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Nom Nom Nom.
Many versions of this dessert, made by soaking sponge cake in condensed milk, evaporated milk and cream, are too sweet and wet. This one from chef Soledad Correa of Casa Silva is perfect, with just a hint of cinnamon.
The dough develops a yeastier, more complex flavor from a 24-hour resting period in the refrigerator. You can also use store-bought dough and begin with step 3.
Catfish were readily abundant in the Antebellum South and, due to their status as "bottom feeders," weren't deemed the most stylish dinner staples. Once the South's seafood secret, mild-flavored catfish has gained popularity nation-wide. Simply soak the catfish in milk for an hour before frying to eliminate any leftover fishy taste. The cornmeal crust creates a perfect light and crispy texture. Jack says the catfish are done when "most of the bubbling stops and the fillets begin to float."
If you do not have time to bake sourdough every week, but have to feed your starter with flour, you might enjoy a recipe which takes only a short rise and is popped right into the oven. Recipes using sourdough starter can be augmented with baking powder, baking soda or yeast for a little extra rise and to save time. This streusel covered, sourdough coffee cake is delicious with coffee or tea.
You can use just about any kind of rice in this chewy bread. Letting the dough for this recipe rise will be the best spent hour you’ve had in your kitchen lately. The best news? While it rises, you can be anywhere else you'd like to be: on the porch with a drink, sipping coffee on the armchair, or even grabbing a quick manicure.
This easy casserole is best served hot and fluffy right from the oven. It will fall a little flatter as it cools, but is no less delicious.
Shrimp salad is an easy make-ahead meal. For a kid-friendly twist, substitute diced red bell pepper for the chiles.
This recipe is based loosely on a dish served by Chef Aitor Elizegi at Restaurante Gaminiz outside Bilbao. He uses fresh morels, but dried also work well. You can substitute fresh mushrooms, if you like.
"I love deviled eggs because they are so old-fashioned and yummy," says Alexis Swanson Traina. This classic version, made with two kinds of mustard and served with paprika, is a specialty of the Swanson family cook, Terry Sweetland.
Look for packaged sliced smoked salmon. Conveniently, each slice should be one ounce.
Use this versatile relish over roasted meats, poultry, and fish. It's also tasty for spicing up sandwiches, hamburgers, black-eyed peas, or cream cheese appetizers. Prep: 14 minutes, Cook: 7 hours, Other: 8 hours Slow-Cooker Size: 3-quart
Mango sauce is an excellent accompaniment to chicken or fish. You could also use it as a basting glaze for grilling, or as a dipping sauce for empanadas or tequeños (fried cheese wantons).
Light cooking tip: Give a dish pungent flavor without a lot of fat by adding a little bit of rich, high-quality cheese. Notes: Cary Neff, executive chef at Miraval Life in Balance Resort and Spa near Tucson, describes a healthful style of cooking in his book, Conscious Cuisine (Sourcebooks, Naperville, IL, 2002). This green risotto is adapted from one of his recipes. Serve it with grilled salmon or chicken breasts or increase the portion size and make it an entrée.
Rubbed with basil and spices, baked skinless chicken breast has a bright taste. Mango contributes heart-protective beta-carotene, and the lavash is a good alternative to a flour tortilla, which often has some trans fats. The chicken and the mango dressing can be made one day ahead and stored separately in the refrigerator. Return to Healthy Lessons In Lunch Menu
For more tender zucchini, leave slices in the pan an extra 1 minute on each side. When the flesh starts to look translucent, the zucchini is done.
The beauty of this risotto is that two lobsters feed six people. Steam the lobsters, shuck them from their shells, then use the shells to create a quick and savory broth. This broth is the essence of the risotto, which brightens up in color, texture, and taste with the addition of the chopped lobster meat. This recipe was featured as part of our Healthy Risotto round-up.
The Poles say chicken kiev, or kotlet kurczeta, originated in the Polish city of Kijow, while the French say it was invented by Nicolas Francois Appert in the 18th century and adopted by Empress Elizabeth Petrovna (1741–1762) of Russia who preferred French foods and fashions. It is also thought early New York restaurants trying to please the many Russian immigrants gave it the moniker "kiev" which, in turn, was taken back to Europe and adopted there. Whoever invented it deserves a medal of honor. Breaded chicken and pork cutlets are common main course offerings in Polish homes.
These caramel apples can be stored in an airtight container at room temperature, up to 3 days.
This supereasy side can also be made with zucchini or a colorful combination of zucchini and yellow squash.
This recipe was contributed by Ruth Estfon of Palm Harbor, Florida.
Earthy and sweet, these pancakes are always the first to go. Sweet potatoes are less starchy than russets or Yukon Golds, so there's no need to rinse or squeeze the grated potatoes. Prep and Cook Time: 1 hour, 10 minutes. Notes: See "Tips for Terrific Latkes," below.
The rich flavors of chicken and goat cheese recipes join forces in this impressive 5-star main dish. Serve with orzo or rice to soak up the shallot-thyme sauce.
Originally a gin-based drink with lime juice, the Gimlet has gained much more favor with the vodka crowd. Philip Marlowe in Raymond Chandler’s The Long Goodbye is instructed that a Gimlet could only be made with Rose’s lime juice. Although bartenders almost unanimously use Rose’s, the original gin Gimlet is vying with vodka to such a degree that you would be advised to specify which spirit you want. According to The Dictionary of Eponyms, British Navy Doctor T.O. Gimlette prescribed the drink as a medicinal tonic and as a dilution to gin, which he believed clouded the minds of the recruits when sipped neat. Whether you serve your Gimlet neat or over ice, always shake the ingredients with plenty of ice first. Don’t substitute fresh lime juice for preserved lime juice—-doing so, with the addition of sugar, will produce a Gin Rickey.
Tart, cooling plain yogurt adds a pleasant tang to this salad-bar staple. What to buy: Look for organic, whole-milk plain yogurt. Most organic brands that have “cream on top” are more fluid because they contain fewer stabilizers. Game plan: If you’re using yogurt that’s not very tangy, you may need to add a little more vinegar.
This Oscar-winning cocktail can certainly take a starring role, but was the drink named to commemorate Sam Mendes’ award-winning film or ? surely much more likely ? was he inspired to make a movie after drinking an American Beauty? Recipe from The Ultimate Cocktail Book by Bill Reavell and Neil Mersh/Hamlyn, 2011.
Bet you never thought you'd be eating scones while you were on a diet! These scones, however, are so diet friendly that they aren't even a dessert?you can have them for breakfast. High in fiber, protein, and Resistant Starch, they will keep you satisfied in every way. Resistant Starch: 1.2g
Ripe figs are the secret to this simple yet refined salad. It's best made just before serving.
In this inventive take on the classic summertime side dish, dry rub flavors the potatoes' cooking water, much the same way crab boil seasons seafood, and barbecue sauce brings extra pizzazz to the dressing.
Meatballs are generally called nikudango. Deep-fried nikudango are served with sweet ankake (thick sauce).
I came across this method of smoke-cooking beetroots slowly on the barbecue or in the hot ashes of a fire when I was in America. My recipe uses small beetroots, which are easier to peel and don?t take as long to cook, and rosemary sprigs to protect the beets from the direct heat of the coals. Alternatively, you can roast the beetroots in the oven at 200°C/400°F/gas 6 for 1½ hours ? they?ll still taste lovely, but you won?t get the wonderful smoky flavour.
Store-bought “prepared” yellow mustard is a staple in most households, but with just a little planning, you can make your own mustard using ingredients that you probably already have on hand. This spicy version is great for dipping soft pretzels into or smearing on a grilled cheeseburger. Game plan: Allyl isothiocyanate, the oil in mustard seeds that gives pungency and heat, tends to dissipate over time, so the longer the mustard sits in the refrigerator, the less spicy it will become. This recipe was featured as part of our Make Your Own Mustard project.