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Panzanella is a refreshing Tuscan summer bread salad. Panzanella is quick to make, requires no cooking, and is the perfect thing to enjoy on a hot summer day, especially at a picnic or cookout. T
Easy and delicious sweet potatoes, mashed with maple syrup, butter, and a little cinnamon and cream.
Prep and Cook Time: about 1 1/4 hours. Rich spice flavors shine in this tender, cakelike bread. Notes: You can store this bread airtight at room temperature up to 3 days or freeze up to 3 months.
For a more sophisticated variation, beat the eggs together with fresh minced herbs and rub the bread with a little roasted garlic before you start. This recipe was featured as part of our Easy Hot Breakfasts in 15 Minutes.
Real men will definitely eat this quiche because it's loaded with all kinds of tasty ingredients: ham, bacon, mushrooms, cheese and cream. But the best part of the deal is that refrigerated pie crust keeps prep time to just 20 minutes.
This moist snacking cake might remind you of banana bread.
I first tried a version of this cocktail at Audrey Saunders’s Pegu Club in Manhattan. A sip later, I was hooked. If you are a Manhattan drinker and want to change things up a bit, try this recipe. Angostura, traditionally used in a Manhattan, is replaced with cynar. What to buy: Cynar is an Italian bitter apéritif made from about 13 herbs and plants, the most predominant of which is artichoke. It can be purchased at most liquor stores or online. Carpano Antica Formula is the original vermouth, an apéritif made of white wine infused with herbs and spices and fortified with spirits. It was first made in Turin, Italy, in 1786 by Antonio Benedetto Carpano. It can be purchased at many liquor stores or online. Though Carpano Antica Formula has a singular taste, you can use any sweet vermouth in this drink.
Lasagne is always best when made with fresh sheets of pasta, and these are now available in all good supermarkets. I haven?t used a béchamel sauce because it takes too long ? I?ve used a crème fraîche mixture that does a great job. A mixture of beef and pork is really tasty ? it?s just a brilliant sauce which can also be used for making spaghetti bolognese, stuffing cannelloni, mixing with sautéed mushrooms and pappardelle. It will keep for a couple of days in the fridge.
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!
Prep: 45 min., Chill: 24 hrs.
A culturally confused cocktail, to say the least, this drink combines elements of Sangría and the Caipirinha, then adds a twist. It’s one of the most popular drinks at Cantina in San Francisco. What to buy: Cachaça, a sugarcane-derived spirit with a 500-year history, can be found at most well-stocked liquor stores. Use a well-balanced, affordable Cabernet Sauvignon that will not overwhelm the other flavors in this cocktail.
Use leftover vinaigrette as a salad dressing or marinade for chicken or vegetables.
Cilantro lends a pleasant grassy edge to a simple shrimp dish. Look for sambal oelek in the Asian section of supermarkets or specialty stores, or substitute hot sauce. Serve with steamed bok choy or sugar snap peas.
For centuries, farmers have been growing rice in Senegal, on the western coast of Africa, where it's a staple food. Here, Marcus Samuelsson uses it to create an utterly luxurious pudding, brightening the creamy flavor with grated lime zest, vanilla and cubes of fresh mango.
You will need to dry the bread cubes overnight; transfer them to resealable plastic bags until you're ready to make the stuffing, up to 1 day more. Cover; bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.
Alfajores are unusual and delicious sandwich cookies, made of two shortbread-like cookies and a dulce de leche filling. Alfajores make perfect gifts - they are easy to decorate, and keep well enough to send in the mail. Make them extra special with homemade dulce de leche.
This famous liver spread, enriched with schmaltz (rendered chicken fat), is a staple at Katz's Delicatessan, on New York City's Lower East Side. It's best served plain, as it is at Katz's, on rye bread. This recipe first appeared in our April 2011 special Sandwich Issue with the article Salad Days.
The Polish name for cucumbers in sour cream is " mizeria " literally meaning "misery," referring to the dish being conceived by peasants, who were nicknamed "the miserable ones" by the have-gots! See the legend below. This delightful, cooling salad is anything but "misery." It's a great accompaniment to pork, ham, chicken, fish, just about anything. Choose thin cucumbers with small seeds or the seedless variety. Dress this just before serving so the dish doesn't become watery. That's another reason my family doesn't use vinegar -- it waters down the dressing -- but it's a classic component of the dish. Makes 4 servings
A No. 10 or 11 skillet will accommodate all of the chicken. Or use two small skillets.
A simple but elegant dessert featuring the sweet yet tart flavor of the quince. This relatively unknown fruit holds up especially well to cooking and takes on a lovely rose hue when it is cooked. Note: If you decide to substitute apples or pears for the quince, you will need to monitor your cooking time because those fruits cook more quickly. The desired consistency should be tender but not mushy.
This recipe resembles a hearty potato hash and is a great use for leftover ham. Cooked entirely in the microwave, it's ready to eat in less than 15 minutes, so pair it with fresh fruit or a salad for a truly effortless dinner.
Lamb shoulder is a less expensive cut, but you'll need to trim it well. Expect to lose about 1 to 1 1/2 pounds of fat after trimming.
These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash. A regional favorite of New York State's Southern Tier, their name derives from the Italian spiedino or spiedo ("skewer" and "spit"). This recipe first appeared in SAVEUR Issue #140 along with Brent Cox's story Summer Skewers.
"You don't have to eat latkes with applesauce or sour cream," says Rachel Klein. She treats rustic potato latkes like regal blinis, serving them with farmed paddlefish roe (a sustainable, less expensive alternative to wild sturgeon caviar) and crème fraîche.
A coulis is a simple sauce made with a fruit puree. The plums in this pork tenderloin recipe are scented with rosemary, and used to create a very unique sauce. Pork recipes with fruit-based sauces are a classic combination, and this delicious version shows why. Makes 6 Servings of Pork Tenderloin with Rosemary-Plum Coulis
Polish Stuffed Eggs, or jajka faszerowany (YI-kah fah-sheh-rraw-VAH-nih), are also known as deviled eggs. The filling is made with ham, cheese, sour cream and mustard. What sets them apart is the broiled polonaise-style buttered bread crumb topping. This makes a great appetizer course or light lunch with a crisp salad and crusty bread. View this larger image. Makes 12 Polish Stuffed Egg halves
KIDS LOVE IT Finalist. JENNIE-O TURKEY STORE Brand Winner.
For a bolder-flavored grilled steak this summer, try marinating skirt steak in red wine and topping it with all of the classic steakhouse pairings: blue cheese, mushrooms, red onion, and bacon. Cooking bacon strips right on the grill means zero grease cleanup, and a quick chop of the grilled vegetables makes for an easy and supersavory steak topping. Serve it all up with a Caesar Salad. Special equipment: You will need a pastry brush for this recipe. Game plan: If you’re using wooden skewers, soak them in warm water for 30 minutes beforehand, so they don’t burn on the grill. This dish was featured as part of our Grilled Toppings That Put Barbecue Sauce to Shame.
The word bessara refers not only to this Moroccan Split Pea Soup recipe, but also to a tasty Moroccan Fava Bean Dip. In this version of bessara, split peas are simmered in broth with onions, garlic, paprika and cumin before being pureed. Add cayenne pepper to taste. Use vegetable broth for a vegetarian version. The soup can also be prepared with dried chick peas, but you'll need to allow time to soak them overnight. The split peas don't need to be soaked. Garnish the soup with fresh cilantro or a small swirl of creme fraiche or plain yogurt. The latter are especially good if you make bessara on the spicy side.
If you want to tame the spice, seed the jalapeño and chop it, or simply omit it.
Voor deze salade vind ik het lekker een mix van nieuwe aardappeltjes en paarse (truffel)aardappelen te gebruiken, maar als je de paarse niet kunt vinden, kun je ook alleen nieuwe aardappelen nemen. Maar ga er wel naar op zoek want ze smaken heerlijk!
You can make this recipe four to six hours ahead, and reheat before serving.
Han Feng lightly flavors this silky, creamy soup with Ceylon tea, garnishing it with a drizzle of roasted pumpkinseed oil. She always restocks her supply of the lovely, nutty oil whenever she's in New York.
To prepare this cake a day ahead, cool completely, wrap it with plastic wrap, and store at room temperature. Frost the cake with whipped topping just before serving.