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Nom Nom Nom.
Pierce each sweet potato a few times with a fork, place in a pie plate with two tablespoons water, cover loosely with wax paper, and microwave at high five minutes or until tender.
The tuna is seared in this recipe, but you can serve it raw if you purchase sushi-grade fish.
If you can find them, large, bright pink watermelon radishes will look and taste great here.
A Dutch Baby, also known as a German pancake, is a mixture of eggs, flour and whole milk that gets baked in a heavy skillet until it becomes puffy and golden. In the terrific version here, Grace Parisi folds in fresh berries to create a wonderful summer dessert that's also great for breakfast.
Crab lovers will devour this creamy she-crab soup. Serve with flaky, buttery crackers.
The flavors of this salad meld as it chills. Be sure to prepare enough to have leftovers—it makes a great portable lunch.
This spicy vegetarian carrot and chickpea tagine is quite versatile. Increase the cayenne pepper for a fiery quality, or add a bit more honey and the optional raisins for a sweeter dish. Using half broth instead of all water will add some depth. Although tagines are traditionally served with Moroccan bread for scooping everything up like a dip, this dish works quite well over a bed of rice or couscous.
Prep: 12 minutes.
Pears mixed with cranberries and sweetened with brown sugar create a juicy crimson filling that gently bubbles up around the faux lattice, which has been brushed with apricot jam. You will need a 3/4-inch square cutter for the geometric pattern in the top crust of this pie.
Chez Panisse Co-Chef David Tanis calls this pork recipe, from his book Heart of the Artichoke, “the pork of your dreams.” We concur. Dried red chiles are rehydrated and puréed into a thick, spicy paste that is slathered on pork shoulder; the pork is then slow-roasted in the oven until it’s supertender. Tanis suggests serving it with cooked hominy. We also like it with rice, beans, in tacos, or in a sweet bun. Game plan: This dish can be made a day or many hours ahead and reheated. Check out Senior Food Editor Jill Santopietro’s tips for making this recipe in our CHOW
This stuffing is loaded with sweet prunes, tart apples, and savory sausage—a perfect accompaniment to roasted meats, especially goose. This recipe was featured as part of our story on The Last Kodachrome Christmas.
The Aviation Cocktail is a gin-based cocktail whose special appeal comes from the addition of maraschino liqueur. Previously headed for the endangered species list, the Aviation Cocktail seems to be having a revival thanks to the Internet. The Aviation was once regarded as the prince of cocktails, but the scarcity of maraschino liqueur nearly sent the drink into tippler’s oblivion. The name of this feisty Depression-era cocktail is supposedly linked to air travel of the time—a risky venture not for the faint of heart. Only the most traditional or serious bars still make the Aviation. This is one drink that home-bartending aficionados are dabbling in. Shake the Aviation hard enough that tiny flecks of ice float in the drink as soon as it is poured. Stay clear of the gooey syrup in maraschino cherry jars. It’s no substitute for the liqueur. This recipe was featured as part of both our New Year’s Eve Speakeasy Party and our Best Picture Cocktails story.
This recipe for hush puppies is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Serve this and a side of sour slaw with braised pork chops for a delicious meal.
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Give average chicken quesadillas new life with sweet peaches and spicy cheese. For the kids, try fontina or Monterey Jack instead.
Although traditionally made with an older bird, this French braise is great with supermarket chicken. You can purchase a whole chicken and cut it up (or have the butcher do so), or start with bone-in parts. Meat on the bone offers more flavor than boneless meat and holds up best in braises. An American pinot noir or French burgundy are tasty choices for this dish. You can serve in a bowl over mashed potatoes to soak up the sauce.
The sauce can be made in advance and reheated in the microwave. Place it in a 2-cup glass measure; microwave at high 1 minute or until heated, stirring every 30 seconds.
Prep and Cook Time: 1 hour. Notes: You can substitute 1/2 cup extra-virgin olive oil plus 2 teaspoons minced garlic for the garlic-infused olive oil.
Notes: If making up to two days ahead, cool and store airtight at room temperature; freeze to store longer.
A cake to please all chocolate lovers--dark chocolate layers under a blanket of creamy white chocolate frosting. Prep: 37 min.; Cook: 22 min.; Other: 10 min. Editor's favorite; Make ahead
Mixing up a big batch of sangría the night before a celebration is a great way to cut down on party prep time, but sometimes all you need is a glass or two. This recipe has all of the classic flavors but can be made in minutes instead of hours. This recipe was featured as part of our Wine Cocktails photo gallery.
Be sure to use true baby carrots with tops. So-called baby carrots sold in bags are often whittled-down mature vegetables; their texture will be too tough for this recipe.
To incorporate black-eyed peas into this dish, reduce black beans and kidney beans to 1/4 pound each; add 1/2 pound black-eyed peas. This recipe goes with Gorditas with Turkey Mole
Dinner doesn't get much simpler than this: Boil some rice and toss it with pesto, yogurt, and rotisserie chicken from the supermarket. Leftover cooked chicken or turkey will work just fine, too.
Shorter pastas like orzo generally cook faster than the longer varieties. In a pinch, use canned drained wild sockeye salmon—and flake with two forks—in place of the sautéed fillets.
These cupcakes, which are flavored with orange zest, can be made ahead and kept in airtight containers at room temperature overnight or in the freezer up to one week. Decorated cupcakes will keep at room temperature up to three hours.
Prep: 25 min.; Bake: 1 hr., 20 min.; Cool: 10 min.
An old-fashioned recipe that's perfect to share with your neighbors.
The port and mustard create a rich, sweet, and spicy sauce. Serve the steak and sauce over noodles to soak up every last drop.
The mildly spiced rice goes with Beef Curry with Toasted Spices and Lamb Shanks with Lime and Cilantro. Store leftovers separately from the lamb or beef. To reheat the rice, add a teaspoon or 2 of water, and microwave partially covered. The water will rehydrate the grains and make them fluffy again.
Try a variety of cookie cutters for a beautifully festive presentation.
The better the quality of chocolate you use, the better the results.
To drive home the point that oaked wines and smoky foods belong together, Marcia Kiesel tops rich, fatty grilled salmon with buttered andouille, a spicy, heavily smoked sausage that's used in jambalaya.
Prep: 10 min., Stand: 7 min., Fry: 5 min. per batch
This is a signature dish at Komi, where Johnny Monis slowly roasts the baby goat in milk until it's meltingly tender, then simmers it in tomato sauce before spooning it over fresh, eggy pappardelle noodles. The key to the dish is giving all of the elements enough time to come together: "We never serve our ragù the same day we make it," Monis says. "When the ragù is allowed to cool overnight, the flavor and texture completely change."
Summer is a great time to try new drinks and cold soups and salads. This recipe is a modern twist on gazpacho, the traditional cold soup from Andalusia, where it gets plenty hot! Orange juice and raspberries give the soup a fruity twist.
The uniform heat of a panini press gives these vegetable sandwiches just the right crispness. But they can easily be made without a press: Heat the panini in a heavy skillet (preferably cast iron) over medium heat, and set another heavy skillet on top of them as they cook.
The breadcrumb and Parmesan mixture forms a gratin-style topping that adds a light crunchiness. Bake this dish the night before, and reheat single servings in the microwave the next day.
The peppermint candies should be coarsely crushed in a large zip-top plastic bag by lightly tapping them with a rolling pin or heavy skillet (a food processor would just pulverize them). You can substitute regular unsweetened cocoa powder in the cookies.
Sweet raisins, crunchy nuts, spicy arugula—this couscous salad boasts an interesting array of flavors and textures. We include strips of roasted or smoked turkey to make it a meal, but you can leave them out for a meatless salad.