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Nom Nom Nom.
This is a great filling for a tart. It gives you a lovely frangipane mixture, with the delicate taste of almonds and the lovely texture of baked plums.
Tired of the same old glazed salmon recipes? Try this Indian-inspired salmon recipe featuring seasonings like fennel, coriander, cumin, and cloves.
Roasting cauliflower caramelizes the florets, making them supersweet. Tossed with crunchy pine nuts and salty olives and capers, this dish is perfect with roasted chicken or steamed fish.
To make this spicy dish even spicier, use hot Italian turkey sausage.
Not as common as the beef and pork dishes at a Korean barbecue restaurant, this underappreciated chicken dish, known as dak gui, is just as tasty and has a flavor reminiscent of teriyaki chicken but with a more complex, grown-up slant. What to buy: Korean malt syrup or mool yut is a very thick and sticky syrup made from ground corn or sprouted barley (or sometimes both) and is used to give sweetness and shine to meat dishes. It can be found in Korean markets or online, but if you can’t find it you can substitute half the amount of barley malt syrup, light corn syrup, honey, or sugar. This recipe was featured as part of both our Korean barbecue menu and our Tailgating Recipes photo gallery.
A favorite of children and reindeer everywhere!
"When it's made fresh," says Paul Virant, "plain mayonnaise is a great little sauce"—a savory complement to grilled chicken, pork or even asparagus. For added punch, Virant suggests adding a quarter cup of finely grated fresh horseradish and up to a half tablespoon of Sriracha chile-garlic sauce to the processor before adding the oil.
Serbian dougnuts or krofne are eaten year-round but especially before the Great Lent begins. Orthodox Christians observe Cheesefare Sunday (the last day dairy products can be eaten) two days prior to Shrove Tuesday, so krofne, palacinke and other fried and rich foods would be eaten then. Some recipes call for mashed potatoes in the dough, but not this one. Compare this recipe with Lithuanian spurgos, Polish paczki and Croatian fritule. By the way, do you still scald milk? Makes about 3 dozen Serbian Doughnuts - Krofne
These desserts are bursting with ripe melon flavor. You can also make them with 2 cups watermelon or honeydew puree in place of the cantaloupe puree.
Prep: 20 min., Chill: 2 hrs., Bake: 10 min., Cool: 5 min.
Carrot cake is among everyone's favorite desserts, and this former Cookie of the Week incorporates the same ingredients into delicious sandwich cookies with rich cream-cheese frosting in the middle.
Metropolitan Bakery co-owner James Barrett developed this recipe as a way to pack more of the company’s killer granola into your diet. Game plan: When creaming butter and sugar, use a stand mixer on medium speed. Butter should be soft but never melted. Stop after one minute and scrape down the bowl with a plastic paddle. Repeat a couple of times until the sugar is completely dissolved. If you don’t have a mixer, leave the butter out the night before (to prevent a sore arm!).
A wave of Portuguese came to Hawaii in the late 1800s to work the sugarcane fields, and over time their cooking traditions fused with those of other cultures in the islands, including Chinese and Japanese. Greg Boyer picked up this recipe from a Hawaiian-Portuguese acquaintance some 30 years ago. Prep and Cook Time: 4 to 5 hours, plus 2 days to marinate. Notes: Boyer starts with a frozen turkey and marinates it for 3 days; our version starts with a thawed or fresh bird. If your arms aren't strong, it's helpful to have a friend or relative help you ease the turkey on and off the grill. This recipe goes with Hawaiian-Portuguese Turkey Gravy, Portuguese Sausage Dressing
Shaved salads are a simple way to showcase the best of farmers’ market vegetables. Thinly slice vegetables using a vegetable peeler, toss them in a lemony vinaigrette, and top with salty cheese, like Parmesan, and nuts. This shaved asparagus salad showcases the best of early spring. This salad was featured as part of our Easter Dinner Dishes photo gallery.
Prep: 15 min., Cook: 16 min.
Processing the panko and cilantro creates fine crumbs that adhere well to the shrimp. To save time, buy a peeled, cored fresh pineapple and presliced mango for the slaw. Enjoy the rest of it later in the week as part of a fresh fruit salad.
Topped with cool coleslaw, these saucy sandwiches are a great way to try tempeh for the first time. Substitute wild rice or three-grain tempeh, if available.
Try this beef burger topped with melted American cheese, lettuce and tomato, ranch dressing and fried Vlasic® Ovals Hamburger Dill Chips.
If you can't find precut chicken quarters, ask your butcher to quarter a 5-pound chicken and remove the backbone.
To make different-colored cocktails, divide the ingredients in half, using red cranberry-juice cocktail in one half and white in the other.
This peppermint cheesecake features a homemade Oreo cookie crust and crushed peppermint candy topping. It's hard to imagine a more festive holiday dessert.
If you want to double or triple this recipe, just add three minutes or so to the baking time.
The local sardines now sold throughout California are so rich and lush-tasting that they can stand up to the smoky, charred flavors of grilling. Chef David LeFevre of Los Angeles's Water Grill adds even more character to these incredible little fish by serving them with a puckery tarragon, caper and pine nut relish. A fishmonger can bone and butterfly the sardines, making them especially easy to cook and eat.
Shrimp and pasta combine with a creamy sauce for a quick and delicious dish. Round out the meal with a Caesar salad.
For delicate, thin cucumber slices, use a mandoline—you'll find inexpensive, good-quality ones at Asian markets.
A recent meal at an Armenian restaurant inspired this recipe for yogurt barley soup. Creamy without being heavy, the zesty yogurt provides a nice balance to nutty and chewy barley. When the barley is cooked ahead of time, the soup is a snap to put together, and it can be served hot or cold. This one is definitely going into our comfort food repertoire.
When summer gives up its bounty of fresh fruit, preserve that sun-kissed flavor in brandy to be enjoyed on ice cream or pound cake year-round. Brandied fruit makes an excellent item for an edible gift basket. But it takes at least one month for the fruit to be at its inebriated best (longer is better!), so keep that in mind when making for gift-giving. Start in July for Christmas! Makes 8 pint jars
In this traditional Moroccan recipe, meat is cooked with quinces in a peppery k'dra sauce. (Yellow-hued k'dra sauces are usually made from butter, onions, saffron and pepper.) Also try the sweet and spicy Tagine of Quinces and Honey. Lamb, beef or goat meat may be used. Cooking time is for a pressure cooker. Double the time if cooking in a conventional pot. Serves 4 to 6.
This simple, classic side dish can be eaten all year round, thanks to the convenience of frozen peas. (They don’t even have to be thawed before cooking.) Serve it with Stovetop Macaroni and Cheese. Game plan: If your peas are frozen together in a block, rinse them under cold water until they separate, then drain. Keep in mind that they might require slightly less cooking time after that. This recipe was featured as part of our story on The Last Kodachrome Christmas.
For babies age 1 and older, you may add one tablespoon honey and substitute ten strawberries, stemmed and quartered, for the papaya.
French bread with a soft crust works best here because it is easier to cut. Garnish with fresh strawberry slices, and serve with a glass of fat-free or 1% low-fat milk.
If you don't have cooked rice on hand, use boil-in-a-bag rice (such as Success Rice) and follow the microwave directions. Cool the rice slightly before adding egg. Total time: 45 minutes.
These sweet-salty bites of Spanish ham are a perfect, supereasy addition to any cocktail party. What to buy: Look for membrillo, also called quince paste, in gourmet groceries and Latin markets. Serrano ham is a salt-cured ham from Spain. If you can’t find it, substitute prosciutto. Manchego is an aged sheep’s-milk cheese from Spain; look for it in gourmet groceries. All of these Spanish products are available online at La Tienda. Game plan: The mint oil and toasted baguette can be made a day ahead of time. Store the baguette slices in an airtight container so that they don’t get stale. This recipe was featured in our Killer Apps story.
Bright red and bittersweet, the Americano was born as the "Milano-Torino" at Caffè Camparino in the 1860's (the Campari came from Milan, the sweet vermouth from Turin). The cocktail eventually became known as the Americano due to its popularity with American expats during prohibition.
Prep: 15 min., Grill: 15 min.
Bay and sage permeate this garlicky oil, infusing it with wonderful earthy, woodsy flavors.
Humble ingredients were the cornerstone of Grandmother Shaw's cooking, and these modest components create a flavorful, satisfying dish. Oven cooking works well and makes preparation a snap. Serve as a side with roast beef, pork, or chicken; or you can even enjoy this as a main dish with a side salad.
Top Sweet Zucchini Cupcakes with this frosting, submitted by reader Ian Young of Oakland, California.
Margarita Morales of Fresnillo, Zacatecas, shared the recipe for these crisp, bean-filled snacks. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.
Gin was invented in Holland, where it was called jenever (for the juniper berries with which it is flavored), and made its way to England in the 1600s. The gin and tonic was almost certainly developed in the tropics by the English, where quinine-dosed tonic water would have been valued for its medicinal properties as well as its flavor. The nicely bitter flavor of tonic offsets gin's faintly herbal flavor admirably.
Roasted vegetables are an old standby, but how about roasted fruit? The steady abundance of citrus in Southern California yards and CSA boxes has inspired countless new ways to use these fruits and our latest trick is adding orange and mandarin slices to roasted vegetables. The citrus adds a sweet, caramelized flavor and brings a bit of sunniness to winter roots like carrots and parsnips.
If you like asparagus, you'll love this easy and delicious grilled asparagus recipe. A simple marinade adds that extra flavor that puts this on the must-grill list.
This recipe goes with Ploughman's Lunch Platter
The spirit of Jamaica's popular jerk sauce comes through in this superspicy, fragrant grilled chicken. To punch up the flavor even more, let the marinade sit for an additional 24 hours before adding the meat. To lower the heat, swap out Scotch bonnet chiles (among the world's hottest) for jalapeños.
Serve a simple steak dinner with grilled garlic bread to soak up every last drop of the flavorful caper-herb sauce.
Served over couscous, this vegetable-bean combination makes a complete one-dish meal with rich flavors of the Middle East. Add the Grilled Onion Raita (page 178) as a side dish, or serve with hot pepper sauce.