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Armagnac is a smooth, full-flavored brandy from southern France.
These can be baked in any well-greased muffin pan, but as with cornbread, the cast iron creates a wonderfully crisp crust. If you're a fan of muffin tops, try baking these rolls in a drop biscuit pan.
Prep: 10 min., Chill: 2 hr. Top angel food cake, vanilla fat-free frozen yogurt, or pancakes with this sweet salsa, or serve it with baked cinnamon pita chips. Make up to four hours ahead.
Long days and outdoor picnics call for an easy pasta recipe that everyone will enjoy. This dish is easy, healthy and very elegant.
The best way to make salsa verde is to chop all the ingredients very finely by hand. It?s great served with grilled or roasted meat and fish.
My friend and mentor, Kathy Eakin, introduced me to this unique twist on Southern-style dressing that she prepares for holiday dinners at her family home in Shelbyville, Tennessee. The recipe first appeared in Christmas with Southern Living 2001.
This recipe for Hungarian creamed sweet-and-sour cabbage soup - teifeles cukros ecetes kaposztaleves - tastes even better when made with the cooking water from smoked pork butt, but broth or water can be used instead. This soup is meant to be thick and hearty and can be creamed or uncreamed as in Hungarian Cukros Ecetes Kaposztaleves, or served over noodles or rice as a main course, creamed or uncreamed. View this larger image of creamed sweet-and-sour cabbage soup recipe. Makes 6 servings Hungarian Creamed Sweet-and-Sour Cabbage Soup
This chicken develops a crispy spiced skin, and it is absolutely delicious and tender all the way through. I find the built in pop-up timers sometimes pop out a little early, so I always check the thigh temperature. Roast until the thigh registers about 180° using a meat thermometer or oven probe. Large Photo of This Roasted Chicken
Black pepper and vanilla heighten the sweetness of the stone fruit. Firm fruit holds up best on the grill. Serve this dish as an appetizer or salad course. If you can't find pluots, double up on peaches or plums.
Time: 10 minutes. Coppa, sometimes called capicola, is a delicious dry-cured meat made with pork neck or shoulder and eaten very thinly sliced. Feel free to switch out the coppa for your favorite type of cured meat.
Calzone is a folded Italian pizza which, by the sheer nature of its shape, is far more portable than a normal pizza and looks a bit like a Cornish pasty or turnover. Although the flavorings can be the same as for pizza, Italians often fill their calzone with leftover veg from the night before, or with various things that need using up, mixed with lovely tomatoes and some melting mozzarella. Great served hot or cold.
Iced drinks called "granizados" are very popular in Spain during the hot summers. This "granizado" is made with espresso coffee combined with cocoa powder and brown sugar. It is easy to prepare and very refreshing as a snack or dessert on hot summer days.
Not quite a pizza, not really a gratin, this unconventional Franco-Italian mix is hard to categorize but easy to love. The combination of bread dough and potatoes may seem surprising, too; yet it's common in Europe.
It's Chocolate Week! What's chili doing here? Well, this is Cincinnati chili - a blend of cinnamon, hot pepper, cumin, and, yes, chocolate. It's not a gimmick or a mole-wannabe. Cincy chili is rich treat all its own...
Here's our lightened rendition of a traditional yellow squash casserole; it's just as delicious just minus the guilt! Meat-and three casseroles are usually laden with mayo, cream, butter, cheese, or any combination of the four.
These buttery, curry-flavored shortbreads are perfect with cocktails—particularly those made with whiskey, bourbon or rye.
Apéritif cocktails are blends of wine, spirits, and liqueurs that are served generally before, but sometimes after, dinner. The cocktail may often be taken for granted, but the apéritif rarely is. Put the two together, and you have a sublime combination that beckons the appetizer tray. Whatever the ingredients, an apéritif is a light alcoholic beverage meant to stimulate the appetite, the conversation, and the mind. The soul of the apéritif is a mix of conviviality and reflection.
This no-cook dinner recipe is packed with colorful vegetables and gets a flavor kick from its zesty vinaigrette.
At one time, you could find salt cod—fish preserved by drying and salting—on Viking ships. Now you can find it in specialty food stores. What to buy: Look for salt cod near the fish counter in specialty food stores. It often comes in wooden 1-pound boxes. Game plan: Be sure to start soaking the cod and beans 1 day ahead.
Who says you need meat? Grab a can of chickpeas-aka garbanzo beans- and stir up easy, healthful dishes.
Josh DeChellis is used to diners' initial skepticism when it comes to what he calls his more "out of control" ingredient combinations. Even the F&W Test Kitchen wondered if nori and wasabi could possibly go with the beef here. They do, and brilliantly. What's more, the recipe's healthy; ounce for ounce, sirloin has less saturated fat than chicken thigh with skin.
Our Texas-style mopping sauce makes a great partner for these spice-rubbed beef ribs. This recipe first appeared in our June/July 2011 BBQ issue along with Robb Walsh's story Zen and the Art of BBQ.
Potato salad with bacon is a delicious twist on this traditional summer side.
This traditional sidecar drink recipe is courtesy of Ti Adelaide Martin and Lally Brennan, authors of "In the Land of Cocktails."
Brown sugar stars in this drop-dead-scrumptious dessert, adding depth and complexity to everything from the yellow cake layers to the creamy caramel filling and cream cheese frosting. Use a candy thermometer to give the caramel proper flavor and consistency-get it right, and this cake could make your reputation as a baker.
The breadcrumbs can be made ahead and stored in the refrigerator for up to two days.
Served on an Astier de Villatte cake stand, a delectable apple-blackberry cake is the grand finale.
Sweet, crunchy apple and broccoli create a refreshing, light side dish. Prepare this salad up to eight hours in advance for best flavor and texture.
For this all-American classic, use a great homemade sauce and slow-cook a whole bird for the juiciest results.
Give yourself plenty of time (and counter space) to make these. And be sure to have a few extra rice paper wrappers on hand—it may take a few tries before you’re rolling like a pro. What to buy: Look for medium-size shrimp. For a slacker solution, buy a ready-to-eat shrimp cocktail ring from the supermarket and slice the shrimp in half lengthwise. Rice sticks and rice paper wrappers can be found in most Asian grocery stores. For the wrappers, we like the Red Rose brand. Game plan: Be sure to have all your ingredients ready and easily accessible when you start to roll. Store the summer rolls in a dish or plastic container that’s roomy enough to hold them without their touching. Place a damp paper towel in the bottom of the container to keep the rolls moist. Cover tightly with plastic wrap. This recipe was featured as part of our Cooling Off story, as well as our Chile Pepper Recipes photo gallery and our Picnic Recipes photo gallery.
This simple side is a classic crowd-pleaser. Toss cooked green beans with sauteed shallots, lemon juice, salt, and pepper, and top with crumbled bacon.
Rollie Wesen's secret for making a crisp topping is to sprinkle it lightly over the fruit in a thick, even layer without packing the crumbs together. He is super-generous with the topping because he loves how it complements the tangy filling.
as a trendy treat. If the occasion calls for something a bit more impressive, we have the perfect fancy pants solution - bake your pudding in a water bath and call it pots de crème.
Grapes make an ideal salad topping, but what about on pizza...? This surprising addition is a sweet contrast to the tangy Romano cheese, herby pesto, and juicy chicken. Grapes are said to slow the aging process, so here is a case where eating another slice of pizza definitely has its benefits.
This recipe for blackberry noodle kugel is a sweet dish common throughout Eastern Europe, especially Hungary, Poland and the Czech Republic. In this kugel recipe, fruit and white wine are used, and the cheese and sour cream, as in this kugel recipe, are omitted. Any seasonal fruit will work here. Here's a larger picture of blackberry noodle kugel. The recipe can easily be doubled for a 9x13-inch pan. This is a great breakfast, dessert, brunch or buffet table dish. Makes 4-6 servings (9-inch square pan) of Blackberry Noodle Kugel
Marcia Kiesel adds crunch and flavor to cranberry sauce by adding pumpkin seeds roasted with cumin and paprika.
A sophisticated twist on bean dip, earthy, creamy white beans punctuated by salty, pungent black olives are an irresistible combination. Serve with crackers and carrot sticks.
The nice thing about this dish is that you have the lovely, cool salad contrasting with your warm or hot fish. It works really well and is beautifully refreshing. Feel free to use whatever fish looks nice and fresh, just ask your fishmonger to fillet and pin-bone it for you.
This salad is accompanies many Latin meals. It has a simple lime dressing that allows the fresh flavors of the ingredients to shine. Corn, onions, cilantro, red pepper, and cubes of queso fresco (farmer's cheese) are tossed with a little bit of vegetable oil, lime juice, salt and pepper. If you can find frozen Andean choclo corn at your local Latin grocery, it is fantastic in this light, refreshing, and nutritious salad.
A lunchtime bowl includes white beans and broccoli, two foods high in fiber, which can lower cholesterol and may help prevent type-2 diabetes. Tomatoes bring lycopene to the substantial salad. The ingredients can be prepared the day before and refrigerated. Return to Healthy Lessons in Lunch Menu.
Cook the broccoli rabe in a separate pan, not in the soup pot. That way, any excess bitterness from the vegetable goes down the drain with the cooking water rather than into the soup. You'll find, though, that a bit of bite enlivens the lentils.
Bourbon lends a smoky caramel hint to this spice-laden sauce which is particularly good with pork. This recipe first appeared in our June/July 2011 BBQ issue.
If you do not have time to bake sourdough every week, but have to feed your starter with flour, you might enjoy a recipe which takes only a short rise and is popped right into the oven. Recipes using sourdough starter can be augmented with baking powder, baking soda or yeast for a little extra rise and to save time. This streusel covered, sourdough coffee cake is delicious with coffee or tea.
You can make this casserole up to two days in advance, cover it, and store it in the refrigerator—but you'll need to bake it an additional 10 minutes. If you're cooking for one or two, the leftovers make great lunches and dinners throughout the week. Serve with a mixed greens salad.