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Couscous can be a tad bland without the help of some big flavor boosters. Here, a quick dressing of piquillo or pimento peppers is blended up with a little vinegar and smoked paprika. Toss in some salted almonds and briny olives and you have a zingy picnic side dish to go with grilled steak and some sangría.
Still-warm quinoa gives off just enough heat to barely wilt the spinach in this side-dish salad.
We've perfected this classic candy with easy microwave directions. Follow the cook times closely based on the wattage of your microwave. Munch on half of the brittle, and use the rest in Brown Sugar Cake with Peanut Buttercream and Brittle Topping. This recipe goes with Brown Sugar Cake with Peanut Buttercream and Brittle Topping
Chef Garces folds truffle oil into smashed potatoes to make them even more irresistible. What to buy: Fingerling potatoes are white potatoes with a thin skin. They can be found in gourmet grocery stores and at farmers’ markets. If you can’t find them, use Yukon Gold potatoes instead. Truffle oil can be found at gourmet grocery stores. This recipe was featured as part of our Suckling Pig for the Holidays menu.
This rice packs a lot of flavor with the tanginess from tomatoes and the smoky, earthy flavor from roasted green chiles.
Golden roasted potatoes are a great match for the hens, which are flavored with basil and Parmesan. Use kitchen shears or a sharp knife to split the hens.
I tried this fantastic Mexican corn at a basement Mexican restaurant in New York. We ate loads of amazing Mexican food but it was these snacky corn on the cobs which really stuck in my mind. Barbecuing the corn gives it the most wonderful sweet and smoky flavour, and with the heat from the chile and the saltiness of the cheese, you're onto a real winner. Make these for your mates at a barbecue and they?ll never forget it!
This recipe for Polish pineapple chicken salad has an additional interesting ingredient - corn. I use broiled, grilled or baked chicken breasts, but a combination of white and dark meat can be used. It's an ideal dish for leftover chicken, and makes a perfect warm-weather main course salad. Just remember, everything in a Polish salad is finely diced. Here's a larger photo of Polish Pineapple Chicken Salad.
Prep: 15 min. For a more casual presentation, toss together all the salad ingredients, and serve the Sesame Won Ton Crisps on the side.
When it comes to hot sauce, our photographer, Chris Rochelle, likes it fiery. For the faint of heart, we suggest using his sauce as a light seasoning in things like chili, tacos, eggs, hummus, and curry. A little goes a long way. This recipe was featured as part of our DIY
Soak corn husks in a cooler of water before grilling to prevent the husks from burning. After grilling, drain water, and put corn back into cooler for up to 20 minutes to keep warm until ready to serve.
Serve with steamed or roasted asparagus.
This easy recipe for cream cheese mashed potatoes is a great way to jazz up simple weeknight meals.
If you visit a farmers’ market, you’ll often find beets sold with the greens still attached. It may seem like those leafy bits are just adding weight on the scale, but they’re great quickly wilted down, as in this pasta dish. Game plan: If you buy beet greens that are still attached to the beetroots, be sure to cut the greens off as soon as you get home or they will pull the water from the roots, causing the beets to shrivel. When cooking the greens, you probably won’t be able to fit them into the pan all at once. Add as many as will fit, let them wilt slightly, then add a few more until they are all in the pan. This recipe was featured as part of our Cooking with Winter Ingredients photo gallery.
Bring out leftover or store-bought roast beef and wrap up dinner plans. The meat is rolled with mango, pepper, and onion for a light meal that tastes of the tropics; serve herbed black beans on the side.
Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay. This recipe first appeared in our May 2011 issue, with the article The World of Satay.
Notes: You can make this salad up to 1 day ahead; cover and chill. Bring to room temperature before serving, and season to taste with additional vinegar, salt, and pepper.
Making Peach Fritters, a sweet fried dough, is a perfect way to use-up the rest of those summer peaches.
The parfait can also be assembled in one large glass bowl.
Frank Stitt, the chef and owner of Bottega and Highlands Bar and Grill in Birmingham, Alabama, adores this versatile cut of pork. It can be sliced into chops and cooked individually or roasted whole and carved at the table.
An aromatic, slightly piquant spice rub breathes new life into pork chops, but the sweet-sour cherry sauce is what makes this recipe a keeper. Game plan: The cherry sauce would be equally delicious served with lamb or duck. A bonus is that the sauce can be prepared while the chops cook, making for a quick weeknight meal. The spice rub can be made ahead and stored at room temperature for up to 3 months. It’s also great rubbed on lamb or beef. This recipe was featured as part of our Easy Weeknight Dinners photo gallery.
If you can't find whole wheat pastry flour, increase the all-purpose flour to 1 3/4 cups and use 1/4 cup whole wheat flour. Martina Webb, Sterling Heights, Michigan.
Serve half of dip first, keeping remaining half warm in saucepan.
The artichoke’s lesser-known cousin, the cardoon was considered a delicacy by the ancient Greeks. Its large stalks require extra effort but impart a bitter, earthy, distinctly vegetal flavor that’s sure to win over artichoke-lovers. What to buy: Cardoons are most commonly found at farmers’ markets. Look for stalks that are free from blemishes and don’t show signs of wilting. Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets. This recipe was featured as part of our Fall Ingredients photo gallery.
Fava beans must be shelled twice. First they're removed from their pods, then blanched, cooled slightly, and pinched to remove the outer skins. Fresh beans taste the best, but canned fava beans will also work when fresh are out of season. Look for sun-dried tomato paste with the other tomato products in the supermarket.
Making your own bread cubes is easy and yields delicious results. You can prepare the toasted bread cubes two to three days before Thanksgiving; store at room temperature in a zip-top plastic bag. If there's space in the oven, bake the stuffing while the turkey roasts. Otherwise, bake it in the morning, and reheat it while the turkey stands.
Mashed Parsnips and Potatoes make a fine side dish to soak up the extra gravy.
The sweet potato keeps its superfood status in this healthy recipe for oven fries. A sprinkling of grated orange peel adds a zesty note.
This dessert combines the best features of two ingredients into one great cake: the texture of grated carrots and the moistness of pumpkin puree. Feel free to substitute your favorite cream cheese frosting for the citrus glaze.
These truffles are refreshingly simple: Just melt chocolate with cream, stir in all things orangy, let the chocolate set up, and roll into petite bites. Serve them to your sweetie for brownie points, or as a stellar finishing touch at your next cocktail party. What to buy: Look for marmalade with lots of zest to ensure you’ll have a chewy orange bit in every bite. We like St. Dalfour brand. Game plan: The truffles can be made up to 2 days in advance and stored in an airtight container at room temperature. Their orange flavor diminishes a little each day, though, so they’re best the same day they’re made. This recipe was featured as part of our Academy Awards Cocktail Party menu.
The ultimate dump-and-stir cake, this dessert requires no skill to make yet bakes up into an impressive three-layered treat with a crusty top, a cakey middle, and a chocolaty pudding bottom. Game plan: If you want a strong coffee flavor use a darker, more heavily roasted coffee. But keep in mind that the stronger the coffee, the weaker the chocolate flavor will be. This recipe was featured as part of our Cold-Weather Comfort Food Menu.
Peanut butter sandwich cookies become the crumb crust for these hunky bars loaded with chunks of candy bar.
Quince, a vibrant cousin of the apple, mingles well with spiced and sweet ingredients. The fruit is poached in a wine-spiked syrup, which coats it as it bakes.
The flavors of fennel and sweet oranges balance the peppery notes of the watercress and radishes.
To quick-soak the beans, cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Then continue the recipe with preheating the oven. Just one serving of this side goes a long way toward helping you reach your daily fiber goal.
Time: 30 minutes. These pears are so beautiful, it's hard to believe how easy they are to make. You can also try the recipe with white wine or apple juice instead of the red wine, but the pears won't have the same pastel color.
You'll find this recipe for carnitas, or "little meats," easy on your budget. It calls for pork butt, which is an inexpensive cut of meat, and easily serves half a dozen diners.
. Here's one last treat: Airy, barely-there angel food cakelets that practically melt in your mouth, topped with a puff of meringue icing colored pink without a single drop of food dye.
The unbeatable combination of chocolate and mint guarantees a grand finale for holiday parties.
Cornflakes are the secret to a crisp baked coating. Serve with sautéed mixed veggies, such as squash, zucchini, and carrots, and a green salad. Test Kitchen secret: For an extra touch of heat, add a few drops of your favorite hot sauce to the buttermilk before chilling the fillets.
Three different types of cheese, plus sour cream and egg yolks, make this recipe from chef Ben Vaughn of Restaurant Grace in Memphis especially rich.
The melon cools the spice in this fresh, lively summer salad. We like it with shrimp, but it's also good with grilled calamari.
This mustard herb roasted potatoes recipe is an easy, year-round dish made with readily available, affordable ingredients. Serve them hot and fresh out of the oven, or chill them in the refrigerator for a day and serve them cold as a healthy potato salad.