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Nom Nom Nom.
These delectable truffles make great holiday gifts. For pretty packing, look for mini foil or paper candy cups in the baking aisle of supermarkets or at specialty shops. While the truffles are still slightly soft, roll them in the desired coatings. Kids might like to help with this step.
These cheesy biscuits call for frozen butter, which is grated through the large holes of a box grater to cut down on prep time. This trick creates flaky biscuits in a breeze—no pastry cutter required! Serve them with our Cranberry ‘Spread.’ What to buy: Stay away from your typical blocks of part-skim yellow cheddar or (oh, the horror!) preshredded cheddar. Go for an aged farmhouse cheddar like Fiscalini’s Extra Mature Bandage Wrapped Cheddar. Special equipment: This set of Ateco round cutters is a useful thing to have in your kitchen. We used the 2-inch one to make these biscuits. Game plan: Keep a few sticks of butter in the freezer for whenever the biscuit urge hits. This recipe was featured as part of our Thanksgiving, Southern-Style menu, as well as our 2009 Presidential Inauguration Menu.
Technically called gougères, these French cheese puffs are normally made by folding lots of Gruyère into choux pastry dough for fluffy, light, cheesy bites. We changed it up by using aged Manchego, Parmesan, and a bit of black pepper, for addictive bites that will be a hit at your next cocktail party. Game plan: The cheese puffs can be made up to 2 days in advance and stored at room temperature. This recipe was featured as part of both our Academy Awards Cocktail Party menu and our Bar Snacks photo gallery.
This is a good nondairy dessert with a nice creamy texture. The first time I made this at [the now-defunct San Francisco restaurant] Monsoon, I watched a hostess’s eyes light up as she tasted a spoonful and blurted out with abandon, “This is better than a Mounds bar!” I consider that a compliment.
This easy but stylish dessert is best made early in the day to let the strawberries macerate in the sweetened almond liqueur.
Freeze in layers of wax paper in an airtight container.
, how about making a lemongrass and vanilla bean syrup to spoon over juicy red grapefruit and other seasonal citrus? This bright and aromatic fruit salad is without a doubt our new favorite winter refreshment.
This savory pork chops and gravy recipe is a lightened version of the Southern-style classic. Plus, you can use the simple gravy technique in a number of other dishes.
Comfort food goes lighter in this recipe for chicken potpie. Homemade stock adds a depth of old-fashioned flavor to this classic.
I?m still really mad about bread ? I love it. It?s so exciting. It?s such a rewarding, therapeutic, tactile thing and you?ll be so proud of yourself once you?ve cracked it.
This recipe for cesnica differs from Cesnica Recipe #1 and Cesnica Recipe #2 in that the dough has a touch of sweetness. The common tie among them is the silver coin baked inside. Whoever finds it will have good luck in the coming year. Makes 1 large Cesnica or 12 servings
This easy gingerbread recipe calls for a "secret" ingredient - Bisquick - to save on prep time and total cost.
Serve this simple roasted red pepper soup recipe with crusty bread and a simple green salad for a quick lunch.
Bring out your inner pastry chef and make a cream puff dough, called pâte á choux, and then a luscious cream filling to pipe into the cream puffs. These are also the same basic components that you make for éclairs, but éclairs are usually topped with a sweet icing.
These shrimp empanadas are stuffed with a delicious combination of shrimp, cheese, and Spanish style tomato sauce. You can change up this recipe with different flavored tomato sauces, Italian for instance, and using different cheese blends, such as Mexican four cheese blend. Empanadas are ideal for appetizers, finger foods, lunches and meals on the go.
Tired of the same old glazed salmon recipes? Try this Indian-inspired salmon recipe featuring seasonings like fennel, coriander, cumin, and cloves.
Top juicy, pan-seared beef tenderloin steaks with homemade mushroom gravy for an elegant and easy meal. Serve with classic mashed potatoes.
Mix pantry staples with broccoli to create a comforting casserole that works for weeknights as well as holiday spreads. If the kids enjoy this recipe, try other veggie-loaded casseroles to sneak nutrients in their meals.
Prep: 20 min., Soak: 8 hrs., Cook: 3 hrs.
Sharon Klein embellishes a classic pumpkin pie with a streusel topping, then overlaps pastry leaves around the edge and sets a few on top.
The chai gives this cookie a kick while the eggnog topping shows a sweet side.
Tandoori masala is a spice mixture that includes coriander, cumin, ginger, fenugreek, and pepper. It's available at specialty-food shops and Indian markets.
Borrowing from the classic combo of lamb served with mint jelly, this comforting dish braises the lesser-used cut of lamb shank until fork tender, then brightens it all up with a mint-orange pesto. It’s a nice way to bring spring into the meal any time of year. What to buy: We used lamb foreshanks for this recipe; most high-end butchers and grocery stores carry them. Game plan: The pesto can be made and the shanks fully cooked up to 2 days ahead—just don’t stir in the pesto until the last minute. To serve, rewarm the shanks on the stove over medium-low heat, then whisk in the pesto. This recipe was featured as part of our Hosting Your First Passover menu.
Make this soup up to two days ahead, cover, and chill until you're ready to serve. If you prepare it ahead, you may need to stir in a bit of water before serving, as it may thicken slightly as it sits. For more heat, leave the seeds in the jalapeño, or remove them to tame the flames.
Tuna Noodle Bowl is the 21st-century version of Tuna Noodle Casserole
A delicious tart for any time of year. The Tenderstem Broccoli and Salmon Tart is packed with goodness from the vitamin packed broccoli to the omega rich salmon. To make this an even better tart ensure you use fish from a sustainable source, ask your fishmonger or supermarket if you are not sure.
Pastry chefs are coming up with fantastic new ways to use herbs in desserts. Elizabeth Dahl of Chicago's Boka makes a brilliant olive oil cake thatâ??s tender, moist and delicately flavored with fresh thyme. She tops it with lush figs tossed with sugar, black pepper and more thyme; as the fruit sits in the sugar, its juices thicken to form a luscious syrup.
This twist on the Alsatian classic choucroute garnie is perfect for the slow cooker. Sausage, sauerkraut, boneless spareribs, and spices gently cook together until the pork is meltingly tender. Serve this hearty meal with some peppery mustard on the side. If you’re feeling up for the challenge, make your own batch of sauerkraut. Special equipment: You will need cheesecloth and butcher’s twine. If you don’t have either, add the peppercorns, juniper berries, and bay leaves directly to the pot and pull them out when everything’s done cooking. This dish was featured as part of our Slow Cooker Recipes photo gallery.
This sauce combines tangy tomatillos with roasted chiles. If you are unable to get fresh tomatillos, omit the 1/2 teaspoon salt and use 1 (11-ounce) can tomatillos, rinsed and drained, plus 2 tablespoons lime juice. This recipe goes with Christmas Chilaquiles, Green Chile and Chicken Enchiladas, Huevos Rancheros
At Gather Restaurant in Berkeley, CA, Sean Baker serves the chickpea cake with the salad plus seasonal additions like stinging nettles, braised black trumpet mushrooms, and pine-nut salsa.
Give your weeknight dinner a face-lift by stuffing chicken with this Greek-inspired filling. For a simple variation, add pine nuts or currants to the spinach-feta mixture.
This recipe can be applied to any size of flat fish. Out of all the soles, lemon sole is the most widely available and generally good value for money. This method of cooking is really quick and easy and I would recommend serving the whole tray at the table with a big bowl of new potatoes, a mixed salad and some crisp white wine.
Use whatever jam you like as the filling for these little tarts.
Fennel lovers get a triple treat with these cod fillets: The fish is anointed with a fennel-seed marinade, roasted on a bed of fennel bulbs, and then sprinkled with chopped fennel fronds before serving.
Our hands-free oven method helps prevent the sugary fruit butter from scorching.