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One of my go-to dishes is sausage and peppers, because it's so easy to make, requires minimal ingredients, and is versatile. I usually keep some hot Italian sausages in the freezer so I can make this; as long as I have tomato sauce, garlic, onions, and peppers, I'm pretty much all set. You can adjust the recipe to be spicy or not spicy.
There aren't many summer dishes as pure as a sweet corn and tomato salad. It's summer eating at its more blissful: sweet and crunchy, juicy and tangy. And so easy too!
This chicken recipe comes from the region of La Rioja, in the North of Spain, hence the name "Pollo a la Riojana" or Rioja-Style Chicken. It is a region well-known for its wine production. The winters in Northern Spain are cold, like the climate in much of Europe, so soups and stews are very popular. This stew includes chicken and chorizo with sautéed peppers and garlic. It is a hearty main course for winter, but is light enough for any time of the year.
his succotash is made with fresh lima beans, fresh corn, butter, and cream.
Prep: 30 minutes; Cook: 15 minutes; Chill: 4 hours; Bake: 7 minutes.
This salsa is good with everything from chips to fish to chicken.
This is a really fun recipe to work with especially if you love chocolate or cocoa. it's easy and doesn't take much time.
In this earthy legume stew, chickpea flour is used to thicken and add a nutty undertone.
Jay Decker combines barbecued chicken, sweet nectarines, tangy goat cheese, and toasted pecans in a great entrée salad. Prep and cook time: about 25 minutes.
Prepare this punch up to one day ahead.
These plantain chips make a great snack or appetizer for a Cuban-themed meal. If you are unable to find green (unripe) plantains, use very green bananas instead.
Have you ever wondered what cinnamon-less cinnamon rolls would taste like? Why aren't there more recipes for sticky, gooey, sweet breakfast rolls without cinnamon or caramel? There are so many other good options! So, craving a buttery, flaky breakfast bun and the sweet, tangy, taste of lemon, we made one up.
Wild salmon isn't in season just yet, so look for fresh-frozen (labeled "fish frozen at sea" or FAS) fish in stores, or order online from SeaBear Wild Salmon (www.seabear.com).
Prep: 15 min., Chill: 1 hr., Grill: 8 min.
These kebabs would be handsomely garnished with fresh pomegranate seeds (the fruit is in season late this month). If you have any leftover dressing, serve it as a dipping sauce.
These savory gorditas, stuffed with chile-spiced scrambled eggs, make a great breakfast meal or afternoon snack. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.
At The Sentinel, Dennis Leary's riff on a Reuben uses locally made corned beef and fresh focaccia, but the sandwiches are just as delicious with top-quality deli corned beef and store-bought flatbreads.
I first tasted this soup when I was in Barcelona. It may not look like the prettiest dish ? it actually looks quite frumpy ? but the flavours are amazing. The smoky spicy chorizo and Spanish ham are lovely with the creamy texture of the chickpeas and spinach. Definitely give this a go. You will always get good results with this soup, but you'll come up with something really special if you can get hold of the best quality chickpeas, chorizo and ham. There's a little bit of chopping to do in this recipe, but you can use a food processor if you don't have much time.
White grape juice has always been a kid-friendly favorite. Make their dinner beverage special by adding orange juice, ginger ale, and a little sugar. Garnish with citrus slices to dress it up.
Steeped in aromatics and studded with peas, this grain-and-veggie combo is more substantial than a typical side.
Ham, eggs, and cheese are natural partners; along with dried mustard, these ingredients combine for some of the finest soufflés around. The soufflés will begin to deflate minutes after you take them out of the oven, so bring them to the table as soon as they're done. This is one of the many dishes featured in Executive Editor Dana Bowen's feature "The Wonders of Ham" (December 2009).
The Champagne Cocktail was a favorite of the ’30s, and now it’s starting to come back. Adding a little elderflower liqueur brings it into the 21st century. What to buy: St-Germain is an elderflower liqueur that has won over bartenders. It can be found at high-end liquor stores and online.
Michele uses Duke's Mayonnaise and grates the eggs on the largest holes of cheese grater.
Tofu is an unlikely partner for red wine, but in this recipe by Young Hwa Chung—wife of Dana Estates owner Hi Sang Lee—a soy-ginger glaze works well with the winery's Cabernet Sauvignon.
These potatoes from Ad Hoc have a wonderfully fluffy texture because they're passed through a ricer or food mill to make them especially airy. But they're also nicely rich, thanks to generous amounts of butter and heavy cream.
Classic bouillabaisse calls for fish native to the Mediterranean, many of which -- John Dory, weever, and rascasse -- are hard to come by in the United States. However, many fish in American waters are suitable. Avoid oily fish when making your selection. Halibut, red snapper, and monkfish are particularly good choices. The addition of mussels and lobster is not traditional but very delicious. In the French manner, bouillabaisse is served in two courses: the soup first and then the fish. It is just as good when fish and soup are served together.
This salmon with cream cheese recipe is a delicious "tapa" or appetizer that you can serve along with a Spanish omelet, chorizo sausage or with a glass of Spanish wine as an afternoon snack. No wonder it is becoming more and more popular in Spain!
There is hardly a bar in the world that will not offer some sort of rum drink.
This whimsical dessert elevates store-bought sorbet and frozen puff pastry into ginger-spiced towers of contrasting textures.
Notes: This marinade imparts a rich mahogany sheen and spicy bite to red meats and salmon. The recipe can be multiplied for larger batches; cover and chill up to 2 weeks. This recipe goes with Grilled Marinated Meat
Citrus and almond is a quintessential Mediterranean flavor combination, while the lemon curd filling is a traditional British dessert topping. And as with many Passover desserts, this cake gets its structure from beaten egg whites instead of chemical leaveners. Prepare the curd a day or two ahead of time (leftovers are delicious on ice cream or fruit). You can bake the cake earlier in the day and let it cool on a wire rack, but decorate with the curd and berries just before serving.
Pork fried rice gets a kid-approved makeover, for a dish that’s healthy enough for you to serve to the little ones guilt-free. And it’s made with ingredients you probably have on hand, so dinner can be on the table in a flash. Game plan: Fried rice is just as delicious when made ahead and served cold. To do so, cook the recipe all the way through, then turn the rice out onto a large plate or baking sheet and spread it out so it can cool down quickly. When it’s lukewarm to room temperature, place it in an airtight container and refrigerate it until ready to eat. Be sure to get the rice into the fridge within 2 hours of cooking to avoid any serious food-safety issues. This fried rice is on the mild side, so be sure to have bottles of soy sauce and hot sauce on hand for the adults. This recipe was featured as part of our Good Food for Kids photo gallery.
"I've always been a fan of any food high in salt and starch," Grant Achatz says, "and soft pretzels right out of the oven are awesome." You can eat these slightly sweet, chewy, dark pretzel sticks plain or with mustard; Achatz goes for ranch dressing.
Jean-Georges Vongerichten has been making rustic fruit bruschetta (essentially, a fruit tart with a bread crust) in the pizza oven at New York's Mercer Kitchen for years. This pear bruschetta, with its layer of creamy hazelnut frangipane flavored with amaretto, is a comforting, late-winter incarnation.
This is a fireside-ready version of classic shortcakes, perfect for camping. Instead, shape the shortcake dough around a skewer (or cleaned-up wooden stick) and cook it over the open flame. No, it won’t cook evenly—some parts of the shortcake will get charred, while the center will remain doughy and slightly undercooked—but that’s the charm of it all. This recipe was featured as part of our Wilderness Preparedness menu.
This quick bread is light, spicy, and a great way to use up leftover roasted sweet potatoes. This recipe was featured as part of our Fall Ingredients photo gallery.
Broccoli rabe is the more subtly flavored and elegant relative of broccoli, and since it is available almost year-round, this is a recipe to keep on hand at all times. The anchovies and red pepper flakes give the dish complexity, but we understand if you shy away from using them.
Castel de Paolis's grilled rib eye is wonderful, but it's the potatoes that make this dish unforgettably good. First parboiled, then roasted with rosemary and a healthy glug of olive oil, the potatoes become marvelously crispy on the outside while remaining light, fluffy and buttery within.
Clothing designer Billy Reid says, "Folks in the South start eating grits young. You learn to love them as a kid and it never goes away." Using old-fashioned, stone-ground grits gives the casserole a better texture and flavor than quick cooking grits.
Ideal for a picnic, this crispy corn-flake-coated chicken needs no utensils to be enjoyed. Marinating it overnight in rich buttermilk and a heaping dose of hot sauce makes for moist, flavorful, tender chicken with a kick of spice. What to buy: Kellogg’s Corn Flake Crumbs are the perfect size for coating chicken. If you can’t find them, you can use 5 cups of corn flakes cereal and process it in the food processor until finely ground or place it in a plastic bag and crush the flakes with a rolling pin. Game plan: If you cook the chicken just before leaving on your picnic, transport it warm, uncovered, in a basket lined with paper towels and foil. If you make it a day ahead, let it cool, then refrigerate it overnight. Pack the cold chicken in a covered plastic container lined with parchment paper. The chicken needs to marinate overnight, so start this recipe a day in advance. This recipe was featured as part of both our Mother’s Day Picnic menu and our Picnic Recipes photo gallery.
These cookies are prepared similarly to how biscotti are (but they're baked once, not twice). The dough is shaped into flattened logs before going in the oven, then sliced into cookies after being baked.
Rather than pairing red wine with red meat, Marcia Kiesel opts for perfectly cooked halibut steaks. Any other meaty but delicately flavored fish, like wild striped bass or snapper, would also work (stay away from oily fish like bluefish when serving red wines—they tend to make the wine's tannins taste metallic). And the bright, lemony parsley sauce balances the earthy quality of a Graves.
The secret to excellent tomato sauce? According to F&W's Grace Parisi, the trick is starting with superlative whole (not crushed) tomatoes and simmering them with whole (not chopped) garlic cloves. The result: A classic marinara that can quickly be spun into all sorts of variations.
The Mediterranean flavors in this easy pasta dish come from sun-dried tomatoes, basil, almonds, garlic and Parmesan cheese, and the oil in the sun-dried tomatoes gives the almond-spiced pesto a rich consistency.
Notes: If marinating fish, poultry, or pork, use white wine and white wine vinegar; for beef or lamb, use red. The recipe can be multiplied for larger batches; cover and chill up to 1 week. This recipe goes with Grilled Marinated Meat
Adding the inner veins and seeds from the chile will increase the heat in this salsa.
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