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Nom Nom Nom.
Create your own heart-warming version of tomato soup that costs less than the can you'd buy at the store. In this recipe, crushed tomatoes are mixed with sautéed onion and garlic, pureed, then turned into a velvety concoction by stirring in heavy cream.
There’s a lot of chopping and breading and frying involved with this recipe, given to us by Scott Youkilis of San Francisco’s Maverick restaurant, but we found the results to be well worth it. What to buy: Youk’s Hot Sauce is Scott Youkilis’s own recipe and can be purchased online. The classic Frank’s RedHot is a great substitute and can be purchased nationwide in supermarkets. The tender is the tubular, rich-tasting inner muscle found just under the chicken’s breast. Tenders are often found in packages, but regular boneless, skinless chicken breasts, sliced into fingers, are a suitable substitute. Panko is coarse Japanese-style breadcrumbs, available in many grocery stores. Game plan: This recipe is great to make if you’re hosting a potluck. You can fry the chicken tenders in batches as you need them, for maximum crispness. If you’re transporting the food, just allow the fried chicken tenders to cool uncovered, and then reheat them in a 350°F oven and toss with the sauce. This recipe was featured as part of both our Modern Potluck story and our Bar Snacks photo gallery.
Spice up your dinner with this delicious lamb wrap recipe.
This healthy chicken carbonara dish is not only absolutely delicious, it's also lower in fat and calories than traditional pasta carbonara.
A lovely, summery dessert.
Press your thumb into centers of patties, before grilling, for burgers that cook up flat, rather than domed, across the top.
Tomato Bruschetta is one of the world's great recipes for enjoying fresh ripe tomatoes. The way the sweet juices soak into the garlicky toasted bread is irresistible. You can add countless ingredients into a Bruschetta topping, but this classic recipe lets the tomatoes be the star. Makes 8 Fresh Tomato Bruschettas
Sherry's original potato-cheese soup recipe used butter, cream cheese, and cream of mushroom soup. We lightened hers by using lower-fat ingredients and adding broccoli and onions for fiber, while still maintaining the rich flavor with freshly shredded cheese and bacon pieces.
Instead of deep-frying chicken in a vat of oil, Angie Mosier prefers pan-frying, which creates delightfully crunchy and moist chicken without requiring quite so much oil. "For a covered-dish dinner, there's nothing better than a tray of drumsticks, which are easy to eat standing up," she says.
Although the term "hard-boiled" is more commonly known, "hard-cooked" is more accurate because the eggs should not be cooked at a boil.
Sweet, fresh figs and creamy yogurt make this fig and honey smoothie a unique drink. Add the warm flavor of honey to the irresistible crunch of the fig seeds and you have a fantastic breakfast or afternoon pick-me-up!
These pretty tarts have a buttery short crust, slices of banana glazed with honey, a honey vanilla pastry cream filling, and a meringue topping. Pie and tarts like this are popular in Guyana and Suriname - both coutries have some Caribbean influence in their cuisines. This recipe can also be prepared as one large tart.
Pineapple mint is great in all sorts of desserts, in antipasto, for marinating or with lamb. Try it chopped and sprinkled over ripe melon for a refreshing summer dessert.
Beware--these goofy sausage balls stare back! Prep: 30 min. Cook: 22 min.
Fish sauce is that magical, secret ingredient that somehow completes any dish that it's added to. Traditional to most asian cuisines, a version of fish sauce was also used in ancient Rome. Fish sauce is obviously based on fish, so what's a vegetarian (or vegan) to do if she wants to cook Thai or Vietnamese food, for example? Can't she have some of that magical savoriness, too? The answer is yes! Read on for a fish-free version of fish sauce that uses some very interesting ingredients.
Italian fishermen developed this Ciopinno recipe in the mid 1800's. There are two versions of where the name "Ciopinno" came from. Most believe it's based on an Italian soup called "ciuppin." A more colorful version is that the fisherman used to gather after the day's work was done and all throw different pieces of fish and seafood into a communal pot for supper. They would call out to each other in broken English "chip in," "hey you, chip in," and this was the actual root for the word Ciopinno. While not as likely a story, it is certainly more interesting, so I'm going with the second version. Makes 6 large portions
No need to roast fresh pumpkin for this dish (although you certainly could); using canned unseasoned pumpkin puree is much quicker, and it works just fine. Like most lasagnes, this one is easier to cut if left to set for ten minutes or so before serving.
This wonderful recipe for basic shortbread can be used to make Espresso Shortbread, Chocolate-Glazed Shortbread Fingers, Lemon-Poppy Seed Glazed Balls, Black-and-White Triangles, and Candied Ginger Shortbread Wedges -- all recipes come from Martha Stewart Holiday: Season's Eatings.
A blend of three chiles flavors this bold short-rib chili.
Loosely based on the French 75, a classic cocktail of gin, Champagne, lemon juice, and sugar, this welcoming beverage uses lemonade concentrate as a shortcut. Be sure to allow the concentrate to thaw ahead of time. You'll use almost a whole bottle of Champagne; the rest goes into the dessert. If time allows, you can use a quick simple syrup with lemon juice: Combine 3 tablespoons each of sugar, lemon juice, and water; microwave for 1 minute, and cool.
Black-Eyed Peas with Tomato Sauce might not sound Spanish, but it is a popular dish in Spain. Black-eyed peas are a legume with a distinctive black spot or "eye" in the middle of each one. They are truly delicious when simply cooked with Spanish chorizo and tomato sauce.
For a lighter version, omit flour and substitute 1 1/4 cups chicken broth for milk. You can also substitute spinach or kale. Prep: 10 minutes, Cook: 30 minutes, Bake: 15 minutes.
The spice rub and glaze would also work well with chicken.
Myth-Buster Recipe. In this refreshing palate cleanser, the sugar tames the tartness of grapefruit juice. It could not be simpler to prepare. A serving delivers about two-thirds of your RDA for vitamin C, and only 145 calories.
CATEGORY WINNER Starters and Drinks. "Years ago, friends from Argentina invited me for dinner and served an unusual and tasty tostada. I have adapted that recipe into this flatbread." -Erin Mylroie, St. George, UT
Put together these turkey burgers for a speedy supper after a late-afternoon or early-evening workout. Use prechopped onion and bell pepper, if you prefer, so the burgers come together even more quickly. Garnish with fresh lettuce, tomato, and red onion, if desired.
When we saw oat-and-honey-infused vodka on the menu at Blue Hill at Stone Barns, we were a bit dubious. One taste, however, and we had to have the recipe. Turns out it’s simple: Just infuse plain vodka with rolled oats and raw honey. Of course, Blue Hill uses Spirit of the Hudson vodka, distilled from apples, and honey from the farm’s own bees. We improvised with good-quality items that were easier to get our hands on, and, well, the results speak for themselves.
In addition to broad egg noodles, you can make this heavenly soup with angel-hair pasta broken into short lengths or other shapes, such as alphabet pasta or pastina, or add cooked grains like rice.
Add sliced whole wheat French bread and mixed salad greens to complete the menu.
This easy Moroccan dessert is flavored with orange flower water and cinnamon. It calls for broken vermicelli ( chaariya ), but you can substitute thin spaghetti – just break the uncooked pasta into small pieces. I use just a teaspoon of orange flower water; traditionally a bit more is added. If you're not fond of this flavoring, simply omit it or substitute a little vanilla flavoring instead. Vermicelli Pudding will thicken as it cools. For a thinner pudding, increase the milk by a cup or two. For a less rich pudding, substitute water for one or two cups of the milk. Also try Moroccan Rice Pudding.
Lobster shells flavor the broth in this dish, while potato adds body. Finished with a splash of brandy, this rich soup is most satisfying as a first course.
This recipe makes four ravioli, but you can serve the soup with one or two in each bowl. If you don't have time to make the stock and ravioli, substitute 4 cups low-sodium store-bought chicken stock and fresh ravioli and start at step 8.
This quince-pear butter is easy to make and is delicious as an appetizer on toasted baguette slices topped with a salty cheese like Bulgarian feta or kashkaval. Quinces are grown in Eastern Europe by Croatians, Serbians, Macedonias, Romanians and Bulgarians, and find a way into many dishes. This recipe uses less sugar than other fruit butters and, since it only takes 1 hour to cook, the flesh will stay golden instead of turning red (as in this quince butter recipe ). Here's a larger photo of quince-pear butter. It will keep for two months refrigerated unless you process (can) it. Makes 2 cups Quince-Pear Butter
Grilling oysters over high heat saves you the trouble of shucking them first, since the intense heat forces the shells open on their own.
Except for the fruit, all of the ingredients can be found in the pantry, leaving the trip to the market for finding what’s best in summer. The fruit looks beautiful when baked, and if you’re using oven-to-table baking dishes, this is a nice addition to a dessert buffet. This method is great in winter with baking pears like Bosc. Instead of the amaretti cookies, a little freshly grated nutmeg is a pleasant alternative. Game plan: For a nice addition, reduce a cup of inexpensive balsamic vinegar by half in a small nonreactive saucepan. Set aside to cool. Drizzle on or around the fruit just before serving.
The inspiration for this dish is Buffalo chicken wings. We breaded and baked catfish strips, then drizzled them with a spicy sauce. If you don't like spicy foods, omit the hot pepper sauce.
This is a mallum (sometimes transcribed mallung ), a traditional dish from Sri Lanka that is often made with wild greens. The variety of greens used to make mallums in Sri Lanka is staggering, a testimony to the tropical lushness of the island. This recipe, using fresh pea tendrils, or pea shoots, is a favorite. Notice that everything is simply put into a pot and cooked together. There’s no oil for frying, no water for boiling other than the water clinging to the washed greens. Just follow the recipe and see what happens.
Angel food cake batter makes a delicate base for a sorbet or ice cream cake roll. This is a great make-ahead dessert because you can freeze the rolled cake for up to 2 days before serving it with the compote. To soften the sorbet for spreading on the cake, let it stand at room temperature for 30 to 45 minutes.
In this peachy version of strawberry shortcake, you grill the peaches and spoon them onto squares of citrus-flavored shortcake, and then top with sweetened Greek yogurt.