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Nom Nom Nom.
These quick sandwiches get a boost from store-bought barbecue sauce. We used a spicy sauce, but use regular if you prefer.
All-purpose potatoes, like Yukon gold, work well in this recipe, but your favorite variety can be substituted.
Notes: If desired, omit lemon peel.
This recipe for Drago's charbroiled oysters was developed by Tommy Cvitanovich who owns Drago's Seafood Restaurant with his parents, Drago and Klara Cvitanovich. Oyster farming is dominated by Croatians who brought their fishing skills and hard work ethic to Louisiana in the 1800s. Tommy Cvitanovich developed the recipe 20 years ago in response to the raw oyster scare. Since oyster stock is the best liquid to cook seafood in, he says, he knew charbroiling oysters would produce a good result, especially since it was a take-off on his already popular grilled red fish. Makes 18 Drago's Charbroiled Oysters
These fairy cakes are made using a simple sponge recipe, but then you can take them in so many different directions by making a variety of icings and toppings ? far too many to mention here! So I?m going to give you one of my favourites. See what you think then have a go at making up some of your own toppings.
You can serve this stuffing with a side of mashed potatoes and Brussels sprouts.
Turrón, almond nougat candy is the most popular and traditional Christmas sweet in Spain. This Turrón ice cream recipe uses both the two traditional soft and hard varieties of turrón to create a spectacular summer dessert that is truly simple to make. It is also a great way to use turrón left from Christmas!
The flaky texture of these clusters reminds us of Butterfinger candy bars. Prep and Cook Time: 20 minutes, plus about 1 1/4 hours to chill.
On a cold, blustery day, nothing warms you to the core like a nice hot cup of mulled cider. Black pepper adds an unexpected kick to this version. Game plan: If you prefer, you may remove the steeping ingredients before serving by pouring the cider through a fine mesh strainer.
Everyone knows corned beef and cabbage is the traditional St. Patrick's Day meal, but why only enjoy this easy corned beef recipe once a year! Great for feeding a large group, and only requires one pot. The leftover corned beef, served cold on dark bread with mustard, makes one of the world's great sandwiches. Makes 6-10 Portions of Corned Beef and Cabbage
Catfish often gets a bad rap in the delicacy department, but Southerners have figured out a way to make it shine. Simply soak the mild fillets in buttermilk to create a moist coating and add additional flavor. Next, dredge them in a cornbread mix seasoned with garlic powder, herbs, salt, and pepper, then fry until golden brown and crispy. You'll have a nicely seasoned crust on the outside and a delicious, flaky inside. Serve with a side of coleslaw and hush puppies.
Serve over flank steak or chicken, or as an appetizer to top Brie and crackers. This sweet-hot condiment can be made up to one day ahead.
Culinary historians believe red velvet cake recipes originated in New York City in the 1950s at Oscar's at the Waldorf-Astoria Hotel. Regardless of its origins, the dessert recipe pairs red-tinted cake with creamy white frosting--a fitting combination for the holidays.
Time: 30 minutes.
The mushrooms and zucchini that top this tantalizing pizza can be grilled instead of sautéed, if you prefer. Whichever method you choose, make sure the vegetable mixture is quite dry before you spread it on the pie, or the crust will be soggy.
The pear adds flavor, texture, and fiber to this traditional ham-and-Swiss sandwich. Resistant Starch: 2.6g
Get a double dose of chocolate and marshmallow by layering traditional s'mores with a scoop of rocky road ice cream.
Prep: 15 min., Grill: 20 min.
These meaty, yet tender, shellfish are at their best when sprinkled with a delicate combination of sugar, salt, and pepper and seared in a hot cast iron skillet to lock in the juices. Serve on top of watercress and drizzle with a delicious sauce flavored with pomegranate juice, sweet balsamic vinegar, soy sauce, and a dash of heat from red pepper.
Fresh peaches and blueberries are baked beneath a fluffy layer of vanilla-cream biscuits. The tops are brushed with heavy cream and sprinkled with sanding sugar for a crispy-sweet crunch.
There may be no more iconic goat milk sweet than cajeta (Spanish, kah-HAY-tah), a creamy, silky caramel that’s long-cooked to a thick sauce, then stored in the fridge for months, only to be rewarmed until pourable when needed. (Often.) Bruce Weinstein demonstrates how to make cajeta in this CHOW
Look for a variety of young radishes at your grocery store or farmers' market; they come in different colors, shapes, and sizes.
Serve this classic side with our Southern Grilled Chicken.
Pair this simple, no-cook meal with toasted buttery baguette slices.
Hot Milk with louiza (lemon verbena) is popular in Morocco, and a nice alternative to coffee or tea. It can be sweetened to taste with sugar. Lemon verbena is a fragrant herb known for not only its aroma and flavor, but also for a number of medicinal properties. In Morocco it's often used as an expectorant or to aid with digestion. Although the name lemon verbena might imply a strong flavor, I find louiza to add a mild, sweet essence when steeped in hot liquids. I was surprised at how delicious Hot Milk with Louiza actually is. Also try Moroccan Tea with Louiza.
Like salade niçoise with a California twist, this mixed green salad is full of flavor and filling enough to be a meal. What to buy: This salad warrants a trip to the farmers’ market so you can use the best ingredients at their prime; trust us, it makes all the difference. Since the tuna is highlighted in this dish, splurge for the thick fillets packed in oil like these from Ortiz. Haricots verts are slender green beans that are popular in France because they have a more delicate flavor than other green beans. If you can’t find them, substitute parcooked green beans or asparagus. Oil-cured olives, with their intensely fragrant and briney flavor, are what make this salad. They can be found in gourmet groceries, but you can substitute good-quality brined olives if you can’t find oil-cured ones. Game plan: It may take some time to chop up all the ingredients; try doing it in stages, preparing the haricot verts, radishes, hearts of palm, and olives in advance. This recipe was featured as part of both our Play It Cool story and our Supercharge with Superfoods photo gallery.
Serve with Grandma Maroni's Meatballs.
A water bath insulates the delicate egg custard to ensure a creamy texture. This is a great make-ahead dessert, because both the crème caramel and the concassé (a coarsely chopped mixture) need to chill for at least four hours.
Thick as fog yet pure as rain, this soup deserves an accompaniment of homemade corn bread or biscuits.
San Francisco’s Perbacco has a great assortment of crudo (the Italian take on sushi), but this scallop version is our favorite. What to buy: Make sure to buy the freshest scallops you can find, and let your fishmonger know you’ll be serving them raw so he or she gives you a top-quality selection. This recipe was featured as part of our no-cook story.
Add this sweet, spiced homemade bread to your must-bake Easter recipes. It's beautiful, delicious, and large enough to feed a crowd.
into my daughter's belly (she willingly consumes them in their natural state), but rather to capitalize on the texture and sweetness of three of early fall's best crops, and to riff on carrot cake, an old favorite of the birthday girl's mama.
This pickle-laden roast beef sandwich is said to be New York senator Chuck Schumer's favorite custom-made order from the Subway sandwich chain.This recipe first appeared in our April 2011 special Sandwich Issue with author Daniel Pinkwater's article Say My Name.
Boston cream pie is not a pie at all; it’s a cake. In the mid-19th century, the layered sweet was traditionally baked in pie tins, hence the name. In this icy version, we’ve swapped out the vanilla pastry cream for custardy vanilla ice cream and added an extra layer of chocolate ganache for good measure. Game plan: Make sure you have enough room in your freezer before you begin. You’ll need a flat area at least 10 by 10 by 5 inches to accommodate the cake comfortably, depending on the size of the flat dish or baking sheet holding it. To slice the frozen cake, warm a sharp knife in hot water for about 30 seconds, then use a kitchen or paper towel to dry the knife. Slice the cake while the knife is still warm, pushing the knife down into the cake and slowly removing it. Clean the knife off and repeat warming, drying, slicing, and cleaning with each cut into the cake. If the cake is still too frozen to easily slice, let it sit for another 5 minutes. This recipe was featured as part of our Make Your Own Ice Cream Treats project.
Mascarpone, Italy's version of cream cheese, is a sweet, delicate triple-blended cheese made from cow's milk that is often used in both sweet and savory dishes. Here, we used only a small amount and stretched it with cream cheese to get the richness of the mascarpone with reduced calories and fat. Store the remaining mascarpone in the refrigerator for up to 1 month.
Nan McEvoy created this salad after falling in love with the incredible olive oil-poached tuna prepared by her friend Paul Bertolli, the former chef at Oliveto's in nearby Oakland. McEvoy uses albacore tuna here, but any fresh tuna will do. In addition to spooning the salad into avocado halves, she also uses it as a sandwich filling and a topping for crostini.
This classic tosses chopped clams and pasta in a buttery white wine sauce, mixed with earthy mushrooms, garlic, and fresh herbs. Using canned clams and presliced mushrooms saves time in the kitchen—this dish can be on your table in just 45 minutes from start to finish.
This recipe leaves you with a bonus: homemade chicken stock. Four cups of rotisserie or leftover chicken, however, will work as a time-saver.
For variations on this cake, see our chocolate and lemon cake recipes.
Keeps you asking for more until closing time.
You can make and refrigerate this dish up to a week ahead; the flavors improve as the olives marinate. Use a mortar and pestle, meat mallet, or rolling pin to crush the coriander seeds and the rosemary.