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Nom Nom Nom.
Never thought of topping a pizza with eggs? Well, after you taste this amazing pizza, you may never eat it any other way! The soft yolks, running over the cheese and sausage, topped with the cool greens, makes for a very memorable pizza experience. It is called a breakfast pizza, but this is wonderful anytime of the day. Makes 4 Slices of Sausage and Egg Breakfast Pizza
This recipe comes from my friends Allison Beck [of Washington, D.C.] and Larry Chernikoff’s collection of family recipes. Larry’s mother was a Garfinkle. When I made this dish for the students in my University of North Carolina “Shalom Y’all” seminar, which explores the history of Jewish southerners, one of my students said, “This is THE BEST
Gnocchi are Italian potato-based dumplings. They float to the top of the water when they're done. Serve with breadsticks.
Notes: Prepare Sunset's Favorite Pie Pastry or the Sunglow Pie Pastry, or use 1 refrigerated pastry (half of a 15-oz. package) and follow steps 5 and 6 of the Sunset recipe to line pan. Serve pie with sweetened whipped cream flavored with grated orange peel.
Notes: Serve with warm cornbread.
Once chilled, the sturdy wedges of grits will hold their shape; just make sure the grill is good and hot to keep them from sticking.
A couple of years ago I watched Chef Cristoforo, of Impruneta's Albergo Ristorante Bellavista, make peposo, the peppery beef stew the tile makers of Impruneta used to cook in their kilns, and that Brunelleschi, the architect who built the octagonal dome of Florence's Cathedral, fell in love with. Chef Cristoforo's peposo regularly wins Impruneta's peposo cookoff, and it is very good. However, his recipe is modern, with tomatoes Brunelleschi would not have encountered, as he lived before 1492.
Spreading frosting on cupcakes can be time-consuming. You'll love our quick-and-easy way using a zip-top plastic freezer bag.
Preparation time: 5 minutes
This mustard herb roasted potatoes recipe is an easy, year-round dish made with readily available, affordable ingredients. Serve them hot and fresh out of the oven, or chill them in the refrigerator for a day and serve them cold as a healthy potato salad.
This stuffing is slightly sweet and fragrant, with plenty of herbs. There's no meat in it, so it's a little bit lighter and fresher-tasting than stuffings made with sausage.
Prep: 15 min., Cook: 15 min. This recipe goes with Brown Butter Cauliflower Soup
These crab cakes crusted with panko - coarse Japanese-style breadcrumbs - are super easy, elegant appetizers perfect for any occasion.
Try one of our other thumbprint variations: Raspberry Thumbprints Ganache Thumbprints Apricot Thumbprints Candied Orange Peel Thumbprints
Prep: 20 min., cook: 55 min. If you're pressed for time, buy quick-cooking wild rice or precooked brown rice in microwaveable pouches to equal 8 cups cooked rice.
Part fast-food-chain apple pie and part Kellogg’s Pop-Tart, this recipe brings together the best of both worlds. With fresh apples glazed in a cinnamon-infused sauce and wrapped in a flaky cinnamon pastry, this toaster tart is like a hand-held apple pie. Game plan: You can roll the dough scraps into 1 or 2 more tarts, but you’ll then need extra filling and glaze. You can make the dough a day in advance; just be sure to let it soften at room temperature for about 10 minutes before rolling out. Though best when eaten fresh, the cooled pop tarts can be stored in an airtight container for up to 2 days at room temperature. Reheat them, if desired, in a 300°F oven on a baking sheet until hot, about 10 minutes. Freezing is not recommended. This recipe was featured as part of our Make Your Own Pop Tarts project.
This king cake recipe is based on the original variation of the sweet, yeast-risen cake filled with cream cheese custard typically served at Mardi Gras celebrations. The colorful cake is always sprinkled with yellow (or gold, symbolizing power), green (faith), and purple (justice) sugar or frosting. Whoever gets the baby or bean in their piece of cake gets to be king or queen for a day. As with many fun rituals, there is a slight downside: the newly crowned monarch must furnish a king cake for everyone either the next workday or the next week, depending on the traditions of that particular group.
This recipe for Polish mazurka, or mazurek in Polish, is topped with almond paste and meringue. The dough base uses hard-cooked sieved eggs and is called a "crumbly dough" in Polish or kruche ciasto Polskie. Read More About Mazurek. Here's a larger photo of Polish Meringue-Topped Almond Mazurka.
Classic icebox cookies get spiced up with Mexican chocolate. For different personality types on your holiday list, we’ve got variations: coconut-date for the racy adventurer, and Meyer lemon and black pepper for the subtle sophisticate, and sugar cookies for the purist. Or maybe they’re just all for you. What to buy: Mexican chocolate such as Ibarra or Abuelita is available at Latino grocery stores. It comes in disks. If you can’t find Mexican chocolate, you can approximate the flavor by using 1 teaspoon ground cinnamon and 2 cups coarsely chopped semisweet chocolate. Add the cinnamon to the dry ingredients. Game plan: Make extra batches, wrap them in plastic, and freeze for later use. To finish, take them out of the freezer, and then slice and bake them as directed. The dough can be frozen up to a month
Calling it the Perfect Cheeseburger is pretty bold, but we stand by it. Our burger is big, juicy, and seasoned right. Just a few rules to remember: 1. Gently pack the meat; if you overwork it, it can get dense and tough. 2. Meat shrinks when cooked, so form patties larger than the size of your buns. 3. Make a slight indentation in the middle of each patty to ensure that the burgers stay flat as they cook. 4. Never press down on the patties while they’re cooking. You want those juices in the burger, not on the grill. 5. Be generous with the salt and pepper. What to buy: Fat equals flavor and moisture, so buy high-quality chuck with a fat content of 15 to 20 percent. This recipe was featured as part of our Tailgating photo gallery.
Use a peach that's just ripe so it's juicy but still holds its shape. King (also called chinook) salmon is the best quality and works well in this dish, though sockeye works.
This bread's long rise creates an assertive, yeasty flavor. The crisp, chewy texture is a satisfying complement to meaty fish.
Set the finished skewers atop hot cooked rice tossed with chopped fresh cilantro. If using wooden skewers, soak them in water while you prepare the ingredients.
Maple whipped cream is delicious served on a cheesecake or gingerbread, or use it to garnish pancakes or waffles for an extra-special breakfast or brunch.
"This easy rice dish is a simplified takeoff of a Cooking Light risotto made with yellow bell peppers and sausage. The saffron rice mix gives the yellow color of the roasted bell peppers." --CL Reader
Typically, nougat is a chewy, whipped, egg white-based candy. This black nougat recipe couldn’t be farther from the classic version. In this recipe, two varieties of honey reduce into a dark – not black, like the name suggests – nut-studded brittle.
For a hearty and filling breakfast, whip up a Sausage-and-Egg Casserole. You can even make the casserole ahead and freeze up to a month before baking.
Look for white crème de cacao (clear white-chocolate liqueur) in better liquor stores. DeKuyper makes a good one. This recipe was featured in our 2006 Killer Apps menu.
For a small gathering, halve the recipe and bake in a 12-inch cast-iron skillet.
This recipe for Tiramisu is more of an original recipe in that is uses egg whites. Thanks Ailene for the recipe.
Layers of phyllo dough make a quick crust for this savory pie. For the filling, fresh spinach is sauteed with onion and garlic, then stirred into a combination of ricotta and Parmesan cheeses, fresh dill, parsley, cumin, and eggs. Serve warm or at room temperature. For brunch, try coupling it with a green salad.Return to Healthy Spinach Menu.
Hands-On Time: 30 min., Total Time: 30 min. This Cajun-inspired appetizer can also be served on a platter with Creole sauce.
This ingenious method of cooking capon (an extremely large male chicken) involves poaching the bird in chicken stock to make it succulent, then finishing the cooking on the grill to add smoky flavor (Lachlan Mackinnon-Patterson calls this "seasoning on the grill"). Cutting the capon into pieces before poaching helps ensure that the breast and legs all cook evenly.
Make a spicy, creamy chicken mixture with shredded cooked chicken, coconut milk, curry paste, and lime juice and serve over cooked rice for an easy one-dish meal.
This decadent triple-layer dessert takes its name from German?s Sweet Chocolate, a product that?s not German at all: the versatile baking chocolate was created by an American baker named Samuel German in 1852. The origins of the cake were detailed by Nick Malgieri in "American Beauty," an article in SAVEUR?s December 2009 issue.
We love to stir this intensely fruity jam into plain yogurt, so we usually take it off the heat when the mixture is still a bit runny. Cook longer for a thicker consistency. Prep and Cook Time: 25 minutes, plus 2 hours to chill. Notes: To see whether the jam has cooked long enough to thicken to your taste, put a tablespoonful onto a well-chilled plate (you can put the plate in the freezer 20 minutes ahead of time). When it contacts the cold plate, the jam will thicken immediately, giving you a sense of its final consistency.
Prep: 20 min., Bake: 7 min., Cool: 15 min. Mâche, a tender heirloom variety of lamb's lettuce, has a slightly sweet, nutty flavor, but the salad is equally good prepared with baby lettuces.