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Nom Nom Nom.
Slider burgers, served on dinner rolls, are a fun alternative to traditional-size hamburgers.
This is a quintessential summer dish, with coins of corn, tender beans and chicken in a tangy basil-and-cilantro-laced coconut-curry sauce. Replacing full-fat coconut milk with a combination of light coconut milk and low-sodium broth makes the recipe less rich without sacrificing flavor. Use at least three types of beans; start with string beans, wax beans and favas and add flat Romano beans, haricots verts, cranberry beans or limas. If you don't have the time or the patience for shelling and peeling fresh fava beans, frozen shelled edamame make a perfect substitute.
Cook the fruit quickly so that a layer of brittle caramel encases the soft interior. This recipe works just as well with peaches.
Caramelized onions give amazing complexity to the hard cider sauce recipe. The sauce is so delicious; the chicken is nearly an afterthought. Cook’s note: Hard ciders from France are usually from Normandy and Brittany. If you have the choice, buy a Cidre Doux, or sweet cider. Demi-Sec and Cidre Brut are much too strong and dry for this recipe.
This layered salad has a different taste and texture all the way through. Dig deep to the bottom to get the best mix.
This is a delicious, basic way to cook any kind of fresh shell bean or pea. You can add these cooked beans to salads. For another variation, drizzle with olive oil and lemon juice, and sprinkle with crushed red pepper or a few shavings of Parmesan cheese.
Tickle your palate with a taste of the tropics. Pineapple has a natural juiciness that gives this sandwich an irresistible taste. The fruit also offers a healthy reason for indulging: It's a high source of vitamin C. Prep: 6 minutes; Cook: 10 minutes
In the 2010 Oscar-nominated film An Education, while Jenny struggles with growing up, her tastes mature beyond her suburban upbringing. Our Earl Grey iced tea, subtly sweetened with lavender-thyme syrup, has a little Paris, a little Oxford, and a lot of virginity. This recipe was featured as part of our Best Picture Cocktails story.
Notes: You can make these cookies up to 1 week ahead; cover airtight and store at room temperature. In humid or rainy weather, they may soften.
This is a mallum (sometimes transcribed mallung ), a traditional dish from Sri Lanka that is often made with wild greens. The variety of greens used to make mallums in Sri Lanka is staggering, a testimony to the tropical lushness of the island. This recipe, using fresh pea tendrils, or pea shoots, is a favorite. Notice that everything is simply put into a pot and cooked together. There’s no oil for frying, no water for boiling other than the water clinging to the washed greens. Just follow the recipe and see what happens.
Wine choice: 1996 Beringer Chardonnay
at the Barnsdall Art Park market this week were sweet corn and fresh nopales, or prickly pear cactus paddles. We picked up a few ears and pads and when we got home, they went straight to the grill and into a salad.
The Peninsular War pitted Spain against France and began when French armies occupied Spain. Unable to pacify the people of Spain, Napoleon was defeated. Perhaps if the ruler had offered a cocktail of half Spanish Licor 43 and half French Courvoisier, with a sweet-and-sour tang of cranberry, a fortunate compromise would have come his way. What to buy: Licor 43 Cuarenta y Tres is a Spanish liqueur with great spiced notes that is often served on the rocks. It can be found at high-end liquor stores and online. Courvoisier is one of the most well-known French brandies from the town of Cognac. We use the VS (Very Special) style in this cocktail for a strong but not overly dominant flavor. If you can’t find it, go ahead and substitute another high-quality brandy. This recipe was featured as part of our Thanksgiving Leftovers photo gallery.
In Midtown NYC, the Kwik Meal cart serves amazing $7 lamb-over-rice. Here, F&W's version.
This holiday classic is sure to become a convenient family favorite throughout the year with the help of your slow cooker. Prep: 6 minutes; Cook: 2 hours, 30 minutes Slow-Cooker Size: 2- or 3-quart
in a new cake pan from IKEA. Well, we had a couple guests over Saturday night, and I had a chance to use the pan for the first time. Here's the recipe: a simple, modestly-sized cake that took literally 5 minutes to whip up in the mixer.
Harvested by hand from the waters off Essex, England, Maldon sea salt crystals have a great crunch and a remarkably subtle, briny flavor. Uncomplicated foods, such as baked potatoes, show it off to its best advantage.
The breadcrumbs can be made ahead and stored in the refrigerator for up to two days.
Prep: 20 min., Bake: 45 min., Stand: 10 min.
Escarole, a variety of chicory, tastes less bitter than its cousins, frisée and endive. Apples are also abundant this time of year, so substitute your favorite red-skinned variety if you prefer a sweet-tart note.
These Shortbread Cookies are good anytime of year.
Cocoa powder and semisweet chocolate give these one-bite cookies their deep flavor.
The three-cheese filling is a nice complement for the spicy peppers. You can also use a milder chile, such as a cherry pepper. Shredded cheddar cheese can take the place of Parmesan, if you like.
Serve with grilled fennel bulb quarters and couscous. Preserves are chunkier than jelly and thus adhere better to the Cornish hen. Peach preserves are also a tasty option.
Assistant editor Anna Stockwell adapted the brownie recipe that originally appeared in issue 113 to be gluten-free so she could serve it for a summer picnic. This recipe produces incredibly chewy bars with a full but mellow chocolate flavor.
Pizza dough from the grocery store bakery encases traditional muffuletta ingredients—salami, ham, cheese, and olives.
The rub on this classic Texas beef brisket forms a flavorful crust on its exterior. This recipe first appeared in our June/July 2011 BBQ issue along with Robb Walsh's story Zen and the Art of BBQ.
If any drink was made for leisurely back-porch sipping, it's iced tea. Our version is brewed from zesty hibiscus tea, which is made from coppery-red hibiscus leaves and is naturally caffeine free. Ginger syrup and fresh lemon juice add layers of flavor.
If you wish to omit the carrots, dollop all the rémoulade on the croquettes.
Wassail was traditionally a hot drink made of ale, sherry, sugar, and spices, with pieces of toast and roasted apples floating in it. It is the legendary drink served on the Feast of the Three Kings with an oversized, decorated sweet yeast bread. The word wassail is derived from the Anglo-Saxon toast waes haeil, or “be whole.” On Christmas or Twelfth Night, revelers would carry a large bowl from door to door, asking for it to be filled, a custom known as wassailing. There are now many versions of wassail, and the palate for hot strong beer is limited, so it has evolved into a spiked juice toddy. The antique French Api apple was probably the apple of choice of the day. It is now called a Lady apple; look for it at Christmas, but any apple will do. This recipe was featured as part of our Hot Boozy Drinks photo gallery.
Cassoulet—a rich, slow-cooked bean stew with meat—is reinvented here as a quick-cooking vegetarian dish, starting with canned beans and using mushrooms to lend a meaty mouthfeel and earthy flavor.
Pick up a rotisserie chicken and assemble this hearty sandwich for a quick and easy weeknight meal.
An easy marinade gives this flank steak a robust flavor--yet the seasonings are subtle enough that leftovers work in a variety of applications. Embellish with a cilantro sprig garnish. This recipe goes with Steak, Sun-Dried Tomato, and Mozzarella Couscous Salad, Southwestern Steak, Corn, and Black Bean Wraps, Lentil and Orzo Salad with Flank Steak and Feta, Beef, Orange, and Gorgonzola Sandwiches, Soba-Edamame Salad with Flank Steak, Steak Salad Wraps with Horseradish Sauce, Mixed Bean Salad with Flank Steak, Peppery Beef and Two-Potato Salad
This is a namesake because Nathan Coulon's mom baked it for his birthday every year. We've adapted this recipe to trim the fat and calories, and it's still a moist, lemony treat.
If fresh Concord grape juice is not available from your local farmer's market, the supermarket variety will work fine.
This recipe has several steps, but the end result is worth the extra effort. Try making it on a weekend, and enjoy leftovers on a busy weeknight.
Kerry Simon's Asian-style sangria combines Sauvignon Blanc with green tea-flavored vodka, but it can be made with plain or citrus vodka as well.
Jay Decker combines barbecued chicken, sweet nectarines, tangy goat cheese, and toasted pecans in a great entrée salad. Prep and cook time: about 25 minutes.
This recipe is from the the 2008 cookbook 101 Easy Peasy Cookie Recipes. Permission granted for usage of this recipe given by the cookbook authors Lucinda Wallace and Heather Wallace.
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.
Chilling the meat before chopping it is the best way to achieve the semicoarse texture that is a signature of these North African?style sausages. This version is made without casings.
Chiles add spark to this sauce, with toasted bread crumbs sprinkled in for pleasing crunch. Prep and Cook Time: 50 minutes. Notes: Italian grocers and specialty stores carry whole salt-packed anchovies, typically sold by the piece, which are meatier and more flavorful than oil-packed.
Summer squash is delicious raw when it's shaved and marinated with a bit of salt.
This decadent espresso-flecked morning muffin with a big, walnut-crusted top is everything a muffin should be. If you need more than espresso to lure you out of bed, stir in some chocolate chunks.
“Setas” or mushrooms are very popular in Spain. Many people drive or walk out to the countryside to pick them. This tapa is so quick and easy to prepare. Combine shrimp with garlic, white wine and mushrooms for a flavor that is quite delicious as a “tapa.” Serve with slices of baguette.