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Sweet black cherries baked in custard is a specialty of the Limousin region of France; it’s a popular no-fuss dessert served warm or cold, dusted with a little sugar. Traditionally the cherries are left whole, so that the pits imbue a little of their almond flavor. This is how I’ve always done it too, though you can surely pit them (and my daughter thinks I should); in fact most people do. Try making the clafoutis with other stone fruit like plums and peaches or, in the fall, fresh figs or dried prunes soaked first in brandy for a twist. Recipe and photo from Plum Gorgeous: Recipes and Memories from the Orchard by Romney Steele/Andrews McMeel Publishing, 2011.
The traditionally creamy filling of these deviled eggs get a crispy bite from perfectly cooked bacon. Use a sandwich bag with the corner snipped off to make piping the filling easier.
These turtle cookies have every indulgent flavor we could pack in a recipe: chocolate, peanut butter, caramel, and toffee. You’re already baking a batch, aren’t you?
Adding a touch of lemon zest and spice really perks up this classically delicious apple tarte Tatin recipe. Add a scoop of vanilla ice cream or Chantilly cream to the dessert for a rich after-dinner treat.
This recipe is so easy you can make it with your kids! Watch Gino in action with his little crew.
Mole is a rich, reddish brown sauce usually made with onion, garlic, chiles, and cocoa or bitter chocolate. Our quick version contains tomatoes and simmers only 15 minutes.
Grill the squid whole and then cut them into slices for this salad. Not only is it easier (no squid rings falling through the grate), but small pieces risk cooking too quickly and becoming rubbery.
Lump crabmeat is mixed with only enough bread crumbs and mayonnaise to hold it together, then coated with more crumbs and fried to a golden brown. A mixture of sour cream and horseradish provides lively accompaniment.
A good way to use up leftover kimchi and steamed rice is in this fried rice dish. The kimchi adds crunch and spice to the fried rice. Include some sautéed shrimp and you’ve got a complete dinner in just one pan. What to buy: Try your hand at homemade kimchi with CHOW
Roasted garlic mashed with a portion of white beans thickens the soup. As the garlic roasts, its flavor mellows into a delicate, slightly sweet taste.
Look for packaged hearts of romaine with the bags of prewashed salad greens in your supermarket's produce section. If available, use multicolored teardrop tomatoes for a beautiful peak-of-summer presentation.
Mojitos are a bartender's nightmare (oh, the muddling). But these frozen versions achieve the sweet mint flavor of the rum cocktail without the elbow grease, thanks to a whirl in the blender.
Many island dwellers refer to kidney beans as "peas," so don't let the title fool you. This dish is low in fat yet high in fiber, protein, and calcium.
This Burmese prawn curry is the recipe featured in our first ever Cooking with Grandma video. In the video, Alvina Mangrai shows her granddaughter Alyssa how to make the curry that she first learned to make when she was pregnant and living in the United States after moving from Burma. Pat Tanumihardja, author of the blog The Asian Grandmothers Cookbook, transcribed the recipe and shared it with CHOW
Brown-rice gives this vegetarian stir-fry a nutty flavor and hearty texture and offers up more fiber than white rice has.
Patacones (known as tostones in Central America) are twice fried rounds of green plantain. Fried green plantain (plátano verde) is starchy and sweet, and absolutely fantastic dipped in creamy aji amarillo sauce. I like to use plantains that are still green but just starting to ripen (with a touch of yellow on the skin). Plantains become sweeter and less starchy as they ripen, but they also lose their firmness.
Prep and Cook Time: 1 1/2 hours, plus at least 2 hours of marinating time.
These are heaven: fried sole on a fresh baguette. How can you go wrong? I always make the sandwiches for us and fry the sole in little strips for the kids, the perfect fish finger. Recipe from My Father's Daughter by Gwyneth Paltrow/Grand Central Publishing, 2011.
Miniature sandwiches have fun appeal, especially when filled with tender roast beef, sweet caramelized onions, and assertive horseradish mayonnaise. Without all of the fat from burger patties to worry about, you can enjoy a couple of these beauties guilt-free.
A Polynesian favorite, ahi tuna poke makes a great starter, especially when served with crispy Furikake Wonton Crisps. To keep the poke cold, chill the serving dish ahead of time and nestle it in a larger bowl filled with ice to serve. What to buy: Togarashi powder, a Japanese mixture of spices that always contains chiles, can be found in ethnic markets. (It may also be labeled shichimi togarashi.) Or you can make your own.
This summer cooler is great to bring along on a picnic or to serve at a backyard party. Pour over ice, if desired.
In a flash of genius, Marcia Kiesel's sister Susie bought her favorite fresh pierogi, brushed them with olive oil, and threw them on the grill. These crisp appetizers have become such a family standby Marcia is always trying to come up with new toppings. Two of her favorites: grilled mushrooms and scallions, and spicy fresh salsa.
Bread pudding is a favorite around here, so we decided to make an extra-rich version using croissants instead of bread. Paired with Armagnac-soaked prunes and a rich custard, this is a simple, elegant dessert. What to buy: Armagnac is a brandy from the Bordeaux region of France; it can be found at high-end liquor stores. If you can’t find it, substitute Cognac or a drinkable brandy. We found that fresher croissants made for a silkier pudding, but this recipe is also a great way to use up stale ones.
Constant stirring gives risotto its creamy texture.
This cucumber drink recipe featured at Brooklyn's Pies n Thighs uses fresh ginger for an added kick, with a hint of lime juice to round out the flavors.
Grocery stores often carry several kinds of tofu, so be sure to buy the firm variety for this dish. Pressing the tofu will remove excess water and allow it to soak up the peppery marinade. This recipe is also featured in "Martha Stewart's Dinner at Home."
This riff on a classic Chinese dish uses fresh orange juice and zest to bump up the citrusy flavor. To save time, buy pre-trimmed broccoli florets in the produce department.
This recipe for Polish poached pears with chocolate sauce or gruszki w czekoladzie is typical of the stewed or poached not-so-sweet fruit desserts Poles love. For a dramatic presentation, leave the pears whole and remove the core from the bottom or slice them in half for easier core removal. For a pink color, 1 cup of the water can be replaced with 1 cup red wine. Makes 4 servings Polish Poached Pears with Chocolate Sauce or Gruszki w Czekoladzie
Asparagus and cherries is not a pairing you normally hear of, let alone see in taco form, but when we tasted this combination during our recent trip to Washington state, we felt like we'd been let in on a marvelous secret.
In German, blitz means variously "bolt," "lightning," "flash" and more, all conveying the concept of "fast," which is exactly what blitz puff pastry is -- a fast version of puff pastry that exists in almost all cuisines. This recipe can be doubled or tripled and larger batches can be made with the dough hook of a stand mixer. Keep the dough well-chilled when working with it and use as little flour as possible when rolling. The dough freezes well. Use in Cherry Cheese Baskets. Here's a larger photo of baked blitz puff pastry.
Bring fruit to the table as a surprise ingredient in this colorful cole slaw recipe. The crunch of the ripe apple perfectly complements the bite of the crisp cabbage. Chill before serving to let the flavors blend.
This recipe for Russian rye bread is easy because it requires no sourdough starter. It's also great for those watching their fat intake because eggs and oil are not in the ingredient list. It's moist but very dense because all rye flour is used. The extra yeast keeps it from becoming like a clay pigeon. To lighten the loaf and give it a crunchier texture, all-purpose flour and rye meal can replace some of the dark rye flour as indicated below. Here's a larger picture of Russian rye bread. Makes 1 loaf Easy Russian Rye Bread
This is oatmeal to get excited about - hearty steel-cut oats are chilled and cut into triangles, then seared in butter and topped with warm fruit. All of the components can be made a day ahead and reheated.
Bulgarian fried bell peppers with feta cheese vary slightly from region to region in the Balkans, but they are usually served as an appetizer or light snack. They can be made with red, yellow, orange or green peppers. View this larger image. Makes 4 servings of Bulgarian Fried Bell Peppers
Grilling the vegetables lends this pasta salad a pleasant, smoky flavor. You can prepare and chill it up to a day ahead. To save time, drain and chop a seven-ounce jar of roasted red bell peppers. Slide a skewer or toothpick through the red onion to hold them together as they cook. If you're sensitive to spicy food, seed the jalapeño.
The citrusy dressing on this Caribbean-inspired hearts of palm salad is marvelously dense with fresh cilantro, shallots, lemon juice and honey. The oranges here release juice as they sit, so be sure to serve the salad right after you make it.
Leftover turkey or a rotisserie chicken works equally well in this easy casserole dotted with Christmas red and green. Crisp sourdough croutons are its crowning glory. Use bagged broccoli florets from the grocery produce section. There's no need to precook the broccoli--it will be crisp-tender when the casserole is bubbly. Prep: 16 min.; Cook: 30 min.
My grandfather used to drive an hour from Providence to our house in Boston to roll these breakfast beauties every other Sunday morning. He served them with bagels, cream cheese, and lox. You can get creative and roll anything you like into them.
Poach the salmon for 10 minutes, then let it stand for another 10 minutes to finish cooking. It will be translucent in the center when it's completely cooked.