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Cava is a Spanish sparkling wine with less acidity than Champagne; you may substitute another sparkling wine, such as prosecco, if you prefer. Top each beverage with a mint sprig for a fragrant garnish.
in hand, we wanted to make something special. We thought about simply sautéing them, and making a ramp pseudo-carbonara with pasta, bacon, the ramps and an egg, or making a rustic omelet with them. Both of these would probably have been delicious - they're variations on recipes we've made in previous years. But we decided instead to see how ramps would hold up in a fancier dish. Walking past the local fishmongers, an idea was born.
Serve with crackers or toasted baguette slices. This appetizer provides about a fourth of the recommended daily amount of calcium. The yogurt for the filling drains overnight. Spread any leftover yogurt on whole wheat toast for breakfast. Prepare the onions while the crust bakes.
Covering the onion and zucchini for a few minutes while they cook helps them steam evenly; once the pan is uncovered, let the liquid evaporate so the frittata will be firm.
Prebaking makes the tofu appealingly chewy, allows it to absorb the marinade more effectively, and reduces sticking and crumbling on the grill. Golden raisins in the rice pilaf are a sweet balance to the intense spices in the tandoori marinade.
Prep: 10 min., Stand: 15 min., Chill: 1 hr.
Tasty turkey cutlets are quick and easy to prepare, and they taste great! The cutlets are quickly cooked and served with a flavorful mushroom wine sauce. Serve the sauce along with the turkey cutlets, with pasta or rice and a salad or vegetable.
Grilled onions, a fried egg, and canned beet slices are key ingredients in the sky-high Aussie burger.
F&W's Grace Parisi likes the sweetness of the mango chutney in this sandwich.
While some wines are a hard match for vegetables, Syrah works really well with earthy and herbal veggies like eggplant, zucchini, and bell peppers--especially when they're grilled. French Syrah in particular makes the ginger in this dish pop. Prep and Cook Time: about 30 minutes. Notes: To toast pine nuts, bake in a 325° oven, shaking pan occasionally, just until beginning to brown, about 8 minutes. Grill the vegetables before the flank steak, then finish the salad as the steak cooks. If grilling over charcoal, you may need to add a few more briquets before grilling the steak.
Leftover Mediterranean Grilled Chicken is paired with a zesty yogurt sauce. If your bakery has fresh focaccia, use it instead of a commercial brand.
Serve this alongside pan-sautéed ham steaks. Polenta thickens if you make it ahead of time; just thin it with water or chicken broth. Rewarm it over medium-low heat, stirring with a whisk. Use a vegetable peeler to shave the Parmesan cheese.
This recipe is based on one from Gunilla von Heland, a food editor in Stockholm. We found that steeping the saffron in vodka helps boost the flavor of the spice throughout the cake.
Use prechopped red onion and carrots to save time in this no-cook dish. Prepare up to a day ahead, and serve with Spiced Roasted Chicken or Pan-Seared Pork Chops with Applesauce.
This recipe may be basic, but it’s loaded with flavor. You could make it more substantial by stirring in a hit of cream at the end. Serve it with a seasonal salad. What to buy: Kamut pasta is becoming increasingly popular and can be found in the pasta aisle of health food stores and gourmet groceries.
This was a winning cocktail in the CHOW
Betty Jean Nichols serves this creamy spread with crackers or baguette slices.
This chocolate and espresso delight from David Lebovitz is a rich fudgy combination of favorite flavors that is surprisingly light and refreshing.
Use real maple syrup for best results.
Crispy fried shrimp are stuffed into a hollowed-out baguette that's been buttered, toasted, and spread with a zesty sauce. Use more Tabasco in the sauce to suit your taste, or pass the bottle at the table so fire lovers can sprinkle it directly on their sandwiches.
Traditional vodka tonics get a makeover, thanks to an infusion of rosemary and the addition of herbal Chartreuse. Also Try: Kumquat Sour
Anise tea is very popular in the Middle east. It sometimes used medicinally to sooth a stomachache or to relieve gas. It is even given to children.
The red wine gives this sauce extra flavor, but feel free to use all or part beef broth in place of the red wine in this recipe. Large Photo of Cube Steaks With Mushrooms
Enjoy the best of the Big Easy with this traditional New Orleans-style bread pudding. It tastes so decadent, no one will believe it's been lightened! See our full collection of Cajun and Creole recipes for more ideas.
Make the mix at home (it keeps 2 weeks) and do the rest in camp. You'll have homemade pancakes--or cobbler--that are just as fast as instant and a whole lot tastier.
Ma po tofu, sometimes translated as “pockmarked-face lady’s tofu,” is a spicy tofu dish slathered with a rich, savory sauce of chiles, minced meat, and spices, almost like Chinese chili con carne, with the numbing power of Sichuan peppercorns. At Mission Chinese Food in San Francisco, they marinate a hunk of pork shoulder, grind it, stew it up in a fiery and fragrant blend of freshly ground spices, and mix in some tofu just before serving. Mission Chinese Food’s chef, Danny Bowien, advises serving leftover sauce over sautéed Chinese long beans or eggplant. What to buy: Chinese black vinegar is a robustly flavored rice vinegar that can be found at most Asian markets. Make sure it is not labeled “sweetened black vinegar.” Fermented black beans, known as douchi in Chinese, are soybeans that have been salted and fermented, turning them black, soft, and dry. These savory, salty, and somewhat sweet and bitter beans are used as a flavoring agent throughout Chinese cooking. Fermented black beans can be found in the dry goods section of most Asian markets. If you can’t find soft tofu, substitute firm, but do not use silken tofu, as its soft texture will disintegrate into the sauce. Beech mushrooms, also called clamshell or hon-shimeji, originate from Southeast Asia and are popular in Japan. These small, white or brown capped fungi are sweet and nutty and keep their shape nicely when cooked, lending themselves... read more Ma po tofu, sometimes translated as “pockmarked-face lady’s tofu,” is a spicy tofu dish slathered with a rich, savory sauce of chiles, minced meat, and spices, almost like Chinese chili con carne, with the numbing power of Sichuan peppercorns. At Mission Chinese Food in San Francisco, they marinate a hunk of pork shoulder, grind it, stew it up in a fiery and fragrant blend of freshly ground spices, and mix in some tofu just before serving. Mission Chinese Food’s chef, Danny Bowien, advises serving leftover sauce over sautéed Chinese long beans or eggplant. What to buy: Chinese black vinegar is a robustly flavored rice vinegar that can be found at most Asian markets. Make sure it is not labeled “sweetened black vinegar.” Fermented black beans, known as douchi in Chinese, are soybeans that have been salted and fermented, turning them black, soft, and dry. These savory, salty, and somewhat sweet and bitter beans are used as a flavoring agent throughout Chinese cooking. Fermented black beans can be found in the dry goods section of most Asian markets. If you can’t find soft tofu, substitute firm, but do not use silken tofu, as its soft texture will disintegrate into the sauce. Beech mushrooms, also called clamshell or hon-shimeji, originate from Southeast Asia and are popular in Japan. These small, white or brown capped fungi are sweet and nutty and keep their shape nicely when cooked, lending themselves well to stews, soups, and sauces. They can be found at many Asian grocers, though sliced button or baby bella mushrooms can be substituted if needed. Special equipment: You’ll need a meat grinder for this recipe. We used the special attachments for a KitchenAid stand mixer. You’ll also need a spice or coffee grinder. We used this Krups coffee grinder with good results.
Both this and Eggs Florentine are popular throughout the day, not just for breakfast or brunch, no doubt because of the perfect combination ingredients - poached egg and spinach, or ham on an English muffin topped with buttery hollandaise. For Eggs Florentine, instead of ham top the toasted muffin half with warm, wilted buttery spinach - see the recipe here.
Meatballs made from a combination of ground pork and turkey are tender and flavorful. As they simmer, they soak up the flavors of the sauce. If you have time, chill the meatballs for about 30 minutes before cooking them; this will help them keep their shape and make them easier to handle.
Prep: 10 min., Chill: 3 hr., Grill: 20 min., Stand: 10 min.
Key limes are smaller, rounder, and more robustly flavored than the common Persian lime and often have yellow-green skin. They're perfect for this drink, but you can substitute 1/4 cup regular lime juice. Prepare the syrup a day ahead, and keep it in the fridge until you're ready to mix the cocktails. For a festive touch, sugar the rims of the glasses.
I've taken some short-cuts here -- like baking the ribs instead of hauling out the deep-fat fryer. Like simplifying the dip by substituting a good bottled ranch dressing with built-in seasonings for the longer-winded mayo/ sour cream /blue cheese combo. Finally, I use the pre-crumbled blue cheese supermarkets sell in little plastic containers and particularly like the Gorgonzola. Note: Buffalo Wings are messy finger-food, so put out plenty of paper napkins.
Dress up a plain chicken sandwich by adding tangy blue cheese and tart apple slices.
You'll need a candy thermometer, wooden sticks, and a heavy sacuepan for these treats.
Time: 30 minutes. Here's a healthy party snack to mix in with the rich ones for your calorie-conscious guests.
Popular in the 1960s, fondue keeps coming back. Try this updated version with a kick from spicy chipotle pepper. Enjoy leftovers over ice cream. Prep: 5 min.; Cook: 11 min.
This recipe comes to me by way of Chef Gale Gand, co-owner of Tru Restaurant in Chicago. "This is my Hungarian Grandma Elsie's recipe. They were so poor they couldn't afford apples for their apple strudel so she just seasoned up cabbage with enough sugar so it tasted like apples." I've had savory cabbage strudel before, but this was a new one on me. What a clever cook Gale's Grandma Elsie was! Everyone in my family raves about it. We call it Poor Man's Apple Strudel! View this Step By Step. Makes 8 servings of Hungarian Sweet Cabbage strudel
For this soup, it really is worth it to make your own fish stock. This recipe goes with Bouillabaisse, Rouille and Toasts
Softer than traditional biscotti, these are baked for a shorter time.
Ears of corn, cut into small pieces, make a perfect summer side dish. Plan on one whole ear per person.
Ukrainian filled dumplings that are boiled are known as varenyky. They are analogous to Polish pierogi. When Ukrainian filled dumplings are made with yeast and baked, they are known as pyrohy. The filling used here is blueberry, but any of the fillings for nalesniki, pierogi and uszka can be used. For Ukrainians, a savory curd cheese filling is the national favorite, but others abound. A good varenyky should have a thin, tender dough. Some cooks claim cool water is the trick. But, really, it's all about years of practice. Here's a larger photo of blueberry varenyky. Makes about 2 dozen Ukrainian Blueberry Varenyky
While many Americans are familiar with savory tamales, the sweet ones are less commonly served in restaurants; they’re more of a special-occasion, make-at-home dish. As is typical of family recipes, there are as many variations as there are cooks. This recipe doesn’t come from any particular region in Mexico, but it features ingredients you’ll find in many sweet tamales: nuts, fruit, and spices. What to buy: Masa harina is dried, powdered masa (dried corn that has been cooked and soaked in limewater, then ground while wet); we like Maseca brand, an instant slaked cornmeal that is useful in making tamales. It’s widely available in Latin markets or the ethnic aisle of many grocery stores, and yields consistent results. You can also purchase freshly made masa dough at many Latin markets. Corn husks can be found at Latin markets. Game plan: The dough and filling can be made up to 2 days in advance and refrigerated in a covered container. Alternatively, you can form the tamales up to 1 day ahead and keep them covered in the refrigerator until ready to steam and serve. To help you make the perfect tamale, see our step-by-step guide to forming tamales. This recipe was featured as part of our Tamales for the Holidays project.