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Nom Nom Nom.
Softer than traditional biscotti, these are baked for a shorter time.
The secret to this sweet, slightly tangy dish: the touch of sherry vinegar in the glaze.
Since its kitchen is so tiny, La Laiterie at Farmstead restaurant in Providence, Rhode Island, serves only desserts that can be prepared ahead of time. Kate Jennings, the co-owner and pastry chef, doesnâ??t mind, since sheâ??d rather make a pie than a soufflé. Here, her homespun style translates into fudgy brownies laced with mascarpone and served with sweet-salty clusters of peanuts and popcorn.
This Thai take on Chicken Fried Rice is SO good and so easy. Very aromatic, this fried rice recipe features fresh basil and lime leaf for an exquisite Thai taste that is a big step above ordinary. I have learned two secrets to great fried rice: first, use old, slightly dried-up rice whenever possible, and second, it's important to keep the wok hot and well-oiled, but otherwise DRY for the frying of the rice. If you do these two things, you'll have wonderful Thai Chicken Fried Rice that is delicious enough to serve the King of Siam himself. ENJOY!
F&W's Grace Parisi makes brilliant use of Brie here. After removing the rind from the cheese, she combines it with the pasta cooking water to make a rich, silky sauce for the fettuccine.
Time: 30 minutes. A takeoff on the cook-it-yourself soup believed to have hailed from Mongolia, this hot pot combines zippy ginger broth, crisp asparagus, and slurpable noodles into a super-quick one-bowl supper.
Easy, classic and delicious; this potato salad recipe is always a crowd pleaser. Serves 10
Spoon this chutney, which keeps for up to one week in the refrigerator, over ham steaks or pork tenderloin. This recipe goes with Roasted Pork Tenderloin
This recipe is popular in the region of Castilla-Leon. Cubes of pork are marinated overnight in a spicy mixture of paprika, garlic and white wine. Then the pork is quickly stir-fried and served with bread and/or fried potatoes. This is a very easy Spanish recipe that can be made as a "tapa" or a main course. If you do not eat pork, substitute beef.
The sweet tang of the Apricot-Lime Sauce contrasts with and balances the earthy, hot flavors of the curry-ginger paste. The sauce and paste make a versatile combination that's equally suited to grilled beef or pork.
This rich, nutty confection is soaked in a honey-citrus syrup, giving it a flavor much like baklava. For the best flavor, soak overnight, and serve chilled.
While this is a fairly standard bread-style dressing, the addition of the sautéed apples really makes it something special. Not only does it add another layer of flavor, but also makes for a more nutritious dish. Apples and fresh sage are a natural pairing that go well with almost any roasted meat or poultry. Serve 10 Portions of Apple Cider and Sage Dressing
Frank Brigtsen, Brigtsen's. After learning Cajun cooking from Paul Prudhomme, Frank struck out on his own and opened a restaurant that has been a New Orleans favorite for more than 20 years. This dish combines sweet, savory, and spicy flavors for a delicious experience.
This Indian-style meal goes together very quickly and feels like a nice treat. Add more curry powder if you like it spicy.
Poking around the kitchen the other morning, I discovered a handful of eggs, two leftover tortillas, a knob of cheese, and a jar of salsa. It was clear what I had to do. Make migas.
For this dish, we like our halibut to have a very crispy skin, which we achieve only by using an extremely hot pan that burns the seasonings into the skin and locks in the juices. When the skin is this crispy, the texture is exquisite. What to buy: Go for wild-caught Pacific halibut over its Atlantic counterpart.
Pumpkin Nut Cookies are perfect for the any baking season.
This mini Pork Pie Recipe from Angela Boggiano's book Pie is a perfect hand pie, great for picnic s, the lunch box and even in the buffet table at parties.
Couscous can be a tad bland without the help of some big flavor boosters. Here, a quick dressing of piquillo or pimento peppers is blended up with a little vinegar and smoked paprika. Toss in some salted almonds and briny olives and you have a zingy picnic side dish to go with grilled steak and some sangría.
This quick fish dish takes hardly more effort than a turn on the grill, and keeps the heat of summer out of the kitchen.
Mix this refreshing drink just before serving to keep it bubbly.
Dip one side of these crispy oatmeal cookies into melted white chocolate for a “frosted” effect.
Chef Jean-Georges Vongerichten created this intensely flavorful contemporary satay. This recipe first appeared in our May 2011 issue, with the article The World of Satay.
Marzipan (sweetened almond paste) can be found with other baking ingredients in the supermarket. Look for it packaged in a small box or can.
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.
To keep these cookies flaky and light, do not overmix the butter and sugars; they should be combined but not be too soft when you add the remaining ingredients.
Dulce de leche is a caramel candy-like sauce made by slowly cooking milk with sugar. Making dulce de leche from scratch is well worth the effort - most jarred versions are not nearly as good. But dulce de leche takes a good 45 minutes of constant stirring, which can be a challenge. This method of preparing dulce de leche takes advantage of the low temperature crockpot cooking. The milk and sugar take a bit longer to turn into thick caramel dulce de leche, but you can leave it unattended and go about your business - no hovering required.
"This combination was a huge hit while I was chef at Michael's in Santa Monica," says Sang Yoon of his grilled lamb paired with a simple, pleasantly tangy arugula-and-Parmesan pesto. The mustard seeds in the lamb's spice coating add alluring crunch.
Although 16 cups seems like a large amount of chard, it will cook down. Three simple ingredients--crushed red pepper, garlic, and fresh lemon juice--round out the flavor.
This recipe is used to make our Swedish Gingerbread House, Gingerbread Facade, and Snow-Swept Gingerbread Cottage.
Grace Parisi steams delicate halibut with cabbage that's sautéed with ginger and leeks until soft and buttery.
Coffee cake is a classic and after you try this recipe, you'll crave this timeless dish again and again. It can be frozen and served with coffee or hot chocolate as part of breakfast, or you can change it up and serve with a scoop of ice cream for dessert. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Use a dense, chewy bread for the best results in this recipe.
London broil recipes were very popular in the 1950s, '60s, and '70s because they were a way to take a less-expensive, tougher cut of meat and make it delicious. This marinated London broil is a great substitute for steak.
A casserole of meat, vegetables and fruit, tzimmes is often flavored with honey and cinnamon and cooked very slowly. Here, sliced carrots are quickly simmered with fresh orange juice, honey, ginger and a pinch of saffron, then simmered with dried currants before serving.
Top homemade garlic noodles with spicy fried crab for a Vietnamese -inspired entrée that's sure to satisfy your cravings for Asian flavor.
To serve 12, make two batches of soup instead of doubling the recipe.
In this quick dish, F&W's Marcia Kiesel coats chicken pieces with sesame seeds before sautéing, then coats them in a spicy ginger-garlic sauce.
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.
At Manhattan's Le Bernardin, pastry chef Michael Laiskonis is always looking for new ways to use his awesome red wine caramel. Made with just sugar, water and wine, it's delicious with apple tarts, chocolate cake, even cheese. Here it dresses up a creamy sweet potato tart spiced with ginger and cinnamon. Laiskonis likes to roast the sweet potatoes for the filling instead of boiling them because he feels the flavor becomes deeper and sweeter.
In our home we face diabetic challenges and issues with dairy. Plus, to be honest, we're not big breakfast eaters. But that's not really an option when you need to keep your blood sugar level and some pep in your step! We turn to seasonal fruits (and some occasional veggies), agave and soy to get the job done in a snap!
Because this classic Neapolitan-style pizza is so simple, it depends on quality ingredients: Use the best fresh mozzarella and basil you can find.
This classic French hors d'oeuvre could not be easier.