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Nom Nom Nom.
A frosty dessert is never this easy. Let guests pick their favorite fruit-flavored drink and let the fizzy, colorful drinks flow.
South meets North in this sandwich of pulled pork shoulder and baked beans. No longer separate dishes, the two cook together in one pot until the beans are syrupy and tender and the meat is falling off the bone. Quick-pickled red onion and jalapeno slices, vinegar-tart and hot, parry the richness and sweetness of the combo, which is spooned onto a soft potato bun and topped with ribbons of crisp shredded cabbage.This is a great meal for a crowd. It yields succulent, falling-off-the-bone meat and creamy beans, and doesn't take a lot of work. The onion-and-jalapeno condiment requires just a quick pickling as the pork and beans cook.
The glaze gives a dark sheen to the turkey and lends a rich, caramelized flavor to the chunky gravy. Roasting the turkey on vegetables instead of a rack keeps it moist and adds fragrance to the pan drippings, which are the base of the gravy. For a pretty presentation, garnish the platter with a variety of herbs.
For a spicy jalapeño version, add 1 1/2 teaspoons jalapeño chile sauce to the shaker.
Light coconut milk works well in this fish stew, and prepared Thai red curry paste, found in most supermarkets, makes it a snap to put together.
This salad contains sweet, spicy, nutty, and salty notes. Walnut oil adds the depth; you can substitute extravirgin olive oil--albeit with milder results.
First I?m going to show you an easy recipe for making pesto and then I?ll give you some ideas on how best to use it, instead of just having it with pasta all the time. When it comes to making pesto, you can invest in a good processor if you like, but you can also make it using a pestle and mortar. If you have a blunt blade from your processor then don?t chuck it, but keep it specially for making pesto or marinades where you need to bruise out the flavor, instead of chopping. You may think it?s nice to toast the pine nuts until they?re colored, to give them a nutty taste, but the really good pestos I?ve tasted in Italy just have them very lightly toasted, to give a creaminess rather than a nuttiness. Pesto is normally made with green basil, but purple basil looks good if you can get hold of some. Another way, slightly more American, uses arugula instead of basil ? it?s fragrant and interesting with roasted meats, but I prefer this classic pesto recipe.
Ghoriba is a term which refers to a number of Moroccan cookies that are shaped by hand. This recipe is for a classic Moroccan almond ghoriba, or chewy almond macaroon. The instructions call for passing the blanched almonds through a meat grinder to achieve a moist almond paste. If you don't have a grinder, process the almonds as finely as possible with a food processor. Also try Almond Ghoribas with Sliced Almonds.
Prep: 15 min., Cook: 15 min., Bake: 35 min., Stand: 5 min.
Deeply browned skin, smoky bacon, fresh herbs, and a liberal splash of rosé make this juicy chicken from Jonathan Waxman, chef-owner of Barbuto, fancy enough for guests but easy enough for a weeknight dinner. (Watch him make a version of it in is My Go-To Dish video for CHOW
This is a cracker of a dish to cook at home. It will really get your taste buds going as it fills the house with the most fantastic smells.
This spicy blend of ketchup and mustard pairs well with smoked meats. This recipe first appeared in our June/July 2011 BBQ issue.
Vietnamese and Thai coffees are both made by combining strong brewed coffee with sweet condensed milk. Thai grocery stores sell a ground-coffee mix that contains herbs and chicory. You can brew it as an everyday coffee, with or without the sweetened condensed milk (but that particular type of coffee is delicious sweetened). If you cannot find it, try making this Southeast Asian coffee using espresso. The results will still be delicious. The coffee can be served hot, at room temperature, chilled, or on ice.
Green tomatoes are simply unripe red tomatoes -- hence their lower sugar content and slightly sour taste. Charring makes them softer and easier to peel. To grill the shrimp use 8-inch wooden skewers, which you'll find in some supermarkets and kitchenware stores.
A farinata is a thick porridge, usually made with vegetables, broth, and finely ground corn meal. This is an old Tuscan recipe, and a fine example of frugal Italian country cooking. It supposedly will serve 6-8 as a one-course meal with a tossed salad, though in my experience this estimate is optimistic: expect people to demand seconds. You'll need:
There's just nothing like the aroma of muffins coming out of the oven first thing in the morning. I just know you'll enjoy this muffin recipe. Want to make these muffins extra special? Serve them with Orange-Cream Cheese Butter.
Crunchy croquettes, a great way to use up leftover mashed potatoes, flatter any meal.
Time: 1 hour.
Loosely based on the French 75, a classic cocktail of gin, Champagne, lemon juice, and sugar, this welcoming beverage uses lemonade concentrate as a shortcut. Be sure to allow the concentrate to thaw ahead of time. You'll use almost a whole bottle of Champagne; the rest goes into the dessert. If time allows, you can use a quick simple syrup with lemon juice: Combine 3 tablespoons each of sugar, lemon juice, and water; microwave for 1 minute, and cool.
It's festive to have your own individual strata, but if you prefer, you can also make this cheesy egg dish in a 9 1/2-inch deep-dish pie plate or 6-cup casserole. Just mix it up the night before and pop it in the oven while everyone is opening gifts
Slow cookers don't brown food, so here we broil the ribs for extra flavor before adding them to the pot. Serve with cornbread and a simple green salad with creamy Italian or ranch dressing.
This recipe for pampushki is common in Russia, Ukraine and other parts. Some fry their pampushki, others poach them in stock. Eastern Europeans love to hide food in other foods as is evident here. The basic premise of these dumplings is a potato ball stuffed with something, usually cheese. The rest is up to the imagination of the cook. If frying, bread them, otherwise they'll fall apart in the hot oil. I like to use feta cheese with dill in mine although farmers cheese and chives are more traditional. Enjoy these as a main course, side dish, appetizer or snack. View this larger image. Makes 12 Pampushki
Prep: 10 min., Bake: 30 min.
A Dutch baby is a puffy, baked pancake. A preheated cast-iron skillet enables the batter to start cooking immediately and causes it to puff. Cook the bananas while the Dutch baby is in the oven, so they'll be done at the same time.
A Black Russian is an unlikely but thoroughly satisfying blend of vodka and Kahlúa coffee liqueur. This cocktail was created by the barman Gustave Tops, who worked at the Hotel Metropole in Brussels around 1950. He used to make this cocktail for the American ambassador Pearl Mesta, and he probably had no idea that the Black Russian would become a perennial favorite. It goes without saying that any cocktail with “Russian” in its name has vodka as a primary component. If there is one drink that practically every bartender in the world knows, it is the Black Russian. Short of pouring equal shots of vodka and Kahlúa and drinking them, the Black Russian is one of the easiest drinks to mix at home. White and Black Russians are among the few drinks that benefit from the ice melting in them, so serve either in a nice, hefty old-fashioned glass.
Serve roast beef with all the trimmings for an easy meal rich in flavor. The centerpiece rib roast is presented with potatoes that are ridged with a fork so they can soak up ample pan juices. The potatoes can be boiled, tossed with oil, and refrigerated until needed.
Harissa, the basic seasoning paste of Tunisia, is served with kebabs and couscous, and appears on the table in a small dish. It is also delicious on crusty bread spread with hummus. It is to be used sparingly as a condiment. Harissa is sold ready-made in tubes or small cans; the best comes from Tunisia.
This easy pea soup recipe evokes the flavors of the farmer's market, but is as easy as a trip to your grocer's freezer section. Made in less than twenty minutes, this savory French pea soup can be served hot or chilled, with sliced baguettes, for a distinctive soup course or light meal.
A traditional muffuletta (or muffaletta) is usually piled with capicola, salami, and mortadella, but arguably the most important ingredient is the olive salad. Packed with tons of briny olive salad, our vegetarian version of the sandwich is short on meat but not on flavor. Game plan: The olive salad can be made up to 4 hours in advance and refrigerated in a covered container.
Often used as a cold remedy, a hot toddy is at once delicious and invigorating. This take on the classic receives a boost of flavor from honey liqueur and apple brandy, for a toddy that’s sure to leave everyone warm and a bit toasty. What to buy: Bärenjäger Honey Liqueur is a German classic. A unique blend of highland honey and fine spirits, it can be found at a well-stocked liquor store or online. If you can’t find it, high-quality clover honey can be substituted. A general apple brandy can also be used in place of the Calvados, but we prefer the full-bodied flavor of Bärenjäger and Calvados. This recipe was featured as part of our Winter Cabin Fever story.
Chocolate with cocoa nibs adds an ingenious twist to the classic chocolate chip cookie.
Try one of our ball cookie variations: Chocolate-Dipped Ball Cookies Peppermint Ball Cookies
This quick-cured fish tastes like a milder version of pickled herring.
Thin linguini with sheep's cheese and black pepper makes a simple, flavorful weeknight meal. The recipe comes from chef Mario Batali.
Add steamed brown rice and simply cooked greens for a healthy supper. Prep and Cook Time: 25 minutes. Notes: Aluminum foil may be used in place of parchment, but parchment creates an elegant presentation and can even puff up while cooking. Thin fillets like sole cook in 15 minutes. For thicker cuts, add 5 minutes for every 1/2 in. of thickness over 3/4 in.
This hearty fried vegetable hash, a perfect use for leftovers, includes roasted Brussels sprouts, carrots, and parsnips. This recipe first appeared in our October 2011 issue along with Beth Kracklauer's story, "Butchers' Banquet".
Pair these spuds with a green salad. We tested this recipe with hot-smoked salmon fillets, but the canned variety will work fine.
make ahead Place these moist little brownie bites in candy cups for gift giving. Prep: 50 min.; Other: 30 min.
Authentic grenadine syrup is made from pomegranate juice sweetened with sugar and flavored with a few drops of lemon juice and orange-flower water (as opposed to corn syrup and red dye). Once you taste the real deal in, say, a Mary Pickford, you’ll never go back to the Shirley Temple cocktail mixer of your youth. This recipe was featured as part of our DIY
You won't need encouragement to eat your veggies when you serve this hearty, nutty dip with a variety of crisp vegetables such as jicama, bell pepper strips, steamed sugar snap peas, and carrot sticks.