It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.
Nom Nom Nom.
Toasted pecans and maple syrup adorn this delicious pumpkin bread pudding. For more dessert recipes like this, see our complete bread pudding recipe collection.
If you can't find lemon verbena tea, use Lemon Zinger herbal tea.
This is a version of heringsalat (herring salad), which is traditionally prepared with herring, apples, and raw onions. You can substitute smoked trout for herring. Serve with a well-chilled lager and Brown Beer Rye Bread. Garnish with dill sprigs.
This is a true chocolate-lover's dessert: rich, thick puddings topped with chocolate wafer "dirt" and cookie "gravestones." Best of all, you can make the puddings with very little fuss using a microwave and a blender.
This soup features canned yellow soybeans, which give each serving 6.1 grams of soy protein. Using a Tuscan technique, the soup is seasoned with a battuto, a paste of turkey bacon and aromatics.
This creamy gratin bakes for 20 minutes, then finishes under the broiler to make the top beautifully browned and crunchy. You can also try it with broccoli.
Here, the traditional Irish meal of corned beef and cabbage is supplemented with turnips, carrots, and boiled potatoes. Serve it with a loaf of freshly baked Irish soda bread.
The best way to make salsa verde is to chop all the ingredients very finely by hand. It?s great served with grilled or roasted meat and fish.
To make this pie for 6 to 8 people, simply halve the recipe and make it in a 9-inch pie plate.
Try this fresh and flavorful Avocado Salsa as a side dish, a tasty topping to your tacos, or simply scoop it up with some tortilla chips for a delicious snack. This recipe goes with Black Bean Tacos
Semifreddo is Italian for "half cold." For the proper texture, the egg yolks must be beaten over enough heat so they emulsify -- but not so much that they overcook and start to scramble. For the whites, pasteurized eggs are the safest choice; just add an extra egg white and beat a little longer to achieve the desired stiff peaks. Per serving: 304 calories; 8 g protein; 4 g fat; 54 g carb; 2 g fiber.
This risotto is something very special. You will need a mixture of seafood ? try red mullet, monkfish, bream, John Dory, cod, mussels, clams, shrimp, and a little sliced squid. You can either use bought fish stock to make this risotto or you can have a go at making your own, as I do here. (Ask your fish store for the fish heads to use in the stock ? these usually go into the trash, so you shouldn?t be charged for them.) I?m going to make it in a slightly different way from the normal method, where I would fillet the fish before adding the bones and fish heads to the stock, so bear with me!
Here is a healthy recipe for traditional macaroni and cheese that uses four types of cheese to keep the cheesy goodness without all the fat and calories.
Prep: 20 minutes; Cook: 16 minutes; Total time: 36 minutes.
This king cake recipe is based on the original variation of the sweet, yeast-risen cake filled with cream cheese custard typically served at Mardi Gras celebrations. The colorful cake is always sprinkled with yellow (or gold, symbolizing power), green (faith), and purple (justice) sugar or frosting. Whoever gets the baby or bean in their piece of cake gets to be king or queen for a day. As with many fun rituals, there is a slight downside: the newly crowned monarch must furnish a king cake for everyone either the next workday or the next week, depending on the traditions of that particular group.
With a double shot of chocolate and hazelnut flavors, kids and adults will rave over these filled cookies. The espresso powder is optional, but it intensifies the chocolate flavor.
Serve a veggie-packed frittata for a meatless main dish that's ready in about 30 minutes.
Ik heb door de jaren heen al heel wat verschillende soorten tomatensoep gemaakt en dit is waarschijnlijk een van de eenvoudigste en lekkerste. Dit is de truc als je aan het eind van de dag naar de markt bij jou in de buurt gaat, heb je grote kans dat de tomaten in de uitverkoop zijn. Hoogstwaarschijnlijk denkt de verkoper dat ze overrijp zijn, maar waarschijnlijk zijn ze juist perfect om soep van te maken. Als je hier de kans niet voor hebt, kun je je tomaten het best twee of drie dagen van tevoren kopen. Maar bewaar ze niet in de koelkast, want als je dat wel doet, rijpen ze niet. Leg ze gewoon in de vensterbank. Als je keuze hebt uit verschillende soorten, moet je proeven ? je zult ervan staan te kijken hoe verschillend ze kunnen smaken, kies dus de lekkerste. De tweede truc is dat je ze heel langzaam kookt, waardoor ze lekker zoet worden. Je serveert de soep het best aan tafel in warme kommen of mokken met een stuk lekker, kersvers brood.
Brazil is famous for its pão de queijo - cheese rolls with soft chewy centers. Pão de queijo is made with cassava flour (tapioca flour), the ground root of the manioc plant. They smell wonderful when they are baking, and plump up into perfect round balls. Many recipes call for parmesan, but if you can find the Brazilian cheese queijo minas in your local Brazilian market, your pão de queijo will be even more authentic. Regular farmer's cheese or any other firm, fresh cows milk cheese work well in this recipe.
Look for focaccia in the bakery section of your grocery store.
Put this on the table with soft breadsticks and a dessert of vanilla yogurt topped with fresh berries. If you want wine, try chilled sake.
Consider using this chutney as a barbecue sauce, basting it onto meat on the grill. Or spread it onto a tortilla, top with sliced grilled chicken and goat cheese, and roll up.
Celebrate the best of fall flavor with this creamy pumpkin pie. This version of the classic Thanksgiving pie is a fluffier, less dense version of the original, so it's perfect for serving at holiday gatherings when you want a crowd-pleaser.
Soaking the carrot strips in ice water makes them curly and especially crunchy.
This recipe for Lithuanian rye bread was adapted from "Popular Lithuanian Recipes" by Josephine J. Dauzvardis (Lithuanian Catholic Press, 2000). It requires no starter but, instead, is "seeded" with cubes of fresh rye bread. The sponge must stand overnight, so plan accordingly. Here's a larger photo of Lithuanian no-starter rye bread. Makes 2 (9x5-inch) loaves Lithuanian No-Starter Rye Bread - Elenukes Rugine Duona
Mushrooms get a wallop of garlic and dill as they're softened into woodsy deliciousness.
This simple side is a classic crowd-pleaser. Toss cooked green beans with sauteed shallots, lemon juice, salt, and pepper, and top with crumbled bacon.
Bulgarian Bird of Paradise Bread - Khliab Raiska Ptitsa - is a yeast bread that gets its name from the decorative placement of cheese, ham, olives and red pepper on the top. If you like a thick slice of cheese as I do, the bread will have a sunken middle, which is OK. But the rising dough will be better able to support thin slices of cheese and ham so the entire top is puffed up. Here's a larger picture of Bird of Paradise Bread. Makes 10-12 servings of Bird of Paradise Bread
We cooked the rotisserie chicken in step 1 to warm the meat and crisp the skin. If roasting your own chicken, continue cooking it until skin is very dark, 10 to 15 minutes more.
For an adults-only party, consider spiking this drink with mint liqueur, such as peppermint schnapps or crème de menthe.
Cuban Fufu is similar to Mofongo Stuffing (a green plantain stuffing), but the recipe calls for ripe plantains. If you don’t like green plantains, you can make this sweet plantain stuffing mashed with bacon and onion. This recipe makes a sweet yet savory turkey dressing or side dish.
"This is my take on the Little Italy classic," says Mario Batali of the sausage and peppers that's a mainstay of the iconic Manhattan neighborhood and its annual street festival. Stewing the bell peppers in red wine gives them richness; so does a generous garnish of grated pecorino cheese. The stewed sausages and peppers are also delicious tossed with pasta.
The classic Italian basil sauce freshens a down-home favorite. Beaten egg whites give the grits a light, airy texture; the casserole will rise as it bakes but then fall shortly after coming out of the oven. Use caution as the grits cook on the stovetop; they tend to spatter, so stir them with a long-handled wooden spoon.
Notes: For consistency, cooks at Marston's in Pasadena, California, prefer canned Maine blueberries in syrup; we like fresh blueberries in their batter too. Serve these pancakes with butter and warm maple syrup.
This quatre quarts cake recipe makes a tender loaf, and features small, moist crumbs that hold together nicely for easy slicing and serving. This is the classic version of French pound cake, using only a touch of vanilla for subtle flavor. Feel free to sprinkle chopped nuts and dried fruit into the batter for your own delicious, signature cake recipe.
Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre. For the best texture, let the cheese cool before topping it with the syrup mixture. This recipe is by Everyday Food reader Kathy Quinn of Montclair, New Jersey.
Salting the cabbage and letting it sit helps draw out some of the moisture that plagues most coleslaw. And the dressing here is light and creamy with a vinegary punch. For some flair, add chopped fresh herbs like parsley, chives, or dill. To see this recipe with illustrated steps, check out The Basics: How to Make Coleslaw.
Spoon bread, a classic southern side dish, is actually more like a pudding than a bread. It's so soft, it can be served-and eaten-with a spoon.
For super-tender meat, marinate baby back ribs in beer and bake in the oven for three hours before grilling. These ribs grill for just 10-15 minutes, since they will have been almost cooked through in the oven.
Swiss cheese has a slightly sweet flavor that babies often like, but mild cheddar, cottage cheese, or mozzarella make good substitutes. Be sure to choose Swiss cheese labeled "baby Swiss" instead of "aged Swiss," which can have a very strong flavor.