It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.
Nom Nom Nom.
The only margarita recipe you'll need, this easy cocktail is a simple mix of shaken fresh lime juice, orange liqueur, tequila, and powdered sugar. For a shortcut, substitute frozen limeade concentrate for the lime juice and sugar. Like it slushy? Add ice and whiz the mixture in a blender. Make any size batch of this recipe and all the variations by simply multiplying the ingredient measurements by the desired number of servings. For larger batches, stir together all ingredients in a pitcher until powdered sugar is dissolved. Chill and serve over ice. For a sweeter drink, use 1/2 cup powdered sugar instead of 1/3 cup.
Topped with homemade croutons and juicy slices of spice-rubbed steak, this salad is macho enough to satisfy the most dedicated meat-eaters.
Too often glazed carrots are overcooked and mushy, the glaze is too sugary, and the dish is underwhelming. As long as you cook the carrots barely to al dente (until they can just be pierced with a knife or fork), the rest will take care of itself here. This recipe was featured in our Thanksgiving, Southern Style menu.
It's a kind of chirashizushi (scattered sushi) which can be served for Japanese Girl's Day celebration. It's good to use various toppings for this sushi. Be creative and make sushi appealing to kids.
The flavor of thyme in this lemonade lends an unexpected grown-up flair to a summer favorite.
Fans of carrot-ginger dressing will appreciate this riff on the classic, as developed by cookbook author Leah Koenig. Here, sweet summer plums blend with miso and ginger to complement a crunchy romaine and radish salad.
Homemade butter tastes sweeter and fresher than ordinary store-bought butter—and so does the buttermilk that's left over. This recipe goes with Radishes, Fresh Homemade Butter, and Salt, Fava Leaf and Parsley Quiche
In Thailand, pumpkin and coconut milk are commonly paired up to make a variety of both savory and sweet entrees. In this recipe, the two come together beautifully in a lightly-curried soup that tastes as delicious as those you may have tried at your favorite Thai restaurant. A variety of protein sources can be used with this soup, including tofu, deep-fried tofu, shrimp, or chickpeas (for a purely vegetarian/vegan recipe, see link below). It makes a perfect meal on a chilly night, but is also wonderful to serve as an appetizer for a dinner party. Enjoy!
Homemade guacamole involves nothing more than mashing together a handful of ingredients, and the flavor is far superior to the shelf-stable glop in the supermarket. Serve your fresh guac with some chips and salsa, and you’ve got yourself an instant party. It’s also a delicious accompaniment to quesadillas. What to buy: Look for avocados that give slightly when pressed but are not completely soft. We used Hass avocados. This recipe was featured as part of both our Super Bowl for a Crowd menu and our Supercharge with Superfoods photo gallery.
Chicken noodle soup is a truly universal recipe, with almost every country having at least one, if not many variations on the theme. In Lombardia the custom is to add finely chopped chicken livers to the soup, and they add a pleasing nuttiness that is very nice. And will have even haters of liver smacking their lips and asking for seconds. I know.
Make soup special.
This delicious Neopolitan Easter pie comes from "Everyday Baking" host John Barricelli's grandfather.
Mole sauce isn’t easy to make, but it’s worth the effort. This version is redolent of cumin, oregano, and chocolate, which play off the gentle spice of dried guajillo and ancho chiles commonly found in Oaxaca, Mexico. What to buy: The more exotic ingredients such as dried guajillo chiles, Mexican drinking chocolate, and Mexican oregano (a relative of lemon verbena) can be found in Latin markets or the Latin section of your supermarket. Game plan: If you’re going to use this sauce to make tamales, keep the pork and sauce separate. When you are ready to fill the tamales, just shred as much pork as you’ll need. This recipe was featured as part of our Tamales for the Holidays project.
This refreshing Hungarian cold peach soup can be a sweet meal starter but it is often served as dessert. Except for the sugar syrup, this is a no-cook soup. The wine and brandy give it a nice kick. To save time, use canned peaches following the Note in the recipe directions. Makes 6 servings of Hungarian Cold Peach Soup
This is the original spicy Buffalo chicken wings recipe from the Anchor Bar in Buffalo, NY. You can adjust the heat by adding more or less cayenne and Tabasco. There are many Buffalo chicken wing recipes out there, but if you want to taste the "real" thing give this a try. The chicken wings are deep-fried in the original recipe, but the hot oven works fine for the home version. Makes 6 Servings of Buffalo Chicken Wings (6 per person)
This pickled shrimp recipe is from chef Susan Spicer of Bayona Restaurant in New Orleans. Pickling is a favorite way of preserving food while giving it a piquant flavor. Eastern Europeans are big fans of pickled everything. But on Christmas Eve, which is traditionally a meatless meal, they pull out all the stops with appetizers that include pickled herring, pickled shrimp, pickled mushrooms and other vegetables. It's a regular pickle fest. This is a quick pickling. You don't want the shrimp to sit too long in the marinade -- it will fall apart. Makes 8-10 servings of Pickled Shrimp
This ingenious method of cooking capon (an extremely large male chicken) involves poaching the bird in chicken stock to make it succulent, then finishing the cooking on the grill to add smoky flavor (Lachlan Mackinnon-Patterson calls this "seasoning on the grill"). Cutting the capon into pieces before poaching helps ensure that the breast and legs all cook evenly.
This recipe goes with Ham-and-Greens Pot Pie with Cornbread Crust
Here's a quick, fresh appetizer from chef Christopher Hernandez of Poggio in Sausalito, California
Look for cooked, peeled shrimp at the seafood counter; or quickly thaw frozen cooked, peeled shrimp in a colander under cold running water. Marinate shrimp in a nonreactive bowl, such as one that is glass or ceramic; an aluminum or copper bowl will react with the citrus juice to give the shrimp a metallic taste.
The rustic walnut bread serves as a good source of fiber and is especially delicious when combined with a wedge of soft, creamy, spreadable Swiss cheese.
Keeps you asking for more until closing time.
Sautéing dried herbes de Provence in olive oil for this vegetable dish awakens their fragrance. You can substitute fresh tomatoes for canned, when in season.
This healthy chicken carbonara dish is not only absolutely delicious, it's also lower in fat and calories than traditional pasta carbonara.
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.
Donald Link, Herbsaint. There's no more classic Louisiana dish than this deeply flavored rice. The chicken livers are traditional, and give it an authentic taste you can't really get any other way. Letting everything cook until it browns and sticks to the skillet is very important for flavor.
Bacon gives this bean side dish the flavor of baked beans without the long cooking time.
Home made fruit scones for afternoon tea are made quickly and easily as in this fruit scones recipe. They are delicious hot or cold and British scones are a major part in any afternoon tea. If you want to ensure your scones are light, fluffy and well risen have a look at these simple tips. How to Make Perfect, Light Scones
Don't you dare pass this recipe by because the ingredient list is a teensy bit longer than some of the other gussied-up soups. It's a vegetarian take on a marvelous Mexican stew often made with pork or chicken and it confirms my hunch that posole (the name for the stew as well as one of the primary ingredients, the large cooked corn kernels from which the hull has been removed) and black bean soup were made for each other. It's my new favorite quick meal and if the ingredients are available in the notoriously tiny supermarkets on the Upper East Side of Manhattan, they're sure to be in your market, too. Check the international and Latino aisles for the canned hominy and the produce section for the anchos; very often they are hanging in cellophane bags from above.
This beautiful soup is similar to hot & sour soup, only better! In Thai, it's known as "Geng Som Pla" - which actually means "Orange Fish Curry" - an ancient recipe from the Central Plains region of Thailand. It is a fiery-hot soup with both sour and sweet overtones that make for a lively combination, especially when paired with your choice of fish and/or seafood. Plenty of fresh local vegetables are another characteristic of this wonderfully healthy Thai soup. ENJOY!
This drink comes to us courtesy of Martin Cate, owner of Smuggler’s Cove in San Francisco. The aged rum, molasses, and allspice liqueur lend nice complexity to the cocktail. What to buy: Allspice liqueur (a.k.a. Pimento or Allspice Dram) is available at specialty liquor stores. We like the St. Elizabeth brand distributed by Haus Alpenz. This recipe was featured as part of our Tiki Cocktails photo gallery.
This recipe from Melissa Rubel Jacobson is based on Peruvian rotisserie chicken. It's deliciously lemony and garlicky. A bit of vinegar makes it even brighter-tasting.
Mix pantry staples with broccoli to create a comforting casserole that works for weeknights as well as holiday spreads. If the kids enjoy this recipe, try other veggie-loaded casseroles to sneak nutrients in their meals.
Rolled oats add heartiness to the filling of this classic Thanksgiving dessert. Make the pie up to a day ahead, but store it in the refrigerator if you do.
Chicken breasts in green sauce make a wonderful main course or a tapa. Lightly fry the chicken breasts, then sauté garlic, onions, white wine and parsley to make the sauce. In about 40 minutes you have a Spanish main course, full of flavor. Serve with rice or fried potatoes. Prefer a tapa? Then, cut the chicken breasts into small pieces and serve with the green sauce atop baguette slices.
In the late 1990s, Octavio Becerra fell in love with Middle Eastern flavors while helping his friend Nayla Audi open Atlas Café in Beirut, Lebanon. The rub on this pork is his take on za'atar, a spice blend that gets its pungency from ground sumac. Becerra remembers, "Everyone in Beirut had his or her own version of za'atar," so he suggests experimenting with the ratios of spices to see what tastes best.
Rev up simple grilled chicken thighs with aromatic Chinese five-spice powder—a blend of cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns. The glaze thickens as it cools; simply reheat it in the microwave for 10 seconds for the right consistency. Prep: 7 minutes; Cook: 12 minutes
Serve these tangy, crunchy onions with Mayan-Style Pit Pork and a few warm corn tortillas. Their beautiful pink hue brightens any table.
This recipe is handy for entertaining because the initial cooking can be done up to a day ahead. The ribs then can be quickly finished on the grill or in the oven, just before serving. Prep: 10 minutes; Bake: 3 hours; Rest: 20 minutes; Grill: 10 minutes.
. They are simple, airy biscuits that include yeast, baking powder and baking soda. They may be the perfect dinner roll, with the light lift of a yeast roll, and the rich, tender crumb of a biscuit. Also? They are foolproof, easy to make, and perfect for making ahead of time.
Tamales can be labor intensive, but most of the work goes into the filling. These cheese tamales are made with salsa and grated cheese, so the filling and corn masa are quick and easy to prepare. Then it's just a matter of assembling the tamales and steaming them. Tamales are perfect for breakfast or lunch - they can be reheated quickly in the microwave. Fill them with whatever takes your fancy - BBQ, chicken salad, leftover roast chicken - anything at all. You can even make small appetizer-size tamales.
Most Korean restaurants serve this green onion salad, known as pajori, as a side dish (or banchan ), but the dish’s balance of sweet and spice makes it a great accompaniment to numerous other grilled foods. What to buy: Korean crushed red pepper or kochukaru is what gives kimchee its spiciness and distinctive flavor. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference. Game plan: Toss the scallions with the dressing within 20 minutes of eating; otherwise they’ll wilt. This recipe was featured as part of our Korean barbecue menu.