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Nom Nom Nom.
Notes: For the Yogurt Cheese, drain 2 1/2 to 3 quarts nonfat yogurt at least 24 hours. If using cream cheese, omit the gelatin and step 3; in step 4, beat in the liqueur and vanilla until smooth, then beat in eggs.
Notes: Prepare Sunset's Favorite Pie Pastry or the Sunglow Pie Pastry, or use 1 refrigerated pastry (half of a 15-oz. package) and follow steps 5 and 6 of the Sunset recipe to line pan. Serve pie with sweetened whipped cream flavored with grated orange peel.
This treat needs to be refrigerated; a clear glass jar with a secure lid will work best. Tie a cinnamon stick and star anise to the jar with a ribbon or raffia to both decorate and hint at the flavorings inside. It's a spicy partner for toasted slices of Cheddar-Asiago Potato Bread, so consider giving them together. This is chunky apple butter, but if you like it smooth, process the mixture a bit longer.
Chartreuse is like spring in a bottle -- the yellow-green spirit is said to be made from more than 130 plants -- making it a fitting choice for this month's zodiac cocktail. Melon adds sweetness to Chartreuse's complex herbal notes in this vibrant sip. $45, available at most liquor stores
Gluten-free cookies can have strange flavors and a texture that never seems quite right, but these chocolate chip cookies pass with flying colors. The recipe uses a mix of milk and semisweet chocolate chips, but if you love dark chocolate feel free to use bittersweet chips. What to buy: Sweet rice flour, also known as glutinous rice flour or mochiko, is produced from sticky rice grains and is gluten-free. It’s available at Asian markets in the starch section. Regular rice flour, which is produced from long-grain rice, will not yield the same results. Sorghum flour is made from the sorghum grain and has a texture similar to whole-wheat pastry flour. Guar gum is made from the seeds of the guar plant and is used in small amounts as a thickener and stabilizer. This recipe was featured as part of our gluten-free photo gallery.
Jim German and his wife, Claire Johnston, make wonderfully simple snacks to accompany his cocktails. A favorite at their restaurant, Jimgermanbar, is this smoky Spanish sausage with garlic, cooked gently in red wine until it's plump and juicy. Cocktail Tips from F&W Editors
Michael Laiskonis, executive pastry chef of Le Bernardin, dresses up this breakfast classic by adding spices, spiked pineapple, and ice cream.
A fat, juicy watermelon screams summer, but running around the backyard with a wedge in your hand and juice dripping down your chin is for youngsters. Try blending up some cubes and adding soju and ice for an adult cocktail that’s perfect to pair with spicy dishes or to cool off with on a hot night. What to buy: Domaine de Canton is a ginger-flavored liqueur that can be found at specialty liquor stores. Soju is a distilled liquor typically made from grain or sweet potatoes and can be found in Asian markets or specialty liquor stores. If you can’t find it, vodka or sake makes a decent substitute. Game plan: The juice can be made up to 2 days ahead and refrigerated in an airtight container. The drink can also be shaken with ice and served up in a chilled cocktail glass. This recipe was featured as part of both our Korean barbecue menu and our Picnic Recipes photo gallery.
For 8 (4-ounce) servings, cut steaks diagonally into thin slices; divide over 8 plates. Drizzle evenly with sauce.
All the good stuff from a cream cheese Danish is rolled into this bread, which was a favorite in our Test Kitchens. The finished braids can be covered and refrigerated for a couple of days or frozen for up to a month. The extra loaves are great gifts; wrap in plastic and cinch with a bow. Feel free to substitute any kind of fruit preserves.
Using part-skim ricotta cheese instead of sour cream or mayonnaise makes this dressing lower in fat and calories without sacrificing its texture or flavor.
Zoe Nathan has the zany, freewheeling air of a person on a permanent sugar high. "It's a huge pastry playground," she boasts of her bakery. Her salted-caramel squares are just as bold, with tender caramel atop a dense, buttery crust. "I've always loved salt and sugar," she says. "As a kid, I'd dip my fries in milk shakes."
In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce. This recipe first appeared in our June/July 2011 BBQ issue along with Dana Bowen's story East Vs. West.
This simple Moroccan soup is easy to prepare and can be served in the evening or for breakfast. Although it's delicious as-is, honey is offered on the side for sweetening the soup. The soup will thicken as it cools. When reheating, add a little water or milk to the soup to thin it. Serves 4. Also try Moroccan Semolina Soup with Saffron and Anise. For more ideas on how to cook with semolina, see Moroccan Recipes with Semolina.
Guests will never know how easy these cheesecake bars were to make! If you like, use chocolate frosting to pipe holiday shapes on the top.
Combining cooked and fresh berries (good sources of vitamin C and anthocyanins) with vitamin E-filled wheat germ and pecans maximizes this dish's antioxidant potential.
Homemade Harissa Paste also pairs well with this dish. Serve it on the side. Prep: 20 minutes; Cook: 40 minutes.
This simple lemon brown butter trout recipe really brings out the natural goodness of the fish. This classic trout recipe is simple to master, and very fast to make. Makes 4 Portions of Lemon Brown Butter Trout
from chef Michael Symon. We really enjoyed that pilsner and pasta pairing; spicy linguini and hoppy pilsner were made to go together! Here's one more recipe from that menu: a perfectly glorious summer tomato salad.
This is a twist on the classic carbonara, using spring peas and bacon. A great combination and agreat one for the kids. My girls just love it.
These little bites of pastry filled with dulce de leche are a special treat. I like to make pastelitos de dulce de leche when I have leftover scraps of pastry dough - after rolling out a pie crust, for example. But they are so delicious you will want to make a whole batch of pastry dough dedicated only to these little cookies. It's difficult to keep the dulce de leche from leaking out during baking, but don't worry about it. When the leaking dulce de leche pools around the pastries in the oven, it gives them a delicious candy crunch on the bottom.
This simple steak house rub uses the perfect combination of seasonings to turn an ordinary steak dinner into a memorable meal.
Red flannel hash is a tasty mixture of onion, beets, and potatoes. Traditionally bacon is mixed in too, but this vegetarian version uses eggs instead. And to make life easier, the hash is roasted in the oven instead of being parboiled and cooked on the stovetop.
When I created this recipe, I had recently discovered Asiago cheese and loved the flavor. It really makes a difference when added to a simple dish, and a little goes a long way.
Although Tory McPhail uses Louisiana citrus, you can prepare these crepes with your favorite varieties of oranges and grapefruits. You can prepare the filling up to two days ahead. Cook the crepes up to two weeks ahead, and freeze them. Thaw frozen crepes in the refrigerator for 24 hours, and let them come to room temperature before serving.
Use a vegetable peeler to shave fresh Parmesan cheese on top of this rustic pasta dish.
Jennifer Rubell uses white paper bags to hold her "papillotes" for a dramatic presentation. The seafood is wrapped in parchment paper and then inserted in the bags. You will need five 8-by-14 inch #420-size bags (the number is on the bottom). Each will serve six people. Look for them in delis or takeout shops; omit them if unavailable.
Harry Craddock, in The Savoy Cocktail Book, gave this advice for his Corpse Reviver: “to be taken before 11 a.m., or whenever steam and energy are needed.”
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.
Tender lemon buttermilk cake, tart lemon curd, and a lightly browned peak of seven- minute frosting combine in cupcakes inspired by Martha's mile-high lemon meringue pie -- one of her signature desserts.
Aromatic jasmine rice cooks to a moist texture, which makes for perfect rice pudding. Use a pan with a heavy bottom to prevent scorching.
This recipe was inspired by a similar salad at Caffe Falai, a little skinny restaurant downtown in Soho. When we ate it, we knew it was a great healthy, hearty dish that would be perfect for lunch or dinner. We couldn't believe how easy (and, to be honest, better) our at-home version turned out. Oh, and those grape tomatoes? They were grown in Connecticut. Who knew?
This recipe accompanies our You’re Doing It All Wrong video with pastry chef Boris Portnoy. This is his approach, but he encourages everyone to experiment with the spices you may like. Boris’s pumpkin pie is a bit spicy, so if you think you might like something more tame, drop the pepper and the citrus peels.
club, I also needed to find other ways to use up my bounty. Here's a very simple and delicious avocado-based salad dressing that also makes a nice summer dip for crudites.
Sprinkle a little sweetness on your holiday table when you serve these delicate cookies. No matter your location, we guarantee a white Christmas!
If you do not use the exact sizes of the pans called for in this recipe, just be sure that they are close to these sizes and that the pastry shell you make is slightly larger than the custard.
This recipe comes from Martin Cate, owner of Smuggler's Cove bar in San Francisco.
Jay Decker combines barbecued chicken, sweet nectarines, tangy goat cheese, and toasted pecans in a great entrée salad. Prep and cook time: about 25 minutes.
Bread pudding becomes a main dish inspired by the flavors of a loaded baked potato. Preparing the puddings in individual ramekins gives them a dressier feel and shortens cook time.
Walnut Cafe in Boulder, Colorado is well known for its sour cream and walnut coffee cake but also for its fresh preparation of breakfast potatoes with Dilly Sauce. Here is my version Dill-Sauce with Sour Cream, which my husband, bless him, declared better than the Walnut Cafe's recipe. This no-cook recipe for Dill Sauce serves 2 - 3 people See larger image
Roasting cauliflower amplifies its flavor.