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Nom Nom Nom.
Za’atar is an Arabic word used to describe both a specific herb and a tangy blend of herbs and spices that varies according to region but includes the resinous herb za’atar, tart brick-red ground sumac, and toasted sesame seeds. Use za’atar to season grilled lamb or mix with plain yogurt and drizzle with olive oil for a vegetable dip.
You can also prepare these cakes in two (8 x 4-inch) loaf pans. Bake at 350° for one hour or until done.
Notes: You'll need a bunch of celery that weighs about 1 3/4 pounds; use a vegetable peeler to pare the coarse fibers from the curved back sides of the stalks, then use the peeler or a vegetable slicer to cut them diagonally into paper-thin slices. You can cut the dates, cheese, and celery up to 4 hours ahead; chill them separately airtight. Assemble the salad just before serving.
Bottled Thai peanut sauce is a handy standby. Here we use it to jazz up an otherwise simple combination of tofu and vegetables. Complete the meal with a platter of red and green bell pepper strips, sliced cucumbers, and carrot sticks.
This recipe from "Gale Gand's Brunch!" (Clarkson Potter/Publishers, 2009) has all the elements that Eastern Europeans love -- goat cheese, quinces and cream cheese. It is equally comfortable on the appetizer table as on the dessert table. Here's a larger picture of Goat Cheese Cake. Makes 8-10 servings of Gale Gand's Goat Cheese Cake with Slow-Cooked Quince
Chef Ana Lorena Ascencio
Time: 40 minutes. A popular Japanese winter dish, warm soba with toppings is just the thing for lunch on an overcast day. The broth is made with dashi, a staple soup base whose delicate flavor comes from dried bonito tuna flakes and seaweed.
Because they can be assembled ahead and baked at the last minute, stratas make great brunch entrées. Roxanne Chan also likes to serve this at lunch or dinner.
In this cobbler, whole-wheat flour does double duty. We've used it as the basis of a truly tender "cobbled" topping and as a thickener for the juicy fruit filling.
Prick fresh sausages all over before grilling to release the excess fat.
Spiced apples, raisins, and prunes are folded into layers of flaky store-bought phyllo for a tempting treat. Honey, which softly sweetens the filling, is offset by a dash of brandy.
In this traditional Moroccan recipe, meat is cooked with quinces in a peppery k'dra sauce. (Yellow-hued k'dra sauces are usually made from butter, onions, saffron and pepper.) Also try the sweet and spicy Tagine of Quinces and Honey. Lamb, beef or goat meat may be used. Cooking time is for a pressure cooker. Double the time if cooking in a conventional pot. Serves 4 to 6.
This recipe goes with Fresh Salmon Burgers
You can use bagged baby carrots, but young carrots with tops taste better.
Rather than the usual filling mishmash, these family-tradition egg rolls keep the ingredients more distinct, similar to spring or summer rolls. The family likes to pan-fry these so they're crisp without the fuss and mess of deep-frying. You'll find sweet chili sauce in the Asian foods section of most supermarkets.
Cooking rice in broth instead of water ensures fabulous flavor and delicious results. Try it- we bet you'll never cook rice with water again!
Sugar and spice mingle in this stunning terrine constructed of layers of paper-thin pear slices that are baked until meltingly tender. A dusting of star anise imparts a subtle but memorable zing.
Crisp, sweet, and without a hint of grease, these chips are perfect for dunking in aioli or just eating by themselves. Game plan: The chips are best the day they are made but are still delicious for up to 2 days when stored in an airtight container at room temperature. This recipe was featured as part of our Sexy Vampire Halloween Party photo gallery.
This recipe has been adapted from Martha Stewart Living, October 1996.
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.
You'll need 2 (9-inch) round cakepans that are at least 2 inches deep for this cake. If your pans are only 1 1/2 inches deep, use 3 pans, and reduce baking time to 25 to 30 minutes.
To fill the shells, simply spoon the cheese mixture into a heavy-duty zip-top plastic bag; squeeze out the air. Snip a one-inch hole in one corner of the bag, and pipe the filling into the shells.
There are several other terms for this dark kale, with cavolo nero, black cabbage, Tuscan kale, and dinosaur kale among them. More important than its name is its role in Campania’s culinary history. While Americans tend to treat this kale as a novelty, similar greens, boiled and seasoned with anchovy, have been eaten in and around Naples since the Middle Ages, predating pasta and pizza as classic Campanian dishes. The key to braising the greens in this book is to blanch them long enough. If the kale is blanched adequately, you won’t have to cook it for very long with the soffritto. If you have undercooked the kale in the blanching process, simply ladle in water and continue to cook the kale with the soffritto until the leaves are tender. If lacinato kale is unavailable, regular kale or chard is a fine substitute. The soffritto, which will keep in a tightly sealed container in the refrigerator for 2 weeks, is also delicious with green beans.
Wrapping bacon or ham around bits of dried fruit and grilling or broiling them is a popular way to make appetizers in the south of France. This easy grilled bacon-wrapped figs recipe is a perfect example of why the cured meat and fruit combination is a tradition. The mixture of crispy grilled ham and caramelized figs is irresistible.
Grace Parisi's dough can be made with just butter, but swapping in some lard yields an even flakier crust. As for the filling, she has experimented with several thickeners, but cornstarch is her favorite for juicy fruit pies.
This blushed drink is refreshment with a cherry on top!
Among fruit-based brandies, apricot brandy is one that happily combines with a variety of juices and spirits. Because of its subtle complexity, apricot brandy has been used as the basis for a number of Apricot Cocktails. The most popular, and most straightforward, is a simple but elegant mixture of lemon juice, orange juice, and gin, although vodka may be used. Game plan: You will want to use an all-metal shaker for the Apricot Cocktail to get it as cold as possible. This is a drink that you may want to experiment with, since its proportion of spirits is a question of individual taste.
Like the original, our julep features bourbon infused with mint. But this drink's signature sweetness is tempered by the tartness of blackberries, which also tint it a gorgeous shade of purple. Another twist: Our cocktail is blended with -- rather than served over -- ice, creating a slushy texture.
You can toast the walnut halves quickly in a dry skillet over medium-high heat. Stir frequently, and remove them from the heat as soon as you begin to smell that wonderful nutty aroma.
Cook the quintessential outdoorsy breakfast: eggs and potato hash fried in bacon drippings. Brew a fresh pot of cowboy coffee directly over the campfire to complete the meal.
As seen on Daytime TV Hands-on Time: 20 min., Total Time: 25 min.
I think this is the best macaroni cheese recipe ever! This is a dish I make for the whole family, one that we all love to eat. I?ve used sweet tomatoes in my recipe as they really complement the cheese, and instead of béchamel sauce I?ve used light cream, as it?s a lot lighter. I?ve also topped the dish off with cheesy breadcrumbs, which give it a wonderful crunch. I think you?ll laugh when you see how easy it is to make. I put it together extremely quickly by using my food processor. Don?t worry if you haven?t got one ? you can chop it all up by hand instead and then mix it in a bowl.
Each muffin cup flares slightly, so place slices from ends of potatoes in the bottom and use wider slices from the middle of the potato at the top. We also like this with Gruyère instead of mozzarella.
This dish hails from the Val d’Aosta region of northern Italy and combines three local ingredients: white wine, prosciutto, and fontina cheese. When the weather grows cold, turn to this recipe for a quick, satisfying meal. What to buy: Prosciutto and fontina can be found at most grocery stores. Though purists would call for fontina Val d’Aosta, a Dutch fontina will work fine, too.
The combination of almond butter and pitted dates creates a smoothie that is as rich and creamy as a milkshake. This breakfast drink is a good source of vitamin E and bone-building calcium.
U.S.-farmed or wild shrimp are a good sustainable seafood choice. For pretty slivers of fennel, use a mandoline to slice the bulb.
Neal Fraser's signature granola is loaded with rolled oats and dried fruit, plus cashews, almonds, pistachios and pecans. What really makes it stand out are the delicate flakes of grated coconut, which get toasty and sweet during baking.
These no-bake treats taste like bite-sized candy bars and are terrific with a cup of coffee. Prepare them up to two days in advance, and store in the refrigerator in an airtight container.
This recipe works well with our Molasses-Spice Cake.
"White flour tortillas are the staple bread in many traditional New Mexico homes. My mother taught me to make them by showing me the measurements in her hands--a handful of this, a pinch of that. At El Rancho de las Golondrinas, a Spanish Colonial museum in Santa Fe, I was known as 'the tortilla lady' since I made many batches of this recipe for museum visitors to sample." -TM
If you like super-chocolatey, fudgy brownies, then these are for you. Prep and Cook Time: 45 minutes.
Peas may thicken slightly and stick together after they're refrigerated. To loosen them, stir in a small amount of water, formula, or breast milk when reheating. This recipe goes with Fish Dinner with Veggies
Seasonal vegetables and healthy orzo take center stage in this family-friendly casserole dish.
Shallots roast alongside the chicken; then they're pureed and browned with lemony pan juices to make a fragrant gravy. Notes: Salting the chicken hours ahead instead of just before cooking makes the meat more flavorful. For crisper skin, don't truss the legs before roasting.
I make this bread year-round, but it's best at Christmas because of the cranberries. This makes a lovely gift wrapped in colorful cellophane and decorated with ribbon.
The edges of the meringues are crisp, but the center pieces are slightly soft. Don't chop the chocolate too finely or it will completely melt in the meringue.
This recipe for spit-roasted lamb has been submitted by Ted Christou, a Greek-American who has spit-roasted a whole lamb at Easter for more than 20 years. Together with his family, Ted has perfected the technique for tender-roasting a lamb stuffed with herbs and wine-soaked bread that will definitely be the highlight of any traditional Easter gathering. For more information, and to see step-by-step instructions with photos see How to Roast a Whole Lamb on a Spit.
We were out of town this week on retreat with some of our staff, and aside from all the work, we also did lots of eating.
Country pâté, or pâté de Campagne, is the most rustic of all terrine preparations. This particular recipe has warm spices and herbs to compliment the little splash of Cognac that truly brings this dish together. Serve it cool or at room temperature, sliced onto a bed of greens. It's also delicious on a toasted baguette spread with Dijon mustard or fig jam.