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Nom Nom Nom.
Douglas Keane and his mother, Kathryn Douglas, occasionally hunt for mushrooms together on the Sonoma Coast in California. After one of their more successful foraging trips, she came up with this earthy recipe while cooking for Keane and his brother. Keane describes it as one of the most satisfying dishes he has ever eaten because the brilliant sherry broth adds a sophisticated twist to one of his favorite comfort foods, creamy grits.
I reckon gravy has the power to transform, or even save, a meal. What I want you to do this year is open your mind to a slightly radical idea: making it a few days, or even weeks before Christmas. If you do this, you?ll have it on standby, so you can finish it on Christmas Day. I use chicken wings to give the gravy that roasted bird flavor base. Not only are they dead cheap, they?re also the most flavourful part of the bird.
For many fans of cream pie it’s almost impossible to choose between the tropical headiness of coconut and the delicate fruitiness of banana. So why not have both? This recipe was featured as part of our Summer Fruit Pies story.
This simple dish uses lemony vinaigrette in two smart ways: as a quick marinade for chicken and as a dressing for crispy slices of zucchini and squash.
Cooking a fish whole keeps the flesh especially moist and flavorful—not to mention the drama an entire fish provides at serving time. Best of all, it couldn't be easier.
This rib roast of beef makes the perfect roast. Even if there are fewer than eight of you it?s still worth cooking the whole roast and enjoying the leftovers. Beef and beetroot work so well together. When buying beetroot, try and get hold of some different shapes and colors.
When there is an abundance of summer berry fruits one of the best ways of serving them is in an English Summer Pudding. A Summer Pudding Recipe is quick, easy and so delicious; all the tastes of summer in one dish.
This recipe for Polish wheel cake or kolacz weselny (KOH-wahtch veh-SEL-nih) was often served at weddings in the old days. Today, it is a seldom-seen dessert and is made differently by region. This version calls for a lattice topping over a cheese filling. See also Polish Wheelcake Recipe #1. Here's a larger picture of Polish Wheelcake Recipe #2. Makes 1 (10-inch) Polish Wheelcake or Kolacz
This chili is a satisfying combination of beef, beans, tomatoes, and spices. Game plan: If you like milder spicing, you can reduce the number of chipotles used. Like all stews, this chili improves as it sits, so it’s a great dish to make ahead. This recipe was featured as part of our Nacho Recipes photo gallery.
Choose this lime-basil-infused salad—with chunks of beta-carotene-laced sweet potatoes and tender, high-fiber, protein-rich black soybeans—for a healthy meatless main dish you can have on the table in 15 minutes. Prep: 5 minutes; Cook: 5 minutes; Other: 5 minutes
Dhal is a popular lentil dish in both Suriname and Guyana. Both countries have East Indian influences in their cuisine. This recipe, adapted from The World Cookbook for Students (Greenwood Publishing Group), has mango for a delicious tropical touch. Serve with roti, a grilled flatbread.
If you can't find cipollini onions, substitute pearl onions. To make peeling the onions easier, drop them into boiling water and cook for one minute. Drain, rinse with cold water, and trim the ends; the peels will easily slip off. Prepare this dish up to a day in advance; reheat in a skillet over medium heat, adding one to two tablespoons water if necessary.
Oysters, along with clams and lobsters, have been harvested and relished by Native Americans along the Atlantic coast from very early times. When the English colonists arrived on the shores of North America, they recognized the richness of the sea in the abundance of the excellent, large oysters. It is thought that the Native Americans taught the settlers how to tong or secure the bivalves with leather, and to dry them for winter food. Oysters were the most popular seafood along the Eastern seaboard during the nineteenth century, with oyster saloons serving raw and roasted oysters. Timeworn cookbooks have recipes for oyster stew, oyster soup, oyster pie, and oyster stuffing. For oyster lovers like me, this stew is irresistible.
When the nights get a little nippy and I want something more substantial than romaine leaves with my favorite Caesar salad dressing, I make this simple, yet soul-satisfying, warm potato salad. It’s great with a nice rosy steak or steamed lobster.
Marinated tofu slices acquire a golden crust when grilled; the olive-garlic mayonnaise on the sandwich adds a Mediterranean flavor. Serve with grilled asparagus.
Whole-milk paneer is a common ingredient in every north Indian kitchen. People are a bit daunted by the idea of making their own cheese, but let me assure you—there is nothing easier than this. If you can boil milk on the stove, you can make paneer.
Arañitas are a variation of the tostones recipe. In Spanish, arañitas means little spiders and the recipe gets its name from the shredded plantain, which looks like spider legs when fried. Serve arañitas with a garlic dipping sauce.
Tart and tangy, lemon curd is a multi-purpose and very versatile filling. It is easy and fast to prepare using a microwave oven. Serve it over fresh fruits, use as a base for lemon pie or a filling for miniature tarts. And it is always a wake-up call on waffles.
Have this ready to warm the crew when they return from ice skating.
Fries don't really come to mind when you think about eating healthy, but these are baked in the oven and served with a healthy spread. Plus, they're loaded with big flavor.
Indulge in rice pudding, a comforting childhood favorite, by cooking instant rice, then adding ice cream and topping with ground cinnamon before serving.
Although you'll only need about three tablespoons batter to make each crepe, we found a 1/4-cup dry measuring cup is the best tool to scoop and pour the batter into the pan so the crepes cook evenly. The small amount of sugar gives the crepes a golden appearance and crisp edges without adding noticeable sweetness, so this recipe works in both savory and sweet applications. This recipe goes with Chicken, Spinach, and Mushroom Crepes, Crepes with Ratatouille, Cherry and Orange Blintzes
Cake flour is a fine-textured, soft wheat flour with a high starch content, and usually comes in a box rather than a bag. It can be found with the cake mixes at the supermarket.
You have the option of using canned chicken stock or broth in these soup recipes, but homemade stock will always taste better. The stock should simmer very slowly over low heat for about 4 hours, never boiling, and you need to skim the top regularly. A rapidly boiling stock won’t cook the chicken bones faster, it will just churn the ingredients and cause them to break up, clouding the stock and mucking up the pure flavor of chicken a good stock should have. This makes a lot of stock and requires a large stockpot. If you’re going to spend the time, you might as well make a large quantity; it freezes well, and you’ll be glad to have it on hand.
Tossing the pork in soy sauce and letting it stand a few minutes gives this stir-fry its authentic flavor. Look for rice noodles in Asian markets or in the Asian-cooking section of the supermarket.
Bacon and maple are a natural match—maybe why many people dip bacon into their pancake syrup. In this recipe, crumbled bacon is cooked into maple-sweetened waffles, so every bite contains that classic pairing. If you're using a Belgian waffle maker, spread about 1/2 cup batter per waffle onto the waffle iron, and you'll get about 8 waffles.
For an equally flavorful, lower-fat version, try the Herb-and-Veggie Turkey Loaf. Shorten prep time by using jarred minced garlic and preshredded carrots, which you can also use in Salad With Red Grapefruit-Lemon Vinaigrette. Pair meatloaf with your favorite refrigerated or frozen mashed potatoes prepared with reduced-fat milk.
My friend April, who’s the chef at the Spotted Pig gastropub in New York, serves these with her famous blue cheese hamburger. She calls them shoestring fries, but in classic old-English game cooking they’re called straw potatoes. They’re a pretty common side dish to roasted grouse or partridge, or you might have game chips or pommes gaufrettes (which are comparable to crinkly chips). By cutting the potatoes in this recipe nice and fine - around 0.5cm/ ¼ inch thick - you can cook them until golden and crisp first time round in a fryer or large pan of frying oil. For the last 30 seconds I like to put a nice big handful of rosemary in with them - this will flavour the oil and the potatoes in the most incredible way.
This is another of those dishes built of parts that can be enjoyed separately or together: grilled fish, a vegetable salad, and the big accent flavor of a vinaigrette made from reduced fresh tomato juice and olive oil. In about 1992, we began experimenting to create the intensely flavored dressing we call “broken” vinaigrettes, which take their name from the fact that they are purposely not emulsified. Instead, we lightly shake reduced fruit or vegetable juice with a complementary flavored oil. The colored drops of juice glisten within the olive oil. When they are shaken onto a salad or a plate, they create a striking pattern of contrasting colors and set up the same vibrant contrast in your mouth. Try this tomato vinaigrette on meat or sliced tomatoes. You can make broken vinaigrettes with beets and carrots by following the same process outlined here for tomatoes.
Brown the chicken quickly over high heat, then finish it in the oven to give the chicken a golden crust without burning the almonds.
Ground beef, spicy tomato sauce, tortillas and cheese are layered and baked for a hearty one-dish meal.
The rustic texture of flank steak matches the meatiness of Syrah, and the pungent spices of North Africa loop into the same spices that often show up in the wine. This recipe goes with Grilled Eggplant and Pepper Salad