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Nom Nom Nom.
Prep: 20 minutes; Chill: 5 hours; Bake: 1 hour 5 minutes.
This is a cracker of a dish to cook at home. It will really get your taste buds going as it fills the house with the most fantastic smells.
If you need to shave time off this recipe, it's better to let the steak rest 10 minutes after it's grilled, but omit the resting time beforehand. This allows time for the juices to redistribute throughout the steak.
Green peppers, garlic and potato are the primary ingredients of this easy side dish. Combine them with olive oil and eggplant for a wonderful saute and serve with any type of meat.
You can make this tart ruby-red relish up to three days ahead of the feast.
If you love fried pork chops, try this recipe. Why it's better for you: Tenderloin is low in fat, and this recipe is "fried" with just enough heart-healthy oil for the crispy crunch you crave!
These simple tacos are an ideal showcase for tender Beef Carnitas (or Pork Carnitas). Serve with a black bean salad and frozen margaritas or ice-cold beer. You can warm the tortillas in a nonstick skillet just until lightly browned.
Our version of Greek-style chicken souvlaki features chunks of chicken marinated in mixture of oil, lemon juice, and oregano; the chicken is then cooked in a skillet and served over pita bread. Top the chicken with cucumber, tomato, feta cheese, and the homemade yogurt sauce.
This recipe for Lithuanian fruit bread or vaisiu pyragas features a sweet yeast-raised dough studded with either chopped glaceed fruits or mixed dried fruits, as I've used here. This can be considered the Lithuanian version of fruit cake but it's oh so much better than the type that gets passed around from family member to family member most Christmases. Here's a larger picture of Lithuanian Fruit Bread. Makes 2 large loaves of Lithuanian Fruit Bread or Vaisiu Pyragas
Notes: Purchase a roast chicken from a deli; a 2-pound bird produces about 3 cups shredded meat. You can make the chicken-chipotle mixture (step 1) up to 2 days ahead; cool, cover, and chill. Use cold; bake nachos in a 425° oven for 6 to 8 minutes. You can make the crema up to 2 hours ahead; cover and chill.
Guests will never know how easy these cheesecake bars were to make! If you like, use chocolate frosting to pipe holiday shapes on the top.
Since both the crepes and chocolate sauce can be made ahead, this is the simplest of desserts. If you make the sauce ahead, warm it just before serving.
The addition of Dijon mustard takes this supreme comfort dish into another realm. Plus, this version ditches any roux-based sauces or baking and instead gets whipped up on the stovetop in mere minutes. Game plan: If the mac ’n’ cheese is on the runny side, let it sit on the stove for a minute or two before serving to finish absorbing the half-and-half. This recipe was featured as part of our DIY TV
Watermelon and mint make a classic salad combo; here we've paired them in a sleek, refreshing dessert.
If you can't find lemon verbena tea, use Lemon Zinger herbal tea.
This simple compote of pears, apples, and cranberries smells wonderful while it bakes. The applesauce adds body to the syrup.
Treat yourself to this classic soda fountain specialty, made with CHOW
Crushed peppermint candies turn this ice cream a soft pink. This is a great make-ahead recipe; if it's frozen solid, remove it from the freezer 30 minutes before serving so it can soften.
Rice? In a popsicle? Oh yeah baby! You better believe it — it may sound strange, but this is one of the best frozen desserts I've put in my mouth in a long time. Coconut milk, chewy rice, and fragrant mango — these popsicles are just completely yummy, if I do say so myself!
This recipe is so easy you can make it with your kids! Watch Gino in action with his little crew.
Martha made this healthy and delicious green vegetable cocktail using a Breville Juice Fountain Elite.
White wine, tarragon, and whole-grain mustard lend this potato salad traditional French flavor. Prepare it up to a day ahead.
You'll end up with extra confit, but it keeps for at least 10 days, and is great on salads and sandwiches.
Peanut butter is whipped into the basic recipe for a moist banana bread with a hint of nutty flavor. A small amount of chopped roasted peanuts offers delightfully surprising crunch.
Spain is the intersection of culinary crossroads, making the Spanish cuisine rich in flavor. Moorish food, like this lamb recipe is flavorful and surprising, combining lamb and onions with almonds and raisins. A delicious and simple main course for any time of year.
A pair of these baked jumbo shells (conchiglioni)-filled with three cheeses and spinach-makes a great kid-size portion.
A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this recipe a classic and, as in any good gumbo, a deep, rich roux thickens the stew.
Category Finalist: Sides and Salads. "I make a fairly traditional Sunday meal of chicken and potatoes for my family. I hated to see the leftovers go to waste, so I used the mashed potatoes to create these delicious rolls. I experimented with 10 variations before settling on this version. My kids and husband love the rolls so much that they never last until Tuesday!" —Catherine McMichael, Saginaw, Mich.
Create two delicious dishes in one. Reinvent the classic duo by baking fluffy mashed potatoes into the middle of meat loaf.
Entertain on the fly with a quick-cooking and delicious scallop dinner.
Beurre blanc is one of the first things I was asked to make in a commercial kitchen. It?s a French sauce that is surprisingly delicate, and it goes well with any green veg, like asparagus, broccoli or snow peas. There are many ways of making it, so I thought I?d show you the two that I find most convenient.
Here's our meal tonight - slow-cooked brisket with caramelized onions and a splash of Worcestershire and soy sauce. It's so easy and delicious that we wanted to share the recipe. Ours is still in progress - the savory smell of brisket is wafting into the office, and the snow is melting outside.
This thicker, vegetarian take on traditional Chinese rice porridge is just as comforting and simple to make. The brown rice gives the jook a hearty, nutty flavor, and stirring in gai lan at the end adds some texture and sweetness to this light, healthy dish. What to buy: Gai lan, also known as Chinese broccoli or Chinese kale, is a dark green leafy vegetable with stems that are crisp and slightly sweet. If you can’t find gai lan, substitute broccolini. Game plan: Feel free to add more garnishes like soy sauce, fried shallots, or roasted salted peanuts to spice up this dish. And if you want to include some protein, roasted tofu makes a good addition; you could also swirl in a beaten egg as the porridge cooks.
"White flour tortillas are the staple bread in many traditional New Mexico homes. My mother taught me to make them by showing me the measurements in her hands--a handful of this, a pinch of that. At El Rancho de las Golondrinas, a Spanish Colonial museum in Santa Fe, I was known as 'the tortilla lady' since I made many batches of this recipe for museum visitors to sample." -TM
Use your favorite sliced vegetables in place of the zucchini and bell pepper; mushrooms and water chestnuts would also be good. To round out the meal, serve with quick-cooking rice stick noodles.
A chocolate cake enjoys an exalted presence when frosted with an irresistibly sweet, buttery spread. A garnish of shaved coconut takes the cake from diner counter to dinner-party finale.
Shorter pastas like orzo generally cook faster than the longer varieties. In a pinch, use canned drained wild sockeye salmon—and flake with two forks—in place of the sautéed fillets.
A sprinkling of coarse turbinado sugar gives this deep-dish dessert a crunchy golden top.
Sip this thick drink before or immediately after a morning workout. Any leftovers will last for three days (and a few workouts) in the refrigerator. Instead of sugar, fruit and pomegranate juice add natural sweetness. Experiment with different fruits for new flavors.
This recipe for cheese babka or babka ser (BAHB-kah SEHR) uses the same sweet yeast-raised dough of a traditional babka with the addition of a subtle cheese filling that sinks to the bottom, which becomes the top! Three risings make this cheese babka, which is baked in a babka or fluted Bundt pan, a very light cake. The dough should be slack and pourable after rising. Babka recipes also exist with doughs that can be rolled and baked in loaf pans. Here are more Eastern European Babka Recipes. Here's a larger picture of cheese babka. Makes 12 servings of Polish Cheese Babka