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Nom Nom Nom.
Inspired by salsa cruda, or "raw sauce," this dish features a simple and delicious combination of tomatoes, chives, garlic, and balsamic vinegar.
Decadence abounds in each bite of these chunky candy-studded brownies full of good things you've probably got in the pantry. Prep: 22 min.; Cook: 58 min.; Other: 2 hr.
Causa rellena is a famous Peruvian dish. It's made with mashed yellow potatoes, seasoned with aji peppers and lime, which surround a center of chicken salad, crab salad, or tuna salad. It's always beautifully presented, garnished with black olives, hard boiled eggs, and avocado. Causa is a summer dish, and often prepared in a mold, then sliced to serve. In this appetizer version, little bite size balls of mashed yellow potatoes have a hidden center of chicken salad.
A quick marinade to spice up your shrimp.
The firm texture of monkfish may remind you of lobster, but with no shell to deal with, monkfish is a lot easier to eat. Here, the fillets are roasted and then topped with a creamy scallion-studded sauce.
Greet Thanksgiving guests with a tart and tangy bourbon cocktail. Candied kumquats add a festive garnish. Also Try: Rosemary Vodka Tonics
No one will miss the meat in this vegetable lasagna that’s packed with sweet and mellow roasted squash, bell peppers and onion, rich cheeses and fresh herbs.
Linzer Cookies are great for the holidays and look just as good as they taste. A dough scraper, which can be purchased inexpensively at kitchen stores, makes transferring these star cutouts onto baking sheets a breeze.
This version of the Italian classic is an irresistible mix of crusty-chewy bread cubes and colorful roasted vegetables, all bathed in a lusty balsamic vinaigrette. Be sure to use a good-quality French-style baguette, as a lesser bread won't keep its texture.
This moist, dense, rich cake contains no flour or other grains, making it appropriate for Passover. You can find kosher-for-Passover wine, vanilla, and almond extract in grocery stores this time of year or at www.kosher.com. To achieve the cake's fudgy texture, be sure to pull it from the oven when a wooden pick comes out nearly clean. You can prepare and chill the sauce a day ahead.
Cookbook author and TV personality Joanne Weir varies the vegetables in this soothing soup with the seasons. In the spring, for instance, she'll substitute sugar snap or snow peas or fresh edamame for the frozen baby peas listed here. Since a flavorful broth is critical to a soup as simple as this, use a rich stock. If you don't have time to make your own, pick one up from a specialty food store.
Silly name, but what a great dish! Omega 3 refers to all the lovely goodness that you get from oily fish like red mullet, sardines and fresh anchovies, so do feel free to use any one of these, or a mixture of them. This is also great served with linguine pasta instead of couscous.
Sweet red peppers help balance the naturally salty mussels and the slightly acidic tomatoes.
Rolled oats add heartiness to the filling of this classic Thanksgiving dessert. Make the pie up to a day ahead, but store it in the refrigerator if you do.
Dress up plain chicken breasts with a low-fat white sauce flavored with green onions, garlic and thyme. Serve over steamed rice so you won’t miss any of the savory sauce.
This salad is a classic fall pairing of walnuts, blue cheese, and pears, but with a twist: spiced poached fruit. The poaching liquid is also used in the dressing, for twice the spiced flavor. Game plan: Though it’s fine to toss everything together, some ingredients in the salad may get lost in the bottom of the bowl, so we opt for serving it composed (a.k.a. arranged). What to buy: Piccante blue cheese is older than the sweeter dolce variety and has a washed rind that is thicker and drier. The cheese delivers a spicy flavor and strong aroma that complement the vinaigrette. This recipe was featured as part of our Fall Ingredients photo gallery.
Prep: 5 min., Stand: 5 min., Chill: 2 hrs.
Press on a flavorful crust of cracked peppercorns before placing the tuna steak on an oak plank. Char one side of plank, then flip and place the fish on the darkened, smoke-infused wood for an extra boost of flavor.
Prep: 15 min., Cook: 20 min., Broil: 5 min. Transfer the dip to a 1- or 2-qt. slow cooker set on WARM so guests can enjoy this creamy dip throughout your party. To make it spicier, serve your favorite brand of hot sauce on the side.
This time of year is made for low-key meals, with long pre-dinner sessions of rosé and nibbles on the back porch. My repertoire of easy, reliable hors d'ouevres has been expanding every day, as I find that I like to eat small bites more than big meals. Here's my latest favorite: A garlicky, pungent tapenade that you can make in literally 5 minutes.
Keep an eye on the apples while they're in the oven; baking times may vary.
flavor that contrasted nicely with a slice of provolone (we think) cheese, bitter greens, and the buttery toasted bun. We could see bits of beet, black bean, and brown rice in the mix, but no single ingredient overpowered the other. They also somehow captured that unique hamburger texture, which is greatly lacking in so very many mushy veggie burgers. The exterior was well-seared to give the burger a beautiful crunchy crust and an extra boost of smoky flavor. Then interior of the patty was soft and tender, but with enough texture that we actually felt like we were biting into something. The overall effect was, quite simply, a burger. Because our addiction was edging toward the unhealthy, we created this recipe in the spirit of the Northstar veggie burger. The key is to dice the beets very small and then cook all the ingredients until they're very tender and soft. Don't be tempted to use a food processor - that would give you the mushy texture we're trying to avoid.
We know, Thanksgiving is all about the mashed potatoes and stuffing, so this recipe makes three times as much stuffing as is necessary to fill the onions. Just bake what remains in a buttered loaf pan alongside the onions. Oh, and it works well outside the Thanksgiving meal, too. What to buy: Salt pork can be found in most grocery stores. If you have a hard time finding it, you can use bacon instead. Game plan: For a slacker solution, start at step 4 and just make the stuffing. This recipe was featured as part of both our Thanksgiving, Southern-Style menu and our Cooking with Winter Ingredients photo gallery.
New York City’s Death & Co. serves this gin and elderflower concoction, and we’re big fans. It’s simple to make and addictive enough that you’ll end up throwing back a few rounds. What to buy: Plymouth is an English gin. It can be found at high-end liquor stores and online. St-Germain is an elderflower liqueur that has won over bartenders. It can also be found at high-end liquor stores and online. This recipe was featured as part of our DIY
Decorate these sugar cookies to celebrate Christmas or other occasions, or leave them plain. Large Picture of These Sugar Cookies
Adobo is a Spanish word for “sauce” or “marinade.” This version—a chile marinade containing a blend of ancho, pasilla negro, and guajillo chiles, as well as onion, garlic, fresh pineapple, vinegar, and lime juice—is traditionally paired with Tacos al Pastor (pork), but is also excellent with grilled or smoked chicken or beef. What to buy: Chile negro (also called a pasilla chile or pasilla negro) is the dried version of the chilaca chile. It can be purchased at most Mexican grocers or online. Note that ancho chiles are often mislabeled as pasillas. If you cannot find chile negro, you can use ancho chiles or mulato chiles instead. Mexican oregano (a relative of lemon verbena) can be found in Latin markets or the Latin section of your supermarket. Game plan: If you can, prepare the marinade the day before. Coat the meat in it and refrigerate overnight. If you are pinched for time, you can marinate the meat for less time, but no less than 4 hours. This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo.
I make this bread year-round, but it's best at Christmas because of the cranberries. This makes a lovely gift wrapped in colorful cellophane and decorated with ribbon.
in his Les Halles Cookbook.
Topping our tart are Florida-grown Ruby Red grapefruit and navel oranges and the brightest red grapefruit you can buy—the Rio Star from Texas.
Linda Tebben combined elements of several quick-bread recipes, then added banana chips. This version is excellent spread with cream cheese. Prep and cook time: about 1 1/4 hours, plus 45 minutes to cool.
The wonderfully nutty and chewy brown rice in this simple pilaf is a great source of fiber.
Erin McKenna developed the recipe because of a single determined customer who came to BabyCakes NYC every day asking, "Do you have scones yet?"
This recipe for eggnog is from Martha Stewart's "Entertaining."
Liven up this classic Irish boiled dinner by curing the beef yourself. Our recipe takes less time than most (3 days instead of weeks), and you can tailor the seasoning to your own taste. You’ll likely have leftovers—use them up in a Corned Beef-Potato Rösti or our larger-than-life Reuben Sandwich. What to buy: We use a whole boneless beef brisket for this recipe; you may need to special-order one from your butcher. Game plan: If you want to make this for St. Patrick’s Day, plan ahead—you will need to let the beef brine for at least 3 days before you cook it. If you want the pickled flavor to be more prominent, you can brine the beef for up to 1 week. The color will be more gray than store-bought corned beef, which is often full of nitrates and curing salt, helping keep it pink. This recipe was featured as part of our Make Your Own Corned Beef story.