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Nom Nom Nom.
This recipe uses the same pre-bake method as the barbecued pork belly, but it?s cooked for less time to keep it nice and pink.
The fruit's tangy-sweet taste and velvety texture contrasts nicely with the crunchy nut topping. Bottled refrigerated mango may be substituted for fresh.
This is extra yummy! Its called for fish, but for all you haters out there can use chicken breast.
Make this cardamom-infused pudding up to 2 days ahead and store, covered, in the refrigerator. Serve in martini glasses for a sophisticated presentation.
Shredded, grilled chicken thighs are dipped in Carolina-style barbecue sauce, a vinegar-based mix with mustard, a little honey, seasonings, and butter.
Juicy watermelon gets a heavenly charred note from the heat of the grill. Salty feta and fresh basil bring it back down to earth.
Leeks store well through the winter and are a very popular German vegetable. Used instead of onions in many recipes, they are a bit milder than onions, although they can still bite when raw. Try them in this salad with apples and cream. Makes 4 servings
Chipotle powder gives the rub a smoky hit.
During a trip to New York, the CHOW
Baked tortilla chips make a crunchy companion for this simple summer supper. Try the salsa another night on grilled fish or shrimp.
The delicate, subtle flavors of roasted pistachios and lavender honey transform this baked grouper into an easy, yet refined meal that family and friends will remember. Serve with sautéed spinach. Prep: 12 minutes; Cook: 12 minutes
There are about 15 species of this saltwater fish found in United States waters, with the most popular being red snapper. Pacific red snapper is not a true snapper but actually a type of rockfish that also works well with this recipe.
This is one of the very first barbecue dinner party dishes I ever cooked. The green Thai flavours build up layer of fragrant flavour. Most people seem to have got the hang of fast cooking on the BBQ but it's great for slow-cooked melting dishes too. When it comes to cooking big pieces of meat like a shoulder of lamb or a whole chicken or a big brisket of beef on the BBQ, unless you have a cool BBQ which you can control and keep an eye on it's often safest to start off the cooking in the oven and finish it on the BBQ to get that lovely charred crust.
Sugar, spice, and everything nice, that's what these classic cookies are made of! If you're not already sold, these cookies are low in calories and easy to make.
If black licorice were to turn into liqueur, it’d be akin to the flavor of this delicate yet stiff digestif. What to buy: We chose Everclear 151 grain alcohol to use in our digestifs; it picks up the flavoring elements much faster than vodka. This recipe was featured as part of our Make Your Own Digestifs project.
This recipe for oxtail stew in red wine is adapted from " The New Book of Soups " by The Culinary Institute of America (Lebhar-Friedman Books, 2009). Eastern Europeans love oxtails and this delicious stew served with thickened pan juices and roasted potatoes fills the bill. In Polish this is known as gulasz ogonowa, and in Hungarian it is tejfölös ököruszály. Compare this to oxtail-barley soup. Oxtails actually come from the tail of beef cattle. Here's a larger photo of Oxtail Stew in Red Wine. Makes 6 servings of Oxtail Stew in Red Wine
Edamame can be cooked in the microwave in minutes, and everything else can be purchased already cooked to save time. Triple the recipe if you want to use the whole can of beans. Have an apple with your lunch, and you'll get close to 45 grams of carbohydrates--and a nice dose of fiber.
This Jewish mandelbrot recipe isn't suitable for Passover because flour is used, but it's delicious any other time of the year. Mandelbrot is Yiddish for almond bread and is actually a twice-baked cookie loved by Askenazi (Eastern European) Jews. Mandelbrot originated either from Italian biscotti or the Sephardic biscochadas dulces. Mandelbrot keeps and freezes well. The essential ingredient -- almonds -- has a symbolic significance since it is mentioned 73 times in the Bible. Makes about 30 Jewish Mandelbrots
This recipe for Ham Hock and Greens Soup is adapted from " The New Book of Soups " by The Culinary Institute of America (Lebhar-Friedman Books, 2009). The smokiness from a ham hock or ham bone is ideal for this soup. I like to substitute Swiss chard or kale, for the collard greens in the original recipe. Here's a larger photo of ham hock and greens soup recipe. Makes 8 servings of Ham Hock and Greens Soup
This chicken drummette recipe is from celebrity chef Sandra Lee's new cookbook, Semi-Homemade Grilling 2. This would make a wonderful addition to any picnic, or summer cookout. Makes 16 Portions of Drunken Drummettes
When San Francisco-based chef Kim Alter is home and hungry, she turns to this simple dish of sautéed green beans laced with preserved lemons, garlic, salt, and red pepper flakes. You can watch her make her Go-To Dish in this CHOW
Alexandra Angle's great-great-great-grandmother was a founding member of one of Boston's oldest women's clubs, where cookies like these lacy brandy snaps were a teatime staple.
A rich, dark honey color, this tart-sweet-savory sauce does not resemble the cloying, sticky, bright red sauce that’s often served at Chinese restaurants. You can whip it up quickly to enjoy with snacks such as fried wontons. For spicy tropical flair, use unsweetened pineapple juice instead of water and include 2 teaspoons of minced ginger and a chopped Thai chile with the other seasoning at the beginning. This recipe was featured as part of our Chinese New Year Dishes for Valentine’s Day photo gallery.
Time: About 1 hour. Cut the vegetables at home, make the dressing, then toss everything together when you're ready to eat. Use a handheld slicer (like a mandoline or a Benriner) to make cutting the vegetables easier.
The contrast between the emerald asparagus and the black poppy seeds is striking atop the ravioli. If you can't find round gyoza skins, cut square wonton wrappers into circles with a 3-inch round cutter. Ricotta salata is a firm aged cheese with a sharp, slightly sweet flavor; substitute Parmesan if your supermarket doesn't carry it.
Avocado mashed with lime juice and pickled chiles gives this classic sandwich a regional flavor.
Churrasco means different things in different parts of Latin America: a particular cut of beef in Argentina, a general term for barbecue in Brazil, and a flat tenderloin in Nicaragua. For this dish, the steak is cut in the Nicaraguan style, seasoned with Salvadoran spices, and accented with a Chilean sauce called pebre. (Recipes by Steven Raichlen, award-winning author of Healthy Latin Cooking.)
Fresh citrus and sweet, sour, and spicy Asian flavors put a new twist on mushroom salad. If mushrooms are very large, quarter them. Marinating overnight intensifies the taste.
Schnitzel is a beloved main dish brought to Israel by Austrian immigrants, and the addition of za'atar (a popular Middle Eastern spice blend of sesame seeds mixed with powdered sumac and dried thyme) lends it Mediterranean flair. Buy za'atar at ethnic markets or specialty spice stores, or make your own using our recipe for Za'atar (at CookingLight.com). Sautéing the chicken in olive oil is a nod to the custom of eating foods cooked in oil to commemorate the Hanukkah miracle in 165 B.C., when a day's worth of olive oil lit the menorah for eight days after the Maccabees reclaimed the Temple of Jerusalem.
Adding elderflower liqueur to the classic Sidecar cocktail gives it a nice floral note. What to buy: St-Germain is an elderflower liqueur that has won over bartenders. It can be found at high-end liquor stores and online.
Notes: Make the Yogurt Cheese at least 24 hours before making the torta; layer the cheese with pesto at least 1 hour or up to 1 day before serving.
The fact is, I know using truffles at home is a little pretentious and very decadent, but even my local supermarket now stocks truffle oil. Admittedly it's more than likely not the real McCoy, but it does have a flavour you can't put your finger on ? a kind of fragrant, garlicky, encapsulating smell which when used with subtlety is great. Truffle oil can be used for so many things ? with a simple risotto or tagliatelle it's amazing. Then, when you've got the bug, treat yourself to the real thing, be it black or the exceptional white truffle.
This past weekend in San Francisco, the weather forecast was a bold one. Each news station insisted snow was on its way. People dug out their winter coats. Kids prepared for snow-man marathons. And I made a very fine casserole&mdash one with healthy whole-wheat pasta, Swiss chard, and goat cheese.
Huevos rotos or "broken eggs" is an incredibly simple recipe that can be served any time of day. Spaniards are more likely to eat this tasty dish of fried potatoes, chorizo sausage and eggs as a dinner dish. However, it makes a hearty breakfast or hot lunch, too. Fry potatoes and onions and top with lightly sautéed Spanish chorizo or chistorra sausage and lightly scrambled eggs and you're done!
These Brownie Cookies make some very special chocolate cookies.
This recipe originates in Valencia, a region well-known for its citrus. Chicken breasts are first browned in oil, then sauteed in a sauce with intense citrus flavors. This is a simple recipe with lots of fresh taste. Serve with white rice.
Serve this chunky French favorite as an hors d'oeuvre accompanied with baguette slices, enjoy it with pan-seared tuna or salmon, or on a sandwich of crusty bread and goat cheese. The recipe is easily doubled or tripled if you have multiple gifts to give. Prep: 10 min.
The sauce really makes this dish - it's blends sweet and savory flavors like orange juice, brown sugar and shallots to make a sophisticated sauce for herb -scented roast pork tenderloin.
These cookies are unbelievably light, delicate and crisp. The secret is to let the cookie dough chill overnight before slicing and baking.
If the Dude wanted a shake, he’d totally abide by this one. This recipe was featured as part of our story on Boozy Cocktail Milk Shakes.
A small square of these rich bars is enough to satisfy a dessert craving. The flour and oats mixture is somewhat dry after combining, but it serves as both a solid base for the soft butterscotch chip layer and a crumbly, streusel-like topping.
Carrie Nahabedian, chef and co-owner of Chicago's Naha, says this recipe marries her family's Armenian-Greek heritage with her French culinary training. Ask your butcher to remove the haitch and thigh bones from the leg of lamb.
A wave of Portuguese came to Hawaii in the late 1800s to work the sugarcane fields, and over time their cooking traditions fused with those of other cultures in the islands, including Chinese and Japanese. Greg Boyer picked up this recipe from a Hawaiian-Portuguese acquaintance some 30 years ago. Prep and Cook Time: 4 to 5 hours, plus 2 days to marinate. Notes: Boyer starts with a frozen turkey and marinates it for 3 days; our version starts with a thawed or fresh bird. If your arms aren't strong, it's helpful to have a friend or relative help you ease the turkey on and off the grill. This recipe goes with Hawaiian-Portuguese Turkey Gravy, Portuguese Sausage Dressing
Ruby red grapefruit juice casts a pretty hue over this margarita. Buy bottled juice so you can sip the frosty refresher year-round. Make and freeze it ahead to get slushy results and save time right before your party. Make Ahead