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These skewers echo the flavors in a Southern shrimp boil. Squeezing the grilled lemon pieces over the cooked skewers adds a fresh zing. Game plan: The marinade can be made ahead and kept in a separate container. Combine it with the kielbasa, shrimp, and lemon pieces while you soak the skewers and prepare the grill. This recipe was featured as part of our Tailgating photo gallery.
Sweet black cherries baked in custard is a specialty of the Limousin region of France; it’s a popular no-fuss dessert served warm or cold, dusted with a little sugar. Traditionally the cherries are left whole, so that the pits imbue a little of their almond flavor. This is how I’ve always done it too, though you can surely pit them (and my daughter thinks I should); in fact most people do. Try making the clafoutis with other stone fruit like plums and peaches or, in the fall, fresh figs or dried prunes soaked first in brandy for a twist. Recipe and photo from Plum Gorgeous: Recipes and Memories from the Orchard by Romney Steele/Andrews McMeel Publishing, 2011.
These chicken wings are easy to make and fun to eat with kids.
A generous amount of black pepper brings some welcome heat to this pasta dish.
This popular Southeast Asian street fare is known as mee goreng (fried noodles). Look for the sweet bean sauce and noodles (which are sometimes frozen) at Asian markets; substitute dried linguine for lo mein. You can always use less chile paste to make a milder version.
Gorgonzola dolce, or dolcelatte, is a creamy, slightly sweet blue cheese. Look for it in specialty shops. If you can't find it, try regular Gorgonzola, which will have a richer flavor.
Eastern Europeans love figs in every conceivable form, including jam. Some of the world's best figs grow in Croatia along the Dalmatian coast, and they end up in fig tarts, fig breads, salads, stuffings, candy, compotes and jams and preserves. This recipe for fig jam is from " Dam Good Sweet " by David Guas & Raquel Pelzel (The Taunton Press, 2009). Here's a larger photo of fig jam on bread. Makes 6 (8-ounce) jars Fig Jam
Zabaglione (zah-ba-lee-OHN-eh), also known as sabayon, is a dessert of Italian origin. Many zabaglione fiends will eat it on its own like pudding, but it’s great served for dipping with cookies, atop pound cake, or with fresh fruit, as it is here. If you’re in a hurry, you can skip the broiling, though it adds a toastiness reminiscent of browned marshmallows. What to buy: The right equipment makes whisking this by hand much easier. A large stainless steel or glass bowl is ideal, as either will efficiently conduct heat. Also, a large balloon whisk is best, since the speed with which you incorporate air is crucial to the zabaglione’s texture. Don’t bother with the silicone variety though: The tines are too flimsy for the job. Use fresh eggs, and keep in mind that the eggs may not end up fully cooked, in case you are serving guests with dietary restrictions. Game plan: Though not crucial, if you have the time you should bring the eggs yolks to room temperature before starting. They will take in much more air if they’re at room temp. This recipe was featured as part of our Cooking with Summer Ingredients story.
Here is a sweet and salty snack recipe for White Chocolate-Covered Pretzels perfect for your next party.
Soaking shallot slices in vinegar makes them deliciously pickle-like. For a tarter flavor, let the shallots soak for up to 2 hours.
Ground flaxseed is a novel addition to this dense and sweet breakfast bread. You can freeze individual slices on a baking sheet, then transfer to a zip-top plastic bag to keep in the freezer for up to two months. On hurried mornings, grab a slice, and defrost by microwaving at HIGH for 30 seconds to one minute.
These impressive supersized ravioli are constructed with large rectangles of homemade pasta that are dotted with whole parsley leaves and filled with the unexpectedly alluring combination of crab and cauliflower.
Red miso is made from soybeans fermented with barley or other grains. It adds a deep, savory flavor to these buttery carrots.
Sugar cookies are the perfect backdrop for delicious flavors. Try any of the varieties that come with this recipe: Chocolate Kiss, Peanut Butter Cup, Lemon, or Lemon Thumbprint. Whichever you choose, you're guaranteed rave reviews.
Roasted vegetables are an old standby, but how about roasted fruit? The steady abundance of citrus in Southern California yards and CSA boxes has inspired countless new ways to use these fruits and our latest trick is adding orange and mandarin slices to roasted vegetables. The citrus adds a sweet, caramelized flavor and brings a bit of sunniness to winter roots like carrots and parsnips.
We tested this recipe with not-too-sweet Brown Turkey figs; if using sweeter Black Mission figs, you may need to decrease the sugar. The mashed fig mixture can stand as long as overnight.
Walnut oil adds subtle and delicate flavor. If you can't find it, use light olive oil. Cashews lend a crunchy texture and slightly sweet flavor, but you can use walnuts in their place.
Serve with a tomato salad tossed with olive oil, fresh lemon juice, parsley, and mint.
Pepper jelly and aromatic spices give your average pork tenderloin a bold new flavor. Serve with a spinach salad for a complete meal.
This soup is a riff on the Greek avgolemono: a delicious concoction of beaten eggs and lemon juice, whisked into broth and cooked just enough to thicken. We borrowed the egg and lemon motif, and we also added spinach and orzo. This soup has one other curious feature. It really is a pasta and a soup in one -- a two'fer.
It's the buttermilk in this recipe for Polish Buttermilk Rye Bread that gives it the tang usually associated with rye breads. It takes the labor and time out of creating a sour starter. While white bread has its place in Polish cuisine, Poles are particularly fond of rye breads and black breads that are made with 100% rye flour and use no white flour to lighten the loaf. Enjoy this hearty bread with soup, as toast or even in stuffing or sweet bread pudding. Really! SHORTCUT: Follow this Quick Tip for faster rising. View this larger image. Makes 2 loaves of Polish Buttermilk Rye Bread
You can serve this light, bright-tasting soup hot or at room temperature—or if you want to get a head start, make it ahead and serve it chilled. If the soup seems a little too thick after pureeing, add a few tablespoons of water to thin it out.
Flavors of fall—sage and figs—pair up with tangy goat cheese for an elegant appetizer that’s a perfect pairing for a glass of bubbly. What to buy: Fig jam can be purchased at high-end grocery stores. Quince jam, a.k.a. membrillo, would also be delicious here. Game plan: The toasts can be made up to a day ahead and stored at room temperature in an airtight container. The sage can also be prepared a day ahead, loosely wrapped in a paper towel, and stored in an airtight container. This recipe was featured as part of our Thanksgiving for Six menu.
If you don't have the grill capacity to cook all the lobsters at once, the relatively brief cooking time makes it easy to do them in batches. The lobsters will be bright red with a few blackened spots when done cooking. To check doneness, break a lobster open where the tail and body meet--the meat should be opaque and white. Serve with Butter Sauce.
If the Dude wanted a shake, he’d totally abide by this one. This recipe was featured as part of our story on Boozy Cocktail Milk Shakes.
Notes: If you can't find baby carrots, trim larger carrots down to size.
What would a reunion be without a ham? This one uses guava jelly, found in the ethnic or jelly section of your market, to create a beautiful brown crust on the ham. You can substitute passion-fruit jelly or orange marmalade. Peach-Apricot Salsa makes a great accompaniment.
In meat-and-three restaurants, this side is commonly considered a vegetable.
Glazed carrots—when they’re cooked to tender in a butter-water mixture and finished with a pinch of sugar—are always a crowd-pleaser. Here we take that method and apply it to oft-underappreciated turnips. And once the turnips are fork tender, we toss them with a poppy seed vinaigrette that makes the dish a versatile side for anything from corned beef to roasted lamb or pork. What to buy: Younger turnips are subtly sweet with a tinge of mustard flavor, while older turnips can carry a strong bite. So depending on the age of your turnips, the flavor in this dish may vary from slightly to very piquant. This recipe was featured as part of our Make Your Own Corned Beef story.
Baking an easy chocolate dessert like this chocolate cake can be almost as thrilling for a birthday girl or boy as blowing out the candles that go on top. Tools and Materials Two 8-by-2 inch round cake pans Parchment paper Flour sifter Electric mixer and bowl Rubber spatula Long serrated knife
The sweetness of the onions is a nice contrast to the strong taste of the brussels sprouts. Garnish with toasted hazelnuts if desired.
Yemen’s fiery hot green spice paste, zhoug, can be added to salads and used as a sauce for meat, fish, and poultry dishes. Yemenites believe that eating zhoug daily keeps away illness and strengthens the heart.
The components of this dessert can be prepared in stages and assembled shortly before serving. Store meringues in an airtight container at room temperature up to one week; refrigerate strawberries and sauce for up to two days. Garnish with mint.
This easy recipe for cream cheese mashed potatoes is a great way to jazz up simple weeknight meals.
Shape the patties up to eight hours in advance, and cook just before serving. Use a grill pan or nonstick skillet to cook them since they may not hold up on a standard grill. If you have a mini food processor, use it to prepare the mayonnaise mixture. You can use regular hamburger buns instead of English muffins.
This luxurious yet easy take on classic meat loaf gets stuffed with spinach, carrots, prosciutto and cheese. The vegetables can be leftovers, says Mario Batali: "Just make sure they're cooked long enough to be very soft—if they're al dente, the meat loaf will tear when you slice it and wreck your day." Mild and tangy caciocavallo cheese, made in Italy from cow's milk, is excellent in the filling, but provolone is a fine substitute.
This easy Bosnian chicken pot pie recipe - kvrgusa - features cubed or sliced white or dark meat chicken enrobed in a pancake-like batter that puffs up like a popover. After a 40-to-50-minute bake, it's topped with sour cream and browned for an additional 5 to 10 minutes. If you're really strapped for time, I think a purchased pancake mix would work fine. This makes a great school-night meal that can be prepped the night before. Allow additional baking time if going straight from the refrigerator to oven. Click here for a larger image. Makes 4 servings of Bosnian Chicken Pot Pie
Every dessert tastes better when it's rolled in powdered sugar, and this easy cookie recipe is no exception. Peek in your pantry to find all the ingredients you'll need.
Notes: You can prepare the dishes, make the sauce (through step 2), shred the cheese, and separate the eggs up to 4 hours ahead; cover separately and chill. Stir sauce over low heat until hot before proceeding.
This makes a lot of pimento cheese, which is the point. Store any leftovers in an airtight container in the fridge. Pimiento vs. Pimento: Pimiento, Spanish for "pepper," is available fresh from late summer to early fall; canned and bottled are available year-round. Pimento, an alternate spelling, "has been in colloquial use since around 1910," says John T. Edge. Merriam-Webster's Collegiate Dictionary specifies using the spelling "pimento" when used in the term "pimento cheese."
In Japan, salt pickles are a staple. David Chang serves his right after seasoning, while they're still vibrant and crunchy.
Prepare a family-friendly Mediterranean-style dish that's sure to please even the pickiest eater. The quick-cooking chicken and simple homemade yogurt sauce make this a perfect dish for a busy weeknight. Serve with a simple side salad.
The Levines make the salad dressing tart to balance the richness of the pan-fried latkes. For a weekday supper, they suggest whisking in a little extra olive oil and serving with French bread.
Hands-on Time: 5 min.; Total Time: 5 min.
You'll love how these scrumptious double-chocolate cookies are similar in texture to thick and fudgy brownies.
These are good as a snack or dropped into a mug of hot chocolate. The mixture for the marshmallows becomes quite thick and requires substantial beating time, so you'll want to use a heavy-duty stand mixer instead of a handheld mixer. Using a stand mixer also makes it safer (and easier) to gradually add the hot gelatin mixture to the beaten egg whites. Use a dough scraper to cut the marshmallows into squares with a quick vertical motion (avoid dragging it as you cut the marshmallows). If the dough scraper sticks to the marshmallows, dust it with powdered sugar.
These shortbread cookies are an ideal companion to a well-made cup of coffee.
While dining at the Little Owl, a fantastic shoebox of a restaurant in Manhattan’s West Village, former CHOW