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Nom Nom Nom.
For a bit more spice in your wrap, add another teaspoon of chipotle chiles to the avocado spread.
Soft buns work best with these classic kid-friendly sandwiches. Serve them with pickles or potato chips. The beef mixture can also be served over pasta.
This recipe for Polish potato dumplings or kopytka ("little hooves") is made with cooked mashed potatoes, but not leftovers mashed potatoes that have previously been mixed with milk and butter. Potatoes cooked in their jackets and freshly mashed or ground in a foodmill are the way to go. Many people consider these dumplings the Polish equivalent of Italian gnocchi. Kopytka are excellent with buttered breadcrumbs ( polonaise -style ) as a side dish or with the pan juices or gravy from roasted meats or poultry. Compare kopytka with pyzy dumplings. Here is a larger photo of Polish Kopytka.
The season's best vegetable s and a variety of cheeses make this vegetable quiche a crowd-pleasing and healthy meal that can be assembled the night before, refrigerated and cooked just prior to serving.
Make the rollups through Step 5 up to 24 hours ahead. Cover and store in the refrigerator. Let stand at room temperature 30 minutes before baking.
Look for orange blossom water in the extract or cosmetics section of specialty grocery stores. Be sure bottles from the cosmetics section are labeled safe for food use. Or purchase at kingarthurflour.com.
Soft polenta can require more liquid than the package instructions typically call for.
Use real maple syrup for best results.
We were given this recipe by Scott Youkilis of San Francisco’s Maverick restaurant to go with his recipe for Buffalo Chicken Tenders. The slaw itself was so spectacular, however, that we decided to feature it on its own. There’s a lot of slicing and chopping involved, but the results are well worth it. Special equipment: You’ll need a mandoline or a Benriner slicer with a medium-toothed (about 1/8-inch) shredding blade to make the slaw. If you don’t want to spring for the equipment, just use a sharp knife.
Mole sauce isn’t easy to make, but it’s worth the effort. This version is redolent of cumin, oregano, and chocolate, which play off the gentle spice of dried guajillo and ancho chiles commonly found in Oaxaca, Mexico. What to buy: The more exotic ingredients such as dried guajillo chiles, Mexican drinking chocolate, and Mexican oregano (a relative of lemon verbena) can be found in Latin markets or the Latin section of your supermarket. Game plan: If you’re going to use this sauce to make tamales, keep the pork and sauce separate. When you are ready to fill the tamales, just shred as much pork as you’ll need. This recipe was featured as part of our Tamales for the Holidays project.
A Sour is not so much a drink as it is a concept. Lemon or lime juice, almost any liquor, and sugar—in proper proportion—form a Sour. Don’t even think about using a packaged mix for this cocktail. A simple but magical blend, the Sour was first made with brandy in the middle of the 19th century. Bartenders have flirted with and still have their occasional flings with numerous other base alcohols, but whiskey was the liquor of choice by the end of the 19th century, with rye on equal footing with bourbon. Bourbon is still favored by many, but blended whiskeys and Scotch have jockeyed for position. Add a dash of grenadine to a Whiskey Sour, and you have the sophisticated Ward Eight. Always prepare Sours fresh. Here is a foolproof rule of thumb for making a perfect Sour every time: Mix 2 ounces of your chosen spirit with 1 teaspoon sugar and 3/4 ounce lemon or lime juice (the “sour” flavor), and shake with cracked ice. Substitute lime juice for lemon in a Scotch Sour. Shake a Sour well for a truly frothy drink, and serve it straight up in a cocktail glass, over the rocks in a hefty Old Fashioned glass, or in a Sour glass. Garnish with any assortment of seasonally fresh fruit.
These pork ribs are rubbed with a blend of earthy spices and brushed with a slowly simmered sauce that has a slight kick. They come off the grill tender yet pleasingly chewy, with just the right hit of smoky goodness.
A warm, drippy marshmallow sauce may be the underdog topping when compared to chocolate sauce, but it adds a little texture and sweet vanilla pop to an ice cream sundae. When refrigerated, its texture stiffens to make the perfect whoopie pie filling, or stick it between two chocolate chip cookies. Special equipment: A reliable candy/fat thermometer is crucial for getting an accurate read on the syrup.
Here"s a real treat for lemon lovers. If you're making enough to freeze, store them in the freezer without the drizzle, then make and add before serving.
This easy Croatian nut roll recipe only takes one rise and the filling comes together on the stove. To ensure against leaks, this nut roll can be baked in greased loaf pans.
Pimientos are large, sweet, heart-shaped peppers that are typically used for canning. Pimento cheese—the simple combination of grated cheddar cheese with mayonnaise and pimientos—is a Southern staple often served on crackers or vegetables. The key to making the best pimento cheese is top-quality sharp cheddar. But Angie Mosier, owner of Blue-Eyed Daisy Bakeshop in Palmetto, Georgia, says her personal secret is using sweet onions like Vidalia or Walla Walla.
Beaujolais wine is fruity and combines nicely with the cranberry and orange juice in this recipe. This is a fun twist on the usual red sangria that guests are sure to love.
Carve into a company-worthy beef tenderloin with a dynamic pan sauce that cooks in about 10 minutes.
These bows are piped, baked, and dusted with confectioners' sugar. Replace the confectioners' sugar with golden luster dust to make the cookies featured on "Martha Stewart's Holiday Open House."
Serve a homemade chicken potpie for dinner tonight. It tastes just like mom's, but cooks in a fraction of the time.
Marinated in a lively mixture of lemon juice, sriracha hot chilies, and savory fish sauce, these Vietnamese-style shrimp are served on a bed of soft green tea soba noodles and cooling, crunchy vegetables.
This is the easiest and most fun way to serve hot chocolate. El submarino is an Argentinian treat - a mug of hot milk with a thick rectangle of dark chocolate served alongside. The chocolate is the submarine, and should be "sunk" into the hot milk. As you stir, the milk becomes hot chocolate, and if you do it right, a nice treat of melted chocolate sludge waits for you at the bottom of the cup. Kids love to do this! A simple but great idea.
At Fifteen Cornwall, they have a top cocktail man called Tristan. He used to be a chef, but now he?s a cocktail-maker and you can tell from his drinks that he has a really good feel for fl avors. He makes a brilliant cocktail using the wonderful liquor that comes out when you stew rhubarb, a bit like the one I?ve made here.
The spicy-sweet sauce also goes well with grilled pork and chicken.
Try this Thai-inspired salad with chicken or fish. The sugar in the dressing balances the heat of the red pepper. Salting the cucumber slices draws out some of the moisture, so they're especially crisp in the salad.
This recipe for Czech Karlsbad rings or venecky z varenych zloutku is adapted from Joza Brizova's " The Czechoslovak Cookbook " (Crown Publishers Inc., 1965). Karlsbad rings are popular at Christmas time when they become part of vanocni cukrovi (vah-NAWTCH-nee koo-KRAW-vee) or Christmas sweets. Use this dough to make jam-filled cookies or dulkove kolacky. Here is a larger photo of Karlsbad rings. Makes about 3 dozen Karlsbad Ring Cookies
"This recipe is my own creation. It's colorful and has a variety of textures. It can be assembled in a hurry - I usually cook the rice the night before." -CL Reader
San Francisco-based mixologist Jacqueline Patterson created this drink with seasonal rhubarb syrup and locally produced St. George absinthe verte. The sweetness of the syrup and the licorice flavor of the absinthe balance out the assertiveness of the bourbon, for a cocktail that can become a smack of evil if too many are consumed. What to buy: Bulleit Bourbon is praised for its high rye content and toasty aroma; Old Overholt rye whiskey may be substituted. St. George absinthe verte works beautifully in this cocktail because it’s on the drier side. If you can’t find it, Kübler absinthe is a decent substitute.
all weekend to anyone who would listen!
This recipe goes with Roasted Poblano Gravy
Prep and Cook Time: 1 hour. Notes: You can substitute 1/2 cup extra-virgin olive oil plus 2 teaspoons minced garlic for the garlic-infused olive oil.
Ghoriba is a term which refers to a number of Moroccan cookies that are shaped by hand. This recipe is for a classic Moroccan almond ghoriba, or chewy almond macaroon. The instructions call for passing the blanched almonds through a meat grinder to achieve a moist almond paste. If you don't have a grinder, process the almonds as finely as possible with a food processor. Also try Almond Ghoribas with Sliced Almonds.
Prepare the jam and custard up to a day ahead, and refrigerate separately. Assemble the desserts before serving. The jam is also good with toast, pancakes, or pound cake.
Cranberry-Pistachio Bark is a unique take on a holiday favorite. This treat is a great gift and has a festive look with the pops of red and green.
This powerful cocktail isn't for lightweights or the citrus-shy.
Enjoy these sweet corn pikelets as a mid-morning or afternoon snack or serve as an appetizer with a dollop of creme fraiche and smoked salmon or your favorite tomato salsa.
Allowing bread to soak in custard batter for a full hour is the secret to a good bread-and-butter pudding.
Category Finalist: Family Dinners. "When I met my husband three years ago, he suggested I try cooking albondigas, a traditional Mexican soup with meatballs and vegetables. His mother taught me how to prepare her authentic version. My children wouldn't eat chunks of vegetables, so I needed to re-create the dish. I pureed a package of stir-fry vegetables, fresh carrots, and canned tomatoes with the broth mixture and added yellow squash to the meatballs. Now I take pleasure in knowing that my children are eating a colorful dish of 'hidden' vegetables." —Emily Almaguer, Fort Worth, Texas