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Nom Nom Nom.
Prep and Cook Time: 1 1/2 hours, plus at least 2 hours of marinating time.
Bitter produce like endives, radicchio and kumquats are in peak season in winter.
San Francisco’s Papalote makes such a great salsa that we had to get the recipe. They weren’t willing to reveal their secret, so we spent some time in our kitchen to uncover their magic. We reverse-engineered the recipe and discovered just what roasted tomatoes and pumpkin seeds can do for a salsa. Special equipment: Whenever a recipe calls for a blender, we turn to this powerhouse by Waring. Note: This salsa stays good for seven days when stored refrigerated in an airtight container. This recipe was featured in the Build Your Own Burrito Bar story.
This Mirabelle plum clafouti recipe, also known as clafouti aux mirabelles, uses the delicious addition of dainty yellow plums swirled into the traditional custard cake. Mirabelle plums are delicately scented, popular for their tart, tangy skin and juicy, sweet flesh. Their uniquely sweet, tart, and spicy flavor makes a wonderful focal point in jams, tarts, cakes, and spirits.
This is Niloufer Ichaporia King's California-style version of an old Parsi favorite, green peas ma gos ("in meat"). The California touches are to use leeks instead of regular onions and to cook the peas for far less time than is traditional. Prep and Cook Time: about 4 hours. Notes: You can make the stew a day or two ahead and chill it (in fact, this makes removing the fat easier, since it solidifies in the refrigerator), but don't add the peas until you're ready to serve the meal. Fresh peas will taste better, but if you must use frozen, rinse off the ice crystals and add them right at the end. Serve the stew with Quick-cooked Pea Shoots and small roasted potatoes (or quinoa, barley, farro, or polenta).
Filled with two types of meat and baking potatoes, this hearty soup will warm up your family on a cold night. For a complete meal, serve with an arugula salad.
Prep: 5 min. Instead of stirring all the ingredients together, serve optional shots of vodka on the side, and let guests add it or not.
Yeah, yeah, we know it’s not authentic, Eat_Nopal, but that doesn’t mean it’s not delicious. This soup makes for a quick, easy, satisfying weeknight dinner, even if it is “white-girl style.” What to buy: Prepared mole paste, such as Doña Maria Mole Verde, can be found in most supermarkets or at Mexican grocers. Canned salsa verde works great in this recipe; we like Embasa brand, which is tasty and available in most grocery stores, or you can make your own. Game plan: Posole is traditionally served with an array of garnishes. Below we give a number of options to choose from; prepare them all or just a few—any combination works great. This recipe was featured as part of our Thanksgiving Leftovers photo gallery.
This recipe for Hazelnut Bundt Cake is made with Frangelico Liqueur.
This French cabbage soup recipe makes the ideal farmhouse soup: easy in preparation, rustic in presentation, and exquisitely delicious in taste. The flavors of the vegetables meld together seamlessly with only a hint of smoky salted bacon, lemony thyme, and nutty Gruyere cheese. Serve this with good bread and a bottle of wine for a hearty meal.
This recipe is also delicious with peaches or nectarines in place of the mangoes.
This large roast is great as a Sunday dinner centerpiece, and the mild seasonings encourage leftovers to blend into a variety of dishes. For a nice accompaniment, toss halved fingerling potatoes with olive oil and sea salt. Place them on the broiler pan with the lamb during the last half-hour of cooking. This recipe goes with Curried Noodle Salad with Roast Lamb, Lamb Sandwiches with Green Pea Spread and Herbed Mayo, Greek Lamb and Potato Salad, Lamb and Couscous Salad, Roast Lamb and White Bean Salad, Lamb, Roasted Tomato, and Artichoke Sandwiches with Olive Spread, Cavatappi Salad with Roast Lamb, Roast Lamb Pitas with Spicy Sesame Yogurt Sauce, Barley-Mushroom Salad with Lamb and Goat Cheese, Tabbouleh with Roast Lamb
To prevent the baked biscuits from crumbling when you cut them, wait until they are cool, and use a serrated bread knife to slice them in half very gently.
Make this the day before for entertaining ease. It's great with crisp breadsticks and does double duty as a sandwich spread.
After the coffee is frozen, scrape it with a fork to achieve the desired texture.
These simple, striking parfaits are the kind of dessert that wows guests but requires barely more effort than cutting fruit. Ripe watermelon cubes and coconut sorbet taste delicious (and look gorgeous) together, needing only pinches of lime zest for a tropical inflection and toasted coconut for crunch.
Prep: 25 min., Chill: 2 hr., Bake: 10 min.
Paul Kahan loves the intense flavor of oysters, and like most chefs, he adores anything fried. Here he serves the crunchy oysters with a creamy raita-like cucumber mixture.
Surprise meat and potato lovers with this salad of seared steak and roasted potatoes for dinner tonight. For an even lighter dinner, use 1 pound shrimp, peeled and deveined, in place of the steak.
This provides a tangy, crisp complement to a hearty, hot bowl of soup.
For even heat, add 1/4 teaspoon ground red pepper to the tomatillo mixture.
Any flavored butter that's left over can be refrigerated for up to one week or frozen for up to one month. It's delicious with crusty bread or sauteed vegetables.
Combine the comforting flavors of steak and cheese with fresh summer greens and fruit for a filling salad that's less than 300 calories.
Irish coffee is the perfect finale to a St. Patrick's Day feast.
Bananas that are firm rather than extra-ripe work best in this pie.
Top this drink with a paper umbrella and you’ll be transported on an instant vacation. What to buy: Cream of coconut is a thick mixture of coconut and sugar typically used in tropical drinks like Piña Coladas and can be found next to the drink mixes at your local supermarket. Maraschino liqueur is a relatively dry liqueur with a subtle bitter-almond flavor; it can be found at any well-stocked liquor store. Game plan: You’ll need an ice cream maker for this recipe, so be sure to get the bowl of the maker in the freezer and fully frozen before you start. This recipe was featured as part of our Common Appliances, Uncommon Uses story.
There is no better street food in the Caribbean than the various fried foods sold at street side stands and grills. This fritter recipe from The Dominican Republic is a mixture of shrimp, Munster cheese, and potato. You can't get much better than that. Eat this treasure as a snack or serve it as an appetizer.
This holiday classic is all about technique—roast at a low temperature to ensure gently cooked meat with a medium-rare center. We kept the seasonings simple to allow the meat to star. Although called "prime" rib, there are few prime-grade beef rib roasts sold to consumers; most go to restaurants. The two grades just below prime, choice and select, are leaner than prime and still quite tasty. Ask your butcher to French the roast (that is, trim the meat to expose the bones).
The chicken is sliced and served over a bed of dressed greens, creating a dinner salad.
This delicious swiss chard quiche is courtesy of Elisabeth Prueitt.
Save time by using store-bought croutons in this recipe, which reduces it to seven-ingredient chicken salad recipe that's ready in just the time it takes to chop the chicken and toss the salad. Top with grated Parmesan cheese for a bright bite of flavor.
For more tender zucchini, leave slices in the pan an extra 1 minute on each side. When the flesh starts to look translucent, the zucchini is done.
Time: 1 1/2 hours. Every November, we're asked again and again for this recipe, created by reader Leslie Jo Parsons of Sutter Creek, California. (Sunset readers from all over the West have actually called Parsons to thank her for it too.) She still makes the stuffing every year, and she agrees with us: It's even better with extra parmesan, so we added some more here.
This dish is based on one author Gael Greene made for her friend Jamie Gillis.
Boneless chops covered with a fragrant breading of brown sugar, red pepper, and nutmeg pair perfectly with a mildly tart lemon spinach side.
My grandfather used to drive an hour from Providence to our house in Boston to roll these breakfast beauties every other Sunday morning. He served them with bagels, cream cheese, and lox. You can get creative and roll anything you like into them.
The success of this simple recipe lies in the quality of the wine. Choose a full-bodied red and you'll be rewarded with a richly colored, flavorful sauce.
This unusual cheese ball recipe uses toasted pecan halves and rosemary sprigs for a creative presentation that's sure to delight party guests.
If making a cheesecake seems too labor-intensive, these bars are the perfect compromise. With a cookie crust and a swirly chocolate-vanilla filling, they offer the best of the cake without the worries of finding the fancy baking pan. Of course, a perfect cheesecake is impressive, but it’s hard to beat a treat that can be eaten on the go. Game plan: The cheesecake bars can be made up to 2 days in advance and refrigerated in a covered container. This recipe was featured as part of our Dude Food for Dad’s Day story.