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Nom Nom Nom.
Barbara Lucchi and her husband Riccardo Menghi run the Vecia Cantena d'La Pre' in Predappio Alta, a pretty hilltop town in the mountains southwest of Forlì. Her Ciambella Romagnola, the traditional cake of the region, is quite easy to make. It's wonderful for breakfast, dipped into warm milk or caffè latte. It's also nice at the end of a meal, either with a glass of dessert wine or with the slices drizzled with zabaione or a fruit sauce or glaze. Her one word of warning: Don't scale the recipe. It works perfectly as is.
The original recipe, which calls for canned cranberry sauce and fresh oranges, inspired us to try cranberry-orange sauce to shorten preparation time.
Seafood lovers will rave about this unique twist on classic grilled pizza. Grill homemade pizza crust dough over high heat until blistered, then top with littleneck clams that have been sautéed with shallots, garlic, and dry white wine. If you're short on time, use canned whole baby clams instead. Use the cooking liquid from the clams—which contains the clams' flavorful liquor—to make clam chowder, or as the sauce base for linguine with white clam sauce. The liquid can be frozen for up to three months.
Presented in small decanters or glass bottles, Cranberry Liqueur makes a memorable gift. Attach a gift tag and include the following: "Cranberry Cosmopolitan: 1/2 cup Cranberry Liqueur, 1/4 cup Cointreau, 2 tablespoons lime juice. Mix with 1 cup crushed ice; strain into martini glass. Makes 2 cocktails."
These traditional Spanish crumble cakes or "mantecados" crumble very easily. In fact, they are so soft, they will literally melt in your mouth. Light and with a delicate anise flavor, words will not do them justice. You'll have to make them to see why they are a Spanish favorite and why no Spanish home is without "mantecados" at Christmas!
Grilling plum tomatoes gives them a smoky flavor -- ideal for use in many recipes.
A simple pound cake should be in every baker’s repertoire. Here, a boozy, nutty glaze adds a little flair to this basic comfort dessert. What to buy: Pound cake is known for its density and richness thanks to all-purpose flour. If you prefer a lighter, finer texture, use cake flour instead.
This is an incredible version of the old classic we've all tried at some point. You can use one type of mushroom or a mixture, but you will need ones which have a good cap to hold the ricotta filling. Small Portobello or field mushrooms will work well. You can serve this as a starter or as little antipasti munchies.
Arugula, a peppery salad green, makes a tasty bed for pan-seared steak. Asiago garlic bread is a fitting accompaniment. Combine 1 tablespoon olive oil and 1 minced garlic clove; brush evenly over 4 (1-inch-thick) French bread slices. Top each bread slice with 1 tablespoon grated Asiago cheese. Broil 2 minutes or until cheese melts and bread is toasted.
Serve croutons on the side, and allow guests to crumble them over the salad just before eating.
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.
At his soon-to-open West Los Angeles restaurant, Chego, Roy Choi ( Kogi ) is giving the humble rice bowl a makeover with fresh vegetables, homemade sauces, and meats that are cooked with care. This rice bowl recipe is nothing like the gooey microwaved rice, rubbery chicken strips, and syrupy teriyaki-sauced versions you’ve seen. Read more about Chego and Choi’s philosophy on making good food accessible in our Q&A with Choi. What to buy: Mae Ploy is a sweet chile sauce that can be found in the Asian section of your supermarket or online. Look for Sriracha hot sauce in the Asian section of your supermarket; we prefer the one made by Huy Fong Foods (with the rooster on the jar!). Korean crushed red pepper or kochukaru is what gives kimchee its spiciness. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference. Korean... read more At his soon-to-open West Los Angeles restaurant, Chego, Roy Choi ( Kogi ) is giving the humble rice bowl a makeover with fresh vegetables, homemade sauces, and meats that are cooked with care. This rice bowl recipe is nothing like the gooey microwaved rice, rubbery chicken strips, and syrupy teriyaki-sauced versions you’ve seen. Read more about Chego and Choi’s philosophy on making good food accessible in our Q&A with Choi. What to buy: Mae Ploy is a sweet chile sauce that can be found in the Asian section of your supermarket or online. Look for Sriracha hot sauce in the Asian section of your supermarket; we prefer the one made by Huy Fong Foods (with the rooster on the jar!). Korean crushed red pepper or kochukaru is what gives kimchee its spiciness. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference. Korean chile paste or kochujang is found in jars or plastic tubs in Korean markets or online. To store, refrigerate in a covered container. Add spoonfuls to soups, marinades, and salad dressings for a spicy kick.
This fresh corn salsa recipe really makes for a colorful change of pace from regular salsas. The fresh corn gives the salsa a wonderful texture and sweetness. Corn salsa can be used with any recipe that calls for regular chunky-style salsa. Makes About 6 Cups Fresh Corn Salsa
Instead of pimiento cheese for your party sandwiches, try this filling of creamy goat cheese and crunchy pecans. These sandwiches are great with wine for a fun night with the girls.
Caramel-bathed apples nestle in a tender crust, while crème fraîche lends a little French tang to this fall classic.
If you?re a martini person, try this out. The lychee gives it a really beautiful perfume. If you don?t have a cocktail shaker, make it in a jug of ice, stir with a long spoon and strain into glasses.
Nothing fancy here, just good, basic mashed potatoes that are great as is or topped with gravy. For extra flavor, sprinkle with chopped chives.
These chocolate Christmas cookies are easy to make and shape into little butterballs. Roll these little Christmas cookies in confectioners' sugar after they cool, or roll in granulated sugar or decorative sugar before baking. Large Photo
This Eastern European-style macaroni and cheese recipe is my take on the iconic dish. I used imported Hungarian macaroni, but American brands will do, and a combination of Bulgarian sharp kashkaval and brick cheeses, and a generous helping of fresh chopped dill. This is an egg-free, vegetarian-friendly dish. Here's a larger photo of Eastern European-style macaroni and cheese. Makes 4 to 6 servings of Eastern European-Style Macaroni and Cheese
It doesn’t take much cooking skill to make this lentil soup recipe taste great. The smoked ham hock and a couple hours is really all it takes to make this incredibly satisfying soup. Serves 6
Buttery squash, crunchy pumpkin seeds, and smoky bacon make this a fall salad you'll want to enjoy often. Serve with pork chops.
In the French Alps, cooks garnish this hearty side dish, known as tartiflette, with thin slices of the local Reblochon cheese. Any leftovers make a great omelet filling.
Use a peach that's just ripe so it's juicy but still holds its shape. King (also called chinook) salmon is the best quality and works well in this dish, though sockeye works.
Here's a twist on gravlax, the Scandinavian salmon cured with salt and dill. Our salmon is broiled, seasoned with salt and dill instead of cured in them, but still served with the traditional sauce of mustard-flavored mayonnaise lightly sweetened with honey.
Fresh fruits, red wine, and a few other special ingredients make this sangria recipe a must-have cocktail for your next party.
In this quick-and-easy rendition, we used packaged brownie mix, a little bourbon, and chopped toasted walnuts for a spunky after-dinner treat.
As a chocolate advocate, my idea of a sweet treat is far from anything fruity or pink. But after devouring more than a few of these light cakes filled with fresh strawberry sauce and topped with a tangy strawberry-cream cheese frosting, I can say this dainty dessert is fit for little girls and boys, grown women, and burly dudes alike. Game plan: You will need to use paper cupcake liners, or the jam will stick to the inside of the muffin wells no matter how thoroughly you butter them! If your oven is too small to fit 2 (12-well) muffin pans side by side, you can arrange the racks in the upper and lower thirds of the oven. Bake as directed, rotating the pans between the racks halfway through the cooking time. You also may need to bake the cupcakes 1 or 2 minutes longer. This recipe was featured as part of our Summer Solstice menu.
Boston-based chef Jasper White's Grilled Swordfih with Basil Butter and Tomato Sauce inspired Susan's recipe.
Grill up delicious dishes this summer with Crisco® 100% Extra Virgin Olive Oil.
Time: 1 1/2 hours. Come fall, nothing beats the sweet and spicy waffles at Garland's Oak Creek Lodge in Sedona, AZ. To keep them warm and crisp, put directly on a rack in a 200° oven for up to 40 minutes.
Doughnuts are a true passion for Mindi-she even asks for them instead of birthday cake. "This recipe is an awesome sweet to add to your brunch menus too," says Mindi.
Meringue cookies make delicious and festive Halloween ornaments on a central tablescape. Use licorice string as a loop if you plan to hang the spooky treats.
If you can't find French green lentils, substitute brown lentils.
Capons are great for a special occasion, but a 6-pound roasting chicken works equally well (cook times stay the same). Potato starch thickens the gravy and fits within Passover dietary restrictions.
Time: 30 minutes.
Rubbed with basil and spices, baked skinless chicken breast has a bright taste. Mango contributes heart-protective beta-carotene, and the lavash is a good alternative to a flour tortilla, which often has some trans fats. The chicken and the mango dressing can be made one day ahead and stored separately in the refrigerator. Return to Healthy Lessons In Lunch Menu