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Nom Nom Nom.
White wine and mirepoix add a special touch to this classic Belgian wine steamed mussels recipe. For authenticity, serve them with hot frites, or fried potatoes.
We've made this fancy Southern cake doable for anybody. The shortcut? Cake mix and frosting mix. You're just in charge of the gooey filling and baking the cake, of course.
Hands-On Time: 10 min., Total Time: 43 min.
These chocolate cupcakes have a secret: They're loaded with marshmallow cream filling. If you grew up on store-bought snack cakes, these family-friendly desserts will blow your mind.
It takes only minutes to prepare the shrimp. If you choose to serve it warm, make the salsa first. The shrimp also can be cooked several hours ahead, refrigerated, and brought to room temperature before serving.
The recipe for this classic pie will work in home ovens; it's our adaptation of a recipe from chef Tony Gemignani, owner of Tony's Pizza Napoletana in San Francisco.
, had during a recent trip to Egypt. For me, this is summer food at its best. Although she says the Egyptian way is to serve it hot in hot weather, today I'm having leftovers (it blossoms with age) cold with a piece of baguette for lunch. I suppose if you're in the back-to-school mood or making resolutions to take your lunch to work this fall, this soup would be a dandy thing to put in your files. But not so fast... don't we have a week or two of summer left?
Blood oranges are used three ways in this dessert: syrup made with fresh juice is brushed onto the cake's layers; chopped sections are tossed with mint as a filling; and whole sections garnish the top of the cake. You can make the layers ahead and keep them frozen for up to 2 months. Thaw at room temperature and then assemble. This cake is best served within 2 hours of assembling.
If you’re an oatmeal person when it comes to breakfast, try this farro porridge for a more exotic start to your day. The addition of coconut and mango makes for a flavorful breakfast that’s hearty enough to keep you going all day. What to buy: Farro is a whole-grain relative of wheat with a flavor reminiscent of hazelnuts and barley. When cooked, each grain retains a firm, chewy texture. You can find farro in most Italian grocery stores and in the bulk section of many health food stores, but if you’re coming up empty-handed, spelt makes a decent substitute. Game plan: We made this recipe with both pearled and unpearled farro, and each works well. The pearled farro takes less time and is creamier but lacks that distinctive chewiness that is characteristic of unpearled farro. This recipe was featured as part of our Whole Grain Recipes and Cooking with Winter Ingredients photo galleries.
In ganache recipes, the proportions of chocolate to cream vary depending on whether it will be a coating, filling, or truffle. This recipe is a standard 1-to-1 weight ratio of chocolate to cream, which is good for coating Boston Ice Cream Pie Cake or an Espresso Mud Pie. When nearly solid, it can also be whipped into a filling for pastries or rolled into truffles. What to buy: With only two primary ingredients in ganache, flavor and quality are paramount. We recommend breaking out the good chocolate, like Scharffen Berger or Valrhona, and the freshest heavy cream. Game plan: When working with ganache, make sure it’s warm enough to pour. If it’s too stiff, fill a small saucepan with an inch of water and bring it to a simmer over low heat. Set the bowl of ganache over it and melt, stirring, to the desired consistency.
Use this condiment to spruce up your favorite sandwich.
Let the kids use their imaginations as they make reindeer faces on top of cookies made from gingerbread mix.
Time: 30 minutes.
Top these lemon-scented angel food cupcakes with tiny edible pansy blossoms or rosebuds for decoration. Store extra cupcakes in an airtight container, or send them home with guests as party favors.
Cumin, chili powder, and lemon zest are commonly used in Indian, Middle Eastern, and Mediterranean cooking.
Many commercial cheesecakes are huge and overflowing with a host of strange ingredients like peanut butter cups or chocolate chip cookie dough. One piece will ruin your cholesterol for a year. This recipe keeps it real, so the true flavor of the cream cheese comes through, with only a little lemon zest in the mix. If you must doctor it, top it off with a simple strawberry sauce. Game plan: The following baking method may seem time-consuming and (admittedly) strange, but it results in a smooth cheesecake without having to use a water bath. If time permits, make this cake a day in advance. It’s best after being refrigerated overnight.
Jeremy Wolf never makes these burgers the same way twice, but he always seasons them with Dijon mustard and soy sauce. He serves them on toasted artisan-style bread with spinach leaves, sliced tomato, and more mustard.
Total time: 25 minutes
"I like to have this on hand for snacking or taking to friends. It freezes nicely without the icing. I created this recipe when my son married a nutritionist." -Kathy Frederickson, Leominster, MA
Serve this salad warm out of the oven or at room temperature.
This steak diane recipe will impress your family and guests with very little effort. For an easy side of roasted potatoes, start with precut potato wedges from the refrigerated section of the grocery store.
You can make the corn bread croutons a day ahead (place them in an air-tight container) or up to a week in advance (keep them in the freezer).
As a meal or an appetizer, this recipe pairs green with protein. Vegetarians can substitute vegetable broth for the chicken broth. Per serving: 296 calories; 23 g protein; 19 g fat; 10 g carbs; 2 g fiber.
Toast the arrival of fall with this tasty nonalcoholic drink. This recipe was featured as part of our Family-Friendly Party Done Right photo gallery.
Crushed peppermint candies turn this ice cream a soft pink. This is a great make-ahead recipe; if it's frozen solid, remove it from the freezer 30 minutes before serving so it can soften.
My mother made a version of this while I was growing up—though it was a mishmash of packaged Success rice mix and frozen boneless, skinless chicken breasts from Sam’s Club, “baked” in the microwave. There’s a part of me that shudders when I think of it, but the combination of flavors and textures is pure comfort, so I decided to give it a makeover. What to buy: Dried porcini mushrooms and Arborio rice can be found in gourmet markets and higher-end grocery stores. If you can’t find Arborio, any white rice will do. See more casserole recipes.
Chef John Besh says, "This is the only dish worthy of both Thanksgiving and Christmas dinner at our house." Why? Because it's unbelievably delicious—a bready dressing that's spicy, crispy and nicely briny.
Mara des Bois are small, wildly aromatic strawberries. Pastry sous-chef Michael Brock of Los Angeles's Boule layers them in a stellar napoleon with crisp puff pastry and pillowy lemon verbena cream.
Want to make cookies, but you don't have any eggs? Try this very simple recipe for Three Chocolate Chip Shortbread. Step by Step Photo Instructions Showing How to Make Shortbread
Few experiences are more magical than sitting seaside at twilight, sipping white wine and savoring the famous fish soup called bouillabaisse. The aroma of saffron, sea, and herbs envelops you as you bite into toasts spread with spicy rouille and spoon up the unctuous broth and the seafood itself, morsel by morsel, into the night. The French say a true bouillabaisse can be made only with fish from the Mediterranean. But by using impeccably fresh, sustainable fish and shellfish from our rich Pacific waters, and keeping true to the principles of making bouillabaisse, you can create a stellar version that also belongs completely to the West. Using at least 3 kinds of shellfish gives the soup depth and character.
Use this recipe to make our Mushroom-and-Bacon Tart.
This brightly colored dip from the chef-owner of Oleana goes well with crackers, flatbread, and crudités. What to buy: You can buy Aleppo chile flakes and crushed Urfa chile at Middle Eastern grocers or online at Juliet Mae or Whole Spice. Game plan: If you have a gas stove, here’s a video on How to Roast and Skin a Red Pepper.
The recipe easily doubles to feed a crowd.
Mexican wedding cakes are buttery little cookies with a sordid past: During an era fraught with tension between the United States and the Soviet Union, serving once-popular Russian tea cakes became a faux pas when entertaining. Seemingly out of nowhere Mexican wedding cakes began appearing in their place, an almost identical cookie. Try serving them at your next cocktail party. Game plan: Mincing the pistachios by hand can be an arduous task. An easier way to get small, even pieces is to pulse the nuts in a food processor; just be careful not to pulse them into a paste. This recipe was featured as part of our Spicy Holiday Cocktail Party.
Try this simple champagne cocktail for a delicious drink perfect for special occasions. Also try: Cranberry Sparkler
The key to making good croissants is in the dough. Croissant dough ( pâte à croissants or pâte levée feuilletée ) is made by repeatedly rolling and folding a leavened puff pastry dough with a generous amount of chilled butter. The process, called laminating, isn't difficult, but it takes time because the dough must be chilled several times to keep the butter firm. See How to Make Croissants for a photo tutorial of this process. The following croissant pastry recipe is one I adapted from a Bon Appetit recipe many years ago. Use it to make basic croissants or other pastries calling for croissant dough.
This recipe received our Test Kitchens' highest rating. Use a mandoline to cut the potato for the best results; hand-cutting is less likely to produce sufficiently thin and uniform slices. If you have any leftover chips, store them in an airtight container for up to a week. You'll need to bake them for two minutes at 450° to recrisp before eating.