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Nom Nom Nom.
adapted from Cherries Cafe's cookbook, Secrets
Double the flavor as well as the nutrients with this two-melon sorbet. Both melons are sources of vitamin A, vitamin C, and fiber. This recipe goes with Frozen Cardamom Bombe with Watermelon-Cantaloupe Center
This recipe for Serbian apricot torte or torta praska is made with a layered yeast dough that requires no rising, apricot filling and crackly meringue topping. Here's a larger photo of apricot torte. Makes 12 servings of Serbian Apricot Torte or Torta Praska
Layers of phyllo dough form the base of this buttery, nut-filled treat from "The Martha Stewart Show" chef Thomas Joseph.
In Kentucky, mutton barbecue is balanced by this Worcestershire-based sauce. This recipe first appeared in our June/July 2011 BBQ issue.
Like a bacon version of huevos rancheros: Try it for an easy weeknight meal or a hearty breakfast.
This recipe for dried mushroom filling is great for nalesniki, pierogi and uszka. And if you make it with Polish borowiki mushrooms, all the better! Mushroom uszka are commonly eaten as a light snack, but are most traditional in beet soup for Christmas Eve dinner. Makes about 2 cups Dried Mushroom Filling
If you like the taste of pecan pie, you'll love this easy alternative. Serve the squares with vanilla ice cream for an over-the-top dessert.
Adding fresh ricotta to the batter makes these pancakes incredibly moist and light.
The moist cake is enhanced by the hidden surprise of crunchy hazelnuts and chocolate-hazelnut spread. Bake the cake up to two days ahead of the brunch, and store at room temperature. Or bake it up to a month ahead, and freeze; thaw at room temperature.
You can find lollipop sticks at craft stores and at Wilton.com.
Adding vanilla extract to the cookie crumbs enhances their vanilla flavor.
The noodles here aren't cooked in the soup; they'd absorb too much of the liquid. Instead, they're boiled separately, tossed with sesame oil, and then put into bowls, waiting to be warmed by the hot broth. The bok choy goes into the soup toward the end of cooking, so that a hint of crispness remains.
A sure sign of spring is the appearance of morel mushrooms. Try them roasted with fresh herbs and a touch of crème fraîche, then spooned over toasted bread for an elegant, yet easy, starter or first course. Special equipment: You will need a pastry brush for this recipe. What to buy: If you can’t find fresh morel mushrooms, substitute fresh porcinis or chanterelles.
You can substitute dried cherries, cranberries, or raisins for the apricots and use strawberry jam for the preserves.
This simple gravy is all you’ll need to take your roasted turkey from good to great. Game plan: This recipe requires the roasting pan (with the drippings) of a just-roasted turkey. To make the gravy without the bird, follow the technique in our Smoked Turkey recipe, omitting the pan juices. This recipe was featured as part of our Thanksgiving for Beginners menu.
Chicken and rice dishes are common family meals. This one gives new life to leftover grilled chicken. Slightly browning the broccoli deepens the taste of the dish.
Yale students hone their knife skills chopping and slicing vegetables for this recipe. Served with rice, it is a satisfying meatless entrée. To quarter a pepper: Use a knife to slice pepper in half, and pull away stem.
Mix pantry staples with broccoli to create a comforting casserole that works for weeknights as well as holiday spreads. If the kids enjoy this recipe, try other veggie-loaded casseroles to sneak nutrients in their meals.
Peppery arugula, sweet bell peppers, and seared steak combine to make a healthy, flavorful salad. It works great on its own as a light meal or as part of a brunch buffet. Game plan: The flank steak, beans, and dressing can be made up to 1 day ahead and refrigerated in a covered container, so that you just have to throw everything together when ready to serve. What to buy: Agave nectar is available at health food stores and online at Wild Organics. It’s also known as agave syrup. If you can’t find agave nectar, just substitute Rich Simple Syrup or a few teaspoons of granulated sugar. Game plan: For a slacker solution, substitute canned beans and use a high-quality store-bought lime vinaigrette. If you want to go outdoors with the steak, heat a grill to medium high (375°F) and grill uncovered for 8 minutes for medium rare. Read more about grilling. This recipe was featured as part of our New Year’s Day Brunch story.
Coarsely chop frozen blackberries, and place them back in the freezer until ready to stir into the batter. To freeze muffins, let cool completely, and place in zip-top plastic bags. Reheat in microwave 20 seconds.
Lavash can be a soft flatbread, but Jessamyn Waldman developed this recipe based on Armenian-style lavash, which is very crisp and dusted with seeds or spices.
Wild blueberries reach their peak of abundance and flavor in the late summer; use them to turn ordinary griddle cakes into something scrumptious.
The custard, a versatile dessert sauce that's also great with fresh fruit, makes use of some of the extra egg yolks. For a fitting garnish, arrange a few chocolate-covered coffee beans around the cake.
Prep: 1 hr., 15 min.; Stand: 1 hr., 5 min.; Cook: 1 hr., 5 min.
As a dairy-free alternative to creamy dips, the recipe here calls for pureeing sweet peas with scallions, ginger and jalapeño, then seasoning the mix with yellow miso. Serve the spread with different kinds of crackers and breads or sugar snap peas and celery for dipping.
With a buttery crust and custard-like filling, these lemon squares taste as good as they look. A dusting of powdered sugar completes the bar cookie recipe.
Dates are a classic for breaking the Ramadan fast and beginning Iftar.
Sugar-coated fruit caramelizes beautifully under the broiler, deepening and intensifying its flavor.
Refer to our recipe for Homemade Turkey Broth, or you can substitute fat-free, less-sodium chicken broth to prepare this recipe, but reduce the added salt.
Bulgarian cold cucumber soup is made with yogurt, walnuts and dill. This is a no-cook refreshing summer offering that also can be left thicker and served as a dip. Makes 6 servings of Bulgarian Cold Cucumber Soup
Nothing says summertime like a homemade peach pie. The filling mixture is thickened with both tapioca and cornstarch, and a sprinkling of sugar over the crust adds a bit more sweetness.
One of the most popular Cooking Light chicken recipes, these sweet and spicy grilled chicken thighs are flavored with chili powder, cumin, garlic and cider vinegar.
Prep: 5 min., Bake: 35 min. This is a great make-ahead dish. Follow the package directions to cook the corned beef the day before, and refrigerate. Use our glaze for even more flavor, and just pop it in the oven.
There is some debate as to who invented kolaczki (plural for kolaczek ). Poles claim it but so do Croatians, Czechs and others. Kolaczki can be round, square or diamond shaped, and the dough can be flaky or yeast-risen, and the spelling varies widely. My family always preferred the flaky kind made with a cream cheese dough, and apricot, raspberry, prune and sweet cheese were our fillings of choice. Nowadays, anything goes -- almond, poppyseed, strawberry, blueberry, even pineapple. You can freeze unbaked filled kolaczki. Bake frozen. View this larger image of kolaczki. Makes about 5 dozen Polish Cream Cheese Kolaczki
This "Agua Fresca" is made a little differently than those using actual fruit. The color and flavor is similar to tart cranberry with a subtle tea flavor in the background. When it is served ice cold, the tea flavor is almost imperceptible. It is also loaded with Vitamin C, so it's good for you too!
The crunchy jicama and the soft, sweet mango provide lively counterpoints to the shrimp in both flavor and texture. Tossed with a lemony vinaigrette and a generous amount of cilantro, the salad is ideal for a warm summer evening.
Grab a can of pineapple and a jar of red curry paste, toss the takeout menu, and enjoy spicy-sweet broiled beef kebabs. Look in the international aisle for Thai red curry paste -- a puree of red chiles and garlic, often combined with coriander, ginger, and other flavors.
Lemony dressing and fresh mint add vibrant flavor to this pasta salad. Serve chilled or at room temperature, and garnish with pretty mint leaves, if desired.
Inspired by ruffled tap pants, this cake is covered with frilly rows of white and pink frosting piped from a single bag. Three tender lemon layers make this birthday cake tall enough to show off the ribbon-candy effect of the frosting and ensure there is plenty for everyone.
We’ve combined the sweetness of juicy, ripe pears and the warmth of cinnamon in this all-natural fruit leather. Once it’s dried, the leather becomes beautifully translucent, making the snack fun to find in any lunch box. Special equipment: You will need a nonstick silicone baking mat. Game plan: The fruit leather has a 6- to 7-hour baking time, so plan accordingly. This recipe was featured as part of our Make Your Own Fruit Leather project.
Bake these brownie-like chocolate cakes in muffin cups to get individual servings, then top with coffee ice cream and caramel sauce.
This dish uses ingredients that can be found year-round (if you use dried mushrooms), but we like it best in the fall, when fresh mushrooms are available and the cooler weather makes us crave a hearty sauce. You can serve it as a starter for 6 people or make a main course out of it for 4 people. This recipe was featured as part of our How to Make Pancetta story.
Top this velvety chocolate cake with a brown sugar and pecan mixture that's the frosting equivalent of classic praline candy. After you make the candy mixture, pour it quickly on top of the two 9-inch square cakes.
Chris Ainsworth makes all kinds of seasonal dessert flatbreads at his restaurant, but his s'mores version is a year-round favorite. While baking the flatbreads in the oven is easier, they're also delicious grilled; just be sure to set the dough away from direct heat so the bottom doesn't burn before the toppings melt.
If you?re having a nice night with mates and there?s good wine and some conversation happening then I think this is a lovely thing to bring out a few hours after dinner. It?s like a sorbet, but without the work. Fiery chilled grappa, good-quality chocolate and delicious frozen grapes are a great little combo that show you care and you?ve made a bit of effort. You could either use dark chocolate or a mixture of different flavours, depending on what you fancy.