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Trout pâté is traditionally enjoyed over crackers or crostini. But here it’s eaten in a crispy potato skin with fresh greens. What to buy: Look for potatoes in 5-pound bags, as they tend to be smaller in size than loose potatoes. Avoid green-spotted or sprouted potatoes—they contain the bitter toxin solanine. Game plan: Use the leftover scooped potatoes for mashed potato cakes, gnocchi, or potato soup. This recipe was featured as part of our Make Your Own Loaded Potato Skins project.
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 recipe for cushaw pumpkin and yam casserole is from chef John Folse of Chef John Folse & Co. in Gonzales, La. I had the pleasure of meeting him at the Rural Life Museum in Baton Rouge, La. Cushaws are green-and-white, striped crookneck pumpkins. This recipe spans ethnicities and would feel at home in any Eastern European kitchen paired with turkey, pork roast or ham as a side dish, or in a pastry crust as a pie or turnover. Here is a larger photo of cushaw and yam casserole. Makes 10-12 servings of Chef John Folse's Cushaw Pumpkin and Yam Casserole
When my grandmother had a few extra minutes of time, she would bother with a double crust. Otherwise, all her pies were open-face. And when the spring rhubarb and wild strawberries were in, she would make this delightful sweet-tart dessert. Sometimes she would use apples in place of the strawberries. Makes 1 (10-inch) pie
Because of the addition of cornmeal to the batter, the texture of this pound cake resembles a sweet and tender cornbread instead of the usual dense texture you might expect from a traditional pound cake. Top this simple cake with whipped cream and berries for a company-worthy dessert.
Baked in mini Bundt pans (about $30 at most kitchen specialty stores and home emporiums), these cakes make delicious holiday gifts. The decorative Garland Bundtlette pan used to bake our cover cakes is available at Williams-Sonoma (www.williams-sonoma.com). You can bake the cake in a standard 12-cup Bundt pan for one hour or until a wooden pick inserted in the center comes out clean.
Traditionally prepared in the oven, barbecue shrimp can be ready in far less time on the stove top, making it a fast, fabulous ending to a day at the beach or pool. Pair with mixed salad greens lightly dressed with extra-virgin olive oil and fresh lemon juice. Prep: 2 minutes; Cook: 6 minutes
Susan Mulvihill created this protein-rich dish after switching to a vegetarian diet. Serve with fruit for breakfast or with a simple salad for dinner. Prep and Cook Time: 20 minutes.
Sweet mochi filled with red bean paste are a traditional Japanese New Year’s treat. We took that idea and satisfied our hunger for the mochi ice cream commonly served as dessert in Japanese restaurants by filling the rice cakes with red bean ice cream. To switch things up, you could fill them with green tea ice cream or any other flavor you please. But if you’re a traditionalist, opt for the red bean paste. What to buy: Red bean ice cream is a milky dessert flavored with adzuki beans, and can be found in most Japanese markets or specialty food stores. Or you can make your own. Instead of using a tablespoon to fill our mochi, we used a 1/2-ounce ice cream scoop. Game plan: For optimum mochi texture, let the ice cream balls sit at room temperature for 15 minutes before serving. This recipe was featured as part of our New Year’s, Japanese Style story.
Grilled shrimp covered in zesty salsa makes a tasty main dish or impressive appetizer.
A blanket of ripe apricots makes this dessert extra alluring. For ease, make the filling and tart shell in advance; store separately. Once assembled, refrigerate up to 3 hours.
This recipe for royal icing, originally published in the December 2007 issue of Martha Stewart Living is used to make Television's Gingerbread Town-Square Cake of 2007.
Pâté may seem like a highbrow delicacy, but it’s really just a genius way to use up chicken livers. While some rustic-style chicken pâtés are finely chopped, this version is passed through a strainer to create a smooth texture. The rich, slightly sweet flavor is balanced out with black pepper and fresh greens served on the side. Game plan: To serve the pâté as a first course rather than an hors d’oeuvre, chill it in small 2- to 3-ounce ramekins (depending on how many servings you need) and divide the crostini and greens among individual serving plates. This recipe was featured as part of our Halloween Horror Movie Quiz.
"This simple recipe was inspired by a reunion years ago in Montana. It has a delicious toasted breadcrumb, bacon, and mushroom filling." -Kathy Kitchens Downie
Make a traditional hash brown potato casserole light by using reduced-fat cheese and soup and fat-free sour cream. It's still cheesy and creamy, but has less than 5 grams of fat per serving.
Prep: 10 min., Cook: 12 min.
The Lynmar property indeed offers its bounty, supplying these Black Mission figs as well as the honey that's the base for the saucy drizzle. If you cannot find fresh figs, try the dessert with dried figs: Place 24 small stemmed, halved dried figs in a large saucepan with 3/4 cup fresh orange juice, 2 tablespoons honey, 1/4 teaspoon ginger, and 1/4 teaspoon vanilla; bring to a simmer. Simmer 3 minutes; cover, remove from heat, and let stand 15 minutes.
Linton Hopkins has endless uses for these sweet and tangy pickles—he even deep-fries them to make pickle chips. Brining before pickling helps the cucumbers stay crunchy.
This recipe for Russian rye bread is easy because it requires no sourdough starter. It's also great for those watching their fat intake because eggs and oil are not in the ingredient list. It's moist but very dense because all rye flour is used. The extra yeast keeps it from becoming like a clay pigeon. To lighten the loaf and give it a crunchier texture, all-purpose flour and rye meal can replace some of the dark rye flour as indicated below. Here's a larger picture of Russian rye bread. Makes 1 loaf Easy Russian Rye Bread
This chicken drummette recipe is from celebrity chef Sandra Lee's new cookbook, Semi-Homemade Grilling 2. This would make a wonderful addition to any picnic, or summer cookout. Makes 16 Portions of Drunken Drummettes
If you love lemon curd or passionfruit curd try this gorgeous strawberry curd. The exquisite strawberry flavor is dazzling. It's an irresistible treat perfect for enjoying on toast, as a cheesecake topping, stirred through whipped cream, as a spongecake filling or drizzled over breakfast crepes. Strawberry curd makes a wonderful food gift and lasts up to two months in the refrigerator.
Bacon gives this bean side dish the flavor of baked beans without the long cooking time.
F&W's Marcia Kiesel likes to whiz smoked mozzarella in the food processor with sun-dried tomato pesto and olive oil.
Prep and Cook Time: 1 hour, 50 minutes. Notes: For a vegetarian side dish, leave out bacon and increase butter to 4 tbsp. and salt to 1 tsp.
Impress your family with homemade onion rings that taste just as good as the ones from the local diner. See our full collection for more fried favorites.
We like Mexican sour cream for its rich texture. One tablespoon yields big flavor, so it's okay to indulge. Look for it in the dairy section of larger supermarkets.
Spoon bread, a classic southern side dish, is actually more like a pudding than a bread. It's so soft, it can be served-and eaten-with a spoon.
Hands-on Time: 5 min.; Total Time: 5 min.
Adzuki beans—also known as azuki or Asian red beans—are frequently used in desserts across Asia, in countries like China, Japan, and Korea. Keeping some of the beans whole in these creamy ice pops helps add a bit of texture. Special equipment: You will need freezer pop molds for this recipe. We used these molds, but any kind will work. If yours don’t come with sticks that attach securely, you can buy wooden sticks and insert them 1 hour into the freezing time. What to buy: This recipe uses canned adzuki beans that have been sweetened and mashed slightly for a chunky texture. They can be found in Asian markets or online and are not to be confused with red bean paste, which is much smoother in texture. This recipe was featured as part of our 7 Ice Pops That Break the Mold.
In this recipe, the rice is cooked in boiling water just like pasta. Toss it very gently, or the rice will become gummy.
This Korean dish, featuring paper-thin slices of meat marinated in a salty-sweet sauce, is served over rice or wrapped in lettuce leaves. Courtesy of Norm Matthews of Junction City, Kansas.
Enjoy the flavors of summer any time of year with this fresh Italian salad that's quick and easy to prepare.
A wet rub of crushed lemon sections, herbs, and black pepper is the key to this dramatic spin on baked chicken. Serve the golden-brown bird with rice or another side of your choice.
Ambrosia is a famous Southern recipe found on Thanksgiving and Christmas tables far and wide. It is often a combination of canned fruits and miniature marshmallows smothered in a creamy dressing. It was one of my grandmother's signature salads, usually competing for a spot on the table with Waldorf Surprise or Maraschino Delight. But the funny thing is, Ambrosia can be a truly sensational salad when made with perfectly fresh ingredients.
The traditional patty melt gets a makeover with ground turkey, but substitute ground chicken or ground sirloin, if you prefer. Pair sandwiches with vegetable chips.
This savory tomato cobbler recipe is courtesy of Mark Bittman and can be found in his cookbook, "How to Cook Everything Vegetarian."
Mix together diced plums, crystallized ginger, and vanilla ice cream for a frozen dessert that is packed with unique flavors.
Traditionally a northern Vietnamese breakfast specialty, pho bo is now eaten through-out the country at any time of day. Charring the meat, ginger, and shallots gives the broth its complexity. Beef oxtail, although bony and tough, is very flavorful, so it's good for making broth. Partially freeze eye-of-round roast to make it easier to slice. You can also use regular sweet basil in place of Thai basil.
Traditional Indian rice pudding inspired this simple, rich dessert. Prep and Cook Time: about 30 minutes, plus 2 hours to cool and chill. Notes: Aromatic rose water is available in specialty food stores.
Relax over a pitcher of Bloody Marys with this easy recipe for the classic cocktail.
This recipe for Lithuanian Easter bread or velykos pyragas is made with a sweet yeast dough and white raisins. The Easter meal is begun with hard-cooked colored eggs that have been decorated with the scratch or wax-resist method. It is a tradition for one person to hold an egg while the other person strikes it with his egg. The egg that doesn't crack is left uneaten. After a big feast, visiting with relatives and friends begins and, for children, a chance to receive Easter eggs from their godparents and neighbors. See Easter Breads Across Eastern Europe. Here is a larger photo of Lithuanian Easter Bread.
Combining our Real Deal Hot Chocolate with almond-flavored liqueur makes for an ultrarich drink with a nice nutty back note. What to buy: The most commonplace brand of amaretto liqueur is Disaronno. It can be found in supermarkets and liquor stores. Or you can make your own. For this recipe, use high-end chocolate, such as El Rey 41 percent milk chocolate. This recipe was featured as part of our Hot Boozy Drinks photo gallery.