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Enjoy these waffles with maple syrup, or go Southwestern and try them with tomato salsa. Melon or another fresh fruit rounds out the meal.
This layer cake combines moist, spongy cake and frosting that's a perfect balance between sweet and buttery.
Baked instead of fried and coated in whole-wheat cracker crumbs, these tender chicken strips are a much healthier alternative to chicken nuggets. Serve them hot out of the oven with a kid-friendly dipping sauce like honey-mustard, barbecue, or herbed buttermilk, or let cool and pack them in tomorrow’s school lunch. What to buy: Wheatsworth crackers make a crunchy, flavorful coating and can be found in the cracker aisle of most supermarkets. This recipe was featured as part of our Good Food for Kids photo gallery.
This recipe originates in Valencia which is located on the eastern coast of Spain. It is simple, colorful and flavorful. Prawns and mussels are simply sauteed with onion and garlic, then cooked in a white wine-tomato sauce. It is a good summer main course and can be served with rice.
Roasted acorn squash with a hint of sweet and a bite of acid is great alongside just about any hearty main dish. Try it with roast turkey or Pear Pork. Game plan: Check out this tip on cutting open squash if you need pointers.
This recipe for Slovenian stuffed cabbage or sarma s kislim zeljem is made with pork and beef, rice, sauerkraut and tomato juice. This is great with mashed potatoes or noodles, and crusty rye bread. Here are more stuffed cabbage recipes. Makes about 18-24 Slovenian stuffed cabbages or sarma s kislim zeljem
Feta and white beans provide plenty of protein in this main-course salad. If you don't have white-wine vinegar, you can substitute red-wine or balsamic vinegar.
NOTES: To crack the peppercorns, whirl briefly in a spice or coffee grinder or crush with the flat side of a large knife or the flat bottom of a heavy glass. PREP AND COOK TIME: About 45 minutes.
A couple of these meatless, sweet-savory tamales make a nice entrée with a salad or black beans, or serve one tamale as an appetizer. To make these tamales vegetarian, prepare the Basic Masa Dough with vegetable shortening instead of lard.
Roman-style pizza has a cracker-thin crust and is often topped by only tomato and basil. But the outstanding pizza Margherita by executive chef Marco Gallotta at 'Gusto follows the Neapolitan model, with a thicker, chewier crust topped by tomato, basil and lots of oozy, slightly tangy, extremely fresh buffalo mozzarella.
The Cosmopolitan is a vodka-based cocktail that has a fruity but tart undertone. In some respects, it is a cousin to the Margarita. The Cosmopolitan is a fresh and colorful variant of a Martini that needs little getting used to. If the HBO series Sex and the City is a reliable indicator of statistics, the Cosmopolitan is the yin to the Martini’s yang and is preferred by females. Unlike many drinks that started out as fads, the Cosmo rapidly ascended into the pantheon of classic cocktails. While several bartenders seem to have experimented with the recipe, no single inventor has laid claim to creating this drink. Since there are a number of twists on the basic recipe, as well as variations, you will need to try numerous cocktail lounges to find the Cosmopolitan that suits you. Once you have found it, ask the bartender what proportions he or she uses. Then, by all means, tell other bartenders your preferences before ordering: more vodka, lime, and so forth. This is also an essential cocktail for the home bartender. You will find the Cosmopolitan in swanky bars and posh nightclubs, at elegant soirées, or on afternoons by the club pool. The Cosmopolitan is also known to go head-to-head and drink-to-drink with the Martini at high-powered business luncheons. Be advised to refrain from ordering a Cosmopolitan at places named Bubba’s or Hog Heaven. Unlike the Martini, there is very little debate over whether a Cosmopolitan should be... read more The Cosmopolitan is a vodka-based cocktail that has a fruity but tart undertone. In some respects, it is a cousin to the Margarita. The Cosmopolitan is a fresh and colorful variant of a Martini that needs little getting used to. If the HBO series Sex and the City is a reliable indicator of statistics, the Cosmopolitan is the yin to the Martini’s yang and is preferred by females. Unlike many drinks that started out as fads, the Cosmo rapidly ascended into the pantheon of classic cocktails. While several bartenders seem to have experimented with the recipe, no single inventor has laid claim to creating this drink. Since there are a number of twists on the basic recipe, as well as variations, you will need to try numerous cocktail lounges to find the Cosmopolitan that suits you. Once you have found it, ask the bartender what proportions he or she uses. Then, by all means, tell other bartenders your preferences before ordering: more vodka, lime, and so forth. This is also an essential cocktail for the home bartender. You will find the Cosmopolitan in swanky bars and posh nightclubs, at elegant soirées, or on afternoons by the club pool. The Cosmopolitan is also known to go head-to-head and drink-to-drink with the Martini at high-powered business luncheons. Be advised to refrain from ordering a Cosmopolitan at places named Bubba’s or Hog Heaven. Unlike the Martini, there is very little debate over whether a Cosmopolitan should be shaken or stirred. The consensus is that shaken is the only way to go, so you will need a good cocktail shaker to make this at home. Also, stay away from cranberry juice that is overly adulterated with other juices. Any lemon-flavored (citron) vodka works well for a Cosmopolitan. The Cosmopolitan is always served neat. The rim of the glass may be rubbed with lime juice and then coated with sugar. INGREDIENTS 2 ounces lemon-infused (citron) vodka 1/2 ounce Cointreau or triple sec 1 ounce cranberry juice 1/2 ounce fresh lemon or lime juice Slice of lemon INSTRUCTIONS Shake the vodka, Cointreau, cranberry juice, and lime juice with ice; then strain into a chilled cocktail glass. Garnish with a slice of lemon.
. But because the flavor was so good, and because we were determined not to let the jam win, we gave it another try...
Prep: 5 min., Cook: 12 min., Bake: 55 min.
Day-old toasted bread cubes work best, absorbing plenty of the custard.
En papillote is the French term for food baked in a parchment paper packet; it's a favorite way of preparing fish in New Orleans. This recipe easily doubles to serve four.
When I was little, my dad and I spent Sunday mornings on the Santa Monica beach. Before heading home we'd sometime hike up to the pier and buy a newspaper cone of freshly made potato chips from a little stand there and share them on the ride home. They were warm, and slightly soft in the middle, just out of the fryer.
both big and small! Whether we're talking backyard lounging or a long mountain hike, soft pockets of pita bread are an ideal vehicle for meals that can be made ahead, stowed in a backpack, and pulled out when we get hungry. Here's how to make them at home!
These drinks are great served simply over ice. But to tap into their full potential, use them as bases for new concoctions. See our serving suggestions below.
Prep: 20 minutes; Cook: 16 minutes; Total time: 36 minutes.
Farina undergoes an unexpected transformation from hot cereal to airy pudding in this tart-sweet Latvian dessert, which is typically served with milk poured on top. This recipe first appeared in our May 2011 issue, with the article Riga Revisited.
This recipe is used to make our Swedish Gingerbread House, Gingerbread Facade, and Snow-Swept Gingerbread Cottage.
Nature has given us a wonderful mutation in the blood orange. With subtle sweetness and a hint of berry flavor, the fruit works great in this dessert sauce. Served hot or cold, it’s a wonderful accompaniment to cakes; it’s a particularly good pairing with our Chocolate Soufflé. You can even freeze it into ice cream! This recipe was featured in our Valentine’s Day story.
If your butcher can't butterfly the roast for you and time is short, buy a tied loin roast. Separate it into two pieces, spread the filling between the halves, and truss tightly. Garnish with Forelle pears, which are grown chiefly in the Northwest, and fresh herbs.
This Lithuanian recipe for cucumbers and honey - agurkai su medum - couldn't be easier. It's a simple presentation of sliced cucumbers with a small bowl of honey for dipping or slathering. It's as much appetizer or vegetable as it is salad. Personally, I like to sprinkle my cucumber slices with salt before topping with a bit of honey because the sweet-and-salty taste can't be beat. But the salt is not traditional. Here's a larger picture of cucumbers with honey. Makes as much or as little Lithuanian Cucumbers and Honey as you desire
This dish hails from the Val d’Aosta region of northern Italy and combines three local ingredients: white wine, prosciutto, and fontina cheese. When the weather grows cold, turn to this recipe for a quick, satisfying meal. What to buy: Prosciutto and fontina can be found at most grocery stores. Though purists would call for fontina Val d’Aosta, a Dutch fontina will work fine, too.
An easy salad of warm-weather veggies that tastes as if you slaved over it. Feel free to riff on the recipe by adding other herbs, vegetables, or whatever else you can come up with. Game plan: The salad can be made up to 8 hours ahead, though you may want to mix the chives in at the last minute so they don’t wilt or discolor. This recipe was featured as part of both our Dude Food for Dad’s Day story and our Picnic Recipes photo gallery.
Time: 35 minutes. Cooking corn on the cob in its de-silked husk keeps the kernels moist and adds a nice grassy flavor. For less fuss, feel free to fully husk the corn and wrap it in foil.
Use leftover watermelon to make this slushy summer drink.
The sugar and fruit juice tossed with the peaches create a caramelized glaze as the cake bakes.
Inspired by the bright flavors of Spain, this dish calls for whole lemon slices to be sauté]ed with the shrimp, resulting in a bold citrus punch. Serve with a small bowl of green olives and a crisp salad for a quick weeknight dinner.
Tacos are a go-to on busy weeknights because all you have to do is prepare the beef, chop the toppings and everyone can make their own. These tacos get their flavor from cumin and chili powder without the additional sodium often found in packaged seasoning mixes.
This delicately flavored dish is a choice opener for a meal featuring seasonal vegetables. Chopped chives are a nice garnish if squash blossoms aren't available. Make this up to one day ahead; cover and refrigerate. Gently reheat before serving.
Notes: Prepare the ingredients for this stir-fry while the noodle pillows bake; cook the mixture (step 2) just before the pillows are done.
Serve these generously stuffed mushrooms with Broiled Asparagus with Lemon. Put dinner on the table even more quickly by broiling the asparagus and portobellos simultaneously on the same baking sheet. Prep: 5 minutes; Cook: 7 minutes
Caramelized onions give amazing complexity to the hard cider sauce recipe. The sauce is so delicious; the chicken is nearly an afterthought. Cook’s note: Hard ciders from France are usually from Normandy and Brittany. If you have the choice, buy a Cidre Doux, or sweet cider. Demi-Sec and Cidre Brut are much too strong and dry for this recipe.
Easy and enticing, with sweet grapes, crunchy almonds, and tangy cheese. This recipe was featured as part of our Fall Ingredients photo gallery.
Metropolitan Bakery co-owner James Barrett developed this recipe as a way to pack more of the company’s killer granola into your diet. Game plan: When creaming butter and sugar, use a stand mixer on medium speed. Butter should be soft but never melted. Stop after one minute and scrape down the bowl with a plastic paddle. Repeat a couple of times until the sugar is completely dissolved. If you don’t have a mixer, leave the butter out the night before (to prevent a sore arm!).