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Nom Nom Nom.
Use real maple syrup for best results.
Time: 30 minutes, plus marinating time. The flavor in this dish, like Guy Fieri himself, just doesn't stop. The sharp, slightly herby marinade tenderizes and flavors the meat and makes a great bridge to the chimichurri. If you want to cook the steak on the second day of your trip, freeze it in the marinade at home and let it defrost in the cooler while you're at camp.
If you like super-chocolatey, fudgy brownies, then these are for you. Prep and Cook Time: 45 minutes.
This strawberry margarita recipe tastes better than any you'd get at a Mexican restaurant, and it's cheaper too.
I?m not quite sure where I got the inspiration for this recipe ? I think it was actually when I was making bread one day and I incorporated some really sweet caramelized garlic and almonds into a focaccia. There?s a slightly Spanish feel to the main ingredients ? think of it as putting a bunch of old friends together and having a good party! My mother?s initial reaction was, ?My God, that?s a lot of garlic, you?ll stink!? But don?t let the amount put you off, for when garlic is roasted in its skin, the pungent flavor is replaced by a jammy sweetness, which is divine.
Serves 4. Chinese broccoli has a unique bittersweet flavor that goes well with oyster sauce. If you can't find it, feel free to substitute regular broccoli, or other Chinese greens such as bok choy or Chinese flowering cabbage.
Our riff on the traditional tarte Tatin is individually sized and topped with tangy pineapple, flaky toasted coconut, and a hint of ginger. Game plan: The tarts can be made up to 4 hours ahead, cooled completely, stored in an airtight container, and reheated on a baking sheet at 300°F for 5 to 10 minutes. This recipe was featured as part of our New Year’s Eve Speakeasy Party.
Adding eel to this fish soup lends body and flavor to the broth.
Raghavan Iyer enjoys this comforting dessert with chopped mango, but it's also delicious on its own. Sprinkle with ground cardamom, if you like.
François Payard, of Manhattan's Payard Patisserie & Bistro, layers chewy coconut cake with silky chocolate ganache. The beauty of the recipe is its simplicity: It has only six ingredients.
These crab cakes are on the bready side, so if that's not your preference, omit a couple tablespoons of breadcrumbs. Serve with a green salad.
Add Brussels sprouts and wild rice to this entertaining-worthy dish. Use a large skillet to accommodate cooking the four steaks at once. If they're crowded in a small pan, the steaks will "steam," affecting the meat's texture.
This simple lemon brown butter trout recipe really brings out the natural goodness of the fish. This classic trout recipe is simple to master, and very fast to make. Makes 4 Portions of Lemon Brown Butter Trout
The lemon curd not only holds the fruit in place, it serves as an exquisite anchor for all the flavors. You may have never imagined such a pizza. Now you'll never forget it. It's best served the day it's made.
Just because we're eating a little lighter this month, doesn't mean we don't have the craving for a fat, tasty burger. This meatless version is flavorful enough, you don't even miss your usual source of proteins. A quick and tasty, homemade option for sure!
This recipe for sunflower seed bread is easy to make and is egg-free. Sunflower seeds and pumpkins seeds, and their oils, are very popular in Eastern Europe and find their way into savory items and desserts. Here's a larger photo of Eastern European sunflower seed bread.
Save yourself a little work: Look for already toasted sesame seeds at Asian markets or grocery stores.
A Microplane is the best tool for grating ginger. If you don't have one, use the fine holes of a box grater.
Make this easy, flavorful bread recipe to pair with an appetizing dip or a hearty bowl of soup. If you like cheese, be sure to check out the Cheddar-Chive variation, below.
Some barbecue purists will shudder at the thought of cooking ribs wrapped in foil, but if you want to make them in about one hour and fifteen minutes, as opposed to the usual three to four hours (or more), this is how.
Easy Side: Sauté 2 cups diced zucchini, 1 cup frozen sweet peas, and 1/2 cup diced onion in 3 Tbsp. olive oil until tender. Toss with 20 oz. hot cooked cheese-and-spinach tortellini,and 1/2 cup each shredded Parmesan cheese and chopped fresh basil. Season with salt and pepper to taste.
This special brisket is the recipe featured in our Passover edition of Cooking with Grandma. In the video, Irma Zigas shows her grandson Caleb how to make the California version of her brisket (by “California,” she means “quick cooking with prepackaged ingredients”). Irma developed this approach in the 1970s, when much of her time was spent protesting the Vietnam War and working for women’s causes. Irma and Caleb celebrate Passover every year with this brisket, though they do not keep kosher, so we can’t guarantee that this recipe is kosher. Irma also recommends making it days ahead and reheating it when you’re ready to serve it, so that you can spend more time with your guests. What to buy: Jane’s Krazy Mixed-Up Salt is a seasoned salt mix that can be found in the spice aisle of most grocery stores. If you can’t find it, Lawry’s Seasoned Salt is a good substitute. Irma uses Lipton Recipe Secrets onion soup mix in her recipe; it can be found in the soup aisle of most grocery stores. Jellied cranberry sauce can be found in the canned vegetable aisle of most grocery stores. Creamed horseradish sauce is prepared horseradish and can be found in most grocery stores.
Pisco is a very unusual tasting grape brandy made from the muscat grape in Peru and Chile. The Pisco Sour is the leading cocktail in both countries, and like the Bloody Mary in this country, everyone thinks his or her recipe is the best, including me. This recipe was featured as part of our Best Picture Cocktails story.
Whether it’s a last-minute party dish or a quick snack you’re looking for, this marinated mushrooms recipe is easy, healthy, delicious. Simply sauté the vegetables, simmer them with wine and herbs, and then allow the flavors to develop overnight. It’s as simple as that.
Don't be put off by the name of this recipe - Polish moldy cake or plesniak. It's delicious and easy. It is made with various fillings, but the most popular are prune, cherry or apple. The name for this layered dessert undoubtedly comes from its appearance. Makes 8-12 servings or 1 (13x9-inch) Polish Moldy Cake - Plesniak
Let the kids use their imaginations as they make reindeer faces on top of cookies made from gingerbread mix.
Broccoli and cheddar cheese are a common match (think of broccoli-cheddar soup), and here they come together as a dipping duo. The cheese sauce is thick and creamy and a fun way to dress up vegetables.
These cream puffs have a surprise: a tiny topper of tart dough, which adds a contrast in texture and an additional layer of rich flavor.
Pork is such a wonderful meat and one of my favourite cooking methods is braising. This Spiced Braised Pork Recipe is based on a recipe by Bill Granger in his book Feed Me Now. I have adjusted the recipe to my taste and availability of ingredients in the UK (Bill is Australian). Also, as the pork produces lots of juices I didn't want to waste so created a sauce which for me enhances Bill's recipe. My other love of this braised pork recipe is its versatility. The cooked pork is delicious served with vegetables, the cold pork is lovely pulled from the bone and made into a salad, or a cold, spicy pork sandwich.
"Prepare the salsa while the chicken marinates. Add steamed brown rice." —Lauren Katz, Ashburn, Virginia
Beef up the standard array of fresh lettuce, tomatoes, and onions with tortillas filled with flank steak and tangy blue cheese. To make slicing easier, let stand a minute or so after cooking, then cut the quesadillas with kitchen shears.
Although “Peras al Vino” or Pears in Wine is a simple dessert, made with fresh pears and white wine, it is very tasty and an elegant ending for a dinner any time of year, but especially in the fall. Another advantage of “Peras al Vino” is that you can make it ahead and refrigerate it until you are ready to serve. This recipe originates from the País Vasco or Basque Country in Northern Spain.
Fresh asparagus is most economical in the spring when it's in season.
This recipe for Polish pineapple chicken salad has an additional interesting ingredient - corn. I use broiled, grilled or baked chicken breasts, but a combination of white and dark meat can be used. It's an ideal dish for leftover chicken, and makes a perfect warm-weather main course salad. Just remember, everything in a Polish salad is finely diced. Here's a larger photo of Polish Pineapple Chicken Salad.
Preserves and jams are great to use in ice cream, because their high sugar content keeps the fruit from freezing rock-hard. You can use any preserves you like here, from orange marmalade to blueberry—but the balsamic syrup goes best with strawberry.
Burek is a Croatian-Serbian meat, cheese or vegetable pie made with flaky filo (also spelled "phyllo") dough. There are myriad versions, including the coiled variety, among Bulgarians, Bosnians, Yugoslavians, and others. And, of course, there are the famous triangle-shaped Greek spanakopitas. A slice of burek goes great with a glass of cold kefir. Makes 6 servings of Cheese Burek
You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors.
The combination of vanilla, nutmeg, and pecans gives these popcorn balls all the flavor of eggnog without the booze. Special equipment: You’ll need a reliable candy/fat thermometer for this recipe. We like this one by CDN
Tabbouleh is a Mediterranean grain salad that traditionally includes chopped cucumber. Instead of tossing the cucumber into the salad, we cut an English cucumber into thin planks and spooned the pilaf mixture over the planks for a crunchier variation. Toss the extra vinaigrette with salad greens or steamed vegetables.
As the snow started dumping down on us yesterday morning, I scanned the kitchen for ingredients, knowing I wanted to finally settle in and cook something from the just-released Not Your Mother's Casseroles, written by my friend and colleague Faith Durand. By way of some miracle, I had the goods for several recipes (no need for crazy ingredients — or condensed soup! — to cook out of this volume) so I chose a spicy, Asian-influenced stuffed cabbage concoction. It was the perfect antidote to a wet and sloppy snow day. I got to use my casserole dish to make something warm and comforting, without having to feel like a character out of Mad Men.
Make this quick weeknight meal in 40 minutes using canned black beans and smoked sausage, such as Polish kielbasa.
We replicated the flavor profile of Mexican chocolate using semisweet chocolate and cinnamon. If you prefer to use Mexican chocolate, look for it with the hot drink mixes or on the Hispanic food aisle. This moist cake is equally delicious without the sauce.