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Nom Nom Nom.
Think of this salad as a BLT in a bowl - fresh summer tomatoes with a bright vinaigrette, toasted croutons and crispy bacon.
Bacon, cheese, and potatoes make for tasty toppings on this kid-approved pizza. Reheat leftovers on a griddle or in a skillet over medium heat to get a crisp crust without overcooking the filling.
This Jewish beef brisket recipe produces a fork-tender piece of meat surrounded by braised vegetables. In the old days, women cleaned their houses all day Friday in preparation for the Sabbath, which is from sundown on Friday to sundown on Saturday. They needed to cook something that didn't require a lot of watching and would reheat well the next day when no work, not even cooking, was allowed. Enter beef brisket -- a cut of meat suitable for a long, slow cook. This recipe is from Marlene Rothenberg of Munster, Ind. Here's How I Learned to Cook Jewish Food. Makes 6 to 8 servings Jewish Beef Brisket
We love how the ribbons of carrots add a bit of whimsical color through this delicious salad.
Left in the baking tin and covered with cheesecloth, these tomato hand pies are ready to pack. They can be baked a day ahead and refrigerated. The pies will come to room temperature on the trip to the picnic site.
This recipe goes with Banana Cream Pie, Toasted-Coconut Refrigerator Cake, Apricot Parfait, Vanilla-Chocolate Pudding Pops
Black bean mango salad can be used as a topping like a salsa or you can eat it plain as a side. Browning corn in a skillet gives it a nutty, caramelized flavor that contrasts with the tartness of the mango. But brown it good--corn likes it that way.
Wow, I can't believe how fast the time flew by. I hope everyone had a delicious holiday filled with family and fun. I'm still full from the past month of indulgent cooking, but I can't wait to eat my way through 2011 with all of you dear readers!
Category finalist: Desserts "The inspiration for these sinfully rich-tasting cookies combines my obsession with shortbread, dulce de leche, and a restaurant cream cheese dessert." -Jennifer Brumfield, Bellingham, Wash.
Notes: If you can't find baby carrots, trim larger carrots down to size.
From the region of Valencia, this dish is a variation of the “Arroz al Horno” or Baked Rice. This version includes both morcilla and butifarra sausage, giving it a rich, and distinctively Spanish flavor.
Grilling caramelizes the sugars in the fruit for a light dessert that is delicious on its own or served with low-fat vanilla ice cream. Any firm fruit, such as peaches and apricots, lends itself to grilling.
Just one chipotle chile (canned smoked jalapeño pepper) adds smoky heat to this top-rated soup. If you want to tame the spice, substitute 1/2 teaspoon smoked paprika for the chile.
Tuna stuffed avocados make a healthy and delicious lunch or snack. They're easy to prepare, portable and will keep you going through out the day. In this recipe tuna is mixed with whole egg mayonnaise, dried chili flakes, cilantro and lime juice.
Look for bonito at Asian food markets or in the ethnic section of the supermarket. It's a traditional ingredient in miso soup, but if you can't find it, it's okay to omit it--just be aware that you'll lose the seafood flavor in the broth.
We've shrunk the calorie count of this dish by using lean turkey sausage. To save time, use store-bought polenta in a tube. Resistant Starch: 2g
Start by softening vanilla ice cream then beat in the fig-lemon mixture. This late-summer favorite is sure to be a treat.
Bangers and Mash is the familiar term for Sausage and Mash, a favorite British food. The name bangers is believed to come from the habit of sausages bursting in the pan with a bang if cooked too quickly. Bangers and Mash is quick and easy to make, and also makes a cheap yet very substantial meal. A great favorite with children. Where once it was only possible to buy beef or pork sausages, there are now many different flavors available, from spicy through to fruity. Ask your local butcher for his recommendations. Any thick rich gravy is perfect for Bangers and Mash but my favorite is an onion gravy
Whip up this outstanding pasta and squash casserole for an easy family meal. Mini penne pasta works well in this dish since it's about the same size as the squash. You can also use elbow macaroni, shell pasta, or orecchiette.
Use your favorite salad greens for this tasty first course. We liked the spiciness of arugula, but any other greens will work.
This Indian-style meal goes together very quickly and feels like a nice treat. Add more curry powder if you like it spicy.
Strawberry cake, topped with strawberry cream cheese frosting, is a favorite soul food dessert; this delicious version comes from Bertha's Kitchen. This recipe first appeared in our May 2011 issue, with the article Specialty of the House.
This recipe for Slovak Easter bread or paska (PAH-skah) is from Charlotte Pribish Conjelko of Indiana. This bread is made into round loaves decorated with religious symbols made of dough. Charlotte also makes paska peeps -- small, chick-shaped rolls with this dough. Here are step-by-step instructions for making peeps. You might also enjoy looking at a Slovak Christmas Eve dinner at Charlotte's house. See Easter Breads Across Eastern Europe and Easter Bread Recipes Around the World. Makes 3 round (7x3-inch) Slovak Paska loaves, or 2 loaves and 40 Peeps
The oranges are optional, but they add a burst of freshness to the cake. If you make the cake a day ahead, garnish with orange wedges shortly before serving. You can also bake the cake in a Bundt pan, but reduce the oven temperature to 325º.
Citrus chicken is a great go-to recipe to add juice and zest to ordinary chicken. The spicy sauce works equally well with fish or pork.
This chopped vegetable salad makes good use of garden-fresh green beans and tomatoes -- two vegetables most Eastern European cooks have in their backyards. It's bathed in a creamy buttermilk dressing that adds a little tang -- another decidedly Eastern European favorite. Really refreshing! This salad is so packed with vegetables, it could certainly be served as a vegetarian main course. Here's a larger photo of chopped veggies in buttermilk dressing.
In Louisiana, different sizes of shrimp are typically used for specific dishes. Small shrimp usually end up in gumbos, stews, or étouffées; medium shrimp are for spicy boils, po’ boys, and frying (but let’s face it, all sizes are good fried). The largest, most beautiful shrimp are saved for special preparations, and they are almost always cooked in the shell. I came up with this simple recipe as an alternative to the more classic barbecued shrimp (made with butter and hot sauce), for a similarly spicy result that doesn’t mask the fresh flavor and texture of the shrimp. I’ve called for red jalapeños because they are widely available, but my first choice is the fresh paprika chiles that we grow in our garden in New Orleans. If you are ever able to get your hands on them, they are incredible, with a perfect balance of sweetness and heat. If you live in the South, try to grow them—you will never see a plant produce more chiles for a longer season. What to buy: If you can’t find red jalapeños, green jalapeños or red Fresno chiles are a good substitute. This recipe was featured as part of our Mardi Gras Recipes photo gallery.
What kid (or grown-up, for that matter) wouldn't love this ooey-gooey sandwich? Serve the souped-up PB&Js with fresh fruit.
Pucker up! This refreshingly tart dessert layers angel food cake, raspberries, and creamy lemon yogurt for less than 300 calories. To show off this beautiful treat, serve your parfaits in stemless wine glasses. Prep: 5 minutes; Other: 5 minutes
Test Kitchens professional Rebecca Kracke Gordon loves to serve her delicate rolls with honey butter.
Bring together the shining stars of summer desserts in cones.
This colorful dish is loaded with vitamins and flavor. You can substitute regular potatoes if you don't have sweet potatoes, but sweet potatoes really add to the overall taste.
Yes, real custard is nice... but there?s nothing like a nice bit of ready-made custard with your Christmas pudding. You?ll need 30 spoons for this recipe.
Serve this sauce chilled over low-fat pound cake or ice cream. It's also nice warm over pancakes or waffles for breakfast.
This recipe for Serbian bread is known as lepinje za cevapi because it is traditionally served with cevapcici sausages and raw chopped onion tucked inside, and kajmak served on the side. Lepinje, also known as somun, is a yeast-raised flatbread that is a popular street food in the Balkans. Variations exist -- some cooks use oil in the dough and scatter the bread tops with sesame or cumin seeds before baking. It is baked initially at high temperatures to get that hollow, puffy shape like Middle Eastern pita. This egg-free bread is a great project for the kids. Makes 8 pieces Serbian Lepinje - Lepinje za Cevapi
Pearl couscous, toasted pecans, generous handfuls of fresh mint (straight from my garden!) and a chopped onion, what's not to like? Here's a recipe that's marvelous warm, cold or any temperature in between. It's party or picnic food perfection in its most casual form.
While this is a fairly standard bread-style dressing, the addition of the sautéed apples really makes it something special. Not only does it add another layer of flavor, but also makes for a more nutritious dish. Apples and fresh sage are a natural pairing that go well with almost any roasted meat or poultry. Serve 10 Portions of Apple Cider and Sage Dressing
With cabbage, carrots, radishes, and herbs, this slaw is as colorful as it is flavorful. It’s a great make-ahead dish, since the flavor develops as it sits; just be sure to give it a quick stir before you serve. Game plan: If you don’t have a food processor, you can grate the vegetables on the large holes of a box grater. This recipe was featured as part of our Tailgating Recipes photo gallery.
Leave the potato skins on for color and texture.
This satisfying breakfast recipe is perfect to make for weekend guests. Assemble and refrigerate the casserole the night before, and just pop it in the oven the next morning. Look for turkey sausage near other breakfast-style sausage in the frozen foods section.
A frothy South Indian yogurt-based beverage, lassi often contains seasonal fruit and spices. This recipe yields a drink that's a bit thinner than the average smoothie.
Marinating the squid in buttermilk defeats the rubber band effect some fried calamari tends to have. It also helps create a light, crisp batter and more flavorful calamari, so the only garnish needed is a squeeze of lemon. Special equipment: You will need a deep-frying/candy thermometer for this recipe. What to buy: If you purchase whole, uncleaned calamari, 1 pound yields about a 1/2 pound of cleaned calamari. Game plan: The key to crispy calamari is frying only a handful at a time. Crowding the pan makes for clumpy batter and a greasy result. This recipe was featured as part of our Christmas Day Feast, Italian Style menu.
Hearty burgers get a healthy makeover with canned lentils. Spread on a tangy yogurt-mint sauce, and serve a zesty carrot salad on the side. When combining the burger ingredients in the food processor, don't overprocess; you want some small chunks to remain to give the patties a nice texture.
Tempura is a crisp batter which originated from Portuguese settlers in Japan and has become a part of Japanese culture. It?s great for battering fish, shellfish and vegetables. In Japan there are lots of tempura restaurants where everyone sits behind a bar and you get given the most amazing tempura for over two hours by a chef and his ?master,? who does a lot of shouting.