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Nom Nom Nom.
Hummus is a snap to make when you start with canned garbanzo beans. Add spices such as ground cumin or paprika to jazz it up, and serve with raw or roasted vegetables, pita, or chips. Or use it as a sandwich spread. What to buy: Make sure to buy roasted, not raw, tahini. If you’re not sure which is which, check the label for roasted sesame seeds. Game plan: The hummus can be refrigerated in an airtight container for up to 1 week. To see this recipe with illustrated steps, check out The Basics: How to Make Hummus.
Frank Stitt, the chef and owner of Bottega and Highlands Bar and Grill in Birmingham, Alabama, adores this versatile cut of pork. It can be sliced into chops and cooked individually or roasted whole and carved at the table.
Jason Travi recommends using a peppery olive oil to sauté the blanched Broccolini with the garlic and crushed red pepper. The recipe is delicious with a variety of other vegetables as well, such as cauliflower, snap peas or green beans.
Sweet blueberries infuse spicy gin for summer's most refreshing sipper. For a fizzy cocktail, pour gin, cardamom syrup, and lemon juice over crushed ice in a glass; top with chilled club soda.
One of the basic rules of pairing wines with food is that rich dishes match well with wines that have good acidity. This silky soup—a simple puree of onion, edamame and chicken stock—is no exception.
Greens tend to be relegated to slow, long cooking such as braising, but the more delicate of these, such as dandelion, can be wilted and used in a quick meal. Here the bitterness of dandelion greens is tamed by rich egg flavor and a sweet, syrupy balsamic vinegar reduction. Serve it all over a big piece of toasted country-style bread and you’ll see why this versatile dish has a place at the table any hour of the day. What to buy: Dandelion greens are available year-round, but they’re best from midwinter through spring. If you’re having a hard time finding them or don’t like them, you can use beet greens, escarole, or arugula instead. This recipe was featured as part of our Cooking with Winter Ingredients and Easy Weeknight Dinners photo galleries.
Get the young ones involved in the Halloween fun. Let them sort the chocolate candies by color and arrange them on top of the dough.
We normally think of flat-leaf parsley as a garnish or an herb added to a dish for flavor, but it makes a surprisingly delicious main ingredient for a soup as well. This simple recipe transforms leafy greens into a silky-textured, vibrant puree. The soup's rich color makes this dish a natural choice for a spring brunch or a lush first course for an intimate dinner. You can keep leftovers in the refrigerator for several days; reheat them over a low flame to preserve the color.
Use a blender to make this refreshing and healthy Moroccan beverage. Orange flower water is a traditional addition. Strain the juice if you like, but it's healthiest to serve as-is.
The ribeye cut of bison is surprisingly lean, and it yields tender results when grilled. Bison has a deeper, richer flavor than beef, and it stands up well to the piney rosemary. You can serve these kebabs with whole-wheat pita bread and a romaine salad to round out your meal.
Fondue and Crockpots were made for each other.
Chanterelle mushrooms and fontina cheese contribute a delicate, nutty flavor that contrasts nicely with sweet potatoes in this dish. Serve with roasted pork loin or ham.
Time: About 10 minutes. Our version of cheesy popcorn puts the other orange-powdered-cheese type to shame. We prefer the flavor of smoked gouda (and like how it melts over the still-hot popcorn), but any semifirm cheese will work too.
This Classic Beef Wellington Recipe from Angela Boggiano's delicious book Pies is a classic British recipe. Beef Wellington was named after the Duke of Wellington in 1851 and has graced British tables ever since. It is based on a classic French boeuf en croute, beef wrapped in pastry. It is not necessarily a Pie in the true sense of the word, but who cares, it is delicious.
You can make the corn bread croutons a day ahead (place them in an air-tight container) or up to a week in advance (keep them in the freezer).
This simple but impressive-looking dessert can be made up to an hour before serving.
Oats, whole wheat flour, bran flakes, and wheat germ make this bread dense and full flavored. The recipe makes two loaves, so freeze one to enjoy later. Wrap in plastic wrap then aluminum foil, and store in the freezer for up to 2 months.
Serve with fresh fruit salad drizzled with berry or vanilla yogurt.
Whip up this meatless manicotti for a vegetarian version of a favorite Italian pasta dish.
In the French Alps, cooks garnish this hearty side dish, known as tartiflette, with thin slices of the local Reblochon cheese. Any leftovers make a great omelet filling.
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.
Note: Kosher salt is available in most supermarkets. If you can't find it, substitute 3 1/2 tablespoons regular salt.
We borrowed this tomato technique from Seven Fires: Grilling the Argentine Way (Artisan, 2009; $35) by Francis Mallmann. If you have the real estate on your grill, you can do steps 2 and 3 at the same time.
At Blue Hill at Stone Barns in Pocantico Hills, New York, chef Dan Barber prepares this soup with seasonal chicken (raised in late spring, summer and fall), using wings, backs, necks and feet. His recipe yields almost eight quarts of broth, so there's plenty to freeze. He likes serving the soup with fluffy matzo balls laced with rosemary.
Made from nothing more than sweetened condensed milk and very strong coffee, Southeast Asian coffee is a force to be reckoned with. Spike it with some coffee liqueur and freeze it, and you’ve got an adult take on frozen pops that are a great late-night treat at a cocktail party or any other time you want to get down. What to buy: Silicone ice cube trays are key to easily unmolding the shots. This recipe was featured as part of our Wii Gaming Menu, as well as our Drinks Around the World story.
This blackened grouper recipe has some heat but the lime juice adds a refreshing zest. Be careful when adding the fish to the pan, as the butter and oil may splatter.
Sprinkling with a moist, unrefined sea salt such as sel gris or fleur de sel will create wonderful bursts of saltiness. Kosher salt works, too, but the breadsticks will be drier and more uniform in flavor. Prep and Cook Time: about 2 hours, including about 45 minutes of rising time.
Ready in less than 20 minutes, these simple baked shrimp tossed in an indulgently rich lemon butter sauce boast just 120 calories per serving. Sop up any extra sauce with a 1 1/2-ounce slice of crusty French bread for an additional 100 calories.
Here's a plate of quintessential summer eating: zucchini, from the vine to the grill, handfuls of freshly snipped herbs, and juicy grape tomatoes — tossed with olive oil, a touch of vinegar, and salt and pepper. So easy it hardly needs a recipe.
Provoleta is a simple dish, yet it makes a wonderful appetizer to start off a meal from the grill. The cheese develops a nice smoky flavor, and is delicious spread on grilled toast. Provolone cheese tends to keep its shape when it melts, which makes it easier handle on the grill, but certain types of queso fresco that are used for frying ( queso para freir ) would work well too. Ask for thick (1/2-1 inch thick) slices of provolone from the deli counter.
This sort of veg dish is good for anything ? from using as antipasti to serving with meat or fish.
This sweet, thick, soy sauce is spiked with chiles and shallots. This recipe first appeared in our May 2011 issue, with the article The World of Satay.
CATEGORY WINNER Desserts "I grind oats with flour in a food processor to make this cake more nutritious, and use only 1/4 cup canola oil and pureed baby food carrots to make it moist. This cake keeps for up to three days in the refrigerator and also freezes well." —Christine Dohlmar, Valrico, Florida
Look for Israeli couscous (sometimes called pearl couscous), a big brother to the regular variety, near the rice and grains. The flavors are similar, but this one's texture is even more pleasing.
Black noodles, in Spanish "Fideos Negros" is a very popular dish all over Spain. It originates in the Mediterranean region of Valencia, although it is also eaten in Cataluna. Squid ink gives this dish its unique dark color. Squid rings, fish, onions and peppers are sautéed, then simmered with the noodles and ink, creating an appealing main course. It's easy to prepare in less than 45 minutes.
A gin-based cocktail that’s easy to make and easy to love.
This easy recipe for Ukrainian egg noodles or lokshyna is made in a food processor. In Yiddish, they are known as lokshen or lukshen, and are probably derived from a Persian noodle dish called lakshah, which gets its name from the Persian kashk, meaning "cracked barley and wheat" that spawned dishes known as kasha and kishke. See Ukrainian Noodles and Ham recipe. These noodles are a great project for the kids. The recipe can be doubled to make a large quantity to be dried thoroughly and stored for later use. Here's a larger photo of Ukrainian egg noodles. Makes 4-6 servings of Ukrainian Egg Noodles or Lokshyna
These pulled pork sandwiches, topped with Alabama-style white barbecue sauce and served on homemade biscuits, are perfect for casual entertaining.
This tapa combines some of the most typical ingredients in Spanish cuisine – eggplant, fresh cheese, garlic and anchovies to make a unique open-faced sort of sandwich. It's perfect for late summer or fall, especially if you have an over-abundance of eggplants in your garden! Toasted bread is first spread with creamy, fresh cheese, which is then drizzled with a green sauce. Then a layer of roasted eggplant is added and finally anchovy fillets top it off.