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I'm not usually one to buy a whole pineapple — where I live, pineapples are not exactly in season at the moment — but when I was writing The Greyston Bakery Cookbook, I happened to have been pregnant and a craving for tropical fruit must have been coursing through my system. This is a great sweet treat to take on a picnic, or to eat at home in front of a fan, with your feet up and a tall glass of iced tea, which is how I probably ate them that summer.
This decadent Hungarian trifle recipe is known as somloi galuska (shom-loh-ee gah-LOOSH-kah), and is made with three different-flavored sponge cakes, pastry cream, raisins, walnuts, chocolate sauce, and whipped cream. The traditional presentation is to scoop three balls of this dessert into a bowl or on a plate, dollop with whipped cream and garnish with chocolate sauce. A modern presentation is to cut it into squares so the different layers are evident. Rum is traditionally used in the simple syrup and chocolate sauce, but it can be omitted. Makes 12 servings of Hungarian Trifle - Somloi Galuska
Seafood Watch recommends using farmed oysters, which can be grown in protected areas and harvested with minimal environmental impact. Have your fishmonger do the shucking if you like; just ask that the juices be saved. Prep and Cook Time: about 1 hour. Notes: If glaze stiffens, set it on the hot grill for a minute. Find rock salt at most large grocery stores.
Variations of these little dumplings are popular throughout China. They symbolize abundance and wealth for the coming year, as they are made in large amounts and, when fried golden, represent coins. In northern China they are served in the hours between the old and new year. These may take some time to prepare, but gather a few friends to help assemble the potstickers. Cook two dozen for your party, and freeze the extras for future snacks or meals. Simply pop the extra, uncooked dumplings in a heavy-duty zip-top plastic bag.
If you want your cake to be even redder, increase the food coloring by one to three tablespoons.
Try this recipe with broccoli or green beans.
This spice blend has all the flavors of traditional Cajun seasoning, but with less salt than commercial brands. Store in an airtight container. This recipe goes with Gramercy Crawfish Gumbo, Crawfish Jambalaya, "Bayou-Self" Crawfish Boil, The Big Easy Crawfish Omelet, Cajun Crawfish Corn Bread, Crawfish Salad with Creole Honey-Mustard Dressing
blog, one of our favorite summertime reads, is back for another season of commentary from the front lines of the Chicago farmers' markets.
Assemble this strata the night before, and keep it in the refrigerator until ready to bake.
I usually associate these nutty, round, powdered-sugar dusted cookies with Christmas because my grandmother made them every year of my childhood. We called them Mexican Wedding Cakes, but they're also known by many names like Russian Tea Cakes and Snowballs. Why Mexican? The story goes that they were originally brought by Arabs occupying Spain, and then by the Spaniards to Mexico. Traditionally a light, buttery shortbread, formed into a ball and rolled in confectioners' sugar, my version of the Mexican Wedding Cookie is spicier, rolled and sliced into a two-inch disks, and just dusted across the top.
La piadina, Romagna's flatbread, is tasty to bite into, wonderful when spread with cheese, an excellent foil for cold cuts, and (when folded) perfect for containing all sorts of things, for example grilled sausages and onions. In other words, it's an excellent cookout bread. And it's easy to make! You'll want to make a batch of piadine -- expect people to eat a couple at a sitting, or even more if the setting's right. So, for four, you'll want to make at least 10. You'll need:
This quick stir-fry is ideal for a weeknight meal. If you don’t like spice, remove the seeds from the jalapeños for less of a kick. Add some sautéed bok choy to complete the meal.
Cool off on a hot day with a big bowl of creamy homemade ice cream. Perfect for entertaining, this five-star recipe makes enough for a crowd.
To be honest, I think this has got to be one of my favorite meals, but at the same time none of my friends would even think about having poached chicken for dinner. It sounds boring, doesn?t seem like much fun and it might even sound a bit healthy (which it is!). But do you know what, this is one of the most truly brilliant meals. People I?ve fed it to have been gobsmacked and I?m sure you will be, too. So please, trust me, I won?t stitch you up. Have a go!
The success of this simple recipe lies in the quality of the wine. Choose a full-bodied red and you'll be rewarded with a richly colored, flavorful sauce.
Hands-On Time: 10 min.; Total Time: 15 min. Cut into smaller sandwiches for easy pickup.
Really, this could easily be a side dish as well as a dip. It's a simple preparation of twice-baked butternut squash: roasted to get it soft and scoopable, then blended with milk and parmesan and baked with a cheesy crust on top...
Capture the essence of Indian cuisine with this easy five-ingredient recipe. Basmati rice, curry paste, and coconut milk are the keys to the bold flavor. A full tablespoon of curry paste makes this a boldly spicy dish. Use 2 teaspoons if you prefer milder flavor.
In this salad, the hot pasta will wilt the spinach and soften the squash. Firm tofu, cut into cubes and cooked in a nonstick pan, can be used in place of shrimp.
The Moscow Mule is a vodka-based cocktail with the unusual addition of ginger beer. Vodka was still relatively unknown outside Russia and Central Europe in the years following World War II. Heublein president John Martin had recently purchased the Smirnoff name and recipe for his American company, and he was out to promote his new product. As the story goes, Martin stopped off for dinner and drinks at the Cock ’n’ Bull on Sunset Strip, where his friend, owner Jack Morgan, was struggling to sell his homemade ginger beer. Add to the mix another friend who had inherited a large collection of copper mugs—and shake with a massive dose of publicity and a wedge of lime—and you have the Moscow Mule. In one of the most successful marketing ploys in tippling history, Martin combined three seemingly hopeless endeavors into one of the most popular cocktails of the 1950s and early 1960s. He even got stars like Woody Allen to promote his concoction. But as popular as it was, the Moscow Mule has now entered the “endangered species list” and is rarely seen outside of vintage ads in old issues of Playboy magazine.
A brothy noodle soup, pho (FUH) is a Vietnamese specialty that puts Thanksgiving remainders to use in a refreshingly original way.
This is a namesake because Nathan Coulon's mom baked it for his birthday every year. We've adapted this recipe to trim the fat and calories, and it's still a moist, lemony treat.
This easy sweet corn fritter recipe is a great way to enjoy summer's bounty of fresh corn. These corn fritters can be a snack, or a tasty side dish for barbecued meats. Makes 4 Servings of Sweet Corn Fritters
Crock-Pots, the original slow cooker, were practically invented to make beef stew: The gentle heat eases the tough meat into tender, flavorful bits. A little wine, mustard, and mushroom enhances the deep, meaty flavor, while peas and herbs add a burst of freshness. May we suggest some bread to sop up the sauce. Game plan: This recipe can be prepared through step 1 the night before, cooled, and stored in the refrigerator. The stew can also be cooked on low for about 8 hours. This dish was featured as part of our Slow Cooker Recipes photo gallery.
This salad is an intriguing mix of strong flavors—sweet, peppery, earthy. The hazelnuts add richness, chef Govind Armstrong says, plus they "do their job as the texture police." He uses duck prosciutto here; it's easy to find in specialty-food stores, or you can substitute regular prosciutto.
This is a real blokey, gutsy yet simple pasta dish ? but saying that, girls tend to like it as well! It hasn?t really got a sauce of any description because all the flavour that comes out of the ingredients will stick to the pasta and that?s enough. I will even go so far as to say that this is one of my top ten pasta dishes! Remember to buy the best sausages you can afford ? if you get cheap, dodgy sausages it just won?t work.
In Greece, souvlaki typically refers to skewers of grilled lamb. In America, chicken is more common, and it's often served in pita bread. Precooked chicken makes these sandwiches a snap to prepare. Serve with tabbouleh.
A popular and classic primo of the Amalfi Coast, this dish can be found on menus throughout the region in countless different versions. This recipe is an adaptation from Ristorante Lo Scoglio in Marina del Cantone. One of the waiters gave me the method after our epic lunch for la Signora’s birthday. Small world. I knew him from when I worked at Don Alfonso. He grew up with Alfonso. This camaraderie led to the secret in the recipe to be revealed—the seemingly overcooked zucchini in the method is interesting and makes for very flavorful oil in which to cook the clams.
For years, we've been trying to duplicate the kind of tofu we're served at Chinese restaurants. Finally, we think we're on the right track.
Fresh fava beans join baby spinach, frisee, and mint in a delicate salad accented by goat cheese.
Grilled onions, a fried egg, and canned beet slices are key ingredients in the sky-high Aussie burger.
This tasty quinoa recipe is adapted from Joan Nathan's "New American Cooking."
Of the hundreds of varieties of figs grown, the amber-colored Calimyrna, from California, is most common in the United States. This is the kind we've used in our recipe. Black Mission Figs, which are a little less sweet, are also widely available.
Prep: 10 min., Freeze: 8 hr. We tested this recipe with limes and lemons. You may substitute an equal amount of lemons and lemon juice.
Instead of offering watermelon wedges at your next cookout, branch out with this sweet and savory watermelon salad featuring cubed watermelon, red onion, kalamata olives, mint, and feta cheese. Even with all the added flavorful ingredients, it still weighs in at only 46 calories per 1/2-cup serving.
This asparagus-pea soup recipe is made with two iconic spring vegetables. Its vibrant green color, achieved by not overcooking the veggies, makes it a real standout, especially in a white bowl. Garnish with a dollop of sour cream, if desired. Here's a larger picture of asparagus-pea soup. Makes 6 servings of Asparagus-Pea Soup
Prep: 15 min. Sandwiches can be assembled up to two hours ahead. Simply cover with a damp paper towel to keep bread from drying out.
Orange juice replaces traditional soda water in this popular Latin American cocktail. Kumquats add extra citrus flavor.
Smoked mozzarella infuses this dish with distinctive flavor, though you can substitute regular mozzarella, if you prefer. Serve warm, or prepare in advance and serve at room temperature (store flatbreads and topping separately).
Muffin tops were a big thing on Seinfeld, and understandably so: They’re crunchy yet soft, and the best part of the muffin. They’re also the ideal item to dunk in bisque. What to buy: Muffin top pans can be found at specialty kitchen stores, but if you can’t get your hands on one, a regular 12-well muffin pan will work, too (baking times remain the same). This recipe was featured as part of our Festivus menu.