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Nom Nom Nom.
A basic "Big Apple" pizza dough recipe. This pizza dough is built for that signature thin-crust, "fold-able" slice New York is famous for. Yields: 1 large or 2 small pizzas
This tropical, spicy margarita was created at Public in New York City, but it’s a fitting way to beat the heat any time the mercury’s rising. What to buy: Guava nectar is available in health food stores and Latin groceries. You can also get it online. Game plan: The “Red Chile” in this drink’s name comes from homemade Chile-Infused Tequila. Be sure you make it a couple of days in advance to get that spicy kick this cocktail deserves. This recipe was featured as part of our Cinco de Mayo cocktail menu.
Barbara Lynch simmers baby artichokes in an aromatic white wine broth, then stuffs them with a juicy crab salad for a light starter that honors her husband Charlie's family tradition: "His mother made artichokes for every festive occasion. She's no longer around, so I always try to make one dish with artichokes in it for him."
Bibimbop is a popular Korean one-dish lunch of piping hot rice, an assortment of vegetables, often a small bit of meat, and always an egg on top. Koreans like this spicy, so they usually add at least 2 tablespoons chile paste per serving after cooking. It's customary to stir everything together before eating; omit that step to taste each element independently.
Prep: 10 min., Rise: 4 hr., Bake: 15 min.
Notes: Horchata is a traditional Latin beverage made from rice softened in water, with cinnamon and sugar. To finely grind the soaked rice, use a blender with sharp blades; it may take several minutes to blend each batch until smooth. You can prepare the drink through step 2 up to 1 day ahead; cover and chill.
Anchovies and raisins, a popular eastern Mediterranean pairing, bring a salty sweetness to this calcium-rich pizza. Use any combination of cool-weather greens you like--collard greens, kale, or mustard greens.
A delicious combination of tastes and textures, this first course soup combines smoky chile heat, crisp sweet corn, and silky-rich avocado.
Frozen satsuma sections serve both to decorate the glass and keep the drink chilled.
Sriracha, a Thai hot sauce, adds a spicy kick to this noodle salad. Use less or omit it, if you prefer. If you can't find fish sauce, substitute low-sodium soy sauce.
The mayonnaise-based sauce in this hearty vegetable and cheese sandwich from Pasquale Hermanos, chef Gastón Acurio's chain of sandwich shops based in Lima, Peru, is flavored with ground fresh rocoto, a spicy South American chile. This recipe first appeared in our April 2011 special Sandwich Issue with the article Chef's Special.
Layers of phyllo dough form the base of this buttery, nut-filled treat from "The Martha Stewart Show" chef Thomas Joseph.
Prep: 10 min., Cook: 10 min.
This recipe goes with Fresh Apple Cake
Store-bought “prepared” yellow mustard is a staple in most households, but with just a little planning, you can make your own mustard using ingredients that you probably already have on hand. This spicy version is great for dipping soft pretzels into or smearing on a grilled cheeseburger. Game plan: Allyl isothiocyanate, the oil in mustard seeds that gives pungency and heat, tends to dissipate over time, so the longer the mustard sits in the refrigerator, the less spicy it will become. This recipe was featured as part of our Make Your Own Mustard project.
Kids of all ages will indulge in our sweet little butter cookies filled with chocolate ganache. Thankfully this recipe makes a big batch.
This stir-fry calls for succulent pork tenderloin, shiitake, bok choy and chewy noodles—either Japanese curly noodles (available in the international aisle of supermarkets) or instant ramen.
Category Finalist, Sides and Salads. "My husband doesn't like mayonnaise, so I created a potato salad with a vinaigrette. I experimented and realized how little oil I need. Add the dressing while the potatoes are still hot. It really helps the vinegar permeate the potatoes." —Elsie Gonto, Savannah, Georgia
Making Peach Fritters, a sweet fried dough, is a perfect way to use-up the rest of those summer peaches.
Notes: Donna Knopf, owner of Vegetas (888/966-9660) in Tempe, Arizona, blends soybeans with mint for a delicious and healthful topper for toasts. The soybean-mint spread can be made through step 3 up to 1 day ahead; cool, cover, and chill. You can assemble crostini up to 1 hour before serving; let stand at room temperature.
Time: 30 minutes.
Salsa verde is a pungent Italian sauce made with capers, parsley, and anchovies. It stands up nicely to the meaty tuna steaks, while serving as a perfect foil for the mild avocado.
Dress up your favorite storebought mayonnaise with fresh parsley, chives, basil, dill, and oregano for a delicious herb mayonnaise spread.
Succulent little cherry tomatoes know no season, so you can enjoy this fresh-tasting no-cook pasta sauce any time of year. Marinate the tomatoes for at least the time it takes to boil the water and cook the fettuccine; the longer you let them sit, the better the sauce will be.
This is my sister-in-law's recipe for Moroccan Biscuits à la Confiture, a jam-filled sugar cookie. The cookies are traditionally cut into petite rounds or shapes – the ones in the photo are only about 1 1/2 inches (4 cm) in diameter – but you can make them larger if you prefer. Although strawberry and apricot jam are most popular in Morocco, any flavor can be used. Allow an hour for the dough to chill.
Whip up this 30-minute chicken curry recipe and enjoy Indian cuisine in the comfort of your own home.
This recipe features the Portuguese-inspired combination of sausage, kale, and clams. Use sweet turkey Italian sausage if you prefer less spice.
These yummy fish cakes are a cross between traditional Thai fish cakes and the breaded variety we've all come to know and love. Since I enjoy both types, here I've created a fish cake recipe that's closer to what you might find at one of our North American restaurants (for authentic Thai fish cakes, see my link below). The cakes are crusted on the outside with a crispy coating, while the inside is moist and as delicious as you can imagine (very similar to crab cakes)! Great to serve company, or to make as a special meal any night of the week. ENJOY!
Grilling the vegetables deepens their flavors, which makes for a delicious vegetarian entrée. To speed preparation, use no-boil lasagna noodles; the baking time remains the same.
This Hungarian recipe for sour cherry soup goes by many names -- meggy leves, cseresznye leves, meggykeszoce, cibere -- and its sweetness varies with the cook. It's typically served cold in the summer when cherries are plentiful. This soup is traditionally made with tart dark-red Morello cherries, but any tart pie cherry, like fire-engine-red Montmorency cherries, will work in a pinch, as long as they are fresh or at the very least frozen (don't use canned). Never use a sweet Bing cherry. Some recipes call for cinnamon and cloves, and the cherries are left unpitted! Makes 6 servings of Hungarian Sour Cherry Soup
This recipe for grilled bread should be paired with April Bloomfield's Smoked-Trout Pate.
Fresh hams, or whole uncured pork legs or half legs, need to be special ordered from your butcher, but they are great for large parties and guarantee delicious leftovers. Linda Japngie, who creates imaginative Latin American cuisine as chef at New York City's Ixta, slow-roasts them to crispy perfection.
The beauty of this heirloom tomato tartine recipe is its simplicity. Heirloom tomatoes are famous for their amazing garden-fresh flavor and aroma. To cover up those sought-after qualities with anything more than salt and pepper would be a waste of delicious fruit. Just layer the fresh, sliced tomatoes on hearty French country bread for a fantastic unfussy dinner.
Harold Dieterle's cool and fruity crab salad is garnished with lacy fried eggs. He learned to prepare eggs this way by watching street cooks in Thailand.
Reminiscent of a childhood favorite, these ice cream sandwiches take on an adult air when made with chewy ginger cookies and butter-pecan ice cream. But beware, they still melt as quickly as ever.
Russell Ito combined leftover roast chicken with a few basic ingredients and came up with an easily assembled chicken and white bean stew. If you don't have leftover cooked chicken, buy roast chicken at a supermarket or deli.
Homemade ricotta cheese is completely delicious and unbelievably easy to prepare—all it takes is milk, lemon juice and a little heat. Chef Paul Kahan spreads it on crostini, then adds a few slices of pretty red radish and a sprinkling of pepper.
These rolls are good for busy mornings--let them stand 30 minutes, then bake 20 minutes. Make in disposable foil pans for easy gift-giving, and present the glaze in a small jar or zip-top plastic bag with these instructions: Microwave at HIGH 15 to 30 seconds, stir or knead until smooth, and drizzle over warm rolls.
Leeks are the national emblem of Wales and a great dish of leeks to celebrate St David's Day is a Chicken, Leek, Prune and Caerphilly Cheese Pie.This pie recipe brings together the leek and delicious Welsh Caerphilly cheese with the addition of prunes for sweetness. The recipe is a great dish for St David's Day on March 1st, but why save it for one day, it is perfect any time of the year.
Combine two Indian classics - tandoori chicken and naan - in a flavorful sandwich topped with mint, cilantro, onion, tomatoes, and feta cheese. Look for the naan bread in Indian markets or in the bakery section of the grocery store.
Traditionally Caesar Salad was made tableside by dressing romaine leaves with the whole egg, cheese, and garlic all at once. We’ve made the process a little bit easier, and a lot less dramatic, by combining the dressing ingredients first, allowing you to have the salad-topper on hand any time you please. Game plan: This recipe calls for raw eggs. While it’s perfectly safe for healthy adults to consume raw eggs, the elderly, pregnant women, or anyone with a delicate immune system should not.
During the late 1990s, it was impossible to enter a bar and not hear a few ladies (and occasionally some dudes) declare, “I’ll have a Cosmo!” Nowadays, the drink carries a shroud of shame—it’s pink and passé after all—but it’s still a tasty cocktail that packs a punch. This recipe was featured as part of our New Year’s Eve cocktails roundup.
If chocolate chip cookies are your favorite cookies, consider these the favorite of the favorites. They're like the Prom Queen of chocolate chip cookies.