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Nom Nom Nom.
A vodka martini, only the vodka’s infused with black tea for an adventurous twist on a classic. This recipe was featured as part of our Drinks Around the World story.
You can make pizza dough from scratch, but prebaked pizza crusts - available in many supermarkets - are an easy shortcut.
At the adorable regional-American Redhead tavern in Manhattan's East Village, the specialty is chef Meg Grace's stellar fried chicken. Other top new fried-chicken destinations: Art and Soul in Washington, DC, and BarBers Q in Napa, where every Sunday night is fried chicken night.
This is the best apple pie in the world. You can?t go wrong with Bramley cooking apples, delicious blackberries and stem ginger. The cooking time can depend on how freshly picked the apples are, so the best thing is to cook them until they?re softened first. And I don?t know if you?ve noticed this, but blackberries in shops never seem to taste of anything these days unless they?ve just been picked from a local grower ? so do try to get fresh ones if you can, or pick your own straight from the bush!
A good balsamic vinegar makes all the difference in the roasted tomatoes, whose heat will immediately melt the soft Brie. There's no need to cut the rind off the Brie, since it's edible.
While this is a fairly standard bread-style dressing, the addition of the sautéed apples really makes it something special. Not only does it add another layer of flavor, but also makes for a more nutritious dish. Apples and fresh sage are a natural pairing that go well with almost any roasted meat or poultry. Serve 10 Portions of Apple Cider and Sage Dressing
The Hungarian paprika influence is evident in this recipe for Czechoslovakian Green Beans - Fazolove Lusky na Paprice. It's a quick and easy dish that can be made with fresh or frozen green beans, Brussels sprouts, asparagus, broccoli and cauliflower florets, carrots, potatoes, squash. SHORTCUT: Use frozen vegetables, cooked according to package directions. View this larger image of Czechoslovakian Green Beans Makes 4 servings of Czechoslovakian Green Beans
if you want to be fancy. Smoked salmon, trout, or whitefish also make great accompaniments to bliny.
Everything you love about holiday eggnog in a rich, velvety ice cream.
"When Cooking Light asked me to prepare light Passover desserts, I thought including these fritters, which are usually deep-fried, would be impossible. But making a few changes to the batter - and briefly pan-frying, then baking - worked well. You can crisp any leftovers in a warm oven and sprinkle them with cinnamon sugar for breakfast." -JN
This rustic recipe for Polish grandmother's cheesecake or sernik babci (sehrr-NEEK BAHB-chee) features mashed potatoes in the crust which is folded over the cheese filling like an envelope. Some recipes are baked like regular cheesecake without the folding. Compare this with sernik recipe, which features a cookie-crumb crust. Here's a larger photo of Polish Grandmother's Cheesecake or Sernik Babci.
This recipe, originally published (in narrative form) in a 1959 issue of Sunset, was one of the first pesto recipes in the United States. Catering to modern tastes, we've reduced the 3/4 cup oil in the original to just more than 1/4 cup. The flavors remain true. Prep Time: about 10 minutes.
Category Winner--Desserts. "Cake is my favorite dessert--especially frosted cake." -Anna Ginsberg, Austin, TX
Tempura is a crisp batter which originates from Portuguese settlers in Japan and has become a part of Japanese culture. It?s great for battering fish, shellfish and vegetables. In Japan there are lots of tempura restaurants where everyone sits behind a bar and you get given the most amazing tempura for over two hours by a chef and his ?master?, who does a lot of shouting.
This recipe goes with Roasted-Vegetable and Feta Ziti
Mustard fruits are available in most Italian delis. They?re just like glacé fruits but are flavored with mustard ? great with cheese.
No summertime soiree is complete without a heaping bowl of potato salad gracing the table—it’s the perfect warm-weather substitute for french fries. Just scoop some next to your smoked baby back ribs, pop open an ice-cold beer, and grab a seat on the deck. What to buy: Make sure to purchase waxy potatoes, such as red-skinned or new potatoes, as they contain less starch than russets or Kennebecs and will retain their shape after cooking. Game plan: You can cook the potatoes and eggs up to a day in advance and store them in the refrigerator until you’re ready to assemble the salad. This recipe was featured as part of our Make Your Own Mustard project.
This recipe tastes best at room temperature, so prep it and stow it for a bit in a picnic basket or on the counter.
If you have dough left over, freeze it; thaw overnight in the refrigerator before use.
Versatile miso ( fermented soybean paste) keeps for months in the refrigerator and adds instant flavor to soups, sauces, dips, marinades and salad dressings. In general, the lighter the miso, the milder and sweeter its flavor. Light miso is the key to the wonderful flavor of this salmon.
The term Parker House refers to the folded-over rolls made famous some 100 years ago at the Parker House hotel in Boston. Although these rolls take some time to make, they are beautifully soft with a chewy crust and will make a lovely addition to your Thanksgiving table. What to buy: Fleur de sel is a luxurious extra to sprinkle over these rolls. If you can’t find any or don’t want to travel too far, other sea salt, such as Maldon, works fine. Game plan: If you have a scale, measure out the flour for this recipe. It will result in a more accurate dough.
Pork is a Spanish favorite and this main course has the flavor of Spain. Pork chops are sauteed with roasted red peppers, garlic and brandy, which form rich, flavorful pan juices that are drizzled over the chops. Serve with garlic mashed potatoes.
Boned, skinned chicken thighs are just as convenient as breasts, and they have an added advantage: Their succulent texture and robust flavor stand up well to braising. Add the flavors of Italian salsa verde--bright parsley, tart lemon, piquant capers, and green olives--for a fresh, fast twist on cold-weather cooking. Prep and Cook Time: about 45 minutes. Notes: To save prep time, cube the potatoes or mince the garlic and capers while the chicken browns. Then, while the stew simmers, you can chop the parsley and juice the lemon.
Aside from making a stellar accompaniment to roast turkey, this chutney is great for gift giving; pack in a ribbon-tied jelly jar. It also goes well with roast chicken, pork tenderloin, or ham.
Buttery and flaky, these hors d'oeuvres are like little tarts, only simpler to make. Follow our topping suggestions, or try your own: sautéed mushrooms and stilton cheese, caramelized onions and anchovies, gruyère and chopped toasted walnuts... let your imagination be your guide.
Homemade tomato stock provides the base for this fresh soup. Prepare the soup through step 2 up to a day ahead. Reheat over medium-low heat, and stir in the basil, lemon rind, and butter just before serving.
If you like pimiento cheese, you'll enjoy this recipe. Keep the sandwiches well chilled so the cream cheese spread will remain firm. Sturdy, whole-grain bread works best.
You can also bake the chocolate filling in your favorite homemade pie dough or a ready-made frozen 9-inch pie shell; you may need fewer pecans.
Transform store-bought vanilla cupcakes into rah-rah game-day treats by adding two simple ingredients: colored sugar and team-colored suckers.
Serve this luscious sweet over ice cream, pound cake, or cheesecake. This recipe first appeared in our June/July 2011 BBQ issue along with Tracie McMillan's story Sweet Crusade.
Time: 20 minutes.
This combination of sugar snap peas, snow peas and green peas—dressed in a sherry vinaigrette blended with a touch of sour cream—is clever and delicious. It can be made into a main course by adding shaved Manchego cheese and serrano ham.
This pastry cream is used to make a delicious Neapolitan Easter Pie.
"In this industry, you often don't eat when you need to," says Ronnie Killen. "What helped me lose weight was eating at the right times." He started having real meals with lean proteins, like this turkey chili.
The mustard seeds will begin to pop in the pan as they toast. Make the salad two hours ahead so the flavors meld. The warm dressing won't wilt the hardy cabbage, but it will make the leaves crisp-tender as they marinate.
Lots of zest and juice gives this lemon curd its bright citrus flavor and sunny color. Try this tangy spread instead of jam as a filling for cakes or over desserts like Pavlova, Cream Scones, or Vanilla Bean Pound Cake. This recipe is also the perfect way to use up those extra egg yolks after making meringue or angel food cake. Use the leftover egg whites to make an Egg-White Frittata, a refreshing cocktail, or Coconut Macaroons.
This hearty stew gets subtle nutty flavor from almond butter stirred in at the end. Peanut butter works well, too. The use of sweet potatoes and nut butter lends the stew African flavor. Serve over couscous or hot cooked rice.
Make up several pitchers of this not-too-sweet beverage, cover them, and put in the fridge before the party starts. Or try our freeze-ahead Slushy Red Roosters, and ask a guest to tend the blender.
Thanks to Julie and Julia, forgotten French classics like this one are being rediscovered.
This is one of my favorite Thai dishes - that crunchy, fresh, shrimpy salad slathered in lime, fish sauce, cilantro, and Thai basil. It's also one of those foods I never thought to make on my own. Instead, I reserved it for infrequent visits to Thai restaurants and Thai Buddhist temple brunches. Until I found a place where I can buy fresh green papaya in San Francisco.