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Nom Nom Nom.
This is a fantastic quick recipe for those days when you don't want to spend ages knocking up a dessert. Or it can be a really good intermediate palate cleanser before your main course. It can be made with any jam you like, but blueberry jam is particularly tasty. Try strawberry or raspberry too.
on a charcoal grill at a friend's house AND on our own grill pan once we got home. The recipe worked just as well indoors. Get the details, with the decadent whipped cream, below...
Shiitakes have tough inedible stems that should be removed. For white mushrooms (called button when small), cremini, and portobellos, trim the spongy tip; the rest is edible.
Prepare tender, slightly charred vegetables at your next barbecue with this simple recipe. The white wine marinade really adds a unique flavor to the veggies making this dish stand out.
Prep: 20 min., Bake: 35 min.
Miniature Forelle pears are sweet, luscious and almost too adorable to eat. We especially love them layered into this dense cake, scented with the warm notes of cardamom and bright lemon zest.
This recipe began as a way to use up a big bunch of sweet Texas onions and a handful of fresh thyme, cooking them down into a thick, sweet and savory jam that we intended to throw in the freezer for some future use. But after slathering a spoonful onto homemade bread, we were hooked and the jam never quite made it into the freezer…
Pumpkin purée makes for an aromatic, moist pumpkin bread, but it can also give the bread a soggy texture, so we use paper towels to blot away the moisture before baking. Gild the pumpkin-bread lily with Whipped Cream Cheese Frosting.
This fish is tasty and impressive enough to serve company. You can substitute tuna for swordfish. Serve with orzo tossed with chopped fresh basil and toasted pine nuts.
This easy enchilada pie is a fresh twist on Mexican fare. Top with avocado slices and cojita cheese for an impressive presentation.
These can be prepared a day ahead and stored in an airtight container. This recipe goes with Herbed Pork Tenderloin With Parmesan-Pepper Toasts
Queen of Puddings is so worthy of its name, a pudding filled with lovely ingredients and crowned with a layer of soft chewy meringue. As you can see from this Queen of Puddings recipe, it is quick and easy to make, is comforting yet not heavy. The bottom layer of the puddings is made from eggs, milk, sugar and breadcrumbs with a topping of meringue. Fruit is added either in the base of the dish or between the base and meringue. The choice is yours. Use a thick layer of jam, any fruit preserve, a compote of seasonal fruit, lemon or fruit curd - even marmalade. The variations of Queen of Puddings are endless. Enjoy
Arty British food-design/architecture team Bompas & Parr worked with an explosives expert to come up with an edible ingredient to add to Jell-O that would cause it to glow in the dark. Turns out when you make the jiggly dessert using tonic water, it will appear to glow if you shine a black light on it because the quinine in the tonic water is UV reactive. Here’s B&P’s recipe for their eerie, boozy jelly, just in time for Halloween.
Notes: The Tavellas make traditional sausage links, but shaping the mixture into patties is an easy option. Leftover uncooked patties can be wrapped tightly and frozen for up to 3 months.
Aside from being comforting and filling, stratas are really easy to make. Whisked eggs and milk are poured over bread and your favorite fillings, then everything’s left to soak overnight. In the morning, just pop it in the oven while the coffee’s brewing. Breakfast is served. Game plan: The assembled strata needs to soak overnight before baking, so plan accordingly. If you don’t have day-old bread on hand, toast the bread cubes in a 300°F oven until they are crisp and dry but not browned, about 15 minutes.
This delicate, simple dish can also be made with another firm, white-fleshed fish such as bluenose bass. Prep and Cook Time: 30 minutes.
This creamy gratin bakes for 20 minutes, then finishes under the broiler to make the top beautifully browned and crunchy. You can also try it with broccoli.
Couscous is a great base for quick meals: It's delicious warm or at room temperature and blends beautifully with an array of ingredients. The grilled portobello mushrooms transform this salad from a side dish into a filling entrée. You can substitute grilled fish or meat. Prep: 25 minutes; Cook: 10 minutes.
Most kids turn their noses up at German chocolate cake, maybe because of the chopped nuts or toasted coconut in the filling. But this, much tastier version—finished with a light vanilla buttercream—might just change their minds. What to buy: Baker’s German’s Sweet Chocolate is a sweet baking chocolate that can be found in the baking aisle of most grocery stores. Unsweetened coconut flakes have a great texture and really make this cake. Look for them in natural food stores or in the natural food aisle of most grocery stores. This recipe was featured as part of our Festivus menu.
Scott Morrison's mixologist friend Cyrus Keyhari created this recipe for Socialista, a trendy Havana-themed restaurant and nightclub in Manhattan's West Village. The name of this margarita-like cocktail means "the point of grapefruit," referring to Keyhari's belief that citrus-based cocktails have an affinity for spicy food.
These sandwiches are incredibly versatile. Serve them as a hearty lunch, a light dinner or as hors d'oeuvres. They can be assembled well ahead of time, making them perfect for entertaining.
The bubbling clay pots served at Asian restaurants are always enticing, especially when their lids are removed to reveal the steamy, savory contents. If you don’t have a clay pot at home, you can still make your own version in a Dutch oven. Serve this easy braised chicken with Sautéed Bok Choy and some steamed rice to soak up the flavorful sauce. Game plan: The chicken can be marinated up to a day in advance.
This family favorite gets a twist with the addition of whole wheat flour and oatmeal. Tossing unthawed frozen blueberries with a couple tablespoons of flour before adding to the batter keeps them from turning the batter purple while they bake. If you use fresh blueberries, skip that step.
These savory gorditas, stuffed with chile-spiced scrambled eggs, make a great breakfast meal or afternoon snack. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.
Notes: You can make this salad up to 1 day ahead; cover and chill. Bring to room temperature before serving, and season to taste with additional vinegar, salt, and pepper.
This dessert is made up of two elements—creamy vanilla panna cotta and a clear cranberry jelly. Alison Attenborough created a graphic look by tilting the plastic glasses at a 45-degree angle as the first two layers are poured and allowed to set.
There are a lot of recipes for cobbler out there, and we've read and considered (and made) quite a few of them. But we keep coming back to a very basic family recipe that is almost no recipe at all. We promise you can't mess it up, and it's guaranteed delicious...
The original version of these ribs isn’t that hard to make, but not every backyarder has a smoker that will run all day at 275°F and have enough room to comfortably spread out three slabs of ribs. So this is a good substitute for using a kettle, a smaller smoker, or a gas grill. The only catch is that you’ll have to adjust the times and temperatures to your cooker. It may be a little tricky at first, but take notes and you’ll have it down perfectly after a few tries. The first couple of batches will be pretty good anyway.
Fresh herbs are premium ingredients that can easily break a budget. Stretch the pesto by adding a little fresh baby spinach.
Prep: 1 hr., Freeze: 1 hr.
Weir's students prepare this delicious ice cream, which is redolent with lavender, almonds, honey, and figs. Look for dried lavender flowers in natural foods or specialty grocery stores.
These make-ahead tacos are an ideal way to showcase slow-cooked pork. Browning the pork roast before adding it to the slow cooker adds rich flavor.
Prep: 25 min.; Stand: 5 min.; Rise: 1 hr., 45 min.; Bake: 35 min. This recipe makes two loaves, so freeze one after cooling to help it stay fresh longer. Slice first, if desired; then wrap the loaf in plastic wrap and aluminum foil, and place in a zip-top plastic freezer bag. Keep frozen for up to 1 month.
These muffins are at their best warm, so reheat briefly if you make ahead. Wheat germ is an excellent source of vitamin E.