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Nom Nom Nom.
The tangy lime glaze cuts the sweetness of the bread. Substitute apple juice for the rum if you prefer.
Chef Roly was inspired by the Mexican favorite Vuelve a la Vida ("return to life"), a traditional and delicious hangover remedy.
Prep: 10 min., Cook: 22 min. You can make the Caramelized Onion-Cranberry Compote a day ahead and store it in an airtight container in the fridge. Let stand at room temperature 30 minutes before serving.
Creamy macaroni and cheese is a recipe for comfort, while mustard, garlic, and Worcestershire sauce add some zip. Try making the stove-top dish with any short pasta, such as fusilli, farfalle, or cavatappi, or experiment with different cheeses.
A fragrant herbed butter and roasted lemon slices complement the sweet, nutty flavor of red snapper for a super-fresh dish. Complete the meal with colorful Sautéed Zucchini and Bell Peppers. Prep: 9 minutes; Cook: 13 minutes
The mild flavor and creamy texture of this spinach lasagna will appeal to kids and adults alike. You may want to reduce or increase the pepper amounts according to your family's preferences.
These scones are best the day they're made, but freeze well, wrapped in 2 layers of plastic wrap. Unwrap and bake frozen at 350° until warm, 10 minutes.
Enjoy this beautiful and tasty Eggnog Cheesecake, which makes a great holiday party dessert.
These messy, robust burgers are just as delicious and satisfying as a meatball sub. To remove sausage from its casing, cut the casing lengthwise with kitchen scissors.
Quick, healthy, and special enough for a dinner party!
Fava beans puréed into a spread and smeared on crostini are a sign that spring is truly here. You can also serve this purée under seared fish or roasted chicken or pork.
Summer fruit gets saucy.
We like a soft-cooked egg for the "sauce" it makes for the salad, but a firmer fried egg is tasty, too; cook it a minute or two longer before covering the skillet.
Refer to our recipe for Homemade Turkey Broth, or you can substitute fat-free, less-sodium chicken broth to prepare this recipe, but reduce the added salt.
As the snow started dumping down on us yesterday morning, I scanned the kitchen for ingredients, knowing I wanted to finally settle in and cook something from the just-released Not Your Mother's Casseroles, written by my friend and colleague Faith Durand. By way of some miracle, I had the goods for several recipes (no need for crazy ingredients — or condensed soup! — to cook out of this volume) so I chose a spicy, Asian-influenced stuffed cabbage concoction. It was the perfect antidote to a wet and sloppy snow day. I got to use my casserole dish to make something warm and comforting, without having to feel like a character out of Mad Men.
Time: 15 minutes. Red peppers give this dip—based on a Middle Eastern spread called muhammara—a velvety texture, letting you "spend" your fat calories on hearty-healthy nuts and a little bit of oil.
A lassi is an Indian smoothie made with yogurt, sometimes offered as an aperitif or as a "side" to calm down a fiery meal. Thanks to a ripe mango and orange-flower water, this version is sweet and fragrant. It's perfect for an afternoon refresher or an after- dinner treat.
Bake the eggs, in their nests of crusty bread, until the whites are just set. When you cut into the egg, the still-liquid yolk acts as a sauce. If spicy food is your fancy, try serving a favorite salsa on the side.
I found a recipe like this in a cookbook for one-bowl desserts and decided to veganize it. The rum flavor isn’t overpowering at all; it just adds a little hint of sumthin’ sumthin’. You can serve it warm with the pudding layer oozing all over the place, or chilled with the pudding layer nice and thick on the top. It’s a quick recipe that will make people think it took more work than it really did.
Mascarpone, Italy's version of cream cheese, is a sweet, delicate triple-blended cheese made from cow's milk that is often used in both sweet and savory dishes. Here, we used only a small amount and stretched it with cream cheese to get the richness of the mascarpone with reduced calories and fat. Store the remaining mascarpone in the refrigerator for up to 1 month.
In this dish, thin zucchini slices are roasted with spicy red chile flakes, salty Parmesan cheese, and pungent garlic until the flavors infuse every bite. This veggie mixture is then tossed with cheese ravioli, creating a super-light—yet unbelievably satisfying—summer pasta dish.
This artichoke cheese dip is just the thing when you hanker for a creamy, cheesy snack. And because you are likely to have the ingredients on hand in the fridge and freezer, it's also great for impromptu entertaining.
This is Steve Corry's fun variation on a New England lobster roll. He flavors delicious meaty lobster salad with basil, chives and lemon zest, then sandwiches it between crispy, tart slices of fried green tomatoes instead of bread. The whimsical name only adds to the appeal.
These wheat-free brownies made with oat and sweet rice flours can hold their own against traditional recipes. If you love peanut butter cups, swirl peanut, almond, or even cashew butter into the batter to echo the flavors. What to buy: Oat flour is technically gluten-free but is often processed in facilities with gluten-containing grains, so make sure the label specifies gluten-free oat flour. Sweet rice flour, also known as glutinous rice flour or mochiko, is produced from sticky rice grains and is gluten-free. It’s available at Asian markets in the starch section. Regular rice flour, which is produced from long-grain rice, will not yield the same results. Xanthan gum is produced from corn sugar and is used as a thickener, stabilizer, and dough binder. You can find it in the baking aisle of natural foods stores. This recipe was featured as part of our gluten-free photo gallery.
Soft polenta can require more liquid than the package instructions typically call for.
.Truly a mint chocolate lover's dream: layers of chocolate-mint ice cream and devil's food chocolate cake that are topped wtih a rich chocolate ganache and chopped crème de menthe chocolate mints. Make the whole cake ahead and freeze until ready to serve.
Most classic cocktails claiming allegiance to the Aloha State, like the Mai Tai, seem to have coconut or pineapple involved. This one isn’t classic but rather a reflection of the melting pot that’s modern Hawaii. It takes other fruit flavors that aren’t necessarily native but are quite popular in Hawaii—guava and lychee—and blends them with a fair amount of liquor, for a tropical drink that even the manliest of men can toss back with pride. What to buy: Canned lychees can be found in the Asian aisle of most grocery stores or at Asian markets. Maraschino liqueur is a relatively dry liqueur with a subtle bitter-almond flavor; it can be found at any well-stocked liquor store. This recipe was featured as part of our Drinks Around the World story.
This is a very simple, easy and satisfying Greek stew. The olives add a deep note. Serve with crumbled feta cheese for sprinkling, crusty whole grain bread and a big green salad.
Almond paste is coarser in texture and less sweet than marzipan, but either will work for this recipe. Both can be found on the baking aisle of the supermarket. To make mini muffins, spoon 1 heaping teaspoon of batter into each of 48 miniature muffin cups; bake at 375° for 10 to 12 minutes. To get ahead, bake 2 days before the party.
Sweet-hot pepper jelly and tangy pineapple preserves create an easy glaze for the ham.
Sylvie Chantecaille adapted this Sicilian-style dish, a recipe from TV chef and family friend Tyler Florence, by adding lots of orange bell peppers.
Here's a simple-as-can-be, not-too-sweet version of this homey dessert and breakfast dish.
This is a fantastic dish from southern Italy that's eaten as a warm vegetable side dish or a cold antipasto. Sicilians are proud that it's made with produce from their island. All the different methods of making it are more or less the same ? the things that make it stand out and be special are the quality of the aubergines, tomatoes and vinegar. Always try to get hold of nice firm aubergines with very few seeds ? have a look down in your local market to see if you can find different colours. You could even ask your veg boy to cut one open so you can check it out. Don't be tempted to cut the aubergine chunks too small or they will take on so much oil that they will become heavy. If this happens you don't get to admire the lovely creamy flavor and texture. I've eaten caponata that's been swimming in olive oil, but I much prefer mine to be less oily.
Make soup night fun by pairing a savory stew with a themed cornbread. We used a ghost cookie cutter for these Halloween -themed cornbreads, but you could use any cookie cutter on hand to celebrate holidays or seasons, as needed.
Serve with crackers or toasted baguette slices. This appetizer provides about a fourth of the recommended daily amount of calcium. The yogurt for the filling drains overnight. Spread any leftover yogurt on whole wheat toast for breakfast. Prepare the onions while the crust bakes.
These almond cookies, rich with butter, are perfect with a cup of tea. You can store them airtight for up to 3 days.
When you think of rhubarb, typically strawberries and dessert come to mind. But rhubarb is actually a vegetable, and deserves a role in savory applications as well. This braised chicken dish is sweet with a touch of honey, but it’s mostly sour thanks to rhubarb’s distinctive tart flavor. Adding the rhubarb toward the end of the cooking time keeps its flavor and texture intact.
The recipe calls for smoked Gouda, but your favorite regular or smoked cheese will work just fine.
A riff on the Harvey Wallbanger (the hipster ’70s cocktail), this drink combines all the orangeness of a Fuzzy Navel with the herbal essence of Galliano. Add a splash of club soda, and you’ve got a refreshing apéritif that will have you ready to hit the dance floor.
This salad is not only eye-catching, but is great-tasting. The ruby red pomegranate seeds combine with the green lettuce and the yellow and green avocado, not to mention the pink shrimp. All the ingredients are grown in the Mediterranean and are in season in the Fall, making it a great choice for holiday dining.