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Nom Nom Nom.
Since most cuts of pork and beef taste best with a crusty surface, we take the extra step of searing the tenderloins on all sides before smoking them. The dense meat takes longer to cook than you might expect, but offers a rewarding entrée.
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.
These date-filled bars are easy to make with a basic shortbread-like crust and simple date and chopped nut filling. Make these easy date bars for a weekend treat or potluck take-along.
Chicken cutlets can range in size from about 2 ounces each to close to 5 or 6 ounces each. For this dish, we chose the smaller ones.
While usually an ingredient in moles, roasted pumpkinseed kernels add another layer of nutty flavor to this posole-style broth. Look for them in specialty markets and health-food stores. Substitute ancho chile powder if guajillo is unavailable.
This cold vegetable or salad is a simple pairing of sweet beets and tangy vinegar with citrus overtones. When working with beets, remember to wear gloves, otherwise your hands will be dyed purple for days! Here are more beet recipes. Makes 4 servings of Beets with Orange Zest
Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish. In addition to being served as banchan, Korean side dishes presented as part of a meal, it can also be used in a variety of cooked dishes. Try it as a sauce for Brussels sprouts or braised with short ribs. The versatility of kimchi makes it great to use in everyday cooking. Game plan: Kimchi needs time to ferment, so we recommend starting a batch about a week before you plan to use it. What to buy: Korean crushed red pepper or kochukaru is what gives kimchi its spiciness and distinctive flavor. 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. Also known as saeujeot, Korean salted shrimp are very small, naturally fermented shrimp that impart authentic flavor to kimchi. They are sold in jars and can be found in the refrigerator case of Korean markets. Special equipment: You will need a clean 2-quart or 2-liter glass jar with a tightfitting lid to hold the kimchi while it ferments. Do not... read more Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish. In addition to being served as banchan, Korean side dishes presented as part of a meal, it can also be used in a variety of cooked dishes. Try it as a sauce for Brussels sprouts or braised with short ribs. The versatility of kimchi makes it great to use in everyday cooking. Game plan: Kimchi needs time to ferment, so we recommend starting a batch about a week before you plan to use it. What to buy: Korean crushed red pepper or kochukaru is what gives kimchi its spiciness and distinctive flavor. 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. Also known as saeujeot, Korean salted shrimp are very small, naturally fermented shrimp that impart authentic flavor to kimchi. They are sold in jars and can be found in the refrigerator case of Korean markets.
Make this simple goat cheese bite recipe for a crowd-pleasing addition to your appetizer menu. Also try: Feta Cheese Bites, Fig and Blue-Cheese Bites
Dill seeds add a pleasant and unusual flavor to these flaky biscuits, which get their richness from both butter and heavy cream. Quick to make and to bake, the biscuits are best served warm with butter.
Reserved drippings from the rib-roast fat add richness to this Yorkshire pudding. This recipe was also featured on "Mad Hungry for the Holidays."
This Polish cream cake dessert was renamed papal cream cake or kremówka papieska (kreh-MOOV-kah pah-PYESS-kah), when it was learned Pope John Paul II loved it. Last December, I had the honor of meeting Karol Hagenhuber (now living in Indiana), who attended Marcin Wadowita high school in Wadowice, Poland, with none other than Karol Wojtyla, who later became the cardinal of Krakow and then Pope John Paul II. Wadowice is in southern Poland, about 50 km from Krakow. "My father had a bakery in Wadowice, and Karol would come in several times a week for kremówka," says Hagenhuber. Here's a larger photo of kremówka papieska.
Elizabeth Falkner worked at San Francisco landmarks Masa’s and Rubicon before opening Citizen Cake. She was kind enough to share this tropical-inspired recipe with us. Special equipment: A 15-by-10-inch jelly-roll pan is great to have around for baking.
Handheld desserts are ideal for picnics. Chocolate sandwich cookies, packed in loaf pans, will hold up in transport.
This easy dish is comforting for weeknights or a casual dinner with friends.
A delicious chicken dish, marinated with Thai flavors and crisped up on the barbecue
This recipe for Lithuanian potato bread -- bulvinis ragaisis -- requires no kneading, just a strong arm or the paddle attachment of your stand mixer. It produces a moist crumb that stays fresh for days. Here's a larger picture of Lithuanian potato bread. Makes 2 large loaves of Lithuanian Potato Bread - Bulvinis Ragaisis
This colorful salad acquires sweet notes from the red bell peppers, Vidalia onions, and balsamic-honey vinaigrette. Use spinach or gourmet mixed salad greens in place of arugula, if you prefer.
Grill chicken, fresh corn and peaches at the same time and baste in a mixture of honey and hot chili sauce for a dish that is the definition of summertime cooking.
Time: 20 minutes. A mix of chartreuse and bronze lettuces--if you can find them--really sets off the fruits' fall colors.
This velvety cake is drenched in coconut milk and topped with poached peaches. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.
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.
In this soup, low-sodium chicken stock is infused with saffron; blended with wine, onion, garlic, celery, peppers, and spices; and then pureed. This pureed soup is good served either hot from the saucepan or chilled.
You can make this sauce a day ahead of time; to rewarm, stir it gently over low heat. This recipe goes with Chocolate-chip Shortcakes with Berries and Dark Chocolate Sauce
Nuts and booze are a tried-and-true combination for any happy hour or cocktail party. Here the addition of rosemary and black pepper classes up the combo without getting too fussy. Game plan: These nuts will last up to 10 days stored in an airtight container at room temperature. This recipe was featured as part of both our Academy Awards Cocktail Party menu and our Bar Snacks photo gallery.
Lassi is a yogurt-based drink that's very popular in India. Many possible combinations of fruits and spices can flavor this refreshing beverage.
Fresh herbs and butter help to flavor and moisten this delicious roasted chicken.
Use your bounty of zucchini for this sweet, moist quick bread, a long-time Cooking Light reader favorite. The recipe makes two loaves, so you can freeze one for later.
This is Steve Corry's fun variation on a New England lobster roll. He flavors delicious meaty lobster salad with basil, chives and lemon zest, then sandwiches it between crispy, tart slices of fried green tomatoes instead of bread. The whimsical name only adds to the appeal.
Pea sprouts, with their delicate, sweet flavor, are the epitome of spring. Toss them with mushrooms, fennel, and herbs for a simple, elegant salad that’s perfect on its own or served with scallops in vodka sauce. What to buy: Pea sprouts can be found at gourmet grocery stores and farmers’ markets. Depending on where you live, you may be able to find them year-round, but they peak in the springtime. This recipe was featured as part of our menu celebrating 100 days of the Obama White House.
Kahlúa makes a subtle, yet delicious appearance in this chocolate chip cookie recipe. No liqueur? Simply substitute strong freshly brewed coffee.
Come summer, when string beans are at their tasty freshest, my mother-in-law makes this beefy stew about once a week, and everybody volunteers to snap away the tips of the beans. Her proportions are never hard-and-fast, so feel free to adjust them to suit your taste. This will serve 4-6, and there may or may not be leftovers.
This chicken and sausage cassoulet recipe is a modern update on the classic white bean cassoulet from Toulouse. This version evokes particularly complex and developed flavors by cooking certain ingredients separately, and then together. The result is an irresistible, hearty stew.
I love simple desserts. This recipe is simple yet it satisfies my sweet craving. Ripe plums are stewed with rhubarb and then served with lashings of homemade vanilla custard also known as "creme Anglaise" or English pouring custard. Tips: Do not let the eggs stand after adding the sugar as this will dry out the yolks and make it harder to mix them into the milk. When cooking the custard, keep the temperature low and make sure you stir into the edges of the saucepan as the egg tends to catch there. Have an ice bath ready to cool the custard. The custard should be smooth and creamy with no lumps or burned bits.
Peppermint and chocolate are a classic Christmas combination -- serve this decadent cake for a memorable finale to your holiday dinner.
These fabulous sandwiches feature pork shoulder that is slow cooked in a scrumptious sauce made with Campbell's® Condensed French Onion Soup, ketchup, vinegar and brown sugar, to serve on sandwich buns.
To make these layered, free-form sundaes quickly, use store-bought caramel or butterscotch sauce. As a variation, substitute ginger cookies for the chocolate wafers.
Try something new this Thanksgiving. This recipe for Pumpkin Dump Cake is perfect for holiday.
Spiced beef and rice fill these tender, flavorful peppers. Bringing the sauce to a boil before adding it to the dish cuts down on the overall cook time of this 45-minute recipe.