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Nom Nom Nom.
Prep and Cook Time: about 45 minutes. Notes: These classic chocolate brownies can be stored airtight for up to 2 days.
Make the sauce in advance; cover and chill. The skewers can be assembled a day in advance and put on the grill just before serving.
This classic herb blend calls for dried herbs.
Make this soup the night before to allow time for its flavors to develop. Pour hot servings into a thermos to take for lunch, or reheat individual portions in the microwave as needed.
For maximum heat, leave the seeds and membranes in the pepper; habanero will be much hotter than serrano. Ever touched your lips or eyes after chopping hot peppers? Avoid those burns by wearing gloves to prevent the pepper's heat from penetrating your skin.
A spice rub and fresh goat cheese gives this Grilled Salmon Salad great flavor. You can make the tomato vinaigrette up to 3 hours ahead; cover and chill.
Freezing the citrus slices keeps this refreshing punch cold without the use of ice.
These delicate shortbread-style cookies are made with chopped, roasted pecans, rolled in powdered sugar and are an elegant addition to any fiesta. They are also known as Wedding Cakes, Pecan Balls, Russian Tea Cakes, Snowballs, Pecan Sandies, Swedish Tea Cakes and more.
Open-face sandwiches are layered with roasted vegetables, ham, turkey, and Swiss, then heated until the cheese melts.
"Ever since I realized I didn't have to buy granola in a box, I have experimented with different recipes. This is one of my favorites; the granola is great with yogurt or on top of vanilla ice cream." -Corrie Francis, Moraga, CA
Be sure to use cold eggs, straight from the refrigerator, because they will be easier to break and are more likely to hold their shape well during cooking.
The British holiday Boxing Day is linked to ideas of charity and also to the tradition of boxing up Christmas leftovers. This savory bread pudding is the answer to holiday dinner leftovers, making use of extra turkey and bread.
This trout dish turns smoky and succulent in a stove-top smoker. This recipe first appeared in our June/July 2011 BBQ issue along with our story Classic 'Cues.
These potato cakes are made with mashed potatoes instead of traditional shredded potatoes. They're great with Pear Applesauce. Combine and refrigerate the potato mixture up to a day ahead; dredge in matzo meal and sauté just before serving.
Prep: 30 min., Cook: 40 min.
This is the base for our other vinaigrettes, but it also tastes great on its own. Refrigerated, the vinaigrette keeps for about a week. This recipe goes with Cheddar-Jalapeño Quesadilla Salad with Cilantro-Lime Vinaigrette, Lemon-Rosemary Chicken Quesadilla Salad with Shallot-Mustard Vinaigrette, Flank Steak-and-Blue Cheese Quesadilla Salad, Seared Tuna Salad with Lemon-Caper Vinaigrette and Feta Quesadillas
This tangy-sweet relish pairs nicely with the Whiskey-Marinated Tenderloins, or serve it as an appetizer atop toasted baguette slices. You can make the relish a day or two ahead and refrigerate; bring it to room temperature before serving. Prepare an extra batch or two for holiday giving.
Adolfo Garcia, RioMar. Adolfo's love of fresh seafood and his Panamanian ancestry are reflected in both the menu at RioMar and this recipe. Escabeche is a traditional Spanish way of preserving game meat with an acidic marinade, which was adapted for the more-available fish all across Latin America. This dish turns the marinade into a sauce, eliminating the need for hours in the fridge.
Whip a batch of this basic cookie batter and you'll be prepared to bake any number of different cookies, from snowballs to gingersnaps. This recipe goes with Pine Nut Drops, White Chocolate Snowballs, Fruitcake Bars, Chocolate Chunk and Almond Cookies, Gingersnaps, Oatmeal and Pie Spice Cookies
Using equal amounts of potatoes and bread flour sounds a little strange to the uninitiated but the combination yields a soft and springy loaf that you will love to eat. With two, thirty minute rises, it is also one of the quicker homemade breads. It is easiest to make with a stand mixer, but you can knead the potatoes in by hand, if needed. Makes one 1.3 pound loaf (about 600 grams) closeup image of crumb
These cream cheese pancakes are light, fluffy, and oh so delicious. Serve with high-quality maple syrup for breakfast or brunch.
Top these pulled-pork tacos with chopped red onion, sliced jalapeños, and fresh cilantro for a spicy south-of-the-border taco dinner. Serve with Mexican rice and canned refried beans.
Lent runs for almost six weeks, so why not add a little something special to those Friday night fish dinners? You can add culinary creativity to fish preparation during the Lenten season with Bahama Breeze's Almond Crusted Fresh Fish. It makes a delicious, and healthier, alternative to traditional fried fish recipes and will impress family members with a unique, flavorful meal on those meatless Fridays.
Schmaltz, or rendered chicken fat, can be used to fry potatoes, sauté vegetables, make a roux, or flavor pâtés and savory mousses.
Fruit juice is a great way to sweeten iced tea brews naturally. The raisins in this recipe also add a natural sweetness. If you can't find raspberry juice, substitute cherry juice. For an easy berry variation, try blackberry leaves with blueberry juice.
Find flageolets, tiny French kidney beans, in specialty food stores or online at www.indianharvest.com. For a nice presentation, garnish with thyme sprigs.
This vegetarian main dish was adapted from one found in the fifth volume of Canal House Cooking. Melissa Hamilton and Christopher Hirsheimer, the creators of Canal House, learned this dish from Niloufer King, a talented Indian cook and scholar. To make it a heartier, protein-rich meal, we took the liberty of folding in some lightly seared tofu. This recipe was featured as part of our Vegan Comfort Food photo gallery.
Look for orange blossom water in the extract or cosmetics section of specialty grocery stores. Be sure bottles from the cosmetics section are labeled safe for food use. Or purchase at kingarthurflour.com.
Quinoa works just as well as the traditional bulgur, and it takes less time to cook. We prefer curly parsley here, but flat-leaf parsley or a mix of other herbs would also be delicious.
This recipe for Slovenian stuffed cabbage or sarma s kislim zeljem is made with pork and beef, rice, sauerkraut and tomato juice. This is great with mashed potatoes or noodles, and crusty rye bread. Here are more stuffed cabbage recipes. Makes about 18-24 Slovenian stuffed cabbages or sarma s kislim zeljem
Want a way to quickly add extra flavor to storebought fortune cookies? Dip them in chocolate that has been melted in the microwave. The recipe makes 15 - 20 chocolate dipped fortune cookies.
This adult version of mac ‘n’ cheese is sure to be a big potluck hit. It was given to us by Hugo Matheson, chef at the fantastic Boulder, Colorado, restaurant The Kitchen. Don’t skimp on the ingredient quality here—with so few elements, premium cheese and ham are paramount. What to buy: If you do not have prosciutto, any thinly sliced, high-quality salt-cured ham such as jamón serrano will do. Or make it vegetarian by leaving out the prosciutto altogether. Be sure to use a good-quality cheese for this recipe. Please don’t buy the pre-grated kind, as it will not really give much in terms of flavor. If you don’t like Gruyère, an aged cheddar is a good substitute. Game plan: This whole dish can be assembled ahead of time and stored in the refrigerator for up to a day. To finish, take the dish out of the fridge, allow to sit at room temperature for 30 minutes, and then bake until heated through. This recipe was featured as part of our Modern Potluck story.
Browning butter (as opposed to just melting it) is one of those simple adjustments that make the ordinary extraordinary. We changed the classic butterscotch pie by letting the butter and sugar cook longer and therefore give the whole pie a toasty, nutty flavor that balances the sweetness of the caramel. What to buy: Take the time to make the dough from scratch, as it will lend a flaky butteriness to the dish. Of course, if you are time-constrained (and we understand that), go ahead and use store-bought crust. Just try to get the best you can find. You’ll need parchment paper or aluminum foil and pie weights to line and weigh down the crust so that it doesn’t puff up while cooking. If you don’t have pie weights or forgot to get them, just use some dried beans. Game plan: The dough can be made and baked up to a day ahead of time. In fact, the whole pie can be made up to a day ahead of time and, after it has cooled to room temperature, it can be covered and put in the refrigerator until ready to serve. Just bring it to room temperature and then serve it with some whipped cream or ice cream. This recipe was featured in our 2006 Thanksgiving, Southern Style menu.
Why are these ridiculously easy brussels sprouts so good? First they'e coarsely shredded, which gives them an appealing texture. Then the sprouts are roasted in a hot oven until they're lightly charred, which enhances their nutty sweetness. They're finished with a sprinkling of Parmesan cheese, which melts into the leaves.
Second only to turkey, a glazed ham is an iconic holiday centerpiece. This easy recipe yields a crunchy, sweet crust and juicy interior, so all you need to worry about is getting a good-quality ham. What to buy: You can order a smoked, bone-in ham from your butcher or at the butcher counter of high-end grocery stores. There aren’t many ingredients here, so be sure to buy a good ham for the best results. Game plan: Leaving just enough fat on the ham is important for the perfect crunchy crust-to-juicy meat ratio—too much fat and your caramelized crust becomes a flabby mess; too little and your ham has dry spots. So take care when trimming. This recipe was featured as part of our Festivus menu.
Ask your butcher to remove the chine, feather bones, and any excess fat from the crown roast. You can have the butcher grind the trimmings to reserve for another use.
Though filling enough as a main dish, you can also serve smaller portions of this creamy, cheesy casserole as a tasty side to scrambled eggs. We enjoyed the way the Classic Melts cheese blend melted over the casserole; substitute cheddar cheese if you can't find this product.
While usually an ingredient in moles, roasted pumpkinseed kernels add another layer of nutty flavor to this posole-style broth. Look for them in specialty markets and health-food stores. Substitute ancho chile powder if guajillo is unavailable.
Watch Shane Kelly prepare the Meatloaf with Quinoa in our Don't Tell Mama video series.