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Nom Nom Nom.
Because the chicken is cooked over indirect heat, it needs little attention--just flip it once while it's on the grill. For this dish, 2 broiler-fryers are cut along the backbone so each flattens to look like an impressive serving. You can use a combination of chicken pieces, though, if you prefer.
In this earthy legume stew, chickpea flour is used to thicken and add a nutty undertone.
Red Thai curry paste adds heat and depth of flavor to this simple soup. If you like, omit the chicken and spinach to make an even simpler first-course soup.
Make the sandwiches when the ice cream is still soft, just after coming out of the ice-cream freezer. You can eat them right after they're made, or wrap the sandwiches in plastic, freeze them, and enjoy them for an easy dessert or quick snack later.
You can substitute green or brown lentils, but the dip won't be as pretty.
"Sautéed mushrooms can make almost any inexpensive red wine taste better," says sommelier Jake Kosseff of Seattle's Wild Ginger.
Gary Sullivan of Rocca Kitchen & Bar in Boston created this food-friendly sangria around Rocca's house rosé. "I wanted to maintain the wine's fresh fruit flavors," he says.
Cooking rice in broth instead of water ensures fabulous flavor and delicious results. Try it- we bet you'll never cook rice with water again!
Potatoes and artichokes are always such a winning combination with fish, so I've put them in this dish, using fantastic purple potatoes which I've seen in the supermarket ? if you can't find them, ask your local store to get some in. They?re a great color and, served in this way, might help in getting your kids to eat fish if they're not keen. They're not floury and they're not waxy, just somewhere in the middle, so they're great for baking and boiling. Buy the skate as fresh as you can ? it doesn't matter if the pieces are large or small, as you'll want to cut them up anyway. Steaming skate makes it really soft, so it will just fall off the bone when done. This dish is just as good when eaten cold as a salad.
This is a tasty shrimp salad with rice, peas, celery, mayonnaise, and seasonings. This is a delicious shrimp salad, loaded with flavor and hearty enough for a main dish. Serve on a bed of romaine lettuce with sliced tomatoes on the side for a wonderful hot weather meal, or enjoy this salad any time of the year. Feel free to use the 90 second microwave rice to make this meal even easier!
Any flavor of tea will work in this recipe. Brew it stronger or weaker according to your preference. Garnish this delicate dessert with wafer-thin slices of lemon.
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.
This blushed drink is refreshment with a cherry on top!
This recipe for Hazelnut Bundt Cake is made with Frangelico Liqueur.
A better take on a meat-lover’s pizza, this pie is topped with meaty mushrooms and spicy sausage. This recipe was featured as part of our Fall Ingredients photo gallery.
Maple-honey ham imparts a smoky sweetness to these baby beans simmered in cream. Prep: 10 min.; Cook: 1 hr. Editor's favorite
You will need thirty-six cups (multiply following batter ingredients by 4 1/2) of batter to complete the entire cake. Batter Amounts and Baking Times for 2-Inch Deep Square Pans: Each 6-inch: 3 cups batter, 35 minutes baking time; each 8-inch: 5 cups batter, 45 minutes; each 10-inch: 10 cups batter, 70 minutes.
This hearty, fresh version of the popular Italian soup is packed with vegetables, beans, and flavor -- and takes a mere 10 minutes in the microwave.
This recipe was tested in a 6-quart slow cooker. Because different models cook at different rates, the cooking time below is presented as a range. Check for doneness at the low end of the range (but not before, as the escaped heat will significantly slow the cooking). If the food is not done, cover and cook to the end of the suggested time range. If using a slow-cooker smaller than 6 quarts, the cooking time may take an additional hour or more, and results may vary.
This is one fruitcake that won't end up a white elephant gift at your next Secret Santa exchange. The moist, light crumb has just the right spices to make this a good candidate for your edible gifts list. Makes 3 medium loaves or 2 (9"x5"x3") loaves of Polish Fruitcake
A fresh interpretation of the classic Italian antipasto of melon and prosciutto, this recipe adds arugula to the mix. Ripe cubed cantaloupe ensures a smooth dressing. Prepare vinaigrette a day in advance, and refrigerate.
The secrets to this express pastrami are the smoked paprika, the tight wrapping to hold in all the aromatic spices, and the long slow cooking. Serves 8 to 10
The salmon can also be cooked on the grill. Preheat grill to medium, and brush grate with oil. Scatter the herbs on the grill to form a bed for the fish. Then cook the salmon, covered, for 20 to 30 minutes.
Brussels sprouts are members of the cabbage family. They are in season from late August through March.
Refrigerated pie dough makes this classic pumpkin pie recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.
Savor the summer's best produce with this simple, family-favorite crisp. Freshly grated nutmeg accents the flavors of the fruit while the crispy brown sugar and oat topping offers a crispy texture contrast.
Pierniczki are Polish gingerbread cookies. The Polish city of Torun, like Nuremberg, Germany, has been famous for its gingerbread cookies and cakes - piernik - since the Middle Ages. The cookies were originally baked in intricately carved wooden molds but today are more often cut in rounds or the shapes of St. Nicholas, hearts and other fanciful designs. Chocolate-glazed, heart-shaped pierniczki are passed out to children on Dec. 6 by Swiety Mikolaj - St. Nicholas. Store in an airtight jar and glaze just before serving. Makes about 3 dozen Polish Gingerbread Cookies - Pierniczki
This casserole is the next best thing to real pierogi when time is a consideration. It's a meatless, layered affair that uses lasagna noodles in place of pierogi dough and cottage cheese in place of farmer's cheese. The dish comes together in a snap especially if you use oven-ready lasagna noodles. It's a great brunch/buffet offering that can be made ahead. View these step-by-step instructions for making Easy Pierogi Casserole. Makes 6 generous servings of Easy Pierogi Casserole
Jim German and his wife, Claire Johnston, make wonderfully simple snacks to accompany his cocktails. A favorite at their restaurant, Jimgermanbar, is this smoky Spanish sausage with garlic, cooked gently in red wine until it's plump and juicy. Cocktail Tips from F&W Editors
Tandoori chicken is an Indian classic in which the chicken is coated in a spiced yogurt mixture and traditionally baked at a high temperature in a rounded-top tandoor oven. This recipe, however, calls for using a foil-lined baking pan.
This Czech peach mousse recipe -- broskvovi krem -- is made with fresh fruit. It's a delightful, slightly sweet dessert that can be served chilled or frozen. Serve with peach marmalade, if desired. Here's a larger picture of peach mousse. Makes 6 servings of Czech Peach Mousse - Broskvovi Krem
and a few spoonfuls of honey and molasses can add!
Grating plum tomatoes for Catalan fish stew makes an instant puree. Cooking the tomato puree with serrano ham and olives adds layers of flavors to the stew.
Notes: Moroccans often add a little harissa, a fiery red chile paste, to servings of a tagine. Look for it in shelf-stable tubes at specialty grocery stores. PREP AND COOK TIME: 30 minutes.