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A chilled soup like gazpacho is the perfect way to serve up something tasty when it’s too hot to cook. Game plan: Taste your grapes before beginning. If they are mouth-puckeringly sour, use half the vinegar indicated. Then, once you have made the recipe, taste the gazpacho and add more vinegar as desired until all the flavors of the soup are apparent without any of them being overwhelming. Also, be sure to remove all of the peel from the cucumbers, because the skin can be very bitter. The gazpacho can be made up to 3 days ahead of time. Stir briefly before serving. This recipe was featured as part of our Play It Cool story.
The crunchy topping on this side-dish casserole gives way to a cheesy interior, resulting in a comfort food winner. A bonus with this dish is that you can make the casserole ahead--assemble and refrigerate it until time to bake. Sprinkle the cornflakes over the casserole just before baking.
Cool off on a hot day with a big bowl of creamy homemade ice cream. Perfect for entertaining, this five-star recipe makes enough for a crowd.
Mascarpone is a rich, buttery cheese with a delicate, creamy texture.
Tasso is a spicy smoked cut of pork or beef popular in many Cajun dishes.
A traditional Greek dip and gyro condiment, this tzatziki recipe also makes a tasty topping for sandwiches and even hamburgers. Serve with pita wedges or crudités.
Avgolemono (ahv-goh-LEH-moh-noh) is a tangy Greek soup that combines chicken broth, eggs, and lemon juice. Traditional versions include rice; our interpretation uses orzo. Total time: 35 minutes.
The ultimate bar snack goes Asian with the warm, spicy addition of Chinese Five-Spice Powder.
I made this cranberry cake three times over Thanksgiving week because I just can't get enough of it. It's sweet with a golden crumb, soft and moist, and dense without being heavy, with juicy explosions of tart cranberries. This is also really easy; it comes together in about 10 minutes. I often cover it in kirsch-flavored whipped cream, but lately I have been baking it instead with a topping of pecans caramelized in butter and brown sugar. The nuts make this rather fruitcake-like - a fruitcake for non-fruitcake eaters.
Basting this ham with peach preserves and mustard creates a glistening entrée that tastes as good as it looks. Prep: 13 min.; Cook: 2 hrs., 20 min.; Other: 15 min. Editor's favorite
Chimichurri is an Argentinean condiment commonly served with roasted and grilled meats. Here, it's a delicious match for lamb. Chimichurri also makes a nice tapas-style appetizer with toast points. For the freshest results, prepare the chimichurri while the roast stands.
Buttery squash, crunchy pumpkin seeds, and smoky bacon make this a fall salad you'll want to enjoy often. Serve with pork chops.
Here's our lightened rendition of a traditional yellow squash casserole; it's just as delicious just minus the guilt! Meat-and three casseroles are usually laden with mayo, cream, butter, cheese, or any combination of the four.
We think this spin on classic hollandaise sauce—made with crème fraîche rather than cooked over a double boiler—is brilliant. When drizzled over the warm mushrooms, it melts just enough that you'll wonder if it's the real thing.
Serve a Mediterranean-inspired meal in minutes. These stackers are stuffed with bright flavors including Greek seasoning, lemon juice, red onion, and feta cheese. Creamy hummus rounds out this meal.
Walnut oil adds subtle and delicate flavor. If you can't find it, use light olive oil. Cashews lend a crunchy texture and slightly sweet flavor, but you can use walnuts in their place.
Noodles and sauerkraut, or kluski z kwasna kapusta (KLOOSS-kee z KVAHSS-nah kah-POOSS-tah) in Polish, is a favorite side dish in my Polish family. We take turns bringing it to parties and celebrations. Sautéed onions, sauerkraut and mushrooms (either imported Polish mushrooms or canned mushrooms) mingle with buttered kluski noodles for an unassuming yet delicious side dish. Kluski z Kwasna Kapusta reheats well and actually flavors overnight. It's also a good candidate for the freezer. View this larger photo of Polish Noodles and Sauerkraut.
Whole roasted fish might seem a little daunting if you’ve never tried it before, but this is a perfect starter recipe. Cilantro, mint, lemongrass, lime zest, and ginger are blended into a thick Thai pesto that flavors the fish inside and out. Game plan: If you have time, complete the recipe through step 2 up to 2 1/2 hours ahead (just keep the fish covered in the refrigerator)—the flavors will permeate the fish even more. This recipe was featured as part of our Chile Pepper Recipes photo gallery.
Every morning in Nha Trang, Marcia Kiesel topped yogurt with these bananas steeped in warm, bittersweet coffee syrup; they're also delicious over vanilla ice cream for dessert. Make sure the bananas you choose for this recipe are ripe but still firm, so they don't get mushy.
Nothing quenches your thirst like a glass of cold, tangy lemonade. With a splash of vodka and some light beer, this pink drink is strictly for the grown-ups.
A classic chicken stew with chicken breasts simmering in white wine and vegetables is sure to bring comfort to your table.
All you need is one oven and two baking sheets to make this weeknight dinner. Chicken tenders encrusted with Parmesan and panko breadcrumbs bake in one pan while mushrooms and Brussels sprouts roast in the other. Both components are ready in less than 30 minutes.
Not to be confused with chilcano de pescado (a fish soup), a chilcano de pisco is a refreshing cocktail made with pisco, a unique brandy produced in Chile and Peru. It's simpler to make than the well-known pisco sour - you just pour the ingredients over ice and they mix themselves. El chilcano is my husband's favorite drink, and we always get raves when we make them for friends. ("This is so good! What is the liquor in this drink called again?? 'Peace corps'?") Chilcanos are surprisingly good, for such a simple drink - the lime, pisco, and ginger ale blend into something new and better. Great on a hot summer evening.
At around 7 to 10 months babies are starting to eat more solid foods and less formula or breast milk. This is a perfect time to introduce some extra protein into their diet, and boneless, skinless chicken breast is a good place to start—it’s low in fat, which can be hard for their sensitive systems to digest. Game plan: To reheat the baby food, let it thaw completely in the refrigerator, then heat in the microwave or on the stovetop. Stir well before serving. This recipe was featured as part of our Make Your Own Baby Food story.
Like bratwurst, this sausage is made with a mix of veal and pork. But unlike bratwurst, it’s made with a larger proportion of veal than pork and is flavored with delicate chives and sweet lemon zest. Traditionally served with bock beer in the spring, bockwurst is now one of the main sausages served during Oktoberfest. Many takes on it are smoked, but we made it fresh for ease and because we like how it preserves the sausage’s subtle flavor. What to buy: There are several types of veal on the market, so be sure to ask your butcher for milk-fed veal from calves 12 weeks or younger. This creamy, white, fine-grained meat will lend the best flavor and texture to the sausages. Special equipment: You’ll need a grinder and a stuffer in order to make sausage. We’ve used various types in the past, but this recipe was tested using the special attachments for a KitchenAid stand mixer. Game plan: If you choose to wear latex gloves, replace them with a fresh pair after each grind of meat and before stuffing the casing. Be sure to keep the meat and equipment ice cold during every stage of the process—it reduces the risk of food-borne illness and makes the stuffing process less cumbersome. You may be tempted to cook up your sausages right away, but aging is... read more Like bratwurst, this sausage is made with a mix of veal and pork. But unlike bratwurst, it’s made with a larger proportion of veal than pork and is flavored with delicate chives and sweet lemon zest. Traditionally served with bock beer in the spring, bockwurst is now one of the main sausages served during Oktoberfest. Many takes on it are smoked, but we made it fresh for ease and because we like how it preserves the sausage’s subtle flavor. What to buy: There are several types of veal on the market, so be sure to ask your butcher for milk-fed veal from calves 12 weeks or younger. This creamy, white, fine-grained meat will lend the best flavor and texture to the sausages. Special equipment: You’ll need a grinder and a stuffer in order to make sausage. We’ve used various types in the past, but this recipe was tested using the special attachments for a KitchenAid stand mixer.
Dress up caramel apples for Halloween in chocolate and colored sprinkles for treats that will be the hit of the fall carnival.
Enjoy ceviche, Peruvian-style.
“Patatas con Ajo y Perejil” is a simple side dish. Although it is a great vegetarian dish, it could also be served as a “tapa” along with a bit of “alioli” (a sort of garlic mayonnaise). If you like your dishes extra garlicky, add another clove! These “chips” are also a great addition to a Lenten fish meal.
I have to warn you up front that this recipe, though delicious, can be rather alarming to make. When it comes time to blacken the spices, you'll literally have smoke wafting out of your skillet. Remember to turn on your stove's exhaust fan. And yes, chocolate does seem like an odd thing to add to a main dish, but it results in a deep, satisfying flavor.
Chicken cutlets can range in size from about 2 ounces each to close to 5 or 6 ounces each. For this dish, we chose the smaller ones.
A trio of Greek flavors gives these chicken quarters Mediterranean flair. The cheese is sprinkled over the cooked chicken, which is then broiled until golden.
Inspired by the flavors of the classic Greek sandwich. This recipe was featured as part of our Jalapeño Popper Recipes photo gallery.
Very ripe peaches are the flavor secret to this simple ice cream. Patti Devlin uses unpeeled peaches because she likes the flavor the skins add. Our tasters preferred the smoother texture that results from peeling the fruit. It's your choice.
Beef roasts were on sale this past week and we immediately thought STEW! We grabbed some onions, carrots, and celery and scurried home to make a big pot for dinner. This classic stew is full of vitamin-rich winter vegetables and chunks of lean meat in a warming broth.
Notes: Moroccans often add a little harissa, a fiery red chile paste, to servings of a tagine. Look for it in shelf-stable tubes at specialty grocery stores. PREP AND COOK TIME: 30 minutes.
Our tomato pesto packs a wallop of flavor. Use it in this colorful pasta salad or toss it with hot pasta instead. You may also want to try the pesto on top of grilled chicken, lamb, or vegetables; as a sandwich spread; or mixed with cream cheese on a bagel.
This delicious stewed dish strikes an elegant balance between sweet and tart flavors.
For the boules potlucks, Michel Keller, owner and pastry chef of Restaurant du Village in Chester, Connecticut, makes a big fruit tart using an 18-inch antique pan he inherited from his grandfather. He adapted the recipe to produce the far simpler, 12-inch version here.
Raspberry sorbet is readily available in the freezer aisle of most supermarkets, but we think there’s a good reason to make your own: flavor. By that we mean that this recipe, packed with fresh berries and a dash of cherry brandy, is the tastiest we’ve ever had. Try it with slices of Grilled Lime Pound Cake. This recipe was featured as part of our Cooking with Summer Ingredients story.