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With flavors more Mediterranean than Mexican, this luscious recipe gives a crowd-pleasing twist to a Latin favorite.
Using the broiler lets you enjoy the taste of kebabs year-round; they are also great cooked on the grill. Serve over rice.
Chicken marbella calls for an unusal mix of ingredients - like plums, capers, olives, and brown sugar - but it's always a hit, even with kids!
This condiment, bright in color and flavor, takes just minutes to make. It combines sweet coconut, peppery cilantro, and a bit of chile heat to create a chutney worthy of pairing with our Shrimp Masala.
If you like to toast weekend brunch with a bubbly Mimosa but want to change things up, this cocktail—a mimosa with a splash of cran—is perfect. And with its blushed color, it’s a great choice to drink during breakfast in bed with your valentine. This recipe was featured as part of our Valentine’s Day Breakfast in Bed menu.
"This recipe is great for people who love both (mayonnaise-dressed) coleslaw and Waldorf salad yet need to watch their cholesterol. The raisins and apples, in addition to the cabbage, give this salad a nice crunch. Fruits and nuts also boost the fiber." --CL Reader
Angel food cake is virtually fat-free—it's made with egg whites but no yolks—yet becomes more decadent as it soaks up the sweet juices from a farm-stand-berry compote. Hugo Matheson and Kimbal Musk add, "Don't forget that egg shells are great in compost."
Millet is mainly used for bird seed here in the States, but a large portion of the world’s population eats it on a regular basis, and it’s actually tasty stuff. When toasted, millet takes on a deeper flavor that’s fabulous when folded together with a host of veggies. Game plan: The millet can be prepared up to 1 day ahead through step 2. Refrigerate in an airtight container until ready to use. This salad gets better as it sits, so have it ready at least 10 minutes before serving. Or it can be made up to 1 day in advance and refrigerated in an airtight container until ready to serve. This recipe was featured as part of our Whole Grain Recipes photo gallery.
This cake is best made using a food processor, as you can simply add everything and blitz it up together, but you can easily make it by hand if you buy ground almonds and grate the chocolate into the mix. Like most desserts, this isn?t exactly the healthiest thing in the world, but it?s absolutely gorgeous. Just make sure you enjoy it as it?s meant to be enjoyed ?a special treat every now and then
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.
Campbell's® Low Sodium Cream of Mushroom Soup provides the base for a wonderful dish featuring chicken, egg noodles, and Parmesan cheese.
If you roast brussels sprouts in a single layer on a perforated grill pan until they are barely tender, they have a subtle sweetness with none of that harsh sulfurous effect. Look for the smallest buds possible so they cook quickly.
Pan de tres puntas is a specialty of Arequipa, a beautiful city in southern Peru that is surrounded by three dramatic volcanos (read more about Arequipa here ). Pan de tres puntas is a triangular bread with a crispy crust, often prepared in big clay ovens. It's an attractive, tasty bread that's fun to make.
A great way to get a cool, crisp salad and cheese pizza all in one. If you have a square grill pan, roll the dough into a square for a better fit.
I'm always on the lookout for good persimmon recipes, especially ones that use Fuyu (the round, squat ones) as this one does. Fresh, crunchy and cooling, this salad goes equally well with spicy or rich food. I'm really looking forward to adding it to my Thanksgiving table this year!
Prep: 20 min., Cook: 11 min.
Chocolate Cake Roll
This recipe is very loosely based on a Philippine -style adobo. Mounting with a bit of butter (optional) adds a round creaminess to the tantalizingly salty and tangy elements imbued by the soy sauce, vinegar and chile.
Golden eggplant slices sandwich tangy, melting cheese, all set off by a fast tomato sauce flavored with the unusually complementary tarragon.
Poaching may be the tried and true method for cooking asparagus, but roasting adds a deeper flavor. Just toss the asparagus in the oven to cook alongside fish or chicken, and dinner is served. This dish was featured as part of our Recipes for Spring Ingredients photo gallery.
This recipe calls for a small amount of alcohol, so it's really more of a fun canapé than a beverage. If you want to make a nonalcoholic version, omit the vodka and add an extra 1/4 cup veggie juice and a bit more lemon juice.
Every Southern lady has a recipe in her arsenal that's guaranteed to please. It's nothing fancy, easy to put together, yet it always wows a crowd. This chicken and wild rice salad is my go-to dish. Before that it was my mother's, passed along to her by her best friend.
This recipe was inspired by a classic egg cream. We know, we know: The formula for a true egg cream contains no cream at all—just milk—but the tartness of the blackberry syrup requires that cream be used here; anything else will curdle. Feel free to adjust our proportions to make a soda that suits your tastes. This recipe was featured as part of our Cooking with Summer Ingredients story.
BLD Restaurant's pastry chef, Mariah Swan, bakes buttery brioche for this crisp French toast, which she tops with a warm berry compote. The compote comes together in less than 10 minutes but tastes surprisingly complex for something so quick.
With its sweet mandarin flavor and touch of acidity, this digestif will have you wishing the meal could end faster. What to buy: We chose Everclear 151 grain alcohol to use in our digestifs; it picks up the flavoring elements much faster than vodka. This recipe was featured as part of our Make Your Own Digestifs project.
Among fruit-based brandies, apricot brandy is one that happily combines with a variety of juices and spirits. Because of its subtle complexity, apricot brandy has been used as the basis for a number of Apricot Cocktails. The most popular, and most straightforward, is a simple but elegant mixture of lemon juice, orange juice, and gin, although vodka may be used. Game plan: You will want to use an all-metal shaker for the Apricot Cocktail to get it as cold as possible. This is a drink that you may want to experiment with, since its proportion of spirits is a question of individual taste.
Fresh, buttery ricotta is delicious spread on a sliced and toasted baguette, sprinkled with salt and olive oil. For added complexity, top the cheese with earthy, nutty, bitter greens like nettles. What to buy: Store-bought ricotta is fine to use here, or you can make your own. This recipe was featured as part of our Recipes for Spring Ingredients photo gallery.
Cooking halibut and vegetables en papillote (in paper) with a little bit of sherry preserves all the flavor of the delicate fish and the crisp-tender asparagus, sugar snaps and carrots, with only a little fat.
Grilling plum tomatoes gives them a smoky flavor -- ideal for use in many recipes.
If you're sure you dislike cabbage, try this quick dish. The vegetable retains some texture and has none of that sulfury taste and mushiness of cabbage that has been improperly cooked. This also makes a great snack or breakfast when served with a couple of fried eggs on top. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.
The success of this simple recipe lies in the quality of the wine. Choose a full-bodied red and you'll be rewarded with a richly colored, flavorful sauce.
When chef Louis Lambert was growing up in West Texas, his grandmother Lucille served citrus-and-avocado salad whenever she hosted the Odessa bridge club. Today, Louis embellishes her recipe with a few extra ingredients, adding watercress and toasted pine nuts for crunch and goat cheese for a bit of tang.
For best results, slice the radishes as thinly as possible. If you have a mandoline, this is the time to use it, but you can also slice them by hand (small ones are easiest to cut by hand). Chill the radishes and lemon juice at least 30 minutes, and keep in mind that the longer you chill them, the pinker they'll become.
. They are simple, airy biscuits that include yeast, baking powder and baking soda. They may be the perfect dinner roll, with the light lift of a yeast roll, and the rich, tender crumb of a biscuit. Also? They are foolproof, easy to make, and perfect for making ahead of time.
These sea scallops are crisp and glazed outside, then seared to keep tender and moist inside. For a simple meal, serve with orzo tossed with chopped tomato, feta cheese, basil, salt, and black pepper.
Meringue powder replaces egg whites in some recipes, especially those that aren't cooked. It's available at wilton.com or well-stocked cooking stores. If you would like to tint the icing, add gel-paste food coloring. Use these flowers to decorate our Coconut-Almond Egg-Shaped Cake.
Our contributing editor Rick Bayless suggested this recipe for a bloody mary made with beer, citrus, and tequila.
We anticipate sweet summer fruit all year long, so as soon as it arrives we celebrate by baking up a few shortcakes, stuffing them with fruit goodness, and topping it all with freshly whipped cream. Long live summer! Game plan: The dough for the shortcakes is slightly dry and crumbly; resist the temptation to overmix it to get it to come together. Just pack the dough lightly until it forms a circle and gently shape it with a rolling pin.
This corkscrew pasta turns sophisticated with a creamy no-cook sauce. It's a dream to make: Just whisk together goat cheese, pasta water, and butter, and toss with cavatappi and asparagus.
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