It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.
Nom Nom Nom.
Oh, I know: You’ve got a meat loaf recipe already. Well, I think there can never be too many meat loaf recipes, and I wish you’d try mine. It’s an Italian-American one, with sausage meat in it. The whole point is leftovers. There’s nothing better than a meat loaf sandwich. The question is what kind of sandwich are you going to make? Here are two ideas, but I’d bet you have some of your own. Break up some escarole into small pieces, season with salt and pepper, and dress with olive oil and vinegar. Use a bit more vinegar than you would if you were going to serve this as a salad. Make a sandwich with cold sliced meat loaf and close-textured white bread. Slice some meat loaf and heat it in a small skillet with the leftover pan juices. Slit open a hard roll and add the hot meat loaf and some of the juices. Eat it this way, or cover with a slice or two of mozzarella, run it under the broiler to melt the cheese, and enjoy. Of course, if you have enough left over, you may want to have another dinner. Pour some of the pan juices into a large skillet. Slice the meat loaf and make a single layer of slices in the pan (or overlap them slightly). Spoon on more pan juices, cover, and heat over medium heat until piping hot. This recipe was featured as part of our DIY TV
I absolutely love crab cakes, but I don’t make them often because lump crab is not cheap. Adding corn helps stretch the crab and makes the cost a little more reasonable. This makes eight good-sized crab cakes, which is plenty for a meal for four or an appetizer for eight. Or you can really impress your friends and make about thirty small crab cakes to serve at a party. I guarantee they will disappear in seconds. Recipe from The First Real Kitchen Cookbook by Megan & Jill Carle /Chronicle Books, 2011.
We can’t get enough of these salty-sweet treats. Make a batch, put them in small candy boxes, and your holiday shopping is complete. Special equipment: For coating the caramels in chocolate, you’ll need a kitchen scale and a chocolate thermometer such as CDN ’s. What to buy: Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used El Rey 58.5 percent dark chocolate Discos; they can be found at many specialty grocery stores or online. Game plan: The caramels can be made ahead of time and stored in an airtight container until ready to coat. In our experience, it’s best to avoid tempering chocolate on a hot day or to work in an air-conditioned space. Chocolate behaves best at a room temperature between the mid-60s and low 70s. Also, chocolate stays in temper for only a short time, so have everything ready to go and work quickly. Once coated, the chocolate caramels will keep for 2 weeks in the refrigerator. This recipe was featured as... read more We can’t get enough of these salty-sweet treats. Make a batch, put them in small candy boxes, and your holiday shopping is complete. Special equipment: For coating the caramels in chocolate, you’ll need a kitchen scale and a chocolate thermometer such as CDN ’s. What to buy: Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used El Rey 58.5 percent dark chocolate Discos; they can be found at many specialty grocery stores or online.
At Central Grocery in New Orleans, they use their famous olive salad to dress deli meats and cheeses in an irresistible sandwich. It's best eaten the day after it's made, to allow the salad to marinate the other ingredients. This recipe first appeared in our April 2011 special Sandwich Issue with author John Mariani's article Big, Easy.
Served for dessert or afternoon tea, this deliciously spiced pear tartlets recipe is a quick and easy treat to make when you're in a rush. These spiced pear tartlets taste best when eaten within a few hours of being made. For the coziest indulgence, take a warm-from-the-oven pastry, dust it with a bit of powdered sugar, and serve it with a petite scoop of vanilla ice cream.
This large roast is great as a Sunday dinner centerpiece, and the mild seasonings encourage leftovers to blend into a variety of dishes. For a nice accompaniment, toss halved fingerling potatoes with olive oil and sea salt. Place them on the broiler pan with the lamb during the last half-hour of cooking. This recipe goes with Curried Noodle Salad with Roast Lamb, Lamb Sandwiches with Green Pea Spread and Herbed Mayo, Greek Lamb and Potato Salad, Lamb and Couscous Salad, Roast Lamb and White Bean Salad, Lamb, Roasted Tomato, and Artichoke Sandwiches with Olive Spread, Cavatappi Salad with Roast Lamb, Roast Lamb Pitas with Spicy Sesame Yogurt Sauce, Barley-Mushroom Salad with Lamb and Goat Cheese, Tabbouleh with Roast Lamb
To speed up the preparation of this Southern-style noodle bowl, cook the pasta and broth mixture at the same time. Spice it up with hot pepper sauce, if you wish, and serve it with corn bread.
This is the sweet version of our Basic Savory Mochi. The addition of corn syrup allows the dough to remain soft, even when wrapped around ice cream. Though untraditional, if you have some rice cakes leftover, try them toasted under the broiler for a few minutes. What to buy: Mochiko is glutinous rice flour that is commonplace in Japan. It can be found at Asian markets. Game plan: For the best texture, form the mochi immediately after making the dough. The mochi can be formed and stored, covered, in the freezer for up to 7 days. Be sure to let them defrost before using. This recipe was featured as part of our New Year’s, Japanese Style story.
For a new way to enjoy pumpkin this season, try these pumpkin ravioli with a rich yet mellow Gorganzola sauce. You can assemble the ravioli a day ahead, cover with plastic wrap, and refrigerate. The ravioli will float when they are perfectly cooked. Pour a chilled chardonnay.
Brazil's bauru smothers roast beef with melted mozzarella and tomato. This recipe first appeared in our April 2011 special Sandwich Issue with author Mauricio Velázquez de León's article South of the Border.
Fresh carrot and celery sticks are a crunchy side.
Unlike in gluey takeout versions of stir-fry, the sauce here is perfectly balanced and light. The Chinese technique of velveting keeps the chicken succulent and tender, and prepping the stir-fry ingredients while the chicken marinates makes this dish fast—maybe even faster than delivery. What to buy: Although hoisin means “seafood” in Cantonese, there’s actually no seafood in hoisin sauce. This thick, sweet condiment is made from sugar, soybeans, garlic, sesame seeds, chiles, and spices. Look for it in the ethnic aisle at most grocery stores or in Asian markets. Special equipment: If you don’t have a wok, Grace Young suggests a large frying pan as a good substitute, but don’t use a nonstick pan because the high heat may damage it. Read our review of Young’s cookbook.
Cauliflower and collards are good sources of vitamin C. For extra fiber, use whole-wheat pasta. Top the finished dish with a little Parmesan or pecorino cheese -- and perhaps a handful of toasted almonds or walnuts.
Almond oil adds subtle nutty flavor to the dressing. You can use olive oil, if you prefer.
Addictive even on their own, these tiny, vanilla-infused cupcakes are thoroughly irresistible when slathered with Salted Caramel Frosting. Whip some up for your next birthday party; they’ll appeal to both adults and kids. This recipe was featured as part of our Back-to-School Bake Sale story, as well as our photo galleries on Baked Sweets and Picnic Recipes.
For even heat, add 1/4 teaspoon ground red pepper to the tomatillo mixture.
Tom Fundaro, the chef at Villa Creek in Paso Robles, California, looks forward to fall just so he can eat Fuyu persimmons as sweet as sugar. Fundaro features them in this satisfying and nicely bitter fall salad.
Sweet cheese filling goes well with sweet Polish nalesniki, also known as Polish blintzes or filled crepes. Once filled and rolled, they can be baked or pan fried, or dipped in beaten egg and bread crumbs and fried. Naleski fillings are ideal for any type of filled Polish dumpling, like pierogi, uszka, kolduny and kulebiak. These nalesniki are a good option for a vegetarian meal. Makes about 2 cups Nalesniki Sweet Cheese Filling
This quick appetizer gets smoke and savor from commercial salsa. And it's made all the easier by baking purchased wonton wrappers in mini muffin tins instead of preparing a homemade pastry. You can make all the components the night before (store filling in the refrigerator and cups at room temperature), then heat the assembled cups in the oven just before serving.
Use this recipe for sugar cookie cutouts, adapted from "Martha Stewart's Cookies," to make adorable One-Piece Cookies, a perfect treat for baby showers.
Eggs may be poached one to two hours ahead and kept in ice water. When ready to serve, warm eggs in tomato sauce.
On busy wash days when the rhubarb was high and the wild strawberries were ripe, my grandmother would whip up this easy, open-face pie to make sure her boarders had dessert. Today, rustic tarts are served at the most elegant restaurants. Using honey as a sweetener is typically Eastern European and I've followed suit here, but honey doesn't have the sweetening power of sugar, so adjust as necessary. I've substituted unsalted butter for the lard grandma used. You can get by with seedless strawberry-rhubarb jam instead of making your own puree. Makes 2 (9-inch) tarts View this Strawberry-Rhubarb Tart Step By Step.
Quality tuna needs little embellishment when it comes to grilling. Just a quick sear on each side and you’ve got a pescatarian version of a delicious rare steak. Nuoc cham—a Vietnamese fish-sauce-based condiment—is the foundation for a flavor-packed dressing in the crunchy salad here. Add some cold rice noodles and you have a healthy, Asian-inspired meal. Game plan: To keep the fish from sticking to the grill, once the grill is hot, use the scraper to remove any residue from previous grilling sessions. Then follow the instructions for oiling the grill right before cooking. This dish was featured as part of our Recipes to Help You Conquer Your Fish-Grilling Fears.
These quick sandwiches get a boost from store-bought barbecue sauce. We used a spicy sauce, but use regular if you prefer.
We enjoyed this hearty stew with beef, but cubed leg of lamb would work, as well. For robust Irish flavor, use Guinness Stout or another stout for the beer that's specified in the recipe.
Serve roast beef with all the trimmings for an easy meal rich in flavor. The centerpiece rib roast is presented with potatoes that are ridged with a fork so they can soak up ample pan juices. The potatoes can be boiled, tossed with oil, and refrigerated until needed.
Sink your teeth into a delicious hamburger recipe made from lean beef. To make cheeseburgers, about 1 minute before burgers are done, top with sliced cheese; continue cooking until cheese begins to melt. Notes: If you want absolute bacteria safety, you need to cook your burgers to 160°. This recipe will keep them moist.
All the flavors of a loaded baked potato come together in this rich, creamy baked potato soup recipe. It's one of our all-time favorites.
Lamb shoulder is the ideal cut for this Pueblan-style barbecue. We love this version, which is adapted from Steven Raichlen's The Barbecue Bible (Workman, 1998), and is served with a refreshing tomatillo salsa. This recipe first appeared in our June/July 2011 BBQ issue along with Molly O'Neill's story Sunday After Church.
A traditional Cuban sandwich packs roast pork and thinly sliced ham. We've switched it up a bit, subbing in leftover ham and turkey. For best results, use two cast-iron skillets or a sandwich press.
Sherry's original potato-cheese soup recipe used butter, cream cheese, and cream of mushroom soup. We lightened hers by using lower-fat ingredients and adding broccoli and onions for fiber, while still maintaining the rich flavor with freshly shredded cheese and bacon pieces.
Prep: 1 hr., Freeze: 1 hr.
Trick the picky "noodles only" eaters at the table with this macaroni and cheese casserole. It's packed with lean sirloin, shredded veggies, and lots of calcium-each serving has 200 milligrams. Serve with a green veggie or side salad.
Ice cream cones are a replacement for the usual fried shells in this fun twist on the Italian classic.
Horchata may seem a strange mate for alcohol, but its nutty, citrusy base is a perfect vehicle for a Squirrel Sour cocktail (a base spirit, lemon or lime juice, and a nut-flavored liqueur). Although there’s no lime included in this recipe, the horchata itself has enough lime in it to qualify this drink as a variation on the Squirrel Sour. What to buy: Ron Zacapa Centenario is an aged Guatemalan rum that can be found at specialty liquor stores. If you can’t find it, you can substitute another aged rum. This recipe was featured as part of our Cinco de Mayo cocktail menu.
This recipe for sweet Serbian gibanica is a blend of cottage cheese and sour cream between layers of homemade dough, and is just one way to make this layered midly sweet dessert. Omitting the sugar will produce a savory version. Read this Gibanica Tell-All. Makes 6 to 8 servings of Sweet Serbian Gibanica #1
The name says it all, a simple but perfect, tender, and all-around wonderful chocolate vegan cupcake. Change the look and flavor by topping with any frosting, glaze, or filling you can imagine. The Vegan Fluffy Buttercream Frosting is especially delicious. This recipe is the basis for so many great chocolate cupcakes in this book. We’ve even been known to whip up an unadorned batch and serve them with a glass of cold soy milk when the need for good, honest chocolate cake arises.
Choose a bone-in half-ham brined with natural juices. Leaving a thin layer of fat after trimming amps up the flavor and keeps the meat moist.
This quick and tasty sandwich packs nutrition for breakfast or lunch. For Nunes, this would equal two ounces whole grains, one ounce meat, about 70 discretionary calories (from the cream cheese and cheddar cheese), and about 1/3 cup of her dairy servings.
This is one of those sinfully rich hot dips that you serve when you’re feeling retro. If you can find fresh crabmeat, go ahead and use it. But I have to tell you that canned is fine for this.