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Nom Nom Nom.
Fondue is a super easy (and fun!) time-saver-simply melt chocolate with heavy cream and then let guests dive into this do-it-yourself dessert.
The chocolate sauce recipe for this delicious dessert is from chef Michel Roux's cookbook, "Pastry: Savory and Sweet."
This recipe is based on a preparation that originated in Rome's Jewish ghetto. It is one of Palma D'Orazio's most requested dishes at her New York City restaurant, Palma. Frying brings out the artichokes' sweetness.
This salad doesn't look like it has much going on except greens, but I promise that there are little radishes and seeds hiding under the leaves — and their crunch is such a treat!
Gelatin is responsible for giving form to marshmallows. This recipe comes from Chocolates and Confections by Peter P. Greweling (Wiley, 2010).
This recipe for homemade Hungarian sausage or hazi kolbasz (HAH-zee KOOL-bahss)is made with pork shoulder, garlic, salt, pepper and paprika. Sausage recipes vary by region and personal taste. Some cooks add a pinch of cloves and lemon zest to their mixture. Make sure not to trim all the fat off the pork, otherwise the sausage will be too dry. For stuffing techniques, check out how to make Polish sausage. The biggest difference between Hungarian and Polish sausage is the former is never boiled, just baked or sauteed. Here's a larger photo of Hungarian Homemade Sausage or Hazi Kolbasz. See how hazi kolbasz is made.
This recipe for Eastern European cabbage pie is a savory side dish or main-course vegetarian offering. It starts with a flaky pie crust and is filled with sauteed cabbage mixed with hard-cooked eggs, making it a great candidate for all those leftover dyed Easter eggs! Cabbage pie, when made in a rectangular pan and cut into small squares, makes a great appetizer or brunch dish. Here's a larger photo of cabbage pie. Makes 6 to 8 servings of Eastern European Cabbage Pie
A supermarket rotisserie bird right off the spit is wonderful in this Middle Eastern-inspired warm chicken dish. It's a delicious and healthy alternative to a typical mayonnaise-based chicken salad, especially in a sandwich.
Asiago cheese—a popular Italian cow's milk cheese—and crunchy breadcrumbs form a delicate crust on these fork-tender pork chops. Accompany with Broccoli with Sour Cream Sauce for a hearty meal that can be on the table in less than 15 minutes. Prep: 5 minutes; Cook: 9 minutes
This Tex-Mex favorite tastes as good as it looks. Please your family by letting everyone choose their own toppings to add to the tacos.
Bulgarian fried bell peppers with feta cheese vary slightly from region to region in the Balkans, but they are usually served as an appetizer or light snack. They can be made with red, yellow, orange or green peppers. View this larger image. Makes 4 servings of Bulgarian Fried Bell Peppers
This recipe was created by Caroline Yoder, of The Broccoli Hut, for Peanut Butter & Co. Click here to buy the The Heat Is On peanut butter. Click here to purchase the Dark Chocolate Dreams peanut butter. "When I was growing up, my mother had a stand-by baked good recipe that took less than an hour to prepare but always received rave reviews?graham cracker brownies. While her recipe is delicious, it features processed graham crackers, sugar-laden condensed milk, and chocolate chips. I set out to re-create this dessert with slightly healthier ingredients, substituting whole grain graham crackers, evaporated skim milk with a moderate amount of sugar, and nutrient-packed peanut butter. The result is a dessert with a cookie -like texture, sure to please anyone with a sweet tooth." -- Caroline Yoder
Whether you eat this cool and delicious chicken coleslaw on its own, or loaded into a wrap, it's guaranteed to satisfy an appetite of any size.
Look for precooked polenta logs in the refrigerated section of your grocery store. If using fresh plum tomatoes, peel them by scoring an X in the bottom with a paring knife and plunging them into boiling water for several seconds; transfer to an ice bath, and let cool. Slip off and discard peels and seeds.
We highly discourage skipping breakfast, especially if it can be as easy as this tasty scramble. This recipe was featured as part of our Oh, Crap! It’s Mother’s Day! menu.
This quick and easy chicken recipe is a snap to prepare and bake. Serve this chicken and broccoli casserole with hot cooked noodles or rice and a tossed salad or fresh sliced tomatoes.
Prep: 30 min., Bake: 42 min.
Starting with cooked chicken—leftovers, perhaps, or a store-bought rotisserie chicken—keeps the preparation time short. If you want just chicken salad with no greens, skip the lettuce; double the chicken, cucumber, bell pepper, onion, and tarragon; and toss them with the dressing.
This recipe for Hungarian stuffed pears or toltott korte features a nut, sour cream and crystallized ginger filling. Any type of firm-ripe poaching pear will do like Bosc, Korean or other types. Don't discard any flavorful leftover poaching liquid. Turn it into simple syrup for sponge cakes with this Poaching Liquid Quick Tip. Serve the chilled poached pears with a hot chocolate sauce. Here is a larger photo of Hungarian stuffed pears. Also see this stuffed peaches recipe. Makes 4 servings of Hungarian Stuffed Pears or Toltott Korte
These fabulous sandwiches feature pork shoulder that is slow cooked in a scrumptious sauce made with Campbell's® Condensed French Onion Soup, ketchup, vinegar and brown sugar, to serve on sandwich buns.
This stir-fry calls for succulent pork tenderloin, shiitake, bok choy and chewy noodles—either Japanese curly noodles (available in the international aisle of supermarkets) or instant ramen.
Homemade mayonnaise is delicious on its own, but adding some freshly grated horseradish gives it extra zing. This mayo’s perfect on a burger, a roast beef sandwich, or anywhere else you want a kick of heat. Game plan: Have all the ingredients at room temperature before you start; the mayo will come together better. Also, because the egg doesn’t get cooked, use a very fresh or pasteurized egg. Once made, the mayonnaise should be stored in an airtight container and can be kept in the refrigerator for up to 4 days.
A simple pound cake should be in every baker’s repertoire. Here, a boozy, nutty glaze adds a little flair to this basic comfort dessert. What to buy: Pound cake is known for its density and richness thanks to all-purpose flour. If you prefer a lighter, finer texture, use cake flour instead.
The London-Style South Side Royale was invented by Julie Reiner, co-owner of the Flatiron Lounge in Manhattan and Clover Club in Brooklyn. This easy-to-prepare cocktail makes for good party-friendly fare. It’s so light and bright that it almost seems … healthy! We like to float a thin slice of cucumber on top to further the illusion of healthfulness.
Prep: 15 min., Bake: 5 min., Cook: 15 min. plus 4 min. per batch.
Jennifer McIlvaine changes her "pestos" with the seasons--stinging-nettle pesto in spring, basil and mixed herb in summer and fall, and hearty greens in winter. The recipe is flexible enough to allow experimentation; try it with your own favorite herbs. Prep and Cook Time: 20 minutes.
When pastry chef Lara Atkins was little, her mother made this cake for her bridge club; Atkins remembers how she and her brothers would have to wait (and wait and wait) for their slices until all the ladies of the club had served themselves. Atkins now makes the cake for her son, who never has to wait for his piece.
This dish softens the chiles' heat with raisins, nuts, spices, and a slightly sweet tomato sauce. Prep and Cook Time: about 1 3/4 hours. Notes: Queso fresco is a mild, crumbly Mexican cheese sold in Latin markets and some supermarkets. You can substitute farmer's cheese or feta.
A small square of these rich bars is enough to satisfy a dessert craving. The flour and oats mixture is somewhat dry after combining, but it serves as both a solid base for the soft butterscotch chip layer and a crumbly, streusel-like topping.
Pan-fried correctly, this snapper will develop an outrageously crispy skin. Start with a very hot, well-oiled pan, Douglas Keane says. To prevent the skin from sticking, gently shake the skillet so the fish glides on the oil "like a car glides on water when it hydroplanes."
Make a crispy coating for fried chicken with by dredging the chicken in a mixture of flour and saltine crackers, plus a hit of freshly ground pepper. Cut leftover chicken into strips, and serve over salad greens. Drizzle with creamy Ranch or blue cheese dressing.
This delightfully clean and colorful dessert is ideal to serve after a rich main course. Prep and Cook Time: 40 minutes, plus 30 minutes cooling time. Notes: Make this dish up to 3 days ahead. If you like, add the whole spices back in just before serving to give your guests a hint as to what's flavoring the oranges.
For super-tender meat, marinate baby back ribs in beer and bake in the oven for three hours before grilling. These ribs grill for just 10-15 minutes, since they will have been almost cooked through in the oven.
Israelis enjoy jelly-filled donuts, called soufganiyot (soof-GHAHN-ee-yote), during Hanukkah. The donuts traditionally are fried, but we bake them to trim calories. We found using a plastic condiment bottle (available at supermarkets and kitchen supply stores) is the easiest way to fill the donuts with jelly. Serve this as a snack during Hanukkah. It's not part of our menu because it contains milk; kosher law prohibits serving milk and meat at the same meal. Store at room temperature up to two days.
These succulent bites of marinated, grilled chicken taste delicious with the refreshing sauce.
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.
Mussel and tomato juice and celery seeds make a delicious broth to accompany steamed mussels. Look for farmed mussels; they're clean, so you'll only have to scrub them briefly.
Any leftover vegetables lurking in the drawer of the refrigerator or vegetable basket don't need to be thrown away, simply transform them quickly and easily into a hearty Leftover Vegetable soup. I sort vegetables into types (root vegetables, leafy greens, peppers and soft vegetables like tomatoes) and decide what goes with what then head to the stove. I always like to start my soups with a base of sauteed onion, garlic, carrots and celery and a good stock then quite literally almost anything else added to the soup pan is OK. Occasionally I will add a few spices to root vegetable soups for extra flavor.
Champagne or sparkling wine lends delicate flavor to the simple French-inspired sauce in this elegant scallop recipe. Tarragon, with its anise-like overtones, is a classic herb seasoning for seafood dishes.
Dolmades can be made a day in advance and refrigerated; serve chilled or bring to room temperature. Return to Healthy Greek Menu.
Make this dish the night before a gathering, refrigerate overnight, and serve at room temperature.
Tropical Hawaii inspired our grilled pineapple-glazed pork and bell-pepper skewers. One can of pineapple is used two ways in this recipe. Some of the juice pairs with honey to glaze the pork tenderloin, and the chopped chunks are stirred into white rice. Choose either metal or wooden skewers (four 12-inch or eight 6-inch) for these kebabs. Soak wooden ones in water for at least 15 minutes before grilling to keep them from burning.
These are delicious as a snack, or serve as a special dessert with the delicious cinnamon peach topping.