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Toss earthy beets in a bright lemon vinaigrette, then add some salty capers, nutty walnuts, sweet fennel, and a drizzle of zesty crème fraîche, and you have a well-balanced salad that, when served over greens, is a filling lunch. Game plan: If you’re using a combination of yellow or orange beets and red beets, you can opt to place the red beets in a separate bowl and toss them with dressing so as not to let the red color bleed into the other ingredients. Toss the yellow or orange beets with the remaining dressing and ingredients. To plate, place the red beets around the rest of the salad. This dish was featured as part of our Recipes for Fall Ingredients.
Laurent Tourondel traveled extensively throughout Southeast Asia before opening his BLT empire of restaurants in America, and the spicy fish sauce and peanut dressing in this dish come straight out of Vietnam. Any green cabbage can substitute for the napa cabbage; just be sure to serve the slaw immediately after dressing it so that it retains maximum crunch.
Best Potato Dish. An enormously popular story with readers, "Out of the Frying Pan Into the Oven" appeared in April 2002. In it we lightened many popular and traditionally fat-laden foods. These fries stand out. First, they're roasted at high heat until crisp and golden. Then you toss them in melted butter, shredded Parmesan cheese, and chopped fresh parsley for a tasty finishing touch. --Recipe by Elaine Magee (April 2002)
Grated ginger and lemongrass give this traditional chicken noodle soup an international flair. Feel free to add extra vegetables such as mushrooms, peas, or carrots.
Make an easy teriyaki sauce for the drumsticks with soy sauce, brown sugar, garlic and ginger. Kids love the sweetness of this not-too-spicy sauce.
This traditional recipe for Lithuanian potato pudding, known as kugelis or bulviu plokstainis (literally "flat potato"), produces a dense, heavy affair that is considered a national dish of Lithuania. It is commonly served with applesauce, lingonberry preserves, sour cream, or crumbled bacon bits. Kugelis can be eaten as a main course or side dish. Compare this recipe with Easy Lithuanian Kugelis and Polish Potato Pie Recipe - Baba Kartoflana or Kartoflak. Here is a larger photo of Lithuanian Kugelis.
When cooked, pumpkin becomes sweet and makes the perfect partner for fiery chilli and warm spices such as cumin and turmeric. Despite its quick cooking time, this dish has a rounded flavor. Serve as a vegetable aside to meat and fish dishes or by itself with steamed basmati rice or flatbreads and maybe an accompanying salad.
This Eastern European-style macaroni and cheese recipe is my take on the iconic dish. I used imported Hungarian macaroni, but American brands will do, and a combination of Bulgarian sharp kashkaval and brick cheeses, and a generous helping of fresh chopped dill. This is an egg-free, vegetarian-friendly dish. Here's a larger photo of Eastern European-style macaroni and cheese. Makes 4 to 6 servings of Eastern European-Style Macaroni and Cheese
Before grilling, marinate chicken tenders in a paste made with cilantro, garlic, olive oil and lemon juice then serve on ciabatta bread topped with garden fresh carrot and tender pea shoots.
You can use good Prosecco (Italian sparkling wine) rather than Champagne for this recipe, and quite honestly, you?d never know the difference. Also, you get great results from puréed peaches or even strawberries instead of pomegranates, but I always think it?s best to stick to what?s in season.
To save time, cut up the squash earlier in the week and refrigerate it in a zip-top bag.
These quick sandwiches get a boost from store-bought barbecue sauce. We used a spicy sauce, but use regular if you prefer.
A favorite of the Bengalis in eastern India, kalia is traditionally made with the local, strong-tasting, freshwater fish called rui or katla, which belong to the carp family. We made this dish with salmon, but you can also use sea bass, shrimp, lobster, or crab.
Cubes of pork tenderloin are browned and then stewed in broth flavored with paprika, onion, and peppers. The traditional dose of sour cream thickens the sauce. To be even more authentic, brown the pork and onions in bacon fat, as the Hungarians do.
These traditional Passover cookies couldn't be easier to make -- just stir and bake -- and they require only a handful of ingredients. The coconut treats are crisp and nutty, with a chewy center.
If you can't find Guinness, or if you don't like it, substitute another dark beer.
To save time, you can use bottled roasted red bell peppers.
This tarragon mustard aioli recipe can be used on everything from steamed vegetables, to a thick grilled steak. The other great thing about this classic cold sauce recipe, is it only takes a few minutes to make. This aioli recipe can also be adapted to your tastes with different herbs and spices. Makes About 2/3 Cup of Tarragon Mustard Aioli
This dish has all the bright, fresh flavors and crunchy textures of a summer roll. The tortilla wrappers make it a satisfying main dish.
Prep: 10 min. To pull this sophisticated dish together fast, purchase peeled, boiled eggs in the deli or dairy section of your grocery store. Use leftover caviar and purchased boiled eggs to make extra-special deviled eggs.
With a flavor that’s somewhere between Asian and Caribbean, these skewers are hard to label but easy to make and tasty enough that they’ll be a hit with the whole family. Game plan: If you’re using wooden skewers, soak them in warm water for 30 minutes beforehand, so they don’t burn on the grill. There’s just a touch of heat in the glaze from cayenne pepper. If you’re up for it, you can add a little extra. This recipe was featured as part of our Tailgating Recipes photo gallery. Read more about grilling.
These simple floral meringues are a perfect pick for spring. And with bright bursts of lemon, they taste as sunny as they look.Forming these blooms is a cinch. Don't worry if the petal points look a little messy at first -- the candied peel at the center of each flower will cover any flaws.To package the cookies as a gift, print this grass design onto card stock. Slide it into a cellophane bag, add meringues, and you've got a sweet little package.
Known as an oily fish with an assertive flavor, mackerel can handle other big flavors that would steamroll over more delicately flavored fish, like capers, olives, and fennel. Grilling the vegetables for the sauce and then grilling the fish adds an extra smoky essence to this dish. Special equipment: You will need a pastry brush for this recipe. Game plan: To keep the fish from sticking to the grill, once the grill is hot, use the scraper to remove any residue from previous grilling sessions. Then follow the instructions for oiling the grill right before cooking. This dish was featured as part of our Recipes to Help You Conquer Your Fish-Grilling Fears.
Salbutes—crisp little handheld tortillas topped with shredded turkey, avocado, pickled onions, and cabbage or lettuce—are a popular street food in the Yucatán region of Mexico. Serve them for lunch or as a crisp and palate-refreshing snack after Thanksgiving. The sauce is quite hot, so use sparingly. (If you love heat, use 1 habanero chile, as is done in the Yucatán, instead of the 2 serranos.)
Raspberry sorbet is readily available in the freezer aisle of most supermarkets, but we think there’s a good reason to make your own: flavor. By that we mean that this recipe, packed with fresh berries and a dash of cherry brandy, is the tastiest we’ve ever had. Try it with slices of Grilled Lime Pound Cake. This recipe was featured as part of our Cooking with Summer Ingredients story.
Chimichurri is an Argentinean condiment commonly served with roasted and grilled meats. Here, it's a delicious match for lamb. Chimichurri also makes a nice tapas-style appetizer with toast points. For the freshest results, prepare the chimichurri while the roast stands.
This zesty harira recipe was taught to me by my mother-in-law, who was renowned among family and friends for her superb cooking. It yields a delicious, hearty soup which can be served as a light supper. It is particularly popular in Ramadan, when it is served to break the fast. The recipe below will serve 6 to 8 people, and follows the pressure cooker method. To adapt cooking times for traditional simmering in a stockpot, read the Tips at the bottom of the page.
The creamy, delicately flavored salsa tastes equally good with salmon. Prep and Cook Time: about 40 minutes. Notes: To clean tomatillos, pull off and discard papery husks, rinse fruit well (it will be sticky), and rub dry. You can make the sauce up to 2 days ahead and chill airtight. Serve fish and sauce with rice.
This is one of my favorite cakes from my book. It reminds me of ballerina in a giant white tutu — completely over the top. When I was developing the recipe, the idea was to create a big white confection that wasn't overly sweet and capitalized on the flavor and texture of freshly shaved coconut. Using the pre-shredded stuff in the plastic bag gives an inferior result. If packaged coconut is your only choice, be sure to avoid the sweetened variety.
Beans stand in for noodles in this rich and tasty variation on macaroni and cheese. Sliced sausage adds flavor and texture.