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Nom Nom Nom.
. But because the flavor was so good, and because we were determined not to let the jam win, we gave it another try...
Pork fried rice gets a kid-approved makeover, for a dish that’s healthy enough for you to serve to the little ones guilt-free. And it’s made with ingredients you probably have on hand, so dinner can be on the table in a flash. Game plan: Fried rice is just as delicious when made ahead and served cold. To do so, cook the recipe all the way through, then turn the rice out onto a large plate or baking sheet and spread it out so it can cool down quickly. When it’s lukewarm to room temperature, place it in an airtight container and refrigerate it until ready to eat. Be sure to get the rice into the fridge within 2 hours of cooking to avoid any serious food-safety issues. This fried rice is on the mild side, so be sure to have bottles of soy sauce and hot sauce on hand for the adults. This recipe was featured as part of our Good Food for Kids photo gallery.
Order a Caesar salad at a restaurant these days, and it's likely to be a whole meal, topped with chicken or shrimp. We choose meaty shiitake mushrooms here and also make another break from tradition: The eggs in the dressing are cooked, not raw.
This stuffing is moist inside and crispy on top. The mix of chestnuts, bread, and apples marries fall’s best flavors without being too heavy. Game plan: The heat and time required to safely cook stuffing that’s packed into a good-size turkey usually results in a breast with the flavor of sawdust. The stuffing should be cooked to 160°F, the same internal temperature required for the turkey, so you’d think it would work perfectly. But when the bird is at 160°F and ready to serve, the stuffing (insulated against the oven heat by the bird) is still undercooked and needs at least another 90 minutes in the oven. Which is why preparing your stuffing separately, as done here, is ideal.
These tostadas are made with leftover turkey. Find tostada shells near tortillas or other Mexican foods. To make your own, fry corn tortillas, one at a time, in 1/4-inch hot vegetable oil in a skillet over medium-high heat until golden and crisp. Drain on paper towels.
The Hog Island Oyster Company, located near Point Reyes Station, supplies the Bay Area with local farm-raised Manila clams year-round; in other parts of the country, littleneck clams are easier to find. The juices of these small, quick-cooking clams enrich the anise-scented white wine broth here.
The amount of chopped lettuce in this recipe looks like it's enough to feed an army, but it wilts down quickly.
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Here's an excellent recipe for Jalapeno Cornbread. It's the perfect quick bread to serve with a bowl of hearty soup on a cold winter evening.
we bought at the farmers' market this week? While perusing our cookbooks for recipe inspiration, we came across this wonderfully sweet, tart, and fragrant Middle Eastern salad.
Assemble this strata the night before, and keep it in the refrigerator until ready to bake.
Tilapias's mild flavor allows the bold flavors of the coconut and curry to shine. Serve this dish with rice, which will absorb the brothy sauce.
Take your average turkey sandwich to the next level with a citrusy spread and a few minutes on the panini press.
Sliced sweet potatoes are tossed in melted butter, maple syrup, orange zest, and cinnamon, then layered and topped with brown-sugared walnuts. This recipe was featured as part of our story on The Last Kodachrome Christmas.
Any thick, beefy fish will work with this dish, such as sea bass, bluefish or tuna; I make it here with swordfish. The fish is cooked at low temperature in an aromatic broth spiked with tomato, garlic and oregano, allowing it to absorb the rich flavors while still remaining moist and succulent.
Vietnamese and Thai coffees are both made by combining strong brewed coffee with sweet condensed milk. Thai grocery stores sell a ground-coffee mix that contains herbs and chicory. You can brew it as an everyday coffee, with or without the sweetened condensed milk (but that particular type of coffee is delicious sweetened). If you cannot find it, try making this Southeast Asian coffee using espresso. The results will still be delicious. The coffee can be served hot, at room temperature, chilled, or on ice.
Homemade key lime ice cream and a graham cracker pie crust combine to make an tangy and delicious frozen treat. Keep this pie in the freezer so you'll always have a cool treat waiting when an unexpected visitor drops in.
The unusual combination of tamarind syrup and tonic makes this drink both dry and exceptionally refreshing, with a slight bitterness.
We like to serve this Mediterranean-inspired salad warm, but it's also good slightly chilled. Be sure to check the seasonings, though; cold dishes often need more salt and pepper than those served hot.
For this singular stir-fry, chef Jerry Traunfeld combines sweet shrimp with salty bacon, then adds hot chiles, vermouth and a healthy dose of fresh mint.
Place the cheese in the freezer for about 20 minutes for easier cutting. To make this appetizer in advance, you can prepare and refrigerate the salsa up to a day ahead. Toast bread and assemble just before serving.
Smoked sausage links are always a good idea for a hearty appetizer buffet and will be the first item to disappear.
The tried-and-true combination of ham and cheese is tweaked just slightly for this sandwich. We paired Cambozola’s creamy texture and pungent flavor with Black Forest ham, sweet caramelized onions, and grilled rye for an update on the deli classic. What to buy: Cambozola is a German blue cheese that has the creaminess of Camembert mixed with the earthiness of Gorgonzola. It can be found at high-end grocery stores and at cheese shops. If you can’t find it, Gorgonzola dolce makes a nice substitute. See more grilled cheese combinations.
Notes: The dough for these flatbreads can be made the night before serving; if you're not starting it ahead, just skip the chilling in step 2 and proceed to shape dough as directed in step 4. If you're short on time, you can use a 1-pound loaf of frozen bread dough. Thaw at room temperature, then divide and shape as directed in step 4. Purchased dough browns quickly; reduce baking time in step 6 by 5 minutes.
For the longest time, we only served snap peas fresh or lightly blanched. Why mess with their bright, spring flavor? But then, one day, we gave them a roast and discovered a whole new way to appreciate them. Roasting brings out the sweetness of the peas, and here we've added sesame for a toasty, savory element.
These classic baked beans are a barbecue side-dish staple. This recipe first appeared in our June/July 2011 BBQ issue.
. While we can't claim that this is the most authentic dal you'll ever eat, we can promise a darn tasty meal! Take a look...
Coffee adds a background flavor that helps bring out the sweet yet bitter undertone of the molasses. This brine is also excellent with chicken thighs and drumsticks, and pork or beef ribs. Use any type of hardwood chips if hickory is not available.
Notes: Accompany with thinly sliced cucumbers dressed with seasoned rice vinegar and chopped fresh mint.
A creamy spread full of Parmesan and fresh basil cozies up to turkey and summer-ripe tomato slices for a savory hot sandwich that will quickly become a go-to mealtime solution.
This dish plays off the traditional Greek salad. Bulgur and chicken make it substantial enough for lunch. The flavors meld slowly, so it's ideal to serve the following day.
Drizzle this zesty, citrusy dressing over mixed gourmet greens topped with goat cheese and roasted corn. You can squeeze your own grapefruit juice or look for fresh grapefruit juice in the produce section of the grocery store.
Not up for dealing with live crab after a day at work? Let the grocery store fish counter or a fish market do the cooking. At dinnertime, just toss in a few ingredients for flavor and serve with a loaf of crusty bread for a hearty, easy meal in minutes.
The meat develops a rich, full-bodied flavor when it's cooked to a dark brown, so be sure not to stir the pork until it releases easily from the pan. Serve this hominy-based fiery pork soup recipe with warm flour tortillas.
This recipe for Polish ham pudding or budyn z szynki makes good use of leftover ham. Serve it with mustard sauce or horseradish sauce. The dish can be prepared ahead, refrigerated and baked before serving, or baked and reheated for a future meal with no loss in flavor. A nice variation is to add drained whole-kernel corn or cream-style corn. Here's a larger photo of ham pudding. Makes 4 to 5 servings of Polish Ham Pudding or Budyn z Szynki
Even folks who usually don't like okra enjoy the taste and texture of this highly seasoned dish. We left the seeds in the chile for moderate spice. Serve with grilled chicken or lamb.
Time: 30 minutes. A takeoff on the cook-it-yourself soup believed to have hailed from Mongolia, this hot pot combines zippy ginger broth, crisp asparagus, and slurpable noodles into a super-quick one-bowl supper.
This recipe for Lithuanian doughnuts, known as spurgos (SPOORR-gohss) or pampuskos (pahm-PUHSH-kohs), is a popular treat along with blynai for Shrove Tuesday. Compare this recipe for fried cakes with Polish paczki and Croatian fritule. They are also similar to Serbian krofne. Here's a larger photo of Lithuanian Doughnuts or Spurgos. Makes about 2 dozen Lithuanian doughnuts or spurgos
Blueberries and orange sections are welcome additions to the more traditional strawberries-only version. Sugar tenderizes these sweet, biscuitlike shortcakes and allows for caramelization, which creates a rich, sugary crust.
A large rotisserie chicken from your supermarket makes a great shortcut for this recipe.
Eastern European Pickled Peaches are wonderful as a side dish or condiment, and as a dessert. Before refrigeration, pickling was a common way of preserving eggs, meats, fruits and vegetables. This recipe, adapted from Linda Ziedrich's "The Joy of Pickling" (The Harvard Common Press, 1998), uses the open-kettle method of canning as opposed to the boiling water-bath method, and it easily can be doubled or tripled. Click here for a larger image. Makes 2 quarts of Pickled Peaches
This simple, elegant egg dish can be served either hot or at room temperature. We like to eat it when it’s still nice and warm. What to buy: Look for the smallest shrimp you can find, so that you can fit more of them into the frittata. If you can’t find good-looking small ones, try quartering larger ones. If you’re not into separating the 16 eggs needed for this recipe (or have no use for the remaining yolks), we’ve found that Eggology’s packaged liquid egg whites are just as good as fresh ones. Special equipment: Egg dishes really benefit from the use of a nonstick pan. Teflon-coated pans work really well, but if you’re leery of the coating, use a well-seasoned cast iron pan instead. Game plan: Unlike whole butter, clarified butter can be cooked at a high temperature without burning. Make the clarified butter needed for this recipe the day before, or earlier; it keeps indefinitely in the fridge. To clarify, melt 4 sticks (1 pound) of unsalted butter in a small, deep saucepan over medium-low heat until a layer of white foam forms on the top. Remove the pan from heat and spoon off the foam. Strain the clear liquid into a jar, discarding any solids or foam. Cover the liquid and refrigerate or freeze. You’ll also need to roast the tomatoes ahead of time. This recipe was featured as part of our... read more This simple, elegant egg dish can be served either hot or at room temperature. We like to eat it when it’s still nice and warm. What to buy: Look for the smallest shrimp you can find, so that you can fit more of them into the frittata. If you can’t find good-looking small ones, try quartering larger ones. If you’re not into separating the 16 eggs needed for this recipe (or have no use for the remaining yolks), we’ve found that Eggology’s packaged liquid egg whites are just as good as fresh ones. Special equipment: Egg dishes really benefit from the use of a nonstick pan. Teflon-coated pans work really well, but if you’re leery of the coating, use a well-seasoned cast iron pan instead. Game plan: Unlike whole butter, clarified butter can be cooked at a high temperature without burning. Make the clarified butter needed for this recipe the day before, or earlier; it keeps indefinitely in the fridge. To clarify, melt 4 sticks (1 pound) of unsalted butter in a small, deep saucepan over medium-low heat until a layer of white foam forms on the top. Remove the pan from heat and spoon off the foam. Strain the clear liquid into a jar, discarding any solids or foam. Cover the liquid and refrigerate or freeze. You’ll also need to roast the tomatoes ahead of time. This recipe was featured as part of our Supercharge with Superfoods photo gallery. INGREDIENTS 4 tablespoons unsalted butter (1/2 stick, preferably clarified) 7 ounces cleaned, deveined shrimp, halved lengthwise 4 Oven-Roasted Tomatoes, cut into wedges 4 cups fresh spinach, chopped 4 tablespoons chives, snipped Salt Freshly ground black pepper 2 cups egg whites, beaten (about 16 eggs) INSTRUCTIONS Heat the oven to 350°F. Melt 1 tablespoon of the butter in a medium frying pan over medium heat. Increase the heat to high, add the shrimp, and sauté until they’re about three-quarters of the way done—crisp-tender and still translucent in the center. Add the tomatoes and spinach and sauté for 1 minute or until the spinach is completely wilted. Remove from heat and add the chives. Season generously with several pinches of salt and pepper. Place a 6-inch ovenproof nonstick skillet or well-seasoned cast iron pan over medium heat. Add the remaining 3 tablespoons butter and swirl it in the pan to coat evenly. Add the egg whites and spoon the shrimp mixture into the center. Bake in the oven until the eggs are puffed and completely set in the center, about 10 to 12 minutes.
"My mother, Elizabeth O'Connell, now 82, still makes this soda bread every day," says Allen. Scoring a deep cross into the surface of the dough is called "blessing the bread." Because the bread uses baking soda as a leavener, it requires minimal kneading and no rising, so you can bake it just before supper and serve it warm.
Day-old toasted bread cubes work best, absorbing plenty of the custard.
Chile-spiced shrimp cooks on a grill or in a grill pan in just 30 minutes.