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Nom Nom Nom.
This simple sauce is fabulous on everything from chicken to sandwiches.
This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.
The sweet, complex flavors of balsamic vinegar enhance the smokiness of grilled portobellos and bell pepper, making for an ultra-satisfying meatless burger.
Soda bread has been an Irish favorite since the late 19th Century when bicarbonate of soda was first used as a leavening agent. Soda bread has similar properties to traditional Australian bread "damper" and scones in that it is a quick bread. It can be made in under an hour without much fuss and tastes wonderful with a little butter and strawberry jam.
Chef Garces folds truffle oil into smashed potatoes to make them even more irresistible. What to buy: Fingerling potatoes are white potatoes with a thin skin. They can be found in gourmet grocery stores and at farmers’ markets. If you can’t find them, use Yukon Gold potatoes instead. Truffle oil can be found at gourmet grocery stores. This recipe was featured as part of our Suckling Pig for the Holidays menu.
Whether you prepare this dish for a chilly evening or a summer luncheon, potato cake with cheese and bacon, also known as la truffade, is delicious and filling. This traditional potato dish hails from the Auvergne region of France, complement it with a rustic rye loaf for a complete meal.
Barley, a whole grain, makes this salad satisfying; chicken is a great source of lean protein. If you like, try quick-cooking barley, which will be ready in 15 minutes.
To release the health benefits of flaxseed, the hard outer coating must be broken down. So we've toasted the seeds and chopped them in a blender before adding to this pilaf. Recipe by Patsey Jamieson, a recipe developer in Burlington, Vermont, and former food editor for Eating Well magazine who has been cooking with flaxseed for years.
This longer ingredient list is worth the effort for a special occasion meal. If you're not a fan of okra, you can leave it out of this dish.
A traditional Christmas drink from the early 19th century, consider this the cousin to eggnog. This recipe was featured as part of our Hot Boozy Drinks photo gallery.
Bruising, or partially crushing, the verbena helps draw out its essential oils. Substitute vodka for gin, if you prefer. If you make this ahead, stir in club soda just before serving so the drink stays fizzy.
Last night, our daughter's school held a lantern walk. To the uninitiated, that means dozens of two, three, and four-year-olds singing and walking with lit candles in an otherwise dark and chilly community garden in the East Village. Believe me; it's beautiful, and no one gets hurt. To take the edge off the rather extreme conditions, each family was asked to bring a dozen muffins. Muffins at 6 pm? Not exactly part of our preschooler's usual evening routine, so for my dozen, I reached for some savory ingredients.
The name for potato salad in Spain is ensaladilla rusa, or Russian Salad. Why? It is said that a Russian invented the salad in the late XIX century. We don’t know what the original Russian salad was like, but the Spanish have made their own version and eat it as a tapa or a side dish. Many families even prepare home-made mayonnaise to dress it.
YOUR BEST RECIPE Category Winner. Prep: 30 min., Bake: 30 min. The IV in the title comes from the four types of chocolate used in this outstanding cake.
, who said that sometimes she adds an egg to make a sort of Cream of Wheat pudding in the mornings. My mom did this too, and the sweet, creamy breakfast pudding turned into one of my favorite breakfast indulgences in cold weather. It also makes my breakfast cereal a little more filling and nutritious. Here's how you turn plain Cream of Wheat into a thick, creamy breakfast pudding.
Look for Kaffir lime leaves and galangal—also known as Thai ginger—at ethnic markets and gourmet grocers. If you can't find them, use an extra 1/4 cup chopped peeled fresh lemongrass to flavor the broth. You can use regular ginger in place of galangal.
This simple dish doesn't take long to cook and is best when prepared the morning of the brunch. If you need a head start, however, you can mince the shallots and cut the ham the day before.
Elagupillai Mageswari seasons chicken wings with a fragrant Sri Lankan paste and serves them with a refreshing cucumber salad. Prep and Cook Time: about 35 minutes, plus at least 1 hour to marinate.
Long, dark red chiles are common in Latin cooking. Here, Daisy Martinez toasts dried ones to bring out their flavor, soaks them, and purees them to make a slightly smoky, spicy sauce. It's lovely on buttery pieces of cod, but also works well on shrimp, pork or chicken thighs.
This is made with pear eau de vie, a side of pear, and a touch of bubbly. What to buy: Choose a pear eau de vie that’s rich and a little sweet rather than one that’s sharp like a grappa. We like Belle de Brillet, from France. Game plan: You can prepare the pears up to 8 hours in advance and store them in the refrigerator.
These make a perfect party project for kids. (Help younger children insert the lollipop sticks.) Arrange lollipops in a container filled with florist foam for an impressive centerpiece, or wrap individually in cellophane and give as party favors.
Michael Allemeier uses verjus, the sour juice pressed from unripe grapes, rather than the red wine vinegar traditionally used in this classic sweet-and-sour sauce. You can buy verjus at specialty food stores.
Check your local farmers' market to find honey produced in your area (it will add pleasantly complex flavor). If you don't have shallow dishes for the crème brûlée, use six-ounce ramekins instead.
This recipe goes with Rosemary, Lemon, and Garlic Rub, Balsamic, Raisin, and Pine Nut Sauce, Orange, Soy, and Five-Spice Rub, Moroccan Spice Rub, Herbed Cream Sauce, Red Wine Sauce
Fresh, homemade bread is a treat few get to taste unless you live at Grandma's. But now you can indulge in this delight with the help of your mixer. Serve this hearty rye bread with plain butter as a side to soup or salad. Attachments: Bowl and dough hook
Boston-based chef Jody Adams's favorite hearty autumn greens include beta carotene; and vitamin C-packed Swiss chard, Tuscan kale, and mustard greens, but any combination of autumn greens will work just as well. Blanching does not actually cook the greens but softens their texture, while shocking them in cold water keeps their color strong and vibrant. Per serving: 78 calories; 3 g protein; 5 g fat; 6 g carb; 3 g fiber.
This recipe is also terrific on the grill. Try the mango salsa with chips or quesadillas.
This rustic cake has a slight crunch from cornmeal, and a mixture of winter fruits balances the tangy lemon flavor. The compote is best served at room temperature or slightly warm.
The only thing Spanish about this recipe for Spanish Wind Cake -- Spanische Windtorte -- is its name. It dates to the Baroque period of the Austro-Hungarian Empire and the nobility's fascination with Spanish culture. It's an elegant dessert shell made of meringue, and filled with whipped creamand and berries. Fancy piping isn't necessary. The meringue shell can be made simply and decorated with purchased icing flowers. It's best to make any meringue dessert when the humidity is low or in an air-conditioned kitchen. Here are step-by-step instructions for making Spanish Windtorte. Makes 1 (8-inch) Spanish Windtorte
This recipe goes with Citrus-Marinated Shrimp with Louis Sauce
If you're of the school that thinks chocolate chip cookies should be soft and chewy, you'll love this recipe. If not, these cookies will change your mind.
Beef burger topped with BBQ sauce, bacon, coleslaw and Vlasic® Bread and Butter Chips on a sesame bun
These salty-n-sweet Polynesian-style wings are nicely balanced, finger-licking treats. Serve them with your favorite tiki cocktail. Game plan: This wings can also be cooked on an outdoor grill over medium high heat (about 375°F). Just rub the grill grate with several layers of paper towels dipped in vegetable oil and grill the wings covered, flipping occasionally, until the wings are golden brown, no longer pink at the bone, and the skin is crisp, about 20 to 25 minutes total.
An agua fresca is nothing more than fruit blended with sugar, water, and a squeeze of citrus; this refreshing drink is served everywhere from street carts to restaurants throughout Mexico. By replacing the water with rum, we’ve created a cocktail that throws you into vacation mode with just one sip. This recipe was featured as part of our Cinco de Mayo cocktail menu.
Here the cream cheese is added after beating the butter and sugar, and the cake bakes at a slightly higher temperature than usual.
Miso is a fermented soybean paste. The lighter, or "white," version is milder and less salty than brown miso, and is sometimes referred to as sweet miso. It can be found in the Asian section of some supermarkets and most health-food stores.
I threw an epic bash on Sunday in honor of my boyfriend. He is modest about his birthday, but I can't seem to control myself when given an excuse to party. This year's theme was a Southern-style crawfish boil, and boy it didn't disappoint.
Jean-Georges Vongerichten planned to punch up his shrimp with a simple mustard sauce, but the spectacular passion fruits on Bora Bora gave his sauce a tangy kick. Store-bought passion fruit juice also works well.
This recipe for Czech Cocoa Ball Cookies or kakaove dulkove kolacky is adapted from Joza Brizova's " The Czechoslovak Cookbook " (Crown Publishers Inc., 1965). Czech cocoa ball cookies are popular at Christmas time when they become part of vanocni cukrovi (vah-NAWTCH-nee koo-KRAW-vee) or Christmas sweets. Compare this recipe with Czech Jam-Filled Cookies. Freeze leftover egg whites and save for leftover egg white recipes.
OK, not really Chinese. More like America in the 1980’s. But this old favorite is perfect for picnics, a day at the beach, or for just a lunch to bring to work. What to buy: Look for hoisin sauce and chile-garlic paste in the Asian section of your supermarket. For the chile paste, we prefer the one made by Huy Fong Foods (with the rooster on the jar).
Authors Jane and Michael Stern gave us this recipe from Virginia Miller, a home cook from Iowa who bakes thick-cut pork chops in a sweet, tomatoey sauce.
Notes: Up to 1 day ahead, shred lettuce (chill airtight) and make tortilla whiskers (store airtight at room temperature).
If you?re worried about cooking the perfect Christmas turkey because you?re afraid you?ll get it wrong, don?t be. This recipe is nice and simple and will help you achieve brilliant results for your Christmas meal.
Carrie uses Tiger Sauce, a moderately hot Southern sauce. Any cayenne-based hot sauce can substitute.