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Nom Nom Nom.
The great thing about this simple yet luxurious dish is the lobster-infused olive oil that's used to make the vinaigrette.
This recipe is so fast that you can start it when you get home from work and be grilling your pizza 30 minutes later. It can be made in a stand mixer fitted with the dough hook attachment or a food processor.
The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
This pâté is delicious on crackers or thinly sliced grilled toasts. If you prefer a smoked trout salad, keep the fish pieces larger and, rather than mixing the fish to break it up, gently fold it into just enough sauce to coat it. This recipe was featured as part of our smoking project.
Harold Dieterle's cool and fruity crab salad is garnished with lacy fried eggs. He learned to prepare eggs this way by watching street cooks in Thailand.
The inspiration for this spicy-sweet nut crunch was a delicious Thai snack Marcia Kiesel found in Manhattan's Chinatown.
Here’s a cake that showcases the flavors and smells of Christmas. This three-layer extravaganza has a touch of molasses and shredded apple to keep it moist. As the cake bakes, it fills the house with a fragrance that beats the most expensive holiday-scented candle. Many amateur cooks are intimidated by just thinking about making a cake that doesn’t come from a box. Yes, it takes extra time, but it isn’t hard. Just follow the steps outlined below. I say, if you want to make an impression, bring on a tall, showy homemade cake. Your friends will be talking about it long after the party is over. Tip: Using the proper tools for cutting frosted layer cakes ensures that individual servings look as good as they taste. I use a large serrated knife dipped in hot water for cutting. I wipe the knife off with a clean dishcloth after each piece, which ensures that every cut is as clean as the first.
Zucchini boats are perfect vehicles for transporting the tangy olive-tomato-millet combination into your mouth. This recipe was featured as part of our Supercharge with Superfoods photo gallery.
This salad (ehn-sah-LAH-dah de NO-chay BWAY-nah) provides a cooling contrast to other spicy flavors at the holiday table.
Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They're the perfect foundation for the zippy sour cream sauce. For an appealing variation, substitute peeled medium shrimp for the snapper or romaine in place of cabbage.
This fluffy mousse could just as easily be made with fresh or canned pumpkin. Serve the leftover candied squash as a topping for vanilla ice cream.
I like this cheesecake for a couple of reasons. One being it's a dense cheesecake, which is because there's more cream cheese in this recipe than most. I also like the fact that this cheesecake is made in an 9x13 rectangular pan. When many people will be cutting their own piece, it doesn't get as messy. The last reason I like this recipe is that you can never have too many blueberries. Between the blueberries and the cream cheese, this cheesecake is pretty dense in nutrients.
This lemon beurre blanc sauce recipe makes a rich, tangy sauce perfect for grilled salmon or chicken. For added flavor and decoration, sprinkle capers atop the finished dish.
It is hard to go wrong with this dessert!
This colorful stuffing gets a slight sweetness from apples and a savory depth from onion and bacon. Prep and Cook Time: 2 1/2 hours. Notes: You can make the recipe through step 5 a day ahead: Cover cornbread cubes and store at room temperature. Cover and chill apple mixture. The entire dish can be assembled up to 6 hours before baking and chilled, covered.
You'll love this twist on traditional macaroni and cheese, and so will your kids. Cheese adds fat-burning CLA. Resistant Starch: 2g
In this adaptation of old-fashioned Shaker pie, thin slices of whole lemon are soaked with sugar overnight to soften and sweeten the peel. When mixed with eggs, they create a soft custard base with chewy lemon pieces and a pleasantly bitter edge. Prep and Cook Time: 1 1/2 hours, plus overnight soaking and at least 3 1/2 hours of cooling time.
Plenty satisfying and easy on the waistline, this crustless quiche is a perfect brunch recipe to share with your girlfriends. The filling features a combination of bite-sized bits of smoked turkey ham, onions, leafy baby spinach greens, and shredded cheddar and Swiss cheeses. Sprinkle some of the Swiss cheese in the pie plate first before adding the ham and egg mixture. The thin layer on the bottom gives you another hit of flavor when you bite into a piece.—Wendy McMillan, Longmont, CO
Use any variety of mixed nuts or seeds in this trail mix. Dried fruit is a concentrated source of carbohydrates, and the nuts add good fats and protein to this snack, which you can pack in bags for the road.
Assistant Foods Editor Kate Nicholson loves this recipe she got from family friend Jo Ann Pugh of Shreveport, Louisiana.
This recipe comes from Kelly Liken of Restaurant Kelly Liken in Vail, CO. Don't forget to pack a heatproof brush for basting the chicken.
Much of the flavor from the Champagne and vanilla bean seeds ends up in the pan drippings, which are then used to create a simple sauce.
Notes: Clean fish soon after they're caught, keep cool, and cook within 24 hours. If cooked right away, the fish tend to curl in the pan, so gently flatten with pancake turner to brown them evenly. Serve with stir-fried or grilled vegetables. Try leeks, fennel, zucchini, carrots, or bell peppers. Nalgene containers (leakprook bottles and jars) can be found at most outdoor supply stores.
With black and red pepper, these breadsticks pack some heat. If you don't have semolina, you can use cornmeal.
Coarsely chop frozen blackberries, and place them back in the freezer until ready to stir into the batter. To freeze muffins, let cool completely, and place in zip-top plastic bags. Reheat in microwave 20 seconds.
This southwestern-accented recipe combines canned beans with sweet summer corn and red bell peppers for a colorful side dish.
Weir's students make this dish with the various types of fresh beans they find at the local market. If you can't find fresh limas, try flageolets, cranberry beans, or any combination of shell beans.
Fall and winter are cold enough in the Tecate mountains to keep apple trees happy, which is very chilly indeed. Heirloom apples are usually firm and tart, with lots of character. Any variety would be great on this perfect fall salad, with crisp apples, nuts, and smoky cheese mixed in with spiky, mildly bitter frisée and crimson radicchio.
Oat bran, the outer casing of an oat, is high in fiber. Apples and applesauce make these healthful muffins sweet and moist. If making ahead, individually wrap cooled muffins, and freeze for up to one week.
From my first bite of tartiflette I knew it was destined to become part of my repertoire. The concept is definitely simple, and the dish can be prepared in advance. Just slice open a strong, runny cheese such as Reblochon, Pont l’Eveque, Muenster, or Epoisses, stuff it with potatoes cooked with bacon and onions, replace the top of the cheese, and bake until molten. It can be warmed once the guests arrive.
Time: About 10 minutes. Our version of cheesy popcorn puts the other orange-powdered-cheese type to shame. We prefer the flavor of smoked gouda (and like how it melts over the still-hot popcorn), but any semifirm cheese will work too.
While it's easy enough to buy a rotisserie chicken, roasting chicken at home allows you to control the sodium, flavorings, and quality of ingredients. Preparation is simple, while cooking is hands-off. Serve with Quick Carrot and Raisin Salad and mashed potatoes.
Italian cooks are famous for cooking creatively and deliciously with a handful of ingredients. This stew is typical of Tuscany, where many dishes include the local red wine. Don’t bother opening up a bottle of fine Chianti for cooking—moderately priced American or Australian wine will do. Serve it over hot polenta or small pasta, such as ditalini.
Notes: If making salad up to 6 hours ahead, don't mix in the watercress; cover salad and chill. Add the chopped watercress and the leaves just before serving.
Smoked paprika, available in supermarkets, is nice to spice up sour cream, eggs, or rice. Its pungency offsets the shrimp's sweetness. Serve with bagged prewashed salad greens splashed with vinaigrette.
With cool, creamy whipped topping and sweet fresh strawberries, this moist strawberry cake is a summertime treat.
While this dish takes more than three hours to complete, it can be left unattended much of the time. Nestle the lamb shanks in the pan so they're surrounded by cooking liquid. The long, slow braising process yields fork-tender, succulent meat.
Bet you never thought you'd be eating scones while you were on a diet! These scones, however, are so diet friendly that they aren't even a dessert?you can have them for breakfast. High in fiber, protein, and Resistant Starch, they will keep you satisfied in every way. Resistant Starch: 1.2g
Any cut of lean pork can be used to make this soup. Think of the meat as a condiment--use just enough for flavor and texture. Chicken can also be substituted, if desired. You can adjust the heat and sourness to taste by increasing or decreasing the vinegar and pepper.