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Nom Nom Nom.
Offer this garlicky salad as a main-dish option, or set it out for a starter snack. You can reserve some of the feathery fennel fronds for a pretty garnish. Be careful not to overcook the shrimp--you want them just barely done so they won't become tough as they marinate.
Tender sauteed garlic cloves make a flavorful filling for this quiche-like tart from chef Yotam Ottolenghi; the recipe appears in his cookbook, "Plenty." Photo credit: Jonathan Lovekin
Prep: 20 min. (not including caramelizing onions)
Grilled in its husk, the corn takes on a wonderful, lightly charred flavor while its sugars caramelize and intensify. Soaking in salted water lightly seasons the corn and helps keep it moist as it grills. Then, since the silks have been removed, just peel and enjoy.
Togarashi, the Japanese word for “chiles,” is a group of condiments always including chiles that bring out the clean, simple flavors of Japanese food. Shichimi togarashi is also called seven spice ( shichi is “seven” in Japanese), because seven ingredients are generally used. It works well with fatty foods such as unagi (broiled eel), tempuras, shabu shabu (small bits of food cooked in rich broth), noodle dishes, and yakitori (grilled dishes). Nanami togarashi is a close cousin, with a slightly different proportion of ingredients emphasizing citrus zest.
, we spied a jar of quinoa that hadn't gotten put away after dinner the night before. We looked at the tomatoes. We looked at the quinoa. And had an immediate craving for quinoa tabbouleh.
Many parents turn to apples as the first fruit they introduce to their baby, but pears are also a great option; if you’re into apples though, this method can be used to make apple baby food too. This recipe produces a smooth purée, but if you want to thicken it up a bit (and your baby is ready for some texture), throw a few chunks of ripe banana in the blender. What to buy: We tried this recipe with a variety of pears, including Bosc, Anjou, and Bartlett, and were happy with all of the results. 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.
This potato salad is my favorite way to use chimichurri sauce. Make a big batch of chimichurri sauce to marinate steak or chicken for the grill. Then use what's leftover to make this potato salad, and you'll have the perfect side dish. The flavors of chimichurri taste sweeter and more mellow when mixed with mayonnaise, and the flecks of parsley and cilantro look great with the red skinned new potatoes. You could add some red pepper or celery for cruch, or even some sweet pickle.
Prep: 10 min., Cook: 6 min. Working quickly, pre-scoop ice cream into a large bowl, and store in the freezer to make serving easy. If you don't have countertops that accommodate a hot skillet, just move the skillet to an unlit burner on your stovetop before igniting.
These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash. A regional favorite of New York State's Southern Tier, their name derives from the Italian spiedino or spiedo ("skewer" and "spit"). This recipe first appeared in SAVEUR Issue #140 along with Brent Cox's story Summer Skewers.
Christmas pudding is a leftover that is so easy to use. It doesn?t lose its flavor or texture when you warm it.
This spiced hot chocolate warms you from within.
Refer to our recipe for Homemade Turkey Broth, or you can substitute fat-free, less-sodium chicken broth to prepare this recipe, but reduce the added salt.
Prep: 15 min., Stand: 3 min., Chill: 2 hr. A very thin crust forms over the surface of the fudge while you microwave the white chocolate mixture. Don't be alarmed—once you swirl the two together, it will become smooth again.
This classic side dish from Bertha's Kitchen is made with white cheddar and topped with orange cheddar for a crunchy, golden brown crust. This recipe first appeared in our May 2011 issue, with the article Specialty of the House.
This recipe for Croatian sour cherry strudel -- Fil za Strudlu s Tresnjama ili Visnjama -- uses dark Morello or bright red Montmorency cherries for its distinctive tart flavor. While homemade strudel dough is the best, #7 (thicker than #4 which is used for baklava) filo dough can be used. Here's a larger photo of Croatian sour cherry strudel. Makes 12 to 15 servings of Croatian Sour Cherry Strudel
Jelly doughnuts meet berry muffins in these subtly sweet vegan morning pastries. Choose whichever jam strikes your fancy for the filling, or try adding some chocolate or mashed bananas. Special equipment: Be sure to use standard (2-1/2-inch diameter) muffin liners. If you bake these without liners, the jelly will leak out and stick to the pan. This recipe was featured as part of our Vegan Comfort Food photo gallery.
While classic potato and macaroni salads always have their place at a picnic, a refreshing fruit salad is welcome at any gathering. A touch of fresh mint and lime juice perks up this colorful three-melon combination.
This is a fresh alternative to bottled hoisin sauce, the traditional accompaniment to moo shu pork.
This yogurt-based soup—similar to cacik —is seasoned with Aleppo pepper, a chile grown in Syria and Turkey that has a smoky note.
Notes: Brining the chicken with soy sauce and brown sugar produces deep mahogany skin and aromatic meat. Mirin, a sweet rice wine, and hoisin are available in well-stocked supermarkets and in Asian grocery stores. Serve chicken and mushrooms with hot rice cooked with coconut milk.
Fresh apples combine with a vanilla-flavored cream in a shortbread-like crust to create a wonderful dessert which works every time. Additionally, the ingredients are always on hand in a German kitchen. That’s why this “ Kuchen ” is so popular in Germany; almost all cooks know how to bake this cake. 12 servings in a 10 inch springform pan.
This is Korean barbecue at its best: thin slices of beef short rib marinated and grilled. What to buy: Korean-style beef short ribs are much thinner than the more common English version. They should only be about 1/4 inch thick, with three rib bones attached. If you can’t find them, other cuts of beef or ribs can be used (cooking times may vary). Korean malt syrup or mool yut is a very thick and sticky syrup made from ground corn or sprouted barley (or sometimes both) and is used to give sweetness and shine to meat dishes. It can be found in Korean markets or online, but if you can’t find it you can substitute half the amount of barley malt syrup, light corn syrup, honey, or sugar. Soju is a distilled liquor made from grain or sweet potato and can be found in Asian markets or specialty liquor stores. Game plan: These ribs are fairly fatty and can cause flare-ups on the grill. Space them at least 1 inch apart (grill in batches if necessary) to prevent grease fires. This recipe was featured as part of our Korean barbecue menu.
This classic American dessert is most commonly made with blueberries, but we switched it up with plums and a pecan topping. Served with whipped cream, ice cream, or yogurt. Game plan: For the batter, have the eggs and butter at room temperature before starting. This recipe was featured as part of both our Cobbler, Slump, Pandowdy, Buckle story and our Picnic Recipes photo gallery.
This recipe for Serbian apricot torte or torta praska is made with a layered yeast dough that requires no rising, apricot filling and crackly meringue topping. Here's a larger photo of apricot torte. Makes 12 servings of Serbian Apricot Torte or Torta Praska
This dish is outstanding because it can be made with less-than-perfect tomatoes.
Kajmak is a Serbian / Croatian fresh, unripened or "new" cheese made from unpasteurized, unhomogenized milk. It's usually served with bread as an appetizer ( lepinja sa kajmakom ), but also as a condiment melted on the Balkan version of a hamburger patty ( pljeskavica sa kajmakom ), as well as simmered with beef shank meat ( ribic u kajmaku ), or tucked in pita bread with cevapcici sausages. If left to ferment, aged kajmak has a stronger taste and is yellow in color, and is required for a pastry ( pita ) called gibanica. Makes about 2 cups
This recipe can be used as the basis for any crepe creation. The buckwheat variation has a slightly heartier texture and a more robust flavor. It's best paired with savory fillings. See our Basic Crepe How-To for more photos.
The two-step simplicity of this glorious salad highlights the appetizing colors and textures of delicate lump crabmeat, creamy avocado, and freshly squeezed lemon juice. Serve with chilled slices of watermelon for a light meal. Prep: 12 minutes
To reinforce the whiskey flavor in the brine and basting butter, Steve says to use Jack Daniel's whiskey barrel chips for smoking--widely available in grill and gourmet shops. This bird is so wonderfully moist and flavorful, it doesn't need added embellishment. If you want sauce, try Stubb's or one of our small-batch picks below.
Flaxseed boosts heart health and may enhance vision. You can find it in health-food stores already ground. Or grind whole flaxseed in a spice grinder or with a mortar and pestle. Store it in the refrigerator or freezer to keep it fresh. Enjoying this smoothie also helps you meet your daily calcium needs.
This salad reinvents the classic combination of blue cheese and honey with crumbled Maytag blue and a crunchy, brittle-like garnish made from honey and pine nuts. Pine nuts have a subtle flavor that goes especially well with milder honeys, but other nuts, like pecans and walnuts, work nicely here, too.
We grew up eating broccoli salad that had raisins, peanuts, a sweet mayonnaise dressing, and toasted Ramen noodles on top. It's a delight, which you know if you've had it. But every time we look up a recipe, we're turned off by the amount of mayonnaise or inclusion of the Ramen noodle seasonings packet (ew). So we set out to modernize the dish...
Time: 30 minutes. Behind the scoreboard at AT&T Park in San Francisco, the Crazy Crab'z stand sells a fresh, light crab salad like this. We dress it up with avocado and parsley, then serve the salad in lettuce cups to make it finger-friendly.
While I was writing up this recipe, I realized that this is my sixth potato salad for The Kitchn. Six potato salad recipes — I didn't even realize that I loved potato salad so much! But I do — a simple, fresh, impromptu potato salad is a wonderful way to add a little extra greenery to a meal, and if you treat the salad right, it doesn't need to be heavy or mayonnaise-laden at all. Take this one, for instance — not a smear of mayonnaise in sight.
Four ingredients are all you need to make this festive cocktail recipe. For an even coating around the rim of each glass, dip first in lime juice and then salt.
This bean salad vinaigrette recipe is a good choice for a summer side dish. It is easy to make and takes about 15 minutes, including boiling the eggs! Make this bean salad vinaigrette the next time you need to bring a dish to a BBQ or potluck.
These crêpes are simple to make and fill, and can be mostly done the day before.
Leek and potato soup is a classic British recipe, it is a winter favourite when served warm, and cold, is perfect for summer. Leek and potato soup is also known as Vichyssoise, and is believed to have originated in France though there are many other claims on the origin. Wherever it comes from, it is delicious, easy and cheap to make.
Hash browns can be served for breakfast with fried or scrambled eggs and toast. Chilling the potatoes in the refrigerator prevents them from falling apart when they are sauteed.
This colorful relish is delicious with grilled chicken or shrimp. It also pairs well with the piquant flavors of quesadillas or crab cakes. Per serving: 86 calories, 1 g fat, 0 mg cholesterol, 20 g carbs, 172 mg sodium, 3 g protein, 3 g fiber