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Nom Nom Nom.
Extremely healthy and naturally fat-free, sweet mango ice provides both vitamins A and C from the mangoes and orange juice. Enjoy this simple, make-ahead dish as a warm weather dessert or afternoon snack.
Guava and ginger are a tasty match. For best results, don't allow the milk mixture to boil.
Prep: 30 min., Bake: 45 min., Stand: 10 min. We used half of one of the Herb-Roasted Chickens in this recipe.
Ojai resident Claud Mann, chef and cohost of the TBS show Dinner and a Movie and a regular contributor to Edible Ojai, makes this dish constantly during the summer. His wife's father, who grew up in Acapulco, invented it and called it Perlita, or "little pearl," for daughter Perla. The title also refers to the bright bits of fish in the ceviche. Notes: The citric acid in lime juice firms fish and makes it opaque, so ceviche looks and tastes cooked but isn't. As with sushi, if you want to be extra careful, shop at a trusted market, tell the fishmonger that you plan to eat the fish raw, and always use safe kitchen practices.
This recipe for The Ultimate Snickerdoodles makes the tastiest cinnamon cookies.
Tres leches cake is usually served in a sheet cake pan, because it's sponge cake that has been drenched with a mixture of condensed milk, evaporated milk, and cream. The pan allows the extra liquid to pool at the bottom and eventually soak up into the cake. But if you make the cake a day ahead of time, and the milk mixture is allowed to soak into the cake overnight, you can serve it as a beautiful layer cake with fluffy meringue icing. This delicious coconut version has coconut milk in both the cake itself, and in the "three milk" mixture that moistens the cake.
Sticky sweet replaces blazing buffalo with these tasty wings. Serve them as finger food appetizers for an outdoor party or as the main course for a family dinner when paired with seasonal sides.
This recipe never fails to enchant anyone who makes it. Have it for breakfast, lunch, or dinner. Prep and Cook Time: about 30 minutes. Notes: Use best-quality potato chips—medium-thick and not too brown (otherwise the dish will taste burned).
We call these "power" muffins because they're loaded with B vitamins from whole wheat flour, calcium from milk and yogurt, antioxidants from blueberries, and heart-friendly monounsaturated fat from almonds and canola oil. You can freeze the muffins for up to a month, then thaw them at room temperature, or microwave each muffin at HIGH 15 to 20 seconds.
These tangy glazed nuts go perfectly with a glass of sherry. Return to Healthy Almond Menu
With only a few ingredients, you can transform shredded wheat cereal into these whimsical holiday wreaths. Let the kids help shape and decorate them.
A 9-by-13-in. pan makes flat rectangles ideally sized for the Ultimate S'more, but you could also use a 9-in. square pan--the marshmallows will be thicker, though. The recipe comes from Cindy Pawlcyn, chef-owner of Mustards Grill in Napa as well as Cindy's Backstreet Kitchen and Go Fish (both in St. Helena, California).
Coat the fillets and prepare the batter for hush puppies while you wait for the oil to come up to temperature. You can also make the tartar sauce up to two days ahead and keep it refrigerated. If you don't like catfish, use halibut, tilapia, or another flaky white fish.
You can prepare these in muffin tins, but the cast-iron cornstick pan yields a crisper crust.
Tuna is a wonderfully rich, slightly fatty fish. Using grapefruit to sear it gives a really nice contrast of flavours. It's quick to prepare and it will definitely be a talking point when you have guests round for dinner. The noodles are a great part of this dish, but can be an optional extra.
We flipped for this ice cream in our Test Kitchen--the recipe got our highest rating--because it captures the taste of summer. Prep: 10 minutes; Cook: 20 minutes; Chill: 8 hours; Stand: 30 minutes; Freeze: about 2 hours.
Beets and potatoes roast alongside each other in the same pan. Wait until they're cooked to toss them together, though, or you'll end up with bright-pink potatoes. A fillet of salmon roasts at the same oven temperature, and a drizzle of creamy horseradish sauce tops them all.
This recipe, which appeared in Executive Editor Dana Bowen?s feature "The Wonders of Ham" (December 2009), comes from the Old Chickahominy House in Williamsburg, Virginia. Unlike most Southern biscuits, these are rolled thin to allow the flavor of the country ham to shine.
For her elegant interpretation of fruit danish, Grace Parisi tosses wedges of big purple plums with sugar and cardamom, then pinches them into neat little puff pastry pockets and bakes them.
Capers and anchovies lend briny depth to this parsley sauce, which is fantastic tossed with grilled or boiled vegetables. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto.
Dress up your favorite storebought mayonnaise with fresh parsley, chives, basil, dill, and oregano for a delicious herb mayonnaise spread.
Use your favorite salad greens for this tasty first course. We liked the spiciness of arugula, but any other greens will work.
In this contemporary take on a classic, barley replaces noodles and a sprinkle of lemon zest and parsley brightens the broth.
Chimichurri - an Argentine condiment - is a thick herb sauce packed with flavor. Roasted potatoes are the perfect accompaniment. You can also prepare this recipe with a pork tenderloin or pork loin.
This is an absolutely genius combination. It's not very often that mozzarella gets cooked in a credible way but this is one time it does. I love the whole idea of putting the bread, mozzarella and smoky bacon together because when cooked they complement each other so well ? the bread goes really crisp and soaks up all the lovely juices, the milky mozzarella starts to melt and go really gooey, and served with a fresh herb salad it's lovely. Great for a starter or a snack, and I've even made little mini ones as canapés (dare I say that word?!).
Prep: 10 min., Stand: 15 min. We adapted this recipe from one on the Jolly Time Popcorn Web site (www.jollytime.com) called Glitterrazzi Popcorn. Find the edible gold dust at cake or party supply stores.
Olive oil helps to keep the fish moist, as well as adding a delicate flavor. Plan on cooking the fish 10 minutes per inch of thickness.
The essence of sweet, just-picked summer corn. Serve it hot or cold. Prep and Cook Time: about 1 hour, plus at least 2 hours to chill if served cold. Notes: Trombetta zucchini is pale green and curvaceous. Queso fresco is a mild, Mexican-style cheese.
Inspired by the farm-fresh avocados and lemons of California.
Garnish these miniature crab cakes with chives for a savory appetizer. Serve with lemon wedges.
This recipe was created by Brownie, of Blondie & Brownie, for Peanut Butter & Co. Click here to buy the Crunch Time peanut butter. "I love Massaman Curry because it’s super easy to make and it just gets more flavorful with time. Sometimes I’ll make an extra big batch to ensure that I’ll have leftovers that I can whip into a pot pie. Traditional Massaman Curry has potato chunks, but with this recipe the potatoes take the form of a hearty mashed potato topping. The creamy mashed potatoes and richly peanutty curry make for a great twist on a classic cold-weather meal that’s both quick and intensely satisfying." -- Brownie
"Wow" your guests at your next gathering with this super easy and delicious spicy black bean hummus. Category Winner: Starters & Drinks. "I created this recipe three years ago based on a popular appetizer my friends ordered at a pizzeria in Greenville, South Carolina. I researched the ingredients and added my own variations to suit my preference for spicy flavors. I received glowing feedback from my husband and friends, and now I keep this recipe on hand for parties and tailgates." —Maureen Redmond, Easley, SC
The Douglas Fairbanks is one of a variety of cocktails named for film luminaries. Movie stars have celebrated the merits of the cocktail as well as lamented its abuses. Ginger Rogers and Fred Astaire helped to immortalize the cocktail. The first words Greta Garbo uttered on screen were “Gimme a whiskey, ginger ale on the side, and don’t be stingy, baby.” Asked about how she was mixed up in a delicate situation, Mae West replied, “Like an olive in a dry Martini.” These celebrities all have cocktails named after them. Thinking about those who played alcoholics in movies, however, there is no Ray Milland, Jack Lemmon, or Nicolas Cage, which shows that it pays to be respectful to your cocktail on screen. Like sandwiches, drinks have been regularly baptized for stars, and the Mary Pickford, named for the early motion picture icon, is one of the earliest. It was so popular in its time that Douglas Fairbanks, who later married Pickford, asked a bartender in Cuba to name a cocktail after him. The bartender did. Wouldn’t you? Most of the stars have faded into history, and so have their drinks. Presented here is one of the dusty relics.
The recipe for the make-ahead tomato sauce came from a Neapolitan farmer. He readies it before dawn to "cook" before heading out to the fields; throughout the day, the flavors of the garlic, tomatoes, olive oil, and basil all meld together.
Margarita purists may need to sit down and take a few deep breaths before reading this post. We know, this is an unconventional recipe for margaritas. But we promise it's good — and, it turns out, the idea is not really that uncommon.
Definitely not a salad green, broccoli rabe needs cooking to round out its flavors. This rustic soup is an excellent way to do so. But before you add the greens to the pot, clean them thoroughly. After cutting broccoli rabe as indicated in the recipe below, place it in a large bowl of cold water and agitate it to loosen dirt. Lift the broccoli rabe from the bowl (leaving dirt and silt behind) and repeat if necessary.
Thread various combinations of fruit, fresh small mozzarella cheese balls, and herbs on 6-inch wooden skewers up to three hours ahead.
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.
Homemade Lemon Curd delivers a burst of bright citrus flavor to this simple-to-fix pie, and--sweeter still--it can be made up to 2 weeks ahead!
An overnight stint in the fridge softens the graham crackers and firms up the pudding to create a sliceable dessert in this icebox cake recipe.
. Like several of you, my thoughts turned to Asian-style sweet mung bean soup.
Most Chinese markets and take-out restaurants sell some form of cooked Peking or barbecued duck. It's easy to call ahead and pick it up on the way home. Then just serve it with a flavorful homemade broth and fresh noodles.
Did you know that cod used to be a very highly prized, valuable trading commodity? Wars and battles were won on salt cod because, of course, in the old days ships were sailing for weeks or months and the sailors would have a very unhealthy diet. Having salt cod on board as a source of protein kept them going, and it meant they could jump off the boat with enough energy for a bit of fighting when it was required! All kinds of cultures began to salt fish ? I suppose Iberian and Nordic countries are particularly well known for still doing it today. And certainly the Italians are more than partial to their fair share of it. Hundreds of years ago the only way to get fish into the center of Italy would have been to use preserved fish like salt cod. It might sound obvious, but this is why Tuscan cooking is predominantly meat- and bean-based. In the old days the only common fish recipes would have used either preserved or fresh lake fish.