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Nom Nom Nom.
got me thinking about what I'm craving: pesto. The fact that basil isn't growing anywhere near New York City, at least not directly out of the earth, is one reason why pesto just isn't in season for me. The other is that emotionally, spiritually, pesto just isn't in season until we're padding around in our sandals. That's just the way it is.
For busy bakers, icebox cookies are indispensable: Whenever fresh, warm treats are called for, these orange delights can be popped into the oven for an instant treat.
Alain Coumont makes this creamy (yet cream-free) rice dish with lemony Lucques olives and nutty organic Camargue red rice, but almost any green olive or short-grain brown rice would be terrific. Vegans should leave out the tangy goat cheese shavings.
During a trip to New York, the CHOW
In England, hot cross buns -- soft and slightly sweet little cakes with a cross cut into the tops -- are traditionally served on Good Friday.
Looks can be deceiving: This frosting may resemble plain old vanilla, but one bite proves it’s much more. The addition of dark, slightly bitter caramel and an extra pinch of salt lends sophistication. Top some Vanilla Bean Cupcakes with this for an adult take on a childhood favorite. Game plan: We used this frosting immediately after making it and again after it had set up, and found we liked it better after it had cooled and hardened slightly. However, if you’re in a hurry, you can use it right away; the frosting just may not be as perky as you’d like. This can be made ahead, tightly covered, and refrigerated—it will last up to 7 days. Let it come to room temperature before using. One batch will frost 24 cupcakes.
Myth-Buster Recipe. In this refreshing palate cleanser, the sugar tames the tartness of grapefruit juice. It could not be simpler to prepare. A serving delivers about two-thirds of your RDA for vitamin C, and only 145 calories.
Sofrito is a versatile, aromatic puree of tomatoes, peppers, cilantro, onions, and garlic. It's the foundation of many Spanish influenced dishes. There are many variations of this recipe. This one uses ingredients that are easy to find in any grocery store for those who do not live near a Caribbean or West Indian grocer. Store sofrito in a glass container in the refrigerator for immediate use or freeze sofrito in 1/4 to 1/2 cup portions for use at any time.
Vindaloo is typically the hottest of curries, but the spices here mitigate the heat. Found in specialty markets, fenugreek seed, with its mildly bitter and sweet flavors, plays a prominent role in southern Asian cooking. Vindaloo can be made up to 2 days ahead and refrigerated. To reheat, place over medium-low heat and stir often.
OK, calling it the best might be a bit of a stretch: the true merit of something as beloved and simple as chocolate ice cream comes not just from its formula, but when and where it's consumed, the quality of the ingredients, and perhaps foremost, the mood. I can't control any of those variables, but I can give you a pretty simple recipe for chocolate ice cream to get you on your merry way.
Try to think of this recipe as a principle, rather than something you have to follow really strictly. I want you to embrace your own leftovers so adjust the recipe accordingly. If you need to swap out some of the vegetables that?s fine, and different tinned or jarred beans will all work well too. I?ve given you a weight of turkey here, but you can use whatever you?ve got left over. It?s all about building up layers of flavour with the sweet vegetable base then turning whatever you add to it into a beautiful meal with great spice and attitude. It?s brilliant with steamed rice, or rolled up in warmed tortillas.
Make this weeknight dinner in a flash: Use 3 cans (15.5 ounces each) black beans, rinsed and drained, along with 3 cups water, and start with step 2. For a crunchy topping, cut corn tortillas into strips, toss with a little oil, then bake at 350 degrees until crisp.
In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing. This recipe first appeared in our June/July 2011 BBQ issue along with Dana Bowen's story East Vs. West.
Carnitas may seem like a complex Mexican dish to pull off, but really it only takes a little patience to perfect. Just toss a few ingredients into a pot and slow-cook the pork in its own flavorful broth. In a couple of hours, the broth reduces and the pork fries in the fatty juices left behind, resulting in crispy yet tender meat perfect for stuffing into tacos or burritos, or serving atop tostadas. Special equipment: You’ll need cheesecloth and butcher’s twine for this recipe. This dish was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo.
Most kids love bell peppers and pasta. Both are featured in this simple, fresh dish. Use only red bell peppers, or try any combination of red, yellow, orange, and green.
Garlic's young shoots perfume this mild pesto, perfect for tossing with fresh egg pasta. If you can't find scapes, substitute green garlic or a combination of garlic and gives.This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto.
Top simple cedar-grilled fillets with a bright combination of lemon, dill, and parsley, then pair with a green salad for a meal that's pure summer on a plate.
This recipe is designed to accompany the Lemon Thyme Pound Cakes. Slowly drizzle syrup over the cakes while they're still warm, then pour any leftover syrup onto plates so that your guests can soak individual bites. For this syrup, we like the delicate floral aroma of Muscat de Beaumes-de-Venise.
A fork is fastened to the pickle jar for easy spearing.
Instant coffee intensifies the chocolate richness of these cupcakes. To repeat the Halloween theme, decorate them with plastic cake toppers, licorice, jelly beans, or candy sprinkles. For thicker frosting, cover and chill for 10 minutes before spreading on the cupcakes. Refrigerate frosted cupcakes overnight; cover lightly with plastic wrap, or store them in an airtight container.
We used Lundberg Wehani & Wild Rice blend, but any brown rice blend, regular brown rice or wild rice, or barley would be delicious in this casserole. Leave out the chicken for a vegetarian main dish. Great for a potluck.
The ultimate bar snack goes Asian with the warm, spicy addition of Chinese Five-Spice Powder.
Give yourself a head start: Make Simple Collard Greens up to three days ahead.
"I wanted to contribute some big flavors to the menu. Horseradish is such a pungent ingredient that a little goes a long way, and the bay leaf infuses the potatoes with no added sodium." --Kellie Gerber Kelley, Senior Food Stylist
This recipe for hush puppies is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Serve this and a side of sour slaw with braised pork chops for a delicious meal.
Homemade Chinese food is a tasty and delicious way to save money in your food budget. This classic kung pao chicken is ready in just 30 minutes.
Nick Nairn says that Scottish beef is some of the best in the world: "Our hardy wee beasts spend most of their time outdoors feeding on grass, and have the minimum amount of human intervention in their rearing." He strongly advises seeking out well-marbled beef for the most tender and succulent stew.
Enjoy this lemony Italian veal favorite with simple steamed green beans and mashed sweet potatoes.
Bacon brings a welcome smokiness to this fish chowder. Serve with oyster crackers on a cold night and you will warm up in no time.
Serve these baked eggs with crusty bread, or try them with Garlic Bread.
Wild mushrooms add meaty texture and earthy taste. You can substitute sliced button or baby portobello mushrooms. Serve with lo mein noodles.
Reminiscent of baba ghanoush, this salad can be served alongside roasted or grilled meats or as a dip with crackers or flatbread.
Rich, meaty salmon fillets are seasoned with a paste that offers more flavor than a marinade. A skin-on fillet is sturdier and less prone to stick to the grill.
Smoked fish tacos are fun and easy for summertime parties. Prepare a Caribbean salsa with mango, papaya, pineapple, and jerk seasoning for a sweet touch that has some kick to it.
Consider a buffalo prime rib roast as an alternative to beef. It looks and tastes much the same but the meat is much leaner. For juicy results, don't roast buffalo past medium-rare. For half roast, which weighs about 6 pounds and makes 6 to 8 servings, start checking for doneness after about 1 1/2 hours of roasting. (Order buffalo from Native Game Company; (800) 364-3007.)
Roasting slightly caramelizes the figs and creates flavorful browned bits that eventually season the vinaigrette. If you don't have molasses on hand, use honey or maple syrup.
Time: 4 hours. Show off your garden herbs with these buttery rolls.