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Nom Nom Nom.
Prep: 10 min., Cook: 5 min., Chill: 30 min., Freeze: 6 hr.
Prep: 15 min.; Cook: 3 hr., 40 min.; Stand: 15 min. This cake will look like it needs to cook just a little longer, but by the time the topping is set, it's ready to serve.
at our local grocery. We ate a few for afternoon snacks, but then our thoughts quickly turned to dessert. Wouldn't this sweet citrus make a great jam curd? Why, yes it would!
Bring fruit to the table as a surprise ingredient in this colorful cole slaw recipe. The crunch of the ripe apple perfectly complements the bite of the crisp cabbage. Chill before serving to let the flavors blend.
Use any combination of your favorite lettuces for this savory salad. If you can't find Comté, substitute a fragrant Gruyère or Beaufort. Prep: 25 minutes; Cook: 5 minutes; Broil: 3 minutes.
This Mexican soup was rated 5 stars because it's quick and packed with flavor. One reader called this Posole recipe "a Mexican chicken noodle soup."
This recipe makes use of summer-fresh produce in a filling meatless entrée.
Crispy, buttery croissants, fresh from the bakery, are a treat in themselves, but here's an easy way to jazz them up for a special breakfast-in-bed surprise.
I tried this fantastic Mexican corn at a basement Mexican restaurant in New York. We ate loads of amazing Mexican food but it was these snacky corn on the cobs which really stuck in my mind. Barbecuing the corn gives it the most wonderful sweet and smoky flavour, and with the heat from the chili and the saltiness of the cheese, you're onto a real winner. Make these for your mates at a barbecue and they?ll never forget it!
Coat your fingertips with flour as you crimp the calzones to prevent the dough from sticking. Use mild Italian chicken sausage, if desired.
Pastry chef Mathew Rice grew up loving an Oreo-like sandwich cookie called Murray Chocolate Cremes. In this homage, he creates a malty filling for milk-chocolate wafers by mixing butter and sugar with Ovaltine.
Traditionally, red snapper is used when making this Veracruz-style ceviche (raw fish marinated in citrus juice), but just about any type of sustainable mild white fish or shellfish will work. Thoroughly chilled ceviche is a must, so be sure to refrigerate the serving dish ahead of time and nestle it in a larger bowl filled with ice when you’re ready to assemble and serve the tostadas. What to buy: The Monterey Bay Aquarium’s Seafood Watch program recommends avoiding some varieties of red snapper. Luckily, this recipe works great with other varieties, such as wild-caught snapper from Hawaii, opakapaka (pink snapper), rock cod, halibut, or bass. Buy your fish from a reputable source, and let your fishmonger know that you will be serving it as ceviche so he or she gives you a top-quality piece. Game plan: The ingredients can be prepped and refrigerated in separate containers a few hours ahead of time. When you’re ready to serve, the recipe comes together in about 15 minutes—just mix and marinate—making this a no-fuss starter perfect for entertaining. This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo.
A delicious way to use leftover rye bread, this sweet pudding enhances the bread's tangy flavor with the addition of spices and dried fruits. This recipe first appeared in our May 2011 issue, with the article Riga Revisited.
Choose any of the following ingredients to make a custom batch of fudge.
Add tangy flavor to grilled shrimp by marinating it in margarita ingredients: tequila, lime juice and orange juice, plus a little bit of cilantro and garlic. You'll have plenty of the margarita ingredients left, so make a cocktail to enjoy while the shrimp marinates.
The night before, assemble and layer the casserole without the egg mixture (steps one and two); cover and refrigerate. Combine the egg mixture (step three), and refrigerate in a separate container. In the morning, pour the egg mixture over the bread mixture; allow the strata to stand for 30 minutes before baking. Substitute a French baguette or sourdough loaf for the flat Italian bread, ciabatta, if desired. Freeze the Brie for about 15 minutes to make chopping easier.
Say goodbye to store-bought versions: You can make fat-free, almost no-sodium stocks or broths at home in a snap with your pressure cooker. This beef broth delivers all the savory flavor of the slow-simmered recipe in about one-tenth of the cook time. Chilling the stock—as we advise in our recipe—is an easy way to remove excess fat, but you can also cool the strained liquid slightly and spoon off the excess fat for immediate use. This recipe goes with Beef Pot Roast and Gravy
This versatile pie received our tasters' top rating. Display it whole during dinner where guests can admire its star-studded top and anticipate its gooey richness.
Make the paste and marinade the day before; marinate the hens the day of the party.
Christmas and British food means mince pies filled with delicious home made mincemeat. Christmas mincemeat is not, as the name suggests, meat, if you look at the Christmas mincemeat recipe you will see it is sugar, fruits both fresh and dried, Brandy and suet. It is remarkably easy to make as you can see in this mincemeat recipe plus home-made mincemeat is such a treat it is worth doing. Make your mincemeat ahead of time to give it time to mature but don't worry if you are last-minute, it still tastes good.
Coca is a crust or pastry that may have a sweet or savory topping. This savory coca is an everyday Catalonian dish and would make a tasty main course dish. We used leftover Samfaina topped with ricotta cheese (which is very similar to the fresh cheeses you would find in Catalonia) and sprinkled with kosher salt. You could also top it with greens, pine nuts, and paprika.
Maine's sunny coast is as close as your patio when you break into foil packets of buttery shrimp, cod, potatoes, and corn. Fill the packets up to a day ahead, refrigerate, and toss onto the grill when it's time to eat. Don't forget crusty rolls to sop up the flavorful sauce.
Prep: 30 min., Bake: 6 min., Cool: 20 min. Time-saver tip: Instead of preparing sandwiches, mix spread as directed and serve it with preserves on crackers.
Boasting just 82 calories and a boatload of vitamin C, these double-decker popsicles feature a sweet-tart lemon layer topped with a minty watermelon layer. If you prefer one flavor over the other, double the amount of ingredients required for each layer and make single flavored pops.
The Calatrava Bread Pudding or “Pan de Calatrava” is one of the most famous desserts of the region of Murcia. Traditionally, it is flan baked with stale bread or sponge cake with caramel sauce on top. Our version of the recipe uses anis-flavored toasts. Truely an easy dessert that's perfect to make ahead.
Years ago Rachel Klein worked in a fish store in Carroll Gardens, Brooklyn, that sold a smoked salmon-Parmesan quiche. The combination was clunky; Klein refines it for this silky custard, which she bakes in elegant egg cups, instead of a quiche crust, and tops with gravlax and peppery arugula.
A Jewish potato knish (kuh-NISH) is a savory single-serving pie filled with meat, potatoes, kasha, sauerkraut, onions or cheese (and lately spinach and other ingredients) that is baked or fried. It's similar to a British pasty, Mexican empanada, Russian pirozhki and an Italian calzone. This recipe was provided by Lloyd Weinstein of Benjie's Deli in Santa Ana, Calif. The knishes can be individually quick frozen on baking sheets and transferred to freezer bags for storage, if desired. Here are step-by-step pictures of the knish-making process. Makes about 20 Potato Knishes
Hands-on time: 26 min.; Total time: 26 min. Use a mix of whatever meat you have on hand. Spicy chili-garlic sauce adds a kick and, once opened, it keeps indefinitely in the refrigerator.
This delicious tuna pie is made with tuna, homemade creamy sauce, mixed vegetables, seasoning, and pastry.
Carrots with a tangy sweet-sour sauce.
Prep: 10 min., Cook: 30 min. Omit rum for a kid-friendly treat.
This is a twist on the classic carbonara, using spring peas and bacon. A great combination and agreat one for the kids. My girls just love it.
Antipasto means "before the meal." Each ingredient is called an "antipasti." Provolone is usually packaged in half-moon shapes and found on the specialty cheese aisle. We prefer the taste and texture of provolone cheese labeled "sharp" (or "piquant") over low-sodium choices. We also like the mildly seasoned Genoa salami over smoky hard salami.
Relax and rehydrate with a tall glass of spring water touched with the tastes of fresh herbs and produce.
Pumpkin Cream Cupcakes