It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.
Nom Nom Nom.
The melon can be cut up to an hour ahead, covered, and chilled. Cabrales is a pungent variety of blue cheese-substitute Roquefort if Cabrales is unavailable.
Churrasco means different things in different parts of Latin America: a particular cut of beef in Argentina, a general term for barbecue in Brazil, and a flat tenderloin in Nicaragua. For this dish, the steak is cut in the Nicaraguan style, seasoned with Salvadoran spices, and accented with a Chilean sauce called pebre. (Recipes by Steven Raichlen, award-winning author of Healthy Latin Cooking.)
This fall-friendly recipe makes a scrumptious finale to a fine meal.
"I came up with this recipe exploring ways to get more fiber in my diet. The tomatoes give it a warm, coral-like color." -CL Reader
The highlights of birthday parties I went to as a child were the large punch bowls filled with sherbet punch, a fruity, fun version of an ice cream float. As an adult, it’s still hard to resist this fizzy drink that surprises you with creamy traces of sherbet as you sip. Game plan: Since this drink is not served over ice, make sure your punch bowl and all your ingredients are well chilled. To keep the punch cold for a longer period of time, fill a larger bowl with ice and nestle the punch bowl on top. This recipe was featured as part of our Nonalcoholic Summer Sippers photo gallery.
Packed with the flavors of summer, this sauce brightens up anything it’s paired with. Try it over pasta, poached eggs, grilled chicken, or even baked over polenta for a quick, satisfying gratin. Game plan: If you’ve canned your own tomatoes, they can be used here. Just remove the tomatoes from their juice and dice them before proceeding with the recipe.
This is a simple and elegant preparation for boneless, skinless chicken breast. What to buy: Fresh figs can be found in grocery stores during the summer and early fall. Otherwise substitute dried figs by slicing them in half and adding them to the port reduction when the chicken broth is added.
Stuffed shells -- pasta with a cheese filling -- freeze beautifully. Baked and bubbly, they are a comfort-food classic, always welcome on the dinner table. You'll need to cook an entire box of shells, since some will break as they boil.
This tastes just like the frozen malts you may have had at a drugstore soda fountain. Look for malt powder near the powdered milk in the supermarket.
A fragrant herbed butter and roasted lemon slices complement the sweet, nutty flavor of red snapper for a super-fresh dish. Complete the meal with colorful Sautéed Zucchini and Bell Peppers. Prep: 9 minutes; Cook: 13 minutes
This recipe, which appeared in Executive Editor Dana Bowen?s feature "The Wonders of Ham" (December 2009), comes from the Old Chickahominy House in Williamsburg, Virginia. Unlike most Southern biscuits, these are rolled thin to allow the flavor of the country ham to shine.
These luscious, extra-porky ribs are based on a recipe Michel Nischan's mother, a talented Southern cook, used to make. "Mom would stand in front of the grill, flipping the ribs and basting them with ham stock every few minutes until they got incredibly tender. It took forever, but it was so worth it," Nischan recalls. This version uses a broiler and a warm oven instead of a grill.
This recipe, for a whole fish basted in a tart tamarind sauce, calls for a grilling basket, which allows you to turn the fish without damaging.
The quickest and easiest of all salads, this tomato and feta combination takes a few minutes, tastes wonderful, and adds an authentic Greek touch to any meal. If you don't have time or the ingredients for a full Greek salad, this is a great substitute.
We like the variety here—the same toast spread with two different toppings. The green-olive tapenade, which uses pre-pitted olives, can be made in minutes with a blender or food processor. The sautéed mushroom topping is equally savory hot or at room temperature.
If you like tea that's really sweet, add the full cup of sugar. This recipe goes with Peach Iced Tea
Blanched green beans are sautéed with a little vinegar and parsley for a bright-tasting, easy side dish. Serve with rich dishes like potato gratin or brick chicken. This recipe was featured as part of our Thanksgiving for Beginners menu.
Hummus is a snap to make when you start with canned garbanzo beans. Add spices such as ground cumin or paprika to jazz it up, and serve with raw or roasted vegetables, pita, or chips. Or use it as a sandwich spread. What to buy: Make sure to buy roasted, not raw, tahini. If you’re not sure which is which, check the label for roasted sesame seeds. Game plan: The hummus can be refrigerated in an airtight container for up to 1 week. To see this recipe with illustrated steps, check out The Basics: How to Make Hummus.
I've named this beautiful cocktail after Leo Caplan?s wife, Janine (or 'Nini' as she?s known by her nearest and dearest). Leo made a really generous donation to a charity called Help a London Child, and in return I said I?d name a recipe in this book after his lovely wife!
In this simple dish, the sweetness of fresh corn plays off the gentle heat of a seeded serrano chile. This dish also provides a perfect use for leftover chicken.
This recipe for Chocolate-Chocolate Chunk Muffins is reprinted with permission from Dorie Greenspan's cookbook - Baking From My Home to Yours, Houghton Mifflin 2006.
Make these savory bread twists up to a month ahead. Cool them completely, wrap in heavy-duty aluminum foil, and freeze. To serve, thaw completely, wrap in foil, and heat at 350° for 15 minutes.
Inspired by the classic American lobster-and-steak combo and the plentiful meat and seafood combinations in Asian cuisines, this dish brings together two velvety textures and a Cantonese sauce.
Try this hearty black bean chili recipe. It's packed with beans, onion, canned tomatoes, and meatless burger crumbles.
For this dish, cut a small pomegranate in half, and remove the seeds from one half. Squeeze juice from the other half.
We couldn’t do a story about cast iron pans without giving you a recipe for pan-fried fish, so here it is. We’ve opted for economical (but still tasty!) catfish. What to buy: Try to buy farmed catfish, as it gets two thumbs up from the Monterey Bay Aquarium’s Seafood Watch list. If you don’t have cake flour on hand, all-purpose can be used, though the results won’t be quite as crispy. Special equipment: You will need a candy/fat thermometer for this recipe.
You can substitute 1 1/4 teaspoons ground fennel seeds if fennel pollen is unavailable.
If you can't find unsalted pistachios, you can use unsalted butter to balance the salty nuts. The butter amount is generous; if you like, toss some with the asparagus right after it comes off the grill and use the rest for the steaks. CAMP TIP: Make the butter at home.
Use this brown sugar buttercream on our Triple-Layer Apple Cake. If the mixture seems to have separated after all the butter is incorporated, beat on medium-high until smooth. Reduce speed to low; beat 3 minutes more.
This recipe is used to make our Swedish Gingerbread House, Gingerbread Facade, and Snow-Swept Gingerbread Cottage.
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.)
This is a brilliant idea for a picnic with a handy home-made sachet of dressing.
Make extra batches of this maple-and-honey-sweetened nutty granola so you'll have some on hand for quick breakfasts and snacks.
Loaded with good-for-you ingredients, these not-too-sweet bars still taste like a treat, and they'll withstand cold, heat, and being stuffed in a backpack or pocket. Natural peanut butters vary from brand to brand in terms of spreadability; we prefer Laura Scudder's Old Fashioned Nutty Peanut Butter, because it makes a moister, chewier bar.
Cut this lemon-flavored sugar cookie dough into heart shapes and decorate with icing and glaze for Valentine's Day treats.
Notes: Basil-flavor olive oil is available in well-stocked supermarkets and specialty food shops. If making vinaigrette (step 1) up to 2 hours ahead, cover and let stand at room temperature.
This tart twist on the country's classic shrimp cocktail uses tomatillos in place of tomatoes.
This basic, but outstanding fudge brownie recipe offers endless dessert options" you can add nuts or mix things up by turning them into cheesecake brownies. This brownie recipe is a must-have for your recipe box. Prep: 15 min., Bake: 40 min. If you're a fan of nuts, stir 1 cup chopped, toasted pecans into the batter. After baking, sift a little powdered sugar over the top, or spread with our deliciously rich Chocolate Glaze. To easily remove and cut brownies, line the pan with greased and floured heavy-duty aluminum foil, allowing several inches to extend over sides. After baking and cooling, lift the block of brownies from the pan using the foil. Press the foil sides down, and cut.
This is such wonderfully light and super-tasty cannelloni, and again I've avoided making the frustrating, painstaking béchamel sauce and given you a much tastier and simpler version. All you need to make sure of is that you fill the cannelloni well with the ricotta and spinach mix, so it's not all full of air. And the lovely thing about it is that it goes crispy and golden on top, but remains soft and moist at the bottom. You'll love it!
Just because you’re cooking for one doesn’t mean you can’t fire up the grill. Justify the effort by preparing yourself a mean rib-eye. No fancy techniques or ingredients needed; simply buy the best steak you can afford and throw it over the coals. Read more about grilling.
This tart is as chic as it is simple. The filling requires no baking, so after a few hours in the refrigerator, just slice and serve. While you wait, make the cherry-vodka sauce; its sweet cherry flavor is a perfect complement to the tart’s bittersweet, trufflelike interior. Game plan: The tart can be made up to 2 days ahead. Store covered in the refrigerator. The cherry-vodka sauce can be made up to 4 days ahead. Refrigerate in an airtight container until ready to use. This recipe was featured as part of our Chocolate Desserts photo gallery.
Use rotisserie chicken from the deli to cut preparation time on this chicken pasta salad recipe. Serve it for dinner tonight, and then pack the leftovers for lunch tomorrow.
, and we did indeed make a fast pipérade of scarlet onions, red peppers, and green capers. It was bright, a little spicy from the onion and garlic, and it smelled of summer. We can't think of a better side dish for a meal right now; the bright colors and sunny flavors warm and cheer, even in the dark winter.
This nutty gravy is great with both roast turkey and cornbread stuffing. Or try it with mashed potatoes. Prep and Cook Time: 25 minutes, plus 1 hour to simmer stock. Notes: Keep warm by covering and resting over a pan of barely simmering water for up to 2 hours. Whisk well before serving. This recipe goes with Juniper-and-Herb Roast Turkey