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This recipe for Hungarian stuffed pears or toltott korte features a nut, sour cream and crystallized ginger filling. Any type of firm-ripe poaching pear will do like Bosc, Korean or other types. Don't discard any flavorful leftover poaching liquid. Turn it into simple syrup for sponge cakes with this Poaching Liquid Quick Tip. Serve the chilled poached pears with a hot chocolate sauce. Here is a larger photo of Hungarian stuffed pears. Also see this stuffed peaches recipe. Makes 4 servings of Hungarian Stuffed Pears or Toltott Korte
Try one of our cutout cookie variations: Stained-Glass Snowmen Stained-Glass Wreaths Sugared Wreaths Fluted Wreaths Cookie Houses
, who said that sometimes she adds an egg to make a sort of Cream of Wheat pudding in the mornings. My mom did this too, and the sweet, creamy breakfast pudding turned into one of my favorite breakfast indulgences in cold weather. It also makes my breakfast cereal a little more filling and nutritious. Here's how you turn plain Cream of Wheat into a thick, creamy breakfast pudding.
Fresh fennel, which has a strong anise flavor and crunchy texture when raw, becomes mellow and meltingly soft when braised.
Dress your next cucumber salad with sour cream and dill for a wonderful German side dish. Cold and creamy salad is a great accompaniment to fried dishes and cold platters. Makes cucumber salad for 4 people. See larger image of cucumber salad.
Swap fried cabbage for coleslaw at your next cookout for a tasty twist on this classic side for grilled food.
A colorful variation on the Stinger made with green crème de menthe instead of white.
Oxtail-barley soup is a hearty offering that can be enjoyed winter or summeras a soup or main course with a salad and rye bread. It spans the boundaries of Eastern European countries and can be found in most kitchens. Oxtails are actually beef tails and are a delicious meat source. This recipe comes from my mother who loved to pick up an "ox joint" and eat the meat right off the bone. You can do that or debone the cooked oxtails and add the meat back to the soup. This is a prime candidate for a slow cooker or pressure cooker. View this larger image. Makes about 2 1/2 quarts Oxtail-Barley Soup
This quick twist on classic chicken noodle soup is loaded with fresh vegetables—carrots, celery, onion, and green bell pepper. You'll agree 100 percent that fresh is best. Prep: 2 minutes; Cook: 22 minutes
Tacos can be eaten any time of day, so why not start with breakfast? Chorizo adds zip to a hearty potato-and-onion filling that’s irresistible when stuffed into a warm corn tortilla and topped with cheese and salsa. Be sure to dice the potato small to ensure quick and even cooking. What to buy: Mexican chorizo (not to be confused with its Spanish counterpart) is a fresh pork sausage that must be cooked prior to eating. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Mexican chorizo, you can sub in any fresh, spicy sausage. Queso fresco is a mild white cheese that doesn’t melt when heated. It can be found in the refrigerated cheese case of most grocery stores or at specialty cheese shops or Latin markets. This recipe was featured as part of our breakfast beer tasting.
Rolling your dough into balls and placing them into muffin cups is half the fun of this recipe. The other half is eating the results.
To make the cucumber ribbons shown in the photo, use a Y-shaped vegetable peeler to cut thin slices of cucumber lengthwise. If you're in a hurry, cut the cucumber into thin, round slices.
This recipe combines antioxidant-packed summer berries with an easy-to-make, protein-rich meringue. A touch of cumin gives the meringues an exotic earthiness, but they're equally delicious without the spice.
Serve a stir-fry loaded with tender pork and crisp veggies. Stir-frying is a great reduced-calorie way to cook, because you use less oil.
This roast chicken with balsamic bell peppers dish adds Italian flair to your dinner table in just 40 minutes.
Eggplant is a common ingredient in Spanish food, like all Mediterranean cuisines. This is a modern vegetarian tapa, perfect for the garlic lover. Fresh cheese with garlic, roasted pepper and sun-dried tomatoes are rolled up inside slices of grilled eggplant. Drizzle with "mojo de cilantro" and serve in or on toasted pocket bread. If you need to prepare an appetizer ahead, make the rolls and refrigerate. Warm the pocket bread just before serving and add the sauce.
At the adorable regional-American Redhead tavern in Manhattan's East Village, the specialty is chef Meg Grace's stellar fried chicken. Other top new fried-chicken destinations: Art and Soul in Washington, DC, and BarBers Q in Napa, where every Sunday night is fried chicken night.
Served on an Astier de Villatte cake stand, a delectable apple-blackberry cake is the grand finale.
A sausage casserole with rice and cheese.
Despite wild rice’s name, the majority of it available on supermarket shelves is now actually farmed, cultivated in flooded paddies in California and culled by machine. (Technically, it’s not rice either, but a type of long-grain marsh grass.) Genuine wild rice is still harvested by hand via canoe, mostly by the Ojibwe peoples of Minnesota and Wisconsin. With its softer texture, more nuanced earthy flavor, and shorter prep time, it’s well worth seeking out. Two online sources are Indian Wild Rice and the White Earth Land Recovery Project. More wild rice recipes.
When it was Linda Stoneking's turn to host her supper club, she decided to incorporate in-season corn as a theme to challenge her guests. Her salad creation was the favorite that night. Yogurt in the marinade tempers the heat from the Sriracha and keeps this dish family-friendly.
Ending 30 days of fasting, Eid ul-Fitr celebrations include an abundance of dishes like this one--full of heady aromas, sweet spices, and lots of flavor. Marinating and cooking the chicken in tangy yogurt keeps it moist, but the yogurt mixture curdles and should be discarded after cooking. Serve the chicken alongside a basmati rice pilaf that's tossed with almonds, raisins, and cumin seeds.
Slightly sweet, nicely fruity, and high in alcohol. This recipe was featured as part of both our story on The Return of Punch and our Punch Recipes photo gallery.
One of the first signs of winter, aside from holiday lights, is roasted chestnuts sold on city streets. Slowly roasted, the chestnut, which is more like a starch than a nut, makes the perfect sweet and savory snack. Plus it’s healthy: low in fat and calories; full of fiber, calcium, and vitamin C. Since chestnuts are highly perishable, they need to be eaten soon after purchasing them, and they should be stored in a breathable bag in the refrigerator. Chestnuts can be tough to peel, and while freshness plays a part in this, so does the cooking method. This pan-roasted technique steams the chestnuts first to open the shells and separate the skin from the flesh. Then the steamed chestnuts are slowly roasted in the same pan. The process is easy, and the results delicious. For an alternative chestnut roasting method, check out our oven-roasted chestnut recipe. This recipe was featured as part of our Winter Ingredients photo gallery.
Egg salad sandwich filling never falls out of popularity. It's simple, tasty, inexpensive, and a blank canvas just waiting for spices and seasonings to give it a unique personality. This favorite is special enough for an elegant Sunday brunch, but easy enough for everyday fare. Chopped ham or bacon could be used instead of the pancetta--though the the highly seasoned (but not spicy) pancetta does add a special flavor and texture. To make this an even more authentic Creole/New Orleans dish, use tasso instead of pancetta.
Looking for a new favorite cream pie? I think this pie may be it. This recipe for Chocolate Silk Pie goes way beyond those chocolate pies made with a pudding mix. This Chocolate Silk Pie is so creamy and full of chocolate that it can easily be described as luscious. Making Chocolate Silk Pie with Photo Instructions
This recipe may be basic, but it’s loaded with flavor. You could make it more substantial by stirring in a hit of cream at the end. Serve it with a seasonal salad. What to buy: Kamut pasta is becoming increasingly popular and can be found in the pasta aisle of health food stores and gourmet groceries.
"I was raised in a Jewish family in Los Angeles, so I didn't celebrate a white Christmas," Elizabeth Colling says. But there was always eggnog. "I just love that flavor." She worked the holiday drink into cheesecake bars, dense on the bottom, silken on top. She spikes them with brandy for a grown-up taste and dusts them with fresh nutmeg.
Garnish half of these dainty sandwiches for the grown-ups at your party, leaving the other half plain for little ones. Prep: 58 min. Make ahead
Red, orange, and yellow peppers work best here, adding sweetness and sunny color to angel-hair pasta. Adjust the amount of peperoncini to suit your family's taste.
Notes: If using cups that are slightly smaller or larger than 1/2 cup, adjust the baking time proportionately. You can make the popovers up to 1 day ahead; wrap airtight and store at room temperature. To recrisp, place slightly apart on a baking sheet and bake in a 375° oven until crisp, about 5 minutes.
Compound butter is just regular butter pumped up with flavor. Extra ingredients can range from herbs and lemon to wine or cheese, mixed into softened butter that is then rolled into a log and sliced to create an instant sauce on top of steak, fish, or chicken. Ours is chock-full of spicy chiles, lime juice, black pepper, and tequila, and adds a punch to our recipe for grilled rib-eye steaks, but it would be equally good over fish or grilled veggies. Game plan: The compound butter can be refrigerated for up to 1 month or frozen for up to 3 months. This recipe was featured as part of our Chile Pepper Recipes photo gallery.
Rice pudding is one of the simplest, most satisfying desserts you can make. And you can do it in under half an hour. Plus, it’s a blank slate upon which you can impose your kitchen creativity. Add a few nuts here, a dash of cinnamon there; make it your own. To see this recipe with illustrated steps, check out The Basics: How to Make Rice Pudding.
This recipe was inspired by a grits dish made by Paul Virant, who worked in Blackbird's kitchen before becoming chef at Vie in Western Springs, a Chicago suburb. "Grits aren't necessarily part of my cooking—polenta would be more traditional. But the texture of these white grits blew me away," he says.
This is a basic, satisfying pizza. It is open to endless variations: scatter it with capers, sliced mushrooms, or pitted olives (black or green), stripe it with anchovies or slivers of bell pepper. Substitute coarsely chopped arugula for the basil.
We love these thick, satisfying cookies as humble as peanut butter cookies but not as crumbly. Dried cranberries provide a slightly tart counterpoint to the macadamia nuts' richness. The dough is somewhat sticky; chilling it briefly makes handling easier.
Shallots roast alongside the chicken; then they're pureed and browned with lemony pan juices to make a fragrant gravy. Notes: Salting the chicken hours ahead instead of just before cooking makes the meat more flavorful. For crisper skin, don't truss the legs before roasting.
This light but intensely oystery soup was inspired by a recipe from Joanne Hendricks, the proprietor of the eponymous vintage-cookbook store in New York City. Salsify is a root vegetable shaped like a skinny parsnip; it has blackish skin with white flesh and tastes a little like artichoke hearts. If you have trouble finding it (in fact, Mary Ellen Carroll and Donna Wingate had to ask architect Charles Renfro to bring some to Boston from New York), you can substitute Jerusalem artichokes (sunchokes) or, as a last resort, the pedestrian potato.
Prep: 20 min., Bake: 45 min., Cool: 2 hr.
This recipe shows you how to bake a potato and serve it with an herbed quark cheese. An easy potato dished often served as an entrée for a meatless menu. Serve these baked potatoes with a green salad. Serves 4 See larger image
Layer pesto, sun-dried tomato, and a mixture of goat cheese and cream cheese for an impressive appetizer with Mediterranean flavors. Serve with French bread slices or crackers.
Marcus Samuelsson drew on African staples like yams and okra to create this completely original recipe of roasted sweet potatoes tossed with red potatoes, wilted spinach and sautéed okra. Toasted mustard seeds and a caper vinaigrette give this delicious salad a nutty, tangy flavor.