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Grapes make an ideal salad topping, but what about on pizza...? This surprising addition is a sweet contrast to the tangy Romano cheese, herby pesto, and juicy chicken. Grapes are said to slow the aging process, so here is a case where eating another slice of pizza definitely has its benefits.
You just can't get a much better flavor pairing than rosemary and potatoes. The pine-y rosemary perfumes the earthy potatoes just so. It's a classic combination that we never get tired of tasting.These roasted potatoes are a standby in our kitchen, and the recipe for making them is so basic that it's really more of a cooking method than a recipe.
This hot drink pairs nicely with Chocolate-Hazelnut Meringues. For a grown-up twist, spike it with brandy, bourbon, gold rum, or cinnamon schnapps. Make the steamer mixture up to a day ahead, refrigerate, then reheat when ready to serve.
Serve these delicious poached peaches with vanilla ice cream and the simple raspberry sauce or use your favorite dessert sauce.
This is a fantastic quick recipe for those days when you don't want to spend ages knocking up a dessert. Or it can be a really good intermediate palate cleanser before your main course. It can be made with any jam you like, but blueberry jam is particularly tasty. Try strawberry or raspberry too.
This unusual cake from Susan Feniger, chef-owner of Street, pleasantly surprises with crispy meringue, rich hazelnuts, and lemon segments that pop in your mouth. It’s a baked Alaska minus the ice cream: a thin nut cake topped with meringue. Don’t panic if the meringue cracks—it’s supposed to, and we think it adds character. What to buy: A 10-inch round cake pan and parchment paper are both available at most cooking supply stores. Game plan: This is a fairly straightforward cake. If you haven’t segmented an orange or a lemon before, check out this video for quick instructions.
You can make the teriyaki glaze in minutes, and the whole dish takes only a little longer. Keep a sharp eye on the salmon during cooking, though; the glaze can burn if the heat's too high.
This garlic chicken, bean and feta salad is delicious and quick to prepare. Serve it as a side or enjoy as a main meal. Tender chicken thighs are marinated in garlic, lemon juice and olive oil and then grilled to perfection and served with green beans, cannellini beans, cherry tomatoes, creamy feta and basil.
Great on their own, Chinese jiaozi get a fantastic flavor boost when dipped in a zippy sauce like this one. The tart-salty-spicy combination adds a complex edge to the dumplings. There’s no such thing as a definitive dipping sauce, since cooks and diners mix up their own according to personal taste. At the least, your sauce should be tangy and savory. But add some nutty, hot chile oil, and your eating experience will enter a different orbit. Chinese dumplings are wonderful with an extra kick of ginger or garlic in the sauce, too. I prepare the sauce in advance, but you can set out the ingredients and invite guests to do it themselves. This recipe was featured as part of our Chinese New Year Dishes for Valentine’s Day photo gallery.
This recipe can be found in "Martha Stewart's Baking Handbook" and can be used in recipes such as John Barricelli's Fruit-Filled Hand Pies and Shaker Lemon Pie.
Pair this home-style favorite with mashed potatoes to soak up the sauce. Leftover meat makes great hot roast beef sandwiches the next day.
All you need are 5 ingredients and 10 minutes of prep time to make this citrusy chicken for dinner.
Mascarpone's silky thickness lends a custardlike texture without the trouble of cooking custard. Except for dissolving sugar in mango nectar, this is a no-cook recipe. Press the puree through a fine sieve for a smooth texture.
Twice- baked potatoes get a major face-lift with this fun and easy twist on an old-school favorite. Ground bacon crumbs and grated Parmesan season and flavor creamy sweet potatoes while providing a scrumptious, crunchy texture. This dish makes for a tasty alternative to candied sweet potatoes to complement turkey at Thanksgiving, and works with other holiday classics like ham, roast beef, lamb, pork, and duck. It may be prepared in advance and baked for the second time right before service.
If you do not have a sandwich press or cast-iron skillet, place a regular skillet on top of the sandwich and weigh it down with cans. Serve with pickle spears.
These beef sandwiches are wrapped in parchment, tied with baker's twine, and transported in a baking dish that doubles as a serving tray. The watercress is packed separately so that it stays crisp.
We flipped for this ice cream in our Test Kitchen--the recipe got our highest rating--because it captures the taste of summer. Prep: 10 minutes; Cook: 20 minutes; Chill: 8 hours; Stand: 30 minutes; Freeze: about 2 hours.
To some, chocolate frosting is the ultimate comfort food. To indulge, slather on graham crackers for a quick snack or frost our chocolate malt cake with it for a triple-malt indulgence. Game plan: Melting chocolate is easy in the microwave. Simply place chopped chocolate in a heatproof bowl and microwave on high for 1 minute, stirring halfway through. The frosting will last up to 1 week stored in an airtight container in the refrigerator.
Red grape juice, like red wine, may offer protection from heart disease because of a compound in the skins of red grapes.
You can get a head start by roasting the peppers a couple of days ahead of time.
These golden cakes have a higher ratio of crabmeat to filling than other recipes, yet they still hold up nicely in the skillet.
Hands-on Time: 5 min.; Total Time: 5 min.
"Keep seafood healthful and crunchy without frying" by Jim Romanoff, AP Lighter take on the traditionally deep-fried po'boy sandwich featuring broiled fillets and a low-fat remoulade sauce. Substitution: coleslaw for the lettuce. Healthy Cooking Winston-Salem Journal
When Tim Goodell cooks this chicken for himself, he uses the chicken fat from the roasting pan in place of the olive oil in the tomato vinaigrette, which makes it delightfully rich.
Try to think of this recipe as a principle, rather than something you have to follow really strictly. I want you to embrace your own leftovers so adjust the recipe accordingly. If you need to swap out some of the vegetables that?s fine, and different tinned or jarred beans will all work well too. I?ve given you a weight of turkey here, but you can use whatever you?ve got left over. It?s all about building up layers of flavour with the sweet vegetable base then turning whatever you add to it into a beautiful meal with great spice and attitude. It?s brilliant with steamed rice, or rolled up in warmed tortillas.
These tiny potato pancakes marry perfectly with sour cream and caviar.
Stirring a little lime zest and lime juice into angel food cake batter gets the party started. But it's the sweet, boozy glaze of tequila, triple sec, lime juice, and sugar that rocks this angel food cake into the stratosphere. Tart lime is an ideal match for the sweet cake. Triple Sec, tequila, and lime juice give the glaze the flavor of a margarita. Use wooden skewers to poke holes in the cake large enough to let the glaze soak into it.
Endlessly versatile, flavored syrups can be churned with ingredients like pureed fruit, fruit juice or fresh herbs in an ice cream machine to make sorbet. Jean-Georges Vongerichten first developed this breezy lemon-thyme ice for F&W, then started serving it as a special at his Mercer Kitchen in Manhattan's Mercer hotel. "Lemon-thyme, that's my guy," Vongerichten says. "I would use rosemary too."
The combination of caramel and chocolate is a candy store classic, but add in a cookie crust and you get a candy-lover’s dream. With a shortbread crust, gooey caramel, and premium chocolate, our Halloween version of a Twix™ is irresistible. See our other Halloween candy bars: Peanut Butta Cups, Almond Jay, and Snickles. Download the Twixt wrapper Special equipment: We’re assuming that you already have basic tools lying around (like a rubber spatula, bowls, and measuring cups), so here’s the special equipment you’ll need: Kitchen scale Tape measure Deep-frying/candy thermometer Pastry brush Chocolate thermometer, such as... read more The combination of caramel and chocolate is a candy store classic, but add in a cookie crust and you get a candy-lover’s dream. With a shortbread crust, gooey caramel, and premium chocolate, our Halloween version of a Twix™ is irresistible. See our other Halloween candy bars: Peanut Butta Cups, Almond Jay, and Snickles. Download the Twixt wrapper Special equipment: We’re assuming that you already have basic tools lying around (like a rubber spatula, bowls, and measuring cups), so here’s the special equipment you’ll need: Kitchen scale Tape measure Deep-frying/candy thermometer Pastry brush Chocolate thermometer, such as CDN ’s What to buy: Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used E. Guittard 38% Cacao Milk Chocolate Wafers; they can be found at specialty grocery stores and online.
This recipe for Serbian sauerkraut and beans or kupus i grah is a thick porridge that can be served as a main course or side dish. It is flavored with bacon or other smoked meat. Compare this with Lenten sauerkraut and beans recipe. Makes 6 to 8 servings of Serbian Sauerkraut and Beans or Kupus i Grah
This recipe makes three dozen medium cookies. We used star cookie cutters for the shapes. You can use other shapes; baking times will vary according to cookie size.
Look for orange blossom water in the extract or cosmetics section of specialty grocery stores. Be sure bottles from the cosmetics section are labeled safe for food use. Or purchase at kingarthurflour.com.
My Easter meal this past weekend was a fusion menu between my own cultural heritage of Eastern European food (fried rolls, rich sweet bread) and Indian cuisine (tandoori-spiced leg of lamb, sunny yellow pressed rice). This cucumber salad bridges the cultural divide between Eastern Europe and India: both cultures have creamy, cooling salads with dairy and cucumbers. Here's my easy fusion version.
The pairing of dried fruit and olives is also characteristic of other North African cuisines, such as Tunisian and Algerian. Serve over Israeli couscous, a pearl-like pasta; sprinkle with chopped green onions.
Mini mint puddings sprout to life, thanks to a mint "seedling" and some ground-cookie "dirt."
If you often wish you had more gravy left after a holiday meal, this recipe is for you. A long-simmering broth and pan drippings contribute rich flavor to this abundant gravy that's not overly thick.
These savory treats are delicious alongside roast beef, chicken, or ham. They are great for sandwiches, too.
Sometimes called "skins," wonton wrappers are often available in the produce aisle of supermarkets. Look for them next to egg-roll wrappers and tofu. Those found in Asian markets (either in the refrigerated section or in the freezer) may be more fragile than the others.
Kokkinisto, which means “reddened” in Greek, is also the name of this dish: meat braised in tomatoes or a tomato sauce. Lamb cooked in this classic style creates a rich, hearty sauce for serving with Greek pasta coated in olive oil and myzithra cheese. What to buy: Greek macaroni has little in common with the popular elbow macaroni. Greek macaroni is long tubes of pasta similar to Italian bucatini, only larger. It can be found at Greek grocers or online. If you can’t find it, you can substitute fettuccine, bucatini, or orzo. Aged myzithra is a goat’s or sheep’s milk cheese with a hard, crumbly texture and intense salty flavor. It should not be confused with fresh myzithra, which has a soft texture like farmer’s cheese. It can be found at some supermarkets (like Whole Foods), most cheese shops, and Greek grocers. This recipe was featured as part of our Greek Easter Celebration menu.
These chewy cookies are best eaten when they are fresh from the oven, while the chocolate center is still warm.
NOTES: For the cornbread, up to 3 days ahead, bake two 8-inch square pans of your favorite recipe (for ours, see sunset.com/cornbread) or a boxed mix; store airtight at room temperature. Look for firm, fresh chorizo in natural casings at well-stocked supermarkets or Mexican markets. Very soft, bright-red chorizo in plastic casings won't work in this dish. You can assemble the dressing (through step 3) up to 2 days ahead; cover and chill. Remove from refrigerator about 3 hours before baking to bring to room temperature.
The sourdough starter in this Polish rye bread recipe gives it a delightful tang, but it takes two days to ripen, so plan accordingly. Many people are familiar with white sourdough breads but don't realize some deli ryes are made with a sourdough, too. Rye breads and wheat breads must be lightened with white flour, otherwise they would be too dense. Brushing with egg white before baking gives this bread a nice shine. SHORTCUT: Instead of making a starter, substitute 1 1/2 cups buttermilk and reduce the water in the recipe from 2 1/2 cups to 3/4 cup. View this larger image. Makes 2 loaves Polish Sourdough Rye Bread