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Nom Nom Nom.
Scroll down to see more brownies and bars, including chocolate brownies, blonde brownies, and pecan bars.
This flavorful turkey breast is compact and delicious, perfect for a small family. Or, roast this turkey breast for the great sandwiches and leftovers you'll have for a few days.
Vignole, or vignarola, is a Roman word to describe this incredible stew which is a celebration of spring. Please, please try it ? you will end up making it forever! If you don?t have any chicken stock on hand, just use some of the water you cooked the beans, leeks, and chard in. You can leave the cooked prosciutto in or take it out before serving, as you like. This is absolutely lovely tossed into cooked, drained pasta. And you must try it with asparagus if you can.
We don't need to remind everyone that there's a serious heat wave washing over much of the country right now. How about we just give you something cool to serve for supper?
Shallots in Season: Pan-fried until crisp, shallots are served as a crunchy garnish; coconut milk, ginger, plus the heat of jalapeno add up to Asian flavor.
Two of holiday's finest flavors—gingerbread and cranberry—meet in these easy-to make cookies that start with a box of gingerbread cake mix.
Steve W. Little of Sequim's Dockside Grill roasts his salmon and serves it with veggies. It's great grilled too.
Familiar flavors combine in unexpected ways in this sophisticated salad. What to buy: Preserved lemons are a popular ingredient in Moroccan cooking. They’re preserved in a salt-and-lemon-juice mixture and are sold in jars. Look for them in gourmet grocery stores or online.
Put a new spin on macaroni and cheese with pasta wagon wheels (rotelle). Spoon into little paper cups for easy serving.
Pistou, the Provençal cousin of pesto, is stirred into this summer vegetable soup just before serving. This recipe first appeared in SAVEUR issue #140, along with Laura Schenone's story Glorious Pesto.
Set these simple cookies out with after-dinner coffee and tea and they’ll disappear in no time!
This sticky Italian specialty, also known as torrone, has a light lemony bite, a honeyed sweetness, and a marshmallow-like smoothness that's the perfect backdrop to the crunch of toasted almonds. Get the packaging how-to for the Lemony Almond Nougat.
Prep: 10 min., Cook: 30 min.
Also known as wedding cake, Christmas cake, and bolo pretu, among other monikers, this cake has roots throughout the Caribbean and is usually reserved for the celebratory events it’s named for. Not unlike the more common dark fruitcakes, it’s packed with dried fruits, nuts, and warm spices, but the molasses found in stateside cakes is swapped for burnt sugar (see “What to buy”), resulting in a slightly bitter yet rich, chocolaty flavor. This cake has endless ingredient variations, but one is universal—rum, and lots of it! What to buy: Burnt sugar is the crucial ingredient, giving this cake its deep black color and unique flavor, which cannot successfully be mimicked by dark corn syrup or molasses, not even blackstrap. Although burnt sugar can be made at home, the process can be imprecise. We like Blue Mountain Country for its moderate sweetness and chocolate notes. Use our recipe for Candied Grapefruit Zest and swap out the grapefruit peel for orange. A homemade candied citrus yields the best results, but if you’d rather purchase some, use a high-quality candied zest, which usually appears in the fall at gourmet or specialty stores. Don’t even think about using the scary, Day-Glo fruit found in tubs—it tastes as horrible as it... read more Also known as wedding cake, Christmas cake, and bolo pretu, among other monikers, this cake has roots throughout the Caribbean and is usually reserved for the celebratory events it’s named for. Not unlike the more common dark fruitcakes, it’s packed with dried fruits, nuts, and warm spices, but the molasses found in stateside cakes is swapped for burnt sugar (see “What to buy”), resulting in a slightly bitter yet rich, chocolaty flavor. This cake has endless ingredient variations, but one is universal—rum, and lots of it! What to buy: Burnt sugar is the crucial ingredient, giving this cake its deep black color and unique flavor, which cannot successfully be mimicked by dark corn syrup or molasses, not even blackstrap. Although burnt sugar can be made at home, the process can be imprecise. We like Blue Mountain Country for its moderate sweetness and chocolate notes. Use our recipe for Candied Grapefruit Zest and swap out the grapefruit peel for orange. A homemade candied citrus yields the best results, but if you’d rather purchase some, use a high-quality candied zest, which usually appears in the fall at gourmet or specialty stores. Don’t even think about using the scary, Day-Glo fruit found in tubs—it tastes as horrible as it looks.
The only thing better than a juicy steak straight from the grill is a selection of zesty toppings to go along with it. Invite guests to take their pick!
Polish dried fruit compote is a dessert of stewed fruit eaten year-round in Poland, but it is especially popular in the fall and winter. It uses summer's bounty that has been preserved by drying, and then reconstituted with sugar, water and spices. It is a traditional Christmas Eve ( wigilia ) dessert and originally was made with 12 dried fruits to represent the 12 apostles (I wonder which one was Judas?). When made thicker, it's great dolloped on toast or ice cream. It's also a great edible gift, but it must be refrigerated. It keeps for about 1 week. View this larger image. Makes 12 servings of Dried Fruit Compote
Nothing slakes the thirst like buttermilk and this cold cucumber-beet soup, known as zupa letnia or chlodnik, not only has buttermilk, but sour cream and hard-cooked egg. This is a no-cook soup that comes together quickly with the help of canned beets. It can be pureed to a velvety consistency and served in a chilled martini or iced-tea glass, or eaten chunky in a chilled bowl. Here are more beet recipes. Makes 4 servings
For a new way to enjoy pumpkin this season, try these pumpkin ravioli with a rich yet mellow Gorganzola sauce. You can assemble the ravioli a day ahead, cover with plastic wrap, and refrigerate. The ravioli will float when they are perfectly cooked. Pour a chilled chardonnay.
This recipe goes with Buttermilk Pound Cake with Custard Sauce
This Italian-inspired chicken dish is a one-pot meal your family is sure to love. Serve over hot cooked macaroni or cavatappi pasta.
Tip: To garnish this drink, thread fresh cranberries and fresh lemon slices onto wooden skewers.
You can make these scones all year long by freezing pumpkin purée in measured portions. We tried this scone recipe with canned pumpkin, which makes a good substitute.
For this salad you will need a whole mixture of different tomatoes, at room temperature, nice and ripe.
With store-bought cookies, some butter, and a bit of salt and sugar, you can make an irresistible homemade pie crust -- no rolling required. Ideal for icebox pies, press-in crusts are a Thanksgiving shortcut: Bake the crust a day or two ahead, fill it the night before, then add a topping before serving. Whether you use graham crackers or chocolate or vanilla wafers, our simple recipe will turn out a perfect crust every time. Choose from these recipes: Coconut-Key Lime Pie, Maple Cheesecake with Roasted Pears, Chocolate Black-Bottom Pie.
A spicy North African-style pepper sauce amps up the flavor in these beef kebabs. Prepare the sauce up to one day ahead.
Down South, summertime is all about barbecues and beach bashes, pool parties and potlucks. Anything to beat our infamous heat! And where there's good times (and hopefully water), you can always rely on great food. I'm continuously on the hunt for those perfect recipes to bring along. You know, ones that are easy to throw together and light enough to stand up to the weather, yet delicious enough to have everyone coming back for more.
Are you still getting fresh peas? We aren't either, but peas are one of the things I like to eat year-round because frozen peas are often so much sweeter and fresh, actually, than fresh peas. What? It's because frozen peas are frozen so quickly after harvest, while fresh spring/early summer peas from the market are already a day or two old by the time you buy them, let alone shell and eat them.
This is a sweeter,slightly thicker version of a tradtional South Carolina sauce.
You can cook and peel the shrimp early in the day, then cover and chill. You can also make the marinade in the morning, but don't combine the two components until about 45 minutes to one hour before you expect your guests to arrive.
This dish will officially cure you of boring weeknight chicken blues. Not only does the recipe come together incredibly quickly (like, 15 minutes!), but it's something I'd order in a restaurant, and at a fraction of the price. The vinaigrette adds a fresh, bright flavor to otherwise bland couscous and scallions provide a satisfying green crunch to buttery smooth salmon.
This cake sets the stage for a movie-premiere birthday party. Handprints are cast in sugar cookies to resemble the famous imprints of the movie stars; the movie camera is made of licorice candies.
This exceptionally creamy ice cream relies on two unexpected ingredients: corn starch (to help thicken it) and cream cheese (to make it scoopable).
Here is my version of a good English country classic ? pork, apple and Stilton. Great pub grub!
The tomato-and-white bean mixture and the polenta cook in only a matter of minutes. To keep this recipe quick and easy yet deliver attractive grill marks, we used a grill pan instead of firing up an outdoor grill. If you don't have a grill pan, use a nonstick skillet.
Scott Morrison's mixologist friend Cyrus Keyhari created this recipe for Socialista, a trendy Havana-themed restaurant and nightclub in Manhattan's West Village. The name of this margarita-like cocktail means "the point of grapefruit," referring to Keyhari's belief that citrus-based cocktails have an affinity for spicy food.
Marcia Kiesel uses chestnuts to add a sophisticated flavor to a luxe chocolate mousse.
Notes: Drain at least 3 cups nonfat yogurt to make 1 cup yogurt cheese, or use nonfat cream cheese instead.
Making this one-dish meal is even faster than waiting for the Chinese food to arrive—and it's a brilliant use of packaged coleslaw mix and presliced wild mushrooms. Since you can't buy moo shu pancakes at supermarkets, flour tortillas are a perfect cross-cultural substitute.
Nancy Jamison was right when she wrote us that these cookies are addictive. We loved their combination of coconut, cranberries, and orange. In fact, these straightforward, tasty rounds are everything a holiday cookie should be. The mixture will look dry until it comes together as a dough. If it's too crumbly to form into balls, the dough needs to be mixed longer; it should be a smooth, homogeneous mass.
Category Finalist: Family Dinners. "When I met my husband three years ago, he suggested I try cooking albondigas, a traditional Mexican soup with meatballs and vegetables. His mother taught me how to prepare her authentic version. My children wouldn't eat chunks of vegetables, so I needed to re-create the dish. I pureed a package of stir-fry vegetables, fresh carrots, and canned tomatoes with the broth mixture and added yellow squash to the meatballs. Now I take pleasure in knowing that my children are eating a colorful dish of 'hidden' vegetables." —Emily Almaguer, Fort Worth, Texas
Most of the fat in this recipe is monounsaturated, which reduces LDL, or "bad" cholesterol.
OK, not really Chinese. More like America in the 1980’s. But this old favorite is perfect for picnics, a day at the beach, or for just a lunch to bring to work. What to buy: Look for hoisin sauce and chile-garlic paste in the Asian section of your supermarket. For the chile paste, we prefer the one made by Huy Fong Foods (with the rooster on the jar).
Resist the urge to turn the chicken before it's time; otherwise you risk having the breading stick to the pan.