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Nom Nom Nom.
To gussy up this recipe, double the sauce and add sliced mushrooms, carrots, or bok choy. Prep and Cook Time: 10 minutes. This recipe goes with Herb Noodle Salad (Bun)
This is a real blokey, gutsy yet simple pasta dish ? but saying that, girls tend to like it as well! It hasn?t really got a sauce of any description because all the flavour that comes out of the ingredients will stick to the pasta and that?s enough. I will even go so far as to say that this is one of my top ten pasta dishes! Remember to buy the best sausages you can afford ? if you get cheap, dodgy sausages it just won?t work.
Of all the Christmas gifts my mom has given me, the one I remember most and the one that is still with me is the tradition of cooking and eating on Christmas. I'm sure there were toys and books, and I remember something about a sought-after outfit from Esprit probably in the early eighties, but what sticks out most in my mind is the food. On Christmas eve we threw a tamale party, and the Christmas morning the tradition was a big spread of scrambled eggs, bratwurst, Mexican hot chocolate, and a braided Christmas bread from the tattered pages of a 1978 Sunset Magazine. Those breakfasts were gifts enough.
We were blown away by this cake's great nutty texture and intense espresso taste. Prep and Cook Time: 1 1/4 hours, plus at least 1 hour of cooling time.
Entertain dinner guests with a flavorful scallop supper, served on a bed of tender noodles. Steamed peas vinaigrette round out the plate.
This recipe starts with a ball of fresh, sticky pizza dough (sometimes called "ready to bake" pizza dough) that comes in a plastic bag and is available in most major supermarkets.
Juicy pork tenderloin meets crispy bacon and savory-sweet apples. Simple enough for a weeknight, but impressive enough for a dinner party. This recipe was featured as part of our Fall Ingredients photo gallery.
Angel food cake’s main requisites are that it be tender and soft—so much so that we call it “pillow cake” here at CHOW
Feel free to use cooked chopped broccoli in place of the green onions in this recipe.
The mayonnaise-and-honey mixture is reminiscent of poppy seed dressing. Reduce the amount of honey for a less sweet taste.
Artichokes, ricotta, lemon, and herbs combine for a quick and elegant pesto. Toss it with pasta for an easy meal, or nix the pasta and pasta water to serve it as a dip with crackers. What to buy: To avoid strange flavor combinations, look for canned artichoke hearts that are not seasoned (i.e., that are packed in water, not oil and herbs). Store-bought ricotta cheese is fine to use, or you could try your hand at making your own. Any kind of short, tubular pasta or other small, shaped pasta will work in this dish. We especially like it with rigatoni. Game plan: You can make the pesto in advance—just pull it out of the refrigerator and give it a quick stir right before you serve it. It will stay fresh, covered and refrigerated, for 1 week. This recipe was featured as part of our Easy Weeknight Dinners photo gallery.
This torta--Italian for tart, cake, or pie--makes a great vegetarian entrée.
You've roasted your turkey, left it to rest and now it's time to make the turkey gravy. Turkey is the best gravy to serve alongside your roast bird as it is made from the juices of the bird plus a few other simple ingredients. If you don't have any poultry stock in your freezer, don't panic, you can use a ready made stock, or a good quality stock cube.
This aromatic, spice-filled gingerbread loaf cake is even more moist the next day, so it's well suited to make ahead for a bake sale.
This Tuscan soup is delicious ? it's a soup everyone should try. Just thinking of it makes me salivate! It's a family-friendly soup ? babies and grandparents (both without teeth!) can eat it with gusto. I've added roasted cherry tomatoes to my recipe but it also works really well just with tinned. The great thing is that it only takes 20 minutes to cook, so go for it! PS. Use a stale white cottage-style loaf ? not cheap sliced white factory bread.
Pisco is a very unusual tasting grape brandy made from the muscat grape in Peru and Chile. The Pisco Sour is the leading cocktail in both countries, and like the Bloody Mary in this country, everyone thinks his or her recipe is the best, including me. This recipe was featured as part of our Best Picture Cocktails story.
Prep: 15 min.; Bake: 48 min.; Cool: 2 hr., 20 min.; Chill: 8 hr. We did not call for sugar in the crust—it's tasty without it—and the sauces add sweetness. Arrange a mini buffet so guests may customize their pieces of our cheesecake bars with sauces and sprinkles.
A great alternative to leek and potato, this is a delicious thick soup with a real punch of Stilton. A great way to beat the winter blues. Just serve simply with fresh, granary bread.
Indian cuisine is full of tasty potato dishes. So it was only natural to pair these tater treats with the bold spices of the land of curry. A cooling cucumber-yogurt dip quells the cayenne kick. What to buy: Panch phoron is a Bengali spice mix that combines fenugreek, nigella seed, black mustard seed, fennel seed, and cumin seed. If you can’t find it at your grocery store, just blend equal parts of all the seeds (as in this recipe ). This recipe was featured as part of our Make Your Own Potato Tots project.
Fresh vegetables and roasted chicken thighs can be prepared in the same pan for an easy, delicious one-dish meal.
Shredded, grilled chicken thighs are dipped in Carolina-style barbecue sauce, a vinegar-based mix with mustard, a little honey, seasonings, and butter.
Flaky on the outside and soft on the inside, this bread recipe can also be used to make focaccia or pizza crust.
This moist cocoa cake from the South has an alluring deep red hue; combine that with the sweet tang of the cream cheese frosting and it’s too tempting to ignore. This dish was featured as part of our Valentine’s Day All-Star Recipes.
Lemon tart is an all-time classic recipe and, unlike other fruit desserts that are based on seasonality, one that can be made all year. Lemons are available year-round worldwide and Eastern Europeans, especially in city restaurants, serve this dessert with other more traditional sweets. Freeze leftover egg whites and save for leftover egg white recipes. This recipe is adapted from "Book of Tarts" by Maury Rubin (William Morrow and Company Inc., 1995). Here's a larger photo of lemon tart. Makes 1 (12-inch) Lemon Tart
Enjoy this restaurant favorite at home with a glass of white wine and fresh garden salad. This Italian chicken recipe is sure to please your entire family.
From south of the border comes this spicy and hearty soup ladled over crisp tortilla strips and grated cheddar. The soup is chunky with chicken and avocado, but it's the tortillas that give it a slight thickness and a special flavor.
For a fun yet elegant dessert, Daniel Boulud tops an easy, creamy ginger-mascarpone mousse with chopped mangoes and pineapple, raspberries and generous scoops of vanilla ice cream.
Summer is the perfect time for this colorful pasta—zucchini is in abundance, and recipes that make good use of the outdoor grill are in demand. Both the squash and the shrimp here take their turn on the coals before being tossed with the spaghetti. If you crave the dish in the winter, cook the zucchini and shrimp in the broiler.
This recipe can be applied to any size of flat fish. Out of all the soles, lemon sole is the most widely available and generally good value for money. This method of cooking is really quick and easy and I would recommend serving the whole tray at the table with a big bowl of new potatoes, a mixed salad and some crisp white wine.
Dit gerecht is fantastisch en je kunt het letterlijk in 5 minuten op tafel hebben staan. Gebruik wilde paddestoelen als cantharellen, trompettes de la mort of pieds de mouton als het daar het seizoen voor is, of gewonere gekweekte soorten als champignons, kastanjechampignons of oesterzwammen, die, als ze goed zijn klaargemaakt, ook heel lekker zijn.
Serve with soba noodles tossed with low-sodium soy sauce and dark sesame oil. Add steamed broccoli florets on the side.
Citrus juice enlivens this brew while lemon zest adds depth of flavor. Use organic fruit to avoid detergents and dyes in the rind.
Cannellini beans, native to Tuscany, work beautifully in this rustic soup because they hold their shape after simmering in the flavorful broth. Serve with a crusty Italian bread, such as ciabatta, and a salad of bitter greens.
Stir-fry the sirloin, watercress, and egg while the rice cooks, so that you'll be ready to assemble the dish at the last moment. Soy sauce and a drizzling of sesame oil flavor the combination perfectly. If you prefer, use strips of pork tenderloin instead of beef.
Lentils are a perfect complement to winter’s colorful and sweet roots and squashes. Not only are they a great source of protein, but their somewhat earthy and savory taste enhances a variety of winter meals. Although there are three main steps required to make this recipe, the prep time is minimal. This dish goes great with sautéed mustard greens, kale and/or collards. Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.