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Nom Nom Nom.
The secret to these chocolate-peanut bar cookies is the crushed vanilla wafers.
This is a great way to use leftover holiday ham. You'll need about 2 cups to replace the ham steak. Don't forget to toss in the bone for added flavor.
This colorful salad is a favorite on the Aeolian Islands off the northeastern coast of Sicily. Many of the seafood, vegetable, and pasta dishes on these islands, as in the rest of Sicily, call for locally produced salted capers, which have a more decisive flavor than capers packed in brine. Look for salted capers in Italian markets; rinse thoroughly before using. Serve salad with grilled bread.
To prevent the apple from turning brown, chop it while the sauce is cooking down. After that step, this recipe comes together rather quickly.
Baked in a very hot oven, the sauce reduces until the panch phoron seeds cling to the chicken and vegetables in chewy nubbins.
The season's best vegetable s and a variety of cheeses make this vegetable quiche a crowd-pleasing and healthy meal that can be assembled the night before, refrigerated and cooked just prior to serving.
Though this tart is traditionally filled with fresh, unsalted myzithra cheese (which can be difficult to find in the United States) or whole-milk ricotta, we discovered that manouri, another Greek cheese that’s fresh and lightly salted, complements the sweet honey and lemony crust. What to buy: Manouri can be found at some supermarkets (like Whole Foods), most cheese shops, and Greek grocers. This recipe was featured as part of our Greek Easter Celebration menu.
Baby artichokes take a few minutes to prep, but they’re worth the extra effort: A little trimming, and the entire vegetable is edible, unlike larger globe artichokes. Serve baby artichokes alongside pork tenderloin or chicken.
Farro is a grain similar to pearl barley, but it?s dried in such a way that instead of being fluffy and spongy it becomes chewy and nutty. You may have difficulty getting hold of it, but if you can find it you?ll be using it all the time ? it has an unusual flavour half-way between rice and couscous (this recipe will also work well with both of these). In Italy it was a major food for the ancient Romans, who used it to make bread, porridge and soup before they got hold of wheat. Nowadays it?s used in salads, soups, stews, even pastas. You should be able to buy farro in good Italian delis, and supermarkets have started to stock it in the special selection aisles. Here?s a recipe for one of my fave salads ? give it a go.
Fettuccine topped with creamy and rich Cajun shrimp and Andouille alfredo sauce makes a hearty meal perfect for entertaining.
Serve this top-rated pecan tart recipe for dessert at holiday dinners and parties.
Pasta is the perfect weeknight meal. Your family will love the comforting flavors, and you'll love that it's surprisingly low in calories.
Made with leftover sweet potatoes, turkey.
Online reviews raved about the contrast of flavors provided by tangy tomato chutney, savory chicken, and sharp cheddar cheese. If you can't find tomato chutney, make your own using the recipe provided, or use store-bought barbecue sauce.
Creamy and garlicky, this dressing is also superfast and easy.
You can use rum or tequila instead of vodka for a twist on this drink. Tomato juice is a concentrated source of lycopene; a 1/2 cup serving supplies one-third of a daily lycopene dose. Lycopene count: 8 milligrams per serving.
This ultra-savory recipe calls for a pizza crust instead of the traditional flaky pastry crust. Simply roll out the dough and place it in a pie pan, then top with a mixture of sweet, caramelized onions, salty Canadian bacon, and chopped spinach. Sprinkle with Monterey Jack cheese and you've got a quiche and pizza all in one.
This recipe starts with a ball of fresh, sticky pizza dough (sometimes called "ready to bake" pizza dough) that comes in a plastic bag and is available in most major supermarkets.
No matter what your budget, you can make this dish with all different types of fish. It?s nice to try to get a mixture of oily and white fish fillets, alongside things like shellfish, prawns and squid. You want everything to cook at the same time, so just make sure that whatever you use is all sliced up into pieces roughly the same size. You can cook it all together in a pan like I?m doing here or on the barbecue or, for a healthier way, you can steam it all ? whichever, finish the dish off with extra virgin olive oil, lemon juice and chilli as these flavours all work so well with asparagus and fish.
Notes: Accompany with thinly sliced cucumbers dressed with seasoned rice vinegar and chopped fresh mint.
These are as simple as ham and cheese, but much more flavorful.
Rubbed with basil and spices, baked skinless chicken breast has a bright taste. Mango contributes heart-protective beta-carotene, and the lavash is a good alternative to a flour tortilla, which often has some trans fats. The chicken and the mango dressing can be made one day ahead and stored separately in the refrigerator. Return to Healthy Lessons In Lunch Menu
, and sweet leeks, all tied together with a yogurt-lemon dressing.
This is a signature dish at Komi, where Johnny Monis slowly roasts the baby goat in milk until it's meltingly tender, then simmers it in tomato sauce before spooning it over fresh, eggy pappardelle noodles. The key to the dish is giving all of the elements enough time to come together: "We never serve our ragù the same day we make it," Monis says. "When the ragù is allowed to cool overnight, the flavor and texture completely change."
Pumpkins are so versatile, the things you can do with them are endless! Their flavour goes well with chilli, nutmeg and sage. If you?ve never cooked one before, you?re in for a real treat.
Apples in an omelet? Don’t knock it till you’ve tried it. Apples bring a touch of texture and sweetness to these savory morning eggs, made smoky and pungent with blue cheese and bacon. Serve with Home Fries on the side. What to buy: If blue cheese isn’t your thing, this omelet is equally delicious with shredded sharp cheddar cheese. Special equipment: You will need an 8-inch nonstick frying pan. See more easy omelet recipes.
Rioja wine sorbet is a cool and refreshing dessert for a warm summer evening, but it’s also a very colorful and festive dessert for a winter or holiday gathering. Even though it is easy to make, you must allow enough time for the marinating and freezing processes.
Deze kebabs zijn ideaal wanneer je voor een stel vrienden kookt of voor een feest. Ze zijn zo eenvoudig te maken en zo verdomd lekker. Ik heb iedere soort in een ander gekruid mengsel gemarineerd, dus zoek je favoriete soort uit en ga je gang. Ze kunnen allemaal onder de grill, in de pan of op de barbecue worden gegrild.
You've roasted your turkey, left it to rest and now it's time to make the turkey gravy. Turkey is the best gravy to serve alongside your roast bird as it is made from the juices of the bird plus a few other simple ingredients. If you don't have any poultry stock in your freezer, don't panic, you can use a ready made stock, or a good quality stock cube.
Use this recipe as a crust for our Apple-Blackberry Pie.
These slightly sweet and spicy chicken wings are easy to eat with your fingers and go great with beer. The glaze, made from common ingredients, is a snap to throw together. Have lots of napkins on hand for sticky fingers. Game plan: To prep for tailgating, season the chicken with salt, pepper, and cayenne and make the glaze before you head to the stadium. This dish was featured as part of our Tailgating Recipes photo gallery. If this recipe has inspired you, enter your own dish in the Tailgating Recipe Touchdown Challenge. You could go home with some serious cash!
The Humphreys made two recipes of this dish for their party.
Lightly coat hands with cooking spray to press the slightly sticky crust into the pie plate. The filling may be thin after mixing but will harden in the freezer.
Simple yet elegant.
This side dish goes well with fish or seared steak.
Grilled pork chops benefit dramatically from a hard cider brine that penetrates right to the middle of the meat and an apple-brandy glaze that coats the outside of the pork with a tangy sweetness.
To quick-soak the beans, cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Then continue the recipe with preheating the oven. Just one serving of this side goes a long way toward helping you reach your daily fiber goal.
Use the green, leafy tops from beets to make this quick pasta dish.
Vindaloo is typically the hottest of curries, but the spices here mitigate the heat. Found in specialty markets, fenugreek seed, with its mildly bitter and sweet flavors, plays a prominent role in southern Asian cooking. Vindaloo can be made up to 2 days ahead and refrigerated. To reheat, place over medium-low heat and stir often.
This recipe for a refreshing fruit slushy dessert comes from Cindy Scott of Gridley, California.
This low-fat cheesecake recipe lets you enjoy a slice of classic New York cheesecake without all the guilt. Fat-free sour cream and cottage cheese and reduced-fat cream cheese keep this dessert light, creamy, and flavorful.
Here's a hearty, tangy dish for a chilly autumn night. Pork, cabbage, and caraway—a classic German combination—pair well with crisp, dry Riesling. Note: If you don't have a mortar and pestle, you can crush your spices by whirling them in a spice grinder or a clean coffee grinder.
When asparagus is out of season in the winter and fall, use fresh green beans or broccoli.
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.