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The simmering in step two takes the lamb chops to medium rare. Simmer a minute less for rare or a minute more for medium. Serve with hot cooked couscous.
The tuna can also be cooked on the grill, but make sure it's very hot, so that the outside of the tuna is seared before the inside is cooked through.
Ketchup or chili sauce tops this flavorful meatloaf recipe made with ground turkey. Serve this tasty turkey meatloaf with mashed or roasted potatoes and a tossed salad for a fabulous family meal.
The contrast of smoky bacon, sweet fruit, and spicy jalapeño yields a complex-flavored chutney. Because apricot skins are tender, there's no need to peel the fruit. Serve the chutney and bread warm. You can make them both a day in advance and reheat before serving--wrap the bread in foil, and heat at 300° for about 10 minutes. Microwave the chutney at HIGH about one minute.
Prep: 15 min., Freeze: about 35 min. Be careful not to remove any of the white pith underneath when grating the rind, or your sherbet will taste bitter.
Dress up sugar snap peas with butter, garlic, lemon juice, and lemon rind for a simple side dish that's perfect for quick weeknights and fancy holiday gatherings alike.
Legumes topped with caramelized onions are a popular combination at the Greek table. This dish has two components: a black-eyed pea salad with flavors of dill and fennel, and mixed greens tossed with olive oil, salt, and pepper. The beans can be served over the greens either warm or at room temperature. Game plan: The black-eyed pea mixture can be prepared up to 3 hours ahead. Complete the recipe through step 3 and refrigerate the finished bean mixture. Thirty minutes before serving, set the beans out to come to room temperature. Serve over the dressed greens. This recipe was featured as part of our Greek Easter Celebration menu.
This recipe yields a dense dough, so use a stand mixer for mixing. Make sure the oatmeal mixture is cool before combining with the yeast mixture. If you have oatmeal at breakfast and make a sandwich with this bread for lunch, you can meet the recommended 1 1/2 cups oatmeal per day. Irish Oatmeal Bread recipes are also a big hit on St. Patricks Day.
I like to use a mixture of new potatoes and purple potatoes in this salad, but if you can?t find any purple ones then just use all new potatoes instead. But try to hunt them down ? they?re great!
If you’re an oatmeal person when it comes to breakfast, try this farro porridge for a more exotic start to your day. The addition of coconut and mango makes for a flavorful breakfast that’s hearty enough to keep you going all day. What to buy: Farro is a whole-grain relative of wheat with a flavor reminiscent of hazelnuts and barley. When cooked, each grain retains a firm, chewy texture. You can find farro in most Italian grocery stores and in the bulk section of many health food stores, but if you’re coming up empty-handed, spelt makes a decent substitute. Game plan: We made this recipe with both pearled and unpearled farro, and each works well. The pearled farro takes less time and is creamier but lacks that distinctive chewiness that is characteristic of unpearled farro. This recipe was featured as part of our Whole Grain Recipes and Cooking with Winter Ingredients photo galleries.
Want to know a secret? Zucchini is so mild, it's the perfect veggie to sneak into your kids' meals. In this recipe, shredded zucchini is stirred into muffin batter, providing plenty of vitamins A & C without making a fuss. Grated lemon rind and a little sugar keep these muffins delightfully light, fresh, and irresistible.
Tomatoes, cucumber, green pepper, and mint are tossed with torn and toasted pitas and topped with grilled butterflied leg of lamb for a delectable Middle Eastern salad. If you can't find a one-and-a-half-pound piece of leg of lamb, substitute lamb steaks and grill or broil them for about five minutes a side. Don't add the pitas until you're ready to serve the salad, or they will get soggy.
This clever recipe combines two cakes in one: gingerbread and cheesecake. The cheesecake half is light and creamy, with a pleasant tang from quark (a soft, unripened cheese that's similar to sour cream), while the gingerbread half is fragrant, moist and delicately spiced with cinnamon, nutmeg and ginger.
A better take on a meat-lover’s pizza, this pie is topped with meaty mushrooms and spicy sausage. This recipe was featured as part of our Fall Ingredients photo gallery.
Mascarpone, a slightly sweet Italian cream cheese, is available at specialty stores and Italian markets.
Crunchy green beans and tomatoes combine for a salad that sings of summer. This recipe pairs up swimmingly with our Rib Steaks with Spice Rub. Game Plan: This salad can be made up to 2 hours ahead. Store covered in the refrigerator and toss briefly to recombine flavors just prior to serving.
Unlike our other pizzas, the crust for this is intended to be thick. Use a spatula to serve its substantial squares straight from the pan.
Slices of summer's last squash and fall's first potatoes drizzled with a peppery Tuscan-style olive oil make an incredible topping for this thin-crust pizza.
Po'boys are Louisiana's version of a submarine sandwich. They're typically made with fried seafood, but ours features shrimp that's marinated in a spicy seasoning mixture and grilled.
A traditional Christmas drink from the early 19th century, consider this the cousin to eggnog. This recipe was featured as part of our Hot Boozy Drinks photo gallery.
Kick off Passover dinner with this traditional matzo ball soup, a family recipe from chef Tony Maws.
The mayonnaise-and-honey mixture is reminiscent of poppy seed dressing. If you prefer a less sweet dressing, reduce the amount of honey.
This eggnog's rich, cloudlike texture is produced by separating the eggs and beating the whites before adding them to the milk mixture. The eggnog base can be made one day in advance; just beat in the stiff egg whites and whipped cream just before serving.
This drink recipe from ''Specialites de la Maison'' is attributed to Cecil Beaton, a fashion and portrait photographer whose work appeared in Vogue and Vanity Fair for five decades. Serve in a punch bowl with an ice ring for a vintage look.
seemed like a good idea, and it all turned out very tasty, but we need some suggestions for a missing ingredient.
Cubed cooked chicken is combined with Campbell's® Condensed Cream of Mushroom soup, milk, Parmesan cheese and egg noodles, topped with cheddar cheese and baked until hot to make a soothing family favorite.
This is the easiest and most fun way to serve hot chocolate. El submarino is an Argentinian treat - a mug of hot milk with a thick rectangle of dark chocolate served alongside. The chocolate is the submarine, and should be "sunk" into the hot milk. As you stir, the milk becomes hot chocolate, and if you do it right, a nice treat of melted chocolate sludge waits for you at the bottom of the cup. Kids love to do this! A simple but great idea.
Plantains are a staple in the Latin Caribbean diet. They are prepared many different ways, but tostones is the quickest and easiest. It’s a perfect recipe for beginners. You can serve the tostones immediately while they’re warm as a side dish or as a snack with garlic dip.
One pan is all you need to make this fast braise of juicy pork chops and tender fennel. Bonus: The braising liquid turns into a delicious sauce that you’ll want to sop up with a piece of crusty bread. This recipe was featured as part of our Fall Ingredients photo gallery.
I adapted this recipe for fillet of cod stuffed with mushrooms from " Poland's Gourmet Cuisine " by Bernard Lussiana and Mary Pininska (Hippocrene Books, Inc., 1999). It's a perfect example of modern Polish cuisine or Mo-Po that can be seen in higher-end restaurants throughout Poland. If cod isn't available, haddock will do, as long as it's at least 1-inch thick and 8 to 10 inches long. Wrapping the fish in bacon is optional, in my opinion, but the honey-nutmeg sauce is a must! Here's a larger photo of fillet of cod. Makes 4 servings of Polish Fillet of Cod Stuffed with Mushrooms
Osso buco translates as "hole in the bone," referring to the delectable marrow in the center of the veal shank bone. This Lombardian specialty is ideal for entertaining because the flavor of the dish only improves if it's made in advance.
Dress up quick-cooking cutlets with a homemade vinaigrette and fresh produce for an easy Mediterranean-inspired meal.
This is a great recipe for making risotto. You want it to be smooth, creamy and oozy, not thick and stodgy.
Celebrate any American holiday with this festive, fruit-covered chocolate cake. It's sure to stand out at even the most festive picnic.
By thinly slicing Brussels sprouts and sautéing them in oil with lemon juice and zest, the little cabbage known for turning kids into vegetable-haters softens into a sweet, slightly earthy side dish. Mix the sprouts with plumped dried figs and creamy risotto and your vegetable-haters will quickly come around. This recipe was featured as part of our Healthy Risotto round-up.
Meatballs are fantastic! They?re perfect like this, with a one-minute homemade tomato sauce and spaghetti, but you could also try polenta or simple chunks of fresh crust bread. I like to make meatballs with a mixture of beef and pork, as I think it gives a really wonderful flavor and texture.
Prepare a double batch of these chewy, blondie-like treats so you can enjoy them with lunch on Saturday and take some on the road for the drive home on Sunday. Bake up to two days ahead, and store in an airtight container.
Though chayote is often found in Caribbean recipes, it’s underused elsewhere. With a sweet, starchy, slightly fruity flavor, it lends a lot of taste to this simple dish. What to buy: Chayote is a gourd common to Caribbean cuisine, and it goes by many aliases: chocho, mirliton, christophene, vegetable pear. Females have smooth skin, while males have prickly skin; either will work in this recipe, though the female fruit is easier to prepare. Look for chayotes that are firm and free from blemishes. If you can’t find chayote, substitute squash or potatoes. This recipe was featured as part of our Fall Ingredients photo gallery.
F&W's Marcia Kiesel coats trout fillets with cornmeal before frying them to create a crunchy crust with a pleasant sweetness. Crispy sage leaves and a buttery grapefruit sauce elevate this otherwise simple dish.
Often sold by street vendors, this Lebanese favorite is a large lamb kebab that is marinated overnight, threaded onto a long skewer, and placed in front of a vertical grill. The meat rotates and cooks, allowing the shawarma seller to slice it and make sandwiches. Although our lighter homemade version is baked rather than skewered and grilled, the flavor is very close to that of the real thing.
From the Rainbow Room to the Museum of the American Cocktail, Dale DeGroff (a.k.a. the King of Cocktails) has done it all. Take this drink as a reflection of his experience—an ode to tequila. What to buy: Blood orange juice is available at gourmet grocery stores and online. Clément Créole Shrubb liqueur, from Martinique, is made up of a blend of rums flavored with spices and orange. It can be found at specialty liquor stores. Louis Roederer Cristal Brut Rosé Champagne is available at high-end liquor stores. If you can’t find it, or don’t want to splurge, try a more modestly priced sparkling wine. This recipe was featured as part of our Drinks Around the World story.
Jean-Georges Vongerichten brilliantly rethinks a classic Southeast Asian sauce not by what he adds, but by what he removes. Instead of relying on a rich curry paste, this creamy sauce combines a caramel base with just coconut milk, fish sauce and chile.
A pan-fried coating of ground nuts and panko yields crunchy texture. Although we loved the taste of pecans with trout, the breading would also be delicious with cod, halibut, or catfish.