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Nom Nom Nom.
Anchovies and raisins, a popular eastern Mediterranean pairing, bring a salty sweetness to this calcium-rich pizza. Use any combination of cool-weather greens you like--collard greens, kale, or mustard greens.
If using leftover potatoes and green beans, skip step 1 and 2 and begin with step 3.
Spinach dal is a spiced soup made of split peas and spinach and it is seasoned with oil infused with whole spices such as black or brown mustard seeds, whole cumin and sliced garlic. Spinach soup can be eaten as is; it can be served as a soup course or it can be eaten with rot i or rice.
Filo pastry can be bought in all supermarkets now, yet it often gets forgotten about. You can usually fi nd it in either the fresh or the frozen pastry sections. Next time you're out shopping, pick some up ? everyone should keep some at home because it's wonderful to use as a base for sweet and savory tarts, or to wrap around cheese or spiced meat fi llings. It goes really crunchy when cooked, so it's great with softer things. For this recipe, I've used it to make a quick open tart ? perfect for a picnic or a simple lunch with a salad. You could even make individual ones and serve them as starters.
Prep: 15 min.; Cook: 1 hr., 20 min.
This recipe for Polish babka is from Maria Sielewicz. She uses a combination of raisins and dried cranberries and moistens her babka with a rum syrup. I like to dust confectioners' sugar over the finished babka or use a flat water icing (recipe below), but that is totally optional. This recipe will fill a 4-cup babka mold. Double the recipe for an 8-cup mold. Here are more Eastern European Babka Recipes. Read more about Maria. Larger image of Maria's Polish Babka made with a double recipe in an 8-cup mold.
Try this beef burger topped with melted American cheese, lettuce and tomato, ranch dressing and fried Vlasic® Ovals Hamburger Dill Chips.
Notes: We first met chef James Ormsby's oxtails at the former Bruno's in San Francisco. Now he has taken the dish across town to PlumpJack Cafe. Caramelize the root vegetables in the oven while you brown the oxtails; let the vegetables cool and serve at room temperature. Prepare mashed potatoes while oxtails braise.
, with her description of how the lemon peel dissolves into the slow-cooked, creamy, pudding, I stuck my thumb between the pages and went straight to the kitchen. This is the ultimate comfort food, not too sweet, and scented with lemon, perfectly acceptable for breakfast. The best part is the creamy texture, with the rice dissolving into transparent bits that melt on the tongue. Even if you are not one of those who love all things pudding, give this a try. It's absolutely heavenly.
This recipe for sweet dough is used to make a mouthwatering Neapolitan Easter Pie.
Enjoy soup in the summertime by making this satisfying chowder with the season's produce. Top with cheese and bacon for kid appeal.
Adding rolled oats that have first been ground in the food processor helps hold these chocolate balls together while giving them an earthy note.
You can prepare the patties in advance up to the point of dredging them in cornmeal; cover and refrigerate. Purchase precut, fresh pineapple in the produce section to save time.
An old-school cocktail, this New Orleans-style sour dates back to the 1930s.
Choose a bone-in half-ham brined with natural juices. Leaving a thin layer of fat after trimming amps up the flavor and keeps the meat moist.
Cubes of pork tenderloin are browned and then stewed in broth flavored with paprika, onion, and peppers. The traditional dose of sour cream thickens the sauce. To be even more authentic, brown the pork and onions in bacon fat, as the Hungarians do.
Time: 20 minutes. What a crowd-pleaser: This combination of warm, tangy cheese, aromatic honey, and salty nuts is ridiculously delicious and addictive. Even better, the dish takes just a few minutes to make. Wine Pairing: Foxen Chenin Blanc 2007 (Santa Maria Valley).
This simple, delicious cocktail can easily be doubled to serve more guests. For an equally delightful nonalcoholic version, simply mix one part pomegranate juice to two parts sparkling water.
You can complete the stew just before your guests arrive. Rouille (roo-EE), French for "rust," is a spicy sauce that adds a burst of flavor to soups and stews.
A few tweaks give chicken soup a spicy new attitude.
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.
“Setas” or mushrooms are very popular in Spain. Many people drive or walk out to the countryside and spend the day picking them, especially after an autumn rain. The Fall is a great time for mushrooms and this dish is easy and quite delicious served with bread as a “tapa,” as an accompaniment to a beef, lamb or pork roast, steak or chops.
This particular pumpkin bread gets its kick from a blend of allspice, cinnamon, cloves, and nutmeg. Top with a sprinkling of chopped walnuts for a salty crunch that pairs perfectly with the sweet, moist bread.
At Martha Lou's Kitchen, earthy collard greens and sweet cabbage are steamed together for this unique spin on the Southern side of greens. This recipe first appeared in our May 2011 issue, with the article Specialty of the House.
Smoked paprika gives the chicken rich, grill-like flavor with no cooking. Look for tostada shells (fried, flat corn tortillas) near the flour and corn tortillas or in the Mexican food section of your grocery store. Serve with lime wedges.
Prep: 5 min. Serve this stiff drink in a martini glass to encourage sipping. Sweet-and-sour mix is sold in bottles similar to Bloody Mary mix.
Peanut Butter Cookies are some of the first cookies I ever baked, and this is the recipe I used. How to Make Icebox Cookies with Photo Instructions All About Icebox Cookies More Recipes Made with Peanut Butter
Pasta tatters, known as mlinces (MLEEN-tsehs) in Croatia and mlinci (MLEEN-tsee) in Slovenia, are a side dish for turkey and other poultry, and meats. Croatian mlinces are made simply with flour, water, salt and a little oil. Slovenians add eggs to their mlinci. The result is a crisp, cracker-like disk that is broken into pieces and reconstituted in boiling water and flavored with pan drippings. Mlinci also can be served as a main dish with cream or butter, or topped with curd cheese and poppyseeds, and as a dessert when drizzled with honey. Here's a larger photo of mlinci. Makes 4-6 servings of Slovenian Mlinci
An old-fashioned recipe that's perfect to share with your neighbors.
This deliciously rich gratin is Robert Stehling's take on the Southern casseroles he refers to as "church-supper dishes."
This cheesy frittata is the kind of dish—fast, flexible and easy to reheat—that Tom Valenti likes to have around for all kinds of holiday eating. "A frittata is just as good, or maybe better, at midnight," he says.
This smoked Polish sausage and sauerkraut recipe can be doubled, tripled, quadrupled and still be tasty. It's perfect for potlucks and tailgating, Super Bowl parties and family reunions, or just dinner with the family. It's best cooked the night before and then warmed in a slow cooker for serving. Take this virtual tour of a sauerkraut factory. View this larger image. Makes 6 to 8 servings of Polish Smoked Sausage and Sauerkraut
I just love Thumbprint Cookies because of their versatility. The jams may be any flavor you choose. You can also use lemon curd or chocolate icing if you prefer. You can make these with or without the nuts and just roll them in sugar. I even made some rolled in green-colored sugar and filled them with strawberry jam for the Christmas holidays.
This savory main-course salad is as satisfying as it is restorative. "According to Thai belief, both peas and pea shoots are revitalizing, as well as good for digestion," Su-Mei Yu says. "And escarole strengthens muscles and bones."
This is a lighter version of the traditional quiche Lorraine. The recipe calls for 7 cups of leeks, but remember that they cook down considerably. The leeks, which are milder than onions, can be chopped up to two days ahead and refrigerated in an airtight container.
This is the easiest and most fun way to serve hot chocolate. El submarino is an Argentinian treat - a mug of hot milk with a thick rectangle of dark chocolate served alongside. The chocolate is the submarine, and should be "sunk" into the hot milk. As you stir, the milk becomes hot chocolate, and if you do it right, a nice treat of melted chocolate sludge waits for you at the bottom of the cup. Kids love to do this! A simple but great idea.
Tempura is a crisp batter which originates from Portuguese settlers in Japan and has become a part of Japanese culture. It?s great for battering fish, shellfish and vegetables. In Japan there are lots of tempura restaurants where everyone sits behind a bar and you get given the most amazing tempura for over two hours by a chef and his ?master?, who does a lot of shouting.
Jazz up a store-bought Chinese condiment with vinegar and chili sauce to create a tart and spicy sauce fit for dipping.
If you can get your hands on a filleted side of salmon, this is the recipe to choose. After a quick dip in a soy marinade rounded out with honey, ginger, and lemon, the salmon is grilled over indirect heat. Keeping it on a plank is one way to ensure that this large cut of fish stays extra-moist.