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This four-layered chocolate raspberry cake features a tangy raspberry filling and a rich foolproof buttercream icing. Top the cake with fresh raspberries for a simple and elegant presentation.
, who said that sometimes she adds an egg to make a sort of Cream of Wheat pudding in the mornings. My mom did this too, and the sweet, creamy breakfast pudding turned into one of my favorite breakfast indulgences in cold weather. It also makes my breakfast cereal a little more filling and nutritious. Here's how you turn plain Cream of Wheat into a thick, creamy breakfast pudding.
Eggs baked in a ramekin are an ideal vehicle for so many ingredients. Here we take an Irish slant with assertive cheddar and delicately flavored Irish-style bangers. What to buy: Irish-style bangers can be ordered at many butchers or found online. If you can’t find Irish-style, British-style bangers will do, or use any sausage of your choice. This recipe was featured as part of our Irish Breakfast for St. Patrick’s Day.
Brownies are absolutely gorgeous. I?ve used cherries and chestnuts in mine ? although it may not seem like the most obvious pairing, the chocolate makes them friends and I think they complement each other well. Arrange on boards or plates around the room for people to pick at; there won?t be any left over!
Smoked fish tacos are fun and easy for summertime parties. Prepare a Caribbean salsa with mango, papaya, pineapple, and jerk seasoning for a sweet touch that has some kick to it.
Gently stirring twice while baking promotes even cooking and creaminess to this dish. Pull out of the oven, stir once more, then sprinkle with cheese, and continue baking without stirring for a casserole that's golden brown on top.
A colorful variation on the Stinger made with green crème de menthe instead of white.
This refreshingly tart sorbet makes a perfect accent to any meal. Serve it as a light dessert or as an unexpected palate cleanser between courses.
Create sugar cookies in your favorite shapes perfect for any holiday or celebration. Have the kids help you decorate for a fun family project.
The difference with this recipe for Apple Brown Betty is that it is made with fresh bread crumbs and not a oat/granola topping.
The first thing you'll notice is the lemon's mellow tartness, then sweetness before the low gingery heat settles in. All that excitement in one sip.
Festive occasions call for bubbles, and this punch is a great way to stretch your sparkling wine dollar. Pineapple and orange flavors mingle perfectly within the mix.
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.
Achieve amazing flavor by rubbing a whole chicken with a paste of olive oil, herbs, and spices, then grilling it over flavored wood chips. An online reviewer noted that this is a great recipe for entertaining since it requires very little tending at the grill.
I have my superhuman early-morning powers to thank for the simplicity and deliciousness of this Spinach Pie Quesadilla. I also have to give credit to eggs, though. Eggs allow me to feed myself even when there’s not much else in the fridge, and I always keep them handy?then, in the East Village apartment, and now, in the dream-to-reality Brooklyn one. In the two egg recipes that follow this one, I add eggs to pasta and to a mix of vegetables, and as with the quesadilla, they transform these simple staples into a satisfying meal. Of course eggs this good can and should feed more than one, if it’s an hour removed enough from breakfast that friends might actually want to join in. Recipe from In the Small Kitchen by Cara Eisenpress and Phoebe Lapine/William Morrow, an imprint of HarperCollins, 2011.
Combine lemonade, fresh fruit, and a bottle of red wine for a colorful summertime drink. Sangria is great for entertaining because you can mix up a pitcher and be done.
The Bramble is a gin-based cocktail that seems to have slipped off many bartenders’ radar, but it’s a must-drink when blackberries are in season. What to buy: Make sure you use good-quality dry gin and crème de mûre—the lesser-quality versions will make it too harsh and cloying. Crème de mûre is a blackberry-flavored liqueur and can be found in specialty liquor stores or online. If you can’t find crème de mûre, you can substitute crème de cassis (black currant), but don’t tell any cocktail purists. This recipe was featured as part of our Summer Fruit Cocktails photo gallery.
For José Andrés, Christmas always means clementines, the easy-to-peel citrus with a sweet, apricot-like taste. He pairs them with tart grapefruit in a juicy, refreshing winter salad flavored with a bit of saffron—a common Spanish ingredient.
The fillings are baked into the bread, making it a perfect make-ahead handheld lunch. To vary this recipe, use prosciutto and mozzarella cheese.
Nothing says "weekend" like pancakes for breakfast. When you see how simple it is to whip them up from scratch, you'll wonder why you never did it before.
Crisp, sweet, and without a hint of grease, these chips are perfect for dunking in aioli or just eating by themselves. Game plan: The chips are best the day they are made but are still delicious for up to 2 days when stored in an airtight container at room temperature. This recipe was featured as part of our Sexy Vampire Halloween Party photo gallery.
In KitchenDaily's video series, Marcus' Kitchen, Chef Marcus Samuelsson demonstrates that "American" cuisine is really a delicious melting pot that draws upon flavors from all over the world. As a child in Sweden, Marcus prepared this Apple Rhubarb Cake, which has some surprising spiciness thanks to garam marsala, by his mother's side. Watch the related video to see Marcus prepare the Apple Rhubarb Cake recipe.
Instead of making the Basic Friendship Bread Recipe that came with your Friendship Bread Starter, try this yummy Triple Chocolate Friendship Bread. This was my daughter's favorite. On Making Friendship Bread
Try one of our shaped icebox-cookie variations: Almond-Cherry Coins Apricot-Pistachio Triangles Almond and Candied Orange Zest Bars Papaya, Macadamia, and Coconut Triangles Cranberry-Orange Coins Chocolate, Walnut, and Cranberry Coins Candied-Fruit Squares Almond and Ginger Bars
To keep the shrimp from spinning when flipped, thread them on 2 parallel skewers instead of one.
Serve scrambled eggs with cream cheese for a delicious twist on this traditional breakfast dish. Chopped fresh basil adds an aromatic note as well.
Debra Whiting, the chef and co-owner of Red Newt Winery Bistro in New York's Finger Lakes, loves the fresh goat cheese from the local Lively Run Dairy so much that she always works it into her dinner menu. Here, she mixes the cheese with apple, sausage and greens, then stuffs it inside a bacon-wrapped pork tenderloin.
This recipe for Hungarian Cream Puffs or Moors' Heads - Indianer in Hungarian so named because they resemble the turbans worn by some East Indians - is similar to French profiteroles. The French had a profound effect on the pastries of Hungary and Austria in the late 1800s and the connection remains strong. These miniature cream puffs can also be made in Indianer pans, similar to standard muffin tins (3-inch diameter). Usually a sponge cake recipe is used for the indianer pans, but this recipe works fine. Click here for a larger image. Makes about 3 dozen small puffs or 1 dozen large puffs
steam. We save the soft middle for last and then lick all the glaze from our fingers.
This recipe is a variation of the traditional Moroccan Baked Fish Tagine. In this version, a large, whole fish is stuffed with a shrimp, olive and rice vermicelli filling and then baked with vegetables. A Moroccan marinade called chermoula adds zesty, saucy flavor. For the nicest presentation, bake and serve the fish from the same dish. Moroccan bread is traditionally offered for scooping up the fish, vegetables and sauce.
A dish of shrimp sautéed in bacon drippings and tossed with fettuccine sounds like a no-no for the calorie conscious. But at under 400 calories a serving, indulge! Cook the fettuccine al dente so the strands remain intact and maintain their slightly firm texture.
Soak wooden skewers to keep them from burning. Stand them in a tall glass or pitcher of water for a few hours or overnight.
Serve with fresh fruit salad drizzled with berry or vanilla yogurt.
Although it's not cooked in a tandoor oven, this vibrant entrée has all the flavors of the traditional Indian dish, thanks to a long marinade.
Steak tartare is usually associated with both Parisian bistros and the Tartars who gave the dish its name, but it goes well beyond that. If you are able to get your hands on top-quality beef, this is a great way to serve it. Try it over a bed of mesclun or served with toast points or french fries as they do at the Polo Lounge. What to buy: Because you will be serving the meat raw, be sure to buy it from a reputable source, and tell your butcher that you will be preparing it as tartare so he or she gives you the best cut. Use pasteurized or very fresh eggs from a reputable source. Game plan: Keep the beef covered and refrigerated until you are ready to use it. This recipe was featured in our no-cook story.
Thai cooks typically serve meat already sliced so it's easier to eat. Here, Andy Ricker tosses pieces of soy-marinated flank steak with fresh mint, cilantro and roasted rice powder. The powder (a thickener in Thai curries) adds a fun crunch but is optional.
PREP AND COOK TIME: About 5 minutes.
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.
Serve this dip with assorted crudites.
Serve this lo mein recipe with store-bought egg rolls and fortune cookies for a quick-and-easy Asian meal.
To help us learn more about Persian (a.k.a. Iranian) food, we turned to culinary authority Najmieh Batmanglij. In addition to insight on Persian culinary traditions, she provided us with recipes from her book New Food of Life. What to buy: Pomegranate juice has exploded in popularity and is now available at most high-end grocery stores and online. When buying saffron, choose threads rather than powder, which is too often adulterated with turmeric. Angelica is frequently used in Persian cooking. Ground angelica can be found at Middle Eastern markets, in spice stores, or online.