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One of the best things to come from Livorno, a seaside town in western Tuscany, is the complexly herbal liqueur known as Galliano. Here we combine it with sparkling apple cider and Prosecco for a light, fruity cocktail. What to buy: Galliano is an Italian liqueur with a yellow color and an herbal flavor. It can be found in most specialty liquor stores.
Coat raisins, chopped celery, chopped apples, and chopped toasted walnuts with a mixture of fat-free mayonnaise and fat-free apple yogurt for a lightened version of traditional Waldorf salad.
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.
as a possible holiday appetizer that can please a wide variety of eaters. But since spring is several cold and snowy months away (at least here in the Midwest), we thought we'd try a more seasonal variation.
Martin Cate of Smuggler's Cove in San Francisco combines Chartreuse and ginger ale in this refreshing tropical drink. This recipe first appeared in SAVEUR Issue #140, along with Jeff Berry's story Endless Summer.
The citrus marinade for these shrimp is spiked with tequila, which makes for a very flavorful grilled appetizer.
You can keep everything you need for this dish on hand -- sausage and collards in the freezer, canned beans, onion, and vinegar in the pantry.
Measuring the bread by weight is important in this recipe-12 ounces of cubed bread can vary from seven to 10 cups. If you use too little bread, the dessert will be loose and wet; too much bread, and it will be dry. But just the right amount yields a decadently creamy, rich dessert.
Bulgarian Bird of Paradise Bread - Khliab Raiska Ptitsa - is a yeast bread that gets its name from the decorative placement of cheese, ham, olives and red pepper on the top. If you like a thick slice of cheese as I do, the bread will have a sunken middle, which is OK. But the rising dough will be better able to support thin slices of cheese and ham so the entire top is puffed up. Here's a larger picture of Bird of Paradise Bread. Makes 10-12 servings of Bird of Paradise Bread
Barbara Lynch's advice for a perfect bird: "Buy a turkey from somebody you trust. And keep going back to the same source. Every year I get my turkey from Vermont Quality Meats in North Clarendon, Vermont, and every year it comes out juicy, tender and beautiful. I'm a true believer that you shouldn't mess around too much with the turkey. I don't brine it, I don't fry it. If you buy a good turkey, you don't need to add much to it."
This recipe is used to make our Swedish Gingerbread House, Gingerbread Facade, and Snow-Swept Gingerbread Cottage.
Adults can use extra dip as a spread for veggie wraps or sandwiches made with grated carrot, sliced cucumber, and lettuce.
Don't you dare pass this recipe by because the ingredient list is a teensy bit longer than some of the other gussied-up soups. It's a vegetarian take on a marvelous Mexican stew often made with pork or chicken and it confirms my hunch that posole (the name for the stew as well as one of the primary ingredients, the large cooked corn kernels from which the hull has been removed) and black bean soup were made for each other. It's my new favorite quick meal and if the ingredients are available in the notoriously tiny supermarkets on the Upper East Side of Manhattan, they're sure to be in your market, too. Check the international and Latino aisles for the canned hominy and the produce section for the anchos; very often they are hanging in cellophane bags from above.
If you can't find skinned hazelnuts, you can substitute blanched almonds.
Potato salad with bacon is a delicious twist on this traditional summer side.
Have this addictive mix on hand for nibbling all weekend (we also use some in a salad on Saturday). Ground chipotle pepper and chili spices combine with sugar to coat this three-part combo of pepitas (pumpkinseeds), almonds, and cashews. Make it ahead of time and bring with you. This recipe goes with Grilled Vegetable and Goat Cheese Salad
I absolutely love crab cakes, but I don’t make them often because lump crab is not cheap. Adding corn helps stretch the crab and makes the cost a little more reasonable. This makes eight good-sized crab cakes, which is plenty for a meal for four or an appetizer for eight. Or you can really impress your friends and make about thirty small crab cakes to serve at a party. I guarantee they will disappear in seconds. Recipe from The First Real Kitchen Cookbook by Megan & Jill Carle /Chronicle Books, 2011.
Try Asiago or provolone cheese in place of the mozzarella in this winning recipe for chicken parmesan.
Humitas are an early, pre-Hispanic food that is still popular today in Chile, Peru, Ecuador, Bolivia and Argentina - a traditional recipe passed down through many generations. They are similar to Mexican tamales. Fresh corn is ground and mixed with salt and lard (and seasoning and cheese in this case), and the mixture is wrapped in corn husks and steamed. They are delicious and fun to make (see step by step guide to making humitas ). Serve them with salsa criolla.
This quick and tasty sandwich packs nutrition for breakfast or lunch. For Nunes, this would equal two ounces whole grains, one ounce meat, about 70 discretionary calories (from the cream cheese and cheddar cheese), and about 1/3 cup of her dairy servings.
Start with hot tap water, and cover the pot with the lid--the water for cooking the pasta will come to a boil faster. Look for prechopped onion in the produce section.
Rubbing these rib steaks with a mixture of commonplace ingredients (garlic, mustard, and pepper) and searing them gives the meat an extraordinary flavor. Game plan: These steaks are also delicious cooked on an outdoor grill. Heat a grill to medium high (375°F) and cook the steaks uncovered for 15 minutes for medium to medium rare, turning halfway through. Read more about grilling.
This refreshing take on the classic mojito is made with pomelo, an Asian citrus fruit that resembles a thick-skinned grapefruit.
Coat the lamb with Dijon mustard to add flavor and help the breadcrumbs stick.
This main course originates in the Balearic Islands of the Mediterranean. The bacon in these meatballs make them extra flavorful. Combine them with a rich-tasting sauce of broth, parsley and walnuts and you have a delicious main course.
A traditional pub salad made with sausages or sliced meats, cheese, and any combination of mixed lettuce, tomatoes, cucumbers, coleslaw, or chutney, this dish is always served with soda bread. Adjust the number of servings or ingredients to suit your tastes.
Serve this over a bed of steamed rice mixed with lots of fresh cilantro. It's also delicious over grilled chicken breasts or as an enchilada filling.
No one will miss the meat in this vegetable lasagna that’s packed with sweet and mellow roasted squash, bell peppers and onion, rich cheeses and fresh herbs.
This layer cake combines moist, spongy cake and frosting that's a perfect balance between sweet and buttery.
Traditionally served for breakfast, this dish piles tortillas with hearty beans, eggs, and cheese for a deliciously different dinner.
Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish. In addition to being served as banchan, Korean side dishes presented as part of a meal, it can also be used in a variety of cooked dishes. Try it as a sauce for Brussels sprouts or braised with short ribs. The versatility of kimchi makes it great to use in everyday cooking. Game plan: Kimchi needs time to ferment, so we recommend starting a batch about a week before you plan to use it. What to buy: Korean crushed red pepper or kochukaru is what gives kimchi its spiciness and distinctive flavor. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference. Also known as saeujeot, Korean salted shrimp are very small, naturally fermented shrimp that impart authentic flavor to kimchi. They are sold in jars and can be found in the refrigerator case of Korean markets. Special equipment: You will need a clean 2-quart or 2-liter glass jar with a tightfitting lid to hold the kimchi while it ferments. Do not... read more Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish. In addition to being served as banchan, Korean side dishes presented as part of a meal, it can also be used in a variety of cooked dishes. Try it as a sauce for Brussels sprouts or braised with short ribs. The versatility of kimchi makes it great to use in everyday cooking. Game plan: Kimchi needs time to ferment, so we recommend starting a batch about a week before you plan to use it. What to buy: Korean crushed red pepper or kochukaru is what gives kimchi its spiciness and distinctive flavor. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference. Also known as saeujeot, Korean salted shrimp are very small, naturally fermented shrimp that impart authentic flavor to kimchi. They are sold in jars and can be found in the refrigerator case of Korean markets.
The breast meat of a chicken is often used for chicken pies, leaving the legs for frying and taking on picnics during good weather. No utensils are needed and the legs offer a lot of meat in a compact little cylinder, easy to pack.
Long, dark red chiles are common in Latin cooking. Here, Daisy Martinez toasts dried ones to bring out their flavor, soaks them, and purees them to make a slightly smoky, spicy sauce. It's lovely on buttery pieces of cod, but also works well on shrimp, pork or chicken thighs.
I came across this method of smoke-cooking beetroots slowly on the barbecue or in the hot ashes of a fire when I was in America. My recipe uses small beetroots, which are easier to peel and don?t take as long to cook, and rosemary sprigs to protect the beets from the direct heat of the coals. Alternatively, you can roast the beetroots in the oven at 200°C/400°F/gas 6 for 1½ hours ? they?ll still taste lovely, but you won?t get the wonderful smoky flavour.
F&W's Marcia Kiesel credits split pea soup, one of her favorites, as the inspiration for this hearty stew. Like split peas, chickpeas need to simmer for a long time, making them great for a slow cooker.
This recipe for black-and-white triangles can be found in Season's Eatings along with Basic Shortbread, Espresso Shortbread, Chocolate-Glazed Shortbread Fingers, Lemon-Poppy Seed Glazed Balls, and Candied Ginger Shortbread Wedges.
This 6-ingredient fish recipe is ready in less than 30 minutes and perfect for busy weeknights. Coat the fish in panko breadcrumbs for a crispy coating. You can substitute mahi mahi, grouper, catfish, salmon, or tilapia for cod.
Though the word tagine refers to the cone-shaped cooking vessel that the dish is traditionally made in, it has also come to refer to Moroccan-style stew preparations. This version contains an assortment of vegetables, including cauliflower and chickpeas, making for a flavorful, filling vegetarian dish. What to buy: For a slacker solution, you can substitute high-quality canned chickpeas for the cooked chickpeas. Preserved lemons are a popular ingredient in Moroccan cooking. They’re preserved in a salt-and-lemon-juice mixture and sold in jars. Look for them in gourmet grocery stores or online at igourmet.com, or alternatively you can make your own. This recipe was featured as part of our Supercharge with Superfoods photo gallery.
Greet Thanksgiving guests with a tart and tangy bourbon cocktail. Candied kumquats add a festive garnish. Also Try: Rosemary Vodka Tonics
Slice the pork tenderloin into medallions before cooking and pound scallopini-style to make thin, quick-cooking rounds. You can make this in a regular non-stick skillet, but use cast-iron if you have it to get the best sear on the pork and finish the warm cranberry-apricot sauce
This recipe may be made ahead and chilled. Double or triple it for larger groups or to keep in the refrigerator for sippin'.