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Arty British food-design/architecture team Bompas & Parr worked with an explosives expert to come up with an edible ingredient to add to Jell-O that would cause it to glow in the dark. Turns out when you make the jiggly dessert using tonic water, it will appear to glow if you shine a black light on it because the quinine in the tonic water is UV reactive. Here’s B&P’s recipe for their eerie, boozy jelly, just in time for Halloween.
Warmed with a hint of cinnamon, these delicately sweet cookies have a slightly sandy texture and taste great with a glass of Moroccan mint tea.
Since Whitley Neill gin gets its signature tanginess in part from the fruit of the African baobab tree, this sweet, sour, and spicy apéritif takes its name from a song by Senegal?s legendary Orchestra Baobab.
Time: 45 minutes, plus at least 2 hours to chill. In the Philippines, garlic fried rice is a staple for breakfast, but chef Tim Luym serves it for dinner too. He loves the chewier texture and higher nutritional content of brown jasmine rice compared with white.
These 5-ingredient basic chocolate cupcakes are super easy to make and perfect for chocolate lovers. To make the Chocolate-Mint Cupcakes pictured here, top with Chocolate Buttercream frosting and sprinkle with choppped crème de menthe mints for a pretty presentation and fantastic flavor.
The Twist: A short-order breakfast special gets an easy hands-off finish in the oven.
You'll need 2 (9-inch) round cakepans that are at least 2 inches deep for this cake. If your pans are only 1 1/2 inches deep, use 3 pans, and reduce baking time to 25 to 30 minutes.
Feel free to use cooked chopped broccoli in place of the green onions in this recipe.
This hearty meatless chili is packed with chickpeas, canned tomatoes, carrot, celery and onion and flavored with spices that are prevalent in Moroccan dishes: cumin, ginger, turmeric, cinnamon and red pepper. This recipe proves that you don't need meat for a satisfying and filling chili.
This crunchy salad from Elizabeth Karmel's Taming the Flame (Wiley, 2005), is a cool counter to smoked meat. This recipe first appeared in our June/July 2011 BBQ issue.
This decadent-seeming chocolate biscotti recipe is actually pretty healthy and features good-for-you ingredients like whole-wheat flour, flaxseed, and unsalted almonds.
Time: 1 1/2 hours. If we could have only one other dish besides turkey for Thanksgiving, this would be it: Hunks of juicy sausage, good bread, and lots of chard—a stuffing that works as a side dish too. Former Sunset food editor Jerry Anne Di Vecchio got it from her mother-in-law, and it's just as appealing now as it was 42 years ago.
At Frasca in Boulder, Colorado, Lachlan Mackinnon-Patterson preserves his own tuna in olive oil to make this terrific tuna salad, brightened with tangerine and green olives and served on garlicky grilled bread.
Honey amplifies the natural sugars of the caramelized vegetables in this dish. If you can't find tupelo honey, substitute another medium-color, floral variety, such as dandelion, loosestrife, or orange blossom.
This Polish cream cake dessert was renamed papal cream cake or kremówka papieska (kreh-MOOV-kah pah-PYESS-kah), when it was learned Pope John Paul II loved it. Last December, I had the honor of meeting Karol Hagenhuber (now living in Indiana), who attended Marcin Wadowita high school in Wadowice, Poland, with none other than Karol Wojtyla, who later became the cardinal of Krakow and then Pope John Paul II. Wadowice is in southern Poland, about 50 km from Krakow. "My father had a bakery in Wadowice, and Karol would come in several times a week for kremówka," says Hagenhuber. Here's a larger photo of kremówka papieska.
Mini beef burgers with grilled onions, sweet and spicy pickle sauce and Vlasic® Ovals Hamburger Dill Chips
Add corn muffins to this three bean chili recipe, and you've got yourself a meal.
Serve with couscous, pasta, or rice. Prep and Cook Time: about 30 minutes.
Use this recipe along with our Royal Icing to make the following decorated holiday cookies: Partridge-in-a-Pear-Tree Cookies Snowman Cookies Reindeer Cookies Santa Claus Cookies Marbleized Peppermint-Candy Cookies (not pictured) Snow Globe Cookies (not pictured)
This Venezuelan specialty is sandwiched between two slices of crispy fried plantain.This recipe first appeared in our April 2011 special Sandwich Issue with author Mauricio Velázquez de León's article South of the Border.
Pork tenderloin is a very tender cut of meat, perfect for stir-frying. With the addition of a few precut items from the grocery produce section or salad bar, this dish comes together very quickly.
Coconut cakes are always showstoppers at family gatherings. Package all that delicious dessert flavor into a pint-sized liner for a single-serving treat that's a guaranteed crowd pleaser. Instead of paper liners, use the shiny kind instead to dress the cupcakes up.
Serbian Christmas Eve or badnje vece wouldn't be the same without a hot toddy known as vruca rakija. This potent hot drink is made with caramelized sugar, slivovitz (plum brandy) and water. Every family and church group has its closely guarded recipe. After the traditional Christmas Eve vespers service and Yule log or badnjak burning, a great meatless meal is enjoyed with a sip of vruca rakija. Here is a larger photo of St. Sava church (Merrillville, Ind.) members cooking up a batch of vruca rakija. Makes 10 servings of Serbian Hot Toddy or Vruca Rakija
This is the easiest way to prepare and serve several individual portions.
You can also bake the chocolate filling in your favorite homemade pie dough or a ready-made frozen 9-inch pie shell; you may need fewer pecans.
Crisp, thin chocolate wafers are key to this no-bake dessert, layered with chocolate pudding and banana slices
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.
Refrigerated pie dough makes this classic pumpkin pie recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.
Ukrainian Easter bread or paska (which means Easter) is a slightly sweet egg bread that can be decorated with religious symbols. It's taken to church on Easter morning in a special basket with other foods to be blessed. Slovaks also serve paska at Easter but this is not to be confused with the molded Easter cheese dessert of the same name. Ukrainians also feature babka for Easter but instead of the fluted shape favored by the Poles, theirs looks more like a Russian kulich. See Easter Breads Across Eastern Europe and Easter Bread Recipes Around the World. Makes 1 large Ukrainian Easter Bread
Serve this salad with crispbreads and red pepper hummus for a light summer meal. Prep: 9 minutes; Cook: 2 minutes; Other: 5 minutes
This trifle is a Christmas tradition at our house ? and it looks amazing when it's finished! It takes a bit of time but is well worth it. Make sure you allow each layer time to set completely in the fridge.
We like to serve this seasoning in small bowls with crudités or roast chicken.
Swapping the hollandaise sauce for a sour cream mixture and cooking the eggs in spinach makes for an easier, updated take on the classic. What to buy: Crème fraîche is a naturally thickened fresh cream with a tangy flavor and a rich texture; it doesn’t curdle or separate when heated. If you can’t find it, sour cream is a decent substitute. This recipe was featured as part of both our Winter Cabin Fever story and our Supercharge with Superfoods photo gallery.
Make a meal of this comforting soup by adding crackers or warm bread.
The perfect finale for a warm summer night. Store-bought meringue cookies add crunch, while pistachios lace the layers with nutty sweetness. Prep and Cook Time: 40 minutes. Notes: For convenience, prepare vanilla cream and berries through step 3 up to 3 hours before serving. Cover and chill separately until ready to assemble. Or, prepare the parfaits entirely and refrigerate, uncovered, for up to 1 hour before serving.
The vinaigrette and hard-cooked eggs can be made ahead to cut down on day-of prep time.
"My ultimate starter salad would celebrate the produce of the season and make a knockout-gorgeous addition to the table, so I developed this one using fresh orange juice, multicolored beets, and--for good measure--some creamy, tangy goat cheese." --Timothy Q. Cebula, Associate Food Editor
This make-ahead recipe keeps in the refrigerator for up to four days and up to two months in the freezer. For a main dish option, add cooked, diced chicken or turkey breast to the pot in the last 20 minutes of cooking. Serve garnished with a dollop of sour cream and chopped cilantro.
Prep and Cook Time: 20 minutes.