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Rachel Graville created this licoricey, Asian-inflected jerky after drinking a Manhattan Special soda, a fizzy, coffee-flavored drink created in 1895.
This regional Mexican favorite from the city of Puebla comes with a variety of fillings; our favorite is the breaded veal cutlet known as milanesa. This recipe first appeared in our April 2011 special Sandwich Issue with author Mauricio Velázquez de León's article South of the Border.
This smoothie of cucumber and blueberries is brimming with antioxidants. It makes a great start to any day for breakfast or a midmorning snack.
Loaded with chocolate hunks and peppermint candies, slathered in a decadent chocolate ganache, and decorated with classic Christmas candies, this cheesecake is a "must-make" for the holidays.
This spicy confection is topped with a rich cream cheese frosting. In place of a traditional lemon sauce, a dollop of Lemon Curd adds the finishing touch.
Traditionally gumbo starts with a roux—a mixture of flour and fat that's cooked slowly until browned. In this crawfish gumbo, named for a small town in Louisiana, you brown the flour in the oven. This technique provides a deep, nutty flavor without the fat.
This dessert is for those at the table who want just a little something sweet. Store truffles in an airtight container for up to five days.
A popular dessert at Chinese restaurants, mango pudding is more similar in texture to a pot de crème than a traditional egg custard. This recipe, passed down from my mother, is creamy, with bright mango flavor. Game plan: If you want to substitute fresh mangoes for frozen, 3 medium mangoes peeled and cut into large chunks will yield about one pound. This recipe was featured as part of our Chinese New Year Dishes for Valentine’s Day photo gallery.
Despite having being spoiled for choice when it comes to multicultural foods, Australians love their spaghetti Bolognese. Spag bol is a classic. It's pretty simple to prepare, it's budget-friendly, it freezes well and it's versatile. If you don't have any pasta handy, simply put the Bolognese sauce in some ramekins, top with mashed potato, bake and serve it up as shepherd's pie. This particular spaghetti Bolognese recipe takes two hours to cook - so put it on, enjoy a glass of wine and relax while the sauce simmers away.
Caramelize an onion on the grill and pile the slices atop steak for a slightly sweeter take on a summertime favorite.
Try these corn cakes as a summertime vegetarian main course, served with a salad--or make them smaller, for an appetizer.
This red lentils and rice recipe calls for a fragrant blend of seasonings and herbs. Garam masala is an Indian blend of dry-roasted, ground spices that includes up to a dozen different flavors ranging from cinnamon to fennel to black pepper; it can be found with other spices in many large supermarkets or speciality food shops.
To make the breakfast preparation even faster and easier, you can sauté the onion, red bell pepper, and garlic the night before.
Making monkey bread lets kids do what they do best -- play with their food -- while they create something yummy.
If you're keeping track of fat grams, this hefty sandwich provides about one-third of your day's needs. We suggest using a jarred canola-based mayonnaise if you would rather purchase the condiment.
Have your eggs whichever way you like them best: with red sauce, green sauce, or both (Christmas style). You can use white, yellow, or blue corn tortillas.
Paella, the classic grilled rice dish from Spain, is perfect for a barbecue because everything cooks together in one pan and absorbs the smoky flavor from the fire. The key to this dish is the crusty caramelized layer of rice, called socarrat, that forms on the bottom of the pan. While the combination of ingredients ranges from the traditional rabbit and snails to vegetables and seafood, this version, known as paella mixta, contains seafood, Spanish chorizo, and chicken. For more Spanish flair, sip on glasses of sangría while the paella’s on the grill. Special equipment: This dish is named after the two-handled pan it is cooked in. You will need a 15-inch paella pan because its wide surface area ensures that the rice cooks in a thin, even layer. What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked, ready-to-eat pork sausage. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage. Paella rice, sometimes labeled bomba or Valencia, is a white short-grain rice prized for its ability to stay firm when cooked. It can be found in gourmet grocery stores. If you can’t find... read more Paella, the classic grilled rice dish from Spain, is perfect for a barbecue because everything cooks together in one pan and absorbs the smoky flavor from the fire. The key to this dish is the crusty caramelized layer of rice, called socarrat, that forms on the bottom of the pan. While the combination of ingredients ranges from the traditional rabbit and snails to vegetables and seafood, this version, known as paella mixta, contains seafood, Spanish chorizo, and chicken. For more Spanish flair, sip on glasses of sangría while the paella’s on the grill. Special equipment: This dish is named after the two-handled pan it is cooked in. You will need a 15-inch paella pan because its wide surface area ensures that the rice cooks in a thin, even layer. What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked, ready-to-eat pork sausage. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage. Paella rice, sometimes labeled bomba or Valencia, is a white short-grain rice prized for its ability to stay firm when cooked. It can be found in gourmet grocery stores. If you can’t find paella rice, Arborio rice can be substituted, although the texture will be slightly softer when cooked.
Escarole, a variety of chicory, tastes less bitter than its cousins, frisée and endive. Apples are also abundant this time of year, so substitute your favorite red-skinned variety if you prefer a sweet-tart note.
We made this refreshing dessert with Moscato d'Asti, a sweet sparkling Italian wine, which nicely offsets the slightly bitter grapefruit. If you prefer, you may use a drier sparkling wine or Champagne for a slightly different but equally flavorful result.
Category Winner: Starters and Beverages, Cooking Light Ultimate Reader Recipe Contest. "I love the huge flavor packed into these tiny packages, especially when they're dipped in the peanut sauce. These are best served immediately, but they can be made in advance, refrigerated, and then served at room temperature." —Lindsay Weiss, Overland Park, KS
Chicken in coconut sauce is an easy and delicious Colombian dish. Onions and red peppers help to season the creamy sauce made with coconut milk. The coconut flavor is subtle - not overpowering or overly sweet. Chicken in coconut sauce is fairly quick to prepare, making it a good weeknight choice. It's out of this world when served with Colombian coconut rice.
Peas may thicken slightly and stick together after they're refrigerated. To loosen them, stir in a small amount of water, formula, or breast milk when reheating. This recipe goes with Fish Dinner with Veggies
Leave Santa a note to reheat this aromatic punch in the microwave.
This recipe, which appeared in Executive Editor Dana Bowen?s feature "The Wonders of Ham" (December 2009), comes from the Old Chickahominy House in Williamsburg, Virginia. Unlike most Southern biscuits, these are rolled thin to allow the flavor of the country ham to shine.
Combine fresh crabmeat with cream cheese, sour cream, and Cheddar cheese for a rich and creamy seafood dip.For a lighter version, use reduced-fat cream cheese and light sour cream.
Prep: 1 hr., Freeze: 1 hr.
This recipe for pork cutlets with wild mushroom ragout is from " Culinary Institute of America: Vegetables " (Lebhar-Friedman Books, 2007). Mushroom hunting is a national pastime in Eastern Europe and pork is the preferred meat, so this dish has real appeal. Many wild mushrooms are now cultivated so most of the mushrooms mentioned here are available year-round. Here's a larger photo of Pork Cutlets with Wild Mushroom Ragout.
One of our all-time favorite desserts, with just a hint of spices to pull out the complex, wine-rich flavor of the huckleberries—and also delicious made with blueberries.
Category finalist: Desserts "The inspiration for these sinfully rich-tasting cookies combines my obsession with shortbread, dulce de leche, and a restaurant cream cheese dessert." -Jennifer Brumfield, Bellingham, Wash.
For an elegant touch, serve Cognac with this dessert. It will complement the caramel flavors of the burnt-sugar topping.
We anticipate sweet summer fruit all year long, so as soon as it arrives we celebrate by baking up a few shortcakes, stuffing them with fruit goodness, and topping it all with freshly whipped cream. Long live summer! Game plan: The dough for the shortcakes is slightly dry and crumbly; resist the temptation to overmix it to get it to come together. Just pack the dough lightly until it forms a circle and gently shape it with a rolling pin.
"Prepare the salsa while the chicken marinates. Add steamed brown rice." —Lauren Katz, Ashburn, Virginia
This classic American dessert is most commonly made with blueberries, but we switched it up with plums and a pecan topping. Served with whipped cream, ice cream, or yogurt. Game plan: For the batter, have the eggs and butter at room temperature before starting. This recipe was featured as part of both our Cobbler, Slump, Pandowdy, Buckle story and our Picnic Recipes photo gallery.
Too often french fries are saturated with oil, flimsy, and tasteless. The sign of a good fry is when you bite through a crispy exterior to find a light and fluffy interior. This double-fry method will ensure successful french fries to serve with a burger, steak tartare, or steamed mussels. That is, if you can resist snacking on them first. Special equipment: You will need a deep-frying/candy thermometer for this recipe. This recipe was featured as part of our Burger Bonanza!
True, these are pure garlic cloves you're eating, but they've been mellowed by a dunk in boiling water and a salty pancetta wrap. Prep and Cook Time: 50 minutes. Notes: Boiling the garlic briefly makes it easier to peel—you don't have to smash the clove or cut into it to get the skin off.
Crunchy poppy seeds and bright citrus zest combine for tangy, fluffy muffins that are a treat any time of day.
This simple dish shines when you use the ripest tomatoes you can find.
A steaming fragrant mug of this cider is a welcome treat on a brisk fall afternoon. Garnish with a cinnamon stick or lemon slice, if desired.
Notes: As an alternative, omit the tomatoes and olives and mix about 3/4 cup rinsed and drained green seedless grapes with the tuna salad; garnish with more grapes and sprinkle with chopped salted almonds.
Although this recipe from New Castilla/Madrid region takes a little advanced preparation by soaking both the cod and the garbanzos for about 24 hours, this soup is worth it. It is full of flavor and like our American “chile,” it seems to get even better when eaten the following day! If you are planning a tapa party, it also works well served in small bowls as one of the main tapas of the evening. Be sure to serve some lighter vegetable dishes to compliment this hearty soup!