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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.
These spuds are sure to root up fun at your "spooky" affair (and during daily meals!). Judy, one of Crafting Traditions' kitchen experts, came up with the wedges to flavor a family Halloween gathering. When they won rave reviews, she decide to share them here so you can try them, too.—Taste of Home Test Kitchen
This relish is adapted from a recipe in Thai Street Food (Ten Speed Press, 2010) by David Thompson. This recipe first appeared in our May 2011 issue, with the article The World of Satay.
We all love this recipe, especially my 6 year old daughter. We often have these for breakfast, so much better for you than processed cereals. This recipe is inspired by Juliano's recipe, but is quite different.
This is one of the ways I use the rhubarb that grows abundantly here. I know people like this recipe, because I've been asked many times for it.
Steamed broccoli with butter and lemon pepper.
A great Sandi Richards recipe, with some minor changes. If you're counting WW points, this one is 8. Enjoy!
Guests will be delighted when they sink their teeth into juicy wedges of this full-flavored burger shared by Helen Hudson of Brockville, Ontario. The moist filling is chock-full of mushrooms, onion and parsley. 'It's a great alternative to regular burgers,' she remarks.
These are the perfect vegan treat for anyone who loves peanut butter. The best part? There's no eggs!
I can't tell a difference between this version and the non-vegan. Very good!
My aunt made this favorite recipe over and over at the request of family and friends. It's a very easy side dish to make. — Lois Jeffery Chesterland, Ohio
Farina undergoes an unexpected transformation from hot cereal to airy pudding in this tart-sweet Latvian dessert, which is typically served with milk poured on top. This recipe first appeared in our May 2011 issue, with the article Riga Revisited.
“I make these muffins often during rhubarb season. Guests at our inn love them,” says Florence Conklin, Cottonwood, Idaho. “For some crunch, I add our own state-grown black walnuts.”
These creamy tasty potatoes can be made the day before and stored in the refrigerator until you're ready to pop them in the oven (I often do that). The garlic powder and chives add zip, and the shredded cheese adds color.
Piquant schug makes a fantastic condiment for pita and falafel sandwiches. This recipe is based on one in Claudia Roden's The Book of Jewish Food (Knopf, 1996), and it first appeared in our April 2011 special Sandwich Issue with the article Finishing Touches.
This is another recipe from I.C.Moskowitz' and T.H.Romero's awesome book "Vegan Cookies Invade Your Cookie Jar", that I tried out recently. It makes for delish, chunky cookies with lots and lots of peanut flavour. The original recipe called for roasted, chopped peanuts as the add-in, but I didnt have any so I used pb chips and chocolate chips instead. Feel free to use the nuts or a mix of nuts and chips. Ive also posted my healthified version of this recipe.
A dash of Seasoned Salt and a splash of Worcestershire sauce pack a ton of flavor into this classic burger.
This popular Japanese condiment is the key sauce on a fried pork tonkatsu sandwich. This recipe first appeared in our April 2011 special Sandwich Issue with the article Finishing Touches.
A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries. They're perfect for a brunch or a grab-and-go breakfast. —Audrey Stallsmith, Hadley, Pennsylvania
No need to bake, although they can get really messy, so I suggest latex gloves! They work wonders when dealing with sticky food. The recipe spawned from my head one day during my early vegan days when I felt like something yummy. The measurements vary according to how many you wish to make and how big you want them. Make sure you mould them together really hard or else you'll have crumbs all over when you bite through!
One taste of these yummy potatoes and I pestered my friend for months to give me the recipe! The tantalizing blend of flavors complements any festive entree.
I like to bake these tasty muffins fresh in the morning and share them with elderly neighbors who no longer bake for themselves. The farm where my husband and I live has been in my family for 110 years. In fact, I was born here!
Heat up your holiday meal -- or any occasion -- with our steamy apple drink.
This is an easy quick meal popular in Germany. Veal is traditionally used, but pork or chicken can be used as well. Some regions include sliced mushrooms while others would never consider adding it. The dish is often served over noodles with a side of Dampfkartoffeln (boiled potatoes).
This is a delicious Indian lentil soup with spicy red onions!
Muffins are my weakness!" confesses Mary Kay Morris of Cokato, Minnesota. "When I make these to take to a gathering, I always come home with an empty plate.
The first time my Greek father-in-law made this chicken, he proudly shared the recipe with me. It's my favorite way to roast chicken.
We use a white sauce and mild fontina cheese to coat sliced potatoes in this casserole for two. It's rich and delicious!—Taste of Home Test Kitchen
Two rich layers--one with cream cheese, the other chocolate--are coated with a chocolate glaze and topped with toasted, slivered almonds in this elegant dessert.
Little packets of fresh cooked fish! Quick and Oh-So-Easy! Good enough for company!
"We were camping, and I didn’t have enough milk for my usual blueberry muffin recipe,” recalls Dorothy Ross of Ear Falls, Ontario. “I did have some sour cream and a bit of rhubarb, so I used those. The muffins were awesome, and now I make them often!”
This salad has been a staple for the family for years. A friend and I prepared enough to serve 200 at my oldest son's wedding reception.—Dona Sundsmo, Tacoma, Washington
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