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Nom Nom Nom.
This tomato tart recipe is versatile in that the cheese base can be varied to suit one's Eastern European tastes. Dry curd cheese, also known as farmer's cheese or baker's cheese, Bulgarian feta or ricotta cheese can all be used in combination or alone. The fresh herbs can range from dill to thyme to oregano. While this is a great appetizer, it can be served as a vegetarian main course or luncheon dish with a crisp green salad. For visual interest, the color of the tomatoes can be alternated. Here's a larger photo of tomato tart. Makes 10 appetizer servings or 1 (10-inch) Tomato Tart
Collard greens and leftover turkey meld beautifully with commercial Alfredo sauce and nutty fontina cheese, resulting in an easy yet inventive meal. Rubbing the pizza crust with a halved garlic clove imparts lots of flavor with little effort and no chopping. You can substitute cooked chicken for turkey.
One of my go-to dishes is sausage and peppers, because it's so easy to make, requires minimal ingredients, and is versatile. I usually keep some hot Italian sausages in the freezer so I can make this; as long as I have tomato sauce, garlic, onions, and peppers, I'm pretty much all set. You can adjust the recipe to be spicy or not spicy.
Homemade ricotta is ideal for this memorable dessert. Its firm texture makes it easy to roll into balls (store-bought ricotta tends to be softer and would need to be drained first). You can prepare and chill the ricotta balls up to six hours in advance.
Using the reduced-fat tofu will decrease the fat content of this even further.
A natural affinity exists between salmon and mustard. In this sauce, fresh lemon juice and herbs temper the heat of the mustard, but its flavor remains strong enough to stand up to the salmon. The recipe calls for broiling the fish. If, like Weil, you prefer to grill when possible, heat a grill to medium, season the salmon as in step 2, place it skin-side down on the grill, and cook, covered, for 8 to 9 minutes.
These sea scallops are crisp and glazed outside, then seared to keep tender and moist inside. For a simple meal, serve with orzo tossed with chopped tomato, feta cheese, basil, salt, and black pepper.
I came up with this recipe the other day when I realized I had an extra can of sweetened condensed milk, graham crackers and a bunch of opened bags of baking treats in my pantry.
CATEGORY WINNER Starters and Beverages "I am originally from Nebraska; one of my favorite places to eat is a small chain of sandwich restaurants called Runza. They are famous for their pillowlike beef and cabbage sandwiches. Since my husband is Korean, I created these pairing the traditional filling ingredients and flavors from his culture. These make a great snack." —Mollie Lee, San Jose, California
This cake was brought to our home for our local supper club. What really made this 3-layer Italian Cream Cake taste fantastic was the toasted pecans, and the fact that it was made from scratch.
Even with equal parts Campari, gin, and sweet vermouth, the bitterness of a Negroni firmly establishes the drink as a Campari-based cocktail. No one is undecided about a Negroni. This Italian big brother to the Americano and distant cousin to the martini is so bitter that its dissenters swear it should be stored in the medicine chest. Its fanatical adherents bask in its ruddy glow and tongue-tingling taste. Some contend that this classic cocktail dates back to Florence in the 1920s, when the flamboyant count—and noted tippler—Camillo Negroni asked for a splash of gin added to his Americano. Others say that the drink, mixed with vodka or gin, has been around as long as the Americano. The Campari company, itself unsure of the origin, eventually decided that the drink should be called a Negroni to avoid confusion with all the other Campari cocktails. For a longer drink, serve a Negroni with a splash of soda. The cocktail may also be shaken and poured straight up in a cocktail glass.
This quick and easy recipe for Polish Plum Cake makes good use of an abundance of fresh fruit (plums, nectarines, peaches, apples) or it can be made with canned fruit. SHORTCUT: Use 2 (14-ounce) cans whole purple plums, drained, pitted and halved. Makes 12 servings of Polish Plum Cake
A favorite in Mexico is Albondigas, a light soup with hearty chunks of vegetables and small rice-filled meatballs.
We like to serve this smoked chicken with an Alabama-style, mayonnaise-based White Barbecue Sauce. If you prefer a smoked chicken salad, cut the meat into bite-size chunks and toss it in just enough sauce to coat it. Special equipment: You’ll need a charcoal grill to turn it into a smoker (or better yet, if you have a smoker, use it). You will also need long heatproof tongs, matches or a lighter, newspaper, 1 disposable aluminum 9-by-5-inch loaf pan, 1 disposable aluminum 8-inch square pan, a baking sheet, 2 oven mitts, 2 buckets of water (one to soak the wood chips and the other to refill the aluminum loaf pan), an oven thermometer, and a meat thermometer. A chimney starter, which looks like a large beer stein, is handy for lighting charcoal. They can be purchased at hardware stores or online. Lump charcoal is preferred because the charred pieces of wood burn hotter and cleaner than briquettes, the uniform black pillows made from carbonized wood and a starchy binder. If you do buy briquettes, avoid the self-lighting ones, which are laden with chemicals. Buy pure, resin-free, bark-free wood chips. Choose your wood chips based on the origin of the ingredient you are smoking. For example, use cedar chips for Pacific salmon and hickory chips for Southern catfish. For this chicken, we recommend hickory, but any wood... read more We like to serve this smoked chicken with an Alabama-style, mayonnaise-based White Barbecue Sauce. If you prefer a smoked chicken salad, cut the meat into bite-size chunks and toss it in just enough sauce to coat it.
This savory quiche is an incredible timesaver in the kitchen because it can be made without a pastry crust. If you have time for a crust, try making a batch of Pate Brisee a day before preparing the quiche.
At Manhattan's Le Bernardin, pastry chef Michael Laiskonis is always looking for new ways to use his awesome red wine caramel. Made with just sugar, water and wine, it's delicious with apple tarts, chocolate cake, even cheese. Here it dresses up a creamy sweet potato tart spiced with ginger and cinnamon. Laiskonis likes to roast the sweet potatoes for the filling instead of boiling them because he feels the flavor becomes deeper and sweeter.
Potato salad with bacon is a delicious twist on this traditional summer side.
The herb-and-cheese combination is infinitely variable: Try cheddar and minced chives or chopped rosemary and Parmesan.
A thin, golden brown "cake" of sliced potatoes cooked in a heavy skillet, potatoes Anna typically calls for butter. We used our own olive oil instead. Prep and Cook Time: about 1 hour. Notes: You can make this ahead and keep it warm in a 200° oven for up to 2 hours.
Prep: 20 minutes; Freeze: about 4 hours. If you can't find Meyer lemons, regular lemons work just as well.
You will need to dry the bread cubes overnight; transfer them to resealable plastic bags until you're ready to make the stuffing, up to 1 day more. Cover; bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.
This recipe goes with Roasted-Vegetable and Feta Ziti
The slow cooker yields tender meat that's just right for these pulled-pork sandwiches. Since the pork cooks for 8 to 10 hours, it's a good recipe to use during the work week.
Birmingham, Alabama, chef Chris Hastings uses fresh field peas, like black-eyed peas, in his succotash, but green peas are nicely sweet.
You've probably eaten a sandwich with a salad inside; now try a salad with a sandwich inside. Strips of corned beef are tossed with lettuce and rye-bread croutons, then topped with Thousand Island dressing—the real old-fashioned kind with "islands" of pickle relish, hard-cooked egg, and chopped scallion.
This sandwich packs in gooey cheese, smoky spices, and chunks of chicken for a comforting family-friendly dinner.
Hearty burgers get a healthy makeover with canned lentils. Spread on a tangy yogurt-mint sauce, and serve a zesty carrot salad on the side. When combining the burger ingredients in the food processor, don't overprocess; you want some small chunks to remain to give the patties a nice texture.
For a bolder-flavored grilled steak this summer, try marinating skirt steak in red wine and topping it with all of the classic steakhouse pairings: blue cheese, mushrooms, red onion, and bacon. Cooking bacon strips right on the grill means zero grease cleanup, and a quick chop of the grilled vegetables makes for an easy and supersavory steak topping. Serve it all up with a Caesar Salad. Special equipment: You will need a pastry brush for this recipe. Game plan: If you’re using wooden skewers, soak them in warm water for 30 minutes beforehand, so they don’t burn on the grill. This dish was featured as part of our Grilled Toppings That Put Barbecue Sauce to Shame.
This tube cake gingerbread is the creation of my friend Rick Rodgers. Once while he was visiting food writer Bruce Aidells, who is a beer aficionado, they wondered how the intense flavor of stout, the Cabernet Sauvignon of beers, would work as the liquid in a gingerbread. The idea isn’t new after all; I found old Irish recipes using porter ale (a weaker form of stout) in gingerbread, as well as in porter cake, a spicy fruitcake that is also soaked with stout after baking. The dark, dense, malty flavor of the stout ends up making a gourmet, yet old-fashioned, gingerbread that balances the inherent sweetness of the sugar and molasses. I like to use one of the special decorative fluted tube pans to make this cake look really special. Serve warm slices with a small dollop of Orange Hard Sauce melting on the side. This dish was featured as part of our St. Patty’s Day Recipes photo gallery.
Butter, sugar, eggs, salt, and flour—that’s the short ingredient list for these versatile sandy-textured sugar cookies. For simple round cookies, form the dough into a log, then slice it into rounds. For shaping with cookie cutters, roll out the dough to 1/8 inch thick and cut it into cool designs. Game plan: The dough can be kept in the refrigerator for up to 3 days or frozen for up to 2 months. This recipe was featured as part of our Holiday Cookies photo gallery.
This salad is not only eye-catching, but is great-tasting. The ruby red pomegranate seeds combine with the green lettuce and the yellow and green avocado, not to mention the pink shrimp. All the ingredients are grown in the Mediterranean and are in season in the Fall, making it a great choice for holiday dining.
If you’re a peanut butter fan, these cookies won’t last long. You’ll enjoy every last crumb! Don’t forget to serve them with a tall, cold glass of milk.
Blackstrap molasses, produced from the final pressing of sugarcane, is much darker in color and higher in mineral content than regular molasses. Its complex taste, which is not purely sweet, makes for a more interesting sauce, but you can substitute the same amount of regular molasses in a pinch. Cook: 1 hour. This recipe goes with Pork Ribs from Crook's Corner
Beef burgers are great, but every once in a while you might want something different to throw on the grill. Try this lamb burger: meaty and juicy, with loads of aromatic spices, and topped with a cooling Cucumber and Cumin Yogurt Relish that beats ketchup any day. Read more about grilling.
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
Royal icing is the icing of choice for decorating cookies. With a slightly lemony taste, it’s great on anything from sugar to gingerbread cookies, and it hardens when it dries so decorations stay in place. This is a basic recipe for white icing, but you could add food coloring to make it any shade you please. Game plan: For a looser icing, add lemon juice by the 1/2 teaspoon until desired consistency.
All of the key ingredients for a traditional red velvet cake—cocoa, buttermilk, vinegar, and red food coloring—are here in these colorful cupcakes. They will be a hit for Christmas, Valentine's Day, the Fourth of July, or any other special occasion where red and white are the colors of choice.
My daughter's comment was "I could just eat this with a spoon." Homemade Lemon Curd goes way beyond taste compared to a store-bought version.
Maureen Clancy, the author of this story, developed an easier and lighter version of Wiener schnitzel after her two college-aged sons discovered the dish on a trip abroad. Serve with a tossed salad of mixed greens, cherry tomatoes, sliced cucumber, and onion.