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Nom Nom Nom.
Almonds add crunch to the filling, though you can substitute toasted walnuts or pecans, if you prefer. Serve with a side of baked potato chips to round out the meal.
Serve a slice of this vegetable terrine, from Chef Stéphane Reynaud’s new book, Terrine, with a hunk of crusty bread and some simple salad greens for an elegant spring brunch or a light lunch. It’s also ideal for an afternoon picnic, with its assortment of vegetables and herbs loaded into a creamy custard. Special equipment: You can find terrine molds at specialty kitchen stores and online at Surfas. If you don’t want to buy one, you can substitute a 9-inch loaf pan. This recipe was featured as part of our Terrines Made Easy story. Photo Credit: Charlotte Lascève
I tried this fantastic Mexican corn at a basement Mexican restaurant in New York. We ate loads of amazing Mexican food but it was these snacky corn on the cobs which really stuck in my mind. Barbecuing the corn gives it the most wonderful sweet and smoky flavour, and with the heat from the chili and the saltiness of the cheese, you're onto a real winner. Make these for your mates at a barbecue and they?ll never forget it!
This smooth peanut sauce, a take on a traditional salsa from Chiapas, is delicious spooned on roast chicken or shrimp. This recipe first appeared in SAVEUR Issue #140, along with Roberto Santibañez's story Burning Bright.
To make these year-round, substitute canned pumpkin puree and add an extra cup of all-purpose flour.
This recipe for Catalan Beef Stew or "Estofado de Ternera a la Catalana" is easy and has a unique flavor, due to a surprise ingredient - chocolate! While the stew simmers, prepare a pot of white rice to accompany it.
We used acorn squash for this recipe, but others, such as butternut or pumpkin, work just as well.
"This French toast recipe is one of my favorites, and it's great for company because everyone loves it. Fresh orange zest and juice, as well as orange liqueur, add a bright, citrusy flavor to every delicious slice. I serve it with butter, sanding sugar, or some pure maple syrup." -- Martha Stewart
These rolls, sometimes called Vienna rolls, are the go-to bread for a thick, juicy burger or a deli sandwich stuffed with all the fixings. This version incorporates a slightly easier shaping technique and a touch of Parmesan for tanginess. Game plan: These rolls will last up to 3 days stored covered at room temperature; you’ll want to toast them a bit to revive their texture and taste.
Pumpkin pie is infused with a delicious maple flavor and topped with a leaf-lattice piecrust. You will need a 2-inch leaf cutter for this recipe. The leaf crust is very delicate, so take extra care when placing it on top of the pie.
Pack the flavors of summer into this healthy smoothie. Use frozen peaches and blackberries when not in season. Each serving has 200 percent of your daily value of vitamin C.
Whether you eat them as is, or pack them in an herbed oil, these tomatoes are flavorful and versatile. You can oven dry any tomato variety; each of the quantities given below generally fills one baking pan.
Notes: Use small apples, such as those for lunch boxes. If making ahead, let coating firm, then enclose apples with plastic wrap and refrigerate. Look for the wood craft sticks at hobby shops; they're also sold with caramel for coating apples. Save leftover white candy for other uses.
Try this filling, flavorful frittata with bacon for breakfast, between slices of toasted baguette for lunch, or paired with a green salad for dinner.
Strip steaks are marinated in a coffee, black pepper, and red wine marinade. Cook these red wine and coffee marinated steaks on the grill or under the broiler. Large Photo of Strip Steaks
Serve these delicious glazed bacon strips as part of your breakfast or cut up and use on hors d'oeuvres or burger toppings. These are so easy to make, just be sure to line the baking pan with foil so you won't have a mess to clean off the pan. If you want to spice them up, sprinkle lightly with a little cinnamon sugar just before baking. This is a great snack or breakfast bacon recipe, glazed and baked to perfection.
Whereas boiled dumplings have crinkly skins that are tender from having been immersed in hot water, and panfried dumplings have skins that are a combination of crisp bottom and chewy top, steamed dumplings are texturally in between—the skins are slightly chewy and soft. Gentle steam heat also protects the filling flavor and you taste it more, a bonus for delicate combinations such as this one. Unlike many other Chinese dumpling fillings, this vegetarian filling is cooked first to allow the cornstarch to work its cohesive magic, binding the vegetables and pressed tofu together so that they are easier to control when you are assembling the dumplings. I like to use some of the liquid from soaking the mushrooms to season the filling with an earthy savor; if you do too, remember to strain the heady liquid through cheesecloth or paper towel to remove any bits of grit. Watch Andrea Nguyen demonstrate how to wrap a dumpling in this CHOW
Though usually made from yellow corn, tortilla chips can also be made from blue or red corn. Using the variety of colors turns this simple dip into something a bit more festive. Prep: 5 min. Other: 1 hr.
Thanks to the skirt steak's generous marbling, you don't need much extra oil for a stir-fry with bok choy.
Prep: 30 min., Cook: 6 min., Stand: 15 min. If you want to omit the chopped pork, Madelaine suggests adding a drop of liquid smoke to provide a barbecue-like flavor.
This risotto is a lot more lemony than you might expect, so get ready for some bracing tang along with the rich cheeses.
Category Finalist, Sides and Salads. "My husband doesn't like mayonnaise, so I created a potato salad with a vinaigrette. I experimented and realized how little oil I need. Add the dressing while the potatoes are still hot. It really helps the vinegar permeate the potatoes." —Elsie Gonto, Savannah, Georgia
A griddle pan gives the nice, charred effect you want with fajitas, but you can also use a large pan or wok. If you use a griddle pan, keep the ingredients moving about so that nothing burns or sticks to the bottom. Normally I wouldn?t recommend adding extra oil to a hot pan, but in this case it?s good to give everything a drizzle now and then so the chicken and peppers stay nice and shiny.
Stone fruit and almonds are perfect complements in savory food; here we bring that pairing together with nectarine purée and almond liqueur for a welcome update to a classic cocktail. Game plan: The nectarine purée can be made up to 2 days ahead and refrigerated in a covered container. It makes 1/2 cup, enough for 4 cocktails. This recipe was featured as part of our Summer Fruit Cocktails photo gallery.
A refreshing rum cocktail.
This simple fruit topping is easy to make and can be used on top of desserts such as “flan” and “natillas”, or as a filling in a “Brazo Gitano” cake roll. All it takes is simmering of a few cups of fresh or frozen fruit and some sugar and “Listo Ya!” It’s done. Refrigerate or freeze until ready to use.
Even though artichokes are a really everyday ingredient in Italy, in the UK and Australia they do feel very luxurious. This is a basic risotto bianco with very thinly sliced artichokes added to it, which give it a wonderful perfume. You need small artichokes for this dish ? not the large globe ones. When things like artichokes or courgettes are sliced thinly the Italians call this trifolati, which literally translates as ?in the style of truffles?, i.e. wafer thin.
Edamame stand in for lima beans in this one-dish meal. If you like your food spicy, use 2 jalapeño peppers.
Chili con carne is one of those dishes with as many variations as there are minutes in the day. Our slightly spicy, subtly smoky version keeps it simple but is still full of flavor and packed with enough meat to make Dr. Atkins proud. What to buy: Ancho chiles are commonly used in Tex-Mex cooking; ancho chile powder can be found in most gourmet grocery stores and Latin markets. If you’re having a hard time finding it, you can substitute regular chili powder, but check the ingredients, because many brands have salt and garlic added and will therefore change the flavor of the dish. Chipotles are dried, smoked jalapeño peppers. We call for the canned variety, chipotles en adobo, packed in a spiced tomato sauce. Look for them in the Latin section of your supermarket. Game plan: Like all stews, the flavors develop as this dish sits, so go ahead and make it up to 2 days ahead of time and rewarm it to serve. This recipe was featured as part of our Super Bowl for a Crowd menu, as well as our 2009 Presidential Inauguration Menu.
These gorgeous brandied peaches are infused with vanilla. They make a wonderful topping for pancakes, ice-cream or enjoy with a dollop of clotted cream for dessert. Brandied peaches require three months of bottling before serving. It's worth the wait! They also make a wonderful food gift.
Preserved lemons, olives, and chickpeas bring the flavors of the Mediterranean to this heart-healthy dish, cooked in one pan on the stovetop. What to buy: Preserved lemons are a popular ingredient in Moroccan cooking. They’re preserved in a salt-and-lemon-juice mixture and sold in jars. Look for them in gourmet grocery stores or online at igourmet.com. Alternatively you can make your own. This recipe was featured as part of our Healthy Cooking photo gallery.
Feel free to swap walnuts or almonds for the pecans, or use half nuts and half dried cranberries for tart, chewy bars.
Sourdough bread gives the stuffing a tangier flavor than French bread, but you can use the latter in a pinch.
Category finalist: Desserts "The inspiration for these sinfully rich-tasting cookies combines my obsession with shortbread, dulce de leche, and a restaurant cream cheese dessert." -Jennifer Brumfield, Bellingham, Wash.
Forget carrot sticks...the delicate pea puree in these frightful cucumber cauldrons will stir up excitement.
A bit of controversy surrounds the origins of this gin cocktail, but whether its city of birth was Paris or New Orleans, this is a drink meant for celebrations. It's light, fizzy, and festive.
Prep: 15 min., Stand: 2 hr., Cook: 3 min, Chill: 2 hr.
"Eierstich", or royale, is used as a very popular clear soup garnish in Germany. Royale is an egg custard, baked in a waterbath and then cut into fancy shapes but most often diamond shaped. This recipe for royale has a few pointers which will guarantee success. Royale is often used in "Hochzeitssuppe" (wedding soup). Serves 4 as a soup garnish. Recipe may be doubled as needed. See larger image
On chilly nights, tuck into this flavorful, easy-to-prepare soup that’s so full of fish we call it a stew. Sop up the broth with crusty French bread. Game plan: Traditionally this style of soup is served with a dollop of aioli that’s stirred in to add a punch of garlic and eggy richness. To keep it light, you can omit the aioli. This recipe was featured as part of our Healthy Cooking photo gallery.