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Nom Nom Nom.
Prep: 20 min.; Bake: 1 hr., 10 min.; Stand: 30 min.; Cool: 1 hr.; Chill: 4 hrs.
These classic cookies make great holiday ornaments: Prior to baking, make a hole in the top of each using a wooden pick; string baked, cooled cookies with yarn, and hang them on the tree or mantel.
Spice up simple salmon fillets with a dusting of dukkah, a Middle Eastern spice and nut mixture commonly used as a dip in Egyptian cooking. What to buy: If you have the time, you can make your own dukkah. Otherwise look for it at gourmet grocery stores, Middle Eastern stores, or online at Spice Bazaar or Juliet Mae. This recipe was featured as part of our Supercharge with Superfoods and Easy Weeknight Dinners photo galleries.
Best Appetizer. This warm, creamy, cheesy dip appears frequently at staff gatherings. People make it time and again because it's tasty and a snap to prepare. Assemble up to two days ahead, and bake just before serving. --Recipe by Krista Ackerbloom Montgomery (September 2000)
Fluffy ricotta and fresh lemon zest are a perfect pair when swirled into an airy pancake. The biggest challenge with this recipe is sharing the pancakes with others. For best results, use fresh whole-milk ricotta cheese or make your own.
Light coconut milk works well in this fish stew, and prepared Thai red curry paste, found in most supermarkets, makes it a snap to put together.
Chinese New Year cake is known in Mandarin as nian gao (“higher year”), and eating a piece of it is supposed to improve your luck in the coming year. Similar in texture to mochi, our untraditional version is a baked coconut cake that has a moist, almost bouncy quality. For the more traditional recipe, try our Steamed Chinese New Year Cake. What to buy: Sweet rice flour, also known as glutinous rice flour or mochiko, is produced from sticky rice grains and is actually 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. We prefer to use organic coconut extract, such as this one from flavorganics, rather than imitation extract, which has a chemical aftertaste. This recipe was featured as part of our Chinese New Year Dishes photo gallery.
Ham takes the place of bacon in this version of the classic.
If you've ever visited an izakaya in Japan, chances are you've had this braised pork belly dish called buta no kakuni. Tender and fatty, the pork belly is simmered for a few hours in a broth of sake, mirin, soy sauce, and other ingredients until it falls apart and the fat is silky. It's a very simple dish that requires little preparation, and is a good introductory dish if you want to learn more about Japanese home-style cooking.
These rich bourbon balls are a festive holiday dessert. The bourbon flavor gets mellower with time, so make these at least one week ahead.
No TV dinner or other midcentury American meal would be complete without the addition of peas and carrots. Made sweet with shallots and butter, and livened up with a bit of parsley, this is a side dish worth reviving. This recipe was featured as part of our DIY TV
To make these addictive snacks, chef Jason Travi tosses canned chickpeas with flour, coriander and cumin, then fries them. He loves popping them into his mouth while he's watching football.
Prep: 15 minutes
What to Buy: We love Guittard Chocolate Compnay’s 72% Cacao Bittersweet Chocolate; available in small wafers which are perfect for melting. You can find it in some groceries, and online. Special Equipment: A melon baller, also known as a Parisienne scoop, is perfect for scooping truffle-size balls of ganache. You could also use a cookie scoop. Both are available at Cooking.com.
This granola recipe from Jessamyn Waldman's mother is more nutty than sweet. Says Waldman, "I love it because I'm not a sweet breakfast person myself."
The pomegranate vinaigrette serves a dual purpose in this easy grilled salmon dish. It is a marinade and a dressing that is drizzled over the finished dish, which can be eaten as an entree or over lettuce for a main-course salad. Eastern Europeans are extremely fond of salmon and pomegranate, a fruit they inherited from their Middle Eastern and Mediterranean neighbors, and which some Eastern European regions cultivate. Here's a larger image of grilled salmon with pomegranate vinaigrette. Makes 4 servings of Easy Grilled Salmon with Pomegranate Vinaigrette
It's a kind of chirashizushi (scattered sushi) which can be served for Japanese Girl's Day celebration. It's good to use various toppings for this sushi. Be creative and make sushi appealing to kids.
Traditionally served for breakfast, this dish piles tortillas with hearty beans, eggs, and cheese for a deliciously different dinner.
Time: About 15 minutes, plus at least 1 hour to chill topper. All seafood has aphrodisiac credentials by right of sharing a birthplace with Aphrodite, the Greek goddess of love, who was famously born beneath the waves. But oysters have earned the sexiest reputation of all. The good news for San Francisco Bay Area folks is that the Hog Island Oyster Co.'s new location in Napa's Oxbow Public Market is serving the bivalves hot off the grill, with a rotating lineup of yummy toppings. Executive chef Ian Marks shared three toppings with us.
Jacques Pépin flavors truffles with many ingredients, but he is especially fond of the coffee-rum combination in this recipe.
Ian Garrone collaborated with Allen Kuehn of the San Francisco Fish Company, Far West Fungi's Ferry Building neighbor, to create this earthy, elegant recipe. Briefly soaking the salmon in fresh orange juice before broiling it creates a deeply caramelized glaze that is so delicious you will never want to cook salmon any other way.
The classic presentation for a roasted rack of lamb calls for frenching the meat?removing the layer of muscle and fat that extends to the end of the rib bones here are step-by-step instructions. It's one of the many lamb cooking techniques and recipes featured in "Lamb Around the World," from SAVEUR's October 2009 issue.
This cupcake recipe is a time-saving desset dream. It starts with boxed pound cake mix and calls for only five ingredients, including what you need for the Browned Butter Frosting. It's party ready and ideal for school functions that call for dozens of cupcakes.
Despite what certain cereal ads may have you think, we stand by the belief that the best part of these treats is the marshmallows. So we added in way more, but to maintain the right texture, we folded some in at the end to keep them whole and the treats crunchy. Game plan: The treats will last up to 3 days when covered and stored at room temperature. This recipe was featured as part of our Back-to-School Bake Sale story.
An old-fashioned gingerbread recipe. Scroll down to see more gingerbread recipes and sauce recipes.
This cake can be made a day in advance. The Hot Chocolate Sauce can be stored, covered, in refrigerator up to 1 week; reheat over low heat until warmed through. Make both the cake and sauce with the best quality bittersweet chocolate you can find. Substitute semisweet chocolate if you wish.
Even with equal parts Campari, gin, and sweet vermouth, the bitterness of a Negroni firmly establishes the drink as a Campari-based cocktail. No one is undecided about a Negroni. This Italian big brother to the Americano and distant cousin to the martini is so bitter that its dissenters swear it should be stored in the medicine chest. Its fanatical adherents bask in its ruddy glow and tongue-tingling taste. Some contend that this classic cocktail dates back to Florence in the 1920s, when the flamboyant count—and noted tippler—Camillo Negroni asked for a splash of gin added to his Americano. Others say that the drink, mixed with vodka or gin, has been around as long as the Americano. The Campari company, itself unsure of the origin, eventually decided that the drink should be called a Negroni to avoid confusion with all the other Campari cocktails. For a longer drink, serve a Negroni with a splash of soda. The cocktail may also be shaken and poured straight up in a cocktail glass.
Smoked Spanish paprika has an intense and unique flavor that is a basic ingredient in many Spanish dishes. This “tapa” combines roasted garlic, dry sherry and paprika with baked Brie cheese to make a soft, rich appetizer that could almost make a main dish itself. Serve atop slices of a rustic baguette or allow guests to spread it.
If the flour starts to brown too quickly, remove the skillet from the heat and stir the flour constantly until it cools.
Pies are so beautiful! Even the lumpiest, strangest, most shrunken-down crust has a homely beauty that promises deliciousness. Our pie from this week wasn't the best pie we've ever made - it was a little misshapen, a little homemade-looking. But that's all beauty, in our eyes. Here's a look at our pie - full of jammy blackberry goodness, thick and goopy with the natural pectin of blackberries and apples.
"Southerners in France like their chicken cooked in wine, preferably a rich red, but northerners go for the caramel intensity of dark beer laced with plenty of onions. The sweetness of the beer is enhanced with a spicing of juniper berries and a shot of gin, the local tipple. I enjoy a puree of celery root or lentils on the side, but the traditional accompaniment would be mashed or boiled potatoes. The chicken can be prepared ahead and refrigerated in its sauce up to three days, or freeze it up to one month. Thaw, reheat, and add the yogurt and vinegar before serving." —AW
This sorbet is only as good as your melon, so use the best fruit you can find (or grow). Prep and Cook Time: about 1 hour, plus at least 20 minutes in an ice cream maker. Notes: The sorbet is creamiest when eaten as soon as it's frozen.
Pungent, aromatic wild mushrooms are plentiful in the woods of Eastern Europe so they find their way into many dishes including mushroom strudel, a cross-cultural appetizer. Add a green side salad and the meatiness of mushrooms makes it a great vegetarian main course. Makes 12 appetizer slices or 4 main course servings of Mushroom Strudel View this Step By Step.
This dish is even better when dressed a day ahead; cover and refrigerate, then bring to room temperature and garnish with almonds before serving.
My Easter meal this past weekend was a fusion menu between my own cultural heritage of Eastern European food (fried rolls, rich sweet bread) and Indian cuisine (tandoori-spiced leg of lamb, sunny yellow pressed rice). This cucumber salad bridges the cultural divide between Eastern Europe and India: both cultures have creamy, cooling salads with dairy and cucumbers. Here's my easy fusion version.
Chef Andrew Zimmerman of Chicago's Del Toro grew up eating fluffy donuts in New Jersey, but now he favors churros—hot, crispy fried Spanish crullers. Zimmerman pipes the dough into a ribbed spiral, then coats the churros in crunchy sugar and cinnamon. They're perfect for dipping into hot chocolate.
Crudités and dip are a no-brainer for any get-together. Combine the fresh-cut veggies with a briny dip packed with olives and herbs, and you’ve got a cocktail party favorite that never gets old. Game plan: If any of these vegetables are not to your liking, feel free to substitute baby zucchini, bell pepper, or anything else that looks exceptionally good at your market. The dip can be made up to 1 day ahead and refrigerated in an airtight container. For a slacker solution, use precut veggies. This recipe was featured as part of our Academy Awards Cocktail Party menu.