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This fresh corn taco recipe is an excellent way to use up leftover grilled meats. The sweet, slightly crunchy fresh corn pairs perfectly with chopped pork, chicken or beef. This soft taco recipe is fresh, fast, and festive. Makes 6 Fresh Corn Tacos
Minestrone—brimming with vegetables, pasta, and beans in a full-flavored broth—is one of the best-known soups around. It’s healthy, filling, and easy to make. What to buy: For a slacker solution, buy high-quality canned white beans and replace the bean-cooking liquid with water. Game plan: This soup is even tastier the day after it’s made, when the flavors have had a chance to meld. We used chicken broth in this recipe to give it a heartier flavor, but you can substitute high-quality vegetable broth to make it vegetarian. This recipe was featured as part of our Supercharge with Superfoods photo gallery.
, and this is what we came up with — a sweet, nutty combination full of thick oats and lots of seeds, too...
This recipe for lamb sandwich is a delicious lunch treat.
Tacos are a go-to on busy weeknights because all you have to do is prepare the beef, chop the toppings and everyone can make their own. These tacos get their flavor from cumin and chili powder without the additional sodium often found in packaged seasoning mixes.
Bake these bite-sized frittatas in a miniature muffin pan. They taste great hot or at room temperature, so you can make them in advance.
Serve your family a spicy-sweet sriracha chicken -and-veggies dish that's sure to satisfy. Make this one-dish dinner with boil-in-a-bag rice on the side to soak up the extra sauce.
Lavash can be a soft flatbread, but Jessamyn Waldman developed this recipe based on Armenian-style lavash, which is very crisp and dusted with seeds or spices.
Don’t let smoky Scotch scare you away from this drink—we use just a dash of the peaty stuff (sort of like you’d use absinthe in a rinse) in this warming cup of cider. The bulk of the booze is a not-so-peaty whisky, to keep the overall drink balanced. This recipe was featured as part of our Hot Boozy Drinks photo gallery.
John Gertsen, bar manager of Drink in Boston, gave us this recipe. With not one, but two warming herbal liqueurs, this cocktail is spicy and sweet, but it’s balanced out with a dash of bitters. What to buy: Bénédictine D.O.M., a golden liqueur first produced by Benedictine monks in the 16th century, adds a sweet, aromatic flavor to cocktails. It can be found at well-stocked liquor stores. This recipe was featured as part of our New Year’s Eve Speakeasy Party.
Pickled herring seems to be an acquired taste, because this beloved Scandinavian dish hasn’t quite gone mainstream in the States. It’s a distant cousin of ceviche and an excellent way to enjoy preserved fish. Sneak some onto your next smorgasbord accompanied by rye toasts, hard-boiled eggs, sliced red onion, freshly chopped dill, and a little Horseradish-Cream Sauce. What to buy: Salted herring can be found online. If you buy whole salted herring, be sure to remove the skin before pickling. This recipe was featured as part of our Summer Solstice menu.
To save time, Ratha Chau suggests spiking store-bought pesto with chiles, lime and fish sauce instead of making the pesto here.
"Simple to prepare, this salad is a light and refreshing way to end a meal. The cinnamon-orange combination is a great one. You can also serve this over ice cream or frozen yogurt." -Liz Brown, Portland, OR
Wild mushrooms add meaty texture and earthy taste. You can substitute sliced button or baby portobello mushrooms. Serve with lo mein noodles.
Serve this potassium-packed fruit salad (662 milligrams per serving) with breakfast or as a light dessert. Use a mini chopper to combine the dressing ingredients--it's the ideal size to blend the small amount of dressing for the salad.
Donn Beach set a limit of two per customer for this potent drink, made with three kinds of rum, citrus, and spice. the bold character of a pot-distilled English-style rum shine through. This recipe first appeared in SAVEUR Issue #140, along with Jeff Berry's story Endless Summer.
These can be prepared a day ahead and stored in an airtight container. This recipe goes with Herbed Pork Tenderloin With Parmesan-Pepper Toasts
Stuff cored apples with a sugar-and-spice filling and bake for a fruity fall dessert. Serve with a scoop of creamy vanilla ice cream.
Honeyed vodka or krupnik, served hot or cold, is a favorite among Poles. And, since it's steeped in aromatic spices, less than top-shelf vodka will do just fine. Krupnik is the only alcoholic beverage served at the solemn wigilia or Christmas Eve dinner. No matter what temperature it's served at, krupnik warms the body from the inside out. Perfect for the holidays! Makes about 1 quart Krupnik
Traditional blinis consist of flour pancakes topped with sour cream and caviar, but our version features sweet corn pancakes topped with cold-smoked salmon and homemade chive cream. These easy apps are a great way to use up extra corn-on-the-cob you might have picked up at the market.
Turn forgotten produce and herbs loitering in the fridge into this easy, quick soup. To see this recipe with illustrated steps, check out The Basics: How to Make Chunky Vegetable Soup.
Look for mangoes that gently yield to pressure and smell fruity.
A superb "tapa" from the North of Spain, it is very popular. Sweet and tasty roasted piquillo peppers stuffed with a mixture of salt cod, white wine, onions and garlic. Dipped in egg and flour, then lightly fried and covered in a tomato sauce. It is worth the hour that it takes to prepare this "tapa"!
Sprigs of herbs tucked inside the husk lend their fresh flavor to the corn.
Serve this veggie-packed baked chicken tortilla to your family for a quick weeknight dinner. It cooks up in just 15 minutes. Add cheese at the end of baking so it has time to melt.
This super-simple grilled peaches recipe has only five ingredients, making it perfect for last-minute summer entertaining.
Although this deep, dark chocolate pudding is easily made in ramekins, it's fun to bake and serve in small glass jars. Pim Techamuanvivit likes using old, mismatched jam jars.
Try this rich and creamy three-cheese macaroni and cheese for the ultimate feel-good meal. "If I go more than a day or two without pasta, watch out, because I get nasty," jokes one CookingLight.com user. Other users admit hankering for high-quality cheese. Keep a close eye on the flour while it cooks so it doesn't burn. For a weeknight supper, bake the macaroni in an 8-inch square baking dish for 35 minutes.
Douglas Keane is such a fan of chilled soups that he puts at least one on his menu every season including winter. The combination of cucumber and red wine vinegar in this recipe reminds him of the wonderful Greek salads he had growing up outside of Detroit, Michigan, home to a huge Greek community.
By cooking this beef brisket recipe in the oven first, and then glazing with barbecue sauce on the grill after, you get a deliciously moist, smoky, and perfectly cooked piece of meat. This beef brisket recipe is called "lazy man's" because it's so easy, but you'll call it "smart cook's" beef brisket when you taste the results. Serves 8-10 Portions of Barbecued Beef Brisket
This recipe for cheese soup can be made with your favorite cheese, but semi-hard to semi-soft cheeses work best. Sharp Cheddar is a good option as are Croatian zdenko, Polish oscypek and aged Gouda, but other cheeses will work. Mozzarella, however, is not a good choice because of its stringy quality when melted. With a crisp green salad and crusty bread, this is a great main-meal offering (use vegetable stock to make it truly meatless). Here is a larger photo of cheese soup Makes about 6 servings of Cheese Soup
Serve with a tomato salad tossed with olive oil, fresh lemon juice, parsley, and mint.
Long days and outdoor picnics call for an easy pasta recipe that everyone will enjoy. This dish is easy, healthy and very elegant.
Mention TV dinners and most people immediately think of Salisbury steak. The majority of folks can’t tell you what it actually is, though, and write it off as mystery meat, which is a shame because done right it’s an American classic. This version of the beef patties braised in a mushroom sauce is a far cry from the frozen meat pucks you’ll find in grocery stores, and restores the dish to its former glory. This recipe was featured as part of our DIY TV
Break-and-bake cookies, which come packaged in eight-inch squares, are the secret to these incredible ice cream sandwich bars. Simply roll out all the dough to create one giant cookie, then bake, slice and layer it with store-bought ice cream and hot fudge sauce. The best part: dipping the bars into crushed chocolate toffee candy to form a supercrunchy shell.
Made with masoor daal (orange lentils) this dish is simple and very tasty. It is in fact almost a staple in most homes. It makes a great accompaniment for plain boiled rice and a vegetable or meat dish. The recipe makes enough for 2-3 servings and is best made in a pressure cooker - it gets done faster this way.
Currants and the caramelized leeks and onions lend the pasta sweetness, which is contrasted by the peppery arugula. This is best served immediately after tossing.
This delicious and healthy salad is courtesy of "Martha Stewart's Healthy Quick Cook."
This recipes makes enough dough for two 8-by-11-inch Asparagus Tarts.