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Rich and comforting, sweet potatoes are an ideal soup ingredient. Pairing them with tempeh and warm spices makes for an even heartier nutrition-packed meal. With a dollop of tangy yogurt and sprinkle of toasted pumpkin seeds, this stew can be served on its own or ladled over grains like quinoa for a satisfying fall dinner.
This is from Aldo Santini’s La Cucina Maremmana; he got it from Donatella Cinelli, who may be better known for the Brunello she makes in Montalcino, but is also a superb cook. To make it you will need to cozy up to a butcher or delicatessen owner who has a prosciutto bone; in its absence substitute for it with the bone from a well seasoned and cured ham, such as one from Smithfield. It’s a slow-simmering soup that’s perfect for warming the whole house.
Before grilling, marinate chicken tenders in a paste made with cilantro, garlic, olive oil and lemon juice then serve on ciabatta bread topped with garden fresh carrot and tender pea shoots.
Notes: To top the panna cotta, choose brightly colored liqueurs or flavored syrups such as blue curaçao, crème de menthe, framboise, cassis, pomegranate, berry, mango, mandarin orange, or coffee. The panna cotta can also be served in larger martini glasses for a full-size dessert. You can assemble either form up to 2 days ahead; chill airtight. PREP AND COOK TIME: About 35 minutes, plus at least 3 hours to chill.
There's nothing like the savory flavor of homemade stuffing. This version gets moisture and texture from sauteed mushrooms. It's great on post- Thanksgiving day sandwiches, too.
Stuffed with smoked mozzarella cheese and then coated with crisp bread crumbs, these pleasingly rich, creamy textured rice cakes make a big flavor impact with little effort. Inside each crisp, golden brown cake is a smoky, oozy surprise for your guests.
Most crab cakes are unappetizing pucks made of breadcrumbs, Old Bay Seasoning, eggs, and hardly any crabmeat. Our crab cakes, on the other hand, contain no filler—just crabmeat bound with a light aioli, with a light coating of panko for a crispy coating. What to buy: Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets. Game plan: The crab cakes can be prepared ahead of time and reheated just before serving. To freeze, cook them as instructed, let them cool completely, then freeze uncovered until solid. Wrap the frozen cakes well and return them to the freezer. To reheat, set the frozen crab cakes on a baking sheet in a 350°F oven and cook until heated through. This dish was featured as part of our Valentine’s Day All-Star Recipes
Expose your children to vegetarian sausage with this fun finger food that's good for breakfast or lunch. There's no need to thaw the sausage. Kids can help by cutting the dough with safety scissors. They can also roll dough around the sausages and make the dipping sauce.
Celebrate red, white, and blue all summer long with these patriotic ice pops. The secret ingredient is a blue sports drink, along with cranberrry juice and lemonade.
Ham and blue cheese give a piquant bite to this rich casserole, which comes from Crabtree?s Kittle House, a restaurant in Chappaqua, New York.
Hibiscus blossoms can be found at Latin grocery stores. Boiling the blossoms in a sugar-water mixture and then steeping infuses more flavor than just steeping them in warm water. This drink is especially good when made with premium-quality tequila.
This is the first ice cream I made from scratch this month. Consider it a warm-up, we have weeks to go. Like many good recipes, it was born from needing to use up ingredients: a half-used container of buttermilk left over from pancakes and a wilting rosemary plant that I'd translated then abandoned to wilt during a week of no rain. Huzzah! Buttermilk Rosemary Ice Cream.
These make a wonderful addition to any summer salad or antipasto. They can also be served as a side dish for roasted or grilled lamb.
When you think about dessert, the first thing that pops into your mind is usually a baked good of some sort. Cakes, cookies, cupcakes, brownies, bars — I'll stop a minute so you can wipe away the drool — but more often than not, what I really crave is a lime-laden fruit salad with a sweet sauce so smooth you'll almost forget about those oven-based snacks!
Anyone who's outgrown the kiddie classic will love this version—gooey-sweet melted marshmallow tempered by bittersweet chocolate cookies and salty roasted peanuts. Prep Time: 5 minutes
An appealing combination of shrimp, carrots, cucumbers, peanuts and cilantro in a spicy Asian dressing makes this salad fresh-tasting and even slightly addictive.
Try these as a perfect companion to a cocktail. Test Kitchen Specialist Marian Cooper Cairns likes to use a combination of parsley, thyme, and oregano, but sage, rosemary, basil, and chives will work just as well. Using a small cookie dough scoop for the batter gives the baked cupcakes a pretty round top.
You might never guess that this gourmet pizza is fiscally modest. Its cooking techniques render it rich: A tender homemade crust is topped with a garlic-enhanced white sauce, which is then embellished with fresh sautéed spinach, caramelized onions, bacon, and Parmesan.
Here is a quick and easy dessert that only needs three ingredients! It takes less than ten minutes to make, so you can whip it up right after dinner while other people are clearing the table.
CATEGORY WINNER Starters and Beverages "I am originally from Nebraska; one of my favorite places to eat is a small chain of sandwich restaurants called Runza. They are famous for their pillowlike beef and cabbage sandwiches. Since my husband is Korean, I created these pairing the traditional filling ingredients and flavors from his culture. These make a great snack." —Mollie Lee, San Jose, California
Prep: 20 minutes; Chill: 2 hours; Bake: 34 minutes. This recipe goes with Triple Coconut Cream Pie
Soy milk made from only soybeans and water works best in this savory custard; look for it in boxes on the organic-foods aisle of the supermarket. It provides each serving with 4.2 grams of soy protein.
Voor deze salade heb je een heel assortiment aan verschillende tomaten nodig. Ze moeten op kamertemperatuur en mooi rijp zijn.
Brimming with chopped zucchini, carrot, and mushrooms, this meat-lover's potpie packs in a hearty serving of vegetables. Cook the filling in a skillet on the stove top, then spoon it into a baking dish. Finish the casserole in the oven to brown the breadstick-dough topping.
This light version of eggnog pie is topped with heavenly bourbon cream.
This bread recipe is strictly "old-time" and produces a rustic-style Spanish bread. It's the kind that you see on abuela's (grandma's) kitchen table in pueblos across Spain. One recipe yields 3 loaves, so make it on a weekend afternoon and you'll have bread for most of the week. Our version was inspired by a recipe which appeared in Francie Martinez Vicondoa's book "Spanish Doors, Dishes and Dreams."
Paul Kahan is a big fan of chicken thighs because they have so much flavor and are so inexpensive—the best of both worlds. He braises the thighs in beer to make an excellent spring stew that he (naturally) pairs with more beer, such as Pere Jacques from Chicago's Goose Island Beer Company, a Belgian-style ale full of caramelized malt flavors.
To shorten prep time, skin, bone, and shred rotisserie chicken; add to sauce.
This deliciously spiced apple tartlet recipe is a quick and easy treat to make when you're in a rush. They taste best when eaten within a few hours of being made. For the coziest indulgence, take a warm-from-the-oven apple tartlet, dust it with a bit of powdered sugar, and serve it with a petite scoop of vanilla ice cream.
Walnut Cafe in Boulder, Colorado is well known for its sour cream and walnut coffee cake but also for its fresh preparation of breakfast potatoes with Dilly Sauce. Here is my version Dill-Sauce with Sour Cream, which my husband, bless him, declared better than the Walnut Cafe's recipe. This no-cook recipe for Dill Sauce serves 2 - 3 people See larger image
In Texas, every cook has his or her own closely guarded recipe for the Mexican chocolate-and-chile sauce called mole, invariably making it for the holidays and other special occasions. "I've sampled mole from El Paso to Matamoros," says Louis Lambert. "It has taken me many years and many attempts to perfect my own version." He serves his mole, which has a delicious smoky flavor, with hearty cuts of grilled beef like porterhouse or the grilled strip steaks here.
Overlapping disks of pate brisee top a highly spiced apple pie. You will need a 1 3/4-inch fluted round cutter to create the layered effect on the top crust.
This recipe goes with Pecan-Grits Pie. Use this delicious crust with pecan, pumpkin, or apple pies - it has a delicate texture and browns nicely. Most cookbooks recommend a pastry blender for cutting shortening and/or butter into the flour mixture. Maybe because it's what Mother did - but I prefer to use my fingers to cut in the shortening. I usually remember the "proper method" and pick up a pastry blender to cut in the chunks of butter, but always go back to my fingers to make sure the mixture feels just right. This recipe goes with Pecan-Grits Pie
Prep: 10 min., Cook: 25 min. This recipe goes with Grilled Pork Tenderloin Sandwiches
While usually an ingredient in moles, roasted pumpkinseed kernels add another layer of nutty flavor to this posole-style broth. Look for them in specialty markets and health-food stores. Substitute ancho chile powder if guajillo is unavailable.