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Nom Nom Nom.
All you need is whipping cream, artificial sweetener and cocoa to make this recipe for Low Carb Chocolate Mousse.
Serve this light, savory soufflé at brunch or at dinner as a side for beef or chicken.
We've made the quintessential Thanksgiving casserole better than ever by combining fresh green beans, homemade mushroom sauce, and savory fried shallots.
This cocktail is made with icy Moscato d'Asti, which is sweeter than champagne but much lighter than the rich dessert wine also made from Italian moscato grapes. Just the right medium for this fizzy drink, it adds flavor to the silky pear and tart cranberries. 95 calories; 0 g protein; 0 g fat; 6 g carb; 0 g fiber.
Chocolate is often added to savory Mexican dishes to cut the heat and enrich the flavor. In this recipe, chocolate adds richness and deepens the color of the chili without making it sweet.
This tart, which comes from baker Nick Malgieri, uses a salty, smoky ham known as speck, a traditional ingredient in this tart; bacon is a good substitute.
The cool sour cream dressing in the slaw balances the spiciness of chiles in the burger. Toast the buns while the patties cook. Serve with baked sweet potato chips.
Rice pudding is one of the simplest, most satisfying desserts you can make. And you can do it in under half an hour. Plus, it’s a blank slate upon which you can impose your kitchen creativity. Add a few nuts here, a dash of cinnamon there; make it your own. To see this recipe with illustrated steps, check out The Basics: How to Make Rice Pudding.
The preparation of a Paris Is Burning, which requires careful heating, is as vital to the cocktail as its essential ingredients of Cognac and Chambord. According to Gary and Mardee Regan in their book New Classic Cocktails, an unknown bartender at Salty’s on Alki, in Seattle, produced the first version of this cocktail for an executive on the board of the company that owned Chambord liqueur. Brandy and Cognac are often warmed by the hands or a slight flame to release the heady aroma, and the bartender followed this principle by heating the cocktail with a cappuccino machine. The executive was so thrilled with it that Chambord introduced it with the question “Is Paris Burning?” in one of its marketing brochures. This new-wave cocktail, with its casual elegance, is rapidly catching on, and it may well find its way into the classic repertory. The name is a reference to heat generated by the French ingredients and has no relation to any heat generated by similarly named human celebrities of esteemed hotel lineage. Paris Is Burning should be warm, but absolutely not hot. Bartenders who have access to cappuccino machines heat the brandy with the steam from the machine, but an old-fashioned brandy warmer or a saucepan on the stovetop will also do. The Regans suggest using a microwave oven for 20 seconds.
Somewhere between a fruit bar and a crumble, this is great on its own or served with a big scoop of ice cream. What to buy: Make sure you don’t pick up quick-cooking oats—stick to the old-fashioned rolled kind. See more tea party recipes.
Renée created this recipe with her favorite fish, opah, when visiting Hawaii, but she also makes it with halibut, which is easier to find.
Prep and Cook Time: 1 hour, 50 minutes. Notes: For a vegetarian side dish, leave out bacon and increase butter to 4 tbsp. and salt to 1 tsp.
These sandwiches are incredibly versatile. Serve them as a hearty lunch, a light dinner or as hors d'oeuvres. They can be assembled well ahead of time, making them perfect for entertaining.
Packed with the flavors of summer, this sauce brightens up anything it’s paired with. Try it over pasta, poached eggs, grilled chicken, or even baked over polenta for a quick, satisfying gratin. Game plan: If you’ve canned your own tomatoes, they can be used here. Just remove the tomatoes from their juice and dice them before proceeding with the recipe.
This version of the Italian classic is an irresistible mix of crusty-chewy bread cubes and colorful roasted vegetables, all bathed in a lusty balsamic vinaigrette. Be sure to use a good-quality French-style baguette, as a lesser bread won't keep its texture.
This is another recipe that gives your kids assembly options. I'll often cook onions and peppers separately, and set them out in separate bowls, so the children can choose which vegetables they want on their fajitas.
This budget-friendly French lentil salad recipe takes less than 30 minutes to prepare and is a tasty addition to any meal. In addition to its versatile blend of flavors, this lentil salad defies seasons because all the ingredients are readily available year-round.
This dessert comes from the chef Jacques Pépin, who learned how to make it from his mother. To form the crust, Pépin covers the dough with plastic wrap to press it neatly into the pan.
This succulent ham takes cues from the Mediterranean with piney rosemary and sweet, herbal vermouth.
Here's a plate of quintessential summer eating: zucchini, from the vine to the grill, handfuls of freshly snipped herbs, and juicy grape tomatoes — tossed with olive oil, a touch of vinegar, and salt and pepper. So easy it hardly needs a recipe.
These cupcakes are easy to make, and because simple ingredients are used, it's best to purchase premium cocoa powder and dark chocolate. Since they're studded with dark chocolate chunks, just dusting them with powdered sugar is enough to decorate these treats. Bake them in muffin cup liners. A dozen of these are a terrific holiday treat to bring to coworkers at the office.
It's soup weather. We are about to start yet another pot, but only because we just finished off this yummy soup. It came straight out of odd ingredients in the fridge and an instinctive craving for cabbage, rice, and something spicy and a little sour. We threw in almost every warming, refreshing ingredient we crave in the winter: peppers, garlic, ginger, lime juice, and rice. Amazingly, it all worked!
A classic cheesecake recipe gets dressed up with salted caramel and a bit of crunch. Game plan: Start with all the ingredients (except the heavy cream) at room temperature.
Grains make a salad more substantial. They also continue to absorb moisture as they sit, so if you've made the salad in advance, you might need to add more dressing or lemon juice to perk it up when serving. For a change of pace, try substituting 3 1/2 cups of another cooked whole grain, such as brown rice or quinoa, for the barley. 450 calories; 9 g protein; 25 g fat; 52 g carb; 11 g fiber Get more recipes for your Spring Greens and learn how to keep greens fresh
Black-Eyed Peas with Tomato Sauce might not sound Spanish, but it is a popular dish in Spain. Black-eyed peas are a legume with a distinctive black spot or "eye" in the middle of each one. They are truly delicious when simply cooked with Spanish chorizo and tomato sauce.
A roasted nut oil can give your vinaigrette a mild, earthy flavor—a nice change from bland vegetable oil or sometimes-overpowering olive oil. What to buy: We like the La Tourangelle brand of roasted nut oils like this walnut oil. Avoid brands that use refined nut oils—they don’t taste like the nuts they came from. Store nut oils in the refrigerator or freezer to prevent rancidity. Game plan: If you’re making the dressing ahead of time, add the minced chives just before serving.
This dish comes together quickly if one person grills chicken while another cooks the pasta and sauce. Garnish with basil sprigs, if desired. If you serve wine, a chardonnay complements the creamy sauce.
Make your own green apple syrup and mix it with club soda—the result is so much better than overly sweetened apple sodas with “natural” flavors. Kids love it, and it makes a great nonalcoholic party drink. Or spike it! This recipe was featured as part of our Nonalcoholic Cocktails for New Year’s Eve photo gallery.
Russian cabbage pie or kulebjaka or kulybyaka is similar to a savory turnover like a Mexican empanada or Italian calzone. Kulebjaka can be made with a flaky puff pastry or pie dough, or a yeast dough as it is here. The fillings vary from vegetarian to meat to the famous salmon filling, and is known as kulebiak in Poland and kuliabiaka in Belarus. A Lithuanian version of cabbage-meat pie made in a pastry crust is known as placiu kepsnys. Compare this with Eastern European Cabbage Pie Recipe made with a pie crust. Freeze leftover egg whites and save for leftover egg white recipes. Larger photo of Russian cabbage pie.
This Hungarian pickle sauce recipe - uborkamartas - is a natural with fish, beef, potatoes, carrots and other dishes. Just vary the stock used according to its ultimate purpose -- beef stock for beef, fish stock for fish, chicken stock for poultry and so on. Here's a larger picture of pickle sauce on potatoes. Makes about 1 1/2 cups Hungarian Pickle Sauce - Uborkamartas
We loved the flavorful patty we got from grinding inexpensive beef brisket (see below for grinding tips). Ask for the flat cut of brisket for the leanest choice. Traditional condiments like ketchup and mustard are an option, but we found this burger so good on its own that all we added was cheese, lettuce, and tomato.
When strawberries are in season in Morocco, they might be sliced, mixed with yogurt and sugar, and left to macerate a bit until a creamy, juicy sauce forms. Serve as a light dessert or healthy snack.
Prep: 10 min., Chill: 3 hr., Grill: 20 min., Stand: 10 min.
Prep: 20 min. (not including caramelizing onions)
Cook the fruit quickly so that a layer of brittle caramel encases the soft interior. This recipe works just as well with peaches.
Try not to be offended, even if it is a horrid name. If you like sweet cocktails, you’ll probably enjoy this drink. What to buy: Orgeat is an almond syrup flavored with either orange flower water or rose water. It can be found at most high-end liquor stores or online.
Gelatin is responsible for giving form to marshmallows. This recipe comes from Chocolates and Confections by Peter P. Greweling (Wiley, 2010).
Perfectly ripe tomatoes are so flavorful they can be eaten out of hand with just a pinch of salt. But they’re seasonal, so canning allows you to have good-quality tomatoes available year-round. Use these canned tomatoes in our Basic Tomato Sauce, Eggplant-Pepper Tomato Sauce, or anytime you feel the urge for something tomatoey. Special equipment: We’re assuming you already have basic tools lying around (like cutting boards, bowls, and measuring cups), so here’s the special equipment you’ll need for canning: 5 wide-mouth 1-pint jars 5 lids with sealing compound for wide-mouth 1-pint jars 5 bands for wide-mouth 1-pint jars Boiling water canner or 15- to 20-quart pot with a tightfitting lid... read more Perfectly ripe tomatoes are so flavorful they can be eaten out of hand with just a pinch of salt. But they’re seasonal, so canning allows you to have good-quality tomatoes available year-round. Use these canned tomatoes in our Basic Tomato Sauce, Eggplant-Pepper Tomato Sauce, or anytime you feel the urge for something tomatoey. Special equipment: We’re assuming you already have basic tools lying around (like cutting boards, bowls, and measuring cups), so here’s the special equipment you’ll need for canning: 5 wide-mouth 1-pint jars 5 lids with sealing compound for wide-mouth 1-pint jars 5 bands for wide-mouth 1-pint jars Boiling water canner or 15- to 20-quart pot with a tightfitting lid Canning rack that fits inside the boiling water canner or 15- to 20-quart pot Thin, flexible rubber spatula Jar lifter Deep frying/candy thermometer What to buy: Bottled lemon juice may sound counterintuitive, but it helps ensure a uniform acidity level, which is vital to proper canning.
Here's a simple-as-can-be, not-too-sweet version of this homey dessert and breakfast dish.
This is a variation on the Long Island Iced Tea.
in that buttery bath. Save it for the holidays, when you're splurging on calories. Or, hey, eat it twice in one weekend like we did...
This Czech apricot mousse recipe -- merunkovy krem -- is not overly sweet so the bright flavors of the fresh apricots come shining through. This mousse is of the molded type. Serve it with fresh apricots or apricot preserves on the side. Here's a larger picture of apricot mousse. Makes 6 servings of Czech Apricot Mousse - Merunkovy Krem