It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.
Nom Nom Nom.
The nice thing about this dish is that you have the lovely, cool salad contrasting with your warm or hot fish. It works really well and is beautifully refreshing. Feel free to use whatever fish looks nice and fresh, just ask your fishmonger to fillet and pin-bone it for you.
This drink should look fairly clear, with a slight orange tint from the Lillet and bitters. The taste is potent and aromatic, with a hint of bitter orange. This recipe was featured in our 2006 Killer Apps menu.
The combination of almond butter and pitted dates creates a smoothie that is as rich and creamy as a milkshake. This breakfast drink is a good source of vitamin E and bone-building calcium.
Grapes add polyphenol antioxidants, while the seeds and oil deliver vitamin E.
Get perfectly tender, juicy grilled chicken breasts by marinating the chicken in a simple mixture of olive oil, fresh lemon juice, and herbs and grilling over direct medium heat.
This recipe for cheese blintzes with mixed berry sauce is from " The Culinary Institute of America: Breakfasts & Brunches " (Lebhar-Friedman Books, 2005). Blintzes are nothing more than filled crepes or pancakes and are known as nalesniki in Polish, palacsinta in Hungarian, palacinke in Croatian and Serbian, among others. This would make a great breakfast or brunch dish as well as a dessert. Here's a larger photo of Cheese Blintzes with Mixed Berry Sauce.
Sticky apricots and pomegranate seeds hold onto a blend of warm spices; when you stir them into your favorite cereal or yogurt, they flavor the whole bowl.
More panforte than Fig Newton, these chewy bars are a combination of dried figs, honey, spices, and toasted nuts. They’re sturdy enough to slip into your pocket before you hit the slopes, and will keep you energized all day long. Special equipment: Use a candy thermometer to know when the honey mixture is done cooking. Game plan: Hazelnuts are typically sold with their thin, dark skins still attached. You can easily rub the skins off with a clean kitchen towel after toasting the nuts. Don’t worry if there are a few bits left—they’ll add color and flavor. To crush the fennel seeds, seal them in a plastic bag, place them on a countertop, and tap on them using the bottom of a pot or a rolling pin until they are lightly crushed. You can also use a mortar and pestle. This recipe was featured as part of both our Winter Cabin Fever story and our Supercharge with Superfoods photo gallery.
Like pasta, risotto can have infinite flavor combinations. Consider this basic vegetable risotto a blank canvas; add wine, herbs, sautéed vegetables, or additional cheese to liven it up. To see this recipe with illustrated steps, check out The Basics: How to Make Veggie Risotto.
Quinces are high in pectin making them a natural for jams, jellies, preserves and butters. This unusual fruit is a cross between an apple and a pear in appearance but the taste is very astringent and needs to be cooked to bring out its flavor, when its pale yellow color will turn orangey-red. The initial cooking can be done in a pressure cooker, if desired. If sieving is a chore, peel the fruit before cooking. View this larger image of quince butter. Makes about 2 pints of Quince Butter
I must have made this torte hundreds of times when I first moved to London ? it was one of the first classic Italian dessert recipes that I learned to make and it?s great!
Fresh strawberries and whipped cream make this a lovely springtime dessert. A curl of orange rind adds a nice garnish.
Grilled pizzas topped with avocado, fresh spinach, and goat cheese are a California dream come true. Stretch the dough to whatever shape fits your grill most easily: round, oval, or even free form. Flipping a large round of dough on a hot grill can be tricky, so we made two smaller pieces and turned them over with tongs and a spatula -- no sweat.
One quick and easy way to make a side dish for a favorite steak or fish fillet is to grill some russet potato wedges until golden brown and tender, which takes only about ten minutes, and they need only a little butter and some fresh herbs to make them memorable.
This recipe for Hungarian dilled curd cheesecake -- kapros (dill) turos (curd cheese) lepeny (sheet) -- is a surprisingly delightful combination of sweetened cheese and dill in a no-rise yeast crust. Compare this recipe with Hungarian curd cheesecake recipe with a meringue topping and a sweet pastry dough crust. Here is a larger photo of Hungarian Dilled Curd Cheesecake.
Cachitos are little ham-filled, crescent-shaped rolls. Quite popular for breakfast in Venezuela, they are sometimes called Venezuelan croissants, but they have the rich texture of a dinner roll rather than the flaky texture of a true croissant. They are much easier to make than croissants too!
The mild tilapia is a perfect foil for the bright, zesty salsa. Serve a green salad and roasted asparagus on the side to make this dinner a celebration of healthy ingredients.
Make vinaigrette, toast nuts, and prepare greens up to two days in advance. Substitute walnut or olive oil if hazelnut oil isn't available. To reduce prep time, you can use bagged Italian blend greens.
Ideal for a picnic, this crispy corn-flake-coated chicken needs no utensils to be enjoyed. Marinating it overnight in rich buttermilk and a heaping dose of hot sauce makes for moist, flavorful, tender chicken with a kick of spice. What to buy: Kellogg’s Corn Flake Crumbs are the perfect size for coating chicken. If you can’t find them, you can use 5 cups of corn flakes cereal and process it in the food processor until finely ground or place it in a plastic bag and crush the flakes with a rolling pin. Game plan: If you cook the chicken just before leaving on your picnic, transport it warm, uncovered, in a basket lined with paper towels and foil. If you make it a day ahead, let it cool, then refrigerate it overnight. Pack the cold chicken in a covered plastic container lined with parchment paper. The chicken needs to marinate overnight, so start this recipe a day in advance. This recipe was featured as part of both our Mother’s Day Picnic menu and our Picnic Recipes photo gallery.
Why are baby carrots so often served in a sugar-laden sauce when roasting them brings out their natural sweetness? A quick roast and a toss in some mustard-laced butter and fresh herbs is all they need. Serve as is, with a salad, or as a side with this leg of lamb. What to buy: Don’t confuse packaged baby-cut carrots, which are mature carrots whittled into a smaller “baby” size, with fresh green-topped baby carrots. True baby carrots are immature, tender young carrots with their skin intact. Game plan: If the baby carrots are small enough in diameter, you can leave them whole; if they’re thick, halve them lengthwise. Peeling them is optional, but make sure you give them a good scrub. This recipe was featured as part of our Easter Dinner Dishes photo gallery.
This American chop suey is an easy one dish meal to prepare on a busy weekend day or any day. The ground beef mixture slowly cooks, then the cooked macaroni is added just before serving time. Serve this with biscuits and a tossed salad for a hearty and flavorful meal.
Here's a delicious way to ward off cold weather: Serve hot cider spiced like an apple pie. Season your cider with the same spices you would use in a pie-cinnamon, allspice, ginger, cloves, and nutmeg-then heat it up. If you'd like, pour in brandy for adults. Add a cinnamon stick to each mug for stirring.
Bizarrely enough for a chef, I really do take my hat off to Heinz, who have become the global brand of quality in the ketchup world. It?s such an everyday cupboard product that you?ve probably never thought to make your own. But if you?re growing tomatoes in the garden, or you catch sight of some really beautiful ones at the market in summer, just think how much of a treat it would be to offer your family or guests homemade ketchup. It?s great fun to make. And you can make different colors of ketchup using just yellow, orange or green tomatoes ? simply exchange the cherry and tinned tomatoes for the same amount of your chosen colored ones.
This silky pudding with fresh herbs and sweet sautéed leeks lies somewhere between a crustless quiche and a Spanish tortilla. This recipe was featured as part of our Resurrecting Easter Brunch menu.
Sicilian olives are large green olives marinated in herbs; you can substitute Spanish manzanilla olives. Accompany with orzo pasta and Chianti, if you're pouring wine.
A Reuben sandwich ranks high on my list of guilty pleasures. But a sandwich is often too much. Reuben potato skins—happily loaded with corned beef, Thousand Island dressing, and sauerkaut—are a snack-sized solution. What to buy: Look for potatoes in 5-pound bags, as they tend to be smaller in size than loose potatoes. Avoid green-spotted or sprouted potatoes—they contain the bitter toxin solanine. Game plan: Use the leftover scooped potatoes for mashed potato cakes, gnocchi, or potato soup. This recipe was featured as part of our Make Your Own Loaded Potato Skins project.
This recipe for mud pie is from Stone Barns pie-baking contest winner Lauren Amsterdam and her son Ty. Note: This recipe contains raw eggs, which should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.
Let your toddler help by: Pouring the measured ingredients into the food processor with your guidance. Placing the pepperoni slices on the pizza. Sprinkling the cheese on the pizza.
Ian Garrone collaborated with Allen Kuehn of the San Francisco Fish Company, Far West Fungi's Ferry Building neighbor, to create this earthy, elegant recipe. Briefly soaking the salmon in fresh orange juice before broiling it creates a deeply caramelized glaze that is so delicious you will never want to cook salmon any other way.
Other mix-ins include sliced black olives, chopped fresh parsley, chopped fresh chives, walnut pieces, chopped dill pickles, and capers.
. Panzanella is a rustic Italian salad and although we love more traditional versions with ingredients like fresh tomatoes, cucumbers, and basil, we thought we'd try roasting the vegetables this time. The result was sweet, earthy, and caramelized, with an added depth from the choice of herbs and bread.
Prep: 10 min. Serve this dressing over fresh garden greens or drizzle over steamed green beans, asparagus, or broccoli.
Maine's sunny coast is as close as your patio when you break into foil packets of buttery shrimp, cod, potatoes, and corn. Fill the packets up to a day ahead, refrigerate, and toss onto the grill when it's time to eat. Don't forget crusty rolls to sop up the flavorful sauce.
These colorful chocolate-dipped strawberries brighten up any dessert spread. Plus, kids love them. Game plan: You can dip strawberries in quickly melted chocolate, but there’s a chance that the chocolate will bloom (or separate), causing white streaks. To prevent this, we recommend tempering the chocolate. See our instructions for tempering here. This dish was featured as part of our Valentine’s Day All-Star Recipes.
Serve this simple roasted red pepper soup recipe with crusty bread and a simple green salad for a quick lunch.
If you're planning a small wedding or an at-home reception, stack two layers to serve 25 guests. Stylist Cari South incorporated an upside-down candy dish as the support between the layers. You can use an heirloom from your family or purchase a new one as a keepsake.
The contrast between the emerald asparagus and the black poppy seeds is striking atop the ravioli. If you can't find round gyoza skins, cut square wonton wrappers into circles with a 3-inch round cutter. Ricotta salata is a firm aged cheese with a sharp, slightly sweet flavor; substitute Parmesan if your supermarket doesn't carry it.