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The universal Czechoslovakian cake, called Bublanina, varies with the season and the fruit that is available. It's a bit like a coffeecake in texture and is probably why it is sometimes served as a breakfast pastry. Commonly used fruits are sweet cherries, tart cherries, plums, nectarines, apricots, strawberries and blueberries, which I used in this version. The name "Bublanina" comes from the Czech word for bubble and might refer to the fact that the cake batter bubbles up around the fruit, almost enveloping it. View this larger image. Makes 6 servings of Czechoslovakian Bublanina
Before grilling these small hens, Jonathan Benno butterflies them, cutting out the backbones with kitchen scissors or a sturdy knife so they can be flattened. "It's the best way to cook a bird all the way on a grill," he says. "You get those nice grill marks, and by the time the chicken's got good color on both sides, it's cooked all the way through."
I like to make this recipe with a leg of lamb because it makes such a pretty dish on the table, but it can also be made with lamb roasts. This is an easy dish to make, tastes delicious, and the aroma is wonderful. The key to the recipe is the fresh herbs.
This is a delicious, versatile side dish for roast chicken, pork tenderloin, or steak.
Roxanne Chan likes the way coconut milk smooths out the assertive spices in this quick chicken dish. If you can't find Chinese five spice, substitute equal parts ground cinnamon, ground cloves, ground ginger, and anise seeds.
Serve this dish for a classy breakfast or brunch.
Apple upside down cake with cinnamon and apples and brown sugar and butter. This apple upside-down cake is a delicious cake to make for a special weekend snack or make it for your holiday dinner dessert and serve with ice cream.
Okra and cashews are central to Brazilian cuisine; here the vegetable is lightly sautéed with slivers of garlic and tossed with the nuts for a great crunch.
Fava plants yield not only beans but also broad, easy-to-pick leaves, which have an earthy-sweet, faintly grassy flavor (spinach leaves make a decent substitute).
Various autumnal delights combine for a festive holiday cocktail. This recipe was featured as part of our Thanksgiving for Beginners menu.
Many people equate fajitas with a sizzling-cast-iron-pan experience at the local Tex-Mex restaurant. While dramatic, that’s not necessary for making smoking-hot fajitas at home. A simple marinade for the chicken, some charred veggies, and a few fixin’s make for an easy and healthy weeknight dinner. To see this recipe with illustrated steps, check out The Basics: How to Make Grilled Chicken Fajitas. This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo.
Simply prepared yet special, these chicken breasts are grilled and basted with a bitter, tart, and sweet glaze.
These stuffed peppers make an excellent vegetarian meal or a side dish that even carnivores will love. The sweetness of the bell peppers plays off the golden raisins, and the vegetal note is heightened by the herbs. What to buy: Look for bell peppers that are about the same size; cooking time and portions will be more consistent that way. Game plan: If you stuff the peppers ahead of time, take them out of the fridge 30 minutes before grilling to let them come to room temperature. Read more about grilling.
Thanksgiving with Jim Coleman means a stunning turkey and also grits. If you've never tried them in place of the traditional stuffing, this is your lucky year. You can make the grits ahead, then whisk and reheat in the microwave or oven.
This old fashioned version of a cheesecake has been a staple in my family for as long as I've been alive. The filling is less sweet than most cheesecakes, but the sugared graham cracker crust makes up for it. However, when I finally looked my old family recipe up in a cookbook, I was surprised at what I found.
These truffles are refreshingly simple: Just melt chocolate with cream, stir in all things orangy, let the chocolate set up, and roll into petite bites. Serve them to your sweetie for brownie points, or as a stellar finishing touch at your next cocktail party. What to buy: Look for marmalade with lots of zest to ensure you’ll have a chewy orange bit in every bite. We like St. Dalfour brand. Game plan: The truffles can be made up to 2 days in advance and stored in an airtight container at room temperature. Their orange flavor diminishes a little each day, though, so they’re best the same day they’re made. This recipe was featured as part of our Academy Awards Cocktail Party menu.
Substituting ground turkey for ground beef makes for a leaner meatloaf. We up the savory flavors by adding umami boosters like Worcestershire, soy sauce, and Parmesan cheese.
These pomegranate margaritas are the summer cocktail, the fresh pomegranate is a the the perfect complement to the tart lime flavors. Mix up batches of the margarita mixture ahead of time, and chill. Shake to order when friends arrive. We suggest using a tequila labeled plata or silver. Prep: 10 min.
Try one of our glazed spritz-cookie variations: Citrus-Glazed Cookies Vanilla-Glazed Swirl Cookies White-Chocolate-Glazed Cookies
Scroll down to see more brownies and bars, including chocolate brownies, blonde brownies, and pecan bars.
Hungarian Stuffed Beef Roll or Husos Tekercs (literally rolled meat) is a prime candidate for economical cuts of beef because it's braised until fork-tender on the stovetop. This dish is stuffed with ground pork and hard-cooked eggs -- a favorite in Hungarian cooking -- and is another example of Eastern Europeans' love of tucking food surprises in other foods. Serve this roulade with boiled potatoes napped with pickle sauce or with rice and the pureed pan juices. Here's a larger picture of Hungarian beef roulade. Makes 4 to 6 servings of Hungarian Stuffed Beef Roll or Husos Tekercs
A classic; also works with steamed rice. Prep and Cook Time: 30 minutes, plus 2 hours to marinate. Notes: You can use a grill pan or broiler instead of a grill. (Broil onions first, about 10 in. from heat, and then beef, about 6 in. from heat.) This recipe goes with Herb Noodle Salad (Bun)
In ganache recipes, the proportions of chocolate to cream vary depending on whether it will be a coating, filling, or truffle. This recipe is a standard 1-to-1 weight ratio of chocolate to cream, which is good for coating Boston Ice Cream Pie Cake or an Espresso Mud Pie. When nearly solid, it can also be whipped into a filling for pastries or rolled into truffles. What to buy: With only two primary ingredients in ganache, flavor and quality are paramount. We recommend breaking out the good chocolate, like Scharffen Berger or Valrhona, and the freshest heavy cream. Game plan: When working with ganache, make sure it’s warm enough to pour. If it’s too stiff, fill a small saucepan with an inch of water and bring it to a simmer over low heat. Set the bowl of ganache over it and melt, stirring, to the desired consistency.
We used the longer grain orzo, a rice-shaped pasta, for a prettier presentation. Before using the leeks, be sure to rinse them thoroughly.
This recipe specifically calls for less-firm (but not silken) tofu. The creaminess of the tofu helps absorb the marinade's flavors, and helps replicate the texture of the cod in the original recipe, by chef Nobu Matsuhisa, upon which this recipe is based.
This simple scallop dish makes for an easy, yet elegant, weeknight dinner. If you don't have shallots on hand, substitute the white portion of a green onion for a similar flavor. Serve scallops on top of either pasta or mixed greens for quick, healthy meal.
This easy tapa recipe can be made with a wide variety of toppings. Spread small pieces of toasted baguette with the pate of your choice, then top with cocktail onions, smoked salmon, green or black olives or a slice of pickled pepper. This tapa is so easy it requires no cooking and takes about 10 minutes to prepare start to finish!
Baked apples are an old-fashioned autumn favorite; wrapping them like dumplings transforms each one into an individual pie.
This recipe goes with Buttermilk Pound Cake with Custard Sauce
Caramelized pearl onions are a sweet, easy accompaniment to any holiday meal. This recipe takes only 10 minutes to sauté.
Using fresh-squeezed ruby red grapefruit juice makes all the difference in these sweet-and-tart pops.
Notes: For the most intense smoky flavor and deepest gold color, use a charcoal barbecue. To present smoked trout as an appetizer, serve on thin triangles of Westphalian-style pumpernickel bread with sour cream, chopped red onion, and lemon wedges. For a salad, combine chunks of smoked trout, hot or cold, with green salad mix and a vinaigrette dressing. As a main dish, serve trout hot with boiled small thin-skinned potatoes, melted butter, and lemon wedges. Chill smoked trout airtight up to 1 week or freeze up to 1 month.
by Jeff Hertzberg and Zoë François shows us how to make an easy and healthy version right at home!
With juicy berries and zesty lemon, these tiny cakes pack big flavors.Heading to a friend's house for the weekend? Tasty little loaves made with peak-perfect berries are great gifts for the host. For a blue-ribbon presentation, print these gift labels and attach to wax-paper-wrapped loaves.
The Hog Island Oyster Company, located near Point Reyes Station, supplies the Bay Area with local farm-raised Manila clams year-round; in other parts of the country, littleneck clams are easier to find. The juices of these small, quick-cooking clams enrich the anise-scented white wine broth here.
Here is apple cake that is simple to make but elegant enough to serve for Sunday brunch or bring to a pot luck. Sized to fit an American 9 by 13 inch pan, this apple cake will lend itself to many variations. Add cinnamon to the apples or the glaze, or make the glaze with brown sugar for a New World twist. Makes one, 13 x 9 inch cake, about 15 pieces. see larger image
Devil's food cake layers enriched with milk chocolate and a trio of extracts are sandwiched with the simplest and most decadent stuffing of them all--ready-to-eat cheesecake filling and cherry pie filling. Capped off with fudge frosting and gooey chocolate-covered cherries, it's a cinch to wow your guests.
Over the years I?ve seen roasted squash cooked in many ways and I?ve got to say this particular way is one of my favourites. Even though it?s very Tuscan in style, the flavours remind me of English chutney recipes that I?ve come across in old cookbooks. When roasted like this, the squash is wonderful eaten as part of an antipasti plate, or in soups, or tossed with pasta, or with meat. Other types of squash that are great for roasting are onion squash (which has a dense orange skin) and acorn squash (which has an orangey-grey skin and is a bit more squashed than round). Ask your local fruit and veg man for guidance if you?re not sure.
This is the ultimate in thriftiness and convenience - beans in a slow cooker. The long, slow cooking time coaxes all the flavor from the sausage into the beans for a mild yet full-flavored dish. You can also cook in on low heat for 8 hours.
Thinly sliced apples create rich, moist layers of fruit within the cake. This recipe goes with Caramel-Apple Cobbler Cake, Apple Streusel Coffee Cake
A simple sauté is a delicious and quick way to deactivate the stinging hairs of this somewhat intimidating green. Herbaceous and slightly nutty, sautéed nettles can be added to soups, pizza dough rounds, simmered white beans, and scrambled eggs or paired with ricotta on crostini for an elegant hors d’oeuvre. Special equipment: Heavy rubber dish gloves are helpful to quickly stem and clean the nettles. If you do not have gloves, tongs and scissors will do the trick. What to buy: Stinging nettles can often be found at farmers’ markets and specialty food markets during the spring. This recipe was featured as part of our Recipes for Spring Ingredients photo gallery.
For those who love Aperol, combining the rhubarb-and-citrus-flavored spirit with champagne is a familiar recipe. Here we pair it with tart, floral plums for a pretty cocktail that’s as light and fun as summer. What to buy: Aperol is a slightly bitter Italian spirit that has flavors of orange and rhubarb. It can be found in high-end liquor stores. If you can’t find it, you can substitute Amaro Ramazzotti or Campari, though they tend to be more bitter than Aperol. This recipe was featured as part of our Summer Fruit Cocktails photo gallery.
Toen de Moren Spanje binnenvielen, brachten ze druiven en gedroogde vruchten mee. Hun voorliefde voor de combinatie van gedroogd fruit en vlees heeft een duidelijk stempel op de Spaanse keuken gedrukt, en dit is mijn ode aan dat deel van de Spaanse geschiedenis. Als je deze dikke, malse karbonades aansnijdt, krijg je een hap heerlijke vulling tussen twee plakjes perfect gaar vlees. Vraag bij je slager om karbonades van 2½ centimeter dik, liefst met twee verschillende kleuren vlees: het donkere, zoetere deel, en het lichte stuk, dat iets magerder is. Ga voor de bonen naar een gespecialiseerde winkel. Spaanse bonen zijn de Rolls Royces onder de bonen. Ze kosten wat meer dan normale bonen uit blik, maar dat proef je er dan ook duidelijk aan af.