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Nom Nom Nom.
A simple salt "massage" cleans the shrimp and makes them crisper.
The key to both a flaky piecrust and crisp streusel topping is to keep them as cold as possible before putting them into the oven.
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."
Humitas are an early, pre-Hispanic food that is still popular today in Chile, Peru, Ecuador, Bolivia and Argentina - a traditional recipe passed down through many generations. They are similar to Mexican tamales. Fresh corn is ground and mixed with salt and lard (and seasoning and cheese in this case), and the mixture is wrapped in corn husks and steamed. They are delicious and fun to make (see step by step guide to making humitas ). Serve them with salsa criolla.
Never thought of topping a pizza with eggs? Well, after you taste this amazing pizza, you may never eat it any other way! The soft yolks, running over the cheese and sausage, topped with the cool greens, makes for a very memorable pizza experience. It is called a breakfast pizza, but this is wonderful anytime of the day. Makes 4 Slices of Sausage and Egg Breakfast Pizza
If you're from the South, you know all about the deliciously sweet Vidalia Onion, Georgia's official state vegetable. Since the discovery of Vidalias in the 1930's, Southerners have come up with all sorts of tasty ways to show them off.
You can substitute catfish, salmon, tuna, or tilapia for trout.
This dish was inspired by the delicious local grouper Jacques Pépin picks up at the beach when the fishermen return with their catch. Here, the skinned fillets are steamed over a bed of simmering local vegetables, including a dice of juicy jicama, which Jacques usually adds raw to salads for a cool crunch.
With the exception of fresh basil, all the ingredients for this dynamite no-cook topping for the grilled tuna come out of a can, bottle, or tin, keeping prep time down to just a few minutes.
This recipe for Polish mazurka, or mazurek in Polish, is topped with almond paste and meringue. The dough base uses hard-cooked sieved eggs and is called a "crumbly dough" in Polish or kruche ciasto Polskie. Read More About Mazurek. Here's a larger photo of Polish Meringue-Topped Almond Mazurka.
The combination of brown sugar and browned butter gives this rich dessert an intense caramel flavor.
While dining at the Little Owl, a fantastic shoebox of a restaurant in Manhattan’s West Village, former CHOW
All you dark meat lovers take note: these are now sold separately in supermarkets and are very inexpensive. So how to cook them? Here they get the same oven- roasting as the whole bird so expect crisp beautifully browned skin. The vegetables create a bed for the drumsticks and with the addition of wine and water make a lovely gravy that will be ready when the meat is.
What a classic this dish is. Most of my mates love the chickpeas, but butter beans or even cubed potatoes will work well in their place. Feel free to pep up this dish with more chili depending on your taste. This will make enough for six portions, so simply freeze the extra if you?re only cooking for four ? it?s so damn good the next day, even on a jacket potato!
A good tiramisu is an extraordinarily lascivious dessert that is perfect for almost every situation, from the family get-together through the romantic occasion. However, most Italian recipes for Tiramisu call for raw egg, which is potentially dangerous. Leonardo Romanelli gets around this by making his tiramisu with zabaione, a delicate creamy custard made from egg yolks. Considerable enjoyment and no risk! To make a tiramisu for 4-8 (depending upon portion size; expect people to ask for more) you'll need:
Yes, pancakes can be improved upon, by cooking up some sweet potato and folding it into the batter with a hint of nutmeg. This recipe was featured as part of our Fall Ingredients photo gallery.
Chef John Besh says, "This is the only dish worthy of both Thanksgiving and Christmas dinner at our house." Why? Because it's unbelievably delicious—a bready dressing that's spicy, crispy and nicely briny.
These cookies, cousins of zucchini bread, are perfect for packing up as picnic fare -- even if the picnic table is right in your kitchen. A sweet cream-cheese filling goes in the middle. Print these nifty labels onto adhesive paper or attach with double-sided tape.
This Asparagus and Sliced Ham dish is traditionally made with Serrano ham, but tastes great with any deli thin sliced ham, chicken or turkey.
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.
It?s crucial to salt the cabbage before cooking in order to extract some of its moisture.
Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy soup recipe. Serve with a grilled cheese sandwich for a simple supper.
Orange-Walnut Buche De Noel How-to
When you serve chicken pot pie for dinner, your kids may not even notice that they’re eating veggies when the spoon into in the creamy chicken mixture topped with tender biscuits. The budget-friendly feature of this recipe is that you make your own biscuits from pantry basics instead of buying canned or frozen biscuits.
This is a cracker of a dish to cook at home. It will really get your taste buds going as it fills the house with the most fantastic smells.
Sweet spices and hot chiles give the flavor of the islands to this chicken dish.
A frappé is a combination of almost any kind of liqueurs served over crushed or shaved ice. As its name implies, a frappé is a dessert drink. It also makes an ideal finale to a meal in lieu of the usual ice cream or cake. To make a perfect frappé, you must think outside the box of cookies. The skillful balance of liqueurs provides a dessert in and of itself. If you are watching some calories but not all of them, the frappé may be the start of your new diet regimen. Frappé glasses, also known as parfait glasses, are available, but you may also use a deep-saucer champagne glass. You may mix frappés fresh, but Thomas Mario, in his Playboy’s Host and Bar Book, suggests swizzling them and placing them in the freezer beforehand.
“I love apple desserts,” says Chef Traci Des Jardins of San Francisco, “and the Apple Ice is easy and delicious.” Her classical training comes through in the frangipane paste, traditional in French tarts. What to buy: Frangipane is a pastry cream that has ground almonds, almond paste, or almond flour added. It can be found in gourmet grocery stores or specialty baking stores. If you are having a hard time finding frangipane, you can substitute almond paste. Look for pure almond paste in the baking aisle of most grocery stores. We prefer Odense brand.
For a homemade look, freeze crust for five minutes, and then slip it into your favorite pie plate before adding filling.
Chicken, tomatoes, onions and peppers create this flavorful Splenda® chicken dish that’s perfect over pasta or rice.
Prep: 20 min.; Bake: 1 hr., 10 min.; Stand: 30 min.; Cool: 1 hr.; Chill: 4 hrs.
Try serving these mouthwatering nachos, courtesy of chef Emeril Lagasse, at your game-day party (or any gathering fit for delicious finger foods).
This tasty apple galette looks impressive but is easy to make and is guaranteed to taste just like Mom's. Serve with vanilla ice cream for the perfect after dinner treat.
This lentils and rice recipe, adapted from Secrets of Colombian Cooking, by Patricia McCausland-Gallo, makes a tasty meatless meal. The coconut milk adds an unusual and delicious touch to what's normally an ordinary dish.
Spinach souffle is lightened with a bechamel sauce made with skim milk, bound with egg yolks, and given volume with beaten egg whites; it is airy when served right away and similar to a quiche when cooled.Return to Healthy Spinach Menu.
This Thai take on Chicken Fried Rice is SO good and so easy. Very aromatic, this fried rice recipe features fresh basil and lime leaf for an exquisite Thai taste that is a big step above ordinary. I have learned two secrets to great fried rice: first, use old, slightly dried-up rice whenever possible, and second, it's important to keep the wok hot and well-oiled, but otherwise DRY for the frying of the rice. If you do these two things, you'll have wonderful Thai Chicken Fried Rice that is delicious enough to serve the King of Siam himself. ENJOY!
The really important thing to remember when you are stewing fruit is that it?s best to decide for yourself how much sugar to add ? I?ll give rough amounts here to guide you but if, for example, if your fruit is really ripe and sweet, you?ll need less than I?m suggesting. Just have a taste as you go along and add more if you think you need to.
This recipe is based on an American-style streusel-topped coffee cake. Han Feng gives this homey dessert a Chinese twist by adding roasted chestnuts. She bakes the cakes in oversize teacups, but ramekins are perfect substitutes.
Good cornbread is a great accent: neutral enough to avoid overwhelming the main dish, yet tasty enough to have you asking for seconds. Our version is prepared Southern style: not too sweet, and cooked in a cast iron skillet. What to buy: Hominy is dried corn from which the hull and germ have been removed. It can be found in most grocery stores and is usually sold canned, which is what we used in this recipe. Game plan: If you want to be even more traditional, use lard or bacon drippings in place of the butter and go for white cornmeal instead of yellow. We combine hominy and jalapeño in our version, but feel free to change it up with any number of ingredients like onions, cheese, or bell peppers. This recipe was featured as part of our Cast Iron Cooking story.
Saffron adds a hint of color and exotic flavor.