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Nom Nom Nom.
Enjoy this Blondie recipe loaded with toasted walnuts and chocolate.
This recipe makes 5-6 shooters.
The name says it all: this pumpkin is filled with the savory goodness of bacon, cheese, and bread; it makes a hearty main course or side dish. The recipe comes from "Around My French Table," by Dorie Greenspan.
jogged our memory of a similar childhood dessert that's not quite a pudding but not quite a cake, either. It's a...Spongette. Read below for the recipe...
Barbecue-flavored chips can be disappointing, because they mask all of the natural flavors in a potato with a sweet, vaguely spicy coating. This recipe pairs the sweet potato’s natural sugars with smoked paprika to produce healthy, oven-baked, barbecuelike chips that are ready to be dunked in a creamy dip. This recipe was featured as part of our Make Your Own Veggie Chips project.
A cookout crowd-pleaser, this cornbread is so easy to make and such a great mop for chili, baked beans, or pulled pork. Buttermilk (instead of milk) balances out the sweetness, adding the right amount of moisture to keep it crumbly but not dry. Game plan: This basic recipe invites creativity. Try adding some jalapeño, whole corn kernels, or cilantro. To see this recipe with illustrated steps, check out The Basics: How to Make Skillet Cornbread.
This potluck pasta bake is filled with flavor, with chicken, ham, mushrooms, and two kinds of cheese. Serve with a simple green salad or sliced fresh tomatoes and biscuits or rolls.
Prep: 5 min., Grill: 14 min. Substitute any of our quick-to-make sauce variations below for a spicy twist.
This magnificent roast, featured in ?The Wonders of Ham? (SAVEUR, December 2009), is simmered in beer before it?s baked?a practice favored by cooks in Savannah, Georgia. As with any country ham, this preparation calls for soaking the ham (in this case, in both water and brewed black tea) before cooking it, to remove excess salt.
I like to top this classic macaroni and cheese with buttered bread crumbs before baking. To brown the bread crumbs a little more, turn the broiler on for a minute or so just before taking the casserole out of the oven. Watch carefully, though, for signs the topping is getting too dark. I used whole wheat macaroni in this version, but regular macaroni, mini penne pasta, ditalini, or other similar pasta shapes would also work well. Take a look at the Large Photo of this recipe.
Both this and Eggs Florentine are popular throughout the day, not just for breakfast or brunch, no doubt because of the perfect combination ingredients - poached egg and spinach, or ham on an English muffin topped with buttery hollandaise. For Eggs Florentine, instead of ham top the toasted muffin half with warm, wilted buttery spinach - see the recipe here.
This recipe combines a salad and bread all in one. Each bite of bread is infused with the garlicky vinaigrette that's tossed with the tomatoes. Use the best tomatoes you can find--if they're beefsteak tomatoes, chop them instead of slicing. Spoon on the topping shortly before serving so the bread doesn't become soggy.
This recipe goes with Corn and Roasted Pepper Salad
Basil adds an interesting, fresh flavor to the concassé, but it can be omitted. This recipe goes with Coconut Crème Caramel with Pineapple Concassé
This is a variation on traditional Eggs Benedict. Toast crumpets or English muffins, with the cut side up, under the broiler for two to three minutes.
Notes: Prepare Sunset's Favorite Pie Pastry or the Sunglow Pie Pastry, or use 1 refrigerated pastry (half of a 15-oz. package) and follow steps 5 and 6 of the Sunset recipe to line pan. Serve pie with sweetened whipped cream flavored with grated orange peel.
Brining makes for a juicier bird, and the subtle flavors of the brine soak into the turkey. Kosher salt works well for the brine because it dissolves more easily than table salt. If you have time and refrigerator space, the brining procedure is worthwhile. If not, the turkey will still be quite good.
This refreshing yogurt dipping sauce is a perfect counterbalance to savory dishes like SAVEUR kitchen assistant Andy Baraghani's Persian Potato Pancakes.
"I first had a salad like this in a trattoria in Italy," Jill Maninger says. "I reproduced it at home with great California avocados." Prep Time: 10 minutes.
Chef Yossi Elad makes this spicy pita sandwich at Machneyuda, his restaurant in Jerusalem. This recipe first appeared in our April 2011 special Sandwich Issue with chefs Tom Colicchio and Sisha Ortúzar's article Chef's Special.
In this recipe I?m going to show you how utterly incredible a slow-roasted shoulder of lamb can be. In exchange I?d like you to buy quality local lamb that?s had the appropriate amount of hanging time. I?m going to let the meat speak for itself and not add much to it, just a simple sauce made from all the goodness in the pan. You can make this at any time of year served with any seasonal veg.
From the Italian phrase bagno caldo (hot bath), bagna cauda is a warm sauce made with olive oil, anchovies, and garlic, and served with bread and raw vegetables, such as bell peppers and zucchini, for dipping. If you have a fondue pot handy, use it to keep this dip warm while guests help themselves.
This hearty fried vegetable hash, a perfect use for leftovers, includes roasted Brussels sprouts, carrots, and parsnips. This recipe first appeared in our October 2011 issue along with Beth Kracklauer's story, "Butchers' Banquet".
Refried beans help hold ingredients in place. For a variation, thinly sliced turkey also works well in these portable sandwiches.
Coral-pink and slightly opaque, this cocktail (developed by SAVEUR online editor Helen Rosner) looks demure, but it packs serious heat: bitter and sweet, earthy and deep, with a slow, lingering burn from the vodka and pepper. It's one of those drinks that makes you look at the glass in wonderment after your first sip.
In this meatless version of a Philly Cheesesteak, the recipe replaces the traditional beef strips with vegetarian steak strips.
Large, woody pumpkins are perfect for jack-o’-lanterns. Save the tender little ones for this savory soup, a well-deserved treat after a chilly leaf-raking session. Game plan: The pumpkin can be roasted a day ahead, removed from the skin, and refrigerated until you’re ready to make the soup. This recipe was featured as part of our Halloween Horror Movie Quiz.
Try this recipe with broccoli or green beans.
Gyoza skins are the Japanese equivalent of wonton wrappers; you'll likely find both in the refrigerated section of the supermarket. If you can't find gyoza skins, substitute round wonton wrappers.
A quick, easy and very tasty Irish recipe though something more usually associated with Wales. This Irish Guinness Rarebit is a take on a Welsh Rarebit with a good splash of the 'black stuff' aka Guinness.
A whirl in the food processor transforms the humble chickpea into a creamy sauce for pasta—a sauce that is a hallmark of rustic Italian cooking. Bolstered with garlic, tomatoes, and parmesan cheese, this easy dish makes the most of flavorful kitchen staples.
Molly O'Neill likes to use French-style fresh venison or pork sausages in this dish, though we used lower-fat chicken sausage. The bean mixture bakes twice; start working at least a day ahead. If you don't have a large Dutch oven, you can also prepare this in a 13 x 9-inch baking dish.
Barbara Lynch isn't choosy about which squash to include in this deeply flavored dish, which gets finished with a sage-infused cream sauce—she goes with whichever varieties look best at the farmers' market—but butternut and delicata are among her favorites.
"I can't have a party without deviled eggs," says Katie Lee, whose cooking often reflects her Southern roots (she was born in West Virginia). Here, she deconstructs the retro hors d'oeuvre, blending hard-boiled eggs with mustard and mayonnaise so it's more like an egg salad that she can spread on toasts. "Simplicity is key," she says. "To me, it's more about tasting the egg than anything else."
Substituting ground turkey for ground beef makes for a leaner meatloaf. We up the savory flavors by adding umami boosters like Worcestershire, soy sauce, and Parmesan cheese.
Leaving the tails on the shrimp contributes extra flavor to this Southeast Asian dish. Serve this with brown rice.
Similar to apple pie à la mode, this frozen dessert has an easy-to-make graham cracker crust. Layer the apple filling with vanilla frozen yogurt spiced with cinnamon, caramel syrup, and chopped pecans.
White cream cheese batter contrasts with the orange pumpkin in this loaf.
Prep: 15 min., Cook: 30 min., Grill: 15 min. You can prep Steps 1 and 2 the day before and place artichokes in zip-top plastic bags in the refrigerator. The choke is the inedible prickly center of the artichoke you scoop out after boiling in water.
This is a timely concoction for a party: Simply prepare the gingered sugar syrup (step 1), and refrigerate it until you're ready to shake and serve the cocktails.
French apple brandy gives a special flavor to braised lobster meat in this lobster in Calvados butter recipe. This refined dish is exceptionally easy to make; simply bake petite lobsters and butter in the oven, adding Calvados and a pinch of sugar halfway through the cooking process. The scrumptious, unexpected combination of ingredients make it a sure-fire success for special occasions.
This is a really great combination of flavors, colors and textures and, of course, is best made with fresh fava beans in season. The smaller beans can be used as they are, but the mid to large ones, with tougher skin, will have to be peeled after cooking. Just pinch the skin between your nails and the bean will pop out ? simple. I think my fava bean combo is pretty much perfect, but you can try it with fresh cannellini beans as well if you fancy a change.