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Nom Nom Nom.
Strawberry-Rhubarb Pie is my father-in-law's favorite fruit pie.
Dressing Room takes this classic British dessert—which is said to have originated in the 1960s in England's Lake District—and makes it ultramoist by poking holes in the date cake and soaking it with a rich, buttery toffee sauce.
Freeze leftover fruit to use in shakes, smoothies, or any blended treat.
I first tried this wonderful marzipan candy in Peru, although I think it's originally a French confection. A piece of marzipan is sandwiched between to pecan halves, then dipped in hot caramel. The result is a beautiful marzipan candy, with a crunchy candy shell. You can use any nut or dried fruit, or a combination of both to make this candy. In Peru, a candy called maná is often used in place of the marzipan.
Grapes add polyphenol antioxidants, while the seeds and oil deliver vitamin E.
Like Spanish potato salad, Spanish pasta has a distinctly Mediterranean flavor, and is fresh-tasting and easy to make. Bow tie pasta, mayonnaise, fresh tomatoes, olives, pickles and onion are tossed with vegetables. Add a can of tuna to the mix and you have a great-tasting Spanish take on pasta salad.
Feta and white beans provide plenty of protein in this main-course salad. If you don't have white-wine vinegar, you can substitute red-wine or balsamic vinegar.
Use frozen mini phyllo pastry shells as the base for this colorful appetizer.
Ultra-light in calories, this gorgeous dessert calls for just seven ingredients. A granita style frozen ice with buttermilk, lemon juice, and a tiny amount of sugar tops sliced strawberries drizzled with good quality balsamic vinegar. The Good News: Ubuntu pastry chef Deanie Fox makes this fluffy granita with buttermilk, which is low in fat, high in calcium and easy to digest. She spoons the creamy, tangy ice over lightly sweetened strawberries, a vitamin C-loaded fruit.
Similar to pitas, Italian piadini are quick to make. Soy flour adds a nutty flavor and 2 grams of soy protein per serving. Use full-fat soy flour; low-fat and fat-free flours will yield tough, dry bread. Filling piadini with garlicky greens is common in southern Italy.
These sandwiches will be a winner with the family for their flavor and with Mom for their ease!
Basmati rice has a sweet, nutty flavor; in Hindi, the word basmati means "queen of fragrance."
Cook the fruit quickly so that a layer of brittle caramel encases the soft interior. This recipe works just as well with peaches.
Your slow cooker plus a little cinnamon, cumin and coriander makes boneless brisket mouthwateringly tender and delicious. Put it together in the morning and you'll come home to a delectable dish.
This low-fat cheesecake recipe lets you enjoy a slice of classic New York cheesecake without all the guilt. Fat-free sour cream and cottage cheese and reduced-fat cream cheese keep this dessert light, creamy, and flavorful.
Prep: 20 minutes; Chill: 5 hours; Bake: 1 hour 5 minutes.
As sweet and delicious as summer's cherry tomatoes are raw, they become even more so when baked in this easy cobbler-style dish. Caramelized onion, garlic, and hot pepper reinforce the dish's savory side. A Gruyere drop-biscuit dough, spooned on top before the ensemble bakes, makes the cobbler work as a hearty side or a rustic main course.Cheese biscuits on top of the tomato filling soak up the juices.
These delicious sandwiches make a great weeknight meal and take just minutes to prepare.
A dash of curry and a maple syrup glaze transform pineapple into an elegant topping for ham. Steam asparagus or green beans for a quick side. Prep: 1 minute; Cook: 12 minutes
This recipe is adapted from one prepared by Williams's mother. Three rises give this basic sandwich-style bread a delicate crumb and a soft texture. An egg wash creates a glossy top crust on the baked bread, but be gentle when brushing the egg on the dough so as not to deflate the loaf.
Sliced pears become exceptionally sweet when given a quick turn on the grill (or the stove top). This recipe can be made on a grill pan, although you may need to increase the cooking times by one minute per side.
Once the grape leaves are rolled, they're braised in broth and lemon juice. Their fragrant, slightly tart taste adds flavor to the broth, which is thickened with cornstarch to form a dipping sauce for the dolmades. They make great appetizers. Look for grape leaves in the Mediterranean section of your supermarket.
These ethereal chocolate souffles are made as individual portions. Pop them in the oven as you're finishing dinner and they'll be perfectly timed for dessert.
Soak corn husks in a cooler of water before grilling to prevent the husks from burning. After grilling, drain water, and put corn back into cooler for up to 20 minutes to keep warm until ready to serve.
Ground almonds give these cookies a hearty taste and extra crunch. We love the look and texture of raspberry preserves with seeds, but use seedless fruit spread if you like.
Food that's both savory and sweet is just fine, but being a firm believer that candied yams or sweet potatoes suffer from a severe identity crisis in this department— we're just not huge fans. To help them out a little we pushed the recipe a little further into the sweet category and came out with the most glorious of Thanksgiving sweets!
BRAND WINNER JIMMY DEAN Pork Sausage. Prep: 15 min., Cook: 10 min., Bake: 45 min.
Feathery fennel fronds give this creamy dressing an added bit of flavor, but if you should find yourself with a frond-less fennel bulb, substitute a tablespoon of chopped fresh dill—or do without the greenery altogether.
reader recipe contest is Julia from Washington D.C. Her lasagna was a special treat for me to make. Why? She cleverly bypasses the usual ricotta filling and instead purees butternut squash into a creamy, colorful sauce. This lasagna is layered up with this squash sauce, as well as browned mushrooms and tasty chard. It's absolutely delicious, and it is a healthier, lighter take on the lasagna we all know and love.
This energizing drink can be served at breakfast, or over ice as a pick-me-up at any other time of day.
You can also prepare this recipe with cubed leg of lamb. Fenugreek seed is a common spice in Indian food. Find it at an ethnic grocery such as World Market, or order online at www.americanspice.com.
This recipe, from Charlotte Skelton's book Absolutely a la Carte (A la Carte Alley, $22.95), is named after a community north of Biloxi. When pressed for time, try the Kitchen Express method below.
This fresh berry dessert uses a baked meringue that's crumbled and stirred into the streusel. The filling uses crystallized ginger and orange rind for a decidedly tart flavor that contrasts with the sweet topping. Because the meringue needs to sit in the oven at least 12 hours, make it a day before serving. Or make our same-day Almond Streusel variation. At her restaurant Flying Fish, Chef Christine Keff serves the crisps in small skillets, but we tested them in ramekins as well. You can also make a single crisp in a 13 x 9-inch baking dish. For a real treat, serve with ice cream.
In this soup, low-sodium chicken stock is infused with saffron; blended with wine, onion, garlic, celery, peppers, and spices; and then pureed. This pureed soup is good served either hot from the saucepan or chilled.
We used Lundberg Wehani & Wild Rice blend, but any brown rice blend, regular brown rice or wild rice, or barley would be delicious in this casserole. Leave out the chicken for a vegetarian main dish. Great for a potluck.
If chocolate chip cookies are your favorite cookies, consider these the favorite of the favorites. They're like the Prom Queen of chocolate chip cookies.
By Gail Simmons With clean hands, really rub/massage the rub into the meat. Using espresso in a chili rub is often referred to as a "cowboy" rub. The espresso is not overtly detectable as a flavor; the point of using it in a rub is to add flavor, yes, but also to give depth to the other flavors.
These bar cookies can be made several days in advance; store in an airtight container with wax paper between layers to prevent sticking.
Whether fighting a flu or just the cold weather, nothing warms you up faster than a bowl of chicken soup. This hearty version filled with vegetables and wild rice is guaranteed to hit the spot. What to buy: We used a store-bought blend of wild and white rice, but feel free to use any unseasoned rice mixture you can find.
When I made this Coconut Pecan Frosting recipe for my German Chocolate Cake, my family, most especially my daughter, fell in love with it. She was right too. There was just something about all of that butter mixed with coconut and pecans. Yummm...my!
The traditional way to prepare Polish pecan cookies -- ciastka kruche z orzechami -- is by enveloping a pecan half in the fragile dough. My family took a shortcut by adding ground pecans to the dough and forming it into crescent shapes. They usually were made only at Christmas becaue they were time consuming and pecans were (and still are!) so expensive, thus we called them "Christmas crescents." I've taken a further shortcut by scooping the dough and tamping it down. The crescents have become full moons! They are similar to Russian tea cakes, snowballs and Mexican wedding cookies.
This mustard-based sauce tastes great with chicken and pork. This recipe first appeared in our June/July 2011 BBQ issue.
At his Eamonn's a Dublin Chipper, Dublin-born Cathal Armstrong (an F&W Best New Chef 2006) brings the fish-and-chips tradition to Alexandria, Virginia. Armstrong serves two types of fish, plus fries and a host of sauces, like the one below.