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Nom Nom Nom.
Matt Neal's sister, Madeline, is a big hot dog fan who constantly comes up with ideas for toppings. She suggested this terrific, if unlikely, combination of cinnamony sauté;ed apples with slices of sharp cheddar cheese, served on top of hot dogs tucked into pretzel rolls.
Use a mandoline to cut the vegetables into thin slices; they will turn tender when baked with chicken broth and a little cream.
Instant potato flakes give the filling body. You can prepare this a day ahead; cover with plastic wrap, and refrigerate. Crumble leftover egg yolks over a spinach salad.
This dish affords the chance to improvise with what you find at your local market. Try purple potatoes in place of fingerlings, Maui or Walla Walla onions instead of Vidalias, or sliced beefsteak heirloom tomatoes for the grape or cherry tomatoes.
Insalata Caprese is a simply prepared Italian salad made from vine-ripened tomatoes, fresh mozzarella, fresh basil, and olive oil. We've taken similar ingredients and threaded them onto wooden skewers to create these bursting-with-flavor handheld appetizers.
Festive occasions call for bubbles, and this punch is a great way to stretch your sparkling wine dollar. Pineapple and orange flavors mingle perfectly within the mix.
Prep: 10 min., Cook: 6 min. Working quickly, pre-scoop ice cream into a large bowl, and store in the freezer to make serving easy. If you don't have countertops that accommodate a hot skillet, just move the skillet to an unlit burner on your stovetop before igniting.
Chickpeas, black-eyed peas, or lady peas could also be used in this salad.
Delicious halibut with a tangy-sweet balsamic marinade and garlic. Cook this halibut on the stovetop or other indoor grill or broil.
Wide rice noodles are great for stir-fries and cook better when broken into shorter lengths. Soften in hot water, and stir-fry as directed. If unavailable, substitute linguine or fettuccine.
Creamy and garlicky, this dressing is also superfast and easy.
Armagnac is a smooth, full-flavored brandy from southern France.
The light coconut milk in this Thai-style vegetable stir-fry creates a silky sauce. The tofu is remarkably nutritious, and recent research on soy has shown that it can significantly lower total cholesterol.
Packed with berries and finished with a sprinkle of sugar for a crunchy, sweet top, these tender, moist blueberry muffins are perfect for breakfast or an afternoon snack. Game plan: The muffins will last up to 3 days when stored at room temperature in an airtight container. This dish was featured as part of our Recipes for Summer Ingredients photo gallery.
Bigos is considered the national dish of Poland. It's a hearty, long-simmered meat-and-sauerkraut stew that goes back centuries. It was traditionally served at the start of the hunting season, from fall through Mardi Gras, or until the family's supply of barrel-cured sauerkraut ran out! Today, it's enjoyed year-round. Any combination of game, beef, pork, poultry and vegetables works. This recipe is just one version. Bigos also is an excellent way to use up leftover cooked meats, and for the family hunter's quota of venison. Makes 6 to 8 servings See these step-by-step instructions.
For extra color and variety, add wax beans, hot peppers, haricots verts, icicle radishes, or pole beans. A wide-mouth jar makes pickling a snap--the vegetables are easier to slide inside. Prep: 10 minutes; Chill: 4 hours.
Prep: 15 min., Bake: 15 min., Stand: 5 min.
This recipe for Polish wheel cake or kolacz (KOH-wahtch) is from Janet Kajpust Bishop of Illinois. Janet sprinkles charnushka over the top of the cheese filling before it is baked. Compare this recipe with kolacz recipe #1 and kolacz recipe #2. Here is more about Charnushka and a larger photo of Janet's kolacz. I used raisins in mine, but Janet typically doesn't. Makes 2 (9-inch) round Polish Wheel Cakes or Kolacz
This Pennsylvania Dutch breakfast dish is a bit quirky, really filling, and super simple. Top it with a drizzle of maple syrup or some cinnamon sugar. This recipe was featured as part of our Cold-Weather Comfort Food Menu.
Duan Jan Pin, a cook in northwest Yunnan, makes this stir-fry with song rong mushrooms, but firm cremini are a fine substitute. This recipe first appeared in SAVEUR Issue #140, along with Beth Kracklauer's story Season of Plenty.
This easy Thai fried rice noodle dish starts with very thin noodles (called vermicelli 'rice stick' at Asian stores). Added to the rice noodles are shiitake mushrooms, red pepper, bean sprouts, and your choice of chicken or tofu if you're vegetarian/vegan. Add a special Thai sauce and you have a terrific noodle recipe that's great for any occasion, from everyday meals to a party-worthy dish. As a bonus, these rice noodles are healthy, low-fat, and gluten-free. ENJOY!
This one-skillet wonder is a classic...it's aromatic, tasty and very easy to make. Why not try it for dinner tonight?
Strudel—German for “whirlpool”—is known for its flaky layers of pastry folded around sweet apples. It is also known for being a difficult dessert to pull off. Here’s an easy version in which sheets of phyllo are wrapped around a not-too-sweet apple and raisin filling. This recipe was featured as part of our Fall Ingredients photo gallery.
Chicken quesadillas are a staple on every Mexican restaurant menu, but they’re a snap to make yourself at home. Roast up your own chicken breast or make it even easier on yourself by using a prepared rotisserie chicken. Game plan: These quesadillas can also be made on an outdoor grill. Just cook over high heat directly on the grates until the cheese is melted and the bottoms start to brown, about 2 to 3 minutes per side. To see this recipe with illustrated steps, check out The Basics: How to Make Chicken Quesadillas. This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo.
Just because you’re in a dorm room doesn’t mean you can’t do elegant. This pork tenderloin is easy to throw together and tasty to boot—even if all you have to serve it on is a leftover pizza box! This recipe was featured in our dorm cooking story and our Easy Weeknight Dinners photo gallery.
). But we added some grainy mustard and caramelized shallots just to make things more interesting.
This recipe for Hungarian curd cheesecake -- turos (curd cheese) lepeny (sheet) -- is also known as turos pite, and turos racsos. It's also known as Rakoczi-style curd cheesecake after Janos Rakoczi (1897-1966), a Hungarian chef reputed to have created the dessert. Some have lattice dough tops, others meringue. This is my version. I like to make a double batch of the crust to keep on hand in the refrigerator for unexpected company. It's so easy to pat it into a 9x13-inch pan and top with canned fruit filling. Freeze leftover egg whites and save for leftover egg white recipes. Larger photo of Hungarian Curd Cheesecake.
This condiment goes especially well with Beef Curry with Toasted Spices. The chutney keeps for up to a week if covered and in the refrigerator. Use the leftovers as a spread for ham sandwiches.
To create her super low-fat version of a jelly doughnut, F&W's Grace Parisi fills vanilla-flecked angel food cupcakes with an easy homemade raspberry jam. The combination of sweet, fluffy cake and tart, gooey fruit is totally satisfying. The delicious jam filling is made with fresh raspberries, which are high in antioxidants and rich in vitamin C, folate, iron and potassium.
This fruit filling is ideal for any type of filled dumpling or crepe like nalesniki, pierogi, and uszka. Makes about 3 cups Blueberry Filling
There's nothing more comforting than a warming bowl of cabbage soup. Ours conjures up memories of beloved, slow-cooked Eastern European versions; yet it's quick to make.
In ganache recipes, the proportions of chocolate to cream vary depending on whether it will be a coating, filling, or truffle. This recipe is a standard 1-to-1 weight ratio of chocolate to cream, which is good for coating Boston Ice Cream Pie Cake or an Espresso Mud Pie. When nearly solid, it can also be whipped into a filling for pastries or rolled into truffles. What to buy: With only two primary ingredients in ganache, flavor and quality are paramount. We recommend breaking out the good chocolate, like Scharffen Berger or Valrhona, and the freshest heavy cream. Game plan: When working with ganache, make sure it’s warm enough to pour. If it’s too stiff, fill a small saucepan with an inch of water and bring it to a simmer over low heat. Set the bowl of ganache over it and melt, stirring, to the desired consistency.
Every good Mardi Gras party ends with a king cake, which traditionally holds a baby figurine inside that represents the Christ child. Whoever finds the baby enjoys good luck the following year--and must prepare the cake for next year's celebration. These miniatures are a twist on the classic dessert.
Crème au caramel, also known as crème caramel, is a wonderful dessert recipe for dinner parties. Not only is the flavor mellow, sophisticated, and versatile; this bistro classic can be made up to one day in advance. Served in an impressive pool of homemade caramel, it needs no garnish other than an attractive plate.