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Nom Nom Nom.
Serve this soon after you dress the salad so the pasta stays moist.
Maximize the flavors of fall with these individual baked apple desserts that feature sweet skillet apples topped with a pecan pie muffin batter.
Serving size: 2 chicken thighs and 1 cup potato mixture.
The Alexander is essentially a fortified dessert drink made chocolaty with dark crème de cacao (pronounced “ko-ko,” not “ka-cow”). The Alexander is favored by those who want the “buzz without the bite.” Because of its silken, refreshing creaminess, the Alexander is also known as a Milk Shake. Most people immediately associate brandy with the Alexander, but the earliest versions were made with gin. Despite its wide popularity, its origin is unknown. The Alexander is usually served in a cocktail glass, but larger cordial glasses also work nicely. It becomes a Frappé if you serve it over crushed ice in an old-fashioned or frappé glass. You may also skip the cream and ice and blend the alcohol with vanilla ice cream.
Remember the feeling of awe and wonder the first time you saw melted chocolate magically set over your ice cream, forming a crunchy shell? Now there’s no need to buy the bottled stuff, because you can make your own quick-setting ice cream topping. Just combine chocolate with a little vegetable oil. Nearly any type of chocolate—milk, bittersweet, or semisweet (but not unsweetened)—will work. It’s a fun and easy way to fancy up your next ice cream social. Game plan: Instead of the labor-intensive process of tempering chocolate, use this topping as a quick alternative for dipping ice cream bars. Just remember to double this recipe to ensure that you have enough chocolate to coat all the bars; and note that while the coating will be delicious, it will not have the same crunchy snap as tempered chocolate.
A fantastic dessert drink, this creamy cocktail is named after the late timbale-banging band leader Tito Puente, who popularized Latin music around the world. Cyrus Keyhari uses aged Dominican rum to give depth to what he calls "a grown-up Orange Julius."
Pair pasta-like gnocchi with wilted spinach for a flavorful and light dish in minutes.
The herb epazote added to the boiling water lends a floral flavor to this corn. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.
Couscous or rice would complement this main dish seasoned with spices frequently used in North African cuisine.
If you've ever visited an izakaya in Japan, chances are you've had this braised pork belly dish called buta no kakuni. Tender and fatty, the pork belly is simmered for a few hours in a broth of sake, mirin, soy sauce, and other ingredients until it falls apart and the fat is silky. It's a very simple dish that requires little preparation, and is a good introductory dish if you want to learn more about Japanese home-style cooking.
The secrets to this express pastrami are the smoked paprika, the tight wrapping to hold in all the aromatic spices, and the long slow cooking. Serves 8 to 10
This recipe goes with Fresh Salmon Burgers
This is another cross-cultural dessert that uses Eastern Europe's bounty of almonds. The top can be gussied up with chocolate ganache and chocolate-dipped strawberries. Makes 10 servings of Almond Torte
Fans of smooth, chocolaty desserts may enjoy chocolate pots de crème or chocolate mousse. Both are delicious but require effort to make and can’t hang around the fridge too long. With these frozen pudding pops you can simply open the freezer anytime for a rich chocolate treat on a stick. Special equipment: You will need freezer pop molds for this recipe. We used these molds, but any kind will work. If yours don’t come with sticks that attach securely, you can buy wooden sticks and insert them 1 hour into the freezing time. You will also need an instant-read thermometer for cooking the pudding. This recipe was featured as part of our Make Your Own Pudding Pops project.
Store-bought rotisserie chicken saves time in the kitchen, while a tangy-sweet dressing tossed with crispy vegetables and couscous cranks out the sophisticated flavor in this simple chicken dish.
Cardamom has been used in Christmas baking in Germany since the middle ages. It was an important medicinal herb and was used to help the stomach and was often chewed to hide alcohol breath after drinking. These cardamom cookies have a distinct floral-perfume and are a bit salty, which pairs well with the chocolate couverture decoration. Makes about 6 dozen cookies.
Jason Travi recommends using a peppery olive oil to sauté the blanched Broccolini with the garlic and crushed red pepper. The recipe is delicious with a variety of other vegetables as well, such as cauliflower, snap peas or green beans.
Prep: 10 min., Bake: 35 min. Serve with your choice of barbecue sauce, Ranch dressing, or spicy-sweet honey mustard.
Southern boiled peanuts are easily made in your slow cooker. They typically take all day on the stovetop, but with this recipe you can start them before bed and have them ready for tailgating the next afternoon. Prep: 3 minutes, Cook: 18 hours Slow-Cooker Size: 5- or 6-quart
Rather than the usual filling mishmash, these family-tradition egg rolls keep the ingredients more distinct, similar to spring or summer rolls. The family likes to pan-fry these so they're crisp without the fuss and mess of deep-frying. You'll find sweet chili sauce in the Asian foods section of most supermarkets.
The perfect example of a thick, chewy spice cookie. Rolling the cookies in sugar before they are baked makes the outside especially crisp and a good contrast to the soft interior.
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.
I had this salad in a bistro in France and it was fantastic. You know, twangy and mustardy and so nice to eat as a starter before the main course arrived. It reminded me that sometimes cooking rules should be broken. We're told that beans should only be cooked until they're al dente, but I think we should cook them for a bit longer. I'd rather run my nails down a blackboard than eat a squeaky al dente green bean! So here's a recipe for properly cooked beans! Keep your eyes open for different color beans ? green, yellow or black ? as a mixture will make it even more interesting. And when preparing them, leave the wispy ends on as they look so nice.
Fast, healthy, and surprisingly addictive, this salad could easily become your go-to dish for barbecues, potlucks, and picnics. It comes together in mere minutes, but be sure to leave time for the salad to chill and the flavors to meld before serving. More wild rice recipes.
The Moscow Mule is a vodka-based cocktail with the unusual addition of ginger beer. Vodka was still relatively unknown outside Russia and Central Europe in the years following World War II. Heublein president John Martin had recently purchased the Smirnoff name and recipe for his American company, and he was out to promote his new product. As the story goes, Martin stopped off for dinner and drinks at the Cock ’n’ Bull on Sunset Strip, where his friend, owner Jack Morgan, was struggling to sell his homemade ginger beer. Add to the mix another friend who had inherited a large collection of copper mugs—and shake with a massive dose of publicity and a wedge of lime—and you have the Moscow Mule. In one of the most successful marketing ploys in tippling history, Martin combined three seemingly hopeless endeavors into one of the most popular cocktails of the 1950s and early 1960s. He even got stars like Woody Allen to promote his concoction. But as popular as it was, the Moscow Mule has now entered the “endangered species list” and is rarely seen outside of vintage ads in old issues of Playboy magazine.
Although the yellow and green squash give this one-dish meal a colorful appearance, you can use one or the other, if you prefer.
I have an excellent book on vegetables called Etonnants Légumes ( Amazing Vegetables ), by Thierry Thorens, which is packed with inventive ideas for serving things that sound familiar but then suddenly aren’t. This potato dish is one of many that grabbed my attention. I suppose it’s not all that far out, but when someone says “potato,” the tongue just doesn’t expect those crunchy pine nuts, that pungent squoosh of garlic, and the salty bite of olives. What to buy: Look for smaller potatoes so you can cut them into rounds. Also, if you can only find large onions, cut the onion amount down to only 2 or 3. This dish was featured as part of our Recipes for Passover photo gallery.
Serve with mashed potatoes and broccoli or another green vegetable.
Unlike our other pizzas, the crust for this is intended to be thick. Use a spatula to serve its substantial squares straight from the pan.
This fresh take on the traditional taco salad works well as a vegetarian main course.
Use this recipe as a crust for our Apple-Blackberry Pie.
This five-ingredient, no-cook pie comes together quickly thanks to the use of a few store-bought ingredients. The recipe makes two pies, so plan to gift one or freeze it for later.
You can substitute dried cherries, cranberries, or raisins for the apricots and use strawberry jam for the preserves.
Only 3 ingredients needed for this company-friendly after-dinner treat. Fresh lemon zest and juice offer a tart flavor that pairs well with the sugar and fresh mint. This summery make-ahead dessert offers a healthy dose of antioxidants from the lemons and basil.
Grilled chiles and corn give the relish a wonderfully smoky flavor that pairs perfectly with the grilled salmon, seasoned with just salt, pepper, and cumin. Serve with a mixed green salad to round out the meal.
Notes: If making up to 1 day ahead, cover and chill. Prep and cook time: about 30 minutes This recipe goes with Bouillabaisse Fondue
Prep: 15 min., Cook: 3 min., Steep: 5 min., Bake: 7 min., Stand: 5 min.
Black Forest cake is a crowd-pleaser, with its combination of chocolate and cherries and alcohol. The problem is that it’s hard to get all those elements in each forkful. Our solution: deconstruct it (swapping lambic for Kirsch and adding in chocolate crème anglaise for good measure) and layer it in “strata” so each bite is filled with everything this dessert has to offer. What to buy: Belgian lambics are becoming more popular and therefore more commonplace. Lindemans Kriek Lambic is the most widely available kriek lambic, and it can be found at most gourmet grocery stores and liquor stores. Game plan: Everything can be prepared up to 1 day ahead, and the dessert can be assembled up to 8 hours ahead. This recipe was featured in our 2006 Moktoberfest! menu.
This egg-free Eastern European sunflower rye bread recipe is easy because no sourdough starter is used, but it does take three rises. It's a hearty yet moist bread that's wonderful for sandwiches. Here's a larger photo of sunflower rye bread. Makes 1 (9x5-inch) loaf Eastern European sunflower rye bread
These meatballs are served in a bowl, but they are equally delicious with spaghetti or on a hoagie roll.
This Greek version of lemon sauce is like a super-charged vinaigrette, but it?s also a natural partner for grilled seafood.
Note: If not using immediately, the sauce should be refrigerated; cover with plastic wrap, pressing it directly on the sauce to preserve the bright color. This sauce will keep for up to three days.
Papa rellena is a delicious comfort food, similar to mashed potato pancakes, but with a surprise ground beef center. In fact, this is an excellent recipe for using up leftover mashed potatoes. To make papas rellenas, you first prepare some seasoned ground beef filling, similar to an empanada filling. Then you mold some mashed potatoes around a center of ground beef, and you form the whole thing into an oblong shape - basically you make it look like a potato! Then you fry it in oil until it's golden brown and crispy. Kids love this meal, especially with ketchup.
This is a fresh, lemon-herb flavored seafood dish using Tsingtao Pure Draft, a light tasting beer that goes well with seafood, from Chef Martin Yan. Prawns Simmered in Lemongrass Beer Broth serves 8.
Roasting the tomatoes makes them sweet and meaty; it also draws out much of the liquid so that you can assemble the sandwiches the night before without worrying about the focaccia becoming soggy.