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Nom Nom Nom.
Make the tart a day ahead, and store it in the refrigerator. You can use a 9-inch pie plate instead: simply roll the dough to a 13-inch circle, fold the edges under, and flute.
You can make the custards earlier in the day, store them in the refrigerator, and bring them to room temperature before serving.
Tilapias's mild flavor allows the bold flavors of the coconut and curry to shine. Serve this dish with rice, which will absorb the brothy sauce.
I?ve written this recipe to be cooked on the barbecue, because the flavour will be amazing, but it also works really well when roasted in the oven at 200ºC/400ºF/gas 6. If you cook it in the oven, turn the pieces of rabbit several times to ensure even colour and cooking. If you cook it on the barbecue, you?ll need 5 wooden or metal skewers (soak wooden ones before you use them). Whether barbecuing or roasting, here are your rough timings:
My favorite "go-to" dish, Greek chicken is a perfect family or entertaining meal. It has a few parts to it but each is straight-forward and easy. Tender chicken thighs are marinaded in yogurt, spices and garlic and then roasted on a fragrant bed of fennel. The chicken is served with a side of pilaf rice and a side of Greek salad and tzatziki sauce.
Use this recipe to make an old-fashioned lattice crust.
"When it's made fresh," says Paul Virant, "plain mayonnaise is a great little sauce"—a savory complement to grilled chicken, pork or even asparagus. For added punch, Virant suggests adding a quarter cup of finely grated fresh horseradish and up to a half tablespoon of Sriracha chile-garlic sauce to the processor before adding the oil.
You can serve this stuffing with a side of mashed potatoes and Brussels sprouts.
San Francisco’s Perbacco has a great assortment of crudo (the Italian take on sushi), but this scallop version is our favorite. What to buy: Make sure to buy the freshest scallops you can find, and let your fishmonger know you’ll be serving them raw so he or she gives you a top-quality selection. This recipe was featured as part of our no-cook story.
This calzone-like roll mixes fresh spinach with cheese, raisins, and pine nuts—a flavor combination reminiscent of the Mediterranean.
Decadent and inimitably French, this recipe was inspired by Jacques Drouot, manager of Le Dôme in Paris. Any leftover fresh truffle can be shaved over scrambled eggs, pasta, or risotto. Jarred truffles are an option, too, but don't have the same intensity of flavor. Or the truffles can be omitted altogether.
Pack some carrot and celery sticks to nosh alongside this hearty sandwich.
Barbara Adkins likes to include more contemporary items, like this white cheese-topped pizza, with her Southern-accented buffet. A couple of slices also make a nice light dinner, especially with a salad or soup.
We like to serve this seasoning in small bowls with crudités or roast chicken.
Most smoked hams are sold fully cooked, so "why bake them again?" meat master Bruce Aidells asks, before answering his own question: to improve the texture and add a homemade glaze—in this case, one made with Dr Pepper soda and prunes—for extra flavor. After the ham is cooked, Aidells reduces the pan juices and tosses in prunes to make a sauce. "Glazes flavor only the outside of the ham," he says. "But you can spoon pan sauces over every slice."
You may as well call this an "antioxidant salad," because in addition to bursting with summery colors and flavors, it's full of phytonutrient rich produce like raspberries, soybeans, and tomatoes.
Perk up your summertime gathering with this enticing Watermelon Sorbet.
Carrie uses Tiger Sauce, a moderately hot Southern sauce. Any cayenne-based hot sauce can substitute.
Sweet blueberries infuse spicy gin for summer's most refreshing sipper. For a fizzy cocktail, pour gin, cardamom syrup, and lemon juice over crushed ice in a glass; top with chilled club soda.
Because the orange slices are sticky, layer them between sheets of wax paper or parchment paper, and arrange in a small box or glassine bag. Spoon the sauce into a ramekin, and secure with plastic wrap and a ribbon. Include a note to microwave the sauce for 15 seconds and stir before serving. You can also include the subtly flavored orange syrup with the gift and a note to use it for sweetening iced tea, flavoring cocktails, or moistening slices of pound cake.
Like poor people everywhere, mountain people in the South thrived for centuries on food that was indigenous, inexpensive and healthful. These days " soup beans" speak instant comfort to anyone who had familial connections from Appalachia, where every garden produced shelling beans that could be eaten fresh or grown to maturity for dry beans. Serve this thick, stewlike soup with cornbread, pickle relish and diced sweet onion.
If you’re a peanut butter fan, these cookies won’t last long. You’ll enjoy every last crumb! Don’t forget to serve them with a tall, cold glass of milk.
A fantastic dessert drink, this creamy cocktail is named after the late timbale-banging band leader Tito Puente, who popularized Latin music around the world. Cyrus Keyhari uses aged Dominican rum to give depth to what he calls "a grown-up Orange Julius."
The nutty flavor of fontina and creaminess of mascarpone create a delicious updated version of mac and cheese. If your supermarket doesn't stock mascarpone cheese, substitute full-fat cream cheese. For a dinner party, bake the pasta in individual gratin dishes for 15 minutes.
Top tender apple cupcakes with a sweet and crunchy topping of brown sugar and almonds, then drizzle with a powdered sugar glaze. The amaretto adds an even more distinct almond flavor to the cupcakes, but if you don't have it, you can use almond extract instead.
Braising kimchi and beef short ribs together might seem a bit odd, but like its German cousin sauerkraut, Korean fermented cabbage contributes a lot of complex and deep flavors when cooked with meat. To round out the meal, serve the short ribs with a Korean scallion or soybean sprout salad to cut through the richness of the dish. What to buy: Look for the common English-cut beef short ribs, which are about 2 to 2 1/2 inches thick. Do not purchase Korean-style beef short ribs, which are about 1/4 inch thick with three rib bones attached. Game plan: Try your hand at making your own kimchi, or you can purchase it at many grocery stores. Kimchi that’s been fermented for at least 2 weeks works well in this recipe, as its flavors are more pronounced. More kimchi recipes.
Grilled steak is a favorite summer dish. Serve with grilled corn with lime butter and a simple salad of field greens and cherry tomatoes. This recipe goes with Steak Wraps with Blue Cheese and Caramelized Onions
This soup features canned yellow soybeans, which give each serving 6.1 grams of soy protein. Using a Tuscan technique, the soup is seasoned with a battuto, a paste of turkey bacon and aromatics.
These simple macaroon crusts are filled with vanilla-flavored whipped cream; fresh fruit would also be delicious.
Make this cardamom-infused pudding up to 2 days ahead and store, covered, in the refrigerator. Serve in martini glasses for a sophisticated presentation.
“Setas” or mushrooms are very popular in Spain. Many people drive or walk out to the countryside to pick them. This tapa is so quick and easy to prepare. Combine shrimp with garlic, white wine and mushrooms for a flavor that is quite delicious as a “tapa.” Serve with slices of baguette.
This Thai Crab Cake recipe creates wonderful crisp-on-the-outside and moist-on-the-inside crab cakes. If you can find kaffir lime leaves at your local Asian store, try to add them instead of lime zest - this one of the key ingredient that makes these cakes sing! Panko (Japanese bread crumbs) is easy to find these days at most supermarkets, or see my gluten-free recipe below. If you like seafood appetizers and finger foods, give this one a try!
Slow-cooker beef brisket is a wonderfully easy way to prepare this cut of beef. Serve shredded brisket on top of tortillas with your choice of toppings for a creative taco night.
These addictive little fish are a good source of calcium, since you eat them bones and all. (No worries: The bones are too small to notice, and the heads taste sweet and mild.)
Crispy, crunchy, greasy home fries are a Sunday morning breakfast indulgence that helps soak up the sins of the night before. Bell pepper and shallots jazz up this version, which is so delicious you might considering serving it with a side of eggs and bacon!
Green sauce, the spicy avocado cream sauce that is originally from Ninfa's in Houston, is a Texas standby. The recipe for this dish is based on one that appears in The Tex-Mex Cookbook by Robb Walsh (Broadway Books, 2004).
Orecchiette (little ears pasta) is a classic shape that's ideal for this chunky sauce. You can also substitute short pasta shapes like penne or rigatoni. If you can find mild-tasting cavolo nero (black kale), try it here.
To make this spicy dish even spicier, use hot Italian turkey sausage.
Also known as wedding cake, Christmas cake, and bolo pretu, among other monikers, this cake has roots throughout the Caribbean and is usually reserved for the celebratory events it’s named for. Not unlike the more common dark fruitcakes, it’s packed with dried fruits, nuts, and warm spices, but the molasses found in stateside cakes is swapped for burnt sugar (see “What to buy”), resulting in a slightly bitter yet rich, chocolaty flavor. This cake has endless ingredient variations, but one is universal—rum, and lots of it! What to buy: Burnt sugar is the crucial ingredient, giving this cake its deep black color and unique flavor, which cannot successfully be mimicked by dark corn syrup or molasses, not even blackstrap. Although burnt sugar can be made at home, the process can be imprecise. We like Blue Mountain Country for its moderate sweetness and chocolate notes. Use our recipe for Candied Grapefruit Zest and swap out the grapefruit peel for orange. A homemade candied citrus yields the best results, but if you’d rather purchase some, use a high-quality candied zest, which usually appears in the fall at gourmet or specialty stores. Don’t even think about using the scary, Day-Glo fruit found in tubs—it tastes as horrible as it... read more Also known as wedding cake, Christmas cake, and bolo pretu, among other monikers, this cake has roots throughout the Caribbean and is usually reserved for the celebratory events it’s named for. Not unlike the more common dark fruitcakes, it’s packed with dried fruits, nuts, and warm spices, but the molasses found in stateside cakes is swapped for burnt sugar (see “What to buy”), resulting in a slightly bitter yet rich, chocolaty flavor. This cake has endless ingredient variations, but one is universal—rum, and lots of it! What to buy: Burnt sugar is the crucial ingredient, giving this cake its deep black color and unique flavor, which cannot successfully be mimicked by dark corn syrup or molasses, not even blackstrap. Although burnt sugar can be made at home, the process can be imprecise. We like Blue Mountain Country for its moderate sweetness and chocolate notes. Use our recipe for Candied Grapefruit Zest and swap out the grapefruit peel for orange. A homemade candied citrus yields the best results, but if you’d rather purchase some, use a high-quality candied zest, which usually appears in the fall at gourmet or specialty stores. Don’t even think about using the scary, Day-Glo fruit found in tubs—it tastes as horrible as it looks.