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Nom Nom Nom.
This simple beef-and-cheese dinner makes a great kid-friendly option for busy school nights. Plus, since it calls for onion, bell pepper, tomatoes, kidney beans, and corn, chili mac is a great way to sneak extra veggies into your kids' diets. For more beef dinners, see our complete collection of beef recipes.
You'll need a knife and fork to dig in to these filling sandwiches that give a unique take on breakfast for dinner.
The cooking time for your peaches will vary depending on their ripeness. The glaze also works well on chicken.
Branch out and get creative with some of our favorite toppings.
Brown sugar brings sweet goodness to this fruit dip. Pair it with any fresh, seasonal fruit.—we prefer strawberries, pineapple, and grapes
When I was little, a gym opened around our way and it had a juice bar where they served this amazing carrot cake with a twangy sour cream topping. This is one of my efforts at making boring old carrot cake remotely credible. My mate Peter Begg, the friendly Scotsman, suggested I swap carrot for beetroot, which I did, and the result was marvellous. Thanks Pete!
You can also prepare this recipe with cubed leg of lamb. Fenugreek seed is a common spice in Indian food. Find it at an ethnic grocery such as World Market, or order online at www.americanspice.com.
This gorgeous pot pie is a definite crowd-pleaser. The golden biscuit crust sits atop a creamy filling chock full of savory mushrooms and crumbled tofu. It's so hearty and satisfying, no one will miss the turkey.
Chai tea has been a favorite refreshment in India for centuries. Essentially a blend of tea, ground spices, honey, and milk, it can be enjoyed hot or cold. Our version, which replaces cow's milk with soy milk, is served hot.
Tender wild mushrooms such as oyster, hedgehog, or chanterelle are best for this dish, although cultivated oyster mushrooms are also suitable. Substitute fettuccine for penne, if you like. Garnish with fresh sage leaves.
Many take-out versions can be heavy in fat and low in nutrients. This entrée, featuring brown rice, is a quick and healthful alternative to take-out.
There is nothing as comforting as a bowl brimming with warm bread pudding. Add mangoes and spices inspired by the world's love affair with Indian chai ( tea ), and you will make every excuse in the book to indulge in this soothing, after- dinner treat.
Refrigerator pickles are easy to make, and there's no need for kettle steamers, special jars, and vacuum-tight lids. Plus, unlike store-bought pickles, these scrumptious homemade pickles are low in sodium.
Garlic, tomatoes, and olive oil permeate Provençale cuisine. Here, they combine in a dish that pairs tender roasted tomatoes with a crisp breadcrumb topping.
Serve this sweet side in place of the usual sweet potatoes. Unlike regular bananas, which ripen in two or three days, plantains take much longer. Look for fairly ripe black (rather than green) plantains.
This Polish pineapple crumb cake -- placek z ananas y kruszonka -- was a favorite of my maternal busia. She had never had pineapple before emigrating to the States even though it was being eaten in Spain as early as the 1500s. As you might expect, it was only available to the aristocracy and gram was definitely of peasant stock. Her first taste of this tropical fruit and she was in love. She adored upside down cake and this simple, moist dessert that can be served after any meal (even breakfast). Here's a larger picture of pineapple crumb cake. Freeze leftover egg whites and save for leftover egg white recipes.
The food processor makes quick work of this basic dip that's rich in heart-healthy monounsaturated fats. We like the heat from leaving the seeds in the jalapeño, but you can seed the pepper for a milder guac. Serve with tortilla chips or crudités.
Note: Kosher salt is available in most supermarkets. If you can't find it, substitute 3 1/2 tablespoons regular salt.
Don't let your eyes deceive you. This oversize burger will feed up to 6 partygoers after it's cut into generous wedges.
This summer-friendly pie comes together in minutes using store-bought items such as frozen lemonade and a ready-made prepared graham cracker crust. It's the perfect cool-off treat after a hot summer afternoon.
The crunchy jicama and the soft, sweet mango provide lively counterpoints to the shrimp in both flavor and texture. Tossed with a lemony vinaigrette and a generous amount of cilantro, the salad is ideal for a warm summer evening.
To prevent the apple from turning brown, chop it while the sauce is cooking down. After that step, this recipe comes together rather quickly.
For crunchier biscotti, bake an additional 5 to 10 minutes. Store at room temperature for up to one week; for longer storage, wrap airtight and freeze. Prep: 20 minutes, Bake: 50 minutes.
This gorgeous lamb rib roast is seasoned only with salt, pepper, olive oil, and Dijon mustard. Store-bought focaccia breadcrumbs lend it a crispy coating.
Gnocchi are small, quick-cooking dumplings usually made from potatoes. Look for shelf-stable vacuum-packed packages of gnocchi with the dried pasta in your local supermarket. Serve this hearty main-dish soup with a crisp green salad. Prep: 1 minute; Cook: 14 minutes
This classic Moroccan condiment brings lemony zing to lamb and poultry dishes. We've added saffron for earthy flavor and beautiful golden-orange color. Pack in a wide-mouth glass pint container, and attach this recipe suggestion to the gift: For subtle lemon-saffron flavor, stir 2 chopped preserved lemon slices into 2 cups cooked basmati rice.
Moroccan cuisine is known for lamb, not beef, but Grace Parisi loves the way a Moroccan spice rub tastes with a good, juicy skirt steak.
A gordita, which means "little fat one" in Spanish (no offense intended), is a thick corn tortilla. Because gorditas are more practical to make in larger quantities, this recipe makes enough for two meals. Refrigerate the posole and gorditas in separate airtight containers for up to one week. The posole can also be stored in the freezer for up to three months.
Fried eggs are delicious and simple. There are different ways in which to fry them but this is my favorite method. You want this to be a gentle method of cooking ? if the oil gets too hot too fast, you?ll end up with crispy, bubbly eggs, when you want them to be soft and silky.
Erin Winemiller created these seafood cakes using the new convenient pouches of boned, skinned salmon.
Dairy- and flour-free, this cake is a winner year-round. Matzo cake meal—finely ground matzo—stands in for wheat flour.
Notes: Donna Knopf, owner of Vegetas (888/966-9660) in Tempe, Arizona, blends soybeans with mint for a delicious and healthful topper for toasts. The soybean-mint spread can be made through step 3 up to 1 day ahead; cool, cover, and chill. You can assemble crostini up to 1 hour before serving; let stand at room temperature.
Time: 1 hour, plus brining time. Char siu—Chinese-style barbecued pork—is popular throughout the Islands. We've used its sweet, tangy glaze on pork tenderloin and pineapple, and then tucked both into Hawaiian sweet rolls.
Like poor people everywhere, mountain people in the South thrived for centuries on food that was indigenous, inexpensive and healthful. These days " soup beans" speak instant comfort to anyone who had familial connections from Appalachia, where every garden produced shelling beans that could be eaten fresh or grown to maturity for dry beans. Serve this thick, stewlike soup with cornbread, pickle relish and diced sweet onion.
Last week I was planning dinner for visiting friends, and I was seized by a craving for cool, creamy chocolate mousse. I had a bag of Scharffen-Berger chocolate burning a hole in my baking cupboard and no desire to turn on the oven. But there was just one problem: my friend is pregnant, and my favorite recipe for chocolate mousse has not one but two pregnancy no-no's in it. What to do? Make pregnancy-safe chocolate mousse, of course!
This top-rated shrimp-and-broccoli pasta recipe is super simple, making it perfect for busy weeknights. Dress up the meal with a glass of light pinot noir.
Smoked turkey stands in for corned beef in this lightened variation of a deli favorite. Serve with a pickle wedge and chips.
You can substitute slices of breast meat from prepackaged rotisserie chicken, which makes the preparation easier, but the dish will be a little higher in fat and sodium.
Cornbread is most often a vehicle for dipping or slathering. This is a dry version; if you like it moist, try this one.