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Nom Nom Nom.
This no-cook dinner recipe is packed with colorful vegetables and gets a flavor kick from its zesty vinaigrette.
This dip is also great with chicken skewers or vegetables.
In French, "hache" simply means "minced."
Category finalist: Sides & Salads
- a clever line of spices packaged in individual servings. It's a good gift for an occasional or novice baker. tsp spices asked if we would like to see a sweet and spicy recipe using their spices and we said, sure! Here then are Sweet Heat Brownies, full of chocolate and the tingling warmth of cinnamon and chile. There is also one secret ingredient that we really didn't expect in brownies...
The Champagne cocktail, an instant mood lightener, was the official drink of the "bright young things" who flitted through the novels of Evelyn Waugh. In this version, a scoop of sorbet takes the place of the traditional sugar and bitters and turns this classic into a delicious holiday slush.
This recipe goes with Moo Shu Pork With Mandarin Pancakes
Ian Schnoebelen takes cauliflower soup to another level by adding sunchokes (also called Jerusalem artichokes)—small, knobby tubers that taste sweet and crisp when raw, nutty and creamy when roasted. Schnoebelen cooks the sunchokes before pureeing them into the soup, which adds a wonderfully earthy flavor.
At the adorable regional-American Redhead tavern in Manhattan's East Village, the specialty is chef Meg Grace's stellar fried chicken. Other top new fried-chicken destinations: Art and Soul in Washington, DC, and BarBers Q in Napa, where every Sunday night is fried chicken night.
Martha's friend Salli LaGrone serves this traditional drink during the holidays.
Soda bread has been an Irish favorite since the late 19th Century when bicarbonate of soda was first used as a leavening agent. Soda bread has similar properties to traditional Australian bread "damper" and scones in that it is a quick bread. It can be made in under an hour without much fuss and tastes wonderful with a little butter and strawberry jam.
Make the most of Greek ingredients by marinating fresh shrimp in olive oil and Greek seasoning and grilling. Serve the shrimp in pita rounds topped with a savory yogurt spread, feta, cucumber, and tomato.
Note: If you use wooden skewers, presoak them in water 30 minutes to keep them from burning on the grill.
For dinner parties, Jing Tio makes a supremely juicy roasted chicken adapted from a recipe by chef Mohammad Islam of Hollywood's famed Chateau Marmont. Tio often carves this luscious bird at the table with a Japanese Nenox Corian "Sujihiki" chef's knife; he loves its weight and the shape of its Corian handle.
Although it's not cooked in a tandoor oven, this vibrant entrée has all the flavors of the traditional Indian dish, thanks to a long marinade.
If you like to toast weekend brunch with a bubbly Mimosa but want to change things up, this cocktail—a mimosa with a splash of cran—is perfect. And with its blushed color, it’s a great choice to drink during breakfast in bed with your valentine. This recipe was featured as part of our Valentine’s Day Breakfast in Bed menu.
Four large artichokes can be used instead, but they should be completely trimmed, leaving only the hearts.
Add your favorite baked beans to this menu for a complete meal.
Roasted peanuts and peanut butter chips add extra crunch and creaminess to these ubiquitous bake-sale favorites. What to buy: We’ve found Reese’s Peanut Butter Chips to be far superior to other products available. They’re creamy (not waxy) and packed with peanut flavor. This recipe was featured as part of our Family-Friendly Party Done Right photo gallery.
Oat bran, the outer casing of an oat, is high in fiber. Apples and applesauce make these healthful muffins sweet and moist. If making ahead, individually wrap cooled muffins, and freeze for up to one week.
These crêpes are simple to make and fill, and can be mostly done the day before.
For variation and added crunch, toast the pita wedges while you're preparing the chicken and bean mixture. For crispy wedges, split the pita rounds in half, coat the cut sides with butter-flavored cooking spray, and stack the split rounds. Cut the rounds into wedges, and place the wedges on a large baking sheet. Bake the pita wedges at 350° for 10 minutes or until golden and crisp.
Use any combination of vegetables you like for this riotously colorful side dish. To ensure all the vegetables are done at the same time, place the second pan in the oven after the first pan has been in for 20 minutes.
This halibut Provencal recipe, a classic French dish, features the bright flavors of Provence: garlic, shallots, fennel, tomatoes, olives, and fresh sage. Serve the seasoned fish, along with a generous helping of the pan sauce, over couscous or rice. Have a light lemon tart for a refreshing finish to the meal
Use any sustainable seafoods that look fresh. The key to squid is cooking it just until done. Any longer can cause it to turn rubbery.
A pair of these baked jumbo shells (conchiglioni)-filled with three cheeses and spinach-makes a great kid-size portion.
Grab a dainty dessert -- or two? three? -- whenever the urge strikes. Well wrapped, they'll keep in the freezer up to two weeks.
These coffee-flavored cookies have relatively small amounts of granulated and light brown sugar becasuse the coffee liqueur and the dark chocoalte kisses add a good bit of sweetness. Also, you might want to note that this is an egg-free recipe.
Time: 30 minutes. Both pomegranate juice and seeds go into this salad.
I am a huge fan of malt (a powder made from dried whole milk, malted barley and wheat flour) and think it’s a great addition to most ice cream flavors: banana, strawberry and chocolate, among them. Malt (aka malted milk powder) is sold in most grocery stores and is well loved for its use in a popular milkshake flavor made from vanilla ice cream, whole milk and a scoop of malt powder. Serve with roasted plums or apricots or garnish with chocolate chips, toasted or fresh coconut or tiny marshmallows.
Curry paste and coconut milk spice up a simple chicken and vegetable stir-fry. Once the ingredients are prepped, the cooking goes quickly, so have everything ready before you heat the pan.
Prep: 30 min., Freeze: 1 hr.
Allowing bread to soak in custard batter for a full hour is the secret to a good bread-and-butter pudding.
Berber women sell loaves of dense and crusty bread in market stalls throughout Morocco. In this recipe, thickly slicing the olives before placing them on the unbaked bread allows the briny oil from the cut sides to seep into the dough.
To illustrate grilling's versatility, Raichlen prepares a richly flavored whole head of cabbage that cooks slowly over moderate heat while covered. This preparation is a showpiece.
These delicious cinnamon rolls are easy to make with the help of your bread machine.
This classic herb blend calls for dried herbs.
John Folse, who owns the New Orleans-based specialty-food company Chef John Folse & Co., learned all about Cajun ingredients while growing up in a trapper's cabin in St. James Parish, Louisiana. After opening his first restaurant, Lafitte's Landing, Folse sought out a hot sauce that he could use in his elegant French-Cajun dishes. He automatically thought of the long skinny bottle of Louisiana Hot Pepper Sauce that was a staple on his family's dinner table because it seemed to go with everything. Folse located that sauce, but found that he liked a newer Tabasco-mixed chile version, called Louisiana Gold Pepper Sauce, even better. He particularly liked that it's pure chile flavor was not masked by the addition of vinegar which he thinks interferes with the subtle flavors of foods like the buttery crab and andouille sauce that tops the succulent sautéed snapper here.
Fall is prime cookie-baking time — especially for rustic, crowd-pleasing cookies. It is not time yet for the elaborate traditions of Christmas baking, but we want sweet pleasers for lunchboxes, bake sales, and munching with a cup of hot tea. Meet our latest favorite: Peanut butter oatmeal cookies with a dollop of chewy, melting chocolate fudge on top.