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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.
Usually made with pigeons instead of Cornish hens, this dish (pronounced ha-MAM mah-SHE bee boor-GHOUL) is one of the delicacies of Egypt, where villagers along the Nile River raise pigeons. The stuffing is baked separately and served alongside the hens.
Top these simple deviled eggs sliced grape tomatoes, snipped chives, or olive slices.
This versatile dish is easy enough for a weeknight supper but elegant enough for company.
Baby artichokes grow on the same plant as large artichokes; they're just the smaller buds. Prep and Cook Time: about 45 minutes, plus overnight chilling. Notes: Mozzarella balls come in various sizes. Those labeled ciliegine (Italian for "little cherries") can be used whole; cut larger balls into chunks.
Give yourself plenty of time (and counter space) to make these. And be sure to have a few extra rice paper wrappers on hand—it may take a few tries before you’re rolling like a pro. What to buy: Look for medium-size shrimp. For a slacker solution, buy a ready-to-eat shrimp cocktail ring from the supermarket and slice the shrimp in half lengthwise. Rice sticks and rice paper wrappers can be found in most Asian grocery stores. For the wrappers, we like the Red Rose brand. Game plan: Be sure to have all your ingredients ready and easily accessible when you start to roll. Store the summer rolls in a dish or plastic container that’s roomy enough to hold them without their touching. Place a damp paper towel in the bottom of the container to keep the rolls moist. Cover tightly with plastic wrap. This recipe was featured as part of our Cooling Off story, as well as our Chile Pepper Recipes photo gallery and our Picnic Recipes photo gallery.
This hearty Mexican meal has countless variations. Fix the salsa and bean spread separately for snacks, roll the tortillas burrito-style, or make this dish vegetarian-friendly by omitting the chicken.
This delicate, simple dish can also be made with another firm, white-fleshed fish such as bluenose bass. Prep and Cook Time: 30 minutes.
Don't substitute marzipan for the almond paste, because it's a bit too sweet for this buttery, lightly spiced cookie. Look for the almond paste in tubes, such as Odense brand, or in cans, like King Arthur brand.
This is our version of a British shandy, a mixture of beer and lemonade. Prep Time: 10 minutes.
Cumberland sauce is a wonderfully flavorful condiment for the turkey, ham, and roast goose that are traditionally served around the holidays. Not only does Cumberland sauce taste great, it's also so simple to make it's perfect for that hectic holiday schedule. Makes about 1 1/2 cups
Stuart Brioza likes to use juicy lamb loin chops here, but you can also use less expensive steaks cut from the leg, or you can make lamb burgers and smother them in the chunky fennel, olive and caper relish.
This recipe for Croatian soured cabbage heads (sauerkraut) is known as kiseli kupus (KEE-seh-lee KOO-poos), the leaves of which are sometimes used to make sarma. It's getting increasingly difficult to find whole heads of soured cabbage (Kissel's is one brand to look for, Marco Polo brand sells jarred leaves), so families get together to make a large batch to share. This recipe is from " The Best of Croatian Cooking " (Hippocrene Books Inc., 2007) by Liliana Pavicic and Gordana Pirker-Mosher. The horseradish and red peppers in this recipe give it quite a zip. Makes 24 Soured Cabbage Heads or Croatian Kiseli Kupus
As they mature in the summer's heat, arugula leaves get hot and spicy as well as plentiful and cheap. Even when cooked, they have an assertive personality, a good match for the whole-wheat spaghetti.
This recipe goes with Fresh Apple Cake
Stirring the rice too vigorously will make your risotto slightly gluey; stirring too little will make it watery. Rice should be only thinly veiled in liquid during the stirring process.
Special thanks to Starbucks® Ice Cream for allowing us to used their recipe for Mixed Berry Sundae. It's made with Starbucks® Strawberries & Crème Frappuccino® Blended Creme Ice Cream. On a personal note, I'm not usually a big fan of store-bought strawberry ice cream. I have to say this is the best one I've ever had. Not only did I get a big strawberry flavor, but it's oh so creamy too! Yum!
You can dress up a plain omelet in a mind-boggling number of ways. Every set of filling ingredients gives it a different personality. Some seem natural for breakfast or brunch, others for lunch. And there's nothing like a gooey cheese-filled omelet for a late-night supper. Here are some of our favorite simple combos. This recipe goes with Folded Cheese Omelet
Prep: 15 min., Bake: 20 min. Serve dip with crackers or crunchy veggies.
This stuffing is moist inside and crispy on top. The mix of chestnuts, bread, and apples marries fall’s best flavors without being too heavy. Game plan: The heat and time required to safely cook stuffing that’s packed into a good-size turkey usually results in a breast with the flavor of sawdust. The stuffing should be cooked to 160°F, the same internal temperature required for the turkey, so you’d think it would work perfectly. But when the bird is at 160°F and ready to serve, the stuffing (insulated against the oven heat by the bird) is still undercooked and needs at least another 90 minutes in the oven. Which is why preparing your stuffing separately, as done here, is ideal.
Prep: 10 min.
Freeze leftover fruit to use in shakes, smoothies, or any blended treat.
When you're tired of the same ol' queso and chips, try these smoky adobo chips with some warm goat cheese and a zesty cilantro salsa.
Roasting the tomatoes makes them sweet and meaty; it also draws out much of the liquid so that you can assemble the sandwiches the night before without worrying about the focaccia becoming soggy.
It's made the traditional way, but this risotto hits some extraordinary flavor notes, mainly because of two not-so-common risotto ingredients. One is creamy sweet mascarpone cheese. The other is carrots, slow cooked in a butter-oil bath until their sugars caramelize.
Here is a quick and easy dessert that only needs three ingredients! It takes less than ten minutes to make, so you can whip it up right after dinner while other people are clearing the table.
Adding fresh ricotta to the batter makes these pancakes incredibly moist and light.
I recently spent some time in Ireland, stuffing myself silly with food that far-exceeded my expectations. I was brought to Ireland with a group of other food journalists by the Irish Dairy Board to learn about Ireland's food, and in particular, its milk, cheese and butter.
An amber Belgian beer is ideal in this dish, though most amber beers or brown ales—such as Newcastle—would work just fine. Garnish with fresh thyme.
Like a super veggie burrito, these stuffed peppers are loaded with black beans, sour cream, cheese, tomatoes, and cilantro. Serve them warm off the grill—all you need to pair them with is a cold beer. What to buy: Look for poblano peppers that are all about the same size; cooking time and portions will be more consistent that way. Cotija is a crumbly Mexican cheese that can be found in Latin markets and many grocery stores. Game plan: If you stuff the peppers ahead of time, take them out of the fridge 30 minutes before grilling to let them come to room temperature. Read more about grilling.
Bring your meals into balance by serving a modest amount of meat with plenty of veggies.
Crisp, ripe Bartlett pears and toasted walnuts from fall's harvest combine in these quick and tasty sandwiches. They pack nutrition and taste great for breakfast, lunch, or dinner. Pair them with Honey-Gingered Carrot Soup for a dynamic dinner duo. Prep: 15 minutes
Top with maple syrup, fresh berries, or bananas sautéed with a bit of butter and cinnamon.
Choose Gala, Golden Delicious, Rome, or Pink Lady apples for this puree. They are sweeter and less acidic than other apples such as Granny Smiths. This recipe goes with Cinnamon-Apple Yogurt, Chicken and Rice with Apples
I?ve used a joint of topside here because it is by far the most widely available roasting joint, but you can also use rib of beef.The meat has to be rested after cooking for at least half an hour and sliced really thinly for you to enjoy the tenderness. The timings below are just a guide, as they can differ depending on the type of oven you have or the size of the joint.
Removing the skins from fresh-shelled favas is a necessary task that's worth the effort. The prepared beans have a firm texture and a nutty flavor.
To make a chunky bread, fold in 2 1/2 cups toasted sunflower seeds, 5 cups soaked and drained dried currants or 6 cups walnut halves in Step 3, after folding in the salt water.
After trying a version of cauliflower puree at a local restaurant a couple of years back, I just had to track down a recipe. If you want to impress your guests, you can call this classic French dish by its original name: chou-fleur purée de chou-fleur. Traditionally used as a bed for serving roasted meats, in lieu of potatoes, it also makes a great side dish sans meat.
Memorial Day means burgers and beers - the kind of comfort food that pleases a crowd, and signals the start of summer. There are hundreds of ways to make a burger, but here's an old family recipe which guarantees flavorful, juicy burgers every time.
Roe Buck Salmì Friulana Style, or Salmì di Capriolo alla Friulana: Cottura in salmì, cooking in salmì, is a traditional technique for marinating game, especially furred game, so as to complement and balance the gaminess wild meats can display. It's analogous to the Piemontese (and French) cottura in civet, and is quite different from the French Salmis technique, which calls for partially roasting feathered game, and then boning the meat and cooking it in a sauce.
This mild cinnamon plum chutney recipe is a perfect balance of aromatic, spicy sweetness, tart plums, and sharp onions. Try serving this spread with rustic country bread and cheese for a light meal or an elegant, yet simple, appetizer.
This is a play on the classic Veal Cutlet Milanese--crisp veal cutlets topped with a fresh salad.
Peach Melba is a classic dessert, but even classics can be improved upon. Here, raspberries, peaches, and vanilla are loaded into a crumbly pie crust, topped with oatmeal–brown sugar streusel, and baked up for a hot mess of a dessert. What to buy: Look for freestone peaches for this recipe—they’ll make the pie prep far easier. This recipe was featured as part of our Summer Fruit Pies story.
Great with cold noodles or a warm squid salad
If you love to eat steak, here's a great way to take it up a few notches ? the combination of beef and salsa verde is so good you really can't beat it. Make sure you choose good-quality meat and you can?t go wrong.
A fast tomato sauce with garlic, rosemary and red wine acts as a perfect braising medium for tilapia, a lean white fish now farmed and readily available. Chopped artichoke hearts and a sprinkling of fresh parsley or basil complete the sauce. For a bolder flavor, toss in some capers or chopped black olives at the end.