It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.
Nom Nom Nom.
Sauteed pears make this salad a satisfying start to a winter meal.
Yellow wax beans in the salad complement a traditional green bean salad nicely. If wax beans are unavailable, use extra green beans in their place.
Use this recipe from "Martha Stewart's Cooking School" to prepare fluffy rice pilaf.
Garam masala is a blend of ground spices including cinnamon, cumin, dried chiles, and coriander. Wear plastic gloves to keep the chicken mixture from sticking to your hands. Serve with cucumber spears.
Blackstrap molasses, produced from the final pressing of sugarcane, is much darker in color and higher in mineral content than regular molasses. Its complex taste, which is not purely sweet, makes for a more interesting sauce, but you can substitute the same amount of regular molasses in a pinch. Cook: 1 hour. This recipe goes with Pork Ribs from Crook's Corner
Christopher Elbow of Kansas City's Christopher Elbow Artisanal Chocolates is a Midwestern pioneer. Elbow most recently worked as the pastry chef at the American Restaurant in Kansas City until demand for his chocolate petits fours convinced him to launch his own candy business in 2003. For his first annual employee Christmas party, he mixed up a chocolate-and-whiskey liqueur that's creamy, boozy and delicious—straight up, over ice or even over ice cream. Elbow says, "The consensus at the Christmas party was that if we could get a liquor license, we should sell this at our shop!" You can also make the recipe with vodka instead of whiskey for a more neutral flavor.
Prep: 15 min., Bake: 16 min.
This recipe is a slightly modernized version of the very old recipe found on the container of Quaker Oats. This recipe has been around at least since 1891, the year Quaker Oats was formed. Serves: 8
These herb-marinated steaks are accompanied by chimichurri, a South American sauce for grilled meats made with olive oil, parsley and garlic. E. Michael Reidt's chimichurri has an indulgent addition to the classic recipe: bacon.
The tart lemon-basil dressing contrasts with the sweet corn, tomatoes, and crab in this no-cook salad. Pair it with cucumber soup or a grilled sandwich for a heartier meal.
Many Cajun and Creole dishes are seasoned with the so-called holy trinity--bell pepper, onion, and celery. This Creole-style jambalaya has lots of tomato in it.
Bake a batch of these cute fruit-filled buttons to add a little variety to your cookie tray.
Fragrant pears and walnuts make an unbeatable combination. For this recipe, you can use any type of pear available, though we suggest Anjou or Bartlett. Adding ground walnuts to these muffins results in a delightful richness. Turbinado sugar has large blond crystals and a subtle molasses flavor; substitute granulated sugar if you don't have turbinado.
We guarantee that after tasting one bite of this summery dish, you'll want to head right back to the kitchen and make another batch of the tropical salsa. Tangy and fruity with eye-popping color, the mango salsa is fantastic with this halibut, but try it other types of fish too.
Friends coming to dinner tonight? Throwing a last-minute cocktail party? Grab a few grocery store items and dress them way up with these brilliant insider tricks.
You can substitute 2 cups cooked chicken or turkey breast for vacuum-packed chicken.
Patricia Buckholz calls these ethereal cookies "forgotten meringues" because she turns off her oven and leaves them there to cool overnight.
This simple dish relies on freshly ground nutmeg. Look for whole nutmeg in the spice aisle, and store it in the freezer for up to a year.
Parsley salad has an earthier flavor than one made with lettuce; the pine nuts, capers, and red onion make each bite even more interesting and tasty. The raw onions in this recipe become milder the longer they stay in the orange juice-and-vinegar mixture. For a strong onion flavor, let them soak for about ten minutes; to make them more mellow, marinate for up to four hours.
Minestrone—brimming with vegetables, pasta, and beans in a full-flavored broth—is one of the best-known soups around. It’s healthy, filling, and easy to make. What to buy: For a slacker solution, buy high-quality canned white beans and replace the bean-cooking liquid with water. Game plan: This soup is even tastier the day after it’s made, when the flavors have had a chance to meld. We used chicken broth in this recipe to give it a heartier flavor, but you can substitute high-quality vegetable broth to make it vegetarian. This recipe was featured as part of our Supercharge with Superfoods photo gallery.
This New York cheesecake recipe is surprisingly simple to make, and the results are always creamy and delicious. New York-style cheesecake is America's most popular version, with very good reason. If you've always wanted to taste an authentic New York cheesecake give this simple recipe a try. Makes One 9-inch New York Cheesecake
If you haven't roasted beets before, you're in for a treat. Although they take a bit more time, it's well worth it; roasting intensifies their sweet, earthy flavor.
This dish of chicken stuffed with mushroom and bacon is easy enough to make for a weeknight meal yet good-looking enough to pull out for your next dinner party served with some Potato Gratin with Chèvre or a Green Bean Salad. Game plan: Make the bacon easier to dice by placing it in the freezer 10 to 20 minutes before cutting. This recipe can be made through step 4, tightly covered, and refrigerated overnight. Just bring the chicken to room temperature before cooking it.
Herbed butter under the skin creates a luscious bird, while sherry and cream enrich the gravy. Start with a well-heated oven, and give the turkey 12 minutes of cooking for each pound.
Aside from making a stellar accompaniment to roast turkey, this chutney is great for gift giving; pack in a ribbon-tied jelly jar. It also goes well with roast chicken, pork tenderloin, or ham.
Winter salads can be wonderfully impromptu affairs. This one, for instance, came out of my need for a fresh salad and one expedition to the grocery store. I just picked up a few relatively seasonal things to toss together, and the result was this crunchy, slightly bitter, tangy salad.
Coat the lamb with Dijon mustard to add flavor and help the breadcrumbs stick.
For variations of this recipe ( Apricot-Orange Sweet Rolls and Pecan-Golden Raisin Sweet Rolls ), see below.
A farmhouse breakfast is best done the old-fashioned way, with bacon fried in a heavy skillet and eggs cooked in the glorious drippings.
Here's an intriguing version of the standard two-ingredient party dip. Be sure to rinse the crawfish after they thaw to remove any fishy taste. Substitute cooked shrimp for the crawfish, if you prefer; if they're large, roughly chop them so they're easier to scoop with the dip.
A good tiramisu is an extraordinarily lascivious dessert that is perfect for almost every situation, from the family get-together through the romantic occasion. However, most Italian recipes for Tiramisu call for raw egg, which is potentially dangerous. Leonardo Romanelli gets around this by making his tiramisu with zabaione, a delicate creamy custard made from egg yolks. Considerable enjoyment and no risk! To make a tiramisu for 4-8 (depending upon portion size; expect people to ask for more) you'll need:
We don’t call this recipe easy for nothing: This silky pudding comes together with just a handful of ingredients and a little bit of stirring. The hardest part is waiting for it to set before the kids—or you—can devour it. This recipe was featured as part of our Good Food for Kids photo gallery.
The ingredients for this spread are cooked and then placed in a food processor and chopped, so that the spread is smooth. Makes 1 1/2 cups spread.
A one-dish dinner with an Eastern European soul and surprisingly few ingredients.
Preheating the baking sheet and toasting the panko shorten the baking time needed to give the shrimp a crisp crust. In south Florida, you might prepare this with succulent fresh Key West pink shrimp. The crisp shrimp would also be delicious served atop salad greens for a light supper.
Cooking these slightly sharp-flavored onions agrodolce style (in a sweet-and-sour sauce) turns them into meltingly sweet little morsels. They’re substantial enough to work on their own as a side to your next roast, and the leftovers are tasty when rewarmed, chopped coarsely, and tossed with mixed salad greens for something akin to a warm bacon vinaigrette. What to buy: Cipollini are small, flat red or yellow onions, commonly seen in markets from late fall through winter. Game plan: To make cutting the bacon easier, chill it in the freezer about 20 to 25 minutes until it firms up. This recipe was featured as part of our Cooking with Winter Ingredients story.
If the name reflects the theme of the place, the chef's story embodies its potential: Just seven years ago, Humberto Huizar was a dishwasher in the kitchen at Cafe Chardonnay; now he skillfully combines flavors in the compositions that go out on the plates.
This tasty meatloaf is topped with a simple purchased brown gravy, or make the gravy from a package mix. The meatloaf is absolutely delicious with mashed potatoes and a side vegetable. Feel free to use a mushroom or onion gravy, if you prefer those flavors.
You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors.
By the time you reach for a cordial cocktail, dinner and dessert will be well behind you. Savor it as a “digestif.”
For a toddy version, adults can substitute 1 cup rum for 1 cup water.
Christmas time and wintertime would not be the same without the smell of baked apples in the oven after a long walk through the woods. This very easy dessert or even sweet main dish is traditional in the cold time of year. Variations abound, but the most common is made with sugar and butter, raisins and nuts. 4 servings.
Usually quiche crust is made from butter and flour. This version uses shredded potatoes, which cuts fat and calories and ups the amount of Resistant Starch. Resistant Starch: 1.4g
"Pulpo Gallego" or Galician-Style Octopus is a "tapa" or appetizer served all over Spain today. It is very simple - cooked octopus served with boiled potatoes, olive oil and sweet Spanish paprika.