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We used Lundberg Wehani & Wild Rice blend, but any brown rice blend, regular brown rice or wild rice, or barley would be delicious in this casserole. Leave out the chicken for a vegetarian main dish. Great for a potluck.
Package these crunchy cookies in a gift box with a pound of your favorite coffee beans. Look for almond paste on your supermarket's baking aisle, and for best results, don't substitute marzipan, which is sweeter and more finely textured, in place of the paste.
Prep: 15 min.; Chill: 8 hrs.; Stand: 45 min.; Grill: 4 hrs., 30 min. This recipe is for a two-burner gas grill. Because lighting one side for indirect heat doesn't apply to the Big Green Egg, be sure to see directions for indirect cooking in the owner's manual.
This vegetarian twist on the corn dog, with melty pepper jack cheese and a crispy jalapeño-laden crust, has flavors reminiscent of Chiles Rellenos and far surpasses boring fried mozzarella sticks served with marinara sauce. Try dipping these snacks in spicy Roasted Tomato Salsa and serving them with a round of margaritas for a little Tex-Mex flair. Special equipment: You will need a deep-frying/candy thermometer and a tall, narrow container or drinking glass, such as a pint glass, for this recipe. You will also need wood coffee-stirrers. If you can’t find them, substitute 6-inch wood skewers instead. What to buy: If you can’t find 8-ounce blocks of pepper jack cheese, cut a 1-pound block into 16 smaller rectangular blocks that are approximately 2 inches long and 1 inch wide and tall. This recipe was featured as part of our Make Your Own Corn Dogs project.
Among the many gluten -free people I meet, almost all say they miss pizza more than any other food. This version is sure to please those who are glutenfree as well as those who are not. The crust can be made hours in advance. Keep it wrapped and refrigerated, and bake it when you make your topping of choice. Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.
Hero sandwiches at the sub shop are usually served on untoasted rolls, but we prefer to brush the bread with olive oil and run it under the broiler for a minute or two. If you like, put a slice of mozzarella on the top half of each before broiling.
Tart lemon curd tops individual bread puddings laced with berries. Fresh blueberries also work well in this recipe. Prepare the lemon curd while the puddings bake.
This 100% whole wheat bread uses a long overnight soak to soften the bran and get the most stretch out of a 100% whole wheat loaf. It is not a sourdough, which some people find too pucker-y, and contains some butter and honey for extra flavor. I have adapted this recipe from Peter Reinhart's Whole Grain Breads book. Recipe makes one 1 1/2 pound loaf. See larger image.
Tempura is a crisp batter which originated from Portuguese settlers in Japan and has become a part of Japanese culture. It?s great for battering fish, shellfish and vegetables. In Japan there are lots of tempura restaurants where everyone sits behind a bar and you get given the most amazing tempura for over two hours by a chef and his ?master,? who does a lot of shouting.
A holiday classic—be it for eating or decorating—popcorn balls are so simple to make that even the kids can help shape and decorate them. Special equipment: You’ll need a reliable candy/fat thermometer for this recipe. We like this one by CDN
Chef David Kinch grills his lamb racks "low and slow" because it gives him full control of the cooking. The gentle heat keeps the meat juicy, while the rosemary-infused butter he periodically spoons over the racks adds flavor. He sprinkles the lamb with chopped herbs just before serving; the warm meat makes the herbs especially fragrant.
Pulse the peanuts in a food processor for easy chopping.
Classic mayonnaise-based coleslaw is bolstered here by the addition of mustard. This recipe first appeared in our June/July 2011 BBQ issue.
Substitute vegetable broth for chicken, if you prefer a meatless dish. Serve with warm flatbread to soak up the flavorful juices.
If I could bring anything to the world of gastronomy, this would be my first entry. The best testimonial was from la Signora. After her first taste, it was one of the items she asked for on more than a few occasions. I learned to make it at Albergo del Sole in Maleo, Italy. The chef, Franco, made his with poached John Dory, and he suggested trying it with tuna in olive oil. Serve it as an hors d’oeuvre, snack, or first course. It is especially important to use good-quality tuna. A number are available from Europe: A’s Do Mar, Flott, Callipo, and Ortiz. Since there doesn’t seem to be a standard for retail tuna packing, I have specified the amount of drained tuna to use. Serve with bread sticks, small toasts, croutons, crackers, or in celery stalks. It can be topped with a drizzle of extra-virgin olive oil, thinly sliced radish, fleur de sel, piment d’espelette, Spanish pimenton, a pinch of toasted and ground fennel seeds, shaved bottarga, or truffles. It also makes a great tuna sandwich.
Babies usually love acorn and butternut squash because of their naturally sweet flavor and smooth, velvety consistency. Follow the same directions to make acorn squash.
Serve these delicious glazed bacon strips as part of your breakfast or cut up and use on hors d'oeuvres or burger toppings. These are so easy to make, just be sure to line the baking pan with foil so you won't have a mess to clean off the pan. If you want to spice them up, sprinkle lightly with a little cinnamon sugar just before baking. This is a great snack or breakfast bacon recipe, glazed and baked to perfection.
Category Winner: Sides and Salads. "I simply love the taste of this unique little vegetable. The recipe has a bit of lemony tang, and I opt for a Vidalia onion to complement that flavor. The easy preparation ensures that the dish comes out the same every time you make it. " —Nikki LoRé, Rochester, NY
The tangerine, brown sugar and sage glaze on chef Dean Fearing's gorgeous turkey gives it a rich, burnished color when it comes out of the oven. Besides making the turkey look so impressive, the citrus-herb glaze adds an alluring holiday flavor.
Because it contains no flour, the traditional Australian pavlova is an excellent choice for a Passover dessert. It's a big, fancy meringue with a crisp surface and a soft, almost marshmallow-like interior. You can top it with any fruit you like; the classic ones are strawberries, kiwis, bananas, and passionfruit. Notes: Cornstarch and cream of tartar, ingredients typically used to help thicken and coagulate the egg whites, are omitted here because they're not kosher for Passover. The pavlova is just fine without them, we found. Vanilla extract, because it has alcohol, isn't kosher either; instead you can use vanilla flavoring made under the supervision of a rabbi (see below for more on kosher for Passover guidelines). You can make the pavlovas up to 1 day ahead; store the ungarnished pavlova airtight, at room temperature. Prep and Cook Time: About 1 hour, 30 minutes, plus 2 hours to cool.
This dish goes straight from the freezer to oven - no thawing required. The fire-roasted tomatoes in the marinara sauce give the dish a subtle smoky flavor. You can also easily vary the filling by adding basil or oregano and a different cheese. (We tried fontina instead of mozzarella and threw in some arugula for a peppery bite.) Make some garlic bread and a green salad and dinner's on.
This recipe for Polish cold horseradish sauce or sos chrzanowy zimny is made with horseradish, apple and sour cream. It's perfect with hot or cold ham, pork, sausage, fish or hard-cooked eggs. Makes about 2 1/2 cups Polish Cold Horseradish Sauce or Sos Chrzanowy Zimny
Soft polenta can require more liquid than the package instructions typically call for.
Vodka makes up the lion’s share of a Harvey Wallbanger, but it’s the dash of Galliano that makes it distinct. People may remember the name of this very 1970s cocktail, but few, if any, still order it. One of numerous stories has it that the drink was mixed for a disconsolate surfer named Harvey, who downed several Screwdrivers laced with Galliano and then summarily banged into walls while exiting the bar. More likely, it was Galliano liqueur’s enormous advertising campaign featuring a goofy cartoon character called Harvey that made the Harvey Wallbanger one of the hippest drinks of the 1970s. Its success followed on the heels of the Moscow Mule, but the Wallbanger has similarly joined the “endangered species list” and been put out to pasture with the Mule.
All you need is two ingredients and 25 minutes to transform plain fish fillets into a delicious, gourmet -style dish.
This classic American dessert from the 19th century is "dowdied" up when dough is cut into pieces instead of being left whole.
This recipe for ham salad with fruit is a sweet-and-salty main-course salad that combines three favorite Polish ingredients -- ham, fresh fruit and poppyseeds. It's a great way to use up leftover ham and the strawberries and peaches can be substituted with bluberries, nectarines or any fruit that's in season. To save time, use bottled poppyseed dressing. Makes 4 servings
Conservative types who favor only raisins in their oatmeal cookies may be shocked by the additions to this humble dough. Although the number of ingredients appears excessive, trust us—these flavors and textures were meant for each other. Game plan: Oats can absorb major amounts of moisture from the other ingredients in your cookie dough, so the longer the dough sits before you bake it, the less your cookies will spread.
This recipe goes with Gorditas with Turkey Mole
Pasta topped with a sauce that’s part vodka sauce and part arrabbiata—in other words, a tomatoey sauce with a kick. This recipe was featured as part of our Tomatoes! and Easy Weeknight Dinners photo galleries.
Saffron, a delicate yellow-orange spice, comes from the dried, cured stigmas of the purple saffron flower. You'll find it at most grocery stores and specialty food markets. Get more healthy holiday recipes
This ice cream, provided for us by Chika Tillman of ChikaLicious Dessert Bar in New York City, is made with a classic custard base, which yields a very smooth, creamy dessert. Chika uses pink peppercorns in hers, but we loved it with black pepper too. And if you’re a really big pepper fan, you can leave in the peppercorns, rather than straining them out. Special equipment: You’ll need an ice cream maker with a 2-quart capacity. We prefer the stand mixer ice cream attachment from KitchenAid. Game plan: If you’re using an ice cream maker with a freezer insert, make sure it’s completely frozen before beginning the ice cream.
This kafta recipe is adapted from Annia Ciezadlo's Day of Honey (Simon & Schuster, 2011). This recipe first appeared in our May 2011 issue, with the article The World of Satay.
Add sliced whole wheat French bread and mixed salad greens to complete the menu.
The maple syrup in this tart lightens the chocolate flavor and creates an ethereal custard to hold buttery macadamias.
The combination of hard, caramelized sugar atop velvety-smooth, chilled custard is the undeniable draw to this traditional crème brulee recipe. It is a wonderful make-ahead dessert for dinner parties, and guests will love cracking the brittle sugar tops with their spoons. This crème brulee recipe is for purists, as it contains only a touch of vanilla, and no novelty flavorings.