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Nom Nom Nom.
Serve these meatballs with dipping sauce for your next special occasion.
An oval 3- to 3 1/2-quart slow cooker works best for this recipe because of the shape of the meat. If you don't own an oval slow cooker, cut the meat in half to fit the one you have. Spoon this fork-tender, saucy beef over mashed potatoes.
). But we added some grainy mustard and caramelized shallots just to make things more interesting.
This simple but impressive-looking dessert can be made up to an hour before serving.
See, kids do love spinach! One reader's family missed their favorite restaurant appetizer so much that she was inspired to make this cheesy spinach roll. Spread spinach, ricotta, Parmesan, and garlic onto refrigerated pizza crust dough, roll, bake, and serve with warm marinara. Yum! Prep and Cook Time: about 30 minutes.
Everyone will enjoy this moist yellow cake recipe made from scratch. Be sure to check at the bottom for more great cake recipes.
Prep: 10 min.; Bake: 2 hrs., 30 min.; Stand: 15 min.
Several Italian regions lay claim to the origins of the Spritz. In fact, the proportions and the ingredients differ vastly from area to area. While Venetians might use Aperol and Prosecco, Paduans might mix still white wine with Campari. We like this version with Aperol and sparkling wine. Whether you use still or sparkling wine, or your bitter apéritif is Aperol, Campari, or Cynar, top it with soda water and you’ve got a Spritz.
Every Southern lady has a recipe in her arsenal that's guaranteed to please. It's nothing fancy, easy to put together, yet it always wows a crowd. This chicken and wild rice salad is my go-to dish. Before that it was my mother's, passed along to her by her best friend.
That muffin pan is not just for cupcakes. Make these mini deep-dish pizzas using homemade or store-bought dough and your favorite toppings.
A common street food in Lebanon, manaeesh are flatbreads spread with various fillings, then folded over for easy eating. This recipe is based on one in Barbara Abdeni Massaad's Man'oushé: Inside the Street Corner Lebanese Bakery (Alarm, 2005), and first appeared in our April 2011 special Sandwich Issue with author Annia Ciezadlo's article Survival Food.
If you can't find mache (lamb's lettuce), you can substitute endive leaves. This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."
This wonderful holiday recipe for candied ginger shortbread wedges can be found in Season's Eatings.
Instead of pimiento cheese for your party sandwiches, try this filling of creamy goat cheese and crunchy pecans. These sandwiches are great with wine for a fun night with the girls.
For a sweet treat, try these Praline Pecans. Be sure to use a heavy saucepan, and work quickly when spooning the pecan mixture onto the wax paper. Prep: 5 min., Cook: 15 min., Stand: 20 min. This recipe goes with Praline-Pecan Cakes
If you like your Belgium Waffles light and crispy, this is the recipe for you.
These are good as a snack or dropped into a mug of hot chocolate. The mixture for the marshmallows becomes quite thick and requires substantial beating time, so you'll want to use a heavy-duty stand mixer instead of a handheld mixer. Using a stand mixer also makes it safer (and easier) to gradually add the hot gelatin mixture to the beaten egg whites. Use a dough scraper to cut the marshmallows into squares with a quick vertical motion (avoid dragging it as you cut the marshmallows). If the dough scraper sticks to the marshmallows, dust it with powdered sugar.
Try different fruits and syrups or glazes--raspberries with chocolate sauce, for instance, or apricots with blueberry preserves, heated just until they're liquefied. Use fruits that aren't too juicy, or else the crust will be soggy. Prep and Cook Time: about 45 minutes, plus at least 2 hours chilling time. Notes: When making the caramel, it helps to use a regular stainless steel or other light-colored saucepan; the paler background lets you see the true color of the caramel as it darkens. The sauce may be made up to a week ahead and kept chilled, covered in plastic wrap. Leftovers are great on ice cream.
Like many traditional Emirati desserts, this luscious pumpkin porridge (in Arabic it's a halvah, or sweet food) straddles the line between sweet and savory. The dish thickens as it cools, so be sure to serve it while it's still quite warm. This recipe first appeared in SAVEUR Issue #140 along with Anissa Helou's story Breaking the Fast.
In Palermo there?s a night market called Il Borgo, where all the locals gather to eat at little stalls selling things like chickpea fritters, boiled baby octopus, and some stuff that you wouldn?t want to eat, like gizzards, spleen, and other dirty wobbly things! A lot of the veg stalls have massive cauldrons of boiled potatoes and artichokes to serve to their customers ? I guess you could say this is the original fast food ? and they taste absolutely brilliant. Some of the stalls also make a version of this salad, which is delicious. They tend to dress it and have it hanging around for quite some time so it becomes a bit sloppy and past its best, but the principle of the salad is fantastic and all the locals absolutely adore it. In Sicily you can get these terrific Cedro lemons which are mainly pith and they are amazing in salads ? but you may not be able to get hold of them. In this case I wouldn?t recommend you use normal lemons as the flavor is quite different.
Kids will love to assemble their own parfaits.
Chutney is a spicy fruit condiment that's widely used in Indian-style recipes. Here, the tomato chutney is served over chicken spiced with coriander, curry powder, and cumin. A serving of this dish provides about one-tenth of your daily potassium needs. Serve with broccoli and whole wheat pitas.
Sang Yoon has been going to what he calls Los Angeles's "real" Chinatown—the Chinatown in Monterey Park, California—every week for the past five years. Those visits inspired these Sichuan peppercorn-coated shrimp; stir-frying them with two kinds of chiles gives them all kinds of heat.
These simple gelled fruit desserts?based on a recipe in chef Marco Pierre White's The Mirabelle Cookbook (Random House, 1999)?are an elegant way to serve summer berries.
This bee sting cake recipe or bienenstich is popular in German-speaking countries and Hungarians have borrowed it from their neighbors. The cake can be made with or without yeast and filled with pastry cream or whipped cream or a combination of the two as it is here. What is common among the varieties is the honey-butter-almond topping, which creates a crispy, crackly top. If you like honey, this is the cake for you -- it's in the batter, the topping and filling. Here's a larger picture of bee sting cake and a little history of the bee sting cake. Makes 10 to 12 servings of Bee Sting Cake - Bienenstich
Kwanzaa celebrations incorporate foods and dishes native to Africa. Hailing from Senegal, this mildly spicy, slightly sweet soup would be well complemented by a side of stewed collard greens or Swiss chard.
Notes: As the host, Marty Bonvechio prepares the turkey. Since rosemary grows rampant in her garden, she uses it liberally in her cooking. The onions taste great in a next-day turkey soup.
Don't worry if the buttercream looks curdled after all the butter has been added; it will become smooth again with continued beating.
Pâte à choux, which in French means “cabbage dough” because it looks like a cabbage when baked, is a versatile dough. It can be deep-fried into beignets or used to hold ice cream for profiteroles and pastry cream for éclairs. Heck, it can be filled with lobster salad for mini lobster rolls. The possibilities are endless. Here it stands alone, bedecked simply with sugar crystals. Special equipment: If you don’t have a stand mixer, you can stir the dough with a wooden spoon. It will take a little muscle, but it’s doable—after all, that’s how they did it in the old days. A pastry bag fitted with a 1/2-inch tip is useful here. If you don’t have one, you can spoon round dollops of dough onto the baking sheet. What to buy: Sucre perlé (pearl sugar) is coarse sugar crystals that hold their shape and crunch when baked. It can be purchased at the food market in some Ikea stores or online. Game plan: Have all your ingredients and equipment (saucepan, wooden spoon, stand mixer fitted with a paddle attachment) ready to go before you start. Once you begin making pâte à choux you cannot step away; the dough must be made from start to finish. This pastry was featured as part of our Parisian Sweets photo gallery.
Wanneer elke week biefstuk eet, is dit een mooie manier om die extra lekker te maken. De combinatie van tijm, biefstuk en champignons met salsa verde is zo ontzettend goed, daar kan niets tegenop.
"If I don't have good food at hand, I always eat the wrong thing," Quinn Hatfield says. That's why he keeps grilled meats in his fridge for sandwiches.
Prep: 20 min., Bake: 45 min., Cool: 30 min.
This polenta lasagna is a great way to work extra vegetables into a weeknight meal, as it calls for chopped zucchini, mushrooms, onion, and red bell pepper. For more recipes like this, see our complete collection of lasagna recipes.
Pizza for breakfast may sound weird to anyone out of college, but this pizza has all the components of a classic breakfast: cheesy eggs with hot sauce, bacon, and “toast.” If making pizza dough first thing in the morning seems overwhelming, prepare it the night before and refrigerate it, or use a good-quality, fresh, store-bought dough. What to buy: Harissa is a fiery Tunisian spice paste that ranges in consistency from smooth to slightly chunky. It’s available in tubes and jars at many Middle Eastern and gourmet markets, or online. You can also make your own. This recipe was featured as part of our breakfast beer tasting.
Adding a weight (such as a cutting board) while the tofu drains on paper towels presses liquid out of the tofu, which results in a crispier exterior when cooked on the grill pan. Buy water-packed tofu, not the silken variety.
Prep: 15 min., Fry: 45 min., Stand: 15 min. You'll need about 3 to 4 gallons of oil to completely submerge your turkey. Make sure you don't overfill your turkey fryer.
The tangerine, brown sugar and sage glaze on chef Dean Fearing's gorgeous turkey gives it a rich, burnished color when it comes out of the oven. Besides making the turkey look so impressive, the citrus-herb glaze adds an alluring holiday flavor.
Nina Planck believes in eating "real" food in its purest, least-processed state, including unpasteurized whole milk with a thick layer of cream on top. She makes this elegant, juicy custard tart with fresh butter, eggs, milk and—when they're available locally—sweet, firm Green Gage plums.
This recipe for Czech chocolate icing or cokoladova poleva requires the sugar and water to be cooked to the thread stage. It's a versatile icing that can be used to ice cakes, tortes, cookies, cupcakes.
Langoustines are more expensive than prawns, but worth it as they?re super tasty.
Slice the apples while the chops cook.
You can combine and refrigerate the dressing up to a day ahead.
Chef Marc Murphy serves these olives warm to accentuate the marinade's lemony flavor.
Here is a recipe for Graham Cracker Crust. It's perfect for cream and ice cream pies as well as cheesecakes. How to Make a Graham Cracker Crust with Photo Instructions
This recipe goes with Sautéed Shrimp with Cranberry-Citrus Salsa
This combination is a complete win-win. Any robust white fish like haddock or monkfish will work brilliantly, as would whiting and coley, as they are all wonderful carriers of flavors and can handle the stronger tastes of crispy smoked bacon and rosemary. I love this recipe because it treats the fish almost like a piece of meat, with crispy and soft, flaky textures together.