It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.
Nom Nom Nom.
Here's a fun twist on the classic summertime umbrella drink. Kiwifruit and melon liqueur give the cocktail a green hue and slightly tangy flavor. Although we used green kiwi, you can substitute the golden variety for a sweeter taste and golden color.
Enhance a white cake mix with buttermilk, butter and flavoring extracts for this basic white cupcake. Then add whatever frosting and topping you are in in the mood for. We went for Coconut Buttercream and flaked coconut for these stunning Coconut Cupcakes.
These cheesecake bars aren't meant to just haunt the dessert table at your Halloween party, the memory of their delicious pumpkin flavor will haunt your dreams for nights to come. They're cute, edible, and over-the-top tasty. What more can we say?
This classic recipe was featured in our "Taste of the South" column last year. It makes one large and one small pan of dressing, so freeze one pan for another meal.
Egg yolks thicken this classic French stovetop custard sauce. Drizzle it over fresh fruit or cakes. Keep leftovers in the refrigerator for up to three days.
This refreshing drink gets most of its flavor from Pimm's No. 1, a gin-based aperitif with fruit juices and spices. Cucumber spears make a crunchy garnish.
If you like a little kick to your dish, this Spicy Chicken Soup is for you! Rely on convenience items such as chopped cooked chicken, canned chicken broth and canned veggies to make this super-quick soup. Baked tortilla chips and a garden salad are excellent accompaniments.
Notes: This method produces a bacteria-safe sauce. However, if sauce gets too hot, it may separate. To bring back together, put 2 tablespoons water in a blender or bowl. With motor running or while whisking, add the separated sauce in a slow, steady stream. This recipe goes with Classic Eggs Benedict
Although the slaw can be served as a side dish with this open-faced sandwich, we enjoyed piling it high on top of the sweet glazed pork as a condiment.
Salsa verde is a pungent Italian sauce made with capers, parsley, and anchovies. It stands up nicely to the meaty tuna steaks, while serving as a perfect foil for the mild avocado.
Prep: 5 min., Cook: 10 min., Cool: 15 min., Chill: 8 hr. You'll need about 1 lb. of cranberries. Most are sold in 12-oz. bags, so pick up two and freeze the extra. This recipe goes with Turkey Tenderloins With Cranberry Sauce
Prepare up to 2 days in advance, and refrigerate. Reheat over low heat, stirring frequently. If it's too thick, stir in a little water.
If your company runs late, the meat for the burritos will hold for quite a while. Keep warm on low in the slow cooker, if necessary.
Here's how fish is served at the open-air cook shacks lining the beaches of Guadeloupe. The marinade features the four essential seasonings of the French West Indies: lime juice, garlic, fresh thyme, and Scotch bonnet chiles. This recipe calls for snapper, but any firm white fish will work. We left the seeds in the pepper, but you can omit them for a milder flavor. This is great with Rice and Pigeon Peas.
On the Ecuadoran coast, ceviche carts line the beaches selling ice-cold seafood cooked in lime juice and sprinkled with popcorn. In Quito, where fresh seafood is more rare, a lightly poached shrimp cocktail is the ceviche of choice. What to buy: We found deveined frozen shrimp at our local market, and they worked great in this recipe. If you use fresh shrimp, they will take slightly less time to cook, so start checking them after a few minutes. Look for avocados that are ripe but not mushy. If they are too soft, they will fall apart when you fold them into the shrimp mixture. Game plan: A great way to serve the shrimp cocktail is in small cups or bowls with a cocktail fork stuck in for easy eating. This dish can be prepared up to 1 day in advance (without the avocado), covered, and kept in the refrigerator. When your guests arrive, simply peel and dice the avocado, sprinkle it over top, and serve. This recipe was featured as part of our Spicy Holiday Cocktail Party menu.
"People who think they don't like beets often become converts after sampling this tasty pizza," says Senior Food Editor Alison Ashton. Roast several golden beets at once, and enjoy the extras with salads, on sandwiches, or as a snack with crusty bread and goat cheese.
Notes: You can poach the pears up to 3 days ahead; leave in liquid, cover, and chill. The leftover poaching liquid is great in other dishes: Boil it, uncovered, over high heat until reduced by about half, about 25 minutes. Pour through a wire strainer. Cool, cover, and chill up to 1 month. Add a spoonful to glasses of sparkling wine for an aperitif or spoon over vanilla ice cream and berries for dessert. Prep and Cook Time: about 1 1/4 hours.
The proper texture for this bread lies between a traditional biscuit and a cracker, which a food processor helps to achieve.
Add a signature touch when you give these cookies as gifts. Download our clip-art letter stencils, print on heavy paper or card stock, and cut out.
Prep: 20 min., Broil: 13 min., Chill: 1 hr. Our Foods staff decided this tasty recipe was worth the splurge to buy the crabmeat. Reserve the juice from the capers for the vinaigrette. Villa Maria Sauvignon Blanc, New Zealand (about $12) or Brancott Marlborough Sauvignon Blanc, New Zealand (about $10) would be excellent wines to partner with this salad.
Surprise the birthday honoree with cake made in ice-cream cones. Everything is edible, and there are no forks and plates to clean up!
Notes: For consistency, cooks at Marston's in Pasadena, California, prefer canned Maine blueberries in syrup; we like fresh blueberries in their batter too. Serve these pancakes with butter and warm maple syrup.
Classic Cottage Pie is one the quickest and easiest supper dishes. This easy Sweet Potato Cottage Pie recipe rings the changes. Traditionally a Cottage Pie is made with ground beef and mashed potato, but this Sweet Potato Cottage Pie is a lovely alternative and especially good for those following a Low Carb diet.
This is one of the best chocolate-chip cookies you'll ever make--and it doesn't scrimp on chocolate. Making chocolate chip cookies with applesauce is the secret to soft and chewy cookies without a lot of fat. For more recipes like this, see our complete cookie recipe collection.
Potatoes readily soak up the flavors of the garlicky, herb-spiked tomato sauce that coats them. Because of the waxy texture of red-skinned potatoes, the slices remain perfectly intact. Try to slice the potatoes so that they're a consistent thickness; doing so will ensure they cook evenly.
Cooking the orzo in the flavorful poaching liquid adds extra punch, while the pomegranate seeds lend an unexpected crunchy texture to this easy weeknight dinner. This recipe was featured as part of our Fall Ingredients photo gallery.
Here's a twist on gravlax, the Scandinavian salmon cured with salt and dill. Our salmon is broiled, seasoned with salt and dill instead of cured in them, but still served with the traditional sauce of mustard-flavored mayonnaise lightly sweetened with honey.
This is called “Almost Summer Pudding” because we’re making it with the first berries of spring. As in the beloved British dessert known as summer pudding, the berries marry up with bread and liqueur for a sweet, floral, glorious treat. The brioche in this pudding doesn’t come out as dark red as the bread in other summer puddings, but rest assured that it is soaked thoroughly and the end result would do any Brit proud. Game plan: Be sure to start this recipe a day in advance, as the pudding needs to rest 24 hours before serving. This recipe was featured as part of both our Resurrecting Easter Brunch menu and our Picnic Recipes photo gallery.
A great alternative to leek and potato, this is a delicious thick soup with a real punch of Stilton. A great way to beat the winter blues. Just serve simply with fresh, granary bread.
Notes: This pretty side dish makes a nice accompaniment to salmon or a simple roast chicken. Using all three types of peas makes it special, but it's also delicious with any single type or two combined.
Grappa, an Italian spirit, is made from grape pomace (the skins, seeds and stems left over from winemaking). Its slight earthiness and high alcohol make it perfect for curing fish, as in David Page's meaty striped bass fillets here, delicately scented with fennel.
Serve these raspberry scones at breakfast or with tea for an afternoon snack.
Celery root, also called celeriac, has a crunchy texture and a mild celery taste that pair well with tart green apple and a savory-sweet dressing. Allow enough time to let the slaw stand so that the flavors have a chance to mingle.
Chickpeas, black-eyed peas, or lady peas could also be used in this salad.
“Bacalao a la tranca” is a traditional dish from Zamora in Castilla-Leon. Although this province is inland, its cuisine includes a wide variety of fish and seafood dishes. This cod dish is popular all year, but has a special place on Good Friday’s menu. After soaking in water the day before to leach out the salt, pieces of salt cod are fried, then drizzled with olive oil and slices of sautéed garlic. Serve with boiled potatoes and eggs.
Various autumnal delights combine for a festive holiday cocktail. This recipe was featured as part of our Thanksgiving for Beginners menu.
Prep: 15 min., Freeze: 8 hrs. This easy and flavorful dessert calls for just 5 ingredients, a pan, your freezer, and a blender.
Use any fresh herbs you have on hand for this holiday recipe. While parsley, tarragon, and thyme make a nice combination, you can also try sage, chives, and rosemary.
In addition to providing protein and fiber, lentils are a significant source of folic acid. Even more folic acid comes from the wheat germ used to bind the burgers, and from the whole wheat buns. These burgers pack 143 micrograms of folic acid--more than one-quarter of a day's recommendation. Tzatziki, the garlicky Greek yogurt sauce, makes a healthful and tasty alternative to mayonnaise.
Enjoy a bowl of Asian-inspired seafood soup in just 35 minutes. Fresh lemon juice lends the soup a tangy, sour flavor. Add more juice, if you like.
Crunchy and lightly sweet, these are great with espresso or French roast coffee after dinner. Though any nuts will work, pine nuts offer sophisticated taste.
Strawberries do double duty in this pie. Some are blended into a puree and combined with gelatin, then more fresh berries are added to the filling.