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Reminiscent of a favorite grilled steak from a local Chinese restaurant, this burger is for ginger lovers. Do not substitute dried ginger for the fresh: unless you are baking, dried ginger rarely works.
Chilaquiles are a Mexican dish usually eaten for breakfast. Look for dried ancho chilies in Latino markets. For a milder sauce, omit the jalapeño chili.
This easy, foolproof chocolate mousse recipe can be made with semisweet or milk chocolate, and prepared up to two days in advance. The oil helps to keep the chocolate from seizing. Just remember not to stir until the cream is added! Serve it in parfait glasses or dress it up by placing scoops of mousse between thin cookies for a napoleon effect. This recipe is perfect for an intimate dinner for two, but it can be doubled or tripled to good effect. Here's a larger image of this chocolate mousse recipe. Makes 2 servings of Easy Chocolate Mousse
(Image: Emily Ho)
This Burmese prawn curry is the recipe featured in our first ever Cooking with Grandma video. In the video, Alvina Mangrai shows her granddaughter Alyssa how to make the curry that she first learned to make when she was pregnant and living in the United States after moving from Burma. Pat Tanumihardja, author of the blog The Asian Grandmothers Cookbook, transcribed the recipe and shared it with CHOW
The Añejo Highball is a complex rum-based cocktail. A new classic cocktail created by Dale DeGroff, a recognized genius and craftsman among bartenders, as a tribute to the great bartenders of Cuba, the Añejo joins all three of the “holy trinity” of rum drinks through a blend of curaçao, lime, and rum. It epitomizes the bartender’s creative art. The Añejo is well on its way to becoming a classic cocktail, but it is still only to be found in the more chic and hip bars and nightspots. True to a great cocktail, it is relatively easy to make at home, following the recipe carefully. Measuring and playing with recipes is not uncommon —and is often welcome. But the Añejo is one cocktail that cannot be improved upon. Añejo rum is a golden blend of rich, aged rums with a mellow taste and rich aroma. The name is derived from an ancient Spanish word meaning “aged.” (Adapted from Dale DeGroff.) This recipe was featured in the 2006 Make Your Own Soda Pop story.
Spicy greens meet sweet, tender ham in this wonderful quick soup. Time: 30 minutes.
For a more rustic look, crumble the goat cheese and scatter it over the filling instead of arranging the slices in the tart shell.
Prep: 20 min., Soak: 8 hrs., Cook: 3 hrs.
No need to head out to your local Chinese restaurant anymore, finally you can make your very own salt and pepper prawns. Juicy prawns are coated in a light batter, fried and then tossed in a tasty five spice mix. You can also substitute prawns with calamari.
Time: 1 hour. The trick to a good ice cream sandwich: Make it and freeze it only briefly before eating, or thaw until at least slightly pliable.
This Jewish mandelbrot recipe isn't suitable for Passover because flour is used, but it's delicious any other time of the year. Mandelbrot is Yiddish for almond bread and is actually a twice-baked cookie loved by Askenazi (Eastern European) Jews. Mandelbrot originated either from Italian biscotti or the Sephardic biscochadas dulces. Mandelbrot keeps and freezes well. The essential ingredient -- almonds -- has a symbolic significance since it is mentioned 73 times in the Bible. Makes about 30 Jewish Mandelbrots
The amount of cayenne in this recipe may look like a lot, but the cream and chocolate subdue it, making for a kick of spice and an empty cup. What to buy: For this recipe, use high-end chocolate, such as El Rey 41 percent milk chocolate. Game plan: To make this for a party, quadruple the recipe, use a larger saucepan, keep the hot chocolate warm over very low heat or in a slow cooker, and serve it in shot glasses or demitasse cups. This recipe was featured as part of our Valentine’s Day Menu.
Enjoy the mixture of spices in this Mexican soup. Top Posole with radishes and tortilla chips for color and texture.
Not all of us like soda and flavored drinks, but plain old water can get boring after a while. Here, the clean flavors of cucumber and orange steep in water for a refreshing twist. This recipe was featured as part of our Post-Holiday Recovery Menu.
This classic soup hails from the Castilian region of Spain and features serrano ham, smoked paprika, and lots of garlic. For more flavor and protein, break an egg into each bowl, top with the garlic-and-ham broth, and bake in the oven until the eggs are set. Top Sopa de Ajo Castellana with homemade paprika croutons.
Watch Shane Kelly prepare the Meatloaf with Quinoa in our Don't Tell Mama video series.
Make the dressing up to 2 days ahead. Toss the salad the day of the brunch.
This cheesy frittata is the kind of dish—fast, flexible and easy to reheat—that Tom Valenti likes to have around for all kinds of holiday eating. "A frittata is just as good, or maybe better, at midnight," he says.
Use fine-grained bulgur for this refreshing, lemony salad.
Harvest or buy the squash when they're little and sweet. Prep and Cook Time: about 1 hour. Notes: If your eggs are small, use a couple of them for each squash. Bake the squash cups up to 4 hours ahead and keep at room temperature, covered.
A great alternative to leek and potato, this is a delicious thick soup with a real punch of Stilton. A great way to beat the winter blues. Just serve simply with fresh, granary bread.
Because vitamin C breaks down quickly, fresh-squeezed juice is the best choice; a kiwi version packs a walloping amount of the antioxidant.
These Thai Fried Ribs are very easy to make and, unlike most deep fried ribs that I've tried, these are wonderfully full of flavor. The special Thai marinade is what does it -- a special concoction of coriander (cilantro) and garlic that is whipped up in just minutes. And there's no messy beaten eggs or other liquids to dip into - just the simple marinade, then roll in flour. So easy, so wonderful! No wonder ribs are such a popular street food in Thailand.
Grilled onions, a fried egg, and canned beet slices are key ingredients in the sky-high Aussie burger.
This dish can be eaten either cold as an antipasto or warm as a vegetable contorno. The great thing about it is that you can use any combination of greens, such as baby cabbage leaves, Swiss chard and even salad leaves like cos, gem or Romaine. You can easily buy a big bag of spinach, rocket and watercress and use some yellow celery leaves and other herbs like basil, parsley, sorrel and fennel tops to give you a good mixture. Most Italians have a vegetable garden, and no matter how big or small it is they always have greens and veggies to hand. This recipe sees the more robust leaves blanched first, then wilted down in a pan with the salad leaves, herbs and garlic until soft and tender.
This gorgeous white cake is great for any birthday. The fluffy meringue icing glides easily over the layers and acts as a canvas for any decoration you choose.
If you love to eat steak, here's a great way to take it up a few notches ? the combination of beef and salsa verde is so good you really can't beat it. Make sure you choose good-quality meat and you can?t go wrong.
Orange-Walnut Buche De Noel How-to
Removing the skins from fresh-shelled favas is a necessary task that's worth the effort. The prepared beans have a firm texture and a nutty flavor.
Amy Schroeder used an excess of homegrown zucchini as an opportunity to make this delicate soup.
This recipe yields slow-cooked barbecue flavor in less than an hour. The sandwiches need to be broiled at the last minute, but the rest of the menu can be made ahead of time.
The classic Italian basil sauce freshens a down-home favorite. Beaten egg whites give the grits a light, airy texture; the casserole will rise as it bakes but then fall shortly after coming out of the oven. Use caution as the grits cook on the stovetop; they tend to spatter, so stir them with a long-handled wooden spoon.
Fred Bernstein shared with me this recipe from his mother, Mildred Bernstein, who was a much-loved caterer in Charleston, South Carolina. She and her partner, Minnie Weinberg, were famous for their babkas and other baked goods. This rich yeast dough is rolled around a filling of cinnamon-scented sugar, pecans and currants to create a pastry that looks like a snail, thus the name, schnecken, the German word for snail. Plan ahead because this dough has to be prepared the night before and refrigerated. Note: Recipes in Marcie Cohen Ferris’s book Matzoh Ball Gumbo were compiled from a diverse mix of Jewish Southerners who have blended religion and region through home cooking.
Inspired by McDonald’s McGriddle, this breakfasty corn dog has the winning sweet-savory combination of juicy breakfast sausage links dipped in a maple syrup-cornmeal batter and deep-fried to golden brown perfection. Serve extra maple syrup on the side for dunking. Special equipment: You will need a deep-frying/candy thermometer and a tall, narrow container or drinking glass, such as a pint glass, for this recipe. Candy-apple craft sticks give these breakfast corn dogs an authentic state-fair feel. Look for them next to the apples in the produce section of the grocery store or order them online. If you can’t find them, use 6-inch wood skewers or wood coffee-stirrers instead. Game plan: The fried breakfast corn dogs can be frozen for up to 2 weeks. To reheat, place them on a baking sheet and bake in a 350°F oven for 20 minutes or until heated through. This recipe was featured... read more Inspired by McDonald’s McGriddle, this breakfasty corn dog has the winning sweet-savory combination of juicy breakfast sausage links dipped in a maple syrup-cornmeal batter and deep-fried to golden brown perfection. Serve extra maple syrup on the side for dunking. Special equipment: You will need a deep-frying/candy thermometer and a tall, narrow container or drinking glass, such as a pint glass, for this recipe. Candy-apple craft sticks give these breakfast corn dogs an authentic state-fair feel. Look for them next to the apples in the produce section of the grocery store or order them online. If you can’t find them, use 6-inch wood skewers or wood coffee-stirrers instead.
This gaufrettes recipe makes delicately crisp waffles that can be served fresh from the iron, like cookies, or shaped into delicious little cones while the waffle is still warm and pliable. Lightly touched with traditional vanilla, gaufrettes can be made into creative accompaniments to ice cream or sandwiched together with a bit of thick caramel and served with cafe au lait or tea.
Prep: 10 min., Bake: 6 min., Grill: 4 min. A quick cook time leaves the apples crisp-tender; for more caramelization, go an extra few minutes on each side. Serve with crackers.
In the 2010 Oscar-nominated film A Serious Man, Larry Gopnik’s life seems pretty miserable. After unsuccessful therapy sessions with three different rabbis and bad news from his doctor, Larry could use an elixir. We would prescribe him a Martinowitz—a gin martini straight up, dirtied with a kosher dill pickle. This recipe was featured as part of our Best Picture Cocktails story.
These simple shortbread bars have all the sweet-tart flavors of rhubarb pie without the fussiness of pie crust—and you can still serve them topped with ice cream. Game plan: The bars can be made through step 2 up to a day ahead of time. This recipe was featured as part of our Mother’s Day Picnic menu, as well as our menu celebrating 100 days of the Obama White House and our Picnic Recipes photo gallery.