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Nom Nom Nom.
Branch out and get creative with some of our favorite toppings.
Notes: To assemble scones quickly in the morning, mix the dry ingredients with the butter ahead of time (step 1); seal the mixture in a zip-lock plastic bag and chill for up to 1 week, or freeze up to 1 month. Pour chilled or frozen mixture into a bowl and proceed with step 2.
Instant coffee in the batter intensifies the chocolate flavor. Beating the sugar and eggs together gives the baked brownies a crackly surface.
Note: If you use wooden skewers, presoak them in water 30 minutes to keep them from burning on the grill.
Don't let these macaroons intimidate you. With just six ingredients, they are surprisingly simple to make and guests will be very impressed with the results.
These classic mashed potatoes are the perfect side for quick weeknight dinners and fancy holiday spreads alike.
This recipe for Lithuanian poppyseed cookies or aguonu sausainiukai is a dropped cookie dusted with confectioners' sugar. Poppyseeds are omnipresent in Lithuanian cuisine -- from savory foods and noodles to desserts. Makes about 2 dozen Lithuanian Poppyseed Cookies - Aguonu Sausainiukai
Instead of soaking the chicken in a saltwater mixture to add flavor and juiciness, this grilled chicken recipe is brined in a mixture of buttermilk, shallots, and spices.
To prevent the delicate crust from breaking, leave it in the pan while assembling and chilling tart. Unmold tart just before serving.
Brezeln are eaten often in Germany and one of the popular snacks for in-between meals. Unlike in the US, Germans eat soft pretzels with butter, not mustard or cheese sauce for dipping. The bakeries also sell pretzel rolls, which are good with liverwurst or other "Aufschnitt" (bologna) in the middle. Makes 10-12 soft pretzels. See larger image
This pumpkin pudding is like a pumpkin pie without the crust. Enjoy pumpkin pudding with a dollop of whipped cream and a sprinkling of cinnamon sugar.
A savory Middle Eastern spice mix, zaatar typically includes sesame seeds, thyme, marjoram, and sumac and is often sprinkled onto pita bread spread with thick, strained yogurt (labneh). Here, we sprinkled zaatar onto puff-pastry straws and paired them with a creamy, garlicky yogurt dip. Prep and Cook Time: about 40 minutes. Notes: The amounts given here are just guidelines; use any amount of pastry you have on hand, but try to roll it into a rough rectangle to begin with. Find puff pastry in boxes in your supermarket's freezer section. Zaatar is available at Middle Eastern markets and gourmet grocery stores.
Reserving some of the cooking liquid for the very end helps to keep the risotto creamy.
Greek yogurt has a thick, rich consistency similar to sour cream. Add honeydew melon and cantaloupe slices on the side.
Make this salsa up to one day ahead, but stir in the feta just before serving. This recipe goes with Pan-Seared Trout With Italian-Style Salsa
Gerry Hayden intensifies the nuttiness of his beet salad by drizzling pistachio oil on top.
My favorite definition for the word pastel, which loosely means "tart", is when it describes the tall double-crusted savory pies sold by the slice for lunch or snack in South America. Pasteles are not exactly quiches - they have more filling and an empanada dough-like crust. (Real men should therefore feel free to eat pasteles). This recipe is for a pastel filled with leeks, artichoke hearts, bacon, spinach and queso fresco cheese. If you don't have one of these ingredients, subsitute something similar or leave it out - you can be creative with the filling.
Juicy and sweet, peaches are a great choice for smoothies. Fortified with soy milk, this refreshing smoothie is perfect for breakfast or as a cool down on hot summer days.
North meets South in a lightly spiced frozen dessert that's reminiscent of eggnog.
Hands-On Time: 10 min.; Total Time: 50 min. (including Basic Tomato Sauce.
Also called a rainbow cordial, the Pousse Café is an after-dinner drink composed of several colored liqueurs skillfully poured into a narrow, straight cordial glass. Because of their differing weights and densities, the individual layers of ingredients remain distinct.
Juicy, late-summer peaches create a fruity cocktail based on the popular Bellini. For a nice garnish, place a peach slice onto the rim of each glass before serving.
For a restaurant-caliber presentation, leave the green beans whole, and toss with toasted almonds, garlic, lemon rind, and fresh parsley. The garnish (without the nuts) is called gremolata and typically accompanies the veal dish osso buco but it also can add great flavor to steamed vegetables.
Serve with soba noodles tossed with low-sodium soy sauce and dark sesame oil. Add steamed broccoli florets on the side.
Corned beef and cabbage is, hands down, the most requested St. Patrick's Day recipe here at MyRecipes.
Fill these puffs with pastry cream and top with a maple-espresso glaze -- or use the shells to make larger versions of our delicious Profiteroles dessert. This recipe was adapted from a version found in "Entertaining." Also try: Eclairs with Pastry Cream and Maple-Espresso Glaze
Chowchow, a slightly tangy Southern vegetable relish, is terrific with everything from hot dogs to corn bread and is a perfect way to preserve summer produce like bell peppers and green tomatoes.
Roasted vegetables are an old standby, but how about roasted fruit? The steady abundance of citrus in Southern California yards and CSA boxes has inspired countless new ways to use these fruits and our latest trick is adding orange and mandarin slices to roasted vegetables. The citrus adds a sweet, caramelized flavor and brings a bit of sunniness to winter roots like carrots and parsnips.
This intensely flavorful, cheese-laden sandwich is a vegetarian version of a hoagie served at Chickie's Italian Deli in Philadelphia. This recipe first appeared in our April 2011 special Sandwich Issue with the article Sandwich City.
A study in proportions, granité is nothing more than fruit, sugar, and liquid, and the variation of these few factors means the difference between a slushy and a granular treat. Because pineapple juice is often overly sweet, and because we like the texture the actual fruit provides, we blended up a whole pineapple for this dish. Doing this extends preparation by a few minutes, but our granité is still an easy, no-fail recipe that’s a guilt-free way to satisfy your sweet tooth. Game plan: Once made, the granité can be stored in the freezer in a container with a tightfitting lid for up to 2 weeks. This recipe was featured as part of our Post-Holiday Recovery Menu.
Make a batch of bunny-shaped cookies and use them to decorate the tops of store-bought cupcakes for a festive Easter dessert.
Roasted peanuts and peanut butter chips add extra crunch and creaminess to these ubiquitous bake-sale favorites. What to buy: We’ve found Reese’s Peanut Butter Chips to be far superior to other products available. They’re creamy (not waxy) and packed with peanut flavor. This recipe was featured as part of our Family-Friendly Party Done Right photo gallery.
Gnocchi--small Italian potato dumplings--are a hearty alternative to pasta. While making gnocchi from scratch could take more than an hour, premade vacuum-packed dumplings cook in a few minutes.
"Wonton wrappers are terrific for making ravioli when you don't have time to make homemade pasta," says Jill Donenfeld. The wontons here, filled with mashed butternut squash and roasted garlic, get nicely crispy when sautéed in a touch of oil, but they're also delicious simply steamed.
"I created this recipe after tasting the bourbon salmon from my local grocery seafood counter. Mine has received rave reviews, even from picky eaters who don't normally try salmon." --Esther Maples, Harlem, GA
Add distinctive flavor to dinnertime with this easy recipe for a Chinese buffet favorite.
If you have never made your own tomato sauce, this is a great starter recipe. But even if you’re a pro, this sauce is a great base on which to riff. Game plan: If you’ve canned your own tomatoes, they can be used here. Just put the tomatoes and juices in a food processor and pulse until they are evenly broken up and incorporated, then proceed with the recipe below. If you can, make this sauce up to 24 hours in advance (keep it covered in the refrigerator and rewarm as needed), because the flavors improve with time. This recipe was featured as part of our Supercharge with Superfoods photo gallery.