It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.
Nom Nom Nom.
Tangy and fruity margaritas whip up in the blender quicker than you can say "cheers!"
Cooking steak longer on one side gives you a nice, flavorful sear without overcooking. You'll also get great results in a wok.
Jamie's friend Daniel Maye shared this recipe for his favorite summer dessert.
This recipe for granola parfait is from " The Culinary Institute of America: Breakfasts & Brunches " (Lebhar-Friedman Books, 2005). It would be perfect for breakfast, brunch or a light dessert. Europeans love museli -- uncooked rolled oats, fruit and nuts, developed around 1900 by the Swiss physician Maximilian Bircher-Benner. But granola -- a sweetened and toasted version of muesli -- is starting to catch on. Here's a larger photo of Granola Parfait.
We helped cook for a big graduation party a couple of weeks ago, and ever since then we've been waiting for the right time to give you this recipe. It's hard to describe how good these little morsels of creamy coconut and lime are, so you'll have to trust us.
I had this salad in a bistro in France and it was fantastic. You know, twangy and mustardy and so nice to eat as a starter before the main course arrived. It reminded me that sometimes cooking rules should be broken. We're told that beans should only be cooked until they're al dente, but I think we should cook them for a bit longer. I'd rather run my nails down a blackboard than eat a squeaky al dente green bean! So here's a recipe for properly cooked beans! Keep your eyes open for different color beans ? green, yellow or black ? as a mixture will make it even more interesting. And when preparing them, leave the wispy ends on as they look so nice.
Enjoy this delectable three layer, from-scratch cake to add to your collection of Key Lime Recipes.
This refreshingly tart sorbet makes a perfect accent to any meal. Serve it as a light dessert or as an unexpected palate cleanser between courses.
Whip up these Deviled Eggs in a flash with only 5 ingredients. They make a pretty presentation for a party and a great appetizer that your guests will enjoy.
Here's a great recipe for barbecued spareribs with maple syrup, a little chili sauce, and chopped onion. Grilled spareribs are first baked, then they're briefly grilled over hot coals with basting sauce. Delicious ribs for an everyday cookout or special occasion!
A great family treat for the Easter weekend!
Wontons that have been browned and steamed or simmered are called pot stickers. Serve them as an appetizer or a main course.
Barking Crackers is a simple candy made with soda crackers and chocolate that is similar to a traditional toffee or bark recipe. Be sure to check the bottom of the recipe for complete instructions for a Passover version of this recipe.
Filet mignon is a lean cut of beef, and pairing the filet with fat-free orzo provides the opportunity to whisk in chilled butter to finish the sauce.
This recipe makes four ravioli, but you can serve the soup with one or two in each bowl. If you don't have time to make the stock and ravioli, substitute 4 cups low-sodium store-bought chicken stock and fresh ravioli and start at step 8.
Using cream of coconut makes this pie really flavorful and the lime juice and zest cut down on some of the sweetness.
Put leftover cooked white rice to good use in this fragrant, colorful dish.
Our take on the Derby-Pie®, this chocolate, nut, and bourbon pie is a classic come Kentucky Derby time. Game plan: The pie can be made up to 2 days in advance. Cool completely, cover with plastic wrap, and refrigerate until ready to serve. This recipe was featured as part of our Kentucky Derby Day menu.
We used a mixture of shiitake and button mushrooms, but you can use any combination of mushrooms. Make the ravioli ahead, and freeze it for up to 2 weeks. You can make the mayonnaise up to 2 days ahead.
Chef Wayne Nish celebrates high-quality, fresh fish with this sashimi preparation. What to buy: Sashimi is all about the fish; with so few ingredients it’s imperative to buy the best you can find. We made this with yellowfin tuna, though it would be equally good with salmon or hamachi. Buy your fish from a reputable source, and let your fishmonger know that you will be serving it raw so he or she gives you a top-quality piece. Regular soy sauce is fermented from 80 percent soybeans and 20 percent wheat. White soy sauce, or shiro-shoyu, is made from the opposite: 80 percent wheat and 20 percent soybeans. Then niboshi (tiny dried sardines), kombu (dried giant seaweed), and dried shiitake mushrooms are added to produce a more flavorful brew called shiro dashi, which can be found in Japanese and Asian markets or online. If shiro dashi is not readily available, just use a regular high-quality Japanese soy sauce. Game plan: To maintain the quality of the fish, serve it on chilled plates and keep the sashimi in the refrigerator until you are ready to slice it. This recipe was featured as part of our... read more Chef Wayne Nish celebrates high-quality, fresh fish with this sashimi preparation. What to buy: Sashimi is all about the fish; with so few ingredients it’s imperative to buy the best you can find. We made this with yellowfin tuna, though it would be equally good with salmon or hamachi. Buy your fish from a reputable source, and let your fishmonger know that you will be serving it raw so he or she gives you a top-quality piece. Regular soy sauce is fermented from 80 percent soybeans and 20 percent wheat. White soy sauce, or shiro-shoyu, is made from the opposite: 80 percent wheat and 20 percent soybeans. Then niboshi (tiny dried sardines), kombu (dried giant seaweed), and dried shiitake mushrooms are added to produce a more flavorful brew called shiro dashi, which can be found in Japanese and Asian markets or online. If shiro dashi is not readily available, just use a regular high-quality Japanese soy sauce. Game plan: To maintain the quality of the fish, serve it on chilled plates and keep the sashimi in the refrigerator until you are ready to slice it. This recipe was featured as part of our no-cook story. INGREDIENTS 1 pound fresh, sashimi-quality fish, such as yellowfin tuna or salmon 2 teaspoons extra-virgin olive oil 4 teaspoons shiro dashi or regular Japanese soy sauce 2 teaspoons white sesame seeds 1/2 teaspoon thinly sliced chives INSTRUCTIONS Remove fish from the refrigerator and, using a sharp knife with a thin blade, slice very thinly. Divide slices of fish evenly among 8 plates. Drizzle each serving with about 1/4 teaspoon olive oil and 1/2 teaspoon soy sauce, adding more as desired. Sprinkle sesame seeds and chives over fish and serve immediately.
This recipe for Czech baked salmon or pecene ryby (baked fish) can also be made with trout or mackerel. Caraway seeds are sprinkled on top for an unusual and delicious flavor combination. Here's a larger photo of Czech baked salmon. Makes 4-6 servings of Czech Baked Salmon or Pecene Ryby
Fish on the grill is as summery as it gets. Hearty swordfish won’t flake and fall through the grates, and when paired with a light melon and cucumber salsa it makes for a healthy meal that’s ready in minutes. What to buy: Avoid imported swordfish, which is in low supply and is usually caught by longline. Instead, go for U.S. swordfish that’s been caught by handline or harpoon. If you can’t find swordfish, try this recipe with tuna, halibut, or mahi mahi. This recipe was featured as part of our Cooking with Summer Ingredients story and our Easy Weeknight Dinners photo gallery.
. It has a custard consistency that exists somewhere between heavy cream and sour cream, and we love adding a dollop alongside tacos and even a fresh bowl of berries. Sure, you can buy it in the store, but where's the fun in that?! Especially when it's just as easy--and most certainly cheaper--to make it at home.
Nothing tastes better than homemade whipped cream. For unique flavor, try this maple cinnamon whipped cream recipe as a perfect topper for holiday pies, beignets, and pastries. For a special treat, use it on coffee or brioche for a sweet, flavorful breakfast.
Causa rellena is a famous Peruvian dish. It's made with mashed yellow potatoes, seasoned with aji peppers and lime, which surround a center of chicken salad, crab salad, or tuna salad. It's always beautifully presented, garnished with black olives, hard boiled eggs, and avocado. Causa is a summer dish, and often prepared in a mold, then sliced to serve. In this appetizer version, little bite size balls of mashed yellow potatoes have a hidden center of chicken salad.
Make a big batch for company, or freeze leftovers for later.
This classic coffee drink from Turkey is very strong but is sweetened with sugar while it brews.
You don’t need much salt when you marinate chicken in a mixture of big-flavor ingredients such as lemon juice, garlic, molasses and Worcestershire sauce.
Use regular limes if the Key limes are not available. Unsweetened coconut is often labeled "desiccated" or "pulverized," and is often sold in health-food stores.
All you need is two ingredients and 25 minutes to transform plain fish fillets into a delicious, gourmet -style dish.
This basic chicken stock recipe is adapted from " Martha Stewart's Cooking School " and can be used to make Broccoli Cream Soup, Creamy Tomato Soup, Chicken Curry, Rice Pilaf, Risotto, Matzo Ball Soup, and Moroccan Haroseth-Braised Lamb Shanks.
Cranberry-Pistachio Bark is a unique take on a holiday favorite. This treat is a great gift and has a festive look with the pops of red and green.
These easy chocolate cookies are great on their own. But press a caramel candy into the center of each, and you’ve got an irresistible pairing.
This tasty pie crust is featured in the Butterscotch Cream Pie recipe from " The Craft of Baking," by pastry chef Karen Demasco.
Donald Link suggests grilling or roasting this fish, then serving it in its hardened skin ("on the half shell"). You can also use a large, flexible spatula to slide the fillets off the skin and onto a platter, discarding the skin, for a more elegant presentation. Redfish—a white-fleshed fish with big scales that are hard to remove—is an ideal choice, but striped bass is great too. You'll have to buy the fish directly from a fishmonger; ask him to leave the scales on the fillets.
"We get so many compliments on this," Kim says.
For a bolder-flavored grilled steak this summer, try marinating skirt steak in red wine and topping it with all of the classic steakhouse pairings: blue cheese, mushrooms, red onion, and bacon. Cooking bacon strips right on the grill means zero grease cleanup, and a quick chop of the grilled vegetables makes for an easy and supersavory steak topping. Serve it all up with a Caesar Salad. Special equipment: You will need a pastry brush for this recipe. Game plan: If you’re using wooden skewers, soak them in warm water for 30 minutes beforehand, so they don’t burn on the grill. This dish was featured as part of our Grilled Toppings That Put Barbecue Sauce to Shame.
Shrimp and pasta combine with a creamy sauce for a quick and delicious dish. Round out the meal with a Caesar salad.
Elena Bisestri, executive chef at Palma restaurant, developed this version of the classic Sicilian antipasto, caponata. Bisestri relies on a good aged balsamic vinegar to give the dish its characteristic sweetness, and olives and capers to add briny tang.
The Aviation Cocktail is a gin-based cocktail whose special appeal comes from the addition of maraschino liqueur. Previously headed for the endangered species list, the Aviation Cocktail seems to be having a revival thanks to the Internet. The Aviation was once regarded as the prince of cocktails, but the scarcity of maraschino liqueur nearly sent the drink into tippler’s oblivion. The name of this feisty Depression-era cocktail is supposedly linked to air travel of the time—a risky venture not for the faint of heart. Only the most traditional or serious bars still make the Aviation. This is one drink that home-bartending aficionados are dabbling in. Shake the Aviation hard enough that tiny flecks of ice float in the drink as soon as it is poured. Stay clear of the gooey syrup in maraschino cherry jars. It’s no substitute for the liqueur. This recipe was featured as part of both our New Year’s Eve Speakeasy Party and our Best Picture Cocktails story.
Some little rituals, like baking on Sunday for the week, provide cookbook author Eugenia Bone a kind of stress-free reprieve, and at the same time let her stock up on fuel for the family, like these muffins.
Lemon- blueberry muffins, with a sour-sweet glaze and hint of nutmeg, are perfect any time of day.
The pomegranate vinaigrette serves a dual purpose in this easy grilled chicken breast dish. It is a marinade and a dressing that is drizzled over the finished dish, which can be eaten as an entree, main course or over lettuce for a main-course salad. Eastern Europeans are extremely fond of chicken and pomegranate, a fruit they inherited from their Middle Eastern and Mediterranean neighbors, and which some Eastern European regions cultivate. Here's a larger image of grilled chicken breast with pomegranate vinaigrette. Makes 4 servings of Easy Grilled Chicken Breast with Pomegranate Vinaigrette
Spice up simple salmon fillets with a dusting of dukkah, a Middle Eastern spice and nut mixture commonly used as a dip in Egyptian cooking. What to buy: If you have the time, you can make your own dukkah. Otherwise look for it at gourmet grocery stores, Middle Eastern stores, or online at Spice Bazaar or Juliet Mae. This recipe was featured as part of our Supercharge with Superfoods and Easy Weeknight Dinners photo galleries.
Prep: 15 min., Cook: 15 min. Shorten your time in the kitchen by doing two things at once--while the pasta cooks, sauté the vegetables and steak strips.
Kids will be especially fond of this Asian-inspired noodle dish—after all, the sauce is made with peanut butter— but the combination of cooked and raw vegetables i refreshing and satisfying enough to please all ages. Serve the pasta immediately after tossing it with the peanut mixture; the sauce gets thick if it sits too long.