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Nom Nom Nom.
This is a brilliant idea for a picnic with a handy home-made sachet of dressing.
This delightfully light coconut cake is topped with a light syrup containing the tastes of lemon, cloves, and cinnamon. The recipe calls for self-rising flour, eggs, butter, sugar, milk, and coconut.
We took all the the great flavor of a traditional crunchy Chinese Chicken Salad and loaded it with garden-fresh ingredients. Prep and Cook Time: 45 minutes.
recipe contest. In this dish, cauliflower is the star. And it is delicious.
Tiny grains of amaranth take on a nutty flavor and crispy texture when popped like popcorn in a pan. Here we combine them with coconut, cashews, and a touch of honey to create a sweet granola that goes great with yogurt or can simply be eaten by the handful. What to buy: Amaranth is the seed of a plant once considered a weed; it has an unusually high amount of protein and a fresh flavor that lends itself to many baked goods such as pancakes and quick breads. It can be found at your local health food store, gourmet grocery store, or online. Game plan: The granola can be stored at room temperature in an airtight container for up to 4 days. This recipe was featured as part of our Whole Grain Recipes photo gallery.
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.
More stew then soup, this meal-in-a-bowl is hearty, thick and impossibly satisfying.
Lush coconut milk and sultry green curry paste let you enjoy authentic Thai flavor in this quick entrée. You can use cooked, peeled, and deveined shrimp instead of chicken. Just add the shrimp at the end to heat it up.
A gingersnap streusel topping adds crunch to traditional pumpkin pie. Refrigerated pie dough speeds preparation.
Montreal steak seasoning combines the British love of beefsteaks with the French flair for seasoning. It’s excellent on steaks and potatoes.
Fresh Shiitake Mushrooms are available year round at my local farm. While I bring them home with the best of intentions, I’ve been known to forget about them until one day I open that brown bag and discover dried mushrooms. Fortunately, once dried they offer an even stronger taste that is just perfect for making a savory stock for soups like this one. Don’t worry, you can buy them dried at most natural food or Asian grocery stores. Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.
It's late July and unless you live in San Francisco where it was 60 and foggy this weekend, you probably don't want to stand over a hot stove today. And if you've planted a big garden, you may be looking for something to do with all those vegetables. You also may be planning a lot of picnics and other outdoor eating events, so something portable would be nice, too. And let's not forget how handy it is to have something that can be made in advance and actually gets better as it sits in the refrigerator. Finally, whatever this is, it had better taste really good. And it does: piquant with sherry vinegar and lemon and a hint of garlic, yet subtle enough to let the flavor of the vegetables come through. Let me introduce you to Lorrie Mae's Amazing Marinated Vegetables! Recipe below the jump.
Prep: 30 min., Bake: 45 min., Stand: 10 min. We used half of one of the Herb-Roasted Chickens in this recipe.
Give this mix along with a jar of Coffee Syrup. They'll be a welcome eye-opener for breakfast!
In Louisiana, Natchitoches is famous for its extravagant display of Christmas lights, but it is also famous for meat pies—with good reason. The spicy seasonings and mix of chiles, onions, and beef make an unforgettable snack that’s perfectly salty, spicy, and fried. Meat pies are a quintessential festival snack; they’re perfect for backyard barbecues, festivals, and parties when you have people standing around, as they don’t require any silverware or plates (you can also make the dough a day or two in advance). They are really great the next day, cold for breakfast as well. Another cool thing about ground meat pies is that they can be made all year long, whereas crawfish pies are seasonal. I must warn you about these pies: You can eat more of them than your stomach can handle, and you won’t realize it until it’s too late, so be careful. Special equipment: You will need a deep-frying/candy thermometer for this recipe. This recipe was featured as part of our Mardi Gras Recipes photo gallery.
Acidic ingredients, like the grapefruit and lime juices in the marinade and dressing, complement oily bluefish. Broiling is an ideal method for this fish, but watch the red onion closely to make sure it doesn't burn.
Celebrate Kwanzaa with this moist, flavorful black cake recipe. The fruitcake is best served in small slices.
Belgian or French endives with a tomato vinaigrette makes a lovely start to a meal. Endives are a winter vegetable with a delicate, but slightly bitter taste. Adding a light vinaigrette makes a colorful and fresh salad. In the Fall and Winter months, endives are a popular ingredient in Spanish salads.
Pork and fennel are a distinctive Italian pairing of sweet and mild. Roasted side by side on a single baking sheet, they get deliciously caramelized.
Simmering the shells infuses the broth with lobster flavor.
Simit is a fast food bread sold in the streets of Turkey by vendors. It is often eaten as a breakfast food with jam or yogurt. Simit is also great by itself! Simit is light and flaky, baked to a golden brown color, and topped with sesame seeds. It is sometimes formed into rings, and are often braided.
"I came up with this dish from a basic recipe that called for chicken, spices, and tomatoes, and then I added some of my own favorites to it." -Heather Lanzone, Spokane, WA
Cacao nibs are bits of roasted cacao beans, the primary raw ingredient used to make chocolate. Look for them in specialty or gourmet grocery stores.
Stuffed with smoked mozzarella cheese and then coated with crisp bread crumbs, these pleasingly rich, creamy textured rice cakes make a big flavor impact with little effort. Inside each crisp, golden brown cake is a smoky, oozy surprise for your guests.
Try adding a pinch of ground coriander or cayenne to the rice water for extra flavor. Reserve half the rice to serve alongside our recipe for Beef, Snap Pea, and Asparagus Stir-fry.
The Simnel Cake signifies the end of Lent which is a period of fasting and repentance culminating in a feast of seasonal and symbolic foods. The Simnel Cake recipe is rich with fruits, spices and marzipan, all forbidden during the period of Lent. Originally the Simnel Cake was made for Mother's Day by girls in service who were given the day off to visit their mothers. The name is believed to come from a sister (Nell) and brother (Simon) who wanted to make a cake for their mother. One wanted to bake the cake, the other to boil it. They decided to do both and bring them together in one which became The Simnel Cake.
Whether fighting a flu or just the cold weather, nothing warms you up faster than a bowl of chicken soup. This hearty version filled with vegetables and wild rice is guaranteed to hit the spot. What to buy: We used a store-bought blend of wild and white rice, but feel free to use any unseasoned rice mixture you can find.
Bacon and maple are a natural match—maybe why many people dip bacon into their pancake syrup. In this recipe, crumbled bacon is cooked into maple-sweetened waffles, so every bite contains that classic pairing. If you're using a Belgian waffle maker, spread about 1/2 cup batter per waffle onto the waffle iron, and you'll get about 8 waffles.
Chef Pichet Ong, of Spot Dessert Bar in New York City, gave us this recipe for pok pok, an ice cream sandwich based on those he ate as a child in Bangkok. Hard-to-find ingredients can be found at Kalustyans, Grocery Thai, and eFoodDepot. This recipe first appeared in our April 2011 special Sandwich Issue with author Christopher Tan's article Special Treats.
Prep: 18 minutes. Instead of serving this Mediterranean-style salad with pita wedges, make sandwiches. Spoon about 1/2 cup into pita halves lined with extra spinach leaves.
If you prefer a martini with only vodka and the barest suggestion of vermouth, avert your eyes. Assertive gin and a healthy dose of vermouth mix here for a smooth version of the classic. If an olive takes up too much room in your cocktail glass, garnish with a lemon twist. This recipe was featured as part of our New Year’s Eve cocktails.
Cumin and fiery serrano chile infuse this simple soup as it cooks, and a dollop of sour cream provides a refreshing foil for the spicy flavors. For less heat, seed the chile first or use a milder pepper, such as jalapeño. You can also omit the chile altogether, if you prefer.
This Pick Me Up Soup is my favorite soup when I feel I need a boost of healthy vegetables. It is basically a spinach soup with added vitamin packed vegetables blended together into a creamy soup. This spinach soup is also great if you are on a detox program or watching your weight.
"Prepare the salsa while the chicken marinates. Add steamed brown rice." —Lauren Katz, Ashburn, Virginia
"Trader Vic" Bergeron came up with this floral drink to showcase a 17-year-old gold Jamaican rum. Once all his bottles were gone, he re-created the drink's complex flavor by layering two very different rums in the same drink. This recipe first appeared in SAVEUR Issue #140, along with Jeff Berry's story Endless Summer.
Onions, peaches, mint, and grapefruit make a cooling, citrusy sweet relish that pairs well with the delicate fish.
Rice noodles turn this warm salad into a main course.
Grate the orange and lemon rind before squeezing for juice. Garnish with extra orange rind.
This fabulous Moroccan side dish is an intriguing blend of sweet, spicy and tangy. It's best eaten as a dip with Moroccan bread, and is satisfying enough to be a vegetarian entree. Adapted from a recipe in Moroccan Food and Cooking by Ghillie Basan. Serves 4 to 6 as a side.
This dish is a pork-lovers delight! Fresh boneless pork loin chops combined with Spanish chorizo sausage, onion, garlic, tomatoes and white wine to make a tasty, uncomplicated and very colorful main course for your next Spanish dinner. Serve with baked potatoes or rice.
Ready for a tea party? A baby or wedding shower? Maybe you just want to bake something special for breakfast? We have the perfect recipe-these comforting goodies pair well with a cuppa, a large mug of joe or a tall glass of cold milk. Each one is simple enough for even a novice baker and-we promise-absolutely delicious!