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Lemon? In a savory egg dish? Why yes - it works beautifully here. In fact, we find the flavor of the lemon to be so nice that we didn't mind the absence of butter and meat in this quick frittata.
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.
Update spaghetti night by adding a fresh new ingredient: pimiento-stuffed olives.
A punch that lives up to its name. This recipe was featured as part of our Punch Recipes photo gallery.
Add the remaining olive oil-tarragon mixture at the final stage of the cooking process to preserve its full-bodied taste and citrus essence. This fast and easy entre is ideal for weeknight guests.
A lassi is an Indian smoothie made with yogurt, sometimes offered as an aperitif or as a "side" to calm down a fiery meal. Thanks to a ripe mango and orange-flower water, this version is sweet and fragrant. It's perfect for an afternoon refresher or an after- dinner treat.
Lauren Chattman brings out the taste of the poppy seeds in this cake by soaking them in hot water. She lightly crushes the seeds in a blender before mixing them into the batter. (Recipe adapted from Cake Keeper Cakes.)
We baked our cake layers in 6 (8-inch) disposable foil cake pans, so we could fill all the pans at once. This way, if you need to bake the cake layers in batches, the second batch will be ready to put in the oven as soon as the first one is done. To allow the heat to circulate for even baking, space pans at least 2 inches apart from one another and away from the inside walls of the oven. Although the pans are disposable, they can be washed and reused.
Peppery watercress is tamed by the sweet-tart sauce and the creamy avocado.
Prep: 30 min.
Baking this Greek-inspired pizza featuring roasted red peppers, capers, and crumbled feta cheese takes only 25 minutes from start to finish.
This is a play on the classic Veal Cutlet Milanese--crisp veal cutlets topped with a fresh salad.
Smoked paprika contrasts nicely with the sweet halibut. If you can't find fresh halibut fillets, substitute snapper or another firm white fish. Plate with herbed Israeli couscous.
It is hard to eat just one of these nutty, gingery, cinnamony cupcakes with their bright-green flecks of grated zucchini.
Take leftovers of this dish to work the next day for a terrific lunch.
This rustic summer galette, a perfect use for July and August's ubiquitous crop of zucchini, is brightened by a dollop of lemon-scented ricotta.
Pork, apples, and rosemary come together to make juicy burgers that taste somewhat like sausage. Serve them on slider buns, dinner rolls, or, for a hearty breakfast, with eggs. Darina Allen cooks these burger in a frying pan, but we like them grilled too. What to buy: A juicy, crisp apple like a Fuji or Pink Lady will give the burgers a blast of sweet and some added caramelization. This recipe was part of our Featured Cookbook series.
Traditionally served as a first course for big events like wedding suppers, Christmas Day or New Year's, German Oxtail Soup is a special treat. A rich beef and vegetable broth with paprika and pepper to add a little bite and Madeira and cream to round everything out, this soup takes awhile to make but is a real taste extravaganza. There are two main versions of Oxtail Soup, one is a clear broth with beef bits, but this recipe makes a "gebundene" version, thickened with a little flour and cream. This recipe makes 6, first-course servings with a little left over for half scoops of seconds. See larger image
Serve a lighter version of fried shrimp with a creamy Creole dipping sauce. Fresh, seasonal veggies make the perfect accompaniment.
Surprise! This rich, velvety soup contains no cream or milk. Pureeing in the blender fills the mixture with air, making it thicker. Add more broth if you like a thinner consistency. It's delicious topped with the Crab-and-Mango Garnish or on its own.
Joël Robuchon ingeniously softens spongy eggplant by steaming it instead of sautéing it in oil. "Usually, cooked eggplant absorbs so much oil and becomes full of fat," he says.
White wine, tarragon, and whole-grain mustard lend this potato salad traditional French flavor. Prepare it up to a day ahead.
Spice up canned tomatoes with garlic, onions, and red-pepper flakes for a superb quick tomato sauce.
This easy Croatian nut roll recipe only takes one rise and the filling comes together on the stove. To ensure against leaks, this nut roll can be baked in greased loaf pans.
The fillings are baked into the bread, making it a perfect make-ahead handheld lunch. To vary this recipe, use prosciutto and mozzarella cheese.
Any sweet dessert wine may be substituted for the Beaumes-de-Venise, a naturally sweet white wine that comes from the Rhone area of France.
My boyfriend was recently overcome with the need to create the perfect french fry. Being the wonderful girlfriend that I am, I happily offered my assistance. Oh, the things I do for love. Much research was done, many potatoes were chopped, and thousands (millions!) of fries were eaten.
The combination of cucumber and papaya yields a sweet-and-salty crunch in every bite. It's a refreshing change from the usual tomato-based salsas.
Prep: 25 min., Grill: 14 min. This flavor-packed dish is just as good served slightly chilled, so feel free to make ahead.
Yes, real custard is nice... but there?s nothing like a nice bit of ready-made custard with your Christmas pudding. You?ll need 30 spoons for this recipe.
This recipe leaves you with a bonus: homemade chicken stock. Four cups of rotisserie or leftover chicken, however, will work as a time-saver.
This makes a great dish for company, served with a green salad and garlic bread.
Known as raita (RI-tah), this refreshing saucy dish balances spicy meats.
To make this pie for 6 to 8 people, simply halve the recipe and make it in a 9-inch pie plate.
A smooth mixture of sweet and boiling potatoes transforms into a cluster of adorable orange ghosts with the help of a pastry or resealable bag. And helpers are welcome -- little fingers are perfect for adding the tiny olive "ghost eyes."
The fool, or a dessert of sweetened fruit folded into stiffly peaked and slightly sugared whipped cream, dates back to 16th-century England. It’s possibly the simplest dessert, and any fool should be able to make it. Many fruits and some vegetables (in the case of rhubarb) can be used, but berries work particularly well, especially strawberries. If you’re a stickler for tradition, channel the Brits and make your fool with gooseberries.
Use hearty asparagus spears for this easy appetizer. You can blanch the asparagus and combine the sour cream substitute, dill, and tarragon up to a day ahead and refrigerate separately.
Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.
This recipe for Polish creamed mushroom sauce or sos grzyby suszone, gets a slight tang from sour cream. Here's a larger picture of creamed mushroom sauce. Makes about 2 cups Polish Creamed Mushroom Sauce - Sos Grzyby Suszone
Lentil soup is a traditional first course in Spain. It is easy, tasty and full of nutrients, too. Lentils and cooked with carrots, potatoes and garlic, among other vegetables and combine to make a delicious and filling soup. It is typical to eat this soup throughout the winter and into the season of Lent, however this version includes pork, which would be omitted during Lent.
These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor. For the how-to to create different shapes, see Shaped Gingerbread Cookies.
This luxurious yet easy take on classic meat loaf gets stuffed with spinach, carrots, prosciutto and cheese. The vegetables can be leftovers, says Mario Batali: "Just make sure they're cooked long enough to be very soft—if they're al dente, the meat loaf will tear when you slice it and wreck your day." Mild and tangy caciocavallo cheese, made in Italy from cow's milk, is excellent in the filling, but provolone is a fine substitute.
You can easily shave thin slices of cheese in a snap using an inexpensive kitchen tool: a vegetable peeler. This is a perfect technique for many hard cheeses like Gruyère.
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