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Alfajores are unusual and delicious sandwich cookies, made of two shortbread-like cookies and a dulce de leche filling. Alfajores make perfect gifts - they are easy to decorate, and keep well enough to send in the mail. Make them extra special with homemade dulce de leche.
The tart is made with buttermilk which, in times past, was the byproduct of churning butter. (Today it's made commercially by adding special bacteria to nonfat or lowfat milk.) Buttermilk was and still is widely used in recipes across Eastern Europe for breads and desserts. Any fresh berry can be used. Freeze leftover egg whites and save for leftover egg white recipes. Here's a larger photo of berry and buttermilk tart.
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.
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Add Mediterranean flavor to lettuce cups by combining ground chicken with chopped artichoke hearts, oregano, green olives, and fresh mozzarella.
This easy Moroccan rice recipe is very versatile and can be served as a side or main dish. Adjust the seasoning or quantity of bell peppers to your own family's tastes. Diced beef, lamb or chicken can be added – simply brown the meat with the rice before adding the liquids. Serves 4.
Roast goose was the traditional Christmas roast long before turkey. It is a lovely bird to eat but has less meat than a turkey and can sometimes be a little dry. This Roast Goose and Chestnut Stuffing recipe makes the most of the flavor & texture of goose but by using a boned goose and cooking in a water bath then roasting the meat remains juicy and moist. Boning a goose is easy when you know how but is time consuming. Ask your butcher to bone it or follow the instructions from Italian food guide Kyle Phillips. The recipe can be made even more festive by adding black truffle, foie gras or both.
The ingredients for this spread are cooked and then placed in a food processor and chopped, so that the spread is smooth. Makes 1 1/2 cups spread.
Because they can be assembled ahead and baked at the last minute, stratas make great brunch entrées. Roxanne Chan also likes to serve this at lunch or dinner.
John Gertsen, bar manager of Drink in Boston, gave us the recipe for this aptly named Prohibition-era cocktail. This recipe was featured as part of our New Year’s Eve Speakeasy Party.
This recipe is handy for entertaining because the initial cooking can be done up to a day ahead. The ribs then can be quickly finished on the grill or in the oven, just before serving. Prep: 10 minutes; Bake: 3 hours; Rest: 20 minutes; Grill: 10 minutes.
Smoked hocks or a meaty ham bone adds another layer to this sauerkraut soup. Some people thicken the soup with roux or add potatoes, but my mother always used barley, which I've done here. She never used caraway seeds, but others do. It's good in all these variations. Serve with hearty dark rye bread and you've got a meal in a bowl. As with most soups, it tastes better the next day. The soup can also be turned into Creamed Sauerkraut Soup. Here's a larger image of Polish kapusniak. Makes 6 servings of Sauerkraut Soup
Keep ground beef and homemade tomato sauce in your freezer (or use best-quality jarred sauce) for a biscuit-topped Italian rendition of shepherd's pie.
Look for orange and lemon curds on the grocery aisle with the jams and jellies.
The classic mimosa is equal parts orange juice and Champagne. In this recipe, pineapple juice and grenadine add a twist of flavor and color.
A traditional Thanksgiving stuffing. This recipe was featured as part of our Thanksgiving for Beginners menu.
This summer-friendly pie comes together in minutes using store-bought items such as frozen lemonade and a ready-made prepared graham cracker crust. It's the perfect cool-off treat after a hot summer afternoon.
. So we invented something new: reverse tabbouleh!
This simple beef-and-cheese dinner makes a great kid-friendly option for busy school nights. Plus, since it calls for onion, bell pepper, tomatoes, kidney beans, and corn, chili mac is a great way to sneak extra veggies into your kids' diets. For more beef dinners, see our complete collection of beef recipes.
Who says margaritas are just for summer? Celebrate the holidays with this festive frozen drink featuring both cranberry juice cocktail and fresh cranberries. Reserve some of those fresh berries to make a simple garnish.
Resistant starch: 3 grams
A combination seen on burgers, baked potatoes, and even macaroni and cheese, smoky bacon and sharp cheddar are a natural fit inside a spicy chile. Surrounding everything with more cheese doesn’t hurt either. This recipe was featured as part of our Jalapeño Popper Recipes photo gallery.
When it comes to cookies, we all have our preferences. Me, I'm a texture girl. I like them soft and chewy. Any soft and chewy cookie automatically has my attention. These snickerdoodles were redesigned with that in mind. I often don't like snickerdoodles that much; they get too crisp, too crunchy. Not these — they'll still be soft days after you've made them.
A hoisin-peanut sauce stands in for the traditional rémoulade in this take on the New Orleans classic.
A dish of sautéed apples splashed with Calvados is a quintessential dessert served at French farmhouses. Add a scoop of vanilla ice cream or Chantilly cream for a rustic after-dinner treat.
This is dead simple, completely versatile and absolutely gorgeous. It?s not a pretty-boy pie; it?s a proper, old-school pie that everyone will be over the moon to see on the table. I?m putting leftover white turkey meat to good use here, but you could also mix brown meat in there too.
Eastern Europeans love fish and with all the lakes, rivers and seas, the variety is staggering. This recipe for poached fish in shrimp sauce is fast and easy and it works well for a vegetarian family dish or elegant entertaining fare. I use cod because I like the meatiness of the fillets, but white fish or other thin fish fillets can be rolled into a pinwheel and used instead. And whole milk can be substituted for the half-and-half (you might have to increase the flour). Serve over rice / noodles, if desired. Here's a larger image of poached fish in shrimp sauce. Makes 6 servings of Easy Poached Fish in Shrimp Sauce
Moist yet crusty ciabatta and nutty Gruyère cheese set this dish apart from traditional French toast. A vegetable peeler works great for getting thin slices out of the cheese. Rome or Fuji apples would also work.
Your family will enjoy the homemade taste and old-fashioned goodness of this apple strudel made in half the time of the traditional version.
The original version of these ribs isn’t that hard to make, but not every backyarder has a smoker that will run all day at 275°F and have enough room to comfortably spread out three slabs of ribs. So this is a good substitute for using a kettle, a smaller smoker, or a gas grill. The only catch is that you’ll have to adjust the times and temperatures to your cooker. It may be a little tricky at first, but take notes and you’ll have it down perfectly after a few tries. The first couple of batches will be pretty good anyway.
No bathtubs are required to make this aromatic ersatz gin. Nick Fauchald simply infuses vodka with the botanicals professional distillers use, including juniper berries and orange peel. The fragrant, amber-colored (and lawful) result is delicious in martinis and other gin-based cocktails.
This is a casserole version of the classic individual pastries. It's much quicker to assemble with less fuss, and it's just as tasty.
Prep: 10 min.; Soak: 8 hr.; Cook: 6 hr., 15 min.; Stand: 1 hr. You can find dried peanuts in the produce section of your local supermarket or at a farmers market. Store cooked peanuts in the refrigerator up to three days. If you prefer your peanuts warm, heat them in the microwave, covered, at 80% power for 3 to 5 minutes, stirring once.
This is the classic Buffalo chicken wing sauce recipe. The Buffalo chicken wing was invented at the Anchor Bar in Buffalo, New York. Makes 1 Cup Buffalo Chicken Wing Sauce
In a traditional trifle, liqueur moistens cake that's layered with custard and fruit. In our lighter, parfait-like version, we used the sweet juice from mashed blackberries and blueberries to soak into the cake and lime zest to flavor the whipped topping. Fresh strawberries and raspberries will also work well in this recipe.
Try this easy-to-make recipe from Lucinda Scala Quinn's "Mad Hungry" cookbook for a surefire kid-pleaser.
The slurry (a mixture of flour and water that's whisked together) is the secret to keeping the low-fat crust tender.