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Nom Nom Nom.
; there's nothing green, and the tomatoes come from a can (wah waah). But you know what? It's delicious. And if you live on the East Coast, you've got four more months until real tomatoes show up at the markets. So grab your can opener—this is easy and it feeds a crowd.
Notes: Assemble through step 2 up to 4 hours ahead; cover and chill airtight. Garnish with cucumber and chives just before serving. If using salmon caviar, rinse with cold water and drain; use cold.
Empanadas, a Latin American favorite, just got so much easier with the use of refrigerated pizza dough. This dish is great to serve at parties.
Serve this creamy dish with a tossed green salad or a fruit salad.
Spiced with cinnamon, ginger, and nutmeg, this make-ahead dessert tastes like pumpkin pie; crumbled biscotti adds a crusty crunch. This will keep in the freezer for up to four days.
This robust, satisfying stew is made with lamb shank, a relatively lean cut with marvelous lamb flavor. The Swiss chard here adds a mild earthiness as well as vitamin K and calcium.
The sherry vinegar gives the relish lots of flavor, so choose a good one.
Serve this soufflé straight out of the oven. Plunge the serving spoon in the middle of the dish--the soufflé will fall, but its airy texture will remain.
This mozzarella chicken sandwich provides two grain servings from the ciabatta, a little more than two servings of meat from the chicken, and half a dairy serving from the cheese. Serve with orange wedges and baked chips.
Gooey cheese, sun-dried tomatoes, and earthy mushrooms join chicken for a tasty sandwich you can quickly prepare in a grill pan or panini press.
This slow-cooker pulled pork recipe makes budget-friendly homemade barbecue a breeze! 7 ingredients and 10 minutes of prep time are all you need to get this dish cooking for dinnertime.
The first nationally branded barbecue sauces were likely based on a Kansas City-style sauce like this one--thick, tomatoey,and sweet,with just a hint of hot.
Contrasting tastes (sweet, salty, tangy) and textures (soft, juicy, crunchy) create an intriguing and beautiful first course.
For the neatest slices, make quiche a day ahead; let it cool, loosen it from pan edges, and chill. Cut into wedges, then reheat.
Swiss chard, a member of the beet family, has bumpy, dark-green leaves and white or red stalks and veins. We use green chard with white stems in this recipe since the bright red stems often bleed their color.
Roasting intensifies the woodsy flavor of asparagus. A thin crust of earthy parmesan cheese adds a bit of crunch. Prep and Cook Time: 25 minutes.
I've always thought of crostini as small bruschette but this isn't completely correct, as they are usually made with white bread instead of sourdough. I'm told that in the old days the bread would have been so stale that it would have to be soaked in a little stock or juice to make it chewy and edible again, but don't worry. In this day and age you don't have to do this. In Italy they simply grill a 1cm/½ inch slice of ciabatta, rub it with a cut clove of garlic, drizzle it with oil and season it with salt and pepper. Crostini are a great aperitivo with a drink, especially if you offer a few different toppings. Here are a few of my faves to get you into the spirit of things ? each one will make enough to top 12 slices of crostini.
The sauce for these chicken breasts--with tomatoes, olives, and oregano--is reminiscent of the classic puttanesca sauce.
To keep the pork chops from burning, rotate them from the hottest parts of the grill to the perimeter during cooking, basting with barbecue sauce as you do so.
Did you know that cod used to be a very highly prized, valuable trading commodity? Wars and battles were won on salt cod because, of course, in the old days ships were sailing for weeks or months and the sailors would have a very unhealthy diet. Having salt cod on board as a source of protein kept them going, and it meant they could jump off the boat with enough energy for a bit of fighting when it was required! All kinds of cultures began to salt fish ? I suppose Iberian and Nordic countries are particularly well known for still doing it today. And certainly the Italians are more than partial to their fair share of it. Hundreds of years ago the only way to get fish into the center of Italy would have been to use preserved fish like salt cod. It might sound obvious, but this is why Tuscan cooking is predominantly meat- and bean-based. In the old days the only common fish recipes would have used either preserved or fresh lake fish.
For crisper broccoli, remove it from the boiling water after three minutes. Serve with a simple green salad.
This crisp, chilled Asian coleslaw recipe is excellent in the summer.
Coconut-covered ice cream provides a cool ending to any meal.
Roxanne Chan likes the way coconut milk smooths out the assertive spices in this quick chicken dish. If you can't find Chinese five spice, substitute equal parts ground cinnamon, ground cloves, ground ginger, and anise seeds.
Use jarred beets and jarred bell peppers to speed the process. Assemble up to three days ahead, but reserve the beets and eggs, adding them just before you serve.
This no-cook banana pie proves that raw food has a sweet side too. What to buy: Coconut butter, agave nectar, and lecithin can be found at health food stores.
Whip up this outstanding pasta and squash casserole for an easy family meal. Mini penne pasta works well in this dish since it's about the same size as the squash. You can also use elbow macaroni, shell pasta, or orecchiette.
To stir-fry successfully, prepare everything before you begin; then cook in batches. Forget the wok and use a skillet large enough to hold a single layer of tofu, which will ensure that your tofu browns and becomes crisp. For a spicier version, you can double the curry paste to 2 teaspoons. Serve with rice noodles or jasmine rice.
The neighborhood will smell the sweet aroma of almond and orange when you're baking this French cookie recipe. Just be sure you've made enough to share.
Walnut oil adds subtle and delicate flavor. If you can't find it, use light olive oil. Cashews lend a crunchy texture and slightly sweet flavor, but you can use walnuts in their place.
The colorful salsa that tops this savory bruschetta is best with fresh basil and ripe summer tomatoes. During the winter, substitute a cup of chopped plum tomatoes or grape tomatoes instead. Avoid using the large red tomatoes from the grocery store since they usually have little flavor during the winter months.
These are fantastic: a real improvement on basic mince pies and the ice cream works well with hot mulled wine! It's best to make the meringue and to brown it as close to the time when you want to serve the pies as possible.
Sugary desserts often overwhelm dry reds like Bordeaux, but this dish is so subtly sweet it almost doubles as a cheese course. The mascarpone's creaminess smooths out the wine's tannins; the compote and shortbread echo its hints of cherry and anise.
The key to this simple dish, which earned our Test Kitchen's highest rating, is high quality fresh fish. It's served in many of the open-air restaurants of Benin's major city, Cotonou, and is always grilled over a wood fire. Wood chips infuse a similar smoky flavor. You can substitute red snapper, which cooks in about 8 minutes. A fish basket works great, but a perforated sheet of aluminum foil will also let you easily remove the fish from the grill.
Doughnuts are a true passion for Mindi-she even asks for them instead of birthday cake. "This recipe is an awesome sweet to add to your brunch menus too," says Mindi.
This is a timely concoction for a party: Simply prepare the gingered sugar syrup (step 1), and refrigerate it until you're ready to shake and serve the cocktails.
That muffin pan is not just for cupcakes. Make these mini deep-dish pizzas using homemade or store-bought dough and your favorite toppings.
Bread crumbs, cornmeal, batter of all sorts—it's not surprising to find a crust on a fish, but this one's a bit unusual. Buttery, creamy mashed potatoes are spread on fillets, which are roasted and then broiled until the topping is a tempting golden brown.
Prep and Cook Time: 45 minutes. Notes: Garam masala is an Indian spice blend. Find it and Israeli couscous, also called pearl couscous, at specialty grocers and at Whole Foods Markets.
This recipe for pork cutlets with wild mushroom ragout is from " Culinary Institute of America: Vegetables " (Lebhar-Friedman Books, 2007). Mushroom hunting is a national pastime in Eastern Europe and pork is the preferred meat, so this dish has real appeal. Many wild mushrooms are now cultivated so most of the mushrooms mentioned here are available year-round. Here's a larger photo of Pork Cutlets with Wild Mushroom Ragout.
Although not everybody likes the bitter taste of Campari, this bubbly balance of sweet and tart makes a great apéritif. The cocktail mix can be made as little as 1 hour ahead, but it’s best if made a full day in advance.