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It's hard to beat the spicy bite of a good bloody mary on warm summer mornings. Seasoned with fresh basil, cilantro, and chives, this drink received the highest rating from Southern Living 's test kitchen.
To make this Northeastern interpretation of an old-fashioned upside-down cake, cranberries and toasted pecans are topped with buttery batter, and then baked and inverted. The cranberries soften in the oven but the pecans stay crunchy, lending a textural flourish.
I’ve spent many a pub happy hour pondering whether loaded potato skins could be considered a proper dinner. After all, they’re a vegetable covered with meat, herbs, and dairy, no? So it’s a bit of a stretch, but there’s nothing quite as satisfying as a crispy potato skin loaded with bacon and cheese, and a cold beer. What to buy: Look for potatoes in 5-pound bags, as they tend to be smaller in size than loose potatoes. Avoid green-spotted or sprouted potatoes—they contain the bitter toxin solanine. Game plan: Use the leftover scooped potatoes for mashed potato cakes, gnocchi, or potato soup. This recipe was featured as part of our Make Your Own Loaded Potato Skins project.
Discover the wonders of smoked paprika with this easy and economical fish dinner. Creamy polenta complements the full-flavored fish.
This colorful slaw is a fresher and faster version of the classic German long-cooked red cabbage. We serve it with pork, but it also makes a nice cool-weather side with simply cooked chicken or steak.
Thinly sliced apples create rich, moist layers of fruit within the cake. This recipe goes with Caramel-Apple Cobbler Cake, Apple Streusel Coffee Cake
If you often wish you had more gravy left after a holiday meal, this recipe is for you. A long-simmering broth and pan drippings contribute rich flavor to this abundant gravy that's not overly thick.
! There was plenty of basil and the liquor was flowing easily last night, so we came up with another cocktail — this time with pineapple and a hint of lime...
Applejack cocktails were originally made from the uniquely North American potable applejack, an 80- to 100-proof brandy aged for two years in wood. One might speculate why the applejack cocktail is on the endangered species list, particularly with apple-flavored cocktails so common. The reason is that the majority of modern apple cocktails are made from apple-based spirits other than applejack. With relatively few true brands of the potent applejack on the market, you are more likely to order a drink that uses apple brandy or schnapps. Barring your own home distillation, seek out real applejack to sample at home.
Add a bit of tang to your next salad with this full-flavored dressing.
Thick as fog yet pure as rain, this soup deserves an accompaniment of homemade corn bread or biscuits.
En papillote is the French term for food baked in a parchment paper packet. Steam trapped inside the packet gently cooks the fish as the other ingredients meld into an intensely flavorful, chunky vegetable sauce. Serve the dish with crusty French bread. Prep: 15 minutes; Cook: 15 minutes
Prep: 15 min., Chill: 1 hr. You can prepare this salad a day ahead, but don't cut up the avocado or add garnishes until just before you serve it.
Serve this leek bread pudding for a delicious accompaniment to any meal -- including your Thanksgiving feast. Courtesy of "Ad Hoc at Home," by Thomas Keller, (c)2009, Artisan Books. Photo credit: Deborah Jones
Mild sweet potatoes and black beans take on smoky, spicy tastes from cumin and chiles. These pies are great served hot at a party; leftovers also make a tasty room-temperature snack.
Traditionally, red snapper is used when making this Veracruz-style ceviche (raw fish marinated in citrus juice), but just about any type of sustainable mild white fish or shellfish will work. Thoroughly chilled ceviche is a must, so be sure to refrigerate the serving dish ahead of time and nestle it in a larger bowl filled with ice when you’re ready to assemble and serve the tostadas. What to buy: The Monterey Bay Aquarium’s Seafood Watch program recommends avoiding some varieties of red snapper. Luckily, this recipe works great with other varieties, such as wild-caught snapper from Hawaii, opakapaka (pink snapper), rock cod, halibut, or bass. Buy your fish from a reputable source, and let your fishmonger know that you will be serving it as ceviche so he or she gives you a top-quality piece. Game plan: The ingredients can be prepped and refrigerated in separate containers a few hours ahead of time. When you’re ready to serve, the recipe comes together in about 15 minutes—just mix and marinate—making this a no-fuss starter perfect for entertaining. This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo.
This recipe adapted from the November 2005 issue of "Martha Stewart Living."
Time: about 1 1/4 hours, plus overnight to chill. Nothing more than good olive oil and crunchy sea salt turn super-simple potatoes into an irresistible holiday side dish.
Chopped salads are incredibly simple to make?you have to give them a go. If nothing else, they can offer you some chopping practice, so why not make something tasty while you?re practicing your knife skills? Anyone can make these salads?just make sure you use a good sharp chef?s knife and your biggest chopping board?and watch your fingers.
This is a quick, simple salad that’s packed with flavor, texture, and color—all the things required of a good salad.
Bark coating firms up this crunchy candy, and white chocolate boosts the flavor. Prep: 34 minutes, Cook: 2 hours Slow-Cooker Size: 4-quart
If your plans for dinner don't involve the grill, this asparagus is also delicious roasted. Place the asparagus spears on a jelly-roll pan, and roast at 450° for 5 to 7 minutes.
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.
Contemporary Béchamel recipes essentially consist of milk that is thickened with roux (a combination of butter and flour).
We tried this recipe with fresh strawberries first, but they didn't hold their shape as well as frozen ones.
Prep: 15 min., Chill: 4 hrs.
Veal scaloppine is a superthin veal cutlet. Here, it's dredged in flour then sautéed. Serve over egg noodles or a blend of white and wild rice.
This recipe was shared by James H. Schwartz, our senior editor, who loves pot pies. His original recipe calls for fresh pastry and haricots verts--thin French green beans--blanched and stirred in before baking. For time-saving purposes you can use refrigerated piecrust and omit the beans. If you have extra time, trim and blanch beans quickly before adding to this delicious dish. Store-bought rotisserie chicken provides ease and extra flavor. Note that packaged roasted, diced chicken, although convenient, tends to be salty, so be sure to taste before seasoning. To keep sauce from bubbling over in the oven, place on a baking sheet or seal edges of dough by pressing with back of a fork around the rim of pie dish. Prep: 20 minutes, Bake: 30 minutes.
Notes: Dulce de leche is a caramel made by cooking milk with sugar until the mixture is reduced to a thick amber syrup. You can make the sauce up to 1 week ahead; cover and chill. Bring to room temperature before serving. If time is short, buy prepared dulce de leche at a Latino market.
A salad of fresh oranges and fennel offers contrasts in taste and texture.
Prep: 15 min., Broil: 15 min., Stand: 10 min., Cook: 7 min., Bake: 40 min.
Add corn muffins to this three bean chili recipe, and you've got yourself a meal.
This recipe for flaky pie dough is courtesy of chef Paul Bergeron.
Pure maple sugar lends depth and a robust sweetness to this salty-sweet snack.
Browning meat enhances its flavor and seals in juices. Let meat cook until it releases easily from the pan before turning; do not tear it loose. When other ingredients are to be added, brown meat first, and then remove from pan to prevent overcooking.
Our pizza and calzone recipes use all of this stir-together, no-cook sauce. This recipe goes with Grilled Pepper, Onion, and Sausage Calzones, Spinach and Ricotta Pizza
The kicky spice rub for the steaks is easy to make, and the results are dynamite. The steaks need to stand for a few minutes after cooking to allow their juices to reabsorb.
. Now, as a final ode to this favorite fruit, I offer Cherry Chutney. Amazing stuff, this. Read on for the recipe!
These sirloin tips are super-easy to prepare and cook in the slow cooker. Serve these delicious sirloin tips over rice or noodles. Large Photo of Sirloin Tips
Notes: You can prepare through step 2 up to 12 hours ahead; cover and chill. To store up to 3 months, freeze until firm, about 2 hours, then pack airtight in bags. To speed up cooking, use two pans and cook two batches at a time.
You'll be surprised how easy it is to make this creamy tomato sauce that is so popular in Italian restaurants. If you prefer, replace the cheese tortellini with mushroom- or meat-filled pasta of any shape.
Romanesco broccoli, a beautiful lime green vegetable with a dense, heavy head covered in spiraling points, is widely grown in Italy and is starting to show up in more farmers' markets here. Unlike its close cousin the cauliflower, it doesn't have a sulfurous taste; instead, its flavor is mild and gently sweet.
We call these "power" muffins because they're loaded with B vitamins from whole wheat flour, calcium from milk and yogurt, antioxidants from blueberries, and heart-friendly monounsaturated fat from almonds and canola oil. You can freeze the muffins for up to a month, then thaw them at room temperature, or microwave each muffin at HIGH 15 to 20 seconds.
A version of a California classic, this sandwich is a healthy mix of vegetables, whole-grain bread, and Jack cheese, topped with ranch dressing. This recipe first appeared in our April 2011 special Sandwich Issue with the article Golden State of Sandwiches.
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