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Nom Nom Nom.
Silken tofu gives this drink a smooth, creamy consistency. If you don't like the seeds in blackberries, substitute frozen blueberries.
Roasted Piquillo peppers are the perfect size to stuff and make a great "tapa," Shrimp-Stuffed Peppers. This is a good appetizer for warmer months and is ready in less than 15 minutes! Shrimp,cucumber, green onion and "pink" sauce make the stuffing, with a bit of paprika and Tabasco sauce to liven things up.
This pineapple upside down cake recipe is made in a heavy skillet.
Roasting the radicchio mellows its slightly bitter flavor; balsamic vinegar adds a touch of sweetness. You can use either of the popular varieties of radicchio -- round Verona or slender Treviso -- in this recipe, since they both yield delicious results. Serve the radicchio wedges alongside the pasta.
Think of more than burgers and sausages on your barbecue - try grilling vegetables. Tenderstem broccoli is great on the grill and when served with melting goats' cheese makes a delicious vegetarian dish, or a superb side dish to accompany grilled meats or fish.
Substitute escarole or another hearty green like collards if you don't like kale. Serve with torn baguette bread to soak up all the tasty juices.
San Francisco’s Papalote makes such a great salsa that we had to get the recipe. They weren’t willing to reveal their secret, so we spent some time in our kitchen to uncover their magic. We reverse-engineered the recipe and discovered just what roasted tomatoes and pumpkin seeds can do for a salsa. Special equipment: Whenever a recipe calls for a blender, we turn to this powerhouse by Waring. Note: This salsa stays good for seven days when stored refrigerated in an airtight container. This recipe was featured in the Build Your Own Burrito Bar story.
We replaced the usual rice with pan-roasted sweet potatoes, onions, and poblano chiles, giving this burrito a healthy dose of fiber as well as heart-protecting micronutrients such as carotenoids (in the sweet potatoes), flavonoids (onions), folic acid (cabbage), and omega-3 fatty acids (salmon). Prep and Cook Time: about 45 minutes.
The Dark ‘n’ Stormy is a favorite simple summer cocktail around CHOW
Top pizza dough or prepared pizza crusts with leftover cooked chicken, tomato sauce, fresh herbs, and shredded mozzarella for a simple weeknight dinner.
Celery root and leeks make home fries into a sophisticated side dish for dinner.
Friends coming to dinner tonight? Throwing a last-minute cocktail party? Grab a few grocery store items and dress them way up with these brilliant insider tricks.
This casserole is the next best thing to real pierogi when time is a consideration. It's a meatless, layered affair that uses lasagna noodles in place of pierogi dough and cottage cheese in place of farmer's cheese. The dish comes together in a snap especially if you use oven-ready lasagna noodles. It's a great brunch/buffet offering that can be made ahead. View these step-by-step instructions for making Easy Pierogi Casserole. Makes 6 generous servings of Easy Pierogi Casserole
Prep: 20 min., Cook: 8 min., Bake: 30 min. Prepare through Step 2 up to a day ahead; cover and chill. Remove from the fridge, add the buttered crushed croutons, and let stand 30 minutes before baking.
This recipe for Polish wheel cake or kolacz weselny (KOH-wahtch veh-SEL-nih) was often served at weddings in the old days. Today, it is a seldom-seen dessert and is made differently by region. This version calls for a lattice topping over a cheese filling. See also Polish Wheelcake Recipe #1. Here's a larger picture of Polish Wheelcake Recipe #2. Makes 1 (10-inch) Polish Wheelcake or Kolacz
Spanish rice with chopped vegetables and cheese.
Originally made with sweeter Old Tom Gin, the Hi Ho was an elegant twist on the Martini. Hollywood in the mid-1930s was celebrating the demise of one of the most unbearable plagues to descend upon Earth—Prohibition. Prior to Prohibition, cocktails had taken a turn toward ostentation. Perhaps it was the straightforwardness of gin or rye with ginger ale, or the modest cocktails served up at the classier speakeasies, but drinks entered a new age of simplicity and, subsequently, refinement following Prohibition. In this respect, the speakeasy was something of a rough stone waiting to be cut into the fine gem of the nightclub. The Hi Ho, from the Hi Ho Club in Hollywood, was a shining example of everything a cocktail should be. It was cold, crisp, and a pleasure to behold. The use of Old Tom Gin has just about sent this cocktail to the “endangered species list,” but since London dry gin is being substituted these days, the Hi Ho may yet endure. This drink requires white port. While red port is much more common, white is readily available, and you should not compromise.
This recipe goes with Grilled Striped Bass with Chunky Mango-Ginger Sauce
This recipe for Serbian apricot torte or torta praska is made with a layered yeast dough that requires no rising, apricot filling and crackly meringue topping. Here's a larger photo of apricot torte. Makes 12 servings of Serbian Apricot Torte or Torta Praska
One picky taster—a self-described onion hater—said she never realized how rich and sweet onions could taste when they are caramelized.
Voluminous egg whites make the difference between sorbet and spoom, a frozen meringue. You'll need an ice cream maker for this frozen dessert recipe.
Time: 40 minutes. No canned kidney beans here--and the flavors get even better if you start the salad a day ahead.
Meringue powder replaces egg whites in some recipes, especially those that aren't cooked. It's available at wilton.com or well-stocked cooking stores. If you would like to tint the icing, add gel-paste food coloring. Use these flowers to decorate our Coconut-Almond Egg-Shaped Cake.
After scraping the seeds for the sauce, add the vanilla bean pod to a canister of sugar. The scent of the bean will permeate the sugar. Serve the chicken with a tossed green salad.
This easy baked ham recipe makes a great starring entrée for holiday meals. This recipe goes with Ham and Four Bean Salad, Corn and Cherry Tomato Salad with Ham, German-Style Potato Salad with Ham, Pesto-Flavored Ham and Pasta Salad, Mediterranean Vegetable Salad with Ham, Ham and Bacon Cobb Wraps
This is a fantastic dish from southern Italy that?s eaten as a warm vegetable side dish or a cold antipasto. Sicilians are really proud that it?s made with produce from their island. All the different methods of making it are more or less the same ? the thing that makes it special, though, is the quality of the eggplants, tomatoes, and vinegar. Always try to get hold of nice firm eggplants with very few seeds ? have a look down in your local market to see if you can find different colors. You could even ask your produce clerk to cut one open so you can check it out. Don?t be tempted to cut the eggplant 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.
More of a game plan than a set recipe, this dish lends itself to an assortment of ingredients you may have on hand. For example, if you can't find capocollo—cured sausage similar to salami—substitute salami or pepperoni. Serve the platter while vegetables are warm or at room temperature.
Prepare this a day ahead and refrigerate before baking. If you prefer a more savory stuffing, omit the prunes.
In this vegetarian version of the popular Thai dish, we pan-fry tofu to lend it some texture and use soy sauce to pump up the flavor. Combined with crunchy broccolini and a sweet-salty sauce, it’s a satisfying, easy weeknight dinner.
Mango sauce is an excellent accompaniment to chicken or fish. You could also use it as a basting glaze for grilling, or as a dipping sauce for empanadas or tequeños (fried cheese wantons).
Any bitter green makes a great companion for the rich, creamy polenta, says Chiarello. Choose kale, broccoli rabe, or mustard greens in place of the chard.
Add some pizazz to traditional soft tacos by including corn kernels and black beans in the filling. The mixture also works well in crunchy corn taco shells.
This spicy vegetarian carrot and chickpea tagine is quite versatile. Increase the cayenne pepper for a fiery quality, or add a bit more honey and the optional raisins for a sweeter dish. Using half broth instead of all water will add some depth. Although tagines are traditionally served with Moroccan bread for scooping everything up like a dip, this dish works quite well over a bed of rice or couscous.
A chilled watermelon quencher that’s sweet, salty, and 100 percent summer. This recipe was featured as part of our Father’s Day Breakfast menu.
A little hot, slightly citrusy, and nice and chocolaty, these popcorn balls have flavor that just won’t quit. Special equipment: You’ll need a reliable candy/fat thermometer for this recipe. We like this one by CDN
The only thing better than a juicy steak straight from the grill is a selection of zesty toppings to go along with it. Invite guests to take their pick!
Adding flour to hot oil creates a fast and flavorful roux. Serve this party favorite with scoops of Hoppin' John and a fresh green salad tossed with your favorite vinaigrette.
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
Udon noodles are a popular Japanese noodle made from wheat flour, traditionally served hot in the winter and chilled in the summer. This dish features udon noodles sauteed with fresh vegetables and topped with teriyaki-infused tofu.
With a rich, creamy filling and melt-in-your-mouth crust, this is quite possibly the best chocolate pie ever.
An Italian-esque spread with clean, simple flavors. Consider this recipe a foundation and riff on it as you see fit. Try the spread with grilled or roasted vegetables, cured meats, or grilled chicken. This recipe was featured as part of our Sandwich Spreads photo gallery.
The tuna melt is a diner classic, but we decided to take it to the next level by combining our Grown-Up Tuna Salad with Gruyère cheese and garlic toast. What to buy: Be sure to use a good-quality cheese for this recipe. Avoid buying the pre-grated kind: It won’t give much flavor. If you don’t like Gruyère, an aged cheddar is a good substitute. This recipe was featured as part of our Most Delicious Sandwiches photo gallery.
Friends and family will gobble up these crispy, spicy gingersnaps straight off the cooling rack.
Welsh cakes are a delicious tea time treat. Welsh cakes were originally cooked on the hot plate of a coal oven but can easily be cooked in a heavy non-stick frying pan or griddle.
A thick-skinned navel orange will yield the best rind for this recipe. Spoon this refreshing curd over Ginger-Honey Bread or fresh fruit. Prep: 6 min.; Cook: 25 min. Editor's favorite; Gift idea; Make ahead