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Nom Nom Nom.
A version of a California classic, this sandwich is a healthy mix of vegetables, whole-grain bread, and Jack cheese, topped with ranch dressing. This recipe first appeared in our April 2011 special Sandwich Issue with the article Golden State of Sandwiches.
Pizza for breakfast may sound weird to anyone out of college, but this pizza has all the components of a classic breakfast: cheesy eggs with hot sauce, bacon, and “toast.” If making pizza dough first thing in the morning seems overwhelming, prepare it the night before and refrigerate it, or use a good-quality, fresh, store-bought dough. What to buy: Harissa is a fiery Tunisian spice paste that ranges in consistency from smooth to slightly chunky. It’s available in tubes and jars at many Middle Eastern and gourmet markets, or online. You can also make your own. This recipe was featured as part of our breakfast beer tasting.
Nori (seaweed wraps), wasabi, and pickled ginger are available in well-stocked supermarkets and in Asian grocery stores.
Similar to apple pie à la mode, this frozen dessert has an easy-to-make graham cracker crust. Layer the apple filling with vanilla frozen yogurt spiced with cinnamon, caramel syrup, and chopped pecans.
Gordita means ?little fat girl? in Spanish and is meant as a sort of cute, cuddly term of endearment. It?s also the name for these sweet little puffy tortillas, which are often made around Easter and other special occasions. Look at the gorditas as a tasty spoon for carrying all kinds of big exciting flavours. Mexicans put all sorts of things, from beans, to meat, to salsa, on them. I?ve gone for quite a delicious and delicate apple salsa here ? give it a try.
Time: 30 minutes. Like a Monte Cristo, only better. The parmesan crust is pure genius.
This candy will soften slightly while at room temperature.
Since the risotto needs to chill overnight, these come together quickly. Add mixed greens topped with roasted red bell pepper wedges and crumbled feta for a light supper.
Sprinkle a buttery, brown sugar and pecan mixture over the top of the creamy potatoes in this sweet potato casserole that's sweet enough to be dessert.
Inspiration for this came from me being so bored with traditional celeriac rémoulade, which is an old-fashioned French salad kind of similar to this but using grated celeriac, mustard and mayonnaise. It?s really handy to have a good peeler for this recipe. I tend to use capers in vinegar for this dish and it works really well.
Serve a zesty chicken taco salad drizzled with a chipotle chile, cumin, and cilantro dressing. The smokiness of the chipotle brings out the rich flavors of the roasted chicken breasts.
Charoset, a diplike Passover dish made with fruit and ground nuts, symbolizes the mortar with which the enslaved Israelites bonded bricks. This Ashkenazic version, containing apples, walnuts, and sweet wine, comes to us from the mother of our colleague Leslie Jonath. This dish was featured as part of our Recipes for Passover photo gallery.
Packed with berries and finished with a sprinkle of sugar for a crunchy, sweet top, these tender, moist blueberry muffins are perfect for breakfast or an afternoon snack. Game plan: The muffins will last up to 3 days when stored at room temperature in an airtight container. This dish was featured as part of our Recipes for Summer Ingredients photo gallery.
Pair pasta-like gnocchi with wilted spinach for a flavorful and light dish in minutes.
Choose quick-cooking flank steaks for a speedy stir-fry dish packed with shiitake mushrooms and bok choy. These ingredients from the Orient combine to give the recipe high-impact flavor.
Mateo Granados comes from a long line of butchers on his father's side. When his father had lamb to spare, his mother often prepared a succulent braised dish much like this one, saving the fat to make incredibly flavorful tortillas.
Cinnamon sugar is simply that: a mixture of ground cinnamon and sugar that can be sprinkled on buttered toast, Mexican sopapillas (fried dough) and buñuelos (batter fritters), German snickerdoodle cookies, French toast, and coffee cake.
I adapted this colorful recipe for roasted beet and orange salad from " Culinary Institute of America: Vegetables " (Lebhar-Friedman Books, 2007). Beets are a favorite with Eastern Europeans. Take advantage of the staggering variety of beets at your local farmers market and mix and match colors for a sensational-looking dish. If you use orange beets, cook them separately otherwise they'll turn purple. Here are more beet recipes. Here's a larger photo of Roasted Beet and Orange Salad.
The nutty, cheesy filling spices up chicken breasts and is a snap to make. Toast the almonds in a skillet before you cook the chicken and you'll have just one pan to clean. Serve with couscous and haricots verts.
This soup is a typical first course in Spanish households, regardless of the region. You are sure to be served a chicken soup with either noodles or rice if you visit a Spanish family for any length of time. Spanish love soups and seem to eat them whether it is winter or summer. This soup is perfect for those cold winter evenings when you need something to warm you from the inside out. Luckily, it is an easy soup to make.
Beware--these goofy sausage balls stare back! Prep: 30 min. Cook: 22 min.
Ice cream cones are a replacement for the usual fried shells in this fun twist on the Italian classic.
This cocktail is made with icy Moscato d'Asti, which is sweeter than champagne but much lighter than the rich dessert wine also made from Italian moscato grapes. Just the right medium for this fizzy drink, it adds flavor to the silky pear and tart cranberries. 95 calories; 0 g protein; 0 g fat; 6 g carb; 0 g fiber.
These chicken wings are glazed with a cinnamon and sherry glaze.
Harry Craddock, in The Savoy Cocktail Book, warned: “Four of these taken in straight succession will unrevive the corpse again.”
These tasty wraps are easy to pack in lunchboxes or for picnics. Feel free to customize the sandwiches with your favorite ingredients.
This slow-cooker version of chicken cacciatore, an American-Italian classic, calls for a whole chicken that's quartered, then simmered with bell pepper, mushrooms, onion, and tomato.
A summer pudding is a British warm-weather wonder”not steamed like a sticky pudding but an easy dish that sets up thanks to the pectin in the berries. Be sure to use firm, bakery-quality bread.
Celery root can be easily substituted for the parsnips in this recipe. Carrots are harder and take longer to cook than parsnips, so for even cooking, the carrots are cut slightly smaller.
This fudge combines the saltiness of peanut butter with the complexity of chocolate for a simple sweet that’s a crowd-pleaser. What to buy: We used 60 percent cacao bittersweet chocolate chips from Ghirardelli. They have a deep chocolate flavor and make this fudge even easier, because no chopping is necessary. Game plan: The fudge will last up to 10 days when stored covered in the refrigerator. This recipe was featured as part of our Back-to-School Bake Sale story and our Chocolate Desserts photo gallery.
This version of the Italian classic is an irresistible mix of crusty-chewy bread cubes and colorful roasted vegetables, all bathed in a lusty balsamic vinaigrette. Be sure to use a good-quality French-style baguette, as a lesser bread won't keep its texture.
You may want to make extra, because leftovers are fantastic for lunch the next day.
This wonderful cake is a chocolate version of the classic Italian Cream Cake.
An overnight stint in the fridge softens the graham crackers and firms up the pudding to create a sliceable dessert in this icebox cake recipe.
This is the sweet version of our Basic Savory Mochi. The addition of corn syrup allows the dough to remain soft, even when wrapped around ice cream. Though untraditional, if you have some rice cakes leftover, try them toasted under the broiler for a few minutes. What to buy: Mochiko is glutinous rice flour that is commonplace in Japan. It can be found at Asian markets. Game plan: For the best texture, form the mochi immediately after making the dough. The mochi can be formed and stored, covered, in the freezer for up to 7 days. Be sure to let them defrost before using. This recipe was featured as part of our New Year’s, Japanese Style story.
we were wondering about last Friday? Well we didn't waste any time working it into a sweet treat...
Filled with two types of meat and baking potatoes, this hearty soup will warm up your family on a cold night. For a complete meal, serve with an arugula salad.
Fresh hams, or whole uncured pork legs or half legs, need to be special ordered from your butcher, but they are great for large parties and guarantee delicious leftovers. Linda Japngie, who creates imaginative Latin American cuisine as chef at New York City's Ixta, slow-roasts them to crispy perfection.
For a lighter version, use 1/3-less-fat cream cheese, light mayonnaise, and 2% reduced-fat Monterey Jack cheese.
There isn't that much cooking time added to making this loaf of banana bread. Besides it's worth it if you don't have access to an oven or it's too hot to use yours.
There’s a difference between the skills required for cooking and those that go into baking, as anyone who has attempted a complicated pastry can attest. Instead, CHOW