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Nom Nom Nom.
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."
A colorful variation on the Stinger made with green crème de menthe instead of white.
Though aioli sounds fancy, it’s really just a garlicky mayonnaise. Here we use a combination of vegetable and olive oils since an aioli of solely extra-virgin olive oil can be overpowering (and expensive). You can just as easily swap out the grapeseed or veggie oil for more olive oil if you prefer the assertive flavor. Try a dollop in a bowl of Fish Stew or on a BLT
The meat-and-potatoes combo is perhaps the ultimate in comfort food, but it can get boring quickly. Switch things up with this creamy noodle-sausage bake—it’s easy enough for a weeknight meal but refined enough to serve to company. What to buy: Bockwurst is a mild, fresh veal-and-pork sausage flavored with herbs. It is widely available at grocery stores and butcher shops. If you can’t find it, just use your favorite fresh sausage. Celery root, also known as celeriac, is a knobby-looking root that can be found in gourmet grocery stores and at farmers’ markets. It imparts a sweet, vanilla-like flavor to this dish. If you can’t find it, go ahead and use regular celery. This recipe was featured as part of our Oktoberfest Food photo gallery.
Hominy is made of dried corn kernels from which the hulls and germs have been removed. You can find it in the canned-vegetable section of the supermarket near the corn.
This is one of my favorite Thai dishes - that crunchy, fresh, shrimpy salad slathered in lime, fish sauce, cilantro, and Thai basil. It's also one of those foods I never thought to make on my own. Instead, I reserved it for infrequent visits to Thai restaurants and Thai Buddhist temple brunches. Until I found a place where I can buy fresh green papaya in San Francisco.
Spinach serves two purposes here: Half of the leaves are shredded and wilted with the warm lentils, while the rest is dressed and makes a base for the salad. For the cheese, choose a good-quality aged white or yellow cheddar; its sharp flavor will perfectly contrast the lentils' earthiness.
This sticky rice recipe is simple to make and oh so delicious! A meal unto itself, this Thai Sticky Rice with Pork & Mushrooms is a savory dish that is similar to fried rice, except it has a wonderfully chewy texture that even kids enjoy. While this recipe would normally be made with Thai or Chinese sausage, I've substituted strips of bacon, which I find works wonders with this recipe. Note that you can either include the minced chili in the recipe, or leave it out and serve with chili sauce on the side (it's delicious like this!).
Barbara Lynch simmers baby artichokes in an aromatic white wine broth, then stuffs them with a juicy crab salad for a light starter that honors her husband Charlie's family tradition: "His mother made artichokes for every festive occasion. She's no longer around, so I always try to make one dish with artichokes in it for him."
Smooth, creamy carrot soup is tasty when done right, but it can easily become mundane. This version spices things up with coconut milk and curry.
Almond paste makes the cake a bit sticky, so be sure to coat the wax paper in the pan with cooking spray and dust with flour before spooning in the batter. Combining the almond paste and sugar in a blender or food processor helps incorporate the paste into the batter without lumps. This cake can be made a day in advance; just wrap it in plastic wrap, and store in the fridge.
Use a darker grade of syrup for the most richness and intensity. A small portion of the syrup is stirred in at the end so the flavor is more pronounced.
Our test kitchen gave this its highest rating. It can be made weeks in advance, frozen, and then baked the day before the party. You can also omit pistachios and use 1 pound walnuts, if desired. If butter hardens as you layer the baklava, microwave briefly on LOW to liquefy it. Prep: 1 hour 30 minutes; Bake: 2 hours 10 minutes.
The deep chocolate flavor and rich consistency belie this dessert's low-fat status. Freeze the sorbet up to two days in advance; let stand at room temperature 15 minutes to soften a bit before scooping.
This sauce is delicious over pancakes and waffles. This recipe goes with Berry Bread Pudding
Made with leftover cranberry sauce. This recipe goes with Turkey Tostadas with Spicy Cranberry-Chipotle Sauce
This simple, healthy recipe for Asian chicken soup is from Everyday Food, April 2007.
Using Italian and Cheddar cheeses updates this family favorite that is sure to please kids as well as impress adults. Prep: 6 minutes, Cook: 4 hours Slow-Cooker Size: 3-quart
Lower the fat in this classic pasta sauce by about 10 grams per serving by using half-and-half instead of whipping cream and decreasing the amount of butter and cheese ever so slightly.
When you are dealing with ingredients as special as lobster, the cooking should be so straightforward that it doesn't distract from the amazing, natural flavors. Basting the lobster and sweet corn with garlic butter is all you really need to do.
Conservative types who favor only raisins in their oatmeal cookies may be shocked by the additions to this humble dough. Although the number of ingredients appears excessive, trust us—these flavors and textures were meant for each other. Game plan: Oats can absorb major amounts of moisture from the other ingredients in your cookie dough, so the longer the dough sits before you bake it, the less your cookies will spread.
This recipe for Hungarian stuffed peaches or toltott oszibarack features a nut, sour cream and crystallized ginger filling. Cling-free firm-ripe peaches will do nicely. If you can get the stone out without cutting the peaches in half, more power to you! Otherwise, cutting them in half will be fine. Don't discard any flavorful leftover poaching liquid. Turn it into simple syrup for sponge cakes with this Poaching Liquid Quick Tip. Serve the chilled poached peaches with a hot chocolate sauce. Also see this stuffed pears recipe. Makes 4 servings of Hungarian Stuffed Peaches or Toltott Oszibarack
and learned how to make this dish. It tastes so rich and divine that you'd never suspect it's so economical and quick to make! She'd let me request a special meal for my birthday, and I often requested this dish.
Pulled pork is simple to make in the crockpot, and can be used in many ways. This South American-style pork is seasoned with cumin, oregano, orange and lime, garlic, onions and green chiles. It's delicious in tacos, in sandwiches with salsa criolla, or with rice.
A dusting of powdered sugar or cocoa powder is a traditional garnish for this classic dessert. Here, we sprinkle the tops with sliced almonds before baking to add contrasting flavor and texture.
In the 2010 Oscar-nominated film A Serious Man, Larry Gopnik’s life seems pretty miserable. After unsuccessful therapy sessions with three different rabbis and bad news from his doctor, Larry could use an elixir. We would prescribe him a Martinowitz—a gin martini straight up, dirtied with a kosher dill pickle. This recipe was featured as part of our Best Picture Cocktails story.
Softer than traditional biscotti, these are baked for a shorter time.
These sandwiches are a new interpretation of the classic BLT. Pancetta is Italian cured bacon; substitute domestic cured bacon, if necessary. You can prepare the mayonnaise mixture and cook the pancetta up to one day ahead.
We love the icing-and-candy embellishments on these gingerbread people, but the cookies are just as charming when decorated more minimally from head to crumbly toe. Cut details (like a heart, or eyes, or clothing) from the dough scraps. Well-wrapped, the dough can be frozen up to one month. Let soften slightly before rolling. This recipe appears on the Martha Stewart Makes Cookies app for iPad.
Shrimp and pasta combine with a creamy sauce for a quick and delicious dish. Round out the meal with a Caesar salad.
The cooking time for your peaches will vary depending on their ripeness. The glaze also works well on chicken.
This dish is a delicious combination of sweet and savory. It’s a distinctive recipe that defines our style of cooking: simple and rustic, yet sophisticated. Serve with mashed potatoes or buttered egg noodles for a comforting winter dinner.
Here's our lightened rendition of a traditional yellow squash casserole; it's just as delicious just minus the guilt! Meat-and three casseroles are usually laden with mayo, cream, butter, cheese, or any combination of the four.
The bread and Vietnamese filling—carrot and radish, cilantro, mayonnaise, and cucumber—are traditional in this vegetarian take on the classic. Prepare mayonnaise mixture and toast bread while the tofu and vegetable mixture marinate. Visit battleofthebanhmi.com to share your love of this sandwich with others and find the best available in your area.
Soy milk made from only soybeans and water works best in this savory custard; look for it in boxes on the organic-foods aisle of the supermarket. It provides each serving with 4.2 grams of soy protein.
This recipe is very similar to the outstanding apple fritters they serve at the Applewood Farmhouse Grill in Gatlinburg, Tenneessee. Be sure to serve them warm with some of your homemade Apple Butter.
Black Forest cake is a crowd-pleaser, with its combination of chocolate and cherries and alcohol. The problem is that it’s hard to get all those elements in each forkful. Our solution: deconstruct it (swapping lambic for Kirsch and adding in chocolate crème anglaise for good measure) and layer it in “strata” so each bite is filled with everything this dessert has to offer. What to buy: Belgian lambics are becoming more popular and therefore more commonplace. Lindemans Kriek Lambic is the most widely available kriek lambic, and it can be found at most gourmet grocery stores and liquor stores. Game plan: Everything can be prepared up to 1 day ahead, and the dessert can be assembled up to 8 hours ahead. This recipe was featured in our 2006 Moktoberfest! menu.
To help us learn more about Persian (a.k.a. Iranian) food, we turned to culinary authority Najmieh Batmanglij. In addition to insight on Persian culinary traditions, she provided us with recipes from her book New Food of Life. What to buy: Advieh is a mix of numerous herbs, the most common of which are cumin, cinnamon, cardamom, and dried rose petals. It can be found in Middle Eastern markets or at Kalustyan’s. When buying saffron, choose threads rather than powder, which is too often adulterated with turmeric.
The sweet potato keeps its superfood status in this healthy recipe for oven fries. A sprinkling of grated orange peel adds a zesty note.
... but the fruits were so juicy and sweet in their own right that it seemed a crime to cover them up with sugar! Thus, we came up with the nectarine tartine. Not only is it fun to say but it has all the qualities of our favorite kind of summer dish - light, fresh, little or no heat required, and taking full advantage of the season's produce.
- sweet pumpkin compote - that we showed you earlier this week? Well, we were so inspired by that and the butternut squash version from Patricia that we had to try it ourselves. A few experiments and modifications later, we ended up with a gooey sweet jam, rich and caramelized like dulce de leche, but full of the smoky fall flavors of butternut squash and coconut.
When the Moors invaded Spain they brought grapes and dried fruits with them. Their love of mixing dried fruits with meats definitely left its mark on Spanish cooking and this is my nod to that time in Spain's history. Cut into these big tender chops and you'll get sweet juicy flavours inside perfectly cooked meat. Go to a good butcher and ask for chops that are 2.5cm thick, ideally with two different colours of meat on them: the sweet darker meat, and the leaner eye meat. Then head to any good food store for the jarred beans. Spanish beans are like the Bentley of beans, so although they cost a bit more than the tinned ones they make all the difference.