Gingerbread Men
This recipe for gingerbread cookies is my favorite, and it's one you can adapt to your own taste. By using light or dark molasses and brown sugar, you can alter the color of the cookies. You can also adjust the spiciness by altering the amount of ... [... more]
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Roasted Portobello Caps
Think of a jumbo stuffed mushroom without all the high-fat ingredients but with all the flavor. Serve these alongside grilled chicken breasts or a juicy steak. Preheat oven to 450°F. Coat a rimmed baking sheet or roasting pan with cooking ... [... more]
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Cheese-Filled Pastries
Although these popular cheese-filled pastries are commonly shaped as triangles for the popular borek, they are equally delicious in the form of plump, round cigars. They can be filled and shaped up to 2 days in advance and refrigerated, covered, ... [... more]
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Makes 1 loaf (16 servings)
Aniseed gives panettone a delicate licorice like flavor and is the perfect complement to the bread's mix of fruit and nuts. A light egg-white wash adds a glossy sheen to this festive bread. In a large mixing bowl stir together 1 cup of the flour ... [... more]
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Garlic Shrimp
In Spanish tavernas, these shrimp; fragrant with garlic and olive oil; are brought to the table sizzling in a little metal pan. Have plenty of bread on hand to sop up the delicious pan juices. Serve with lemon wedges, if desired. In a saute pan ... [... more]
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Classic Champagne Cocktail
Stir sugar and bitters in pre-chilled Champagne glass. Add Champagne. Twist lemon peel over and drop into glass. [... more]
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EatingWell's Died-and-Went-to-Heaven Chocolate Cake
This foolproof cake is one of our most popular recipes. Dutch-process cocoa is preferred here for its deep chocolate flavor. Lightly oil a 12-cup Bundt pan or coat it with nonstick cooking spray. Dust the pan with flour, invert and shake out the ... [... more]
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Beef Satay with Peanut Dipping Sauce
Place all marinade ingredients, except peanut oil, in bowl of food processor. Process until smooth. Through food chute, slowly drizzle peanut oil in a slow steady steam, while processing, until all oil is incorporated. Place skewers of beef into ... [... more]
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Gingerbread French Toast
One of the kids who tested this recipe wanted to know if we would get to make French toast out of actual gingerbread. That does sound good, but if we soaked gingerbread in the batter it would turn to mush and you'd have a big mess instead of ... [... more]
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Checkerboard of Caviar Eggs
Here's a new twist on a party standby: deviled eggs topped with caviar. The checkerboard effect is achieved by using black sevruga or pressed caviar, red salmon caviar, and the yellow roe from whitefish. The eggs are cut in half widthwise, not ... [... more]
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Espresso Meringue Kisses
Espresso imparts a distinct coffee flavor to the meringue base of these soft, chewy cookies. FOR KISSES: In a medium mixing bowl let egg whites stand at room temperature for 30 minutes. Meanwhile, line 2 cookie sheets with parchment paper or ... [... more]
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Banana Bread
The addition of bananas - providing they are very ripe - brings sweetness, moisture and flavor to this cake. Perfect for children, who usually love banana bread, it will keep for a few days. Preheat the oven to 325 degrees F. Grease and flour an ... [... more]
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