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Nom Nom Nom.
Notes: Pan-toasting the raisins gives them a unique crusty, sugary texture; if using dried currants, skip step 1.
Martha's sister-in-law Rita Christiansen never adds too much fruit to the filling because, when mixed with other fruit, rhubarb will absorb some of their flavors, overwhelming its own subtle taste.
Tsoureki, a sweet yeast bread made of eggs, milk, and butter, is a staple during Greek Easter. The three-strand braid symbolizes the Holy Trinity, while the red-dyed hard-boiled egg braided into the dough symbolizes the blood of Christ. The bread is delicious and keeps for several days, but eat that double-cooked egg at your own risk. What to buy: For a more authentically Greek Easter bread, season it with mahlepi and mastic. Mahlepi, also known as mahleb and mahlab, is the seed kernel found within the stone of the St. Lucie cherry. It is ground into a powder and used as a spice in Middle Eastern foods. It tastes similar to bitter almonds and tonka beans. Mastic is the sap of the mastic tree, which grows in Greece and across the Mediterranean. The sap is dried into a resin or gum, then ground and used as a spice. Mastic and mahlepi can be purchased at Greek grocers or online. This recipe was featured as part of our Greek Easter Celebration menu.
Fill this basic dessert-tart crust with anything from chocolate ganache topped with whipped cream to lemon curd and meringue or pastry cream with fresh fruit. Jazz up the tart shell by adding the seeds from a vanilla bean, a tablespoon of citrus zest, or just follow the recipe for our Ricotta and Honey Tart or our Chocolate Ganache Tart with vodka-cherry sauce. Special equipment: You will need a 9-inch tart pan with a removable bottom for this recipe.
Cut the pieces of pepper, zucchini, and onion large enough so that they don't fall through the grill rack. Or use a grill basket, which is great for grilling small pieces of food.
Notes: Prepare Sunset's Favorite Pie Pastry or the Sunglow Pie Pastry, or use 1 refrigerated pastry (half of a 15-oz. package) and follow steps 5 and 6 of the Sunset recipe to line pan. Serve pie with sweetened whipped cream flavored with grated orange peel.
The reserved watermelon flesh from the Pickled Watermelon Rind is perfect for this recipe.
Bark should be kept in an airtight container in the fridge or a cool room. It will keep for up to 3 weeks.
Whip up these Deviled Eggs in a flash with only 5 ingredients. They make a pretty presentation for a party and a great appetizer that your guests will enjoy.
Roasting the squash before adding it to the soup concentrates its sweet flavor.
This recipe for Polish peasants' meal or chlopski posilek (HWAWP-skee paw-SEE-wek) can be prepared many ways. This is my version. Some people use smoked sausage instead of fresh, some add mushrooms or leeks. As you can imagine, the dish varies from village to village, from family to family. One thing is for certain, this "peasant" food is a gift from the gods, in my book. Here is a larger photo of Polish peasants' meal. Makes 4-6 servings of Polish Peasants' Meal or Chlopski Posilek
This recipe for tulumbe is a very sweet and popular dessert in the Balkans. The batter is similar to a French pate a choux dough, and the appearance is similar to an unfilled, unglazed eclair. Tulumbe are traditionally fried and then soaked in simple syrup overnight. I prefer to bake mine as I've done here. Here's a larger photo of tulumbe. Makes about 12 Balkan Tulumbe Pastries
This old fashioned version of a cheesecake has been a staple in my family for as long as I've been alive. The filling is less sweet than most cheesecakes, but the sugared graham cracker crust makes up for it. However, when I finally looked my old family recipe up in a cookbook, I was surprised at what I found.
Purchase pound cake from a bakery or a frozen loaf pound cake to save time. Or bake your favorite, and freeze it the weekend before. Thaw frozen cake in refrigerator overnight.
For the garnish, cut desired amount of wooden skewers into 5-inch lengths; then place fresh blackberries on skewers.
An omelet makes for a quick and easy dinner, but it doesn't have to be boring. Gooey mozzarella, vibrant sage, and a generous hit of red pepper make this a standout dish.
I like to make this recipe with a leg of lamb because it makes such a pretty dish on the table, but it can also be made with lamb roasts. This is an easy dish to make, tastes delicious, and the aroma is wonderful. The key to the recipe is the fresh herbs.
Risotto alla Marinara is, as you might guess, a seafood risotto. Alfonso Borrelli, who cooks at the Osteria L'Antica Quercia in Barberino Valdelsa, uses clam broth and anchovies to add seafoody richness to his risotto alla marinara, while the main ingredients accompanying the rice are moscardini, a tiny variety of octopus, and radicchio rosso, the red radicchio from the Veneto that confers pleasing bitter accents to the dish.
This salad, inspired by the spiced pepitas (pumpkin seeds) and lime- and cheese-laden corn you’d find at food stalls all over Mexico, goes beautifully with our Pork Mole Tamales or our Carne Asada. What to buy: Queso fresco is a mild white cheese that doesn’t melt when heated. It can be found in the refrigerated cheese case of most grocery stores or at specialty cheese shops or Latin markets. If you can’t locate it, feta cheese is a good substitute. This recipe was featured as part of our Tamales for the Holidays project.
A delightfully rich panettone with a creamy triple-layered filling: Pistachios, chocolate pear, and caramelized mascarpone cheese. To be honest, this is one of those desserts that makes me happy that Christmas only comes once a year, because if Christmas came more often I'd be tempted to make it more often. To serve 6 you'll need:
One easy way to kick up the flavor in a dish is to add Cajun seasoning. Here, the seasoning is sprinkled on the chicken strips before they're sautéed and tossed into the linguine-vegetable mixture.
"I was having friends over and wanted to make a crostini appetizer with fresh tomatoes. Then I saw the supermarket's colorful bell peppers--they were beautiful, and I knew if I roasted them they would make a perfect substitute." -Susan Stewart, Plainview, NY
The quinoa adds protein as well as a chewy texture to this meatless main dish. The heat of the cooked quinoa and mushrooms helps wilt the spinach; the dressing and feta pulls this warm salad together.
Panini are pressed sandwiches served in Italy. A small appliance called a panini press is available in stores, but a heavy skillet placed on the sandwiches as they cook works just as well. You can even weigh down a lighter skillet with a brick wrapped in foil, a sack of flour, or canned goods.
Blue cornmeal contributes color, flavor, and texture to these delightful muffins. Feel free to use yellow or white cornmeal instead.
Hank Shaw likens sausage-making to jazz: "You have all these standards, but there's room for improvisation." With this spicy merguez from North Africa, adjust the seasonings to vary the flavor intensity and heat.
Here's a fondue that will be the life of the party - it's got a great kick of robust flavor that complements any dippers.
Several spices give this chickpea and lentil soup rich flavor without lamb, the traditional meat used in the Moroccan dish. Pair the soup with baked pita wedges. Freeze the leftover mushroom broth to use in place of water in homemade vegetable soups.
This roasted turkey developed by Cooking Light Contributor Elizabeth Taliaferro is nearly perfect, having won the highest Cooking Light Test Kitchens rating.
A specialty of Cape Town, South Africa, this hefty sandwich combines bologna and french fries with piri-piri hot sauce. This recipe first appeared in our April 2011 special Sandwich Issue with author Daniel Pinkwater's article Say My Name.
Macaroons are a European confection especially popular at Passover. Here, the use of pecans adds a taste of the American South.
, who scoured her grandmother's cookbook for this bar recipe and graciously shared it with us. The other is my own grandmother, who I'm pretty sure has been holding out on me all the times I've asked about the recipe in the past. After one final plea, I received her recipe in the mail. And guess what - it was nearly identical to greenandlean's! Maybe our grandmothers went to the same church. I made a few tweaks here and there and the result is just as good as I remember it: creamy tangy filling with chewy raisins and a crisp cookie crust. Without further ado, here's the recipe: Sour Cream Raisin Bars Makes one 9x13 pan of bars
This recipe for Polish meatballs in sour cream with mushrooms -- klopsiki w smietanie grzybami -- can be made with any combination of ground pork, beef and veal. In my family, we use pork and beef. The meatballs stay tender if they're browned in a skillet on the stovetop and then transferred to the oven to finish cooking. They can be served with mashed potatoes, dumplings, kluski or rice. Here's a larger picture of meatballs with sour cream and mushrooms. Makes 4 to 6 servings of Polish Klopsiki w Smietanie Grzybami
This is the time for apples. I cannot get enough of the Honeycrips at the Greenmarket now, always buying two more than I think I want, since we usually down two on the stroll home. If you can stand it, save some for baking. When I was in culinary school, I learned a classic Tarte Aux Pommes, which looks and sounds fancy, but is really easy to make. Great for your weekend dinner party. Impresses the socks (sure, in some cases, pants) off people.
The easiest way to peel butternut squash is with a vegetable peeler; the harp-shaped variety works particularly well.
Enjoy the mixture of spices in this Mexican soup. Top Posole with radishes and tortilla chips for color and texture.
To ensure evenly roasted vegetables, preheat your pan before placing the ingredients on it.
My mother made her pumpkin soup differently than traditional Polish recipes. She used rice as a thickener instead of a roux or heavy cream. Many classic bisque recipes use rice this way so I guess she knew what she was doing. The flavor certainly speaks for itself. Before the days of immersion blenders, Mom pureed right in the pot using a manual rotary beater or electric mixer. She served the soup with what she called "slippery dumplings" or drop potato dumplings. View this larger image. Makes 8 servings of Mom's Polish Pumpkin Soup
This preparation for sweet summer tomatoes can be served with slices of crusty baguette, or as a side dish with grilled fish or chicken.