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Nom Nom Nom.
Prep: 15 min., Bake: 16 min.
My husband is tomato crazy. Every year he plants 100 tomato plants in our garden. Even with our big family, that's a lot of tomatoes to eat. I'm constantly on the lookout for ways to use them up. In the summer I make this with fresh tomatoes, but it's also just as tasty made with either store-bought canned or home-canned tomatoes.
This recipe for Polish mazurka or mazurek is topped with fruit puree of choice. You can easily make your own by thickening applesauce, crushed pineapple, strawberries, pears or peaches with cornstarch. Read more about Polish Mazurek. Here's a larger photo of Fruit Mazurek.
This delicious old-fashioned dish features peas and carrots in a lightly thickened, buttery thyme-infused sauce.
This versatile dish is easy enough for a weeknight supper but elegant enough for company.
With large pieces of shrimp and just enough cream, this soup is flavorful and light, yet filling enough to be a meal. This recipe was featured as part of our Festivus menu.
Kimbal Musk's mother taught him that a measure of a good restaurant is the quality of its chopped salad. The chopped salad at The Kitchen—loaded with vegetables and nuts and tossed with deliciously tangy yogurt dressing—would definitely meet her standards. Hugo Matheson suggests reserving the beet greens and using them as a bed for whole grilled fish: Clean the greens, then wilt them in a saucepan with a bit of water, olive oil and salt.
Get your chocolate fix here! Prep: 15 minutes, Cook: 2 hours Slow-Cooker Size: 3 1/2 or 4-quart
Add a bag of Herbed Oyster Crackers to go along with this hearty soup mix. The pair offers just the right combination for chasing the chill away!
Wisconsin produces very good versions of Asiago, the hard cheese with a slightly sharper flavor than Parmesan. Sanford D'Amato recommends the Stella brand.
"When you travel a lot," Joël Robuchon says, "you pick up ideas all over the place." Thai ingredients were the inspiration for this beguiling dish. Yet even though the cream sauce and finishing oil are infused with lemongrass, the refinement of the cooking is entirely French.
If you're sure you dislike cabbage, try this quick dish. The vegetable retains some texture and has none of that sulfury taste and mushiness of cabbage that has been improperly cooked. This also makes a great snack or breakfast when served with a couple of fried eggs on top. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.
This grape sorbet is from a special heritage recipe that dates back to my great-grandfather's gardening days in the 1950s. There was always a bowl of his fresh grapes on the table during summer, but when the nights started getting cold, the grapes on the vine became a bit soft. Always frugal, he came up with his own version of a sorbet, so he could use every last grape. Cook's note: This grape sorbet recipe can be made with green grapes or red grapes.
This bread's long rise creates an assertive, yeasty flavor. The crisp, chewy texture is a satisfying complement to meaty fish.
For more tender zucchini, leave slices in the pan an extra 1 minute on each side. When the flesh starts to look translucent, the zucchini is done.
Use this versatile relish over roasted meats, poultry, and fish. It's also tasty for spicing up sandwiches, hamburgers, black-eyed peas, or cream cheese appetizers. Prep: 14 minutes, Cook: 7 hours, Other: 8 hours Slow-Cooker Size: 3-quart
For all you fans of Brussels sprouts, here is something a little different. However, if you don’t like such a strong taste from the sprouts, you can blanch them in boiling water for 2 minutes and then run under cold water before cooking in the vegetable stock but reduce the final cooking time. Delicious served with pan-fried steak. Try adding chopped almonds just before serving to give this dish a bit of crunch.
Satisfy porky cravings with this tender, cider-glazed roast from chef Andrew Carmellini. Also try: Oven-Roasted Vegetables with Apples, Dried Cranberries, and Pumpkin Seeds
My granddad used to take me fishing when I was about six years old. He has sadly passed away, but the one thing I thank him for is teaching me not to be scared of bones when eating fish.
The creamy filling in this deviled egg recipe couldn't be easier to prepare. And it's a good way to use up all those leftover Easter eggs.
This delicious bacon and zucchini quiche recipe is courtesy of Elisabeth Prueitt.
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 salad combines the best flavors of fall for an elegant dish you’ll wish you could re-create all year. What to buy: We tested this recipe with mesclun mix, and though it would suffice in a pinch, we preferred mixed chicory. Whole heads of chicory are ideal for this salad; choose a variety of textures and colors for a stunning presentation. Game plan: The shallots can be pickled and the vinaigrette can be made up to 3 days in advance. This recipe was featured as part of both our Neoslacker Interactive Thanksgiving menu and our Fall Ingredients photo gallery.
If you love greens with ham hock, try this recipe. Why it's better for you: Lean ham and fat-free broth offer the good flavor of the original dish minus the added saturated fat. Beans add extra fiber too!
The tried-and-true combination of ham and cheese is tweaked just slightly for this sandwich. We paired Cambozola’s creamy texture and pungent flavor with Black Forest ham, sweet caramelized onions, and grilled rye for an update on the deli classic. What to buy: Cambozola is a German blue cheese that has the creaminess of Camembert mixed with the earthiness of Gorgonzola. It can be found at high-end grocery stores and at cheese shops. If you can’t find it, Gorgonzola dolce makes a nice substitute. See more grilled cheese combinations.
Nick likes to serve this drink as a summer refresher over ice in a tall glass. But we think it’s strong enough to use as a party punch and serve in 2-ounce portions over ice. Game plan: The tea, sake, rum, and syrup can be combined ahead of time and kept covered in the refrigerator. Prior to serving, add ice and stir. This recipe was featured as part of both our Spicy Holiday Cocktail Party menu and our Picnic Recipes photo gallery.
The secret to making these mildly sweet pastries?based on a recipe given to us by Gunilla von Heland, a food editor in Stockholm?is to steep the saffron in hot milk before incorporating it.
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 or dessert. Makes about 1 3/4 cups Nalesniki Sweet Cheese-Raisin Filling
Steam beer, created in California in the 1800s, is made with lager yeast and fermented without refrigeration at ale fermentation temperatures. The result is a beer that is full-bodied and more bubbly than ale, but still clear and crisp. San Francisco bartender Joel Teitelbaum uses the unique qualities of this style of beer in a cocktail sweetened with cherry and elderflower liqueurs. What to buy: Cherry Heering is a Danish cherry liqueur invented by Peter Heering in the early 1800s. It is viscous and sweet with an intense dark-cherry flavor. A little goes a long way, so use it sparingly in cocktails. St-Germain is an elderflower liqueur that is sweet and floral. It can be found at high-end liquor stores and online. This drink was featured as part of our Beer Cocktail Recipes photo gallery.
Shepherd’s pie is known for its rich meat gravy and blanket of mashed potatoes. This vegetarian version delivers an equally hearty filling of root vegetables in savory sauce covered with a thick layer of mashed russet and sweet potatoes.
Combine fresh crabmeat with cream cheese, sour cream, and Cheddar cheese for a rich and creamy seafood dip.For a lighter version, use reduced-fat cream cheese and light sour cream.
Pilaf makes a quick and elegant side dish to almost any meal. You can buy pilaf mixes at the grocery store, but we think it's just as easy--or easier--to make it yourself and then fancy it up with whatever veggies and seasonings you like!
Get grilling! This barbecue recipe makes a wonderful appetizer. Sweet, juicy prawns and asparagus spears are marinated in lemon and olive oil, barbecued to perfect and then served with a tangy lemon pepper mayonnaise.
The tuna burger was born in restaurant kitchens as a way of using up scraps left over from fancy cuts, but we think it's worth buying tuna just to make these. Mizuna, a green available in specialty-food stores, can be substituted with watercress.
A combination of lean ground beef and ultra-lean ground turkey breast makes a less-greasy filling. Bypass taco-seasoning packets in favor of making your own full-flavored filling.
To save time, steam broccoli ahead; cover and chill. Section the oranges ahead, too.
This Italian white bean soup is a hearty mix of cannellini beans, garlic, kale and carrots. What makes it spectacular is salty little bits of salami, which get quickly pan-fried until crisp, then stirred into the soup before serving.
Roasting the tomatoes imbues them with flavor that's a delicious match for the rich fish. Garnish with a sprig of oregano.
Sorbets are always a nice way to finish a meal if you don?t want anything too heavy. They can also be used as palate cleansers between courses. Either way, a sorbet is pretty much always made the same way ? a fruit purée is mixed with a little stock syrup in the right quantity to make it freeze. It will become really shiny and soft to scoop.
This version of the Klondike ice cream bar starts with rich, dense vanilla ice cream that is then slathered with a thick, snappy milk chocolate coating. Once you try one of these homemade treats, you’ll never go back to the artificially flavored commercial bars. Special equipment: For coating the bars in chocolate, you’ll need a kitchen scale and a chocolate thermometer such as CDN ’s. What to buy: If you prefer to buy rather than make your own ice cream, be sure to get a dense, rich variety. Because higher-quality ice creams contain less air, they freeze into solid, slow-melting blocks that are easier to coat with the melted chocolate. Lower-quality ice creams are fluffed up with air and will melt before the chocolate coating sets. Look for brands labeled premium or super-premium, such as Häagen-Dazs or Double Rainbow. 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 E. Guittard 38% Cacao Milk Chocolate... read more This version of the Klondike ice cream bar starts with rich, dense vanilla ice cream that is then slathered with a thick, snappy milk chocolate coating. Once you try one of these homemade treats, you’ll never go back to the artificially flavored commercial bars. Special equipment: For coating the bars in chocolate, you’ll need a kitchen scale and a chocolate thermometer such as CDN ’s. What to buy: If you prefer to buy rather than make your own ice cream, be sure to get a dense, rich variety. Because higher-quality ice creams contain less air, they freeze into solid, slow-melting blocks that are easier to coat with the melted chocolate. Lower-quality ice creams are fluffed up with air and will melt before the chocolate coating sets. Look for brands labeled premium or super-premium, such as Häagen-Dazs or Double Rainbow. 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 E. Guittard 38% Cacao Milk Chocolate Wafers; they can be found at specialty grocery stores and online.
Sofrito is a versatile, aromatic puree of tomatoes, peppers, cilantro, onions, and garlic. It's the foundation of many Spanish influenced dishes. There are many variations of this recipe. This one uses ingredients that are easy to find in any grocery store for those who do not live near a Caribbean or West Indian grocer. Store sofrito in a glass container in the refrigerator for immediate use or freeze sofrito in 1/4 to 1/2 cup portions for use at any time.