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The deep green of the spinach in the frittata and the bright red of the Herb-Crusted Broiled Tomatoes create a vibrant combination for a vitamin-packed brunch. To speed up prep time, prepare the tomatoes while the frittata broils. Prep: 8 minutes; Cook: 6 minutes
The slaw marinates in the refrigerator for a couple of hours, allowing the vinaigrette to permeate the cabbage and plump the cranberries. Stir in apples just before serving to keep them bright.
Category Finalist, Starters and Drinks. "I love Ireland and the country's wonderful food. When I think of Irish food, the first items that come to mind are potatoes, salmon, and cheese." --Abigail McMahon, Sherman Oaks, CA
This quick and easy chicken recipe is a snap to prepare and bake. Serve this chicken and broccoli casserole with hot cooked noodles or rice and a tossed salad or fresh sliced tomatoes.
Traditional Hungarian Esterhazy torte is a rich, multilayered dessert that takes some time to prepare. This easy, no-bake recipe comes together quickly. Here's a larger picture of Easy Esterhazy Torte. Makes 8-12 servings of Easy Hungarian Esterhazy Torte
These caramelized apples are meant to be slightly sweet, not overpowering and sugary, so they’re versatile in nature. Spicy-tart and thoroughly warming, these apples are a fabulous addition to crepes or homemade ice cream. They’re equally at home as an unexpected garnish for mildly spicy grilled chicken or a tropical menu from Martinique. Cook’s note: For a delicious “cheater” dessert, fill a store-bought tart shell with these apples. With the homemade goodness of the apples and apple cider reduction sauce, nobody will guess your secret!
Serve this Asian-inspired chicken recipe with bagged salad greens and quick-cooking rice noodles for an easy meal.
Prep: 25 min.; Bake: 1 hr., 7 min.; Cool: 15 min.
Prep: 4 minutes; Cook: 20 minutes.
Here’s a rather dramatic, somewhat gothic alternative to the old martini.
In Louisiana, Natchitoches is famous for its extravagant display of Christmas lights, but it is also famous for meat pies—with good reason. The spicy seasonings and mix of chiles, onions, and beef make an unforgettable snack that’s perfectly salty, spicy, and fried. Meat pies are a quintessential festival snack; they’re perfect for backyard barbecues, festivals, and parties when you have people standing around, as they don’t require any silverware or plates (you can also make the dough a day or two in advance). They are really great the next day, cold for breakfast as well. Another cool thing about ground meat pies is that they can be made all year long, whereas crawfish pies are seasonal. I must warn you about these pies: You can eat more of them than your stomach can handle, and you won’t realize it until it’s too late, so be careful. Special equipment: You will need a deep-frying/candy thermometer for this recipe. This recipe was featured as part of our Mardi Gras Recipes photo gallery.
Classic bouillabaisse calls for fish native to the Mediterranean, many of which -- John Dory, weever, and rascasse -- are hard to come by in the United States. However, many fish in American waters are suitable. Avoid oily fish when making your selection. Halibut, red snapper, and monkfish are particularly good choices. The addition of mussels and lobster is not traditional but very delicious. In the French manner, bouillabaisse is served in two courses: the soup first and then the fish. It is just as good when fish and soup are served together.
This simple version of a popular Chinese takeout dish will work with just about any vegetable.
Farro is an ancient wheat grain. If you can't find it, substitute wheat berries.
When I was in college, I spent a spring break scuba diving off the coast of St. Eustatius, a tiny little island a hop-skip-and-jump away from the better known St. Martin. It was a carefree week of exploring long lost ship wrecks, sipping on homemade piña coladas, and nursing a serious sun burn.
Calzone is a folded Italian pizza which, by the sheer nature of its shape, is far more portable than a normal pizza and looks a bit like a Cornish pasty. Although the flavorings can be the same as for pizza, Italians often fill their calzone with leftover veg from the night before, or with various things that need using up, mixed with lovely tomatoes and some melting mozzarella. Great served hot or cold.
"I love the flavors of Greek cooking," Berry says. Here, she uses lemon, fresh oregano, and feta to brighten up russet potatoes. Serve alongside grilled fish or steak. Prep and Cook Time: 1 hour, 15 minutes.
A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this recipe a classic and, as in any good gumbo, a deep, rich roux thickens the stew.
Italians don't eat eggs for breakfast as a rule, but do enjoy them as a quickly cooked second course at lunch. Though the frittata is perhaps the most common way to prepare eggs in Italy, there are other options, including sunny side up on a bed of stewed tomatoes. Quite tasty, and a wonderful foil for crusty bread! To serve 4 you'll need:
Serve these juicy chicken breasts sliced over mixed greens, fanned out next to a grilled vegetable salad, or cold for lunch.
Prepare a warm, filling Ham, Swiss and Spinach Quiche for a breakfast dish that the whole family is sure to love.
The traditional seafood stew of Provence, a bouillabaisse is typically made with tomatoes, onions, wine, olive oil, garlic, herbs, fish and shellfish. Soak up the flavorful broth with Olive Bread or a crusty French baguette. While 8 cups of water doesn't seem like much, it's enough to steam the lobsters. If clams are unavailable, substitute an equal amount of mussels.
Prep: 10 min. Transform leftovers into crostini by topping toasted French bread rounds with this creamy spread and a sprinkle of finely diced apples and toasted pecans.
Try this gelato in a cone with shredded coconut sprinkled on top.
Although this cocktail certainly wasn’t around for the first Thanksgiving in 1621, it’s a nice fall sparkler to toast the occasion. Of course, there’s no reason to wait for Turkey Day to whip it up! What to buy: Try to find Stirrings blood orange bitters for this drink. If you can’t, go ahead and substitute orange bitters. Prosecco is a sparkling wine hailing from the Veneto region of Italy and made of the namesake grape. The extra-dry Ruggeri Prosecco di Valdobbiadene works nicely in this cocktail and is affordable enough that you can buy a few bottles. Prosecco is becoming more widely available, but if you can’t find it, go ahead and use a good-quality, extra-dry sparkling wine. This recipe was featured as part of our Neoslacker Interactive Thanksgiving menu.
St. Sava Serbian Sisters' Circle of Merrillville, Ind., provided this recipe for nut roll. These dedicated women volunteer at least three times a year to make thousands of nut rolls, strudels and palachinke as a fundraiser. Some cooks use honey in the walnut filling, but the Sisters' Circle or kolo, which means "circle," uses sugar, which makes this one of the more economical recipes for nut roll I've seen. Here, the kolo takes us through the steps for making Serbian nut roll.
Add a bag of Herbed Oyster Crackers to go along with this hearty soup mix. The pair offers just the right combination for chasing the chill away!
The array of bitter greens, lightly wilted by hot garlic oil, is delicious with the flavors of balsamic vinegar and sweet quince paste in the dressing. Chef Govind Armstrong recommends using a soft blue like Gorgonzola for making a creamy dish. The firm blue cheese here creates a more crumbly topping.
Great little chocolate cookies with a crackled look. Scroll down to see more chocolate cookie recipes. Large Image of Chocolate Crinkles
Don't worry if the buttercream looks curdled after all the butter has been added; it will become smooth again with continued beating.
Koljivo (also known as zhito ) is a sweet boiled wheat dish used liturgically in the Orthodox Christian tradition. Compare koljivo to Polish kutia. The most striking difference, perhaps, is that Poles eat their wheat pudding almost exclusively on Christmas Eve, and Orthodox Christians eat theirs on Christmas Day and after a funeral, on the first Friday of the Great Lent, and at slavas. Recipes vary widely from household to household, but usually consist of boiled wheat berries with honey or sugar, nuts and, sometimes, dried fruits, cinnamon and cream. Makes 8 servings Serbian Cooked Wheat Pudding - Koljivo (Zhito)
Leave the can of instant tomato soup on the shelf and whip up Barbara Lynch’s fresh, snappy version. The chef-owner of six locales in Boston, including No. 9 Park and Menton, suggests accompanying her soup with a crispy, oozy grilled cheese sandwich.
The uncooked patties can be refrigerated, covered with plastic, up to one day.
Sweet and spicy peppers mingle with fennel, shallots, and garlicky crostini for a hearty, satisfying salad.