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A clafouti is a classic French dessert with a texture somewhere between that of a baked pudding and a pancake. In this clafouti, creamy, custard-like batter is baked over a layer of fanned pear slices; dried cherries stand in for the traditional fresh ones. The mixture puffs up as it bakes and deflates as it cools. Serve leftovers for breakfast the next morning, hot or cold.
Spring lamb is a delight of the season. Ask your butcher for a nine-rib rack, if possible, and have it "French cut" (meat between the rib bones removed) and fully trimmed.
These cheesy biscuits call for frozen butter, which is grated through the large holes of a box grater to cut down on prep time. This trick creates flaky biscuits in a breeze—no pastry cutter required! Serve them with our Cranberry ‘Spread.’ What to buy: Stay away from your typical blocks of part-skim yellow cheddar or (oh, the horror!) preshredded cheddar. Go for an aged farmhouse cheddar like Fiscalini’s Extra Mature Bandage Wrapped Cheddar. Special equipment: This set of Ateco round cutters is a useful thing to have in your kitchen. We used the 2-inch one to make these biscuits. Game plan: Keep a few sticks of butter in the freezer for whenever the biscuit urge hits. This recipe was featured as part of our Thanksgiving, Southern-Style menu, as well as our 2009 Presidential Inauguration Menu.
These homemade tamales will disappear faster than it took to assemble just one. What to buy: Corn husks can be found in Latin markets. Game plan: The dough and filling can be made up to 2 days in advance and refrigerated in a covered container. Alternatively, you can form the tamales up to 1 day ahead and keep them covered in the refrigerator until ready to steam and serve. To help you make the perfect tamale, see our step-by-step guide to forming tamales. This recipe was featured as part of our Tamales for the Holidays project.
Ground pork sometimes needs a little help in the flavor department, and the addition of spicy Mexican chorizo does the job here. Top these burgers with grilled chiles and a grilled avocado mash; wash it all down with a refreshing beer cocktail. What to buy: Mexican chorizo (not to be confused with its Spanish counterpart) is a fresh pork sausage that must be cooked prior to eating. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Mexican chorizo, you can sub in any fresh, spicy sausage. Game plan: If you’re grilling outside, toast the buns right on the grill while the cooked patties are resting. If you’re grilling inside using a grill pan, toast your buns in the oven, because the moisture left in the pan from cooking the burgers will make the buns soggy. This recipe was featured as part of our Burger Bonanza!
This is an easy version of the traditional cold weather classic. The small amount of bacon gives this corn and potato chowder its signature flavor. Serves: 6
Cranberries, citrus, and pomegranates all harbor antioxidants such as vitamin C that will boost your immunity as cold and flu season rolls around.
A seafood delight fresh from the outdoor grill.
The Parmigiano-Reggiano rind simmers with the sauce, infusing it with deep, savory umami taste.
This nutty gravy is great with both roast turkey and cornbread stuffing. Or try it with mashed potatoes. Prep and Cook Time: 25 minutes, plus 1 hour to simmer stock. Notes: Keep warm by covering and resting over a pan of barely simmering water for up to 2 hours. Whisk well before serving. This recipe goes with Juniper-and-Herb Roast Turkey
The tuna is seared in this recipe, but you can serve it raw if you purchase sushi-grade fish.
This Egyptian dish (pronounced fi-ra-KAH bel hoo-MUS) was a family favorite that the author's mother served with plain rice. The mix of tumeric, garlic, and lemom yields a special flavor characteristic of the area. Chickpeas are a staple of the Middle East.
This chicken develops a crispy spiced skin, and it is absolutely delicious and tender all the way through. I find the built in pop-up timers sometimes pop out a little early, so I always check the thigh temperature. Roast until the thigh registers about 180° using a meat thermometer or oven probe. Large Photo of This Roasted Chicken
Campbell's® Low Sodium Cream of Mushroom Soup provides the base for a wonderful dish featuring chicken, egg noodles, and Parmesan cheese.
To help balance the irresistibly crispy top, sprinkle the baking dish with turbinado sugar to give the bottom of the pudding a delightful crunch, too.
Ginger beer is one of my favorite things in the world, especially blooming good in the summer when it's getting hot. I can't think of anything more sexy than having a big jug of iced ginger beer on the table with a barbecue on a hot day. The classic real ginger beers use a starter, and these are fantastic but slow, so here's my shortcut for getting amazing results taking hardly any time.
Beans, a good-quality pantry staple, make this meal healthy, delicious, and affordable.
Jim German and his wife, Claire Johnston, make wonderfully simple snacks to accompany his cocktails. A favorite at their restaurant, Jimgermanbar, is this smoky Spanish sausage with garlic, cooked gently in red wine until it's plump and juicy. Cocktail Tips from F&W Editors
This barbecue sauce, made with ketchup, cider vinegar, Worcestershire and canned chipotles in adobo, comes together quickly in a blender. The chipotles give the sauce an appealing smokiness.
These crisp-charred chicken wings are bathed in a spiced butter sauce. This recipe first appeared in our June/July 2011 BBQ issue along with Brooke Kroeger's story Ribs and Ritual.
Hands down, this is one of the best-tasting cake recipes we have ever created. The caramel frosting is sweet perfection.
We used Lundberg Wehani & Wild Rice blend, but any brown rice blend, regular brown rice or wild rice, or barley would be delicious in this casserole. Leave out the chicken for a vegetarian main dish. Great for a potluck.
Cordials are almost exclusively after-dinner drinks. Served on a patio on a warm night or by a blazing fire in the winter, these exuberant postprandials will crown a memorable meal and mute a mediocre one.
This Czech peach mousse recipe -- broskvovi krem -- is made with fresh fruit. It's a delightful, slightly sweet dessert that can be served chilled or frozen. Serve with peach marmalade, if desired. Here's a larger picture of peach mousse. Makes 6 servings of Czech Peach Mousse - Broskvovi Krem
Masa harina--used to make corn tortillas and tamales--yields a more richly flavored and textured dough than that made with flour alone.
Donald Link, Herbsaint. Shuttling back and forth between jobs in New Orleans and San Francisco has added a refined style to Donald's Cajun/Creole background, as in this spicy and delicious but not exactly Cajun recipe. For easy peeling, use shell-on deveined shrimp, whose shells come pre-cut up the back.
Vicki E. says this is "probably the most refreshing, light cake I have ever consumed." Thanks Vicki for this lovely cake recipe.
Airy pate a choux is filled with rich pastry cream and topped with a shiny glaze in this recipe adapted from "Entertaining." Also try: Cream Puffs with Pastry Cream and Maple-Espresso Glaze
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.
Prep: 30 min., Bake 23 min., Cool: 50 min.
If you're a fan of the classic flavor combination of chocolate and peanut butter, you'll love these bars.
We love the fresh taste and texture of frozen black-eyed peas, but they do need to cook before being added to the filling. For a speedier option, substitute 3 cups canned peas (about two 15-oz. cans), or double up on a side dish earlier in the week, and save the leftovers. To ensure even baking, spread the Wild Rice Crust Batter over a hot filling.
This is a great old-fashioned tea cake ? and perfectly presentable as a dessert with a big serving of ice cream. The trick is to make the lemon icing as fresh and zingy as possible, so try and buy nice thick-skinned organic leafy lemons instead of the waxed and sprayed everyday ones. I used to make this cake for my nan and she would serve it to her whist-drive team ? one of them liked it so much they choked on their false teeth and my nan?s boyfriend had to perform the Heimlich manoeuvre!
This recipe is also terrific on the grill. Try the mango salsa with chips or quesadillas.
Because no evaporation takes place, the crockpot makes an especially moist and tender meat loaf. The mushrooms add moisture as well.
A caramelized nut topping glazes the top of this spiced Asian pear pie. Use the 9-inch pie pastry (double the recipe), or buy a refrigerated pastry (15-oz. package; use at room temperature). Follow steps 4 and 5 of pastry recipe to roll half the dough for bottom crust and to line pan (don't fold or flute edge). If making pie up to 1 day ahead, cover and chill. To warm cold pie, bake uncovered in a 350° oven 10 to 15 minutes.
Substitute your favorite apple for Granny Smith, if desired.
When made right, hot chocolate is one of the most indulgent drinks out there. So get some good-quality chocolate and make the real deal—you’ll thank us. What to buy: For this recipe, use high-end chocolate, such as the 41 percent milk chocolate from Chocolates El Rey.
Although you can cook the vegetables, sandwiches, and tomato side dish in a grill pan, this recipe comes together quickly on the increased surface area of an outdoor grill.
These luscious cookie bars may resemble ordinary lemon squares, but there's nothing ordinary about the flavors here. Tart passionfruit and tangy lime complement each other perfectly. The crust is made with cookie crumbs - use graham cracker crumbs or whatever cookies you have on hand. I like to use half graham crackers and half butter cookies (like lorna dune) or even vanilla sandwich cookies. You can find frozen passionfruit pulp at many grocery stores and at Latin food markets.
Also called chayote, mirlitons are a squash like fruit.
Like many traditional Emirati desserts, this luscious pumpkin porridge (in Arabic it's a halvah, or sweet food) straddles the line between sweet and savory. The dish thickens as it cools, so be sure to serve it while it's still quite warm. This recipe first appeared in SAVEUR Issue #140 along with Anissa Helou's story Breaking the Fast.