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The natural sweetness of blue hubbard squash offsets the slightly bitter flavor of radicchio. Half-and-half adds to the creaminess of this main-dish risotto, but you can use milk as well. If you can't find blue hubbard, buttercup or butternut squash will work fine.
Rustic and easy to prepare, this French country dessert puffs up impressively before it collapses into a soft, custardy pancake. This classic version is studded with sweet cherries, though other stone fruits, like apricots, can be used. While it’s usually served as a dessert, you can whip one up for breakfast, too. Game plan: If you feel like being authentic, don’t pit the cherries. Leaving the cherries whole keeps them from leaking their juices. And the pits are said to add a hint of almond flavor—just be careful where you bite! This recipe was featured as part of our Summer Ingredients photo gallery.
The sweet potato keeps its superfood status in this healthy recipe for oven fries. A sprinkling of grated orange peel adds a zesty note.
, I found some duck legs. What a treasure! Most frozen meat, including duck legs from an unknown date, is best slated for a stew or sauce, so duck ragu called out to me. I made it Thursday night, let it sit in its own juices Friday, then served it to a hungry crowd on Saturday night. I snapped that photo on the first take — but not on the first glass of wine — only to discover later it didn't show enough sauce! Trust me, this is a saucy one.
Prep: 20 min., Cook: 6 min., Bake: 6 min.
A small amount of roasted peanut oil gives this slaw a big hit of flavor with a minimum of fat. Any nut oil will work.
Christy serves this over a salad of mixed greens, chopped apple, toasted pecans, and dried cranberries.
Prep: 15 min., Chill: 1 hr.
Embrace Indian flavors by making this vegetarian meal that only takes 30 minutes from start to finish.
Jeremy Silansky uses maple syrup, Vermont's most famous export, to glaze root vegetables, employing a novel (and simple) technique: He reduces the maple glaze in a small skillet, then tosses it with the roasted vegetables right before serving. He likes to serve the lamb shanks with creamy polenta made from local cornmeal and a local cheese: Thistle Hill Farm's complex, nutty Tarentaise.
For a light and quick poolside drink, Cava Sangria is the way to go. Refreshing and fruity, this 5-ingredient sangria has the perfect combination of flavors from the strawberries and mint leaves. After the first sip, you’ll feel like you’re on vacation.
Here is an easy yet hearty recipe for white bean soup that melds the flavors of navy beans, pork, onions, garlic and seasonings.
Serve with couscous and fresh green beans.
This recipe for Lemon-Poppy Seed Muffins and/or Quick Bread Loaf begins with a cake mix.
For a playful presentation, slide a fat, flat slice of cucumber onto the bottom of each skewer so these hors d'oeuvres can stand upright on a serving platter.
Use this dough to make Tomato Hand Pies or the Herb-Leek Tart.
Frisée means curly in French, and its tightly wound bitter leaves are crunchy, springy, and delicately bitter. They're also a delicious winter salad base with an unusual winter fruit...
Pots o' gold What's at the end of your rainbow? Try creamy whiskey pudding and buttery shortbread cookies to top off St. Patrick's Day Any holiday is a great excuse to make cookies and special desserts at home. Go ahead and eat as much corned beef and cabbage as you'd like, but save room for something sweet.
Fresh sliced peaches make a nice accompaniment to this dish. Recipe from The Art of Breakfast by Dana Moos/Down East, 2011.
The crunchy-crisp tofu and our spicy- sweet salsa are inspired by that restaurant -chain classic, deep-fried coconut shrimp. Make it a meal: Stir fresh cilantro into basmati rice and serve alongside. Try sliced bananas drizzled with "lite" coconut milk for dessert.
This time of year, I think it?s important to have some clever cheats up your sleeve. Puddings you can make ahead of time then leave in the freezer until needed are great. If you try and do everything on the day, you?ll be dead on your feet come January and it won?t have felt like much of a holiday at all. I see this dessert as a sort of cross between a summer pudding and an arctic roll, so it hits a lot of those retro buttons. Because it?s an assembly job, anybody at all can make this ? so if you?ve got someone at your house that won?t muck in because they say they can?t cook, put them to work on this!
This traditional Mediterranean bread salad uses pita; experiment with leftover whole wheat, French, or sourdough bread cut into cubes and toasted before tossing with the other ingredients.
were reaching their peak on my kitchen counter. What's a canning geek to do? The three-day jam method, of course!
This recipe takes about 30 minutes to prepare and can be made up to two days in advance. Store the tapenade, covered, in the refrigerator, and garnish with parsley immediately before serving. Store toasted and cooled bread slices in an airtight container.
A fresh salad featuring ripe fall pears is a welcome addition to the Thanksgiving table. Save time by using packaged, prewashed spinach. Prepare and refrigerate the vinaigrette up to two days ahead, and shave and refrigerate the cheese up to one day ahead.
Serve with: blanched green or white asparagus spears, sliced cauliflower florets, halved baby zucchini, blanched sugar snap peas, blanched haricots verts (tiny green beans).
The ship may have sailed on fruity summer cocktails, but this autumnal take on the Dark and Stormy, a classic boater's beverage, is a swell replacement.
"This dish has a great balance of sweet and tangy flavors. Don't be tempted to skip the brining step. It gives the shrimp a wonderful fresh taste and texture." —Donna Kelly, Provo, Utah
There’s a difference between the skills required for cooking and those that go into baking, as anyone who has attempted a complicated pastry can attest. Instead, CHOW
Beef Empanadas are popular throughout Latin America, and Argentineans devour them with gusto at the start of any serious meal. This recipe uses won ton wrappers instead of pastry for the crust, and the empanadas are baked instead of fried. Aside from the obvious health benefits, using won ton wrappers makes assembling the empanadas quick and easy. Placing the uncooked empanadas on preheated baking sheets helps make them crisp.
The combination of farro, potatoes, beans, and winter greens makes for a filling soup that’s packed with flavor. It’s a great dish to turn to during the cold months when you’ve had more than enough braised food but still want something substantial and warming. What to buy: A European strain of spelt, farro is an ancient cereal grain that has been used in cooking for thousands of years. It has a nutty flavor and a chewy texture that add a great dimension to this soup. It’s often found in the bulk section of health food stores, but if you’re having a hard time finding it you can omit it or substitute barley. Game plan: The farro and beans can be cooked up to 1 day ahead. Refrigerate them in a covered container until ready to use. For a slacker solution, you can substitute drained canned garbanzo beans if you want to save some time. This recipe was featured as part of our Supercharge with Superfoods photo gallery.
Hungarian nokedli dumplings are similar to German spaetzle and are made by passing the dough through a noodle grater into boiling water. If you don't have a noodle grater, a colander will work or you can scrape small portions of dough with a spoon or knife into the water. Nokedli are delicious on their own with butter, but are usually served with goulash, goulash soup or chicken paprikash. Here are step-by-step instructions for making nokedli. This recipe is from Zsolt Vegh of Northwest Indiana. Makes 8 servings of Hungarian Dumplings or Nokedli
Using the three classic s'more ingredients, this sweet treat is prepared under the broiler and uses cinnamon graham crackers. For an adult-friendly option, use spiced chocolate.
The combination of tomatoes, peppers, bread, and almonds makes this shortcut version of romesco a big crowd-pleaser. Though the flavors pair well with anything from vegetable crudités to grilled chicken breasts, we’ve opted for easy oven-roasted shrimp. What to buy: Pick up some nice, large prawns so that everyone can get a good amount of romesco when dipping. Ask your fishmonger to peel and devein the shrimp for you (but leave the tails intact) to save on prep time later. Game plan: The romesco can be prepared up to 5 days in advance and refrigerated in a covered container. For a slacker solution, buy a cooked-shrimp cocktail ring from the supermarket and discard the cocktail sauce. Purchase a jar of romesco to serve on the side. Instant appetizer.
Canned pears and prechopped greens make this tasty salad convenient. To cut prep time, toast the walnuts in the microwave at HIGH for three minutes or until done. Serve remaining dressing with baked ham or grilled seafood.
We'd serve this with warm naan bread. If you don't have curry paste, you can use curry powder instead; just add it after sautéing the onion so it doesn't burn.
You'll need 32 bamboo skewers (each 8 in.); there's no need to soak them before they go on the grill, because they won't char with such a short cooking time.
This recipe for salty (savory) Serbian gibanica is a blend of cottage cheese and sour cream between layers of homemade dough. Read this Gibanica Tell-All. Makes 6 to 8 servings of Salty Serbian Gibanica #3
If you are fortunate enough to have a rotisserie on your grill, nothing beats a brined whole chicken that turns slowly on a spit and bastes itself while the skin turns golden brown and delicious.
If serving these elegant sandwiches for afternoon tea, remove the crusts and cut each into 4 triangles or 2 rectangles. Arrange in stacks of 2 alongside the rest of your tea sandwiches. This recipe first appeared in our April 2011 special Sandwich Issue with author Tamasin Day-Lewis's article Standing on Ceremony.
After talking with us, Bubbe, a.k.a. Bayla Scher, gave us a recipe for her low-fat take on the traditional Jewish noodle kugel. Game plan: This version is rated milchig and can be eaten with dairy meals only; it can be served warm, room temperature, or cold.