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Nom Nom Nom.
Set these simple cookies out with after-dinner coffee and tea and they’ll disappear in no time!
The crunchy juiciness of jicama is like a fresh breeze on a hot day. Peel this bulbous root vegetable with a knife rather than a vegetable peeler because the tough skin and outer layer are thick. Then slice, dice, or cut it into strips, and enjoy. Street vendors in Mexico rely on a time-tested combination of lime, ground dried chile, and salt for this popular snack.
Most Mojitos are served with tragically mashed mint leaves, guaranteeing two problems: bitter flavors from overzealously crushed mint, and soggy leaves that get stuck in your teeth or straw. Make your Mojito the right way by gently pressing on the mint leaves to just release their oils, then straining them out to ensure an unencumbered sipping experience. This recipe was featured as part of our New Year’s Eve cocktail roundup.
Take a margarita from cocktails to dessert by using limes and tequila in a chocolate-crusted frozen pie. Cheers!
Sprinkling breadcrumbs into the mushroom caps before stuffing helps to absorb some of the liquid the mushrooms release when cooked. Mexican chorizo is made with fresh pork (unlike Spanish chorizo, which uses smoked pork) and can be found in most supermarkets and Latin groceries. Prepare the stuffing up to a day in advance, and assemble the mushroom caps the afternoon of the party.
Mushrooms and peppers sautéed with plenty of garlic is a versatile dish. It makes a good side dish to accompany meat, chicken or eggs, but can be served as a “tapa” with slices of rustic bread. Preparation is simply slicing the mushrooms, pepper and garlic, then sautéing them in olive oil.
Ground chicken, bok choy, and Asian aromatics nestle in pleated wonton wrappers. Make the filling and sauce a day ahead, but assemble the pot stickers just before cooking. They're just as good at room temperature as they are when warm. Sprinkle the baking sheet with cornstarch to keep the bottoms of the pot stickers crisp.
If your plans for dinner don't involve the grill, this asparagus is also delicious roasted. Place the asparagus spears on a jelly-roll pan, and roast at 450° for 5 to 7 minutes.
Plum tomatoes work best in this recipe; juicier tomatoes would thin the pesto. No need to seed or peel them. You can make the pesto ahead and keep it chilled. Stir in the tomatoes just before serving.
The flavors of the Christmas holidays are captured in this quick bread recipe for Cranberry Orange Bread. Photo Instructions for Baking Quick Breads
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.
An island drink made with three types of rum.
Choose a lean, flavorful cut, such as flank steak, and -- with a sensible portion -- you can have your beef and eat it, too. Sauteed broccoli makes a healthy, low-carb side.
Quark is a German fresh cheese that is available in specialty stores. You can also substitute 4 ounces ricotta cheese blended with 1 tablespoon sour cream.
Comfort food goes lighter in this recipe for chicken potpie. Homemade stock adds a depth of old-fashioned flavor to this classic.
For some reason we often find ourselves shying away from the seafood section at the grocery store. Particularly with shellfish, there's an intimidation factor that just isn't there with chicken or steak. If this sounds like you, mussels are a good place to start overcoming your fear! Cooking them is a snap--all you need to do is scrub off any residual grit, throw them in a pot with a little liquid, and cover with a lid. Wait five minutes and PRESTO! Mussels for dinner!
A powdery phytochemical called saponin covers quinoa. Rubbing and rinsing the grain rids it of that bitter coating. Serve this nutty side dish as an accompaniment to peppercorn-crusted pork tenderloin or ham.
Here is a quick and easy dessert that only needs three ingredients! It takes less than ten minutes to make, so you can whip it up right after dinner while other people are clearing the table.
Bread pudding becomes a main dish inspired by the flavors of a loaded baked potato. Preparing the puddings in individual ramekins gives them a dressier feel and shortens cook time.
Redolent of oregano and mint, these meatballs are served in northern Greece as a meze with fried potatoes or steamed rice.
This Breton butter cake is a classic dessert in Brittany. Kouign amann means "bread and butter," and if bread is the staff of life, then this special bread is certainly gilding the lily! Rich with butter and sugar, this cake needs no adornment whatsoever, although berries or whipped cream make for a special treat.
Fragrant pears and walnuts make an unbeatable combination. For this recipe, you can use any type of pear available, though we suggest Anjou or Bartlett. Adding ground walnuts to these muffins results in a delightful richness. Turbinado sugar has large blond crystals and a subtle molasses flavor; substitute granulated sugar if you don't have turbinado.
The sherry vinegar gives the relish lots of flavor, so choose a good one.
For this classic Italian appetizer, I chose Gorgonzola for its sweet creaminess, but any quality blue cheese will do. A slice of tart apple is a nice foil to the garlic and cheese.
Bulgogi is a staple at Korean barbecue restaurants, though it’s more commonly seen made with beef. By far the most important ingredients in this dish are the chile pepper paste and the crushed red pepper: They give it the distinctive spicy-salty note that has made it so popular. What to buy: Korean crushed red pepper or kochukaru is what gives kimchee its spiciness. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference. Korean chile paste or kochujang is found in jars or plastic tubs in Korean markets or online. It will last indefinitely refrigerated in a covered container. Add spoonfuls to soups, marinades, and salad dressings for a spicy kick. This recipe was featured as part of our Korean barbecue menu.
Pumpkin pie is infused with a delicious maple flavor and topped with a leaf-lattice piecrust. You will need a 2-inch leaf cutter for this recipe. The leaf crust is very delicate, so take extra care when placing it on top of the pie.
Choose whichever hearty bread you like-crusty or not. Fig preserves marry beautifully with a soft fresh goat cheese and a little bit of pepper and balsamic give a nice kick.
In Step 4, the macaroni mixture is cooked over medium-low heat so the cheese won't become stringy and the sauce, grainy.
Fugazza is a delicious foccacia-like pizza popular in South America. Fugazza has a soft airy crust, perfect for soaking up olive oil, and does not have tomato sauce or much cheese. Fugazza is most often topped with sweet cooked onions. Fugazza is easy to make. The dough is just pressed into the pan - no need to roll it out. The onions are sautéed in olive oil to soften and sweeten them. Artichoke hearts, olives (black and green), pimento, thinly sliced ham, herbs, parmesan are frequent additional toppings. Use a pizza stone or a perforated pizza pan if you have them, but a regular baking sheet will work fine.
Crisp meringues encase fruity sorbet (any flavor will work). A stint in the freezer hardens the sorbet, ensuring a clean cut.
This is a simple and easy Spanish tapa recipe. Saute eggplant, garlic, green onions and olive oil, then whirl in a food processor until smooth. Spread warm over slices of rustic bread. In about 15 minutes you have a warm, garlicky appetizer or side dish.
Leftover light fruitcake, raisin bread, chalka, challah or houska are perfect candidates for Cream Cheese Bread Pudding. The bread pudding needs to be refrigerated overnight before baking. I used leftover King Cake and the cream cheese offset the sweetness of the dried fruits to a T. A dollop of vanilla ice cream, sweetened whipped cream or Easy Vanilla Custard Sauce is the perfect finish. This is also delicious for breakfast, brunch and potlucks. View this larger image of Cream Cheese Bread Pudding. Makes a 13"x9" pan of Cream Cheese Bread Pudding.
Assemble this classic dip in glass jars for a single-serving appetizer.
Patricia Buckholz calls these ethereal cookies "forgotten meringues" because she turns off her oven and leaves them there to cool overnight.
that is often used to make the pie's filling. Today, we turn our attention toward pumpkin pie spice. Click through to learn what it is and for some uses beyond pie.
All you need is whipping cream, artificial sweetener and cocoa to make this recipe for Low Carb Chocolate Mousse.
You can use fresh corn in place of frozen; if it's fresh enough, it does not need to be cooked. To keep the wraps from getting soggy in the refrigerator, dole out the corn mixture with a slotted spoon. Try this with flavored tortillas to suit your taste.
This creamy dressing is perfect for anyone who is skittish about the raw eggs in a classic Caesar salad; Melissa Rubel enriches her piquant version of the dressing with mayonnaise instead.
Golden or ruby beets work well in this summer salad. Roast the beets up to four days before serving, and combine with the other ingredients up to two hours before it goes to the table.