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Nom Nom Nom.
Like poor people everywhere, mountain people in the South thrived for centuries on food that was indigenous, inexpensive and healthful. These days " soup beans" speak instant comfort to anyone who had familial connections from Appalachia, where every garden produced shelling beans that could be eaten fresh or grown to maturity for dry beans. Serve this thick, stewlike soup with cornbread, pickle relish and diced sweet onion.
Easy and delicious sweet potatoes, mashed with maple syrup, butter, and a little cinnamon and cream.
The recipe for this classic New England lobster salad comes from Jasper White's The Summer Shack Cookbook (W. W. Norton, 2007). The combination of lobster, mayonnaise, and crisp cucumber is unbeatable in a split, buttered roll.This recipe first appeared in our April 2011 special Sandwich Issue with the article Salad Days.
Gin was invented in Holland, where it was called jenever (for the juniper berries with which it is flavored), and made its way to England in the 1600s. The gin and tonic was almost certainly developed in the tropics by the English, where quinine-dosed tonic water would have been valued for its medicinal properties as well as its flavor. The nicely bitter flavor of tonic offsets gin's faintly herbal flavor admirably.
Unlike its slow-cooking, meaty brethren, this chili recipe is easy, fast, and vegetarian. It makes for a hearty weeknight dinner. Freeze leftovers in small containers for a ready-to-eat meal. To see this recipe with illustrated steps, check out The Basics: How to Make Veggie Chili. This recipe was featured as part of our Healthy Cooking photo gallery.
This Indian-spiced meat mixture makes great burgers too—try them on folded naan with the chutney and a slice of tomato.
You'll need 12 ramekins (6-oz. capacity).
This popular Southeast Asian street fare is known as mee goreng (fried noodles). Look for the sweet bean sauce and noodles (which are sometimes frozen) at Asian markets; substitute dried linguine for lo mein. You can always use less chile paste to make a milder version.
This sweet treat uses common ingredients to make a simple, elegant dish that’s great for breakfast or dessert. This recipe was featured as part of our Valentine’s Day Breakfast in Bed menu.
These chocolate cupcakes have a secret: They're loaded with marshmallow cream filling. If you grew up on store-bought snack cakes, these family-friendly desserts will blow your mind.
Two of holiday's finest flavors—gingerbread and cranberry—meet in these easy-to make cookies that start with a box of gingerbread cake mix.
Prepare a day ahead; bring to room temperature before serving. Serve on bagel chips garnished with rosemary sprigs.
Sweet and gooey cookie bars are incredibly easy to make and pretty to serve. They're sure to be a hit at any gathering, from birthday parties to baby showers, or as an after-dinner treat for your family.
This recipe for Asian steak salad with cucumber and napa cabbage is from the January/February 2008 issue of Everyday Food.
Anoosh Shariat, the executive chef at Park Place on Main in Louisville, Kentucky, likes to use supertart dried sour cherries in this buttery, exotically fragrant rice dish. But raisins, dates or pecans are also delicious.
As intriguing as it is beautiful, this sweet-tangy-slightly spicy soup makes a stunning first course.
Serve a meal that reheats beautifully and is guaranteed to have kids crowding around the dinner table. Corn kernels add a dash of color and texture for a playful spin on this classic.
Donald Link, Herbsaint. There's no more classic Louisiana dish than this deeply flavored rice. The chicken livers are traditional, and give it an authentic taste you can't really get any other way. Letting everything cook until it browns and sticks to the skillet is very important for flavor.
Wow, I can't believe how fast the time flew by. I hope everyone had a delicious holiday filled with family and fun. I'm still full from the past month of indulgent cooking, but I can't wait to eat my way through 2011 with all of you dear readers!
Most kids like carrots and roasting really brings out their earthy sweetness. Tossed with a composed butter made with curry powder and fresh lemon juice, alongside broiled lamb chops, it's a sophisticated weeknight supper?but the butter can be optional for the less adventurous.
Prep: 20 min., Cook: 10 min., Bake: 45 min., Stand: 5 min.
Pineapple mint is great in all sorts of desserts, in antipasto, for marinating or with lamb. Try it chopped and sprinkled over ripe melon for a refreshing summer dessert.
Notes: As the shellfish cook, they release their briny juices into the broth. Clams tend to be saltier than mussels; when cooking them, use water for the broth.
James Bullard simmers his sausages in beer first, which makes for quick grilling and helps feed guests fast. We love these smeared with coarse-grain mustard on crusty rolls. The onions take on a lot of the ale's flavor, including its slight bitterness. Leave them off your sausage if you're sensitive to bitter flavors. Prep and Cook Time: 40 minutes. Notes: You can add up to 8 more sausages without increasing the amount of beer or onion.
This deeply flavored brown mushroom sauce is reminiscent of the classic bordelaise sauce but made in a fraction of the time. It's virtually fat-free--another plus. This sauce garnered our highest rating in the Test Kitchens. Try it with beef, lamb, venison, or pork. This recipe goes with Pepper Steak with Port-Wine Mushroom Sauce
With the great-quality farmed porgy and the amazing wild porgy that we have in Britain, this fish is not only one of the tastiest but one of the most accessible.
Start with frozen, store-bought cream puffs and this three-ingredient dessert is a snap. Let the puffs thaw during dinner, then roll them in warm caramel sauce and serve on a bed of hot fudge or dark-chocolate sauce.
A mere one-quarter cup of butter yields crispy, light cookies and keeps calories in check. Dried strawberries lend fiber, color, and subtle sweetness. You can find them in larger supermarkets, or substitute raisins or dried cranberries. Because the dough is heavy, we used a sturdy stand mixer. You can use a hand mixer to cream the butter and sugar, then stir in the remaining ingredients by hand.
This recipe for quick pear coffee cake is from " Gale Gand's Brunch! " by Gale Gand with Christie Matheson (Clarkson Potter/Publisher, 2009). Gand says she adapted this recipe from one in her grandma Elsie's recipe box. Grandma Elsie, a Hungarian baker extraordinaire, used apples, but Gand puts a new twist on it by using pears. Makes 1 (8-inch-square) Quick Pear Streusel Coffee Cake
The orange zest and juice brighten the flavor of the strawberries and rhubarb in this simple, summertime crisp. Top with your favorite granola.
The deep, earthy flavor and fragrance of the porcini mushroom powder complements the wine and herbs perfectly in this chicken and wine stew. This is a terrific example of a recipe that is enhanced by the slow cooker—it just gets better the more time the ingredients mingle. I prefer using the slow cooker for this even when I have time to tend the pot. The flavors are deeper and more layered when made in the slow cooker. Variation: You can enjoy this elegant dinner any night of the week. The pearl onions and mushrooms can be cooked up to 2 days ahead and stored, covered, in the refrigerator. The chicken and vegetables can be browned, combined with the other ingredients, and stored, covered, overnight in the refrigerator in a Dutch oven or casserole. (Do not store the ingredients in the slow cooker insert.) The next day, transfer the ingredients to the insert. Allow the ingredients to come to room temperature before cooking. Continue with the recipe as written. Suggested Accompaniments: Mashed potatoes, garlic-roasted potatoes, steamed rice, pasta, toasted baguette slices rubbed with olive oil and garlic. This dish was featured as part of our Hanukkah Recipes photo gallery.
Eight-year-old Dani Shaub loves making these juicy fajitas—a recipe she based on the ingredient list from a packet of fajita seasoning—because it involves lots of slicing (one of her favorite cooking tasks) and "everyone gets to participate and pick their own toppings," she says.
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.
Last week when we were hosting our ten full-time staff on retreat, I delivered platefuls of these cookies at tea-time with big glasses of milk. I was told they helped add a little pep to the end of the long days of meetings. I think they might be a new favorite cookie in the house.
You don’t have to celebrate Hanukkah to appreciate the goodness that is a good latke (otherwise known as a potato pancake). Whatever you call them, their crisp exterior and savory flavor are irresistible just the same. And while we’re talking latkes, let’s get one thing straight: Sour cream and applesauce are the traditional accompaniments. You might think you could serve them with mango chutney or hot salsa instead, but you’d be wrong. At least appease us and try them with the applesauce and sour cream first—it really does work. What to buy: Look for matzoh meal in the kosher section of the supermarket, or substitute very fine dried breadcrumbs or all-purpose flour.
Preserved lemons, olives, and chickpeas bring the flavors of the Mediterranean to this heart-healthy dish, cooked in one pan on the stovetop. What to buy: Preserved lemons are a popular ingredient in Moroccan cooking. They’re preserved in a salt-and-lemon-juice mixture and sold in jars. Look for them in gourmet grocery stores or online at igourmet.com. Alternatively you can make your own. This recipe was featured as part of our Healthy Cooking photo gallery.