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Nom Nom Nom.
My in-laws fudge Amazing. I've wanted to learn how to make it for years and finally made it this year.
Also known as the Vesper, James Bond orders this variation on the martini in Casino Royale. Kina Lillet is an old name for what is now Lillet Blanc.
"The Essential New York Times Cookbook" author Amanda Hesser shares this subtly sweet side dish from legendary chef James Beard. The recipe originally appeared in The New York Times in 1992.Also try: Sweet Potato Casserole
Delicious Red Velvet Cake!!! Passed through many generations, this Red Velvet Cake has been a staple at EVERY James Gang get together. Thanksgiving, Christmas, or just because, we have to have this cake. No one makes it quite like Granny, but it still tastes pretty darn good!!
This delicious almond cake is named in honor of Santiago (St. James), the patron saint of Spain. His remains are buried in the city of Santiago de Compostela, Galicia. During the Middle Ages, the pilgrimage to Santiago was the most important pilgrimage of the Christian world. Today, many people still make the trip to Santiago not just for religious reasons, but as a cultural, historical or active vacation. The cake’s origin is not certain, but it may have been brought to Galicia by a pilgrim. Today, this cake is sold all over Santiago de Compostela and is popular with tourists and pilgrims.
Chef James Henderson shares his recipe for skordalia (skorthalia), a Greek garlic spread that can be paired with roasted beets, grilled or fried fish, grilled chicken, pita, etc. The recipe, made with garlic, almonds, bread, potatoes, oil, and lemon juice, is featured at New York City's Persephone restaurant. Learn more about Chef James Henderson.
Chef James Henderson shares his recipe for Greek meatballs in tomato sauce, featured on the menu at New York City's Persephone restaurant, where Henderson serves as Executive Chef. This recipe works well as a main dish or hot appetizer. The recipe makes 20-30 meatballs. Learn more about Chef James Henderson.
James Henderson, executive chef at two Greek restaurants, shares his recipe for this famous rustic stew made with rabbit and pearl onions (lots of onions!), a feature on the menu at Persephone in New York City. The recipe serves 6-8. Learn more about Chef James Henderson.
This recipe goes with Coconut Fried Shrimp
This recipe was actually a mistake and one that my family loved. We used this many years ago when we needed a relsih for hot dogs. This recipe is different than most green tomato relishes as it is not sweet. I am posting this in response to a request.
This dish is inspired by the marriage of ricotta and walnuts that makes Ligurian pansotti (triangular "pot-bellied" ravioli) with walnut sauce a timeless favorite. Serve the artichokes as a plated first course or quarter them and offer as part of an antipasto platter along with prosciutto, roasted red peppers, and marinated olives and mushrooms.
This bread has been a favorite at family gatherings, either formal or casual, for years. It's tender and slightly sweet, with a light texture and attractive shape. Sometimes I change the "freckles", using dried cranberries, currants or chocolate chips instead of the raisins.—Mary E. Relyea, Canastota, New York
'I love to cook,' shares Clara Bakke of Coon Rapids, Minnesota. 'My family can't possibly eat all of the sweets I whip up, so my co-workers are more than happy to sample them-particularly these rich chewy brownies that are full of gooey caramel, chocolate chips and crunchy walnuts.'
These anise-flavored molded cookies originated hundreds of years ago; today, replicas of the traditional European molds are available in hundreds of designs. The delicate patterns require no embellishment or special setting, but they're even more captivating when set off with a tinted glaze and used to dramatize the sides of a towering layer cake. (Any flavor of cake will work; we made an 8-inch three-layer Tender Lemon Cake, and covered it with Fluffy Vanilla Buttercream ). Although delicious, we've intended these crisp molded cookies to be used as decoration only.
Delicious bars, great for summer.
The eight-cup yield will cover an eight-inch three-layer cake; use half a batch for a six-inch three-layer cake.
A friend of mine gave me the recipe for these layered brownies, but I added my own touch--chunky peanut butter. Every time I take it to a group gathering, I get requests for the recipe. It's a real crowd-pleaser! -Judy Sims Weatherford, Texas
Ganache works well for the icing.
Margarita Morales of Fresnillo, Zacatecas, shared the recipe for these crisp, bean-filled snacks. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.
These savory gorditas, stuffed with chile-spiced scrambled eggs, make a great breakfast meal or afternoon snack. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.
Slow-cooker convenience means you can prep this entree in the morning and come home to a hot meal all ready to serve! Maybrie - Tasteofhome.com Community
My husband was born on St. Patrick's Day, and this is the special meal I make to celebrate that occasion. My family looks forward to it all year.
This lamb kebab is adapted from a recipe in Annisa Helou's Mediterranean Street Food (William Morrow, 2002). This recipe first appeared in our May 2011 issue, with the article The World of Satay.
A nice loaf of white bread-I make one every other day. The onion soup mix is a nice option for a savory loaf.
Recipes for your - Nuwave - Flavorwave Ovens.
I got this recipe from the Ball Blue Book.
This makes a wonderfully easy entree for company. Filled with a combination of spinach, blue cheese and mushrooms, it gets rave reviews every time. Taken from the Light & Tasty Magazine.
These yummy squares are fun and easy to make. Kids will enjoy using their hands to mix the ingredients!
This satisfying stew from Lois Glezer of Standish, Maine is chock-full of potatoes, turnips, carrots and lamb. Served with Irish soda bread, it makes a hearty St. Patrick's Day meal.
Potatoes cooked in heavy cream with Parm cheese, topped with Cheddar cheese. Not for those on a low fat diet! I never use measurements, so go with your gut!
Pork tenderloin is split and filled with a festive mixture of crushed Pepperidge Farm® Onion and Garlic Croutons, Pace® Thick & Chunky Salsa and chorizo sausage, grilled to perfection and served with a scrumptious mango-orange-cilantro sauce.
This simple compote is a great accompaniment to roasted lamb or beef. We live in Flathead cherry country so that's what I use, but any sweet dark cherry will work. If using frozen cherries, it usually isn't necessary to add the water.
I found this recipe over 25 years ago. I made a few changes to it and our family has enjoyed it ever since. The colorful combination is perfect for the holidays, but it's equally nice at a summer picnic. —Helen Meadows of Trout Creek, Montana
If yoy want to give a bit of a twist to this recipe, stir in a little honey before serving:)
These fragrant chicken kebabs hail from North India. This recipe first appeared in our May 2011 issue, with the article The World of Satay.
No one believes these fudgy brownies--with a hint of peanut butter--are actually low-fat. They're so full of flavor, they'll satisfy anyone's chocolate cravings.
Need a simple sidekick to serve with steaks or chops? Try Jena Coffey's bursting-with-flavor potatoes. “I make this recipe for picnics and potlucks,” she notes from Rock Hill, Missouri. “The potatoes turn out tender and well-seasoned. Plus, there's one less pot to wash.”
I love carrot soup. This one can be hot or cold. If you want it hot, you can butter up your croutons for an even heartier taste. If you want it cold, you can use whipped cream to bring out the flavor of honey and fresh ginger. This is from Rachael Ray.
These are really tasty squares that are perfect for a tea or even a pot luck, always a hit when I make them, and easy to do! Can also be made with pineapple jam instead.
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