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If you like pimiento cheese, you'll enjoy this recipe. Keep the sandwiches well chilled so the cream cheese spread will remain firm. Sturdy, whole-grain bread works best.
Serve this dish with pinot noir. Briny olives, sweet grapes, and rich salmon match well with the wine's balance of earthiness and acidity. Substitute picholine or other green olives, if necessary.
Add heat and smokiness to this robust chili with a hint of chipotle chili powder. This Southwestern seasoning is made by grinding smoke-dried jalapeños into a powder. Look for it in the spice aisle along with regular chili powder.
Sweet corn is a favorite ice cream flavor in Mexico, where the kernels are usually stirred in whole. We've grated them to extract their sweet, milky liquid and used the kernels and liquid as part of the custard base. Prep and Cook Time: 40 minutes, plus chilling and freezing time.
A bubbling artichoke dip brings a sense of indulgence to any gathering. An assortment of winter-vegetable crudites adds unexpected freshness and crunch.
Serve this beef curry for the first dinner at camp. You can prep the ingredients at home and cook the rice later.
Whether it’s a last-minute party dish or a quick snack you’re looking for, this marinated mushrooms recipe is easy, healthy, delicious. Simply sauté the vegetables, simmer them with wine and herbs, and then allow the flavors to develop overnight. It’s as simple as that.
Both this and eggs Benedict are popular throughout the day, not just for breakfast or brunch, no doubt because of the perfect combination ingredients - poached egg and spinach, or ham on an English muffin topped with buttery hollandaise. For Eggs Benedict, instead of spinach top the toasted muffin half with a slice of high-quality smoked ham.
Prep: 30 min.; Bake: 1 hr., 25 min.
Ricotta baked with cheese and herbs is a fast, simple appetizer ideal for entertaining. Serve it alongside cured meats and crostini or crackers. Since the ricotta is the star here, be sure to use good-quality or homemade cheese for the best flavor and texture.
Top oven-roasted asparagus with slivers of toasted almonds for a quick and easy side dish.
Stir-fries aren't usually the well-edited dishes you think about and shop for in advance. They are frequently renegade, use-up-what's-in-the-fridge meals, which is part of their charm. But not so with this recipe. We deliberately chose these ingredients, using pork tenderloin where we'd normally throw in chicken and adding lots of green...
This pear loaf cake recipe is a vanilla loaf cake made with butter and vanilla, along with chopped pears and brown sugar cinnamon streusel.
Filled with soft raspberry ice cream, this rolled angel cake should be kept in the freezer. When ready to serve, unwrap the roll, dust lightly with confectioner's sugar, slice, and plate. Let the slices stand 25 to 30 minutes to soften (you can do this just before serving the main course), then spoon the glazed strawberries alongside. Note: For an accurate measure, weigh the frozen raspberries instead of "eye-balling" half a package. I keep a kitchen scale handy for just such purposes.
This kid-friendly recipe is a takeoff on macaroni and cheese; it makes a large batch that holds well for two or three days. Serve with pickled jalapeño slices for grownups who like spicy food.
Definitely not a salad green, broccoli rabe needs cooking to round out its flavors. This rustic soup is an excellent way to do so. But before you add the greens to the pot, clean them thoroughly. After cutting broccoli rabe as indicated in the recipe below, place it in a large bowl of cold water and agitate it to loosen dirt. Lift the broccoli rabe from the bowl (leaving dirt and silt behind) and repeat if necessary.
Mara des Bois are small, wildly aromatic strawberries. Pastry sous-chef Michael Brock of Los Angeles's Boule layers them in a stellar napoleon with crisp puff pastry and pillowy lemon verbena cream.
These juicy cheeseburgers, served with an onion-seasoned dipping sauce, are as easy to make as they are delicious!
Farina undergoes an unexpected transformation from hot cereal to airy pudding in this tart-sweet Latvian dessert, which is typically served with milk poured on top. This recipe first appeared in our May 2011 issue, with the article Riga Revisited.
This is one of the most classic and rewarding uses of stock. Beef takes on a new dimension of taste and lusciousness when braised in a beef stock. The braising liquid is then made into a sauce, further enhancing the rich beef flavor.
This stuffing is moist inside and crispy on top. The mix of chestnuts, bread, and apples marries fall’s best flavors without being too heavy. Game plan: The heat and time required to safely cook stuffing that’s packed into a good-size turkey usually results in a breast with the flavor of sawdust. The stuffing should be cooked to 160°F, the same internal temperature required for the turkey, so you’d think it would work perfectly. But when the bird is at 160°F and ready to serve, the stuffing (insulated against the oven heat by the bird) is still undercooked and needs at least another 90 minutes in the oven. Which is why preparing your stuffing separately, as done here, is ideal.
Make Giada De Laurentiis's spiced—and spiked!—coffee with Giada's blend ground coffee ($7 for 12 ounces; Giada De Laurentiis for Target).
This recipe was one of Rollie Wesen's signature dishes at Rivers restaurant in Portland, Oregon. He bones just-caught trout without detaching the fillets from the heads and tails. We've adapted the recipe for easier-to-find trout fillets.
Scott Morrison's mixologist friend Cyrus Keyhari created this recipe for Socialista, a trendy Havana-themed restaurant and nightclub in Manhattan's West Village. The name of this margarita-like cocktail means "the point of grapefruit," referring to Keyhari's belief that citrus-based cocktails have an affinity for spicy food.
This easy, foolproof chocolate mousse recipe can be made with semisweet or milk chocolate, and prepared up to two days in advance. The oil helps to keep the chocolate from seizing. Just remember not to stir until the cream is added! Serve it in parfait glasses or dress it up by placing scoops of mousse between thin cookies for a napoleon effect. This recipe is perfect for an intimate dinner for two, but it can be doubled or tripled to good effect. Here's a larger image of this chocolate mousse recipe. Makes 2 servings of Easy Chocolate Mousse
Our simple soup really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make the chowder year-round. You can even use frozen corn, though fresh is best.
Inspired by the grilled pineapple she'd had at Rodizio Grill, a Brazilian restaurant in Salt Lake City, TJ Marsh created this winning salad for one of our reader challenges. Pre-slicing steak is a great way to get long-marinated flavor in a short amount of time.
The caramel notes of brown sugar tame rhubarb's tang. If you've frozen the sorbet overnight or longer, let it stand at room temperature for 10 to 15 minutes to soften before scooping.
The only thing better than French Toast is turning it into a soufflé. Make this dish for brunch or surprise your kids with this treat in place of the standard French Toast. A firm white bread produces the best texture in this make-ahead breakfast casserole.
Commonly served during merienda (afternoon tea) in Cuba, this sandwich of turkey, jam, and cream cheese on a roll is sweet and savory all in one. This recipe first appeared in our April 2011 special Sandwich Issue with author Christopher Tan's article Special Treats.
The frosting takes this red velvet cupcake recipe from great to fantastic. The secret? Use real butter and real cream cheese. The results are mouthwateringly good.
One of the most popular pita sandwiches is the falafel pita. Piping hot pita, stuffed with vegetables, crisp falafel, and tahini sauce, it is the ultimate lunch or light dinner.
This Polish pineapple crumb cake -- placek z ananas y kruszonka -- was a favorite of my maternal busia. She had never had pineapple before emigrating to the States even though it was being eaten in Spain as early as the 1500s. As you might expect, it was only available to the aristocracy and gram was definitely of peasant stock. Her first taste of this tropical fruit and she was in love. She adored upside down cake and this simple, moist dessert that can be served after any meal (even breakfast). Here's a larger picture of pineapple crumb cake. Freeze leftover egg whites and save for leftover egg white recipes.
This trout dish turns smoky and succulent in a stove-top smoker. This recipe first appeared in our June/July 2011 BBQ issue along with our story Classic 'Cues.
It’s debatable whether chicken noodle soup can cure the common cold, but it’s undeniable that it makes you feel better. The aroma of the simmering chicken, vegetables, and herbs alone will soothe anyone’s aching bones.
Matthew Dillon makes this recipe with octopus, but it's also super with squid, which cooks more quickly and is easier to find. The accompanying green sauce is incredible: It's loaded with flavor from anchovies and capers and an abundance of fresh herbs, and it's terrific on everything from seafood to pork to chicken.
, canned foods can definitely pale in comparison (to say the least). But they have their time and place too!
Every culture seems to have their own version of bread pudding, even in the Caribbean. Spanish speaking islands call it pudín de pan. This sweet dessert is an excellent way to use up stale bread before it spoils.
While some wines are a hard match for vegetables, Syrah works really well with earthy and herbal veggies like eggplant, zucchini, and bell peppers--especially when they're grilled. French Syrah in particular makes the ginger in this dish pop. Prep and Cook Time: about 30 minutes. Notes: To toast pine nuts, bake in a 325° oven, shaking pan occasionally, just until beginning to brown, about 8 minutes. Grill the vegetables before the flank steak, then finish the salad as the steak cooks. If grilling over charcoal, you may need to add a few more briquets before grilling the steak.
When you think of rhubarb, typically strawberries and dessert come to mind. But rhubarb is actually a vegetable, and deserves a role in savory applications as well. This braised chicken dish is sweet with a touch of honey, but it’s mostly sour thanks to rhubarb’s distinctive tart flavor. Adding the rhubarb toward the end of the cooking time keeps its flavor and texture intact.