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Nom Nom Nom.
A great use for the sweet peppers piled up at the farmers' market right now--all of them work in this juicy, tart pickle.
Creamy and garlicky, this dressing is also superfast and easy.
Notes: Cake may also be baked in a 9- by 5-inch loaf pan that holds at least 8 cups; instead of lining pan with parchment, rub with butter and dust with flour. Bake in a 325° regular or 300° convection oven until a long wooden skewer inserted in center comes out clean, 1 1/4 to 1 1/2 hours. If making cake up to 1 day ahead, cool, wrap airtight, and store at room temperature.
Prep: 5 min., Bake: 35 min. This is a great make-ahead dish. Follow the package directions to cook the corned beef the day before, and refrigerate. Use our glaze for even more flavor, and just pop it in the oven.
Having all of the necessary ingredients prepared before beginning a risotto is best because the dish needs constant attention once it is started.
Michelle Bernstein is a big fan of pound cake. She makes hers with lots of butter, then sometimes slathers slices with more butter and sautés them in a heavy skillet. Here, she tops slices of warm grilled cake with a fantastic Mexican-inspired chocolate sauce flavored with cocoa, cinnamon and chile powder.
A cappuccino makes a great start to the day -- or a wonderful afternoon pick-me-up.
A generous splash of fresh-squeezed orange juice gives a lift to traditional peanut soba noodle salad. Leave off the shrimp if you want to make this vegetarian. Or top with grilled chicken strips, pork, or steak for another variation.
Enjoy a savory barbecue sandwich with this recipe from Bruce and Eric Bromberg's "Blue Ribbon Cookbook." Photo credit: Quentin Bacon
The steaks are sautéed in cooking spray to create a crust, while the mushrooms are sauteed in butter for flavor. Since the mushrooms release liquid as they cook, the butter is less likely to burn. Shiitake mushrooms create a sublime sauce with deep, earthy flavor, but you can substitute any other mushroom variety. Serve with mashed potatoes and Broccolini.
Pumpernickel bread is not only more nutritious than white, it's also the perfect shade for these kid-friendly bat sandwiches.
Enchiladas are made in both Mexico and the States, but their similarity stops at their name and the fact that they’re rolled tortillas filled with stuff. While Mexican enchiladas are made by dipping the tortillas in sauce, frying them, and filling them only with meat, the Tex-Mex versions are filled with cheese or meat and topped with lots more sauce (a.k.a. gravy) and cheese. This Tex-Mex-style recipe was a big hit here at CHOW
Hands-on Time: 20 min.; Total Time: 3 hr., 5 min. This recipe goes with Roasted Asparagus
The beans were plucked from Lynmar's garden; the mushrooms were supplied by nearby Sebastopol's Gourmet Mushrooms.
Grilling chicken is an easy way to transform this humble food. You'll get the best results if you let the chicken stand out at room temperature before grilling.
Drawing on mint's eastern Mediterranean roots, this appetizer softens the sharpness of mint, lamb, and feta with gently cooked leeks and scallions. The flavors meld nicely on a superbly thin, crisp crust.
Good with pan-roasted fish or roasted beef or chicken
Garnish half of these dainty sandwiches for the grown-ups at your party, leaving the other half plain for little ones. Prep: 58 min. Make ahead
Stephen Sumner loves fish. In this straightforward presentation, he sauces one of his favorites, swordfish, with cilantro and fresh lime juice.
We like to use a combination of sweet and hot Italian sausages here for alternating bites of mild and spicy, but don't feel limited by our preferences. Use your own favorite, and grill, broil, or even sauté it—whatever seems easiest to you.
This traditional Indian rice dish recipe is packed full of nutritious vegetables and whole grains, as well as, plenty of flavors. A biryani, an Indian rice-based dish, is an ideal way to improve nutrition by augmenting the grain with a variety of vegetables. Traditional recipes sauté whole seeds, pods, or chiles to add complex, understated flavor. If you prefer to remove the whole spices before serving, skip the sautéing step. Instead, tie the seed mixture in a cheesecloth bag to cook with the rice and potatoes; slip it out when the dish is done. For a vegetarian entrée, add edamame for protein.
Hard to believe that our sorbet helps prevent age-related memory loss and cell damage. That's thanks to the antioxidant-rich blueberries. And with about 4 grams of fiber per cup (and jsut 83 calories), they help you reach your goal of 25 grams per day. Prep: 7 minutes; Freeze: 30 minutes
Meringue powder replaces egg whites in some recipes, especially those that aren't cooked. It's available at wilton.com or well-stocked cooking stores. If you would like to tint the icing, add gel-paste food coloring. Use these flowers to decorate our Coconut-Almond Egg-Shaped Cake.
Chewy bars loaded with the classic Rocky Road trio of marshmallows, chocolate, and nuts. This recipe was featured as part of our Picnic for the Fourth of July menu, as well as our Baked Sweets, Picnic Recipes, and Tailgating Recipes photo galleries.
Serve this dish for a classy breakfast or brunch.
Translated from the Germanic Alsatian dialect, baeckeoffe means "baker's oven," as it was traditionally a dish that was brought to the local baker to cook in his oven. Classic versions are loaded with meat, but our vegetarian riff is equally hearty and rich.
Chef E. Michael Reidt garnishes this citrusy, summery seviche with popcorn, a nod to Peruvian and Ecuadorian cuisine. "When you go to a bar in Peru, you're given a big bowl of seviche and a bowl of popcorn with your beer," he says. "This puts them both together on one plate."
"This is my take on the Little Italy classic," says Mario Batali of the sausage and peppers that's a mainstay of the iconic Manhattan neighborhood and its annual street festival. Stewing the bell peppers in red wine gives them richness; so does a generous garnish of grated pecorino cheese. The stewed sausages and peppers are also delicious tossed with pasta.
Butterflying the shrimp gives it an attractive appearance and more surface area for the marinade to penetrate. Handle habaneros with care. They are among the hottest chiles, but marinating them in vinegar and sugar softens their bite.
This is a lighter version of the traditional quiche Lorraine. The recipe calls for 7 cups of leeks, but remember that they cook down considerably. The leeks, which are milder than onions, can be chopped up to two days ahead and refrigerated in an airtight container.
Even more cold-fighting nutrients can be added easily to this smoothie by pureeing a banana, a kiwi, or 1/2 cup of yogurt with the other ingredients.
This mellow salsa is made with ancho chiles, which are dried poblano chiles. The chiles are prepared and cooked with tomatoes and tart tomatillos. This is a good all-around salsa that will enhance the flavor of almost any dish. A rich tomato flavor is important in this salsa, so when tomatoes are out of season, Jesús will often substitute good-quality canned tomatoes. Note: Be sure to use Mexican oregano, which has a milder taste than Mediterranean varieties. See Deborah Schneider preparing her ancho chile salsa in this CHOW
This cocktail is made with icy Moscato d'Asti, which is sweeter than champagne but much lighter than the rich dessert wine also made from Italian moscato grapes. Just the right medium for this fizzy drink, it adds flavor to the silky pear and tart cranberries. 95 calories; 0 g protein; 0 g fat; 6 g carb; 0 g fiber.
Anyone who has snacked on freshly made tortilla chips can attest to their addictiveness and vast superiority to mass-market offerings. If you aren’t lucky enough to have high-quality tortilla chips available in your area, don’t fret because you can make your own with this recipe. It’s a bit of work, but you’ll earn plenty of friends. And it goes without saying that these are a natural pairing for guac and salsa. What to buy: Use good-quality corn tortillas for this recipe. Though the mass-produced kinds are acceptable, these chips are just tastier made with Mexican-brand tortillas such as Guerrero. Game plan: Chips can be stored at room temperature in an airtight container for up to 5 days. This recipe was featured as part of our Super Bowl for a Crowd menu.
An aromatic, slightly piquant spice rub breathes new life into pork chops, but the sweet-sour cherry sauce is what makes this recipe a keeper. Game plan: The cherry sauce would be equally delicious served with lamb or duck. A bonus is that the sauce can be prepared while the chops cook, making for a quick weeknight meal. The spice rub can be made ahead and stored at room temperature for up to 3 months. It’s also great rubbed on lamb or beef. This recipe was featured as part of our Easy Weeknight Dinners photo gallery.
Lush vanilla- and rosemary-scented plums marry beautifully with succulent pork tenderloin.
A Thanksgiving-worthy soup blends tangy, sweet apples with mellow butternut squash; cumin, coriander, ginger, and cayenne add vibrant flavors.
Blini, baby pancakes, are usually made with buckwheat, but here we use cornmeal for texture and flavor. Born in Russia, blini are the perfect vehicle for caviar. Sturgeon are endangered in the Caspian Sea, so we prefer domestic caviar; Tsar Nicoulai is our favorite.
Chris Ainsworth makes all kinds of seasonal dessert flatbreads at his restaurant, but his s'mores version is a year-round favorite. While baking the flatbreads in the oven is easier, they're also delicious grilled; just be sure to set the dough away from direct heat so the bottom doesn't burn before the toppings melt.