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Nom Nom Nom.
Here we provide the exception to our picnic rule #1--the soupy sauce on this salad is irresistible, especially with angel-food cake "dunkers."
Grouper is a white-meat fish that is well suited for the grill. If you can't find grouper, use sea bass or mahimahi. Look for fish that is free of blemishes, has a fresh smell, and has flesh that springs back when touched. Serve these fish sandwiches with fresh seasonal cherries and pineapple to add bright color and tart flavor to your meal. Prep: 6 minutes; Cook: 6 minutes
This polenta lasagna is a great way to work extra vegetables into a weeknight meal, as it calls for chopped zucchini, mushrooms, onion, and red bell pepper. For more recipes like this, see our complete collection of lasagna recipes.
A classic cheesecake recipe gets dressed up with salted caramel and a bit of crunch. Game plan: Start with all the ingredients (except the heavy cream) at room temperature.
A firm white fish with delicate flavor, striped bass is delicious with bold seasonings. A mixture of fresh ginger and orange juice acts like a culinary light bulb in the sauce, brightening the musky sweetness of mango.
This simple salad has a nicely nutty dressing made with both walnut and hazelnut oils. It's garnished with pleasantly spicy yellow tatsoi blossoms, when David Kinch has them in his garden.
Sauteed fish goes mildly Mediterranean, with bright vegetable and a buttery pan sauce.
Let the steak stand while you heat the topping. Fill out the meal with orzo, and garnish with fresh cilantro sprigs, if desired.
For a comforting, easy dinner simmer up a batch of this creamy wild rice soup recipe. Hearty and nutritious, it's the perfect soup course for a family meal. This cream of wild rice soup recipe also makes a great light lunch when paired with a fresh country loaf and a crispy, green salad.
At eight minutes, the caramel will have a toffeelike flavor. For a richer caramel, cook it longer.
This sweet-salty marinade is excellent for almost any tender cut of meat that's cubed and skewered—chicken breasts or thighs, or beef tenderloin or sirloin. Reducing the marinade concentrates its flavor and helps it stick to the kebabs. Although we usually marinate in zip-top plastic bags, we recommend using a bowl for this recipe so it's easier to scoop out the pork and pineapple with a slotted spoon. Serve over white and wild rice pilaf.
- sweet pumpkin compote - that we showed you earlier this week? Well, we were so inspired by that and the butternut squash version from Patricia that we had to try it ourselves. A few experiments and modifications later, we ended up with a gooey sweet jam, rich and caramelized like dulce de leche, but full of the smoky fall flavors of butternut squash and coconut.
Cranberries, decidedly a North American fruit, made their way to Poland and are enjoyed there but not in the Western jellied way. In this recipe, cranberries are combined with currant jelly and grainy mustard for a zippy condiment that goes well with game or poultry. Makes 2 cups Polish Cranberry-Currant Sauce Recipe
The stack of grilled eggplant, red onion, and zucchini are quite a mouthful but still tasty to eat.
These graham crackers are great alone but even better when used in this S’mores recipe from Charles Chocolates.
Little pots of this apricot honey jam make an elegant homemade gift that will bring the fresh taste of summer to kitchens year-round. Honey adds a charming flavor to this delightful, rustic confiture. Adding a cinnamon stick to the mixture while it is simmering is purely optional, although the extra warmth it instills complements the fresh apricots in a wonderful way. Serve this apricot honey jam recipe in the most simple manner - on a toasted baguette - so you can enjoy the complex flavors.
Croutons add a welcome, toasty crunch to any salad or soup that may be falling a little flat. This easy recipe can be made with any crusty bread, like pain au levain or sourdough. Try the croutons on top of gazpacho or a Caesar salad. To see this recipe with illustrated steps, check out The Basics: How to Make Croutons.
These almond cookies, rich with butter, are perfect with a cup of tea. You can store them airtight for up to 3 days.
Figs, lavender, goat cheese, almonds, honey. Baked into a galette, these exquisitely complementary flavors whisk us away to the Mediterranean. This is a rustic tart that honors the sweetness of ripe figs without being too rich or cloying. A flaky, buttery crust with a thin veneer of creamy goat cheese and almonds counterbalances the sweet figs and honey, while lavender provides a delicate aroma.
You don’t have to celebrate Hanukkah to appreciate the goodness that is a good latke (otherwise known as a potato pancake). Whatever you call them, their crisp exterior and savory flavor are irresistible just the same. And while we’re talking latkes, let’s get one thing straight: Sour cream and applesauce are the traditional accompaniments. You might think you could serve them with mango chutney or hot salsa instead, but you’d be wrong. At least appease us and try them with the applesauce and sour cream first—it really does work. What to buy: Look for matzoh meal in the kosher section of the supermarket, or substitute very fine dried breadcrumbs or all-purpose flour.
This bloody mary is based on one served at the restaurant Eastern Standard in Boston, Massachusetts.
Make these savory bread twists up to a month ahead. Cool them completely, wrap in heavy-duty aluminum foil, and freeze. To serve, thaw completely, wrap in foil, and heat at 350° for 15 minutes.
Fresh ricotta's creaminess is key to this recipe. You can find it in gourmet supermarkets, or make your own. Find our recipe for Homemade Ricotta Cheese at CookingLight.com.
This easy dessert satisfies a sweet tooth while adding another serving of fruit, contributing vitamins and antioxidants.
This traditional Mexican breakfast requires only 8 ingredients and can be enjoyed at any time of day. Serve with a mixed green salad topped with diced avocado, tomato wedges, and olives
This rich yet light-textured dessert is best when chilled at least 2 hours to allow all the flavors to become well acquainted.
Serve this classic side with our Southern Grilled Chicken.
This refreshing, simple dessert is a delicious twist on a summer standby, and it's great to have on hand for hot afternoons. For a frozen mint iced tea, add several fresh mint sprigs with the lemon juice and sugar mixture; discard mint before freezing.
Sherry comes in many styles that vary in body and color. This cocktail calls for amontillado, which is light and naturally dry -- a savory contrast to sweet, seasonal fruit. Chill the concoction as you prepare dinner. The fruit will set, and the fortified wine will take on its flavor.
The combination of flavors here is pure genius. Tarragon is classic with both spinach and eggs, and a touch of sharp feta cheese accents the trio beautifully. Use these same ingredients to make superb omelets.
These sea scallops are crisp and glazed outside, then seared to keep tender and moist inside. For a simple meal, serve with orzo tossed with chopped tomato, feta cheese, basil, salt, and black pepper.
This easy, protein-rich grilled sardines recipe is a great main course or appetizer. The crispy, smoky skin and moist, tender flesh that results from the grilling method is an out-of-this-world irresistible combination. Serve it with a simple salad for a light, nutritious meal.
This sandwich combines a grilled turkey cutlet and the makings of an Italian Caprese salad in a rustic ciabatta roll.
Calzone is a folded Italian pizza which, by the sheer nature of its shape, is far more portable than a normal pizza and looks a bit like a Cornish pasty or turnover. Although the flavorings can be the same as for pizza, Italians often fill their calzone with leftover veg from the night before, or with various things that need using up, mixed with lovely tomatoes and some melting mozzarella. Great served hot or cold.
This simple yet spectacular-looking crown roast earned our Test Kitchens' highest rating. If you can't find Calvados, use a combination of three parts brandy to one part apple cider.
Fresh, buttery ricotta is delicious spread on a sliced and toasted baguette, sprinkled with salt and olive oil. For added complexity, top the cheese with earthy, nutty, bitter greens like nettles. What to buy: Store-bought ricotta is fine to use here, or you can make your own. This recipe was featured as part of our Recipes for Spring Ingredients photo gallery.
Chefs have a way of making things indulgent in the best possible way. Take this recipe by Jose Garces, for example: Two of everyone’s favorite flavors—crab and guac—combine for a terrific appetizer. Game plan: To roast the garlic and jalapeño, coat them in vegetable or canola oil and place in a 500°F oven until the garlic is golden brown and the jalapeño skin is blistered and blackened. If you don’t have time for this, don’t worry; the roasted garlic and jalapeño add a nice complexity to the dish, but the guacamole will be delicious regardless. Special equipment: A molcajete is a Mexican mortar and pestle. If you don’t have one, you can substitute a standard mortar and pestle or a bowl and a large fork or spoon. This recipe was featured as part of our Suckling Pig for the Holidays menu, as well as our Chile Pepper Recipes and Bar Snacks photo galleries.
Top Sweet Zucchini Cupcakes with this frosting, submitted by reader Ian Young of Oakland, California.
Prep: 15 min., Chill: 4 hr. Store Yogurt Dip in an airtight container in the refrigerator for up to 3 days.
This soup reinterprets an Irish classic: colcannon, a dish of mashed potatoes and kale or cabbage. Garnish with extra thyme and black pepper.
Yves Camdeborde first offered this delicious salad on Le Comptoir's brasserie menu, serving it warm with thin slices of roast veal. When he opened his take-out shop next door, he created a meatless version that's just as popular.
The addition of spices in this simple stew boosts the flavor of the cooking liquid. Paired with lemon flavored couscous dotted with bits of dried apricot, this dish will have you thinking of far off locations.