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Nom Nom Nom.
Prep: 15 min.; Cook: 3 hr., 40 min.; Stand: 15 min. This cake will look like it needs to cook just a little longer, but by the time the topping is set, it's ready to serve.
"My great-grandmother won so many blue ribbons with this cake," Katie Lee says. "I love to serve it with peaches, because the cake sops up the juices so nicely." It's tough to imagine beating the 16 egg whites by hand, as Pearl used to do...until the day this recipe won her a KitchenAid stand mixer.
The key to making these meatballs is to brown them first in a skillet and then braise them in a sauce of red wine and tomatoes. Serve them with crusty bread or spaghetti to sop up the sauce.
We'd serve this with warm naan bread. If you don't have curry paste, you can use curry powder instead; just add it after sautéing the onion so it doesn't burn.
Comice pears work best, but almost any variety can be used. Toasting the walnuts imparts a deep nutty flavor that contrasts with the maple syrup.
Control the heat by increasing or decreasing the number of chiles; be sure to have good ventilation over the stove when pan-roasting them. If you have two large cast-iron skillets, save some time by using both at once. We served this deep, dark chili with traditional garnishes: shredded extra-sharp cheddar and Monterey Jack cheese, sour cream, chopped cilantro, and guacamole.
Tomatoes are usually the main ingredient in this Spanish-style chilled soup, but this version features fresh seeded watermelon. Watermelon, like tomato, is a great source of the antioxidant lycopene.
A combination seen on burgers, baked potatoes, and even macaroni and cheese, smoky bacon and sharp cheddar are a natural fit inside a spicy chile. Surrounding everything with more cheese doesn’t hurt either. This recipe was featured as part of our Jalapeño Popper Recipes photo gallery.
Notes: If the nut flour is not available, use 1 cup pecans: bake in a 350° oven until golden under skins, about 10 minutes, then whirl in a food processor until finely ground.
Berry cobbler can be thrown together in minutes if you start with a store-bought pie crust. Any combination of berries, with the exception of strawberries (too watery), will work, so use what’s in season and ripe. Pair the cobbler with some vanilla ice cream, and an easy summer dessert is ready for the table. If you’d like to make your own Basic Pie Dough, roll it out into a 10-inch round approximately 1/3 inch thick. To see this recipe with illustrated steps, check out The Basics: How to Make Berry Cobbler.
This bright, nonalcoholic drink can also be made with pomegranate, cranberry, or grape juice.
Layer upon layer of flavor infuses this stylish yet deeply comforting dish.
The spice rub and glaze would also work well with chicken.
This curry hails from the Indian region of Punjab. The cardamom pods puff up to almost twice their size and float to the top, so they're easy to find and discard before serving. In just one serving, you get close to 10 grams of fiber, thanks to brown rice, chickpeas, tomatoes, and plenty of onion.
The pressure cooker creates creamy risotto in a hands-free way. We tried this with Carnaroli and Arborio; we liked the forgiving nature of Carnaroli, which remained al dente, while Arborio rice produced a softer grain in the cooker. Don't worry if the rice is a tad runny after cooking--it thickens as it stands before serving.
If you love fried pork chops, try this recipe. Why it's better for you: Tenderloin is low in fat, and this recipe is "fried" with just enough heart-healthy oil for the crispy crunch you crave!
Use leftover vinaigrette as a salad dressing or marinade for chicken or vegetables.
Bread is never absent on a Spanish table. It is such an integral part of any Spanish meal and comes in many different forms. This easy Spanish bread recipe is a very basic white bread that is perfect for a beginning bread maker. Flour, water, salt and yeast are about all you need to make this delicious homemade bread. It can be formed into a baguette or "barra" as the Spanish say, or into one large round or several mini-rounds. From start to finish it takes about 2 hours.
This mouthwatering recipe from audience member Marjorie Johnson took home the blue ribbon at our first pie contest.
Give beef a break and try quick, simple salmon burgers. Combine salmon with red onion and fresh basil to make a hearty burger with less than 200 calories. Enjoy on toasted fococcia bread for a gourmet meal that’s ready in 10 minutes. Summer entertaining just got so much easier.
This magnificent roast, featured in ?The Wonders of Ham? (SAVEUR, December 2009), is simmered in beer before it?s baked?a practice favored by cooks in Savannah, Georgia. As with any country ham, this preparation calls for soaking the ham (in this case, in both water and brewed black tea) before cooking it, to remove excess salt.
Sunset reader Jayne Bohannon of Gunnison, CO, contributed this poofy oven pancake, suomalainen pannukakku, which is like a cross between a Dutch baby and a French clafoutis. Her Finnish great-great-grandmother used to serve it at for family gatherings at the spa she started in Berkeley, CA. Bohannon adds a berry swirl and fresh fruit on top. Try it for dessert or brunch.
Coffee and coconut are both important ingredients in South American cuisine. They also happen to be my daughter's two favorite flavors, so she suggested that I combine them for her birthday cake this year. The result was quite successful. The yellow cake has a touch of coconut flavoring, and the filling is dulce de leche (the same one that goes into these chocolate dulce de leche whoopie pies ) with sweetened dried coconut. The frosting is rich coffee buttercream.
Porridge is a staple in many households. Here in the Caribbean, we have a variety of porridges - cornmeal, oats, sago (tapioca), plantain, flour and barley. Cornmeal, oats and sago are the most popular of the porridges. Porridge is considered a body builder because of the heartiness of the dish. It is generally made thick enough to eat with a spoon. Served in the morning or in the evening, it is considered a meal by itself. Each household has its own recipe. Here's mine for Cornmeal Porridge.
Of all the Christmas gifts my mom has given me, the one I remember most and the one that is still with me is the tradition of cooking and eating on Christmas. I'm sure there were toys and books, and I remember something about a sought-after outfit from Esprit probably in the early eighties, but what sticks out most in my mind is the food. On Christmas eve we threw a tamale party, and the Christmas morning the tradition was a big spread of scrambled eggs, bratwurst, Mexican hot chocolate, and a braided Christmas bread from the tattered pages of a 1978 Sunset Magazine. Those breakfasts were gifts enough.
The beauty of this risotto is that two lobsters feed six people. Steam the lobsters, shuck them from their shells, then use the shells to create a quick and savory broth. This broth is the essence of the risotto, which brightens up in color, texture, and taste with the addition of the chopped lobster meat. This recipe was featured as part of our Healthy Risotto round-up.
Lavender has a clean fresh flavour and is surprisingly good in cooking, particularly with fish or tagines.
Prep: 5 min., Cook: 3 min., Chill: 3 hrs. These may be made up to a day ahead. Keep tightly covered with plastic wrap, and garnish just before serving.
These tasty little pizzas cook quickly. Have all ingredients ready before you start grilling.
We use the entire vanilla bean, so none of it is wasted: The seeds flavor the cheesecake, and the bean halves flavor the topping. Up to two months ahead: Both the cheesecake and the topping can be made up to 3 days ahead and stored separately in the refrigerator. Or make the cheesecake up to 2 months ahead and freeze. Before freezing, chill the cooled cheesecake in the pan for 2 hours; then wrap pan in a heavy-duty plastic wrap. Thaw the cheesecake in the refrigerator.
Sweet-hot pepper jelly and tangy pineapple preserves create an easy glaze for the ham.
This is a real blokey, gutsy yet simple pasta dish ? but saying that, girls tend to like it as well! It hasn?t really got a sauce of any description because all the flavor that comes out of the ingredients will stick to the pasta and that?s enough. I will even go so far as to say that this is one of my top ten pasta dishes! Re
Walnut oil adds subtle and delicate flavor. If you can't find it, use light olive oil. Cashews lend a crunchy texture and slightly sweet flavor, but you can use walnuts in their place.
Dress up your favorite storebought mayonnaise with fresh parsley, chives, basil, dill, and oregano for a delicious herb mayonnaise spread.
Notes: Grace Young's parents make their own broth with chicken, water, and fresh ginger, but canned chicken broth simmered with fresh ginger works well too. If cloud ears and lily buds are unavailable, substitute 1 cup finely shredded cabbage and 1 cup thinly sliced mushrooms and skip step 1; add cabbage and mushrooms to broth in step 4. You can prepare the soup through step 4 up to 1 day ahead; cool, cover, and chill. Reheat, covered, over high heat, then continue with step 5.