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Nom Nom Nom.
Serve with roast chicken or pan-seared pork chops. If you can't find fresh morels, substitute 1 ounce dried ones. Soak in 1 cup hot water for 30 minutes; drain and halve lengthwise.
Tarama (tah-RAH-mah) is a popular no-cook / no-bake Bulgarian appetizer made with fish roe, olive oil and lemon juice. This affordable appetizer (because it's made with carp or cod roe instead of the pricey sturgeon) is usually served with toasted bread and garnished with cured black olives, parsley or celery leaves and a drizzle of olive oil. It is similar to Greek taramosalata. Makes 4-6 servings of Bulgarian Tarama
Serve these raspberry scones at breakfast or with tea for an afternoon snack.
The Bellini is a rich blend of peach purée and Prosecco, a sparkling, dry Italian wine. Named for the Venetian painter Giovanni Bellini, the Bellini was created at Harry’s Bar in Venice in 1948 by owner Giuseppe Cipriani. This classic, refreshing drink was served only in the summer months, when white peaches were available. The juice and pulp of the peaches were extracted through a sieve and blended with Prosecco. The rosy-colored elixir became a year-round drink once frozen peach purée became available. What to buy: Frozen peach purée is difficult to find, so you may be limited to savoring a Bellini during the summer months, when fresh peaches are at their finest. Despite what others tell you, only use white peaches for a Bellini, or the color and taste will be off.
This colorful, healthy avocado and grapefruit salad recipe features an exciting array of tastes and textures. It has peppery arugula lettuce, a simple and light yogurt dressing, sharp curls of Parmesan cheese, and toasted pine nuts. These ingredients really go wonderfully with the silky avocado, and the sweet and tangy grapefruit. Makes 4 Avocado and Grapefruit Salads
Tip from Margo True, Food Editor: Play with your fire. After years of living in the East, where tri-tip is as common as zebra, I'd lost my tri-tip grilling savvy, especially over charcoal. On my first attempt, the coals, perfect at first, dwindled fast, and the meat took ages to cook. Next I tried grooved coals that burned as hot as a blowtorch. Then I remembered: Play with the fire to get the right heat. I created a coal-free zone to give me medium heat, and moved the tri-tip there. Later, I pushed it back, chasing medium. At the end, I let the breeze fan the coals into a final burst. Cooking over live fire is like driving a stick shift. It feels good to be back in gear. Prep and Cook Time: 1 hour, 20 minutes. Notes: Find sour or bitter oranges (aka Seville oranges) at Latino markets.
We like serving these zingy cocktails in test tube-shaped tumblers to play up their "bloody" side. Prep Time: 20 minutes. Notes: Make the raspberry purée up to 1 day ahead. Refrigerate airtight, then mix cocktails just before serving.
Removing the milk solids when clarifying butter gives it a higher smoke point, meaning it won't burn when you're sautéing. Refrigerate extra clarified butter up to two weeks. Use it for sautéing fish and vegetables.
Although this recipe calls for a regular globe eggplant, if you see baby eggplants or other fresh seasonal varieties, they will work just as well in this tangy appetizer.
Toast the almonds and blanch the vegetables a day ahead to ease preparation during the day's rush. If you would rather not make the Homemade Turkey Stock, substitute fat-free, less-sodium chicken broth.
Give your family a taste of the Mediterranean with this simple pasta recipe. Add grilled chicken for an even heartier meal.
Antipasto ingredients are sliced and diced to make a fun, flexible chopped salad. We've thrown in our favorites, and so should you. Add the dressing ingredients to the bowl, too, and mix them when you toss the salad—it's the Italian way.
This recipe uses leftover loaded baked potatoes to create a rich, creamy soup.
This Mexican soup's signature ingredients are pork and hominy. Look for hominy - corn from which the hull and germ have been removed - near the canned corn or in the Mexican food section of your supermarket.
Sweet citrus and dates, in season throughout the West all winter long, pair beautifully with bitter radicchio. Tangelos and blood oranges would also work well in this recipe. Prep Time: 25 minutes. Notes: Assemble the ingredients for this salad the morning of the party—segment the citrus, slice the dates, chop the almonds, shave the cheese into curls with a vegetable peeler—and then toss them together when you're ready to serve, to keep the dates from getting mushy. The dressing can be made up to 1 week ahead and chilled.
This St Louis-style barbecue sauce recipe is similar to the more popular Kansas City barbecue sauce, but is a bit less sweet, and a little tangier. This is a delicious barbecue sauce recipe to use on baby back ribs, or grilled chicken. Makes 4 Cups St. Louis-Style Barbecue Sauce
on a charcoal grill at a friend's house AND on our own grill pan once we got home. The recipe worked just as well indoors. Get the details, with the decadent whipped cream, below...
As the recipe title suggests, these crispy potatoes flavored with mixed toasted spices are from a recipe by Rajat Parr's grandmother, Nirmal.
Golden raisins and crisp McIntosh apples make up the filling in this strudel dessert recipe. Store-bought phyllo dough makes prep easy and yields a delightful flaky pastry.
Many Bundt cakes are heavy and buttery, but this one is surprisingly light and incredibly moist under its silky chocolate glaze. Strong-brewed coffee in the batter intensifies the chocolate flavor while cutting the sweetness.
A traditional injera batter may ferment for days, but this streamlined version comes together quickly. Yogurt adds sourness, while the club soda creates bubbles for a lighter batter. To use the same amount of whole wheat flour in place of teff flour, add 1/2 cup water to the batter; the characteristic tangy flavor may be subdued.
For a classic meat-and-potatoes combo, pair this simple dish with German-style sausages.
These crispy Moroccan pastries ( briouats or braewats ) are made with a tasty combination of ground meat ( kefta ) and veggies. Although usually served as an appetizer or side, they can also be presented as a main dish. A Moroccan dough called warqa is traditionally used to wrap the filling for briouats, but spring roll wrappers or phyllo dough are good substitutes. How to Fold Briouats Into Cylinders shows how to work with all of these doughs. Briouats can be made in advance and stored in the fridge or freezer until frying time. Serves 4 to 6.
Jing Tio hand-delivers bottles of Spanish arbequina olive oil to chef Ron Siegel of the Dining Room at the Ritz-Carlton in San Francisco. Siegel uses the artichoke-inflected oil to marinate flank steak. The oil has such a wonderful flavor that Siegel also uses it in place of butter in the soft polenta that accompanies the beef.
Endive leaves are the perfect delivery device for mouthfuls of sweet roasted figs, crunchy candied pecans, and pungent, salty blue cheese. Easy, too! Game plan: The pecans can be prepared a day ahead and stored in an airtight container. This recipe was featured as part of our Killer Apps menu.
Notes: If desired, stir a can of diced green chilies into the green salsa. Or, instead of salsas, use red and green chili sauces, canned or homemade. Cotija cheese is available in many supermarkets and in Latino grocery stores. You can make the beans up to 3 days ahead; chill airtight. Reheat to use.
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.
Although imported swordfish is endangered, the population for North American species is healthy. Check with your fish seller to make sure the fish you purchase was caught in the United States or Canada.
Notes: Marinating the meat in a heavy zip-lock bag is efficient, but you can also use a large bowl or baking dish; turn pieces in marinade to coat, then cover and chill, turning pieces occasionally. If the marinade includes a little oil, sticking during grilling is not usually a problem. However, if the meat is very lean or has no marinade, or if your marinade contains a lot of sugar, brush the food or grill lightly with oil to prevent sticking. If you use cuts of meat that are slightly thinner than 1 inch, check for doneness sooner; if meat is thicker - 1 1/4 to 1 1/2 inches - use medium-hot coals (you can hold your hand at grill level only 3 to 4 seconds) and allow a few more minutes for cooking.
Cheesecake is not for dessert only...pull this savory, make-ahead variety out of the fridge and you've got an exquisite appetizer to satisfy a crowd.
Ideal for a cocktail buffet, these appetizer shrimp are marinated for only 30 minutes and quite flavorful without any sauce. Serve with toothpicks.
A water bath insulates the delicate egg custard to ensure a creamy texture. This is a great make-ahead dessert, because both the crème caramel and the concassé (a coarsely chopped mixture) need to chill for at least four hours.
Prep and Cook Time: about 25 minutes. Notes: We adapted this recipe from Cetrella Bistro and Café in Half Moon Bay, California, where executive chef Lewis Rossman adds shavings of raw pumpkin to spinach salad for his special October menu. Look for toasted pumpkin-seed oil at natural- and specialty-food stores.
Cozy up by the crackling fire with a hot cup of tea and these perfectly spiced cookies.
The best part about this Low-Country Boil (other than taste) is the cleanup factor. One pot to use, one pot to clean.
Blueberries give this frozen treat a vibrant color. For best results and flavor, cook the blueberry mixture in a nonaluminum pan.
Summer is a given for the enjoyment of frozen drinks. If you are also partial to cold showers and swims with the Polar Bear Club, winter will do just as well. Frozen drinks should always be made fresh with the best ingredients and properly crushed ice. You will need a very good blender here.