It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.
Nom Nom Nom.
Prep: 30 min., Cook: 40 min.
Turn these appetizers into a pretty salad by layering veggies and croutons in a clear ice bucket or trifle dish and topping with dressing and parsley.
The festive topping of chopped dill and cranberries makes this the perfect grilled salmon recipe to serve to guests. Bake it in the oven, as suggested in the recipe, or cook in a covered grill over high heat.
Bulgarian Bird of Paradise Bread - Khliab Raiska Ptitsa - is a yeast bread that gets its name from the decorative placement of cheese, ham, olives and red pepper on the top. If you like a thick slice of cheese as I do, the bread will have a sunken middle, which is OK. But the rising dough will be better able to support thin slices of cheese and ham so the entire top is puffed up. Here's a larger picture of Bird of Paradise Bread. Makes 10-12 servings of Bird of Paradise Bread
This creamy Salmon Chowder tastes as good as if served in a restaurant. The crumbled bacon on top adds extra crunch and flavor to the soup.
Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. A tomato and fennel salad completes the menu.
The classic mimosa is equal parts orange juice and Champagne. In this recipe, pineapple juice and grenadine add a twist of flavor and color.
An easy marinade gives this flank steak a robust flavor--yet the seasonings are subtle enough that leftovers work in a variety of applications. Embellish with a cilantro sprig garnish. This recipe goes with Steak, Sun-Dried Tomato, and Mozzarella Couscous Salad, Southwestern Steak, Corn, and Black Bean Wraps, Lentil and Orzo Salad with Flank Steak and Feta, Beef, Orange, and Gorgonzola Sandwiches, Soba-Edamame Salad with Flank Steak, Steak Salad Wraps with Horseradish Sauce, Mixed Bean Salad with Flank Steak, Peppery Beef and Two-Potato Salad
The nutrition experts advise to eat more fish, so here's a really easy way to do that.
For José Andrés, Christmas always means clementines, the easy-to-peel citrus with a sweet, apricot-like taste. He pairs them with tart grapefruit in a juicy, refreshing winter salad flavored with a bit of saffron—a common Spanish ingredient.
Make this casserole the night before, then refrigerate and pop it in the oven in the morning.
Light cheese and a flour-and-milk mixture keep this chicken and wild rice soup creamy but surprisingly low in fat. Make a batch of soup and reheat throughout the week for effortless and satisfying meals.
Prep: 15 min., Stand: 10 min.
Like appetizers, dessert is a recent addition to the traditional West African table. Often ripe fruit--or a combination like this--serves as dessert.
This is a very simple, easy and satisfying Greek stew. The olives add a deep note. Serve with crumbled feta cheese for sprinkling, crusty whole grain bread and a big green salad.
Although smoked Irish salmon is traditional, any smoked salmon will work in this dish—just make sure to purchase smoked wild salmon because it's a sustainable choice.
This Thai Green Curry Chicken recipe features chunks of tender chicken simmered in a homemade green curry sauce along with healthy vegetables (zucchini and red bell pepper). The result is a gourmet-style Thai green curry that is very aromatic and beautiful to serve (great for entertaining!). The key to good green curry is in not only using the right ingredients, but knowing when to add them. Because this curry is made the same as in Thailand (on your stovetop), I recommend using only smaller pieces or cuts of chicken, allowing for faster cooking and the freshest possible taste. ENJOY!
Ground almonds thicken this lively herb sauce. The pesto is also good as a spread for burgers and sandwiches, or as a pizza sauce. Most of the fat here is monounsaturated.
Peanut butter and banana make a great combination in this smoothie. Add a spoonful of espresso powder for a kick in the morning or for an afternoon pick-me-up. The drink is also packed with 12 grams of protein per serving.
This is a basic pizza dough recipe.
Finely ground saltine cracker crumbs create a golden crust. You can save the step of making your own crumbs if your supermarket stocks cracker meal; if so, start with about 1 1/2 cups. Serve chicken with a crisp green salad with apple wedges to contrast with the creamy, melted cheese filling.
For an irresistible appetizer, prepare this recipe with two pounds of chicken drummettes instead of drumsticks. Serve the rest of the bottle of sake with the meal.
Serve these tangy, crunchy onions with Mayan-Style Pit Pork and a few warm corn tortillas. Their beautiful pink hue brightens any table.
This recipe for poached quince, from Michael Anthony of Gramercy Tavern, goes with Butternut Squash Custard. Photo credit: Ellen Silverman
Greek yogurt is the base of this thick and creamy version of hollandaise sauce and just a touch of mayonnaise and butter give it some richness. We've also subbed in a whole-wheat English muffins for a little fiber and whole-grain oomph. Eggs Benedict without the guilt—at last!
Serve brussels sprouts with vinegar glazed onions with this holiday bird.
This cake freezes well for up to 2 months.
This recipe for Gingerbread Cake is the perfect snack cake for anytime of year.
Drain yogurt of most of its liquid to create a soft spread similar to cream cheese. One cup of yogurt yields approximately 1/2 cup cheese. Serve with crackers, croutons, or baguette slices. If you're planning to give this torte as a gift, layer the cheese and herb mixture in a small glass container that can double as a serving dish.
Tomatoes are an important ingredient in the Creole cooking of New Orleans. This composed salad is easy to put together yet yields abundant, fresh flavor.
A vindaloo is a specialty dish of central and southwestern coastal India and is a fiery version of a curry dish. Serve over rice to tame the heat.
This recipe is as fun to eat as monkey bread (little balls of yeast dough that are baked in a pan together, then pulled apart at the table) but a lot less time-consuming to make. Grace Parisi spreads her buttery biscuit dough with a savory onion-Gruyère mixture, stacks layers of it sideways in a loaf pan, then bakes it until golden and fluffy.
Prep: 30 min., Stand: 15 min., Fry: 3 min. per batch. In addition to fish fry mix, Timmy also uses self-rising flour to dredge shrimp. He says it gives the shrimp a â€œnice and puffy outside.â€?
What kid (or grown-up, for that matter) wouldn't love this ooey-gooey sandwich? Serve the souped-up PB&Js with fresh fruit.
These sweet-savory pancakes get irresistibly crisp from pan-frying. Keep cooked latkes warm in a 200° oven as you prepare the next batch. Serve with a dollop of fat-free sour cream if you want a tangy adornment.
Somewhere between Sangría and Planter’s Punch, the flavor of this refreshing cocktail pops thanks to Yellow Chartreuse and Grand Marnier. It’s a guaranteed way to keep your guests cool at your next barbecue. This recipe was featured as part of our Wine Cocktails photo gallery.
San Pellegrino’s citrus-flavored sodas offer real refreshment during the hot summer months, so we decided to re-create the taste of the lemon-flavored Limonata with this cocktail. Yes, limoncello is served most commonly as an after-dinner treat, but try it in this cocktail for a refreshing twist. What to buy: Caravella limoncello is a nicely balanced version widely available in the States. It’s good for sipping as well as for cooking and making cocktails.
Frosty blueberry pops make a refreshing -- and healthy -- summer dessert.
Try this cookie recipe that contrasts the tartness of the cherries with the cocoa and chocolate chips for an elegant, and delicious, addition to your holiday table.
French bread with a soft crust works best here because it is easier to cut. Garnish with fresh strawberry slices, and serve with a glass of fat-free or 1% low-fat milk.
You can bake the crust a day ahead, and keep it covered at room temperature.
Tommy Habetz adopted the southern Mediterranean style of pairing spicy cured meats and shellfish while working with chef Mark Ladner at Lupa in Manhattan. Today he combines hot soppressata with Manila clams, a very common West Coast shellfish; for cooks on the East Coast, he recommends using either littleneck clams or cockles.
Orange mangoes symbolize gold and riches. Prepare and chill pudding the night before. Whip the cream just before serving, and allow guests to dollop some on their own desserts.
Texture and flavor vary greatly among apple varieties, so we decided to use applesauce as a shortcut in this DIY
For more features, and a better overall experience,
Please upgrade to Internet Explorer 10.
Click here to download Internet Explorer 9.