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If you do not have time to bake sourdough every week, but have to feed your starter with flour, you might enjoy a recipe which takes only a short rise and is popped right into the oven. Recipes using sourdough starter can be augmented with baking powder, baking soda or yeast for a little extra rise and to save time. This streusel covered, sourdough coffee cake is delicious with coffee or tea.
This cranberry punch can be served with or without Champagne.
Chimichurri sauce, made with parsley, garlic and olive oil, is the ubiquitous accompaniment to grilled meats in Argentina; when serving steak, Laurent Tourondel often prefers its clean, sharp flavors to richer French sauces like béarnaise or red wine sauce. The tang of chimichurri is especially delicious with Tourondel's supersmoky steaks, seasoned with both smoked sea salt and smoked pepper.
Tunisian in origin, harissa is a delicious chili pepper condiment now accepted as part of Moroccan cuisine. Dried red chili peppers are ground to a paste with garlic and spices. Lemon juice and olive oil are used to moisten and thin the paste. Some Moroccan recipes also include tomato paste or puree. You can use a small processor or blender to make harissa, but I think this quantity is easiest made in a mehraz, or mortar and pestle. Add harissa directly to a dish as it's cooking, or offer it on the side. Yields 3 tablespoons.
Trick the picky "noodles only" eaters at the table with this macaroni and cheese casserole. It's packed with lean sirloin, shredded veggies, and lots of calcium-each serving has 200 milligrams. Serve with a green veggie or side salad.
Serve with crusty baguette slices so you can sop up the tasty broth.
I adore, though for extra rye flavor, I needed the ground caraway seeds. As for the fruit and nuts and seeds, I used what I had around, which was pumpkin seeds, dried sour cherries and a scoop of shredded coconut. Try it out with any mixture of seeds, chopped nuts, or dried fruit. Just promise me you'll toast it. A liberal application of butter is also close to essential.
To stir-fry successfully, prepare everything before you begin; then cook in batches. Forget the wok and use a skillet large enough to hold a single layer of tofu, which will ensure that your tofu browns and becomes crisp. For a spicier version, you can double the curry paste to 2 teaspoons. Serve with rice noodles or jasmine rice.
The custard, a versatile dessert sauce that's also great with fresh fruit, makes use of some of the extra egg yolks. For a fitting garnish, arrange a few chocolate-covered coffee beans around the cake.
A simple syrup infused with the flavor of fresh mint sweetens this strawberry ice cream. Macerate the strawberries in the syrup before adding them to the ice cream to prevent the berries from freezing too hard. Refrigerate the mix just long enough to chill it thoroughly, or you can make it up to a day before you plan to freeze it.
These cake layers will not rise as high as those of traditional cakes.
The next time you grill steaks, throw an extra one on the grill. You'll have leftovers to enjoy in this wonderful sandwich for lunch on Monday. Chimichurri sauce and onion salsa are traditional accompaniments to grilled meat, and taste great in a sandwich too. Chilled steak is easy to slice very thinly. The extra step of sautéing the steak slices in butter is worth the effort - it really adds flavor.
The combination of brown sugar and browned butter gives this rich dessert an intense caramel flavor.
Why settle for boring brown rice or another baked potato? Taking a couple of extra minutes to build a good flavor foundation can transform a sometimes-too-healthy-tasting grain like bulgur into a side dish that supports a saucy entrée without stealing the spotlight. This recipe was featured as part of both our Easy Weeknight Dinner menu and our Supercharge with Superfoods photo gallery.
After the glorious abundance of a holiday feast, a lighter dessert may be just the thing. Instead of ladling up mugs of the traditionally rich yuletide nog, try surprising your guests with this frothy mousse and a variety of toppings. Set out coffee caramel, chopped toasted hazelnuts, crushed peppermint, golden raisins, cocoa powder, nutmeg, cinnamon, and whipped cream, from which guests can choose their favorite. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
The first version of this cocktail is attributed to Ernest Hemingway and is named after his novel Death in the Afternoon. The libation is an odd combination of absinthe and sparkling wine, and we feel that Hemingway’s suggested proportions were a bit too much (roughly 1 part absinthe to 4 parts champagne), so we adjusted them to our liking. And, now that absinthe is legal again, you can try this with the real thing. What to buy: Lucid is one of the most widely available absinthes. If you can’t find it, substitute another anise-flavored liqueur such as pastis or Pernod. This recipe was featured in both our Valentine’s Day story and our Absinthe Obsessive.
NOTES: For best texture, don't marinate the chicken longer than 4 hours. To have guests grill their own fajitas, place raw chicken and vegetables on separate plates in step 3. Set cutting boards near the grill along with knives for slicing cooked chicken (step 5). If there's not enough grill space for everything, cook vegetables first and serve at room temperature.
with lots of steps and ingredients, there are other days where nothing has gone right, company drops by, the house is a mess and all we have in the house is a box cake mix, a package of sugar free jello and 3 eggs. Well, these three ingredients mean that 60 seconds later you can have a tasty snack.
This is dead easy to make and tastes like Christmas in a glass. It?s a lovely celebration of those traditional festive spices like cloves, cinnamon and nutmeg. If you?ve got your own favorite spices, then feel free to add those to the pot too. Let everything cook away and warm up gently so the flavors have time to mingle with the wine. I like to leave my mulled wine ticking over on a really low heat and just ladle some into glasses as and when guests pop in.
For fast measuring, you can use the empty can of limeade concentrate to measure the tequila. One 12-oz. can is equivalent to 1 1/2 cups. Serve in salt-rimmed glasses, if desired.
Apples sold in bulk in bags, which tend to be smaller than those sold individually, are the ideal size for these treats. You'll find white dowels at hobby and craft stores, or use wooden craft sticks. Store Candied Apples in an airtight container for up to three days.
You can substitute 1 1/4 teaspoons ground fennel seeds if fennel pollen is unavailable.
Polish blueberry cordial is so pretty in the glass but, beware, this benign-looking drink packs a wallop. This alcoholic beverage takes several months to steep, so make it well in advance of drinking. It makes a wonderful addition to an edible gifts basket. Makes about 1 quart
Sweet and delicious, figs make the perfect pairing for a thin slice of Prosciutto di Parma -- which, by the way, is nitrate-free and low in saturated fat. Get more healthy holiday recipes
You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors.
This outrageously rich sauce, flavored with salty, nutty Manchego, gets poured on sautéed cauliflower and baked until it's golden and bubbling.
Chervil’s delicate anise flavor pairs with butter and fleur de sel to add richness to spring’s first baby potatoes. What to buy: Chervil is available at gourmet grocery stores and farmers’ markets. If you can’t find it, substitute a mixture of Italian parsley and tarragon. Fleur de sel is a hand-harvested sea salt that is moister than other salts and has a nice crunch and a distinct mineral taste—all qualities that stand out in this dish. It can be found at gourmet grocery stores.
This is a simple and easy Spanish tapa recipe. Saute eggplant, garlic, green onions and olive oil, then whirl in a food processor until smooth. Spread warm over slices of rustic bread. In about 15 minutes you have a warm, garlicky appetizer or side dish.
The Italian American classic. What to buy: Meatballs shouldn’t be where you hide second-rate ground meat, so look for quality meat from a good butcher. Our turkey-beef-pork combo tastes great, but any combination will work, even straight ground chuck or ground sirloin. If you can choose, go for the more full-flavored ground turkey thigh meat rather than breast.
Ham takes the place of bacon in this version of the classic.
Assistant Foods Editor Kate Nicholson loves this recipe she got from family friend Jo Ann Pugh of Shreveport, Louisiana.
When you think of rhubarb, typically strawberries and dessert come to mind. But rhubarb is actually a vegetable, and deserves a role in savory applications as well. This braised chicken dish is sweet with a touch of honey, but it’s mostly sour thanks to rhubarb’s distinctive tart flavor. Adding the rhubarb toward the end of the cooking time keeps its flavor and texture intact.
Ana Sortun likes to serve this tangy Middle Eastern twist on the classic French sauce with oily fish like bluefish. But the intense flavor of the tahini stands up equally well to charred lamb.
Based on a recipe from Armenian-American author Peter Balakian, this dish calls for slow-roasting lamb over okra, green beans, and eggplant until the lamb is tender and the vegetables have absorbed some of its juices.
Prep: 5 min., Bake: 35 min. This is a great make-ahead dish. Follow the package directions to cook the corned beef the day before, and refrigerate. Use our glaze for even more flavor, and just pop it in the oven.
The mayonnaise-and-honey mixture is reminiscent of poppy seed dressing. If you prefer a less sweet dressing, reduce the amount of honey.
Happy Birthday Cookies. This recipe goes with Happy Birthday Cookies
Grace Parisi loves popovers, but baking them can be tricky: They don't always rise as they should. For these foolproof ones, Grace adds a bit of baking powder to the batter and chooses to use a regular (not nonstick) muffin tin.
This chocolate babka recipe was appropriated from the Poles by Eastern European or Ashkenazic Jews. (But Ashkenazic Jews claim the Poles stole it from them!) As with most recipes, changes were made over the years. Instead of being baked in a swirly babka pan the Poles use, most Jewish people bake it in a loaf pan and, often, add a streusel topping. It's a delicious, rich version that is most commonly made in chocolate, cinnamon and almond varieties and, in my opinion, surpasses most Polish babkas I've tasted. Here's a larger picture of Chocolate Babka. Makes 2 (8 1/2-by-4 1/2-inch) loaf pans of Jewish Chocolate Babka