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Nom Nom Nom.
My mother would make this Peach Pie recipe after a late-August visit to friends in southwestern Michigan who had an abundance of South Haven peach trees. Unlike other peach-pie makers, Mom never used spices like ginger, cinnamon or nutmeg in her pie. She wanted the pure, fresh flavor of juicy peaches to come shining through, and it did. I am truly my mother's daughter because, to this day, the only things I add to my peaches are sugar, flour and a little salt. Click here for a larger image. Makes 8 servings of Peach Pie
Croquembouche is a traditional French wedding cake, made up of a tower of cream-filled, caramel-dipped profiteroles. The traditional croquembouche recipe is made with vanilla pastry cream and decorated with sugared almonds. Modern croquembouches are made with creative pastry cream flavors and decorated with flowers, sugar art, and even melted chocolate. Cook’s note: Keep a bowl of ice water nearby when working with the caramel. If a burn occurs, dip the effected skin into the cold water and hold it there for several seconds to stop the burn. If in doubt, seek professional medical help.
This recipe calls for eight ounces of country white bread. Buy a rustic loaf that weighs 16 ounces; once you remove the crust you will have eight ounces. Day-old bread works well for bread puddings because it has lost moisture and, thus, absorbs more liquid.
Most stuffing recipes made with squishy sliced white bread and the usual celery-onion-pork combo end up resembling, at best, sausage-flavored paste. Here, the bread cubes stay crispy on top, and the vegetables give the stuffing a great flavor—you won’t miss the pig products. What to buy: Because the base of this stuffing is the bread, make sure you buy a loaf with good flavor and a crispy crust. Avoid mass-produced French bread that is overly soft or spongy, as it will get mushy. If you can’t find suitable French bread, a good substitute is ciabatta or another crusty Italian bread. Game plan: This stuffing can be completely made ahead. Cool and refrigerate until ready to serve. Rewarm uncovered in a 350°F oven for about 30 minutes. This recipe was featured as part of our Fall Ingredients photo gallery.
"I cribbed this salad from my grandmother Nonna," Maria Helm Sinskey says. "She'd toss leftover beans with greens and lemon juice." This version has toasted croutons; the lemon juice is mixed into a refreshing dressing.
A festive choice for cocktail hour, this tangy beverage may be made with or without gin.
An ice-cold beer is all you need to complete the meal with this main-dish salad that's topped with a zesty cilantro-lime dressing. The mushrooms add meaty texture and flavor. Try rolling up the salad mixture in iceberg lettuce leaves for a quick-and-easy variation. Prep: 5 minutes; Cook: 5 minutes
Serve a light pasta dish with a luscious cream sauce. Chopped sage, Gorgonzola cheese, and canned pumpkin add robust flavor to the meatless main dish.
Horchata may seem a strange mate for alcohol, but its nutty, citrusy base is a perfect vehicle for a Squirrel Sour cocktail (a base spirit, lemon or lime juice, and a nut-flavored liqueur). Although there’s no lime included in this recipe, the horchata itself has enough lime in it to qualify this drink as a variation on the Squirrel Sour. What to buy: Ron Zacapa Centenario is an aged Guatemalan rum that can be found at specialty liquor stores. If you can’t find it, you can substitute another aged rum. This recipe was featured as part of our Cinco de Mayo cocktail menu.
Spanish flavors inspire this simple but intense summery braise. Saffron gives the tomato broth a nutty complexity, while the spice and heat of chorizo liven up the clams.
Pierniczki are Polish gingerbread cookies. The Polish city of Torun, like Nuremberg, Germany, has been famous for its gingerbread cookies and cakes - piernik - since the Middle Ages. The cookies were originally baked in intricately carved wooden molds but today are more often cut in rounds or the shapes of St. Nicholas, hearts and other fanciful designs. Chocolate-glazed, heart-shaped pierniczki are passed out to children on Dec. 6 by Swiety Mikolaj - St. Nicholas. Store in an airtight jar and glaze just before serving. Makes about 3 dozen Polish Gingerbread Cookies - Pierniczki
The bright flavor of lemons and the mellow smoothness of cream blend together perfectly in this scrumptious lemon cream tartlet recipe. Serve these special tartlets with coffee or tea for a relaxed teatime. Cook’s note: Buy store-bought pastry cream or make homemade lemon pastry cream for a special touch.
This dish is a delicious combination of sweet and savory. It’s a distinctive recipe that defines our style of cooking: simple and rustic, yet sophisticated. Serve with mashed potatoes or buttered egg noodles for a comforting winter dinner.
Make these in individual moulds, little tea cups or coffee cups, which are a great way of transporting them to your picnic.
Paçoca de amendoim tastes slightly like the inside of a Reeses peanut butter cup, but with a difference - it's made with cassava flour (made from the root of the manioc plant). The manioc flour gives it a distinctive, delicious flavor. You can use either manioc flour (farinha de mandioca), which is more coarsly ground, or manioc starch (almidón) for this recipe. If you use manioc meal the candy will be more crumbly. Either way, this is a crumbly candy, best paired with a hot cup of coffee for washing it down. You will need a food processor to make this candy.
A surprise ingredient—a puree of the squat Italian cipollini onion—thickens and sweetens the mustard dressing on this wintry salad of earthy roasted red beets and chunks of silky avocado.
White wine and mirepoix add a special touch to this classic Belgian wine steamed mussels recipe. For authenticity, serve them with hot frites, or fried potatoes.
. They are simple, airy biscuits that include yeast, baking powder and baking soda. They may be the perfect dinner roll, with the light lift of a yeast roll, and the rich, tender crumb of a biscuit. Also? They are foolproof, easy to make, and perfect for making ahead of time.
Serve these glazed grilled pork skewers with a summer salad of nectarines, tomatoes, and mint. Brown rice pilaf completes the meal.
Avoid using dark beer, which could make the soup too bitter. Toast the bread cubes a day ahead, cool, and store at room temperature. Serve the soup in a tureen with the toasted bread cubes and chives on the side, and let guests help themselves.
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.
Sliced sweet potatoes are tossed in melted butter, maple syrup, orange zest, and cinnamon, then layered and topped with brown-sugared walnuts. This recipe was featured as part of our story on The Last Kodachrome Christmas.
This sweet, gooey sauce is packed with coffee flavor that’s delicious paired with pound cake or ice cream. Game plan: For a slacker solution, buy high-quality caramel sauce and whisk in strong espresso or coffee-flavored liqueur. This recipe was featured as part of both our Valentine’s Day menu and our Family-Friendly Party Done Right photo gallery.
Matt Lewis is enamored of fondue—in fact, he had a special pot made for dessert fondues at his former Manhattan shop, Chocolate Bar. His terrific cheddar-Jack cheese fondue includes whiskey, which adds a great kick.
The end of summer doesn't need to mean the end of fruity cocktails — we just need to use preserved fruits and emphasize some subtler, year-round flavors.
This unusual combination turns out to be one of our favorite salads; serve as a side to pork or chicken. The leftovers are great rolled up in tortillas with sliced avocado.
Farro is a type of wheat. It's popular in Italy, especially cooked in a pilaf that highlights its firm, chewy texture.
Not to be confused with chilcano de pescado (a fish soup), a chilcano de pisco is a refreshing cocktail made with pisco, a unique brandy produced in Chile and Peru. It's simpler to make than the well-known pisco sour - you just pour the ingredients over ice and they mix themselves. El chilcano is my husband's favorite drink, and we always get raves when we make them for friends. ("This is so good! What is the liquor in this drink called again?? 'Peace corps'?") Chilcanos are surprisingly good, for such a simple drink - the lime, pisco, and ginger ale blend into something new and better. Great on a hot summer evening.
Notes: If you can't find toasted sesame seed, stir regular sesame seed in a frying pan over low heat until golden, 1 minute.
Prep: 15 min., Fry: 4 min. per batch
Four pounds of black kale (also known as Lacinato or dinosaur kale) may take up an entire shelf of your refrigerator when fresh, but wilted it becomes the perfect amount for a family gathering. Keeping the rest of the ingredients simple leaves cleaning the kale the only major task to tackle here. This recipe was featured as part of our Christmas Day Feast, Italian Style menu.
An easy pie to bake from this jar mix. Kentucky chocolate chip pie with pecans or walnuts, chocolate chips, and other ingredients.
The uniform heat of a panini press gives these vegetable sandwiches just the right crispness. But they can easily be made without a press: Heat the panini in a heavy skillet (preferably cast iron) over medium heat, and set another heavy skillet on top of them as they cook.
The secrets to this express pastrami are the smoked paprika, the tight wrapping to hold in all the aromatic spices, and the long slow cooking. Serves 8 to 10
After it has finished cooking, this soup will continue to thicken; thin it with hot chicken stock or water, if desired.
This supereasy cake, soaked with a milky mixture laced with dark rum and coconut milk, is one of our most popular recipes. We’ve tested it at several parties and have yet to take home anything but an empty baking dish and a whole bunch of recipe requests. So here it is! Be sure to make it well before you want to serve it—the longer it sits, the better it gets. And don’t skip the toasted coconut! This recipe was featured as part of our Build Your Own Burrito Bar menu.
, we cooked them into a hearty shell bean and sage spread for toasty bread. You can also use this recipe for other shell beans such Pinto, Cranberry (Borlotti), or Bolita.
Category Finalist: Side Dishes and Side Salads. "I omitted the heavy cream that is usually found in tomato soups in order to make this recipe lighter. I don't miss it because pureeing creates a nice, creamy texture." --Theresa Larsen, Redlands, CA
Raclette, a Swiss cheese and dish, consists of melted cheese served with potatoes and dried meat. Any smooth-melting cheese - cheddar, fontal, fontina, gouda, gruyère, jack, Swiss, taleggio, or teleme, even brie - can stand in for raclette. You can bake or boil potatoes.
The rich sesame flavor of these green beans reflects traditional Korean cuisine.
In this recipe, raw nuts are cooked in honey, making them truly honey roasted. Special equipment: A reliable candy/fat thermometer is crucial for getting an accurate read on the honey. This recipe was featured as part of our Supercharge with Superfoods photo gallery.
Broccoli rabe is the more subtly flavored and elegant relative of broccoli, and since it is available almost year-round, this is a recipe to keep on hand at all times. The anchovies and red pepper flakes give the dish complexity, but we understand if you shy away from using them.
A mortar and pestle are worthwhile investments for your kitchen, uniquely suited to grinding or pulverizing small quantities of spices and herbs. You can make this basil dressing in an electric chopper or with julienned basil, but it won't have the same beautiful green color.
You can assemble and refrigerate the eggplant halves up to a day in advance, then bake just before serving. If the stuffed eggplants are cold, you may need to cook them an extra five minutes.