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Chef Louis Lambert believes that the best way to finish off a spicy meal is with a cool and creamy custard. He combined his grandmother's tapioca recipe and his own recipe for crème brûlée to make this super-rich pudding.
While roasting brings out the sweetness in carrots, this easy make-ahead side goes one step further to blend sweet and savory flavors. Large chunks of carrot are roasted with olive oil, cumin, and cinnamon and then tossed with raisins and parsley. Substitute baby carrots if you'd like.
This is a basic pizza dough recipe.
Most of us Brits are in love with good old roast lamb with all the trimmings ? mint sauce, roast potatoes, you know the story! But life is too short to be eating the same thing all the time, so I wanted to show you a fantastic, classic Italian way of cooking lamb with aubergines. The lamb bit is dead simple; what I want you to concentrate on is the seasoning of the aubergines and you?ll be laughing.
Use this recipe as a crust for our Apple-Blackberry Pie.
In this recipe, the watermelon is blended with honey, vinegar, and olive oil to make a sweet dressing for the greens and fruit. In addition to all the nutrient benefits from the watermelon, the salad greens, strawberries, and almonds also offer plenty of disease-fighting power.
The pork loin is stuffed with and baked atop apples. The apple wedges that the pork cooks over are discarded, but they contribute lots of flavor. The double-butterfly method used to flatten the pork for stuffing creates an attractive pinwheel pattern, evident when the pork is sliced.
For this dish, Corey Lee sources lamb from the Northern California coast that feed predominantly on salty grasses. He likes cooking the meat in a salt crust to echo its naturally briny edge, then garnishing the dish with succulents like sea grapes and sea beans. Baking any good-quality leg of lamb in an herby salt crust at home makes it deliciously tasty and tender, without the need for garnishes.
Use this brown sugar buttercream on our Triple-Layer Apple Cake. If the mixture seems to have separated after all the butter is incorporated, beat on medium-high until smooth. Reduce speed to low; beat 3 minutes more.
The chicken stock and sour cream both serve a dual purpose here: They moisten the biscuits and enrich the thick, luscious sauce.
These golden breadsticks are both pretty and delicious. Keep the recipe in mind throughout the season--a batch makes a fine hostess gift.
This Polish strawberry sorbet - lody truskawkowy - is more like a granita or fruit ice than a true sorbet. Only the fruit juices are used. Reserve the actual strawberries for Strawberry Soup or Strawberry "Dumpling" Dessert. The beauty of this dessert is it can be churned in an ice cream maker OR frozen in the freezer, and it's egg- and dairy-free, allowing the true strawberry flavor to come shining through. Makes 4 to 6 servings of Polish Strawberry Sorbet
It's easy to make your own super nutritious granola bars. Quinoa has a very complete array of amino acids for a grain, and is rich in iron. Quinoa is usually sold in its natural state (see picture here ) - it resembles tiny seeds - which can be cooked in water into a rice-like pilaf. But you can also buy quinoa flakes (I buy them at Whole Foods), in which the grain is processed to look like oatmeal. Quinoa flakes can be substituted for oatmeal in any baked good. Add whatever dried fruits or nuts you like to these granola bars - your dry ingredients should total 3 to 4 cups.
This super-simple sauce was inspired by the tarragon tang and beautiful color of green goddess dressing. It's rich yet has a sharp bite and highlights the briny sweetness of crab. Prep Time: 15 minutes (plus 30 minutes resting time).
This traditional steamed Chinese New Year cake, known in Mandarin as nian gao (“higher year”), is flavored with almond extract and Chinese brown sugar. It’ll bring you good luck in the new year! After a few days, the chewy cake will harden up; Grandma Ruby, who gave us this recipe, dips hardened leftover slices into beaten egg and pan-fries them in vegetable oil to soften the inside and crisp up the outside. ( Watch Grandma Ruby make jai, a healthy Chinese New Year stew.) For a less traditional approach, try our baked coconut Chinese New Year cake. What to buy: Chinese brown sugar is made from unrefined cane sugar. It can be found in the dried goods section of Asian markets and is sold in 1-pound bricks that separate into slabs. Sweet rice flour, also known as glutinous rice flour or mochiko, is produced from sticky rice grains and is actually gluten-free. It’s available at Asian markets in the starch section. Regular rice flour, which is produced from long-grain rice, will not yield the same results. Dried Chinese red dates, also known as jujubes, are olive-sized, sweet, and prunelike, and are used in both savory and sweet dishes. They can be found in the dried goods section of Asian markets. Special equipment: If you don’t have a large bamboo steamer, create your own steamer. Take two 24-inch-long pieces of aluminum foil and loosely roll and crumple each one widthwise into a 1-inch-thick... read more This traditional steamed Chinese New Year cake, known in Mandarin as nian gao (“higher year”), is flavored with almond extract and Chinese brown sugar. It’ll bring you good luck in the new year! After a few days, the chewy cake will harden up; Grandma Ruby, who gave us this recipe, dips hardened leftover slices into beaten egg and pan-fries them in vegetable oil to soften the inside and crisp up the outside. ( Watch Grandma Ruby make jai, a healthy Chinese New Year stew.) For a less traditional approach, try our baked coconut Chinese New Year cake. What to buy: Chinese brown sugar is made from unrefined cane sugar. It can be found in the dried goods section of Asian markets and is sold in 1-pound bricks that separate into slabs. Sweet rice flour, also known as glutinous rice flour or mochiko, is produced from sticky rice grains and is actually gluten-free. It’s available at Asian markets in the starch section. Regular rice flour, which is produced from long-grain rice, will not yield the same results. Dried Chinese red dates, also known as jujubes, are olive-sized, sweet, and prunelike, and are used in both savory and sweet dishes. They can be found in the dried goods section of Asian markets.
Time: 15 minutes.
Prep and Cook Time: about 1 1/4 hours. Rich spice flavors shine in this tender, cakelike bread. Notes: You can store this bread airtight at room temperature up to 3 days or freeze up to 3 months.
Many New Englanders have freezers stocked with venison from autumn hunting expeditions. If venison is not available, substitute ground sirloin. Garnish with reduced-fat sour cream and/or reduced-fat shredded cheddar, if desired. You can make the chili a day ahead and refrigerate; reheat in the microwave or on the stovetop.
A soak in herb-laced buttermilk imparts a slight tang to this chicken while tenderizing the meat. The key to grilling chicken is to create two heat zones: one for high, direct heat (over the coals) and one for low, indirect heat (away from the coals).
Fresh fruit hits the dessert table in this delicious, colorful July 4th cake. It's beautiful on display and delicious after a hearty dinner.
For an easy, satisfying, and healthy chicken casserole dinner, check out this lightened up version of one of our most popular chicken dishes of all time.
Stuffed mushrooms have been a cocktail party favorite for years; this recipe uses our leftover Thanksgiving stuffing as the filler. This recipe was featured as part of our Thanksgiving Leftovers photo gallery.
Cherries and duck are usually paired on menus at white-tablecloth restaurants, but here we layer them in a crusty baguette with peppery greens and sweet cheese for a more relaxed, portable version. What to buy: Smoked duck can be found at the meat or deli counter of most gourmet markets and butchers. If you’re having a hard time finding it, your favorite smoked and/or cured meat would substitute beautifully. Game plan: This is a somewhat messy sandwich to eat because the cherries tend to fall out. We like the bursts of flavor that come from halving the cherries, but you could chop them finely if you’d like to lower the mess factor. This recipe was featured as part of our Most Delicious Sandwiches photo gallery.
This recipe for Polish Christmas Eve beet soup or barszcz wigilijny is from chef Marek (Mark) Widomski, founder and director of the Culinary Institute in Cracow, Poland. Chef Mark and his staff offer classes in everything from peasant food to gourmet cuisine, tailoring them to the individual's needs, in Polish, English and other languages. Here is a larger photo of Polish beet soup. The soup is made with a beet sour that must ferment for at least three days before using. The traditional way to eat barszcz wigilijny is with mushroom uszka. Here are more beet recipes.
Tortilla chips heated in a quick-cooking chile sauce and topped with feta, onion, sour cream, cilantro, and chicken make a particularly tasty version of this popular Mexican dish. Don't let the idea of softened chips put you off. This recipe is a winner.
No time to cook? Pick up a rotisserie chicken and try one of these quick, tasty meals. There's nothing more convenient than having half the preparation done for you before you even start making dinner. These ethnic-inspired dishes use rotisserie chicken as the starting point and are ready in less than 30 minutes.
This recipe for salty (savory) Serbian gibanica is a blend of cream cheese, cottae cheese and feta cheese between layers of filo dough that is baked until golden brown and crispy. Read this Gibanica Tell-All. Makes 6 to 8 servings of Salty Serbian Gibanica #2
Leave Santa a note to reheat this aromatic punch in the microwave.
For our Super Bowl party, we wanted a dessert that guests could put together on their own (so the host wouldn’t be pulled away from the game) yet would still fit into the Tex-Mex theme of the menu. We created a sundae inspired by flavors found in many Tex-Mex desserts. The Caramel Ice Cream is a bit salty, the chocolate sauce is slightly bittersweet, and the Cinnamon-Sugar Chips are a riff on the churros commonly seen in Mexican markets. Game plan: For a slacker solution, you can use any good-quality, store-bought caramel or dulce de leche ice cream. You could also use good-quality store-bought chocolate sauce and, in place of the cinnamon-sugar chips, broken-up churros or snickerdoodle cookies. For a party, set out the ice cream (on ice, of course), chocolate sauce, and chips, then have people help themselves. This recipe was featured as part of our Super Bowl for a Crowd menu.
Peruvian tejas are artisan candies that are traditionally produced in the in and around the town of Ica (near the Nazca lines ) on the south central coast of Peru. Tejas have a center of firm manjar blanco candy (dulce de leche), which is topped with a dried fruit and/or nut, and then dipped in fondant. These tejas are "chocotejas" - dipped in chocolate rather than fondant. Tejas are traditionally wrapped in foil, and then placed inside fringed paper wrappers.
Pair these spuds with a green salad. We tested this recipe with hot-smoked salmon fillets, but the canned variety will work fine.
Scones, like biscuits, are most tender when handled minimally. So have your ingredients ready, and use a soft touch when mixing and patting the dough.
One way to serve these tassies (miniature tarts) during the holidays is on a dessert bar, with an assortment of winter fruits and hot drinks.
Play up the buffalo theme with a side of celery sticks and light ranch dressing.
. They are simple, airy biscuits that include yeast, baking powder and baking soda. They may be the perfect dinner roll, with the light lift of a yeast roll, and the rich, tender crumb of a biscuit. Also? They are foolproof, easy to make, and perfect for making ahead of time.
Flan is a favorite treat throughout the islands and there are many versions. Here is a simple recipe for coconut flan.