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Nom Nom Nom.
That's right, one of American food's indigenous ingredients has now been infused in vodka. Tomato vodka sauces are very popular in Italian-American restaurants, and while this recipe can be done with regular vodka, a tomato-infused vodka will give the sauce an extra layer of flavor. Makes 4 Portions of Penne with Vodka Sauce
Cooking a fish whole keeps the flesh especially moist and flavorful—not to mention the drama an entire fish provides at serving time. Best of all, it couldn't be easier.
Because of the contrast between the tart cranberries and sugary coating, the flavor of this snack pops in your mouth. The berries are steeped in hot sugar syrup to tame their tangy bite. When entertaining, serve these in place of nuts. For gift-giving, package in parchment-lined tins. Present with a small bottle of the reserved cranberry cooking syrup for the recipient to use as a cocktail mixer. If you can't find superfine sugar, make your own by processing granulated sugar in a food processor for a minute.
These delicious pizza pocket snacks are easy to make with a can of refrigerated biscuits and some pizza ingredients. I used pepperoni and black olives, but other toppings could just as easily be used.
Peppery watercress is tamed by the sweet-tart sauce and the creamy avocado.
Packed with Omega-3’s, protein, and fiber, this date-cocoa-seed bar gets its superpower from good old-fashioned nutrients rather than sugar. The flavors are based on the Chocolate Fudge UltraMeal Rice Bar by Metagenics, but we think it looks and tastes heaps better. Plus, it doesn’t cost $2.50 a pop. Highway robbery never tastes very good. Superpowers are delicious. What to buy: Rich in Omega-3 fatty acids, fiber, protein, and antioxidants, chia seeds can be found online or at many health food and grocery stores. Crispy brown rice cereal, wheat germ, brown rice syrup, and flax seed meal can also be found at most health food and grocery stores. Be sure to use Medjool dates: They have enough sugar and moisture to keep the bars from drying out. Nutritional information: Serving Size 1 Bar (1.8 oz/53g), Calories 205, Total Fat 10.7g, Saturated Fat 1.4g, Trans Fat 0g, Cholesterol 0.8mg, Sodium 155.9mg, Total Carb 18.9g, Fiber 5.1g, Sugars 5.4g, Protein 5.1g. (Nutritional information was calculated via SparkRecipes’ Recipe Calculator.) This recipe was featured as part of our Superpower Energy Bars for School Days and Work Days project.
This refreshing yogurt dipping sauce is a perfect counterbalance to savory dishes like SAVEUR kitchen assistant Andy Baraghani's Persian Potato Pancakes.
Serve with white rice tossed with chopped green onions.
These hot-from-the-oven desserts are ideal for a holiday celebration and can mostly be made up to two days ahead.
You can make the sauce for this cake a day ahead and keep it refrigerated. Garnish soufflés with fresh raspberries or mint, if desired.
For one whole cleaned and scaled 3-pound red snapper.
Who needs a pie pan or pastry dough when you've got muffin tins? This quiche recipe combines the standard custard mixture with steamed broccoli and cheddar cheese baked into muffin-sized mini quiches. These are the perfect breakfast treats for your little ones—especially if you have a daily broccoli battle on your hands! Little quiches fit perfectly in little hands. Best of all, they can be served for any meal of the day. If you're feeling brave, try adding other fresh vegetables or leftover meat to this recipe.
Browning meat enhances its flavor and seals in juices. Let meat cook until it releases easily from the pan before turning; do not tear it loose. When other ingredients are to be added, brown meat first, and then remove from pan to prevent overcooking.
Prep: 20 minutes; Chill: 5 hours; Bake: 1 hour 5 minutes.
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.
If you need to shave time off this recipe, it's better to let the steak rest 10 minutes after it's grilled, but omit the resting time beforehand. This allows time for the juices to redistribute throughout the steak.
Green peppers, garlic and potato are the primary ingredients of this easy side dish. Combine them with olive oil and eggplant for a wonderful saute and serve with any type of meat.
You can make this tart ruby-red relish up to three days ahead of the feast.
If you love fried pork chops, try this recipe. Why it's better for you: Tenderloin is low in fat, and this recipe is "fried" with just enough heart-healthy oil for the crispy crunch you crave!
These simple tacos are an ideal showcase for tender Beef Carnitas (or Pork Carnitas). Serve with a black bean salad and frozen margaritas or ice-cold beer. You can warm the tortillas in a nonstick skillet just until lightly browned.
Our version of Greek-style chicken souvlaki features chunks of chicken marinated in mixture of oil, lemon juice, and oregano; the chicken is then cooked in a skillet and served over pita bread. Top the chicken with cucumber, tomato, feta cheese, and the homemade yogurt sauce.
This recipe for Lithuanian fruit bread or vaisiu pyragas features a sweet yeast-raised dough studded with either chopped glaceed fruits or mixed dried fruits, as I've used here. This can be considered the Lithuanian version of fruit cake but it's oh so much better than the type that gets passed around from family member to family member most Christmases. Here's a larger picture of Lithuanian Fruit Bread. Makes 2 large loaves of Lithuanian Fruit Bread or Vaisiu Pyragas
Notes: Purchase a roast chicken from a deli; a 2-pound bird produces about 3 cups shredded meat. You can make the chicken-chipotle mixture (step 1) up to 2 days ahead; cool, cover, and chill. Use cold; bake nachos in a 425° oven for 6 to 8 minutes. You can make the crema up to 2 hours ahead; cover and chill.
Guests will never know how easy these cheesecake bars were to make! If you like, use chocolate frosting to pipe holiday shapes on the top.
Since both the crepes and chocolate sauce can be made ahead, this is the simplest of desserts. If you make the sauce ahead, warm it just before serving.
The addition of Dijon mustard takes this supreme comfort dish into another realm. Plus, this version ditches any roux-based sauces or baking and instead gets whipped up on the stovetop in mere minutes. Game plan: If the mac ’n’ cheese is on the runny side, let it sit on the stove for a minute or two before serving to finish absorbing the half-and-half. This recipe was featured as part of our DIY TV
Watermelon and mint make a classic salad combo; here we've paired them in a sleek, refreshing dessert.
If you can't find lemon verbena tea, use Lemon Zinger herbal tea.
This simple compote of pears, apples, and cranberries smells wonderful while it bakes. The applesauce adds body to the syrup.
Treat yourself to this classic soda fountain specialty, made with CHOW
Crushed peppermint candies turn this ice cream a soft pink. This is a great make-ahead recipe; if it's frozen solid, remove it from the freezer 30 minutes before serving so it can soften.
Rice? In a popsicle? Oh yeah baby! You better believe it — it may sound strange, but this is one of the best frozen desserts I've put in my mouth in a long time. Coconut milk, chewy rice, and fragrant mango — these popsicles are just completely yummy, if I do say so myself!
This recipe is so easy you can make it with your kids! Watch Gino in action with his little crew.
Martha made this healthy and delicious green vegetable cocktail using a Breville Juice Fountain Elite.
White wine, tarragon, and whole-grain mustard lend this potato salad traditional French flavor. Prepare it up to a day ahead.
You'll end up with extra confit, but it keeps for at least 10 days, and is great on salads and sandwiches.
Peanut butter is whipped into the basic recipe for a moist banana bread with a hint of nutty flavor. A small amount of chopped roasted peanuts offers delightfully surprising crunch.
Spain is the intersection of culinary crossroads, making the Spanish cuisine rich in flavor. Moorish food, like this lamb recipe is flavorful and surprising, combining lamb and onions with almonds and raisins. A delicious and simple main course for any time of year.
A pair of these baked jumbo shells (conchiglioni)-filled with three cheeses and spinach-makes a great kid-size portion.