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This easy pizza requires very little effort and time and makes an great weeknight dinner. All you need is good quality ingredients and an appetite for a delicious pizza and you're all set!
Cherry Tomato Pizza Margherita
PREP TIME: 30 minutes; TOTAL TIME: 55 minutes
4 MAIN-COURSE SERVINGS
Use a rolling pin or meat mallet to crush the fennel seeds. Fresh mozzarella can be found at many supermarkets and at specialty foods stores and Italian markets.
PRINT THIS RECIPE
1 13.8-ounce tube refrigerated pizza dough
1 tablespoon extra-virgin olive oil
1 12-ounce bag cherry tomatoes, stemmed
1 garlic clove, pressed
1/2 teaspoon fennel seeds, coarsely crushed in plastic bag
1/4 teaspoon dried crushed red pepper
Blog Posts by bon appétit magazine
- bon appétit magazine | Shine Food – Mon, Mar 29, 2010 5:21 PM EDT
Sign up now!: Be part of Yahoo! Shine's What's for Dinner newsletter to get quick new dinner ideas, veggie sides, holiday desserts, drinks, and more.Read More »from Easy as Pie: Bon AppÃ©tit's Quickest Pizza Margherita Recipe
- bon appétit magazine | Work + Money – Fri, Mar 26, 2010 5:39 PM EDT
Easter doesn't have to be all foil-wrapped chocolate and dyed eggs. Celebrate spring this April 4th with these creative ideas.Read More »from Beyond the Plastic Egg: 6 Treats for Your Easter Basket
1. Iced Cookies
MAKE IT: Get inspired and make your own batch using our Sugar Cookie recipe
and a few handy tools. Try Wilton's Easter cookie cutters, their Easter Cookie Mold--a convenient baking pan that hold 12 different cookie molds--or the new Stamp and Style Cookie Cutter Set from Williams-Sonoma.
BUY IT: These adorable Easter-themed mini iced sugar cookies from Williams-Sonoma (picture at right) can add a bright note to your Easter basket.
2. Chocolate Eggs
MAKE IT: Cook your own Chocolate-Caramel Easter Eggs at home using white chocolate or bittersweet chocolate and caramel for a soft, gooey center. The eggs can be made two weeks ahead and wrapped with ribbon for a nice, homemade touch. See our step-by-step guide to making them.
BUY IT: If D.I.Y. is not your thing--or the traditional chocolate-caramel combo won't do--Chicago-based Vosges Haut Chocolat
Leg of lamb is a delicious cut of meat, and great for a party-a six-pounder feeds at least eight people. A leg is trickier to slice than a loin, though, because the fibers of the meat go in several directions and you have to deal with the bone. Here's how to carve and serve with style.Read More »from How to Carve a Leg of Lamb
Text by Amy Albert / Illustrations by Arthur Mount
1. Find the meatiest part of the leg. Flip it so the least-meaty part (opposite the meatiest) is on top. Cut a small slice off the top, making a flat edge to steady the roast. Lay the meat on this edge.
2. Using the shank bone as a guide, cut parallel to the bone, as close to it as you can get. Use a long, thin, sharp knife and remove a big piece of meat.
3. Remove the rest of the meat in large pieces.
4. Cut the meat pieces crosswise against the grain into thin slices. (You'll be able to see the fibers. Cut perpendicular to them.)
5. Arrange the slices on a platter, using tarragon and mint sprigs as a garnish. Congratulate yourself. You're good to
- bon appétit magazine | Shine Food – Fri, Mar 26, 2010 4:07 PM EDT
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Quick to cook, great for groups, and a traditional dish to serve on Easter, leg of lamb is one of the most popular requests from readers.
Grilled Leg of Lamb with Spiced Mustard and Rosemary (recipe below)
- Leg of Lamb "Black and Tan"
Roast Leg of Lamb with Mint, Garlic, and Lima Bean Purée
Roast Leg of Lamb with Potatoes and Onions (Gigot D'Agneau aux Pommes de Terre et Oignons)
Roast Leg of Lamb with Salsa Verde
Roast Leg of Lamb with Tarragon-Mint Butter
Roasted Leg of Lamb with Yukon Gold Potatoes
Spice-Rubbed Butterflied Leg of Lamb
- Stuffed Butterflied Leg of Lamb with Caramelized Lemon Jus
Grilled Leg of Lamb with Spiced Mustard and Rosemary
Start marinating the lamb one day before you plan to serve it. 8 servings
Read More »from Bon AppÃ©tit's 10 Best Leg of Lamb Recipes for Easter
- Grilled Leg of Lamb with Spiced Mustard and Rosemary (recipe below)
A Little HistoryRead More »from Cadbury CrÃ¨me Eggs: How Do you Eat Yours?
In 1824, John Cadbury opened a shop in Birmingham, England where he sold tea, coffee, hops, mustard, cocoa, and drinking chocolate, which he made himself using a mortar and pestle. A century later, in 1923, the company that grew out of his shop released its first cream-filled eggs. But the Cadbury Crème Easter Eggs we all know and love weren't invented until 1971. Four years later, the first TV ad appeared for Cadbury Crème Eggs and these chocolate confections became an international Easter classic. Many Americans will remember the "clucking bunny" campaign, begun in 1982.
How are they made?
The Cadbury Crème Egg is manufactured by pouring liquid chocolate into a half-egg shaped mold, which is then filled with white fondant and a dab of yellow fondant. Because the fondant has a greater density than chocolate, the two don't mix together and the fondant pushes the chocolate outwards. The two mold halves are quickly closed and cooled to allow the chocolate to set.
Cured, aged, and ready-to-eat southern ham is a uniquely American treasure. Worlds away from Italian prosciutto, jamón Ibérico, or French jambon, it's drier, chewier, and way more distinctive than the deli-style stuff you may be used to. Slice it thinly and tuck it into an omelet or quiche. Dice some up to add to this year's turkey stuffing. Use it in place of pancetta for a newfangled take on carbonara. Or bake some biscuits, bring out the mustard, and savor this ham the way it was originally intended. Here are five southern hams we love.Read More »from American Ham: Bon AppÃ©tit's Top 5 Picks
1. Edwards Hickory-Smoked Virginia Aged Ham
The ultimate eat-on-its-own ham, with a delicious sweet, salty, and spicy flavor.
$72 for 11- to 12-pound ham; 800-222-4267; virginiatraditions.com
2. Finchville Farms Country Ham
With its chewy texture and a balance of salty, meaty, and sweet, this would make scrambled eggs truly deluxe.
$50 for 3.5-pound ham; 800-678-1521; finchvillefarms.com
3. Benton's Domestic Prosciutto
A New World version, with
America's pork is better than ever, thanks to the revival of traditional farming and the rediscovery of heritage breeds. These 22 recipes, including 12 recipes for crowd-pleasing pork tenderloin, prove just how good it is. For more information on heritage pork, see our ingredient guide to Heritage Pork.
- Roast Pork Loin and Root Vegetables with Cracklings and Italian-Style Salsa Verde (pictured at right and recipe below)
- Pan-Seared Pork Tenderloin with Rhubarb Compote
- Pancetta- and Herb-Roasted Pork with Fig Jam
- Pomegranate-Braised Pork Shoulder with Quince
- Pork Roast with Braised Collard Greens, Creamy Polenta, and Pan Jus
- Mustard-Seed-Crusted Pork Medallions with Red Wine Sauce
- Roasted Salt- and Spice- Packed Pork Loin
- Spanish-Style Pork Rib Roast with Pan-Roasted Romesco Sauce
- Roasted Pork Chops with Frisée, Lardons, and Fried Eggs
- Fennel-Honey Pork Roast
- Hoisin Pork Tenderloin
- bon appétit magazine | Shine Food – Wed, Mar 24, 2010 9:56 PM EDT
Every Easter, one heroic hare delivers the eggs. Some are for show, others are meant to be eaten. None, we'd wager, combine flavor and aesthetics better than these artful confections created by Bon Appétit associate food editor Sarah Tenaglia. Chocolate ganache and caramel centers are surrounded with white or dark chocolate, and delicate ribbons provide the finishing touch. Perfect as centerpiece accessories or seasonal gifts, these are good eggs that even the Easter Bunny can't match.Read More »from Show Up the Easter Bunny: DIY Chocolate-Caramel Easter Eggs
Here are step-by-step instructions. The complete recipe is below.
Step 1 (pictured at right): Large chocolate eggshells are made by pouring melted white chocolate into the bottom and top halves of molds, filling completely.
Step 2 (pictured at left): The mold is tilted to release the excess chocolate so that a hollow shell is formed. Use your fingertip to wipe away the excess chocolate
Step 3 (pictured at right): The caramel filling is spooned into chocolate eggshell halves. After the caramel sets, it
- bon appétit magazine | Shine Food – Wed, Mar 24, 2010 8:14 PM EDT
My mother told me that when she was growing up in Sheepshead Bay, Brooklyn, her grandmother would keep a live fish in the bathtub in the days leading up to Passover so she could prepare fresh gefilte fish for the Seder.Read More »from Passover Food Explained - WTF (What the Fish) is Gefilte!?
I found the entire concept unsettling, not only because I associated bathtubs with a place where dirty humans go to get cleaned (not fish), but also because I couldn't imagine what a gefilte fish looked like. I had only ever seen my aunt's prepared dish from a jar: pale, gelatinous, and malodorous. I understood my aunt wasn't a good cook, but that only explained half the mystery.
The FDA's Regulatory Fish Encyclopedia lists everything from Tinfoil Barb to Patagonian Toothfish, but it makes no mention of a gefilte fish. So what are the fishy patties that are traditionally served at Passover Seder?
We turned to Niki Russ, a fourth-generation daughter of the acclaimed Russ & Daughters appetizer store in New York City's Lower East Side, to help explain.
She says their
- bon appétit magazine | Shine Food – Tue, Mar 23, 2010 5:01 PM EDT
1. PEEPS are now on film. A documentary (trailer above), a reenactment of Lord of the Rings, and more have brought PEEPS to a new phase in their career.
2. There is no one way to eat PEEPS. Loyal PEEPS fans like their marshmallow chicks fresh, frozen, stale (to give them a crisper density similar to meringue cookies), and even on pizza. Of the over 200 unofficial PEEPS websites, many include recipes--ranging from the imaginable, like PEEPS S'mores, to the bizarre, like PEEPS Waldorf salad.
3. With a shelf life of two years, PEEPS are notoriously indestructible. In 1998, two Emory University scientists conducted several experiments to see how PEEPS reacted to various "conditions and stimuli."
4. Many newspapers offer PEEPS diorama contests near Easter. The twin cities' Pioneer Press offered the first contest in 2003 but The Washington Post's entries are undeniably some of the nation's best. NightPeeps, a re-imagination of Edward Hopper's NightHawks and pictured at right, was the winner