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Nom Nom Nom.
Dig into a delicious seafood bake topped with tomatoes and feta cheese for a company-worthy dinner in a flash. Orzo accented with fresh herbs completes this Mediterranean-inspired meal.
For convenience, make this dish ahead, and refrigerate until time to serve.
These pretty drinks pair well at holiday gatherings with elegant bites, great friends, and a stocking full of good cheer.
Tempeh is a high-protein soy product that originated in Indonesia; substitute extra-firm tofu, if desired.
This Northern cook is obsessed with Southern food. Fried green tomatoes, grits, pimento cheese, vinegar pie, buttermilk biscuits and hummingbird cake, I like it all. Southern food, like all traditional foodways, is inherently seasonal and local—the result of home cooks working with what was available to them, with a real connection to the land. The cuisine also benefits from a myriad of cultural influences all intersecting in the kitchens of the South.
This fast-cooking tomato-flecked stew is brimming with fish and mussels.
Also known as pearl couscous, Israeli couscous has an appealing tender-chewy texture. Prep and Cook Time: 15 minutes. Notes: Frozen peas may be substituted for fresh, but if you use frozen, stir them in at the last minute, along with the mint.
As they cook, the lentils and linguine slurp up much of the vegetable-flavored broth, leaving a thick and hearty soup. Of course, if the soup is too thick for your taste, just stir in a little extra water.
Refreshing Key lime juice brightens the flavor of grilled shrimp. Guests will rave about the savory marinade, but it's the Key Lime Beurre Blanc cream sauce that pulls this dish together.
In England, hot cross buns -- soft and slightly sweet little cakes with a cross cut into the tops -- are traditionally served on Good Friday.
Make a batch of bunny-shaped cookies and use them to decorate the tops of store-bought cupcakes for a festive Easter dessert.
Comice pears work best, but almost any variety can be used. Toasting the walnuts imparts a deep nutty flavor that contrasts with the maple syrup.
I love cooking big pieces of fi sh on my barbecue, but you must use a medium-hot part of the barbie ? if it's too hot, you'll crisp the skin before the inside is cooked. Start the fi sh off with the skin side down and only turn it over when it's crisp and golden. If you're not keen on eating fi sh skin, that's probably because you haven't tried it when it's been cooked till it's nice and crispy! It can be as good as pork crackling if done properly.
A traditional puttanesca gets complex, savory flavor from olives, capers, tomatoes and anchovies (which essentially melt into the sauce). This version omits the anchovies in favor of salmon, which stays firm and makes for a heartier dish.
Emily Kaiser devised this simple, fail-safe recipe while living in Oakland, California, with two excessively productive Meyer lemon trees. Likely a cross between an orange and a lemon, the Meyer lemon give this sweet-tart marmalade a bright citrus flavor.
Soufflé is considered a very sophisticated dish, yet a soufflé recipe is actually quite easy and simple to prepare. Soufflé recipes can be sweet or savory and one of my favorite savory souffle's is this Welsh Cheese and Leek Soufflé. This souffle recipe brings together two favourite ingredients from Wales, cheese and leeks.
Make this batter early in the week, then scoop and cook a muffin every day for a healthy breakfast in a flash.
Diced mozzarella melts but doesn't completely disperse in this rice-based risotto. Little pockets of warm cheese will surprise and please you. Substitute basil for sage, if desired.
In this bread stuffing, Barbara Lynch relies on thick-sliced bacon and a mix of wild mushrooms to provide the robust, earthy flavors she thinks belong in every stuffing.
Make this cardamom-infused pudding up to 2 days ahead and store, covered, in the refrigerator. Serve in martini glasses for a sophisticated presentation.
Chipotles make this salsa rich and smoky. Serve it as a topping for the tacos or as a dip for tortilla chips.
This is Richard Boccato and Giuseppe Gonzalez’s take on a classic tiki cocktail, and is the namesake for their neo-tiki bar Painkiller in New York City. This recipe was featured as part of our Tiki Cocktails photo gallery.
The combination of onions, mushrooms, and fresh spinach packs a serving of veggies into each of these easy, impressive calzones. We found that a pizza cutter works well for dividing the refrigerated dough into 4 equal portions.
Spooning this cookie-and-candy filled fudge into a homemade ring mold makes a fun project that the kids will want to take part in.
To save time, you can use bottled roasted red bell peppers.
To achieve the most volume, whisk egg whites in a metal bowl set over a pot of simmering water until just warm to the touch.
New York chef Gerry Hayden, a friend of Michael Mina, was staying with the family one Christmas and contributed this side dish to the holiday meal. Everybody fell for the combination of creamy pureed potato and fragrant vanilla.
Raspberry puree is artfully swirled through whipped cream to create this fun and easy dessert.
A few of the sweet condiments served with a traditional chicken curry bubble beneath the crust of this potpie. It combines the highlights of Indian food with a legendary Carolina chicken casserole called country captain.
Here is a recipe easy enough to fit into a busy holiday schedule. For different personality types on your holiday list, we’ve got variations: Mexican chocolate for the sweets fan, Meyer lemon and black pepper for the subtle sophisticate, and plain sugar cookies for the purist. Or maybe they’re just all for you. Game plan: Make extra batches of dough, wrap them in plastic, and freeze for later use. To finish, slice and bake as directed. The dough can be frozen for up to a month.
Microwave caramel and fudge toppings according to package directions. Pick up your favorite brownies from the bakery.
After it’s puréed, kimchi turns into a tangy, spicy sauce—perfect under roasted Brussels sprouts and bacon. A topping of grated carrots adds sweetness and freshness to this satisfying dish from Chef David Chang. Game plan: Kimchi is easy to make; try your hand at making your own with CHOW
This pudding's rich vanilla flavor plays perfectly with the luscious chocolate, cherries and almonds.
This brisket can be cooked a day in advance; let the meat and vegetables cool in the pan in their juices, and then cover and refrigerate. Reheat, covered, in a 350-degree oven until warmed through, about 30 minutes, and then proceed with the sauce. For step-by-step photos, see our Brisket 101 How-To.
This one-skillet dish from Utah's Amangiri Resort has more flavor than its short ingredient list suggests, especially if made with fresh-caught fish.
Melissa Rubel uses a store-bought rotisserie bird in her reinvented chicken salad. She spikes the mayonnaise with chile sauce and toasted sesame oil and adds water chestnuts for crunch.
Caramelizing the onions by cooking them slowly brings out their naturally sweet flavor. Make this recipe ahead so the flavors can blend and mellow. Serve with pita chips.
This Tuscan soup is delicious ? it's a soup everyone should try. Just thinking of it makes me salivate! It's a family-friendly soup ? babies and grandparents (both without teeth!) can eat it with gusto. I've added roasted cherry tomatoes to my recipe but it also works really well just with tinned. The great thing is that it only takes 20 minutes to cook, so go for it! PS. Use a stale white cottage-style loaf ? not cheap sliced white factory bread.
These much-loved dumplings, made from ground unleavened matzo cracker, are a favorite during Passover. Chicken thighs and drumsticks flavor the broth but aren't included in the soup. Use them to make chicken salad later.
This holiday classic is sure to become a convenient family favorite throughout the year with the help of your slow cooker. Prep: 6 minutes; Cook: 2 hours, 30 minutes Slow-Cooker Size: 2- or 3-quart
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.