It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.
Nom Nom Nom.
Serve these mushrooms as an hors d'oeuvre or as an accompaniment to a beef or veal roast.
Here we’ve combined the elements of a traditional sauce gribiche, a classic French cold sauce made with hard-cooked eggs, capers, cornichons, and fines herbes, to create an elegant take on egg salad. It works well as an accompaniment to poultry or fish, or on our grilled vegetable sandwich. Of course, you can also simply scoop it up with a piece of crusty bread. What to buy: Capers and cornichons can be found at most gourmet grocery stores. Capers packed in brine (as opposed to salt-packed capers) work best in this recipe. Game plan: To take this camping, make it in advance and keep it in the coldest part of your cooler. Make sandwiches the following day with leftover grilled veggies from dinner and extra bacon from breakfast.
The traditional Hungarian dish of chicken and onion in creamy paprika sauce makes a hearty topping for baked potatoes.
This barbecued shrimp recipe is great when you want grilled shrimp, but don't feel like building a fire that you are only going to need for five minutes. These barbecued shrimp are seared in a pan, and are cooked in the shell for extra flavor and moistness. Makes 2 Large or 4 Small Portions of Barbecued Shrimp
Stuffed mushrooms have been a cocktail party favorite for years; this recipe uses our leftover Thanksgiving stuffing as the filler. This recipe was featured as part of our Thanksgiving Leftovers photo gallery.
This recipe goes with Side Salad
This spicy tuna tartare is served on waffle chips. Sriracha is available from Huy Fong Foods. Gaufrettes: Seasalt Bistro Chips by Au Gratin are available from Whole Foods.
Lemon and yogurt have been used as a marinade for grilled chicken recipes for centuries. This grilled chicken recipe is very simple and the yogurt marinade keeps the chicken tender and moist. The marinade also adds a subtly tangy, and delicious flavor. Makes 4 Portions of Lemon and Yogurt Marinated Grilled Chicken
New York City chef and author Sara Moulton taught us how to make this beautiful tart.
Different kinds of beans cook at different rates, so it's best to prepare them in separate pans (working in batches if necessary). The salad can be made with just a few types instead of all five, as long as the total amount of dried beans still measures 2 1/2 cups.
Coconut and cilantro are a popular duo. The herb is a favorite in India and shows up in coconut chutneys and in many of southern India's coconut curries, such as this one. Serve the shrimp with steamed rice, preferably basmati.
Cranberries, citrus, and pomegranates all harbor antioxidants such as vitamin C that boost your immunity -- perfect for when you feel a cold or flu coming on.
Sofrito is a basic tomato sauce that is made all over Spain. Tomatoes, onions, garlic green peppers and olive oil are sautéed in a frying pan, so that the acid in the tomatoes mellows and mixes with the flavors of the onion, pepper and garlic. It can be eaten with rice or eggs, but often it is used as an ingredient in other dishes, such as the filling for empanadas.
Here is a recipe for Pomegranate Nut Cake, which uses a cake mix.
This recipe for Hungarian varga strudel cake or vargabeles is unusual in that a strudel dough base is topped with a mixture of sauteed noodles, cottage cheese, eggs, sugar, raisins and sour cream. It's from George Lang's Cuisine of Hungary (Wings Books, 1994). Lang says some cooks place the noodle filling between multiple layers of strudel dough like a lasagna, while others roll the strudel dough around the noodle filling as for any other strudel. Makes 8 servings of Hungarian Varga Strudel Cake or Vargabeles
Sweet Kiwi fruit pairs nicely with nutty flavored tahini in this fruit smoothie recipe. As always, how much sweetener to add comes down to individual taste - feel free to vary the amount of honey as desired.
Ozoni soup is one of the main dishes eaten during the Japanese New Year’s celebration. Reminiscent of udon soup, but with mochi standing in for the noodles, it is simple, soothing, and satisfying. This version is the one that New York’s EN Japanese Brasserie serves during its New Year’s festivities. What to buy: Dashi-no-moto is the instant form of dried bonito (tuna) flakes used to make Japanese soup stock and can be found in most Japanese markets. This recipe was featured as part of our New Year’s, Japanese Style story.
The elegant sauce practically creates itself in the time it takes to toss the pasta. Prep and Cook Time: 30 minutes. Notes: If you can't find gorgonzola dolce or other soft blue cheese, use 6 oz. of regular blue cheese (such as gorgonzola or Danish blue) and increase butter to 4 tbsp.
Bring the sweet flavors of summer to the table with this deliciously simple fresh strawberry pie.
Filet mignon is extra delicious with a rub of herbs and garlic. Serve this quick-fix recipe with roasted red potato wedges and steamed broccoli florets.
Sofrito is a versatile, aromatic puree of tomatoes, peppers, cilantro, onions, and garlic. It's the foundation of many Spanish influenced dishes. There are many variations of this recipe. This one uses ingredients that are easy to find in any grocery store for those who do not live near a Caribbean or West Indian grocer. Store sofrito in a glass container in the refrigerator for immediate use or freeze sofrito in 1/4 to 1/2 cup portions for use at any time.
Four types of chocolate make these cookies an extra-special treat for the chocolate lover in your family.
Martin Cate of Smuggler's Cove in San Francisco combines Chartreuse and ginger ale in this refreshing tropical drink. This recipe first appeared in SAVEUR Issue #140, along with Jeff Berry's story Endless Summer.
Though this recipe requires a number of steps, each one’s a cinch. Star anise and cloves perfume the broth, bok choy brings a welcome bite of green, spicy Sriracha lends a gentle kick, and store-bought wonton wrappers make things easy enough for even a weeknight supper. This recipe was featured as part of our Soups with Winter Greens.
Prep: 20 min., Stand: 30 min.
This holiday cake recipe is as tasty as it is stunning. For a shortcut version, start with a store-bought angel food cake.
Strawberry season is starting! We're just trying to get in as many strawberries as we can while they're here, and so we'll be adding them to just about everything. This scone recipe is a riff on one of our favorite combos: fresh strawberries dipped in sour cream and coated with brown sugar.
Sweet onions, salty sun-dried tomatoes and tangy crumbled goat cheese give this healthier pizza a tasty depth of flavor.
Horseradish and Dijon mustard flavor these potatoes. Pair them with steak or tuna.
We’re seeing this variation on the Classic Negroni more and more, and we like what we taste. The formula is the same, just replace the gin with whiskey. This recipe was featured as part of our New Year’s Eve cocktails.
For more tender zucchini, leave slices in the pan an extra 1 minute on each side. When the flesh starts to look translucent, the zucchini is done.
Pair this home-style favorite with mashed potatoes to soak up the sauce. Leftover meat makes great hot roast beef sandwiches the next day.
We guarantee that after tasting one bite of this summery dish, you'll want to head right back to the kitchen and make another batch of the tropical salsa. Tangy and fruity with eye-popping color, the mango salsa is fantastic with this halibut, but try it other types of fish too.
This recipe for hush puppies is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Serve this and a side of sour slaw with braised pork chops for a delicious meal.
Take pizza to the next level by swapping a slathering of pesto for the traditional tomato sauce and topping it with smoky bacon, sweet asparagus, and soft goat cheese, then grilling it up till it’s charred and crisp. Game plan: The asparagus can be blanched and the bacon cooked and crumbled up to a day in advance. Keep them covered in separate containers in the refrigerator until ready to use. What to buy: While homemade tastes best, a lot of the components for this pizza can be bought at the store. Premade pizza dough and pesto sauce are easy to find in many supermarkets. This recipe was featured as part of our Dude Food for Dad’s Day story.
Pliable rice-paper wrappers envelope six vegetables (and countless nutrients). The sauce supplies a tingling jolt of ginger and vinegar.
In this meatless version of a Philly Cheesesteak, the recipe replaces the traditional beef strips with vegetarian steak strips.
If small acorn squashes are unavailable, use larger ones and cut them into wedges.
Cook a flavorful pot of chili in just 40 minutes for a quick weeknight meal that's sure to warm the soul. You can easily double the recipe and freeze extra for later.
Eggplant, a typical ingredient of the Mediterranean diet is the base of this Spanish “tapa.” Slices of boneless chicken breast with roasted red pepper and tomato sauce are then added to the eggplant. Finally, melted cheese tops off these “montaditos.” A very filling appetizer that could double as the main course for lunch or a light dinner.