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In this recipe, raw nuts are cooked in honey, making them truly honey roasted. Special equipment: A reliable candy/fat thermometer is crucial for getting an accurate read on the honey. This recipe was featured as part of our Supercharge with Superfoods photo gallery.
Fans of carrot-ginger dressing will appreciate this riff on the classic, as developed by cookbook author Leah Koenig. Here, sweet summer plums blend with miso and ginger to complement a crunchy romaine and radish salad.
While I was writing up this recipe, I realized that this is my sixth potato salad for The Kitchn. Six potato salad recipes — I didn't even realize that I loved potato salad so much! But I do — a simple, fresh, impromptu potato salad is a wonderful way to add a little extra greenery to a meal, and if you treat the salad right, it doesn't need to be heavy or mayonnaise-laden at all. Take this one, for instance — not a smear of mayonnaise in sight.
The chivito is the national sandwich of Uruguay. It's importance in Uruguay is on a par with the cheesesteak in Philadelphia. The chivito (whose name translates to "little goat") is a serious sandwich filled with meat. The star ingredient is a slice of churrasco (grilled, thin sliced beef), which is topped with slices of ham, bacon, lettuce and tomato, melted mozzarella cheese, and a fried egg. Optional toppings include cooked onions, olives, peppers, and pickles. Salsa golf, a mixture of ketchep and mayonnaise that is popular in Argentina and Uruguay, is the perfect condiment for this sandwich.
A twist on the classic eggs Benedict, this makes a great brunch or dinner dish. As an option, place eggs on a bed of baby greens and serve bruschetta (toasted bread) on the side. Prosciutto, Italian for "ham," is a seasoned meat that's been salt-cured, air-dried, and pressed. It may cost more than other types of ham but gives more bang for your buck.
Pate brisee is a staple for pies and tarts. This recipe for pate brisee comes from "Martha Stewart's Pies and Tarts."
Enjoy this recipe for Sweet Potato Pie. It's a Thanksgiving favorite.
This is Korean barbecue at its best: thin slices of beef short rib marinated and grilled. What to buy: Korean-style beef short ribs are much thinner than the more common English version. They should only be about 1/4 inch thick, with three rib bones attached. If you can’t find them, other cuts of beef or ribs can be used (cooking times may vary). Korean malt syrup or mool yut is a very thick and sticky syrup made from ground corn or sprouted barley (or sometimes both) and is used to give sweetness and shine to meat dishes. It can be found in Korean markets or online, but if you can’t find it you can substitute half the amount of barley malt syrup, light corn syrup, honey, or sugar. Soju is a distilled liquor made from grain or sweet potato and can be found in Asian markets or specialty liquor stores. Game plan: These ribs are fairly fatty and can cause flare-ups on the grill. Space them at least 1 inch apart (grill in batches if necessary) to prevent grease fires. This recipe was featured as part of our Korean barbecue menu.
Serve this top-rated pecan tart recipe for dessert at holiday dinners and parties.
Panettone is an extraordinarily rich Milanese Christmas cake that also keeps quite well: Traditionally, the Milanese set aside a slice to enjoy on San Biagio, February 3. Panettone is one of the most involved and difficult Italian cakes, and most Italians buy their panettoni from bakeries, or at supermarkets. However, you may want make a Panettone, and this is a relatively easy home recipe.
Usually made with pigeons instead of Cornish hens, this dish (pronounced ha-MAM mah-SHE bee boor-GHOUL) is one of the delicacies of Egypt, where villagers along the Nile River raise pigeons. The stuffing is baked separately and served alongside the hens.
A baked ham with a brown sugar-sweetened beer glaze.
Though this pie should be assembled and served the same day, you can get a head start by combining the berries and sugar and chilling them the night before.
The primary use of grenadine is to color a drink, which is most evident in a Tequila Sunrise. The Tequila Sunrise is yet another drink in the long procession of cocktails born during the Prohibition era. Marion Gorman and Felipé de Alba, in The Tequila Book, suggest that the Tequila Sunrise was invented at the Agua Caliente racetrack for Californians who spent the night betting on the horses while drinking too much. The cocktail was considered to be a morning pick-me-up for the bettors—hence the name Tequila Sunrise. While absolutely plausible, the story may be just one more instance of the need to historicize a cocktail. To tell whether a Tequila Sunrise is made right, watch the glass. Because of grenadine’s specific gravity, it will begin to settle in the bottom of the glass beneath the glowing orange juice, a phenomenon that could have easily inspired its name. There is also a Tequila Sunset, which seems to have nothing to do with either theory of origin. The trick to making a Tequila Sunrise work is all in the pouring. Think of it as a larger, and more salubrious, Pousse Café. Pour the ingredients slowly, and never over ice, or you will lose the effect. Therefore, chill the tequila first. If you decide to shake, omit the grenadine from the shaker and add it later. White tequila is always used.
This cocktail recipe is courtesy of Charles Corpion from The Four Seasons.
Just two ingredients combine for a complement to all kinds of bread.
For all you fans of Brussels sprouts, here is something a little different. However, if you don’t like such a strong taste from the sprouts, you can blanch them in boiling water for 2 minutes and then run under cold water before cooking in the vegetable stock but reduce the final cooking time. Delicious served with pan-fried steak. Try adding chopped almonds just before serving to give this dish a bit of crunch.
Made with a simple egg batter, this feta-studded tart hails from the region of Epirus.
Recipe courtesy of Chef G. Garvin
Chimichurri - an Argentine condiment - is a thick herb sauce packed with flavor. Roasted potatoes are the perfect accompaniment. You can also prepare this recipe with a pork tenderloin or pork loin.
Treat your family to a steakhouse supper that's kinder to your wallet, complete with familiar sides: tomato salad and creamed spinach.
This carrot ring recipe is made with grated carrots and is suitable for Passover. It makes a great side dish for beef brisket or apricot-baked chicken.
Most stuffing recipes made with squishy sliced white bread and the usual celery-onion-pork combo end up resembling, at best, sausage-flavored paste. Here, the bread cubes stay crispy on top, and the vegetables give the stuffing a great flavor—you won’t miss the pig products. What to buy: Because the base of this stuffing is the bread, make sure you buy a loaf with good flavor and a crispy crust. Avoid mass-produced French bread that is overly soft or spongy, as it will get mushy. If you can’t find suitable French bread, a good substitute is ciabatta or another crusty Italian bread. Game plan: This stuffing can be completely made ahead. Cool and refrigerate until ready to serve. Rewarm uncovered in a 350°F oven for about 30 minutes. This recipe was featured as part of our Fall Ingredients photo gallery.
Pljeskavica (PLYESS-kah-vee-tsah) are Serbian hamburgers popular in one form or another throughout the Balkans. The name for these meat patties comes from pljesak, a word meaning "to clap the hands," the motion used to form these thin, large burgers. They can be made with any combination of pork, lamb and beef and can be grilled, broiled, baked or pan fried, although grilling is traditional. Makes 6 large Serbian Pljeskavica Hamburgers
Preshredded potatoes, sold in plastic bags in the supermarket frozen-food department, usually end up as hash browns. This recipe suggests an entirely new use for them: seared onto fat fillets of salmon to form a fantastic crisp crust.
This deeply flavored brown mushroom sauce is reminiscent of the classic bordelaise sauce but made in a fraction of the time. It's virtually fat-free--another plus. This sauce garnered our highest rating in the Test Kitchens. Try it with beef, lamb, venison, or pork. This recipe goes with Pepper Steak with Port-Wine Mushroom Sauce
Though Italian cookbooks wonder at the origins of this pudding's name, Zuppa Inglese really is an English trifle, in other words a pudding made by interlayering cake with cream and other ingredients. It's especially common in Tuscany, because the English who lived in the region a century ago often asked for it, but you will find it throughout the Peninsula. It can be served either chilled, or partially frozen, though if you take that route be careful lest it freeze solid. To serve 4-6 you'll need:
These muffins are easy to make: Simply mix the dry and wet ingredients separately, then combine them. Since the baking powder, which lightens the muffins, is activated by moisture, get the batter into the oven immediately. For soft edges, use liners; for crisp edges, use a well-greased, unlined pan. You can easily replace the blueberries with other kinds of fresh fruit, such as raspberries or peaches (chopped into small pieces). In the off-season I used IQF (individually quick-frozen) fruit; there's no need to thaw.
Put together these turkey burgers for a speedy supper after a late-afternoon or early-evening workout. Use prechopped onion and bell pepper, if you prefer, so the burgers come together even more quickly. Garnish with fresh lettuce, tomato, and red onion, if desired.
Are you a gingerbread lover? If you've had enough of ginger cakes and gingersnaps, try these icebox cupcakes, made with our favorite spicy gingerbread cookies and whipped cream, softened overnight in the fridge into triple-decker mini-cakes. Soft, spicy and single serving, they're a twist on the usual cookie — and possibly the best way to eat three cookies at once!
These skewers echo the flavors in a Southern shrimp boil. Squeezing the grilled lemon pieces over the cooked skewers adds a fresh zing. Game plan: The marinade can be made ahead and kept in a separate container. Combine it with the kielbasa, shrimp, and lemon pieces while you soak the skewers and prepare the grill. This recipe was featured as part of our Tailgating photo gallery.
These buttery cookies, decorated with sliced almonds and flavored with orange peel and amaretto, go to the lucky family and friends of Gary Connor every Christmas. Each year, he makes 10 or 15 homemade sweets to give away, including these liqueur-flavored treats.
Spanish flavors inspire this simple but intense summery braise. Saffron gives the tomato broth a nutty complexity, while the spice and heat of chorizo liven up the clams.
Although it is one of the most popular species, tuna is tricky when it comes to sustainability. To make sure you're making a sustainable choice, buy U.S.-caught fresh or frozen Pacific albacore tuna. Fresh albacore is normally available only in the summer months.
. Today I'll review one of my favorite ways of cooking it. This recipe is so delicious and easy!
We replaced the usual rice with pan-roasted sweet potatoes, onions, and poblano chiles, giving this burrito a healthy dose of fiber as well as heart-protecting micronutrients such as carotenoids (in the sweet potatoes), flavonoids (onions), folic acid (cabbage), and omega-3 fatty acids (salmon). Prep and Cook Time: about 45 minutes.
It doesn't get any simpler than this two ingredient recipe featuring the antioxidant-rich ingredients: pineapple and fresh mint. At less than 120 calories, this sweet, icy dessert is the perfect closer to a steamy summer day.
You can cover and refrigerate the casserole overnight, and sprinkle with cheese before baking. Bake at 350° for 25 minutes until bubbly.
Delicate and substantial at the same time, Nick Malgieri's pistachio-topped coconut meringues are chewy on the inside and crisp on the outside. For the best results, bake them on a dry day: Humidity can make meringues disappointingly soft.
A band of monsters, ogres, and madmen casts an ominous spell from the tops of otherwise innocent cupcakes.
Time: 40 minutes. Poaching is a fast, easy way to enjoy the flavor of fresh eggs. They're served over a simple oven-roasted hash.
Schnitzel is a beloved main dish brought to Israel by Austrian immigrants, and the addition of za'atar (a popular Middle Eastern spice blend of sesame seeds mixed with powdered sumac and dried thyme) lends it Mediterranean flair. Buy za'atar at ethnic markets or specialty spice stores, or make your own using our recipe for Za'atar (at CookingLight.com). Sautéing the chicken in olive oil is a nod to the custom of eating foods cooked in oil to commemorate the Hanukkah miracle in 165 B.C., when a day's worth of olive oil lit the menorah for eight days after the Maccabees reclaimed the Temple of Jerusalem.