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Ginger beer is a nonalcoholic fizzy beverage with a pop of spicy ginger. It's the flavor secret in this spicy but refreshing cocktail.
Refried beans help hold ingredients in place. For a variation, thinly sliced turkey also works well in these portable sandwiches.
I promise, if you didn't know Tomato Soup was in this cake you'd never know. It just tastes like a moist spice cake. Of course, the cream cheese icing makes it taste even better. Want to use a cake mix instead? Try this recipe for Easy Tomato Soup Cake.
Rubbed with sugar and spices, these ribs have a good kick to them. Balance their heat by brushing them with a sweet-and-sour Bourbon-Bacon Barbecue Sauce. Special equipment: You’ll need a charcoal grill to turn it into a smoker (or better yet, if you have a smoker, use it). You will also need long heatproof tongs, matches or a lighter, newspaper, 1 disposable aluminum 9-by-5-inch loaf pan, 1 disposable aluminum 8-inch square pan, a baking sheet, 2 oven mitts, 2 buckets of water (one to soak the wood chips and the other to refill the aluminum loaf pan), and an oven thermometer. A chimney starter, which looks like a large beer stein, is handy for lighting charcoal. They can be purchased at hardware stores or online. Lump charcoal is preferred because the charred pieces of wood burn hotter and cleaner than briquettes, the uniform black pillows made from carbonized wood and a starchy binder. If you do buy briquettes, avoid the self-lighting ones, which are laden with chemicals. Buy pure, resin-free, bark-free wood chips. Choose your wood chips based on the origin of the ingredient you are smoking. For example, use cedar chips for Pacific salmon and hickory chips for Southern catfish. For this recipe we recommend apple chips, but any wood will do. Wood chips can be purchased at most hardware stores and grocery stores... read more Rubbed with sugar and spices, these ribs have a good kick to them. Balance their heat by brushing them with a sweet-and-sour Bourbon-Bacon Barbecue Sauce. Special equipment: You’ll need a charcoal grill to turn it into a smoker (or better yet, if you have a smoker, use it). You will also need long heatproof tongs, matches or a lighter, newspaper, 1 disposable aluminum 9-by-5-inch loaf pan, 1 disposable aluminum 8-inch square pan, a baking sheet, 2 oven mitts, 2 buckets of water (one to soak the wood chips and the other to refill the aluminum loaf pan), and an oven thermometer. A chimney starter, which looks like a large beer stein, is handy for lighting charcoal. They can be purchased at hardware stores or online. Lump charcoal is preferred because the charred pieces of wood burn hotter and cleaner than briquettes, the uniform black pillows made from carbonized wood and a starchy binder. If you do buy briquettes, avoid the self-lighting ones, which are laden with chemicals. Buy pure, resin-free, bark-free wood chips. Choose your wood chips based on the origin of the ingredient you are smoking. For example, use cedar chips for Pacific salmon and hickory chips for Southern catfish. For this recipe we recommend apple chips, but any wood will do. Wood chips can be purchased at most hardware stores and grocery stores during the summer months, or online.
In this contemporary take on a classic, barley replaces noodles and a sprinkle of lemon zest and parsley brightens the broth.
Prep: 5 min., Cook: 3 min., Chill: 3 hrs. These may be made up to a day ahead. Keep tightly covered with plastic wrap, and garnish just before serving.
This recipe for Polish drop potato dumplings - kartoflane kluski - uses raw, grated potatoes instead of mashed potatoes as this potato dumpling recipe does. These dumplings couldn't be easier -- no rolling or cutting. The slack or loose dough is dropped into the water by spoonfuls and boiled until tender. And there are no eggs in the recipe! They are the perfect accompaniment for pumpkin soup or on their own with butter and caramelized onion. View this larger image. Makes enough Drop Potato Dumplings for 8 servings of soup.
These Lemon Sugar Cookies feature traditional sugar cookie dough dressed up with tart lemon juice and grated lemon peel. For more delicious cookies, see our complete cookie recipe collection.
This dessert, topped with crushed peppermint candies, is one of many versions of kola, a kind of semisoft toffee adored all over Sweden.
Hunter and metal artist Audwin McGee is a big fan of slow-cooked meats: "You just can't mess up a big hunk of pork. I like to use a bone-in Boston butt or shoulder with good fat content, so it doesn't dry up." His pork is smothered in a garlic-rosemary paste, then cooked at a low temperature for several hours until it's supertender.
There’s something magical that happens when split peas break down into a thick, creamy soup, especially when all the ingredients are just layered into a slow cooker. This soup freezes well, so make a batch and save extra for later. Game plan: The recipe can be prepared through step 1 the night before and refrigerated, covered, in the slow cooker’s insert. This dish was featured as part of our Slow Cooker Recipes photo gallery.
This recipe for pulled pork is courtesy of Emeril Lagasse and is used to make his Crazy Nachos.
Top creamy polenta with a spicy tomato sauce filled with fresh herbs and sun-dried tomato chicken sausage.
The ripeness of your strawberries will determine the thickness of your sauce: Slightly underripe berries have a little more pectin, yielding a thicker, jammy consistency, while very ripe berries result in a more juicy sauce. Either way, no yogurt, piece of toast, pound cake, or ice cream will complain.
Traditionally, red snapper is used when making this Veracruz-style ceviche (raw fish marinated in citrus juice), but just about any type of sustainable mild white fish or shellfish will work. Thoroughly chilled ceviche is a must, so be sure to refrigerate the serving dish ahead of time and nestle it in a larger bowl filled with ice when you’re ready to assemble and serve the tostadas. What to buy: The Monterey Bay Aquarium’s Seafood Watch program recommends avoiding some varieties of red snapper. Luckily, this recipe works great with other varieties, such as wild-caught snapper from Hawaii, opakapaka (pink snapper), rock cod, halibut, or bass. Buy your fish from a reputable source, and let your fishmonger know that you will be serving it as ceviche so he or she gives you a top-quality piece. Game plan: The ingredients can be prepped and refrigerated in separate containers a few hours ahead of time. When you’re ready to serve, the recipe comes together in about 15 minutes—just mix and marinate—making this a no-fuss starter perfect for entertaining. This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo.
A delicious haddock recipe with a tasty mushroom cream sauce and bread crumb topping. Bake this haddock in one casserole or individual au gratin dishes.
The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled.
Close encounters of the sweet kind are coming soon to a kitchen near you. Though you might expect frosted cupcakes to have sugary personalities, don't be fooled. These desserts have a dark side!
Chow-chow is a traditional Southern relish of summer vegetables cooked in a vinegar mixture. Serve with beans, field peas, ham, grilled chicken, or hamburgers. Or try it over grilled turkey bratwurst, with a side of baked chips. This chow-chow will keep in the refrigerator for up to three weeks; it grows tastier with time. This recipe goes with Grilled Chicken Breast
Tuna Noodle Bowl is the 21st-century version of Tuna Noodle Casserole
Looking for a simple dessert for two? Try this easy recipe featuring mango, yogurt, brown sugar, and lime juice. Broiling this treats gives you a gooey, sweet brown sugar topping that pairs well with the slightly tart mango and vibrant lime.
Some of the best cocktails require just two ingredients, making them easy to remember. All you need here is a good-quality limoncello and a bottle of bubbly for a crowd-pleasing alternative to a Mimosa. What to buy: Look for a limoncello that’s flavorful but not sickly sweet, such as Caravella, or make your own. This recipe was featured as part of our Oh, Crap! It’s Mother’s Day! story.
The part of paella I couldn't dare change is the socarrat —the crisp browned rice on the bottom of the pan. The crust won't form until all of the liquid from the clams and the tomatoes has boiled off, so be patient with that last step: I promise you, it's worth it.
Dive into the delectable sandwich with a fork and knife or pick it up with your hands, providing there are plenty of napkins close by. Chef Jesse Cool likes to tuck the maple apples in with the ham and cheese, but the fruit can be served on the side, along with a spicy mustard or horseradish sauce.
Sweet black cherries baked in custard is a specialty of the Limousin region of France; it’s a popular no-fuss dessert served warm or cold, dusted with a little sugar. Traditionally the cherries are left whole, so that the pits imbue a little of their almond flavor. This is how I’ve always done it too, though you can surely pit them (and my daughter thinks I should); in fact most people do. Try making the clafoutis with other stone fruit like plums and peaches or, in the fall, fresh figs or dried prunes soaked first in brandy for a twist. Recipe and photo from Plum Gorgeous: Recipes and Memories from the Orchard by Romney Steele/Andrews McMeel Publishing, 2011.
Frozen satsuma sections serve both to decorate the glass and keep the drink chilled.
Try on toasted potato rolls. Make it a meal with oven-baked French fries and a salad.
If these local favorites are not at your market, try jalapeños instead.
These crunchy chips are sprinkled with za'atar, the Middle Eastern spice blend made with sumac, sesame seeds and dried herbs. Za'atar can also be rubbed on meat and vegetables or mixed into marinades. Look for it at kalustyans.com.
For extra zip, rub the rim of each empty glass with a lime wedge, then coat the rims with salt and chili powder.
Coho salmon, also called silver salmon, is less prized and therefore less expensive than sockeye or king salmon. All the better for us, because it’s delicious. In this recipe by Chef Barton Seaver, cinnamon and orange complement a sweet potato salad that stands up nicely to the bold flavors of the fish. What to buy: If you can’t find coho salmon, this dish is delicious with any variety of fresh salmon.
We couldn't believe how outrageously yummy these halibut skewers are. Crusty Italian bread and halibut are seasoned with fresh rosemary, then woven with pancetta and grilled until golden. Time: 30 minutes.