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Nom Nom Nom.
Imagine yourself bathed in Springtime sun, people-watching, a glass of crisp white wine in hand, at a chic little bistro in the Marais in Paris. When your lunch appears, there's a simple, vegetable pie accompanied by a small green salad and baguette. Want to make this pie at home with minimal effort and maximal rewards?
Try a bowl for viewing ¡Three Amigos!
Prep: 20 min., Stand: 20 min., Rise: 45 min., Bake: 20 min., Cool: 5 min. We love this fun, pizza-like flatbread, submitted by reader Angie Nelson of Ledbetter, Kentucky.
Notes: If you can't find pitted olives, you can use those with pits (warn guests to bite with care) or you can cut the olives from their pits (keep the pieces as large as possible).
and I still stand by it. There isn't a soul on earth who has tasted it and hasn't promptly fallen in love. But with so many cherries in the Bay Area markets right now, it was time to think Beyond the Tart. Roasted cherries sounded intriguing, so I gave them a try over the weekend. I am pleased to report that I now can stand by two cherry recipes! Read on for the recipe.
Diced green chiles can be substituted for roasted green chiles.
The yogurt-based marinade would also work well with cubed beef sirloin steak.
Tuna pairs beautifully with this sweet, salty, and spicy Asian vinaigrette.
Prep: 15 min., Grill: 36 min., Stand: 15 min.
Created by reader Kris Schenck, this sandwich combo was a runner-up in one of our weeknight challenges. Hanger steak has all the flavor of skirt steak, but it's more tender, which makes it better for sandwiches.
Once you try this classic French Onion Soup recipes, you'll never try another. It culminates in a rich-tasting soup with melt-in-your-mouth onions.
This recipe is very loosely based on a Philippine -style adobo. Mounting with a bit of butter (optional) adds a round creaminess to the tantalizingly salty and tangy elements imbued by the soy sauce, vinegar and chile.
This Czechoslovakian braised cabbage recipe - dusene zeli - is easy to prepare, but it takes about 1 hour to braise properly. Still, the ingredients are few and simple and the dish makes a great accompaniment to many meat offerings. This recipe is a good candidate for a slow cooker. SHORTCUT: Use pre-shredded cabbage. View this larger image of Czechoslovakian Braised Cabbage Makes 6 servings of Czechoslovakian Braised Cabbage
Carrot and corn are welcome additions to this Southern favorite. Prep: 14 minutes, Cook: 5 hours, Other: 10 minutes Slow-Cooker Size: 4-quart
Decorate these sour cream cut-out cookies with icing, colored sugar, or ground spices. Scroll down to see more Christmas cookie recipes.
Shell steak is sometimes called New York strip steak.
A combo of cornflakes and French fried onions adds an irresistible crunch.
Alfajores are soft, delicate cookies from South America made, surprisingly, with cornstarch. The cornstarch gives the dough a smooth, satiny texture that makes it a dream to work with and produces a tender, crumbly cookie. Creamy Dulce de Leche holds the cookies together. If you’re feeling ambitious, you can take these to the next level by rolling the edges of the finished cookies in flaked coconut or covering them in chocolate. Special equipment: A plain or fluted 2-inch round cutter is needed to portion out the dough. This recipe was featured as part of our Argentine Grilling menu.
This recipe can be used as the basis for any crepe creation. The buckwheat variation has a slightly heartier texture and a more robust flavor. It's best paired with savory fillings. See our Basic Crepe How-To for more photos.
The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'll end up with soggy tortillas. Serve the quesadillas with spicy salsa.
Prep: 5 min., Cool: 10 min. We tried this recipe with several buttery toffee popcorn brands with mixed results. To get the same results as our Test Kitchens, buy the one suggested at the end of the recipe. Heating the purchased mix in the microwave allows the pepper to stick.
Sweet corn is a favorite ice cream flavor in Mexico, where the kernels are usually stirred in whole. We've grated them to extract their sweet, milky liquid and used the kernels and liquid as part of the custard base. Prep and Cook Time: 40 minutes, plus chilling and freezing time.
Pioneers in Missouri and Kansas used sweet potato plants to help break up the prairie soil in their gardens. This recipe uses the same tuber to break up the monotony of ho-hum pancakes. With a boost of color and vitamins A and C from sweet potatoes, these waffles are delicious any time of year. Topped with a dollop of fluffy orange butter, the waffles don’t really need syrup. But go ahead if you must. This batter also makes delicious pancakes. Recipe from Heartland by Judith Fertig/Andrews McMeel Publishing, 2011.
This easy Cheddar cheese and rice casserole is made with a basic white sauce with onion and Cheddar cheese, baked with rice and a bread crumb topping. Serve this flavorful baked rice dish with just about any meat, fish, or poultry.
It doesn’t have the romance of gelato or the homey familiarity of old-fashioned ice cream, and quite often when you order it the server misunderstands and brings coffee. Yet kulfi, or Indian ice cream, has its own charms, including a slightly chewy texture and a sweet, creamy taste. We found an Indian-style recipe that can be assembled in less than five minutes. For a more traditional style, substitute ground toasted saffron threads and rose water for pistachios. You can add mango or passion-fruit pulp. -Ya-Roo Yang
Notes: Have dough and fire ready at the same time. Roll out breads first, then heat grill. (For an easier version, use 1 pound thawed frozen bread dough; knead in 1 1/2 tablespoons olive oil and the onion, then proceed from step 3.)
Serves 4. Chinese broccoli has a unique bittersweet flavor that goes well with oyster sauce. If you can't find it, feel free to substitute regular broccoli, or other Chinese greens such as bok choy or Chinese flowering cabbage.
For the best flavor, use a sugar pumpkin to make a homemade Pumpkin Puree. This variety of pumpkin, also known as "New England Pie" and "Sugar Pie" weighs from five to eight pounds and is known for its sweet, fine-grained flesh.
If you’re looking for a grilled fish that takes just a few minutes to make, looks spectacularly original on the grill, and explodes with herb, smoke, and fire flavors, this barramundi rocks. From Australia ’s Northwest Territories.
This easy shrimp fried rice is restaurant-quality (or better!). Fresh or frozen shrimp are quickly stir-fried with garlic and onions. Add the cooked rice, a couple of eggs, frozen peas, plus my own special Thai sauce, and you have a fried rice recipe that is sure to please everyone, even your kids. A great way to use leftover rice - and leftover roasted chicken can also be added if you have some taking up space in the refrigerator. Add chilli if you like it spicy. Yum!
These caramelized apples are meant to be slightly sweet, not overpowering and sugary, so they’re versatile in nature. Spicy-tart and thoroughly warming, these apples are a fabulous addition to crepes or homemade ice cream. They’re equally at home as an unexpected garnish for mildly spicy grilled chicken or a tropical menu from Martinique. Cook’s note: For a delicious “cheater” dessert, fill a store-bought tart shell with these apples. With the homemade goodness of the apples and apple cider reduction sauce, nobody will guess your secret!
Strictly speaking, a cocktail is not meant to be an appetite enhancer. Most apéritifs, however, are sipped and savored before dinner to stimulate the appetite.
A Bloody Mary with a side of beef bouillon.
The warm plums and syrupy sauce are best served immediately. This is also good with fresh peaches.
Making your own mustard is easy and allows you to customize the flavor. This version is a honey and beer mustard that’s sweet but has a big kick of heat. Try it with our Soft Pretzel Rolls or atop your next grilled cheese. What to buy: We used Colman’s mustard powder for this recipe. It can be found at most grocery stores. Game plan: This mustard is usable after 24 hours, but it mellows the longer it sits. We like it best after 5 to 7 days. It will last up to a month in the refrigerator. This recipe was featured as part of our Oktoberfest Food photo gallery.
If you have never made your own tomato sauce, this is a great starter recipe. But even if you’re a pro, this sauce is a great base on which to riff. Game plan: If you’ve canned your own tomatoes, they can be used here. Just put the tomatoes and juices in a food processor and pulse until they are evenly broken up and incorporated, then proceed with the recipe below. If you can, make this sauce up to 24 hours in advance (keep it covered in the refrigerator and rewarm as needed), because the flavors improve with time. This recipe was featured as part of our Supercharge with Superfoods photo gallery.
Prep: 20 minutes; Cook: 58 minutes; Total Time: 1 hour and 18 minutes.
Rosemary sprigs and garlic cloves scent rather than overwhelm the rib roast, which is otherwise seasoned only with salt and pepper.
These chocolate soufflés are an uber-decadent dessert and the perfect finishing touch to dinner parties or a quiet romantic dinner.
This all-American chili recipe is perfect for an outdoor cookout but can also be made on the stove for a comfort classic on a cold day.
Look for oyster sauce—a concentrated sauce made of oysters, brine, and soy sauce—in the Asian foods section of the supermarket. Substitute sweet basil if Thai basil is not available.
Ceviche, a popular dish originally from Latin America, is made by "cooking" (actually, firming) small pieces of seafood with the acid in citrus juice, most often lime. Be sure to use only very fresh seafood.
To be honest, I think this has got to be one of my favourite meals, but at the same time none of my friends would even think about having poached chicken for dinner. It sounds boring, doesn't seem like much fun and it might even sound a bit healthy (which it is!). But do you know what, this is one of the most truly brilliant meals. People I've fed it to have been gobsmacked and I'm sure you will be too. So please, trust me, I won't stitch you up. Have a go!
Ring in the holiday season with these sparkly and easy-to-make sugar cookies.
Like American split pea soup, Polish split pea soup or zupa grochowka makes use of a leftover ham bone. This version differs slightly in that it's left chunky and potatoes, bacon and carrots are added. Since ham is omnipresent on Polish tables, especially for major holidays, this soup is very common. If you can't make the soup right away, freeze the bone for when the spirit moves you. Serve with Polish rye bread and butter. Makes 6 servings