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Nom Nom Nom.
Dorie Greenspan graced us with these simple cookies from Pâtisserie Arnaud Larher in her book Paris Sweets. These salty, sweet, and buttery cookies are so delicious they’re hard to stop popping into your mouth. Perhaps that’s why they are called “TV crunchies”; they are France’s version of America’s peanuts and popcorn. The best part: These cookies take no time to make and are the opposite of fussy. Very young kids can help shape these imperfect beauties. This pastry was featured as part of our Parisian Sweets photo gallery.
Seasonal pears take center stage in this sweet and savory appetizer from chef Mario Batali. Also try: Eggs in Hell
Serve these highly flavored apple rings as a side with pork or chicken. We liked this recipe with Granny Smiths. For a dessert version, use Pink Lady apples, and serve with low-fat ice cream.
To save time for this nori-edged roll, have the shrimp steamed at the grocery store.
The perfect finale for a warm summer night. Store-bought meringue cookies add crunch, while pistachios lace the layers with nutty sweetness. Prep and Cook Time: 40 minutes. Notes: For convenience, prepare vanilla cream and berries through step 3 up to 3 hours before serving. Cover and chill separately until ready to assemble. Or, prepare the parfaits entirely and refrigerate, uncovered, for up to 1 hour before serving.
While many Americans are familiar with savory tamales, the sweet ones are less commonly served in restaurants; they’re more of a special-occasion, make-at-home dish. As is typical of family recipes, there are as many variations as there are cooks. This recipe doesn’t come from any particular region in Mexico, but it features ingredients you’ll find in many sweet tamales: nuts, fruit, and spices. What to buy: Masa harina is dried, powdered masa (dried corn that has been cooked and soaked in limewater, then ground while wet); we like Maseca brand, an instant slaked cornmeal that is useful in making tamales. It’s widely available in Latin markets or the ethnic aisle of many grocery stores, and yields consistent results. You can also purchase freshly made masa dough at many Latin markets. Corn husks can be found at Latin markets. Game plan: The dough and filling can be made up to 2 days in advance and refrigerated in a covered container. Alternatively, you can form the tamales up to 1 day ahead and keep them covered in the refrigerator until ready to steam and serve. To help you make the perfect tamale, see our step-by-step guide to forming tamales. This recipe was featured as part of our Tamales for the Holidays project.
The Irish cream liqueur in this cake makes the recipe extra-special. Butterscotch filling and a cream cheese frosting make it devine.
Here's a true crowd pleaser: pasta shells in a simple sauce of ground beef, tomatoes, and pesto, layered with mozzarella and Parmesan and baked until bubbly. Fusilli or orecchiette would work well here, too.
Dried fruits are rehydrated in a blend of orange-flavored liqueur and red wine. Use a combination of orange juice and chicken broth for a nonalcoholic alternative. The pork loin is coated in a breadcrumb mixture to form a crisp crust.
Miniature Forelle pears are sweet, luscious and almost too adorable to eat. We especially love them layered into this dense cake, scented with the warm notes of cardamom and bright lemon zest.
Most children adore chicken nuggets. This healthful version begins with a soak in buttermilk to tenderize the lean meat and make it juicy.
Redolent of oregano and mint, these meatballs are served in northern Greece as a meze with fried potatoes or steamed rice.
Pan-roasted potatoes make a hearty side dish for this savory tart. Take care not to stretch the dough while you are fitting it into the tart pan as this will cause it to shrink and fall away from the sides of the pan as it bakes.
This southern Italian-style pesto recipe was given to us by Rocco Arena, owner of San Rocco restaurant in New York City. A touch of ricotta in this pesto tempers the flavor of the red peppers, and makes it an excellent bruschetta topping. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto.
Notes: Fresh Chinese noodles are sold in the refrigerator section; if not available, use fresh angel hair pasta.
Better known for its appearances in crisps and compotes, rhubarb also deserves a place at the breakfast table. Cardamom, vanilla, and sugar tame the sour stalks in these delicate muffins, to give you a sweet start to your day. What to buy: Plain whole-milk yogurt is fine in these muffins, but we prefer thicker Greek yogurt—such as the Fage brand—which can be found in most grocery stores. Game plan: These muffins are best warm out of the oven but can be stored covered at room temperature for up to 2 days.
Fava beans are traditional in this stew, which we updated with edamame. You can also substitute green peas for the edamame, if you like. Scoop up the thick stew with Teff Injera Bread or pita. Halve the portion if you'd like to serve this as a hearty side dish.
These shrimp empanadas are stuffed with a delicious combination of shrimp, cheese, and Spanish style tomato sauce. You can change up this recipe with different flavored tomato sauces, Italian for instance, and using different cheese blends, such as Mexican four cheese blend. Empanadas are ideal for appetizers, finger foods, lunches and meals on the go.
Get a double dose of chocolate and marshmallow by layering traditional s'mores with a scoop of rocky road ice cream.
Stock and herbs produce a marinade that results in moist, flavorful turkey.
Meat cooked this way is quick, simple and totally delicious. Rubbing the top of the meat with a garlic clove as it cooks is a little trick I?ve learned from the American barbecue king, Adam Perry Lang. You?re standing there watching the meat cook anyway, so you may as well keep busy and give it some love! It?s such a small thing but it really makes the meat taste great ? give it a try, you?ll never go back.
This simple salad is made special with the use of high-quality ingredients. Choose crisp, globe-shaped Fuyu persimmons, which remain firm even when ripe--making them an ideal ingredient for fall salads. The heart-shaped Hachiya persimmon, which does not become sweet until its flesh is quite soft, is better suited for baking.
Toast the English muffins under a preheated broiler while preparing the filling. You can toast four muffins on a baking sheet in the same amount of time it takes to cook just one muffin in a toaster. Round out your meal with a handful of baked tortilla chips and a dill pickle spear. Prep: 10 minutes
Looking for something to do with the kids during school holidays? Try making some meringue ornaments for the Christmas tree. Three inexpensive ingredients and some practice using a icing bag are all you need to make these fun decorations. Meringue ornaments look good plain, or sprinkle them with your favorite colored sugar or silver shot. Ornaments are completely edible - kids can eat the broken ones! Makes 2 dozen ornaments
A stir-fried vegetable with spices, sabzi is a popular north Indian dish that can be made with one or more vegetables. It's often cooked with cumin, ginger, cilantro, and Garam Masala. Make this dish hotter by increasing the red pepper.
Granny Smith apples are good for baking in pies, and they add a tart contrast to the sharp cheddar flavor in the crust.
Beef brisket is at its best when you simmer it in a slow cooker and flavor it with beer and onions.
Best Salad. Buy the freshest beans you can find for this simple dish. Then combine them with sherry vinegar, extravirgin olive oil, fresh basil, and good-quality feta cheese for a stellar summer salad. --Recipe by Jack Bishop (June 2001)
This piquant sauce is perfect over mild-flavored tilapia. Use freshly squeezed lemon juice for the brightest flavor. Serve with white rice.
Soft polenta can require more liquid than the package instructions typically call for.
Not all of us like soda and flavored drinks, but plain old water can get boring after a while. Here, the clean flavors of cucumber and orange steep in water for a refreshing twist. This recipe was featured as part of our Post-Holiday Recovery Menu.
The noodles absorb the sauce quickly, so serve shortly after tossing all the ingredients together. If you can't find fresh Chinese egg noodles, substitute spaghetti or linguine.
This recipe for salt cod with potatoes or bakalar s krumpirom is popular with Serbians and Croatians, especially for fasting times like Lent and Advent, and other religious occasions. Since the salt cod has to be soaked for two days to remove the excess salt before cooking, plan accordingly. Sliced or chopped onion can be sauteed with the garlic, if desired. Makes 4 to 6 servings of Serbian-Croatian Salt Cod with Potatoes or Bakalar s Krumpirom
Also known as kung pao chicken, this 5-Star Sichuan classic boasts multidimensional hot-sweet and salty-sour flavors. As one user review put it, "It is, hands-down, the best stir-fry chicken recipe I've ever tried." Serve this soon-to-be favorite with rice and a steamed vegetable.
This is one of the most classic Sicilian cakes, and though some people link it to the island's Arab period because of the candied fruit that goes into the ricotta cream, among other things, it's actually much older: The word Cassata derives from the Latin Caseus, which means cheese. In other words, Cassata is one of the world's first cheesecakes. It comes as no surprise that there are a great many variations throughout Sicily; this particular recipe is from Trapani. You'll need:
My son's birthday is at the end of April. That means a birthday cake for home and one for school. This is the fastest cake I know how to make (and his favorite) -- I've even made it before breakfast. With lots of fresh whipped cream and fresh strawberries, it's a cake any mother can love.
Many curries are fiery, but this one is gently spiced with turmeric, which alternative-health experts laud as a powerful anti-inflammatory.
This is so simple to make and truly delicious.
This is a flavorful vegetarian version of the classic sausage-studded bread-based stuffing. If you like a moister stuffing, use the larger amount of broth.
This recipe also works well with rich meats such as pork tenderloin and duck breast. Store leftover Rosemary Salt in an airtight container, and use it to flavor mashed potatoes, polenta, or roasted chicken. Serve with roasted baby carrots.
Haricots verts are delicate green beans, sometimes called French green beans.
This simple dish relies on freshly ground nutmeg. Look for whole nutmeg in the spice aisle, and store it in the freezer for up to a year.
The ground chicken filling has seasonings similar to those in larb, a popular Thai appetizer. Add sticky rice and sautéed fresh snow peas with chopped red bell pepper to complete the meal. Squeeze a lime wedge over the chicken for extra zip.
Dos Caminos is known for its lively atmosphere and great bar scene. For this tequila-based cocktail, it uses Siembra Azul, though you could substitute any 100 percent agave blanco tequila you prefer. What to buy: Agave nectar is available at health food stores and online at Wild Organics. It’s also known as agave syrup. If you can’t find agave nectar, just substitute Rich Simple Syrup. Peach purée can be found at many specialty grocery stores or, if you are so inclined, you can make your own.