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Nom Nom Nom.
With milk chocolate sauce sandwiched between layers of crêpes, this dessert from Chef Stéphane Reynaud’s book Terrine has no faults. What to buy: Vanilla sugar is granulated sugar that’s been perfumed with vanilla beans and seeds. It can be purchased at specialty food shops, or, to make your own, just bury scraped vanilla beans and their seeds in your sugar and store in an airtight container. A sachet is roughly equal to 2 teaspoons. This recipe was featured as part of our Terrines Made Easy story. Photo Credit: Charlotte Lascève
Greek yogurt is the base of this thick and creamy version of hollandaise sauce and just a touch of mayonnaise and butter give it some richness. We've also subbed in a whole-wheat English muffins for a little fiber and whole-grain oomph. Eggs Benedict without the guilt—at last!
If you are a garlic lover, Alioli potatoes are made for you! Lightly fried potatoes covered in a warm garlicky mayonaise sauce is a perfect appetizer.
This colorful relish is delicious with grilled chicken or shrimp. It also pairs well with the piquant flavors of quesadillas or crab cakes. Per serving: 86 calories, 1 g fat, 0 mg cholesterol, 20 g carbs, 172 mg sodium, 3 g protein, 3 g fiber
Cashew curry, a popular Indian dish, is the inspiration for this snack. The sweet coconut flakes subdue the heat of the spice.
Prep: 15 min., Chill: 24 hr., Grill: 6 min., Cool: 5 min.
Prep: 20 min., Bake: 1 hr.
Israelis enjoy jelly-filled donuts, called soufganiyot (soof-GHAHN-ee-yote), during Hanukkah. The donuts traditionally are fried, but we bake them to trim calories. We found using a plastic condiment bottle (available at supermarkets and kitchen supply stores) is the easiest way to fill the donuts with jelly. Serve this as a snack during Hanukkah. It's not part of our menu because it contains milk; kosher law prohibits serving milk and meat at the same meal. Store at room temperature up to two days.
We Brits often think of kebabs as a guilty pleasure. But, having seen the love and attention that goes into preparing a proper Greek kebab, I can assure you there is nothing to feel guilty about. It's all about quality ingredients and fresh zingy flavours. I?d always thought dried mint sounded a bit naff, but actually it turned out to be very delicious and it really helped create a more authentic taste. A few of these with some cold beers would be wicked. Cook them on a barbecue or in a griddle pan, depending on what's easier for you.
This dish uses a whole lemon, including the rind, which softens during cooking. Be sure to scrub the rind thoroughly before cutting the lemon into thin slices.
Mary Odson's sister Cathy came up with these bars, which have a nutty, streusel-like topping and a crisp shortbread crust.
Just about everyone loves fried cheese sticks. Our version gets a punch of heat from ground red pepper and cheese spiced with jalapenos. To tame the heat, use plain Monterey Jack (without the peppers), mozzarella or Swiss cheese, and either omit the red pepper or use less of it.
Parsley salad has an earthier flavor than one made with lettuce; the pine nuts, capers, and red onion make each bite even more interesting and tasty. The raw onions in this recipe become milder the longer they stay in the orange juice-and-vinegar mixture. For a strong onion flavor, let them soak for about ten minutes; to make them more mellow, marinate for up to four hours.
Lemon and yogurt have been used as a marinade for grilled chicken recipes for centuries. This grilled chicken recipe is very simple and the yogurt marinade keeps the chicken tender and moist. The marinade also adds a subtly tangy, and delicious flavor. Makes 4 Portions of Lemon and Yogurt Marinated Grilled Chicken
Use very ripe bananas for the richest flavor.
This creamy cheesy asparagus pizza recipe is an example of a "white" pizza. So, instead of tomato sauce, the fresh asparagus is on a delicious cream sauce. In keeping with the white theme, the whole thing is topped with white cheddar cheese. This a great vegetarian pizza! Makes 1 Large Asparagus Pizza
Top pear wedges with a drizzle of orange juice and a sprinkle of rosemary and sugar for a sweet and savory treat that's ready in about five minutes.
The sweetness of pear and honey and the saltiness of the pancetta and cheese unite for a perfectly flavored appetizer.
Put a new spin on macaroni and cheese with pasta wagon wheels (rotelle). Spoon into little paper cups for easy serving.
Veal rolls are filled with a mixture of capers, bread crumbs, and parsley for an easy and elegant entrée. Wilted spinach leaves add interest to the winey tomato sauce.
This Gascon vegetable soup is as hearty and simple as a soup can be! This is a true classic from the rustic cooking of the French countryside. This soup is so adaptable; you can use any number of ingredients to change up the flavor and texture according to your personal tastes. Try adding chopped shallots in place of some garlic, or parsnips in place of the potatoes. For an inexpensive treat, add homemade bacon thyme croûtes to the bowl for a filling and old-fashioned finish.
I found a recipe like this in a cookbook for one-bowl desserts and decided to veganize it. The rum flavor isn’t overpowering at all; it just adds a little hint of sumthin’ sumthin’. You can serve it warm with the pudding layer oozing all over the place, or chilled with the pudding layer nice and thick on the top. It’s a quick recipe that will make people think it took more work than it really did.
Indian cuisine is full of tasty potato dishes. So it was only natural to pair these tater treats with the bold spices of the land of curry. A cooling cucumber-yogurt dip quells the cayenne kick. What to buy: Panch phoron is a Bengali spice mix that combines fenugreek, nigella seed, black mustard seed, fennel seed, and cumin seed. If you can’t find it at your grocery store, just blend equal parts of all the seeds (as in this recipe ). This recipe was featured as part of our Make Your Own Potato Tots project.
Use Riesling wine for a sweeter flavor.
Whole-grain flours such as whole wheat and rye contain a small amount of fat which can quickly turn rancid. Store these flours in an airtight container in the refrigerator. Allow flour to warm to room temperature before using.
Browning butter (as opposed to just melting it) is one of those simple adjustments that make the ordinary extraordinary. We changed the classic butterscotch pie by letting the butter and sugar cook longer and therefore give the whole pie a toasty, nutty flavor that balances the sweetness of the caramel. What to buy: Take the time to make the dough from scratch, as it will lend a flaky butteriness to the dish. Of course, if you are time-constrained (and we understand that), go ahead and use store-bought crust. Just try to get the best you can find. You’ll need parchment paper or aluminum foil and pie weights to line and weigh down the crust so that it doesn’t puff up while cooking. If you don’t have pie weights or forgot to get them, just use some dried beans. Game plan: The dough can be made and baked up to a day ahead of time. In fact, the whole pie can be made up to a day ahead of time and, after it has cooled to room temperature, it can be covered and put in the refrigerator until ready to serve. Just bring it to room temperature and then serve it with some whipped cream or ice cream. This recipe was featured in our 2006 Thanksgiving, Southern Style menu.
This easy french toast casserole is a rich and decadent addition to any breakfast or brunch table.
"Wonton wrappers are terrific for making ravioli when you don't have time to make homemade pasta," says Jill Donenfeld. The wontons here, filled with mashed butternut squash and roasted garlic, get nicely crispy when sautéed in a touch of oil, but they're also delicious simply steamed.
Imagine this traditional Spanish soup: Sautéed onions and garlic swimming in hot chicken broth, and a piece of crispy toast topped with melted cheese floating on the onions. Just what you needed on a cold winter day, right? This easy soup recipe takes about 30 minutes to prepare and it's sure to warm you up any day of the year.
got me thinking about the further possibilities of cooking a chicken in milk and I came upon the sweet pungent flavors of coconut milk and lemongrass.
Irish whiskey has a smooth, round flavor, as opposed to the smoky quality of Scotch whisky. If you don't have Irish whiskey, substitute bourbon.
This recipe goes with Farmhouse Eggs Benedict
The essential ingredient in paprikash, as any Hungarian cook will tell you, is the paprika. Some like it sweet, some like it hot, but the important thing is that there really is a difference between good-quality Hungarian paprika and that red stuff our mothers sprinkled over chicken for color. While sour cream was an essential part of this dish for their non-Jewish neighbors, kosher cooks in Hungary, of course, omitted it. Recipes in Judy Bart Kancigor’s book Cooking Jewish were compiled from over 300 family members and friends. This recipe is by Carole Orlow. This dish was featured as part of our Hanukkah Recipes photo gallery.
This top-rated shrimp-and-broccoli pasta recipe is super simple, making it perfect for busy weeknights. Dress up the meal with a glass of light pinot noir.
These are good as a snack or dropped into a mug of hot chocolate. The mixture for the marshmallows becomes quite thick and requires substantial beating time, so you'll want to use a heavy-duty stand mixer instead of a handheld mixer. Using a stand mixer also makes it safer (and easier) to gradually add the hot gelatin mixture to the beaten egg whites. Use a dough scraper to cut the marshmallows into squares with a quick vertical motion (avoid dragging it as you cut the marshmallows). If the dough scraper sticks to the marshmallows, dust it with powdered sugar.
This moist cake, topped by a generous layer of cardamom-spiced, pecan-dotted crumbs, is a fabulous gift. F&W's Kate Heddings brought one to a holiday dinner party for her hosts to serve to overnight guests at breakfast the next day—"even though I wouldn't be there to eat it!" she says. Along with the cake, she gave the Calphalon pan she baked it in, fresh-ground coffee beans and a glass container of heavy cream.
Use this recipe as a crust for our Apple-Blackberry Pie.
Jennifer McIlvaine saves on cleanup by using a whole clove of garlic stuck on the end of a fork to brush olive oil on the un-toasted bread. The uncut garlic doesn't impart much flavor, but it does keep her from having to use a messy brush. Prep and Cook Time: 15 minutes. Notes: Choose a good-quality bread without too many large holes that would let the topping drip through. McIlvaine uses sliced hominy bread, but we found that a bâtard or pane pugliese also worked well. This recipe goes with Braised Pepper Bruschetta, Chickpea and Octopus Bruschetta, Eggplant with Mint Bruschetta, Tomato and Basil Bruschetta, Mixed Herb Bruschetta