Gourmet

Chilled Key Lime Mousse

Erin McCormick-Interactive Producer — Fri, 13 Jan 2012 17:01:42 +0000

This refreshing chilled Key lime mousse is a perfect union of cream and foam, tangy lime and soft sweet custard. The method is simple but a little unusual—you make a custard with fresh Key lime juice rather than milk or cream. Key limes, which are about the size of a Ping-Pong ball, are wonderfully fragrant and more acidic than regular limes. They are available all year at well-stocked supermarkets. If you can’t find them, by all means use regular limes.

Easy Whole-Grain Crepes

Erin McCormick-Interactive Producer — Wed, 11 Jan 2012 20:50:50 +0000

Easy Whole-Grain Crepes

This basic recipe makes a tasty wrap for any type of filling. In this method, we fold the crepe into a square leaving a little “window” in the middle to show off what’s inside, but you can simply roll the crepe over a filling or fold it in half. Try lightly sweetened ricotta and a drizzle of apricot jam inside or, for a savory crepe, fill the crepes with sautéed spinach, mushrooms and garlic.

Sweetened Ricotta & Apricot Crepes

Erin McCormick-Interactive Producer — Wed, 11 Jan 2012 20:02:51 +0000

Sweetened Ricotta & Apricot Crepes

Lightly sweetened ricotta, toasted almonds and a drizzle of apricot jam give these crepes a sophisticated edge. Try them for brunch or dessert.

Mushroom & Spinach Crepes

Erin McCormick-Interactive Producer — Wed, 11 Jan 2012 19:38:34 +0000

Mushroom & Spinach Crepes

Try these crepes, filled with spinach and meaty mushrooms and topped with crumbled goat cheese, for a light supper with a salad on the side.

Bistro Salad Crepes

Erin McCormick-Interactive Producer — Wed, 11 Jan 2012 19:29:34 +0000

Bistro Salad Crepes

Poached eggs and lightly dressed salad greens top these savory crepes. They’re just the thing to make for a special brunch or luncheon.

Banana-Caramel Crepes with Nutella

Erin McCormick-Interactive Producer — Wed, 11 Jan 2012 19:21:56 +0000

Banana-Caramel Crepes with Nutella

Try these banana and Nutella crepes for a special brunch or luscious dessert. In this method, we fold the crepe into a square leaving a little “window” in the middle to show off what’s inside. Feel free to roll or fold your crepes around your filling any way you choose.

Caribbean Chicken & Pineapple Kebabs with Banana Salad

Erin McCormick-Interactive Producer — Thu, 30 Jun 2011 14:46:53 +0000

Caribbean Chicken & Pineapple Kebabs with Banana Salad

A Caribbean-inspired marinade for these chicken-and-pineapple kebabs is flavored with pineapple juice, soy sauce, plenty of spices and spiked with rum. It’s moderately spicy from the use of jalapeño, but not nearly as spicy as the well-known jerk marinade, which uses the extremely hot Scotch bonnet chile. If spicy-hot is not your thing, leave the jalapeño out or use half. The creamy banana salad is a soothing counterpoint, but skip it if you like.

Indonesian Beef Satay with Spicy Peanut Sauce

Erin McCormick-Interactive Producer — Wed, 29 Jun 2011 20:31:10 +0000

Indonesian Beef Satay with Spicy Peanut Sauce

Popular throughout Southeast Asia and Indonesia, satay is strips of skewered, grilled meat eaten with a fragrant dipping sauce. Here we serve seasoned marinated steak with a spicy peanut sauce for dipping. A simple cucumber salad is a cooling counterpoint to the beef satay.

Korean Steak & Mushroom Tacos with Kimchi

Erin McCormick-Interactive Producer — Wed, 29 Jun 2011 20:21:44 +0000

Korean Steak & Mushroom Tacos with Kimchi

The spicy, pickled flavor and crunchy texture of kimchi, the Korean cousin to sauerkraut, is just right on these Korean steak-and-mushroom tacos. Serve with steamed brown rice and sautéed bok choy with chile-garlic sauce.

Korean Steak & Mushroom Tacos with Kimchi for Two

Erin McCormick-Interactive Producer — Wed, 29 Jun 2011 20:15:01 +0000

Korean Steak & Mushroom Tacos with Kimchi for Two

The spicy, pickled flavor and crunchy texture of kimchi, the Korean cousin to sauerkraut, is just right on these Korean steak-and-mushroom tacos for two. Serve with steamed brown rice and sautéed bok choy with chile-garlic sauce.

Pork Spedini with Mushrooms & Bruschetta

Erin McCormick-Interactive Producer — Wed, 29 Jun 2011 20:07:15 +0000

Pork Spedini with Mushrooms & Bruschetta

Throughout Italy you will find kebabs called spedini: skewers of various meats often combined with bread cubes. In this recipe, you cook the meat separately and pile it on thick slices of toast brushed with a garlic-mushroom and olive oil mixture (that’s the bruschetta). Brine the lean cubes of pork loin first for juicy pork with great flavor.

Turkish Lamb & Eggplant Kebabs

Erin McCormick-Interactive Producer — Wed, 29 Jun 2011 17:52:35 +0000

Turkish Lamb & Eggplant Kebabs

Here we combine baharat, a traditional Arabic spice blend, with olive oil, lemon, garlic and tomato paste to make it into a savory rub to flavor lamb-and-vegetable kebabs.

South Indian Shrimp Kebabs with Cilantro Sauce

Erin McCormick-Interactive Producer — Wed, 29 Jun 2011 17:31:00 +0000

South Indian Shrimp Kebabs with Cilantro Sauce

Cilantro, lemon zest, chiles, paprika, ginger, garlic, cumin and fenugreek make up the South Asian-inspired marinade for grilled shrimp-and-cantaloupe kebabs. A yogurt sauce spiked with plenty of herbs and spices is delightful for dipping.

Pink Grapefruit-Tarragon Sorbet

Erin McCormick-Interactive Producer — Fri, 24 Jun 2011 19:41:10 +0000

Pink Grapefruit-Tarragon Sorbet

Clean, fresh and icy-cold, this bracing tarragon-infused grapefruit sorbet is a perfect way to lift flagging spirits on a sultry day. Garnish with grapefruit zest and tarragon sprigs, if you like. Cranberry juice concentrate brightens the color, but can be omitted. Vodka helps smooth the texture, but it, too, can be left out if you prefer; just let the frozen mixture soften a bit before serving. This recipe also works well with 10 to 12 spearmint sprigs and 2 teaspoons chopped spearmint instead of the tarragon. Recipe by Nancy Baggett for EatingWell.

Miso Soup with Clams & Spinach

Erin McCormick-Interactive Producer — Thu, 21 Apr 2011 17:21:31 +0000

Miso Soup with Clams & Spinach

The round, rich taste (also known as umami) of miso soup perfectly complements plump, briny clams. For the base of the soup you can use just water and miso, which you can find at most supermarkets. But if you can find dashi granules, they’re worth adding for a more intense umami taste.