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Stuart Brioza has a brilliant way of preparing brussels sprouts: Rather than cook them whole, he thinly slices them, then sautés them with pancetta, shallot and garlic until they're shredded and soft.
If you can, use arugula leaves from the garden or farmers' market; they are more peppery. Nasturtium blossoms and leaves are both edible. The flowers can be found at farmers' markets and specialty-food stores.
Chocoholics, unite! We have found the official dessert of our sweet-tooth cause. This indulgent pie starts with a simple pie crust recipe, then fills it with the rich goodness of semisweet chocolate, unsweetened cocoa, and a hint of vanilla extract. Serve with coffee, red wine, or, better yet, a tall glass of milk.
Albóndigas soup is a traditional Mexican soup featuring spicy meatballs offset by the fresh flavors of vegetables and herbs.
You will need thirty-six cups (multiply following batter ingredients by 4 1/2) of batter to complete the entire cake. Batter Amounts and Baking Times for 2-Inch Deep Square Pans: Each 6-inch: 3 cups batter, 35 minutes baking time; each 8-inch: 5 cups batter, 45 minutes; each 10-inch: 10 cups batter, 70 minutes.
In an “iron flip dog,” eggs, sugar, cream, spices, molasses, and even pumpkin are scalded in a mug using a hot fireplace poker. Any number of alcohols is then added. Few mixed drinks have the lineage of a flip. It was first mentioned in England in 1685, and Ishmael expounds upon its virtues in Moby Dick. When eggs were added, the flip was called a “Yard of Flannel,” alluding to the flannel-like surface caused by the cooked eggs. The heated flip has all but vanished, and the drink has literally taken a polar flip, since it is now served as a chilled cocktail. The iron pokers were also known as loggerheads; the expression “at loggerheads,” used for being in a heated dispute, derives from the heated discussions born of a surfeit of flips. Hot pokers are not common bar tools anymore, so a true flip would be best sampled at home. A flip should be frothy; it is therefore important to shake it vigorously.
Most Polish meals end with some type of compote. This blueberry compote can be eaten as a dessert or as a sauce of sorts that goes exceptionally well with game meats like venison. It also works well on toast, poundcake or ice cream. Makes 6 servings of Blueberry Compote
The variety of the vegetables, two kinds of legumes, and the Italian trick of cooking a bit of parmesan rind in the soup for added flavor create a palate-pleasing minestrone miles beyond the bland bean-and-pasta version so often served. The soup is flexible too; add your favorite vegetables or use whatever is bountiful in your garden this harvest. This soup keeps frozen for up to 3 months.
Martha's turkey meatloaf sandwich makes a delicious -- and healthy -- lunch the whole family will love.
Create unlimited cookie variations with this classic slice-and-bake cookie.
Harissa, the basic seasoning paste of Tunisia, is served with kebabs and couscous, and appears on the table in a small dish. It is also delicious on crusty bread spread with hummus. It is to be used sparingly as a condiment. Harissa is sold ready-made in tubes or small cans; the best comes from Tunisia.
Prep: 20 minutes; Chill: 5 hours; Bake: 1 hour 5 minutes.
Deliver with potato chips and fresh fruit.
This recipe for basic Polish pierogi dough is a simple combination of flour, eggs, water and salt. You may need to add a little more water or a little more flour based on the humidity of the day, the weight of the flour, etc. The dough should not be crumbly, nor should it be sticky. Get the kids involved in this project. Here are step-by-step instructions for how to make pierogi.
This soul-satisfying risotto is cooked in the microwave, but no one would ever guess. Prep: 3 minutes; Cook: 20 minutes; Other: 5 minutes
I learned to make this recipe for Polish drunkard's cake or ciasto pijak from Danuta Makowska who lives in the village of Lopuszna in the Podhale region of Malopolska in the southeastern mountains of Poland. The cake gets its name from the fact that the top layer of ladyfingers is soaked in rum. This is definitely not a dessert for the kiddies. Danuta is the wedding cake maker in her village. She uses all modern techniques like rolled fondant and gum paste flowers. Here is a larger photo of drunkard's cake. Makes 1 (13x9-inch) Polish Drunkard's Cake or Ciasto Pijak
Honeyed vodka or krupnik, served hot or cold, is a favorite among Poles. And, since it's steeped in aromatic spices, less than top-shelf vodka will do just fine. Krupnik is the only alcoholic beverage served at the solemn wigilia or Christmas Eve dinner. No matter what temperature it's served at, krupnik warms the body from the inside out. Perfect for the holidays! Makes about 1 quart Krupnik
If these local favorites are not at your market, try jalapeños instead.
The sweet maple syrup and salty prosciutto contrast well with the lemony flavor of the couscous.
Use ripe, juicy strawberries and kiwi to achieve the best flavor for this light, refreshing dessert.
. No complaints here; I look forward to mashed potatoes, sweet potatoes, and cranberry sauce every year. But there's also something special about having a seasonal main dish, to be enjoyed in place of your relatives' turkey or served to vegetarian friends. In my family, the vegetarians celebrated Thanksgiving with a tofu loaf.
Branch out and get creative with some of our favorite toppings.
These succulent grilled peaches are topped with almond flour streusel and drizzled with acacia honey, a sweet, unexpected treat for dessert or brunch.
Fresh strawberries and whipped cream make this a lovely springtime dessert. A curl of orange rind adds a nice garnish.
We love to bake a good old-fashioned layer cake, and needless to say we love to eat one too. But the process of baking and decorating a large cake can be time-consuming, and frankly the week-long struggle against the temptation of leftovers isn’t always quite as fun as that initial slice. That’s why we love this six-inch cake, so easy to put together that you can do it on a weeknight, and small enough that you aren’t left with too much leftover cake to contend with, even if there are only two of you to enjoy it.
Pannacotta is a fantastic Italian dessert ? it basically means boiled cream. My recipe is half milk and half cream, so it?s not too heavy when it dissolves on your tongue. I?ve used green tea to flavour it, which has no relevance to Italy but works so well, especially with the chocolate sauce.
These dainty little bites are surprisingly simple to prepare. The phyllo pastry shells are sold in the frozen food section in the supermarket; thaw before filling. The lemon-fig topping lends a subtly sweet note to the savory goat cheese filling. Prepare the compote up to two days in advance, and store it in the refrigerator.
This one-dish meal needs only a green salad to make it complete. Day-old bread is best for breadcrumbs, but you can bake fresh bread cubes in a 350° oven until toasted.
Dress up your spooky Halloween table with this fun garnish.
The cider and cider vinegar add an unusual and unexpected tang to the vinaigrette.
Use this recipe to make an old-fashioned lattice crust.
These pretty drinks pair well at holiday gatherings with elegant bites, great friends, and a stocking full of good cheer.
Use a mandoline to cut the vegetables into thin slices; they will turn tender when baked with chicken broth and a little cream.
Greek yogurt is the base of this thick and creamy version of hollandaise sauce and just a touch of mayonnaise and butter give it some richness. We've also subbed in a whole-wheat English muffins for a little fiber and whole-grain oomph. Eggs Benedict without the guilt—at last!
An avid gardener, Marcia Kiesel loves mini vegetables and often pickles gherkins and pearl onions as gifts. Her lemon-and-clove-spiked onions are crunchier and less sweet than commercial brands. Perfect for martinis, they can also be sliced and tossed in a salad, stir-fried or tucked inside sandwiches.
When storing this guacamole, press plastic wrap against its surface to help keep it from oxidizing and turning brown. You can use it to liven up a turkey sandwich or as a condiment in a vegetable wrap. If time is tight, you can serve the guacamole with store-bought baked tortilla chips.
This version of a whiskey sour is based on a drink Cyrus Keyhari encountered at New York's Milk & Honey bar. It's a citrus-based drink that pairs well with Latin food; this one's designed for bourbon lovers.
This recipe, calling for fresh, steamed tuna in place of canned, comes from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg, Eric Bromberg, and Melissa Clark (Clarkson Potter, 2010). This recipe first appeared in our April 2011 special Sandwich Issue with the article Salad Days.
These pancakes go best with our Vanilla-Maple Syrup. You can use 3/4 cup mashed winter squash instead of the sweet potatoes, if desired.
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