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Nom Nom Nom.
You can substitute slices of breast meat from prepackaged rotisserie chicken, which makes the preparation easier, but the dish will be a little higher in fat and sodium.
Hungarian plum dumplings - szilvas gomboc - can be eaten as dessert, a meatless main dish or side dish. Like Polish, Romanian and Croatian plum dumplings, the dough is made with mashed potatoes. This dough, however, is rolled with a pin, rather than forming the dumplings by hand. Makes 18 Hungarian Plum Dumplings
"I borrowed this recipe from my mother-in-law and added the white chocolate chips and dried cherries. We think they are even better than the original. Freezing the dough before baking helps the cookies hold their shape in the oven. You can use dried cranberries if you prefer." --CL Reader
This is a basic coulis recipe that we like to serve with our Icebox Cake. The blackberries and liqueur can be replaced with other fruit and liqueurs (such as raspberries and crème de cassis) to make countless variations. What to buy: Use Marie Brizard’s Blackberry Liqueur, or crème de mûre.
This dutch-oven dessert cooks more evenly if you use charcoal rather than wood for fuel.
This stir-fry calls for succulent pork tenderloin, shiitake, bok choy and chewy noodles—either Japanese curly noodles (available in the international aisle of supermarkets) or instant ramen.
A fantastically simple asparagus soup, pureéd till it?s silky smooth, is always a winner. Delicious eaten hot (or cold on really hot days with the help of a little lemon juice). The poached egg on toast makes it for me, but of course you don?t have to serve the soup with them. I usually poach a couple more eggs than I need in case of breakages in the pan! I?ve made this for eight, but feel free to halve quantities or freeze soup leftovers.
When ready to serve, allow cakes to soften in the refrigerator for thirty minutes; run a sharp knife under hot water for a few seconds, dry the knife, and cut the cake. Repeat, rinsing knife between cuts.
Mateo Granados, an avid forager, hunts for wild mushrooms (especially plump, nutty chanterelles) in Gualala, in California's Mendocino County.
Time: 20 minutes, plus 4 hours to steep and chill.
You can make this ahead, but it may thicken as it sits. Reserve 1/2 cup of cooking liquid; just before serving, gradually stir it into the mixture until it's the desired consistency.
Families in Alsace generally eat choucroute garnie during the wintertime, because it's such a hearty, filling dish.; Jacques Pépin has adapted the recipe to make it quicker and easier—calling for store-bought sauerkraut instead of the homemade kind, for instance, and suggesting peanut oil as a substitute for duck or goose fat, which may be less accessible. He always serves two or three types of mustard with the choucroute—a hot Dijon, a grainy Pommery and often a tarragon-flavored mustard as well.
We like these soufflés best with bittersweet chocolate, but they work wonderfully with any kind you prefer—even milk chocolate. Prep and Cook Time: 25 minutes. Notes: You can fill the soufflé dishes up to 1 day before baking and chill them (allow up to 5 extra minutes to bake). Increase or decrease the number of soufflés with this simple formula: For each soufflé, use 1/2 tsp. butter, 1 tbsp. sugar, 1 oz. chocolate, 1 tbsp. milk, 1/2 egg yolk, 1 egg white, and a small pinch of both salt and cream of tartar.
Panko are coarse white breadcrumbs used in this quick and easy interpretation of the Japanese dish tonkatsu. Look for panko and wasabi paste in the ethnic-foods section of the supermarket. Substitute chicken broth if you don't have sake or sherry on hand. Serve with rice and steamed snow peas and carrots for a complete meal.
Classic pistou is a mixture of crushed basil, garlic, and olive oil, but almost any other herb, such as parsley, thyme, or oregano, can be used in place of the basil.
After the glorious abundance of a holiday feast, a lighter dessert may be just the thing. Instead of ladling up mugs of the traditionally rich yuletide nog, try surprising your guests with this frothy mousse and a variety of toppings. Set out coffee caramel, chopped toasted hazelnuts, crushed peppermint, golden raisins, cocoa powder, nutmeg, cinnamon, and whipped cream, from which guests can choose their favorite. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Although “Peras al Vino” or Pears in Wine is a simple dessert, made with fresh pears and white wine, it is very tasty and an elegant ending for a dinner any time of year, but especially in the fall. Another advantage of “Peras al Vino” is that you can make it ahead and refrigerate it until you are ready to serve. This recipe originates from the País Vasco or Basque Country in Northern Spain.
En papillote is the French term for food baked in a parchment paper packet. Steam trapped inside the packet gently cooks the fish as the other ingredients meld into an intensely flavorful, chunky vegetable sauce. Serve the dish with crusty French bread. Prep: 15 minutes; Cook: 15 minutes
Paella is a rice dish that hails from the Valencia region on the east coast of Spain. If Valencia rice is not available, use Arborio rice, but be sure not to stir the dish too much because paella is not meant to be creamy like a risotto.
Oyster are now farmed throughout Ireland. They are delicious fresh from the sea, or as here in this super-quick, Warmed Oysters with Chive Sauce recipe. Great as a starter dish for a summer supper, or serve as a canape.
Get the same creaminess-and a lot more flavor-when you blend goat cheese instead of cream cheese into your potatoes. This tasty side dish is perfect for busy weeknights and entertaining alike.
Polish dried fruit compote is a dessert of stewed fruit eaten year-round in Poland, but it is especially popular in the fall and winter. It uses summer's bounty that has been preserved by drying, and then reconstituted with sugar, water and spices. It is a traditional Christmas Eve ( wigilia ) dessert and originally was made with 12 dried fruits to represent the 12 apostles (I wonder which one was Judas?). When made thicker, it's great dolloped on toast or ice cream. It's also a great edible gift, but it must be refrigerated. It keeps for about 1 week. View this larger image. Makes 12 servings of Dried Fruit Compote
Sweet Kiwi fruit pairs nicely with nutty flavored tahini in this fruit smoothie recipe. As always, how much sweetener to add comes down to individual taste - feel free to vary the amount of honey as desired.
First prize in the amateur division went to Mary Knoblock, a self-taught cook who lives in Omaha, Arizona.
British manufacturers developed curry powders in an attempt to provide a ready-made spice mixture equivalent to the kari podi ( podi means “powder”) that British colonists became accustomed to in southern India. Essential to the fiery cooking of southern India, sambar podi is the combination of spices that evolved into British-style curry powder. Poudre de Colombo came to the French West Indies with Sri Lankans who were taken there to work on the sugar plantations. Japanese curry powder, under the S&B brand, has been produced since 1923, when Minejiro Yamazaki began blending a well-balanced and sweetly aromatic curry powder especially suited to Japanese tastes. For all curry powders, starting with whole spices and lightly toasting them before grinding yields a more fragrant, fresher mixture.
A stylish mix of leafy greens and fresh herbs is a lovely bed for plump grilled scallops. Mix and match the herbs to your liking; you could even use all parsley if you prefer. Just make sure you have a total of two cups.
Trade in brownies for a batch of these Butterscotch Blondie dessert bars.
Prep: 8 minutes; Cook: 2 hours, 30 minutes; Other: 30 minutes.
Fresh-squeezed orange juice brings tangy sweetness to this chicken recipe. Serve sugar snap peas for a complementary side dish.
Use green liners for a garden-fresh look.
This classic herb blend calls for dried herbs.
Marinating the beef for 4 to 24 hours ahead can save preparation time later and add extra flavor, if desired. Whole star anise imparts a licoricelike aroma and flavor to the broth, but the soup is very good without it.
Like a bacon version of huevos rancheros: Try it for an easy weeknight meal or a hearty breakfast.
Simmering the eggplant in water removes the bitterness, gives it a creamy texture, and allows it to be cooked with no added fat.
A creamy tropical (alcoholic) slushie.
Use leftover vinaigrette as a salad dressing or marinade for chicken or vegetables.
You can serve these with carrot and celery sticks and a bit of light ranch dressing on the side for dipping.
Classic Indonesian satés feature skewered meat, fish, or poultry that is grilled or broiled. Total time: 45 minutes.
Use only high-starch, dry-textured russet potatoes to make these light Italian dumplings. Serve the potato pillows in a delicate broth for a comforting fall soup. Bake the potatoes while the broth simmers, or make the broth up to a day ahead.
If it's cold out, few things are as nice as Bicerin, a sinful drink prepared in Torino from coffee, cocoa, and whipped milk. A little goes a long way -- the word bicerin means little glass -- and if you like it you'll be joining august company: Alexandre Dumas, Italo Calvino, Ernest Hemingway and Pablo Picasso were all Bicerin fans. The caffés of Torino keep their versions secret, but you might try with:
Prep: 10 min., Rise: 4 hr., Bake: 15 min.