It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.
Nom Nom Nom.
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.
Category Finalist: Sides and Salads. "I make a fairly traditional Sunday meal of chicken and potatoes for my family. I hated to see the leftovers go to waste, so I used the mashed potatoes to create these delicious rolls. I experimented with 10 variations before settling on this version. My kids and husband love the rolls so much that they never last until Tuesday!" —Catherine McMichael, Saginaw, Mich.
The Union Square Cafe in New York City makes this bloody mary using heirloom tomatoes from the nearby farmers? market.
A traditional Texas-style chili, this stew packs a smoky punch from mildly spicy poblanos and a hot chipotle chile. Rinsing the chipotle mellows the heat; skip that step for more fire.
In Thailand, pumpkin and coconut milk are commonly paired up to make a variety of soups, curries, and even sweet dishes. Here they are combined with a lightly curried soup that makes for a wonderful vegetarian/vegan entree - similar to those served at Thai or Vietnamese restaurants throughout North America. The addition of lemongrass makes it particularly healthy - great for chasing away cold & flu bugs. This soup is wonderful on its own, or serve it like they do in Thailand: with plain steamed rice or noodles on the side. Enjoy!
This simple recipe gives rise to a golden, cakelike crust that won rave reviews at the tasting table. Try replacing a portion of the chicken with an equal amount of frozen, thawed vegetables, or stir a cup of shredded cheese into the soup mixture. We especially enjoyed the pie with broccoli and Cheddar cheese.
Serve with our Poached Dried Apricots and Currants.
This treat needs to be refrigerated; a clear glass jar with a secure lid will work best. Tie a cinnamon stick and star anise to the jar with a ribbon or raffia to both decorate and hint at the flavorings inside. It's a spicy partner for toasted slices of Cheddar-Asiago Potato Bread, so consider giving them together. This is chunky apple butter, but if you like it smooth, process the mixture a bit longer.
White peaches and nectarines are often sweeter due to a lower acid content, but feel free to substitute the more common yellow variety. You can also substitute blackberries or blueberries for raspberries--whatever looks best at your local market. Consider adding a dollop of sour cream or crème fraîche to complement the sweetness of the fruit and syrup. Prep: 15 minutes; Cook: 15 minutes; Stand: 30 minutes; Chill: 30 minutes to 2 hours.
Roasting the bones adds richer, deeper flavor to the stock. If you don't see chicken bones in your butcher's case, ask for them. Take your time when tempering the egg (used to add body to the soup) with the hot broth; the payoff is a smooth, silky texture. Make-ahead tip: Cook and chill the stock a day ahead; skim solidified fat from cold stock before heating and proceeding with recipe.
Mashed banana adds more than just flavor to this cake--it also keeps the layers moist.
The key to making Casa Montaña's signature fried potatoes is to poach and then fry them in olive oil.
Pan de tres puntas is a specialty of Arequipa, a beautiful city in southern Peru that is surrounded by three dramatic volcanos (read more about Arequipa here ). Pan de tres puntas is a triangular bread with a crispy crust, often prepared in big clay ovens. It's an attractive, tasty bread that's fun to make.
This is another cross-cultural dessert that uses Eastern Europe's bounty of almonds. The top can be gussied up with chocolate ganache and chocolate-dipped strawberries. Makes 10 servings of Almond Torte
The cool snapper ceviche at Isla is the perfect way to refresh in the wilting heat of Vegas. Marinated in both lime and orange juice, and accented with red onion, serrano chiles, tomatoes, and mint, it’s a nice riff on the classic Latin dish. 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 or opakapaka (pink snapper), or with rock cod. 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. This recipe was featured in our no-cook story.
The half-and-half and grated orange rind create a citrusy cream sauce that tames the spiciness of the chipotle chile.
Stewed greens, often slow-cooked with bits of smoky bacon, are ubiquitous in the South. Here, Bobby Flay gives mild Swiss chard an irresistibly spicy flavor by pairing it with a side of vinegared jalapeños.
Bread pudding, an economical dish designed to use up stale bread, is most often associated with dessert. It's equally comforting turned savory, enriched with cheese and studded with vegetables.
These tasty turkey burgers, served on toasted focaccia and dressed with marinara sauce, are reminiscent of a sausage pizza. Shredded mozzarella combined with fresh basil melts beautifully inside these gems.
Store in an airtight container for up to two days.
Add a bag of Herbed Oyster Crackers to go along with this hearty soup mix. The pair offers just the right combination for chasing the chill away!
When she needs a quick dinner, Lois Frazee makes this easy and delicious entrée. You can vary the sweetness with the type of coconut you choose. It's excellent served with Major Grey chutney. PREP AND COOK TIME: About 30 minutes.
This jerky is a riff on heavenly beef, a Thai dish that is usually quickly marinated and sautéed. At once floral, sweet, and salty, it’s good on its own or served with coconut sticky rice for a treat. What to buy: We used sirloin tip to test this recipe and loved the final result—chewy and flavorful without excess greasiness. Game plan: If you have a conventional oven, you can proceed with the recipe as laid out below. If you have a relatively new, digital oven, look to see if you have a “dehydrate” option under the convection setting—it will ensure even air circulation as the meat dries. The jerky will last up to 1 month when refrigerated in an airtight container. Bring to room temperature before eating. This recipe was featured as part of our Make Your Own Jerky project.
Originally from the Limousin region of France, clafouti is sort of a cross between a flan and a fruit-filled pancake. This one embraces apricots instead of the traditional cherries, but any fruit can be used, including apples, pears, peaches and plums. It will puff up dramatically during baking, then collapse; let it cool slightly before serving so you can truly enjoy the flavors. Leftovers make a delicious breakfast treat.
"Trust me," says A16's chef Nate Appleman about this unorthodox recipe. He quickly grills whole fava beans, tosses them with a crushed red pepper dressing and serves them hot. They can be eaten whole—the tender pods develop a lovely charred flavor on the grill—but it's also easy to eat them in the traditional way by popping the beans out of their pods and outer skins.
The Spanish take on crostini, these combine delicate picholine olives with the oft-coveted, subtle white anchovies known as boquerones. What to buy: Boquerones are tender white anchovies from the Cantabrian coast in northern Spain, usually packed in vinegar and olive oil. Like much of the canned fish and seafood of Spain, they are legendary, and it is well worth the effort to get them, either by mail order or at a local specialty shop. Here is one way to serve these delicious and unique anchovies, very simple and great for cocktail parties. The olive relish keeps well in an airtight container in the refrigerator.
I like this cheesecake for a couple of reasons. One being it's a dense cheesecake, which is because there's more cream cheese in this recipe than most. I also like the fact that this cheesecake is made in an 9x13 rectangular pan. When many people will be cutting their own piece, it doesn't get as messy. The last reason I like this recipe is that you can never have too many blueberries. Between the blueberries and the cream cheese, this cheesecake is pretty dense in nutrients.
Mint tea and cranberry syrup combine in these glowing aperitifs. Notes: Limoncello is an intense, fragrant lemon liqueur from southern Italy. Find it in the liquor section of well-stocked supermarkets or at liquor stores.
Greek immigrants who settled in the Midwest brought this classic fresh salad to America's tables. A Greek salad is a perfect recipe to enjoy sweet, ripe cherry tomatoes, along with the traditional cucumbers, onions and feta cheese. Makes 8 Greek Salad with Fresh Tomatoes and Feta
This hearty pork stew is delicious served over hot penne pasta. Top with grated Parmesan cheese and garnish with fresh rosemary sprigs.
We enjoyed this hearty stew with beef, but cubed leg of lamb would work, as well. For robust Irish flavor, use Guinness Stout or another stout for the beer that's specified in the recipe.
Eastern Europe meets America in this sausage-y take on the corn dog using bratwurst or kielbasa sausages covered in a beer-cornmeal batter. Don’t forget to serve these with plenty of ice-cold brewskis and some spicy, grainy mustard for dipping. For a truly homemade sausage corn dog, make your own bratwurst, too. Special equipment: You will need a deep-frying/candy thermometer and a short, narrow container or drinking glass for this recipe. What to buy: Make sure to buy 100 percent wood toothpicks—cocktail toothpicks with plastic frills or paper decorations will melt or burn in the hot oil. Game plan: The fried corn dogs can be frozen for up to 2 weeks. To reheat, place them on a baking sheet and bake in a 350°F oven for 20 minutes or until heated through. This recipe was featured as part of our Make Your Own Corn Dogs project.
Chilling the meat before chopping it is the best way to achieve the semicoarse texture that is a signature of these North African?style sausages. This version is made without casings.
For those who love Aperol, combining the rhubarb-and-citrus-flavored spirit with champagne is a familiar recipe. Here we pair it with tart, floral plums for a pretty cocktail that’s as light and fun as summer. What to buy: Aperol is a slightly bitter Italian spirit that has flavors of orange and rhubarb. It can be found in high-end liquor stores. If you can’t find it, you can substitute Amaro Ramazzotti or Campari, though they tend to be more bitter than Aperol. This recipe was featured as part of our Summer Fruit Cocktails photo gallery.
The spiciness of this light yet satisfying chili is complemented by the subtle sweetness of corn and winter squash. Queso fresco is a crumbly, slightly salty Mexican cheese that's available in many large supermarkets. If you can't find it, substitute crumbled feta or farmer cheese. For a heartier chili, add one cup thawed frozen meatless crumbles. For a vegan version, use shredded soy cheddar or mozzarella cheese.
This recipe for chocolate doberge cake is from " Dam Good Sweet " (The Taunton Press, 2009) by David Guas and Rachel Pelzel. Doberge (pronounced DOH-bash in New Orleans) with a lemon-filled cake on one side and a chocolate-filled cake on the other side is the most popular variety. In a riff on Hungarian dobosh torte, Beulah Ledner began making doberge cake in New Orleans during the Depression to supplement her income. Ledner replaced the buttercream filling in the original with a custard one, and used fondant on the sides. She sold her recipe and bakery to the Gambino family in the 1940s. Makes 1 (9-inch) Doberge Cake
If you have dough left over, freeze it; thaw overnight in the refrigerator before use.
Egg salad is super easy to prepare and makes great sandwiches. Add lettuce leaves to the bread or rolls. Use small rolls or buns for great party sandwiches.
If you love your cheesecakes dense, then this recipe for Strawberry Cheesecake is for you.