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Nom Nom Nom.
Make a Mediterranean-inspired side salad for dinner tonight. Pair with a lamb pita for a filling Greek feast.
Cooked in the same pan with the roast, the chunky apple-brandy sauce picks up the herb rub's savory flavors.
Time: 1 1/2 hours. If we could have only one other dish besides turkey for Thanksgiving, this would be it: Hunks of juicy sausage, good bread, and lots of chard—a stuffing that works as a side dish too. Former Sunset food editor Jerry Anne Di Vecchio got it from her mother-in-law, and it's just as appealing now as it was 42 years ago.
This spinach souffle recipe is a wonderful way to use up the fresh harvest at the farmers' market. It’s a lovely, easy preparation that can be served as a side dish or a light main course. If you want to get really creative, bake up the spinach-egg mixture in tiny ramekins for an unexpected appetizer. However you serve it, this souffle is likely to be a delicious winner and instant classic in your household.
"I wanted to create a second course that is indulgent, rich, and pretty, too. Funny: The first time we tried this and pureed the soup in a food processor, we almost decided to start over because the texture wasn't smooth enough. But then we put it in the blender, and it came out perfectly creamy." --Mary Drennen Ankar, Test Kitchen Professional
Caramel-bathed apples nestle in a tender crust, while crème fraîche lends a little French tang to this fall classic.
Instead of the usual chicken, steak, or shrimp, we used crunchy cubes of sautéed tofu for this salad. The spicy, tart dressing pulls it all together.
Tapenade, an olive spread native to the South of France, is a lesson in proportions: Too much olive and it overwhelms the other elements; too little and the result is lackluster. Here the olives balance out everything else, for a flavor that’s meaty and briny with just a hint of garlic. Try this tapenade slathered on toast or layered in our Mini Tapenade and Manchego Sandwiches at your next cocktail party. What to buy: This spread tastes best when made with high-quality ingredients, so look for the best stuff you can find. We made this with an assortment of pitted olives, including kalamata, Cerignola, and Lucques. If you prefer one type of olive over another, go ahead and alter the recipe accordingly. Anchovies are sold packed in salt or oil; we opted for oil-packed so we could control the salt factor. If you choose salted anchovies, rinse the salt off before using them. Capers are sold pickled in brine or salted. We used brined capers here, but you could use salt-packed capers if you want; just rinse off all that extra salt. Game plan: The tapenade will last up to 1 week refrigerated in an airtight container.
In this creamy gelato, savory sesame plays well with sweet honey for an exotic dessert. Game plan: Be sure to get the bowl of your ice cream maker in the freezer and fully frozen before starting this recipe.
This flavorful chilled fish dish from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg is a favorite of both their mother and grandmother. Serve for a simple but sophisticated spring or summer lunch.
It sounds almost crazy to use two bulbs of garlic to stuff such a small quantity of mushrooms. But slow-cooking the garlic in cream tempers its flavor so the mellow bulbs can be crushed and stirred into crunchy Japanese breadcrumbs for a rich filling.
Complement a feast of hearty dishes with a side of crisp broccoli dressed with lemon juice and olive oil.
When prepared correctly, calf's liver can be absolutely amazing. This version is rich and crispy and served with a tangy salad of wax beans and frisée in a mustardy red wine vinaigrette.
This recipe for oxtail stew in red wine is adapted from " The New Book of Soups " by The Culinary Institute of America (Lebhar-Friedman Books, 2009). Eastern Europeans love oxtails and this delicious stew served with thickened pan juices and roasted potatoes fills the bill. In Polish this is known as gulasz ogonowa, and in Hungarian it is tejfölös ököruszály. Compare this to oxtail-barley soup. Oxtails actually come from the tail of beef cattle. Here's a larger photo of Oxtail Stew in Red Wine. Makes 6 servings of Oxtail Stew in Red Wine
When you don't have time to bake your own bread, combine olive oil and zaatar, then use on store-bought lavash or pocket bread. Here we sprinkle zaatar on top of homemade bread, then bake.
A griddle pan gives the nice, charred effect you want with fajitas, but you can also use a large pan or wok. If you use a griddle pan, keep the ingredients moving about so that nothing burns or sticks to the bottom. Normally I wouldn?t recommend adding extra oil to a hot pan, but in this case it?s good to give everything a drizzle now and then so the chicken and peppers stay nice and shiny.
OK everyone, here is an ice cream mix-in you do not want to miss. While at Trader Joe's last weekend, stocking up for a lunch with family, I spied these milk chocolate covered peanut butter crackers on the shelf of new releases. These aren't the sort of thing I normally buy, but I had ice cream on the brain.
This is one of the most heavenly and taste-zapping dishes ever. Even though with a lot of these types of recipes you can chuck the marinade ingredients into a food processor, you don?t get the same effect as when you bash them up in a pestle and mortar. I?m not sure what it is, but it seems to bruise a peculiar sweet flavor out of the ingredients. Anyway, try this and I promise you?ll be making it for the rest of your life. Feel free to use different white fish but sea bass is the best.
These are my dressed-up, posh version of good old kebabs. It?s one of my favourite ways to feed a troop of people without too much hassle. Personally, I like the pork to be piping hot so I?ll put it in the oven just before my guests are due to arrive but, if you?re going to be pushed for time, then by all means roast it in advance.
Ripe figs and peaches have naturally high levels of sugar, which means they'll caramelize beautifully without additional sugar or copious amounts of fat. This simple yet elegant dessert is a great way to maintain the texture and floral flavors of these delicate fruits. Toasted whole black peppercorns add an interesting savory flavor to this dish.
Hummus is traditionally made with garbanzo beans, but any creamy legume will do. Try this red lentil version anywhere you’d use traditional hummus, including in this roasted vegetable wrap. What to buy: Red lentils are actually more orange than red. They can be found in the bulk section of many grocery stores or at Middle Eastern markets. Game plan: The hummus can be refrigerated in an airtight container for up to 1 week.
A refreshing rum cocktail.
Prep: 10 min., Cook: 30 min.
This recipe for Bulgarian stuffed cabbages or sarmi is made with veal, pork, rice and yogurt. Here are more stuffed cabbage recipes. Makes about 24 Bulgarian stuffed cabbages or sarmi
The best and most surprising part of this tall, refreshing drink is the taste of rose on the finish. It comes not from any floral ingredient but from the gin — in this case, Nolet's Silver, a brand with a pronounced rosy finish. If you don't have Nolet's, substitute another gin and add a few drops of rose water, available at specialty and Middle Eastern food stores.
Believe it or not, you can get your meat and veggies for just 250 calories--leaving room for a glass of wine with dinner.
We couldn’t do a story about cast iron pans without giving you a recipe for pan-fried fish, so here it is. We’ve opted for economical (but still tasty!) catfish. What to buy: Try to buy farmed catfish, as it gets two thumbs up from the Monterey Bay Aquarium’s Seafood Watch list. If you don’t have cake flour on hand, all-purpose can be used, though the results won’t be quite as crispy. Special equipment: You will need a candy/fat thermometer for this recipe.
Studded with garlic and massaged with goose fat, this leg of lamb is simple to prepare and full of flavor. The shallots and vinegar make the dish a tangy, savory accompaniment to artichokes and a potato gratin for a special occasion or dinner party. This recipe was featured as part of our Easter Dinner Dishes photo gallery.
This eclectic cake has traditionally included a little bit of everything: flour, nuts, buttermilk, and carrots. John Barricelli, resident baker on "The Martha Stewart Show" and a cohost of "Everyday Food," adds to that list candied carrot strips and fresh ginger and orange zest in the cream cheese frosting for enchanting results.
This rich gravy enhances the turkey without hiding it under a cloak of leaden liquid. If prefer your gravy a bit thicker, you can add a touch more flour or let it reduce longer.
This basic caramel is creamy and sweet and complements any apple it coats. If you don’t want to go through the trouble of coating the apples, you can just use the caramel as a dip for apple slices. What to buy: A reliable candy/fat thermometer is crucial for getting an accurate read on the caramel. We like this thermometer from CDN
Ghoriba is a term which refers to a number of Moroccan cookies that are shaped by hand. This recipe is for a classic Moroccan almond ghoriba, or chewy almond macaroon. The instructions call for passing the blanched almonds through a meat grinder to achieve a moist almond paste. If you don't have a grinder, process the almonds as finely as possible with a food processor. Also try Almond Ghoribas with Sliced Almonds.
Many New Englanders have freezers stocked with venison from autumn hunting expeditions. If venison is not available, substitute ground sirloin. Garnish with reduced-fat sour cream and/or reduced-fat shredded cheddar, if desired. You can make the chili a day ahead and refrigerate; reheat in the microwave or on the stovetop.
Piquillo peppers add a spicy, bittersweet edge to this classic seafood stew. Roasted red bell peppers and a pinch of cayenne pepper may be substituted.
This hearty, fresh version of the popular Italian soup is packed with vegetables, beans, and flavor -- and takes a mere 10 minutes in the microwave.
Serve this top-rated pecan tart recipe for dessert at holiday dinners and parties.
Time: 10 minutes. Coppa, sometimes called capicola, is a delicious dry-cured meat made with pork neck or shoulder and eaten very thinly sliced. Feel free to switch out the coppa for your favorite type of cured meat.
This classic dish, created and named for 19th-century opera singer Luisa Tetrazzini, is a great way to use leftover cooked chicken or turkey. The thin pasta soaks up the sauce, forming a casserole that you can cut with a fork. To make it easier to toss the pasta and sauce, break the vermicelli in half before cooking.