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Jennifer McIlvaine changes her "pestos" with the seasons--stinging-nettle pesto in spring, basil and mixed herb in summer and fall, and hearty greens in winter. The recipe is flexible enough to allow experimentation; try it with your own favorite herbs. Prep and Cook Time: 20 minutes.
A sophisticated combination of rum, apple brandy, and sweet vermouth.
An Apple Brown Betty is sometimes also known as an Apple Crisp. Make this recipe really special by using your own Homemade Granola.
Toasting give the delicate bread a firmer texture, so the milk and eggs don't make it mushy. You can also use toasted French bread cubes, but the slight sweetness of the Hawaiian bread brings out the salty ham and nutty cheese flavors. Use the remaining rolls to make mini ham and cheese sandwiches.
Tsoureki, a sweet yeast bread made of eggs, milk, and butter, is a staple during Greek Easter. The three-strand braid symbolizes the Holy Trinity, while the red-dyed hard-boiled egg braided into the dough symbolizes the blood of Christ. The bread is delicious and keeps for several days, but eat that double-cooked egg at your own risk. What to buy: For a more authentically Greek Easter bread, season it with mahlepi and mastic. Mahlepi, also known as mahleb and mahlab, is the seed kernel found within the stone of the St. Lucie cherry. It is ground into a powder and used as a spice in Middle Eastern foods. It tastes similar to bitter almonds and tonka beans. Mastic is the sap of the mastic tree, which grows in Greece and across the Mediterranean. The sap is dried into a resin or gum, then ground and used as a spice. Mastic and mahlepi can be purchased at Greek grocers or online. This recipe was featured as part of our Greek Easter Celebration menu.
You can make this sauce a day ahead of time; to rewarm, stir it gently over low heat. This recipe goes with Chocolate-chip Shortcakes with Berries and Dark Chocolate Sauce
This colorful, healthy avocado and grapefruit salad recipe features an exciting array of tastes and textures. It has peppery arugula lettuce, a simple and light yogurt dressing, sharp curls of Parmesan cheese, and toasted pine nuts. These ingredients really go wonderfully with the silky avocado, and the sweet and tangy grapefruit. Makes 4 Avocado and Grapefruit Salads
Mooncake recipe - A recipe for mooncakes, the Chinese snack traditionally served during the Moon or Mid-Autumn Festival. Learn More about Mooncakes and the Mooncake Festival
If you can, use arugula leaves from the garden or farmers' market; they are more peppery. Nasturtium blossoms and leaves are both edible. The flowers can be found at farmers' markets and specialty-food stores.
This drink becomes a special at many bars on February 29 but is then forgotten for the next four years. The mixture of gin and vermouth gives the Leap Year Cocktail a certain affinity to a Martini, but the addition of Grand Marnier makes this cocktail unique. Gary Regan in his book The Joy of Mixology states that Harry Craddock of the Savoy Bar in London created the Leap Year Cocktail to celebrate February 29, 1928. The Savoy Cocktail Book insists that this drink has been “responsible for more proposals than any other cocktail that has ever been mixed.” Begging pardon, but February 29 is also Sadie Hawkins Day, which may have something to do with this mass plunge into wedlock.
Smaller and spicier than their bell-pepper cousins, poblanos are good for stuffing. Halve them lengthwise, and use a paring knife to cut out the ribs and seeds.
If you don't have cooked rice on hand, use boil-in-a-bag rice (such as Success Rice) and follow the microwave directions. Cool the rice slightly before adding egg. Total time: 45 minutes.
An easy chicken recipe with mozzarella cheese and mushrooms. Chicken breast halves are cooked in butter then broiled with a topping of mushrooms and mozzarella cheese. Here's a large picture of this recipe.
Cilantro lends a pleasant grassy edge to a simple shrimp dish. Look for sambal oelek in the Asian section of supermarkets or specialty stores, or substitute hot sauce. Serve with steamed bok choy or sugar snap peas.
This mashed potato recipe is perfect to serve along side seafood, or chicken recipes. Lemon and fresh thyme are a classic combination, and will turn those plain mashed potatoes into something special. Makes 6-8 Portions of Lemon Thyme Mashed Potatoes
Broccolini is a cross between broccoli and Chinese kale; sometimes it's labeled "baby broccoli." It has a subtle peppery bite and crunchy texture.
The two main ingredients in this dessert, purchased angel food cake and canned sweet potatoes, mean there's no baking required. Prepare and garnish up to a day in advance.
The classic flavors of a salade niçoise were made to go on top of a slice of bread. Between bites of seared tuna and briny caper mayonnaise you’ll be wondering why you never thought of this before. This recipe was featured as part of our Most Delicious Sandwiches photo gallery.
We like the variety here—the same toast spread with two different toppings. The green-olive tapenade, which uses pre-pitted olives, can be made in minutes with a blender or food processor. The sautéed mushroom topping is equally savory hot or at room temperature.
Notes: You can make this salsa-salad up to 2 hours ahead; cover and chill.
Crisp on the outside and creamy on the inside, these salsa-topped cakes make a lovely vegetarian entrée. They offer a great way to use leftover basmati rice; if you're starting with cooked rice, use about 1 1/2 cups. Add mixed greens to the plate for even more color.
Prep: 10 min.; Bake: 25 min.; Cool: 1 hr., 10 min.
Prep: 40 min., Chill: 1 hr.
This casserole recipe for Ukrainian noodles and ham or lokshyna z shynka is a good way to use leftover ham. Shynka is the Ukrainian word for "ham," and lokshyna means "egg noodles." In Yiddish, they are lokshen or lukshen, and are probably derived from a Persian noodle dish called lakshah, which gets its name from the Persian kashk, meaning "cracked barley and wheat" that spawned dishes known as kasha and kishke. Any leftover meat or vegetable can be used in place of the ham in this casserole. Here's a larger photo of lokshyna and ham. Makes 4 to 6 servings of Ukrainian Noodles and Ham or Lokshyna z Shynka
Make this fresh, colorful 15-minute meal with just 4 simple ingredients. Serve halibut with Israeli couscous tossed with toasted sliced almonds, dried cranberries, and chopped fresh parsley.
A pan-fried coating of ground nuts and panko yields crunchy texture. Although we loved the taste of pecans with trout, the breading would also be delicious with cod, halibut, or catfish.
Though frittatas are often served cooled as a first course, they make an equally good main dish, either warm or at room temperature. Here ricotta mellows the bite of broccoli rabe.
Use ripe, juicy strawberries and kiwi to achieve the best flavor for this light, refreshing dessert.
Dried plums and honey sweeten this tagine's sauce. Check the sauce during cooking--add water or broth by quarter cups if the sauce is too thick, or uncover the pot and allow sauce to reduce if it seems too thin. Serve with flatbread.
The Grand Marnier-spiked Cadillac margarita is a staple in chain restaurants across America, but we’ve turned it into a tailgate-party big-batch cocktail by adding frosty lager. Pair it with some Tacos al Pastor before a day game and you’ll forget how uncomfortable those bleacher seats are. Game plan: If you’re bringing this to a tailgate or barbecue, combine all the ingredients except the beer beforehand and keep chilled. Add the cold beer when ready to serve. This drink was featured as part of our Beer Cocktail Recipes photo gallery.
This tart bakes best in a cast-iron skillet.
Turn the steaks only once as you cook them. The more time they are in direct contact with the grill, the better. Serve with corn and Smoked Tomatoes.
This 30-minute salad is loaded with fresh ingredients and tossed with an incredible homemade dressing.
These individual apple tarts have a light, flaky crust and an apple filling that is creamy, fresh and not too sweet. They make a good dessert for a festive occasion. Bake them in the morning and refrigerate until dinner. Warm them just before serving. Use individual china or metal dishes for baking.
Perfect for a low-key meal or cocktail party, this roasted mushroom and Brie tartlets recipe is easy to prepare and refined. Simply fill puff pastry-lined tartlet molds with roasted mushrooms, onion confit, and slivers of Brie to make a fantastic, savory appetizer. Use the tartlets as light dinner entrée, as well!
Entertain dinner guests with a flavorful scallop supper, served on a bed of tender noodles. Steamed peas vinaigrette round out the plate.
This lightened version of a traditional sour cream pound cake calls for a reduced amount of butter and low-fat sour cream. It's citrusy flavor comes from fresh lemon juice, lemon rind and lemon extract in the batter and the sweet lemon glaze that's drizzled on top of the cake.
In a class at Point Reyes's new culinary center, students learn to top focaccia with pears and blue cheese.
This variation on the Cosmopolitan shakes things up with the help of a little Rose’s Lime Juice.
Hands-On Time: 20 min.; Total Time: 6 hr., 20 min.
This rich dessert is a variation of the traditional Spanish dessert called "Flan." Instead of vanilla, this flan is flavored with fresh strawberries. It is very easy, so a beginner cook can make these successfully. It is the perfect dessert for Spring or Summer - or whenever strawberries are in season.
This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!
Pulse the peanuts in a food processor for easy chopping.