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Nom Nom Nom.
(and a snowy day) to share it...
"This recipe is great right out of the oven and even better reheated the next day for lunch." - CL Reader
Pot roast may conjure thoughts of Sunday supper at the grandparents’ house, but this roast is anything but geriatric. With its nontraditional mix of Cajun spices, it pairs well with our grits soufflé, for a homey twist on a classic meal. This recipe was featured as part of our Cold-Weather Comfort Food Menu.
"I was having friends over and wanted to make a crostini appetizer with fresh tomatoes. Then I saw the supermarket's colorful bell peppers--they were beautiful, and I knew if I roasted them they would make a perfect substitute." -Susan Stewart, Plainview, NY
This gorgeous slow-cooked lamb ragu is served tossed with fresh pappardelle noodles. The recipe uses chunks lamb shoulder which are stewed in a plum tomato-based sauce for two hours until tender. Lamb shoulder is considered to be the most flavorful and is a great choice when stewing or slow-cooking.
Coconut and cilantro are a popular duo. The herb is a favorite in India and shows up in coconut chutneys and in many of southern India's coconut curries, such as this one. Serve the shrimp with steamed rice, preferably basmati.
This meal is always a favorite, for so many reasons: it's fun, easy, a one-pot meal, and certainly a conversation breaker--you can't avoid plenty of casual chatter while chewing corn off a cob or peeling shrimp with your already messy hands! And...most of all...it's delicious! Some people add other ingredients, such as andouille sausage, artichokes, or even other shellfish.
Seasoned with a tarragon-infused butter and lemon juice, this simple lobster salad is so unlike familiar mayo-laden ones. Serve it over Boston lettuce leaves and you have an elegant lunch or first course. Game plan: You can prepare this recipe in advance through step 4. Refrigerate the lobster meat and broth separately until you’re ready to finish the dish. This salad was featured as part of our Valentine’s Day All-Star Recipes.
Make dinner tonight a wrap. Toss grilled, shredded chicken in a tangy mayonnaise mixture and wrap it up in flatbread along with a shredded cabbage and pickles.
Frank Falcinelli, one of the two Franks behind the popular Frankies Spuntino in New York City, learned this dish from his Naples-born, Brooklyn-raised friend Tony Durazzo. Tony is the inspiration for the raisins and pine nuts; they add texture and a hint of sweetness. Two factors that will make or break your meatballs: a good sauce, and using 90 percent lean meat, no fattier. (Note that this is the baked meatballs recipe from the Frankies Spuntino cookbook; there’s also a pan-fried version, which is what the Franks demonstrate in their CHOW
This cake sets the stage for a movie-premiere birthday party. Handprints are cast in sugar cookies to resemble the famous imprints of the movie stars; the movie camera is made of licorice candies.
Make this salsa up to one day ahead, but stir in the feta just before serving. This recipe goes with Pan-Seared Trout With Italian-Style Salsa
This Moroccan Eggplant (Aubergine) Salad is made by cooking chopped eggplants in olive oil, garlic and spices until tender enough to mash. Tangy and spicy, kahrmus is usually eaten as a dip with Moroccan bread. It's similar to the cooked eggplant and tomato salad called Zaalouk, minus the tomatoes. Some Moroccan cooks prepare this salad or zaalouk by steaming, boiling, baking or grilling the eggplant prior to cooking with the spices. I think the one-pot method below involves the least amount of fuss. Serves 6 as a side.
My twist on an Italian summer classic.
As winter finishes itself off, we often find ourselves with a few remnants of winter eating lingering in the back of the refrigerator: hardy, woody carrots, soft and wrinkled apples. We didn't want to waste these last, sweet bites of winter. They are perfect for baking, and we shredded and diced them into a moist, tender cake that is deceptively whole-grain and not too sweet and not too rich. It's a treat, for sure, but it's all full of good things.
This Greek olive mashed potato recipe is perfect to serve along grilled, roasted, or barbequed lamb. While it may sound unusual to add olives to a mashed potato recipe, their briny flavor, along with the hint of cumin, is a great and unusual twist. Makes 6-8 Portions of Kalamata Olive Mashed Potatoes
You'll be amazed at the the outstanding aroma that comes out of the cookie jar when removing one of these Orange Pecan Biscotti.
Wow guests this weekend with a sky-high marshmallow meringue on this sweet potato pie. Be sure to lightly pack the mashed sweet potatoes in your measuring cup for a fluffy filling.
Lasagne is always best when made with fresh sheets of pasta, and these are now available in packets in all good grocery stores. I haven't used a béchamel sauce because it takes too long ? I've used a crème fraîche mixture that does a great job. A mixture of beef and pork is really tasty ? it's just a brilliant sauce which can also be used for making spaghetti bolognaise, stuffing cannelloni, mixing with sautéed mushrooms and pappardelle.
An easy salad of warm-weather veggies that tastes as if you slaved over it. Feel free to riff on the recipe by adding other herbs, vegetables, or whatever else you can come up with. Game plan: The salad can be made up to 8 hours ahead, though you may want to mix the chives in at the last minute so they don’t wilt or discolor. This recipe was featured as part of both our Dude Food for Dad’s Day story and our Picnic Recipes photo gallery.
We all know that blue cheese and hot sauce is a winning combo on wings. But have you tried it in a popper? What to buy: The spiciness of these poppers will depend on your choice of hot sauce. We prefer the mild to medium spiciness of brands like Frank’s RedHot or Crystal, but feel free to use something hotter if you like. This recipe was featured as part of our Jalapeño Popper Recipes photo gallery.
The port and mustard create a rich, sweet, and spicy sauce. Serve the steak and sauce over noodles to soak up every last drop.
If we could have just one salad, this hearty, refreshing main dish would be it. The vinaigrette is so versatile that it doubles as a marinade and a dressing. Serve with Olive Bread.
This simple, healthy recipe for Asian chicken soup is from Everyday Food, April 2007.
Notes: At Durlacher Hof in Whistler, British Columbia, Erika Durlacher makes topfen palatschinken, German for crêpes filled with curd cheese. Serve them with cranberry sauce, a sweetened purée of fresh raspberries, or a poached fruit compote. If making ahead, fill crêpes, cover, and chill up to 1 day, then pour custard over them just before baking.
This recipe for chocolate-glazed shortbread fingers can be found in Season's Eatings along with the following: Basic Shortbread, Espresso Shortbread, Lemon-Poppy Seed Glazed Balls, Black-and-White Triangles, and Candied Ginger Shortbread Wedges.
The zesty sauce, created in 1881 by Henry Bain, headwaiter of the Louisville Pendennis Club, is also great with grilled steak, pork, or chicken. Major Grey's chutney is a thick, chunky, spicy Indian condiment; look for it in the supermarket near the steak sauces.
Letting the dough rest at least 24 hours before baking allows the spices in this handmade version of the classic German cookie to mellow and meld.
Grilling caramelizes the sugars in the fruit for a light dessert that is delicious on its own or served with low-fat vanilla ice cream. Any firm fruit, such as peaches and apricots, lends itself to grilling.
James Bullard simmers his sausages in beer first, which makes for quick grilling and helps feed guests fast. We love these smeared with coarse-grain mustard on crusty rolls. The onions take on a lot of the ale's flavor, including its slight bitterness. Leave them off your sausage if you're sensitive to bitter flavors. Prep and Cook Time: 40 minutes. Notes: You can add up to 8 more sausages without increasing the amount of beer or onion.
A small amount of roasted peanut oil gives this slaw a big hit of flavor with a minimum of fat. Any nut oil will work.
The beans keep refrigerated for 4 days Beverly Mills and Alicia Ross W-S Journal
Salmon cakes are one of our favorite old-fashioned dishes. Here, they top mixed greens dressed with a mustard vinaigrette for a familiar yet fantastic salad.
Serbian white bean soup - pasulj - is a hearty stick-to-the ribs affair that can be made with or without meat. This version is with meat. True Balkan bean soup is made with the tetovac bean, but Great Northern beans work just as well. The soup can be thickened with a zafrig if desired or partially pureed. I prefer mine chunky. SHORTCUT: Soak the beans overnight and drain. Place in a slow cooker with smoked sausage instead of a ham hock and rest of ingredients. View this larger image. Makes 8-10 servings of Serbian White Bean Soup - Pasulj
Prep: 15 min., Chill: 1 hr., Grill: 8 min.
Fried eggs on tortillas with tomato sauce.
Serve Tom Colicchio's fresh-tasting chickpea salad with warm, soft pita bread to soak up the olive oil dressing.
Kate Neumann often showcases rich, nutty, fragrant browned butter in her desserts. Here, she adds it to a sweet custard loaded with caramelized apples and baked in a buttery tart shell.