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Nom Nom Nom.
Try these green beans with Steaks with Balsamic-Mustard Sauce and Rosemary Potatoes.
Lively ingredients are a breath of fresh air. Here, tart rhubarb is complemented by the sweet warmth of brandy and spices. The poached topping is spooned over silken citrus-yogurt mousse in a cornmeal crust. Each bite will remind you that spring is here.
We like the color and flavor of spinach tortillas here, but you can substitute your favorite—red pepper or sun-dried tomato, or even plain or whole wheat versions.
A cookout crowd-pleaser, this cornbread is so easy to make and such a great mop for chili, baked beans, or pulled pork. Buttermilk (instead of milk) balances out the sweetness, adding the right amount of moisture to keep it crumbly but not dry. Game plan: This basic recipe invites creativity. Try adding some jalapeño, whole corn kernels, or cilantro. To see this recipe with illustrated steps, check out The Basics: How to Make Skillet Cornbread.
While best served warm, this cake can be made a day ahead and reheated. Prep: 35 min.; Cook: 39 min.
Infuse fresh mussels and clams with the sweet, smoky flavor of applewood chips for a tantalizingly unique grilled seafood dinner. A white wine sauce reduction featuring clam juice and reserved liquor turns this dish into a truly extraordinary entrée. Serve with grilled bread and a mixed green salad. Be sure to soak the wood chips in water before adding them to the grill so they'll smolder with flavorful smoke as the shellfish steam. We like the subtle, almost sweet flavor of applewood, though you can try hickory for a more assertive taste. If using a gas grill, place wood chips inside a small disposable aluminum pan; cover with foil, and perforate the foil. Place the container on the cooking grate with the Dutch oven in step 3.
Similar to an Arnold Palmer, this refreshing drink combines two summer favorites—lemonade and iced tea. Turn this into a cocktail by adding bourbon or spiced dark rum.
Clarified butter flavors these potatoes and helps them turn an attractive golden brown color as they cook.
You can make this corn and tomato salad (through step 2) up to 4 hours ahead; cover and chill. Bring to room temperature to serve. Sprinkle with cheese just before serving.
Lemon tart is an all-time classic recipe and, unlike other fruit desserts that are based on seasonality, one that can be made all year. Lemons are available year-round worldwide and Eastern Europeans, especially in city restaurants, serve this dessert with other more traditional sweets. Freeze leftover egg whites and save for leftover egg white recipes. This recipe is adapted from "Book of Tarts" by Maury Rubin (William Morrow and Company Inc., 1995). Here's a larger photo of lemon tart. Makes 1 (12-inch) Lemon Tart
If you are fortunate enough to have a rotisserie on your grill, nothing beats a brined whole chicken that turns slowly on a spit and bastes itself while the skin turns golden brown and delicious.
Cooking Light staffer Rita Kinnamon-Jackson tinkered with her father's original meat loaf-style burger by replacing the ground beef with ground turkey and using chili powder instead of pepper for a flavor boost. But this recipe remains true to the spirit of the original. "My dad would be so proud that his mini-meatloaf on a bun was such a hit," she says. The patties might seem a little wet, but they bind together nicely once they begin to cook. Because they're delicate, a grill pan works best.
Here's a weekend recipe to savor on a long late summer afternoon, loaded with the flavors of this brief season halfway between summer and fall. Tangy peaches in a delicate custard infused with thyme are baked in a hearty golden shell of polenta pastry - crispy on the edges and tender in the middle. The custard rolls over the peaches like cream and the whole thing has just the right amount of sweetness - a touch or two to play up the peaches' fragrance, but no more.
Prep: 20 minutes; Cook: 40 minutes.
Pounding chicken breast halves ensures they'll cook quickly and evenly. Serve with side of orange-scented couscous to bring out the orange flavors in the sauce.
Grilled chicken breasts dripping with this thick barbecue sauce can't be beat. The recipe calls for brown sugar for a classic sweet taste and includes less sodium than commercial sauces. For a version with extra smoky flavor, use Spanish smoked paprika.
If you're not a classical alcoholic drink (or a Shirley Temple) chances are you don't get the luxury of a real name. So we're going to call this light and luscious drink a Meg Ryan. Even if you're not a fan of her acting style, you simply can't help but love the woman. She's light and airy, makes funny little faces and at some point in time you've wanted to be her or at least have her hair. This drink, like Meg, is a little bit bright, a little chilled out and will be coveted by all.
Red flannel hash is a tasty mixture of onion, beets, and potatoes. Traditionally bacon is mixed in too, but this vegetarian version uses eggs instead. And to make life easier, the hash is roasted in the oven instead of being parboiled and cooked on the stovetop.
Schiacciata is the sister dish of carpaccio, but while carpaccio?s raw, this is literally flashed in the oven so it just turns colour. Obviously the better the beef the better the dish. So go for something with good marbling and a bit of integrity. It can be served as a starter or a snack, with different salads sprinkled on top. The truffle oil?s optional, but the flavor is interesting, so give it a try because it?s something new. This whole dish is impressive and damn tasty.
Sweet potatoes grow in abundance in Alabama, where sculptor Sandi Stevens' family eats them year-round. This casserole is a Stevens favorite: silky pureed sweet potatoes topped with a sweet and crunchy pecan-cornflake topping. If you don't have pecans or cornflakes on hand, Stevens says the topping can be made with whatever nut or cereal is in the cupboard.
Miso is a fermented soybean paste. The lighter, or "white," version is milder and less salty than brown miso, and is sometimes referred to as sweet miso. It can be found in the Asian section of some supermarkets and most health-food stores.
If you?re having a nice night with mates and there?s good wine and some conversation happening then I think this is a lovely thing to bring out a few hours after dinner. It?s like a sorbet, but without the work. Fiery chilled grappa, good-quality chocolate and delicious frozen grapes are a great little combo that show you care and you?ve made a bit of effort. You could either use dark chocolate or a mixture of different flavours, depending on what you fancy.
, and it is a delicious yet not-too-sweet breakfast casserole, made with toasty whole grain bread and a filling of apples. Read on for the recipe, and why I liked it so much.
Broiled pork tenderloin gets tender and tasty in the blink of an eye; a side of cooked apples is gussied up with leeks, sherry vinegar, and honey.
Chilling the beef in the freezer for 5 minutes makes it easier to cut into very thin slices.
Any mild white fish such as cod, flounder, or orange roughy would also be delicious in place of tilapia. Serve these brightly flavored fillets with sautéed spinach or a green salad
Cochinillo Asado or Roast Suckling Pig is one of the most typical dishes in the cuisine of Castilla, especially the city of Segovia. Chefs take pride in the tenderness of their roast pigs and cut them with plates, as in the photo.
These stylish individual cups can be prepared and refrigerated up to two days before the gathering. Substitute your favorite fresh fruits in any combination.
If you aren't using a whole chicken for the Stuffed-Noodle Soup or if you are serving the roulade without the soup, you can use two boneless, skinless chicken breast halves and low-sodium store-bought chicken stock. Ask your butcher for a chicken liver.
Boar Stewed Between Two Flames, or Cinghiale Fra Due Fuochi: Wild boar is an interesting meat. It's more strongly flavored than pork but obviously from a similar animal, and quite a bit firmer -- the animal was wandering around, after all, and had ample opportunity to tone its muscles. Consequently, boar requires marinating to tenderize it. This recipe from Artusi will also work well with hare or other furred game, and semi-captive animals such as wild pigs.
This is a great basic sauce that can accompany enchiladas, be spooned over tamales, or be used as a dip for chips.
Baked shrimp top a crisp salad for a refreshingly light meal in about 15 minutes. Serve with garlic ciabatta.
Thanks to Libby for sharing this tasty everyday casserole. The chicken and rice casserole is loaded with flavor and it's easy to prepare and bake. Serve this casserole with sliced fresh tomatoes or a tossed salad for a satisfying meal. I made some adjustments to Libby's original recipe, adding more water and increasing the baking temperature, but the combination of ingredients remains the same.
A happy marriage of sweet, sour, and salty. The warm dressing wilts the frisée slightly, so dress the salad immediately before you serve it. Prep and Cook Time: 40 minutes. Notes: Crispy frisée lettuce is a nice counterpoint to the rich bacon; substitute 5 sliced raw endives if you prefer.
Chicken larb lettuce wraps make a fun and delicious appetizer. Stir-fried ground chicken is infused lime juice, cilantro, mint, garlic and chili and then served in crisp lettuce wraps.