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Nom Nom Nom.
Dairy- and flour-free, this cake is a winner year-round. Matzo cake meal—finely ground matzo—stands in for wheat flour.
Last night, our daughter's school held a lantern walk. To the uninitiated, that means dozens of two, three, and four-year-olds singing and walking with lit candles in an otherwise dark and chilly community garden in the East Village. Believe me; it's beautiful, and no one gets hurt. To take the edge off the rather extreme conditions, each family was asked to bring a dozen muffins. Muffins at 6 pm? Not exactly part of our preschooler's usual evening routine, so for my dozen, I reached for some savory ingredients.
I learnt this recipe from my mate and mentor Gennaro Contaldo. It?s a brilliant, basic tomato sauce for using on pizza and it?s also great with pasta or to serve alongside meat or fish ? quick, fresh, fragrant and sweet.
You can use store-bought pralines to make the crust for this fluffy cheesecake, but Big Sugar's quick praline recipe is worth the extra effort, as is the buttery caramel sauce that gets pooled on top.
This recipe for Croatian grilled pork loin chops or chicken breasts - kotlovina - is from Cathy and Mladen of Ohio. Kotlovina is a specialty dish from areas surrounding the capital city of Zagreb. It is prepared in a special pan designed so there is a wide rim around the outer edges and a concave center to contain the juices. The dish sits on top of a kotao or pot-belly stove that burns wood and charcoal to cook the food, but Cathy and Mladen use a gas grill. A wok will work in a pinch. Here's a larger picture of Croatian kotlovina being made. Makes 6-8 servings of Croatian Kotlovina
Voor deze salade vind ik het lekker een mix van nieuwe aardappeltjes en paarse (truffel)aardappelen te gebruiken, maar als je de paarse niet kunt vinden, kun je ook alleen nieuwe aardappelen nemen. Maar ga er wel naar op zoek want ze smaken heerlijk!
Make-Ahead; Superfast and Easy; Just for Fun "I could measure and add everything for this recipe just fine. When I poured in the milk powder, it got real dusty. I stirred slow then fast. I wish I could make Nutty Putty every day because it's so fun!" --Andrew, Age 5 Prep: 6 min.
Developed in Saarland (southwest Germany, borders France) and adopted all over Germany where regulations allow, the "Schwenker" is a pork steak marinated for at least 24 hours and grilled over a wood fire. The "Schwenker" is also the person who does the "schwenken" (swinging), as the grill swings gently over a wood fire using a metal tripod. Makes 8 large pork steaks. See larger image Step by step guide here. This takes 20 minutes to put together and an 8 to 24 hour marinade time, plus 20 minutes to grill.
Cheeseburgers get a makeover with ground chicken and gourmet toppings. They're even better served with a cold beer.
This easy tomatillo salsa has a pleasant kick of heat. Try spooning it on Tequila Shrimp and Asadero Quesadillas or Carne Asada. Game plan: If you prefer a more mild salsa, seed and devein the chiles first. This recipe was featured as part of our Tamales for the Holidays project.
Switzerland has been making Sbrinz'a hard, aged, cow's- milk cheese - for centuries. Daniel Humm uses the pleasantly salty Sbrinz to top a gratin made with a ratatouille -like mix of sautéed zucchini strips, bell peppers and tomato. Parmigiano-Reggiano, another hard, aged, cow's milk cheese, is a fine substitute.
Here's a simple-as-can-be, not-too-sweet version of this homey dessert and breakfast dish.
This update on the classic sardine sandwich combines spicy horseradish cream with rich French sardines and pickled onions. This recipe first appeared in our April 2011 special Sandwich Issue with chef Mike Colamenco's article Forgotten Fish.
This is a fantastic and really unusual salad that was inspired by a friend of mine called Das who runs the most terrific Indian restaurants in London, called Rasa. Although I have called it ?Keralan,? it isn?t really a true salad from there as you?d never find cress in Kerala! In Rasa, Das uses a lot of fresh coconut ? which really is one of the most incredible flavors for making dishes like curries, or mixed into rice, breads, desserts and salads. You can now buy coconuts from most supermarkets, but if you can?t find one, feel free to make this salad without it ? it will still be pretty good but it won?t have that special edge to it. Only make this when the mangoes are silky smooth and not at all stringy. You should be able to cut through them like butter.
When it comes to cookies, we all have our preferences. Me, I'm a texture girl. I like them soft and chewy. Any soft and chewy cookie automatically has my attention. These snickerdoodles were redesigned with that in mind. I often don't like snickerdoodles that much; they get too crisp, too crunchy. Not these — they'll still be soft days after you've made them.
This dish has all the bright, fresh flavors and crunchy textures of a summer roll. The tortilla wrappers make it a satisfying main dish.
Use fine-grained bulgur for this refreshing, lemony salad.
Andrea's wine pick: A big, lusty zinfandel is the perfect partner for the deep flavors and cheesy richness of this dish. Try Woodbridge Select Vineyard Series Fish Net Creek Old Vine Zinfandel, $11.
Brandy-soaked cherries can be left in the freezer for up to two days before you dip them into the chocolate.
Pomegranates are a superfruit – high in antioxidants, Vitamin C and fiber. This easy Moroccan recipe combines the juice from naturally sweet pomegranate seeds with lemon juice and orange flower water. Serves 2. Also try Pomegranate Seeds Moroccan Style.
This beef recipe makes the most of your busy weeknights. You can make the patties ahead, then simply thaw in the fridge overnight before using.
Everyday Asian ingredients like soy sauce, rice vinegar, and sesame oil transform simple tofu and carrots into a flavorful and healthy vegetarian meal. To see this recipe with illustrated steps, check out The Basics: How to Make Asian Broiled Tofu.
Fresh and dried mushrooms give this risotto a double dose of earthy flavor. You can use twice the shrimp and no scallops, or the reverse. If you prefer sea scallops, quarter them.
Treat yourself to a light version of peanut butter pie. It tastes like eating a peanut butter and chocolate candy bar, but has only 8.2 grams of fat.
These lightly sweet biscuits are delicious served warm for breakfast, with strawberry or raspberry jam.
Rice pudding is one of the simplest, most satisfying desserts you can make. And you can do it in under half an hour. Plus, it’s a blank slate upon which you can impose your kitchen creativity. Add a few nuts here, a dash of cinnamon there; make it your own. To see this recipe with illustrated steps, check out The Basics: How to Make Rice Pudding.
Choose a bone-in half-ham brined with natural juices. Leaving a thin layer of fat after trimming amps up the flavor and keeps the meat moist.
A pickled jalapeño makes this guacamole slightly tangy.
A mojito is a rum, lime juice, and mint cocktail that originated in Cuba. This sandwich features those flavors and makes for a great lunch or casual dinner.
Sip hot chocolate through layers of hot espresso and thick, cold cream in this deconstructed mocha. It's based on the classic bicerin (beech-e-reen), from Caffè al Bicerin in Turin, Italy, and it fits right into our coffee-loving culture here in the western United States. Prep and Cook Time: about 30 minutes. Notes: Serve in heatproof glasses to see the layers. Stir in more sugar to taste.
The savory coating of Dijon mustard and dried herbs also tastes great on chicken thighs or beef fillets. Herbes de Provence is a combination of several dried herbs--including lavender, thyme, rosemary, and basil--that evoke flavors from the south of France.
These cookies have a slightly fudgy texture. They are baked, then cooled for 1 1/2 hours in the oven (don't forget to turn it off).
This is a really good dish for kids. Even though they may not eat spinach on its own, I've never had a problem feeding this to my kids. The reason they like it so much is because they can suck on the spaghetti, and the mascarpone and cooking water make a fantastic sauce.