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Nom Nom Nom.
Buy pears that are ripe but still firm so they don't get too soft while cooking.
This simple, classic side dish can be eaten all year round, thanks to the convenience of frozen peas. (They don’t even have to be thawed before cooking.) Serve it with Stovetop Macaroni and Cheese. Game plan: If your peas are frozen together in a block, rinse them under cold water until they separate, then drain. Keep in mind that they might require slightly less cooking time after that. This recipe was featured as part of our story on The Last Kodachrome Christmas.
A base of homemade chicken stock makes the broth for this soup luxuriously rich. This recipe first appeared in SAVEUR Issue #140, along with Beth Kracklauer's story Season of Plenty.
Keep most of the ingredients for this splurge-worthy appetizer on hand, then pick up fresh crab and bread, and put it together in 10 minutes.
Lauren Chattman brings out the taste of the poppy seeds in this cake by soaking them in hot water. She lightly crushes the seeds in a blender before mixing them into the batter. (Recipe adapted from Cake Keeper Cakes.)
Sometimes eating light in January is just too darn hard. There's not a lot of green, not a lot of crunchy vegetables. So we broke down and bought a mess of expensive hot-house vegetables the other day, whittled baby carrots and all. The snap and crunch of carrots and cucumbers was so delicious (although those baby tomatoes were terribly anemic). We needed something to round out our guilty winter vegetable plate, something that would make it a healthy appetizer or meal. Enter beans: our January hero.
Add a bit of tang to your next salad with this full-flavored dressing.
This roast chicken with balsamic bell peppers dish adds Italian flair to your dinner table in just 40 minutes.
These lasagnas are light yet substantial. Best of all, you don't have to turn on the oven.
Watch Shane Kelly prepare the Meatloaf with Quinoa in our Don't Tell Mama video series.
Top our Miniature Yellow Butter Cakes with this glaze.
in our pasta and calling it Greek? Well, sort of, yes.
This mix can be used instead of the store-bought biscuit baking mix.
Light cooking tip: Cook vegetables briefly, to keep them crisp, and combine many for a variety of flavors and textures. Use refrigerated egg substitute or all egg whites instead of whole eggs to cut saturated fat in scrambles. Notes: This colorful wrap from executive chef Guido Ulmann at the Hilton Hawaiian Village Beach Resort & Spa in Honolulu makes a great brunch, lunch, or light supper entrée. He uses red or green tortillas, but any kind of the same size will do.
The Italian combination of melon and prosciutto pair nicely in this first-course salad.
Hands-on Time: 10 min., Total Time: 10 min.
Ideal for a quick weeknight dinner or a picnic lunch, this warm, melty sandwich pairs well with sliced fruit or a bunch of grapes. Purchase roasted chicken breasts to save on preparation time.
No one can resist the classic combination of graham crackers, oozy toasted marshmallows, and melted chocolate, especially when it’s all held together with caramel. These bars are delicious at room temperature, or get them a little melty by putting them on some foil on a hot grill. This recipe was featured as part of our Tailgating photo gallery.
We like to serve this seasoning in small bowls with crudités or roast chicken.
Affogato, Italian for “drown,” is a description normally reserved for ice cream doused in espresso. Here we take that same principle and swap out the espresso for alcohol to create an adult version of ice cream floats where the variations are endless—try butter pecan with amaretto or chocolate chip with Chambord. Serve them in small glasses, demitasses, cordial glasses, or shot glasses. Game plan: To avoid scooping ice cream while your guests are there, use this catering trick: Scoop the ice cream onto a small, parchment-lined baking sheet, then place in the freezer until it’s time to assemble the affogato. Try toasting the nuts for a few minutes before adding them to the shots.
We used a blend of two kinds of ground meats for the patties. The turkey breast brings the total fat down while the ground round adds moistness and flavor. Serve with roasted vegetables, such as potatoes and carrots.
Roman-style pizza has a cracker-thin crust and is often topped by only tomato and basil. But the outstanding pizza Margherita by executive chef Marco Gallotta at 'Gusto follows the Neapolitan model, with a thicker, chewier crust topped by tomato, basil and lots of oozy, slightly tangy, extremely fresh buffalo mozzarella.
Cocoa nibs are roasted cocoa beans, broken into small pieces; they add a bittersweet crunch. Look for them on the baking aisle at specialty stores or large supermarkets. Superfine sugar dissolves easily into the meringue for a supple texture. If you can't find superfine sugar, process granulated sugar in a blender for a minute or two. Store meringues in an airtight container for up to one day. Serve as a crowd-pleasing follow-up to the Spice-Rubbed Braised Beef.
The berry and chocolate flavors in Zinfandel pop in sweet, late-harvest versions. You can't go wrong when your dessert includes them too. Prep and Cook Time: about 1 hour. Notes: You can make the shortcakes up to a day ahead of time; just let cakes cool completely, then wrap airtight and store at room temperature. You can also make the chocolate sauce a day ahead of time; to rewarm, stir it gently over low heat.
Instead of layering the honey and nut mixture between buttery layers of phyllo dough as you would do when making traditional baklava, here you spoon the mixture into mini phyllo tart shells. This is a great recipe for entertaining because your guests can pick these up with their fingers and not worry about making a mess.
This recipe is so simple that you'll find yourself getting creative with the berries you put on the top. The combination of the brown sugar crust, creamy filling and sweet fruit topping make this the perfect summertime treat.
Shell the shrimp right at the table and then dunk each one into our positively addictive cayenne-spiced sauce. For tamer tastes, serve the shrimp with lemon wedges instead.
Like a super veggie burrito, these stuffed peppers are loaded with black beans, sour cream, cheese, tomatoes, and cilantro. Serve them warm off the grill—all you need to pair them with is a cold beer. What to buy: Look for poblano peppers that are all about the same size; cooking time and portions will be more consistent that way. Cotija is a crumbly Mexican cheese that can be found in Latin markets and many grocery stores. Game plan: If you stuff the peppers ahead of time, take them out of the fridge 30 minutes before grilling to let them come to room temperature. Read more about grilling.
Essentially a blank canvas, vanilla ice cream can take on the flavors of just about anything. Back in the day, mixing in chocolate chips may have been revolutionary, but today throwing in cookie dough, candy bars, or almost any confection is the norm. Mixing creme-filled cookies into vanilla ice cream may seem dull at this point, but forming that mixture into bars and covering them with a snappy chocolate coating is definitely taking it to the next level. Special equipment: For coating the bars in chocolate, you’ll need a kitchen scale and a chocolate thermometer such as CDN ’s. What to buy: If you prefer to buy rather than make your own ice cream, be sure to get a dense, rich variety. Because higher-quality ice creams contain less air, they freeze into solid, slow-melting blocks that are easier to coat with the melted chocolate. Lower-quality ice creams are fluffed up with air and will melt before the chocolate coating sets. Look for brands labeled premium or super-premium, such as Häagen-Dazs or Double Rainbow. Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular... read more Essentially a blank canvas, vanilla ice cream can take on the flavors of just about anything. Back in the day, mixing in chocolate chips may have been revolutionary, but today throwing in cookie dough, candy bars, or almost any confection is the norm. Mixing creme-filled cookies into vanilla ice cream may seem dull at this point, but forming that mixture into bars and covering them with a snappy chocolate coating is definitely taking it to the next level. Special equipment: For coating the bars in chocolate, you’ll need a kitchen scale and a chocolate thermometer such as CDN ’s. What to buy: If you prefer to buy rather than make your own ice cream, be sure to get a dense, rich variety. Because higher-quality ice creams contain less air, they freeze into solid, slow-melting blocks that are easier to coat with the melted chocolate. Lower-quality ice creams are fluffed up with air and will melt before the chocolate coating sets. Look for brands labeled premium or super-premium, such as Häagen-Dazs or Double Rainbow. Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used E. Guittard 61% Cacao Semisweet Chocolate Wafers; they can be found at specialty grocery stores and online.
This salsa is good with everything from chips to fish to chicken.
Marinated tomatoes are a great choice for summer entertaining because you can marinate up to two days ahead. This spiced-up version features jalapeño pepper, ginger and cumin.
For a sweeter variation, substitute 12 ounces milk chocolate for the bittersweet chocolate. You can make this pudding several days ahead and then assemble in teacups or wineglasses with whipped cream up to two hours in advance.* Serve with warm Peanut, Coconut, and Chocolate Cookies.