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Familiar flavors combine in unexpected ways in this sophisticated salad. What to buy: Preserved lemons are a popular ingredient in Moroccan cooking. They’re preserved in a salt-and-lemon-juice mixture and are sold in jars. Look for them in gourmet grocery stores or online.
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
Notes: Like dates, fresh tamarinds, with their sticky, dense flesh and dry exterior pods, last indefinitely stored at room temperature. You'll find the pods in many supermarkets as well as in Mexican, Asian, and Indian food markets. To use them, pull off and discard the hull; pack the fruit and seeds to measure. Tamarind pulp (with seeds, and often some shell) is sold in solid blocks in the same ethnic markets as the fresh fruit. You'll also find liquid tamarind concentrate from Southeast Asia and Mexico; substitute 1/2 cup concentrate for 1/4 cup pulp. Serve shrimp on hot cooked basmati rice.
Sweet onion, rich feta cheese, and fresh dill provide dynamic flavor in this easy weeknight meal. The hardest part about making risotto is the constant stirring, so grab a magazine or plan to call out homework while you let this dish simmer, about 30 minutes. Balance the plate with a lively fennel salad.
For the best texture, be sure to choose regular or finely ground cornmeal. Avoid stone-ground cornmeal, as it is too coarse for this delicate bread.
Larger carrots cut into pieces can be substituted for the baby carrots.
Time: 20 minutes. Sunset food editor Margo True's cousin Francie Van Zile made simple but delicious fruit salad using whatever was in season. Her secret: candied ginger syrup.
Salt cod, potatoes, onions and garlic mixed with white wine and spices combine to make a tasty spread. Eat on a slice of warm rustic bread as an appetizer with a glass of white wine.
This tart from Chef Garces takes the savory dessert trend to a whole other level. The combination of spiced figs with salted walnuts and sweet blue cheese makes the dish versatile enough to serve as an appetizer or as an adventurous dessert along with a scoop of ice cream. Game plan: You may need to roll out the puff pastry dough to completely line the tart pan; lightly dust a clean surface with all-purpose flour and gently roll. This recipe was featured as part of our Suckling Pig for the Holidays menu.
An easy and authentic version of this Maryland classic. The key to Maryland crab cakes is not to over mix and shred the crab. Yields: 6 Maryland Crab Cakes
This popular Japanese condiment is the key sauce on a fried pork tonkatsu sandwich. This recipe first appeared in our April 2011 special Sandwich Issue with the article Finishing Touches.
The Bee’s Kiss originally mixed honey with dark rum, but light rum seems to be favored today. Harking back to the days of the speakeasy in the United States and the heyday of the Ritz Bar in Paris, the Bee’s Kiss is a graceful drink that is gaining in popularity along with its cousin the Bee’s Knees. Its name, derived from the poetry of Robert Browning, is a coy Victorian allusion to tickling your beloved with your eyelashes. Both drinks will tickle rather than sting. The Bee’s Kiss is an intimate drink and should be served wherever anyone would be ready to bestow or receive a passionate kiss, or at least have a cheek tickled by someone’s eyelashes. Use a Boston shaker to blend the ingredients fully.
Look for a variety of young radishes at your grocery store or farmers' market; they come in different colors, shapes, and sizes.
This jambalaya recipe is an easy, delicious version of one of America's great dishes. Jambalaya is soul food at its finest - hearty, satisfying, and deeply comforting. There are many variations of this Creole classic, but this sausage and shrimp version is my favorite jambalaya recipe. The brown rice adds a great texture and nutty flavor, as well as raising the nutritional level of the dish. Makes 4 Portions of Sausage and Shrimp Jambalaya
Trussing the roast promotes even cooking. If you prefer, ask your butcher to do it for you. This recipe goes with Pork Tenderloin With Carolina Apple Compote
Chinese flowering chives add a delicate flavor to this recipe for scrambled eggs with sour cream. Serves 2. You can use regular chives if flowering chives are unavailable. This is a fun fusion recipe. If you're looking for something a little more authentic, try Scrambled Eggs With Chinese Chives, made with lots of Chinese chives and minus the sour cream.
Use sweet turkey Italian sausage for sensitive palates. Serve with a spinach salad.
Indulge your whims by using arugula or baby spinach - or whatever tasty greens you have on hand - in this cantaloupe and prosciutto salad recipe. Sweet, juicy melon and dry, cured ham is a classic flavor combination that makes for a surprisingly filling entree salad. This cantaloupe prosciutto salad can be changed and customized with your favorite vinaigrette - try a raspberry or peppercorn version for special punch.
Put on a pot of rice when the salmon goes into the oven. Both will be done at the same time, and you'll have a complete dinner, with only one pot to wash.
A flaky, buttery tart shell is the perfect vessel for just about any filling you can think of. In this savory version, roasted bell peppers and a creamy ricotta-feta mixture make for an easy, Mediterranean-inspired side dish that also travels well. Serve a wedge along with a green salad tossed in a tangy red wine vinaigrette. Special equipment: You will need a 9-inch round tart pan with a removable bottom to make this dish. What to buy: Store-bought ricotta works fine in this recipe, or you can make your own. For a slacker solution, you can buy a 12-ounce jar of roasted red peppers. Just be sure to drain them well and blot dry with paper towels before using. Game plan: You can make the roasted peppers and line the tart pan with the dough up to 1 day in advance. Store both in the refrigerator until ready to bake. This recipe was featured as part of our Summer Ingredients photo gallery.
Jackie Patterson, former mixologist at Le Colonial in San Francisco, and creator of this coquettish cocktail, combines three French liquors for a drink that’s deceptively stiff. Floating the champagne allows it to stay separated from the heavier ingredients below, resulting in a soft blush reminiscent of the skin of an Anjou pear. What to buy: St-Germain is an elderflower liqueur that has won over bartenders. It can be found at high-end liquor stores and online. Grey Goose La Poire is a light, smooth vodka infused with Anjou pears; it’s also available at high-end liquor stores and online. Game plan: To float liquid in a cocktail, place the tip of a spoon perpendicular to the inside edge of the glass, turn the curve of the spoon toward the ceiling, and slightly angle the spoon downward. Slowly pour the liquid to be floated down the spoon toward the inside of the glass and, so long as the liquid is less dense than the other liquids in the glass,... read more Jackie Patterson, former mixologist at Le Colonial in San Francisco, and creator of this coquettish cocktail, combines three French liquors for a drink that’s deceptively stiff. Floating the champagne allows it to stay separated from the heavier ingredients below, resulting in a soft blush reminiscent of the skin of an Anjou pear. What to buy: St-Germain is an elderflower liqueur that has won over bartenders. It can be found at high-end liquor stores and online. Grey Goose La Poire is a light, smooth vodka infused with Anjou pears; it’s also available at high-end liquor stores and online.
Mexican chocolate is a solid disk of bittersweet chocolate flavored with cinnamon. It's commonly labeled "hot chocolate" or "drink mix" and is available at most major supermarkets.
These delicious shaved steak sandwiches are topped with onions and peppers and Cheddar cheese. Serve these great sandwiches with potato salad, chips, or fries, along with sliced tomatoes and pickles.
An Egyptian blend of toasted nuts and spices, dukkah is used as a seasoning for lamb stew. Pita bread is also dipped in olive oil and then in dukkah. Use dukkah as a crunchy coating for chicken and fish, or sprinkle it over salads along with a little sumac.
Sweet corn is a favorite ice cream flavor in Mexico, where the kernels are usually stirred in whole. We've grated them to extract their sweet, milky liquid and used the kernels and liquid as part of the custard base. Prep and Cook Time: 40 minutes, plus chilling and freezing time.
Chard is often cooked to tenderize the tough, fibrous stems. Here the crisp leaves are sliced and used as a salad green. To add interest, use a variety of seasonal wild mushrooms, such as oyster, lobster, or chanterelle. Ripert starts with one whole roasting chicken and quarters it; you can purchase the parts separately as the recipe directs. Be sure to check the temperature of the chicken breasts early because they will probably cook a little more quickly than the leg quarters.
You don’t need much salt when you marinate chicken in a mixture of big-flavor ingredients such as lemon juice, garlic, molasses and Worcestershire sauce.
Parmesan cheese adds a nutty, salty flavor. Garnish the dish with a thyme sprig, if you like.
Pair this fiery entrée with cool, crunchy carrot and celery sticks.
This classic meal is economical and easy to prepare. Although we call for thyme, you can use any fresh herbs you have on hand—tarragon, chives, rosemary, or a mix of any of them will work in the potatoes.
These homemade bitters combine grapefruit with Campari, vodka, and vermouth for a sweet, tart, and very bitter concoction. Try it with sparkling wine in Nick’s Sparkling Campari Cocktail. Game plan: These bitters will last up to 1 month when refrigerated in an airtight container. This recipe was featured as part of our Bringing Bitters Back project.
The secret to excellent tomato sauce? According to F&W's Grace Parisi, the trick is starting with superlative whole (not crushed) tomatoes and simmering them with whole (not chopped) garlic cloves. The result: A classic marinara that can quickly be spun into all sorts of variations.
Double or triple this recipe, depending on how many cups of seeds you have. One large pumpkin will generally yield 1 cup or pumpkin seeds, and smaller pie pumpkins will yield about the same amount. These can also be cooked over low to medium-low heat in the skillet.
Add a bit of exotic flavor to a basic grilled chicken wrap by marinating the chicken in a yogurt-curry mixture and topping the chicken with mango chutney, ginger, and fresh mint.
coverage. Now and then when I'm too tired to cook anything too labor-intensive, I'll pick up some pork chops, mix together this simple rosemary-based spice rub, and slather it across my chops. A few minutes later we're having beautifully grilled pork for dinner. No grill or grill-pan? No worries, just use a skillet.
Pomegranate molasses, which is a syrup made by boiling pomegranate juice with sugar and lemon juice, is a staple of Turkish cooking. It lends intense fruity and tangy flavors to this tomato, scallion and herb salad. Serve lots of bread for mopping up the wonderful tart dressing.
Top off our Smoky Beef Tacos with this salsa.
Celebrate autumn with two of its stars--squash and apples.
Warm potatoes and cool greens are a perfect combination for a late-summer meal.