This is a perfect picnic or party salad, since the the dressing, asparagus, and green onions can be prepared a day in advance, provided they're stored separately before being quickly assembled. The finished salad is a hearty side dish that could easily double as a meal for two. Get the recipe for this crunchy green salad when you keep reading.
A crunchy coating on soft and flaky fish always takes me back to my childhood and those frozen boxes of fish sticks. That's why a recipe for fresh baked cornflake-crusted snapper seemed like the perfect way to re-create the nostalgic dish with a little more adult flair.
Set up stations for the flour, egg white, and cornflakes, and your family will be sitting down for dinner in about a half hour. To keep the meal healthy, I served it with a simple side salad. However, if you're in the mood for a nutritious variation on fish and chips, why not offer it with oven-baked sweet potatoes?
Pull out the box of cereal at dinner to get started on this easy seafood dish.
If you want to pay homage to your grandmother, you can grate the potatoes manually on a grater; for me, my trusty food processor made the job much easier. And with it already out, finely chopping my onions in it left me with less tears too.With those two ingredients prepped, the cooking process was pretty simple. Don't be tempted to turn them over constantly: if you love a crispy hash brown, just let them sit. Once they start to turn golden brown, carefully flip them over in one pancakelike, solid piece to cook the other side.
Since sweet potatoes have more sugar than conventional potatoes, I added ground pepper and thinly sliced chives to cut some of the sweetness. If you're a spicy and sweet fan, add a dash of hot sauce for a bit more kick. Serve alongside your favorite style of fried egg and oven-baked bacon for a perfect Sunday breakfast. Keep reading for this incredibly easy recipe.
A whole roast chicken is one the easiest weekend meals to prepare; it's pretty hands-off, requires minimal cleanup, and usually yields plenty of leftovers for the rest of the work week. During the Winter, I keep this recipe pretty simple with potatoes and onions but once Spring has sprung, I love to add carrots, radishes, bell pepper, and even asparagus.
To season the chicken, coat it in a mixture of Dijon mustard, lemon juice, and olive oil. Place the squeezed lemon rinds inside the cavity of the chicken for even more zest. Of course, a whole chicken will take longer to cook than those delicate Spring veggies, so I always start the chicken with baby potatoes and onions.
As the chicken roasts, I add the other vegetables depending on their thickness and cook time. Carrots and radishes can take the heat but sliced bell pepper and asparagus should go nearly at the end. Serve your succulent chicken and Spring vegetables with some crusty French bread and white wine for a perfect weekend meal. Feast on your Spring chicken once you get the recipe.
Creating the perfect black and tan can be hard. If you've never tried to make one, be sure to try it out at home first with no guests to serve. Once you have the technique down, you'll have no trouble trying to re-create this layered beverage for your friends.There are two different techniques to build the perfect black and tan; I recommend trying both out to see which works best for you.
Pull out your pint glass and slowly pour in the Bass by titling the glass to avoid too much foam. Once the glass is half full, open the Guinness and once again tilt the glass. With a steady hand, pour the Guinness down the side of the glass verrrry slowly.Another great technique is to pour the Bass into the glass with little to no foam, just like before. Hold a large spoon upside down over the glass and very slowly pour the Guinness over the back of it. Pouring Guinness over the back of a spoon slows the flow of the beer.
Voilà: two ways to pour the perfect black and tan. Still not sure you have it down? Just keep reading for more tips!
Nothing warms the soul more than a comforting bowl of pasta, especially when it is covered in a creamy brie sauce and topped with mushrooms, onions, and spinach. Already, this dish is a fast and easy dinner, and I shaved off even more time by using the quick-cooking angel hair pasta, but any pasta variety will do; just pick your favorite.
Quickly dice the mushrooms and onions to get them sautéeing in a bit of olive oil. Once they begin to purge their juices, add a bit of white wine and cook down.
Of course, covering anything in brie will result in an indulgent and delicious dish. If you want to indulge a little less, I have also used half brie and half low-fat cream cheese to re-create a lighter cream sauce. This fast and easy pasta should be in everybody's cooking repertoire, so keep reading for this quick recipe.
Grapefruit lovers: if you haven't discovered it yet, get to know a cocktail called the Salty Dog.
No, it's not a strange concoction with hot dogs, but the cousin to the classic Greyhound. Both the Greyhound and Salty Dog combine fresh-squeezed grapefruit juice with vodka. The Salty Dog, however, is served in a salt-rimmed glass similar to a margarita.
When I get home late, it's easy to rush through making a dinner that's often not the healthiest. That's why salmon cakes are my new favorite: they take a mere 20 minutes to make, and they make a delicious but healthy dinner.
The most involved part is giving your food processor a couple whirls to chop up the salmon and mix in the other ingredients. After that, it's a less-than-five-minute affair.
I topped off the fish cakes with a little bit of sour cream and scallions just before serving, and noted to myself that they'd also make a great appetizer served atop crostini. For my most recent dinner, though, I served the fish cakes alongside a raw kale salad.
Sweetheart candies are an essential on Valentine's Day, and recently Williams-Sonoma took the same idea to cookies with Message in a Cookie, a kit that comes with three different cookie-cutter shapes: a heart, a star, and a scalloped square. Each cookie cutter features slots for text, where you can use the accompanying letter stamps to make your own talking sugar cookies.
I whipped up a quick batch of Alton Brown's delicious sugar cookie dough and stamped sweet sayings into my heart-shaped cookies. I can't wait to use the scalloped square to create edible place settings at my next dinner party. Of course, you can achieve a similar idea by using a traditional cookie cutter and carefully etching out your text with a paring knife, but these handy cookie cutters just make it easier. Stop by your local Williams-Sonoma to pick up your own conversation cookie cutters, and keep reading for the sugar cookie recipe.
Valentine's Day is the perfect time to make sweet treats for the ones we love, and since my love is a chocoholic, I get to try out a couple of new chocolate recipes every February. This month: a decadent Nutella pound cake that will make your sweetheart swoon.
Traditionally a pound cake is exactly that: one pound each of the essential ingredients — flour, sugar, eggs, and of course, butter. The cake is pretty easy to make even for a beginner baker, and the key is to never overmix the pound cake batter. You can either layer the Nutella and cake batter to create a swirled, marbled effect or fold the chocolate hazelnut spread into the cake batter entirely.
This is a dense cake, so use the toothpick trick to see if it is baked completely. Resist the urge to cut into the cake right away and be sure to let it cool for at least 20 minutes, otherwise the cake might start break apart as it cools. To serve, sprinkle with cocoa powder and pour a tall glass of cold milk. If you have a chocoholic or Nutella fiend in your life, keep reading for the recipe.
I'm always on the hunt for those perfect bite-size appetizers that are suitable for just about any party, even this weekend's Super Bowl. These button mushrooms stuffed with artichoke and spinach dip are just that; they only require a small cocktail napkin and are best served warm, but are even satisfying at room temperature. The earthy mushrooms are filled with a creamy vegetable mixture and topped with crunchy panko crumbs — a perfect bite.
The task of preparing the mushrooms can be a little tedious, as you'll want to remove the gills, or the undersides of the mushroom caps, since they retain most of the water; removing them will ensure you won't have a soggy bite. With the right tools (either a small paring knife or a tiny melon baller), removing the gills is fairly easy.
There's nothing as comforting as a big bowl of soup on a cold Winter night, especially one that tastes just like a baked potato! If you happened to be baking a couple potatoes for dinner already, throw a couple more in the oven so you can make this amazingly delicious soup.
Once you have your potatoes baked (I find it easiest while the potatoes are baking to bake the bacon in the oven at the same time), it takes no time to put the soup together, just caramelized leeks and a blender to smooth the texture. You can blend the whole potato and the skin, but I like to cube about a quarter of the potato to add a little more texture. Top your soup with all of your favorite baked potato condiments like chives, sour cream, cheddar cheese, and bacon bits. Each bite will warm your soul, so keep reading for the recipe!
Be sure to alter the recipe to suit your palate by picking your favorite variety of hot sauce. Serve this scrumptious spicy dip with chips or celery sticks for an even more authentic buffalo wing feel. Get ready for kickoff and keep reading for the recipe.
Have a New Year's party at your own house this year? Playing bartender for the night could mean your work's cut out for you, so instead, make simple cocktail mixers ahead of time, and let your guests mix them with an alcohol of their choice. I've toyed around with a few and come up with three that'd be perfect for New Year's Eve in fresh fruit flavors: cranberry mint, grapefruit basil and pomegranate citrus.
All three of these mixers would marry well with a host of spirits, even sparkling wine. I mixed the cranberry mint in a shaker with rum for a refreshing holiday drink, while I mixed the grapefruit basil with vodka for a more herbaceous version of a salty dog. The pomegranate citrus served as an easy topper to a flute of sparkling wine (for extra flair, float in a few pomegranate seeds, too). I also recommend keeping sparkling water on hand to mix with as a nonalcoholic drink.
During the holidays, it's always fun to have elaborate dinners with multiple courses to celebrate the season and spend even more time around the table with your loved ones. Tease everyone's palate before the big meal with one of my family's traditions: cream of mushroom soup. You can make this recipe pretty inexpensively by sticking to button mushrooms, but if you're in the mood to go all out, pick up different varieties. I opted to use mostly button mushrooms but also added chanterelles for more complexity.
The holiday meals can always be stressful getting everything ready, but this soup can be made a couple days in advance and easily reheated on the stove just before serving. If you decide to bring the soup to the table, be sure to heat up your soup terrine in hot water to keep the soup piping hot. Keep the garnish really simple with a little parsley, chives, a slice or two of sautéed mushrooms, and a drizzle of truffle oil.
Making a batch of gingerbread cookies is an essential for the holiday season: not only are they tasty, but your house is bound to smell like Christmas as they bake. These cookies are crisp on the outside and chewy in the center, perfect with a hot cup of tea and a roaring fire.
The extent that you decorate these cookies is up to you. Maybe you want to use a small straw and poke a hole in each cookie so they can be strung onto the tree with a little bit of ribbon. Alternatively, pull out those cookie cutters, and let the family go wild with their decorations.
If you're like me and love to make pizza at home, with tomatoes and bell peppers out of season right now, one sometimes has to get a little more clever when it comes to Winter pizzas. If you have already tried all of those, experiment with butternut squash as an unexpected pizza topping.Of course, you will have to preroast the squash; I find it easiest to just roast it the night before but you could also pick up a bag of frozen butternut squash and precook it in a saute pan. Once the squash is roasted, assembling the pizza is cinch. Drizzle the finished pizza with a touch of walnut oil, which adds even more flavor and richness. Serve it with arugula salad for an easy dinner, or slice it into smaller pizzas for an simple vegetarian appetizer. Skip delivery and make your own pizza pie by reading more for the recipe.