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Nom Nom Nom.
The beautiful color and fresh flavor of this dish will entice even picky eaters.
For Halloween, decorate the tops of the cupcakes with black and orange jelly beans.
This is oatmeal to get excited about - hearty steel-cut oats are chilled and cut into triangles, then seared in butter and topped with warm fruit. All of the components can be made a day ahead and reheated.
Dark green, earthy kale contrasts with the mild yellow potatoes, but you can use fresh spinach in place of kale.
Slightly bitter blood orange juice is beautiful with bubbly.
Try these zesty tidbits in place of peanuts or pretzels at your next party. Or combine with bread, cheese, artichokes, and cold shrimp for an antipasto platter.
A sweet-salty miso, brown sugar, and soy sauce glaze caramelizes in about 10 minutes as it cooks atop this rich, meaty salmon.
A traditional injera batter may ferment for days, but this streamlined version comes together quickly. Yogurt adds sourness, while the club soda creates bubbles for a lighter batter. To use the same amount of whole wheat flour in place of teff flour, add 1/2 cup water to the batter; the characteristic tangy flavor may be subdued.
My mother made her pumpkin soup differently than traditional Polish recipes. She used rice as a thickener instead of a roux or heavy cream. Many classic bisque recipes use rice this way so I guess she knew what she was doing. The flavor certainly speaks for itself. Before the days of immersion blenders, Mom pureed right in the pot using a manual rotary beater or electric mixer. She served the soup with what she called "slippery dumplings" or drop potato dumplings. View this larger image. Makes 8 servings of Mom's Polish Pumpkin Soup
While the fruit compote really complements this dish, you can omit it and pour on maple syrup instead. If you do so, reduce the amount of sugar in the milk mixture by half.
This no-cook banana pie proves that raw food has a sweet side too. What to buy: Coconut butter, agave nectar, and lecithin can be found at health food stores.
Game birds like pheasants are tasty, and are popular in Spain. Before refrigeration, marinating was a way that hunters would preserve their catch. In this dish, pheasant is marinated in olive oil, vinegar and spices to create a delicious "tapa" or main course.
The lead character in the 2010 Oscar-nominated film Precious, Claireece Jones, fantasizes about a glamorous life filled with hot clothes, hot boys, and a lot of cold, hard cash to escape her bitter Harlem reality. This cocktail, a little bubbly with a dose of gold flakes, offers a taste of the good life. What to buy: Goldschläger cinnamon schnapps is a clear schnapps with thin gold-leaf flakes floating in it. It can be purchased at many large liquor stores. This recipe was featured as part of our Best Picture Cocktails story.
Lively ingredients are a breath of fresh air. Here, tart rhubarb is complemented by the sweet warmth of brandy and spices. The poached topping is spooned over silken citrus-yogurt mousse in a cornmeal crust. Each bite will remind you that spring is here.
Light enough to follow even a substantial meal, this pretty compote has a refreshing balance of sweet and tart flavors. Serve with vanilla frozen yogurt for dessert or with plain yogurt for breakfast or brunch.
Serve this salad in the winter, when fennel and oranges are at their peak. Tender mâche greens are a good substitute if the peppery taste of watercress is overwhelming to you.
Extreme elegance meets stick-to-the-ribs heartiness in this robust soup. It calls for a combination of dried wild mushrooms and fresh exotic ones. Most of the fresh mushrooms sold as “wild” in your supermarket are actually cultivated mushrooms, similar to the common white button mushroom, but because they have more flavor, a meatier texture, and are generally darker in color, we use them like the foraged wild mushrooms they resemble. Wild rice is a prime candidate for slow cooking. Its tough hull helps it remain appealingly chewy, even after hours of cooking.
Crisp pancetta and juicy pears make this salad special enough to be holiday-worthy. Prep and Cook Time: 20 minutes.
Heady with the fragrance of curry, this one-pot stew made with convenient canned lentils is a substantial meal in a bowl.
I use these candied fruits as garnishes on many desserts at chanterelle, and they, along with their syrups, are a component in several of the recipes in this book.
Using fresh-squeezed ruby red grapefruit juice makes all the difference in these sweet-and-tart pops.
These petite brownies are rich and gooey, especially if you bake them the lesser time. You'd never guess they start with a mix. Pile some in a bag for gift giving. Prep: 18 min.; Cook: 14 min.
This rustic lamb stew is easy, economical and best of all it's hearty and delicious. Lamb necks are slow-cooked with potatoes, carrots, thyme and tomatoes to make a rich stew that tastes even better the next day. I like to mop up the delicious sauce with homemade Irish soda bread which you can make in the oven while you're cooking the stew.
These wreaths are not often found outside of German bakeries but are simple to make with eye-catching results. You may used frozen, thawed bread dough if you wish, or follow one of the delicious roll recipes listed below. Makes one bread wreath
Three ingredients combine to make a refreshing light and tangy dessert for serving after a heavy meal. Make Ahead; Quick & Easy
Serve this tangy chili with corn bread or corn muffins.
This is a Moroccan friend's spicier take on the traditional, mildly seasoned Kefta Briouats. Her preference for spicy food is evident, and her method of seasoning kefta (ground beef or lamb) makes a zesty change from the more common, milder filling. Some of the pungency of the spices will be lost when the briouats (also spelled braewats ) are fried. Adjust the seasoning to your own tastes. The recipe's directions explain how to fold the pastries into triangles. You can also fold briouats into cylinders. For photos of this process, see: How to Fold Briouats - Triangular Shape How to Fold Briouats - Cylinders
This grape sorbet is from a special heritage recipe that dates back to my great-grandfather's gardening days in the 1950s. There was always a bowl of his fresh grapes on the table during summer, but when the nights started getting cold, the grapes on the vine became a bit soft. Always frugal, he came up with his own version of a sorbet, so he could use every last grape. Cook's note: This grape sorbet recipe can be made with green grapes or red grapes.
Gina: Red Velvet Cake is beloved throughout the South. It’s sweet and moist, with a deep-crimson hue that comes from the addition of red food coloring to the cake batter. In the old days, folks used beets or red cabbage to dye their cakes! Red Velvet is a buttermilk cake, which is one of the reasons it’s so moist; there’s also cocoa in the batter, which is one of the reasons it’s popular with children (that, and the traditional cream-cheese frosting). It’s red and white, but it tastes black and white, and it’s always a stunner when you cut into one. Making someone a layer cake is an investment. It takes time, hon. But it’s also a beautiful, loving gesture, and nicer than any present you can buy. This sexy cake is easier than you might think to assemble, and the results are sure to steal the show at any party.
This simple tart makes the most of the classic combination of pears and cheese. Use any crumbly British or Irish blue cheese, if you don't like blue cheese a Cheddar cheese works just as well. Serve as a main course for a light lunch with a salad, or as a starter dish. It can be made in advance and reheated for 10 minutes in a hot oven.
In 1988, when I was in Italy doing research for my book Great Italian Desserts, my friend Miriam Brickman joined me for some of the travel and visits to pastry shops. We were in the Via Montenapoleone neighborhood, Milan’s fashion center. I happened on Gastronomia Montenapoleone, a fancy prepared food shop, and was immediately seduced by a slice of this exquisite savory pie. My memory of it has remained so intact that I think my version is very close to the original.
"We try to make a different menu every day, often using the same ingredients," says Pedro Miguel Schiaffino about the challenges of creating recipes for a cruise ship. Yucca, one of the most ubiquitous root vegetables in the Amazon, appears in many of his dishes. Here he turns pure yucca into a dough for fried empanadas, a typical street food in Iquitos, the largest city in the Peruvian rain forest.
The Bramble is a gin-based cocktail that seems to have slipped off many bartenders’ radar, but it’s a must-drink when blackberries are in season. What to buy: Make sure you use good-quality dry gin and crème de mûre—the lesser-quality versions will make it too harsh and cloying. Crème de mûre is a blackberry-flavored liqueur and can be found in specialty liquor stores or online. If you can’t find crème de mûre, you can substitute crème de cassis (black currant), but don’t tell any cocktail purists. This recipe was featured as part of our Summer Fruit Cocktails photo gallery.
Roasting the bones adds richer, deeper flavor to the stock. If you don't see chicken bones in your butcher's case, ask for them. Take your time when tempering the egg (used to add body to the soup) with the hot broth; the payoff is a smooth, silky texture. Make-ahead tip: Cook and chill the stock a day ahead; skim solidified fat from cold stock before heating and proceeding with recipe.