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Nom Nom Nom.
Make this salad with any whole grain, including wheat berries or barley. Vary the chopped vegetables too, if you like. But don't change one iota of the simply luscious vinaigrette made with orange juice and champagne vinegar; it makes this salad burst with flavor. Substitute raisins if you don't have currants.
Serve this classic banana cream pie from Marjorie Johnson, winner of our first pie contest, for a family-friendly dessert.
Crispy bits of pan-fried tofu and scrambled egg are the proteins in this meat-free version of the popular Thai dish. Give yourself about 25 minutes to pull it all together. If you're serving strict vegetarians, substitute vegetarian soy sauce for the Thai fish sauce.
At first glance, this recipe may seem a bit involved, but each step is utterly simple, making this dish suitable for a weeknight dinner or weekend lunch alike. Remember that timing is everything when it comes to squid, and overcooking it is the enemy: It can mean the difference between a perfectly textured dish or one that bears more resemblance to rubber bands than seafood. What to buy: If you purchase whole, uncleaned calamari, 3 pounds yields about 1 pound of cleaned squid. Check out this CHOW
Leslie Jonath showed us the right way to make latkes; here’s the recipe she uses, adapted from Marlene Sorosky’s version in Fast & Festive Meals for the Jewish Holidays. This dish was featured as part of our Hanukkah Recipes photo gallery.
Category Finalist, Starters and Drinks. "I love Ireland and the country's wonderful food. When I think of Irish food, the first items that come to mind are potatoes, salmon, and cheese." --Abigail McMahon, Sherman Oaks, CA
This is a variation on the classic champagne cocktail. Any sparkling wine will work, but we prefer demi-sec, which is sweeter than brut.
"Chili means Halloween to me," Grant Achatz says. When he was growing up, his mother would always serve it to him and his cousins before they went trick or treating as a way to counteract the sugar buzz to come. The smoky, spicy version here is a slightly modified version of his mother's chili, made with ancho, pasilla and chipotle powders, plus a homemade blend of seasonings and fresh herbs.
Here's a cool, light salad that's great for hot, humid days. If you anticipate having leftovers, toss together only what will be eaten at dinner to keep all the components at their peak.
Having all of the necessary ingredients prepared before beginning a risotto is best because the dish needs constant attention once it is started.
Tomato soup is a classic in almost all cuisines. Germans are accustomed to serving it with unsweetened whipped cream on top, which slowly melts into the soup, making swirls of creamy, tomato-y taste without too many calories. You can also serve it plain, as shown, with basil or perhaps some shaved Parmesan. Makes 2 generous servings.
The stack of grilled eggplant, red onion, and zucchini are quite a mouthful but still tasty to eat.
Come summer, when string beans are at their tasty freshest, my mother-in-law makes this beefy stew about once a week, and everybody volunteers to snap away the tips of the beans. Her proportions are never hard-and-fast, so feel free to adjust them to suit your taste. This will serve 4-6, and there may or may not be leftovers.
Prep: 10 min., Stand: 5 min., Cook: 4 min., Chill: 24 hr. Panna cotta is a delicate eggless custard.
The citrusy dressing on this Caribbean-inspired hearts of palm salad is marvelously dense with fresh cilantro, shallots, lemon juice and honey. The oranges here release juice as they sit, so be sure to serve the salad right after you make it.
As a person of Irish heritage, I always feel a little treacherous admitting this, but honestly I don’t really like to drink Guinness. Still, once a year I do consume a bit of Guinness to celebrate St. Patrick's Day—not in a pint glass, but in Nigella Lawson’s dark, moist Chocolate Guinness Cake.
A Hot Toddy is a general cool-weather glass of cheer with limitless combinations of spirits. A blazing fire at dusk during a snowstorm was once the customary setting for sipping a Hot Toddy. While not as picturesque, a football game on a chilly afternoon is no less an appropriate backdrop for this soothing drink. This recipe was featured as part of our Hot Boozy Drinks photo gallery.
Panko are coarse white breadcrumbs used in this quick and easy interpretation of the Japanese dish tonkatsu. Look for panko and wasabi paste in the ethnic-foods section of the supermarket. Substitute chicken broth if you don't have sake or sherry on hand. Serve with rice and steamed snow peas and carrots for a complete meal.
Prep: 10 min., Bake: 15 min.
Debra Whiting, the chef and co-owner of Red Newt Winery Bistro in New York's Finger Lakes, loves the fresh goat cheese from the local Lively Run Dairy so much that she always works it into her dinner menu. Here, she mixes the cheese with apple, sausage and greens, then stuffs it inside a bacon-wrapped pork tenderloin.
This recipe is from "Martha Stewart's Cooking School."
Theresa Liu knows a barbecue party has been a success when she sees lots of bare rib bones on each guest's plate. Ask the butcher to cut the rack in half lengthwise for appetizer-size portions. The ribs can be rubbed with the spice mixture up to one day ahead; wrap airtight and chill. Liu uses equal parts chipotle and pasilla chili powders, both available in the spice section of well-stocked supermarkets or Latino markets.
This potatoes and cheese recipe is from the region Aragon, in northeast Spain. It is easy, and uses ingredients that are probably in your pantry – potatoes, eggs, milk, cheese and bacon. Moist, not runny, this dish has solid consistency – a bit like a layered Spanish potato omelet with bacon.
Martha Stewart Living editor Sarah Carey shares her recipe for peach stuffing.
The Bramble is a gin-based cocktail that seems to have slipped off many bartenders’ radar, but it’s a must-drink when blackberries are in season. What to buy: Make sure you use good-quality dry gin and crème de mûre—the lesser-quality versions will make it too harsh and cloying. Crème de mûre is a blackberry-flavored liqueur and can be found in specialty liquor stores or online. If you can’t find crème de mûre, you can substitute crème de cassis (black currant), but don’t tell any cocktail purists. This recipe was featured as part of our Summer Fruit Cocktails photo gallery.
The chivito is the national sandwich of Uruguay. It's importance in Uruguay is on a par with the cheesesteak in Philadelphia. The chivito (whose name translates to "little goat") is a serious sandwich filled with meat. The star ingredient is a slice of churrasco (grilled, thin sliced beef), which is topped with slices of ham, bacon, lettuce and tomato, melted mozzarella cheese, and a fried egg. Optional toppings include cooked onions, olives, peppers, and pickles. Salsa golf, a mixture of ketchep and mayonnaise that is popular in Argentina and Uruguay, is the perfect condiment for this sandwich.
We've concocted a simple, healthful recipe to start your season of outdoor cooking. Choose your favorite fresh herb to enhance the flavor of grilled chicken. Remove the herb sprig before serving, or leave it as a garnish. Prep: 10 min., Grill: 14 min.
This recipe for cheese soup can be made with your favorite cheese, but semi-hard to semi-soft cheeses work best. Sharp Cheddar is a good option as are Croatian zdenko, Polish oscypek and aged Gouda, but other cheeses will work. Mozzarella, however, is not a good choice because of its stringy quality when melted. With a crisp green salad and crusty bread, this is a great main-meal offering (use vegetable stock to make it truly meatless). Here is a larger photo of cheese soup Makes about 6 servings of Cheese Soup
New York chef Gerry Hayden, a friend of Michael Mina, was staying with the family one Christmas and contributed this side dish to the holiday meal. Everybody fell for the combination of creamy pureed potato and fragrant vanilla.
It's soup weather. We are about to start yet another pot, but only because we just finished off this yummy soup. It came straight out of odd ingredients in the fridge and an instinctive craving for cabbage, rice, and something spicy and a little sour. We threw in almost every warming, refreshing ingredient we crave in the winter: peppers, garlic, ginger, lime juice, and rice. Amazingly, it all worked!
Lemon yogurt cake is very popular and you can find dozens of recipes online, especially Ina Garten's famous version that has a lemon infused syrup poured over the top. My go-to lemon yogurt cake is a slightly different recipe, but the idea of a syrup sure sounded good. What would happen if I used a little ginger and thyme instead of the lemon?
Notes: You can make this salsa-salad up to 2 hours ahead; cover and chill.
Grilled chicken breast dipped in buffalo sauce with blue cheese dressing, lettuce and Vlasic® Ovals Hamburger Dill Chips
This stir-fry is good with cooked rice, or try it over a bed of shredded Napa cabbage.