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This recipe for blackberry noodle kugel is a sweet dish common throughout Eastern Europe, especially Hungary, Poland and the Czech Republic. In this kugel recipe, fruit and white wine are used, and the cheese and sour cream, as in this kugel recipe, are omitted. Any seasonal fruit will work here. Here's a larger picture of blackberry noodle kugel. The recipe can easily be doubled for a 9x13-inch pan. This is a great breakfast, dessert, brunch or buffet table dish. Makes 4-6 servings (9-inch square pan) of Blackberry Noodle Kugel
Stone fruit and almonds are perfect complements in savory food; here we bring that pairing together with nectarine purée and almond liqueur for a welcome update to a classic cocktail. Game plan: The nectarine purée can be made up to 2 days ahead and refrigerated in a covered container. It makes 1/2 cup, enough for 4 cocktails. This recipe was featured as part of our Summer Fruit Cocktails photo gallery.
For appetizer servings, purchase 4 medium or 2 large cooked claws per person.
Black pepper and vanilla heighten the sweetness of the stone fruit. Firm fruit holds up best on the grill. Serve this dish as an appetizer or salad course. If you can't find pluots, double up on peaches or plums.
Green sauce, or salsa verde is a typical Spanish sauce and is usually served with fish. It owes its name and green color to the parsley that is the main ingredient, along with garlic, olive oil and white wine. Some green sauces contain green peas, asparagus, or green peppers as this recipe does. This dish originates in the region of Navarra, in Northern Spain.
This recipe goes with Cuban Sandwiches
If you’re not ready to give up egg yolks cold turkey but you want to make more healthy, lower-cholesterol choices, this is the omelet for you. Adding a single yolk to our Basic Egg White Omelet gives the dish just enough of the body that so many people think is lacking in an egg-white-only omelet. We recommend topping it with a touch of hot sauce. Special equipment: You will need an 8-inch nonstick frying pan. See more easy omelet recipes.
To prepare ahead, wash the greens, and spin them dry. Wrap in damp paper towels. Store in zip-top plastic bags in the refrigerator.
Simit is a fast food bread sold in the streets of Turkey by vendors. It is often eaten as a breakfast food with jam or yogurt. Simit is also great by itself! Simit is light and flaky, baked to a golden brown color, and topped with sesame seeds. It is sometimes formed into rings, and are often braided.
This side dish tastes just as good at room temperature as it does hot from the stove, so there's no need to worry if it's ready before the rest of the meal.
This is my version of a classic French dish and, apart from it being delicious, what I love about it is that you can make it in literally a few minutes from start to finish. And I can guarantee you that practically everyone who turns their nose up at having some lettuce in with their peas ends up being converted.
Hands-On Time: 10 min.; Total Time: 15 min. Cut into smaller sandwiches for easy pickup.
The introduction of contentious foods like broccoli at an early age may make for adventurous eaters. The perfect food for your baby’s growing taste buds at around 7 months is an array of vegetables steamed or lightly boiled and then puréed. Game plan: To reheat the baby food, let it thaw completely in the refrigerator, then heat in the microwave or on the stovetop. Stir well before serving. This recipe was featured as part of our Make Your Own Baby Food story.
Flavoured butter is a great way to liven up your veg, and it takes no time to make. Always buy the freshest scallops you can find and pat them dry before cooking them.
This tropical, spicy margarita was created at Public in New York City, but it’s a fitting way to beat the heat any time the mercury’s rising. What to buy: Guava nectar is available in health food stores and Latin groceries. You can also get it online. Game plan: The “Red Chile” in this drink’s name comes from homemade Chile-Infused Tequila. Be sure you make it a couple of days in advance to get that spicy kick this cocktail deserves. This recipe was featured as part of our Cinco de Mayo cocktail menu.
Tossing juicy peaches into a green salad with a tart raspberry-shallot dressing makes an ideal sweet-savory side good with grilled pork or chicken.
Tilapias's mild flavor allows the bold flavors of the coconut and curry to shine. Serve this dish with rice, which will absorb the brothy sauce.
Author Rachel Wharton uses Rick's Picks brand of pickled red peppers in this sandwich, but if you can't find them, use regular jarred pimientos in brine. This recipe first appeared in our April 2011 special Sandwich Issue with the article Southern Charmer.
Orange rind and dried cranberries flavor a cake-style muffin that's easy to make and freezes well. Microwave at HIGH for 20 to 30 seconds to thaw. When fresh cranberries are available, use them to add a pleasant tartness.
A friend and neighbor of ours, who takes his cooking very seriously, makes this pasta often. It's quite simple (boil pasta, toss sauce ingredients into a metal bowl, stir over the boiling water pot, toss, serve) but somehow he makes it complicated, only because he dedicates himself so enthusiastically to his cooking. For you, it can be simple.
Make this zesty starter up to three days ahead. Serve leftovers on sandwiches.
These sweet rolls start with our all-purpose Bakery Dinner Rolls dough. They're delicious enough to garner our highest rating for taste.
The oil and vinegar soften and mellow the onion while you continue with the rest of the recipe. If making this salad ahead, cover the onion-dressing mixture with plastic; refrigerate separately from green beans and peppers. Just before serving, toss to combine.
We may never know whether this nearly forgotten drink from the 1970s was named for the character Barbarella, but it is way out there.
This recipe for cushaw pumpkin and yam casserole is from chef John Folse of Chef John Folse & Co. in Gonzales, La. I had the pleasure of meeting him at the Rural Life Museum in Baton Rouge, La. Cushaws are green-and-white, striped crookneck pumpkins. This recipe spans ethnicities and would feel at home in any Eastern European kitchen paired with turkey, pork roast or ham as a side dish, or in a pastry crust as a pie or turnover. Here is a larger photo of cushaw and yam casserole. Makes 10-12 servings of Chef John Folse's Cushaw Pumpkin and Yam Casserole
Baking the shortcake in a tart pan produces a sweet-and-sturdy base for the berries and whipped cream.
Almond paste makes the cake a bit sticky, so be sure to coat the wax paper in the pan with cooking spray and dust with flour before spooning in the batter. Combining the almond paste and sugar in a blender or food processor helps incorporate the paste into the batter without lumps. This cake can be made a day in advance; just wrap it in plastic wrap, and store in the fridge.
Inspired by Turkey's stuffed grape leaves, Mehmet Gürs ingeniously wraps goat cheese in the briny leaves then quickly grills the little packages so the cheese melts.
Enjoy this chicken and vegetable medley as a one-dish skillet supper, or use it in a frittata or as the filling for burritos. This recipe goes with Portuguese Frittata, Chicken and Black Bean Burritos, Chicken and Shells with Cheese Sauce
Serve the roasted heads of garlic on the side. Squeeze out the pulp and use it as a spread on baguette slices or as a condiment for the chicken.
Hands-on Time: 30 min.; Total Time: 3 hr. Find almond paste in the baking aisle, either in a tube-shaped plastic wrapper (which we call for in this recipe) or a can. If you find it only in a can, use 3/4 cup.
This recipe can be made weeks ahead and frozen in the casserole dish in which it will be heated and served. Allow dish to thaw in refrigerator for two days before cooking.
Pumpkinseed kernels are also known as pepitas. Garnish with parsley sprigs.
An orange-tinged cheesecake topped with vodka-marmalade glaze turns the childhood Creamsicle treat into a sophisticated dessert. What to buy: Making homemade pecan shortbread cookies would be the icing on this cheesecake, but we used Keebler Pecan Shortbread Sandies with much success.
Taylor Boetticher, founder of the Napa charcuterie company Fatted Calf, roasts this bone-in pork loin the best way possible: by cutting the loin off the rib bones (which any butcher should be able to do), rubbing the meat with a bright mix of fresh herbs and garlic, then tying the bones back on. The ribs themselves help to keep the meat moist in the oven. They also become especially crisp and succulent; pass them alongside the roast for guests to eat with their hands.
This recipe is so easy you can make it with your kids! Watch Gino in action with his little crew.
Instead of regular granulated sugar, we useed an all-naturural granular sweetener in this reduced-sugar, reduced-fat homemade vanilla ice cream.
I?ve made my own version of the classic Caesar salad, which is a little bit healthier on the dressing ? it?s all about taking influences from the original dish and bigging up the flavors and textures where you can. If you have some leftover roasted chicken, then adding it to this salad is a great way of using it up.
These fruity iced treats will transport you to a warm, sunny beach (cocktail umbrellas optional).
This chili recipe —with chorizo, stew beef, and black beans—is a hearty dish that's certain to please the meat lovers at your table. Serve with classic condiments such as sour cream, chopped green onions, and shredded cheddar cheese. For a thinner chili, cook covered the whole time. You can prepare it a day ahead and refrigerate, or make the chili up to two weeks ahead and freeze (be sure to thaw overnight in the refrigerator).
When Annabel Langbein started cooking professionally in 1981, she began gaining weight, eventually putting on 50 pounds. A nutrition course at the Culinary Institute of America in New York's Hudson River valley put her on the course to healthier eating, teaching her how to prepare low-fat dishes that didn't make her feel deprived, like this decadent-tasting soufflé, a swirl of berries and marshmallowy meringue.