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Nom Nom Nom.
Prep: 10 min., Cook: 22 min. You can make the Caramelized Onion-Cranberry Compote a day ahead and store it in an airtight container in the fridge. Let stand at room temperature 30 minutes before serving.
Chill the filling before forming the empanaditas to help the dough stay tender. Rotate the baking sheets halfway through baking to ensure even browning. Serve with salsa verde.
This is one of our favorite catfish dishes ever. Keep the cooked fish warm in a low oven for up to 30 minutes.
With gin, bitters, and blue curaçao.
Rather than stirring the herbs into the soup, try setting out bowls of dill and tarragon--along with some crème fraîche or sour cream for dolloping--and let guests do the garnishing themselves.
Nutritious and colorful swiss chard fills this double-crusted savory pie, along with spicy chorizo sausage and cheese.
Penuche boldly proffers its characteristic butterscotch and maple overtones and its comforting fudgy texture. Get the packaging how-to for the Penuche Fudge.
By smoking salt, you can give food a smoky flavor without doing any actual smoking. It’s pure smoke in a jar. Game plan: This recipe makes 1/3 cup smoked sea salt, but you can smoke larger quantities. Just use a larger pan and make sure the salt sits in a thin layer in the pan. Special equipment: We recommend using a charcoal grill or a smoker for this recipe. You will also need long heatproof tongs, matches or a lighter, newspaper, 2 buckets of water (one to soak the wood chips and the other to refill the aluminum loaf pan), 2 oven mitts, 1 disposable aluminum 9-by-5-inch loaf pan, 1 disposable aluminum 8-inch square pan, and an oven thermometer. A chimney starter, which looks like a large beer stein, is handy for lighting charcoal. They can be purchased at hardware stores or online. Lump charcoal is preferred because the charred pieces of wood burn hotter and cleaner than briquettes, the uniform black pillows made from carbonized wood and a starchy binder. If you do buy briquettes, avoid the self-lighting ones, which are laden with chemicals. Buy pure, resin-free, bark-free wood chips. Choose your wood chips based on the origin of the ingredient you are smoking. For example, use cedar chips for Pacific salmon and hickory chips for Southern catfish. For this recipe, we recommend hickory chips, but any wood will do.... read more By smoking salt, you can give food a smoky flavor without doing any actual smoking. It’s pure smoke in a jar. Game plan: This recipe makes 1/3 cup smoked sea salt, but you can smoke larger quantities. Just use a larger pan and make sure the salt sits in a thin layer in the pan.
Prep and Cook Time: 20 minutes.
Enhance a white cake mix with buttermilk, butter and flavoring extracts for this basic white cupcake. Then add whatever frosting and topping you are in in the mood for. We went for Coconut Buttercream and flaked coconut for these stunning Coconut Cupcakes.
Prep: 10 min., Bake: 15 min.
Ice-cold shrimp top sizzling-hot fried green tomatoes in this easy at-home spin on the classic recipe created by New Orleans' Upperline Restaurant.
Baked apple sweetened with raisins, orange juice, and cinnamon is graced with a simple crumb topping. For a sweeter flavor, try Braeburn apples.
These delicious empanadas are filled with sautéed garlic spinach and a creamy cheese sauce. Make small empanandas for appetizers, or make larger ones for lunches on the go. You can use any kind of cheese in the sauce. I like a combination of cheddar, parmesan, and mozzarella.
To make more than 24 cupcakes, prepare the batter in two separate batches.
For ease, make the pork mixture for these tamales a day or two ahead. The recipe makes quite a few servings; serve with Spanish saffron-flavored rice for a fun evening with friends.
Some say this southern layer cake earned its name because each otherworldly bite makes you hum with delight. Another theory is that it's as sweet as the sugared water used to attract its hovering namesake.
Rhubarb adds fresh, tart flavor to compotes, crisps, and pies. Serve this dish warm with low-fat vanilla ice cream, vanilla yogurt, or low-fat whipped topping.
Spreading good cheer is easy -- greet guests with brandied eggnog.
In step 2, you'll get best results if you keep dough portions chilled and work on only one portion at a time.
Using fresh lemon juice instead of citrus-infused vodka keeps this cocktail fresh and light. This recipe was featured as part of our New Year’s Eve cocktails.
Instead of using Mexican chocolate in this recipe, we developed the same flavor profile using more common ingredients--semisweet chocolate and cinnamon. If you prefer to use Mexican chocolate, look for it with the hot drink mixes or on the Hispanic food aisle.
Prep: 35 min., Bake: 1 hr.
The mustard seeds will begin to pop in the pan as they toast. Make the salad two hours ahead so the flavors meld. The warm dressing won't wilt the hardy cabbage, but it will make the leaves crisp-tender as they marinate.
serves 6 1/3 cup olive oil 2 long sprigs fresh thyme 1 lemon 1 tablespoon red wine vinegar 1 small head of cauliflower 1 (15-ounce) can white beans, drained and rinsed (can substitute 1 1/2 cups cooked white beans) 1 fennel bulb Handful fresh chives Handful fresh parsley 1/2 cup crumbled feta cheese (about 3 ounces) Kosher salt Freshly ground black pepper Heat the olive oil in a small frying pan. Using your thumb and forefinger, pinch the thyme sprigs and then slide them through your fingers to remove just the thyme leaves. Cook in the hot olive oil just for a few moments, or until fragrant. Remove from heat and set aside. Zest the lemon and set aside the zest. Juice the lemon and whisk the juice and vinegar together. Chop or shred the cauliflower into bite-sized florets. Drain and rinse the beans. Chop and shave the fennel bulb using a mandoline or a chef's knife. Mince the chives and parsley. Combine cauliflower, beans, fennel, chives, parsley, and thyme oil in a large bowl and toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad to taste with kosher salt and black pepper.
“I love apple desserts,” says Chef Traci Des Jardins of San Francisco, “and the Apple Ice is easy and delicious.” Her classical training comes through in the frangipane paste, traditional in French tarts. What to buy: Frangipane is a pastry cream that has ground almonds, almond paste, or almond flour added. It can be found in gourmet grocery stores or specialty baking stores. If you are having a hard time finding frangipane, you can substitute almond paste. Look for pure almond paste in the baking aisle of most grocery stores. We prefer Odense brand.
A mix of four different flours gives these wheat-free pancakes a similar flavor and texture to traditional pancakes. Serve them with a berry compote instead of maple syrup for the perfect weekend breakfast treat. What to buy: Tapioca flour, also known as cassava flour, is made from the root of the cassava plant (a.k.a. yuca) and is often used as a thickening agent. Sorghum flour is made from the sorghum grain and has a texture similar to whole-wheat pastry flour. Oat flour is technically gluten-free but is often processed in facilities with gluten-containing grains, so make sure the label specifies gluten-free oat flour. Teff or tef flour is ground from tiny teff seeds, dissolves easily into baked goods, and acts as a binding agent. It has a mildly nutty flavor and is high in protein and carbohydrates. Xanthan gum is produced from corn sugar and is used as a thickener, stabilizer, and dough binder. You can find it in the baking aisle of natural foods stores. Guar gum is made from the seeds of the guar plant and is used in small amounts as a thickener and stabilizer. This recipe was featured as part of our... read more A mix of four different flours gives these wheat-free pancakes a similar flavor and texture to traditional pancakes. Serve them with a berry compote instead of maple syrup for the perfect weekend breakfast treat.
This dish can be eaten either cold as an antipasto or warm as a vegetable contorno. The great thing about it is that you can use any combination of greens, such as baby cabbage leaves, Swiss chard and even salad leaves like cos, gem or Romaine. You can easily buy a big bag of spinach, rocket and watercress and use some yellow celery leaves and other herbs like basil, parsley, sorrel and fennel tops to give you a good mixture. Most Italians have a vegetable garden, and no matter how big or small it is they always have greens and veggies to hand. This recipe sees the more robust leaves blanched first, then wilted down in a pan with the salad leaves, herbs and garlic until soft and tender.
Tortilla Española (its relation to Mexican tortillas comes solely from it round shape) is among the most popular dishes in Spain. Although its ingredients couldn't be more basic--potatoes, eggs, onions, and oil--they're combined and cooked in a way that makes this dish irresistible and versatile. The potatoes are normally fried, but we've roasted them with excellent results. Unlike American omelets, this one's best made several hours ahead then served at room temperature.
Lasagne is always best when made with fresh sheets of pasta, and these are now available in all good supermarkets. I haven?t used a béchamel sauce because it takes too long ? I?ve used a crème fraîche mixture that does a great job. A mixture of beef and pork is really tasty ? it?s just a brilliant sauce which can also be used for making spaghetti bolognese, stuffing cannelloni, mixing with sautéed mushrooms and pappardelle. It will keep for a couple of days in the fridge.
Prepare to abandon all restraint when you try one of these cookies, made with melted chocolate and chocolate chips in the batter and layered with a chocolate ganache filling.
Use a box grater to shred the ginger after you've peeled away the brown outer layer. Jasmine rice has a pleasant aroma that underscores the other Asian ingredients, but any long-grain white rice will work to help keep the meatballs moist and add a bit of texture. Chopped bok choy can substitute for whole baby bok choy.
Parmesan cheese adds a nutty, salty flavor. Garnish the dish with a thyme sprig, if you like.
Avgolemono (ahv-goh-LEH-moh-noh) is a tangy Greek soup that combines chicken broth, eggs, and lemon juice. Traditional versions include rice; our interpretation uses orzo. Total time: 35 minutes.
Substitute fresh berries for frozen when making this year-round treat in the summer. This sauce also pairs well with biscuits or as a stand-in for syrup on pancakes.
We used red grapes, but green grapes can be substituted or used in addition. Make sure to use seedless grapes.
This recipe is a case of opposites attracting: The savory rye bread and sausages meet up with the sweet pears and chestnuts, and sparks fly.
A touch of leafy dill gives a fresh spin to classic cocktail sauce.
This is one of the dishes I cook for my kids, but to be honest, it?s so good that me and Jools always eat it too! Mini pasta shells are actually meant to be added to soups, but they?re quick and easy to cook, which makes them a good thing to serve with pasta sauces. All in all this should take you no more than five and a half minutes to cook. However, if you decide to go for a bigger type of pasta, remember that it will need more time to cook than these mini shells.