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Nom Nom Nom.
Look for packaged hearts of romaine with the bags of prewashed salad greens in your supermarket's produce section. If available, use multicolored teardrop tomatoes for a beautiful peak-of-summer presentation.
There are two ways to thaw a frozen bird. The easiest: Place it on a tray in the refrigerator for three days. The quickest: Submerge the wrapped turkey, breast side down, in cold water for 5 to 6 hours; change the water every half hour to keep it cold.
Try one of our cutout cookie variations: Stained-Glass Snowmen Sugared Wreaths Stained-Glass Wreaths Fluted Wreaths Cookie Houses Christmas Trees
Refreshing and just a little bit tart, this blackberry and blueberry smoothie provides a scrumptious, healthy start to your day. Honey or agave nectar can be used interchangeably, if you prefer a sweeter smoothie. Otherwise, allow the pure berry flavors to shine through in this simple preparation.
A thin, simple-to-prepare cake is the foundation for these nostalgic treats. To soften the ice cream, leave it at room temperature for a few minutes.
This recipe for Russian rye bread is easy because it requires no sourdough starter. It's also great for those watching their fat intake because eggs and oil are not in the ingredient list. It's moist but very dense because all rye flour is used. The extra yeast keeps it from becoming like a clay pigeon. To lighten the loaf and give it a crunchier texture, all-purpose flour and rye meal can replace some of the dark rye flour as indicated below. Here's a larger picture of Russian rye bread. Makes 1 loaf Easy Russian Rye Bread
This quiche is a great way to use up refrigerator leftovers at the end of the week. It combines salty chopped olives (or whatever else you have in the fridge), steamed broccoli or asparagus (or whatever else is in the crisper), some of that cooked ham you've been dying to get rid of, and of course...cheese! Add it all to a store-bought pastry shell and voilà! Tummies full and fridge emptied.
A flavorful update of a classic picnic side dish. We’ve removed the excessive mayo typical of macaroni salad and added a dollop of sour cream. If you’re going to throw dietary caution to the wind, your mac salad should at least taste good. Game plan: The macaroni salad can be made up to 24 hours in advance and refrigerated in a covered container. Stir well before serving. This recipe was featured as part of both our Picnic for the Fourth of July menu and our Picnic Recipes photo gallery.
Goat ricotta, balsamic vinegar, black pepper... not your typical dessert ingredients but oh, what an alluring combination! This is what you make when you have a handful of ripe summer cherries and a craving for something special yet not too sweet.
This is a lighter version of the traditional quiche Lorraine. The recipe calls for 7 cups of leeks, but remember that they cook down considerably. The leeks, which are milder than onions, can be chopped up to two days ahead and refrigerated in an airtight container.
Jackie Patterson, former mixologist at Le Colonial in San Francisco, and creator of this coquettish cocktail, combines three French liquors for a drink that’s deceptively stiff. Floating the champagne allows it to stay separated from the heavier ingredients below, resulting in a soft blush reminiscent of the skin of an Anjou pear. What to buy: St-Germain is an elderflower liqueur that has won over bartenders. It can be found at high-end liquor stores and online. Grey Goose La Poire is a light, smooth vodka infused with Anjou pears; it’s also available at high-end liquor stores and online. Game plan: To float liquid in a cocktail, place the tip of a spoon perpendicular to the inside edge of the glass, turn the curve of the spoon toward the ceiling, and slightly angle the spoon downward. Slowly pour the liquid to be floated down the spoon toward the inside of the glass and, so long as the liquid is less dense than the other liquids in the glass,... read more Jackie Patterson, former mixologist at Le Colonial in San Francisco, and creator of this coquettish cocktail, combines three French liquors for a drink that’s deceptively stiff. Floating the champagne allows it to stay separated from the heavier ingredients below, resulting in a soft blush reminiscent of the skin of an Anjou pear. What to buy: St-Germain is an elderflower liqueur that has won over bartenders. It can be found at high-end liquor stores and online. Grey Goose La Poire is a light, smooth vodka infused with Anjou pears; it’s also available at high-end liquor stores and online.
This dessert is for those at the table who want just a little something sweet. Store truffles in an airtight container for up to five days.
The Spanish take on crostini, these combine delicate picholine olives with the oft-coveted, subtle white anchovies known as boquerones. What to buy: Boquerones are tender white anchovies from the Cantabrian coast in northern Spain, usually packed in vinegar and olive oil. Like much of the canned fish and seafood of Spain, they are legendary, and it is well worth the effort to get them, either by mail order or at a local specialty shop. Here is one way to serve these delicious and unique anchovies, very simple and great for cocktail parties. The olive relish keeps well in an airtight container in the refrigerator.
Use up leftover beef brisket in this tasty pasta ragu.
Turn the steaks only once as you cook them. The more time they are in direct contact with the grill, the better. Serve with corn and Smoked Tomatoes.
Comfort food goes lighter in this recipe for chicken potpie. Homemade stock adds a depth of old-fashioned flavor to this classic.
"Rocky road" gets its name from the combination of chocolate, miniature marshmallows and nuts.
Brazil's bauru smothers roast beef with melted mozzarella and tomato. This recipe first appeared in our April 2011 special Sandwich Issue with author Mauricio Velázquez de León's article South of the Border.
These canapés are made with chickpea flour, but you can also make them with polenta or grits. Prepare all of the components of this recipe ahead of time and assemble at the last minute.
When I was little, my dad and I spent Sunday mornings on the Santa Monica beach. Before heading home we'd sometime hike up to the pier and buy a newspaper cone of freshly made potato chips from a little stand there and share them on the ride home. They were warm, and slightly soft in the middle, just out of the fryer.
Prep: 3 minutes; Cook: 6 minutes
This dish combines two of the Chesapeake's most beloved foods: oysters and crabs. Cook on the bottom broiler rack, or breadcrumbs will burn before the oysters are cooked through.
Add corn muffins to this three bean chili recipe, and you've got yourself a meal.
In this Tunisian salad (pronounced aj-LUKE coo-rah-AH), served as an appetizer with bread, the rich flavoring lifts the blandness of zucchini. Harissa, a spicy North African sauce made with chile peppers and garlic, is available in specialty markets. You can use a good pinch of ground chile pepper instead. (Begin with a small dash--you can always add more.)
Cooking the beans and lamb at the same time frees you to work on other recipes in the menu. We loved the use of dry beans, but for a quicker approach, substitute drained canned beans. Just stir them in along with the bacon.
For authentic Greek flavor, substitute two teaspoons chopped fresh oregano for dried.
Take a break from the usual battered and deep-fried version of this bar fare: Broiling the peppers gives them a nice outer char and leaves the filling browned and bubbling. This recipe was featured as part of our Jalapeño Popper Recipes photo gallery.
Steel-cut oats are more pleasantly chewy and less gluey than rolled oats. Soaking them overnight helps them cook quickly in the morning.
This recipe comes to me by way of Chef Gale Gand, co-owner of Tru Restaurant in Chicago. "This is my Hungarian Grandma Elsie's recipe. They were so poor they couldn't afford apples for their apple strudel so she just seasoned up cabbage with enough sugar so it tasted like apples." I've had savory cabbage strudel before, but this was a new one on me. What a clever cook Gale's Grandma Elsie was! Everyone in my family raves about it. We call it Poor Man's Apple Strudel! View this Step By Step. Makes 8 servings of Hungarian Sweet Cabbage strudel
reader recipe contest is Julia from Washington D.C. Her lasagna was a special treat for me to make. Why? She cleverly bypasses the usual ricotta filling and instead purees butternut squash into a creamy, colorful sauce. This lasagna is layered up with this squash sauce, as well as browned mushrooms and tasty chard. It's absolutely delicious, and it is a healthier, lighter take on the lasagna we all know and love.
Make dessert special.
Lachlan Mackinnon-Patterson created this ultrarich hot chocolate topped with coconut cream for his partner Bobby Stuckey's wife, Danette, who has a sweet tooth. "At Frasca, we make a lot of desserts with chocolate or coconut, so we just kept going and came up with this drink," says Lachlan.
If chestnuts roasting over a crackling fire are evocative of happy times and holidays, then candied chestnuts are their luxurious cousins, served only as the most indulgent of treats. So beloved is the flavor in France, that the Berthillon Glacier in Paris usually sells out of their dreamy marron glacé within hours. Bring the unique, warmly sweet flavor into your own kitchen with this easy candied chestnuts recipe. It takes a time commitment of a few days to get to the delicious finish line, but active cooking time is less than 30 minutes, in total.
Put a fun, healthy twist on macaroni & cheese with this deliciously different casserole. Carrots are cooked and smashed into a thick sauce that's tossed with pasta, orange zest, tarragon, and sharp cheddar cheese. It's creamy and gooey and rich, all with less than an ounce of cheese per serving.
Spanish piquillo peppers give this dish a smoky sweetness, but any roasted red pepper works well.
Oh potato salad! We just can't get enough of it this time of year. It's just so simple to throw some potatoes into a pot, boil them until soft, then toss them with something creamy plus greens from the garden. This is one of those recipes; it's a go-to summer favorite.
Sweet onions and Italian sausage play well with jalapeño heat. This recipe was featured as part of our Jalapeño Popper Recipes photo gallery.
This dessert is made up of two elements—creamy vanilla panna cotta and a clear cranberry jelly. Alison Attenborough created a graphic look by tilting the plastic glasses at a 45-degree angle as the first two layers are poured and allowed to set.
Lots of people have woks, but so many people get it wrong because they don?t really understand the principle of stir-frying ? i.e. you get a pan really hot and you don?t overcrowd it with veg so that it starts boiling and not stir-frying. You could make this with breast of chicken instead, if that takes your fancy, or slices of pork. There are many ways you can vary this using different vegetables ? try beansprouts, water chestnuts, spinach, courgettes or baby corn.