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Nom Nom Nom.
This wonderful holiday recipe for espresso shortbread can be found in "Season's Eatings" along with the following recipes: Basic Shortbread, Chocolate-Glazed Shortbread Fingers, Lemon-Poppy Seed Glazed Balls, and Black-and-White Triangles.
A simple summer fruit dessert made right on the grill.
Turn forgotten produce and herbs loitering in the fridge into this easy, quick soup. To see this recipe with illustrated steps, check out The Basics: How to Make Chunky Vegetable Soup.
"While we were visiting my brother's family, my husband threw this together from what was in the kitchen. The dish was such a huge hit even our finicky teenagers were heading back for seconds." --CL Reader
I use this frosting when the flavor of a cake calls for cream cheese with tropical-island flair.
Reposado, one of four categories of tequila, is aged in wood barrels that lend a mellow character to the liquor. Some versions contain added flavorings and colorings.
For a fitting end to a hearty autumn meal, serve this free-form tart featuring pears, cheddar, and caramel. You can make the galette a day ahead, but drizzle the caramel over it just an hour or 2 before you serve it.
Use a regular skillet (not a nonstick pan) for this recipe; you'll get more flavor and color in the sauce.
Bring the sweet flavors of summer to the table with this deliciously simple fresh strawberry pie.
Cachitos are little ham-filled, crescent-shaped rolls. Quite popular for breakfast in Venezuela, they are sometimes called Venezuelan croissants, but they have the rich texture of a dinner roll rather than the flaky texture of a true croissant. They are much easier to make than croissants too!
Prep: 15 min., Cook: 8 min., Chill: 2 hr. To save time, use instant chocolate pudding and store-bought granola. The pudding isn't as rich, but it's quick.
This is a quick and easy soup to make with canned tomatoes and milk, but sauteed chopped onion and celery give it a homemade touch.
Prep: 5 minutes; Cook: 22 minutes; Total time: 27 minutes.
This tangy side dish with sweet onions and honey pairs beautifully with burgers or steak. This salad is best chilled but can stay at room temperature for up to two hours. You can also use sweet-hot mustard in place of the Dijon and honey for a zesty flavor.
This is an excitingly good Russian dressing which I had served to me many times in a small New york restaurant in the 1920’s. It is classically different from the usual Russian dressing served today, which resembles Thousand Island dressing.
Butterflying the pork tenderloin reduces the cooking time and the simple rub of fennel seeds, coriander, Worcestershire sauce, and minced garlic adds aromatic spice. Don't worry if some of the rub stays in the pan after cooking-those tasty bits pan sauce.
Refreshing, zingy and perfect for a hot summer day.
This recipe for apple "custard" pie was originally called Elysian (Elysée in French) pudding and served during the Victorian era in New Orleans. It's not overly sweet which is why it fits so well in a site devoted to Eastern European desserts, which are typically only moderately sweet. Puff pastry can be substituted with pie crust, but I like the former because it's so easy. Makes 1 (10-inch) Apple Custard Pie
If your market sells hazelnuts with the skins removed, you can skip Steps 1 and 2, and just finely chop the nuts.
Loaded with Protein. Prepare this and take along a handful of granola for a quick breakfast on the go. Adding the yogurt at the very end imparts a creamy texture to the smoothie.
Jalapenos range from mild to strong. They can be roasted, stewed, or, as in this case, pickled.
This recipe for Braised Pork Chops is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Try serving this with hush puppies and sour slaw.
This sort of veg dish is good for anything ? from using as antipasti to serving with meat or fish.
We strike just the right balance of boozy rum and sugar. A spot of butter rounds out flavors and keeps saturated fat in check.
"Brined pork is about as good as it gets. Throw some bourbon on it, though, and it somehow gets better." --Mike Wilson, former Test Kitchen Professional
This is a great recipe for transforming leftover roast chicken into a satisfying family meal. Good with steamed broccoli and, for heartier appetites, some boiled new potatoes.
This is a classic Greek pasta dish. It makes a good-size pan and is rich and special enough to serve to a fairly large group of people. Like lasagne, it can be prepared ahead and baked just before serving, which is another reason it works so well as a party dish.
This simple dish doesn't take long to cook and is best when prepared the morning of the brunch. If you need a head start, however, you can mince the shallots and cut the ham the day before.
This is a favorite dessert [from Ann Grundfest Gerache, Vicksburg, Mississippi] served at community Passover seders sponsored by Vicksburg’s Congregation Anshe Chesed. Game plan: As soon as the macaroons have cooled, store them in an airtight container to keep them crisp. Note: Recipes in Marcie Cohen Ferris’s book Matzoh Ball Gumbo were compiled from a diverse mix of Jewish Southerners who have blended religion and region through home cooking. This recipe was featured as part of our Southern Seder story.
Barbara Lynch isn't choosy about which squash to include in this deeply flavored dish, which gets finished with a sage-infused cream sauce—she goes with whichever varieties look best at the farmers' market—but butternut and delicata are among her favorites.
Once in a rare while, I perfect an hors d’oeuvre that is so successful and addictive that I end up serving it at every party without ever tiring of it. The Scallop Puffs Que Sera, from my Nantucket Open House cookbook, have become one such signature morsel and these, I wager, are destined to serve as co-stars.
In France, a croque monsieur is a grilled ham and Gruyere; the madame has an egg on top.
With a name like that these cookies should be beyond difficult to make. They ought to involve soft ball sugar and whisking till your arm is about to fall off, not to mention an acute knack for the pastry arts. It’s almost a shame to discover that the most skill required is rolling the dough into a log.
Fans of carrot-ginger dressing will appreciate this riff on the classic, as developed by cookbook author Leah Koenig. Here, sweet summer plums blend with miso and ginger to complement a crunchy romaine and radish salad.
You'll love this twist on traditional macaroni and cheese, and so will your kids. Cheese adds fat-burning CLA. Resistant Starch: 2g
Martha Stewart Living editor Sarah Carey shares her recipe for peach stuffing.