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Nom Nom Nom.
Tofu and peanuts both contribute magnesium to this dish. Serve this tasty vegetarian entrée with lime wedges for a bit of color and citrus flavor.
Prep: 10 min., Stand: 5 min., Cook: 36 min. Steel-cut Irish oats give this dish a chewy texture and full flavor.
Tender beef strips and vegetables in a rich black bean sauce. Serves 4
Nothing rounds out a meal better than a well-made salad. This spinach salad would be great alongside roasted pork or a filling soup. This recipe was featured as part of our Fall Ingredients photo gallery.
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!
Dark green poblano chiles have mild to moderate heat. The darker the chile, the more fiery it will be.
Enjoy this fruit-studded chicken salad with whole-grain crackers, or spread it on whole wheat bread for a sandwich.
Sweet raisins, crunchy nuts, spicy arugula—this couscous salad boasts an interesting array of flavors and textures. We include strips of roasted or smoked turkey to make it a meal, but you can leave them out for a meatless salad.
This is such a great recipe. The thing I love most about it is how simple it is. All you need to do is buy some ready-made puff pastry, split a few bananas in half and get something magical happening in the oven! You just have to be extremely careful when you flip it out on to a board as hot caramel can burn quite badly. It?s best to cover your hand with a tea towel and make sure you concentrate on what you?re doing. And if you don?t like bananas, try using apples or pears.
Gazpacho is a chilled tomato soup filled with other vegetables such as peppers, onions, cucumbers and green peppers. Serve it as a side dish alongside a sandwich for cool, summertime meal.
Refrigerated potato wedges are a great time-saver because they don't need to be cooked before going into the salad.
Fresh rosemary brings pleasant pine notes to grilled beef. If you don't have time to make the jam, use bottled tomato chutney instead. Extra rosemary sprigs make a lovely garnish.
This is a quick, simple salad that’s packed with flavor, texture, and color—all the things required of a good salad.
What constitutes a true New England clam chowder is a matter of much debate. While some argue that chowder needs to be thick and creamy, others call for cream to be served alongside the clear broth and added to your liking. We’ve taken the middle ground with this recipe and created a chowder with just enough creaminess to coat the back of a spoon. Game plan: While preparing the vegetables for the soup, make sure to save all the peelings and scraps (except the potato skins) to steam with the clams.
Prep and Cook Time: about 3 1/2 hours, plus overnight chilling time. Notes: Flanken short ribs are sliced across the rib rack (they look like a picket fence). For this recipe, you'll need 2-bone pieces that are each about 5 in. long, 1 1/2 in. thick, and 1 1/2 in. wide. Ordinary individual short ribs work just as well, but allow 2 pieces per person rather than 1 since they're smaller, and braise them about 1/2 hour less. You can make this recipe a day ahead through step 3, and then just finish it an hour before sitting down to dinner.
It’s a ballpark classic to combine soft pretzels with hot mustard, and it’s a favorite of CHOW
Dill seeds add a pleasant and unusual flavor to these flaky biscuits, which get their richness from both butter and heavy cream. Quick to make and to bake, the biscuits are best served warm with butter.
Queen of Puddings is so worthy of its name, a pudding filled with lovely ingredients and crowned with a layer of soft chewy meringue. As you can see from this Queen of Puddings recipe, it is quick and easy to make, is comforting yet not heavy. The bottom layer of the puddings is made from eggs, milk, sugar and breadcrumbs with a topping of meringue. Fruit is added either in the base of the dish or between the base and meringue. The choice is yours. Use a thick layer of jam, any fruit preserve, a compote of seasonal fruit, lemon or fruit curd - even marmalade. The variations of Queen of Puddings are endless. Enjoy
Hungarian lecso (LEH-choh) is a vegetable stew that combines three of Hungary's favorite ingredients -- peppers, tomatoes and paprika. Lecso can be served variously as a vegetable side dish, appetizer or the main meal itself, see the variations below. Many cooks can lecso to be used in the winter months. It's similar to Serbian djuvece and Russian letcho. Banana peppers or Italian green peppers (elongated) are preferred, but green bell peppers will work. SHORTCUT: Use 2 (14 1/2-ounce) cans diced tomatoes instead of fresh. View this larger image. Makes 4 to 6 servings of Hungarian Lecso
Make-Ahead; Just for Fun There's magic in the air when you serve these delicious treats. Make a wish and watch them disappear! Prep: 22 min.; Cook: 2 min., 30 sec.; Other: 1 hr., 15 min.
This spicy chili recipe uses buffalo, or bison meat, instead of the usual ground beef. Buffalo chili is lower in fat and calories than a beef chili since buffalo are a leaner animal. Native Indians were cooking bison and chilies for centuries before chili con carne became the popular American food it is today. Makes 10 Portions of Spicy Buffalo Chili
Americans take their love of crab pretty seriously. Whether it’s Maryland blue, West Coast Dungeness, or Florida stone crab, we can all agree that crab salad in an omelet is ridiculously tasty. Complete this stellar breakfast with an appropriate morning cocktail. Special equipment: You will need an 8-inch nonstick frying pan. See more easy omelet recipes.
Turn pumpkin seeds into an irresistible seasonal treat with this simple recipe.
Thanks to EL AL, Israel's national airline, and Chef Steven Weintraub, Executive Chef of Borenstein Caterers for this recipe for Holiday Honey Cake.
A good cranberry sauce can make or break Thanksgiving. This one, flavored by orange and grapefruit, is aromatic, sweet, and tart all at once. It’s a natural on turkey, but would be equally good on any roasted poultry or pork. This was featured as part of our 2007 Neoslacker Interactive Thanksgiving.
Enjoy this recipe for Pineapple Rum Upside Down Cake. It's a family favorite.
Prep: 13 minutes; Chill: 4 hours; Bake: 10 minutes per batch.
Stuffed mushrooms have been a cocktail party favorite for years; this recipe uses our leftover Thanksgiving stuffing as the filler. This recipe was featured as part of our Thanksgiving Leftovers photo gallery.
These plums look beautiful on the table. Be sure to store them in the refrigerator, not the pantry.
Notes: These easy puffs are especially good made with strongly flavored, aged white English, Irish, or Canadian cheddar. We like to use an imported sea salt with pretty, crunchy crystals, such as fleur de sel, Halen Môn, or Maldon, but any coarse sea salt will work. The puffs can be made up to 1 month ahead and frozen; cool, then freeze airtight. Reheat thawed puffs, uncovered, in a 375° oven until crisp and hot, about 5 minutes.
Pickled herring seems to be an acquired taste, because this beloved Scandinavian dish hasn’t quite gone mainstream in the States. It’s a distant cousin of ceviche and an excellent way to enjoy preserved fish. Sneak some onto your next smorgasbord accompanied by rye toasts, hard-boiled eggs, sliced red onion, freshly chopped dill, and a little Horseradish-Cream Sauce. What to buy: Salted herring can be found online. If you buy whole salted herring, be sure to remove the skin before pickling. This recipe was featured as part of our Summer Solstice menu.
Inspired by the classic American lobster-and-steak combo and the plentiful meat and seafood combinations in Asian cuisines, this dish brings together two velvety textures and a Cantonese sauce.
These simple fish tacos feature flaked Margarita Grouper Fillets topped with your favorite taco garnishes, including chopped tomatoes, onions, jalapeño peppers, bell peppers, cilantro, and a homemade vinaigrette dressing.
Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.
Tarragon and capers provide the perfect foil for the silky, rich yolks in these deviled eggs.
If you prefer burgers that are done medium instead of medium-rare, broil the patties for one to two minutes longer before topping them with tomatoes and cheese.
Dijon mustard gets its characteristic flavor from white wine that’s added to the mustard-seed soaking liquid. Maurice Grey and Auguste Poupon brought Dijon to the masses, but making your own mustard is just as easy as buying it at the store. This version has a rustic, grainy texture that adds a pleasant pop to potato salad and works well atop bratwurst. Game plan: You’ll need to soak the seeds for 2 days before you can blend and serve the mustard. Also, keep in mind that allyl isothiocyanate, the oil in mustard seeds that gives pungency and heat, tends to dissipate over time, so the longer the finished mustard sits in the refrigerator, the less spicy it will become. This recipe was featured as part of our Make Your Own Mustard project.
Prep: 12 minutes; Cook: 15 minutes. Baked to Perfection: To make our pizza, we used Fabulous Flats for the crust and baked it in a 500° oven on the bottom rack to make it crispy.
Good fish and chips are becoming harder to find these days, but there are still some good boys out there making the real deal. However, if you want to make your own at home, here's the recipe I use. Unless you've got a really big fryer I'd say it's not really worth trying to make fish and chips at home for more than 4 people ? otherwise it becomes a struggle. Other things to have on the table are some crunchy sweet pickled gherkins, some pickled onions (if your other half isn't around!) ? and pickled chillies are good too. Then you want to douse it all with some cheap malt vinegar and nothing other than Heinz tomato ketchup.
If you can't find skinned hazelnuts, you can substitute blanched almonds.