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This tart, which comes from baker Nick Malgieri, uses a salty, smoky ham known as speck, a traditional ingredient in this tart; bacon is a good substitute.
Stuff everyday chicken breasts with goat cheese and artichokes for a sophisticated dinnertime favorite that's both easy and elegant.
Using part-skim ricotta cheese instead of sour cream or mayonnaise makes this dressing lower in fat and calories without sacrificing its texture or flavor.
Warm cinnamon and saffron combine with coriander and cumin to lend complex flavor to this Moroccan -style lamb tagine. This festive dish is served over couscous to soak up the delicious gravy.
These quick sandwiches get a boost from store-bought barbecue sauce. We used a spicy sauce, but use regular if you prefer.
If you do not have a sandwich press or cast-iron skillet, place a regular skillet on top of the sandwich and weigh it down with cans. Serve with pickle spears.
Peruvian chifa meets Japonese sushi, in a version of the unusual yet delicious sushi combinations that can be found in trendy restaurants all over Latin America. Lomo saltado is a stir-fry dish of thin strips of beef, onions, red peppers, and french fries. It's typically served over rice, so it's a natural to be converted into sushi. Check out this great step-by-step tutorial on how to roll sushi before you get started.
You don't need to add much to tenderloin steaks to make them fabulous.
The Alexander is essentially a fortified dessert drink made chocolaty with dark crème de cacao (pronounced “ko-ko,” not “ka-cow”). The Alexander is favored by those who want the “buzz without the bite.” Because of its silken, refreshing creaminess, the Alexander is also known as a Milk Shake. Most people immediately associate brandy with the Alexander, but the earliest versions were made with gin. Despite its wide popularity, its origin is unknown. The Alexander is usually served in a cocktail glass, but larger cordial glasses also work nicely. It becomes a Frappé if you serve it over crushed ice in an old-fashioned or frappé glass. You may also skip the cream and ice and blend the alcohol with vanilla ice cream.
Grilling is an easy and fast way to cook salmon, and a sweet-tangy slathering of maple syrup and mustard complements the fish’s meatiness. Making the glaze right on the grill means you don’t even have to turn on the stove. For a light, healthy alfresco dinner, serve this with some grilled corn on the cob. Special equipment: You will need a pastry brush for this recipe. Game plan: The glaze can be made up to a day in advance on the stove. Cook it uncovered over medium-high heat, let it cool slightly, transfer it to a container with a tightfitting lid, and refrigerate. Let the glaze come to room temperature before proceeding with the recipe. To keep the fish from sticking to the grill, once the grill is hot, use the scraper to remove any residue from previous grilling sessions. Then follow the instructions for oiling the grill right before cooking. This dish was featured as part of our Recipes to Help You Conquer Your Fish-Grilling Fears.
The acidity of mignonette sauce unlocks the bright flavors of fresh, briny oysters. Topping it off with Prosecco adds a hint of sweetness—and some bubbles, of course. Learn how to shuck oysters here, or check out this video. This dish was featured as part of our Valentine’s Day All-Star Recipes.
Make these in individual moulds, little tea cups or coffee cups, which are a great way of transporting them to your picnic.
Since Whitley Neill gin gets its signature tanginess in part from the fruit of the African baobab tree, this sweet, sour, and spicy apéritif takes its name from a song by Senegal?s legendary Orchestra Baobab.
Here Dijon mustard serves a dual purpose: It flavors the delicate fish, and helps the breadcrumb coating stay in place as the fish cooks. Tilapia can be used in place of the flounder.
To speed up the preparation of this Southern-style noodle bowl, cook the pasta and broth mixture at the same time. Spice it up with hot pepper sauce, if you wish, and serve it with corn bread.
Here is a simple, nourishing side-dish for fall: a light (no cream) gratin with shredded kale and potatoes. Our local farm has potatoes galore right now, and the kale is starting to be really delicious as the nights cool. This dish will take you into late fall/early winter and still be considered seasonal and local for those of us living in much of the northern hemisphere.
This is one of those great dishes that you can really make your own by using whatever vegetables are in season ? it's particularly nice with broad beans, asparagus or little halved cherry tomatoes. The fish doesn't take long to cook, so you can blanch your veg accordingly and then finish them off in the tray with the fish. It makes life a lot easier if you're cooking for the family or a large group of friends.
When strawberries are in season in Morocco, they might be sliced, mixed with yogurt and sugar, and left to macerate a bit until a creamy, juicy sauce forms. Serve as a light dessert or healthy snack.
These sandwiches will be a winner with the family for their flavor and with Mom for their ease!
Suzanne Goin covers this veal roast with herbs and butter before cooking to get extra-rich pan juices. They are delicious spooned over the exceptionally tender meat and served with the sweet roasted garlic cloves.
This quick, fiber-packed soup is a terrific way to use fresh corn. Add a slight kick with a sprinkle of Monterey Jack cheese with jalapeno peppers just before serving.
Crème brûlée is normally associated with the ’80s and French restaurants, but this low-fuss version doesn’t take itself seriously as it gets cooked in the microwave. Though not as elegant as the classic fancy dessert, it’s still packed with vanilla flavor and finished off with a crackly caramel top. Game plan: Do not put custards in the refrigerator immediately after broiling, because the caramel tops will liquefy. Also, the timing used in this recipe is based on our averages from multiple tests. Since each microwave and toaster oven operates differently, you may need to adjust the times slightly. This recipe was featured in our 2007 dorm cooking story.
Head for Dixieland with two jazzy standbys: spicy-sweet chicken and creamy macaroni salad.
The season's best vegetable s and a variety of cheeses make this vegetable quiche a crowd-pleasing and healthy meal that can be assembled the night before, refrigerated and cooked just prior to serving.
Serve with sauteed zucchini and tomatoes for a complete meal ready in just 35 minutes
Eggplant is a common ingredient in Spanish food, like all Mediterranean cuisines. This is a modern vegetarian tapa, perfect for the garlic lover. Fresh cheese with garlic, roasted pepper and sun-dried tomatoes are rolled up inside slices of grilled eggplant. Drizzle with "mojo de cilantro" and serve in or on toasted pocket bread. If you need to prepare an appetizer ahead, make the rolls and refrigerate. Warm the pocket bread just before serving and add the sauce.
Resistant starch: 3 grams
Serve this vinaigrette along with the delicious Roasted Autumn Harvest Salad from "Martha Stewart's Cooking School."
Here's a simple curry that can stay vegetarian (vegan even) or, with the simple addition of some shrimp or chicken, make a fine dish for the carnivore. The most important thing is that this delicious curry is built largely from your canned goods stash: coconut milk, tinned chickpeas and tomatoes. Just add a few fresh veg, some spices and Bob's your uncle!
Prep: 30 min., Bake: 10 min., Cool: 30 min., Stand: 35 min., Freeze: 3 hr.
If your kids like Mexican food, these easy burritos are sure to be a hit. A side of refried beans complements them nicely.
Relax over a pitcher of Bloody Marys with this easy recipe for the classic cocktail.
Maple syrup, red pepper flakes, and candied orange zest make this holiday classic fun again. This “spread” pairs well with our Cheddar Biscuits. What to buy: Candied orange peel really makes this dish, so look for it in gourmet grocery stores. Game plan: This can be stored, covered and refrigerated, up to a week. Serve at room temperature.
Notes: For the neatest results, buy wide, thin slices of corned beef cut to order at a deli. Prep and cook time: 15 minutes to assemble, plus 4 hours to chill.
The beauty of this recipe is that you can use whatever locally grown berries are ripe for the picking.
This colorful slaw is a fresher and faster version of the classic German long-cooked red cabbage. We serve it with pork, but it also makes a nice cool-weather side with simply cooked chicken or steak.
Fresh tortellini is ideal for a weeknight dinner since it cooks so quickly. You can find it in the refrigerator section of your supermarket. Here, we use a mushroom-and-cheese filling, but others would work. Also, substitute fresh baby spinach in place of arugula, if desired. Prep: 20 minutes, Cook: 12 minutes.
Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely bit of crunch.
NOTES: Wolfert calls this Sweet Pumpkin Dessert in her book — pumpkins being members of the winter squash family. A convection oven is not recommended. You can prepare the squash through step 2 up to 2 days ahead; cover and chill. Bring to room temperature to serve.
This top-rated smoked turkey soup recipe is perfect paired with a hot grilled cheese sandwich or hearty panini.
Weir's students prepare this delicious ice cream, which is redolent with lavender, almonds, honey, and figs. Look for dried lavender flowers in natural foods or specialty grocery stores.