It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.
Nom Nom Nom.
I developed this butter crunch cookies recipe out of necessity. My family's beloved Polish Christmas crescent cookies recipe calls for pecans but they've become so costly, I replaced the nuts with crushed corn flakes (generic brands work just fine) and adjusted some of the other ingredients. The dough is scoopable and is egg- and nut-free -- great for those with allergies. The cookies store well and the kids will love crushing those corn flakes in a zip-top bag. View this larger image of Butter Crunch Cookies. Makes 5 dozen Butter Crunch Cookies
Prep: 10 min.; Cook: 2 hr., 30 min. If you don't have a slow cooker, simply combine chicken, sauce, and onion in a large saucepan. Cook, covered, over medium heat, 30 minutes or until hot and bubbly, stirring occasionally.
Michael Anthony, executive chef at Gramercy Tavern in New York City, shared this superb recipe for butternut squash custard. Photo credit: Ellen Silverman
This old fashioned version of a cheesecake has been a staple in my family for as long as I've been alive. The filling is less sweet than most cheesecakes, but the sugared graham cracker crust makes up for it. However, when I finally looked my old family recipe up in a cookbook, I was surprised at what I found.
Often referred to as the Prophet Muhammad's favorite dish, this satisfying lamb and vegetable stew is served over thin, cracker-like bread called regag to soak up the rich juices (although we found store-bought, toasted roti to work just as well). To make the preparation easier, have your butcher cut the lamb into pieces. This recipe first appeared in SAVEUR Issue #140 along with Anissa Helou's story Breaking the Fast.
To keep the shrimp from spinning when flipped, thread them on 2 parallel skewers instead of one.
You can freeze the cake layers and cookies weeks ahead, then assemble the cake (except adding the angel cookies) a day or two before your party. Add the cookies and ribbon up to 6 hours before serving.
Be sure to buy a ham without added glaze; it would mute the flavor of our extra-citrusy one.
The question is not whether cheese and chutney go well together, but rather which cheese to choose. As a nod to the British, we’ve opted for an aged sharp cheddar to star in this sandwich, but snacking in the test kitchen revealed that fresh goat cheese is a close runner-up. Game plan: Let the sandwiches rest at room temperature for 30 minutes before serving, so the chutney has time to soak into the bread. See more tea party recipes.
These stuffed peppers make an excellent vegetarian meal or a side dish that even carnivores will love. The sweetness of the bell peppers plays off the golden raisins, and the vegetal note is heightened by the herbs. What to buy: Look for bell peppers that are about the same size; cooking time and portions will be more consistent that way. Game plan: If you stuff the peppers ahead of time, take them out of the fridge 30 minutes before grilling to let them come to room temperature. Read more about grilling.
Pumpkin purée makes for an aromatic, moist pumpkin bread, but it can also give the bread a soggy texture, so we use paper towels to blot away the moisture before baking. Gild the pumpkin-bread lily with Whipped Cream Cheese Frosting.
You'll find pomegranate molasses (a syruplike reduction of nutrient-rich pomegranate juice) at Middle Eastern markets and specialty stores. Per serving: 158 calories; 5 g protein; 12 g fat; 9 g carb; 3 g fiber. Get more healthy holiday recipes
Both this and eggs Benedict are popular throughout the day, not just for breakfast or brunch, no doubt because of the perfect combination ingredients - poached egg and spinach, or ham on an English muffin topped with buttery hollandaise. For Eggs Benedict, instead of spinach top the toasted muffin half with a slice of high-quality smoked ham.
You don't need a brioche pan for this recipe—a muffin tin works well. Start a day ahead, as the overnight rise is essential for bakery-like flavor.
This dish is more authentic than the ubiquitous corned beef and cabbage, though it is quite similar in that Irish boiling bacon is a cured meat, too. The boiling bacon is also leaner than traditional American bacon (which does not make an appropriate substitute). Order the Irish bacon from tommymoloneys.com.
Pernod, a bright yellow anise-flavored liqueur, adds just the right note to crisp, thinly sliced fennel and apple. And fresh goat cheese provides a bit of tang and a smooth creaminess. See more tea party recipes.
Grace Parisi has always been a fan of mushroom barley soup with beef that has been simmered until succulent. For a clever shortcut that still delivers deep flavor, she replaces the beef with meatballs made from a quick mix of sirloin, egg, bread crumbs and cheese.
Many Cajun and Creole dishes are seasoned with the so-called holy trinity--bell pepper, onion, and celery. This Creole-style jambalaya has lots of tomato in it.
This refreshing salad mixes crunchy cucumber and radishes, red onion slivers and chewy chickpeas in a tart cumin-spiked lemon dressing.
Look for fresh ginger (also called gingerroot) in the specialty produce section of your grocery store. Peel it with a vegetable peeler, and mince with a sharp knife. Leftover ginger can be frozen up to one month.
Notes: Choose lean chorizo in natural casings or, if available, in bulk without casings. You can prepare the dressing through step 4 up to 1 day ahead; cover and chill chorizo mixture, and store cornbread airtight at room temperature. Before continuing with step 5, let chorizo mixture stand at room temperature about 30 minutes. Prep and Cook Time: about 2 1/2 hours.
Switch up your weekend pancakes or waffles with a drizzle of apricot syrup. Its slightly tart flavor won’t give you a toothache like so many sweet syrups. Game plan: To freeze fresh apricots, slice them in half, remove the pits, and cut the fruit into 1-inch pieces. Arrange on a baking sheet in a single layer and freeze until solid. Transfer to a resealable plastic bag or an airtight container and store for up to 1 month. Thaw before proceeding with the recipe. This recipe was featured as part of our story on freezing summer fruits.
Meaty chicken leg quarters stay moister on the grill than chicken breasts and are a perfect vehicle for the sauce. The thick sauce glazes the meat, making for delightfully sticky-fingered eating. Substitute any other wood chips for hickory.
Prepare 3 cups cooked brown rice by using 1 large bag of boil-in-bag brown rice.
Serve kids eggnog, jazzed up with peppermint extract, in candy-rimmed mugs.
a year ago, but we wanted to change things up a bit...
Let the pork sear evenly on each side to allow the coating to reach maximum crispness.
Ruby red grapefruit juice casts a pretty hue over this margarita. Buy bottled juice so you can sip the frosty refresher year-round. Make and freeze it ahead to get slushy results and save time right before your party. Make Ahead
This salsa takes on a tropical appeal with it's Thai-inspired notes.
Escarole's bitter, assertive flavor will complement beef kebabs or roasted leg of lamb.
Trade in brownies for a batch of these Butterscotch Blondie dessert bars.
This cake can be made a day in advance. The Hot Chocolate Sauce can be stored, covered, in refrigerator up to 1 week; reheat over low heat until warmed through. Make both the cake and sauce with the best quality bittersweet chocolate you can find. Substitute semisweet chocolate if you wish.
A fantastic dessert drink, this creamy cocktail is named after the late timbale-banging band leader Tito Puente, who popularized Latin music around the world. Cyrus Keyhari uses aged Dominican rum to give depth to what he calls "a grown-up Orange Julius."
This casserole is easy to prepare, especially if you purchase diced ham from your supermarket. Gruyère is a type of Swiss cheese. Its sweet nuttiness enhances this dish, though you can substitute Edam, Gouda, or even cheddar cheese.
With a scrumptious, crunchy nut topping, this casserole can be a side dish or even a sweet ending to a holiday meal. We reworked this traditional Southern recipe for the Rx for Recipes column, reducing calories by 42 percent and saturated fat by 60 percent.
This pumpkin-hued party punch, developed in CHOW
For a casserole -style dish that is sure to be a hit during the holidays, you can't go wrong with this Baked Rice with Butternut Squash. This warming dish is full of flavor from the tender butternut squash and combination of herbs and cheese.
Prep: 10 min., Cook: 10 min. This recipe turns everybody's favorite snack into a meal.
These fritters make a delicious snack. They not only taste awesome but they look amazing ? dark and crunchy on the outside, bright green and soft inside! They?re simple to make, and the spiciness just makes them work. This dish is best made with early season, fresh-as-a-daisy, pastel-green broad beans. Or you can use frozen broad beans ? simply defrost them and pinch off their skins.
For a more authentic approach, roast the garlic and invite guests to rub the cloves on toasted bread themselves. Serve cheese and tomatoes on the side.
Brock Windsor, chef-owner of Stone Soup Inn in Vancouver Island's Cowichan Valley in B.C., uses fresh chamomile for a light, herbaceous note. If you have access to fresh chamomile, give it a try here. Or use dried chamomile tea, which imparts a more earthy flavor. Windsor also sprinkles grand-fir needles, a type of conifir, over the ice cream (a final touch that's entirely optional).
John Besh of Restaurant August in New Orleans serves this lightly sweet, fruity white-wine sangria over plenty of ice cubes. "Use Viognier—it has a nice balance of fruit and acidity," he says.