It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.
Nom Nom Nom.
If serving this salad chilled, add avocado just before tossing with lime juice mixture. If bay scallops aren't available, substitute coarsely chopped sea scallops.
These doughnuts, from Esther Sabach, Rachel Klein's boyfriend's mother, are a nod to Sephardic Jewish tradition.
Okra is often boiled or fried and served as a simple side in soul food restaurants, but in Charleston it often comes as a luscious vegetable soup with tomatoes, onion, and celery. This recipe first appeared in our May 2011 issue, with the article Specialty of the House.
I grew up drinking Mexican hot chocolate, made from those granular discs of Ibarra Mexican chocolate that were always lurking somewhere in our Los Angeles kitchen. Combined with hot milk and whizzed in the blender, it made a great morning treat. Later on in life, I discovered that a shot of Amaretto in a mug of Mexican hot chocolate made a great late-night treat.
Bangers and Mash is the familiar term for Sausage and Mash, a favorite British food. The name bangers is believed to come from the habit of sausages bursting in the pan with a bang if cooked too quickly. Bangers and Mash is quick and easy to make, and also makes a cheap yet very substantial meal. A great favorite with children. Where once it was only possible to buy beef or pork sausages, there are now many different flavors available, from spicy through to fruity. Ask your local butcher for his recommendations. Any thick rich gravy is perfect for Bangers and Mash but my favorite is an onion gravy
Andy Nusser says these wings, coated with crunchy chopped almonds, are a favorite Casa Mono staff meal. He serves them with a superfast lemon aioli, a mix of store-bought mayonnaise, grated lemon zest and fresh lemon juice.
Biryani nicely made, is a pleasure to behold and eat! Fragrant long-grained rice is layered with meat or vegetables that have been cooked in a mixture of spices. This has to be one of my favorite foods! With Biryani, it is not just the taste that has me going ga-ga! I love how it is a meal in one dish! Serve my Biryani with a yogurt Raita and Kachumbar salad. My Biryani can be made with chicken, mutton, goat meat or mixed vegetables! My personal favorite however, is goat meat so I've used it in this recipe. Follow the same instructions for chicken or mutton if you choose to use them instead. This recipe serves 6.
This risotto is so packed full of fresh spring veggies, it’s all you’ll need to accompany Roasted Rack of Lamb for a light spring dinner or Easter meal. The farro makes it hearty enough to double as a delicious vegetarian main dish as well. What to buy: Farro is a whole-grain relative of wheat and spelt with a flavor reminiscent of hazelnuts and barley. When cooked, each grain retains a firm, chewy texture, which makes this risotto practically impossible to overcook. You can find farro in most Italian grocery stores and in the bulk section of many health food stores, but if you’re coming up empty-handed, spelt will make a decent substitute. This recipe was featured as part of our Supercharge with Superfoods photo gallery.
Chef Bradford Thompson of Mary Elaine's at The Phoenician in Scottsdale, Arizona, combines Spanish blue cheese, toasted walnuts and sweet, drippy peaches with frisée for a delicious salad.
Here is how to color Easter Eggs using food colors.
This not-too-sweet bread is good for breakfast or with coffee or tea in the afternoon. Mini loaves are nice for gifts, but you can also bake the batter in a full-sized loaf pan. Just increase the cooking time.
"This recipe is great right out of the oven and even better reheated the next day for lunch." - CL Reader
Add simple, elegant flavor to a roasted beef tenderloin by marinating it in a mixture of vermouth and fresh herbs and serving it with a flavorful horseradish sauce.
Also called a rainbow cordial, the Pousse Café is an after-dinner drink composed of several colored liqueurs skillfully poured into a narrow, straight cordial glass. Because of their differing weights and densities, the individual layers of ingredients remain distinct.
A delicious dish that?s perfect for the Summer season.
Broccoli is part of the cabbage family. Although its origins are from the Mediterranean, it was not a popular vegetable in Spain. A few years ago, we tasted a broccoli dish that has typically Spanish ingredients in it. We liked it, so decided to modify slightly to our taste and began to prepare our own version. Since then, it has become a staple at our table during the cooler months and we’d like to share it with you. Onions and broccoli are sautéed in olive oil, then white wine, paprika and olives are added, giving this dish a Spanish flavor.
This tangy side dish with sweet onions and honey pairs beautifully with burgers or steak. This salad is best chilled but can stay at room temperature for up to two hours. You can also use sweet-hot mustard in place of the Dijon and honey for a zesty flavor.
This flavorful Ethiopian -inspired chicken stew recipe uses Berbere, an Ethiopian spice blend. Store extra spice mix covered in a cool, dark place for up to two weeks. Use leftovers on salmon, flank steak, or chicken for fiery flavor. Serve with basmati rice. Lycopene count: 12 milligrams per serving.
A four-bite version of the classic Mexican sandwich. We used flap meat, a thin steak that marinates and grills quickly.
Horseradish is used in two forms--prepared and wasabi powder (Japanese horseradish). Prepare the salmon, through Step 3, up to one day ahead. Bake just before serving.
Thanks to Aileen for sharing her recipe for Blackberry Bundt Cake. It's one of those recipes that everyone used to make all of the time, but have forgotten about. That's a shame because this cake is very flavorful.
Use this simple sandwich spread from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" to make their classic Coleslaw.
Take a look at these cookies. Have you ever seen a more modest, unassuming cookie? Each one is slightly misshapen and a little crooked. Well, who cares what they look like. They are wafer-thin explosions of taste and spice and warmth, and as soon as the weather gets cold, they are what we bake.
Swap fried cabbage for coleslaw at your next cookout for a tasty twist on this classic side for grilled food.
The onion is puréed so that its flavor carries throughout the biscuits. You can make and freeze the biscuits up to a week ahead. When ready to serve, thaw, wrap in foil, and heat in a 325º oven for 10 to 12 minutes or until thoroughly heated.
These hand pies are easy to transport, making them perfect for picnics and hostess gifts.
Deliver with a tossed green salad and French bread.
"These beans can be made ahead and frozen either whole or refried. They taste great as a side dish or in tacos, burritos, quesadillas, and nachos. They're best when they've sat overnight, which makes them softer and better for mashing." —Theresa Marquez
The pastry blender is a useful tool to evenly incorporate ice water into the flour-and-butter mixture. Adding just a little ice water at a time ensures that the dough attains the right texture.
The cream cheese and salmon in these wraps make for decadent breakfast burritos. If you're in the mood for meat, you could easily substitute bacon or sausage for the fish. CAMP TIP: To warm big tortillas, roll them up, then wrap in foil and heat directly over the stove, turning often.
Convenience products make this one-dish comfort food quick and easy to get on the dinner table.
This basic guacamole can be made with or without diced tomatoes, and it's the perfect dip for parties or snacking. It also makes a great topping for turkey burgers or burritos. Large Photo of This Guacamole
Compound butter is just regular butter pumped up with flavor. Extra ingredients can range from herbs and lemon to wine or cheese, mixed into softened butter that is then rolled into a log and sliced to create an instant sauce on top of steak, fish, or chicken. Ours is chock-full of spicy chiles, lime juice, black pepper, and tequila, and adds a punch to our recipe for grilled rib-eye steaks, but it would be equally good over fish or grilled veggies. Game plan: The compound butter can be refrigerated for up to 1 month or frozen for up to 3 months. This recipe was featured as part of our Chile Pepper Recipes photo gallery.
Substitute any herbs in this creamy salad.
Italian bread salad is the inspiration for this simple stuffing that bakes in a dish alongside the hens until crisp and golden brown.
This is an important dish to serve for Chinese New Year. Many parents encourage their children to eat more of it so they won't fight as much, and thus start the new year in harmony.
This recipe goes with Lentils and Rice, Stuffed Peppers, Red Bean and Spinach Burritos
When you really want to impress your guests, pull out this amazing paella dinner. It calls for chopped fresh vegetables, mussels, littleneck clams, shrimp, and chorizo, plus traditional saffron threads and Arborio rice. We won't lie; this dish isn't easy on the wallet and requires a lot of time—about 2 hours from start to finish. However, the end result is well worth the extra effort!
To make more than 24 cupcakes, prepare the batter in two separate batches.
Top a creamy chilled avocado soup with fresh corn and grilled chicken for colorful and flavorful main dish entrée.
Ginger, spring onions, and soy sauce give these tiny skewers a tasty Asian twist. Pass a plate of these on the deck while sipping chilled sake or iced green tea. Be sure to soak the skewers in water a few hours before using so they won't splinter or burn.