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Nom Nom Nom.
In Mexico, copas de frutas (fruit cups) are popular street food. They typically consist of fresh fruit sprinkled with lime juice and chili powder and are the inspiration for this jewel-colored fruit salad. Jicama (pronounced HEE-kah-mah), also known as a Mexican potato or turnip, tastes like a cross between an apple and a potato and adds crunch to the salad.
You can serve this salad chilled or at room temperature. It pairs nicely with fish, chicken, or shrimp.
When you slice into this delicious pie, don't be surprised by the gap between the filling and the top crust. This happens when a pie is baked at high heat because the crust sets before the fruit in the filling has cooked down.
Basmati rice makes an excellent complement to this dish. You can flavor the rice by adding a bay leaf, a cinnamon stick, and cardamom pods to the pot.
, and now here is a recipe that will show off that bright, fresh color -- even in the dead of winter.
This cocktail is made with icy Moscato d'Asti, which is sweeter than champagne but much lighter than the rich dessert wine also made from Italian moscato grapes. Just the right medium for this fizzy drink, it adds flavor to the silky pear and tart cranberries. 95 calories; 0 g protein; 0 g fat; 6 g carb; 0 g fiber.
This super moist and flavorful banana bread is inspired by the breads and cakes popular in the Caribbean and the South American countries Suriname and Guyana. A combination of sweet potato cake (think sweet potato pone ) and tropical-style banana bread, this batter can be baked in muffins tins, a bread pan, or cake pans. Candied pecans sprinkled on top add delicious crunch.
as a trendy treat. If the occasion calls for something a bit more impressive, we have the perfect fancy pants solution - bake your pudding in a water bath and call it pots de crème.
The alcohol used in a classic Bramble may be missing, but the flavor is not. Juniper and Bay Leaf Syrup and fresh tarragon mimic the London dry gin, and then, just like the real thing, the drink is loaded up with blackberries and rounded out with lemon juice. You’ll never notice what’s missing.
Chestnuts, in season through February, are perennially associated with the holidays. Bottled chestnuts are a time-saver.
Fritters are a fitting ending to an all-fried-food menu, or to any meal for that matter. Making the most of winter’s citrus selection, this recipe combines orange juice, blood oranges, and honey, giving these yeasty, light bites a sweet, acidic nip. Special equipment: You’ll need a deep-frying/candy thermometer, a pair of tongs, and a bamboo skimmer. Game plan: If you want supercrisp fritters, keep the honey and blood orange pieces in separate bowls for your guests to dip and garnish as they please. This recipe is pareve. This dish was featured as part of our Hanukkah Recipes photo gallery.
The blood-orange juice turns what would ordinarily be a mimosa into a lovely ruby-tinted cocktail.
Add a dash of cumin or paprika to the onions, if you'd like. You can also use purchased rotisserie chicken to cut down on the prep time.
Package these crunchy cookies in a gift box with a pound of your favorite coffee beans. Look for almond paste on your supermarket's baking aisle, and for best results, don't substitute marzipan, which is sweeter and more finely textured, in place of the paste.
Spelt (called farro in Italy) is an ancient, unhybridized form of wheat that adds fiber to this soup.
Enjoy this recipe for Sweet Potato Pie. It's a Thanksgiving favorite.
Resistant starch: 2 grams
Mrs. Riley says that this recipe may be halved and baked in a 13" x 9" baking dish at 350° for 40 minutes or until bubbly. She also recommends fresh herbs (when in season) instead of dried. To avoid extra chopping, she sometimes steeps sprigs of fresh herbs in the milk as it comes to a boil (this takes about 10 minutes). She then removes the herbs from the hot milk, adds the grits, butter, and salt, and cooks the grits as directed before assembling the casserole.
Karen Christie has experimented with this not-too-sweet version of baked sweet potatoes over the years until it has become one of her family's favorite holiday side dishes. If you like, you can prepare the dish through step 3 up to 2 days ahead; cover airtight and chill. Unwrap and bake as directed in step 4.
Germans don’t cook very many turkeys, for festive occasions it’s goose or duck. We don’t see the Christmas goose very often anymore, which is a shame because it is so simple to make. Like other fowl, onions, thyme and fruit are great seasoning choices. This recipe makes 4 servings and gravy. Larger photo
Lively ingredients are a breath of fresh air. Here, tart rhubarb is complemented by the sweet warmth of brandy and spices. The poached topping is spooned over silken citrus-yogurt mousse in a cornmeal crust. Each bite will remind you that spring is here.
Prep: 20 min., Cook: 25 min., Cool: 15 min.
A longtime maker of traditional Indian pilafs, Lynn Lloyd wanted to create a special one a couple of years ago. Notes: You can prepare this dressing through step 4 up to 1 day ahead; cover and chill. To reheat, let dressing stand at room temperature for 1 hour, then bake, covered, in a 350° oven until hot, about 1 hour. Prep and Cook Time: about 1 1/2 hours.
This classy little hors d'oeuvre is perfect for the big night. Puff pastry looks fancy, but is easy to work with, and the sweet caramelized onions are jazzed up with tangy tomato, briny olives, and - surprise - a hint of anchovy.
Over the past decade, young chefs throughout France, like Christophe Emé, have been inspired by the cooking of Provence. Although you won't see Emé's vegetable sandwich, made with baguette toasted on the grill, at cafés in Aix-en-Provence or Nice, the ingredients—olives, herbs, garlic and anchovies—are unmistakably southern. For a more substantial sandwich, add tuna or chicken.
Short-grain Arborio rice makes this rice pudding extra-creamy. When paired with slightly sour broiled plums, it’s a comforting treat. What to buy: We recommend using short-grain rice, specifically Arborio (which is best known for its use in risottos), because it releases its starch while it cooks, making for a very creamy pudding. Game plan: Tying the orange zest and cinnamon stick together allows for easier removal later on. If you don’t have butcher’s twine, just put the cinnamon and orange straight into the pot and remove them with tongs or a fork before serving. This recipe was featured as part of our Cooking with Summer Ingredients story.
Making your own minced pork like I?ve done here really turns your stuffing into something special. It will give you amazing flavour and texture, and it?s wicked to be able to see everything you?ve got in there. Usually I?d sweat the onions off first, but this year I decided to keep it rough and ready, quick and easy. It?s basically bish, bash, bosh but with a bit of love, care and intelligence.
Delicious and stress-free dinners are what the slow-cooker is all about...and these succulent pork chops in a sweet and savory sauce are all the proof you'll need.
Ubiquitous at state fairs and farmers’ markets, kettle corn is an easy snack to whip up at home. This basic recipe uses nothing more than salt and sugar for flavoring, but you could add in some spice (nutmeg, cinnamon, or five-spice) if you like. This recipe was featured as part of both our Cold-Weather Comfort Food Menu and our Bar Snacks photo gallery.
Here's a true crowd pleaser: pasta shells in a simple sauce of ground beef, tomatoes, and pesto, layered with mozzarella and Parmesan and baked until bubbly. Fusilli or orecchiette would work well here, too.
This soup uses two spring vegetables: favas and asparagus. Acini di pepe is a small round pasta often used in soups; you can substitute orzo, if you prefer.
Take your average turkey sandwich to the next level with a citrusy spread and a few minutes on the panini press.
This is a great way to cook cauliflower because it half steams and half boils in the delicious sauce. It?s really nice served at the table in the pan it has cooked in, as it looks so different to any other conventional way of cooking cauliflower, but if you prefer you can serve it in a dish like I did in the picture. Even though I made this recipe up, it feels quite Mediterranean in style to me.
Mini hot dogs or Li'l Smokies are wrapped in savory homemade cheese dough and served with mustard and chili sauce or barbecue sauce. These little pigs in a blanket are always popular at holiday parties and game day gatherings. Large Photo of Pigs in a Blanket
Chock-full of vegetables, this one-pot ragout—a thick, well-seasoned stew—warms up a chilly winter evening. If you've never had kale, this dish makes the most of its sweet, earthy flavor.
We threw a few sliced fresh vegetables on the grill with this chicken, added thick corn tortillas, and enjoyed a tasty summer dinner. Prep and Cook Time: 30 minutes, plus 30 minutes of marinating time.