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Nom Nom Nom.
This spicy sauce is "mopped" onto ribs as they smoke to moisten and flavor them. This recipe first appeared in our June/July 2011 BBQ issue.
Top off our Smoky Beef Tacos with this salsa.
Make a big batch for company, or freeze leftovers for later.
The nice thing about frisée is that it can sit for a long time without wilting. If you can't find blood oranges, use regular oranges.
Bay and sage permeate this garlicky oil, infusing it with wonderful earthy, woodsy flavors.
A favorite of the Bengalis in eastern India, kalia is traditionally made with the local, strong-tasting, freshwater fish called rui or katla, which belong to the carp family. We made this dish with salmon, but you can also use sea bass, shrimp, lobster, or crab.
Wat is dit toch een klassiek gerecht. De meesten van mijn maten zijn dol op de kikkererwten, maar in plaats daarvan kun je ook heelgoed witte bonen of zelfs blokjes aardappel gebruiken. Voel je vrij om het recept naar eigen smaak op te peppen met wat extra Spaanse peper. Dit recept is voldoende voor 6 porties, dus als je maar voor vier mensen kookt, kun je de rest gewoon invriezen ? het is een dag later trouwens ook ontzettend lekker ? zelfs op een gepofte aardappel!
Prep: 20 min., Chill: 2 hrs., Fry: 3 min. per batch. Selects are fairly large shucked oysters--the perfect size for frying.
This garlic chicken, bean and feta salad is delicious and quick to prepare. Serve it as a side or enjoy as a main meal. Tender chicken thighs are marinated in garlic, lemon juice and olive oil and then grilled to perfection and served with green beans, cannellini beans, cherry tomatoes, creamy feta and basil.
Chicken noodle soup is popular, no matter where in the world you go. The Spanish love their soups, particularly with noodles or "fideos." This easy Spanish soup also has the added flavor and nutrition of garbanzo beans, carrot, onion and leek. Using a pressure cooker and canned garbanzo beans, prepare this delicious soup in less than an hour.
Classic bouillabaisse calls for fish native to the Mediterranean, many of which -- John Dory, weever, and rascasse -- are hard to come by in the United States. However, many fish in American waters are suitable. Avoid oily fish when making your selection. Halibut, red snapper, and monkfish are particularly good choices. The addition of mussels and lobster is not traditional but very delicious. In the French manner, bouillabaisse is served in two courses: the soup first and then the fish. It is just as good when fish and soup are served together.
This Summer Tomato Tart is the perfect tomato tart recipe when you have lots of fresh, fragrant tomatoes in the garden. The tomato tart recipe is one of my most requested dishes from family and friends. The tomato tart is made using my Best Ever Tomato Sauce Recipe cooked together with eggs and Parmesan cheese. It makes a delicious and versatile tart. Served warm with a salad it is a perfect supper dish or a light lunch. Cold it goes really well in a lunch box, or a party or picnic food. I like to decorate the tart with salty, canned anchovies and a few black olives, but that's optional.
This is a real blokey, gutsy yet simple pasta dish ? but saying that, girls tend to like it as well! It hasn?t really got a sauce of any description because all the flavour that comes out of the ingredients will stick to the pasta and that?s enough. I will even go so far as to say that this is one of my top ten pasta dishes! Remember to buy the best sausages you can afford ? if you get cheap, dodgy sausages it just won?t work.
Raspberry sorbet is readily available in the freezer aisle of most supermarkets, but we think there’s a good reason to make your own: flavor. By that we mean that this recipe, packed with fresh berries and a dash of cherry brandy, is the tastiest we’ve ever had. Try it with slices of Grilled Lime Pound Cake. This recipe was featured as part of our Cooking with Summer Ingredients story.
We adapted this recipe from one of the finalists in our 2002 Cook-Off recipe contest.
Personal chef Trinket Shaw serves these versatile muffins with just about everything on her menu. The buttermilk and oats soak together overnight, which gives these muffins a creamy texture. You can use any dried fruit in place of the blueberries--or none at all.
Cashew curry, a popular Indian dish, is the inspiration for this snack. The sweet coconut flakes subdue the heat of the spice.
Cachitos are little ham-filled, crescent-shaped rolls. Quite popular for breakfast in Venezuela, they are sometimes called Venezuelan croissants, but they have the rich texture of a dinner roll rather than the flaky texture of a true croissant. They are much easier to make than croissants too!
French bread pizza is quick, easy, and extremely tasty, what more could you ask from a recipe. This French Bread Pizza recipe makes use of fresh British peas in a novel way, why save peas just as a side dish, they are too delicious for that.
Carrie uses Tiger Sauce, a moderately hot Southern sauce. Any cayenne-based hot sauce can substitute.
Our version of the classic (a.k.a. dark) fruitcake is packed with warm spices, nuts, sweet dried fruit, dark molasses, and brandy. And the balance of butter and molasses means the cake ages beautifully—no worries about it becoming a brick, or a shot of alcohol with some fruit in it. What to buy: Use our recipe for Candied Grapefruit Zest and swap out the grapefruit peel for orange. A homemade candied citrus yields the best results, but if you’d rather purchase some, use a high-quality candied zest, which usually appears in the fall at gourmet or specialty stores. Don’t even think about using the scary, Day-Glo fruit found in tubs—it tastes as horrible as it looks. Game plan: We found this cake equally delicious eaten fresh or after it had aged a bit. For the aged fruitcake, we felt the flavor was best at 6 weeks. This recipe was featured as part of our Shockingly Tasty Fruitcakes project.
Inspired by local bounty, this chowder is rich with chicken and earthy carrots, rutabagas, and turnips, all bathed in a creamy stock and sprinkled with dill.
If you're looking for a delicious light ice cream recipe, look no further. Crushed cookie sandwiches meet a surprise ingredient, silken tofu, to create a rich and creamy dessert that's easy on the waistline and heavy on indulgent flavor.
Use premixed fajita seasoning to eliminate measuring more than a half-dozen spices.
Coat the fillets and prepare the batter for hush puppies while you wait for the oil to come up to temperature. You can also make the tartar sauce up to two days ahead and keep it refrigerated. If you don't like catfish, use halibut, tilapia, or another flaky white fish.
Using precooked chicken makes this dish a snap to throw together for lunch. Serve with focaccia topped with coarse salt and rosemary to complement the sweet strawberries and raisins in the salad.
Arty British food-design/architecture team Bompas & Parr worked with an explosives expert to come up with an edible ingredient to add to Jell-O that would cause it to glow in the dark. Turns out when you make the jiggly dessert using tonic water, it will appear to glow if you shine a black light on it because the quinine in the tonic water is UV reactive. Here’s B&P’s recipe for their eerie, boozy jelly, just in time for Halloween.
Smoked sausage links are always a good idea for a hearty appetizer buffet and will be the first item to disappear.
Hands-on time: 20 min.; Total time: 3 hr., 25 min. (including streusel and topping)
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
This basic caramel is creamy and sweet and complements any apple it coats. If you don’t want to go through the trouble of coating the apples, you can just use the caramel as a dip for apple slices. What to buy: A reliable candy/fat thermometer is crucial for getting an accurate read on the caramel. We like this thermometer from CDN
The quick marinade of oregano, sage, orange juice, and honey permeates this simple grilled pork tenderloin with fresh flavor. Pair with your favorite sides like potato salad, corn on the cob, or fresh tomato slices for an easy summer dinner.
You'll be amazed at the the outstanding aroma that comes out of the cookie jar when removing one of these Orange Pecan Biscotti.
These cereal patties have seeds, vegetables and eggs added to them. They are a nice alternative to meat. If you are not a vegetarian, these patties make a nice side for frankfurters or other sausage. A simple pan sauce made from white wine and cream would also taste fine. Makes 6 patties, about 3 servings.
What’s better than a few scoops of ice cream on a hot summer day? Layers of ice cream stacked up in a cake. Here we pile up three flavors—fresh strawberry, vanilla bean, and roasted pistachio—and finish everything with a crunchy layer of crushed vanilla cookies, for a dessert that’s quintessential summer. And if you’re not feeling up to homemade ice cream, just sub in good-quality store-bought versions of each flavor. Game plan: After each layer is prepped, it’s necessary to freeze the cake, so you’ll want to soften each ice cream flavor as you’re ready to use it, rather than all at once. This recipe was featured as part of our Play It Cool story.
These delicious sandwiches make a great weeknight meal and take just minutes to prepare.
This moist cocoa cake from the South has an alluring deep red hue; combine that with the sweet tang of the cream cheese frosting and it’s too tempting to ignore. This dish was featured as part of our Valentine’s Day All-Star Recipes.