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Nom Nom Nom.
Serve a one-dish dinner of fish in a Mediterranean-inspired sauce. You'll love the bright punch of flavor from the crushed red pepper--and how easy this dish is to clean up. Cod is a firm, white saltwater fish. Flounder or sole can substitute.
This zesty harira recipe was taught to me by my mother-in-law, who was renowned among family and friends for her superb cooking. It yields a delicious, hearty soup which can be served as a light supper. It is particularly popular in Ramadan, when it is served to break the fast. The recipe below will serve 6 to 8 people, and follows the pressure cooker method. To adapt cooking times for traditional simmering in a stockpot, read the Tips at the bottom of the page.
Take ten minutes to create a memorable Asian-style meal that your family will love.
Making fresh breadcrumbs from sourdough bread and tossing them with garlic butter gives the topping the flavor of garlic bread and a crispy texture that contrasts the creamy filling.
Don’t be fooled into thinking all soufflés are fussy affairs only for experienced cooks. This simple version uses whole eggs and grits to lend texture without being dense. It’s sure to impress dinner guests, and is a perfect mate for a pot roast or a simple green salad. What to buy: Dry Jack has been aged for about 10 months, giving it a nutty, sharp flavor. If you can’t find it, you can substitute aged cheddar, aged Gouda, or aged Manchego. This recipe was featured as part of our Cold-Weather Comfort Food Menu.
Polish nalesniki are crepe-like pancakes that can be made thin, as in this recipe, or thick. When they are filled with jam, fruit, or sweet or savory fillings, they are known as blintzes, but the name in Polish remains the same. Hungarians call crepes palacsinta, Serbs and Croatians call them palachinke, Lithuanians call them naliesnikai, Ukrainians call them nalysnyky, and in Romanian, it's clatita. Check here for nalesniki, pierogi and uszka filling recipes. Once filled and rolled, they can be baked or pan fried, or dipped in beaten egg and bread crumbs and fried. Makes about 12 (9-inch) Polish thin nalesniki
This blushed drink is refreshment with a cherry on top!
These can be made a day in advance if the weather is not humid. Let cool completely, and store in an airtight container.
This recipe is adapted from one prepared by Williams's mother. Three rises give this basic sandwich-style bread a delicate crumb and a soft texture. An egg wash creates a glossy top crust on the baked bread, but be gentle when brushing the egg on the dough so as not to deflate the loaf.
In the Netherlands (and at the Winchester Cheese Company), cheese is often served with pickles on the side; they're great together. Prep and Cook Time: about 20 minutes. Notes: To cook large batches for a party, assemble the sandwiches through step 1 a few hours before cooking and chill them on a baking sheet, wrapped in plastic wrap. Before serving, brush melted butter onto the outsides of the sandwiches and broil on a baking sheet, turning once.
Determined to find a tasty cachaça cocktail beyond the ubiquitous Caipirinha, we searched high and low (and asked our Brazilian co-worker). We settled on this batida: a spiked fruit shake made with guava and condensed milk. Within a few sips, you’ll be transported to the beaches of Brazil. This recipe was featured as part of our Drinks Around the World story.
Inspired by the French classic potatoes dauphinoise, this dish is rich, gooey, and comforting.
Best Appetizer. This warm, creamy, cheesy dip appears frequently at staff gatherings. People make it time and again because it's tasty and a snap to prepare. Assemble up to two days ahead, and bake just before serving. --Recipe by Krista Ackerbloom Montgomery (September 2000)
Add corn muffins to this three bean chili recipe, and you've got yourself a meal.
This ice cream has all the flavors of classic Key lime pie--even the crust. We used bottled Key lime juice for convenience. You can also squeeze the juice from fresh Key limes if your supermarket carries them.
Because rye flour produces a soft dough, we added whole wheat flour, bread flour, and cornmeal to give the loaf body.
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 vodka martini, only the vodka’s infused with black tea for an adventurous twist on a classic. This recipe was featured as part of our Drinks Around the World story.
When something crunchy and green is in order, this simple salad of tender Bibb lettuce and cool cucumbers is the answer. A spicy horseradish vinaigrette adds a bit of complexity. Try it paired with our Smoked Salmon Tea Sandwiches for a light lunch.
These lollipops top our Coconut Angel Food Cake.
This recipe for Hazelnut Bundt Cake is made with Frangelico Liqueur.
When I worked in France, I would visit a lovely little bakery once a week to buy a tart filled with a really amazing walnut cream, with poached glazed pears on top. It was such a joy to eat that I wanted to give you a recipe based on these flavours ? the combination is fantastic. At Christmas time, it?s nice to use chestnuts instead of walnuts, or you could even bash up or grate some good-quality chocolate to sprinkle over the pears as well.
Crisp pancetta and juicy pears make this salad special enough to be holiday-worthy. Prep and Cook Time: 20 minutes.
Hard-boiled eggs are so simple to make. Our method brings the eggs and water to a boil, then immediately stops the boiling and lets the eggs cook, covered, in the saucepan. Eight minutes does the trick, with no green ring around the yolks.
I like to use a mixture of new potatoes and purple potatoes in this salad, but if you can?t find any purple ones, just use all new potatoes instead. But try to hunt them down ? they?re great!
When Paul Kahan develops recipes, he starts with something traditional—like leeks vinaigrette, the time-honored French dish—then adds a twist. Here he substitutes fried eggs for the standard hard-boiled-egg topping and adds crisp strips of speck, a smoked prosciutto.
This recipe for apple strudel filling uses fresh apples, but frozen or canned pie filling can be used to good effect when made with this strudel dough recipe. This is a great project for the kids or adult friends after picking apples at an orchard. They can peel and you can stretch the dough, which you've made the day before. Everyone can help roll, bake and eat! Makes enough for 2 Apple Strudels
I threw an epic bash on Sunday in honor of my boyfriend. He is modest about his birthday, but I can't seem to control myself when given an excuse to party. This year's theme was a Southern-style crawfish boil, and boy it didn't disappoint.
This chicken develops a crispy spiced skin, and it is absolutely delicious and tender all the way through. I find the built in pop-up timers sometimes pop out a little early, so I always check the thigh temperature. Roast until the thigh registers about 180° using a meat thermometer or oven probe. Large Photo of This Roasted Chicken
Here's a recipe for my Aunt Wanda's Ginger Cookies. It's a great one to add to your Christmas Cookie collection.
There?s nothing better than a home-made burger. Everyone loves them, they?re easy to make and, if made with quality, fresh ingredients (and not overladen with greasy stuff), they certainly don?t have to be unhealthy, especially if served with a salad. Once you?ve mastered this tasty basic recipe, you can make it your own with different herbs, spices and toppings.The sky?s the limit ? that?s why cooking is so exciting.
Load a store-bought pizza crust with balsamic-splashed turkey, peppery arugula, creamy fontina, and nutty Parmigiano-Reggiano for a quick one-dish dinner.
You can substitute dried cherries, cranberries, or raisins for the apricots and use strawberry jam for the preserves.
The delicate flavor and texture of rice sticks balances the highly seasoned beef. You can also serve the steak with basmati rice.
This stuffed pork chops recipe is typical of the type of finely chopped vegetable stuffing Eastern Europeans love. Mushrooms, onions, celery, parsley and toasted bread crumbs are the only ingedients -- no broth, no eggs. The chops are browned on the stovetop, then baked in the oven. Here's a larger picture of stuffed pork chops. Makes 4 servings of Stuffed Pork Chops
Start with a fresh-roasted turkey, and you'll have gravy on the table in no time.
I learnt this recipe from my mate and mentor Gennaro Contaldo. It?s a brilliant, basic tomato sauce for using on pizza and it?s also great with pasta or to serve alongside meat or fish ? quick, fresh, fragrant and sweet.
This delicious sorbet is tart, intense, and refreshing, thanks to the combination of passionfruit and raspberries. It's very easy to make. You can use fresh or frozen raspberries, or half strawberries and half raspberries. Frozen passionfruit pulp is available from Goya Foods, and I have found it at many supermarkets and latin markets. You can make this sorbet with or without an ice cream maker, although it will probably be slightly smoother and less icy if you use a machine.
This recipe accompanies our You’re Doing It All Wrong video with pastry chef Boris Portnoy. This is his approach, but he encourages everyone to experiment with the spices you may like. Boris’s pumpkin pie is a bit spicy, so if you think you might like something more tame, drop the pepper and the citrus peels.
The mustard seeds will begin to pop in the pan as they toast. Make the salad two hours ahead so the flavors meld. The warm dressing won't wilt the hardy cabbage, but it will make the leaves crisp-tender as they marinate.