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Nom Nom Nom.
This impressive entree is built around rice, an inexpensive staple. Instead of using pricier traditional Arborio rice, we experimented with long-grain white rice in this risotto. It yields results that are just as creamy and delicious.
Chef Tyler Kord, of No. 7 Sub Shop in New York City, created these sweet-tart pickled blueberries for his sandwich of brie, pistachios, and chervil. This recipe first appeared in our April 2011 special Sandwich Issue with the article Finishing Touches.
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.
This recipe accompanies our You’re Doing It All Wrong video with pastry chef Boris Portnoy. This is his approach, but he encourages everyone to experiment with the spices you may like. Boris’s pumpkin pie is a bit spicy, so if you think you might like something more tame, drop the pepper and the citrus peels.
If your butcher can't butterfly the roast for you and time is short, buy a tied loin roast. Separate it into two pieces, spread the filling between the halves, and truss tightly. Garnish with Forelle pears, which are grown chiefly in the Northwest, and fresh herbs.
Try on toasted potato rolls. Make it a meal with oven-baked French fries and a salad.
Prep: 10 min., Bake: 15 min.
Garnish these miniature crab cakes with chives for a savory appetizer. Serve with lemon wedges.
Douglas Keane and his mother, Kathryn Douglas, occasionally hunt for mushrooms together on the Sonoma Coast in California. After one of their more successful foraging trips, she came up with this earthy recipe while cooking for Keane and his brother. Keane describes it as one of the most satisfying dishes he has ever eaten because the brilliant sherry broth adds a sophisticated twist to one of his favorite comfort foods, creamy grits.
This classic angel food cake is the perfect dessert base for your next party. Cut the finished cake into single-serve portions for petitfours, frost the whole cake to make a sheet cake, or follow our Kitchen Note (below) to bake it in angel food pans or round pans. Make this cake yours, and don't forget to let us know how you did so.
Ground pork and Chinese sausage flavor this slightly sweet and supersavory hot pot of chewy rice noodles with ground pork, shiitake mushrooms, pea shoots and pickled mustard greens. A just-cooked poached egg tops it all off, adding richness to the sauce, which Zak Pelaccio compares to an Italian Bolognese.
Make this cardamom-infused pudding up to 2 days ahead and store, covered, in the refrigerator. Serve in martini glasses for a sophisticated presentation.
This tasty apple galette looks impressive but is easy to make and is guaranteed to taste just like Mom's. Serve with vanilla ice cream for the perfect after dinner treat.
The homemade corn chips can be made several days in advance; store them in a zip-top plastic bag to keep them crisp. It's best to make the crab salad the afternoon of the party.
This Croatian-Serbian recipe for meat burek or burek s mesom is made with flaky filo dough and ground beef. Bureks or savory pies exist throughout the Balkans, Greece, Turkey and the Middle East. They can be formed into horseshoe shapes, coils, cylinders or round pies and are variously eaten as appetizers or the main course when they are usually served with kefir to drink. Compare this recipe with meat burek recipe #2, cheese burek recipe #1, cheese burek recipe #2, and follow these easy steps for how to make burek. Makes 8 to 10 servings Beef Burek or Burek s Mesom
This wonderfully whimsical cupcake recipe is courtesy of Karen Tack and can be found in her dessert cookbook "Hello, Cupcake!"
Stuff homemade potato gnocchi with creamy gouda cheese for a to-die-for appetizer that's worth every minute it takes to prepare.
Notes: Purchase a roast chicken from a deli; a 2-pound bird produces about 3 cups shredded meat. You can make the chicken-chipotle mixture (step 1) up to 2 days ahead; cool, cover, and chill. Use cold; bake nachos in a 425° oven for 6 to 8 minutes. You can make the crema up to 2 hours ahead; cover and chill.
Beet salad! Yum!
Ground pork sometimes needs a little help in the flavor department, and the addition of spicy Mexican chorizo does the job here. Top these burgers with grilled chiles and a grilled avocado mash; wash it all down with a refreshing beer cocktail. What to buy: Mexican chorizo (not to be confused with its Spanish counterpart) is a fresh pork sausage that must be cooked prior to eating. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Mexican chorizo, you can sub in any fresh, spicy sausage. Game plan: If you’re grilling outside, toast the buns right on the grill while the cooked patties are resting. If you’re grilling inside using a grill pan, toast your buns in the oven, because the moisture left in the pan from cooking the burgers will make the buns soggy. This recipe was featured as part of our Burger Bonanza!
The addition of celery root gives mashed potatoes an extra, surprisingly herbal dimension. The puree provides a perfect nest for seared scallops, and a drizzle of simple but intensely flavored sauce completes this delectable dish. It will make you feel you're dining in a multi-starred restaurant.
A simple summer fruit dessert made right on the grill.
John Gertsen, bar manager of Drink in Boston, gave us the recipe for this classic cocktail in which vermouth helps balance out dry Campari and assertive rye. This recipe was featured as part of our New Year’s Eve Speakeasy Party.
Take hot dog toppings beyond traditional sauerkraut and mustard by dressing with sweet-hot pickles, shredded red cabbage and a creamy topping made of mayo, whole grain mustard, and hot chili sauce.
Curry quick enough for a weeknight supper - especially if you use precut cauliflower and baby spinach.
Instead of sugar, these nutty cookies are sweetened with mashed banana.
Fill some tart shells with Vanilla-Buttermilk Pastry Cream and fresh fruit and you’ve got a chic dessert that takes mere instants to make. What to buy: You can find prebaked mini tart shells in the freezer section or cookie aisle of your grocery store. See more tea party recipes.
I just know you'll enjoy this recipe from Cointreau and Nir Adir for New England Trifle Made with Citrus Curd, Vanilla Crème Fraiche and Winter Berries.
These Carolina-style barbecue chicken thighs are smothered with a tangy-sweet sauce that will please the whole family. Prep: 3 minutes; Cook: 6 minutes
Prep: 20 minutes; Freeze: about 4 hours. If you can't find Meyer lemons, regular lemons work just as well.
Cranberry-Pistachio Bark is a unique take on a holiday favorite. This treat is a great gift and has a festive look with the pops of red and green.
The reserved watermelon flesh from the Pickled Watermelon Rind is perfect for this recipe.
Thin and buttery, these cookies were likened to chocolate chip tuiles by one of our testers. This recipe makes a lot of cookies, but the sand-dollar-size treats disappear quickly, so you might as well make a full batch! What to buy: We used Ghirardelli Semi-Sweet Chocolate Chips, but you can use any chocolate chips you like. This recipe was featured as part of our Chocolate Desserts photo gallery.
This super-simple garlic soy glaze recipe really brings out the natural sweetness of grilled corn. If you like, you can add some hot Asian chili sauce for an extra kick. This glaze recipe is also great brushed on other grilled vegetable. Makes about 1/2 Cup of Garlic Soy Glaze (Enough for 8-12 Ears of Corn)
Cornbread with rosemary and olive oil is just barely sweet; match it up with cheese, olives, and white wine. Look for poplar-wood molds (such as Panibois) at baking-supply stores (they come with paper liners).
For a sweeter variation, substitute 12 ounces milk chocolate for the bittersweet chocolate. You can make this pudding several days ahead and then assemble in teacups or wineglasses with whipped cream up to two hours in advance.* Serve with warm Peanut, Coconut, and Chocolate Cookies.
This recipe calls for Halloumi, a fabulous cheese from Cyprus, and one often used in Greek cooking. If you can't find Halloumi, mozzarella (often recommended as a substitute) has a similar uncooked texture, but less salt, less flavor, and will melt. Feta cheese will soften (not melt), and will change the taste of the dish slightly, but it is better choice. This dish is easy to make, and delicious. Serve with noodles (spaghetti, linguine) or rice.
This recipe is transcribed from a Sunflower Farmer's Market newsletter. I tried it and they are amazing little calorie bombs; with decent nutrient levels. Good for cold weather outdoors endeavors! Please note that divided into 96 portions, each is around 115 calories.
Prep: 10 min., Freeze: 8 hr. We tested this recipe with limes and lemons. You may substitute an equal amount of lemons and lemon juice.
Leafy greens like spinach provide a huge amount of nutrients, especially vitamin A and vitamin K.