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Nom Nom Nom.
Any rye flour works in this recipe, but we recommend a dark rye. If you can find a coarsely ground rye or pumpernickel flour—often available in health-food and specialty baking stores—by all means use it here. You'll end up with extra-savory loaves. Prep and Cook Time: 3 1/2 hours.
Make this batter early in the week, then scoop and cook a muffin every day for a healthy breakfast in a flash.
This is a timely concoction for a party: Simply prepare the gingered sugar syrup (step 1), and refrigerate it until you're ready to shake and serve the cocktails.
This recipe uses rice left over from Stuffed Peppers.
Give sugar cookies a tasty twist by adding a touch of spice. This recipe is great for any time of the year and you can change the shape and the color of the sprinkles depending on the holiday.
Traditional Szechuan dishes are often quite spicy, but we've given this recipe only a slight dose of heat. If your taste runs to the incendiary, make yours hotter by adding more red-pepper flakes.
Pork shoulder, a lower priced cut, becomes tender with a long cooking time. Sliced apples or a simple pan sauce best complements this dish.
A hint of nutmeg in the sauce reflects the French influence in Vietnamese cooking. Combining mint with cilantro adds a refreshing element to the mojo, a Caribbean condiment consisting of garlic, citrus juice, and oil. It would also be good with grilled or roasted lamb. Steamed green beans make a colorful side on the plate.
This is a great steak alternative for vegetarians, in addition to being a delicious side dish at any type of dinner. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
This recipe for Polish peasants' meal or chlopski posilek (HWAWP-skee paw-SEE-wek) can be prepared many ways. This is my version. Some people use smoked sausage instead of fresh, some add mushrooms or leeks. As you can imagine, the dish varies from village to village, from family to family. One thing is for certain, this "peasant" food is a gift from the gods, in my book. Here is a larger photo of Polish peasants' meal. Makes 4-6 servings of Polish Peasants' Meal or Chlopski Posilek
"Rocky road" gets its name from the combination of chocolate, miniature marshmallows and nuts.
For Halloween, decorate the tops of the cupcakes with black and orange jelly beans.
Using part instant white rice and part instant brown rice can help make the switch to whole grains easier.
A grunt, sometimes called a slump, is a classic American skillet dessert combining fruit stew and a fluffy dough topping. Whether you're plucking berries at your campsite or at the farm stand, this is a great way to put a variety of the juicy gems to use.
These vanilla cupcakes are topped off with a dark chocolate frosting, or use your own favorite icing recipe. Large Picture: Vanilla Cupcakes
Throw smoked turkey, dried lentils, and a handful of other ingredients into the slow cooker in the morning, and you'll come home to a hearty and comforting meal. If you prefer to use dried oregano instead of the fresh, reduce the amount to 1/2 teaspoon. Dried herbs are very potent; a little goes a long way.
If you don't have the grill capacity to cook all the lobsters at once, the relatively brief cooking time makes it easy to do them in batches. The lobsters will be bright red with a few blackened spots when done cooking. To check doneness, break a lobster open where the tail and body meet--the meat should be opaque and white. Serve with Butter Sauce.
This recipe for Czech jam-filled cookies or dulkove kolacky is adapted from Joza Brizova's " The Czechoslovak Cookbook " (Crown Publishers Inc., 1965). Dulkove Kolacky are popular at Christmas time when they become part of vanocni cukrovi (vah-NAWTCH-nee koo-KRAW-vee) or Christmas sweets. Here's a larger photo of jam-filled cookies. Makes about 2 1/2 dozen Czech Jam-Filled Cookies
This lightly sweet pastry, studded with caramelized apple, is one component of an elaborate dish entitled Brillat-Savarin. Its major ingredients—apples, crème fraîche, Calvados and the Brillat-Savarin cheese—all come from Normandy in France.
Beware--these goofy sausage balls stare back! Prep: 30 min. Cook: 22 min.
New York City’s Death & Co. serves this gin and elderflower concoction, and we’re big fans. It’s simple to make and addictive enough that you’ll end up throwing back a few rounds. What to buy: Plymouth is an English gin. It can be found at high-end liquor stores and online. St-Germain is an elderflower liqueur that has won over bartenders. It can also be found at high-end liquor stores and online. This recipe was featured as part of our DIY
Cooling rice in the freezer ensures the grains stay separate once stir-fried.
Cocadas are sweet coconut cookies - a South American variation on a coconut macaroon. Cocadas are typically molded into a dome shape, and vary from bite size to quite large. The larger ones have a delicious soft center. You can use sweetened or unsweetened dried coconut, depending on your preference. These chocolate dipped cocada cookies have dulce de leche in the mix, giving them an extra rich butterscotch-caramel flavor. Cocadas are easy and fun to make - children will enjoy helping with these.
These pungent, aromatic, and hot seasoning pastes are basic to the cooking of Thailand. Red curry paste, made with dried red chiles, seasons soups and stir-fries. For the hotter green curry paste, fresh green chiles are substituted. Masaman curry paste, brought to Thailand by Muslim immigrants from India, is used in masaman curry soup. Vegetarian yellow curry paste is used to make yellow curry soup. The pastes can be purchased in small cans in Thai and Asian grocery stores.
David Myers's simple soup, with its intensely earthy artichoke flavor, makes the most of exemplary Big Heart artichokes. It's also a great way to use leftover Parmesan rind: Myers tosses it into the soup while it simmers, then discards it before pureeing.
Prep: 10 min., Chill: 1 hr.
A great cocktail can start just outside your door when you grow almost all the ingredients yourself.
Shortcake is always delicious with fresh summer fruit, but tropical fruits like mango and pineapple really shine when you take the extra step and cook them briefly in syrup. The syrup is spiked with pisco or rum, and brushed onto the cake to add even more flavor. This is a special dessert, but it's quick and easy to make, and perfect for summer entertaining. If it's too hot to turn on the oven or you're short on time, use store-bought pound cake or angel food cake.
Marinate lamb 1 day ahead, and cook a few hours before your guests arrive. Slice and top with Mint Gremolata for an easy make-ahead entrée. Boneless leg of lamb can be butterflied by your local butcher; call ahead so you won't have to wait. Watch for flare-ups when grilling over direct heat.
Serbian Orthodox Easter wouldn't be the same without some type of lamb as the centerpiece of the meal. If it's not spit-roasted or barbecued lamb, roast leg of lamb or lamb shoulder are the cuts of choice. Makes 6 servings
Make a shrimp version of this popular Indonsian grilled dish by marinating shrimp in soy sauce and ginger and serving with a traditional peanut sauce made with peanut butter, coconut milk, lime juice, and cilantro.
This recipe is a slightly modernized version of the very old recipe found on the container of Quaker Oats. This recipe has been around at least since 1891, the year Quaker Oats was formed. Serves: 8
A culturally confused cocktail, to say the least, this drink combines elements of Sangría and the Caipirinha, then adds a twist. It’s one of the most popular drinks at Cantina in San Francisco. What to buy: Cachaça, a sugarcane-derived spirit with a 500-year history, can be found at most well-stocked liquor stores. Use a well-balanced, affordable Cabernet Sauvignon that will not overwhelm the other flavors in this cocktail.
Seafood bounty meets the Northwest's growing artisanal pickle trend and a fresh herb salad in these burgers. You can find ready-made crabcakes at the deli section in most grocery stores and sometimes in the freezer case, or make your own (check out Sunset.com for recipes). Salmon cakes also work well here.
F&W's Grace Parisi makes brilliant use of Brie here. After removing the rind from the cheese, she combines it with the pasta cooking water to make a rich, silky sauce for the fettuccine.
This Mexican favorite was originally brought over by the Spaniards. Melon seeds or squash seeds were originally used, but rice became more popular and is the most common type of horchata today.