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Nom Nom Nom.
Fresh seasonal berries lend both vibrant color and taste to this pie, but frozen berries will work, as well.
Bake these brownie-like chocolate cakes in muffin cups to get individual servings, then top with coffee ice cream and caramel sauce.
Silken tofu gives this drink a smooth, creamy consistency. If you don't like the seeds in blackberries, substitute frozen blueberries.
Ajowan, sometimes called ajwain or carom, is a spice related to caraway and cumin, and you can find it in most Indian markets. It tastes similar to thyme, but it's more astringent. If you can't find ajowan, omit it.
Prep: 15 min., Chill: 30 min. Lemon juice is an easy way to add fresh zip to this tasty dip.
Lean, tender, and mild, bison steaks—sometimes labeled buffalo—pair well with the earthy sauce. Find bison steaks at some gourmet grocers and specialty markets, or online at localharvest.org or blackwing.com. Look for sumac—a tart, almost lemony spice—at gourmet grocers and Middle Eastern markets.
Chipotle chiles frequently come packaged in adobo sauce (a Mexican-type red sauce) and can be very hot. They're usually found in the Mexican section of your supermarket. Substitute 1/4 teaspoon of ground pepper for the chipotle, if desired.
Rest salmon fillets atop fresh herbs tossed with a light lemon dressing. Because they're left whole, use small basil and mint leaves; if you have only large leaves, tear them in half. Refrigerate the herb mixture before preparing the salmon so it won't wilt.
Classic lemon squares are always a popular dessert at teas, luncheons, and showers. As an added bonus, you can make them ahead and freeze for up to one month.
Like a stovetop cobbler, the slump and its fraternal twin the grunt combine sweetened fruit with dumplings (in this case, cornmeal), which fall or slump into the bubbling fruit mixture. This old-fashioned dessert is best served warm, scooped into bowls, and drizzled with heavy cream.
Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée; the recipe comes from Patricia Wells at Home in Provence (Scribner, 1996).
All you need is two ingredients and 25 minutes to transform plain fish fillets into a delicious, gourmet -style dish.
Prep: 1 hr., Freeze: 1 hr.
Substitute an additional cup of seltzer for the rum if you prefer to turn this summer cocktail into a refreshing tropical fruit punch.
Typically, beer-can chicken is prepared on the grill, but our oven version cooks in a fraction of the time. If you prefer grilling, place the bird over indirect heat for about two hours or until a thermometer registers 170°. The flavorful meat makes a tasty barbecue sandwich with pickle chips and onion slices.
Time: 2 hours, plus freezing time. Store-bought ice cream works fine here, or you can make your own.
For a smooth, rich espresso cream, let the cream cheese come to room temperature before mixing.
Prep: 20 min., cook: 55 min. If you're pressed for time, buy quick-cooking wild rice or precooked brown rice in microwaveable pouches to equal 8 cups cooked rice.
This is a classic version of the Roman dish, but we’ve brightened it up with some peas (among the only frozen vegetables we’ll touch). One thing to remember is that pancetta and the type of cheese called for here are quite salty, so be sure to taste, taste, taste as you go! And serve it with lots of freshly ground black pepper. What to buy: Look for pancetta in gourmet groceries and Italian markets. Of course, you can make your own too. This recipe was featured as part of our How to Make Pancetta project.
A long-simmering curry becomes a quick one when you substitute a tender cut of beef sirloin and stir-fry it till medium-rare. Serve the curry with steamed rice or potatoes.
Why buy barbecue sauce when you can make it? Here ketchup, bacon, vinegar, brown sugar, and bourbon are mixed with lots of spices for a sweet, tart, smoky barbecue sauce. Play around with the ingredients: Add more bourbon, less vinegar, different spices, or swap out the sugar for agave nectar, honey, or maple syrup. This sauce is great on ribs, but as you know, barbecue sauce has endless uses.
This barbecued shrimp recipe is great when you want grilled shrimp, but don't feel like building a fire that you are only going to need for five minutes. These barbecued shrimp are seared in a pan, and are cooked in the shell for extra flavor and moistness. Makes 2 Large or 4 Small Portions of Barbecued Shrimp
This bloody mary is based on one served at the restaurant Eastern Standard in Boston, Massachusetts.
Mushroom risotto is wonderful, especially in the fall when the mushrooms are freshly dried. If you cannot find porcini, use wild mushrooms. To serve 4:
Crunchy green beans and tomatoes combine for a salad that sings of summer. This recipe pairs up swimmingly with our Rib Steaks with Spice Rub. Game Plan: This salad can be made up to 2 hours ahead. Store covered in the refrigerator and toss briefly to recombine flavors just prior to serving.
Category Finalist: Family Dinners. "When I met my husband three years ago, he suggested I try cooking albondigas, a traditional Mexican soup with meatballs and vegetables. His mother taught me how to prepare her authentic version. My children wouldn't eat chunks of vegetables, so I needed to re-create the dish. I pureed a package of stir-fry vegetables, fresh carrots, and canned tomatoes with the broth mixture and added yellow squash to the meatballs. Now I take pleasure in knowing that my children are eating a colorful dish of 'hidden' vegetables." —Emily Almaguer, Fort Worth, Texas
You can make these cookies a day or two before the party and store them in an airtight container. But be warned--these are so good, you should probably stash them somewhere out of sight so you don't eat them all yourself.
This spicy chili recipe uses buffalo, or bison meat, instead of the usual ground beef. Buffalo chili is lower in fat and calories than a beef chili since buffalo are a leaner animal. Native Indians were cooking bison and chilies for centuries before chili con carne became the popular American food it is today. Makes 10 Portions of Spicy Buffalo Chili
Never had chili with chocolate? Smoky chipotle chiles and earthy unsweetened chocolate add unexpected depth and richness to this hearty chili.
The sweet, salty, and spicy flavors of this colorful glaze permeate the salmon as it cooks, creating a succulent dish that tantalizes the taste buds. Prep: 4 minutes; Cook: 7 minutes
Keep green apples on hand to make this quick side dish kids and adults will enjoy. Sautéed in butter and mixed with brown sugar and cinnamon—what's not to like?
6 tablespoons warm water 3 tablespoons finely grated ginger Vegetable oil for frying Scallions and sesame seeds for garnish (optional) Drain and rinse tofu. Cut into 6 slices. Place tofu slices between clean kitchen towels (or paper towels) on a dish or cutting board. Gently press to remove excess water. In a small bowl, mix together miso, water, and ginger. Heat a little vegetable oil in a skillet. Fry tofu until golden on both sides. Reduce heat to low. Pour miso mixture over and between tofu slices and cook until sizzling. Just before serving, garnish with scallions and sesame seeds.
Watch My Video on How to Make a Chicken Tikka Masala Chicken Tikka Masala is one of Britain's favorite foods. It is even considered one of our national dishes. There are many chicken tikka masala recipes, some hot, some creamy, some creamy and hot! This is my favorite chicken tikka masala recipe because I like a spicy, but not too hot or creamy dish. It is so easy to make and the success of the dish is allowing plenty of time to marinate the chicken; allow a minimum of 2 hours up to overnight in the refrigerator. If you like a creamier, less spicy then check out my other recipe. Creamy Chicken Tikka Masala Recipe
Dress up carrots with an orange and ginger glaze for an extra-tasty side dish that enhances any menu.
Fried eggs on tortillas with tomato sauce.
This recipe for a refreshing fruit slushy dessert comes from Cindy Scott of Gridley, California.
Prepare this punch up to one day ahead.
This is a great way to prepare chicken breasts. The texture of the crisp cooked prosciutto goes brilliantly with the tender chicken. Bashing the chicken out thinly before you start cooking means it cooks much faster than a regular chicken breast. If you can?t get hold of prosciutto, then any kind of thin ham, such as Parma ham, or even smoked streaky bacon will work just as well.
I first tasted this soup when I was in Barcelona earlier this year. It may not look like the prettiest dish ? it actually looks quite frumpy ? but the flavors are amazing. The smoky spicy chorizo and Spanish ham are lovely with the creamy texture of the chickpeas and spinach. Definitely give this a go. You will always get good results with this soup, but you?ll come up with something really special if you can get hold of the best quality chickpeas, chorizo and ham. There?s a little bit of chopping to do in this recipe, but you can use a food processor if you don?t have much time.
This sweet yet tart dressing goes with many different salads, and it's quick to make in the blender. Try it with a strawberry spinach salad, or with a pear and blue cheese salad.
When I made this Coconut Pecan Frosting recipe for my German Chocolate Cake, my family, most especially my daughter, fell in love with it. She was right too. There was just something about all of that butter mixed with coconut and pecans. Yummm...my!
Marc Murphy grew up eating this intensely cheesy baked spaghetti. "When I was young, we lived in Genoa, where spaghetti is the pasta of choice. This is my mother's version of macaroni and cheese," he says.
Here's a very special treat for spring and Easter from Bouchon Bakery! They sent us these gorgeous yet easy eggs made from Rice Krispies, rolled in bright, pretty colors and flavors. Read on for recipes for chocolate, peanut butter, and strawberry Rice Krispie Easter eggs!
Homemade Lemon Curd delivers a burst of bright citrus flavor to this simple-to-fix pie, and--sweeter still--it can be made up to 2 weeks ahead!