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This Mediterranean-inspired appetizer offers a little extra protein, heart-healthy monounsaturated fat, and fiber. Serve with cut-up vegetables or toasted pita wedges.
Widely used in Mediterranean cooking, basil is aromatic and slightly pungent. Basil's delicate leaves are best used raw or added at the end of the cooking process.
Divide this hip food gift evenly among small airtight storage jars available from import or home stores. Prep: 9 min. Cook: 9 min.
Here the cream cheese is added after beating the butter and sugar, and the cake bakes at a slightly higher temperature than usual.
To save time, cut up the squash earlier in the week and refrigerate it in a zip-top bag.
Summer's sweetest stone fruit is perfect for sharing when you simmer it in a heady bourbon syrup and pack it into jars.Spoon these plump, juicy peaches and some syrup over vanilla ice cream, sweetened sour cream, waffles, or pancakes. For a quaint touch, print our labels; attach to 12-ounce jars using double-sided tape. Mason jar drinking cups, $10 for 3, and lids, $6.50 for 12; canningsupply.com.
Baked tortilla chips make a crunchy companion for this simple summer supper. Try the salsa another night on grilled fish or shrimp.
Try this fresh and flavorful Avocado Salsa as a side dish, a tasty topping to your tacos, or simply scoop it up with some tortilla chips for a delicious snack. This recipe goes with Black Bean Tacos
These two earthy ingredients-asparagus and goat cheese-turn a simple pasta dish into something classy. It's great by itself as an appetizer or side dish, or with cooked chicken added for a filling entrée.
To incorporate black-eyed peas into this dish, reduce black beans and kidney beans to 1/4 pound each; add 1/2 pound black-eyed peas. This recipe goes with Gorditas with Turkey Mole
, how about making a lemongrass and vanilla bean syrup to spoon over juicy red grapefruit and other seasonal citrus? This bright and aromatic fruit salad is without a doubt our new favorite winter refreshment.
The Long Island Iced Tea is one of many creative cocktails whose numerous ingredients are intended to simulate the flavor of something entirely different. Although definitely not tea nor containing any tea, the Long Island Iced Tea does taste like tea, and it did hail from Long Island. Robert C. “Rosebud” Butt is credited with creating this drink in the 1970s; ever since, he has been toast of the town as well as the butt of many diatribes. As Joseph Scott and Donald Bain point out in The World’s Best Bartender Guide, the problem with the Long Island Iced Tea is that it doesn’t taste like an alcoholic drink, and therefore those otherwise circumspect about drinking alcohol summarily end up as boiled as an owl. In fact, two’s the limit in most bars, and other bars will no longer serve it because it goes down so easily—and soon the drinker follows suit. Still, the Long Island Iced Tea need not be a knockout punch. By halving the ingredients, the flavor remains but the kick is softened. Originally an American frat house formulation, the Long Island Iced Tea has made its way in and out of bars and lounges across the country, inspiring adherents and detractors along the way. While not intended to be a nightcap, it nevertheless has a way of abruptly and unceremoniously putting an end to an evening.
Extravirgin olive oil and two kinds of vinegar make an easy, classic dressing for this pasta-and-vegetable salad. You can also try this with chicken or mushroom tortellini or cheese ravioli.
Pulse the peanuts in a food processor for easy chopping.
Serve the roasted heads of garlic on the side. Squeeze out the pulp and use it as a spread on baguette slices or as a condiment for the chicken.
Prep Time: 1 hour. Notes: Slice Belgian endive right before serving, as it tends to discolor when exposed to air. All the other ingredients and the vinaigrette can be prepared hours ahead of time and chilled, covered.
Talk about quick comfort -- this half-hour chili satisfies like the best of them, especially when topped with your favorite fixings.
Mini grilled cheese bites get Frenchified with the addition of Camembert and leeks. This recipe was featured as part of our Killer Apps menu.
Roasting tames the peppery nature of the turnips and concentrates their sugars.
This five-ingredient, no-cook pie comes together quickly thanks to the use of a few store-bought ingredients. The recipe makes two pies, so plan to gift one or freeze it for later.
These Shortbread Cookies are good anytime of year.
This intensely flavorful, cheese-laden sandwich is a vegetarian version of a hoagie served at Chickie's Italian Deli in Philadelphia. This recipe first appeared in our April 2011 special Sandwich Issue with the article Sandwich City.
A good tip for picking out perfectly ripe peaches is that the fruit should be very fragrant; if it doesn't smell like a peach, it won't taste like a peach.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Marinating shrimp in a seafood brine ensures moisture retention and enhances the flavors of this exquisite hors d'oeuvre. Score big with guests by pairing with tangy sangrita and a glass of crisp white wine. You'll score big with guests at your next party.
In this classic Indian recipe the lentils and rice are not cooked, but soaked overnight in water, which softens and ferments them. Then they are pureed. The chlorine in tap water can inhibit the softening of the lentils, so it is best to use bottled spring water. Urad dal are skinned, split lentils that are available in Indian groceries. Typical lentils found in the supermarket will not substitute in this recipe.
This recipe comes from Monica Chong-Hunter in Arvada, Colorado.
We tested this recipe with not-too-sweet Brown Turkey figs; if using sweeter Black Mission figs, you may need to decrease the sugar. The mashed fig mixture can stand as long as overnight.
Reminiscent of baba ghanoush, this salad can be served alongside roasted or grilled meats or as a dip with crackers or flatbread.
Prep: 30 min., Bake: 25 min., Chill: 4 hrs.
Unwrapping a soggy sandwich at a picnic is an avoidable tragedy. Just a light smear of fig jam across a crusty baguette keeps this French-inspired grab-n-go sandwich from crossing into sodden territory. Tuck in some ham and Camembert cheese, wrap it up, and stick it in your basket. No more sad sandwiches. Game plan: If you have a day-old baguette, bring it back to life by placing it directly on the middle rack of a 350°F oven. Bake until it’s warmed through and the exterior is crisp, about 4 minutes.
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.
If you ever saw the movie The Gods Must Be Crazy, then you remember what strange things can happen when something from one culture suddenly falls from the sky into another. Popped corn, to us, is the snack of American movie theaters. But give a bag of kernels to a Frenchman …
"This sandwich was born when I brought home adorable baby eggplants from the local farmers' market. Eggplant and goat cheese go together perfectly." -CL Reader
Tip: Place the pie plate on a baking sheet in case the filling bubbles over.
By combining Resistant Starch powerhouses?banana and oatmeal?this morning meal alone gets you halfway to your Resistant Starch goal of 10 daily grams. The walnuts add some omega-3s, too, for extra fat-burning. Resistant Starch: 5.2g
We suggest you save a couple of tablespoons of the vinaigrette to drizzle over the cooked chicken. Even better, use this reserved vinaigrette to deglaze the pan, and then drizzle the syrupy remains over the chicken. Pure flavor.
A simple combo from southern India that only tastes indulgent.
Who needs a pie pan or pastry dough when you've got muffin tins? This quiche recipe combines the standard custard mixture with steamed broccoli and cheddar cheese baked into muffin-sized mini quiches. These are the perfect breakfast treats for your little ones—especially if you have a daily broccoli battle on your hands! Little quiches fit perfectly in little hands. Best of all, they can be served for any meal of the day. If you're feeling brave, try adding other fresh vegetables or leftover meat to this recipe.
The Bellini is a rich blend of peach purée and Prosecco, a sparkling, dry Italian wine. Named for the Venetian painter Giovanni Bellini, the Bellini was created at Harry’s Bar in Venice in 1948 by owner Giuseppe Cipriani. This classic, refreshing drink was served only in the summer months, when white peaches were available. The juice and pulp of the peaches were extracted through a sieve and blended with Prosecco. The rosy-colored elixir became a year-round drink once frozen peach purée became available. What to buy: Frozen peach purée is difficult to find, so you may be limited to savoring a Bellini during the summer months, when fresh peaches are at their finest. Despite what others tell you, only use white peaches for a Bellini, or the color and taste will be off.
A delicious pumpkin pie recipe with a brown sugar-pecan streusel topping. Large Photo of Pumpkin Streusel Pie
The addition of spices in this simple stew boosts the flavor of the cooking liquid. Paired with lemon flavored couscous dotted with bits of dried apricot, this dish will have you thinking of far off locations.
Every culture has its version of chicken soup. When you feel a need for comfort food or a light meal, try this tropical twist on an old fashioned favorite. This recipe uses calabaza (West Indian pumpkin). If you can't find it locally, try Hubbard or acorn squash as a substitute. This soup recipe is also great for using up leftover chicken.
At the risk of waxing overly rhapsodic, popovers might just be the ideal winter food. In spite of their reputation as fickle and disaster-prone, these quick breads couldn't be simpler to make - and the reward of a piping hot, crusty bun will be worth 10 times the effort.
Prep: 5 min., Cook: 2 min. This hearty dish is the perfect answer for a meatless main-dish choice and doubles perfectly.
Frozen hash browns make this version of the popular diner dish quick and easy.
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