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Nom Nom Nom.
Showcase two of the South’s most beloved products—peaches and pecans—in this old-fashioned peach cobbler.
The melon can be cut up to an hour ahead, covered, and chilled. Cabrales is a pungent variety of blue cheese-substitute Roquefort if Cabrales is unavailable.
This recipe for grilled halloumi cheese with preserved lemons and olives is courtesy of Jeremy Meltzer.
Don't let these macaroons intimidate you. With just six ingredients, they are surprisingly simple to make and guests will be very impressed with the results.
This cocktail can be served as a dessert, or you can drink it instead of tea on a freezing winter afternoon.
Roll out these biscuits, or drop into 12 muffin tins and bake the same amount of time. These are best the same day they're baked, but you can store them in an airtight container for up to two days. To warm them, wrap loosely in aluminum foil, and place in a 300° oven for five to 10 minutes.
Instead of making the Basic Friendship Bread Recipe that came with your Friendship Bread Starter, try this yummy Triple Chocolate Friendship Bread. This was my daughter's favorite. On Making Friendship Bread
Resistant starch: 5 grams
This is our version of a British shandy, a mixture of beer and lemonade. Prep Time: 10 minutes.
Prep: 20 min., Bake: 28 min., Cool: 45 min., Chill: 1 hr.
A simple sauté is a delicious and quick way to deactivate the stinging hairs of this somewhat intimidating green. Herbaceous and slightly nutty, sautéed nettles can be added to soups, pizza dough rounds, simmered white beans, and scrambled eggs or paired with ricotta on crostini for an elegant hors d’oeuvre. Special equipment: Heavy rubber dish gloves are helpful to quickly stem and clean the nettles. If you do not have gloves, tongs and scissors will do the trick. What to buy: Stinging nettles can often be found at farmers’ markets and specialty food markets during the spring. This recipe was featured as part of our Recipes for Spring Ingredients photo gallery.
This strong but not overly sweet sangria is nicely spiced with cinnamon, anise and cloves and it has just enough crushed red pepper to give it a tiny kick.
Savor the tastes of Italy by serving individual pita pizzas loaded with fresh vegetables, melted cheese, and a cider vinegar sauce. It's a one-dish meal that's sure to please.
The original Irish coffee was a concoction of a bit of whiskey, a generous splash of black coffee, a dollop of whipped cream, and a smattering of genius. Pedigrees for most drinks are dubious at best, but the Irish coffee is well documented. San Francisco Chronicle columnist Stanton Delaplane was served one at Ireland’s Shannon Airport bar in 1952; after returning to San Francisco, he passed the recipe on to barman Jack Koeppler at the Buena Vista and soon to the rest of the country. The story behind this immensely popular beverage is that Irish bartender Joe Sheridan created the rejuvenating brew during World War II to greet weary Yankee travelers arriving by seaplane in the wee hours of the morning. Interestingly, the Irish drank whiskey in tea, but Sheridan apparently knew the American palate and had the wherewithal to substitute coffee. The best Irish coffee should be treated no differently than the naked brew. Use high-quality, freshly ground and brewed beans, and always whip your heavy cream without sugar right before serving. This recipe was featured as part of our Hot Boozy Drinks photo gallery.
This is a classic corned beef and cabbage recipe, perfect for St. Patrick's Day or any family meal. I like to add rutabaga to my corned beef and cabbage, and others prefer parsnips or turnips. Feel free to add an extra cut-up vegetable to your dinner, leave one out, or go with the ingredients listed below. Large Photo of Corned Beef and Cabbage
Trussing the roast promotes even cooking. If you prefer, ask your butcher to do it for you. This recipe goes with Pork Tenderloin With Carolina Apple Compote
Notes: For the most intense smoky flavor and deepest gold color, use a charcoal barbecue. To present smoked trout as an appetizer, serve on thin triangles of Westphalian-style pumpernickel bread with sour cream, chopped red onion, and lemon wedges. For a salad, combine chunks of smoked trout, hot or cold, with green salad mix and a vinaigrette dressing. As a main dish, serve trout hot with boiled small thin-skinned potatoes, melted butter, and lemon wedges. Chill smoked trout airtight up to 1 week or freeze up to 1 month.
Serve this chunky French favorite as an hors d'oeuvre accompanied with baguette slices, enjoy it with pan-seared tuna or salmon, or on a sandwich of crusty bread and goat cheese. The recipe is easily doubled or tripled if you have multiple gifts to give. Prep: 10 min.
Thyme adds a warm herbal note to the savory sausage and briny-sweet mussels. Prep and Cook Time: 25 minutes. Notes: If using sausage links, remove casings and crumble meat before adding it to the pan. You can cook the aromatics a day ahead (through step 2), cover and chill them, then reheat before adding mussels.
After months of outdoor barbecuing, grilling moves indoors with this stove-top sandwich. It's piled high with thinly sliced flank steak, charred onions, and melted Gruyere.
Polish sour cherry compote recipe or kompot z wisni is typically served on its own as a dessert or as a dessert sauce with sernik, pound cake or ice cream. Sour cherry trees are very common in Poland, Hungary and other parts of Eastern Europe. And stewed fruits, such as this compote, is a common Polish dessert after a heavy meal when a rich pastry would be too much. Makes about 4 cups of Polish Sour Cherry Compote or kompot wisni
The ultimate snack mix is crunchy, sweet, and salty all at once. This one is loaded with pretzels, bagel chips, and sesame sticks coated in a buttery mixture of mustard and honey, and it fits the bill. What to buy: We used Colman’s mustard powder for this recipe. It can be found at most grocery stores. Game plan: The snack mix can be made up to 5 days ahead and stored at room temperature in an airtight container. This recipe was featured as part of both our Super Bowl Party Playbook and our Tailgating Recipes photo gallery.
Try whipping up this fresh nectarine sorbet recipe for an unexpected dessert. Serve it alone, as a palate cleanser, or with berry, pear, and apple sorbets as part of an orchard-themed dessert plate.
Grilling sturdy hearts of romaine imparts smoky flavor to this popular salad green. You'll love the contrasting textures of the lightly wilted outer leaves and the crisp center. Be sure to keep the core intact to hold the leaves together on the grill.
Chinese black vinegar, available in Asian markets, has a deep, smoky flavor that's slightly sweet; substitute balsamic vinegar or Worcestershire sauce, if desired.
Most any winter squash will work in this recipe. We like butternut for the nutty, slightly sweet flavor it lends to the soup. Serve this paired with a hearty salad studded with nuts and seeds for a more filling entrée.
Prebaking makes the tofu appealingly chewy, allows it to absorb the marinade more effectively, and reduces sticking and crumbling on the grill. Golden raisins in the rice pilaf are a sweet balance to the intense spices in the tandoori marinade.
Gelatin is responsible for giving form to marshmallows. This recipe comes from Chocolates and Confections by Peter P. Greweling (Wiley, 2010).
Enchiladas are made in both Mexico and the States, but their similarity stops at their name and the fact that they’re rolled tortillas filled with stuff. While Mexican enchiladas are made by dipping the tortillas in sauce, frying them, and filling them only with meat, the Tex-Mex versions are filled with cheese or meat and topped with lots more sauce (a.k.a. gravy) and cheese. This Tex-Mex-style recipe was a big hit here at CHOW
"Some corn puddings are really dense," says Katie Lee. "The egg whites here make this one lighter." The cornmeal in the recipe settles a bit in the bottom of the baking dish, almost creating a layer of corn bread under the moist, sweet pudding.
In this traditional Moroccan recipe, meat is cooked with quinces in a peppery k'dra sauce. (Yellow-hued k'dra sauces are usually made from butter, onions, saffron and pepper.) Also try the sweet and spicy Tagine of Quinces and Honey. Lamb, beef or goat meat may be used. Cooking time is for a pressure cooker. Double the time if cooking in a conventional pot. Serves 4 to 6.
This is a perfect light and quick yet refined meal. The mustard tarragon vinaigrette complements the slightly bitter salad greens, while the pear adds a hint of sweetness.
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 English. In this recipe, the stalks are finely sliced to an inch below the tips ? this will give you lots of flavor 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 shrimp 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.)
A buttery, crunchy pastry crust forms the base for a tangy lemon filling. You can substitute fresh orange juice and grated orange rind for lemon, if you wish. These are best served chilled.
The warm plums and syrupy sauce are best served immediately. This is also good with fresh peaches.
Bacon, cheese, and potatoes make for tasty toppings on this kid-approved pizza. Reheat leftovers on a griddle or in a skillet over medium heat to get a crisp crust without overcooking the filling.
For this singular stir-fry, chef Jerry Traunfeld combines sweet shrimp with salty bacon, then adds hot chiles, vermouth and a healthy dose of fresh mint.
Miso is Japanese fermented soybean paste used to flavor many dishes, in addition to the familiar soup at sushi restaurants. There are dozens of varieties. Look for yellow miso, a mild, somewhat earthy, and almost sweet version that is often available in the produce section of large supermarkets. Try this thick rub on salmon fillets, dark-meat chicken, pork, tofu steaks, or eggplant slices. When grilling salmon, cook it skin side down the entire time without turning.
This everyday dish is usually accompanied by white rice. Olives, raisins, and capers make the stew reminiscent of picadillo. To streamline the preparation process, chop the potatoes and olives while the beef and vegetables simmer.
; there's nothing green, and the tomatoes come from a can (wah waah). But you know what? It's delicious. And if you live on the East Coast, you've got four more months until real tomatoes show up at the markets. So grab your can opener—this is easy and it feeds a crowd.
Notes: Assemble through step 2 up to 4 hours ahead; cover and chill airtight. Garnish with cucumber and chives just before serving. If using salmon caviar, rinse with cold water and drain; use cold.
Empanadas, a Latin American favorite, just got so much easier with the use of refrigerated pizza dough. This dish is great to serve at parties.