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Nom Nom Nom.
The mild flavor and creamy texture of this spinach lasagna will appeal to kids and adults alike. You may want to reduce or increase the pepper amounts according to your family's preferences.
If using fettuccine, cook slightly longer, until al dente.
This rich, spicy stew really hits the spot on cold winter nights. Chorizo, the Spanish pork sausage flavored with smoked paprika and chilies, has a spicy, robust flavor that just permeates this soup. Onions, garlic, thyme, and a little wine round out a broth that gets soaked up by the beans as they simmer. It was easy, quick, and incredibly satisfying on a cold night.
Claudia Fleming, pastry chef at New York City's Gramercy Tavern, served these luscious tartlets at her own wedding.
Prep: 15 minutes, Chill: 8 hours, Grill: 40 minutes, Stand: 5 minutes.
This lemon-flavored version of a traditional chess pie with its filling of butter, sugar and eggs has the added convenience of a ready-made shortbread pie crust.
This attractive, summery barbecue dish combines the vegetables of the famous Provençal stew with meaty grilled tofu.
The potatoes can be cooked and filled up to 2 hours in advance. Transport them on a baking pan so they'll be ready to slide into the oven.
OK, French toast really isn’t that hard to make. But when you’re doing it for a crowd or a special occasion, it can get tedious. Enter this casserole: Just layer the bread, dump the custard base over it, and bake. This version is loaded with pecans, raisins, orange zest, cinnamon, and maple syrup, so you don’t even have to garnish it. Game plan: This recipe can be made up to 1 day ahead through step 2. Cover with plastic wrap and refrigerate. Let sit at room temperature for 15 minutes before baking. This recipe was featured as part of our Valentine’s Day Breakfast in Bed menu.
Roasted garlic adds sweet depth to this classic green salsa, best served over steak, tacos, or rice and beans. This recipe first appeared in SAVEUR Issue #140, along with Roberto Santibañez's story Burning Bright.
This spice blend has all the flavors of traditional Cajun seasoning, but with less salt than commercial brands. Store in an airtight container. This recipe goes with Gramercy Crawfish Gumbo, Crawfish Jambalaya, "Bayou-Self" Crawfish Boil, The Big Easy Crawfish Omelet, Cajun Crawfish Corn Bread, Crawfish Salad with Creole Honey-Mustard Dressing
Green peppercorns are soft and a little bit milder than black peppercorns. We prefer jelly for this recipe because it makes a clear, shiny sauce.
To avoid any leftover Champagne, buy a split (187 milliliter) of Champagne for this recipe.
Look for focaccia in the bakery section of your grocery store.
Egg salad sandwich filling never falls out of popularity. It's simple, tasty, inexpensive, and a blank canvas just waiting for spices and seasonings to give it a unique personality. This favorite is special enough for an elegant Sunday brunch, but easy enough for everyday fare. Chopped ham or bacon could be used instead of the pancetta--though the the highly seasoned (but not spicy) pancetta does add a special flavor and texture. To make this an even more authentic Creole/New Orleans dish, use tasso instead of pancetta.
As a dairy-free alternative to creamy dips, the recipe here calls for pureeing sweet peas with scallions, ginger and jalapeño, then seasoning the mix with yellow miso. Serve the spread with different kinds of crackers and breads or sugar snap peas and celery for dipping.
Named for the abstract expressionist's signature paint-splattered canvases, these apples make great Halloween treats. Green Granny Smiths go well with the sweet white and bittersweet chocolates, but use any apple you like. Look for wooden sticks at craft supply stores, or use forks instead.
A rich, dark honey color, this tart-sweet-savory sauce does not resemble the cloying, sticky, bright red sauce that’s often served at Chinese restaurants. You can whip it up quickly to enjoy with snacks such as fried wontons. For spicy tropical flair, use unsweetened pineapple juice instead of water and include 2 teaspoons of minced ginger and a chopped Thai chile with the other seasoning at the beginning. This recipe was featured as part of our Chinese New Year Dishes for Valentine’s Day photo gallery.
While roasting brings out the sweetness in carrots, this easy make-ahead side goes one step further to blend sweet and savory flavors. Large chunks of carrot are roasted with olive oil, cumin, and cinnamon and then tossed with raisins and parsley. Substitute baby carrots if you'd like.
Time: 25 minutes.
Stir up tradition by adding fennel to your cranberry sauce. This recipe was featured as part of our Thanksgiving for Six menu.
This elegant appetizer takes a couple of hours to make, but you can do all the preparation ahead of time. Don't fold triangles too tightly or the mixture will burst through the phyllo. Assemble and freeze up to two weeks before the party. Don't thaw the triangles before baking; just add seven minutes to the baking time.
Not only is this recipe for Birds Nests simple to make, but it's the perfect treat to make to hold jelly beans on your Easter table. Step by Step Photo Instructions
This light, healthy dish found across the Mediterranean is the ideal summer salad. While pine nuts and sumac are not traditional, they add extra crunch and a lemony zip. Serve this tabbouleh alongside some lamb meatballs for a tasty dinner. What to buy: You can find ground sumac in Middle Eastern markets or by mail from Kalustyan’s.
A farmhouse breakfast is best done the old-fashioned way, with bacon fried in a heavy skillet and eggs cooked in the glorious drippings.
Instead of grilling this recipe in a pan, you can cook the skewers under the broiler.
On a chilly day, our grown-up version--rich with bittersweet chocolate and punched up with French brandy--will warm you to your toes.
Brandy-soaked cherries can be left in the freezer for up to two days before you dip them into the chocolate.
To be truly cooked a la Polonaise, a French expression for "in the Polish style," this kalafior po polsku should be garnished with chopped hard-cooked eggs, breadcrumbs, parsley and butter. Here I've omitted the eggs and added chopped almonds and dill. Makes 6 servings
This wonderful raisin pie is a favorite family recipe of online editor Kristen Aiken. To space out the hearts, Kristen uses a paper circle with a diameter of 2 to 3 inches.
Summer savory is slightly bitter and has an aroma similar to that of thyme. It adds a unique twist to the typical combination of tomato and basil.
Traditional kajmak is made by boiling unpasteurized, unhomogenized (raw) cow's or sheep's milk and then pouring it into wide, shallow bowls known as karlice. As the milk cools, the cream rises and forms a thin layer on the surface, which is skimmed off and placed in salted layers in a small wooden tub called a cabrica. The boiling and skimming procedure is repeated many times until the tub is full. This quick kajmak recipe is a satisfactory substitute. It's served with pogacha or corn bread ( proja ). See this recipe for Quick Kajmak Recipe #1. Makes about 4 cups of Quick Kajmak #2
The great thing about this curry is the slightly sweet and sour flavor from the peppers. Do experiment with other combinations of vegetables such as courgettes, aubergines or potatoes once you?ve mastered this version ? bigger, chunkier veggies need longer cooking times, so add them at the start, and delicate veggies like peas and spinach need only minutes, so they can go in right at the end. This will serve 8 people ? just halve the recipe if your pan isn?t large enough, or else freeze any leftovers.
I adore birthdays. Not only my birthday but my sisters’ birthdays, parents' birthdays, and my friends’ birthdays, too. Heck, I even like strangers’ birthdays! In the past I've been known to celebrate a little thing called Nealeygras, which is basically a week-long celebration of my birth. My boyfriend thinks this is incredibly narcissistic... I think it’s just a good excuse to party.
Dried plums and honey sweeten this tagine's sauce. Check the sauce during cooking--add water or broth by quarter cups if the sauce is too thick, or uncover the pot and allow sauce to reduce if it seems too thin. Serve with flatbread.
Serve a stir-fry loaded with tender pork and crisp veggies. Stir-frying is a great reduced-calorie way to cook, because you use less oil.
The blood-orange juice turns what would ordinarily be a mimosa into a lovely ruby-tinted cocktail.
Prep: 10 min., Stand: 5 min., Cook: 36 min. Steel-cut Irish oats give this dish a chewy texture and full flavor.
This savory tomato cobbler recipe is courtesy of Mark Bittman and can be found in his cookbook, "How to Cook Everything Vegetarian."
Jane Brody loves a variety of cereal. This mixture of barley and oats with nuts and raisins will keep you going all morning. Walnuts provide omega-3 fatty acids, but pecans also work nicely in this high-fiber cereal. Serve with yogurt or milk, and top with fresh fruit.
This tasty breakfast sandwich, from Lucinda Scala Quinn's "Mad Hungry" cookbook, is sure to become a new family favorite.
Slightly underripe pears are perfect for roasting because they soften just enough in the heat of the oven. Serve them with any kind of roasted pork, or as part of a composed plate with Calvados Pan-Fried Pork Chops and Roasted Winter Kale.
This simple compote of pears, apples, and cranberries smells wonderful while it bakes. The applesauce adds body to the syrup.
Mazamorra morada is a popular Peruvian dessert made from purple corn and fruit. It's thickened into a pudding-like texture with potato flour or corn starch, and spiced with cinnamon and cloves. It has a beautiful deep purple (morada) color, and is usually served cold or at room temperature. Every time I taste it, I think what a delicious pie filling it would be. I finally put that idea into practice. I mixed some blueberries into the already prepared mazamorra morada for extra flavor, and baked the mazamorra inside two layers of flaky pie crust - a very North American way to enjoy mazamorra morada indeed!