I'm running Chrome (v24.0.1312.56) on OS X, and have cleared the cache, all data, etc, but I still cannot email a recipe. Is there a new problem?
Pumpkin ice cream is studded with Oreo cookies in this merger of two great treats.
Yes, kale salads have been written, served, and re-worked to death. Adding fruit, red onion, walnuts, and bread isn't terribly revolutionary. But here's what makes this salad stand out—it's not raw.
What sets this soup apart from other tomato-bread varieties are two things: the welcome addition of mushrooms, cut into large pieces so they don't get lost in the crowd, and cinnamon, bringing an undercurrent of warm spice to the strong tomato flavor.
Chole, Indian chickpea curry, is a wonderful side or main. It's usually eaten with deep fried bread or with a steaming hot plateful of white rice.
There's a solid cup and a quarter of hard cider in each batch of this recipe from The Ice Creamists'. A little lemon gives this sorbetto a tart twist.
I am not usually one for "semi-homemade" anything, but I take exception for one of the best hors d'oeurves of all time: store-bought pepper jelly slathered atop a block of cream cheese. The spicy sweetness of the jelly is a perfect match for the cool and tangy cheese, and it spreads gracefully atop many a cracker. But I'm willing to class up my act with some homemade jelly, and this verdant jalapeño and green bell pepper recipe from Southern Living's Little Jars, Big Flavors works even better than my usual grocery store grab.
Simultaneously spicy, sweet and savory, the aptly-named "Cold Sweat" from The Ice Creamists is exactly what you'll be feeling after licking up a cone's worth.
Developed for The Ice Creamists' "Dictators of Cool" collection, this sorbetto takes the classic cocktail, fluffs it up, and freezes it for a dessert that's downright revolutionary.
The classic Mexican street food of grilled corn slathered in a creamy chili and lime-spiked sauce with cheese.
This creamy, boozy, no-bake chocolate pie is rich with mocha.
Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice. The flavors are big and bold, so it would work best with straightforward baked goods that won't compete.
Jeff Faile has crafted an evolving list of Negroni-inspired cocktails that occupies an entire page of Fiola's cocktail menu. Currently clocking in at six, the list includes a Negroni based on pisco, a clear version with Cocchi Americano and Dolin Blanc, and a richer one made with Barolo Chinato and Old Tom Gin. Each variation exposes new flavor possibilities for the drink. Lucky for you, we got the recipes for 4 favorites.
Kale salads and sauteed greens with chile flakes only go so far to satisfy my curious cravings, so I'm always looking for a new way to get my fix. Marvin Gapultos's recipe for Kale Greens in Coconut Milk is just the ticket: the greens are given a long-ish simmer in a potent mixture of thick coconut milk, shrimp paste, shrimp stock, and Thai chiles, emerging supple and succulent.
Some of my favorite memories from college were gorging on spicy braised meats, simmered lentils, and rich stews, all the while scooping up and dipping into the buttery sauces with tangy injera bread. So, I was excited to find a recipe for Ethiopian chicken stew in Shauna James Ahern's new cookbook Gluten-Free Girl Every Day.
These muffins get a little whole wheat flour and brown butter for nuttiness, plus a handful of dried cranberries to balance the sweetness. The parsnips are grated very roughly so they are only just cooked through and slightly crunchy, quite the opposite of hiding the vegetable.
Creamy grilling cheese gives these tacos their heft, while avocado and spicy pico de gallo provide a bright and fresh flavor.
Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix.
Herb stew sounds like one of those "recipes" I'd come up with as a kid poking around in the garden for kitchen experiments. After all, in Western cuisine, fresh herbs are usually added at the end of cooking for a burst of greenery and bright flavor. But according to Lousia Shafia, author of The New Persian Kitchen, herb-filled stews are some of the most famous in Iran. Her version is a lighter, vegetarian take on the green stew, filled with cubes of turmeric-laced tofu and fat red kidney beans.
The Rye Bar has roughly a dozen ryes behind the 26-seat bar at any given time. Classic rye cocktails on the list get subtle twists: the Old(er) Fashioned uses an aged sherry instead of sugar, and the Manhattan, made with Dad's Hat Pennsylvania rye, Dolin sweet vermouth, Byrrh Quinquina, and housemade orange bitters, is aged in a 15 gallon barrel for six weeks to impart a subtle oaky funkiness that's proven to be extremely popular (Beverage director Will Rentschler went through his first batch of 250 Manhattans in a week).
This quick, tender cake calls on orange zest for its bright flavor, making it the perfect springtime treat. A generous helping of creamy Swiss buttercream wraps the whole thing in a smooth blanket of sugary joy.
If fattoush salad is not in your regular culinary vocabulary, add it in now. This Mediterranean bread salad is crunchy, fresh, colorful, and, like most good Mediterranean foods, stunningly good in its simplicity. Lucky you, this lunch hour!
Embrace the hodgepodge of spring vegetables and adapt Deborah Madison's cooking technique and emphatic use of excellent butter to suit your spring haul.
The way we see it, the only thing better than iced coffee or iced tea in hot weather is something even more frigid: iced coffee or iced tea ice cream. With that in mind, we've gathered nine coffee- and tea-centric frozen treat recipes: ice cream, sherbet, and even a milkshake for good measure.