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Nom Nom Nom.
Serve these crab tacos family-style. Place fillings in bowls and let everyone make their own taco. This recipe uses ready-made taco shells, but soft tortillas are good too.
Sweet asparagus and spring onions go so well with the woodsy flavor of morels. All you need is a bit of butter and some crème fraîche to finish the dish. Prep and Cook Time: 45 minutes. Notes: If you can find fresh morels, definitely splurge on them; the flavor is unparalleled. Be sure to clean both dried and fresh morels well before using, to avoid unpleasant sandy bites. We like to peel the tough outer skin from the asparagus for this dish. This not only makes it prettier but results in more tender stalks. If you like, blanch the vegetables the day before, then wrap them in moistened paper towels, put in a plastic storage bag, and refrigerate.
Diamond-shaped cutouts add elegance to these beautiful jam-filled cookies.
Make a tropical cream pie by adding mango nectar to the cream filling and topping the pie with fresh mango slices, whipped cream and mint.
Dress up cupcakes with pretty floral bursts.
Here's a cool, light salad that's great for hot, humid days. If you anticipate having leftovers, toss together only what will be eaten at dinner to keep all the components at their peak.
Entertaining a crowd is effortless with this baked-egg dish. It can be served warm, cold, or at room temperature.
The flatiron steak, a.k.a. the top blade steak, is a marbled cut of beef from the shoulder. Uniform in thickness and rectangular in shape (just like an old-fashioned iron), it's easy to butterfly for quick cooking on the grill. Here, Melissa Rubel Jacobson flavors the meat with a bold Southwestern-style marinade made with smoky chipotle and fresh orange juice.
, which seemed foolproof in its simplicity. That recipe was cooked on the grill, however, and we wanted something easy to pop in our oven, so we created our own version. This is the before shot. See the after below...
Notes: You can poach the pears up to 3 days ahead; leave in liquid, cover, and chill. The leftover poaching liquid is great in other dishes: Boil it, uncovered, over high heat until reduced by about half, about 25 minutes. Pour through a wire strainer. Cool, cover, and chill up to 1 month. Add a spoonful to glasses of sparkling wine for an aperitif or spoon over vanilla ice cream and berries for dessert. Prep and Cook Time: about 1 1/4 hours.
Myth-Buster Recipe. Given that both chocolate and coconut are not as bad as once thought, and given that they taste mighty good together, we baked up a batch of these toasty, chocolaty treats to celebrate. Like all sweets with few other nutrients, though, they are treats—perfectly healthy every once in a while.
This is like having a breakfast dish of pasta and it is absolutely delicious! If you are a fan of sausages and eggs you?ll love this combination. Not only does it look impressive but it?s so quick to make. There?s a subtle line between having a smooth, silky egg sauce and scrambled eggs ? both will taste delicious but smooth and silky is far more desirable.
Leaving the tails on the shrimp contributes extra flavor to this Southeast Asian dish. Serve this with brown rice.
This recipe for Czech chocolate icing or cokoladova poleva requires the sugar and water to be cooked to the thread stage. It's a versatile icing that can be used to ice cakes, tortes, cookies, cupcakes.
A classic summer cooler, a lime rickey can be mixed up with gin or bourbon or, for a virgin rickey (like this one), with fruit syrup. Either rendition is equally bubbly, limey, and thirst-quenching. This recipe was featured as part of our Nonalcoholic Summer Sippers.
Ethereal chiffon cake gets its pillowy texture from baking powder and whipped egg whites. It’s a blank slate for layer cakes filled with strawberry sauce and covered with cream cheese frosting, or try it covered with chocolate frosting or vanilla buttercream. For a special warm-weather occasion, use it in a Boston Ice Cream Pie Cake.
Nancy Oakes lost more than 20 pounds, in part by eating two to three appetizers instead of one large entrée. To satiate cravings, she picks foods high in heatlhy monosaturated fat, like avocados. Plus, she says, "I brush my teeth a lot because nothing tastes good afterward."
Look for pomegranate molasses in Middle Eastern markets and health-foods stores. Its strong flavor makes this dressing better suited to pasta salads than green salads. As a marinade, it's best with pork, dark-meat chicken, and salmon. This recipe goes with Mediterranean Grilled Chicken Kebabs, Couscous Salad Cups
Voor deze salade vind ik het lekker een mix van nieuwe aardappeltjes en paarse (truffel)aardappelen te gebruiken, maar als je de paarse niet kunt vinden, kun je ook alleen nieuwe aardappelen nemen. Maar ga er wel naar op zoek want ze smaken heerlijk!
Parsley rather than lettuce acts as the base for an unusual and hearty salad. Mushrooms, cherry tomatoes, scallions, and pine nuts make this an interesting mix indeed. Be sure to use curly parsley. The flat variety won't stand up to the dressing; the leaves get plastered together rather than combining nicely with the other ingredients.
This recipe for Polish meatballs in sour cream with mushrooms -- klopsiki w smietanie grzybami -- can be made with any combination of ground pork, beef and veal. In my family, we use pork and beef. The meatballs stay tender if they're browned in a skillet on the stovetop and then transferred to the oven to finish cooking. They can be served with mashed potatoes, dumplings, kluski or rice. Here's a larger picture of meatballs with sour cream and mushrooms. Makes 4 to 6 servings of Polish Klopsiki w Smietanie Grzybami
Tilapia, a relatively plentiful fish, has the unfortunate reputation of being dull. All it needs is a spice rub, a familiar barbecuing technique that works just as well indoors. You could also use this rub on chicken breasts or toss it with lightly oiled shrimp before cooking.
A fresh interpretation of the classic Italian antipasto of melon and prosciutto, this recipe adds arugula to the mix. Ripe cubed cantaloupe ensures a smooth dressing. Prepare vinaigrette a day in advance, and refrigerate.
Prepare this dish up to a day ahead, and store, covered, in the refrigerator. To reheat, bake at 350°, covered, for 45 minutes. The temperature and time work well with Sausage and Mushroom Stuffing, and the turkey can stand while this reheats.
Prep: 10 min., Cook: 28 min., Chill: 1 hr.
CATEGORY WINNER Starters and Drinks. "Years ago, friends from Argentina invited me for dinner and served an unusual and tasty tostada. I have adapted that recipe into this flatbread." -Erin Mylroie, St. George, UT
This rustic summer galette, a perfect use for July and August's ubiquitous crop of zucchini, is brightened by a dollop of lemon-scented ricotta.
Snack of the Month. You can make the cheese mixture up to a day ahead. It also makes a great sandwich or bagel spread or a thick dip for crudités.
This gluten-free flour mix is used in Cybele Pascal's recipe for Classic Crumb Cake. This recipe reprinted with permission from "The Allergen-Free Baker's Handbook," by Cybele Pascal (Celestial Arts; 2009).
. With our first pasta salad of the year, we followed several of the suggestions: cook the vegetables, go light on the acidity and use soft cheeses.
Douglas Keane says that these summer rolls, filled with tangy marinated daikon, cucumber and papaya, are the perfect way to jolt the palate before a rich meal that will likely include truffles and foie gras.
Meat cooked with artichokes takes on a delicious sweetness that contrasts with the tart lemon juice. This dish is usually served on its own, but it's equally delicious with rice, orzo, or egg noodles mixed into the sunny sauce.
This delightfully light coconut cake is topped with a light syrup containing the tastes of lemon, cloves, and cinnamon. The recipe calls for self-rising flour, eggs, butter, sugar, milk, and coconut.
Instead of using Arborio rice to make risotto, use high-fiber pearl barley instead. The Thai flavor comes from cilantro, lemongrass, ginger, and red curry paste, and the protein comes from the lean chicken in this satisfying one-dish meal.
Store in an airtight container for up to two days.
When he can find them, Larry Stone makes this simple dish with halibut cheeks, an inexpensive part of the fish that's especially luscious. Pieces of fillet work well, too. Coating the fish in Wondra flour, which is very finely milled, gives it a crisp, buttery crust.
Try this beef burger topped with melted American cheese, lettuce and tomato, ranch dressing and fried Vlasic® Ovals Hamburger Dill Chips.
Mixing up a big batch of sangría the night before a celebration is a great way to cut down on party prep time, but sometimes all you need is a glass or two. This recipe has all of the classic flavors but can be made in minutes instead of hours. This recipe was featured as part of our Wine Cocktails photo gallery.
The essence of comfort food, this dish will please kids as well as adults.
If using fettuccine, cook slightly longer, until al dente.
This quick sweet-and-sour sauce puts chutney to good use, while cider vinegar and curry powder add tang and deepen the flavor. The sauce also pairs well with grilled chicken breasts. Serve fillets and sauce with rice and haricot verts, if desired.
This wonderful holiday recipe for espresso shortbread can be found in "Season's Eatings" along with the following recipes: Basic Shortbread, Chocolate-Glazed Shortbread Fingers, Lemon-Poppy Seed Glazed Balls, and Black-and-White Triangles.
On Sundays, when the bakeries were closed, we had to make do. These rolls are just the ticket for a German Sunday brunch; crunchy on the outside and soft on the inside. Also good for lunch with smoked fish, cheese or sliced eggs in the middle.
Cannellini beans and chard replace meat as a filling. Goat cheese makes a creamy stand-in for the usual queso fresco.
This reminds me of winter days in my youth, when I would come home late completely soaked through and shivering from playing down by the stream in the pouring rain. Mum would give me a rollicking about catching pneumonia, and then she'd give me a big bowl of stew. This dish just makes you feel really happy, and it's also dead cheap to make.
Potatoes take on a floral, earthy note when they're tossed with dried lavender before roasting. This Provencal-inspired recipe is adapted from one in Jerry Traunfeld's The Herbfarm Cookbook (Scribner, 2000). This recipe first appeared in SAVEUR Issue #140, along with Carolyn Forché's story Edible Color.