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Nom Nom Nom.
This classic dish is breakfast fare in Costa Rica, but in the States it's definitely for the main course.
This delicious seafood pasta features a homemade alfredo sauce and fresh shrimp, sea scallops, and crab.
To get half-inch veal chops, the butcher will have to cut two chops per rib rather than just cutting between ribs. Half of the chops will have a rib bone and half won't. Ask the butcher to pound the chops for you to an eighth of an inch thick, or do the flattening at home with a meat pounder or the bottom of a heavy frying pan.
Fricassee often refers to a thick and chunky meat-based stew. Tempeh stands in for the meat in this recipe.
This recipe from "Gale Gand's Brunch!" (Clarkson Potter/Publishers, 2009) has all the elements that Eastern Europeans love -- goat cheese, quinces and cream cheese. It is equally comfortable on the appetizer table as on the dessert table. Here's a larger picture of Goat Cheese Cake. Makes 8-10 servings of Gale Gand's Goat Cheese Cake with Slow-Cooked Quince
Tough, sinewy cuts of meat like brisket beg for slow, low cooking. But lean, tender cuts like filet mignon just need a quick pan-sear and a smear of peppery butter. Though a drizzle of Béarnaise sauce doesn’t hurt. This dish was featured as part of our Valentine’s Day All-Star Recipes.
Time: 30 minutes, plus at least 2 hours to chill. There are few treats in this world better than a smooth, chocolaty, decadent morsel of fudge, and this recipe is one of the best we've tried.
Homemade Harissa Paste also pairs well with this dish. Serve it on the side. Prep: 20 minutes; Cook: 40 minutes.
Fluffy herb-flecked dumplings, tender vegetables, and rich dark-meat chicken combine in this soul-satisfying classic. Garnish with parsley sprigs, if desired.
The bright flavor of lemons and the mellow smoothness of cream blend together perfectly in this scrumptious lemon cream tartlet recipe. Serve these special tartlets with coffee or tea for a relaxed teatime. Cook’s note: Buy store-bought pastry cream or make homemade lemon pastry cream for a special touch.
This traditional Mexican breakfast requires only 8 ingredients and can be enjoyed at any time of day. Serve with a mixed green salad topped with diced avocado, tomato wedges, and olives
This dessert, topped with crushed peppermint candies, is one of many versions of kola, a kind of semisoft toffee adored all over Sweden.
Kombu, a kind of kelp, gives this pickle a certain velvety umami character, especially when it's allowed to sit for a few days. The pickle also gets spicier with time.
Take a margarita from cocktails to dessert by using limes and tequila in a chocolate-crusted frozen pie. Cheers!
got me thinking about what I'm craving: pesto. The fact that basil isn't growing anywhere near New York City, at least not directly out of the earth, is one reason why pesto just isn't in season for me. The other is that emotionally, spiritually, pesto just isn't in season until we're padding around in our sandals. That's just the way it is.
Time: 2 hours, plus freezing time. Store-bought ice cream works fine here, or you can make your own.
Toss earthy beets in a bright lemon vinaigrette, then add some salty capers, nutty walnuts, sweet fennel, and a drizzle of zesty crème fraîche, and you have a well-balanced salad that, when served over greens, is a filling lunch. Game plan: If you’re using a combination of yellow or orange beets and red beets, you can opt to place the red beets in a separate bowl and toss them with dressing so as not to let the red color bleed into the other ingredients. Toss the yellow or orange beets with the remaining dressing and ingredients. To plate, place the red beets around the rest of the salad. This dish was featured as part of our Recipes for Fall Ingredients.
I tried this fantastic Mexican corn at a basement Mexican restaurant in New York. We ate loads of amazing Mexican food but it was these snacky corn on the cobs which really stuck in my mind. Barbecuing the corn gives it the most wonderful sweet and smoky flavour, and with the heat from the chile and the saltiness of the cheese, you're onto a real winner. Make these for your mates at a barbecue and they?ll never forget it!
Shrimp salad is an easy make-ahead meal. For a kid-friendly twist, substitute diced red bell pepper for the chiles.
These delicious no-bake cookies can be assembled quickly and then stored in the refrigerator for up to three days.
This is Annie Wayte's healthy rendition of the classic British dish of bangers and mash. Instead of pork sausages, she uses chicken ones, and she replaces mashed potatoes with fiber-rich lentils.
This slow-cooker pulled pork recipe makes budget-friendly homemade barbecue a breeze! 7 ingredients and 10 minutes of prep time are all you need to get this dish cooking for dinnertime.
Notes: "When we took our California Thanksgiving to the French countryside last year, our French hosts were fascinated by this traditional American side dish," says Bonvechio. "Leftovers were a prized item." The sauce can be made up to 3 days ahead; cover and chill.
An omelet with sautéed mushrooms, fresh thyme, gooey fontina cheese, and a splash of sherry makes a tasty breakfast. Add a side of Pan-Crisped Pancetta for good measure. Special equipment: You will need an 8-inch nonstick frying pan. See more easy omelet recipes.
Use the curls to decorate our Devil's Food Cupcakes. This recipe is from "Martha Stewart's Cupcakes."
Cashew curry, a popular Indian dish, is the inspiration for this snack. The sweet coconut flakes subdue the heat of the spice.
Make sure you get hold of good-quality canned Spanish anchovies for this, otherwise it?s not worth making it.
This salad incorporates seasonal fruits and vegetables and uses simple techniques to enhance their flavor.
Prep: 5 min., Grill: 6 min.
My favorite "go-to" dish, Greek chicken is a perfect family or entertaining meal. It has a few parts to it but each is straight-forward and easy. Tender chicken thighs are marinaded in yogurt, spices and garlic and then roasted on a fragrant bed of fennel. The chicken is served with a side of pilaf rice and a side of Greek salad and tzatziki sauce.
This variation on the Cosmopolitan shakes things up with the help of a little Rose’s Lime Juice.
A combination of sweet Braeburns and tart Granny Smiths gives this applesauce a pleasant balance. Mashing the apples creates a chunky sauce; for a smoother version, process part or all of the apple mixture in a food processor or blender. Crème fraîche gives the sauce a smooth, rich finish; substitute full-fat sour cream if your market doesn't carry it.
were reaching their peak on my kitchen counter. What's a canning geek to do? The three-day jam method, of course!
You can serve this light, bright-tasting soup hot or at room temperature—or if you want to get a head start, make it ahead and serve it chilled. If the soup seems a little too thick after pureeing, add a few tablespoons of water to thin it out.
Challah bread, like brioche, has an eggy richness that lends itself well to this classic breakfast preparation. While many French toast recipes use cream and an excess of sugar, this lighter version uses whole milk flecked with orange zest and a strawberry-orange topping to add flavor without being too heavy or cloying. This recipe was featured as part of our Summer Ingredients photo gallery.
The southern Italian region of Campania is known for its exceptional buffalo milk mozzarella and the many recipes it inspires, such as melanzane alla parmigiana, or eggplant Parmesan. In our version, we bread the eggplant in panko for extra crunch, then arrange it over a bed of our Basic Tomato Sauce and layer it with fresh basil leaves and mozzarella. What to buy: Panko is coarse Japanese-style breadcrumbs, available in many grocery stores. We used Japanese eggplant in this recipe because of its thin skin and sweet, delicate flavor. If this or any other smaller eggplant isn’t available, the more common globe eggplant will work; just be sure to then use a larger baking dish. Game plan: Because of the variation in eggplant size, you may have to adjust the number of slices to fill the dish. The key is to have the same number of eggplant slices as mozzarella slices and basil leaves. When choosing your eggplants, shoot for about a pound total. That should be plenty for four people.
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!
Use this pie dough to make our Caramelized Apple Tart.