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Nom Nom Nom.
This spicy pork hash is a great way to bring the classic flavors of the Caribbean to your dinner table. Serve leftovers with poached eggs for breakfast.
After tossing the ingredients and spreading them in a pan, Melissa Rubel Jacobson chills the stuffing for at least an hour before baking. This ensures that the bread soaks up the liquid-key to a stuffing that's crisp on top and moist within. Variations on this basic recipe are easy, such as Shiitake Mushroom -and-Fresh Herb Stuffing and Bacon, Onion and Rye Bread Stuffing.
Prep and Cook Time: about 40 minutes. Notes: Shelled edamame and white miso are usually available at large grocery stores. The vinaigrette may be made up to 1 week ahead.
For a small gathering, halve the recipe and bake in a 12-inch cast-iron skillet.
These Thai Fried Ribs are very easy to make and, unlike most deep fried ribs that I've tried, these are wonderfully full of flavor. The special Thai marinade is what does it -- a special concoction of coriander (cilantro) and garlic that is whipped up in just minutes. And there's no messy beaten eggs or other liquids to dip into - just the simple marinade, then roll in flour. So easy, so wonderful! No wonder ribs are such a popular street food in Thailand.
Whole-wheat pita bread forms the crust for these wedges of yellow pepper and mozzarella pizza with homemade tomato sauce. Fresh basil ribbons top each low-fat pizza wedge.
It?s worth trying to get hold of saffron for this one ? it?s available from most delis and good supermarkets. It?s not cheap, but bear in mind you won?t need much at all to spice up a dish. Make sure you use a wide pan so all the fish is in contact with the tomatoey broth. If you haven?t got one, try using a high-sided roasting tray instead, with another tray as a lid.
Be sure to look for the pure maple syrup to use in this recipe. It adds just a hint of sweetness that doesn't overpower the other flavors of the tart. You can make this dessert up to 2 days ahead; keep it refrigerated until you're ready to serve your guests.
has the texture of a potato with a haunting flavor reminiscent of artichokes or white asparagus. Some say that this thin root tastes like an oyster, thus it's also called the oyster plant. Be aware that the white flesh can discolor easily, so after peeling be sure to place it in acidulated water.
Chef Frank Stitt of Highlands Bar & Grill in Birmingham, Alabama, notices a marked difference between strip steaks cooked with the bone and those cooked without it: "There is this added flavor that the bone lends to the beef, and it keeps the meat around the bone especially tender," he says. Stitt pairs these steaks with smoky sweet potato hash browns: "Sweet potatoes have so much personality for such an inexpensive, humble ingredient."
Loaded with Protein. Prepare this and take along a handful of granola for a quick breakfast on the go. Adding the yogurt at the very end imparts a creamy texture to the smoothie.
Shrimp cocktail with not one but three dipping sauces.
The chips can be made up to one day ahead. Store them in an airtight container at room temperature.
For this light, healthy dish, Jean-Georges Vongerichten steams snapper fillets in foil packets with a piquant mix of ginger, lemongrass, green Thai chiles, miso, fish sauce, tarragon, scallions and orange zest. The blend can be made ahead of time and used to flavor other meats like chicken and pork.
Trussing the turkey ensures even cooking; lining the cavity with cheesecloth before adding the stuffing means easy removal later (simply transfer the stuffing to a baking pan, and return it to the oven to finish cooking while the turkey rests). To check for doneness, insert a meat thermometer in several different places; don't disregard the resting time, which allows the juices to redistribute.
Total time: 25 minutes
Shell the shrimp right at the table and then dunk each one into our positively addictive cayenne-spiced sauce. For tamer tastes, serve the shrimp with lemon wedges instead.
Adding flour to hot oil creates a fast and flavorful roux. Serve this party favorite with scoops of Hoppin' John and a fresh green salad tossed with your favorite vinaigrette.
You'd expect to find lamb chops grilled with rosemary, but the sauce, a fruity mixture of grapes, white wine, and just a touch of honey, is a delightful surprise. You'll want to choose seedless grapes for this recipe.
For super-tender meat, marinate baby back ribs in beer and bake in the oven for three hours before grilling. These ribs grill for just 10-15 minutes, since they will have been almost cooked through in the oven.
Try one of our layered icebox-cookie variations. Chocolate-Pecan Apricot-Pistachio
This easy treat—popcorn slathered with buttery caramel—had the CHOW
This Serbian / Croatian soup is a made with meaty lamb bones and the ever-present trinity of green peppers, onions and tomatoes and then creamed. After platters of sausages and peppers are passed, it's often the first course of a splendid Easter feast. The soup can also be made with meaty bones leftover from a lamb meal or spit-roasted lamb, although the flavor will be somewhat different. Freeze leftover egg whites and save for leftover egg white recipes.
Many CookingLight.com users crave hearty meals, and our take on the classic French bistro dish satisfies. You can add a side of sautéed spinach to round out the plate for a company-worthy supper.
Hands-on Time: 10 min.; Total Time: 10 min.
Sweet and gooey cookie bars are incredibly easy to make and pretty to serve. They're sure to be a hit at any gathering, from birthday parties to baby showers, or as an after-dinner treat for your family.
Make dessert special.
This is a great recipe to do with kids, as it?s very simple and good fun putting the top circle over the chocolate and squashing the edges gently together to stop the chocolate escaping when it cooks. This is quite a dry mixture, but don?t worry, they are meant to look a bit cracked and rustic, so you can?t really go wrong! If you eat these when they have just been cooked the chocolate is quite runny, and if you eat them cold they are nice and gooey. You?ll need two cutters, one about 4cm/1½ inches and the other about 5cm/2 inches.
Prep: 10 min., Cook: 5 min., Bake: 30 min. This makes a good high-fiber snack for a quick pick-me-up. This recipe goes with Orange Syrup
Chef Wayne Nish celebrates high-quality, fresh fish with this sashimi preparation. What to buy: Sashimi is all about the fish; with so few ingredients it’s imperative to buy the best you can find. We made this with yellowfin tuna, though it would be equally good with salmon or hamachi. Buy your fish from a reputable source, and let your fishmonger know that you will be serving it raw so he or she gives you a top-quality piece. Regular soy sauce is fermented from 80 percent soybeans and 20 percent wheat. White soy sauce, or shiro-shoyu, is made from the opposite: 80 percent wheat and 20 percent soybeans. Then niboshi (tiny dried sardines), kombu (dried giant seaweed), and dried shiitake mushrooms are added to produce a more flavorful brew called shiro dashi, which can be found in Japanese and Asian markets or online. If shiro dashi is not readily available, just use a regular high-quality Japanese soy sauce. Game plan: To maintain the quality of the fish, serve it on chilled plates and keep the sashimi in the refrigerator until you are ready to slice it. This recipe was featured as part of our... read more Chef Wayne Nish celebrates high-quality, fresh fish with this sashimi preparation. What to buy: Sashimi is all about the fish; with so few ingredients it’s imperative to buy the best you can find. We made this with yellowfin tuna, though it would be equally good with salmon or hamachi. Buy your fish from a reputable source, and let your fishmonger know that you will be serving it raw so he or she gives you a top-quality piece. Regular soy sauce is fermented from 80 percent soybeans and 20 percent wheat. White soy sauce, or shiro-shoyu, is made from the opposite: 80 percent wheat and 20 percent soybeans. Then niboshi (tiny dried sardines), kombu (dried giant seaweed), and dried shiitake mushrooms are added to produce a more flavorful brew called shiro dashi, which can be found in Japanese and Asian markets or online. If shiro dashi is not readily available, just use a regular high-quality Japanese soy sauce. Game plan: To maintain the quality of the fish, serve it on chilled plates and keep the sashimi in the refrigerator until you are ready to slice it. This recipe was featured as part of our no-cook story. INGREDIENTS 1 pound fresh, sashimi-quality fish, such as yellowfin tuna or salmon 2 teaspoons extra-virgin olive oil 4 teaspoons shiro dashi or regular Japanese soy sauce 2 teaspoons white sesame seeds 1/2 teaspoon thinly sliced chives INSTRUCTIONS Remove fish from the refrigerator and, using a sharp knife with a thin blade, slice very thinly. Divide slices of fish evenly among 8 plates. Drizzle each serving with about 1/4 teaspoon olive oil and 1/2 teaspoon soy sauce, adding more as desired. Sprinkle sesame seeds and chives over fish and serve immediately.
An old-fashioned gingerbread recipe. Scroll down to see more gingerbread recipes and sauce recipes.
A cookout crowd-pleaser, this cornbread is so easy to make and such a great mop for chili, baked beans, or pulled pork. Buttermilk (instead of milk) balances out the sweetness, adding the right amount of moisture to keep it crumbly but not dry. Game plan: This basic recipe invites creativity. Try adding some jalapeño, whole corn kernels, or cilantro. To see this recipe with illustrated steps, check out The Basics: How to Make Skillet Cornbread.
Dairy- and flour-free, this cake is a winner year-round. Matzo cake meal—finely ground matzo—stands in for wheat flour.
In our quest for an intensely flavored pie, we've poured a thick, creamy bittersweet chocolate custard into an almond-scented cookie-crumb crust, then topped it all with a generous pile of whipped cream.
Inspiration for these spicy herbed nuts goes to the late author Lori Colwin, who shared her rosemary walnut recipe with Gourmet magazine many years ago. Every time I make these, they disappear faster than any other nibble.
Looking for something to do with the kids during school holidays? Try making some meringue ornaments for the Christmas tree. Three inexpensive ingredients and some practice using a icing bag are all you need to make these fun decorations. Meringue ornaments look good plain, or sprinkle them with your favorite colored sugar or silver shot. Ornaments are completely edible - kids can eat the broken ones! Makes 2 dozen ornaments
These can be prepared a day ahead and stored in an airtight container. This recipe goes with Herbed Pork Tenderloin With Parmesan-Pepper Toasts
This is a one-dish meal. Make the beef stew the night before, cool to room temperature, and refrigerate; reheat single servings in the microwave or a slow cooker set on HIGH the next day. To save prep time, use bottled peeled fresh garlic.
Sauvignon Blanc's characteristic green-apple flavors blend seamlessly with the fruit itself. This dessert, and the other recipes on this page, are a sneak preview of my upcoming book, The Apple Cookbook: 100 Sweet and Savory Recipes (W.W. Norton & Company, fall 2011).
The Croque Madame is simply a traditional Croque Monsieur served with a fried egg and a bit of Béchamel sauce spooned over the finished sandwich. It’s a very easy recipe; if you’ve ever fried an egg for breakfast, you can make this Croque.
This beef salad recipe offers a feast of flavors and textures with every bite! This salad is based on the famous "Waterfall Beef" dish in Thailand, so called because of the splashing sound of juices falling on a hot grill. The beef is lightly grilled or oven-broiled, sliced thinly, then served with a mixture of salad greens and fresh papaya along with a special Thai dressing. Serve as the main course for a nutritious and oh-so-delicious dinner that's naturally high in protein and low in carbs. ENJOY!