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Nom Nom Nom.
The thing about risottos is that you can never have enough combinations, and just when you think you?ve done them all, you come up with a new one that hits the spot. The use of vodka instead of wine leaves you with a fragrant freshness when the risotto is cooked, which marries fantastically well with smoky flakes of haddock and the al dente crunch of fine yellow beans. As there is fish in this risotto, you don?t want to include any Parmesan, so bear this in mind. If you?re a risotto fan you?ve got to give this a try.
Bizarrely enough for a chef, I really do take my hat off to Heinz, who have become the global brand of quality in the ketchup world. It?s such an everyday cupboard product that you?ve probably never thought to make your own. But if you?re growing tomatoes in the garden, or you catch sight of some really beautiful ones at the market in summer, just think how much of a treat it would be to offer your family or guests homemade ketchup. It?s great fun to make. And you can make different colors of ketchup using just yellow, orange or green tomatoes ? simply exchange the cherry and tinned tomatoes for the same amount of your chosen colored ones.
These rich and cheesy spinach and ricotta-stuffed shells are the ultimate Italian comfort food. Substitute various cheeses, such as Asiago or feta, in place of Parmesan and other dried herbs, such as thyme, basil, or dill, in place of oregano.
"In my hometown of Orosei, bitter greens like arugula and dandelion grow alongside watermelons, so this salad is a natural combination for me," says chef Efisio Farris. The recipe is a fabulous blend of juicy (watermelon) and crunchy (red onions and walnuts). For anyone who thinks raspberry vinegar went out with the '90s, this fruity vinaigrette will be a revelation.
Michele uses Duke's Mayonnaise and grates the eggs on the largest holes of cheese grater.
As if chocolate and cherries weren't already a great pair, these cookies shine with white chocolate chips.
For extra zip, rub the rim of each empty glass with a lime wedge, then coat the rims with salt and chili powder.
The vegetables gain a sweet, clean taste from the vinaigrette.
So much Asian food is prepared by stir-frying in a wok that we tend to forget how many other dishes are powered by steam. Here's a twist on turkey-and-mushroom meatballs taken on a trip along the old spice route.
This sophisticated starter more closely resembles a pesto, and its peppery, nutty flavor goes great with our Black Pepper Lavash. Game plan: If your bunches of watercress are large, try adding them to the food processor a little at a time, pulsing as you go. You can make this dip up to 3 days in advance. This recipe was featured as part of our Neoslacker Interactive Thanksgiving.
I?ve made all sorts of different tomato soups over the years, and this is probably one of the simplest and tastiest. Here?s the trick... if you go down to your local market at the end of the day you may find they are selling off tomatoes cheap. More than likely the seller thinks they are over-ripe, but they are more probably just perfect and will make great soup. If you can?t get these, buy tomatoes two or three days before you need them, but don?t keep them in the fridge as they won?t ripen. Leave them on a windowsill to get ripe. If there?s a choice then have a taste ? you?ll be amazed how different they can be, so choose the ones that taste the best. The second trick is the slow cooking, which makes the tomatoes very sweet. Best served in warm bowls or mugs at the table with some really fresh bread.
This simple dish relies on freshly ground nutmeg. Look for whole nutmeg in the spice aisle, and store it in the freezer for up to a year.
On their own, these Fudgy Toffee Pecan Cookies are soft and brownielike. Add chocolate ice cream and they become a chocolate-lover’s dream. If you’re feeling adventurous, try Mexican Chocolate Ice Cream, or play it safe with vanilla. What to buy: Skor or Heath bars, which can be found at most grocery stores, work best in these cookies. Special equipment: A 3-tablespoon ice cream scoop such as this one makes quick work of assembling these sandwiches. If you don’t have one, you can use a larger or smaller scoop or a spoon, but watch for fast-melting ice cream and don’t overstuff the sandwiches. Game plan: Using this recipe as your guide, dabble with other colors, textures, and flavors. Use different ice creams, drizzle the edible pucks with caramel or ganache, roll the edges in toasted nuts, coconut, or toffee, or slather the ice cream sandwiches with marshmallow or Nutella. Make minisandwiches for one-bite party treats. If you have leftovers, store them in the freezer in an airtight container for up to 1 week. The cookie dough can be... read more On their own, these Fudgy Toffee Pecan Cookies are soft and brownielike. Add chocolate ice cream and they become a chocolate-lover’s dream. If you’re feeling adventurous, try Mexican Chocolate Ice Cream, or play it safe with vanilla. What to buy: Skor or Heath bars, which can be found at most grocery stores, work best in these cookies. Special equipment: A 3-tablespoon ice cream scoop such as this one makes quick work of assembling these sandwiches. If you don’t have one, you can use a larger or smaller scoop or a spoon, but watch for fast-melting ice cream and don’t overstuff the sandwiches.
Huevos rotos or "broken eggs" is an incredibly simple recipe that can be served any time of day. Spaniards are more likely to eat this tasty dish of fried potatoes, chorizo sausage and eggs as a dinner dish. However, it makes a hearty breakfast or hot lunch, too. Fry potatoes and onions and top with lightly sautéed Spanish chorizo or chistorra sausage and lightly scrambled eggs and you're done!
from Flour. Now, my own favorite fall cookie: Simple molasses cookies, chewy and spicy, with a light swirl of crunchy lemon glaze.
Prep: 4 minutes; Cook: 20 minutes.
Toasting brings out the sweet, buttery flavor of the cashews. Spread them on a baking sheet, and cook in an oven heated to 350 degrees until golden and fragrant, about 10 minutes.
OK, French toast really isn’t that hard to make. But when you’re doing it for a crowd or a special occasion, it can get tedious. Enter this casserole: Just layer the bread, dump the custard base over it, and bake. This version is loaded with pecans, raisins, orange zest, cinnamon, and maple syrup, so you don’t even have to garnish it. Game plan: This recipe can be made up to 1 day ahead through step 2. Cover with plastic wrap and refrigerate. Let sit at room temperature for 15 minutes before baking. This recipe was featured as part of our Valentine’s Day Breakfast in Bed menu.
Begin this simple, distinctive side dish by roasting leeks, which mellows them and brings out their sweet side. Give them a drizzle of citrus vinaigrette, and sprinkle on toasted hazelnuts for a pleasant crunch. As a garnish, grated egg yolks are called mimosa (named for the yellow mimosa flower); we use the whites as well, to finish the dish.
New potatoes are simmered in Swanson® Seasoned Chicken Broth with Roasted Garlic for deliciously tender results.
To peel pearl onions easily, slice off the root ends and drop into boiling water for less than a minute. Drain and rinse with cold water. Pinch the stem end of each, and a peeled onion will pop out. When they're in the skillet, shake the onions frequently for even browning.
Sautéed portobellos are delicious in ragouts; as a topping for polenta or pizza; or as a filling for fajitas, tacos, or quesadillas. The portobello mushroom stands up to the robust flavors in these quesadillas, all the while preserving its own steaklike texture. Prep: 1 minute; Cook: 14 minutes
This recipe goes with Cheesy Vegetable Pasta
Hash browns can be served for breakfast with fried or scrambled eggs and toast. Chilling the potatoes in the refrigerator prevents them from falling apart when they are sauteed.
Boar Stewed Between Two Flames, or Cinghiale Fra Due Fuochi: Wild boar is an interesting meat. It's more strongly flavored than pork but obviously from a similar animal, and quite a bit firmer -- the animal was wandering around, after all, and had ample opportunity to tone its muscles. Consequently, boar requires marinating to tenderize it. This recipe from Artusi will also work well with hare or other furred game, and semi-captive animals such as wild pigs.
Malty Guinness and rich vanilla ice cream: a dreamy, frothy, creamy combination. This milk shake would be perfect for a St. Patrick’s Day celebration or equally delicious sipped poolside in August. For virgin shakes, try our Chocolate Malted Milk Shake or Purple Cow Milk Shake. What to buy: We found that using a can of Guinness instead of a bottle ensures a creamier consistency. This dish was featured as part of our St. Patty’s Day Recipes photo gallery.
This Breton butter cake is a classic dessert in Brittany. Kouign amann means "bread and butter," and if bread is the staff of life, then this special bread is certainly gilding the lily! Rich with butter and sugar, this cake needs no adornment whatsoever, although berries or whipped cream make for a special treat.
Fava beans must be shelled twice. First they're removed from their pods, then blanched, cooled slightly, and pinched to remove the outer skins. Fresh beans taste the best, but canned fava beans will also work when fresh are out of season. Look for sun-dried tomato paste with the other tomato products in the supermarket.
Pappardelle is a wide, flat pasta. If you can't find it, use fettuccine. Be sure to grate the rind before you juice the lemon.
Prep: 10 min., Cook: 10 min. This recipe turns everybody's favorite snack into a meal.
This flavorful pesto recipe is made from the freshest ingredients garlic, pine nuts, and basil. Classic pesto goes well pasta, pizza, bruschetta, and can be added to soups or omelets. Make extra batches so you'll have enough to last all winter. This recipe goes with Pesto Pizza with Butternut Squash, Pesto Mayonnaise, Basmati Rice with Corn and Pesto, Pasta Tossed with Shrimp, Vegetables, and Pesto, Chicken Chili with Pesto, Potato, Mushroom, and Pesto Omelet, Tomato Soup with Chickpeas and Pesto
This is one of Amanda Hesser's favorite things to make after a busy day.
This is a delightful combination of tastes combined in pan-sized pastry made by bunching up the sheets of phyllo on the bottom, and topping with the orange yogurt filling. A final soak in syrup completes the dish. If you can't find thick Greek yogurt, you can strain your own to thicken, using regular plain yogurt.
Chef Neal Fraser gave us this recipe. He suggested topping it with sautéed beef tenderloin, though it’s great with just about anything.
It seems everyone loves mac and cheese. This quick and easy pasta toss combines three types of cheese, plus sausage, for creamy yet hearty texture and flavor. For a more colorful version, stir in spinach.
Baked apples are an old-fashioned autumn favorite; wrapping them like dumplings transforms each one into an individual pie.
You know how you just need something that's sweet and salty? It's even more appealing when the sweet involves chocolate. That's how I felt when I came-up with this ever-so-satisfing combination.
This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It?s best made with Italian Tipo ?00? flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian delis and good supermarkets. If using white bread flour instead, make sure it?s a strong one that?s high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of colour and flavour if you like.
A pitcher of slushy daiquiris is a great way to start the weekend. You'll use about half of the melon for this recipe and the rest in Sunday's fruit salad. If you don't think your rental place will have a blender, whir these up before you leave town, and freeze overnight in a zip-top plastic freezer bag. Thaw for a few minutes before serving (knead the bag to break up big pieces). If you brought extra orange liqueur, add a splash to the mix for more flavor.
Prep: 10 min., Bake: 15 min.
Lancashire Hotpot is probably the most famous dish to come from the county of Lancashire and as you can see in this Lancashire Hotpot recipe it is very simple and straightforward to make. It is a long, slow cooked recipe, yet unlike many stews, it is still quite light and suitable for eating year round (save perhaps on a really hot summers day). Pop it in the oven, leave for a couple of hours and you have a great supper dish and, it tastes even better the next day when the flavors have had time to develop.