinated mini mozzarella balls (called bocconcini) wrapped in anchovy fillets, and garlicky white bean dipped. Served with grilled country bread, this antipasto becomes a light main course. The bocconcini should be eaten hot off the grill, while still soft enough to spread on the bread. To prevent sticking, lightly oil the grate before grilling the bocconcini.
Easy side: Stir together 1 cup uncooked orzo pasta, cooked according to package directions, and 1/4 cup refrigerated pesto. Sprinkle with freshly grated Parmesan cheese, if desired.
Spiced beef and rice fill these tender, flavorful peppers. Bringing the sauce to a boil before adding it to the dish cuts down on the overall cook time of this 45-minute recipe.
Sesame rice crackers and wasabi peas add crunch and fire to this asian party snack mix. It's perfect as an appetizer or snack, and oh so easy to make!
This soup reinterprets an Irish classic: colcannon, a dish of mashed potatoes and kale or cabbage. Garnish with extra thyme and black pepper.
A combination of lean ground beef and ultra-lean ground turkey breast makes a less-greasy filling. Bypass taco-seasoning packets in favor of making your own full-flavored filling.
A traditional Texas-style chili, this stew packs a smoky punch from mildly spicy poblanos and a hot chipotle chile. Rinsing the chipotle mellows the heat; skip that step for more fire.
If you can't find niçoise olives, use another meaty variety, such as kalamata or gaeta. For other ways to use dried porcini mushrooms, see "3 More Ways with Dried Porcini Mushrooms," below.
We mixed sour cream into the batter to add moistness and a subtle tang. Silky smooth ganache makes a rich topping; other options include seven-minute frosting and cream-cheese frosting. The chocolate curls are easily made with a few strokes of a vegetable peeler. Buy "Martha Stewart's Cupcakes"
This signature dish of Kerala features firm chunks of kingfish in a deliciously spicy and tangy sauce flavored with tamarind. As a substitute for kingfish, look for other firm-fleshed fish, like the tilapia here.
Serve with couscous and fresh green beans.
Black Forest cake is a crowd-pleaser, with its combination of chocolate and cherries and alcohol. The problem is that it’s hard to get all those elements in each forkful. Our solution: deconstruct it (swapping lambic for Kirsch and adding in chocolate crème anglaise for good measure) and layer it in “strata” so each bite is filled with everything this dessert has to offer. What to buy: Belgian lambics are becoming more popular and therefore more commonplace. Lindemans Kriek Lambic is the most widely available kriek lambic, and it can be found at most gourmet grocery stores and liquor stores. Game plan: Everything can be prepared up to 1 day ahead, and the dessert can be assembled up to 8 hours ahead. This recipe was featured in our 2006 Moktoberfest! menu.
First prize in the amateur division went to Mary Knoblock, a self-taught cook who lives in Omaha, Arizona.
Serve your family a spicy-sweet sriracha chicken -and-veggies dish that's sure to satisfy. Make this one-dish dinner with boil-in-a-bag rice on the side to soak up the extra sauce.
Ramps are wild leeks, foraged in the spring. They can be grilled, braised, or roasted. David Chang of Momofuku Noodle Bar in New York likes to pickle them for his spring pickle plate. He was nice enough to share his recipe. What to buy: You can buy Japanese seven spice from the Savory Spice Shop or make it yourself. Korean chile powder is available in some Asian markets.
The blend of fiery mustard and jalapeño with sweet candied kumquats is what makes this sauce so sensational. The kumquats have a thin, edible rind loaded with powerful phytonutrients.
In the summertime, Bobby Flay loves eating relishes made with either fresh or grilled fruit. Smoky-sweet grilled nectarines mixed with honey, balsamic vinegar and crunchy pine nuts are fantastic with juicy pork chops.
This classic herb blend calls for dried herbs.
Place the cheese in the freezer for about 20 minutes for easier cutting. To make this appetizer in advance, you can prepare and refrigerate the salsa up to a day ahead. Toast bread and assemble just before serving.
Flemish beef stew, or carbonnades flamandes, is the national dish of Belgium. Hearty and satisfying, this recipe takes less than two hours to prepare, and is nice enough to serve for a sit-down family meal. Add a crisp green salad, roasted potatoes, and a bottle of wine for a spectacular feast worthy of an upscale auberge du terroir on a chilly evening.
Marinating the squid in buttermilk defeats the rubber band effect some fried calamari tends to have. It also helps create a light, crisp batter and more flavorful calamari, so the only garnish needed is a squeeze of lemon. Special equipment: You will need a deep-frying/candy thermometer for this recipe. What to buy: If you purchase whole, uncleaned calamari, 1 pound yields about a 1/2 pound of cleaned calamari. Game plan: The key to crispy calamari is frying only a handful at a time. Crowding the pan makes for clumpy batter and a greasy result. This recipe was featured as part of our Christmas Day Feast, Italian Style menu.
Swirl in a generous dollop of pesto before serving to liven up this classic white chili.
Pastry chef Koa Duncan of Los Angeles's Water Grill is incredibly creative. She's also remarkably persistent: Working as a pastry chef in a town that loves to diet is an uphill battle. Her fantastic passion fruit and creamy coconut parfait, layered with crunchy bits of cashew praline, is good enough for Angelenos to forgive themselves the indulgence.
When made right, hot chocolate is one of the most indulgent drinks out there. So get some good-quality chocolate and make the real deal—you’ll thank us. What to buy: For this recipe, use high-end chocolate, such as the 41 percent milk chocolate from Chocolates El Rey.
The key to preparing calamari is to either cook it really fast or really slow; anything in between will leave you with a chewy texture. Serve this in a big bowl as part of an antipasti spread or as individual servings. From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Cook chicken breasts in a mixture of bottle barbecue sauce, Italian dressing, brown sugar and Worcestershire sauce for a sweet and tangy barbecue chicken that’s great on a bun over even over a baked potato.
This recipe goes with Cuban Sandwiches
Roasted acorn squash with a hint of sweet and a bite of acid is great alongside just about any hearty main dish. Try it with roast turkey or Pear Pork. Game plan: Check out this tip on cutting open squash if you need pointers.
, and now this quick sauté with another summer staple: zucchini.
Any sweet dessert wine may be substituted for the Beaumes-de-Venise, a naturally sweet white wine that comes from the Rhone area of France.
I refer to the dough for this rustic hand-shaped pasta as "Rich Man's Golden Pasta," because in Italy it's a luxury to use precious egg yolks to moisten and enrich pasta dough. Makaruni, common in my birthplace of Istria, is a pasta my grandmother used to make when there was no time to roll, cut, and shape other pastas. Use this rich dough to prepare pappardelle when time allows.
This Chicken Tamale casserole is a quick and easy swap for more traditional tamales - but just as delicious! "I came up with this Mexican dish to satisfy my cravings for the tamales I had at Mexican restaurants when I was growing up in Houston. Homemade tamale recipes are too time-consuming to prepare for weeknight meals, but I discovered a corn bread mix approximates the flavor." —Risë Minton, Smyrna, GA
Both children and adults love this fresh strawberry orange soup recipe. The sweet, healthy treat, full of vitamin C, can be prepared in advance and chilled until serving time. It is lovely when used to round out an entrée salad for a light, nourishing meal.
Meatballs are fantastic! They?re perfect like this, with a one-minute homemade tomato sauce and spaghetti, but you could also try polenta or simple chunks of fresh crust bread. I like to make meatballs with a mixture of beef and pork, as I think it gives a really wonderful flavor and texture.
This recipe combines antioxidant-packed summer berries with an easy-to-make, protein-rich meringue. A touch of cumin gives the meringues an exotic earthiness, but they're equally delicious without the spice.
The uniform heat of a panini press gives these vegetable sandwiches just the right crispness. But they can easily be made without a press: Heat the panini in a heavy skillet (preferably cast iron) over medium heat, and set another heavy skillet on top of them as they cook.
John Gertsen, bar manager of Drink in Boston, gave us the recipe for this aptly named Prohibition-era cocktail. This recipe was featured as part of our New Year’s Eve Speakeasy Party.
Soufflé is considered a very sophisticated dish, yet soufflé recipes are actually quite easy and simple to prepare. Soufflé recipes can be savory or sweet as this Chocolate Souffle Recipe. Before you start, check out my 10 Top Tips for Making a Souffle.
You'll need to peel and section a lemon for this dish. Take care to use only the flesh by removing the skinlike, white membrane from each section. This recipe goes with Caribbean Sweet Potatoes and Black Beans
North African staples transform this simple supper.