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Nom Nom Nom.
This cocktail utilizes three different rums. It’s quite the potent libation!
Remember the feeling of awe and wonder the first time you saw melted chocolate magically set over your ice cream, forming a crunchy shell? Now there’s no need to buy the bottled stuff, because you can make your own quick-setting ice cream topping. Just combine chocolate with a little vegetable oil. Nearly any type of chocolate—milk, bittersweet, or semisweet (but not unsweetened)—will work. It’s a fun and easy way to fancy up your next ice cream social. Game plan: Instead of the labor-intensive process of tempering chocolate, use this topping as a quick alternative for dipping ice cream bars. Just remember to double this recipe to ensure that you have enough chocolate to coat all the bars; and note that while the coating will be delicious, it will not have the same crunchy snap as tempered chocolate.
No May Day celebration would be complete without a dance around the maypole. This sweet version might just inspire your youngest guests to kick up their heels. A central layer cake anchors the gumdrop-topped pole -- a painted wooden dowel -- which is strung with ribbons and ringed by cupcake "dancers." Multicolor gum-candy flowers complete the festive spring tableau. The penny-candy counter has all the essentials to make May flowers: gummy grapefruits and jellied citrus slices for cutting into petals, and gumdrops to form the hearts of the blooms. A Lifesaver and a gumdrop top the maypole.
This easy, Asian-inspired salad is best for using up the extra Coriander-Dusted Roast Beef.
These cheesy biscuits call for frozen butter, which is grated through the large holes of a box grater to cut down on prep time. This trick creates flaky biscuits in a breeze—no pastry cutter required! Serve them with our Cranberry ‘Spread.’ What to buy: Stay away from your typical blocks of part-skim yellow cheddar or (oh, the horror!) preshredded cheddar. Go for an aged farmhouse cheddar like Fiscalini’s Extra Mature Bandage Wrapped Cheddar. Special equipment: This set of Ateco round cutters is a useful thing to have in your kitchen. We used the 2-inch one to make these biscuits. Game plan: Keep a few sticks of butter in the freezer for whenever the biscuit urge hits. This recipe was featured as part of our Thanksgiving, Southern-Style menu, as well as our 2009 Presidential Inauguration Menu.
Showcase two of the South’s most beloved products—peaches and pecans—in this old-fashioned peach cobbler.
Look for Kaffir lime leaves and galangal—also known as Thai ginger—at ethnic markets and gourmet grocers. If you can't find them, use an extra 1/4 cup chopped peeled fresh lemongrass to flavor the broth. You can use regular ginger in place of galangal.
Notes: This zesty, versatile marinade works well on all kinds of meats but is especially good on fish and poultry. The recipe can be multiplied for larger batches; cover and chill up to 1 week. This recipe goes with Grilled Marinated Meat
Why settle for boring brown rice or another baked potato? Taking a couple of extra minutes to build a good flavor foundation can transform a sometimes-too-healthy-tasting grain like bulgur into a side dish that supports a saucy entrée without stealing the spotlight. This recipe was featured as part of both our Easy Weeknight Dinner menu and our Supercharge with Superfoods photo gallery.
This is comfort food at its finest: a quick-cooking Bolognese sauce, made with sausage, tomatoes, aromatic vegetables, and a touch of light cream, served over a mound of earthy polenta. Of course, you could put the same sauce over fettuccine instead.
Tip from Amy Machnak, Recipe Editor: Use big pieces of firm fruit. While the pastry chef at Boulevard in San Francisco, I tried using the grill with different fruits. Early disasters: strawberries (they fell through or stuck to the grates) and cherries (hard to skewer). Some customers complained that my grilled fruit tasted like meat. My solution: choosing denser fruits like peaches, nectarines, and pineapples—the first two cut in half, the third thickly sliced. They were instant winners. Also, I cleaned the grill well to let the fruit flavor shine through. I'm glad I kept at it, because warm grilled fruit is perfect with ice cream in summertime, and it makes use of an already hot barbecue. Prep and Cook Time: 35 minutes. Notes: You will need 16 wooden skewers for this recipe (soak in water 30 minutes).
Tip: Place the pie plate on a baking sheet in case the filling bubbles over.
If you'd like to try a variation, see what ingredients to add: Basic Vanilla Dough Spice Cookie Dough Citrus Cookie Dough
"Mashed ripe banana adds sweetness and flavor to these chocolate chip cookies. I found I could reduce the usual amount of sugar and butter." --Cathy Brixen, Phoenix, Ariz.
Although barley isn't a commonly used grain, it's great for baby because of its mild flavor. In this recipe, barley provides a quick yet hearty base for vegetables, cheese, and rosemary, which can be served as a meatless main or side dish.
The parsley, thyme, and bay leaf bundle is classically referred to as a bouquet garni. When the stew is done, it's removed from the broth.
Sprinkle a buttery, brown sugar and pecan mixture over the top of the creamy potatoes in this sweet potato casserole that's sweet enough to be dessert.
Thanks to Laura C. Martin for sharing this recipe for Spring Carrot Teacakes with Maple Cream Cheese Frosting from her 2011 cookbook the Green Market Baking Book, published 2011 by Sterling Publishing. About this recipe - "A beautiful version of an old favorite, these carrot teacakes make a great little morsel to serve at a spring party-or just as an after-dinner delight for the family. The spelt flour offers a nutty, wholesome flavor without being heavy. These are great even without the Maple Cream Cheese Frosting (but even more delicious with it)! - GMB (Green Market Baking)"
This unusual cake from Susan Feniger, chef-owner of Street, pleasantly surprises with crispy meringue, rich hazelnuts, and lemon segments that pop in your mouth. It’s a baked Alaska minus the ice cream: a thin nut cake topped with meringue. Don’t panic if the meringue cracks—it’s supposed to, and we think it adds character. What to buy: A 10-inch round cake pan and parchment paper are both available at most cooking supply stores. Game plan: This is a fairly straightforward cake. If you haven’t segmented an orange or a lemon before, check out this video for quick instructions.
More bitter than sweet, this chocolate sauce is the perfect pairing for your next ice cream sundae. Game plan: To reheat the sauce, cover it and microwave for 1 minute. Remove from the microwave and stir until completely melted. This recipe was featured as part of our Super Bowl for a Crowd menu, our Chocolate Desserts photo gallery, and our Family-Friendly Party Done Right photo gallery.
Tailgate Tip: Be sure to pack a separate bag of ice for drinks.
Sauerkraut filling goes well with savory Polish nalesniki, also known as Polish blintzes or filled crepes. Once filled and rolled, they can be baked or pan fried, or dipped in beaten egg and bread crumbs and fried. These nalesniki are a good option for a vegetarian meal. Makes about 1 1/2 cups Nalesniki Sauerkraut Filling
This is a simple make-ahead recipe, ideal for summer entertaining. The longer the cheese refrigerates, the more flavor it absorbs from the herbs. You can leave it to marinate for up to two days. For optimal flavor, let the goat cheese stand at room temperature about 10 minutes before serving.
A fresh tropical fruit salsa is a welcome addition to peppery tuna steaks in this easy but stylish dish.
This clever sweet-and-savory brittle gets its unusual flavor from smoked almonds. The texture is light, crisp and almost honeycomb-like.
Notes: You can make the custards and pumpkin seed brittle up to 1 day ahead. Cover and chill custards; store brittle airtight at room temperature. Prep and Cook Time: about 1 1/4 hours, plus 1 1/2 hours to cool and chill.
Serve this light main-course salad with a hunk of crusty baguette and a glass of chilled riesling. Choose ripe, juicy peaches, and leave the peel on for more texture. Ricotta salata is a milky, mild, slightly salty cheese that's easy to crumble; you can substitute feta or goat cheese.
Thirteen-year-old Joe Kozal was impressed by a molten chocolate cake in a restaurant but thought he could do better. Instead of chocolate, Joe's cakes ooze melted marshmallow.
Often referred to as the Prophet Muhammad's favorite dish, this satisfying lamb and vegetable stew is served over thin, cracker-like bread called regag to soak up the rich juices (although we found store-bought, toasted roti to work just as well). To make the preparation easier, have your butcher cut the lamb into pieces. This recipe first appeared in SAVEUR Issue #140 along with Anissa Helou's story Breaking the Fast.
by Ciril Hitz. They're a bit labor-intensive to make, but trust us, the pay-off is well worth it!
This cherry-streusel coffee cake is a sweet addition to any breakfast or brunch menu. This recipe was first published in "Martha Stewart's Baking Handbook."
Delicious blonde brownies to give as a gift, with brown sugar, chocolate chips, and pecans or walnuts.
Whole-grain flours such as whole wheat and rye contain a small amount of fat which can quickly turn rancid. Store these flours in an airtight container in the refrigerator. Allow flour to warm to room temperature before using.
A little amaretto drizzled over the top makes this a sundae for grown-ups.