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Sahnetorten, or German cream-filled cakes are a real bakery specialty item. Here is a simple cream torte you can make at home. Filled with apricot jam and frosted in whipped cream, it's not as heavy as a butter cream torte. The grated chocolate gives it a tweedy appearance. See larger image Makes 12 pieces
You'll need to peel and section a lemon for this dish. Take care to use only the flesh by removing the skinlike, white membrane from each section. This recipe goes with Caribbean Sweet Potatoes and Black Beans
Lamb curry is a classic dish from northern India and the most popular of all curries. You can vary by substituting other ingredients in place of the lamb and adjusting the cooking time. For example, use an equal quantity of beef or veal, a 3-pound skinned and cut chicken, 1 1/2 pounds shelled and deveined shrimp, or 1 1/4 pounds mixed vegetables, such as cauliflower, potatoes, and carrots.
Black-Eyed Peas with Tomato Sauce might not sound Spanish, but it is a popular dish in Spain. Black-eyed peas are a legume with a distinctive black spot or "eye" in the middle of each one. They are truly delicious when simply cooked with Spanish chorizo and tomato sauce.
Chocoholics are sure to love this ultra-rich cheesecake, which features traditional cheesecake filling sandwiched between a chocolate-pecan brownie base and a thick, homemade chocolate glaze.
One of the most common "tapas" of Spain, "gambas al ajillo" is quick, easy and FULL of garlic flavor. Your guests will be asking for the recipe after the first bite and only you will know how simple it was to prepare.
Prep: 15 min. Sandwiches can be assembled up to two hours ahead. Simply cover with a damp paper towel to keep bread from drying out.
Any leftover vegetables lurking in the drawer of the refrigerator or vegetable basket don't need to be thrown away, simply transform them quickly and easily into a hearty Leftover Vegetable soup. I sort vegetables into types (root vegetables, leafy greens, peppers and soft vegetables like tomatoes) and decide what goes with what then head to the stove. I always like to start my soups with a base of sauteed onion, garlic, carrots and celery and a good stock then quite literally almost anything else added to the soup pan is OK. Occasionally I will add a few spices to root vegetable soups for extra flavor.
This recipe will give you the perfect excuse to purchase a grill basket. Later, use it for grilling fish or even fruit for dessert.
I used to go trout-fishing with Grandad when I was a kid. We would catch them, then go straight back to his pub and grill them with a little bit of butter. I liked to eat them with fried potatoes with onions ? so good ? and a nice squeeze of lemon juice. I came up with this recipe using marinated artichoke hearts from my local deli. In the picture opposite I?ve used one large 8lb trout, but it works just as well if you use individual trout fillets. Salmon trout or salmon are both good too. Ask your fishmonger to scale, gut and fillet the fish for you.
To get a head start, roast the garlic, caramelize the onions, and even assemble this robust casserole the day before you plan to serve it. Use leftover roasted garlic to flavor soups, or combine with olive oil as a spread for toasted baguette slices. Pancetta is Italian unsmoked bacon. You can substitute regular smoked bacon, but use less, as the smoky flavor is more assertive.
Fresh mango blends deliciously with tequila and Cointreau in this margarita recipe. For best flavor and texture, chill ingredients before preparing.
Save yourself a little work: Look for already toasted sesame seeds at Asian markets or grocery stores.
If you are multiplying this shrimp recipe to serve four or six people, you should have room on your grill for it all. The smaller the shrimp, the more there are in a pound. Purchase large shrimp, and you'll spend less time peeling and deveining.
For a variation on this crisp Italian cookie recipe, substitute orange for lemon and semisweet chocolate chips for chopped white chocolate. Take time to chop a white chocolate candy bar for this recipe; white chocolate morsels contain no cocoa butter.
You can cook the ribs a day ahead and store them, wrapped in plastic, in the refrigerator; bring them to room temperature before grilling.
Involving nothing more than rice, water, and salt, steamed rice can still go wrong in countless ways. Here’s a stress-free method that yields fluffy, tender rice.
Georgian home cook Louise Brescia of Atlanta shares an herbed potato salad that's great with burgers and barbecue.
Savory bison patties are broiled then topped with a mess of sautéed jalapeños and onions, slices of avocado, and bacon. It’s a commitment of a meal—wimpy eaters need not apply. Game plan: If you want to grill these burgers instead of broiling them, heat a grill to medium high and grill the patties uncovered for 10 minutes. Flip the burgers, top with cheese, and grill another 10 minutes for medium rare. This recipe was featured as part of our Most Delicious Sandwiches photo gallery. Read more about grilling.
I adore birthdays. Not only my birthday but my sisters’ birthdays, parents' birthdays, and my friends’ birthdays, too. Heck, I even like strangers’ birthdays! In the past I've been known to celebrate a little thing called Nealeygras, which is basically a week-long celebration of my birth. My boyfriend thinks this is incredibly narcissistic... I think it’s just a good excuse to party.
Pino Maffeo is always inventing new variations on classic Asian dishes. Here, in a play on Vietnamese pork chops, he marinates the meat in a Chinese-style mix of hoisin, orange juice and chiles, then serves the juicy chops with sticky rice and a side of sweet, crunchy watermelon.
This moist snacking cake might remind you of banana bread.
Sweet, succulent onions are the perfect foil for this savory pork taco filling. Ancho chile powder gives the meat a mild, slightly fruity chile flavor.
Alison Attenborough and Jamie Kimm always make borscht around the holidays. One year, they had roasted fennel left over after a day of food styling and decided to add it to the soup pot; they've been making borscht with fennel ever since. They like their soup really sweet and sour, but you can adjust the vinegar and honey to your taste.
Notes: This marinade imparts a rich mahogany sheen and spicy bite to red meats and salmon. The recipe can be multiplied for larger batches; cover and chill up to 2 weeks. This recipe goes with Grilled Marinated Meat
These two-bite classic yellow cakes are glazed with a rich mix of chocolate and cream.
The Union Square Cafe in New York City makes this bloody mary using heirloom tomatoes from the nearby farmers? market.
Use your bounty of zucchini for this sweet, moist quick bread, a long-time Cooking Light reader favorite. The recipe makes two loaves, so you can freeze one for later.
Green tomatoes are simply unripe red tomatoes -- hence their lower sugar content and slightly sour taste. Charring makes them softer and easier to peel. To grill the shrimp use 8-inch wooden skewers, which you'll find in some supermarkets and kitchenware stores.
This recipe for chicken and shrimp egg rolls is courtesy of Michael Schulson.
Slovenian prekmurska gibanica is a layered cake from the region of Prekmurje, Slovenia. Croatians have a similar version they call medimurska gibanica from the region of Medimurje. Sweet and savory (some use potatoes and cabbage but cheese is most common) gibanica (ghee-bah-NEET-sah) exist in almost every Balkan culture. In this sweet version, I use poppyseeds, walnuts, apples, raisins, and dry curd cottage cheese layered between filo dough. Some versions call for a yeast dough, pastry dough base and honey instead of sugar. Here is a larger photo of prekmurska gibanica. Makes 1 (10-inch) Prekmurska Gibanica
Lightly coat hands with cooking spray to press the slightly sticky crust into the pie plate. The filling may be thin after mixing but will harden in the freezer.
With a savory flavor that borders on sweet, basil has a natural affinity for peaches. The two ingredients meet in a simple crumble topped with an almond mixture.
Prep: 10 min., Stand: 30 min. While storing in the refrigerator, keep your guacamole from changing color by placing a layer of plastic wrap directly on the surface of the mixture.
This easy no-knead Eastern European dill cheese bread recipe uses dry curd cheese or farmers cheese, and is sprinkled with caraway seeds before baking. The crumb is soft and, if baked in muffin tins instead of a loaf pan, it would make great dinner rolls. Larger image of Eastern European Dill Cheese Bread.
This is Korean barbecue at its best: thin slices of beef short rib marinated and grilled. What to buy: Korean-style beef short ribs are much thinner than the more common English version. They should only be about 1/4 inch thick, with three rib bones attached. If you can’t find them, other cuts of beef or ribs can be used (cooking times may vary). Korean malt syrup or mool yut is a very thick and sticky syrup made from ground corn or sprouted barley (or sometimes both) and is used to give sweetness and shine to meat dishes. It can be found in Korean markets or online, but if you can’t find it you can substitute half the amount of barley malt syrup, light corn syrup, honey, or sugar. Soju is a distilled liquor made from grain or sweet potato and can be found in Asian markets or specialty liquor stores. Game plan: These ribs are fairly fatty and can cause flare-ups on the grill. Space them at least 1 inch apart (grill in batches if necessary) to prevent grease fires. This recipe was featured as part of our Korean barbecue menu.