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Nom Nom Nom.
This easy chicken recipe is made with thinned chicken breasts, mozzarella cheese, and bacon slices. Use sliced mozzarella or shredded, or use a mozzarella and Cheddar blend. Precooked bacon works well in this dish and makes preparation even faster. This is delicious with hot cooked rice or pasta with a tossed salad on the side. If you don't have a broiler-safe skillet, transfer the chicken and mushrooms to a baking dish before broiling.
The herb epazote added to the boiling water lends a floral flavor to this corn. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.
No candy pieces here. These thumbprint cookies are filled with chocolate ganache.
Asadero, originally from Mexico, is a semisoft cow's milk cheese with a bright, pungent flavor.
Enjoy one of these low-sugar chocolate cookies with a steaming cup of chocolate-flavored coffee.
Surf ’n’ turf is a classic combo that rarely goes beyond a lobster tail and steak. For a fun twist that’s not quite as costly, pair spicy Mexican chorizo and clams, serve it tossed with pasta, and consider it surf ’n’ turf for the weeknight schedule. What to buy: Mexican chorizo (not to be confused with its Spanish counterpart) is a fresh pork sausage that must be cooked prior to eating. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Mexican chorizo, you can sub in any fresh, spicy sausage.
Let them eat "cake" for dinner: Layers of pasta join vegetables and cheese in a fresh take on lasagna that is as easy to make as it is to enjoy eating.
This beer cheese soup is a perfect choice for chilly weeknight suppers in the fall and winter.
For this appetizer from Kea, fresh sardines are lightly pickled in a tart marinade.
Any good-quality, fruity red wine works well in this cold sipper; a combination of pinot noir and Beaujolais is particularly good. The vermilion flesh of blood oranges (which come into season in December) is lovely. But if they're not available, substitute navel oranges.
Thanks to prepared Thai green curry paste, this satisfying dish comes together quickly once the vegetables are prepped. This recipe was featured as part of our Winter Ingredients photo gallery.
As a person of Irish heritage, I always feel a little treacherous admitting this, but honestly I don’t really like to drink Guinness. Still, once a year I do consume a bit of Guinness to celebrate St. Patrick's Day—not in a pint glass, but in Nigella Lawson’s dark, moist Chocolate Guinness Cake.
are the best for this recipe, but it's fine to substitute frozen cranberries if you can't find fresh. Just be sure that the cranberries you buy are uncooked and unsweetened. Let them thaw a little in a colander or strainer before mixing them in the filling.
Put this on the table with soft breadsticks and a dessert of vanilla yogurt topped with fresh berries. If you want wine, try chilled sake.
Time: 30 minutes. A fast, fun accompaniment to any simply grilled, broiled, or roasted meat. We particularly like it with a rotisserie chicken, some crusty bread, and Greek-style yogurt on the side. Save time and effort by using a 2-lb. bag of precut butternut squash.
The thing about risottos is that you can never have enough combinations, and just when you think you?ve done them all, you come up with a new one that hits the spot. The use of vodka instead of wine leaves you with a fragrant freshness when the risotto is cooked, which marries fantastically well with smoky flakes of haddock and the al dente crunch of fine yellow beans. As there is fish in this risotto, you don?t want to include any Parmesan, so bear this in mind. If you?re a risotto fan you?ve got to give this a try.
Whether you are in the car or watching a movie, this snack is a great alternative to chips and crackers. The honey-wheat pretzels add a touch of sweetness, while the cashews and peanuts combine in perfect nutty, salty goodness. Game plan: This snack mix will last up to 14 days stored in an airtight container at room temperature. This recipe was featured as part of both our Winter Cabin Fever story and our Bar Snacks photo gallery.
Crisp bacon, shrimp, and a three-ingredient dressing pack hearty flavor into a 30-minute dinner salad.
Stir-fry the sirloin, watercress, and egg while the rice cooks, so that you'll be ready to assemble the dish at the last moment. Soy sauce and a drizzling of sesame oil flavor the combination perfectly. If you prefer, use strips of pork tenderloin instead of beef.
Pulse the peanuts in a food processor for easy chopping.
Leeks and ricotta share a natural sweetness that contrasts with the richness of toasted walnuts. You can also use pine nuts or pecans.
Spring is looming oh-so-near, and all this sun and warm weather brings the promise of grilling season. As much as I love braises and casseroles, I'm ready for burgers and barbecues. Unfortunately, my smoking skills aren't quite up to par.
For this gourmet take on a potluck classic, the casserole is assembled and the shallots are cooked ahead of time. Just before serving, pop the dish under the broiler for about 10 minutes.
At the cozy Café Brújula, writers sit with their laptops and artists gather over drinks, such as this zingy blender-whirred frappé—a cold and frothy cucumber concoction.
This light pasta in a bright, lemon-flavored leek sauce is adapted from a recipe by Jessica Lasky, an instructor at San Francisco's Tante Marie's Cooking School (where Shelley Lindgren also teaches). Shelley serves the fusilli family-style as an accompaniment to seared salmon fillets or roasted pork loin.
These overstuffed burritos need little adornment, but if you like, top each one with a dollop of salsa, or with some jicama cut into matchsticks and tossed with lime juice and chile powder. Whether plain or garnished, the hot burritos will be best with an extra squeeze of lime juice just before you dig in.
Add simple, elegant flavor to a roasted beef tenderloin by marinating it in a mixture of vermouth and fresh herbs and serving it with a flavorful horseradish sauce.
Use a microwave or toaster oven to reheat this dish. Let calzones come to room temperature before wrapping to keep the dough from getting soggy. Pack some bottled marinara sauce for dipping.
The crunchy jicama and the soft, sweet mango provide lively counterpoints to the shrimp in both flavor and texture. Tossed with a lemony vinaigrette and a generous amount of cilantro, the salad is ideal for a warm summer evening.
While the fruit compote really complements this dish, you can omit it and pour on maple syrup instead. If you do so, reduce the amount of sugar in the milk mixture by half.
Stratas are great make-ahead entrées--assemble the ingredients, chill overnight, and bake in the morning. If you do not have enough time to refrigerate the bread mixture overnight, you can chill it for as little as three hours.
This is a marvelous turkey—simple, satisfying and completely delicious. Since Grace Parisi is a big fan of sweet Italian sausage (which was always in the rice-based stuffing she ate as a kid), she often adds it to the dressing; the fennel seed in the sausage truly elevates the dish.
, we cooked them into a hearty shell bean and sage spread for toasty bread. You can also use this recipe for other shell beans such Pinto, Cranberry (Borlotti), or Bolita.
Peruvian chifa meets Japonese sushi, in a version of the unusual yet delicious sushi combinations that can be found in trendy restaurants all over Latin America. Lomo saltado is a stir-fry dish of thin strips of beef, onions, red peppers, and french fries. It's typically served over rice, so it's a natural to be converted into sushi. Check out this great step-by-step tutorial on how to roll sushi before you get started.
Add grilled sea scallops to a bed of Boston lettuce and fresh fruit and toss with a zesty homemade dressing for a dinner salad that's ready in about 15 minutes.
Skin-on fish holds together better on the grill—plus the skin gets deliciously crisp and lightly charred. The Strodes use Australian bacon, called bacon rashers or back bacon. Because that's less available in the States, we recommend Canadian bacon.
Scalloped potatoes with sauteed leeks can be assembled a day in advance in a casserole that travels from refrigerator to oven to table.