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Nom Nom Nom.
Refrigerated breadstick dough keeps preparation time to a minimum.
Fried calamari goes to Vietnam, where seafood (and meats) are often paired with lots and lots of fresh herbs. Here, the intense, fresh flavor of mint, basil, dill, parsley, and cilantro make a clean-tasting counterpoint to the rich, lightly crunchy calamari. Prep and Cook Time: 1 1/2 hours. Notes: Fish sauce and rice flour can be found in the Asian food aisle of most supermarkets. Calamari most often comes frozen, cleaned, and separated into tubes (mantles) and tentacles. If you find it fresh, ask your fishmonger to clean it (it's tedious to do yourself).
This is a one-dish meal. Make the beef stew the night before, cool to room temperature, and refrigerate; reheat single servings in the microwave or a slow cooker set on HIGH the next day. To save prep time, use bottled peeled fresh garlic.
Second only to turkey, a glazed ham is an iconic holiday centerpiece. This easy recipe yields a crunchy, sweet crust and juicy interior, so all you need to worry about is getting a good-quality ham. What to buy: You can order a smoked, bone-in ham from your butcher or at the butcher counter of high-end grocery stores. There aren’t many ingredients here, so be sure to buy a good ham for the best results. Game plan: Leaving just enough fat on the ham is important for the perfect crunchy crust-to-juicy meat ratio—too much fat and your caramelized crust becomes a flabby mess; too little and your ham has dry spots. So take care when trimming. This recipe was featured as part of our Festivus menu.
Prep: 20 min., Bake: 10 min., Cool: 10 min., Cook: 15 min.
With a flavor that’s somewhere between Asian and Caribbean, these skewers are hard to label but easy to make and tasty enough that they’ll be a hit with the whole family. Game plan: If you’re using wooden skewers, soak them in warm water for 30 minutes beforehand, so they don’t burn on the grill. There’s just a touch of heat in the glaze from cayenne pepper. If you’re up for it, you can add a little extra. This recipe was featured as part of our Tailgating Recipes photo gallery. Read more about grilling.
This recipe can be applied to any size of flat fish. Out of all the soles, lemon sole is the most widely available and generally good value for money. This method of cooking is really quick and easy and I would recommend serving the whole tray at the table with a big bowl of new potatoes, a mixed salad and some crisp white wine.
These classic baked beans are a barbecue side-dish staple. This recipe first appeared in our June/July 2011 BBQ issue.
The creamy but low-fat dressing works as both a marinade for the chicken and for drizzling onto the salad. You'll need 8 skewers (10 in.) for this recipe.
Who can resist velvety bittersweet, milk, or white chocolate topped with nuts, candy, or dried fruit? Try one of our bark variations below or experiment with your own favorite flavors. Movie Theater Bark Cherry and Orange Peel Bark S'mores Bark Peppermint Bark Lime and Macadamia Nut Bark Pistachio, Dried Cranberry, and Toasted-Coconut Bark
Fritters are a fitting ending to an all-fried-food menu, or to any meal for that matter. Making the most of winter’s citrus selection, this recipe combines orange juice, blood oranges, and honey, giving these yeasty, light bites a sweet, acidic nip. Special equipment: You’ll need a deep-frying/candy thermometer, a pair of tongs, and a bamboo skimmer. Game plan: If you want supercrisp fritters, keep the honey and blood orange pieces in separate bowls for your guests to dip and garnish as they please. This recipe is pareve. This dish was featured as part of our Hanukkah Recipes photo gallery.
A simple summer fruit dessert made right on the grill.
This carrot cake is extremely rich and moist, thanks to the coconut and pineapple in the batter. I used a wonderful carrot cake recipe from Diana Rattray, About.com's guide to Southern food, and added some dulce de leche to the batter. The cream cheese icing has a subtle coconut flavor that is delicious. To serve carrot cake as individual "petit fours" - bake the cake in a 9x13 pan, and cut it into squares before icing. Top each little cake with a marzipan carrot, if you're feeling crafty.
Time: 35 minutes. Use any kind of mushroom you like in this delicate yet earthy little soup. The key is to use at least four types.
This is one of my favorite recipes for skillet cornbread, Southern-style. It's a must with a New Year's Day dinner, and it's a tradition for many with chili, pinto beans, soups, greens, and other delicious Southern meals.
The arrival at the coast was occasion for wonderment of many kinds -- the joy of diving into bracingly cool water, and also of enjoying boned stuffed rabbit afterwords. This is my mother-in-law's recipe, which will also work well with boned chicken (pictured here), and (we think) with turkey breast. In summer it's excellent served cool, whereas it's nice hot when it's cold outside. To serve 4-6, you'll need:
Summer puddings are popular throughout Eastern Europe. They make good use of stale bread and summer's bounty of fruit. This no-bake dessert is perfect for the dog days of summer. View this larger image. Makes 6 servings
This recipe goes with Side Salad
These spicy pickled carrots are not exactly a side dish, they are very strongly flavored so they are usually eaten in small amounts along with the main dish. Spicy pickled carrots add a wonderful zing of flavor to any meal.
A go-to appetizer for parties, this spinach and artichoke dip has all the creamy-inside, brown-and-crispy-on-top texture and cheesy taste that makes dips like this appealing, but with less calories and fat.
This thin, crunchy cracker is a nod to traditional Swedish knäckerbröd, or crispbread. The hearty combination of rye and wheat flours, touch of honey, and toasted sesame seeds and spices all add a surprising depth of flavor. This easy yet impressive homemade cracker complements cheese and Pickled Herring, or use it to scoop up a simple seafood salad. This recipe was featured as part of our Summer Solstice menu.
This sauce is delicious over pancakes and waffles. This recipe goes with Berry Bread Pudding
Soaking the shredded potatoes in cold water keeps them from turning gray before cooking. It also rinses off some of the starch. Drain and pat them dry, so they won't stick to the cast-iron skillet.
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.
Caramelize an onion on the grill and pile the slices atop steak for a slightly sweeter take on a summertime favorite.
A classic Peruvian cocktail gets the freezer treatment. Made with the South American grape brandy that's popular in Chile and Peru, the pisco sour makes for a salty, sweet, tart, and beautiful sorbet.
The picture says it all!
A yummy way to kick up the flavor in your corn. You'll never serve plain corn again.
Use a mandoline to make thin, even potato slices.
Italian Parmigiano-Reggiano cheese has a superior nutty flavor you won't find in the domestic alternatives. It's worth seeking out—be sure to buy a wedge and grate it yourself.
Created back in 1969 by Walter Chell of the Owl’s Nest Bar in Calgary, Alberta, this Canadian version of a classic hangover cure uses Clamato juice. Like a Bloody Mary, garnishes can include just about anything you want, from celery stalks to prawns. What to buy: Clamato is a spicy tomato drink spiked with clam juice. Look for it in the juice aisle of the grocery store. We opted for a pickled green bean garnish for this drink. The Mean Beans by Rick’s Picks have good crunch and a nice bite. This recipe was featured as part of both our Drinks Around the World story and our Tailgating Recipes photo gallery.
The introduction of contentious foods like broccoli at an early age may make for adventurous eaters. The perfect food for your baby’s growing taste buds at around 7 months is an array of vegetables steamed or lightly boiled and then puréed. Game plan: To reheat the baby food, let it thaw completely in the refrigerator, then heat in the microwave or on the stovetop. Stir well before serving. This recipe was featured as part of our Make Your Own Baby Food story.
It may seem unusual to spread sour cream and mayonnaise over corn, but trust us - it's really good. Sweet corn combined with the creamy mixture, salty cheese, and spicy chili powder is an irresistible union of flavors.
Notes: Moroccans often add a little harissa, a fiery red chile paste, to servings of a tagine. Look for it in shelf-stable tubes at specialty grocery stores. PREP AND COOK TIME: 30 minutes.
Pork shoulder, a lower priced cut, becomes tender with a long cooking time. Sliced apples or a simple pan sauce best complements this dish.
NOTES: For best texture, don't marinate the chicken longer than 4 hours. To have guests grill their own fajitas, place raw chicken and vegetables on separate plates in step 3. Set cutting boards near the grill along with knives for slicing cooked chicken (step 5). If there's not enough grill space for everything, cook vegetables first and serve at room temperature.
Get out of your burger rut with these grilled ground chicken burgers. Serve on ciabatta rolls and top with marianara sauce and mozzarella.
This moist, tender blueberry coffee cake scored high in our Test Kitchens, where tasters unanimously considered it a delicious way to use the first blueberries of the season. Studded with plump, juicy berries, the cake also features a sprinkling of turbinado sugar on top that adds another dimension of texture. Ideal for breakfast, brunch, dessert, or as a snack to savor with coffee, it's a recipe you'll make more than once.
Time: 30 minutes. Sweet barbecue sauce and zingy pineapple are a natural combo, and the English muffin "buns" are just the right size for the burgers.
This frosting can be used atop our Versatile Vanilla Cake or Lemon Cake.
Queen of Puddings is so worthy of its name, a pudding filled with lovely ingredients and crowned with a layer of soft chewy meringue. As you can see from this Queen of Puddings recipe, it is quick and easy to make, is comforting yet not heavy. The bottom layer of the puddings is made from eggs, milk, sugar and breadcrumbs with a topping of meringue. Fruit is added either in the base of the dish or between the base and meringue. The choice is yours. Use a thick layer of jam, any fruit preserve, a compote of seasonal fruit, lemon or fruit curd - even marmalade. The variations of Queen of Puddings are endless. Enjoy
The tuna is seared in this recipe, but you can serve it raw if you purchase sushi-grade fish.
Simply seasoned and fried, with a thin, crisp coating and tender, juicy meat, the fried chicken at Martha Lou's Kitchen is some of the best we've ever tasted. This recipe first appeared in our May 2011 issue, with the article Specialty of the House.
The traditional kids' sandwich flavors are reinvented here as delectable tender scones. Let your little ones help spoon jelly onto the dough.
Could whole wheat apple muffins made without eggs, dairy, sugar, or leavening agents possibly be any good? Well, apparently these ones were memorable enough that, many years after tasting them at the age of eight, I found myself craving them again.