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Add extra crunch to your peanut butter cookies by including chopped peanuts and a secret ingredient: crispy rice cereal.
Even assertive ingredients can calm the stomach in this warming chicken and kimchi soup with its intense but balanced flavors.
Cold-smoked salmon, fresh mozzarella, and diced tomatoes turn to molten goodness inside the crisp, golden shell of this calzone.
Ask a Wisconsin purist -- tradition demands that these sausages be served on a toasted hard roll (not a hot dog bun), with butter, spicy mustard (not ketchup), sweet pickles (not lettuce), and sauerkraut.
With chicken, cheddar cheese, and black beans, this Southwestern-influenced salad needs nothing on the side except some iced tea. Fresh lime gives it a citrusy counterpunch.
Deliver with a tossed green salad and French bread.
Yummy cocoa mix with a taste of peppermint...a cozy gift!
Over the past decade, young chefs throughout France, like Christophe Emé, have been inspired by the cooking of Provence. Although you won't see Emé's vegetable sandwich, made with baguette toasted on the grill, at cafés in Aix-en-Provence or Nice, the ingredients—olives, herbs, garlic and anchovies—are unmistakably southern. For a more substantial sandwich, add tuna or chicken.
This chunky oatmeal-chocolate chip cookie recipe features the addition of peanut butter and was developed by an award-winning dessert cookbook author.
Category finalist: Sides & Salads
Drink up! The fresh ginger in this tropical pineapple smoothie has cancer-fighting powers. Enjoy this healthy milkshake as a snack, breakfast, or dessert.
A simple mix of sesame seeds and salt, gomashio is used mostly in Japan and Korea. Traditionally, it is made using a suribachi, a Japanese grooved ceramic mortar with a wooden pestle.
This tasty peach salsa includes peaches, tomato, green onion, red bell pepper, lime juice, and seasonings, along with sugar or honey if you like your salsa sweeter. Serve this flavorful salsa with grilled chicken, fish, or pork chops.
This recipe is best saved for a low-humidity day (as is any kind of candy making). Dry conditions help the caramel become and stay crisp, not chewy.
Notes: Up to 1 day ahead, rinse lettuce and radicchio, separate the leaves, and drain. Wrap leaves in a towel, enclose in a plastic bag, and chill to crisp.
Substitute feta if ricotta salata is unavailable.
Gumbo z’herbes, a smothered greens dish, is traditionally served on Good Friday during Lent. It’s a great way to use up vegetable greens such as beet or carrot tops, though feel free to experiment with different combinations—original versions contained seven different cooking greens for good luck. The roux base adds so much depth, you won’t miss the meat. In fact, this vegetarian gumbo was the most popular among our kitchen staff, beating out shrimp-tasso and chicken-andouille versions. This recipe was featured as part of our Jazz Standard: Gumbo story.
Try one of our ball cookie variations: Chocolate-Dipped Ball Cookies Peppermint Ball Cookies
Take oatmeal cookies to a whole new level by adding chocolate chips and creamy peanut butter. They won't last long after you bake them.
A classic champagne cocktail, the Poinsettia is a festive orange-and-cranberry-flavored, rose-tinted punch. Use floating frozen orange slices and cranberries to keep the punch nicely chilled and nicely decorated. Game plan: This punch is not served with ice, so make sure all the ingredients and the punch bowl are well chilled. If you have an extra bowl that’s larger than your punch bowl, fill it with ice and nestle the punch bowl inside to keep it cold. This recipe was featured as part of our story on The Last Kodachrome Christmas.
Who needs prepackaged rubs and bottled sauces when you can make your own? Our Chipotle Rub's bold taste infuses the ribs with Southwestern flair, while the Smoky Chipotle 'Cue Sauce echoes the rub's flavors with a few more peppers.
This recipe also works well with thick-cut pork chops.
Who can resist velvety bittersweet, milk, or white chocolate topped with nuts, candy, or dried fruit? Try one of our bark variations below or experiment with your own favorite flavors. Movie Theater Bark Cherry and Orange Peel Bark S'mores Bark Peppermint Bark Lime and Macadamia Nut Bark Pistachio, Dried Cranberry, and Toasted-Coconut Bark
Prep: 30 min., Cook: 40 min.
The best and most surprising part of this tall, refreshing drink is the taste of rose on the finish. It comes not from any floral ingredient but from the gin — in this case, Nolet's Silver, a brand with a pronounced rosy finish. If you don't have Nolet's, substitute another gin and add a few drops of rose water, available at specialty and Middle Eastern food stores.
This brisket can be cooked a day in advance; let the meat and vegetables cool in the pan in their juices, and then cover and refrigerate. Reheat, covered, in a 350-degree oven until warmed through, about 30 minutes, and then proceed with the sauce. For step-by-step photos, see our Brisket 101 How-To.
Create sugar cookies in your favorite shapes perfect for any holiday or celebration. Have the kids help you decorate for a fun family project.
In just 20 minutes, prepare affordable, flavorful flat-iron steaks with a grilled topping of sweet tomatoes and savory scallions.
For daily cooking, I'm always reaching for the same spices: salt, pepper, onion and garlic powder, and paprika. I determined the proportions I generally used and came up with this seasoning salt to use "everyday." It goes on almost everything, and doesn't have any specific spice or any herb that ties it to a particular dish or ethnic cuisine.
This decadent triple-layer dessert takes its name from German?s Sweet Chocolate, a product that?s not German at all: the versatile baking chocolate was created by an American baker named Samuel German in 1852. The origins of the cake were detailed by Nick Malgieri in "American Beauty," an article in SAVEUR?s December 2009 issue.
We love the icing-and-candy embellishments on these gingerbread people, but the cookies are just as charming when decorated more minimally from head to crumbly toe. Cut details (like a heart, or eyes, or clothing) from the dough scraps. Well-wrapped, the dough can be frozen up to one month. Let soften slightly before rolling. This recipe appears on the Martha Stewart Makes Cookies app for iPad.
This tomato sauce recipe is by far the best tomato sauce recipe I have ever made. It may be a little more fiddly than some but the results are worth it; a thick chunky deep-flavored sauce. The richness of the finished sauce makes it perfect for freezing and the sauce makes a perfect base for soups (by simply adding a good stock), or a fabulous sauce for pasta, grilled meats and fish. The sauce when sieved thoroughly gives a silky tomato coulis. If you don't have super-fresh tomatoes then use canned, they work very well.
Sip a bit of fall any time of year with this apple- and maple-flavored brandy drink. What to buy: We like Sortilège maple liqueur for its smooth and not-too-sweet blending of Canadian whisky and maple syrup. This recipe was featured as part of our Thanksgiving for Six menu.
Distillers endearingly refer to the liquor lost to evaporation during the aging process as the “angel’s share.” We first heard this term used by a small-batch bourbon maker a few years ago, thus it seemed a fitting name for this bourbon cocktail. What to buy: Belvoir Elderflower Pressé is a refreshing combination of elderflower, lemon, and lightly carbonated water and can be found at specialty food markets and online.
The nutty topping on this pecan cheesecake pie adds a nice crunch to the characteristic creaminess of this popular dessert.
Recipe courtesy of Chef G. Garvin
Enjoy soup in the summertime by making this satisfying chowder with the season's produce. Top with cheese and bacon for kid appeal.
Prep: 30 min., Bake 23 min., Cool: 50 min.
This red pepper cream sauce is just the sauce for a mild fish dish, a quiche, or similar recipe.
Dumplings resemble the shape of gold ingots, a form of currency once used in China. They symbolize fortune and wealth for the coming year, and eating them on New Year's has become tradition in Northern China.
Prep: 12 minutes; Cook: 15 minutes. Baked to Perfection: To make our pizza, we used Fabulous Flats for the crust and baked it in a 500° oven on the bottom rack to make it crispy.
The soft and sticky dough for these baking powder-boosted sweet buns—made without butter or oil—gets its richness from pureed cottage cheese. Don't worry that the cut dough spirals look a little lost in the springform pan; as they bake, they rise and puff into a perfect round of pull-apart buns.
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