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Nom Nom Nom.
This popular pie is sure to please everyone's sweet tooth and is very simple to make.
Use this simple sandwich spread from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" to make their classic Coleslaw.
The simple addition of caramelized apples and salty blue cheese gives this tasty soup a sophisticated feel.
The only thing Spanish about this recipe for Spanish Wind Cake -- Spanische Windtorte -- is its name. It dates to the Baroque period of the Austro-Hungarian Empire and the nobility's fascination with Spanish culture. It's an elegant dessert shell made of meringue, and filled with whipped creamand and berries. Fancy piping isn't necessary. The meringue shell can be made simply and decorated with purchased icing flowers. It's best to make any meringue dessert when the humidity is low or in an air-conditioned kitchen. Here are step-by-step instructions for making Spanish Windtorte. Makes 1 (8-inch) Spanish Windtorte
Thai cooks typically serve meat already sliced so it's easier to eat. Here, Andy Ricker tosses pieces of soy-marinated flank steak with fresh mint, cilantro and roasted rice powder. The powder (a thickener in Thai curries) adds a fun crunch but is optional.
A creamy cole slaw with cabbage, mayonnaise, and other seasonings.
"You've got to love pan-roasted halibut," says Dressler's co-chef Polo Dobkin. "It's beautifully firm and it gets so nicely golden when you sear it." Although he and co-chef Cal Elliott don't usually make a lot of rich sauces, they adore this tangy lemon-butter sauce with fish: "The lemon brightens up the halibut," Dobkin says.
Enhance a white cake mix with buttermilk, butter and flavoring extracts for this basic white cupcake. Then add whatever frosting and topping you are in in the mood for. We went for Coconut Buttercream and flaked coconut for these stunning Coconut Cupcakes.
A traditional puttanesca gets complex, savory flavor from olives, capers, tomatoes and anchovies (which essentially melt into the sauce). This version omits the anchovies in favor of salmon, which stays firm and makes for a heartier dish.
Serve this crunchy salad alongside grilled chicken or fish. To speed preparation, look for jars of fresh orange sections and precut vegetables in the refrigerated section of your supermarket's produce department.
This is an important dish to serve for Chinese New Year. Many parents encourage their children to eat more of it so they won't fight as much, and thus start the new year in harmony.
Many CookingLight.com users crave hearty meals, and our take on the classic French bistro dish satisfies. You can add a side of sautéed spinach to round out the plate for a company-worthy supper.
Tailor the flavor of these burritos by picking a salsa that pleases your palate. Choose a chipotle variety for smokiness or a spicy tomatillo one for heat.
Familiar flavors combine in unexpected ways in this sophisticated salad. What to buy: Preserved lemons are a popular ingredient in Moroccan cooking. They’re preserved in a salt-and-lemon-juice mixture and are sold in jars. Look for them in gourmet grocery stores or online.
I have a cucumber problem: suddenly I have armfuls of giant, prickly cukes in my garden. They're called Suyo Long Cucumbers and most gardeners would say there's not a lot to do with such a large fruit and ideally, they should be picked before reaching such a massive size. That one in the photo above weighed in at 1 1/4 pounds. And I've see bigger.
This nonalcoholic cocktail rings in fall by combining flavors more common in cranberry sauce. Serve this to kids or your sober guests, but don’t be surprised when others turn down the alcohol in favor of this virgin drink. What to buy: Look for pure, unsweetened cranberry juice. We especially like R. W. Knudsen’s Just Juice line. This recipe was featured as part of our Neoslacker Interactive Thanksgiving menu.
This American chop suey is an easy one dish meal to prepare on a busy weekend day or any day. The ground beef mixture slowly cooks, then the cooked macaroni is added just before serving time. Serve this with biscuits and a tossed salad for a hearty and flavorful meal.
For an easy, satisfying, and healthy chicken casserole dinner, check out this lightened up version of one of our most popular chicken dishes of all time.
A Jewish meat knish (kuh-NISH) is a baked dumpling filled with meat, potatoes, kasha, sauerkraut, onions or cheese (and lately spinach and other ingredients), that is baked or fried. It's similar to a British pasty, Mexican empanada, Russian pirozhki and an Italian calzone. This recipe was provided by Lloyd Weinstein of Benjie's Deli in Santa Ana, Calif. The knishes can be individually quick frozen on baking sheets and transferred to freezer bags for storage, if desired. Here are step-by-step pictures of making Jewish meat knishes. Makes about 20 Jewish Meat Knishes
Stuffed manicotti recipes can be high in calories, but turkey sausage and other lower fat ingredients keep the numbers down in this family-friendly Italian dish.
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.
This is possibly the easiest soup ever. Every kid over the age of eight at my house can make this without help. If you don't happen to care for cabbage and carrots, or don't have time to chop them, try frozen corn or peas. If you happen to have a cup or two of already-cooked chicken in the freezer, or maybe a leftover piece or two of deli chicken, you can prepare this in 10 minutes.
Roxanne Chan livens up her green salad with strawberries, almonds, and a dressing with a chile kick. Prep and cook time: 30 minutes
Lynnette Marrero of Freemans created this delicate sangria with St-Germain, an aromatic elderflower liqueur that's delicious with a tropical-fruit-inflected Sauvignon Blanc.
Side this steak with White-Cheddar Grits and Collard Greens with Lemon for a meal for four in about an hour.
Take mashed avocado to the next level with flavors reminiscent of Green Goddess Dressing. This spread tastes great on a BLT
Decorate cupcakes for Halloween by creating not-too-scary monster faces on top of the cupcakes using colored frostings and an assortment of candies.
You can clean the Brussels sprouts and peel and cut shallots the day before making this dish. Note: A pan with a wide, flat bottom, such as a skillet, will reduce a liquid much faster than a high-sided saucepan. In general, reduce cream mixtures at a low boil so they don't boil over, but stocks or wine can be reduced over high heat. Prep: 17 minutes, Cook: 25 minutes.
This classic northern Italian recipe is a great way to serve aubergines. By layering them with Parmesan and tomatoes and then baking them you get an absolutely moreish, scrumptious vegetable dish. Great served with all sorts of roasted meats and with roasted fish as well.
This dish derives its name from the color contrast of the two types of pasta. Because it mixes the earthiness of whole wheat with the familiarity of regular pasta, it's a delicious introduction to whole-grain pastas. Truffle oil adds a pleasant, earthy undertone; you can substitute extravirgin olive oil. As with all alfredo dishes, serve immediately.
This dessert is also a terrific breakfast topped with maple syrup.
A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I?m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.
Try this tasty turkey enchilada recipe for a quick and easy Mexican-style dinner. If desired, serve with reduced-fat sour cream.
Gnocchi, small Italian dumplings made with potatoes, are a hearty alternative to pasta.
Prep: 5 min.; Bake: 12 min. Cost per serving: $2.10
This is my most requested recipe.
You can have this chicken corn chowder on the table in less than 30 minutes.
These cheesy biscuits call for frozen butter, which is grated through the large holes of a box grater to cut down on prep time. This trick creates flaky biscuits in a breeze—no pastry cutter required! Serve them with our Cranberry ‘Spread.’ What to buy: Stay away from your typical blocks of part-skim yellow cheddar or (oh, the horror!) preshredded cheddar. Go for an aged farmhouse cheddar like Fiscalini’s Extra Mature Bandage Wrapped Cheddar. Special equipment: This set of Ateco round cutters is a useful thing to have in your kitchen. We used the 2-inch one to make these biscuits. Game plan: Keep a few sticks of butter in the freezer for whenever the biscuit urge hits. This recipe was featured as part of our Thanksgiving, Southern-Style menu, as well as our 2009 Presidential Inauguration Menu.