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This peanut butter fudge is not only simple to make but it is tasty too. More Recipes Made with Peanut Butter
Maria Guarnaschelli likes to joke that when you cook French food on a regular basis, you need a cow in the backyard to provide enough butter and cream. This dairy-rich recipe calls for whipped cream and cheese.
Taco salad was made for the crunch and texture of iceberg lettuce--or maybe vice versa--but in a pinch, romaine could stand in.
Prep: 20 min. (not including caramelizing onions)
Enjoy a quick steak dinner infused with fragrant Asian flavor. Spiced wonton chips that bake while the steak rests are an easy accompaniment.
Sandwich a crispy crab cake between onion bun halves and top with coleslaw and homemade tartar sauce for an easy and delicious seafood dinner. Serve with a hearty helping of french fries.
This sweet and tangy nectarine salsa is the perfect complement to the quick-grilled salmon. This simple dish is chock-full of nutrient-rich superfoods like salmon, bell pepper, nectarines, olive oil, and fresh herbs. Sweet, ripe peaches are a delicious substitute for nectarines. Way to grill: direct high heat (450° to 550°F) Grilling time: 8 to 11 minutes
This version of peach Melba is sure to please every one with its light fruit sorbet and a spoon of raspberry sauce in individual puff pastry shells.
Chorizo is Spain's typical sausage. Fragrant with garlic and paprika, the cured sausage has a taste unlike any other. Hard-cured chorizo is simply sliced and eaten; soft-cured chorizo is sautéed first, as in this tapas recipe.
Prep: 25 min., Cook: 18 min., Bake: 40 min. Place crumbled foil around apple cups in baking dish to prevent them from tipping.
Finalist: Sides and Salads "I love to experiment, so I'm always creating recipes. The dressing in this salad is one I've been making a long time for fruit salad, but it also works well on leafy greens. Bagged salad mixes are a great time-saver, and you can throw a meal together in no time by adding a protein such as grilled chicken or shrimp." —Debra Keil, Owasso, Okla.
You can make the Maple Corn Bread and toast it ahead. Roast the squash and refrigerate it up to 2 days. All you'll have to do on Thanksgiving day is assemble the dish and bake it.
When he was a child and spent summers on Martha's Vineyard, Shea Gallante loved lobster rolls. For this version, he douses shrimp with gin and sherry, grills it and mixes it with a fragrant scallion-tarragon mayonnaise.
This spicy vegetarian carrot and chickpea tagine is quite versatile. Increase the cayenne pepper for a fiery quality, or add a bit more honey and the optional raisins for a sweeter dish. Using half broth instead of all water will add some depth. Although tagines are traditionally served with Moroccan bread for scooping everything up like a dip, this dish works quite well over a bed of rice or couscous.
This old, traditional recipe for walnut crescent cookies is common throughout the Balkans and throughout the world. Kifle are sometimes made with a yeast dough, sometimes a buttery dough, and sometimes with a butter-cream cheese dough (probably a concession to modern times). The basic dough can actually be filled with any combination of jams, fruit fillings, almond, hazelnuts or pecans. This recipe is an old recipe that was handed down to me for a non-yeasted dough. Freeze leftover egg whites and save for leftover egg white recipes. Here is a larger picture of Balkan Walnut Crescent Cookies Recipe
Use a vegetable peeler to shave fresh Parmesan cheese on top of this rustic pasta dish.
This simple bread actually contains no yeast, which makes it a snap to prepare. Its slightly dense texture and tangy flavor make it the perfect companion for rich foods like eggs or braised beef. This recipe was featured as part of our Irish Breakfast for St. Patrick’s Day.
Time: about 30 minutes. A classic birthday cake, with a soft, tender yellow crumb and a luscious chocolaty frosting. All you need are the candles.
San Francisco neighborhood joint Nopa has garnered a lot of attention for its tasty, straightforward food, but its drinks are what keep us coming back. These bitters are made in-house at the restaurant and used in the aptly named Girasol. Game plan: These bitters can keep indefinitely. This recipe was featured in our Bringing Bitters Back story.
Making a good bolognese sauce is a labor of love. Sure we could just add some hamburger to a tomato sauce and call it good (and we often do!), but sometimes we really want that silky, deeply-flavored sauce that can only come from all-day cooking...
Eastern Europeans love figs in every conceivable form, including jam. Some of the world's best figs grow in Croatia along the Dalmatian coast, and they end up in fig tarts, fig breads, salads, stuffings, candy, compotes and jams and preserves. This recipe for fig jam is from " Dam Good Sweet " by David Guas & Raquel Pelzel (The Taunton Press, 2009). Here's a larger photo of fig jam on bread. Makes 6 (8-ounce) jars Fig Jam
Use a darker grade of syrup for the most richness and intensity. A small portion of the syrup is stirred in at the end so the flavor is more pronounced.
This brittle is a quick, sweet treat you can whip up and snack on as is, or chop up and sprinkle over ice cream for an impressive garnish.
A bit of controversy surrounds the origins of this gin cocktail, but whether its city of birth was Paris or New Orleans, this is a drink meant for celebrations. It's light, fizzy, and festive.
If you'd like an even cheesier burger, melt slices of cheddar on top during the last few minutes of grilling. Prep and Cook Time: 30 minutes.
Any ripe pear works with this easy, sweet-savory appetizer—and if you don't have sherry vinegar, just use white-wine vinegar instead.
Prep: 15 min., Cook: 30 min.
Soaking the noodles in hot tap water (while making the sauce) eliminates the need to boil them.
Paella, the classic grilled rice dish from Spain, is usually made in a special pan, but if you don’t have one, a large frying pan can stand in with delicious results. The key to this dish is the crusty caramelized layer of rice called socarrat that forms on the bottom of the pan. Besides rice, the ingredients that go into a paella range from traditional rabbit and snails to vegetables and seafood. This version, known as paella mixta, contains seafood, Spanish chorizo, and chicken. For more Spanish flair, sip on glasses of sangría while the paella’s on the stove. What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked, ready-to-eat pork sausage. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage. Paella rice, sometimes labeled bomba or Valencia, is a white short-grain rice prized for its ability to stay firm when cooked. It can be found in gourmet grocery stores. If you can’t find paella rice, Arborio rice can be substituted, although the texture will be slightly softer when cooked. Game plan: If you want to make this paella on the grill, use our Grilled Paella Mixta recipe.
Salty Italian bacon and fresh asparagus make this crisp-chewy flatbread unforgettable. Use a mandoline to slice the asparagus, or just cut it into 2-inch pieces.
This is such a simple, clean and delicious risotto. When buying asparagus, have a look around because there are lots of varieties available now - purple-tipped, white, thin straggly Japanese, wild Spanish and dozens of good locally grown English. In this recipe, the stalks are finely sliced to an inch below the tips - this will give you lots of flavour from the stalks and you'll then have those whole beautiful tips as a bit of a prize! There are variations on this risotto that I love to do, like sprinkling in a little picked crab or lobstermeat or fresh, peeled prawns or sliced scallops - all of these work particularly well with asparagus if you fancy a little upgrade. (If you do decide to add any of these seafood suggestions, then reduce your Parmesan by half.)
Fresh mint and cilantro pair with the classic Mediterranean spices of cinnamon, cumin, and coriander to liven up ground lamb and plain yogurt. To prepare these as a main course, form larger meatballs and serve with pita and couscous. What to buy: Greek yogurt can be found in most grocery stores. We like the Fage brand. Game plan: The meatballs can be formed up to 24 hours ahead and refrigerated; they’ll just need an additional 3 to 5 minutes in the oven to cook through. The yogurt dip can be made 1 day ahead, covered tightly, and refrigerated. This recipe was featured as part of our Bring Happy Hour Home menu, as well as our Bar Snacks and Tailgating Recipes photo galleries.
A thick and creamy rice pudding dessert with the added texture and flavor of raisins and cinnamon.
"I created this recipe because I needed an easy, satisfying breakfast. Use as much ground red pepper as you want depending on how hot and spicy you like your food. Add a spinach salad with tomatoes and avocados, and this dish is transformed into a wonderful lunch." —Heather Demeritte, Scottsdale, Ariz.
These yogurt pops are a great alternative to the sugary lollies found in regular stores and will satisfy anyone with a sweet tooth, regardless of age. They?re perfect on a hot summer?s day, or any time of year ? whenever you fancy really!
You can prepare these in muffin tins, but the cast-iron cornstick pan yields a crisper crust.
This two-for-one pie bakes our two favorites, pumpkin and pecan (sorry, mincemeat), into one delicious combo. This recipe is an adaptation of one in Baking: From My Home to Yours by Dorie Greenspan (Houghton Mifflin, 2006).
This recipe for oxtail stew in red wine is adapted from " The New Book of Soups " by The Culinary Institute of America (Lebhar-Friedman Books, 2009). Eastern Europeans love oxtails and this delicious stew served with thickened pan juices and roasted potatoes fills the bill. In Polish this is known as gulasz ogonowa, and in Hungarian it is tejfölös ököruszály. Compare this to oxtail-barley soup. Oxtails actually come from the tail of beef cattle. Here's a larger photo of Oxtail Stew in Red Wine. Makes 6 servings of Oxtail Stew in Red Wine