It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.
Nom Nom Nom.
It's that time of year when ice cream cravings pop up with sudden urgency. And with fresh berries at the farmers' market, who can resist coming up with their own flavor? However, after a major kitchen appliance purge, the last thing I wanted to do was buy another gadget to take up space. Inspired by the Ciao Bella cookbook, I created a rich, not too sweet, grown up granita with red wine and blackberries, all without an ice cream maker.
Use sweet turkey Italian sausage for sensitive palates. Serve with a spinach salad.
Top Chef 2 contender Marisa Churchill learned a lot from her yaya, including how to make dolmathes with avgolemono, a lemony egg sauce (and often a soup) common in Greek cuisine. Marisa’s yaya makes the sauce a little eggier than our version, but since it takes the expertise and careful hand of an experienced yaya not to curdle it, we’ve added a little extra liquid, which is common. What to buy: Grape leaves can be found in jars in many gourmet and specialty stores. This recipe was featured as part of our Greek Easter Celebration menu.
Our six-ingredient garlicky pasta recipe shows how simplicity is a virtue. A few pantry staples and fresh, ripe tomatoes are all you need to make this 30-minute meal.
This is a quick, simple salad that’s packed with flavor, texture, and color—all the things required of a good salad.
La Rioja is a small region in the north of Spain, most famous for its high quality wines. The cuisine of La Rioja may not be as famous as its wines, but there are some fabulous-tasting classic dishes from the area. One of them is this potato recipe, "patatas riojanas." It is a relatively simple soup that has chunks of potatoes, fresh Spanish chorizo sausages, onion, garlic and Spanish paprika. This is guaranteed to satisfy your hunger and warm you from the inside out.
This recipe for kruche ciasto polskie literally means "Polish crumbly dough" because sieved hard-cooked eggs are in it. This is a fun recipe to get the kids involved in because they can use their hands to take walnut-size pieces of dough and shape them into pretzels. View this larger image of Butter Pretzel Cookies. Makes 2 to 3 dozen Butter Pretzel Cookies
With this dish, you'll get the flavor of barbecue without having to fire up the grill. Two of the best features of this easy chicken dish are that it dresses up a store-bought barbecue sauce and everything is cooked in the same skillet. Use presliced onion and bell pepper to make preparing this meal even faster.
Originating in Kashmir in northern India, where various trade routes and political rivalries have played out, this mild, aromatic lamb curry uses seasonings reflective of its crossroad status. It takes on a characteristic red hue from the use of bright-colored spices. Serve inside a pita pocket or with toasted pita chips.
Prep: 25 min. Use the largest holes on a box grater to shred cheese in a snap.
The secret to making these potatoes extra-flavorful is cooking them in chicken broth. Then they're mashed until perfectly smooth and creamy with just the right amount of butter, cream and pepper.
You can also serve this soup cold or at room temperature. Puree it in batches to prevent overflow (particularly because you do so while it's hot), if needed. You can stir in a small amount of water to thin the soup after pureeing it, if you like.
These crunchy, light cookies are a specialty of Prato, a city in Tuscany, where they are called cantucci. They are typically served with a glass of vin santo, a sweet dessert wine, at meal's end. The biscotti keep in airtight tins for up to a week.
The delightful crunchy crust in this family-friendly dish comes from panko, Japanese breadcrumbs. Reminiscent of fried fish fingers, this recipe will please even the pickiest of eaters.
Prep: 25 min., Freeze: 20 min., Bake: 15 min., Cool: 20 min., Chill: 4 hr. Drizzle Raspberry Sauce over your slice, if you wish.
The ideal chutney balances sweet, spicy, and savory, and that’s what we’ve done with this plum version. The mustard seed and currants play off each other for a condiment that’d dress up anything from grilled chicken to a pan-seared pork chop. You can, of course, make this recipe without canning it—just be sure to use or eat it within a week. If that’s an unrealistic venture, use the tips and instructions below to can the chutney. Special equipment: We’re assuming that you already have basic tools lying around (like cutting boards, bowls, and measuring cups), so here’s the special equipment you’ll need for canning: 6 (4-ounce jelly jars) 6 lids with sealing compound for 4-ounce jelly jars 6 bands for 4-ounce jelly jars Boiling water canner or 15- to 20-quart pot with a... read more The ideal chutney balances sweet, spicy, and savory, and that’s what we’ve done with this plum version. The mustard seed and currants play off each other for a condiment that’d dress up anything from grilled chicken to a pan-seared pork chop. You can, of course, make this recipe without canning it—just be sure to use or eat it within a week. If that’s an unrealistic venture, use the tips and instructions below to can the chutney. Special equipment: We’re assuming that you already have basic tools lying around (like cutting boards, bowls, and measuring cups), so here’s the special equipment you’ll need for canning: 6 (4-ounce jelly jars) 6 lids with sealing compound for 4-ounce jelly jars 6 bands for 4-ounce jelly jars Boiling water canner or 15- to 20-quart pot with a tightfitting lid Canning rack that fits inside the boiling water canner or 15- to 20-quart pot Thin, flexible rubber spatula Jar lifter Deep frying/candy thermometer
This is a traditional British breakfast from colonial India and it?s a lovely little dish, with a nice balance of spicy and smoky flavours. It makes a tasty lunch or supper too ? so get stuck in!
If guests are gathering near the grill during cocktail hour, have all toppings at the ready.
Golden raisins, dried pineapple, and cream of coconut are the secret ingredients in these fantastic scones, which are sprinkled with sweetened coconut and brown sugar before they bake. They are delicious straight from the oven, but even better with the tart passionfruit glaze. For a special treat, serve them with pineapple preserves, guava jam, or lemon curd.
The tangy lemon aioli in this recipe by NOLA
Miso is a thick soybean paste with a salty, slightly sweet flavor. Look for it in the refrigerated part of the produce section or with the dairy products, or substitute soy sauce.
Using a premade crust helps this dish come together much quicker than making your own. You will need to thicken the sauce with tomato paste to keep the crust crisp. For pizzeria-caliber results, bake on a preheated pizza stone.
This coconut cream pie takes a brief turn under the broiler to brown the peaks of the Italian meringue.
Pinning asparagus spears together with skewers makes them easier to flip and grill evenly on both sides.
Main-course salads can be decidedly unvirtuous. So use light mayonnaise and reduced-fat sour cream in the dressing to pare down calories where they won't be missed.
This dish uses leftover mashed potatoes in a big batch of Indian-inspired snacks—good for parties.
Instead of regular granulated sugar, we useed an all-naturural granular sweetener in this reduced-sugar, reduced-fat homemade vanilla ice cream.
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.
These are equally good for breakfast or dinner. Mixing honey with the goat cheese makes it easier to spread over the cinnamon-raisin bread.
You can also bake this in a 12-inch deep-dish pizza pan or cake pan.
Make the most of ripe bananas with this gorgeous banana yogurt cake. It's sweet, moist and ever so easy to make. In this recipe I use a slightly sweetened plain yogurt so if you use unsweetened yogurt, add another 2-3 tablespoons of caster sugar to make up the sweetness.
Layer pesto, sun-dried tomato, and a mixture of goat cheese and cream cheese for an impressive appetizer with Mediterranean flavors. Serve with French bread slices or crackers.
A warm asparagus salad suitable for a simple, lunch using fresh British asparagus when in season or whenever fresh asparagus is available. This asparagus salad recipe is filled with the best of summer vegetables, peas, beans and rocket. If you can't find any of these just use any that take your fancy.
A typical German sheet cake (Blechkuchen) is a buttermilk cake leavened with baking powder. Here is one adapted from Baecker Suepke's Bakery in Thuringia. It has a coconut, butter and cream topper which is common in Germany. You end up with a cake which is a little bit different without being too unusual. This cake freezes and thaws well, making it great for school lunches or single cups of tea. Makes 20 large pieces in a 11 x 17 inch jelly roll pan. See larger image
There’s just something about the flavor of a blueberry waffle served with buttery, pure maple syrup. Simple and delicious! Recipe from The Art of Breakfast by Dana Moos/Down East, 2011.
Take a shortcut to delicious barbecued chicken by combining shredded chicken, barbecue sauce, and jalapeños and serving the delicious mixture on hamburger buns.
Use green liners for a garden-fresh look.
The only quibble we have with popcorn balls is that they're usually too big and unwieldy to bite into. These miniature clusters, held together with caramelized honey, are just the right size. Notes: If you don't have an air popper, you can pop the popcorn in the microwave: Working in 2 batches, put kernels in a brown paper bag (any size). Do not add oil. Fold the bag's opening several times to seal, then microwave at full power in 1-minute increments, checking popcorn and removing popped kernels as you go (they burn easily). Be careful when opening bag; it will release steam.
Grilling this buttery, fancy cut gives it a crunchy crust that makes the meat seem even more tender.
Yellow Finn, or any other all-purpose medium-starch potato, can substitute for Yukon Gold.
Carrot and corn are welcome additions to this Southern favorite. Prep: 14 minutes, Cook: 5 hours, Other: 10 minutes Slow-Cooker Size: 4-quart
Work quickly to spread the warm frosting over the first layer, stack the second on top, and then spread the remaining frosting over the top and sides before it sets. If you prefer, you can substitute walnuts for the pecans in this luscious cake.