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Als je gekookte wortelen voor deze salade gaat gebruiken, moet je hem wel met een beetje durf op smaak brengen! In deze fantastische, Marokkaans georiënteerde salade wordt geroosterde wortel gecombineerd met avocado ? en omdat ze in je mond ongeveer dezelfde substantie hebben, dacht ik dat de roostersmaak en knapperigheid van de geroosterde ciabatta er perfect bij zou passen. Met de specerijen, zaden, zure room en een heerlijke citroendressing heb je echt een topper in handen!
This delightful stir-fry of runner beans and peas, fresh from the pod is the epitome of summer. Fresh, tastes and textures straight from the summer garden with the addition of salty feta cheese and little bacon for the meat-eater.
Oft-overlooked cauliflower is elevated to bubbling, golden-brown heights when paired with Belgian endive and small pasta shapes, then covered in a rich sauce. Gruyere and fresh breadcrumbs top the gratin. Coarse gratings of Parmesan are the rustic finish to this baked dish.
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
Suggested by Sunset Facebook fan, Judy Shellabarger Gosnell. Your typical vegetarian enchiladas are mostly cheese. That's not the case with this version, loaded with fresh spinach, corn, and two types of beans.
Use jarred beets and jarred bell peppers to speed the process. Assemble up to three days ahead, but reserve the beets and eggs, adding them just before you serve.
The minced ginger, minced garlic, mushrooms, and snow peas in this recipe require no preparation time at all. Find all those ingredients in your supermarket's produce department.
Using a French press will create a strong coffee that keeps its bold flavor even when frozen.
A simple rub of black and red ground peppers, lemon pepper, garlic powder and parsley flakes takes rib-eyes from good to extraordinary. One hour of stand time is all it takes to create this great flavor in the steaks. 1997 Hall of Fame
This recipe for Czech cocoa oatmeal cookies or kakaove hrudky z ovesnych vlocek is adapted from Joza Brizova's " The Czechoslovak Cookbook " (Crown Publishers Inc., 1965). Cocoa oatmeal cookies are popular at Christmas time when they become part of vanocni cukrovi (vah-NAWTCH-nee koo-KRAW-vee) or Christmas sweets. Here is a larger photo of cocoa oatmeal cookies. Compare this cookie recipe with Oatmeal Florentine Cookies Recipe. Makes about 3 dozen Czech Oatmeal Florentine Cookies
Cooking the matzo balls in the chicken stock may make the soup a bit cloudy, but the matzo balls will soak up flavor from the rich broth. If you desire a clearer soup, simply strain out the cooked matzo balls and vegetables, and heat them in the remaining chicken stock.
If you have extra cooked chicken on hand, then make this salad, which tosses together in 6 minutes. Mix cashews into the salad, crush and sprinkle them on top, or simply omit them if you'd like. Serve it in a sandwich or simply with whole-grain crackers.
Taking a cue from the classic Philly cheese steak, this recipe replaces the traditional beef with chicken but keeps the cheese and onion-bell pepper topping. Pressing the already-warm filling helps the cheese melt and binds the ingredients so they don't fall out as you enjoy the sandwich.
Follow our 10-step recipe below and you'll be turning out one great burger after another. Prep and Cook Time: 30 minutes.
This bean salad vinaigrette recipe is a good choice for a summer side dish. It is easy to make and takes about 15 minutes, including boiling the eggs! Make this bean salad vinaigrette the next time you need to bring a dish to a BBQ or potluck.
This layered dessert starts with an Oreo crust, then a layer of chopped Snickers, then cheesecake batter and, finally, caramel sauce and peanuts. Creamy, sweet, and with a crunchy crust, this cheesecake is a dream dessert.
For more tender zucchini, leave slices in the pan an extra 1 minute on each side. When the flesh starts to look translucent, the zucchini is done.
These spicy pumpkin muffins are good for a quick breakfast on the run or to include in bag lunches. A combination of brown sugar and granulated sugar in the recipe creates a crunchy topping that contrasts with the moist, tender muffins.
Serve this festive dish along with Cuban-Style Black Beans and Rice.
time of year, when gardens, CSA boxes, and market baskets overflow with zucchini, crooknecks, pattypans, and more. Whether you have one variety or three, here's a way to eat a bunch of squash - plus summer tomatoes, basil, and a handful of eggs - for breakfast, brunch, or dinner.
The classic combination of rich peanut butter and milk chocolate in this no-bake dessert evokes a favorite childhood candy, but its grown-up size and delicate texture will make your guests feel like sophisticated trick-or-treaters. Crushed graham crackers pressed into a tart pan form the easy-to-make crust, followed by a layer of thick chocolate ganache. The sweet peanut butter filling, whisked to a fluffy consistency, is topped with dollops of whipped cream and garnished with chocolate shavings.
Prep: 8 min.; Other: 45 min. This recipe goes with Dark Chocolate Layer Cake
Jeremy Wolf never makes these burgers the same way twice, but he always seasons them with Dijon mustard and soy sauce. He serves them on toasted artisan-style bread with spinach leaves, sliced tomato, and more mustard.
Bacon-wrapped shrimp basted in sweet and smoky barbecue sauce are a simple, crowd-pleasing appetizer.
Melissa Rubel uses a store-bought rotisserie bird in her reinvented chicken salad. She spikes the mayonnaise with chile sauce and toasted sesame oil and adds water chestnuts for crunch.
Strictly speaking, a cocktail is not meant to be an appetite enhancer. Most apéritifs, however, are sipped and savored before dinner to stimulate the appetite.
The neighborhood will smell the sweet aroma of almond and orange when you're baking this French cookie recipe. Just be sure you've made enough to share.
Crème de cassis (the black currant liqueur from France) takes the edge off of dry champagne in the classic Kir Royale. Add a drop or two of blackberry syrup along with a few frozen berries, and you get a fizzy, fruity apéritif that does the blackberry right. What to buy: Crème de cassis is available at most grocery and liquor stores. This recipe was featured as part of our Play It Cool story.
Tasting the homemade version of tonic water at Portland, Oregon’s Teardrop Cocktail Lounge changed our whole perspective on the mixer. There, owner Daniel Shoemaker makes it spiced with Sichuan peppercorns and cardamom, then bottles and carbonates it with champagne yeast. He kindly shared his recipe, which we’ve adapted into a tonic syrup for the home cook—just add carbonated water, then drink it on its own as a dry, sophisticated soda, or mix it with some gin for a gin and tonic unlike any you’ve tasted. What to buy: Cinchona bark, a.k.a. quinine bark, is what gives tonic water its characteristic bitter flavor. It’s a dark reddish-brown, so don’t be thrown off when this recipe gives you orange-ish tonic water instead of the clear stuff you’re used to. You can order quinine bark powder online from ZooScape.com.
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.
Serve with fresh basil butter: Stir together 1/2 cup softened butter and 2 Tbsp. finely chopped fresh basil.
Simmering the shells infuses the broth with lobster flavor.
Always request dry-packed sea scallops. They tend to be fresher and haven't been soaked in water to increase their weight. Serve these scallops over hot cooked angel hair pasta. Prep: 5 minutes; Cook: 7 minutes
This twist on classic pesto swaps arugula for basil, making a peppery sauce that goes nicely with toasted pine nuts and sun-dried tomatoes. For something extra, grate a little pecorino or Parmesan cheese on top before serving. What to buy: Sun-dried tomatoes come packed dry or in oil and can be found in most grocery stores. Here we use tomatoes packed in oil because they give more flavor than their dry counterparts (which need to be reconstituted before using).
“Cojonudos” are another simple, but tasty “tapa” made by topping a slice of baguette with a fried quail egg and a slice of fried chorizo sausage. “Cojonudos” loosely translated means “awesome” and judging by their popularity in tapas bars Burgos, they must be! Their “sister tapa” is the “cojonuda,” made with a small slice of morcilla (blood sausage) instead of chorizo sausage. Quail eggs are about a third of the size of chicken eggs, are mottled grey and white. They are available by the dozen in many supermarkets in Spain and have become a very fashionable ingredient in “tapa” dishes and main courses.
The glaze gives a dark sheen to the turkey and lends a rich, caramelized flavor to the chunky gravy. Roasting the turkey on vegetables instead of a rack keeps it moist and adds fragrance to the pan drippings, which are the base of the gravy. For a pretty presentation, garnish the platter with a variety of herbs.
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.
This is the original spicy Buffalo chicken wings recipe from the Anchor Bar in Buffalo, NY. You can adjust the heat by adding more or less cayenne and Tabasco. There are many Buffalo chicken wing recipes out there, but if you want to taste the "real" thing give this a try. The chicken wings are deep-fried in the original recipe, but the hot oven works fine for the home version. Makes 6 Servings of Buffalo Chicken Wings (6 per person)
A cake mix makes this a delicious and very easy coffee cake to prepare and bake. The cinnamon cocoa swirl and sour cream make it extra special.