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Nom Nom Nom.
Sauerkraut Soup can be creamed with half-and-half or milk for a lighter version. The addition of chopped tomatoes adds another layer of acid to the sauerkraut. The barley can be substituted with potatoes, if desired. Serve with a crisp salad and hearty rye bread for a complete meal. Here's a larger image of Polish kapusniak zabielany. Makes 6 servings of Creamed Sauerkraut Soup
Cayenne pepper gives these slightly sweet walnuts a piquant kick. If you have a large pan, you can easily double this recipe. Per serving: 195 calories; 4 g protein; 18 g fat; 9 g carb; 2 g fiber
Who says kids get to have all the sweets during Halloween? Skip the prepackaged candy and indulge in this ooey-gooey chocolate dessert. Five ingredients and about an hour are all you need. Get ready to become a true chocoholic.
This savory tomato cobbler recipe is courtesy of Mark Bittman and can be found in his cookbook, "How to Cook Everything Vegetarian."
Sliced carrots are boiled then marinated with Moroccan spices, herbs, lemon juice, garlic and olive oil. Serve warm or cold. You can dice the carrots if you prefer, but slicing them is the traditional presentation. Also try Cold Carrot Salad with Vinaigrette. Serves four.
The black pepper adds quite a bit of heat to this dish--cut it back if you prefer something milder. Serve over rice or with a side salad.
The blue-curaçao hue of the Na’vi people in the 2010 Oscar-nominated film Avatar may look a little frightening, as does this cocktail at first glance. But a few sips and the spiced Velvet Falernum will give you enough courage to travel by dragon. What to buy: If you can’t find Velvet Falernum, a clove- and lime-infused liqueur, try making your own. We think this recipe is a great stand-in. This Flying Blue Dragon recipe was featured as part of our Best Picture Cocktails story.
Lemon? In a savory egg dish? Why yes - it works beautifully here. In fact, we find the flavor of the lemon to be so nice that we didn't mind the absence of butter and meat in this quick frittata.
To stir-fry successfully, prepare everything before you begin; then cook in batches. Forget the wok and use a skillet large enough to hold a single layer of tofu, which will ensure that your tofu browns and becomes crisp. For a spicier version, you can double the curry paste to 2 teaspoons. Serve with rice noodles or jasmine rice.
This lovely side dish of light, fluffy bulgur studded with bits of toasted almonds and crisp green beans is a wonderful alternative to rice.
Combine fresh crabmeat with cream cheese, sour cream, and Cheddar cheese for a rich and creamy seafood dip.For a lighter version, use reduced-fat cream cheese and light sour cream.
Make tonight's dinner special.
The Spanish are known to be locos for chocolate, since they “discovered” it in the New World 500 years ago. As in centuries past, today the Spanish drink rich hot chocolate for breakfast, so thick that you can stand a churro in it! If the only hot cocoa you’ve ever had is the kind made with powdered envelopes of mix and hot water, you won’t recognize this incredibly rich and flavorful drink. In fact, once you try the Spanish version of hot chocolate, you might be hooked! There are two versions below - one that uses baking chocolate and one that uses sweetened chocolate.
Prep: 10 min. Make any size batch of this recipe by simply multiplying the ingredient measurements by the desired number of servings. For larger batches, stir together all ingredients in a pitcher until powdered sugar is dissolved. Chill and serve over ice. For a sweeter drink, use 1/2 cup powdered sugar instead of 1/3 cup.
Pucker up! This refreshingly tart dessert layers angel food cake, raspberries, and creamy lemon yogurt for less than 300 calories. To show off this beautiful treat, serve your parfaits in stemless wine glasses. Prep: 5 minutes; Other: 5 minutes
The spices in this recipe, adapted from one in A Taste of India by Madhur Jaffrey, bring out okra's green bean-asparagus flavors.
This simple dish uses lemony vinaigrette in two smart ways: as a quick marinade for chicken and as a dressing for crispy slices of zucchini and squash.
Coating this popular cut of beef with crunchy golden crumbs highlights the meat's tenderness, and a combination of horseradish and mustard combination gives the dish a zesty bite.
last weekend, and we're ready to declare these baked persimmons our favorite of the bunch.
This silky lime sauce coats the chicken with rich, tangy flavor. Substitute lemon if you don't have a lime on hand. For a splash of color, garnish with chopped parsley or chives.
Flavors of fall—sage and figs—pair up with tangy goat cheese for an elegant appetizer that’s a perfect pairing for a glass of bubbly. What to buy: Fig jam can be purchased at high-end grocery stores. Quince jam, a.k.a. membrillo, would also be delicious here. Game plan: The toasts can be made up to a day ahead and stored at room temperature in an airtight container. The sage can also be prepared a day ahead, loosely wrapped in a paper towel, and stored in an airtight container. This recipe was featured as part of our Thanksgiving for Six menu.
This crispy, spicy catfish makes the perfect companion to the vegetable crunch of the mellow cabbage slaw.
This Croatian-Serbian recipe for meat burek or burek s mesom is made with flaky filo dough and ground beef. Bureks or savory pies exist throughout the Balkans, Greece, Turkey and the Middle East. They can be formed into horseshoe shapes, coils, cylinders or round pies and are variously eaten as appetizers or the main course when they are usually served with kefir to drink. Compare this recipe with meat burek recipe #2, cheese burek recipe #1, cheese burek recipe #2, and follow these easy steps for how to make burek. Makes 8 to 10 servings Beef Burek or Burek s Mesom
This soup is a Sardinian classic. Everywhere on the island, the small hard-shell clams (arselle) thrive in the sand near the water’s edge and always have. When I was young, I loved to dig for them at the beach, purging them in a bucket of salt water and taking them home for my mother to make this clam soup. Today, any Sardinian restaurant has this soup on the menu because all Sardinians know it and anybody can make it—and should. It is a great representative of our cuisine and showcases the versatility of one of our signature pastas, fregula. It is also easy to make once you prep the ingredients. Be sure to buy fresh clams that are already purged of sand and impurities. The soup is best presented in a low, wide soup bowl so the clams can be laid around the edges of the dish. What to buy: Fregula is a Sardinian pasta that resembles Israeli couscous. It can be found in Italian markets and online.
We've played with the traditional étouffée method a bit to make our recipe quick. But this version of the Acadian classic—shrimp smothered in a roux-thickened sauce of vegetables and spices—is every bit as luscious as the original. For extra heat, add more cayenne or a touch of Tabasco sauce.
Nick Nairn likes using finely cut oats in this crumble topping, but you can also grind rolled oats in the food processor to achieve the same texture. A generous amount of butter mixed into the oats makes the crumble especially light and crisp.
Have something to celebrate? Treat yourself to a dinner of boiled lobster with warm butter dipping sauce. You won't have to spend much time in the kitchen—this is one of the quickest of all our recipes to prepare.
A good tip for picking out perfectly ripe peaches is that the fruit should be very fragrant; if it doesn't smell like a peach, it won't taste like a peach.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Huevos flamencos are an old and very traditional Spanish dish, with many versions, depending on the area. Our version of the recipe includes both chorizo and morcilla sausage with onion, garlic, pepper and tomato sauce. All that is topped with 2 eggs and baked in individual clay dishes. Top with garlic bread crumbs or “migas” and serve.
Despite having being spoiled for choice when it comes to multicultural foods, Australians love their spaghetti Bolognese. Spag bol is a classic. It's pretty simple to prepare, it's budget-friendly, it freezes well and it's versatile. If you don't have any pasta handy, simply put the Bolognese sauce in some ramekins, top with mashed potato, bake and serve it up as shepherd's pie. This particular spaghetti Bolognese recipe takes two hours to cook - so put it on, enjoy a glass of wine and relax while the sauce simmers away.
Brown sugar stars in this drop-dead-scrumptious dessert, adding depth and complexity to everything from the yellow cake layers to the creamy caramel filling and cream cheese frosting. Use a candy thermometer to give the caramel proper flavor and consistency-get it right, and this cake could make your reputation as a baker.
Cod and chorizo are a classic pairing in Spain and Portugal that infuses the mild but meaty fish with the warmth of spicy sausage. Red peppers add a hint of sweetness. Prep and Cook Time: 35 minutes. Notes: Buy the best-quality chorizo you can find, preferably from a butcher or Mexican market. Avoid the kind that is very soft and sold in plastic casings--it tends to break down too much in cooking. (If you can't find good chorizo, substitute with another spicy uncooked sausage). Ask your fishmonger for cod from the thickest part of the fish so that the fillets cook evenly.
Summer Down Under is a time for feasting on gorgeous stone-fruit like juicy peaches and nectarines. In this recipe, delicate white nectarines are baked with a mixture of honey, vanilla, orange juice and white wine and then served with a dollop of creamy natural yogurt. Honey-baked nectarines make for a gorgeous and low-fat dessert.
The recipe for this Peloponnese-style eggplant dish is from Susanna Hoffman?s The Olive and the Caper (Workman, 2004).
I developed this recipe for pear custard pie when I had two beautiful Korean pears and half a package of thawed filo dough staring me in the face. I thought a sweet riff on Serbian burek would be just the ticket, and it was. Here's a larger photo of pear custard pie Makes 6 to 8 servings of Pear Custard Pie
Don't overcook the shrimp, or they will be tough. Although shrimp live in salt water, brining still makes them firmer and juicier.
Maple syrup adds a touch of sweetness to this spicy chili sauce. Prep: 10 minutes; Cook: 4 hours, 8 minutes; Other: 8 hours Slow-Cooker Size: 3-quart
Grilling sturdy hearts of romaine imparts smoky flavor to this popular salad green. You'll love the contrasting textures of the lightly wilted outer leaves and the crisp center. Be sure to keep the core intact to hold the leaves together on the grill.