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Nom Nom Nom.
Asian preparations are natural for persimmons. You can also serve individual wraps as appetizers.
Pasta salad is always a reliable family reunion choice. It's portable and goes with everything from fried chicken to ham. This version with orzo can be served chilled or at room temperature.
Give yourself a head start: Make Simple Collard Greens up to three days ahead.
This versatile, spicy yellow sauce is the perfect accompaniment to roasted chicken, vegetables, french fries, and fried yuca. The star ingredient is the aji amarillo chile pepper, a staple in Peruvian cooking. Look for jarred aji amarillo paste in a Latin food market. If you can't find the paste, you can use frozen aji amarillo peppers. Thaw and dice one pepper, and saute it in olive oil until it's soft. Add the cooked pepper to the rest of the sauce ingredients and process.
Prep: 10 min., Bake: 10 min., Chill: 2 hr.
The classic presentation for a roasted rack of lamb calls for frenching the meat?removing the layer of muscle and fat that extends to the end of the rib bones here are step-by-step instructions. It's one of the many lamb cooking techniques and recipes featured in "Lamb Around the World," from SAVEUR's October 2009 issue.
This simple and delicious pizza margherita is courtesy of chef Mario Batali and can be found in his cookbook, "Italian Grill."
Arugula, a peppery salad green, makes a tasty bed for pan-seared steak. Asiago garlic bread is a fitting accompaniment. Combine 1 tablespoon olive oil and 1 minced garlic clove; brush evenly over 4 (1-inch-thick) French bread slices. Top each bread slice with 1 tablespoon grated Asiago cheese. Broil 2 minutes or until cheese melts and bread is toasted.
This is like a cross between a soufflé and a light pudding. A soufflé is an old-fashioned classic that I always try to avoid making these days, as I made so many of them when I was at college! Like a good omelette, a soufflé is the test of a really good cook ? if you don?t get your temperature, speed and stages right you can end up with something as flat as a pancake. But now I?ve come up with a recipe that?s so delicious, with such a beautiful flavor and texture, it doesn?t really matter if it sinks. My favorite bit is getting everyone to make a hole in the top of their hot soufflé and pour in some very cold custard. There?s nothing better.
Fresh or frozen raspberries may be used.
Trail mix can be so measly, with sad-looking peanuts and waxy chocolate, but it doesn’t have to be. Buy some good-quality ingredients, and you’ll be surprised how much this mundane snack can be transformed. Game plan: Store in an airtight container at room temperature until it’s all eaten. See more camping recipes.
These turtle cookies have every indulgent flavor we could pack in a recipe: chocolate, peanut butter, caramel, and toffee. You’re already baking a batch, aren’t you?
I'm not quite sure where I got the inspiration for this recipe ? I think it was actually when I was making bread one day and I incorporated some really sweet caramelized garlic and almonds into a focaccia. There's a slightly Spanish feel to the main ingredients ? think of it as putting a bunch of old friends together and having a good party! My mother's initial reaction was, ?My God, that's a lot of garlic, you'll stink!? but don't let the amount put you off, as when garlic is roasted in its skin the pungent flavour is replaced by a jammy sweetness which is divine.
The slurry (a mixture of flour and water that's whisked together) is the secret to keeping the low-fat crust tender.
You can substitute dried cherries, cranberries, or raisins for the apricots and use strawberry jam for the preserves.
rocketing up in our garden and the need to cut some before it bolted to seed. So we took great handfuls of arugula, fresh tender rosemary, and chives...
A long-simmered stew made with dried fruit and nuts is typically Catalan. Ferran Adrià's version starts with a store-bought rotisserie chicken—the ones in Spain are superdelicious—finished with a quick fruit-and-nut sauce that uses the flavorful poultry drippings.
Add whole fresh strawberries and whole wheat toast for an easy weekend brunch or light supper during the week.
This ultra-hot salsa has some intense heat to it. Wear gloves while handling the Habaneros to prevent the oils from burning your skin. It goes great over grilled fish or chicken.
Layers of phyllo are brushed with a mixture of melted butter and oil, then they're sprinkled with graham cracker crumbs and brown sugar. The crumbs help keep the phyllo, which envelopes the moist filling, dry and crisp.
With a buttery crust and custard-like filling, these lemon squares taste as good as they look. A dusting of powdered sugar completes the bar cookie recipe.
Loaded with fragrant herbs and crunchy vegetables, this salad is perfect for a picnic, potluck, or tailgate party. Pair it with Vinegar and Spice Oven Ribs or Grilled Shrimp-Boil Skewers. This recipe was featured as part of our Tailgating photo gallery.
Steaks on the grill are the iconic summertime meal. We top ours with a compound butter that’s loaded with spicy chiles, black pepper, lime juice, and tequila. Serve the steaks with some grilled corn and stuffed poblano peppers for a satisfying summer nosh. Read more about grilling.
Light, herby, and vibrantly flavored, this salad makes a fine addition to a meze spread. Make up to two hours ahead so tastes can meld.
This simple version of a popular Chinese takeout dish will work with just about any vegetable.
When buying the racks of lamb, be sure to ask the butcher to "french" (or trim away meat and fat from) the bones. This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."
This recipe yields a rich broth and vegetables for soup, plus cooked chicken to use in other recipes. Use the white meat for our Asian Chicken Salad and the dark meat for our Tortilla Pie.
This fish in toasted pecan butter sauce recipe takes the homey flavors of a backcountry Cajun fish fry and merges them with the elegant nuances of a New Orleans restaurant. Pureed toasted pecans add incredible depth and silky texture to a garlic and hot pepper-infused butter sauce. This fantastic meal can be made so easily that it works for a thrown-together weeknight meal or a planned dinner party. Cook’s note: This recipe calls for trout fillets, but any firm-fleshed fish will do.
Make sure you get hold of good-quality canned Spanish anchovies for this, otherwise it?s not worth making it.
Brining overnight in a salt-and-cider mixture makes this chicken incredibly flavorful and moist; basting with reduced apple cider adds a hint of sweetness to the finished roasted chicken. Use tongs to carefully remove skin from the hot chicken.
Have fun with all the family with this scrumptious lamb and sweet potato pizza topped with fresh herbs and feta cheese. This basic pizza dough, which is ready in under an hour, makes for a crispy, thin base.
The carrots in this recipe are coarsely mashed with leeks and parsley for a quick, bright dish that sings of spring, even when it’s still cold outside. Because the carrots are mashed, not mushed, they’re a far cry from the baby food texture that makes so many cringe.
The chivito is the national sandwich of Uruguay. It's importance in Uruguay is on a par with the cheesesteak in Philadelphia. The chivito (whose name translates to "little goat") is a serious sandwich filled with meat. The star ingredient is a slice of churrasco (grilled, thin sliced beef), which is topped with slices of ham, bacon, lettuce and tomato, melted mozzarella cheese, and a fried egg. Optional toppings include cooked onions, olives, peppers, and pickles. Salsa golf, a mixture of ketchep and mayonnaise that is popular in Argentina and Uruguay, is the perfect condiment for this sandwich.
Introduce a nontraditional cocktail recipe to a summertime party with this bourbon-infused drink. Fresh mint adds a fragrant note, while turbinado sugar adds festive sparkle.
This top-rated spinach-ravioli lasagna uses convenience items, like store-bought pesto sauce, jarred Alfredo sauce, and frozen cheese-filled ravioli, to deliver a delicious main dish with little time and effort on your part.
This delicious jam recipe is courtesy of Gretchen Sweet, Martha's friend from Maine.
Sorbet is a classic brunch offering and palate cleanser. This Champagne sorbet recipe elevates the dessert by turning the crisp, dry sparkling wine into a frozen cocktail. The addition of lemon zest isn’t paramount to the recipe, but it does add flavorful tangy notes, perfectly harmonizing with the wine, to the sorbet. Garnish a scoop of it with fresh strawberries for a lovely, light dessert.
A highball is any spirit served with a carbonated beverage over ice. The origin of the term highball is about as difficult to pin down as a champagne bubble. New York bartender Patrick Duffy claimed to have invented it in 1895, and since no one has challenged him, he holds the title. A random poll in most bars would indicate that people have no idea what a highball is—yet it is right in front of them. Scotch and Soda, Gin and Tonic, Coolers, Daisies, and so on are all highballs. A highball is primarily any alcoholic drink meant to refresh. The highball is served in a highball glass, but that goes without saying. Mixing the drink into an old-fashioned glass makes it a lowball. “Build” the drink in the glass by slowly adding ingredients one at a time. Avoid overstirring freshly opened carbonated beverages. A flat highball is a foul ball.
More than a meal, it’s an event to roast a suckling pig. Oftentimes the pig is roasted in a wood-burning oven or outdoors, making it infeasible for most people. But this recipe from Chef Garces makes it doable in a home kitchen. By brining the young pig before roasting it, Garces has developed a nearly foolproof method for achieving tender, moist meat. What to buy: Suckling pig should be ordered from a quality butcher. This recipe will accommodate a 12- to 20-pound pig, but most ovens won’t easily fit a pig that’s more than 18 pounds. Game plan: Suckling pig has a more distinct pork flavor than most commercial pork cuts, and the taste can take some getting used to. You’re dealing with a large amount of raw meat here, so be sure to clean up thoroughly afterward. Take the internal temperature of the pig by inserting a thermometer into the thigh (be sure the thermometer doesn’t touch any bone). You can use foil to hold the pig’s mouth in place during roasting or the more traditional apple. This recipe was featured as part of our Suckling Pig for the Holidays menu.
Colcannon is a favorite Irish recipe and a particular St Patrick 's Day favorite. As you can see from this Colcannon recipe, it is quick, easy and simple to make. Colcannon was traditionally used for predicting marriage on Halloween. Charms were hidden in the Colcannon and any unmarried girl who found on would place socks with spoonfuls of Colcannon and the charms on their front door handle. The first man to enter the house was their intended. Watch how to make Colcannon on my video.
This lightly spiced coffeecake with a streusel topping may be the most familiar kuchen to Americans.
This recipe for hush puppies is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Serve this and a side of sour slaw with braised pork chops for a delicious meal.
Because Neil Perry has a passion for wine, he uses Sauternes in every component of this dessert, from the cake to the sauce. He also adds olive oil to the batter, which creates a delightfully moist crumb.
U.S.-farmed or wild shrimp are a good sustainable seafood choice. For pretty slivers of fennel, use a mandoline to slice the bulb.