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Articles 1 to 12 of 120:
Stuffed Avocados
Forget the bread; next time you're serving chicken (or seafood or tuna) salad for lunch, try mounding it in an avocado half instead. Top each avocado half with 1/4 cup of the salad. [... more]
Cooking |
Massaman Curry
So many curries are made throughout the world that it's hard to pick favorites. But this dish, based on a Thai and Muslim combination including potatoes, peanuts, and five-spice powder, must be one of the best. Add the chicken to the sauce, ... [... more]
Cooking |
Broiled Pineapple with Rum Sauce
Preheat the broiler. In a bowl, combine the sugar and cinnamon. Arrange the pineapple on a broiler tray and sprinkle the top with half of the sugar-cinnamon mixture. Broil for 5 minutes, or until the pineapple is lightly browned. Turn the ... [... more]
Cooking |
The World's Best Guacamole
Mash the avocados in a bowl with a fork until slightly lumpy. Stir in the lime juice, tomato, cilantro, red onion and garlic. Add the Tabasco (use extra if you like spicy), cumin, salt and sugar. Mix well. Sample and add more seasonings if ... [... more]
Cooking |
Chicken with Banana Curry Sauce
Caribbean curries often have a mild sweetness, usually from fruit. The banana flavor here is very subtle; you needn't worry about your dinner tasting like dessert. In a food processor or blender, puree the bananas, curry powder, coriander, dry ... [... more]
Cooking |
Rum Cake
Preheat the oven to 350 degrees F. Lightly butter and flour a 6-cup Bundt pan. In a bowl, combine the flour, baking powder, and salt, then set aside. In another bowl, beat together the butter and sugar. Add the eggs, one at a time, beating until ... [... more]
Cooking |
Garlicky Spinach Dip
This brilliant green puree takes almost no time to make because it's not cooked. Serve it with sliced focaccia, Belgian endive leaves or both. In a bowl, pour 2 tablespoons of the olive oil over the bread. Turn the bread to coat, then let stand ... [... more]
Cooking |
Mulled Cranberry Cider for a Crowd
You can serve this two ways, with or without the rum. Either way, give this a full 30 minutes to steep so the flavor has plenty of time to infuse. If you don't have cheesecloth to hold the whole allspice berries and cloves, skim them off or ... [... more]
Cooking |
Figs with Honey and Champagne
In a medium saucepan, combine the figs and water and let stand for 1 hour. Add the wine, honey, sugar, lemon zest and bay leaves and bring to a boil. Reduce the heat to low and simmer the figs until softened, about 20 minutes. With a slotted ... [... more]
Cooking |
Ginger Crinkle Cookies
Cynthia Farr-Weinfeld, a hypnotherapist and writer, started improving the nutritional profile of a friend's mother's ginger cookie recipe by substituting whole-wheat pastry flour for all-purpose flour and canola oil for shortening. "Experiment ... [... more]
Cooking |
Chocolate Mousse
Melt the chocolate in the top of a double boiler or bain marie over low heat, or in the microwave on low power. Stir in the coffee and whisky. Cool to room temperature. Beat in the egg yolks, one at a time. Whip the cream until thick, gradually ... [... more]
Cooking |
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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