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Nom Nom Nom.
This is my mother-in-law's outstanding recipe for classic Moroccan Couscous with Seven Vegetables. Steamed couscous is piled high with stewed meat and vegetables – very delicious! Omit the meat for a vegetarian couscous. See How to Steam Couscous if you've never used a couscoussier. If cooking chicken, an organic, free-range bird works best due to the long cooking time. Vary the vegetables to your family's preferences, but try to include the full variety to achieve an authentically flavored sauce. Popular additions are listed as optional ingredients. Buttermilk or Saycouk are traditionally offered afterward.
Golden raisins and crisp McIntosh apples make up the filling in this strudel dessert recipe. Store-bought phyllo dough makes prep easy and yields a delightful flaky pastry.
Hearty breads like rye and pumpernickel are German culinary standards. This version uses stone-ground rye flour and caraway seeds, a favorite spice in German cooking. Serve with Herring and Apple Salad, or use it to make sandwiches with Pork Loin Braised with Cabbage or Turkey Bratwurst Patties.
This rich, creamy puree can be made lighter with reduced calories by using vegetable stock instead of milk or cream. Good with all roast or grilled meats, poultry, and game.
Here, the traditional Irish meal of corned beef and cabbage is supplemented with turnips, carrots, and boiled potatoes. Serve it with a loaf of freshly baked Irish soda bread.
Apples sold in bulk in bags, which tend to be smaller than those sold individually, are the ideal size for these treats. You'll find white dowels at hobby and craft stores, or use wooden craft sticks. Store Candied Apples in an airtight container for up to three days.
Substituting ground turkey for ground beef makes for a leaner meatloaf. We up the savory flavors by adding umami boosters like Worcestershire, soy sauce, and Parmesan cheese.
Use pastillage just after kneading.
Reduce port wine to a sweet syrup, then add the contrasting flavor of balsamic vinegar, and you have an intense, winy-rich sauce to use sparingly with meat or seafood.
If you haven't already noticed, Southern cooking is more than just a rising trend. And not just in the South, but all over the country. New cookbooks are hitting shelves daily, pimento cheese was declared a hot food trend of 2011 (say what?!), and Southern chefs are finally getting the national recognition they deserve.
These meatballs are served in a bowl, but they are equally delicious with spaghetti or on a hoagie roll.
Delicate and substantial at the same time, Nick Malgieri's pistachio-topped coconut meringues are chewy on the inside and crisp on the outside. For the best results, bake them on a dry day: Humidity can make meringues disappointingly soft.
This is, to us at Delmonico’s, the one and only Delmonico Steak. We use a boneless, twenty-ounce, prime rib-eye steak that has been aged for at least six weeks. Extremely tender yet unbelievably flavorful, this steak is cut from the center of the rib section. To finish it, we top the sizzling steak with a bit of what we call “Meat Butter,” a herbaceous compound butter mix that is easy to make and simple to keep on hand.
This is the onion soup of onion soups. I seek out this deep rich soup in restaurants when I am in Paris, usually without much luck unless I go to a tourist restaurant. So when I arrive, I make my own. This recipe comes from Christopher Hirsheimer, the photographer for this book and a great cook.
Often known as â€œporcupine balls,â€? these dumplings aren't common on dim sum carts, but their intense flavor and easy preparation made them a hit in our test kitchen. Prep and Cook Time: 40 minutes, plus 2 hours of soaking time for rice.
Any pickled pepper will work in this recipe but Grace Parisi loves hot Peppadew peppers for their fruity flavor and sweet-and-sour brine. Since the heat level of pickled peppers can vary wildly, you might want to add them gradually while making the glaze.
Time: 25 minutes.
Basil adds an interesting, fresh flavor to the concassé, but it can be omitted. This recipe goes with Coconut Crème Caramel with Pineapple Concassé
NOTES: Cotija is a salty, crumbly cheese, available in Mexican markets and many well-stocked supermarkets. If you can't find it, substitute a mixture of 6 ounces shredded jack cheese and 6 ounces crumbled feta. You can assemble this gratin (through step 2) a day ahead; cover and chill.
An exotic blend of peppers, garlic, lemon, and raisins makes the most of the neutral flavor of these small birds. Plainly boiled cauliflower or pasta or grains will complete the meal nicely.
Nothing says spring like the first fresh garden peas, also called English peas. The pea puree swirl garnish here is a fancy touch—it is the “peas” de resistance. But, if you prefer, you could skip it and put all the blanched peas in the risotto.
Four ingredients are all you need to make this festive cocktail recipe. For an even coating around the rim of each glass, dip first in lime juice and then salt.
The mustard dressing served over this salad is made with pure maple syrup for a spicy-sweet flavor.
Moist yet crusty ciabatta and nutty Gruyère cheese set this dish apart from traditional French toast. A vegetable peeler works great for getting thin slices out of the cheese. Rome or Fuji apples would also work.
These tender, delicious date muffins are made with a hint of orange extract, or feel free to use vanilla extract.
Plan a home-style dinner like grandma used to make with only 30 minutes of prep work for this chicken and dressing recipe. You'll come home to a house with smells reminiscent of Sunday suppers with the family.
This slightly sweet vegetable dish takes its name from the French term (pronounced tee-AHN) for mixed vegetables prepared gratin-style.
Use multicolored tomatoes for a prettier plate.
This cheesecake is rich with fresh apples and a topping just like a French apple pie.
Adobos can be found throughout the areas where the Spanish had an influence. The definition of an adobo can be confusing, as it can refer to three distinct recipes. Adobo, the national dish of the Philippines, is braised chicken, pork, or fish cooked in coconut milk with garlic, vinegar, and soy sauce. In Mexico, adobo refers to a sauce or seasoning paste made with vinegar, chiles, and herbs, such as chipotle chiles en adobo. Here we are referring to the third type of adobo, the Puerto Rican seasoning composed of dry ingredients, which is often mixed with fruit juice and used as a marinade.
This sweet pastry cream is a rich and creamy filling for fruit tarts and cream puffs.
If using wooden skewers, soak them in water for at least thirty minutes before using to prevent them from scorching. Serve the kabobs with brown rice.
Season fresh shrimp with a homemade jerk seasoning mix and grill over medium-high heat for three minutes on each side. Serve with a sweet fruit salsa made from chopped pineapple, chopped cucumber, sliced red onion, chopped cilantro, and cider vinegar.