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Nom Nom Nom.
in May, are on their way out of season, so we've been buying them up before they're gone.
Instead of high-fat pralines, toffee, or brittle, give croquant (French for "crisp")--a cream- and butter-free combination of caramelized sugar and almonds. Package in a paper-lined confection box or pretty bowl with a note to crumble over ice cream, layer into parfaits, or simply eat like brittle. Be careful not to burn yourself when pouring the hot mixture onto the jelly roll pan. The color of the sugar mixture (rather than temperature) is the best cue for doneness. The darker the color, the more bitter the candy--aim for a golden honey color. If your pan is too dark to gauge the color of the caramel, very carefully lift a small amount of the mixture with a spoon and drop it onto a piece of white paper--the level of caramelization will be evident.
Add distinctive flavor to dinnertime with this easy recipe for a Chinese buffet favorite.
With only five ingredients and a grill, you can create a high-flavor chicken dish with ease. The secret is to marinate the chicken in buttermilk-herb mixture overnight.
This is a great, simple way to showcase fresh summer tomatoes at peak ripeness. Mix and match varieties for flavor and color. Prep Time: 10 minutes.
A tablespoon of butter makes this speedy sauce especially luxurious. Michael Schlow of Radius in Boston recommends leaving the butter out if you're planning to freeze the sauce, and adding it during reheating.
The success of this simple recipe lies in the quality of the wine. Choose a full-bodied red and you'll be rewarded with a richly colored, flavorful sauce.
For variations of this recipe ( Pecan-Raisin Tarts ), see below.
"I was raised in a Jewish family in Los Angeles, so I didn't celebrate a white Christmas," Elizabeth Colling says. But there was always eggnog. "I just love that flavor." She worked the holiday drink into cheesecake bars, dense on the bottom, silken on top. She spikes them with brandy for a grown-up taste and dusts them with fresh nutmeg.
This recipe for grated egg noodles or egg barley is known as tarhonya (TAH-rawn-yaw) in Hungarian. It's an easy recipe because no rolling or cutting is involved. It's a perfect first-noodle project for the kids. Let the grated noodles dry for an hour or two before cooking, or let them dry for two days and package in plastic bags or glass containers for longer storage. Use in soup or side dishes like Hungarian Browned Egg Barley Recipe. See All About Hungarian Noodles and how Hungarian noodles are made. Here's a larger photo of Hungarian Grated Egg Noodles - Tarhonya.
Do we really need another beet salad? We really don't need much, but would you love another beet salad? My guess is yes. There's certainly room on our server, so why not? Last week, Maxwell and I ate at Market Table, a fine little establishment in our neighborhood. We shared a beet salad with a piquant horseradishy cream base, some fried shallots and a nice googey wedge of blue goat cheese. Here's my version, with apologies for the photo: next time I make it I'll get out the lights and set it up properly: this one, I admit, was done as it was being served, with a few glasses of Prosecco already down the pipe.
Black beans add extra protein and fiber to this meal. We think it is a fun, creative way to dress up potatoes. If the kids wonder about the black spots (the beans), call 'em polka-dot potatoes. This recipe goes with Cuban-Style Shredded Pork
Traditionally prepared in the oven, barbecue shrimp can be ready in far less time on the stove top, making it a fast, fabulous ending to a day at the beach or pool. Pair with mixed salad greens lightly dressed with extra-virgin olive oil and fresh lemon juice. Prep: 2 minutes; Cook: 6 minutes
Nothing says summertime like a homemade peach pie. The filling mixture is thickened with both tapioca and cornstarch, and a sprinkling of sugar over the crust adds a bit more sweetness.
This fruit filling is ideal for any type of filled dumpling or crepe like nalesniki, pierogi, and uszka. Makes about 3 cups Blueberry Filling
Prep: 15 min., Chill: 1 hr.
Celebrate red, white, and blue all summer long with these patriotic ice pops. The secret ingredient is a blue sports drink, along with cranberrry juice and lemonade.
For a festive presentation, use these chocolate puffs to top a holiday cake like our Jam-Filled Cake with Chocolate Glaze.
Canned pumpkin puree makes these scones moist and tender, and it imbues them with the antioxidant beta-carotene. Pumpkinseed kernels add nutty crunch. Serve with a hearty vegetable soup or a meaty stew.
Talk about quick comfort -- this half-hour chili satisfies like the best of them, especially when topped with your favorite fixings.
To make this quick bread even quicker, we used the microwave to cook the potato and soften the butter for the streusel topping. Use an electric knife to get clean slices. Serve with the Chicken-Apple Crunch Salad (page 95) for an easy lunch.
This simple quick-to-fix meal will fit your hectic work schedule or busy home life. Serve with walnut couscous.
The ground chicken filling has seasonings similar to those in larb, a popular Thai appetizer. Add sticky rice and sautéed fresh snow peas with chopped red bell pepper to complete the meal. Squeeze a lime wedge over the chicken for extra zip.
These versatile mashed potato patties complement an array of toppings from veggies to veal. And they're a unique alternative to noodles, rice, and bread. This recipe goes with Salmon and Greens with Potato Cakes, Grilled Vegetables with Potato Cakes, Poached Eggs and Potato Cakes with Tomato Hollandaise
Pissaladière is a savory, Provencal onion tart layered with olives, anchovies, and herbs. Serve it cut into little rectangles for a fabulous appetizer. Cook’s note: Be very careful to cook the onions gently. One bit of burned onion will give the whole recipe a bitter flavor.
This crispy, spicy catfish makes the perfect companion to the vegetable crunch of the mellow cabbage slaw.
jogged our memory of a similar childhood dessert that's not quite a pudding but not quite a cake, either. It's a...Spongette. Read below for the recipe...
in these shortbread cookies for an extra dose of nutty richness! Rosemary might sound strange in a cookie, but it adds just the right balance of fresh flavor. These cookies are crunchy and addictive, and they go perfectly with an afternoon cup of tea!
This Pumpkin Bread is sweet and moist—perfect for breakfast with coffee or as a treat after dinner. One reader recommends adding chocolate chips to make it even sweeter.
This simple, classic side dish can be eaten all year round, thanks to the convenience of frozen peas. (They don’t even have to be thawed before cooking.) Serve it with Stovetop Macaroni and Cheese. Game plan: If your peas are frozen together in a block, rinse them under cold water until they separate, then drain. Keep in mind that they might require slightly less cooking time after that. This recipe was featured as part of our story on The Last Kodachrome Christmas.
This quick version of the Mexican classic comes together in minutes. Serve it with black beans and yellow rice, or as a filling for enchiladas.
The nice thing about this recipe is that the fruit accompanying it can be varied ? certain things work really well with chocolate, like oranges, clementines, apricots or cherries, so give them a try.
in his Les Halles Cookbook.
This fruit filling is ideal for any type of filled dumpling or crepe like nalesniki, pierogi, and uszka. Makes about 1 1/2 cups Fruit Filling
If you’ve heard that once you’ve tried fried turkey you’re converted for life, we’re happy to report that for us, it’s true! Not only is your bird done in 40 minutes, but it’s really juicy, not at all greasy, and the skin is crispy beyond belief. The rub we’ve created is a tasty addition, and when left on overnight, it penetrates the entire turkey. We’ve put together a rundown on semiprofessional turkey frying and a few more tips on deep-frying. What to buy: Look for a fresh turkey—they seem to end up crispier and tastier than previously frozen ones. If you do get a frozen turkey, just make sure it’s completely thawed before frying (this will take several days in the refrigerator). Filé is powdered sassafras leaves, a popular spice in the South, especially in Louisiana, where it’s used as a condiment and thickener for gumbo. Here it imparts a slight woodsy flavor to the rub. Look for it in the dried-spices section of grocery stores. Peanut oil is best for frying because it has a very high smoke point and a rather neutral flavor. Special equipment: A propane turkey fryer like this one from Bayou Classic was all we needed to make a crisp, succulent turkey. (Well, that and the propane and oil!) It comes with the base, pot, turkey rack, and thermometer, plus a... read more If you’ve heard that once you’ve tried fried turkey you’re converted for life, we’re happy to report that for us, it’s true! Not only is your bird done in 40 minutes, but it’s really juicy, not at all greasy, and the skin is crispy beyond belief. The rub we’ve created is a tasty addition, and when left on overnight, it penetrates the entire turkey. We’ve put together a rundown on semiprofessional turkey frying and a few more tips on deep-frying. What to buy: Look for a fresh turkey—they seem to end up crispier and tastier than previously frozen ones. If you do get a frozen turkey, just make sure it’s completely thawed before frying (this will take several days in the refrigerator). Filé is powdered sassafras leaves, a popular spice in the South, especially in Louisiana, where it’s used as a condiment and thickener for gumbo. Here it imparts a slight woodsy flavor to the rub. Look for it in the dried-spices section of grocery stores. Peanut oil is best for frying because it has a very high smoke point and a rather neutral flavor. Special equipment: A propane turkey fryer like this one from Bayou Classic was all we needed to make a crisp, succulent turkey. (Well, that and the propane and oil!) It comes with the base, pot, turkey rack, and thermometer, plus a bunch of accessories. We wore heatproof rubber gloves and safety goggles to protect our hands and eyes while we fried. Safety first! And on that note, it can’t hurt to have an all-purpose fire extinguisher on hand—just in case. Game plan: Be sure to give your turkey a full night in the fridge with the rub on it to allow the flavors to fully penetrate. Also, at frying time, give your oil plenty of time to heat up. It took ours about 40 minutes to come to temperature each time we tested. And be sure to thoroughly read through the instruction booklet that comes with your fryer before use! This recipe was featured as part of our Thanksgiving, Southern-Style menu. INGREDIENTS For the rub: 1/2 cup packed dark brown sugar 6 tablespoons dry mustard, such as Colman’s 6 tablespoons kosher salt 2 teaspoons filé powder 2 teaspoons hot paprika 1/2 teaspoon freshly ground black pepper For the turkey: 1 (15- to 18-pound) fresh turkey Peanut oil for frying (about 4 gallons, see note below) INSTRUCTIONS For the rub: Combine the rub ingredients in a mixing bowl and set aside. For the turkey: Remove the bag of giblets and the neck from inside the turkey. Reserve in the refrigerator until ready to prepare the gravy. Rinse the turkey inside and out and pat it dry with paper towels. Trim most of the excess fat and skin from the neck and cavity (this allows for better frying). Make a 3-inch-long cut on either side of the turkey through the skin where the leg meets the breast. This will allow the oil to drain away and the thigh meat to cook completely. Place the turkey on a cutting board or baking sheet and coat it evenly with the rub, including inside the cavity. Place the turkey in a plastic bag and allow to rest in the refrigerator overnight. Heat the oil in a turkey fryer until it registers 350°F. (This takes about 40 minutes.) Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes. Remove it from the bag and lightly blot it with paper towels to remove excess moisture. Place the turkey on the frying rack, drumsticks pointing upward as though it’s doing a headstand. Use the grab hook to very slowly lower the turkey into the heated oil; this takes at least 90 seconds. The oil will boil furiously; this is normal. Wear heatproof gloves and safety goggles, and do not drop the turkey. Once the turkey is completely submerged, remove the hook. Fry for about 3 minutes per pound or until the juices run clear and a thermometer inserted into the inner part of the thigh reads 155°F. Use the grab hook to slowly remove the turkey from the oil, allowing sufficient time for the hot oil to drain away. Place the turkey and rack on a rimmed baking sheet set on the ground, and let them sit a few minutes before moving to allow any extra oil to drain. Let the turkey rest for at least 15 minutes. Remove it from the rack and carve. Note: To figure out how much oil to use, try this displacement trick: Before unwrapping your turkey, place it in the frying pot and add enough water to cover it completely. Remove the turkey from the pot and measure the water. That’s how much oil you should use.
Time: 1 1/2 hours. Any berry or berry combination works in this cake, which has a dry, crumbly topping that combines with the berry juices for a rich, sweet treat. You'll need a 12-in. (6-qt.) camp Dutch oven (with feet). Pack the frozen berries in a cooler and make this on the first night of camping, before they thaw completely.
Small, juicy, ruby-red sour cherries are excellent for baking because, unlike sweet cherries, they retain their shape as they cook. When fresh sour cherries are available in summer, Marc Meyer, the chef-owner of Five Points, Cookshop and Provence in New York City, picks them up at the Greenmarket and—after roasting them with sugar and lemon—bakes them into delectable puff pastry turnovers.
This is a dish you'll find throughout Northern Italy; the name changes with location because so does the wine. In Piemonte it's risotto col Barbera or col Barolo, whereas in the Veneto region it's risotto col Valpolicella. The important thing is that the wine be dry; the finished dish will have a pleasing tartness that goes quite well with grated cheese, and, as a first course, is a wonderful beginning of a meal. It won't work as well as a one-course meal, but could work nicely as a side dish.
These are delicious homemade s’mores developed by Charles Chocolates. The marshmallows will make you rethink the whole marshmallow concept.
Celebrate Kwanzaa with this moist, flavorful black cake recipe. The fruitcake is best served in small slices.