It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.
Nom Nom Nom.
Govind Armstrong adores the variety of heady spices in his aromatic brine, which includes cloves, juniper and mustard seeds. He often uses them to flavor a whole rack of pork, which he finds easier to cook than individual chops. He also likes to finish the rack on a grill to add smoky flavor.
Smoked beer is the result of infusing a weightier style of beer, such as brown ale, porter, or stout, with smoking agents. It has ancient roots in Germany but has been recently revived by American brewers aiming to put their own twist on the old style. This recipe combines the fireside flavor with a classic chili. What to buy: Look for smoked chicken and apple sausage at better grocery stores. We used Aidells brand. Chili powder is available in the spice section of grocery stores or you can make your own with this recipe. Smoked beer is available at many gourmet markets and liquor stores. We used Schlenkerla Smokebeer. Game plan: The kidney beans need to soak overnight, so plan accordingly.
Use this homemade hot sauce from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" in their Barbecue Sauce or as a delicious way to add extra spice to any dish.
. But because the flavor was so good, and because we were determined not to let the jam win, we gave it another try...
This delicious guiso, or stew, has pieces of tender pork, cumin and other seasonings, sweet potatoes, and raisins. The sweet and mildly spicy flavors come together beautifully for a simple one dish meal. Serve pork and sweet potato stew over South American-style rice, with a side of arepas. Leftovers make an excellent filling for empanadas.
Greek immigrants who settled in the Midwest brought this classic fresh salad to America's tables. A Greek salad is a perfect recipe to enjoy sweet, ripe cherry tomatoes, along with the traditional cucumbers, onions and feta cheese. Makes 8 Greek Salad with Fresh Tomatoes and Feta
, we question whether it's worth the labor. And then, as soon as we take that first bite, we remember: yes, of course. They're buttery, nutty, and so fantastically green in both flavor and color. Toss them with tender potatoes, crisp fennel, and a bright, lemony dressing for a spring salad that's richly satisfying in taste and texture.
Cutting in the butter makes for flaky, delicate biscuits. Be sure to stop cutting in the butter while there are still pebble-sized pieces. If you work it longer, the biscuits will be tough.
Rich in fiber and heart-healthy omega-3s, these recipes have 20 percent to 30 percent fewer calories and 30 percent to 60 percent less fat than most store-bought brands. Recipes created by wellness coach, dietitian, and cookbook author Gayle Reichler.
The distinct flavor of lamb stands up to assertive feta cheese in this Mediterranean—inspired meal. Prepare the couscous and lamb while the eggplant roasts.
This banana bread starts as a thick, tangy batter full of mashed banana, and emerges from the oven with a golden-brown crust and a moist, almost cakelike texture. Game plan: We tested this recipe using a stand mixer, but it could easily be made by just stirring all the ingredients together in a large bowl. This recipe was featured as part of our Cooking with Winter Ingredients photo gallery.
This recipe goes with Opposing-Sides Two-Bean Dip
In sizzling tropical summers, spicy foods have a paradoxically cooling effect. This aromatic soup is traditionally served hot, but we've chilled our version.
, we tried out a no-knead recipe for challah. The authors of the book have kindly agreed to let us to share this recipe with you.
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.
An untraditional take on a traditional German main dish, this ragout recipe uses just 7 ingredients. If you like your food spicy, Jalapeño-Tequila Ragout delivers. Serve this Geschnetzeltes recipe with rice and a soothing beer. Serves 4
This recipe produces a sweeter, less bitter marmalade than what's commonly sold.
The classic flavors of a salade niçoise were made to go on top of a slice of bread. Between bites of seared tuna and briny caper mayonnaise you’ll be wondering why you never thought of this before. This recipe was featured as part of our Most Delicious Sandwiches photo gallery.
Fresh mango blends deliciously with tequila and Cointreau in this margarita recipe. For best flavor and texture, chill ingredients before preparing.
The secret's in the breading: Only one side of the chicken has it; plus, whole-wheat bread subs in for white, and an egg white replaces a whole one.
Use goat cheese as a gourmet substitution for cream cheese in a carrot cake frosting. The sweetened cheese adds an amazing depth of flavor and complements the richness of the cake.
Any thick, beefy fish will work with this dish, such as sea bass, bluefish or tuna; I make it here with swordfish. The fish is cooked at low temperature in an aromatic broth spiked with tomato, garlic and oregano, allowing it to absorb the rich flavors while still remaining moist and succulent.
Most fish can be grilled to perfection over a fairly hot fire. Moist, fresh halibut, in particular, stands up well to medium-high heat, which sears the surface and cooks the flesh through. If there is any sticking when you turn the fish, recoat the grill rack with cooking spray.
Garlic, tomatoes, and olive oil permeate Provençale cuisine. Here, they combine in a dish that pairs tender roasted tomatoes with a crisp breadcrumb topping.
This is a quick and easy soup to make with canned tomatoes and milk, but sauteed chopped onion and celery give it a homemade touch.
Roasting potatoes in a bed of rock salt produces evenly cooked spuds with buttery-soft flesh and firm skin. We used fingerlings, but any small potato will work, including Alex, Pink Fir Apple, Baby Red, or German Butter. You don't want the potatoes to touch when baking, so the rock salt should fill in spaces between the potatoes, as well as bury them. -Recipe by Jason Vickers
This soul-satisfying risotto is cooked in the microwave, but no one would ever guess. Prep: 3 minutes; Cook: 20 minutes; Other: 5 minutes
Rich and comforting, sweet potatoes are an ideal soup ingredient. Pairing them with tempeh and warm spices makes for an even heartier nutrition-packed meal. With a dollop of tangy yogurt and sprinkle of toasted pumpkin seeds, this stew can be served on its own or ladled over grains like quinoa for a satisfying fall dinner.
This is from Aldo Santini’s La Cucina Maremmana; he got it from Donatella Cinelli, who may be better known for the Brunello she makes in Montalcino, but is also a superb cook. To make it you will need to cozy up to a butcher or delicatessen owner who has a prosciutto bone; in its absence substitute for it with the bone from a well seasoned and cured ham, such as one from Smithfield. It’s a slow-simmering soup that’s perfect for warming the whole house.
Before grilling, marinate chicken tenders in a paste made with cilantro, garlic, olive oil and lemon juice then serve on ciabatta bread topped with garden fresh carrot and tender pea shoots.
Notes: To top the panna cotta, choose brightly colored liqueurs or flavored syrups such as blue curaçao, crème de menthe, framboise, cassis, pomegranate, berry, mango, mandarin orange, or coffee. The panna cotta can also be served in larger martini glasses for a full-size dessert. You can assemble either form up to 2 days ahead; chill airtight. PREP AND COOK TIME: About 35 minutes, plus at least 3 hours to chill.
There's nothing like the savory flavor of homemade stuffing. This version gets moisture and texture from sauteed mushrooms. It's great on post- Thanksgiving day sandwiches, too.
Stuffed with smoked mozzarella cheese and then coated with crisp bread crumbs, these pleasingly rich, creamy textured rice cakes make a big flavor impact with little effort. Inside each crisp, golden brown cake is a smoky, oozy surprise for your guests.
Most crab cakes are unappetizing pucks made of breadcrumbs, Old Bay Seasoning, eggs, and hardly any crabmeat. Our crab cakes, on the other hand, contain no filler—just crabmeat bound with a light aioli, with a light coating of panko for a crispy coating. What to buy: Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets. Game plan: The crab cakes can be prepared ahead of time and reheated just before serving. To freeze, cook them as instructed, let them cool completely, then freeze uncovered until solid. Wrap the frozen cakes well and return them to the freezer. To reheat, set the frozen crab cakes on a baking sheet in a 350°F oven and cook until heated through. This dish was featured as part of our Valentine’s Day All-Star Recipes
Expose your children to vegetarian sausage with this fun finger food that's good for breakfast or lunch. There's no need to thaw the sausage. Kids can help by cutting the dough with safety scissors. They can also roll dough around the sausages and make the dipping sauce.
Celebrate red, white, and blue all summer long with these patriotic ice pops. The secret ingredient is a blue sports drink, along with cranberrry juice and lemonade.
Ham and blue cheese give a piquant bite to this rich casserole, which comes from Crabtree?s Kittle House, a restaurant in Chappaqua, New York.
Hibiscus blossoms can be found at Latin grocery stores. Boiling the blossoms in a sugar-water mixture and then steeping infuses more flavor than just steeping them in warm water. This drink is especially good when made with premium-quality tequila.