It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.
Nom Nom Nom.
You don?t need to visit your local diner or pancake house to enjoy a great weekend breakfast treat. This is the simplest and easiest recipe to remember and works brilliantly every time. It?s all made in one bowl too, which means less washing up ? always a bonus! If you have any leftover batter, it?ll keep, covered in the fridge, for a day or two.
When I created this recipe, I had recently discovered Asiago cheese and loved the flavor. It really makes a difference when added to a simple dish, and a little goes a long way.
There is nothing better for breakfast than a hot roll topped with ham and cheese, or butter and jam. This recipe makes a dozen in time for brunch. Sunflower seeds and rye in a slightly soured dough make these special treats, reminiscent of those rolls you get at the bakery.
Packed with sliced potato, onion, bell pepper, and chopped tomato, this hearty egg main dish is ideal for breakfast, brunch or a light supper.
Eastern Europeans love fish and with all the lakes, rivers and seas, the variety is staggering. This recipe for poached fish in shrimp sauce is fast and easy and it works well for a vegetarian family dish or elegant entertaining fare. I use cod because I like the meatiness of the fillets, but white fish or other thin fish fillets can be rolled into a pinwheel and used instead. And whole milk can be substituted for the half-and-half (you might have to increase the flour). Serve over rice / noodles, if desired. Here's a larger image of poached fish in shrimp sauce. Makes 6 servings of Easy Poached Fish in Shrimp Sauce
Spring carrots pair beautifully with orange marmalade, which caramelizes in the oven to lend a pleasant punch of both sweet and bitter. What to buy: Baby carrots with their green tops, which start appearing at the market in spring, are perfect for this recipe. If they’re small enough in diameter you can leave them whole; if they’re thick, halve them lengthwise. And if they are too long to fit in your pan, lop them in half. They should not be confused with packaged baby-cut carrots. This recipe was featured as part of our menu celebrating 100 days of the Obama White House.
Lamb shoulder is a less expensive cut, but you'll need to trim it well. Expect to lose about 1 to 1 1/2 pounds of fat after trimming.
Prep: 25 min. Use the largest holes on a box grater to shred cheese in a snap.
Osso buco is a dish made with slow-braised shanks. Gremolata, a combination of parsley, lemon rind, and garlic, is a traditional finishing touch. Serve with polenta or mashed potatoes.
Some say this southern layer cake earned its name because each otherworldly bite makes you hum with delight. Another theory is that it's as sweet as the sugared water used to attract its hovering namesake.
Top dark chocolate cake layers with a layer of orange marmalade and an easy buttercream frosting that's flavored with orange peel and orange liqueur.
Try one of our cutout cookie variations: Stained-Glass Snowmen Stained-Glass Wreaths Sugared Wreaths Cookie Houses Christmas Trees
This is one of Amanda Hesser's favorite things to make after a busy day.
Enjoy a quick steak dinner infused with fragrant Asian flavor. Spiced wonton chips that bake while the steak rests are an easy accompaniment.
This recipe uses a trio of potatoes and makes a festive July 4th recipe. Use only one type if you prefer.
Brought by Chinese immigrants to Hawaii, this dish is typically made with baby back ribs. Skinless, boneless chicken thighs are a tender and tasty substitute with less fat.
Easy and enticing, with sweet grapes, crunchy almonds, and tangy cheese. This recipe was featured as part of our Fall Ingredients photo gallery.
This recipe for Polish mazurka or mazurek is topped with fruit puree of choice. You can easily make your own by thickening applesauce, crushed pineapple, strawberries, pears or peaches with cornstarch. Read more about Polish Mazurek. Here's a larger photo of Fruit Mazurek.
If we could have just one salad, this hearty, refreshing main dish would be it. The vinaigrette is so versatile that it doubles as a marinade and a dressing. Serve with Olive Bread.
Two thin, chewy oatmeal cookies make a sandwich filled with vanilla cream. Game plan: To pulverize oatmeal into a coarse meal, put it in a food processor or blender and pulse. This recipe was featured as part of our Snackie Cakes story.
This tart Italian cocktail—comprised of just two ingredients—can be mixed before serving or served as a layered drink for guests to stir themselves.
You can substitute 1 (7.5-ounce) can skinless salmon, drained, plus 1/8 to 1/4 teaspoon hickory liquid smoke for the smoked salmon.
This delicate frosting has a nice cream cheese flavor and is just sweet enough to complement any cupcake or cake without overwhelming it. Our editor in chief likes to use it to top our Zucchini–Pine Nut Muffins. Game plan: The frosting will last up to 1 week when stored in an airtight container in the refrigerator.
Tip from Amy Machnak, Recipe Editor: Use big pieces of firm fruit. While the pastry chef at Boulevard in San Francisco, I tried using the grill with different fruits. Early disasters: strawberries (they fell through or stuck to the grates) and cherries (hard to skewer). Some customers complained that my grilled fruit tasted like meat. My solution: choosing denser fruits like peaches, nectarines, and pineapples—the first two cut in half, the third thickly sliced. They were instant winners. Also, I cleaned the grill well to let the fruit flavor shine through. I'm glad I kept at it, because warm grilled fruit is perfect with ice cream in summertime, and it makes use of an already hot barbecue. Prep and Cook Time: 35 minutes. Notes: You will need 16 wooden skewers for this recipe (soak in water 30 minutes).
With a toothsome texture and a nice hint of salt, this dough complements an assortment of flavors. It’s a multi-purpose dough that’s great for pizza, focaccia, calzones, or even cut into strips, topped with crushed aniseseed, and baked for a snack. Game plan: To make this ahead of time, prepare the dough as instructed, then cover it and place it in the refrigerator. Pull it out up to one day later to bake it (making sure it comes to room temperature first).
Enhance a rich and fragrant herb-leek tart with a zesty Lillet Cooler.
For this memorable fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient list.
Easy to make and very tasty, these breakfast bars are pure fruit, nuts, and seeds—no pasty fillers.
Egg Salad Gribiche tops toasted country bread and grilled veggies. Any seasonal vegetables will work great here, but we especially like asparagus and scallions. To make these sandwiches while camping, prepare the egg salad in advance and keep it in the coldest part of your cooler. Let leftover grilled veggies from dinner and extra bacon from breakfast do the rest. Game plan: These sandwiches are terrific when the bread is toasted or grilled, but it’s not necessary. To grill the vegetables and bread, heat an outdoor grill to medium (about 350°F). Drizzle the bread and veggies with oil, season with salt and pepper, and cook, turning rarely, until browned and charred, about 3 to 5 minutes. Read more about grilling. See more camping recipes.
This sticky Italian specialty, also known as torrone, has a light lemony bite, a honeyed sweetness, and a marshmallow-like smoothness that's the perfect backdrop to the crunch of toasted almonds. Get the packaging how-to for the Lemony Almond Nougat.
The herbed goat cheese can also be served on hearts of celery or your favorite crisp crackers.
Prep: 15 min., Cook: 30 min.
This chicken avocado soup is the perfect spring time soup. A lightly flavored chicken broth with chunks of avocado, tomato and onion. Shredded chicken adds a hearty texture to this chicken soup that is easily made in one pot. Serves 4-6
The idea behind this surprisingly rich vegetarian recipe—a risotto made with carrot broth and juice—was loosely adapted from Amanda Cohen, the chef and owner of Dirt Candy in Manhattan, who recently spoke with CHOW
Blackstrap molasses, produced from the final pressing of sugarcane, is much darker in color and higher in mineral content than regular molasses. Its complex taste, which is not purely sweet, makes for a more interesting sauce, but you can substitute the same amount of regular molasses in a pinch. Cook: 1 hour. This recipe goes with Pork Ribs from Crook's Corner
We've updated the traditional fried-shrimp po' boy for something that will travel better. The secret to a good po' boy is in the bread: Try a Louisiana French roll—dense with a crispy crust that leaves crumbs in your lap. Don't fret if only traditional baguettes are available; they're a satisfying substitute.
Beef burgers are great, but every once in a while you might want something different to throw on the grill. Try this lamb burger: meaty and juicy, with loads of aromatic spices, and topped with a cooling Cucumber and Cumin Yogurt Relish that beats ketchup any day. Read more about grilling.
Fresh, homemade bread is a treat few get to taste unless you live at Grandma's. But now you can indulge in this delight with the help of your mixer. Serve this hearty rye bread with plain butter as a side to soup or salad. Attachments: Bowl and dough hook