It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.
Nom Nom Nom.
These savory empanadas have a delicious filling made with black beans, corn, and cheese, seasoned with cilantro, cumin and a little bit of chile pepper. I like to add golden raisins to give them the touch of sweetness particular to South American empanadas. If possible, make the filling and dough the night before, and let them chill overnight in the refrigerator.
Adults can use extra dip as a spread for veggie wraps or sandwiches made with grated carrot, sliced cucumber, and lettuce.
Togarashi, the Japanese word for “chiles,” is a group of condiments always including chiles that bring out the clean, simple flavors of Japanese food. Shichimi togarashi is also called seven spice ( shichi is “seven” in Japanese), because seven ingredients are generally used. It works well with fatty foods such as unagi (broiled eel), tempuras, shabu shabu (small bits of food cooked in rich broth), noodle dishes, and yakitori (grilled dishes). Nanami togarashi is a close cousin, with a slightly different proportion of ingredients emphasizing citrus zest.
Don't let your eyes deceive you. This oversize burger will feed up to 6 partygoers after it's cut into generous wedges.
Myth-Buster Recipe. Given that both chocolate and coconut are not as bad as once thought, and given that they taste mighty good together, we baked up a batch of these toasty, chocolaty treats to celebrate. Like all sweets with few other nutrients, though, they are treats—perfectly healthy every once in a while.
The Italian American classic. What to buy: Meatballs shouldn’t be where you hide second-rate ground meat, so look for quality meat from a good butcher. Our turkey-beef-pork combo tastes great, but any combination will work, even straight ground chuck or ground sirloin. If you can choose, go for the more full-flavored ground turkey thigh meat rather than breast.
Notes: If your wooden skewers are too long to fit in the pan, cut them to size with scissors.
Make a meal with ingredients almost entirely from the pantry. Roasted simply seasoned potato wedges and a tartly dressed salad topped with smoky bacon complement this satisfying main dish.
This meze of stuffed grape leaves is served with a cucumber?yogurt sauce.
Vincent prepares a spectacular seafood pasta. We've adapted his recipe to be easier for the home cook. You can ask your fish market to steam the lobster; save shells for Lobster Sauce, if desired. Prep: 25 minutes; Cook: 2 hours, 20 minutes.
Coconut Cake makes an indulgent end-of-meal dessert. Coconut milk, found with the Asian foods in the supermarket, makes this cake moist and rich.
Transforming a sharp mignonette sauce into icy shards certainly makes serving oysters with cocktails simpler: You garnish the oysters with the frozen sauce and make the rounds with a platter. No forks, no dipping—just a quick slurp. What to buy: We liked small Kumamoto oysters with this dish, but any variety will work. Plan on buying at least 3 oysters per person. Our mignonette recipe makes plenty of granité for up to 48 oysters, but if you’d like more, simply add up to 1/2 cup of red wine vinegar to the recipe. The raspberries add a punch of bright color to the granité. We highly recommend using them, but you could leave them out. Game plan: The acid in the vinegar slows down the freezing, so make the granité a day ahead. This recipe was featured as part of our Neo-Classic Holiday Dinner menu.
For his simple side dish, Dean Fearing sautés crisp green beans with caramelized salsify, toasted pecans and strips of intense country ham. At home, he jokingly calls them "all-day" green beans—in fact, they take about half an hour to prepare.
This summer-friendly pie comes together in minutes using store-bought items such as frozen lemonade and a ready-made prepared graham cracker crust. It's the perfect cool-off treat after a hot summer afternoon.
In this Tunisian salad (pronounced aj-LUKE coo-rah-AH), served as an appetizer with bread, the rich flavoring lifts the blandness of zucchini. Harissa, a spicy North African sauce made with chile peppers and garlic, is available in specialty markets. You can use a good pinch of ground chile pepper instead. (Begin with a small dash--you can always add more.)
Many Eastern European desserts start with sponge cake and this moist version tops them all. I believe the addition of 2 tablespoons of melted butter to the batter is what does the trick. This can be baked in a 9-inch springform pan and split into three layers, or baked in a 13x9-inch pan and split into two layers. Try this in Russian Apricot Torte Recipe, Croatian Cupavci, or any other torte requiring a no-fail sponge cake. Makes 3 (9-inch) sponge layers or 2 (13x9-inch) layers of Moist Sponge Cake
This recipe from economist Nicola Ceteorelli is included in John Donohue's anthology of men who cook at home, Man With a Pan (Algonquin, 2011). A snap to make for an easy weeknight meal, the recipe is also elegant enough to serve on special occasions, especially made with fresh, high-quality tomatoes. This recipe first appeared in our May 2011 issue, with the article Macho Meals.
Sweet mochi filled with red bean paste are a traditional Japanese New Year’s treat. We took that idea and satisfied our hunger for the mochi ice cream commonly served as dessert in Japanese restaurants by filling the rice cakes with red bean ice cream. To switch things up, you could fill them with green tea ice cream or any other flavor you please. But if you’re a traditionalist, opt for the red bean paste. What to buy: Red bean ice cream is a milky dessert flavored with adzuki beans, and can be found in most Japanese markets or specialty food stores. Or you can make your own. Instead of using a tablespoon to fill our mochi, we used a 1/2-ounce ice cream scoop. Game plan: For optimum mochi texture, let the ice cream balls sit at room temperature for 15 minutes before serving. This recipe was featured as part of our New Year’s, Japanese Style story.
Prep: 15 min., Cook: 30 min.
The Swedish name translates as fruitcake, but this light cake is only distantly related to the dense, sticky fruitcakes familiar to many Americans.
Notes: We first met chef James Ormsby's oxtails at the former Bruno's in San Francisco. Now he has taken the dish across town to PlumpJack Cafe. Caramelize the root vegetables in the oven while you brown the oxtails; let the vegetables cool and serve at room temperature. Prepare mashed potatoes while oxtails braise.
Any other ripe fruit, such as peaches or raspberries, can be substituted for the strawberries. Healthy Calcium-Rich Menu
Inspired by the Spanish tortilla, an egg and potato cake that's a regular at tapas bars, but turned off by the shenanigans involved in cooking it the classic way (sliding it out of the pan, flipping it over and sliding it back into the pan to finish cooking), I applied Italian frittata methodology to the ingredients (no flipping involved) to make it a lot easier, added some kale for color and vitamins, then finished it off with a little cheese because, let's be honest, a little cheese makes most things even better.
It's that time of year when ice cream cravings pop up with sudden urgency. And with fresh berries at the farmers' market, who can resist coming up with their own flavor? However, after a major kitchen appliance purge, the last thing I wanted to do was buy another gadget to take up space. Inspired by the Ciao Bella cookbook, I created a rich, not too sweet, grown up granita with red wine and blackberries, all without an ice cream maker.
Onions, the king of pantry staples, reign supreme in this dish: They're slowly caramelized, then tossed with pasta and Parmesan.
The amount of chopped lettuce in this recipe looks like it's enough to feed an army, but it wilts down quickly.
A drizzle of white chocolate lends these biscotti holiday flair. For contrast, melt semisweet chocolate to drizzle over half the batch.
Peach nectar and lemon-lime soda combine for a nonalcoholic take on the classic cocktail. What to buy: Peach nectar can be found in many Latin grocery stores, and some supermarkets carry one made by R.W. Knudsen.
Chicken breasts are baked in foil packets with a bread crumb and walnut dressing mixture.
Kerry Simon's Asian-style sangria combines Sauvignon Blanc with green tea-flavored vodka, but it can be made with plain or citrus vodka as well.
This classy little hors d'oeuvre is perfect for the big night. Puff pastry looks fancy, but is easy to work with, and the sweet caramelized onions are jazzed up with tangy tomato, briny olives, and - surprise - a hint of anchovy.
I love this old-school English dish because it?s good value, simple to make and tastes absolutely delicious. All you have to do is spend 5 minutes getting everything prepared and then you can let your oven or hob do the work for you! If you can get your gammon with the bone in it, your broth will be tastier.
Nature has given us a wonderful mutation in the blood orange. With subtle sweetness and a hint of berry flavor, the fruit works great in this dessert sauce. Served hot or cold, it’s a wonderful accompaniment to cakes; it’s a particularly good pairing with our Chocolate Soufflé. You can even freeze it into ice cream! This recipe was featured in our Valentine’s Day story.
A hot toddy is a cool-weather glass of cheer with limitless combinations of spirits. Few ask whence the “toddy” in hot toddy comes. This is good, because nobody knows. The closest connection seems to be the name for the sap of an Asian palm tree, but no mention of this ingredient appears in the recipe. Although popular at ski resorts and inns, the hot toddy is not common in most cocktail lounges. This homey drink is best prepared at home. Despite its name, the hot toddy should not be served too hot. Heat the mixture in a chafing dish or saucepan until just before boiling, and let it cool a few moments. For added flair, you may also use a hot poker.
This casserole is easy to prepare, especially if you purchase diced ham from your supermarket. Gruyère is a type of Swiss cheese. Its sweet nuttiness enhances this dish, though you can substitute Edam, Gouda, or even cheddar cheese.
This piquant sauce is perfect over mild-flavored tilapia. Use freshly squeezed lemon juice for the brightest flavor. Serve with white rice.
Cottage cheese packs CLA, walnuts add some omega-3s, and pear contributes fiber, making this easy dish a great way to jump-start your metabolism in the morning. Resistant Starch: 1.2g
Allow soup to stand 30 minutes at room temperature before serving. The flavor will come through better if you take the chill off. Slice your basil and chop the avocado just before serving so it doesn't begin to brown.
Miniature Forelle pears are sweet, luscious and almost too adorable to eat. We especially love them layered into this dense cake, scented with the warm notes of cardamom and bright lemon zest.
This recipe for Polish wheel cake or kolacz (KOH-wahtch) is from Janet Kajpust Bishop of Illinois. Janet sprinkles charnushka over the top of the cheese filling before it is baked. Compare this recipe with kolacz recipe #1 and kolacz recipe #2. Here is more about Charnushka and a larger photo of Janet's kolacz. I used raisins in mine, but Janet typically doesn't. Makes 2 (9-inch) round Polish Wheel Cakes or Kolacz