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Nom Nom Nom.
Although the egg-shaped pans, available as a set at wilton.com, are symbolic of Easter, this cake can also be baked in two 8-inch round cake pans for 25 to 30 minutes.
Prep: 15 min., Chill: 8 hr. This refreshing appetizer, inspired by a recipe from chef Robert St. John's book A Southern Palate, showcases Gulf Coast shrimp.
Crisp, light baguette ( French bread ) encloses this classic combo.
This roast turkey recipe gets its flavor from a quick bath of spices and a flavorful Sausage-Pumpkin Corn-Bread Stuffing. To speed the cooking process, leave the turkey unstuffed; simply serve the stuffing on the side. See the "fake it" instructions, below.
This easy no-knead Eastern European dill cheese bread recipe uses dry curd cheese or farmers cheese, and is sprinkled with caraway seeds before baking. The crumb is soft and, if baked in muffin tins instead of a loaf pan, it would make great dinner rolls. Larger image of Eastern European Dill Cheese Bread.
Enjoy this Blondie recipe loaded with toasted walnuts and chocolate.
Planter's punch is a traditional drink of welcome throughout the Caribbean. The basic recipe calls for equal parts orange and pineapple juice, guava nectar, and rum. But everyone has strong opinions about the particular flavorings and garnishes. For the best results, use fresh orange and lime juice.
This recipe recalls the popular Indian dish saag paneer. Its use of tofu instead of paneer, and Indian cheese, makes it lighter and more convenient.
This cornbread recipe has been adapted from one by Marion Cunningham, author of "Lost Recipes."
Cocoa nibs are roasted cocoa beans, broken into small pieces; they add a bittersweet crunch. Look for them on the baking aisle at specialty stores or large supermarkets. Superfine sugar dissolves easily into the meringue for a supple texture. If you can't find superfine sugar, process granulated sugar in a blender for a minute or two. Store meringues in an airtight container for up to one day. Serve as a crowd-pleasing follow-up to the Spice-Rubbed Braised Beef.
Prep: 10 min., Cook: 25 min.
Have yourself a Berry Little Cocktail. Stir up this light, bright drink with the tang of citrus and a splash of Champagne to add a festive fizz to your holiday bash.
If you like whoopie pies and pumpkin spice, this cookie is just for you.
Even though butternut squash is a winter squash, you can find it in larger supermarkets this time of year. It's packed with vitamins A and D. To lower the amount of sodium in the recipe, use a low-sodium broth and reduce the amount of salt called for.
This is our version of a British shandy, a mixture of beer and lemonade. Prep Time: 10 minutes.
This recipe goes with Farmhouse Eggs Benedict
These turtle cookies have every indulgent flavor we could pack in a recipe: chocolate, peanut butter, caramel, and toffee. You’re already baking a batch, aren’t you?
The sugar and fruit juice tossed with the peaches create a caramelized glaze as the cake bakes.
Yorkshire pudding, a holiday classic for generations, derives its name from the Yorkshire region of northern England. Let the roast rest while you finish the sauce and make the puddings; it will be easier to carve.
These shortbread cookies are an ideal companion to a well-made cup of coffee.
Instant potato flakes give the filling body. You can prepare this a day ahead; cover with plastic wrap, and refrigerate. Crumble leftover egg yolks over a spinach salad.
Tacos Al pastor is a Mexican dish featuring a pork and pineapple mixutre. By marinating the pork with pineapple, the protein in the pork breaks down resulting in very tender meat. These tacos are genererally served on soft tortillas and include cilantro, onions, lime juice, pineapple, and salsa.
The other day, lunchtime kind of snuck up on me, and at 1 p.m. I was scrambling to think of something that could be pulled together quickly. The soup that I came up with surprised me with its goodness and brilliant color. Already-cooked brown rice could be substituted for the white rice in this recipe.
Use this pie dough to make our Caramelized Apple Tart.
"I wanted an easy and delicious way to prepare fish with exotic flair. After returning home from a trip to Jamaica with a suitcase full of spices, I went to work, and this is the result." -Karen Harris, Castle Rock, CO
Samosas have long been present throughout Eastern Africa due to the Indian trading routes. This sautéed version of the typically deep-fried Indian snack is best served with the marmalade to temper the curry paste's heat. Plums from South America, which may be easier to find during winter, will work fine in this recipe.
When you roast the chicken parts first, you end up with a rich broth with extra layers of flavor and a beautiful brown color. Reducing it makes it even richer. Do try to find chicken feet for this; they really add body and depth to the final result. Game plan: Be sure to make the broth at least two to three days before the big dinner. This may look like a lot of work, but you can make the broth well in advance and freeze it. And it’s really not active work; you’ll just need to be around for the long simmering, checking in now and then to skim it. The final dish is no work at all. Simply pour boiling, seasoned broth over the sliced scallops, which will be perfectly cooked by the time you bring the bowls to the table. This recipe was featured as part of our 2006 Neo-Classic Holiday Dinner menu.
These fabulous sandwiches feature pork shoulder that is slow cooked in a scrumptious sauce made with Campbell's® Condensed French Onion Soup, ketchup, vinegar and brown sugar, to serve on sandwich buns.
More panforte than Fig Newton, these chewy bars are a combination of dried figs, honey, spices, and toasted nuts. They’re sturdy enough to slip into your pocket before you hit the slopes, and will keep you energized all day long. Special equipment: Use a candy thermometer to know when the honey mixture is done cooking. Game plan: Hazelnuts are typically sold with their thin, dark skins still attached. You can easily rub the skins off with a clean kitchen towel after toasting the nuts. Don’t worry if there are a few bits left—they’ll add color and flavor. To crush the fennel seeds, seal them in a plastic bag, place them on a countertop, and tap on them using the bottom of a pot or a rolling pin until they are lightly crushed. You can also use a mortar and pestle. This recipe was featured as part of both our Winter Cabin Fever story and our Supercharge with Superfoods photo gallery.
Use this recipe to make a delicious egg white and avocado salad -- it's a Good Thing.
This recipe goes with Grits Bruschetta with Tomato Salsa. This recipe goes with Grits Bruschetta with Tomato Salsa
This Valentine's Day I have two hot dates: my husband, Maxwell, and our daughter, Ursula. And since Monday is neither the sexiest night of the week, nor a night when we usually eat dessert (especially the little one), it seemed like a nice excuse to come up with something different for this year's Valentine's present, which is always something homemade.
Sharp Gorgonzola cheese, sweet pears, and savory seared flank steak make a scrumptious combination. For added convenience in making this open-faced sandwich, purchase presliced onions and prewashed bagged salad greens.
These sweet, buttery rollls historically served with afternoon tea are just as at home with Sunday night's chicken dinner.
This recipe for Slovenian beef in horseradish sauce or govedina v hrenovi omaki is adapted from " The Food and Cooking of Slovenia " by Janez Bogatej (Anness Publishing Ltd., 2008). It's a prime candidate for leftover roast beef or chicken ( kokos v hrenovi omaki or piscanec v hrenovi omaki ) or ham ( sunka v hrenovi omaki ). It's prepared many ways and is similar to Croatian kvrgusa, except the latter uses an egg-custard batter. Freeze leftover egg whites and save for leftover egg white recipes. Here is a larger photo of beef in horseradish sauce.
For an easy side, combine fresh corn, chopped avocado, red onion, cilantro, and fresh lime juice. If you can't find masa harina, substitute dry polenta or cornmeal.
To quickly prepare the beans in this recipe, trim just the stem ends, leaving the tapered blossom ends intact. Line up 5 or 6 beans at a time and cut them roughly the same length as the pasta. You can have an entire meal ready in about 35 minutes.
Chef Laurent Tourondel is known for infusing American cooking with his French sensibility. In this recipe he takes the American love for convenience and makes a shortcut version of pain au chocolat. It’s equally great as a breakfast snack or a late-night treat. What to buy: Nutella is a chocolate- and hazelnut-flavored spread that can be found at most supermarkets. If you can’t find it (or don’t like Nutella), melt a good dark chocolate bar between the croissant halves.
we have in our fridge. We didn't get a shot of these vegetables after they were roasted. Frankly, they are much prettier beforehand. But more delicious - oh, so much more! - after an hour or so in the oven, bubbling away with a little lemon juice and broth, salt and pepper.
Port wine, plum preserves, and balsamic vinegar combine for a sweet and savory glaze. Couscous and green beans complete the meal.
, and we did indeed make a fast pipérade of scarlet onions, red peppers, and green capers. It was bright, a little spicy from the onion and garlic, and it smelled of summer. We can't think of a better side dish for a meal right now; the bright colors and sunny flavors warm and cheer, even in the dark winter.
In mushroom season, Jean-Georges Vongerichten makes this salmon dish with fresh porcinis at Jean Georges. Mushrooms and mushroom syrup add intense flavor to the fish, which is seared until the skin is crisp and the flesh is barely cooked. Sliced jalapeño and lemon juice, sprinkled on just before serving, offset the salmon's richness and provide a little bite.