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Ground almonds thicken this lively herb sauce. The pesto is also good as a spread for burgers and sandwiches, or as a pizza sauce. Most of the fat here is monounsaturated.
Brown the pork tenderloin on all sides before baking-this gives the meat a nice sear and seals in the rich flavor. Top with apricot chutney, made from store-bought jam, rice vinegar, mustard seed, and fresh ginger.
Variations of this dish make frequent appearances at the Linkery, a San Diego restaurant known for its craft beers and farm-to-table cooking.
Savory biscotti are great for dipping into chili. Make these a couple days ahead, and store in an airtight container.
To achieve the most volume, whisk egg whites in a metal bowl set over a pot of simmering water until just warm to the touch.
This pasta dish is loved all over Italy. It is eaten by families at gatherings or celebrations and is also something the monks I visited at the Abbazia di Farfa, just outside Rome, have every Sunday as a special lunch. I?m pleased to say my faith in this dish has been restored, as I did fall out of love with it recently (as a result of trying to cook it in schools over the last year on a budget, using the cheapest pasta in the world). When I was in Altamura, in Puglia, I visited a school where they were eating baked pasta for their school lunch, bizarrely enough! However, Italian government laws state that the schools must use organic pasta and extra virgin olive oil, and they also had freshly made mozzarella! When made properly like this, it?s absolutely delicious. This was the recipe that was made for one thousand kids at the school I visited and it was very, very good.
Just like in the US, there is no set birthday cake recipe, per se, but a birthday cake is expected to be more festive than your regular cake. Germans especially delight in decorating the cake with flowers and edible garnishes and always serve it with whipped cream. Hand-made cakes are highly regarded in German culture, no matter how amateur. This recipe starts with a simple base-layer and jazzes it up with a mascarpone-quark cream, flavored with cinnamon. For a finishing touch you may also want to add the marzipan flowers for your special someone. Makes 12 pieces
Impress your family with homemade onion rings that taste just as good as the ones from the local diner. See our full collection for more fried favorites.
What’s lasagne without ricotta, mozzarella, and Parmesan? To an Italian, it’s a travesty. But to a vegan or those with food allergies, it’s a delicious, healthy, one-pot pasta dish that is bound to also please the meat- and dairy-lovers among us. This recipe was featured as part of our Vegan Comfort Food photo gallery.
? Well, this was it. A little off-the-beaten-path for us, but it's an old family recipe that we'd been wanting to make...
Two kinds of beans add visual appeal; you can also use two cans of one type of bean.
For a nonalcoholic version, skip the tequila and add a little water to help blend the mixture.
When you serve chicken pot pie for dinner, your kids may not even notice that they’re eating veggies when the spoon into in the creamy chicken mixture topped with tender biscuits. The budget-friendly feature of this recipe is that you make your own biscuits from pantry basics instead of buying canned or frozen biscuits.
As a lover of good steak, I had quite a few conversations with people in LA about how they liked to eat theirs. This dish is a result of me soaking up all those vibes. I?m pairing a cooked sauce, made with peanuts and spices, with a fresh green salsa that is going to send your tastebuds into orbit. If you notice that your peanut sauce is lighter than mine, don?t worry. The peanuts I used in LA were just darker. It will still taste delicious.
Italians have long used walnuts for pesto; they lend a rich earthiness to the sauce. This pesto is perfect as a pasta sauce and a bruschetta topping. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto.
This classic peppermint bark candy makes a great homemade gift for the holidays.
This recipe is used to make our Snow-Swept Gingerbread Cottage.
A wave of Portuguese came to Hawaii in the late 1800s to work the sugarcane fields, and over time their cooking traditions fused with those of other cultures in the islands, including Chinese and Japanese. Greg Boyer picked up this recipe from a Hawaiian-Portuguese acquaintance some 30 years ago. Prep and Cook Time: 4 to 5 hours, plus 2 days to marinate. Notes: Boyer starts with a frozen turkey and marinates it for 3 days; our version starts with a thawed or fresh bird. If your arms aren't strong, it's helpful to have a friend or relative help you ease the turkey on and off the grill. This recipe goes with Hawaiian-Portuguese Turkey Gravy, Portuguese Sausage Dressing
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.
Simplicity reigns in this salad of butter lettuce and pumpkin seeds. The roasted garlic and apple juice in the vinaigrette add a welcome twist. What to buy: If you want to intensify the pumpkin flavor, make the vinaigrette with pumpkin seed oil. Game plan: We roast garlic a few times a week and keep it around to add a subtle layer of flavor to dishes. Put a whole head of garlic in a 400°F oven and roast until the cloves are soft when pressed. Pull off a clove as needed and pinch it between your fingers until the roasted clove comes out. The vinaigrette develops a more complex flavor as it sits. It can be made up to 5 days ahead, refrigerated, and warmed to room temperature before using. Top romaine, iceberg, or butter lettuce with it. This recipe was featured as part of both our Moktoberfest! menu and our menu celebrating 100 days of the Obama White House.
Elagupillai Mageswari seasons chicken wings with a fragrant Sri Lankan paste and serves them with a refreshing cucumber salad. Prep and Cook Time: about 35 minutes, plus at least 1 hour to marinate.
Typically, in this popular Acadian classic, it's chopped chicken livers and ground meat that make the rice look "dirty." For our special version, we've left out the livers and added shrimp but kept the rest of the usual lineup—onion, celery, bell pepper, and garlic.
This Chinese favorite can be on your table in a flash using traditional sweet-and-sour ingredients. Add crunch, not fat, by coating shrimp and tofu with cornstarch, and then pan-fry.
Serve a seafood stew loaded with shrimp, mussels, and fish. Pair with a bright lemon-dressed salad to accent the fresh flavor of the seafood.
Serve with rice dusted with salt-free Creole seasoning and a simple tomato salad dressed with vinaigrette.
This is a fantastic and really unusual salad that was inspired by a friend of mine called Das who runs the most terrific Indian restaurants in London, called Rasa. Although I have called it ?Keralan?, it isn't really a true salad from there as you'd never find cress in Kerala! In Rasa, Das uses a lot of fresh coconut ? which really is one of the most incredible flavors for making dishes like curries, or mixed into rice, breads, desserts and salads. You can now buy coconuts from most supermarkets, but if you can't find one, feel free to make this salad without it ? it will still be pretty good but it won't have that special edge to it. Only make this when the mangoes are silky smooth and not at all stringy. You should be able to cut through them like butter.
Cooking meat loaf in single-serving portions cuts the cooking time in half and keeps the ground turkey moist. Be sure to gently shape the turkey mixture into loaves—overworking the mixture will make them tough. For a hearty meal, serve with green beans and mashed potatoes.
Sweet Kiwi fruit pairs nicely with nutty flavored tahini in this fruit smoothie recipe. As always, how much sweetener to add comes down to individual taste - feel free to vary the amount of honey as desired.
There's nothing more comforting than a warming bowl of cabbage soup. Ours conjures up memories of beloved, slow-cooked Eastern European versions; yet it's quick to make.
Category Finalist: Family Dinners. "When I met my husband three years ago, he suggested I try cooking albondigas, a traditional Mexican soup with meatballs and vegetables. His mother taught me how to prepare her authentic version. My children wouldn't eat chunks of vegetables, so I needed to re-create the dish. I pureed a package of stir-fry vegetables, fresh carrots, and canned tomatoes with the broth mixture and added yellow squash to the meatballs. Now I take pleasure in knowing that my children are eating a colorful dish of 'hidden' vegetables." —Emily Almaguer, Fort Worth, Texas
Serve cold or at room temperature with toothpicks.
Poor cabbage has a bad rap and we can’t figure out why. Prepared this way, it’s savory and delicious—a fabulous side dish. What to buy: Red cabbage is classic in this dish, but our preparation will work with any variety. Game plan: You can make this dish up to one day ahead; it gets better as it sits. For a vegetarian option, omit the bacon and substitute low-sodium vegetable broth for the chicken broth. This recipe was featured as part of our Moktoberfest story.
This recipe has super-healthy omega-3s and isoflavones. Garnish with edible flowers, such as nasturtiums. You can find wasabi and miso at Asian grocery stores and some natural-foods stores. Per serving: 258 calories; 28 g protein; 10 g fat; 9 g carb; 1 g fiber.
Get grilling! This barbecue recipe makes a wonderful appetizer. Sweet, juicy prawns and asparagus spears are marinated in lemon and olive oil, barbecued to perfect and then served with a tangy lemon pepper mayonnaise.
This is the classic soup at its most basic, yet the flavorful stock makes it satisfying and surprisingly memorable. Add leftover roast chicken for a heartier version.
The Gin Rickey was the first in a long line of Rickeys—long dry cocktails over ice, usually made without sweeteners. Washington DC is known for its movers, mixers, and shakers, but rarely are drinks named for them. Lobbyists are known to kick back a few with members of Congress, and Joe Rickey was no exception. After Rickey ordered seconds of a new gin drink at Shoemaker’s Restaurant, the bartender named the cocktail the Gin Rickey. It may not be so coincidental, then, that Rickey became the first major U.S. importer of limes. You never need to shake a Rickey. Merely pour your ingredients into the glass. If you substitute ginger ale for club soda, the cocktail becomes a Buck.