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Nom Nom Nom.
Meat master Bruce Aidells's inspiration for this Mediterranean-flavored leg of lamb was a dish he tried during the annual sheep festival in St-Rémy, Provence. During the festival, legs of lamb are strung up and cooked over an open fire, then served with a green-olive tapenade, which became the basis for Aidells's lemon-scented crust. "You can also use the crust as a stuffing in a boneless leg of lamb," he says.
Brandy adds a spirited punch to this coffee-flavored hot chocolate. Prep: 2 minutes, Cook: 5 hours Slow-Cooker Size: 4-quart
This delightful chocolate cake roll won second place in a professional competition. The creator of the recipe studied culinary arts at the University of Akron and spent three years working in Italy as a private chef.
This Thai-inspired dressing gets zip from freshly squeezed lime juice and chile-garlic paste. The fish sauce adds umami, while the sugar balances out the vinegar. Try it mixed into rice noodles with cilantro and peanuts for a quick noodle salad, or over grilled fish for a burst of flavor. What to buy: Look for chile-garlic paste in the Asian section of your supermarket. We like the one made by Huy Fong Foods (with the rooster on the jar).
Try one of our cutout cookie variations: Stained-Glass Snowmen Stained-Glass Wreaths Sugared Wreaths Cookie Houses Christmas Trees
Fresh fruit and succulent grilled shrimp capture the essence of summer in this dish.
These burritos are something of a Tex-Mex wonder: tangy barbecue sauce, some roast chicken (or rotisserie chicken) and vegetables, all wrapped up in tortillas. For the best taste, look for a fiery barbecue sauce without added corn syrup.
. (P.S. We've also made this dish without the bacon, and it's just as good.)
Serve an elegant, company-worthy dinner in just 40 minutes. A mixture of lemon juice, honey, ginger, and garlic acts as both a marinade and a glaze for the salmon.
Purists would insist on imported Italian canned tuna fish for the Tuscan classic, but we think plain old tuna from the supermarket is just fine, too. However, make sure the fish is packed in oil; not only will the tuna be infinitely more flavorful, we use the oil as part of the dressing.
These brownies get a healthy boost from whole-wheat flour and applesauce, while cocoa powder plus 8 ounces of semisweet chocolate make them nice and fudgy.
Mallows grow wild in Morocco, and it's not unusual to see people gathering them from fields, empty lots or wherever else they might find them. The leaves are chopped, steamed and then sauteed with olive oil, spices, olives and preserved lemons. The resulting cooked salad is eaten as a dip with Moroccan bread. For a fiery touch, add a roasted and minced chili pepper or a small spoonful of harissa. The preparation is the same as for Moroccan Spinach Salad with Preserved Lemons and Olives. Serves 3 to 4 as a side.
Light wheat dough is flecked with minced fresh sage in this savory version of the classic dinner roll. You can bake the rolls up to a month ahead and freeze.
BRAND WINNER JIMMY DEAN Pork Sausage. Prep: 15 min., Cook: 10 min., Bake: 45 min.
Here's a decadent holiday combination: soft and chewy chocolate on the inside with a little peppermint candy crunch on top. These gems are great plain or we offer a double glaze option, too.
The Mary Pickford is one of a variety of cocktails named for film luminaries. Movie stars have celebrated the merits of the cocktail as well as lamented its abuses. Ginger Rogers and Fred Astaire helped to immortalize the cocktail. The first words Greta Garbo uttered on screen were “Gimme a whiskey, ginger ale on the side, and don’t be stingy, baby.” Asked about how she was mixed up in a delicate situation, Mae West replied, “Like an olive in a dry Martini.” These celebrities all have cocktails named after them. Thinking about those who played alcoholics in movies, however, there is no Ray Milland, Jack Lemmon, or Nicolas Cage, which shows that it pays to be respectful to your cocktail on screen. Like sandwiches, drinks have been regularly baptized for stars, and the Mary Pickford, named for the early motion picture icon, is one of the earliest. It was so popular in its time that Douglas Fairbanks, who later married Pickford, asked a bartender in Cuba to name a cocktail after him. The bartender did. Wouldn’t you?
Wake up to a meal that is both protein-packed and palate-pleasing. Lemon-studded crème fraîche complements smoky salmon and creamy herbed scrambled eggs. This recipe was featured as part of our breakfast beer tasting.
If you're not a classical alcoholic drink (or a Shirley Temple) chances are you don't get the luxury of a real name. So we're going to call this light and luscious drink a Meg Ryan. Even if you're not a fan of her acting style, you simply can't help but love the woman. She's light and airy, makes funny little faces and at some point in time you've wanted to be her or at least have her hair. This drink, like Meg, is a little bit bright, a little chilled out and will be coveted by all.
Try this easy-to-make recipe from Lucinda Scala Quinn's "Mad Hungry" cookbook for a surefire kid-pleaser.
The turkey needs to marinate for at least two hours or overnight. Please note that this recipe requires a turkey injector.
This easy baked brie recipe calls for wrapping a round of firm-ripe brie cheese in filo with chopped tomatoes, basil, and toasted pine nuts. It's a savory, fragrant appetizer sure to be a hit at your next party.
This cranberry punch can be served with or without Champagne.
This cold crab spread can be made up to a couple of days ahead. If you want to make the crostini ahead, let the slices cool completely on a wire rack, then place them in a zip-top plastic bag.
Citrus-laced mojo and tangy relish add big flavor to this Latin classic.
The sauce may be made without pork; just use an additional pound of ground beef.
Notes: You can toast the bread (step 1) up to 4 hours ahead; cool and store airtight at room temperature.
This dish can be eaten either cold as an antipasto or warm as a vegetable contorno. The great thing about it is that you can use any combination of greens, such as baby cabbage leaves, Swiss chard, and even salad leaves like butter, Boston, or Romaine. You can easily buy a big bag of spinach, arugula, and watercress and use some yellow celery leaves and other herbs like basil, parsley, sorrel, and fennel tops to give you a good mixture. Most Italians have a vegetable garden, and no matter how big or small it is, they always have greens and veggies on hand. This recipe sees the more robust leaves blanched first, then wilted down in a pan with the salad leaves, herbs, and garlic, until soft and tender.
Authors Jane and Michael Stern gave us this recipe from Virginia Miller, a home cook from Iowa who bakes thick-cut pork chops in a sweet, tomatoey sauce.
Gotreaux Family Farms in Louisiana produces farm-raised tilapia. Locally raised or caught seafood is available at grocers and farmers' markets. You can substitute other seafood, such as salmon or shrimp.
Dressed with a simple vinaigrette made from fresh herbs and a good quality extra-virgin olive oil, this salad is as delicious as it is easy to prepare. The dressing will keep in the refrigerator for a couple of days, so consider doubling the recipe to keep some on hand.
"My ultimate starter salad would celebrate the produce of the season and make a knockout-gorgeous addition to the table, so I developed this one using fresh orange juice, multicolored beets, and--for good measure--some creamy, tangy goat cheese." --Timothy Q. Cebula, Associate Food Editor
Brock Windsor, chef-owner of Stone Soup Inn in Vancouver Island's Cowichan Valley in B.C., uses fresh chamomile for a light, herbaceous note. If you have access to fresh chamomile, give it a try here. Or use dried chamomile tea, which imparts a more earthy flavor. Windsor also sprinkles grand-fir needles, a type of conifir, over the ice cream (a final touch that's entirely optional).
While it's easy enough to buy a rotisserie chicken, roasting chicken at home allows you to control the sodium, flavorings, and quality of ingredients. Preparation is simple, while cooking is hands-off. Serve with Quick Carrot and Raisin Salad and mashed potatoes.
This tasty cocktail recipe is courtesy of Charles Corpion from the Four Seasons.
Fava plants yield not only beans but also broad, easy-to-pick leaves, which have an earthy-sweet, faintly grassy flavor (spinach leaves make a decent substitute).
Gavin Kaysen's Greek salad has most of the usual ingredients, like tomatoes and olives—but, in an inspired twist, he turns the traditional feta cheese into a creamy, light feta mousse. Kaysen invented the dish to impress his coach when he was training for the prestigious international Bocuse d'Or cooking competition, and he says, "It blew him away."
Indulge in a grown-up version of a chocolate milkshake laced with espresso. Make these drinks even more impressive by coating the rims of the glasses with a mixture of margarita salt and coarse sugar.
The sweet maple syrup and salty prosciutto contrast well with the lemony flavor of the couscous.
This side dish salad combines several influences: The dates and orange are an Israeli touch; the pecans pay homage to the American South; and the quinoa is a high-protein grain from South America.
From Europe to Asia, chicken and lemon are natural flavor partners. In this recipe, the Lemon Curd acts as a tangy glaze.
Strawberries and cream is one of the hundreds of flavors of paleta that you'll find in Mexico. Other unusual flavors include arroz con leche, tamarind-chile, and pineapple.