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Nom Nom Nom.
Cauliflower is one of those vegetables that go from ho-hum to stellar once roasted. The addition of soy sauce and pepper makes for a salty-peppery-sweet snack. This recipe was featured as part of our Spicy Holiday Cocktail Party menu.
For this dish, cut a small pomegranate in half, and remove the seeds from one half. Squeeze juice from the other half.
The mild sauce-brushed on as the fish grills-really enhances the taste. From Janis Smoke: King Salmon, Alaska. Recipe published in Quick Cooking May/June 1998.
Filet mignon is French for "dainty filet" and is a common cut of beef tenderloin eaten cross-culturally. I like to create the grill marks on an indoor grill and then bake it until done. The sundried tomato butter recipe will yield leftovers to be used on bread or pasta. Here's a larger image of the filet mignon. Makes 2 servings of Easy Filet Mignon with Sundried Tomato Butter
Simple twists make for big flavor in this recipe: a little spice in the roasted vegetables, lentil instead of chickpea hummus, and tangy pomegranate molasses to top everything off. What to buy: Pomegranate molasses is a sour, syrupy liquid that adds a tart note to this recipe. It can be found in Middle Eastern markets and in the Asian section of grocery stores. Whole-wheat lavash comes in a hard, crackerlike form or soft like a tortilla, which is what we use here. Look for lavash in the bread aisle of your grocery store. This recipe was featured as part of our Supercharge with Superfoods and The Most Delicious Sandwiches photo galleries.
A refreshing drink for those moments when you just want to disappear.
This is an incredible version of the old classic we've all tried at some point. You can use one type of mushroom or a mixture, but you will need ones which have a good cap to hold the ricotta filling. Small Portobello, cremini, or field mushrooms will work well. You can serve this as a starter or as little antipasti munchies.
Blending up batches of these tasty margaritas for your next party is the drinks equivalent of success insurance. We tried time and time again to make this recipe without the limeade, but it just isn’t a blended margarita without it. Even so, this version goes minimal on the sugar and has a nice kick of alcohol. If you still aren’t persuaded to blend it up, here’s a margarita on the rocks. What to buy: Get the best-quality 100 percent agave tequila you can afford; it’ll taste better, and you won’t be as regretful the day after. Also, try to use Cointreau or Grand Marnier instead of Triple Sec—they’re not as sugary and have a truer orange flavor. Game plan: If you chill the liquors before using them, your margaritas will stay frozen longer. But if you don’t have the time, just be sure to drink the margaritas before they melt. This recipe was featured as part of our Super Bowl for a Crowd menu, as well as our 2009 Presidential Inauguration Menu.
To make a chunky bread, fold in 2 1/2 cups toasted sunflower seeds, 5 cups soaked and drained dried currants or 6 cups walnut halves in Step 3, after folding in the salt water.
A finely textured veal sausage flecked with lemon and parsley, weisswurst—white sausage—can be found throughout Bavaria. Historically it came to be known as a late-breakfast snack due to its perishable nature, and this sausage is still enjoyed by most people before noon. What to buy: There are several types of veal on the market, so be sure to ask your butcher for milk-fed veal from calves 12 weeks or younger. This creamy, white, fine-grained meat will lend the best flavor and texture to the sausages. Special equipment: You’ll need a grinder and a stuffer in order to make sausage. We’ve used various types in the past, but this recipe was tested using the special attachments for a KitchenAid stand mixer. Game plan: If you choose to wear latex gloves, replace them with a fresh pair after each grind of meat and before stuffing the casing. Be sure to keep the meat and equipment ice cold during every stage of the process—it reduces the risk of food-borne illness and makes the stuffing process less cumbersome. You may be tempted to cook up your sausages right away, but aging is important to developing the flavor, so don’t skip this final step. This recipe was featured as part of our Make Your Own Sausage project.
Named for its long, thin strands of noodlelike flesh, spaghetti squash is usually accompanied by tomatoes, which add a zip of flavor. Looking for something different yet still familiar we were inspired by Cacio e Pepe Pasta and decided to pair the squash with Parmigiano-Reggiano and delicate aromatics. Serve along with a roasted chicken and a simple green salad for a no-fuss supper.
Golden Chocolate Treasure Cookies got beyond the normal chocolate chip cookie.
Prep: 15 minutes; Bake: 45 minutes.
Peas, mint, and garlic that have been freshly harvested make this vegetable side dish a taste of spring.
With a brief bath in a peppery soy marinade, and a quick cook time, this pork recipe is perfect for a weeknight grilling session. Serving the sweet grilled pineapple and bell pepper alongside the pork balances the savory marinade and is reminiscent of Chinese sweet-and-sour dishes, so you might also serve this with some steamed rice. Special equipment: You will need a pastry brush for this recipe. This dish was featured as part of our Grilled Toppings That Put Barbecue Sauce to Shame.
The local sardines now sold throughout California are so rich and lush-tasting that they can stand up to the smoky, charred flavors of grilling. Chef David LeFevre of Los Angeles's Water Grill adds even more character to these incredible little fish by serving them with a puckery tarragon, caper and pine nut relish. A fishmonger can bone and butterfly the sardines, making them especially easy to cook and eat.
Notes: You can double chef Heidi Krahling's recipe to have this Moroccan condiment on hand to add a tart, salty, slightly bitter accent to salads, stews, fish, and couscous. This recipe goes with Moroccan Lamb Tagine
Wash the pan well before using it again to cook the strained milk mixture—that ensures a silken sauce.
We think this hearty soup is best served steaming hot with a splash of sherry and garnished with chopped hard-boiled egg and freshly ground black pepper.
We used chicken breast and turkey bacon for a leaner version of this popular salad. If you prefer, you can use roasted turkey breast instead of poached chicken.
Tender and delicious short ribs are oven-braised in apple cider and beef broth, with herbs, carrots, and chopped onion.
They may be tiny, but seeds pack a powerful nutritional punch.
Make this easy, flavorful bread recipe to pair with an appetizing dip or a hearty bowl of soup. If you like cheese, be sure to check out the Cheddar-Chive variation, below.
Because of the sweetness of the watermelon this margarita doesn't need much sugar, so one glass has only 105 calories. A little bit of fresh lime juice brightens the drink and adds a welcome tanginess. For a special touch, rim your glasses with sugar and garnish with lime wedges and watermelon balls.
Spicy, herby chutney complements the delicately seasoned samosas.
This chili is a satisfying combination of beef, beans, tomatoes, and spices. Game plan: If you like milder spicing, you can reduce the number of chipotles used. Like all stews, this chili improves as it sits, so it’s a great dish to make ahead. This recipe was featured as part of our Nacho Recipes photo gallery.
Miso adds a yeasty note to traditional chicken piccata in this recipe that's quick to make. Serve with orzo or rice to soak up the sauce.
This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness. Serves: 12
This version of the cake is a potluck and bake sale favorite; the addition of crushed pineapple helps to keep it sweet and moist.
A gordita, which means "little fat one" in Spanish (no offense intended), is a thick corn tortilla. Because gorditas are more practical to make in larger quantities, this recipe makes enough for two meals. Refrigerate the posole and gorditas in separate airtight containers for up to one week. The posole can also be stored in the freezer for up to three months.
This quick, fiber-packed soup is a terrific way to use fresh corn. Add a slight kick with a sprinkle of Monterey Jack cheese with jalapeno peppers just before serving.
This is an updated version of James Beard's "cocktail hamburgers." You can marinate the beef two days before the party and mix the horseradish cream the day before. Assemble sandwiches, as we have; or have the beef on a platter, the rolls in a basket, and the horseradish cream in a bowl, and let your guests make their own.
Make this reviewer favorite the star attraction of your next soup night. Kids of all ages will enjoy topping it with bacon and cheese.
Thank you for the many insightful emails and comments I've gotten about this cake. Several people wrote to tell me that they know this as an orange cake. Danenew32 called it a Florida Sunshine Cake. The majority of the emails dealt with my incorrect supposition that "Pig-Pickin'" had to do with how people acted when they ate the cake. While most agreed that yes, that's how one could act while eating this very moist cake, but the name actually refers to a southern barbecue or a.k.a. a Pig Pickin'. Enjoy reading more about "Pig Pickin's from Terri B. and Tammy W. at the bottom of this recipe.