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Nom Nom Nom.
Notes: Make the lemon cheese and olive-oil toast while the tomatoes roast. Or roast the tomatoes (through step 3) and make the lemon cheese up to 2 days ahead; cover separately and chill. Bring to room temperature to serve.
For easy packing, keep the toasted crostini, peach mixture, and blue cheese in separate containers. Assemble on site. You'll skip broiling the cheese, but the flavor is equally sublime.
This salmon recipe is easy to make and works equally well with both fillets and steaks. Salmon is not a common fish in Thailand, but its robust flavors pair beautifully with Thai flavors. This recipe starts with a basic Thai sauce to which fresh orange juice is added as well as coconut milk. Served with orange slices and coriander, this salmon recipe turns into a gourmet meal that can be whipped up any night of the week. I made mine quite spicy and served it with fresh cucumber slices to cool the palate. (Note: this recipe was also tested using fresh halibut with excellent results.) ENJOY!
Served with plenty of crusty bread and a green salad, this is a perfect dish for brunch or a light supper. Roasting is an excellent technique for ratatouille because the vegetables retain a distinct texture, yet the flavors meld. Pay close attention while you are cooking the eggs in the oven; they turn from nicely set to hard as a rock in a flash.
Everyone knows corned beef and cabbage is the traditional St. Patrick's Day meal, but why only enjoy this easy corned beef recipe once a year! Great for feeding a large group, and only requires one pot. The leftover corned beef, served cold on dark bread with mustard, makes one of the world's great sandwiches. Makes 6-10 Portions of Corned Beef and Cabbage
I've made all sorts of different tomato soups over the years, and this is probably one of the simplest and tastiest. Here's the trick... if you go down to your local market at the end of the day you may find they are selling off tomatoes cheap. More than likely the seller thinks they are over-ripe, but they are more probably just perfect and will make great soup. If you can't get these, buy tomatoes two or three days before you need them, but don't keep them in the fridge as they won't ripen. Leave them on a windowsill to get ripe. If there's a choice then have a taste ? you'll be amazed how different they can be, so choose the ones that taste the best. The second trick is the slow cooking, which makes them very sweet. Best served in warm bowls or mugs at the table with some really fresh bread.
Fries don't really come to mind when you think about eating healthy, but these are baked in the oven and served with a healthy spread. Plus, they're loaded with big flavor.
With its firm texture, smoked tofu shreds easily and replaces some of the cheese that traditionally tops pizza.
Impress your family with homemade onion rings that taste just as good as the ones from the local diner. See our full collection for more fried favorites.
Fresh pineapple chunks, now widely available in supermarkets, speed the prep for this relish. Serve with coconut rice (substitute light coconut milk for some of the water to cook it). Round out menu with a romaine lettuce salad tossed with lime dressing.
This basic guacamole can be made with or without diced tomatoes, and it's the perfect dip for parties or snacking. It also makes a great topping for turkey burgers or burritos. Large Photo of This Guacamole
On busy wash days when the rhubarb was high and the wild strawberries were ripe, my grandmother would whip up this easy, open-face pie to make sure her boarders had dessert. Today, rustic tarts are served at the most elegant restaurants. Using honey as a sweetener is typically Eastern European and I've followed suit here, but honey doesn't have the sweetening power of sugar, so adjust as necessary. I've substituted unsalted butter for the lard grandma used. You can get by with seedless strawberry-rhubarb jam instead of making your own puree. Makes 2 (9-inch) tarts View this Strawberry-Rhubarb Tart Step By Step.
Steam beer, created in California in the 1800s, is made with lager yeast and fermented without refrigeration at ale fermentation temperatures. The result is a beer that is full-bodied and more bubbly than ale, but still clear and crisp. San Francisco bartender Joel Teitelbaum uses the unique qualities of this style of beer in a cocktail sweetened with cherry and elderflower liqueurs. What to buy: Cherry Heering is a Danish cherry liqueur invented by Peter Heering in the early 1800s. It is viscous and sweet with an intense dark-cherry flavor. A little goes a long way, so use it sparingly in cocktails. St-Germain is an elderflower liqueur that is sweet and floral. It can be found at high-end liquor stores and online. This drink was featured as part of our Beer Cocktail Recipes photo gallery.
This recipe for Martha's Favorite Tuna Salad Sandwich makes a healthy meal for lunch or dinner.
Create two delicious dishes in one. Reinvent the classic duo by baking fluffy mashed potatoes into the middle of meat loaf.
Serve with grilled flank steak, roast chicken, or fajitas.
To caramelize a larger quantity of onions (4 to 8 cups), use a large Dutch oven. You won't need additional olive oil. This recipe goes with Pasta with Caramelized Onions, Mushrooms, and Bell Pepper, Pizza with Caramelized Onions, Feta, and Olives, Chicken and Rice with Caramelized Onions, Caramelized-Onion, Spinach, and Bacon Quiche, Caramelized-Onion Custards, Risotto with Caramelized Onions
Start by softening vanilla ice cream then beat in the fig-lemon mixture. This late-summer favorite is sure to be a treat.
These popsicles are a great fat-free snack, made with lots of naturally sweet watermelon and only a little sugar. They can be frozen in special popsicle molds or in standard ice cube trays (three cubes equals one serving). Joy Manning has them whenever she feels the temptation to visit the new gelato shop around the corner from her apartment.
The chai gives this cookie a kick while the eggnog topping shows a sweet side.
This Memphis-style side dish is a perfect way of utilizing leftover pulled pork. This recipe first appeared in our June/July 2011 BBQ issue.
The secret to this sweet, slightly tangy dish: the touch of sherry vinegar in the glaze.
Notes: George Morrone, executive chef of Redwood Park in San Francisco, uses fresh chanterelles in this soup, but it's also delicious with common button mushrooms. You can prepare the soup through step 6 up to 1 day ahead; let stand uncovered until egg coating on crusts is dry, about 15 minutes, then cover and chill. Bake chilled portions 10 to 15 minutes longer in step 7. For a slightly less rich soup, replace 3/4 cup of the whipping cream with chicken broth.
This coconut cake is made with coconut milk and shredded coconut for the ultimate coconut-ty taste! In Thailand, all the top hotels make their coconut cake with freshly-squeezed coconut milk from the local market. Here I've replicated the idea using coconut milk and shredded coconut. It has literally taken me years of trial and error to get this recipe right. I'm sure you'll love it as much as we do.
In this pie, orange zest nicely offsets the sweetness of the strawberries. This recipe first appeared in our June/July 2011 BBQ issue along with Tracie McMillan's story Sweet Crusade.
Pastry chef Mathew Rice grew up loving an Oreo-like sandwich cookie called Murray Chocolate Cremes. In this homage, he creates a malty filling for milk-chocolate wafers by mixing butter and sugar with Ovaltine.
Andrea's wine pick: The earthy beans and cheesy pitas need the balance of a rustic red, like the spicy Sierra Cantabria Crianza Rioja from Spain ($16.75).
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Meatballs are generally called nikudango. Deep-fried nikudango are served with sweet ankake (thick sauce).
Ideal for a weeknight supper, this vegetarian-friendly soup can be made ahead and reheated just before serving. Ladle a bowl alongside a green salad and slice of hearty bread.
I tried this fantastic Mexican corn at a basement Mexican restaurant in New York. We ate loads of amazing Mexican food but it was these snacky corn on the cobs which really stuck in my mind. Barbecuing the corn gives it the most wonderful sweet and smoky flavour, and with the heat from the chile and the saltiness of the cheese, you're onto a real winner. Make these for your mates at a barbecue and they?ll never forget it!
The combination of pork and paprika gives these shrimp bites a flavor reminiscent of chorizo—a little spicy and supersavory. Because these can be prepped ahead of time, they’re perfect for serving at a party, and the saltiness of the prosciutto makes them an ideal accompaniment to a slightly sweet cocktail. Game plan: The shrimp can be made through step 3 and refrigerated up to 6 hours ahead. This recipe was featured as part of both our Bring Happy Hour Home menu and our Bar Snacks photo gallery.
Polish kiszka (KEESH-kah), also known as kaszanka or krupniok, is sausage made with blood sausage fresh pig's blood. It was originally made to use up the scraps -- ears, snouts, organ meats -- after slaughtering a pig and was fleshed out with spices and some type of grain, usually barley or buckwheat groats. Today, as is true with Pennsylvania Dutch scrapple, it can be made with choicer cuts of pork, as I have done here. Here's a larger photo of kiszka. It can be eaten cold, heated whole on a grill or nonstick skillet, cut into rounds and fried, or removed from the casing and heated like hash.
This pasta salad is satisfying with grilled lamb chops, chicken, or shrimp. For a picnic, try serving it in halved bell peppers. You can use whole wheat couscous for added fiber. To quickly turn this into a vegetarian main dish, add a can of drained chickpeas and some crumbled feta cheese.