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This lemon buttermilk pie recipe is a delicious old fashioned dessert, wonderful with a dollop of whipped cream and fresh blueberries or raspberries.The original cooking time was 25 minutes, but because of the reviews stating a longer cooking time, I tried it again. The pie I made recently (pictured) worked well with an unbaked crust, baked for a total of 45 minutes. If the crust seems to be browning too much, cover the outer crust with a pie shield or make a shield with aluminum foil. Large Picture of the Lemon Buttermilk Pie
Notes: You can prepare the dishes, make the sauce (through step 2), shred the cheese, and separate the eggs up to 4 hours ahead; cover separately and chill. Stir sauce over low heat until hot before proceeding.
Traditionally made with mashed vegetables left over from a Sunday roast (here shaped into cakes and pan-fried), bubble and squeak allegedly gets its name from the sound the ingredients make in the skillet.
Layers of thyme-flecked potato and tomato slices are baked to crisp perfection. If you have a mandoline, use it to make the thinnest, most even potato slices.
Mushrooms get a wallop of garlic and dill as they're softened into woodsy deliciousness.
Imagine this traditional Spanish soup: Sautéed onions and garlic swimming in hot chicken broth, and a piece of crispy toast topped with melted cheese floating on the onions. Just what you needed on a cold winter day, right? This easy soup recipe takes about 30 minutes to prepare and it's sure to warm you up any day of the year.
The yogurt-based marinade would also work well with cubed beef sirloin steak.
Add fresh flavors to a weeknight staple with this family-friendly menu. Prep tip: Leeks can be full of grit, so it's a good idea to rinse well after slicing.
Celery root, also called celeriac, has a crunchy texture and a mild celery taste that pair well with tart green apple and a savory-sweet dressing. Allow enough time to let the slaw stand so that the flavors have a chance to mingle.
Make this easy, flavorful bread recipe to pair with an appetizing dip or a hearty bowl of soup. If you like cheese, be sure to check out the Cheddar-Chive variation, below.
The artichoke’s lesser-known cousin, the cardoon was considered a delicacy by the ancient Greeks. Its large stalks require extra effort but impart a bitter, earthy, distinctly vegetal flavor that’s sure to win over artichoke-lovers. What to buy: Cardoons are most commonly found at farmers’ markets. Look for stalks that are free from blemishes and don’t show signs of wilting. Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets. This recipe was featured as part of our Fall Ingredients photo gallery.
Seafood lovers will rave about this unique twist on classic grilled pizza. Grill homemade pizza crust dough over high heat until blistered, then top with littleneck clams that have been sautéed with shallots, garlic, and dry white wine. If you're short on time, use canned whole baby clams instead. Use the cooking liquid from the clams—which contains the clams' flavorful liquor—to make clam chowder, or as the sauce base for linguine with white clam sauce. The liquid can be frozen for up to three months.
Serve this dish with pinot noir. Briny olives, sweet grapes, and rich salmon match well with the wine's balance of earthiness and acidity. Substitute picholine or other green olives, if necessary.
This recipe can easily be doubled. Just be sure to make the mimosas in 2 batches. For best results, chill melon overnight.
Watch My Video on How to Make a Chicken Tikka Masala Chicken Tikka Masala is one of Britain's favorite foods. It is even considered one of our national dishes. There are many chicken tikka masala recipes, some hot, some creamy, some creamy and hot! This is my favorite chicken tikka masala recipe because I like a spicy, but not too hot or creamy dish. It is so easy to make and the success of the dish is allowing plenty of time to marinate the chicken; allow a minimum of 2 hours up to overnight in the refrigerator. If you like a creamier, less spicy then check out my other recipe. Creamy Chicken Tikka Masala Recipe
Known as an oily fish with an assertive flavor, mackerel can handle other big flavors that would steamroll over more delicately flavored fish, like capers, olives, and fennel. Grilling the vegetables for the sauce and then grilling the fish adds an extra smoky essence to this dish. Special equipment: You will need a pastry brush for this recipe. Game plan: To keep the fish from sticking to the grill, once the grill is hot, use the scraper to remove any residue from previous grilling sessions. Then follow the instructions for oiling the grill right before cooking. This dish was featured as part of our Recipes to Help You Conquer Your Fish-Grilling Fears.
You will need twelve metal or wooden skewers for this dish; soak wooden skewers thoroughly in water before using to prevent them from scorching on the grill. The peanut-chutney sauce can be refrigerated in a covered container for up to a week. If you like, double the recipe, and serve the extra with grilled pork or as a dipping sauce for shrimp.
The key to keeping regular brownies moist is usually loads of butter or other fat. To ensure a nice fudgy texture, take care not to overbake. Large chocolate chunks create big, luxurious pockets of melty chocolate in the brownies, but you can always substitute chocolate chips.
Capture the essence of Indian cuisine with this easy five-ingredient recipe. Basmati rice, curry paste, and coconut milk are the keys to the bold flavor. A full tablespoon of curry paste makes this a boldly spicy dish. Use 2 teaspoons if you prefer milder flavor.
Your sense of touch will tell you when the vanilla seeds are thoroughly mixed into the sugar. Also, you'll know the cake has finished baking when you press the surface and it springs back. Serve with fresh berries or fat-free whipped topping, if desired.
This versatile recipe for baking fish calls for snapper, but you can use any other tender, flaky fish like bass, sole, or bream. Once you get comfortable with the baking method, try using different herbs, olives, and spices like ground coriander or even a touch of cumin. What to buy: Pitted niçoise olives are available at specialty food stores and are worth the hunt. Unpitted will work as well—just remember to tell your guests! Serve with roasted summer squash. Special equipment: I don’t recommend using aluminum baking pans, since the wine and tomatoes will react unfavorably and become bitter. Glazed ceramic, stainless steel, enameled cast iron, and Spanish cazuelas offer the best heat. Ovenproof glass will work, too. Game plan: You can bake the fish till about 3/4 done and hold it for up to an hour before serving. Drape plastic wrap over the fish to keep it moist. To serve, remove the plastic, spoon some of the pan juices over the fish, then finish in the oven. By the time you start to hear the ingredients in the baking dish sizzle, the fish will be ready. Continue as directed. To hold the tomatoes, coat them with a little olive oil and do not season until ready to add to the fish. Adding salt too soon will pull water from the tomatoes and make the finished dish too watery.
Zucchini blossoms are great fried, baked, or simply sautéed, as they are here. These tacos are simple to prepare and make for an out-of-the-ordinary vegetarian main dish. What to buy: Zucchini blossoms are most often found at farmers’ markets. They should be firm, fresh-looking, and free of any bruising or tears. Keep them refrigerated until you are ready to use them. Cotija is a crumbly Mexican cheese that can be found in Latin markets and many grocery stores. Crème fraîche and crema are both types of naturally thickened fresh cream (the French and Mexican versions, respectively) with a tangy flavor and rich texture. If you can’t find either, sour cream is a decent substitute, but you may need to thin it with a little water so that it’s easier to drizzle. This recipe was featured as part of our Cooking with Summer Ingredients story.
Prep: 25 min., Cook: 18 min. Serve this traditional dish with cornbread and hot sauce.
You won't believe how simple this barbecue is to prepare. These sandwiches are perfect for a football Saturday, an outdoor get-together, or a weeknight dinner.
A perfect alternative to your Sunday roast.
Syrian Aleppo pepper is mildly spicy, smoky, and complex. This recipe calls for a generous amount because most of it ends up in the gravy, giving it a mysterious richness.
Serve this tasty pineapple salsa with grilled or broiled fish, chicken, or pork.
Here is a recipe for the subtle sophisticate: easy enough to fit into a busy holiday schedule but aimed to impress. The combination of Meyer lemon zest and black pepper is a classic pairing in savory dishes, but it adds an elegant twist to the often too sugary icebox cookie. For different personality types on your holiday list, we’ve got variations: Mexican chocolate for the sweets fan, coconut-date for the racy adventurer, and plain sugar cookies for the purist. Or maybe they’re just all for you. What to buy: The distinct flavor of Meyer lemons works well here, but regular lemons are a fine substitute. Game plan: Make extra batches of dough, wrap them in plastic, and freeze for later use. To finish, slice and bake as directed. This was featured as part of our Winter Wonders story.
A touch of leafy dill gives a fresh spin to classic cocktail sauce.
This easy sorbet nets rave reviews from our staffers for two reasons. First, it's super easy to make; fresh squeezed orange juice, orange zest, sugar, and water are all you'll need. Plus, the orange flavor, much like French sorbets, is both intense and refreshing.
Red, orange, and yellow peppers work best here, adding sweetness and sunny color to angel-hair pasta. Adjust the amount of peperoncini to suit your family's taste.